JPH08196199A - Frozen dough improver - Google Patents

Abstract

PURPOSE: To obtain a frozen dough improver having high general purpose property, capable of preventing volume down of a baked product and folding phenomenon by a small amount of addition, by binding or applying diacetyltartaric acid monoglyceride included in a solid oil and fat to gluten surface. CONSTITUTION: This improver is obtained by binding or applying diacetyltartaric acid monoglyceride in a state included in a solid oil and fat having 30-50 deg.C raising melting point to gluten surface. The weight ratio of the solid oil and fat to diacetyltartaric acid is 1:(0.05-1) and the addition amount of diacetyltartaric acid to powder monoglyceride is 0.05-0.2wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for improving frozen dough for yeast-fermented foods such as bread, yeast donuts and croissants.

[0002]

2. Description of the Related Art In the confectionery and bakery industry, oven-fresh stores using frozen or refrigerated low-temperature-preserved dough are being developed. In addition, recently, such low-temperature storage dough has been marketed, and has also been used in retail bakeries and small-scale bakeries for the purpose of labor saving. In particular, frozen dough that has been frozen and stored after molding is easy to handle in the subsequent steps such as thawing, proofing and baking,
There are advantages such as small equipment and store area.

However, frozen dough, especially during freezing and thawing, destroys the three-dimensional structure of gluten due to ice crystal growth and freezing denaturation, and further leaks from yeast that has been freeze-damaged during freezing and thawing and during cryopreservation. Gluten is easily softened by a reducing substance such as glutathione. Due to such gluten damage, frozen dough,
It is known that phenomena such as volume reduction and waist bending of the product after firing occur.

[0004]

To solve this problem,
For example, use of freeze-resistant yeast, increasing the amount of yeast, preventing yeast from pre-freezing fermentation, and adjusting water absorption, adding oxidants, and adding emulsifiers, especially diacetyltartaric acid monoglyceride, for the purpose of strengthening gluten. . However, the effect is weak if it is simply added, and it is used in combination with other additives (JP-A-63-079552 and JP-A-2-1).
No. 50229, JP-A-4-234938) and devising the addition method (JP-A-61-252226, JP-A-61-11-1).
No. 62126, JP-A-1-171430) have been proposed.

In the above-mentioned Japanese Patent Laid-Open No. 63-079552, since diacetyl tartaric acid monoglyceride is simply added as it is, the effect is not sufficiently exerted, so that the addition amount is 0.1.
It is as high as 2 to 0.5%, and the object is not achieved at 0.2% or less. In the above-mentioned JP-A-2-150229, too, the amount of diacetyl tartaric acid monoglyceride added is large, and its use in frozen dough after proofing is not satisfactory. Also, a patent has been proposed which devises an addition method of an emulsifier for the purpose of improving the function of gluten (Japanese Patent Laid-Open No. 61-1522).
No. 26 and JP-A No. 61-162126), gluten and an emulsifier are mixed in an aqueous system, and the method is different from that of the present application. The former is a method of adding an emulsifier to raw gluten,
There is a problem in terms of uniform mixing and stirring energy, and the latter is a method of adding an emulsifier hydrate to gluten, but it requires drying cost. Further, addition in an emulsified state has been proposed (JP-A-1-171430), but it is difficult to handle in terms of storability. As mentioned above, none of these are satisfactory, and the current situation is that research continues.

The diacetyl tartaric acid monoglyceride can be used by adding powder directly or after mixing with an improving agent, or by adding margarine, shortening or emulsion containing tartaric acid monoglyceride. It did not fully bring out the effect of monoglyceride. Further, the latter method has a drawback in that it is inferior in versatility to various bakery products having various oil and fat contents. Therefore, the present inventor examined the effective use of diacetyl tartaric acid monoglyceride and aimed to develop a highly versatile improver.

[0007]

Finally, the present inventor significantly improves the frozen dough improving effect of diacetyltartaric acid monoglyceride by adhering or coating diacetyltartaric acid monoglyceride on the gluten surface in the form of inclusion in solid oil. Then, the present invention was completed.

That is, the present invention is a frozen dough improving agent characterized by containing gluten in which diacetyl tartaric acid monoglyceride is attached to a solid fat having an ascending melting point of 30 to 50 ° C. in the form of inclusion.

