JP7439893B1 - Premix for flour dough - Google Patents

Abstract

[Problem] The object of the present invention is to provide a premix for flour dough that has excellent dispersibility in flour dough and improved storage stability, and that can optionally incorporate rice oil-derived gummy substances and enzymes into flour dough from low to high concentrations. The goal is to provide the following. [Solution] In order to solve the above problems, a premix for flour dough containing (A) liquid sugar and (B) rice oil-derived gummy substance or (C) enzyme and having a water activity of 0.80 or less is provided. provide. According to the present invention, there is provided a premix for flour dough that has excellent dispersibility in flour dough, has improved storage stability, and can optionally incorporate rice oil-derived gummy substances and enzymes into flour dough from a low concentration to a high concentration. be able to. [Selection diagram] None

Description

The present invention relates to a premix for flour dough, which has improved dispersibility and storage stability in flour dough, and can optionally incorporate rice oil-derived gummy substances or enzymes into flour dough from low to high concentrations.

When producing various foods made from baked flour dough, it is important to uniformly disperse the raw materials into the flour dough, as this also leads to quality stability of the finished product.
In general, if it is a powder raw material, it is possible to uniformly disperse it by mixing it with grain flour, but if a powder raw material is added in a small amount such as an enzyme, it cannot be uniformly dispersed in the grain flour, and the added The effect cannot be fully demonstrated. Patent Document 1 proposes a method in which an oil-in-water emulsified fat composition containing an enzyme is manufactured so as to be easily dispersed in fluid flour dough, and good dispersibility is obtained. Moreover, in order to disperse a water-insoluble emulsifier in cake batter, Patent Document 2 proposes an emulsified oil and fat composition with excellent dispersibility, which is obtained by dissolving an emulsifier in oil and fat and emulsifying it with water.

JP 2018-201457 Publication Japanese Patent Application Publication No. 2015-171324

However, in the method of Patent Document 1, enzymes are deactivated when heat sterilized to improve the shelf life of the product. Sexuality decreases. In addition, in the method of Patent Document 2, a fixed blending ratio of fat and oil and emulsifier is blended into the flour dough, so it is not possible to arbitrarily mix the emulsifier into the flour dough from a low concentration to a high concentration. , emulsifiers can only be blended within the range that oils and fats can be blended. Therefore, enzymes that are difficult to uniformly disperse in flour dough and water-insoluble materials can be uniformly dispersed in flour dough, and active ingredients can be added at any concentration from low to high concentrations. Providing a mix is desired.
Rice oil-derived gum is a gummy sticky substance contained in unrefined rice crude oil extracted from rice bran, and it is known that among various vegetable crude oils, rice crude oil contains particularly high amounts of gum. There is. Rice oil-derived gum is an unused resource that is generated as a by-product during the refining of rice oil, and until now no effective way of utilizing it has been found, and it has been used for low-value-added purposes such as livestock feed. Moreover, no useful effects have been found when added to flour dough. The present inventors have discovered that if rice oil-derived gum can be dispersed in flour dough, it is effective in improving the texture and appearance of flour-containing foods. However, because rice oil-derived gum has a high viscosity and is insoluble in water, it lacks dispersibility in flour dough, and it is difficult to form emulsions such as water-in-oil emulsions and oil-in-water emulsions that are easy to disperse. In this case, the rice bran extract is suspended in the aqueous phase, and the nitrogen source contained in the rice bran extract causes microorganisms to propagate, resulting in a reduction in the shelf life of the emulsion. In addition, it is possible to improve the dispersibility in flour dough by adding gum derived from rice oil to fats and oils, but the amount of oil and fat that can be added to flour dough is limited, and any amount of gum derived from rice oil can be added to flour. The problem was that it could not be added to dough.
Furthermore, enzymes in powder form do not exhibit sufficient effects due to their lack of dispersibility in flour dough, and methods such as dispersing them in fats and oils have been used until now. However, there is a problem in that the amount of oil and fat that can be added to flour dough is limited, and it is not possible to add an arbitrary amount of enzyme to flour dough.

