JPWO2014157577A1 - Bread quality improver and bread production method - Google Patents

Abstract

A bread quality improving agent suitable for frozen dough that can produce bread from frozen dough without reducing the quality of bread (for example, bread volume, bread height, specific volume, epidermis, etc.), and A method for producing bread using the improver is provided. Solution A bread quality improving agent for frozen dough containing transglutaminase, L-ascorbic acid and an emulsifier for breads is used. In addition, bread dough is prepared by blending the bread quality improving agent for frozen dough, and the bread dough is frozen after any step of primary fermentation, molding or final fermentation, and breads are produced according to a conventional method.

Description

  The present invention relates to a bread quality improving agent, a method for producing bread using the improving agent, and the like. Specifically, the present invention relates to a bread quality improving agent suitable for frozen bread dough, which is used by adding and blending into frozen bread dough, and a method for producing bread using the improving agent.

  When preparing freshly baked breads at bakery shops, etc., in order to provide bread more quickly to consumers, do not prepare bread dough by mixing flour and other baking ingredients, but use frozen bread dough that has been frozen and stored in advance. It is often used after being thawed and baked to produce bread. This is not only because the manufacturing process of bread is long, but also because it is necessary to prepare many varieties (items) in a short time in response to the diversification of food styles and tastes of consumers' breads. Because there is.

  Thus, the method of producing bread using frozen bread dough is an efficient method that can shorten the production time compared to producing breads from one for each variety (from mixing such as flour). However, in this industry, sufficient volume (volume) and height cannot be obtained for the breads to be obtained, and the texture of breads tends to deteriorate. And, due to the tendency of profit decline due to high raw material costs and high energy costs, it is required to further improve production efficiency and reduce equipment costs without reducing the quality of breads.

  As one of means for achieving further improvement in production efficiency of bread production using frozen bread dough, a method for shortening the thawing process time of frozen bread dough has been developed. For example, there are known methods (Patent Documents 1 to 3) in which the temperature of the frozen bread dough is changed in several stages under different conditions and the temperature is raised and the final fermentation time is shortened. However, with these methods, the quality of breads cannot be maintained sufficiently, and only breads with significantly reduced quality (bread volume, appearance, epidermis, texture, etc.) can be obtained. The technical common sense in the industry is that the usual bread making method can only be used to obtain breads.

  Transglutaminase, on the other hand, is an enzyme that covalently bonds and crosslinks glutamine and lysine in proteins and peptides, and is used mainly in the food field to preserve the shape of fish paste products such as kamaboko and to enhance the stiffness of noodles. It has been. However, when used for breads that require a soft texture, the breads often become hard and the quality is poor. Then, the technique (patent document 4) which disperse | distributes transglutaminase in fats and oils, such as shortening, and uses it for the frozen dough bread-making method as fats and oils composition is proposed. However, this technique not only requires the transglutaminase to be uniformly dispersed in the fat and oil, but also does not sufficiently exert the effect of the transglutaminase when folding bread and fats and oils containing a large amount of fat and oil. The quality of bread obtained by the dough baking method is not sufficient.

  Against this background, bread quality improvers and frozen dough bread that can be made from frozen bread dough without sacrificing the quality of bread simply by adding and blending into flour and other bread ingredients during bread dough production Law development continued to be sought in the industry.

JP-A-5-64539 JP 7-79690 A JP 2009-240203 A Japanese Patent Laid-Open No. 11-276056

  The present invention is an excellent quality from frozen dough without reducing the quality of breads (for example, bread volume, bread height, specific volume, appearance / skin quality, etc.) simply by adding and blending at the time of bread dough production. An object of the present invention is to provide a bread quality improving agent suitable for frozen bread dough, and a method for producing bread using the improving agent, which can produce bread.

  In order to achieve the above-mentioned object, the present inventors have conducted intensive research and formulated bread dough by blending transglutaminase, L-ascorbic acid and an emulsifier for breads, and using the bread dough for primary fermentation, molding or final fermentation. It has been found that high quality breads can be obtained by freezing after any of the steps to obtain frozen dough, leading to the present invention.

