JPH10117671A - Improving agent for frozen baker's dough and production of frozen baker's dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an improving agent for a frozen baker's dough to prevent decrease in quality due to freezing and defrosting and to provide a production method of a frozen baker's dough so that a bread with a large volume after baked having excellent softness and fine inner part can be obtd. while production of a stain skin like a pear is prevented. SOLUTION: The method to produce a frozen baker's dough includes a process of preparing a baker's dough by kneading a source material containing cereal powder, supplementary source material and water, and a process to freeze the obtd. dough. An improving agent for frozen baker's dough is added as a part of the supplementary source material. This agent contains a glucan as an effective component having an inner branched cyclic structure and an outer branched structure and >=50 degree of polymn. The amt. of the glucan added is preferably 0.01 to 20 pts.wt. based on 100 pts.wt. of the cereal powder.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an agent for improving frozen bread dough and a method for producing frozen bread dough using the same.

[0002]

2. Description of the Related Art Generally, breads sold in supermarkets and retail stores are mass-produced in large scale at a bakery by a major manufacturer and distributed over a wide range. However, these breads have a problem in that it takes a long time to reach the consumers, and the quality is deteriorated in the process of storage and delivery.

[0003] For this reason, in recent years, as consumers' preference for gourmet food has increased, there has been an increasing demand for freshly baked bread. Frozen dough has been developed in response to such demands, and is capable of selling freshly baked bread by freezing and delivering baked dough intensively produced in factories, thawing and baking at the sales destination. .

[0004] From the standpoint of the manufacturing side, bread making with a fermentation process had time constraints such as that it had to be carried out early in the morning, but the development of frozen bread dough has limited such time constraints. It has also made it possible to reduce labor in production and labor.

[0005] As described above, the frozen bread dough interrupts the baking process, which had to be performed continuously for fermentation rather than for long-term storage and prevention of putrefaction, at an intermediate stage. The purpose is to be able to restart the process, and therefore it is required 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.

[0006] However, in practice, there is a problem that the frozen dough preservation of the dough greatly affects the quality of the final product. That is, since the freezing causes damage to the yeast and destruction of the gluten film, the fermentation power of the thawed dough is weakened, the dough swells poorly, and bread with poor aroma and taste is produced. In addition, there are restrictions on the production conditions, such as restrictions on the fermentation time before freezing, and this is a problem beyond freezing obstacles.

As countermeasures against this problem, the amount of water in the dough is reduced, the amount of yeast and yeast food is increased, or the content of sugars and fats is increased (Yoshifumi Kanda: Food and Chemistry, Autumn 1982) , 27 (1982)), adjusting the cooling rate (JP-A-59-11134), and adding a reducing or non-reducing oligosaccharide having a degree of polymerization of 3 to 5 (JP-A-4-14104).
No. 1), add trehalose (Japanese Patent Application No. 5-66097)
Dextrin is added (Japanese Patent Application No. 5-292870)
No.) have been reported.

[0008]

However, when the amount of yeast or yeast is increased, the quality deteriorates due to yeast odor. In addition, the method of increasing the amount of sugars and fats and oils can be applied to rich breads originally containing a large amount of sugars and fats such as Danish pastries and croissants.However, sugar and fats and oils such as bread and French bread are used. It was difficult to apply to bread that did not contain much. Furthermore, the degree of polymerization is 3-5.
However, there is a problem that the method of adding a reducing or non-reducing oligosaccharide is not enough to prevent the appearance of pear skin on the bread surface. In addition, the method of adding trehalose has not been put to practical use because the price is high at present. Furthermore, the method of adding dextrin is as follows:
There is a problem that the powdery odor peculiar to dextrin is present and the texture is deteriorated.

Accordingly, it is an object of the present invention to provide an improved agent for frozen bread dough which can prevent quality deterioration due to freezing and thawing, and a method for producing frozen bread dough using the same.

