JPH11123046A - Improving agent for frozen bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject improving agent capable of providing high- quality breads having uniform baked color and appearance which are similar to breads obtained by conventional bread baking method without passing through freezing process and excellent in inner phase, flavor and taste by including cellulase, α-amylase and ascorbic acids. SOLUTION: This improving agent is obtained by including cellulase, α-amylase and ascorbic acids. Psyllium seed gum can be contained in the above improving agent in addition to cellulase, α-amylase and ascorbic acid. Further, cellulase, α-amylase, ascorbic acids can be contained together with grains. Cellulase, α-amylase, ascorbic acids and Psyllium seed gum can be contained together with grains.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a frozen bread dough improving agent, a flour composition for a frozen bread dough, a method for producing a frozen bread dough, a frozen bread dough obtained thereby, and breads obtained by using the frozen bread dough. More specifically,
The present invention has a large volume, has no appearance of fish eyes, does not have a reddish color, and has a uniform color and shape, as in a normal baking method without a freezing step. In addition, using a frozen bread dough and a method for producing the same, a frozen bread dough improver therefor, a frozen bread dough flour composition, and the frozen bread dough capable of obtaining high-quality bread excellent in internal phase, flavor and taste. It relates to the breads obtained.

[0002]

2. Description of the Related Art In recent years, frozen bread dough has been used in the bakery industry due to its convenience.
The method of producing frozen bread dough is generally a plate dough freezing method of freezing dough immediately after kneading, a ball dough freezing method of freezing dough after division and rounding, a forming freezing method of freezing dough after molding,
It is broadly classified into a freezing method in which the dough is frozen after the final fermentation (heating).

[0003] Among the above-mentioned methods for producing frozen bread dough, the molding freezing method and the refrigerated freezing method require attention after thawing, because they can produce final bread products easily and in a short time. Are gathering. Specifically, when using frozen bread dough obtained by the molding freezing method, the final fermentation is performed after thawing the molded frozen dough, and then the final bread product can be obtained simply by performing baking, frying or steaming. If a frozen bread dough obtained by a stir-frozen freezing method is used, a final bread product can be easily obtained by simply baking, fried, or steaming the thawed frozen dough.

[0004] Therefore, when using frozen bread dough obtained by the molding freezing method or the refrigerated freezing method, a so-called "scratch bakery" (from the initial preparation of raw materials to baking) is provided only by providing a fermentation room and an oven. Bakery products), the bread products can be assorted, and the costs required for store development can be reduced. Also, in the case of scratch bakery, if you use frozen bread dough obtained by molding freezing method or refrigerated freezing method for some products, you can make a full product lineup with less labor and bring out the characteristics of each store Will be able to do it. Due to the advantages described above, bakery employing frozen bread dough obtained by the shaping freezing method and the frozen freezing method has been steadily increasing in recent years. Manufacturers selling to the bakery are also emerging.

[0005] On the other hand, on the other hand, the molding freezing method and the refrigerated freezing method involve freezing bread dough after passing through a majority or all of the fermentation process, and therefore have a large refrigeration obstacle to bread dough. Therefore, when bread is manufactured using frozen bread dough obtained by the molding freezing method and the frozen freezing method, the bread volume decreases, the appearance of fish eyes, the burning color becomes red, the burning color and the bread shape become uneven, Various problems such as a decrease in internal phase quality, a decrease in flavor and taste, and the like are likely to occur, and the quality tends to be significantly inferior to breads produced without a freezing step. In particular, the appearance of fish eyes appearing as white spots on the bread surface is serious, and bread products having many fish eyes on the bread surface have no commercial value and cannot be sold.

Attempts have been made to solve the above-mentioned problems caused by using frozen bread dough, and as such a conventional technique, frozen bread dough containing gelatin and a specific emulsifier (Japanese Patent Laid-Open No. 4-234938). ), Increasing the melting point of diacetyltartaric acid monoglyceride to 30
Improving agent for frozen bread dough consisting of gluten adhered in a form enclosing solid oils and fats at a temperature of -50 ° C (JP-A-8-1961)
No. 99). However, since all of these conventional techniques use an emulsifier, there is a problem that the flavor of breads is reduced and the cost is increased, and a sufficient improvement effect is also obtained in terms of the quality of the finally obtained bread products. At present it has not been obtained.

[0007]

SUMMARY OF THE INVENTION An object of the present invention is to provide a large-volume, no fisheye appearance, as in a normal bread making method without a freezing step.
A frozen bread dough improver and a flour composition for frozen bread dough, which have a uniform baking color and appearance without baking red color, and are capable of obtaining high-quality bread having an excellent internal phase, flavor and taste. The object of the present invention is to provide a product, a frozen dough and a method for producing the same.