That is, the embodiment of the present invention is as follows.
(1) A bread quality improving agent for frozen dough comprising transglutaminase, L-ascorbic acid and an emulsifier for breads.
(2) The agent according to (1), further comprising gluten and at least one food enzyme selected from α-amylase, protease, cellulase, hemicellulase, and glucose oxidase.
(3) Transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), L-ascorbic acid is 0.005. ~ 0.05% (w / w: to flour), preferably 0.008 to 0.012% (w / w: to flour), 0.1 to 1.0% (w / w) emulsifier for bread : Anti-powder), preferably 0.3-0.7% (w / w: anti-powder), gluten 0.5-1.5% (w / w: anti-powder), preferably 0.7-1 0.0% (w / w: powder), food enzyme is 0.005-0.1% (w / w: powder), preferably 0.02-0.05% (w / w: powder) ) The composition according to (2), wherein the composition ratio is such that it is blended in bread dough at a ratio of
(4) The agent according to any one of (1) to (3), wherein the emulsifier for breads is stearoyl lactate. (5) The frozen dough comprises 15% fats and oils in bread dough (w / w: anti-powder) ) Or more, preferably 20% (w / w: anti-powder) or more, The agent according to any one of (1) to (4), which is a bread dough with a high fat content. A bread dough produced by blending the bread quality improving agent for frozen dough according to any one of to (5), comprising a step of freezing after any step of primary fermentation, molding or final fermentation. Production method.

(7) Transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), L-ascorbic acid is 0.005. ~ 0.05% (w / w: to flour), preferably 0.008 to 0.012% (w / w: to flour), 0.1 to 1.0% (w / w) emulsifier for bread : Anti-flour), preferably 0.3 to 0.7% (w / w: anti-powders), and the composition according to (1) having a compositional ratio so as to be blended with bread dough.
(8) A step of freezing bread dough prepared by blending a bread quality improving agent for frozen dough containing transglutaminase, L-ascorbic acid and an emulsifier for bread after any step of primary fermentation, molding or final fermentation A method for producing breads, comprising:
(9) Transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), L-ascorbic acid is 0.005. ~ 0.05% (w / w: flour), preferably 0.008-0.012% (w / w: flour), 0.1 to 1.0% (w / w) emulsifier for bread : To flour), preferably 0.3 to 0.7% (w / w: to flour), and added to and blended with bread dough to produce bread dough.
(10) A frozen dough containing transglutaminase, L-ascorbic acid and an emulsifier for breads, and further containing gluten and at least one food enzyme selected from α-amylase, protease, cellulase, hemicellulase and glucose oxidase The method as described in (8) including the process of freezing the bread dough produced by mix | blending the bread quality improving agent for foods after the process of any of primary fermentation, shaping | molding, or final fermentation.
(11) Transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), L-ascorbic acid is 0.005. ~ 0.05% (w / w: flour), preferably 0.008-0.012% (w / w: flour), 0.1 to 1.0% (w / w) emulsifier for bread : Powder), preferably 0.3-0.7% (w / w: powder), gluten 0.5-1.5% (w / w: powder), preferably 0.7-1 0.0% (w / w: anti-powder), 0.005-0.1% (w / w: anti-powder) of food-grade enzyme, preferably 0.02-0.05% (w / w: anti-powder) The method according to (10), wherein the bread dough is prepared by adding and blending the bread dough at a ratio of
(12) The method according to any one of (7) to (10), wherein the bread emulsifier is stearoyl lactate.
(13) The frozen dough is a bread dough having a high fat content that is formed by folding oil and fat into bread dough at 15% (w / w: anti-powder) or more, preferably 20% (w / w: anti-powder) or more. The method according to any one of (12) to (12).

