JPH089872A - Modifier for frozen bread dough and production of frozen bread dough - Google Patents

Abstract

PURPOSE:To obtain a modifier for frozen bread dough capable of preventing the quality deterioration caused by freezing and defrosting in the process of bread production and less expensive and to provide a process for manufacturing a frozen bread dough using the modifier. CONSTITUTION:This modifier for frozen bread dough contains dextran as an effective component. The production process for a frozen bread dough consists of a process for producing a bread dough by kneading a raw material containing grain powder, a subsidiary material and water and a process for freezing the obtained bread dough. In the process, the modifier for frozen bread dough is used as a part of the subsidiary material. It is preferably added in an amount of 0.01-20 pts.wt. in terms of dextran to 100 pts.wt. of the grain powder.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen bread dough improving agent and a method for producing frozen bread dough using the same.

[0002]

2. Description of the Related Art In general, breads sold in supermarkets and retail stores are produced by a major maker in a mass production in a bakery factory and delivered in a wide range. However, these breads have a problem that it takes a long time to reach the consumers, and the quality of the breads deteriorates during the storage and delivery processes.

Therefore, in recent years, as consumers' taste of gourmet has increased, there has been an increasing demand for freshly baked bread. Frozen bread dough was developed in response to these demands, and it is possible to sell freshly baked bread by freezing and distributing the bread dough produced intensively at the factory, thawing it at the sales destination, and baking it. .

From the standpoint of the manufacturing side, there was a time constraint that bread making with a fermentation process had to be done from early morning, but due to the development of frozen bread dough, such a time constraint was imposed. It has been reduced, and it has become possible to save labor in production and labor.

As described above, the frozen bread dough is interrupted at an intermediate stage of the bread making process, which has been required to be continuously performed due to fermentation rather than long-term storage and prevention of spoilage. The purpose is to be able to restart the process, which requires that the quality does not change before and after the interruption. That is, it is necessary that the process after thawing can be performed subsequent to the process before freezing and that the quality of the baked product is not adversely affected.

However, in practice, there is a problem that when the bread dough is frozen and stored, the quality of the final product is greatly affected. That is, freezing causes damage to the yeast and destruction of the gluten film, so that the fermentation power of the thawed dough is weakened, the swelling of the dough is poor, and bread with poor aroma and taste is formed. In addition, there are restrictions on the production conditions, such as the limitation on the fermentation time before freezing, which is more than a problem with freezing.

As a measure against this problem, the amount of water to be added to the bread dough is reduced, the amount of yeast or yeast food is increased, or the content of sugars and oils and fats is increased (Yoshifumi Kanda: Food and Chemistry, 1982 Autumn Special, 27 (1982)), the cooling rate is adjusted (JP-A-59-11134), and reducing or non-reducing oligosaccharides having a degree of polymerization of 3 to 5 are added (JP-A-4-141041).
No.), and an indigestible polysaccharide is added.
5-252858) and trehalose are added (Japanese Patent Application No. 5).
-66097) and other means have been reported.

[0008]

However, if the amount of yeast or yeast is increased, the quality will deteriorate due to yeast odor. In addition, the method of increasing sugars and fats can be applied to rich bread that originally contains a large amount of sugars and fats such as Danish pastry and croissant, but it is possible to increase sugars and fats such as bread and French bread. It was difficult to apply to bread that does not contain much. Furthermore, the degree of polymerization is 3 to 5
The method of adding reducing or non-reducing oligosaccharides is not sufficient to prevent the appearance of pear skin on the surface of bread, and the method of adding indigestible polysaccharides also has problems such as reduced texture. there were. In addition, the method of adding trehalose has not been put to practical use because of its high price at present.

[0009] Therefore, an object of the present invention is to provide an inexpensive improver for frozen bread dough, which can prevent deterioration of quality due to freezing and thawing, and a method for producing frozen bread dough using the same.

