JP4706607B2 - 冷凍パン生地の製造方法及び冷凍パン生地用品質改良剤 - Google Patents
冷凍パン生地の製造方法及び冷凍パン生地用品質改良剤 Download PDFInfo
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- JP4706607B2 JP4706607B2 JP2006260851A JP2006260851A JP4706607B2 JP 4706607 B2 JP4706607 B2 JP 4706607B2 JP 2006260851 A JP2006260851 A JP 2006260851A JP 2006260851 A JP2006260851 A JP 2006260851A JP 4706607 B2 JP4706607 B2 JP 4706607B2
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- bread dough
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- transglucosidase
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- 235000015173 baked goods and baking mixes Nutrition 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 102100033448 Lysosomal alpha-glucosidase Human genes 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 108010028144 alpha-Glucosidases Proteins 0.000 description 3
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- 239000000796 flavoring agent Substances 0.000 description 3
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- 239000008103 glucose Substances 0.000 description 3
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- 241000894007 species Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 108010002430 hemicellulase Proteins 0.000 description 2
- 229940059442 hemicellulase Drugs 0.000 description 2
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- 239000000843 powder Substances 0.000 description 2
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- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
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- 102000016679 alpha-Glucosidases Human genes 0.000 description 1
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- 229960005070 ascorbic acid Drugs 0.000 description 1
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- 239000011668 ascorbic acid Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
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- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- HOVAGTYPODGVJG-ZFYZTMLRSA-N methyl alpha-D-glucopyranoside Chemical compound CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HOVAGTYPODGVJG-ZFYZTMLRSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000006098 transglycosylation Effects 0.000 description 1
- 238000005918 transglycosylation reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
(2)トランスグルコシダーゼを含有することを特徴とする冷凍パン生地用の品質改良剤。
その後-20℃にて冷凍保存し、芯温20℃まで解凍(22℃湿度75%)し、ホイロ(38℃、湿度80%、50分)後、オーブンにて13.5分焼成(上面200℃、下面200℃)し、ソフトフランスパンを製造した。尚、図表中のTGLはトランスグルコシダーゼを意味している。トランスグルコシダーゼとしてトランスグルコシダーゼL(天野エンザイム製)を用いた。トランスグルコシダーゼ活性は300,000U/gであり、原料小麦粉1g当りのトランスグルコシダーゼ添加量は210Uであった。製造した冷凍パン生地を1週間保存・焼成後、室温まで放冷し評価した。評価結果を表2、図1、2に示す。酵素無添加をコントロールとした。トランスグルコシダーゼ添加により焼成品のボリュームが大きくなり、食感はソフトでパサツキが少ない(しっとりした)ものとなった。また保存期間が長くても効果は持続した。経時的な劣化に関しては、焼成後2日まで有意に差があり、老化の抑制効果が見られた。
Claims (2)
- トランスグルコシダーゼを用いることを特徴とする冷凍パン生地の製造方法。
- トランスグルコシダーゼを含有することを特徴とする冷凍パン生地用の品質改良剤。
Priority Applications (1)
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JP2006260851A JP4706607B2 (ja) | 2005-10-04 | 2006-09-26 | 冷凍パン生地の製造方法及び冷凍パン生地用品質改良剤 |
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JP2005290667 | 2005-10-04 | ||
JP2005290667 | 2005-10-04 | ||
JP2006260851A JP4706607B2 (ja) | 2005-10-04 | 2006-09-26 | 冷凍パン生地の製造方法及び冷凍パン生地用品質改良剤 |
Publications (2)
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JP2007125010A JP2007125010A (ja) | 2007-05-24 |
JP4706607B2 true JP4706607B2 (ja) | 2011-06-22 |
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Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008059992A1 (fr) * | 2006-11-17 | 2008-05-22 | Ajinomoto Co., Inc. | Procédé pour produire un aliment contenant de l'amidon et amidon modifié |
WO2009107866A1 (ja) * | 2008-02-28 | 2009-09-03 | 味の素株式会社 | 低タンパク質食品及びその製造法 |
JP2014039477A (ja) * | 2010-11-15 | 2014-03-06 | Musashino Chemical Laboratory Ltd | ステアロイル乳酸ナトリウム含有組成物 |
JP6595270B2 (ja) * | 2015-09-07 | 2019-10-23 | 昭和産業株式会社 | 食品改良剤 |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03224431A (ja) * | 1989-12-26 | 1991-10-03 | Ichinobe Seipan Kk | パン生地 |
JPH04262730A (ja) * | 1991-02-18 | 1992-09-18 | Okonomi Foods Kk | お好み焼生地の製造法 |
JPH0541A (ja) * | 1990-10-16 | 1993-01-08 | Mitsubishi Kasei Corp | パン生地用改良剤およびパン生地の製造方法 |
JPH09322770A (ja) * | 1996-05-31 | 1997-12-16 | Ichibiki Kk | 油中に安定分散した酵素剤組成物及びその製造法と利用方法 |
JPH11346644A (ja) * | 1998-06-09 | 1999-12-21 | Chibori:Kk | 生洋菓子及びその製造方法 |
JP2004113051A (ja) * | 2002-09-25 | 2004-04-15 | Nitto Seifun Kk | 冷凍パン生地改良剤 |
WO2005096839A1 (ja) * | 2004-04-05 | 2005-10-20 | Ajinomoto Co., Inc. | 澱粉含有食品の物性改良方法及び物性改良剤 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7638151B2 (en) * | 2003-03-10 | 2009-12-29 | Danisco Us Inc. | Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same |
-
2006
- 2006-09-26 JP JP2006260851A patent/JP4706607B2/ja active Active
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03224431A (ja) * | 1989-12-26 | 1991-10-03 | Ichinobe Seipan Kk | パン生地 |
JPH0541A (ja) * | 1990-10-16 | 1993-01-08 | Mitsubishi Kasei Corp | パン生地用改良剤およびパン生地の製造方法 |
JPH04262730A (ja) * | 1991-02-18 | 1992-09-18 | Okonomi Foods Kk | お好み焼生地の製造法 |
JPH09322770A (ja) * | 1996-05-31 | 1997-12-16 | Ichibiki Kk | 油中に安定分散した酵素剤組成物及びその製造法と利用方法 |
JPH11346644A (ja) * | 1998-06-09 | 1999-12-21 | Chibori:Kk | 生洋菓子及びその製造方法 |
JP2004113051A (ja) * | 2002-09-25 | 2004-04-15 | Nitto Seifun Kk | 冷凍パン生地改良剤 |
WO2005096839A1 (ja) * | 2004-04-05 | 2005-10-20 | Ajinomoto Co., Inc. | 澱粉含有食品の物性改良方法及び物性改良剤 |
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