The solid fats and oils used in the present invention may be of any origin such as animal fats, vegetable fats and oils or hydrogenated products thereof, but the melting point [standard fat and oil analysis test method 2.3.4.2-9].
0 (edited by Japan Oil Chemistry Association). ] Is 30-
It is one at 50 ° C. The diacetyl tartaric acid monoglyceride must be dissolved in advance in the solid fat or oil in order to form the diacetyl tartaric acid monoglyceride into the solid fat or oil. The ratio of solid fats and oils and diacetyl tartaric acid monoglyceride is 1: 0.05-1. The amount of diacetyl tartaric acid monoglyceride added to the powder is 0.05 to 0.2%.
Common wheat active gluten is used as gluten, but modified gluten such as reduction-treated gluten can also be used.

Regarding the method for adding oil and fat to gluten, gluten is put into an appropriate mixer such as Ledige and ribbon and the dissolved oil and fat is sprayed while stirring, or the oil and fat whipped in advance is added and mixed by stirring. There is a method, etc., and any method can be used as long as it is uniform and does not generate lumps. Further, gluten may be diluted with other powder, but if the amount of gluten in the powder is less than 10%, the effect of diacetyltartaric acid monoglyceride is reduced.

The principle of the present invention is to promote the action by incorporating diacetyl tartaric acid monoglyceride forming a hard crystal in the crystal of a solid fat having an appropriate plasticity, and to make gluten and diacetyl tartaric acid monoglyceride exist in direct contact. It is thought that this leads to the strengthening of an efficient and gluten network.

The improving agent of the present invention is mainly composed of the gluten to which the oils and fats described above are attached, but if necessary, thickening polysaccharides such as glucose, ascorbic acid, guar gum and xanthan gum, amylase, hemicellulase, An enzyme agent such as glucose oxidase can be used in combination. That is, the frozen dough improving agent of the present invention is a combination of ascorbic acid and / or glucose and / or an enzyme agent with gluten in which diacetyl tartaric acid monoglyceride is attached to a solid fat having a rising melting point of 30 to 50 ° C. Is included as a preferred embodiment.

The composition of the improving agent may be designed with the following addition amounts to each flour such as wheat flour as a guide. The amount of each component added to flour is gluten 0.5 to 5%, glucose 0 to
0.5%, ascorbic acid 50 to 500 ppm, thickening polysaccharide 0 to 2%, and enzyme agent 5 to 500 ppm are desirable.

[0014]

EXAMPLES The present invention will be described with reference to examples. The invention is in no way limited by this example.

Example 1 Vital gluten (Powder Glue A manufactured by Showa Sangyo Co., Ltd.)
17 kg, glucose 3.5 kg, ascorbic acid 0.
3 kg was put into a ribbon mixer and premixed for 2 minutes. Oil and fat 6k heated and dissolved in it while continuing to stir and mix
g [edible processed fats and oils (premix oil 300, manufactured by Showa Sangyo Co., Ltd., melting point 34 ° C) 3.75 kg + diacetyl tartaric acid monoglyceride (Admul Dartem 1117)
(Quest Co., Ltd.) 2.25 kg], and then pre-mixed with 1 kg of vital gluten, 1 kg of glucose, and 60 g of glucose oxidase preparation (Hyderase manufactured by Amano Pharmaceutical Co., Ltd.), and mixed until uniform to prepare an improving agent. .

Using this improving agent, the following (1) formulation,
By the step (2), frozen butter roll was prepared and evaluated. The results are shown in Table 1. (1) Blended bread strong flour 100 parts Sugar 10 frozen yeast 5 parts Salt 1.8 whole egg 10 skimmed milk powder 3 yeast food 0.1 shortening 5 improver 2 margarine 5 water 45

(2) Process Mixing: Low speed 4 minutes Medium speed 2 minutes High speed 2 minutes, ↓ Oil and fat, Low speed 2 minutes Medium speed 2 minutes High speed 3 minutes Kneading temperature: 2 ° C Floor: 20 ° C, 20 minutes Dividing: 40g Bench : 20 ° C, 15 minutes Molding: Butter roll type Freezing: -30 ° C, 50 minutes Storage: -18 ° C, 1 month Thawing: 25 ° C, 60 minutes Fermentation: 38 ° C, 60 minutes Firing: 180 ° C, 12 minutes

Comparative Example 1 Vital Gluten (Powder Glue A manufactured by Showa Sangyo Co., Ltd.)
17 kg, glucose 3.5 kg, ascorbic acid 0.
3 kg was put into a ribbon mixer and premixed for 2 minutes. Edible processed oil and fat (premix oil 300, Showa Sangyo Co., Ltd.
2.75 kg of finely powdered diacetyl tartaric acid monoglyceride (Admul Dartem 1117 Quest Co.), which was premixed in advance, after spraying 3.75 kg,
Vital gluten 1kg, glucose 1kg, glucose oxidase preparation (Amano Pharmaceutical Co., Ltd. Hyderase)
The improver was prepared by adding 60 g. Using this improving agent, frozen butter roll dough was prepared in the same manner as in Example 1 below. The results are shown in Table 1.

