KR102414306B1 - Composition for manufacturing bread and method for maintaining freezing/thawing stability of frozen bread - Google Patents

Abstract

The present application relates to a composition for baking. Bread dough for frozen distribution manufactured using the composition and bread prepared therefrom have an effect of improving moisture retention, volume, texture, etc., and delaying aging to maintain freshness even during freezing and thawing. A method for maintaining the freeze-thaw stability of bread dough for frozen distribution or bread prepared therefrom may be provided.

Description

Composition for manufacturing bread and method for maintaining freezing/thawing stability of frozen bread

The present application relates to a composition for baking and a method for maintaining freeze-thaw stability of bread dough for frozen distribution or bread prepared therefrom using the same.

Breads are made with wheat flour or other grain flour as the main ingredient, and they are fermented and kneaded by adding food or food additives, kneaded without fermentation, or cooked. For example, it includes bread, cake, castella, donut, pizza, pastry (pie), hot dog, and the like. Among them, pastry is a bread made by wrapping the fat and oil in dough containing sugar, fat, and eggs and repeatedly folding it, and is sometimes manufactured by putting meat contents, almonds, fruits, cream cheese, etc. inside.

One of the conventional breads distribution methods is to distribute breads in the form of frozen dough, then prepare and consume finished bread products through heating and cooking before ingestion of the product. In this case, the cooking time is long or frozen dough There is a disadvantage that the quality of the dough changes when thawed. In order to prevent this, breads can be manufactured in the form of finished products and then distributed in a frozen form, but even in this case, there is a problem in that the moisture retention, volume, texture, etc. of the breads are deteriorated when thawing after freezing.

Accordingly, the present inventors completed the present application by developing a bread improving agent suitable for the production of bread for frozen distribution or dough for frozen distribution.

An object of the present application is to provide a baking composition capable of maintaining freeze-thaw stability by extending the freshness of bread and/or bread dough during freezing and thawing of frozen and distributed bread and/or bread dough.

Another object of the present invention is to provide a bread and/or bread dough for frozen distribution that can maintain stability in a freeze-thaw process after distribution in a frozen state.

Furthermore, the present application is to provide a method for maintaining the freeze-thaw stability of bread and/or bread dough for frozen distribution.

For this,

One aspect of the present application provides a composition for baking comprising two or more enzymes and two or more emulsifiers.

The composition for baking according to the present application may be a composition for maintaining freeze-thaw stability of bread for frozen distribution.

In the present application, the term 'bread' refers to a product that uses wheat flour as a main raw material, is mixed with water, is fermented, and then baked in an oven, and may include without limitation as long as it is classified as bread in the relevant technical field. Specific examples of the breads include, but are not limited to, white bread, baguette, confectionery bread, pastry, hamburger bread, pizza, cake, donut, cookie, and the like.

In the present application, the term 'freeze-thaw stability' may indicate that the bread prepared by thawing the frozen bread dough, or that the manufactured and frozen bread is kept excellent in physical properties after thawing. For example, the freeze-thaw stability may be confirmed through excellent physical properties such as the degree of swelling, moisture retention, hardness and sensory of the prepared bread when the frozen bread dough is thawed to prepare the bread. In addition, the freeze-thaw stability may be confirmed through a decrease in the degree of change in physical properties such as volume, water retention, and hardness before and after freezing when the manufactured and frozen bread is thawed.

In the present application, the term 'freeze-thaw stability of frozen distribution bread' refers to the stability of bread dough for making frozen and distributed bread, stability of bread baked by thawing frozen bread dough, and stability of baked and frozen bread. A term that includes freeze-thaw stability.

The composition for baking of the present application may include two or more enzyme agents in order to improve the structural strength of bread and/or bread dough or delay aging.

The enzyme agent may be used without limitation as long as it is an enzyme agent that can be added to bread, and may be, for example, a carbohydrate hydrolytic enzyme.

The carbohydrate hydrolase is an enzyme that hydrolyzes carbohydrates contained in wheat flour in bread, and may be, for example, amylase, hemicellulase or cellulase, and specifically may include amylase and hemicellulase.

In one embodiment, the amylase may include α-amylase.