[0010]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to solve the above-mentioned problems, and as a result, by adding and mixing dextran to the frozen bread dough, only the frozen dough having a rich composition can be used. Even if you have a frozen dough with a lean mixture, you can make soft bread,
The inventors have found that it is possible to prevent freezing disorders such as a decrease in fermentation of frozen bread dough, a decrease in bread volume, a dripping of the dough, appearance of pear skin on the surface of the bread, and deterioration of the internal phase, and have completed the present invention.

That is, the improving agent for frozen bread dough of the present invention is characterized by containing dextran as an active ingredient.

Further, the method for producing frozen dough of the present invention comprises a step of kneading a raw material containing grain flour, an auxiliary material and water to prepare the dough, and a step of freezing the obtained dough. In the method for producing a frozen bread dough containing the above, a method for improving a frozen bread dough containing dextran as an active ingredient is added as a part of the auxiliary raw material.

The present invention will be described in detail below with reference to preferred embodiments.

In the present invention, dextran is a polysaccharide containing an α-1,6-glucoside bond, which is obtained by culturing a microorganism using sucrose or a partial hydrolyzate of starch as a carbon source, and its molecular weight is particularly Not limited.

Generally, dextran is obtained by culturing a dextran-producing bacterium in a culture solution containing sucrose, or by allowing an enzyme obtained from the culture solution to act on the sucrose solution. Bacteria belonging to the genus Leuconostoc, the genus Streptococcus, and the like are preferably used as the dextran-producing bacterium, and dextran can be produced by dextranscrase produced by these bacteria. Alternatively, dextran can be obtained by culturing a bacterium belonging to the genus Gluconobacter using a partially decomposed product of starch as a carbon source, and by the action of dextrin dextranase produced by this bacterium (EJHehre and DMHamilton: Proc.
Soc. Exp. Biol. And Med., 71, 336-339 (1949)).

The chemical structure of the dextran thus obtained differs depending on the strain (A. Jeanes, WC Haynes,
JC Rankin, EH Melvin, MJ Austin, JE C
luskey, BE Fisher, HM Tsuchiya and CE Ris
t J. Amer. Chem. Soc., 76, 5041-5052 (1954)), the content ratio of glucose binding modes for each dextran has been clarified. Regardless, any dextran can be used.

The agent for improving frozen bread dough of the present invention can prevent freezing denaturation even if it is added alone to the frozen bread dough, but it is used for frozen bread dough such as known fats and oligosaccharides. It is possible to use in combination with an improving agent, and these effects are not hindered.

The method for producing frozen dough of the present invention comprises a step of kneading a raw material containing grain flour, an auxiliary material and water to prepare a dough, and a step of freezing the obtained dough. In the method for producing bread dough, the improving agent for frozen dough of the present invention containing dextran as an active ingredient is added as a part of an auxiliary material.

As the grain flour used as the raw material for the frozen bread dough, for example, wheat flour, barley flour, rye flour, corn flour and the like are used, and the type and mixing ratio thereof are selected according to the type of bread to be produced. It In addition, the present invention, from bread dough of lean mixture such as bread and French bread, rolls (table rolls, buns, butter rolls, etc.), special bread (muffins, rusks, etc.), steamed bread (meat buns, bean jam, etc.) ), Sweet bread, croissant, Danish pastry and other richly mixed bread dough, as well as pizza craft, dumplings and fried rice skins.

In the method for producing frozen bread dough according to the present invention, the amount of the improver for frozen bread dough added as dextran is preferably 0.01 to 20% by weight, based on the grain flour.
10% by weight is more preferred. The amount of dextran added is 0.
If it is less than 01% by weight, the effect of preventing freezing damage cannot be expected,
If it exceeds 20% by weight, the flavor of bread is impaired, which is not preferable.

The auxiliary raw materials used in addition to the improving agent for frozen bread dough of the present invention may be the same as those used in conventional bread dough, and examples thereof include sugars, sugar alcohols, polysaccharides, non-sugar sweeteners and fats and oils. , An emulsifier, an oxidizing agent, a reducing agent, an organic acid or a salt thereof, an inorganic salt, an enzyme, yeast food and the like can be appropriately mixed and used.