  According to the present invention, the breads can be made from the frozen bread dough without dropping the quality of the breads (for example, bread volume, bread height, specific volume, appearance / skin) just by adding and blending at the time of producing the bread dough. A bread quality improver suitable for frozen bread dough is provided. In addition, there is provided a frozen dough bread making method that can be obtained by adding and blending at the time of bread dough production, and obtaining a bread having a quality comparable to that of a normal method that does not go through the bread dough freezing step. Furthermore, while the present invention is such a simple method, the bread-making machine resistance is also improved (damaged bread dough damage during production), and especially the kama elongation during baking is extremely large. Quality, for example, bread volume (volume), bread height, appearance (color shade, etc.) epidermis, texture (moist feeling, softness) is comparable to breads obtained in the normal process without the dough freezing process In addition, there is little variation between products, and the quality is stable.

It is a figure which shows the external appearance photograph after baking of the knot bread produced by final fermentation of bread dough frozen after mold making, and then baking, bread volume x height, and a sensory evaluation result (drawing substitute photograph). The left side is produced using the control, and the right side is produced using the bread quality improving agent of the present invention. It is a figure which shows the external appearance photograph after baking of the croissant manufactured by baking the bread dough frozen after final fermentation, bread volume x height, and a sensory evaluation result (drawing substitute photograph). The left side is produced using the control, and the right side is produced using the bread quality improving agent of the present invention. It is a figure which shows the post-baking external appearance photograph (bread upper surface photograph) of the knot bread manufactured by the process which baked after thawing | decompressing frozen dough, or making it last fermented as it is (drawing substitute photograph). A control, a sub-control, and a product of the present invention (bread produced using a bread quality improving agent of the present product) are shown in order from the top. It is a figure which shows the post-baking external appearance photograph (bread side surface photograph) of the knot bread manufactured by the process which carries out the baking after thawing | decompressing the dough frozen after mold making or making it last fermented as it is (drawing substitute photograph). A control, a sub-control, and a product of the present invention (bread produced using a bread quality improving agent of the present product) are shown in order from the top. It is a figure which shows the external appearance photograph after baking of the croissant manufactured by baking the bread dough frozen after final fermentation (drawing substitute photograph). The left side is a top view photograph, the center is a cross-sectional photograph, the right side is a side view photograph, the upper row shows the product of the present invention (fermentation before freezing at 20 ° C. for 60 minutes), and the lower row shows a comparative product (no fermentation before freezing).

  First, in the present invention, since high-quality breads are produced by the frozen dough making method, transglutaminase, L-ascorbic acid, and an emulsifier for breads, preferably further to these as active ingredients for quality improvement at the time of bread dough preparation. Gluten (wheat gluten) and / or a food enzyme (one or more selected from α-amylase, protease, cellulase, hemicellulase, glucose oxidase) are blended. The present invention has a desired effect only when a combination of these components is used.

  As the transglutaminase serving as an active ingredient for quality improvement, any of microorganism-derived, fish-derived, and other animal-derived transglutaminases can be used. Is preferred. Moreover, food-derived microorganism-derived transglutaminase is commercially available and can be used. The amount of transglutaminase used varies depending on the origin and type, but usually transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.005 to 0.02% (w / w). : Add to blend so that it becomes powder). In the present invention, it is not necessary to use transglutaminase dispersed in oil or fat, and it is used in a solid state such as a powder together with other active ingredients.

  In addition, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, stearoyl lactate (eg, sodium salt, calcium salt) and the like can be used as the emulsifier for bread, but stearoyl lactate is used. Is preferred. And as for this emulsifier for breads, such as this stearoyl lactate, and L-ascorbic acid, the refined product or synthetic product etc. to which the fixed refinement | purification was performed can be used, and a commercial item (food additive) Can also be used. In that case, it is preferable to use a material having a certain purity or more (for example, 90% or more, preferably 95% or more).

  As gluten, wheat gluten, corn gluten or the like can be used, but wheat gluten is preferred. In addition, α-amylase, protease, cellulase, hemicellulase, and glucose oxidase may all be used in the production of breads, and an enzyme that is commercially available as a food enzyme may be selected and used in a timely manner. As a preferred embodiment, at least one of α-amylase, protease, cellulase, hemicellulase and glucose oxidase is used, but preferably two or more, more preferably three or more are used in combination.