In one embodiment, the enzymatic agent includes α-amylase and hemicellulase together, thereby improving the freeze-thaw stability according to the present application compared to the combination of two other enzyme agents, thereby extending the freshness of bread dough and/or bread , to increase water retention, delay aging, increase volume, and increase texture.

The amylase may be to decompose polysaccharides such as starch contained in wheat flour or the like into disaccharides or monosaccharides during bread production. The α-amylase acts on damaged starch during bread production to create a nutrient source for yeast, thereby improving the uniformity of pores in the bread or an oven spring. On the other hand, it may indicate the effect of increasing the softness of the bread dough and the prepared bread and improving the gas retention capacity to increase the volume of the bread. In addition, it may exhibit the effect of improving the physical properties of the bread dough and increasing the volume of the bread to excellently improve the quality of the bread.

The amylase is not limited thereto, but for example, 0.001 to 0.05 wt%, 0.005 to 0.050 wt%, 0.010 to 0.045 wt%, 0.015 to 0.04 wt% %, 0.015 to 0.03% by weight or 0.015 to 0.02% by weight may be included in the baking composition.

The hemicellulase may have the effect of decomposing the insoluble dietary fiber of the bread dough, such as pentosan, into smaller units exhibiting water solubility, thereby increasing the properties of the bread dough, such as extensibility, gas retention, and oven spring. In addition, it may exhibit the effect of excellently improving the quality of the manufactured bread, such as internal damage, softness, aging delay, color, etc.

The hemicellulase is not limited thereto, for example, 0.01 to 0.5% by weight, 0.05 to 0.50% by weight, 0.10 to 0.45% by weight, 0.15 to It may be included in the composition for baking in an amount of 0.4% by weight, 0.15 to 0.3% by weight, or 0.15 to 0.2% by weight.

In consideration of the improvement of the effect of maintaining freeze-thaw stability according to the present application, the weight ratio of the first enzyme agent and the second enzyme agent included in the two or more kinds of enzyme agents may be 1:15 to 15:1, but is not limited thereto.

When the enzyme agent includes amylase and hemicellulase, the weight ratio of amylase and hemicellulase is 1:5 to 1:15, 1:7 to 1:13, 1:8 to 1:12, or 1:9 to It may be 1:11, but is not limited thereto. By including in the above weight ratio, the softness and volume of the prepared bread can be increased, and aging can be effectively delayed.

The composition for baking of the present application may include two or more emulsifiers in order to delay the aging of bread and/or bread dough.

The emulsifier may be used without limitation as long as it is an emulsifier that can be added to bread, and may be, for example, a fatty acid-based emulsifier.

The fatty acid-based emulsifier is an emulsifier in which the fatty acid itself or a fatty acid and another material are combined, and the other material combined with the fatty acid may be glycerol or an organic acid.

Specifically, the fatty acid-based emulsifier may be at least two selected from the group consisting of monoglyceride, diglyceride, triglyceride, sodium stearyl lactate and potassium stearyl lactate. More specifically, the emulsifier may include monoglyceride and sodium stearyl lactate.

In one embodiment, the emulsifier contains monoglyceride and sodium stearyl lactate together, so that the freeze-thaw stability according to the present application is excellently improved compared to the combination of the other two kinds of emulsifiers, so that the freshness of bread dough and/or bread It may be to extend, increase water retention, delay aging, increase volume, and increase mouthfeel.

The monoglyceride may be to stabilize the mixture of water and oils and fats during the production of bread dough, and to adjust the viscosity of the dough by changing the properties of fat crystals. In addition, the monoglyceride may have excellent properties for smoothing the dough through interaction with raw materials of the bread dough, such as starch and protein. Due to these characteristics, the bread prepared from the bread dough containing the monoglyceride may exhibit the effect of increasing the volume of the bread.

The monoglyceride is, for example, 0.1 to 20% by weight, 0.5 to 15% by weight, 1 to 15% by weight, 5 to, but not limited thereto, for improving the physical properties of the bread dough and improving the physical properties of the prepared bread. It may be included in the composition for baking in an amount of 15% by weight or 8 to 11% by weight.

Specifically, there is a problem in that, when the bread dough is stored, amylose in the bread dough is eluted to the surface and the bread dough is aging. On the other hand, the monoglyceride binds to amylose to form an alpha-helix structure, so that starch cannot be recrystallized, thereby inhibiting aging. Accordingly, when the frozen bread dough is thawed and then baked, it may exhibit excellent bread quality in physical properties, such as hardness, as in baking bread with unfrozen dough.