INDUSTRIAL APPLICABILITY The present invention can be applied to any bread making method such as a direct doughing method and a medium seeding method, and is a dough freezing method or a divided dough freezing method which has been conventionally used for freezing bread dough. It can be applied to any method such as a molding dough freezing method and a proof refrigeration method. As the freezing method, any method such as liquid nitrogen tunnel freezing, air blast freezing, or freezing by standing in a freezer can be applied, but quick freezing is preferable.

Frozen bread dough that has been frozen and stored by the method of the present invention is thawed at a desired time and, if necessary, aged,
It can be commercialized by performing fermentation and proofing processes and then firing.

[0024]

The frozen bread dough to which the improving agent for frozen bread dough of the present invention is added and mixed is caused by dextran due to yeast freezing damage caused by ice crystal growth under frozen storage, denaturation of wheat protein and destruction of gluten network structure. It is possible to prevent the decrease in fermentation after thawing, the decrease in bread volume, the sagging of the dough, the appearance of pear skin on the surface of the bread, and the deterioration of the internal phase.

[0025]

【Example】

Production Example (Preparation of Dextran) (1) Production of Dextran A Leuconostoc Mesenteroides NRRL B-
The 512F strain was prepared by the method of Jeanes et al. (Methods in Car
bohydrate Chemistry Vol.V, 118-127 Academic Press
(1965)).

First, a solution prepared by dissolving 100 g of sucrose, 2.5 g of yeast extract and 0.2 g of magnesium sulfate in 900 ml of deionized water,
A solution of 5 g of dipotassium hydrogen phosphate dissolved in 100 ml of deionized water was prepared. Then, each solution was sterilized by using an autoclave at 122 ° C. for 20 minutes, then cooled with water to room temperature, and both were mixed. In the resulting solution,
Leuconostoc Mesenteroides NRRL B-
The 512F strain was inoculated with 3 platinum loops and statically cultured at 25 ° C for 20 hours.

After the completion of the culture, deionized water in an amount equal to that of the culture solution was added, and ethanol was added so that the concentration was 35%, and the cells were removed by centrifugation. Then
Ethanol was further added to the centrifuged supernatant to a concentration of 45% to precipitate dextran, and this precipitate was collected by centrifugation.

The precipitate was dissolved in 1000 ml of deionized water, ethanol was added again to a concentration of 45% to precipitate dextran, and the precipitate was collected by centrifugation.

This operation was repeated twice more, and the resulting precipitate was dissolved in 500 ml of deionized water, freeze-dried, and
23 g of white powder dextran A was obtained.

(2) Production of dextran B Gluconobacter oxidans ATCC 1189
The four strains were subjected to the method of Hehre et al. (J. Biol. Chem., 192, 1
61-174 (1951)).

First, 50 g of "Paindex # 3" (trade name, manufactured by Matsutani Chemical Co., Ltd.), which is a partial hydrolysis product of starch,
5 g of yeast extract was dissolved in 1000 ml of deionized water, sterilized using an autoclave at 122 ° C for 20 minutes, and then cooled to room temperature with water.

The obtained solution was inoculated with 3 platinum loops of Gluconobacter oxydans ATCC 11894 strain, and 25
The cells were cultured at 0 ° C for 10 days.

After the completion of the culture, 0.8 times the amount of ethanol was added to this culture medium, and the precipitate was collected by centrifugation. This precipitate was dissolved in 2000 ml of deionized water, and the cells were removed by centrifugation. Add 0.4 times the volume of ethanol to the centrifuged supernatant, remove insoluble materials by centrifugation, and add to the supernatant.
Further, 0.2 times the amount of ethanol was added to precipitate dextran, and this precipitate was collected by centrifugation.

This precipitate was dissolved in 1000 ml of deionized water,
Dextran was precipitated again by adding 0.6 volume of ethanol, and the precipitate was collected by centrifugation.

This operation was repeated twice more, and the obtained precipitate was dissolved in 500 ml of deionized water, freeze-dried, and
10 g of white powder dextran B was obtained.