The present inventor has developed a premix for flour dough in which rice oil-derived gum and enzymes are diluted with liquid sugar. It has been found that rice oil-derived gummy substances or enzymes can be incorporated into the flour dough at any desired concentration from low to high concentrations. That is, the object of the present invention is to provide a premix for flour dough that has excellent dispersibility in flour dough and improved storage stability, and that can optionally incorporate rice oil-derived gummy substances or enzymes into flour dough from a low concentration to a high concentration. It is to be.

The present invention is the following [1] to [5] [1] A premix for flour dough containing (A) liquid sugar and (B) gummy substance derived from rice oil and having a water activity of 0.80 or less.
[2] The content of the (A) liquid sugar is 20% by mass or more and 90% by mass or less, and the content of the (B) rice oil-derived gummy substance is 10% by mass or more and 80% by mass or less, The premix for flour dough according to [1].
[3] A premix for flour dough containing (A) liquid sugar and (C) an enzyme and having a water activity of 0.80 or less.
[4] The premix for flour dough according to [3], wherein the content of the liquid sugar (A) is 90% by mass or more.
[5] A premix for flour dough containing (A) liquid sugar, (B) rice oil-derived gum, and (C) an enzyme, and having a water activity of 0.80 or less.

According to the present invention, there is provided a premix for flour dough that has excellent dispersibility in flour dough, has improved storage stability, and can optionally incorporate rice oil-derived gummy substances or enzymes into flour dough from a low concentration to a high concentration. be able to.
Furthermore, these premixes for flour dough have improved dispersibility into flour dough, so that, for example, in bread making, a sufficient volume-improving effect and softness-improving effect can be obtained.

The premix for flour dough of the present invention is characterized in that it contains (A) liquid sugar, (B) one or more types selected from rice oil-derived gummy substances and enzymes, and has a water activity of 0.80 or less. It is used by mixing it into flour dough.
The present invention will be explained in detail below.

(A) Liquid sugar The liquid sugar (A) used in the present invention is liquid sugar or powdered sugar in a solution state. Specifically, monosaccharides such as glucose, mantose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, and maltitol, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, and hexasaccharides. Saccharides, starch hydrolysates, sugar alcohols obtained by reducing these, or liquids of mixtures thereof, such as starch syrup, reduced starch syrup, sugar-mixed glucose/fructose corn syrup, etc., are used.
Examples of distributed products include "RCS-50" (manufactured by Oji Cornstarch Co., Ltd., sugar-mixed glucose-fructose liquid sugar, water activity 0.73), "Amamil" (manufactured by Mitsubishi Corporation Food Tech Co., Ltd., reduced starch syrup) , water activity 0.82).

According to the present invention, there is provided a premix for flour dough that has excellent dispersibility in flour dough, has improved storage stability, and can optionally incorporate rice oil-derived gummy substances and enzymes into flour dough from low to high concentrations. be able to.

(A) The water activity of liquid sugar is preferably 0.85 or less, more preferably 0.80 or less, and particularly preferably 0.75 or less. Further, the lower limit value is not particularly limited, but is preferably 0.60 or more, particularly preferably 0.65 or more.
Furthermore, when (A) liquid sugar with a water activity of 0.85 or less and (B) rice oil-derived gummy substance are mixed, dispersibility into flour dough is improved and microorganisms such as mold are generated due to a prolonged storage period. (B) Separation of rice oil-derived gum can be suppressed. (A) If the amount of free water in the liquid sugar increases, (B) there is a risk that the dispersibility of the rice oil-derived gum quality will decrease, so it is preferable that the water activity of the liquid sugar (A) is low.
In addition, when (A) liquid sugar with a water activity of 0.85 or less and (C) enzyme are mixed, the decrease in the activity of (C) enzyme due to the passage of the storage period is suppressed, making it an excellent premix for flour dough. It not only provides functionality, but also suppresses the growth of microorganisms such as mold during long storage periods.