The sodium stearyl lactate may indicate a function of a dough conditioner or a dough strengthener. Specifically, the sodium stearyl lactate increases the binding of the network structure of gluten to strengthen the gluten film to induce an increase in the volume of the bread, while stably maintaining the starch particles and suppressing gelation, so that the texture of the bread is excellent. It may indicate the effect of In addition, it may improve the durability of the bread dough and retain hydrated moisture in the starch particles, thereby exhibiting an excellent effect in softening the bread and delaying aging.

The sodium stearyl lactate is, for example, 0.1 to 10% by weight, 0.5 to 8% by weight, 1 to 7.5% by weight, 1.5 To 6% by weight, 2 to 5.5% by weight, 2.5 to 5% by weight, 2.5 to 4.5% by weight, 2.5 to 4% by weight or 2.5 to 3.5% by weight may be included in the baking composition.

In consideration of the improvement of the effect of maintaining freeze-thaw stability according to the present application, the weight ratio of the first emulsifier and the second emulsifier included in the two or more emulsifiers may be 0.1:1 to 1:0.1, but is not limited thereto.

When monoglyceride and sodium stearyl lactate are included as the emulsifier, the weight ratio of monoglyceride to sodium stearyl lactate is 1:0.1 to 1:0.8, 1:0.2 to 1:0.6, 1:0.2 to 1:0.5 , or 1:0.3 to 1:0.4, but is not limited thereto. By including in the above range, the softness and volume of the prepared bread can be increased, and aging can be effectively delayed.

The composition for baking according to the present application contains two or more kinds of enzyme agents and two or more kinds of emulsifiers, thereby extending the freshness of bread dough and/or bread including the same, increasing moisture retention, delaying aging, increasing volume, and increasing texture. can

Specifically, the composition for baking according to the present application comprises two or more kinds of enzyme agents including amylase, specifically alpha-amylase and hemicellulase, and two or more kinds of emulsifiers including monoglyceride and sodium stearyl lactate. / or extending the freshness of the bread, increasing water retention, delaying aging, increasing volume, and increasing texture.

The composition for baking of the present application may further include one or more kinds of gums in order to prevent aging of bread and/or bread dough.

In one embodiment, the composition for baking excellently improves the freeze-thaw stability according to the present application by including one or more gums together with two kinds of emulsifiers and two kinds of enzyme agents, and the bread dough and bread prepared therefrom It may exhibit the effect of excellently improving moisture retention, freshness extension, aging delay, volume increase, and texture.

The gum can be used without limitation, as long as it is a gum that can be added to bread, for example, xanthan gum, agar, locust bean gum, guar gum, tamarind gum, gellan gum, tragacanth gum, and gatti gum. .

In one embodiment, the gum may include xanthan gum. When the xanthan gum is included together with the two or more kinds of enzyme agents and two or more kinds of emulsifiers, it increases the moisture absorption and moisture retention of bread and / or bread dough to prevent aging of bread and / or bread dough, and bread and / or bread dough It may indicate the effect of improving the refrigeration storability by minimizing the movement of moisture during the freezing and thawing process of

The gum, in one embodiment, the xanthan gum, for improving the physical properties of the bread dough and to improve the physical properties of the prepared bread, but is not limited thereto, for example, 0.1 to 20% by weight, 0.5 to 15% by weight, 1 to 15% by weight %, 5 to 15% by weight or 8 to 12% by weight may be included in the composition for baking.

In consideration of the improvement of the effect of maintaining freeze-thaw stability according to the present application, in the present application, based on 100 parts by weight of the gum, the total content of the enzyme is 0.5 to 5 parts by weight, 0.5 to 4.5 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3.5 parts by weight, 0.5 to 3 parts by weight, 1 to 5 parts by weight, 1 to 4.5 parts by weight, 1-4 parts by weight, 1 to 3.5 parts by weight, 1 to 3 parts by weight, 1.5 to 2.5 parts by weight, 1.5 to 2 It may be included in an amount of parts by weight or 1.7 to 2 parts by weight. In addition, based on 100 parts by weight of the gum, the total amount of the emulsifier is 50 to 300 parts by weight, 50 to 250 parts by weight, 50 to 200 parts by weight, 60 to 300 parts by weight, 70 to 300 parts by weight, 80 to 300 parts by weight, 85 to 300 parts by weight, 85 to 200 parts by weight, 85 to 190 parts by weight, 85 to 185 parts by weight, 90 to 180 parts by weight, 95 to 175 parts by weight, 100 to 150 parts by weight, 110 to 150 parts by weight, 115 to 140 It may be included in an amount of parts by weight, 120 to 140 parts by weight, or 120 to 130 parts by weight.