[0010]

The present inventors have made intensive studies to solve the above problems, and as a result, have an inner branched annular structure portion and an outer branched structure portion, and have a degree of polymerization of 50. By adding and mixing the above glucan to the frozen bread dough, not only the rich blended frozen bread dough but also the lean blended frozen bread dough can be made into a soft bread, and the fermentation of the frozen bread dough is reduced, Decrease in volume, drooling of dough, appearance of pear skin on bread surface, deterioration of internal phase,
The present inventors have found that freezing obstacles such as a decrease in flavor and a decrease in moisture retention can be prevented, and the present invention has been completed.

In order to achieve the above object, the first aspect of the present invention is described.
The present invention provides a frozen bread dough improver having an inner branch cyclic structure portion and an outer branch structure portion and a glucan having a degree of polymerization of 50 or more as an active ingredient.

A second aspect of the present invention is a method for producing a frozen bread dough, comprising the steps of kneading a raw material containing cereal flour, an auxiliary material, and water to prepare bread dough, and freezing the obtained bread dough. In the method, as a part of the auxiliary raw material, having an inner branched cyclic structure portion and an outer branched structure portion, the degree of polymerization is
An object of the present invention is to provide a method for producing frozen bread dough, characterized by adding glucan of 50 or more.

A third aspect of the present invention is the second aspect of the present invention,
The glucan is added in an amount of 0.01 to 100 parts by weight of the cereal flour.
It is intended to provide a method for producing frozen bread dough to which 20 parts by weight are added.

In the present invention, the inner branched cyclic structure portion is
A cyclic structure portion formed by α-1,4-glucosidic bond and α-1,6-glucosidic bond means, and an outer branched structural portion means a non-cyclic structure bonded to the inner branched cyclic structural portion. Means part. Therefore, a glucan having an inner branched cyclic structure portion and an outer branched structure portion and having a degree of polymerization of 50 or more is a cyclic glucan having at least one α-1,6-glucoside bond in the cyclic structure (internal glucan). A branched glucan (an outer branched structure portion) is connected to a branched cyclic structure portion via an α-1,6-glucoside bond, and the overall degree of polymerization is 50 or more.

According to the first and second aspects of the present invention, the composition has an inner branched cyclic structure portion and an outer branched structure portion, and has a degree of polymerization of 50.
By using a frozen bread dough improver containing glucan as an active ingredient as described above, by producing frozen bread dough, fermentation after thawing is reduced, bread volume is reduced, dough dripping, appearance of pear skin on bread surface, By preventing deterioration of the internal phase, decrease in flavor, decrease in moisturizing property, and the like, it is possible to produce bread having the same quality as that obtained when using unfrozen bread dough. The reason for this is considered to be that the glucan suppresses refrigeration damage of yeast, denaturation of wheat protein, and destruction of gluten network structure caused by ice crystal growth during frozen storage.

According to the third aspect of the present invention, the above-mentioned effects of the present invention can be sufficiently obtained by specifying the amount of the glucan added to the cereal flour, and the flavor of the bread is not impaired.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, a glucan having an inner branched cyclic structure portion and an outer branched structure portion and having a degree of polymerization of 50 or more is disclosed in, for example, JP-A-8-134104. It is preferable to use glucan. The polymerization degree of this glucan is preferably 50 to 5000, the polymerization degree of the inner branched cyclic structure part is 10 to 100, the polymerization degree of the outer branched structure part is 40 or more, and each of the outer branched structure parts is It is preferable that the degree of polymerization of the unit chain is 10 to 20 on average. Also,
The number of α-1,6-glucosidic bonds in the inner branched cyclic structure portion may be at least one, but is preferably 1 to 200, preferably 1 to 200.
~ 50 are more preferred. In addition, this glucan is α-
A glucan having a cyclic structure having only a 1,4-glucoside bond may be contained as a mixture.

The method for producing the glucan is not particularly limited, and for example, a method described in detail in JP-A-8-134104 can be employed. That is, α-1,4
It can be produced by reacting a saccharide having a glucoside bond and an α-1,6-glucoside bond with an enzyme capable of acting on the saccharide to form a cyclic structure.