The content of (A) liquid sugar in the premix for flour dough of the present invention is appropriately adjusted depending on the content of (B) rice oil-derived gum and (C) enzyme, but for example, the lower limit is 20 % by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more. In the case of (B) a premix for flour dough containing rice oil-derived gum, the upper limit values are, for example, 90% by mass or less, 80% by mass or less, 70% by mass or less, and 60% by mass or less. be.

(B) Rice oil-derived gum (B) Rice oil-derived gum used in the present invention is a gummy sticky substance contained in unrefined rice crude oil extracted from rice bran, and is a by-product during rice oil refining. It is a thing. Among various vegetable crude oils, US crude oil contains a uniquely large amount of gum.
The manufacturing method is not particularly limited, but rice bran is treated in a cooker at 110 to 120°C to reduce moisture content, and then oil is extracted using hexane, the hexane is distilled off, and the resulting rice crude oil is heated to 60 to 90°C. Rice oil-derived gum is precipitated from the rice crude oil by adding 1 to 3% by mass of warm water to the oil and stirring gently, and then separated from the rice crude oil by any method such as precipitation or centrifugation, dried, Rice oil-derived gum can be obtained by removing water by distillation or the like. This is a byproduct obtained in the common refining process of rice oil.
The amount of acetone insoluble matter obtained from rice crude oil varies depending on the activity of phospholipase contained in rice bran, the storage state of rice bran, and hydration conditions. Further, the content of acetone insoluble matter contained in the rice oil-derived gum can be adjusted by means of separating the rice oil-derived gum from the rice crude oil, such as centrifugation.

The (B) rice oil-derived gum of the present invention is a mixture containing a phospholipid mixture consisting of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., triglyceride, free fatty acids, wax, and various other components, Although it is not possible to identify all of its components, it is obtained from US crude oil through the above process, and contains acetone insoluble matter of 20% to 75% by mass, acid value of 50% or less, and water content of 5% by mass or less. It is preferable that the water content is 1% by mass or less, and more preferably that the water content is 1% by mass or less. The lower limit of the acetone insoluble matter is more preferably 35% by mass or more. In addition, acetone insoluble matter is determined according to "4.3.1-2013 Acetone Insoluble Matter" of the Standard Oil and Fat Analysis Test Method, and acid value is determined according to "2.3.1-2013 Acid Value" of the Standard Oil and Fat Analysis Test Method. It was measured using

(B) Rice oil-derived gum has a high viscosity and is insoluble in water, so even if it is added to flour dough as it is, it will not disperse and will not be effective. However, when (A) liquid sugar and (B) rice oil-derived gum are mixed and added to flour dough, (B) rice oil-derived gum is easily uniformly added to the flour dough due to the affinity of liquid sugar for water. Can be dispersed. The rice oil-derived gum (B) uniformly dispersed in the flour dough strengthens the bond of gluten, and can improve the volume and softness of bread, for example.

The content of (B) rice oil-derived gum in the flour dough premix of the present invention is not particularly limited, but is, for example, 10% by mass or more and 80% by mass or less. When the amount is 10% by mass or more, the effect of (B) rice oil-derived gum can be fully exhibited. Further, if it is 80% by mass or less, the premix for flour dough of the present invention has excellent dispersibility when mixed into flour dough, and the effects of the present invention can be fully exhibited. (B) The lower limit of the content of rice oil-derived gum is preferably 20% by mass or more, more preferably 30% by mass or more. (B) The upper limit of the content of rice oil-derived gum is preferably 70% by mass or less, more preferably 60% by mass or less.

(B) Rice oil-derived gum may be produced by the above method, or may be obtained as a commercially available product. As a commercially available product, for example, "Ricelec BK" (manufactured by Irgovel) is commercially available.

(C) Enzyme The type of enzyme (C) used in the present invention is not particularly limited, but includes, for example, α-amylase, maltose-producing α-amylase, β-amylase, glucoamylase, isoamylase, protease, glucose oxidase, cellulase, hemi-amylase, Powdered enzymes such as cellulase, 4-α-glucanotransferase, and 6-α-glucanotransferase are preferably used.

