JP7245715B2 - Quality improving agent for bread, method for improving quality of bread, and method for producing bread - Google Patents

Description

The present invention provides a bread quality improving agent suitable for bread using a layered dough in which bread dough, oils and fats, various creams, etc. are layered, a method for improving the quality of bread using the bread quality improving agent, and bread. It relates to a manufacturing method.

Among breads, for example, Danish pastries, croissants, pies, pastries, and mille-feuilles are produced using a layered dough obtained by layering bread dough, oils and fats, various creams, and the like.

At the time of production, it is difficult for small-scale manufacturing facilities such as retail bakeries to occur, but in relatively large-scale manufacturing facilities such as bread factories, the amount of bread dough handled is large, so after the floor time, all the bread dough There will be a time difference before splitting. As a result, bread dough shrinks, and fats and oils cannot be neatly folded in breads manufactured using laminated dough, resulting in variations in appearance and texture such as volume and internal phase. occurs. This problem is particularly likely to occur when using the retarding method, which is a method of suppressing or delaying the fermentation of the dough by placing it under refrigeration after performing fermentation for a short period of time.

Various techniques have been proposed to improve the quality of bread and the like. For example, 6-α-glucanotransferase and modified A bread quality improver containing quality gluten (see, for example, Patent Document 1) and a bread quality improver containing at least one proteolytic enzyme selected from the group consisting of glutaminase and exopeptidase (for example, Patent Document 1) 2), an effective amount of branching enzymes as a bread or dough modifying composition to increase the volume, improve freshness, improve structure and softness, and improve organoleptic quality of baked products. Bread-modifying or dough-modifying compositions (see, for example, Patent Document 3) containing

In addition, as a technique for improving the quality of food using enzymes, for example, a technique for suppressing aging of rice cakes or noodles using maltotriosyltransferase (see, for example, Patent Document 4) and the like have been proposed. .

In addition, branched cyclic dextrin that can be produced by a method in which a branching enzyme and 4-α-glucanotransferase are allowed to act on a branched glucan, which is a substrate (see, for example, Patent Document 5), can be used as an energy material or powdered. It is used as a base material, quality improver, and taste improver.

However, in a method for producing bread that uses a layered dough obtained by layering bread dough, fats, various creams, etc., particularly using layered bread dough, and having a refrigeration process in the dough preparation process, the stability of the layered dough is improved, As a technology that can improve the appearance of the bread to be manufactured, such as the internal phase, and the texture such as crispness and melting in the mouth, there has not yet been provided a satisfactory technology, and there is a strong demand for its prompt provision. It is the current situation.

JP 2017-143747 A JP 2017-143746 A Japanese Patent Publication No. 2000-513568 WO2012/105532 JP 2012-120471 A

In response to such demands, the present invention overcomes the current situation, solves the above-mentioned conventional problems, and aims to achieve the following objects. That is, the present invention uses a layered dough obtained by layering bread dough, fats and oils, various creams, etc., in particular, in a method for producing bread using a layered bread dough and having a refrigeration step in the bread dough preparation process, Stability of the layered dough A quality improver for breads, a method for improving the quality of breads, and a method for manufacturing breads, which can improve the appearance of the breads produced and the texture such as crispness and melting in the mouth by improving the intended to provide

As a result of intensive studies to achieve the above object, the present inventors have found that by adding and blending α-glucosyltransferase and branched cyclic dextrin during the production of bread dough, the stability of laminated dough can be improved and the production of bread dough can be improved. It was found that the appearance such as the internal phase of the baked bread and the texture such as crispness and melting in the mouth can be improved.