[0008]

Means for Solving the Problems The present inventors have repeatedly studied to achieve the above object. As a result, if the frozen bread dough contains cellulase, α-amylase and ascorbic acids, the bread product obtained from the frozen bread dough containing the above-mentioned components will be produced in a normal bread making method that does not go through a freezing step. As in the above, it has a large volume with sufficient swelling, no appearance of fish eyes and no reddish color, uniform color and shape, good appearance, and good internal phase, flavor and It was found to have a taste. Furthermore, when the present inventors further contain silume seed gum in the frozen bread dough together with the above-mentioned cellulase, α-amylase and ascorbic acids, the bread product obtained from the frozen bread dough has a larger bread volume. They have found that they have a large and even better appearance, internal phase, flavor and taste, and have completed the present invention based on those findings.

That is, the present invention is a frozen bread dough improver containing cellulase, α-amylase and ascorbic acids. Further, the present invention is a frozen bread dough improving agent containing cellulase, α-amylase, ascorbic acids and silium seed gum.

The present invention is a flour composition for frozen bread dough, characterized by containing cellulase, α-amylase and ascorbic acids together with flour.
Further, the present invention is a flour composition for frozen bread dough, characterized by containing cellulase, α-amylase, ascorbic acid and silium seed gum together with flour.

Further, the present invention provides a dough containing cellulase, α-amylase, ascorbic acid and optionally silium seed gum, and the dough produced above is subjected to a dough kneading step, before baking, before frying, or steaming. A method for producing a frozen bread dough, wherein the frozen bread is frozen at an arbitrary preceding stage. In the method for producing frozen dough of the present invention, (i) cellulase, α-amylase, ascorbic acid and optionally silium seed gum are individually separated into flours as typical examples of the method for producing bread dough before freezing. (Ii) Cellulase, α-amylase, ascorbic acid and optionally a method for producing frozen bread dough containing silium seed gum by adding to flour, or (iii) cellulase, α -A method of producing using a flour composition to which amylase, ascorbic acids and optionally silium seed gum have been added in advance.

The present invention also includes frozen bread dough obtained by the above-mentioned production method, and breads obtained using the frozen bread dough.

[0013] In the flour composition for frozen bread dough, the method for producing frozen bread dough and the frozen bread dough obtained thereby, the cellulase is used in an amount of 0.1 to 100 g per 100 g of flour used for producing bread dough. 1
It is preferable to use 000 U, α-amylase at 1 to 1000 U, and ascorbic acids at 0.0001 to 0.1 g. In addition, when sylum seed gum is further used together with the above three components, it is preferable to use 0.01 to 1 g of sylum seed gum with respect to 100 g of flour used in the production of bread dough.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. Cellulase used in the present invention is cellulose β
It is an enzyme that promotes a reaction for producing cellobiose by hydrolyzing a -1,4-glycosidic bond. In the present invention, any cellulase that can be used in foods can be used, and its origin, preparation method, and the like are not particularly limited. As the cellulase, any of a cellulase having a relatively low purity for food addition and / or a cellulase preparation having a high purity can be used.

[0015] The α-amylase used in the present invention is an enzyme which promotes a reaction for producing α-maltose by hydrolyzing an α-1,4-glycosidic bond in a starch molecule. In the present invention, any α-amylase that can be used for foods can be used, and its origin and preparation method are not particularly limited, but α-amylase derived from molds and grains having a relatively low inactivation temperature is preferably used. . Also, α-
The purity of the amylase is not limited, and α-amylase for food additives having relatively low purity and / or α-amylase having high purity
Any of the amylase preparations can be used.

Further, the type of ascorbic acid used in the present invention is not particularly limited, and one or more of L-ascorbic acid, dehydroascorbic acid, and salts thereof can be used.

[0017] In addition, a silium seed gum (Psy) which is optionally used with the above-mentioned three components in the present invention.
lium Seed Gum) is plantago (Pl
A gum (polysaccharide) obtained by crushing psyllium seeds of the plant of the genus antago) or a seed hull of the same plant, and is also known as Psyllium Hus
k), also known as Isapgol. There are about 200 types of plantago genus plants, which are distributed in temperate regions, and include, for example, plantago ramajor (P. major), plantago lanceolate (P. lancolote), and the like.
As psyllium seed gum derived from psyllium seed which is currently widely distributed, it is produced in France (Black, P. Ind.
eca), Spanish product (P. psylium), Indian product (blonde, P. ovata), etc., but the silyme seed gum used in the present invention is not limited thereto, and any silyme seed gum that can be used for food is used. Can also be used. Among them, according to the present invention, P is a kind of plantago genus plant cultivated in the Indian region.
Silium seed gum obtained from a husk husk portion wrapping the outside of the psyllium psyllium langinaceae is preferably used.

[0018] Silium seed gum has been used for a long time as a pharmaceutical product (swellable laxative), but has rarely been used as a food improver. Therefore, the above-mentioned findings found by the present inventors that the use of silium seed gum together with cellulase, α-amylase and ascorbic acids in frozen bread dough will eliminate the refrigeration obstacle and improve the bread quality, indicate that such conventional findings are difficult. It was completely unexpected from technology. Although the mechanism of the quality improvement effect of silium seed gum on frozen bread dough is not clear, water absorption of silium seed gum,
It is presumed that the swelling property contributes to the improvement effect in some way.