The content of the enzyme (C) in the flour dough premix of the present invention is not particularly limited, but is, for example, 0.1 to 5% by mass. When the amount is 0.1% by mass or more, the effect of the enzyme (C) can be fully exhibited. Further, if it is 5% by mass or less, the premix for flour dough of the present invention has excellent dispersibility when mixed into flour dough, and the effects of the present invention can be fully exhibited. (C) The lower limit of the enzyme content is preferably 0.2% by mass or more, more preferably 0.4% by mass or more. (C) The upper limit of the enzyme content is preferably 4% by mass or less, more preferably 3% by mass or less.

By dispersing (C) the enzyme in the water-soluble (A) liquid sugar, it becomes more compatible with the starch, gluten, etc. in the flour dough, and its dispersibility into the dough can be improved, maximizing the function of the enzyme. can be demonstrated.

[Water activity]
Water activity is a numerical value representing the proportion of free water in food, and is used as an index of food preservability. In the present invention, by setting the water activity of the premix for flour dough to 0.80 or less, it is possible to improve the storage stability of the premix for flour dough, and the unexpected effect is that the premix for flour dough has excellent dispersibility. I found out. From the viewpoint of storage stability of the premix for flour dough, it is preferably 0.75 or less. In addition, from the viewpoint of improving the dispersibility of (B) rice oil-derived gum or (C) enzyme into flour dough, it is preferably 0.50 or more, more preferably 0.60 or more, and particularly 0.65 or more. preferable.
The water activity of the present invention was measured using a water activity measuring device (trade name: HygroLab, manufactured by Rotronic).

The flour dough in the present invention refers to a dough made by mixing flour with liquid ingredients such as water and eggs. Flour dough goes through a heating process and is made into various foods such as bread and cakes. Examples of grain flour include, but are not limited to, wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, oat powder, wheat starch, corn starch, waxy corn starch, potato starch, sweet potato starch, tapioca starch, and rice starch. , sago starch, kudzu starch, etc. In addition to flour, yeast, yeast food, emulsifiers, oils and fats, modified starches, dairy products, salt, sugars, seasonings (sodium glutamates and nucleic acids), preservatives, vitamins, fortifiers such as calcium, proteins, amino acids, Examples include chemical leavening agents, flavors, and dried fruits such as raisins.
Although the water content of flour dough differs depending on its purpose (bread, sponge cake, etc.), the water activity of flour dough is generally 0.75 or more and 0.98 or less. Flour dough having a water activity within this range can be preferably used in the present invention.

[Method for producing premix for flour dough]
The premix for flour dough in the present invention may be prepared by adding and mixing one or more selected from (B) rice oil-derived gummy substances and (C) enzymes to (A) liquid sugar.

Next, the present invention will be explained with reference to Examples.
[Production of gum derived from rice oil]
Rice bran was heated at 120°C, oil-soluble components were extracted with hexane, and the solvent was removed by heating at 110°C. US crude oil was used.
US crude oil was heated to 70°C and centrifuged to remove the precipitate, which is an impurity. Thereafter, 70° C. warm water was added in an amount of 3% by mass based on the US crude oil, and after stirring, centrifugation was performed to obtain a precipitated hydrate. This hydrate was dried in a freeze dryer to obtain a rice oil-derived gum having a moisture content of 5% by mass or less. The amount of acetone insoluble matter in the obtained rice oil-derived gum substance was 30% by mass.
Using the obtained rice oil-derived gum, a premix for flour dough according to the following example was produced.