The present invention is based on the findings of the present inventors, and means for solving the above problems are as follows. Namely
<1> A quality improver for bread characterized by containing α-glucosyltransferase and a branched cyclic dextrin.
<2> The bread quality improver according to <1> above, which is used at 3 to 100 U of α-glucosyltransferase per 100 g of flour raw material mainly composed of wheat flour.
<3> The quality improver for bread according to the above <1> or <2>, wherein 0.03 to 1.5 g of the branched cyclic dextrin is used with respect to 100 g of flour raw material mainly composed of wheat flour.
<4> The bread according to any one of <1> to <3>, which further contains α-amylase and is used in an amount of 2 to 100 U per 100 g of flour raw material mainly composed of wheat flour. It is a quality improver.
<5> The bread quality improver according to <4>, wherein the blending ratio of α-glucosyltransferase and α-amylase is in the range of 1:5 to 5:1.
<6> The bread quality improver according to any one of <1> to <5>, further comprising ascorbic acid or a salt thereof and/or cysteine or a salt thereof.
<7> A method for improving the quality of bread, characterized by using the bread quality improving agent according to any one of <1> to <6>.
<8> A method for producing bread, characterized by using the quality improver for bread according to any one of <1> to <6>.

According to the present invention, it is possible to solve the above-mentioned problems in the past, using a layered dough in which bread dough, fats and oils, various creams, etc. are layered, in particular using layered bread dough, bread having a refrigeration process in the dough preparation process A quality improver for bread that can improve the stability of the laminated dough and improve the appearance of the internal phase of the bread produced, and the texture such as crispness and melting in the mouth, bread It is possible to provide a method for improving quality and a method for producing bread.

(Quality improver for bread)
The bread quality improving agent of the present invention contains at least α-glucosyltransferase and branched cyclic dextrin, and if necessary, further contains other components.

<Bread>
The breads (including confectionery) in the present invention are not particularly limited and can be appropriately selected, but breads manufactured using a layered dough obtained by layering bread dough, oils and fats, various creams, etc. are preferable. Especially preferred are breads that use laminated bread dough and have a refrigeration step in the bread dough preparation step. Specific examples of such breads include Danish pastries, croissants, pies, pastries, and mille-feuilles.

<α-glucosyltransferase>
Said α-glucosyltransferase is an enzyme that transfers one portion of a 1,4-α-glucan to another portion of a carbohydrate such as glucose or 1,4-α-D-glucan.
The α-glucosyltransferase is not particularly limited as long as it can be used for food and drink applications (grade), and can be appropriately selected. maltotriosyltransferase) is preferred. As the α-glucosyltransferase, commercially available products can be used as appropriate.
The content of the α-glucosyltransferase in the bread quality improving agent is not particularly limited, and can be appropriately selected depending on the amount used, activity, and the like.

<Branched cyclic dextrin>
The branched cyclic dextrin (sometimes referred to as "highly branched cyclic dextrin") is a dextrin having a cyclic structure in which a large number of glucose are linked while branching. It is a dextrin having one cyclic structure in the molecule, which is branched by an α-1,6 glycosidic bond to an amylopectin chain that is bound by a bond. The branched cyclic dextrin is produced by allowing an enzyme to act on starch (amylopectin).
On the other hand, cyclodextrin is a cyclic oligosaccharide in which glucose is linked by α-1,4 glycosidic bond to form a cyclic structure, and is a substance completely different from the branched cyclic dextrin of the present invention.
The branched cyclic dextrin is not particularly limited as long as it can be used for food and drink applications (grade), and can be appropriately selected. can do.
The content of the branched cyclic dextrin in the bread quality improving agent is not particularly limited, and can be appropriately selected according to the amount used.

<Other ingredients>
The other ingredients are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected. Examples include α-amylase; ascorbic acid or its salts and/or cysteine or its salts; food materials and the like. These may be used individually by 1 type, and may use 2 or more types together.
Among these, it is preferable to contain α-amylase because the appearance and texture of the internal phase of the bread to be produced are further improved.
In addition, ascorbic acid or a salt thereof and/or cysteine or a salt thereof is preferably contained in order to further improve the stability of the bread dough and the appearance and texture of the internal phase of the bread produced.
The content of the other components in the quality improving agent for bread is not particularly limited and can be appropriately selected.