  In addition, in this invention, it is more preferable to use together transglutaminase, L-ascorbic acid, and the emulsifier for breads by the compounding ratio of a required range. Specifically, transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), and L-ascorbic acid is 0. 0.005 to 0.05% (w / w: to flour), preferably 0.008 to 0.012% (w / w: to flour), 0.1 to 1.0% (w / W: for flour), preferably 0.3 to 0.7% (w / w: for flour).

  Further, as a preferred embodiment, in addition to the above-mentioned range of transglutaminase, L-ascorbic acid and emulsifier for breads, gluten is further 0.5 to 1.5% (w / w: flour), preferably One or more kinds of food enzymes selected from 0.7 to 1.0% (w / w: powder), α-amylase, protease, cellulase, hemicellulase, glucose oxidase are 0.005 to 0.1% ( (w / w: flour), preferably 0.02-0.05% (w / w: flour). The present invention has a very remarkable effect when the active ingredient is within the range of this blending ratio, but does not completely exclude embodiments deviating from this range. In the present invention, “% (w / w: vs. powder)” means Bakers%.

  In the present invention, transglutaminase, L-ascorbic acid and food emulsifier, or transglutaminase, L-ascorbic acid, food emulsifier, gluten and food enzyme are prepared as a mixed preparation (particularly blended in bread dough at the above ratio). It is preferable to use a mixture of these components alone, or a formulation raw material that is not an active ingredient other than these components may be used as an auxiliary agent. May be. Although it does not specifically limit as a preparation aid, Wheat flour, starch, salt, polysaccharide (dextrin, cellulose, etc.) etc. are illustrated as a preferable thing. It should be noted that a method may be used in which these components are not formulated and each component is used in a required amount at the stage of bread dough preparation.

  Thus, the bread dough produced by blending the above-mentioned active ingredients with flour and other bread-making ingredients in accordance with a conventional method is used as it is by a conventional method (for example, −40) after any step of division / molding or final fermentation. Frozen at about 60 minutes at about 20 minutes and / or about several hours at about -20 degrees Celsius). If the dough is frozen before division and molding, breads can be produced according to a conventional method after thawing. When frozen after division / molding or after final fermentation (proofing), the frozen bread dough is subjected to the final fermentation or baking step after thawing or without thawing. In addition, the bread quality improving agent of this invention is 15% (w / w: counter flour) or more of fats and oils in bread dough, Preferably it is 20% (w / w: counter flour) or more, for example, 20-50 (w / w). : Anti-powder)%, it is suitably used for frozen bread dough that is folded and molded.

  The breads that are the subject of the present invention are not particularly limited as long as they are usually produced by a frozen dough baking method, but bread, roll bread, knot bread, sweet bread, French bread, brioche, bagels, croissants, etc. Is exemplified. For croissants, Danish, etc., the dough frozen after the final fermentation may be baked as it is.

  In the present invention, “bread quality improvement” means an increase in bread volume, an increase in bread height, an improvement in bread surface cortex (improvement of softness, smoothness, firmness, etc. of bread surface), It means that at least one or more selected from the improvement of phase (uniformity of the inner phase of bread), the improvement of bread flavor, and the reduction of damage to bread dough during production.

  As described above, the present invention can produce high-quality breads only by adding and blending the bread quality improving agent of the present invention during the production of bread dough, even if the bread quality is such that the quality of bread is likely to deteriorate. The bread quality improving agent of the present invention is suitably used for frozen bread dough formed by folding oil and fat into 15% (w / w: counter flour) or more into bread dough. And according to the present invention, when the bread dough is frozen after division / molding or after the final fermentation, the frozen bread dough is subjected to the final fermentation or baking after thawing or without thawing, as compared with a normal bread making method. The time required for the production of bread can be shortened, and the quality of the resulting bread (especially bread volume, bread height, specific volume, epidermis, etc.) is equivalent to the bread obtained by ordinary bread making methods. Or more.

  Examples of the present invention will be described below, but the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.

(Bread making test I)
In order to confirm the effect of the bread quality improving agent of the present invention, the following tests were conducted.