[Manufacture of premix for flour dough]
(Examples 1-1 to 1-5, Comparative Examples 1-1 to 1-2)
It was produced by the following method based on a flour dough premix having the composition shown in Table 1. In Example 1-1, 5 kg of liquid sugar (RCS-50) is heated to 45° C. while stirring with a propeller in a beaker. There, 5 kg of rice oil-derived gum substance heated to 45° C. was added little by little, and after addition, stirring was performed for 20 minutes to obtain a premix for flour dough.
Similarly, for Examples 1-2 to 1-5, premixes for flour dough were produced using the above method based on the formulation shown in Table 1. In Comparative Example 1-1, rice oil gum and liquid sugar (RCS-50) were not mixed, but were added separately to the flour dough. For Comparative Example 1-2, 5 kg of water heated to 45°C was stirred with a propeller in a beaker, and 5 kg of rice oil-derived gum substance heated to 45°C was added little by little, and stirred for 20 minutes after addition. A premix for flour dough was obtained, but it separated immediately after stirring was stopped. The separated product was then added to the flour dough.

(Example 2-1, Comparative Examples 2-1 to 2-2)
It was manufactured by the following method based on a flour dough premix having the composition shown in Table 2. In Example 2-1, 9.95 kg of liquid sugar (RCS-50) is heated to 45° C. while stirring with a propeller in a beaker. There, 50 g of powdered enzyme (Sumizyme L) was added little by little, and after addition, stirring was performed for 20 minutes to obtain a premix for flour dough.
In Comparative Example 2-1, liquid sugar (RCS-50) and powdered enzyme (Sumizyme L) were not mixed, but were added separately to the flour dough. For Comparative Example 2-2, 9.95 kg of water heated to 45°C was stirred with a propeller in a beaker, and 50 g of powdered enzyme (Sumizyme L) was added little by little. A premix for dough was obtained.

(Example 3-1, Comparative Example 3-1)
It was produced by the following method based on a flour dough premix having the composition shown in Table 3. 4.95 kg of liquid sugar (RCS-50) is heated to 45°C while stirring with a propeller in a beaker. Add 5 kg of rice oil-derived gum heated to 45°C little by little, stir for 10 minutes, then add 50 g of powdered enzyme (Sumizyme L) little by little, stir for 10 minutes after adding, and stir for 10 minutes. A premix for dough was obtained. For Comparative Example 3-1, liquid sugar (RCS-50), rice oil-derived gummy material, and powdered enzyme (Sumizyme L) were not mixed, but were added separately to the flour dough.

[Evaluation method]
The evaluation method for each evaluation item is described below.

(Water activity of premix for flour dough)
The water activity of the produced flour dough premix was measured using a water activity measuring device (trade name: HygroLab, manufactured by Rotronic). Specifically, 10 g of each of the flour dough premixes of Examples and Comparative Examples were placed in a special petri dish of a water activity measuring device, and the water activity was measured at 25°C.

(State of premix for flour dough)
The produced flour dough premix was stored at 30°C for 30 days, and its condition was visually confirmed. Those with no separation (precipitation) were rated as "good", and those with separation (precipitation) were rated as "separated". Only "good" scores were accepted. Regarding Examples 1-1 to 1-5 and Comparative Example 1-2, it was confirmed whether the rice oil-derived gum and liquid sugar were separated. Regarding Example 2-1 and Comparative Example 2-2, it was confirmed whether the enzyme was precipitated to the bottom. Regarding Example 3-1, it was confirmed whether rice oil-derived gum, liquid sugar, and enzymes were separated and precipitated.

(Storability of premix for flour dough)
The produced premix for flour dough was stored at 30°C for 30 days, and the occurrence of mold was visually confirmed. Items where even the slightest amount of mold growth was confirmed were rated as ``Yes,'' and items where no mold growth could be confirmed were rated as ``No.'' Only “none” was considered a pass.