In the present invention, the above-mentioned cellulase, α-amylase, ascorbic acid and, if necessary, silium seed gum are mixed with other additive components as required to prepare a frozen bread dough improving agent. be able to. In this improver for frozen bread dough, it is preferable to mix cellulase, α-amylase, ascorbic acid and optionally used silium seed gum in the form of a dry powder from the viewpoint of storage stability and the like. Further, the frozen bread dough improving agent may contain an extender such as starch powder, if necessary. This frozen bread dough improver can be stored while preventing denaturation or deactivation of cellulase, α-amylase, ascorbic acids and optionally used sylum seed gum, and is distributed as a frozen bread dough improver itself. Can be sold. When the frozen bread dough improving agent is used, the frozen bread dough improving agent is added to flours together with other components as necessary to produce bread dough, and the above-described (ii) bread dough manufacturing method is used. By freezing this bread dough, it has a large bread volume, no appearance of fish eyes and no reddish color, uniform color and shape, good appearance, and good internal phase and flavor It is possible to easily obtain a frozen bread dough that does not cause a freezing hindrance and obtains breads having a taste, without the need for individually adding cellulase, α-amylase, ascorbic acid, and silium seed gum to flours and the like. Can be.

According to the present invention, the flour for frozen bread dough is mixed with flour by mixing cellulase, α-amylase, ascorbic acid and optionally silium seed gum with other additives as required. A composition may be prepared. Also in this flour composition for frozen bread dough, flour, cellulase, α-amylase, ascorbic acid, optionally added silium seed gum, and other optional ingredients are mixed in the form of a dry powder. Is preferred from the viewpoint of storage stability of the flour composition for frozen dough. This flour composition for frozen bread dough can be preserved while preventing denaturation or deactivation of cellulase, α-amylase, ascorbic acids, and silium seed gum contained therein. It can be distributed and sold in forms. When the flour composition for frozen bread dough is used, bread dough is manufactured by appropriately adding other components to the flour composition for frozen bread dough depending on the type of bread and the like as described above [ iii) Bread dough production method], by freezing this dough,
It has a large bread volume, has no appearance of fish eyes and reddish color, has a uniform appearance and good appearance, and has good internal phase, flavor and taste. Frozen bread dough without freezing hindrance can be produced very simply and in a short time without the need for additional work such as the addition of cellulase, α-amylase and ascorbic acid at the time of dough preparation.

Further, in the present invention, each of cellulase, α-amylase, ascorbic acid and optionally used silium seed gum during the production of bread dough without using the above-mentioned frozen bread dough improver or frozen bread dough flour composition. Can be added to flours together with other components, if necessary, to produce bread dough [the above-described method (i) for producing bread dough]. In this case, the cellulase, α-amylase, ascorbic acids and optionally used silium seed gum may be added in the form of a dry powder or dissolved or dispersed in water or other liquid used in the manufacture of the dough. The order of addition and the method of addition at that time are not particularly limited. And also in this case, it has a large bread volume, no appearance of fish eyes and reddish burning color, uniform color and shape, good appearance, and good internal phase, flavor and taste. , A frozen bread dough free of freezing obstacles can be obtained smoothly.

In the present invention, cellulase is used in an amount of 0.1 to 100 g per 100 g of flour used for producing frozen bread dough.
It is preferable to use at a rate of 0U,
Is more preferably used. If the amount of cellulase used is less than 0.1 U with respect to 100 g of flour, the effect of using cellulase to prevent freezing failure is not sufficiently exhibited, and fish eyes are likely to appear in bread products. On the other hand, 10 cellulase was added to 100 g of flour.
If the amount is larger than 00U, the dough tends to be lumpy and sticky, resulting in inferior workability. In addition, the volume of the obtained bread product is small, and the shape of the bread product tends to be horizontal and defective. Here, “U” (Unit) indicating the cellulase activity unit in the present specification refers to a value measured by the method described in the section of Examples below.

In the present invention, α-amylase is used in an amount of 1 to 100 g of flour used for producing frozen bread dough.
It is preferable to use it at a ratio of 1000 U, preferably 20 to 50.
More preferably, it is used at a rate of 0 U. Flour 100
If the amount of α-amylase used is less than 1 U with respect to g, the effect of using α-amylase to prevent freezing failure will not be sufficiently exerted, and the bread product will hardly have any baking color, resulting in poor color tone. And fish eyes are more likely to appear. On the other hand, α-
If the amylase is used in an amount of more than 1000 U, the dough becomes sticky or sticky, and the workability tends to be poor, and the volume of the obtained bread product is small, and the baking color tends to be excessively dark. It is easy to drop and become bad. Here, “U” (Unit) indicating the activity unit of α-amylase in the present specification refers to a value measured by the method described in the section of Examples below.

In the present invention, it is preferable to use ascorbic acid at a ratio of 0.0001 to 0.1 g, and preferably at a ratio of 0.003 to 0.05 g, with respect to 100 g of flour used for manufacturing frozen bread dough. It is more preferable to use. When the amount of ascorbic acid used is less than 0.0001 g with respect to 100 g of flour, the elasticity of the dough is reduced, and the appearance of the frozen dough is likely to be horizontal and defective, and is obtained from the frozen dough. Bread products have a small volume and tend to have fish eyes. On the other hand, if ascorbic acid is used in an amount of more than 0.1 g with respect to 100 g of flour, the tightness of the dough becomes too strong and the workability tends to be inferior, and the volume of the obtained bread product becomes small. The phenomenon that the skin is pulled and torn on the surface of the surface tends to occur.