  Frozen bread dough blended with a general frozen dough improving agent (active ingredient glycerin fatty acid ester, L-cystine, L-ascorbic acid, α-amylase, glucose oxidase) as a control in the formulation / process described in Table 1, Bread quality improving agent of the present invention (transglutaminase 0.35% (w / w), gluten 43% (w / w), sodium stearoyl lactate 25% (w / w), L-ascorbic acid 0.5% ( w / w), frozen foods containing food enzymes (α-amylase, protease, cellulase, hemicellulase, glucose oxidase) 2.55% (w / w), other 28.6% (w / w)) Knot bread was produced using bread dough.

  The results are shown in FIG. In addition, sensory evaluation evaluated the external appearance, epidermis, internal phase, and flavor in 10 stages (up to 10 points) by a plurality of trained panelists. As a result, when bread is produced from frozen dough using a general frozen dough improving agent, the resulting bread has insufficient bread volume and insufficient quality such as epidermis, and improved bread quality according to the present invention. It has been clarified that when the agent is used, not only the bread volume but also the epidermis and the like can be obtained in a quality bread that is inferior to the usual bread making method.

(Bread making test II)
In order to confirm the effect of the bread quality improving agent of the present invention, the following tests were conducted.

  A frozen dough improving agent (active ingredient glycerin fatty acid ester, L-cystine, L-ascorbic acid, α-amylase, glucose oxidase) is blended as a control in the formulation / process described in Table 2 to obtain bread dough After that, frozen bread dough formed by folding oil and fat (shortening) 50% (w / w: anti-powder), bread quality improving agent of the present invention (transglutaminase 0.35% (w / w), gluten 43% (W / w), sodium stearoyl lactate 25% (w / w), L-ascorbic acid 0.5% (w / w), food enzyme (α-amylase, protease, cellulase, hemicellulase, glucose oxidase) A total of 2.55% (w / w) and 28.6% (w / w)) were added to obtain bread dough, and then 50 fats and oils (shortening) were added. A croissant was manufactured using frozen bread dough formed by folding% (w / w: anti-powder).

  The results are shown in FIG. In addition, sensory evaluation evaluated the external appearance, epidermis, internal phase, and flavor in 10 stages (up to 10 points) by a plurality of trained panelists. As a result, when a croissant is produced using a general frozen dough improving agent, the croissant lacks bread volume and the quality of the epidermis is not sufficient, and when the bread quality improving agent of the present invention is used, It was clarified that not only the volume but also the epidermis and the like can be obtained with a good quality bread that is inferior to the usual bread making method.

(Breadmaking test III)
In order to further confirm the effect of the bread quality improving agent of the present invention, the following test was conducted.

  Frozen bread dough blended with 2.0% of commercially available quality improver for frozen dough (Joker S500 Kimolong, manufactured by Putras Japan Co., Ltd.) as a control in the formulation / process described in Table 3, general frozen dough as a sub-control 1.0% (Frozen bread dough blended with 1.0% active ingredient glycerin fatty acid ester, L-cystine, L-ascorbic acid, α-amylase, glucose oxidase), 2.0% (trans) Glutaminase 0.35% (w / w), gluten 43% (w / w), sodium stearoyl lactate 25% (w / w), L-ascorbic acid 0.5% (w / w), food enzyme (α -Amylase, protease, cellulase, hemicellulase, glucose oxidase) total 2.55% (w / w), others 28 .6% (w / w)) was used to make knotted bread using each frozen bread dough. The conditions of thawing and proofing are as follows: thawing 20 ° C./60 minutes, proof 35 ° C./80% RH · 60 minutes (Table 4, left column of FIGS. 3 and 4) and thawing and proofing 35 ° C./80% RH · 80 minutes (Table 4, right column of FIGS. 3 and 4). In addition, the frozen storage period of the bread dough was 2 weeks, and a total of 6 samples were prepared for each group.