Comparative Example 2 A mixture of 3 kg of diacetyl tartaric acid monoglyceride (Admul Dartem 1117 Quest) and 5 kg of edible processed oil and fat (Premix Oil 300, Showa Sangyo Co., Ltd.) was spray-cooled to prepare powdered oil and fat. did. Vital Gluten (Showa Sangyo Co., Ltd. Powder Glue A) 18k
g, glucose 4.5 kg, ascorbic acid 0.3 k
g, 6 kg of powdered oil and fat, and 60 g of glucose oxidase preparation (Hiderase manufactured by Amano Pharmaceutical Co., Ltd.) were charged into a ribbon mixer to prepare an improving agent. Using this improving agent, frozen butter roll dough was prepared in the same manner as in Example 1 below. The results are shown in Table 1.

Comparative Example 3 An improving agent was prepared in the same manner as in Example 1 except that the edible processed fat and oil were omitted. Using this improving agent, frozen butter roll dough was prepared in the same manner as in Example 1 below. The results are shown in Table 1.

[0021]

[Table 1]

Although the improvers used in Example 1 and Comparative Example 1 have the same chemical composition, a remarkable difference is observed in terms of effect. In Comparative Example 1, only the oil and fat is attached to gluten, and gluten and diacetyltartaric acid monoglyceride are present independently. In Example 1 of the present invention, it is considered that the diacetyl tartaric acid monoglyceride contained in the fat and oil crystals adheres to gluten to act efficiently, thereby exerting an effect. In Comparative Example 2, diacetyl tartaric acid monoglyceride is included in the solid fat, but it is considered that the effect is small because it is not attached to gluten. In Comparative Example 3, only diacetyl tartaric acid monoglyceride was attached to gluten, but it is considered that the sufficient effect cannot be exerted because the extensibility on the surface of gluten is inferior.

As described above, the effect of diacetyl tartaric acid monoglyceride was remarkably different depending on the existing form, and it was found that inclusion by solid fat and adhesion to gluten are essential requirements.

Example 2 Vital Gluten (Powder Glue A manufactured by Showa Sangyo Co., Ltd.)
18 kg and 3 kg of glucose were put into a ribbon mixer and premixed for 2 minutes. 5 kg of fats and oils heated and melted at 60 ° C. [premixed oil 300 (manufactured by Showa Sangyo Co., Ltd., melting point 3)
3 kg + diacetyl tartaric acid monoglyceride (Admul Dartem 1935 Quest) 2 kg], and then premixed glucose 1 kg, ascorbic acid 0.2 kg, guar gum 0.4 kg, α-amylase preparation (Reem Co.) Belon GX) (20 g) was placed in a mixer and mixed until uniform, to prepare an improving agent.

Using this improving agent, the following (3) formulation,
(4) Step [HM line (manufactured by Leon Automatic Machine Co., Ltd.) is used. ], The frozen croissant dough was manufactured by the conventional method. The results are shown in Table 2.

(3) Powerful flour for blended bread 100 parts Margarine 5 parts Sugar 10 improver 2 salt 1.5 water 45 skim milk powder 3 liquid egg 10 freezing yeast 5 oil for roll-in 64

(4) Process Mixing: low speed 3 minutes, high speed 1 minute, ↓ oil and fat, low speed 3 minutes, high speed 6 minutes Kneading temperature: 22 ° C floor: 20 ° C, 10 minutes division: 5.7kg retarding: -25 ° C, 30 minutes, -2 ° C, 90 minutes Roll-in: Six-fold second retarding: -25 ° C, 30 minutes, -2 ° C, 90 minutes Molding: Four-fold Freezing: -35 ° C, 60 minutes Storage: -20 ° C, 1 month Thaw: 25 ° C, 60 minutes Fermentation: 38 ° C, 60 minutes Firing: 200 ° C, 12 minutes

Example 3 A frozen croissant dough was produced by preparing an improving agent in the same manner as in Example 2 except that shortening SW (manufactured by NOF Corporation), an edible oil / fat was used. The results are shown in Table 2.