The composition for baking according to the present application may be used as a baking improver. The bakery improver aims to improve the appearance and texture of bakery products, extend shelf-life, control volume, and improve quality such as workability and mechanical properties. The use of the bread improver is not limited thereto, but the bread improver may be a bread improver and/or a pastry improver, which means a dedicated improver optimized for the production of bread and/or pastry bread.

When bread is manufactured by adding the composition for baking according to the present application as a baking improver, it is possible to suppress aging of bread and improve freshness. In addition, it is possible to improve the quality, such as increasing the volume and water retention capacity of the bread, and improving the mechanical properties to increase the production yield.

The composition for baking of the present application may further include an excipient or additive used for a baking improver in addition to the above-described enzyme agent, emulsifier and gum.

The type of excipient or additive may be used within a range that does not impair the purpose of the present application as long as it is an acceptable excipient or additive for food, for example, agar, pectin, gelatin, gluten, vitamin C, citric acid, lactic acid, vanillin , Inorganic salts, shortening, glucose, calcium carbonate, whey protein (whey powder), rapeseed oil, skim soybean flour, flour, calcium sulfate, ammonium chloride, skim milk powder, grain powder, shower dough powder, soybean oil, palm oil, maltodextrin, It may be at least one selected from the group consisting of butylhydroxyanisole, dibutylhydroxytoluene, tert-butylhydroquinone, propionic acid, sodium propionate, calcium propionate, and synthetic fragrance. Specifically, it may be at least one selected from the group consisting of wheat flour, vitamin C, inorganic salts, calcium carbonate, shortening, glucose, and defatted soybean flour.

Another aspect of the present application provides a bread dough for frozen distribution, comprising the composition for baking and wheat flour.

The flour is not particularly limited as long as it can be used in the production of bread, and examples thereof include strong flour, soft flour, wheat flour, and wheat flour.

The total content of the composition for baking may be included in an amount of 1.5 to 3 parts by weight based on 100 parts by weight of the wheat flour, specifically 1.7 to 2.7 parts by weight, or 1.7 to 2.5 parts by weight, or 2 to 2.5 parts by weight. can

The total content of the enzyme agent may be included in an amount of 0.003 parts by weight to 0.006 parts by weight based on 100 parts by weight of the wheat flour, specifically 0.004 parts by weight to 0.005 parts by weight.

The total content of the emulsifier may be included in an amount of 0.1 parts by weight to 0.5 parts by weight based on 100 parts by weight of the wheat flour, specifically 0.15 parts by weight to 0.4 parts by weight, 0.2 parts by weight to 0.35 parts by weight, or 0.25 parts by weight to 0.3 parts by weight. It may be included in an amount by weight.

The total content of the gum may be included in an amount of 0.1 parts by weight to 0.5 parts by weight based on 100 parts by weight of the wheat flour, specifically 0.15 parts by weight to 0.4 parts by weight, 0.2 parts by weight to 0.35 parts by weight, or 0.25 parts by weight to 0.3 parts by weight. It may be included in an amount by weight.

By including the enzyme, emulsifier and gum in the above content range, it is possible to increase the softness and volume of the prepared bread, and to effectively delay aging.

The bread dough for frozen distribution, in addition to the enzymes, emulsifiers and gums, may be further included within the scope not departing from the effects of the present application as long as it can be included in the manufacture of bread, such as butter, yeast, and water.

The butter is not limited thereto, but for example, 20 parts by weight to 70 parts by weight, 30 parts by weight to 60 parts by weight, 35 parts by weight to 60 parts by weight, 35 parts by weight to 55 parts by weight based on 100 parts by weight of the flour. , may be included in an amount of 40 parts by weight to 50 parts by weight, 42 parts by weight to 49 parts by weight, 44 parts by weight to 48 parts by weight, or 45 parts by weight to 47 parts by weight.