(Evaluation of dispersibility in flour dough: visual test)
Put 1 kg of flour, 20 g of yeast, 1 g of yeast food, 50 g of caster sugar, 17 g of salt, 20 g of skim milk powder, and 690 g of water into a mixer bowl manufactured by Kanto Mixture Machinery Co., Ltd., and mix with a dough hook for 2 minutes on low speed and 5 minutes on medium-low speed. After that, 50 g of shortening was added, mixed for 3 minutes at low speed and 3 minutes at medium-low speed, 10 g of premix for flour dough was added, stirred at low speed, and the dispersion status of the premix for flour dough was visually confirmed.
``5'' if the premix for flour dough was dispersed within 1 minute by stirring after being added to the flour dough; ``4'' if it was dispersed in more than 1 minute and less than 2 minutes; The evaluation was given as "3" if the product was dispersed for less than 3 minutes, "2" if the product was dispersed in more than 3 minutes but not more than 5 minutes, and "1" if the product was not dispersed even after 5 minutes. Only "5" and "4" were considered to be passed.
In addition, since the dispersibility of the enzymes in Table 2 Example 2-1, Comparative Examples 2-1 to 2-2, Example 3-1, and Comparative Example 3-1 cannot be visually confirmed, The volume and softness evaluation results were used as indicators for dispersion evaluation.

(Evaluation of dispersibility in flour dough: bread making test)
Regarding the evaluation of volume and softness, one loaf bread was manufactured and evaluated using the formulation shown below. Note that rice oil-derived gums and enzymes cannot exhibit their full effect unless they are uniformly dispersed in the flour dough, so volume and softness evaluations are indicators for evaluating dispersibility in the flour dough.
1 kg of flour, 20 g of yeast, 1 g of yeast food, 50 g of caster sugar, 17 g of salt, 20 g of skim milk powder, and 690 g of water were placed in a mixer bowl manufactured by Kanto Mixture Machinery Co., Ltd., and stirred with a dough hook for 2 minutes at low speed and 5 minutes at medium-low speed. After that, 50 g of shortening was added, mixed for 3 minutes at low speed and 3 minutes at medium-low speed, 10 g of premix for flour dough was added, and stirred at low speed for 2 minutes to obtain flour dough (bread dough). After fermenting for 80 minutes, it was divided into 430g portions, benched for 20 minutes, molded into a coppépan shape using a molder manufactured by Oshikiri Co., Ltd., packed into bread molds, and baked for 60 minutes at a temperature of 38℃ and a humidity of 85%. was taken and baked in an oven with a top heat of 180°C and a bottom heat of 210°C for 28 minutes to produce a one-loaf bread. After production, it was allowed to cool naturally to room temperature, then sealed in a plastic bag and stored at room temperature. After one day of storage, volume and softness were evaluated.

(Volume evaluation method)
The specific volume of the one-loaf bread on the first day after baking was measured and used as an index for volume evaluation. The specific volume was measured using a 3D laser volume meter manufactured by Astex Corporation. In each table, the specific volume of the one-loaf bread of Comparative Example 1-1, Comparative Example 2-1, and Comparative Example 3-1 is taken as 100, and when the specific volume is 105 or more, it is "5", and when it is less than 105, and 102 or more, it is "5". ``4'', 98 or more and less than 102, ``3'', 95 or more, but less than 98, ``2'', and less than 95, ``1''. Only "5" and "4" were considered to be passed.

(Softness evaluation method)
The softness of the one-loaf bread on the first day after baking was measured and used as an index for softness evaluation. One loaf bread was sliced to a width of 3 cm, and the center was cut into a 4 cm x 4 cm square to serve as a sample. The stress [N] required to compress the top surface by 1.5 cm was measured using a rheometer manufactured by Yamaden Co., Ltd., and was used as an index of softness. In each table, the softness of the one-loaf breads of Comparative Example 1-1, Comparative Example 2-1, and Comparative Example 3-1 is 100, and if the softness is less than 90, it is 5, and if it is 90 or more and less than 95, it is 100. ``4'', 95 or more and less than 105, ``3'', 105 or more, but less than 110, ``2'', and 110 or more, ``1''. Only "5" and "4" were considered to be passed.

(Residual activity of enzyme)
The amount of enzyme that produces reducing sugar equivalent to 1 μmol of glucose per minute is defined as 1 u. Using 1% soluble starch solution as a substrate, react at 40°C and pH 7 for 10 minutes, and quantify the resulting reducing sugar. Enzyme activity was determined.
The enzyme activity in the premix for flour dough stored at 30°C for 30 days was measured, and the residual activity was evaluated from the enzyme activity of Sumiteam L.
When the enzyme activity of Sumiteam L is set as 100, the residual activity of the enzyme is 95 or more, "5", less than 95, 90 or more, "4", less than 90, 85 or more, "3", less than 85. A score of 80 or more was rated as "2" and a score of less than 80 was graded as "1". Only "5" was passed.