In the above-mentioned production method, the enzymes include, for example, 1,4-α-glucan branching enzyme (branching enzyme, Q enzyme), 4-α-glucanotransferase (D enzyme (disproporating enzyme)), Amylomaltase, disproportionating enzyme), cyclodextrin glucanotransferase (hereinafter, referred to as CGTase) and the like can be used. As the branching enzyme, for example, it is preferable to use a branching enzyme purified from Escherichia coli cloned from a thermophilic bacterium-derived branching enzyme gene, a potato-derived branching enzyme, or the like. Further, as the D enzyme, those derived from various plants or microorganisms can be used, and commercially available enzymes may be used. Further, as the CGTase, CGTase derived from various microorganisms can be used, and a commercially available CGTase, for example, “Contizyme” (trade name, manufactured by Amano Pharmaceutical Co., Ltd.)
Etc. may be used.

The saccharides include starch, partially decomposed products of starch,
These derivatives, amylopectin, glycogen, waxy starch, high amylose starch, soluble starch, dextrin, starch hydrolyzate, enzymatically synthesized amylopectin by phosphorylase, and the like can be used. In particular, waxy corn starch containing 100% amylopectin is preferably used. When a branching enzyme is used as the enzyme, a glucan having only an α-1,4-glucoside bond can be used.

The conditions such as saccharide concentration (substrate concentration), pH, temperature and the like when the above-mentioned enzyme is allowed to act on the above-mentioned saccharide have an inner branched cyclic structure portion and an outer branched structure portion depending on the saccharide, enzyme and the like to be used. However, the conditions may be such that glucan having a degree of polymerization of 50 or more can be efficiently produced.

Further, the method for isolating and purifying the produced glucan can be carried out by a method well known to those skilled in the art. That is, for example, it can be separated by chromatographic separation such as gel filtration chromatography or high performance liquid chromatography, membrane separation, etc., and purified by precipitation using a solvent or the like.

The degree of polymerization of the glucan produced by the above method is measured by gel filtration from the elution position of amylose with a known degree of polymerization using a differential refractometer, and further determined in combination with a low angle laser light scattering photometer. can do.

Further, it was confirmed that the glucan produced had a cyclic structure by sequentially hydrolyzing the α-1,4-glucosidic bond from the non-reducing end of glucan such as starch, and at a low rate, from the non-reducing end. An exo-type glucoamylase which is an enzyme capable of hydrolyzing an α-1,6-glucoside bond can also be used. That is, since the cyclic structure portion is not decomposed by this enzyme,
If there is a substance (glucoamylase-resistant component) that is not decomposed by this enzyme, there is a cyclic structure portion.

Whether or not the glucoamylase-resistant component (cyclic structure portion) has an inner branch structure is determined by α-
Determined by the sensitivity to the debranching enzyme that cleaves 1,6-bonds. The glucan having a cyclic structure is completely degraded to glucose when it has an inner branched cyclic structure by the combined use of this debranching enzyme and an exo-type glucoamylase and has no inner branched cyclic structure (α- It is not decomposed (in the case of only a 1,4-glucosidic bond). Note that α-
Glucan having a cyclic structure having only a 1,4-glucoside bond is completely decomposed to glucose by using an endo-type α-amylase and an exo-type glucoamylase in combination.

Therefore, by utilizing the above properties, it is possible to quantify the inner branched cyclic structure portion, the outer branched (non-cyclic) structure portion, and the cyclic structure portion having only α-1,4-glucoside bond of glucan. .

Although the frozen bread dough improving agent of the present invention can prevent freezing denaturation even when blended alone in frozen bread dough, it has been known to use frozen bread dough such as oils and fats and oligosaccharides. It can be used in combination with an improver and does not hinder these effects.