The yeast is not limited thereto, for example, 1 part by weight to 5 parts by weight, 1 part by weight to 4 parts by weight, 1.5 parts by weight to 3.5 parts by weight, 2 parts by weight to 3 parts by weight based on 100 parts by weight of the wheat flour. , may be included in an amount of 2.2 parts by weight to 2.8 parts by weight, or 2.3 parts by weight to 2.6 parts by weight.

The water is not limited thereto, for example, 20 parts by weight to 70 parts by weight, 30 parts by weight to 60 parts by weight, 35 parts by weight to 60 parts by weight, 35 parts by weight to 58 parts by weight based on 100 parts by weight of the wheat flour. , 40 parts by weight to 57 parts by weight, 42 parts by weight to 55 parts by weight, 45 parts by weight to 53 parts by weight, or 47 parts by weight to 51 parts by weight.

The bread dough for frozen distribution may be distributed in a frozen state or may be distributed in a non-frozen state.

Another aspect of the present application provides a bread for frozen distribution prepared from the bread dough for frozen distribution.

The bread for frozen distribution may represent bread prepared according to a conventional method by thawing the frozen bread dough according to the present application. In addition, it may indicate bread stored frozen after the bread is prepared according to a conventional method using the bread dough before freezing according to the present application. In addition, it may indicate that the bread prepared by thawing the frozen bread dough according to the present application is re-frozen.

The frozen distribution bread, mixing the enzyme agent, the emulsifier and gum with flour; kneading; molding; fermenting; heating; and freezing; It may be prepared according to a method including any one or more.

In the mixing step, raw materials of the bread dough, such as flour, enzymes, emulsifiers, gums, etc. may be added sequentially or simultaneously in any order and then mixed. Alternatively, the raw materials for the bread dough may be added sequentially or simultaneously in any order to the mixer while stirring and mixing.

The kneading step refers to a step of preparing a dough by mixing raw materials containing wheat flour.

The forming step refers to a step of dividing the dough into a predetermined shape.

The step of fermenting refers to the step of fermenting the dough to expand the dough. The fermentation may be performed for a time of, for example, a temperature of 30 to 40 °C, a relative humidity of 70 to 90%, and/or 50 to 70 minutes. For example, in the case of bread, it can be carried out at a temperature of 38 ° C., a relative humidity of 85% and / or a time of 60 minutes, and in the case of a pastry, a temperature of 30 ° C., a relative humidity of 75% and / or a time of 60 minutes. have.

The heating means a step of baking in an oven, etc., for example, may be performed at a temperature of 100 ° C. to 250 ° C., and/or for 10 to 20 minutes.

The freezing step may refer to a step of freezing for distribution and may be rapid freezing, for example, may be performed at a temperature of -38 ° C. or less for 30 minutes.

Another aspect of the present application is the step of storing bread dough or bread prepared therefrom, including two or more enzyme agents, two or more emulsifiers and wheat flour, under frozen conditions; A method for maintaining dynamic stability is provided.

In addition, another aspect of the present application is a step of storing bread dough or bread prepared therefrom comprising two or more enzymes, two or more emulsifiers, one or more gums and flour under frozen conditions; comprising, frozen distribution Provided is a method for maintaining freeze-thaw stability of bread dough or bread for use.

The description of the enzyme agent, the emulsifier, the gum and the composition of the frozen distribution bread is the same as described above.

The 'freezing conditions' for storing the bread dough or bread prepared therefrom indicate conditions that meet the commercial distribution conditions of the frozen bread dough or frozen bread, for example, -10°C or less, specifically -20°C to -15°C. It may include a temperature condition of °C. In addition, the method according to the present application may be stored at the above-described temperature for up to 12 months, for example, 1 month to 9 months storage, specifically, excellent freeze-thaw stability even when stored for 1 month to 3 months.

The composition for baking of the present application can extend the freshness of bread and/or bread dough for frozen distribution during the frozen distribution process, and in particular, has an effect of maintaining the stability of the freeze-thaw process of bread and/or bread dough.