[0025] In the present invention, when sylum seed gum is further used together with the above-mentioned three components, the amount of sylum seed gum used is not particularly limited. The range of 001 to 1 g is preferable from the viewpoint of further increasing the bread volume and further improving the appearance, internal phase, texture and flavor, and is preferably used in the range of 0.005 to 0.5 g. More preferred.

In the present invention, as the flour used in the manufacture of frozen bread dough, any flour used in ordinary bread making can be used and is not particularly limited. For example, flour for bread, whole wheat flour, rye flour, Oat flour, corn flour, rice flour, buckwheat flour, starches, dietary fiber, a mixed powder thereof, and the like can be used, and may be appropriately selected and used depending on the type of desired bread. Generally, bread flour is most preferably used, and when bread flour is used, any ordinary bread flour can be used and is not particularly limited. Among them, those obtained by milling hard hard wheat as a main raw material are preferably used. As such bread flour, for example, Canadian hard red spring wheat (brand name “Canada Red Spring Wheat No. 1”) ), American hard red spring wheat (brand name “Dark Northern Spring Wheat”) and the like. However, it is of course possible to use bread flour obtained using other wheat raw materials.

The type of yeast used in the present invention is not particularly limited, and any yeast conventionally used for frozen bread dough can be used. For example, general-purpose yeast, freeze-resistant yeast, dry yeast, instant yeast and the like can be used. Either can be used. In that case, if you want to further delay the baking of the frozen bread dough obtained by the stir-frozen refrigeration method according to demand (if you want to extend the frozen storage time)
It is preferable to produce a frozen bread dough using a general-purpose yeast and a freeze-resistant yeast in combination. The blending amount of yeast is not particularly limited, and the necessary amount may be blended according to the type of bread and the bread making method.
Good results are obtained when the amount of yeast is 2 to 8 g with respect to 0 g.

Depending on the type of the desired bread product, for example, before kneading or during the preparation of dough, for example, salt; sugar or other sugars; oils and fats such as shortening, butter, margarine; Malt syrup; yeast food; vital gluten; dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder;
Eggs and egg products; Bean flour; Vitamins; Minerals; One or more of other additives such as ammonium chloride, calcium carbonate, calcium sulfate, calcium dihydrogen phosphate, and ammonium sulfate are used as needed. You may.

In the present invention, the baking method is not particularly limited.
Any method such as a straight method, a medium method, a rapid method, a liquid method, etc. may be employed. The dough freezing method for obtaining frozen bread dough is also not particularly limited, and is a plate dough freezing method for freezing dough immediately after kneading, a ball dough freezing method for freezing dough after dividing and rounding, and a shaping freezing method for freezing dough after forming. , And a frozen freezing method of freezing the dough after the final fermentation (heater). Among them, the present invention is particularly effective in the frozen bread dough obtained by the shaping freezing method and the frozen freezing method.

The freezing temperature and the freezing speed in producing the frozen bread dough are not particularly limited, but quick freezing is more preferable than slow freezing. Therefore, a freezing apparatus such as a shock freezer or a deep freezer is used.
After rapidly freezing the dough in an atmosphere temperature of -40 ° C for about 2 hours, storing it in an atmosphere temperature of -10 ° C to -20 ° C to suppress the growth of ice crystals and freeze-preserving it. Is preferred. The frozen bread dough obtained as described above can be stored, distributed, and sold in a frozen state, and in that case, the dough can be appropriately packaged before or after freezing as needed.

The frozen bread dough obtained as described above is purchased by each retail store or consumer, stored in a freezer, taken out when necessary, and then baked and fried by performing the subsequent bread making process. Alternatively, freshly steamed fresh bread can be produced very easily and in a short time in a timely manner. In particular, in the case of frozen bread dough by the refrigeration method,
After being taken out of the freezer and thawed, the desired breads can be obtained only by performing baking, frying or steaming. In the case of the frozen bread dough by the molding freezing method, the desired breads can be obtained only by carrying out baking, frying or steaming after taking out from the freezer, thawing and final fermentation (furo). In the present invention, the thawing method and thawing conditions of the frozen bread dough are not particularly limited, and may be thawed by any method such as thawing at room temperature, thawing in a dough conditioner and a fermentation room, and thawing in a refrigerator.