<<α-amylase>>
The α-amylase is not particularly limited as long as it can be used for food and drink applications (grade), and can be appropriately selected.
The type of α-amylase is not particularly limited and can be appropriately selected. Bacillus amyloliquefaciens), Bacillus licheniformis, etc., α-amylases derived from microorganisms such as Streptomyces, and α-amylases derived from grains such as barley and wheat. These may be used individually by 1 type, and may use 2 or more types together.
As the α-amylase, commercially available products such as Biozyme A manufactured by Amano Enzyme Co., Ltd. and Sumizyme AS manufactured by Shinnihon Chemical Industry Co., Ltd. can be appropriately used.
The content of the α-amylase in the bread quality improver is not particularly limited, and can be appropriately selected according to the amount used, activity, and the like.

<<ascorbic acid or its salt and/or cysteine or its salt>>
Ascorbic acid or a salt thereof and cysteine or a salt thereof are not particularly limited as long as they can be used for food and drink applications (grade), and commercially available products can be appropriately selected.
Either one or both of the ascorbic acid or its salt and cysteine or its salt may be used.
The salt is not particularly limited and can be appropriately selected. Examples include salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, hydrochloric acid, sulfuric acid, phosphoric acid, Examples thereof include salts with inorganic acids such as nitric acid and hydrobromic acid. As for the salt, one kind of salt may be used, or two or more kinds of salts may be used in combination.
The content of ascorbic acid or a salt thereof and/or cysteine or a salt thereof in the bread quality improving agent is not particularly limited, and can be appropriately selected according to the amount used.

<Aspect>
The bread quality improving agent may contain the α-glucosyltransferase, the branched cyclic dextrin, and, if necessary, the other components in the same packaging material. One or more of them may be put in separate packaging materials, and each component may be mixed at the time of use and added to the flour raw material, or each component may be added to the flour raw material.

<Amount used>
The amount of the bread quality improving agent to be used is not particularly limited, and can be appropriately selected according to the amount of each component to be used, which will be described later.

<<α-Glucosyltransferase>>
The amount of the α-glucosyltransferase to be used is not particularly limited and can be appropriately selected. , usually 3 to 100 U (“U” represents an activity unit (unit); the same shall apply hereinafter), preferably 5 to 90 U, more preferably 15 to 60 U. If the amount of the α-glucosyltransferase used is less than 3 U, it may not be possible to impart sufficient stability to the bread dough, and it may not be possible to sufficiently impart good appearance and texture to the bread. Even if it is blended exceeding

In the present invention, the activity unit of the α-glucosyltransferase is defined as 1 U as the amount of enzyme that produces 1 μmol of glucose in 2.5 mL of reaction solution per minute under the following conditions.
-conditions-
0.5 mL of the enzyme solution is added to 2 mL of 10 mmol/L MES buffer (pH 6.5) containing 1% maltotetraose and allowed to stand at 40° C. for 60 minutes. After standing, it is heated in a boiling water bath for 5 minutes, cooled in running water, and the glucose produced is quantified.

<<Branched cyclic dextrin>>
The amount of the branched cyclic dextrin used is not particularly limited and can be appropriately selected. It is preferably 1.0 g, more preferably 0.1 to 0.6 g. If the amount of the branched cyclic dextrin used is less than 0.03 g, it may not be possible to impart sufficient stability to the bread dough, and it may not be possible to sufficiently impart a good appearance and texture to the bread. If it exceeds 1.5 g, not only will the effect not be enhanced, but the extensibility of the refrigerated layered dough may be reduced, and the flavor may be reduced.

<<α-amylase>>
When the α-amylase is used, the amount used is not particularly limited and can be appropriately selected. 70 U is more preferred, and 10-50 U is particularly preferred. If the amount of the α-amylase used is less than 2U, a sufficient addition effect may not be obtained, and if it exceeds 100U, the stability of the refrigerated layered dough may be adversely affected.

In the present invention, the activity unit of the α-amylase is defined as the conversion rate of the soluble starch at the absorbance (620 nm) after reacting with starch as a substrate at pH 5.0 and 30° C. for 25 minutes and then coloring with iodine. is 1.0 g per hour, and the enzyme amount is 1 U.