The composition for baking of the present application increases moisture retention and delays aging to maintain freshness in the added frozen distribution bread dough, compared to the composition-free bread dough for frozen distribution and commercially available frozen distribution bread dough. can

In addition, the baking composition of the present application increases the volume during baking compared to the added frozen distribution bread dough, composition-free bread dough for frozen distribution and commercially available frozen distribution bread dough, and the outside of the finished bread It has the effect of improving the crispy texture and the moist texture inside.

However, the effects of the present application are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

Figure 1a is a photograph of the frozen dough for producing the pastry bread of Preparation Example 1.
Figure 1b is a photograph of the whole and a cross-section of the pastry bread of Preparation Example 1, Comparative Preparation Example 1-1 and Comparative Preparation Example 1-2.
Figure 2 is a graph of the results of calculating the specific volume of the pastry bread of Preparation Example 1, Comparative Preparation Example 1-1 and Comparative Preparation Example 1-2.
3 is a graph showing the sensory evaluation results of pastry breads of Preparation Example 1 and Comparative Preparation Example 1-2.
4 is a photograph of the whole and cross-section of the bread of Preparation Example 2, Comparative Preparation Example 2-1 and Comparative Preparation Example 2-2.
5 is a graph showing the results of evaluating the water retention capacity of the breads of Preparation Example 2, Comparative Preparation Example 2-1 and Comparative Preparation Example 2-2 before and after storage for 4 days.
6 is a graph showing the results of evaluating the hardness of the bread of Preparation Example 2, Comparative Preparation Example 2-1 and Comparative Preparation Example 2-2 before and after storage for 4 days.
7 is a photograph of frozen dough of pastry bread prepared by adding the composition for baking according to an embodiment of the present application as a pastry improving agent.
8 is a photograph of the inner surface of bulgogi baked by thawing (baking) the frozen dough of pastry bread prepared by adding the baking composition according to an embodiment of the present application as a pastry improving agent.
9 is a photograph of a finished chicken baked product (left) obtained by thawing and baking (baking) frozen dough of pastry bread prepared by adding the baking composition according to an embodiment of the present application as a pastry improving agent, and the inner surface of the finished product after cutting It is a photo (right).

Hereinafter, the present application will be described in detail by way of experimental examples.

However, the following experimental examples specifically illustrate the present application, and the content of the present application is not limited by the following examples.

Example 1. Preparation of a composition for baking

An enzyme agent, an emulsifier, a gum and other excipients were mixed to prepare a composition for baking (Example 1). Compositions of enzymes, emulsifiers and gums in the baking composition are shown in Table 1 below. α-amylase and hemicellulase were used as enzymes, monoglyceride and sodium stearyl lactate as emulsifiers, and xanthan gum as gums.

division ingredient content (wt%) enzyme α-amylase 0.016 to 0.020 hemicellulase 0.16 to 0.20 emulsifier monoglycerides 8 to 11 SSL (sodium stearyl lactate) 2.8 to 3.4 Gum current xanthan gum 8 to 12

[Production Example] Production of bread

Pastry bread dough and white bread dough were prepared according to the formulations of Tables 2 and 3, respectively, by using the composition for baking of Example 1 prepared above as a baking improver. The prepared bread dough was rapidly frozen at -38 ° C. for 30 minutes, and after 8 weeks of freezing at -18 ° C. or less, the frozen bread dough was thawed and pastry bread (Preparation Example 1) and white bread (Preparation Example 2) according to the standard method of bread. was prepared.

In addition, as a comparative preparation example, pastry bread (Comparative Preparation Example 1-1) and bread (Comparative Preparation Example 2-1) that did not use a baking improver, and a commercially available global baking improvement agent (Puratos Korea, S-kimo 500) was prepared using pastry bread (Preparation Example 1-2) and white bread (Comparative Preparation Example 2-2). The bread of Comparative Preparation Example 1-1 and Comparative Preparation Example 2-1 was also prepared according to the same method by thawing the bread dough prepared as the breads of Preparation Examples 1 and 2 under the same conditions.

The dough formulation for the production of pastry bread is shown in Table 2 below, and the dough formulation for the production of white bread is shown in Table 3 below.