The present invention is applicable to the production of any kind of breads, such as lean blended breads containing a small amount of fats and oils and sugars, and rich blended breads containing a large amount of fats and oils and sugars. In the case of any kind of bread, there is no appearance of fish eyes, and the bread volume is large, appearance, internal phase, flavor,
Breads excellent in taste and the like can be obtained. According to the present invention, for example, but not limited to, one loaf bread, square bread, Yamagata bread, nuts, dietary fiber, variety bread containing germ, French bread, soft French bread, butter roll, roll-in butter roll , Milk Hearth, Crescent Roll, Kaiser Roll, Graham Roll, Rye Bread, Vienoi, Croissant, Sweet Roll, Danish Pastry, Brioche, Grissini, Pretzels, Pannetone, Danish, Coffee Cake, Cinnamon Roll, Stollen, Hot Cross Buns, Sweet Buns Buns such as buns, muffins such as English muffins, sweet breads such as amppan, jam bread, cream bread, coronet, melon bread, curry donut,
Frozen bread dough for the production of yeast donuts such as ando nuts, ring donuts, twisted donuts and bismarck, and steamed breads such as amman, meat man, curry man and pizza man can be produced.

[0033]

EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited thereto. The activities of cellulase, α-amylase, and hemicellulase used in the following examples were measured as follows.

[Measurement of Cellulase Activity] (1) An enzyme solution containing cellulase is diluted to an appropriate concentration with a phosphate buffer solution (0.1 M sodium phosphate, pH 6.0) to prepare an enzyme solution. (2) 0.2 ml of the enzyme solution prepared in the above (1)
0.3 ml of a carboxymethylcellulose (hereinafter referred to as "CMC") solution preheated at 40 ° C for 10 minutes
(0.5% CMC, 0.02M sodium phosphate, pH
6.0) and heated in a thermostat at exactly 40 ° C. for 30 minutes to prepare an enzyme test solution. (3) Instead of the enzyme solution, a phosphate buffer solution containing no enzyme (0.1 M sodium phosphate, pH 6.0)
Using 0.2 ml, add the same CMC as described in (2) above.
A blank solution is prepared by mixing 0.3 ml of the solution. (4) After completion of the heating for 30 minutes, the enzyme test solution obtained in the above (2) and the blank solution obtained in the above (3) are each added to a somogy copper solution (manufactured by Wako Pure Chemical Industries, Ltd.).
Add 0.5 ml and mix vigorously to stop the enzyme reaction in the enzyme test solution.

(5) The enzyme test solution and the blank solution obtained in the above (4) were heated in a boiling bath for 10 minutes, quenched in ice water, cooled, and then cooled by Nelson's reagent (manufactured by Wako Pure Chemical Industries, Ltd.). Add 1 ml and 8 ml of distilled water, mix well, and let stand for exactly 15 minutes. (6) After 15 minutes, the absorbance of the enzyme test solution at a wavelength of 500 nm is measured using a blank solution as a control with a spectrophotometer. (7) A 1% glucose aqueous solution is prepared, diluted appropriately with distilled water, and analyzed according to the above-mentioned methods (4) to (6) to prepare a regression equation of glucose concentration and absorbance. (8) The amount of glucose generated by the enzymatic reaction is measured by applying the absorbance value obtained in (6) to the regression equation created in (7). (9) The enzyme activity (cellulase activity) for producing 1 μmole of glucose per minute is defined as 1 U, and the cellulase activity used is calculated from the result of the above (8).

[Measurement Method of α-Amylase Activity] (1) 1 g of α-amylase to be used is dissolved by adding distilled water thereto, and the total volume is made up to 1000 ml with distilled water. (2) Take 1 ml of the diluted solution of α-amylase obtained in (1) above in a test tube, add 4 ml of distilled water, and add
Heat for 5 minutes in a thermostat to prepare an enzyme test solution. Separately, 5 ml of distilled water is placed in a test tube, and this is used as a blank solution. (3) To each of the enzyme test solution and the blank solution obtained in the above (2), one tablet of neoamylase test “Daiichi” (manufactured by Daiichi Pure Chemicals Co., Ltd.) was added and mixed vigorously.
Heat for exactly 60 minutes in a 7 ° C. thermostat. (4) After 60 minutes, 1.0 ml of a 0.5N sodium hydroxide aqueous solution is added to each of the enzyme test solution and the blank solution, and mixed vigorously to stop the enzyme reaction in the enzyme test solution.

(5) After filtering the enzyme test solution and the blank solution obtained in the above (4) using a filter paper, the absorbance of the filtrate of the enzyme test solution at a wavelength of 620 nm was determined.
The filtrate of the blank solution is measured with a spectrophotometer as a control. (6) α-amylase of known international unit activity (U value) (for example, “α-amylase A3 manufactured by Sigma-Aldrich Co., Ltd.”
176 ") is appropriately diluted using distilled water, and the above (1) to
Analysis is performed according to the method of (5) to create a regression equation between the enzyme activity and the absorbance. International units are defined in the “Starch Science Handbook” published by Asakura Shoten (1992).
11th edition, July 15, 2001). (7) The value of the absorbance obtained in the above (5) was applied to the regression equation created in the above (6) to obtain α used as a sample.
Calculate the amylase activity (U value).

[Measurement of Hemicellulase Activity]
ers T.S. D. "Biotechnol. B
ioeng. Symp. ", 14, 225 (1984)
The hemicellulase activity (U value) was measured in accordance with the method for measuring the amount of reducing sugar produced at a predetermined time in the micropotency assay described in (1).