<<Blending ratio of α-glucosyltransferase and α-amylase>>
The mixing ratio of the α-glucosyltransferase and α-amylase is not particularly limited and can be selected as appropriate. :2 to 3:1 is more preferable. When the compounding ratio is within the preferred range, it is advantageous in that the stability of the bread dough and the appearance and texture of the resulting bread are better.

<<ascorbic acid or its salt and/or cysteine or its salt>>
The total amount used when using the ascorbic acid or its salt and/or cysteine or its salt is not particularly limited and can be selected as appropriate. .1 to 50 mg is preferred, and 1 to 5 mg is more preferred. When the total amount of ascorbic acid or its salt and/or cysteine or its salt is within the preferred range, it is advantageous in that the stability of the bread dough and the appearance and texture of the bread produced are further improved. .

<Grain flour raw material mainly composed of wheat flour>
The grain flour raw material mainly composed of wheat flour mainly contains wheat flour such as hard flour, semi-strong flour, all-purpose flour, and durum wheat flour, and may be a combination of these various flours. Whole grains may be used as the wheat flour, but in this case, the wheat bran portion contained in the whole grains is converted into bran. The grain flour may contain barley flour, rye flour, rye flour, buckwheat flour, rice flour, and oat flour in addition to wheat flour.

(Method for producing bread)
In the bread manufacturing process of the present invention, at least the bread quality improving agent of the present invention is used in the bread manufacturing process, and other ingredients are used as necessary.

The manufacturing method of the breads is preferably a manufacturing method using a layered dough in which bread dough, fats and oils, various creams, etc. are overlapped and folded, and a method in which a refrigeration (retarding) step is provided in the bread dough preparation process is more preferable. Listed in
The refrigeration process for bread dough may be set at any stage after the bread dough is produced by mixing and kneading flour raw materials mainly consisting of wheat flour with yeast, salt, water and other raw materials, such as floor time. After, before, during, and after the folding process, after molding, and the like. Other methods include fermentation, molding, and firing according to the usual procedures.

The method for producing bread includes a step of mixing and kneading water, yeast (fresh yeast, dry yeast, etc.), fats and oils, and optionally other bread raw materials in the above-mentioned flour raw materials. As, usually used in the production of bread, for example, various fermented seeds such as sourdough and Levain; yeast food; sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose, and lactose; eggs or egg powder dairy products such as skimmed milk powder, whole milk powder, cheese powder, yogurt powder, whey powder; oils and fats such as shortening, butter, margarine and other animal and vegetable oils; emulsifiers; swelling agents; thickeners; Colorants; ascorbic acid; inorganic salts such as common salt; enzymes such as glucosidase, glucose oxidase, lipase and hemicellulase;

<Amount used>
The amount of the bread quality improving agent of the present invention used in the method for producing bread is not particularly limited as long as the effect of the present invention is not impaired, and can be appropriately selected. It can be the amount described in the item <Usage amount> of (Quality improving agent for bread).
The bread quality improver is usually added and blended during the production of bread dough.

(Method for improving quality of bread)
The bread quality improving method of the present invention uses at least the bread quality improving agent of the present invention and, if necessary, other ingredients in the bread manufacturing process.
The method for improving the quality of bread can be performed in the same manner as the method for producing bread of the present invention described above.

According to the quality improving agent for breads, the method for producing breads, and the method for improving the quality of breads of the present invention, a layered dough obtained by layering bread dough, fats and oils, various creams, etc. is used, in particular, a layered bread dough is used. In the method for producing bread having a refrigeration step in the preparation process of , it is possible to improve the stability of the laminated dough and improve the appearance of the internal phase of the bread to be produced, and the texture such as crispness and melting in the mouth. can.

The present invention will be described below with reference to production examples, comparative production examples and test examples, but the invention is not limited to these.