The method for producing frozen bread dough according to the present invention comprises the steps of kneading a raw material containing cereal flour, an auxiliary material, and water to prepare bread dough, and freezing the obtained bread dough. In the method for producing bread dough, a frozen bread dough improving agent of the present invention containing glucan having an inner branched cyclic structure portion and an outer branched structure portion as a part of the auxiliary material and having a degree of polymerization of 50 or more as an active ingredient is added. I do.

As the grain flour used as a raw material of the frozen bread dough, for example, 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. You. In addition, the present invention relates to rolls (table rolls, buns, butter rolls, etc.), special breads (muffins, rusks, etc.), steamed breads (meat buns, bean jam buns, etc.) ), Bakery dough, croissants, danish pastries, and other rich doughs, as well as pizza craft, gyoza, and shredder skin.

In the method for producing frozen bread dough according to the present invention, the amount of the additive for frozen bread dough is as follows: a glucan having an inner branched cyclic structure portion and an outer branched structure portion, and having a degree of polymerization of 50 or more; It is preferably 0.01 to 20 parts by weight, more preferably 1 to 10 parts by weight, per 100 parts by weight. If the amount of glucan is less than 0.01 parts by weight, the effect of preventing freezing failure cannot be expected, and if it exceeds 20 parts by weight, the flavor of bread is impaired, which is not preferable.

The auxiliary ingredients used in addition to the frozen bread dough improving agent of the present invention may be the same as those used in conventional bread doughs, for example, sugars, sugar alcohols, polysaccharides, non-saccharide sweeteners, 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 blended and used.

The present invention can be applied to any of the bread making methods such as the direct kneading method and the sponge method, and the dough freezing method, the divided dough freezing method, The present invention can be applied to any method such as a molding dough freezing method and a freezing freezing method. As the freezing method, any method such as liquid nitrogen tunnel freezing, air blast freezing, or freezing in a freezer is applicable, but rapid freezing is preferable.

The frozen bread dough frozen and stored by the method of the present invention is thawed at a desired time, and left to stand if necessary.
It can be commercialized by baking and the like after fermentation and a proofing process.

[0034]

【Example】

Production Example (Preparation of Glucan Having a Cyclic Structure) (1) Production of Glucan (A) Having a Cyclic Structure According to the method described in JP-A-8-134104, Bacillus stearo is used as a donor of a branching enzyme gene. Thermophilus (Bacillus stearothermophilus) TRBE
14 shares (Institute of Biotechnology, National Institute of Advanced Industrial Science and Technology: Accession number FE
Using RMP-13916), a branching enzyme purified from Escherichia coli cloned with a branching enzyme gene derived from a thermophilic bacterium was produced.

The enzymatic activity unit of this branching enzyme is described in
It measured according to the method described in 8-134104 gazette. That is, 100 μl of a reaction solution containing 5 mM Tris-HCl (pH 7.5), 0.05% w / v amylose, and an enzyme
Was allowed to react at 50 ° C. for 30 minutes.
The reaction was stopped by adding 2 ml of an iodine solution containing g / ml I ₂ and 3.8 mM HCl, the absorbance at a wavelength of 660 nm was measured, and the amount of the enzyme that reduced the absorbance by 1% per minute was defined as 1 unit.

20 kg of waxy corn starch (manufactured by Nippon Shokuhin Kako Co., Ltd.) is suspended in 80 L (liter) of water.
A starch slurry having a solid content of 20% by weight was obtained. Calcium hydroxide was added to the starch slurry to adjust the pH to 6.5, and then 0.002% by weight of the starch to a heat-resistant α-amylase (trade name “Kristase T-5”, Daiwa Chemical Industry Co., Ltd.) Was heated at 105 ° C. for 60 minutes to obtain a liquefied starch solution of DE2.

To the obtained starch liquefied liquid, 600 units / g of the above-described branching enzyme was added, and the mixture was reacted at pH 6.5 and 55 ° C. for 24 hours.