(3) Production of dextran C 50 g of commercially available dextran "Dextran Meito 70" (trade name, manufactured by Meito Sangyo Co., Ltd.) was dissolved in 2500 ml of deionized water, and an equal amount of ethanol was added to the solution. Dextran was left to stand overnight at 4 ° C. to precipitate dextran, which were collected by centrifugation and dried to give dextran C.

Examples 1 to 3 and Comparative Example 1 "Camellia" (trade name, manufactured by Nisshin Seifun Co., Ltd.) which is a strong flour as wheat flour, and "FD-1" (trade name, manufactured by Oriental Yeast Co., Ltd.) as yeast. Also, yeast food is manufactured by Oriental Yeast Co., salt is manufactured by Wako Pure Chemical Industries, sugar is manufactured by Fuji Sugar Co., Ltd., shortening as fats and oils is manufactured by Snow Brand Milk Products Co., Ltd., skim milk powder is manufactured by Meiji Dairy Co., Ltd. Dextran A,
Dextran B and dextran C were blended in the proportions shown in Table 1, respectively.

Comparison was made between a conventional bread ingredient containing dextran A in Example 1, a blending dextran B in Example 2 and a blending with dextran C in Example 3, and an ordinary bread ingredient only. Let's say Example 1.

[0039]

[Table 1]

The raw materials blended in the ratios (weight ratios) shown in Table 1 were kneaded using a mixer (manufactured by Kanto Mixer Co., Ltd.) for 8 minutes at low speed, 5 minutes at medium speed, and 3 minutes at high speed. It was divided into pieces for quick freezing and rolled to make bread dough.

The obtained dough was placed in a freezer at -30 ° C overnight to be frozen, and then stored at -15 ° C for 30 days.

After 30 days, a dough conditioner (manufactured by Fujisawa Industry Co., Ltd.) was used to obtain a temperature of 5 ° C. and a humidity of 50%.
It was thawed for 60 minutes under the conditions. Next, temperature 38 ℃, humidity
It was put in an 85% proofer, fermented for 60 minutes, and then baked to obtain bread.

After storing these breads in a cold place for 24 hours,
The specific volume (volume / weight) was measured, the effect of preventing pear skin on the surface of the bread and the fineness of the internal phase were evaluated. Incidentally, the measurement of the specific volume is calculated from the measured values of the volume and weight of bread by the rapeseed method, and the effect of preventing pear skin and the fineness of the internal phase, the texture,
The flavor was evaluated by sensory tests by 6 experienced panelists.

The results are shown in Table 2. In Table 2, ⊚ indicates very good, ∘ indicates good, and x indicates bad.

[0045]

[Table 2]

From the results shown in Table 2, the frozen breads prepared by blending dextran with the ordinary bread raw materials of Examples 1 to 3 were baked from the frozen bread produced with only the ordinary bread raw materials of Comparative Example 1. It can be seen that the specific volume afterwards is large, and it is excellent in the effect of preventing pear skin, the fineness of the internal phase, the texture and the flavor.

[0047]

As described above, according to the present invention,
Since a frozen bread dough is produced by blending a improver for frozen bread dough containing dextran as an active ingredient, freezing trouble of the bread dough is prevented, the bread volume after baking is large, and the soft feeling is excellent, and the bread surface The appearance of pear skin can be prevented, and bread with a fine internal phase can be produced. Therefore, it is also effective in improving a frozen bread dough having a lean composition, which has been difficult until now, and can be used for a wide range of bread dough without being restricted by the composition of raw materials, manufacturing conditions, and varieties. In addition, dextran is inexpensive and therefore economically advantageous.

Claims (3)

[Claims] 1. A improver for frozen dough containing dextran as an active ingredient. 2. A method for producing frozen dough, comprising the steps of: kneading a raw material containing grain flour, an auxiliary raw material, and water to prepare bread dough; and freezing the obtained dough. A method for producing frozen bread dough, which comprises adding a improver for frozen dough containing dextran as an active ingredient as a part of a raw material. 3. The method for producing frozen bread dough according to claim 2, wherein 0.01 to 20 parts by weight of the improver for frozen bread dough as dextran is added to 100 parts by weight of the grain flour.