(Production Example 1, Comparative Production Examples 1 to 4: Production of quality improvers for various breads)
Quality improvers for bread of Production Example 1 and Comparative Production Examples 1 to 4 were produced according to the formulations shown in Table 1 below. The amount of the food material (gluten) was appropriately changed for each bread quality improver, and the total amount was adjusted to 1.0 g. In addition, as a control, one consisting only of a food material (gluten) was prepared.
The details of the components used are as follows.
・ α-Glucosyltransferase: Product name “Amano L”, manufactured by Amano Enzyme Co., Ltd. ・ α-Amylase: Product name “Biozyme A”, manufactured by Amano Enzyme Co., Ltd. ・ Branched cyclic dextrin: Product name “Cluster Dextrin”, glyconutritive food Made by Co., Ltd.

(Test Example 1: Production of croissants)
Croissants were produced according to the following formulation and steps using the bread quality improvers of Production Example 1, Comparative Production Examples 1 to 4, or the control.
<Formulation>
・Strong flour 100 parts by mass ・Fresh yeast 5.0 parts by mass ・Bread quality improving agent 1.0 parts by mass ・Sugar 10.0 parts by mass ・Salt 1.8 parts by mass ・Shortening 8.0 parts by mass ・Water 50.0 parts by mass 0 parts by mass [* Roll-in oil (margarine) 25.0 parts by mass (for dough)]
<Process>
・ Mixing ↓ (fat) Low speed 3 minutes Medium speed 2 minutes ・ Kneading temperature 21°C
・ Floor time: 30 minutes ・ Retard condition: 0°C/20 hours ・ Folding condition: 3 folds/3 times ・ Split weight: 60 g
・ Molding croissant molding ・ Proofing time 70 minutes (32 ° C, humidity 85%)
・ Firing conditions: 200°C for 14 minutes

<Evaluation>
The physical properties and state of the laminated fabric after being folded in the above steps were evaluated according to the following evaluation criteria "fabric stability (extensibility and physical property stability)". In addition, the produced croissants were evaluated by 10 people according to the following evaluation criteria for appearance (internal phase of bread) and texture (crisp and melting in the mouth). The average scores of the results obtained are shown in Table 2 below.

- Fabric stability (extensibility and physical property stability) -
5 points: Excellent extensibility, no shrinkage of the fabric after folding.
4 points: There is extensibility, and there is almost no shrinkage of the fabric after folding.
3 points: Slightly extensible, little shrinkage of the fabric after folding, or slightly excessive extensibility and slight stickiness.
2 points: Slightly inferior extensibility, slight shrinkage of the dough after folding, or excessive extensibility of the dough and slight stickiness.
1 point: The extensibility is poor, and the fabric shrinks after being folded, or the extensibility of the fabric becomes excessive, resulting in excessive stickiness.

- Appearance (internal phase of bread) -
5 points: A thin and uniform layer, and an internal phase with a clear laminated structure.
4 points: The film is thin and somewhat uniform, and is the internal phase of the laminated structure.
3 points: Slightly thin, but the internal phase has a slightly non-uniform layered structure.
2 points: The film thickness is non-uniform, and the inner phase has a partially collapsed laminated structure.
1 point: The film thickness is non-uniform, and the inner phase has a collapsed laminated structure as a whole.

-Texture (crisp, melting in the mouth)-
5 points: Excellent in both crispness and melting in the mouth.
4 points: Good crispness and good melting in the mouth 3 points: Slightly crispy and slightly melting in the mouth.
2 points: Slightly playable and slightly dry.
1 point: There is play and dryness.

As shown in Table 2, when the formulation of Production Example 1, which is an example of the formulation of the present invention, was used, the dough was stable, and the breads produced had good appearance and texture. confirmed.