The obtained reaction solution is subjected to diatomaceous earth filtration, activated carbon treatment, and desalting treatment with an ion exchange resin according to a conventional method, concentrated to a solid content of 35% by weight, and spray-dried with a spray drier. 16 kg of a white powder was obtained.

The degree of polymerization of the obtained white powder was measured and its structure was determined according to the method described in JP-A-6-134104.

As a result, it was found that the white powder was composed of glucan having an inner branched cyclic structure and an outer branched structure, and having a degree of polymerization of 50 or more. This white powder is referred to as a glucan (A) having a cyclic structure.

(2) Production of Glucan (B) Having a Cyclic Structure Glucan having a cyclic structure was obtained using “Contizyme” (trade name, manufactured by Amano Pharmaceutical Co., Ltd.) which is a commercially available CGTase.
(B) was produced.

The enzyme activity unit of CGTase is 0.6 at pH 7.0.
0.3% by weight amylose solution (100mM phosphate buffer)
Then, 0.2 ml of CGTase solution was allowed to act at 40 ° C. for 10 minutes,
After 4 ml of 0.2N hydrochloric acid solution was added to stop the enzymatic reaction, 4 ml of water and 0.5 ml of 0.02% by weight iodine-0.2% by weight potassium iodide solution were added, and the absorbance at 700 nm was measured. Under the conditions, the absorbance is 10
The amount of enzyme that reduces% was defined as one unit.

20 kg of waxy corn starch (manufactured by Nippon Shokuhin Kako Co., Ltd.) was suspended in 380 L of water to obtain a starch slurry having a solid content of 5% by weight. After adding calcium hydroxide to this starch slurry to adjust the pH to 6.5, CGTase
5 units / g of “Contizyme” starch at 65 ° C.
The mixture was reacted for 24 hours to obtain a liquefied starch solution.

The obtained starch liquefied liquid was heated to 100 ° C. to completely liquefy the starch, and then cooled to 65 ° C.
Tase 5 units / g starch was added and reacted for 48 hours.

The reaction solution is subjected to diatomaceous earth filtration, activated carbon treatment, and desalting treatment with an ion exchange resin according to a conventional method, concentrated to a solid content of 35% by weight, spray-dried with a spray drier, and dried to give a white powder. I got 15kg.

The degree of polymerization of the obtained white powder was measured and its structure was determined according to the method described in JP-A-6-134104.

As a result, the white powder has an inner branched cyclic structure and an outer branched structure, and has a degree of polymerization of 50 or more.
0% by weight (per solid) and cyclodextrin 20
% By weight (per solid). This white powder is called glucan (B) having a cyclic structure.

Examples 1 and 2 and Comparative Examples 1 and 2 "Camellia" (trade name, manufactured by Nisshin Flour Milling Co., Ltd.) which is a strong flour as flour, and "YF East" as yeast.
(Trade name, manufactured by Asahi Kasei Kogyo Co., Ltd.), East Food manufactured by Asahi Kasei Kogyo Co., Ltd., Salt manufactured by Wako Pure Chemical Industries, Ltd., Sugar manufactured by Fuji Sugar Co., Ltd. And skim milk powder are glucans (A) having a cyclic structure, glucans (B) having a cyclic structure, and dextrins obtained by partially hydrolyzing starch with an enzyme, obtained from Meiji Dairies Co., Ltd. "Paindex # 2" (trade name, manufactured by Matsutani Chemical Co., Ltd.)
Each was blended at the ratio shown in Table 1. Incidentally, glucan having a cyclic structure (A), glucan having a cyclic structure (B),
The portion excluding “Paindex # 2” is a normal dough composition.

Example 1 in which glucan (A) having a cyclic structure was blended, Example 2 in which glucan (B) having a cyclic structure was blended, and Comparative Example in which "paindex # 2" was blended. 1. Comparative Example 2 was prepared using only ordinary bread dough.

[0050]

[Table 1] (In Table 1, the unit is parts by weight.)