Ingredients (parts) mixing ratio Preparation Example 1 Comparative Preparation Example 1-1 Comparative Preparation Example 1-2 flour 43.0 430 430 430 leaven 1.0 10 10 10 salt 1.0 10 10 10 sugar 5.0 50 50 50 butter 22.0 220 220 220 whey powder 1.5 15 15 15 glucose 1.0 10 10 10 gluten 0.5 5 5 5 water 25.0 250 250 250 Example 1 1.0 10 - - S-kimo 500 ¹⁾ 1.0 - - 10 total content 1010 1000 1010

Ingredients (parts) mixing ratio Preparation 2 Comparative Preparation Example 2-1 Comparative Preparation Example 2-2 flour 58.0 580 580 580 leaven 1.0 10 10 10 salt 1.0 10 10 10 sugar 3.0 30 30 30 butter 2.0 20 20 20 water 35.0 350 350 350 Example 1 1.0 10 - - S-kimo 500 ¹⁾ 1.0 - - 10 total content 1010 1000 1010

1) S-kimo 500 (Puratos Korea) Ingredients: wheat flour, glucose, glycerin fatty acid ester, calcium carbonate, vitamin C, alpha-amylase (non-bacterial), hemicellulase, whey protein, rapeseed oil

A photograph of the frozen dough for preparing the pastry bread of Preparation Example 1 prepared as described above is shown in FIG. 1A, and the overall photograph and cross-section of the pastry bread of Preparation Example 1, Comparative Preparation Example 1-1 and Comparative Preparation Example 1-2 A photograph is shown in FIG. 1B, and an overall photograph and a cross-sectional photograph of the bread of Preparation Example 2, Comparative Preparation Example 2-1 and Comparative Preparation Example 2-2 prepared as described above are illustrated in FIG.

Experimental Example 1. Comparative evaluation of specific volume of pastry bread

Specific volume was calculated using the weight and volume of the bread of Preparation Example 1, Comparative Preparation Example 1-1, and Comparative Preparation Example 1-2.

Specifically, the prepared bread was left at room temperature for 90 minutes, cooled until the internal temperature of the bread was 25° C. or less, and then the weight was measured using a scale (CUX6200H, USA), and a volume scanner (VolScan Profiler, Stable) The volume was measured using Micro Systems, England).

The specific volume was calculated as a volume (mL)/weight (g) value, and the results are shown in Table 4 and FIG. 2 below.

note Preparation Example 1 Comparative Preparation Example 1-1 Comparative Preparation Example 1-2 specific volume (ml/g) 3.64 2.72 3.30 Volume Scanner (ml) 182.000 136.000 165.000

According to the results of Table 4 and FIG. 2, it was confirmed that the specific volume of the pastry according to Preparation Example 1 was higher than that of Comparative Preparation Example 1-1 and Comparative Preparation Example 1-2. Specifically, it was confirmed that the specific volume of the pastry according to Preparation Example 1 increased by 30% or more compared to Comparative Preparation Example 1-1 and 10% or more compared to Comparative Preparation Example 1-2.

Accordingly, when the composition for baking of the present application was included in the bread dough, it was confirmed that the volume of the prepared bread after thawing was excellent even though the prepared bread dough was frozen and stored for 8 weeks.

Experimental Example 2. Sensory evaluation of pastry bread

For the bread of Preparation Example 1 and Comparative Preparation Example 1-2, sensory characteristic evaluation was performed according to a Sensory Consumer Test (SCT).

The evaluation was a blind label test, and was performed on 55 housewives between the ages of 25 and 49. For the evaluation of the appearance of the bread, one uncut circular pastry bread was provided to each table, and one pastry bread was cut and provided for each table for each table to evaluate the detailed characteristics (moisture inside, crispy outside) of the bread. . The evaluation was performed on a 9-point scale, which was converted into a 5-point scale and the results are shown in Table 5 and FIG. 3 below.

division First half symbol Overall exterior sign color code Inner Moisture Symbol External crispness symbol Preparation Example 1 3.65 3.51 3.60 3.68 3.58 Comparative Preparation Example 1-2 3.40 3.05 2.91 3.50 3.54

(n=55)

According to the results of Table 5 and FIG. 3 , it was confirmed that the sensory properties of Preparation Example 1 were superior to those of Comparative Preparation Example 1-2 using a commercially available bakery improver. Through this, it was confirmed that the freeze-thaw stability of the bread dough using the bread making improver of Example 1 according to the present application was improved, and thus the quality of appearance and moist texture of the bread of Preparation Example 1 was improved.