(Evaluation results)
From Table 1, it can be seen that a premix for flour dough in good condition without separation can be obtained by mixing (B) rice oil-derived gum with (A) liquid sugar. Furthermore, it was found that there was no occurrence of mold or the like, and the dispersibility into the flour dough was excellent. Furthermore, it can be seen that the volume and softness of bread are improved by uniformly dispersing the rice oil-derived gum into the flour dough (Examples 1-1 to 1-5). On the other hand, when rice oil-derived gum and liquid sugar, which are raw materials for a premix for flour dough, are added to flour dough separately without mixing, the rice oil-derived gum is not uniformly dispersed in the flour dough; As a result, the effect of improving bread volume and softness cannot be obtained (Comparative Example 1-1). Furthermore, when water was used instead of liquid sugar as the raw material for the premix, the gum derived from rice oil and water were separated, and furthermore, mold growth was observed (Comparative Example 1-2).
Table 2 shows that by mixing (A) the enzyme (C) with the liquid sugar, the enzyme is uniformly dispersed in the liquid sugar and a flour dough premix in good condition can be obtained. Furthermore, there was no growth of mold or the like, and the residual activity of the enzyme was maintained at a high level during the storage period. Furthermore, it can be seen that by uniformly dispersing the enzyme in the liquid sugar, the enzyme can be uniformly dispersed in the flour dough, improving the volume and softness of the bread (Example 2-1). On the other hand, if enzymes and liquid sugar, which are the raw materials for the flour dough premix, are added to the flour dough separately without mixing, the enzymes will not be uniformly dispersed in the flour dough, resulting in lower volume and softness of the bread. No effect of improving the thickness was obtained (Comparative Example 2-1). It can be seen that when water is used instead of liquid sugar as the raw material for the premix, the enzyme does not dissolve but precipitates and is not uniformly dispersed in the flour dough, resulting in no improvement in bread volume and softness. (Comparative Example 2-2).
Also in Table 3, similar to the results in Tables 1 and 2, good results were obtained when the premix for flour dough of the present invention was used (Example 3-1). On the other hand, when liquid sugar, rice oil-derived gum, and enzymes, which are the raw materials for the flour dough premix, were added to the flour dough separately without mixing them, no improvement in bread volume or softness was obtained ( Comparative Example 3-1).

(Raw materials used)
(1) (Product name) "Ricelec BK", manufactured by Irgovel, acetone insoluble matter amount 60% by mass
(2) (Product name) "RCS-50", manufactured by Oji Cornstarch Co., Ltd., glucose mixed with sugar, high-fructose corn syrup, water activity 0.73
(3) (Product name) "Amamil", manufactured by Mitsubishi Corporation Food Tech Co., Ltd., reduced starch syrup, water activity 0.82
(4) (Product name) "SumiTeam L", manufactured by Shin Nippon Chemical Industry Co., Ltd., 12000u/g, optimum temperature 50℃

Claims (3)

Contains (A) liquid sugar and (B) rice oil-derived gummy substance, and has a water activity of 0.80 or less,
For flour dough, the content of the (A) liquid sugar is 20% by mass or more and 90% by mass or less, and the content of the (B) rice oil-derived gummy substance is 10% by mass or more and 80% by mass or less. Premix. Contains (A) liquid sugar and (C) an enzyme, and has a water activity of 0.80 or less,
A premix for flour dough , wherein the content of the liquid sugar (A) is 90% by mass or more . Contains (A) liquid sugar, (B) rice oil-derived gum and (C) enzyme, and has a water activity of 0.80 or less,
A premix for flour dough, wherein the content of the rice oil-derived gum (B) is 10% by mass or more, or the content of the liquid sugar (A) is 90% by mass or more .