Using a mixer (manufactured by Kanto Blender Co., Ltd.), the raw materials mixed at the ratios shown in Table 1 were mixed at a low speed for 10 minutes.
After kneading at medium speed for 10 minutes and at high speed for 2 minutes, the mixture was divided so that it could be frozen quickly, and then rounded to obtain a dough.

The obtained dough was put in a freezer at −30 ° C. overnight, frozen, and then stored at −15 ° C. for 30 days.

After storage for 30 days, using a dough conditioner (manufactured by Fujisawa Industry Co., Ltd.), the temperature was 20 ° C. and the humidity was 50%.
Was thawed for 60 minutes.

Then, it was put in a stove at a temperature of 36 ° C. and a humidity of 85%, fermented for 50 minutes, and baked to obtain bread.

After the obtained bread was stored in a cool place for 24 hours, the specific volume (volume / volume) was measured, and twelve experienced panelists were given the effect of preventing pear skin and the fineness of the inner phase. The texture and flavor were evaluated. The measurement of the specific volume was calculated from the measured values of the volume and weight of bread by the rapeseed method. Table 2 shows the results. In Table 2, ◎ indicates very good, ○ indicates good, and × indicates bad.

[0056]

[Table 2]

From the results shown in Table 2, the bread prepared by blending the dextrin “Paindex # 2” of Comparative Example 1 with the baked bread obtained from the ordinary bread raw material of Comparative Example 2 has a higher baked value than that of the bread prepared using only the raw materials of the ordinary bread. The specific volume is large, the pear skin prevention effect and the fineness of the inner phase are excellent, but the raw materials of the ordinary bread of Examples 1 and 2 have an inner branched annular structure part and an outer branched structure part. The bread manufactured by blending glucan having a degree of polymerization of 50 or more has a larger specific volume after baking than the bread of Comparative Example 1, the effect of preventing pear skin, and the fineness of the inner phase are further excellent, In particular, it can be seen that the texture and flavor are excellent.

[0058]

As described above, according to the present invention,
Since the frozen bread dough is manufactured by blending a frozen bread dough improver containing an inner branch cyclic structure portion and an outer branch structure portion, and a glucan having a degree of polymerization of 50 or more as an active ingredient, freezing failure of the bread dough is prevented. Thus, bread with a large volume after baking, excellent softness, and prevention of the appearance of pear skin on the bread surface can be prevented, and a bread with a fine internal phase can be produced. Therefore, it is also effective for improving lean mixed frozen bread dough, which has been difficult so far, and can be used for a wide range of bread dough without being restricted by the blending of raw materials, production conditions and varieties.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Terumi Urushiba 438 Mitoshima, Fuji City, Shizuoka Prefecture (72) Inventor Teruo Nakakuki 57 Kamo, Mishima City, Shizuoka Prefecture 57 Kamo Green Hill 7 (72) Inventor Takeshi Takaba Kobe City, Hyogo Prefecture 4-7-16 Hinomine, Kita-ku (72) Inventor Hiroki Takada 1-813, Shimizudai, Suma-ku, Kobe-shi, Hyogo 1-813 (72) Inventor Takashi Kuriki A-403 (72) Inventor Shigetaka Okada 3-207-269 Higashi-Ikoma, Ikoma City, Nara Prefecture

Claims (3)

[Claims] 1. A frozen bread dough improver comprising, as an active ingredient, a glucan having an inner branched cyclic structure portion and an outer branched structure portion and having a degree of polymerization of 50 or more. 2. A method for producing a frozen dough, comprising the steps of: kneading a raw material containing cereal flour, an auxiliary material, and water to prepare a dough; and freezing the obtained dough. A method for producing frozen bread dough, comprising adding a glucan having an inner branched cyclic structure portion and an outer branched structure portion as a part of a raw material and having a degree of polymerization of 50 or more. 3. The method according to claim 2, wherein 0.01 to 20 parts by weight of the glucan is added to 100 parts by weight of the cereal flour.