<< Examples 1-2 and Comparative Examples 1-4 >> [Production of French Bread Using Frozen Bread Dough] (1) Bread flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), raw yeast (Oriental) Yeast Foods Co., Ltd., East Food (Oriental Yeast Co., Ltd. “C Foods”), Cellulase (Hankyu Biochemistry Co., Ltd. “Cellulosin T2”; from Trichoderma viride ),
α-amylase (“Sumiteam L” manufactured by Shin Nippon Chemical Co., Ltd .; from Asperugillus oryzae ), hemicellulase (“Hemicellulase” manufactured by Sigma-Aldrich Co., Ltd.);
Asperugillus niger ), L-ascorbic acid (manufactured by Wako Pure Chemical Industries, Ltd.), silium seed gum (manufactured by Gokyo Sangyo Co., Ltd., “ Silium 100MS -M”), and salt were used in the proportions shown in Table 3 below. According to the processes (i) to (vi) shown in Table 1 below, a dough (finally fermented dough) for French bread was prepared. (2) The finished dough obtained in the above (1) was subjected to a freezing treatment in accordance with the step (vii) shown in Table 1 below to prepare a frozen finished dough, which was stored in a freezer. (3) Take out the stir-frozen frozen dough obtained in the above (2) from the freezer, and perform steps (viii) to (viii) shown in Table 1 below.
Thawing and baking were performed according to (ix) to produce French bread. (4) The volume of the French bread obtained in (3) above was measured by the rapeseed replacement method, and the quality was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below, and the average value was taken. The results were as shown in Table 3 below.

[0040]

[Table 1]

[0041]

[Table 2] [Bread quality evaluation criteria] Score: Evaluation content ○ Appearance : 4 points: No fish eyes, uniform color and shape. 3 points: There is no fish eye, and the burning color and shape are almost uniform. 2 points: Fish eyes appeared slightly, and the burning color and shape were slightly uneven. 1 point: Many fish eyes have appeared, and the burning color and shape are not uniform. ○ Internal phase : 4 points: The uniformity is uniform and the film is thin. 3 points: The leads are almost uniform and the film is slightly thin. 2 points: The leads are slightly uneven and the film is slightly thick. 1 point: Nonuniform skirts and thick film. ○ Flavor / Taste : 4 points: Good crispness and good flavor. 3 points: The crispness is almost good, and the flavor is almost good. 2 points: Slightly poor crispness and slightly inferior in flavor. 1 point: poor crispness, crunchy, poor flavor.

[0042]

[Table 3]

From the results shown in Table 3 above, cellulase, α-
Example 1 containing amylase and ascorbic acids
In the case of using frozen bread dough, the bread volume is large and well swelled, there is no appearance of fish eyes, the baking color and shape are good, the appearance is excellent, the uniformity is uniform, the film is thin and the internal phase is good. Further, it can be seen that French bread of good quality can be obtained which is crisp and excellent in taste and flavor. Also, from the results in Table 3 above, in the case of the frozen bread dough of Example 2 further containing silium seed gum together with cellulase, α-amylase and ascorbic acids, the bread volume was larger and swelled well, and No appearance, better color and shape, better appearance, more uniform appearance, thinner film, better internal phase, more crisp, more excellent taste and flavor, better quality It can be seen that good French bread is obtained.

On the other hand, in the case of the frozen bread dough of Comparative Example 1 containing no cellulase, α-amylase and ascorbic acid, a remarkable freezing hindrance occurred, the volume of the obtained French bread was extremely small, and fish eye Many appeared, uneven color and shape, poor appearance, poor internal phase, and poor crispness,
It can be seen that the bread becomes inferior in taste and flavor and has low commercial value. Furthermore, when using the frozen bread dough of Comparative Examples 2 to 4 using hemicellulase instead of cellulase, even if the frozen bread dough contains α-amylase and ascorbic acids, the volume of the obtained French bread is small. It can be seen that fisheye appeared, the baking color and shape were non-uniform, the appearance was poor, the internal phase was inferior, the crispness was poor, the taste and flavor were poor, and the commercial value was low.

<< Examples 3 to 4 and Comparative Examples 5 to 12 >> [Production of French Bread Using Molded Frozen Dough] (1) The same bread bread as used in Examples 1 to 2 and Comparative Examples 1 to 4 Using flour, raw yeast, yeast food, cellulase, α-amylase, hemicellulase, L-ascorbic acid, silium seed gum and salt in the proportions shown in Table 5 below, the steps (i) to (I) shown in Table 4 below According to (v), a molded dough for French bread was prepared. (2) The molded dough obtained in the above (1) was subjected to a freezing treatment according to the step (vi) shown in Table 5 below to form a frozen frozen dough, which was stored in a freezer. (3) Take out the molded frozen dough obtained in the above (2) from the freezer, and perform steps (vii) to (ix) shown in Table 4 below.
According to the above, thawing, heating and baking were performed to produce French bread. (4) The volume of the French bread obtained in (3) above was measured by the rapeseed replacement method, and the quality was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was obtained. The results were as shown in Table 5 below.