Comparative Example 4 Soybean salad oil (Showa Sangyo Co., Ltd.) was used in place of the edible processed fats and oils.
A refining croissant dough was produced by preparing the improver in the same manner as in Example 2 except that the liquid oil) was used. The results are shown in Table 2.

Comparative Example 5 Powdered oil and fat (TP-made by NOF CORPORATION) as an edible oil and fat.
9, the melting point of 62 ° C.) was used, and the improver was prepared in the same manner as in Example 2 except that the heating temperature of the oil was 70 ° C., to produce a frozen croissant dough. The results are shown in Table 2.

[0031]

[Table 2]

As shown in Comparative Examples 4 and 5, if liquid oil such as soybean oil is used instead of solid fat, or if solid fat having extremely high hardness is used, the storage stability of frozen dough is deteriorated.
In the case of liquid oil, solid-liquid separation occurs with diacetyl tartaric acid monoglyceride after spraying, and it is considered that the effect becomes similar to that of fat and oil and diacetyl tartaric acid monoglyceride added separately, and the effect is diminished. Further, if the hardness is too high, it is presumed that it is difficult to disperse and permeate into the dough.

Example 4 Vital Gluten (Powder Glue A manufactured by Showa Sangyo Co., Ltd.)
6 kg of Ledige mixer (M-2 manufactured by Matsuzaka Giken Co., Ltd.)
0) and continuously stirring and mixing the oil and fat whipped in advance with this [edible processed oil and fat (premix oil 30
0, Showa Sangyo Co., Ltd., melting point 34 ° C) 1.5kg +
Diacetyl tartaric acid monoglyceride (Sunsoft No. 6
41) 0.25 kg] was sprayed. 0.5 kg of glucose, 0.1 kg of ascorbic acid, and 10 g of α-amylase preparation (Berron V manufactured by Laem Co.), which had been separately preliminarily mixed in advance, were put into a mixer, and mixed until uniform to prepare an improving agent. .

A Danish pastry was prepared by the following (5) formulation and (6) step, and was frozen after proofing. The results are shown in Table 3. (5) Blended strong flour 90 parts Liquid egg 10 parts Soft flour 10 Freezing yeast 8 Sugar 15 Improvement agent 2 Shortening 10 Water 43 salt 1.5 Roll-in fats and oils 50 Skim milk powder 3

(6) Process Mixing: Low speed 3 minutes High speed 1 minute ↓ Fats and oils Low speed 3 minutes High speed 6 minutes Kneading temperature: 25 ° C First fermentation: -30 ° C, 30 minutes, -2 ° C, 90 minutes Roll-in: Three Trifold * 2 Retarding: -25 ° C, 30 minutes, -2 ° C, 90 minutes Molding: Threefold fold: 35 ° C, 80 minutes Freezing: -35 ° C, 60 minutes Storage: -20 ° C, 1 month Thawing: 25 ° C , 60 minutes Baking: 200 ℃, 12 minutes

Comparative Example 6 (Comparison with Prior Art Improving Agent Containing Diacetyltartaric Acid Monoglyceride) Using the improving agents described in Examples 7 and 8 of JP-A-2-150229, a Danish pastry was prepared in the same manner as in Example 4. , Frozen after proofing. The results are shown in Table 3.

[0037]

[Table 3]

The effect of Example 4 was remarkably higher than that of Comparative Example 6. Further, according to the present invention, it was found that not only general frozen dough production but also post-proofing freezing can be applied.

[0039]

EFFECTS OF THE INVENTION It is possible to provide a highly versatile frozen dough improving agent which requires a small amount of addition, is economical, and has a remarkable improvement effect.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display location A21D 2/36 (72) Inventor Hirofumi Toto 2-4-10 Higashi-Owada, Ichikawa-shi, Chiba Showa Sangyo Food Development Center Co., Ltd.

Claims (2)

[Claims] 1. A frozen dough improving agent, which comprises gluten in which diacetyl tartaric acid monoglyceride is attached to a solid fat having an elevated melting point of 30 to 50 ° C. in a form covered with the fat and oil. 2. The frozen dough improving agent according to claim 1, which further comprises ascorbic acid and / or glucose and / or an enzyme agent.