  The results are shown in FIGS. 3 and 4 are external appearance photographs of the obtained knot bread, and Table 4 shows the bread volume, height, and specific volume. As a result, for the control and sub-control, the bread subjected to the proofing without thawing the frozen bread dough has the same quality (sufficient bread volume, height, specific volume) as the bread manufactured by thawing the frozen bread dough after thawing. In particular, the bread height and specific volume tend to be drastically insufficient, and the frozen dough directly into the proofer wets the surface of the bread dough, causing excessive water to collect water droplets on the bottom of the bread. It became clear that there was a trend. On the other hand, for the products of the present invention, it is shown that the bread subjected to the proofing without thawing the frozen bread dough can obtain a bread of sufficient quality almost equivalent to the bread produced by thawing the frozen bread dough after thawing. It was done.

(Bread making test IV)
In order to further confirm the effect of the bread quality improving agent of the present invention, the following test was conducted.

  Formulated with 1.0% of general frozen dough improving agent (active ingredient glycerin fatty acid ester, L-cystine, L-ascorbic acid, α-amylase, glucose oxidase) as a comparative product in the formulation / process described in Table 5 Frozen bread dough, and bread quality improver 3.0% (transglutaminase 0.35% (w / w), gluten 43% (w / w), stearoyl sodium lactate 25% (w / w) , L-ascorbic acid 0.5% (w / w), food enzyme (α-amylase, protease, cellulase, hemicellulase, glucose oxidase), total 2.55% (w / w), others 28.6% A croissant was produced using a frozen bread dough blended with (w / w)). In addition, fermentation before bread | pan (freezing) of bread dough was performed about each without the fermentation before freezing, 28 degreeC * 30 minutes, and 20 degreeC * 60 minutes.

  The results are shown in Table 6 and FIG. Table 6 shows data of bread volume, length × width, height, and specific volume, and FIG. 5 shows a photograph of the appearance of a representative one of the obtained croissants. As a result, in the comparative product (general frozen dough improving agent), the bread before fermentation (freezing) without pre-freezing and the fermentation before freezing at 28 ° C for 30 minutes can be done in any of the bread volume, height and specific volume. It was revealed that the quality was remarkably inferior, and it was barely possible to obtain a certain level of bread at 20 ° C. for 60 minutes before fermentation. On the other hand, regarding the product of the present invention, it was shown that high-quality bread can be obtained in the process of baking the frozen bread dough as it is under any pre-freezing fermentation conditions.

  The present invention is summarized as follows.

  The present invention produces breads of excellent quality from frozen bread dough without reducing the quality of breads (eg bread volume, height, specific volume, epidermis, etc.) simply by adding and blending at the time of bread dough production. An object of the present invention is to provide a bread quality improving agent suitable for frozen bread dough, and a method for producing bread using the improving agent.

  A bread dough is prepared by blending transglutaminase, L-ascorbic acid and an emulsifier for breads, and the bread dough is frozen by a frozen dough making method in which the bread dough is frozen after any of the primary fermentation, molding or final fermentation steps. The above-mentioned problem is solved by manufacturing

Claims (6)

  A bread quality improving agent for frozen dough comprising transglutaminase, L-ascorbic acid and an emulsifier for breads.   The agent according to claim 1, further comprising gluten and one or more food enzymes selected from α-amylase, protease, cellulase, hemicellulase, and glucose oxidase.   Transglutaminase is 0.001 to 0.02% (w / w: anti-powder), L-ascorbic acid is 0.005-0.05% (w / w: anti-powder), and emulsifier for bread is 0.1. -1.0% (w / w: powder), gluten 0.5-1.5% (w / w: powder), food enzyme 0.005-0.1% (w / w: The composition according to claim 2, which is a composition ratio such that it is blended in bread dough at a ratio of flour).   The agent according to any one of claims 1 to 3, wherein the bread emulsifier is stearoyl lactate.   The agent according to any one of claims 1 to 4, wherein the frozen dough is a fat and oil-rich bread dough formed by folding fat and fat into bread dough at 15% (w / w: anti-powder) or more.   Breads comprising a step of freezing bread dough produced by blending the bread quality improving agent for frozen dough according to any one of claims 1 to 5 after any step of primary fermentation, molding or final fermentation. Manufacturing method.

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