[0046]

[Table 4]

[0047]

[Table 5]

From the results in Table 5 above, it was found that cellulase, α-
Example 3 containing amylase and ascorbic acids
In the case of using frozen bread dough, the bread volume is large and well swelled, there is no appearance of fish eyes, the baking color and shape are good, the appearance is excellent, the uniformity is uniform, the film is thin and the internal phase is good. Further, it can be seen that French bread of good quality can be obtained which is crisp and excellent in taste and flavor. Furthermore, from the results in Table 5 above, in the case of the frozen bread dough of Example 4 containing cellulase, α-amylase, ascorbic acids and silium seed gum, the bread volume was larger and swelled well, and the appearance of fish eyes was observed. More excellent in appearance and color, shape and shape are more uniform, thinner and thinner and have a better internal phase, and are crisp, more excellent in taste and flavor, higher quality It can be seen that French bread can be obtained.

In contrast, the frozen bread dough of Comparative Example 5 containing no cellulase, α-amylase and ascorbic acid, and Comparative Example 6 lacking one or two of cellulase, α-amylase and ascorbic acid
In the case of the frozen bread dough of ~ 11, remarkable freezing trouble has occurred, the volume of the obtained French bread is extremely small, a lot of fish eyes appear, the color and shape are uneven, and the appearance is poor. It can be seen that the French bread is inferior, has poor crispness, is inferior in taste and flavor, and has a low commercial value. Furthermore, in the case of the frozen bread dough of Comparative Example 12 using hemicellulase instead of cellulase, even if the frozen bread dough contains α-amylase and ascorbic acids, the volume of the obtained French bread is small, It can be seen that an eye appears, the baking color and shape are non-uniform, the appearance is poor, the internal phase is inferior, the crispness is poor, the taste and flavor are inferior, and the commercial bread is low in commercial value.

Example 5 Production of French Bread Using Frozen Bread Dough (1) Wheat flour for bread, raw yeast, yeast food, and cellulase used in Example 1 and Comparative Examples 1-4 , Α-amylase, L-ascorbic acid and salt were used in the proportions shown in Table 6 below to prepare a boiled dough for French bread according to the steps (i) to (vi) shown in Table 1 above. (2) The frozen dough obtained in the above (1) was subjected to a freezing treatment according to the step (vii) shown in Table 1 above to produce a frozen dough, which was stored in a freezer. (3) Take out the stir-frozen frozen dough obtained in the above (2) from the freezer and perform steps (viii) to (viii) shown in Table 1 above.
Thawing and baking were performed according to (ix) to produce French bread. (4) The volume of the French bread obtained in (3) above was measured by the rapeseed replacement method, and the quality was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was obtained. The results were as shown in Table 6 below.

[0051]

[Table 6]

From the results in Table 6 above, it can be seen that flour (flour)
Freezing of Experiment Nos. 4 to 7 using cellulase in the range of 0.1 to 1000 U, α-amylase in the range of 1 to 1000 U, and ascorbic acids in the range of 0.0001 to 0.1 g per 100 g. In the case of bread dough, the bread volume is large and swells well, there is no appearance of fish eyes, and the appearance and appearance are good and the color and shape are good.
Moreover, it can be seen that french bread with good crispness, excellent taste and flavor, and good quality can be obtained.

<< Example 6 >> [Production of Butter Roll] [Production of Butter Roll Using Frozen Dough] (1) The same flour for bread and raw bread as used in Example 1 and Comparative Examples 1-4. Using yeast, yeast food, cellulase, α-amylase, L-ascorbic acid and salt together with sugar, margarine, skim milk powder and whole egg in the proportions shown in Table 8 below, step (i) shown in Table 7 below. According to (vi), a boiled dough for butter roll was prepared. (2) The proofed dough obtained in the above (1) was frozen according to the step (vii) shown in Table 7 below to produce a refrigerated frozen dough, which was stored in a freezer. (3) After taking out the stir-frozen frozen dough obtained in the above (2) from the freezer and thawing it according to the step (viii) shown in Table 7 below, baking is performed according to the step (ix) to remove the butter roll. Manufactured. (4) The volume of the butter roll obtained in the above (3) was measured by the rapeseed replacement method, and the quality was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average was taken. The results were as shown in Table 8 below.

[0054]

[Table 7]

[0055]

[Table 8]

From the results in Table 8 above, it can be seen that flour (flour)
Freezing of experiment numbers 12 to 15 using cellulase in the range of 0.1 to 1000 U, α-amylase in the range of 1 to 1000 U, and ascorbic acids in the range of 0.0001 to 0.1 g per 100 g. In the case of bread dough, the bread volume is large and swells well, there is no appearance of fish eyes, and the appearance and appearance are good and the color and shape are good. Moreover, it can be seen that butter rolls with good crispness, excellent taste and flavor, and good quality are obtained.