(Test example 2)
<Production of quality improvers for various types of bread>
Table 3 below shows the amount of each component used when the amount of quality improver for bread is added in the amount shown in Table 3 below to 100 g of flour raw material mainly composed of wheat flour (strong flour in this test example). The amount of the food material (gluten) was changed as appropriate so that the total amount was 1.0 g Test Examples 2-1 to 2-4 and control bread quality improvers were produced. bottom.
In addition, the amount of each component used when adding the amount of bread quality improver described in Table 3 below to 100 g of flour raw material (strong flour in this test example) mainly composed of wheat flour is shown in Table 3 below. The amount of food material (gluten) was changed as appropriate so that the amount described in 2.0 g (Test Example 2-5), 3.0 g (Test Example 2-6) or 4.0 g (Test Various quality improvers for bread were prepared according to Example 2-7).

<Production of croissants>
Croissants were produced according to the formulation and process of Test Example 1 using Test Examples 2-1 to 2-7 manufactured above or the control bread quality improver. However, the blending amount of the bread quality improver was changed to the amount described in Table 3 below.
In addition, the physical properties and state of the layered dough, the appearance (internal phase of the bread) and the texture (crisp, melting in the mouth) of the produced croissants were evaluated according to the same evaluation criteria as in Test Example 1. The results obtained are shown in Table 3 below.

As shown in Table 3, it was confirmed that the effects of the present invention were obtained even when the amounts of α-glucosyltransferase and branched cyclic dextrin were changed.

(Test example 3)
<Production of quality improvers for various types of bread>
According to the formulations shown in Table 4 below, test examples 3-1 to 3-5 and control quality improvers for bread were produced. The amount of the food material (gluten) was appropriately changed for each bread quality improver, and the total amount was adjusted to 1.0 g.

<Production of croissants>
Croissants were produced according to the formulation and process of Test Example 1 using Test Examples 3-1 to 3-5 manufactured above or the control bread quality improver.
In addition, the physical properties and state of the layered dough, the appearance (internal phase of the bread) and the texture (crisp, melting in the mouth) of the produced croissants were evaluated according to the same evaluation criteria as in Test Example 1. The results obtained are shown in Table 4 below.

As shown in Table 4, it was confirmed that the effects of the present invention can be obtained even when the compounding ratio of α-glucosyltransferase and α-amylase and the compounding amount of α-amylase are changed. It was also confirmed that the use of L-cysteine or its salt also provides excellent effects.

According to the bread quality improver of the present invention, in a method for producing bread using a layered dough, the stability of the layered dough is improved, and the appearance of the bread to be produced, such as the internal phase, and the appearance of the bread, such as crispness and melting in the mouth. Since the texture can be improved, it can be suitably used for breads having a refrigeration process in the preparation process of bread dough using laminated bread dough. It can be suitably used not only for the breads described in the items of the examples, but also for breads such as Danish pastries, pies, pastries and millefeuilles.

Claims (8)

A bread quality improver containing 4-α-glucanotransferase and a branched cyclic dextrin,
A quality improving agent for bread, characterized in that the bread uses laminated bread dough and has a refrigeration step in the preparation process of the bread dough . The quality improving agent for bread according to claim 1, which is used at 3 to 100 U of 4-α-glucanotransferase per 100 g of flour raw material mainly composed of wheat flour. The quality improving agent for bread according to claim 1 or 2, wherein 0.03 to 1.5 g of the branched cyclic dextrin is used with respect to 100 g of flour raw material mainly composed of wheat flour. The bread quality improving agent according to any one of claims 1 to 3, which further contains α-amylase and is used in an amount of 2 to 100 U per 100 g of flour raw material mainly composed of wheat flour. 5. The bread quality improving agent according to claim 4, wherein the mixing ratio of 4-α-glucanotransferase and α-amylase is in the range of 1:5 to 5:1. The quality improver for bread according to any one of claims 1 to 5, further comprising ascorbic acid or a salt thereof and/or cysteine or a salt thereof. A method for improving the quality of bread using a layered bread dough and including a refrigeration step in the bread dough preparation step, wherein the bread quality improving agent according to any one of claims 1 to 6 is used. A method for producing bread using a layered bread dough and including a refrigeration step in the bread dough preparation step, wherein the bread quality improving agent according to any one of claims 1 to 6 is used.