<< Example 7 >> [Manufacture of Anpan] [Manufacture of Amppan Using Frozen Dough] (1) The same flour for bread, raw yeast, as used in Example 1 and Comparative Examples 1-4. Using cellulase, α-amylase, L-ascorbic acid and salt together with sugar, margarine, skim milk powder and whole egg at the ratios shown in Table 10 below, the steps (i) to (v) shown in Table 9 below
According to i), a finished dough for anpan was prepared. (2) The protruded dough obtained in (1) above was frozen according to the step (vii) shown in Table 9 below to prepare a propelled frozen dough, which was stored in a freezer. (3) The frozen dough obtained in the above (2) is taken out from the freezer, thawed according to the step (viii) shown in Table 9 below, and baked according to the step (ix) to produce anpan. did. (4) The volume of amppan obtained in the above (3) was measured by the rapeseed replacement method, and the quality was evaluated by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was taken. However, it was as shown in Table 10 below.

[0058]

[Table 9]

[0059]

[Table 10]

From the results shown in Table 10 above, cellulase was added in an amount of 0.1 to 1000 g per 100 g of flour (flour).
In the case of the frozen bread dough of Experiment Nos. 21 to 23 using the range of U, α-amylase in the range of 1 to 1000 U and ascorbic acids in the range of 0.0001 to 0.1 g, the bread volume may be large. It is swollen, has no appearance of fish eyes, has a good baking color and shape, has an excellent appearance, has uniform inner faces, has a thin film and has a good internal phase, and has good crispness, and is excellent in taste and flavor.
It can be seen that amppan with good quality can be obtained.

[0061]

According to the present invention, as in the case of a normal bread making method without a freezing step, it has a large volume, has no appearance of fish eyes, has no burning red color, and has a uniform color. It is possible to provide a frozen bread dough which has a good baked color and shape, and which can obtain high-quality breads having an excellent internal phase, flavor and taste and free from refrigeration. Cellulase,
When using the frozen bread dough of the present invention containing α-amylase, ascorbic acids, and possibly sylum seed gum, after the frozen bread dough is thawed, only a subsequent baking step is performed depending on the type of the frozen bread dough used. With simple work, in a short time and timely,
The above-mentioned high-quality breads can be manufactured. In particular, when the frozen bread dough of the present invention is a frozen bread dough obtained by the forming freezing method, the final fermentation is performed after the formed frozen dough is thawed, and it is simply baked, fried or steamed, and the above-described high dough is obtained. Quality breads can be produced easily and in a short time. Further, when the frozen bread dough of the present invention is a frozen bread dough obtained by a stir-frozen refrigeration method, the above-described high-quality breads are extremely obtained only by baking, fried or steaming after thawing the stir-frozen frozen dough. It can be manufactured easily and in a short time.

The frozen bread dough improver of the present invention containing cellulase, α-amylase, ascorbic acid and optionally silium seed gum can be stably stored by itself for a long period of time. If necessary, the dough is mixed with flours together with other additive components to form a dough, and the dough is simply frozen, whereby a frozen dough having the above-described excellent properties can be easily produced. Further, the flour composition for frozen bread dough of the present invention containing cellulase, α-amylase, ascorbic acid and optionally silium seed gum together with flour can be stably stored for a long period of time, and the flour composition for frozen bread dough If necessary, other ingredients are added to the product to make the dough, and the dough is frozen, whereby the frozen bread dough having the above-mentioned excellent characteristics can be produced very easily and in a short time.

Claims (10)

[Claims] 1. A frozen bread dough improver comprising cellulase, α-amylase and ascorbic acids. 2. An agent for improving frozen bread dough, comprising cellulase, α-amylase, ascorbic acids and silium seed gum. 3. A flour composition for frozen bread dough, comprising cellulase, α-amylase and ascorbic acids together with the flour. 4. A flour composition for frozen bread dough, which comprises cellulase, α-amylase, ascorbic acid and silium seed gum together with flour. 5. A cellulase of 0.1 to 1000 U and an α-amylase of 1 to 1000 U per 100 g of flour.
U, 0.0001-0.1 g of ascorbic acids and optionally 0.001-1 g of silium seed gum
The flour composition for frozen bread dough according to claim 3 or 4, wherein the flour composition for frozen bread dough is contained. 6. A bread dough containing cellulase, α-amylase, ascorbic acid and optionally silium seed gum is produced, and the bread dough produced as described above is subjected to an optional process after the dough kneading step, before baking, before frying, or before steaming. A method for producing frozen bread dough, wherein the dough is frozen in stages. 7. The bread dough is produced by adding (i) cellulase, α-amylase, ascorbic acid and optionally silium seed gum to flour individually,
(Ii) cellulase, α-amylase, ascorbic acid and optionally a baked dough improver containing silium seed gum added to flour, or (iii) cellulase, α-amylase, ascorbic acid and case The production method according to claim 4, wherein the production is performed using a flour composition to which silium seed gum has been previously added. 8. Flours 10 used for producing frozen bread dough
0-g, 0.1-1000 U of cellulase, α-
Amylase is used in an amount of 1 to 1000 U, and ascorbic acids are used in an amount of 0.1 U.
7. The addition of 0001 to 0.1 g and optionally 0.001 to 1 g of silium seed gum.
Or the production method according to 7. 9. A frozen dough obtained by the method according to any one of claims 6 to 8. 10. Breads obtained by using the frozen dough according to claim 9.