Experimental Example 3. Comparative evaluation of water retention capacity of bread

Preparation Example 2, Comparative Preparation Example 2-1 and Comparative Preparation Example 2-2 by measuring the water retention capacity of the bread of the comparative evaluation. The moisture retention of the bread is determined by leaving the bread at room temperature for 90 minutes, cooling it until the internal temperature of the bread is below 25°C, taking a sliced sample, pulverizing it, and then heating and drying the bread at 105°C for 20 hours by atmospheric pressure heating and drying method. It was evaluated by measuring the weight of the bread to decrease. The amount of moisture change for 4 days after the production of the prepared bread was measured, and the results are shown in Table 6 and FIG. 5 below.

division
(moisture content (%)) Preparation 2 Comparative Preparation Example 2-1 Comparative Preparation Example 2-2 Day 1 43.8 41.9 42.8 Day 4 42.5 40.1 41.2 decrease 1.3 1.8 1.6 decrease rate 2.9% 4.2% 3.7%

According to the results of Table 6 and FIG. 5 , it was confirmed that the initial moisture content of Preparation Example 2 was higher than that of Comparative Preparation Example 2-1 and Comparative Preparation Example 2-2 and thus more moist. In addition, it was confirmed that the moisture reduction amount after storing the prepared bread for 4 days was also significantly lower in Preparation Example 2, and thus the effect of maintaining a fresh texture was excellent, thereby improving the freshness during distribution of the bread.

Experimental Example 4. Aging (hardness) comparative evaluation of bread

Preparation Example 2, Comparative Preparation Example 2-1 and Comparative Preparation Example 2-2, hardness comparison evaluation was performed to compare the aging, freshness and texture.

Specifically, the prepared bread was left at room temperature for 90 minutes, cooled until the internal temperature of the bread was 25°C or less, and then a sliced sample was taken and a physical property analyzer (Texture Analyzer, TA, Xtplus, Stable Micro Systems, England) was used. P/25 (25 mm Dia Cylinder Aluminum) was installed using a P/25 (25 mm Dia Cylinder Aluminum), and hardness, springiness, cogesiveness, chewiness, and stability were obtained from the force-curve that appeared when the sample was infiltrated twice in a row. A TPA Test was performed to measure resilience. Changes in hardness for 4 days after preparation of the prepared bread were measured, and the results are shown in Table 7 and FIG. 6 below.

division Preparation 2 Comparative Preparation Example 2-1 Comparative Preparation Example 2-2 Day 1 262.6 389.6 309.4 Day 4 303.6 496.8 363.8 increment 41.1 107.2 54.4 rate of increase 15.6% 27.5% 17.6%

According to the results of Table 7 and FIG. 6 , it was confirmed that the initial hardness of Preparation Example 2 was lower than that of Comparative Preparation Example 2-1 and Comparative Preparation Example 2-2, indicating a softer texture. In addition, it was confirmed that the hardness change of Preparation Example 2 was the lowest when stored for 4 days, so that the aging of the bread was delayed compared to Comparative Preparation Example 2-1 and Comparative Preparation Example 2-2, so that it was possible to maintain excellent storage stability and freshness during distribution. .

In the above, representative experimental examples of the present application have been exemplarily described, but the scope of the present application is not limited to the specific experimental examples as described above, and those of ordinary skill in the art are within the scope described in the claims of the present application. can be changed appropriately.

Claims (17)

As an improving agent for frozen bread dough, comprising two or more enzymes, two or more emulsifiers, and one or more gums,
The two or more enzymes include amylase and hemicellulase,
The two or more emulsifiers include monoglyceride and sodium stearyl lactate,
The monoglyceride and sodium stearyl lactate are included in a weight ratio of 1:0.1 to 1:0.8,
The total content of the enzyme agent is 0.5 to 5 parts by weight based on 100 parts by weight of the gum,
Based on 100 parts by weight of the gum, the total content of the emulsifier is 50 to 300 parts by weight,
The amylase and hemicellulase are included in a weight ratio of 1:5 to 1:15, an improving agent for frozen bread dough. delete delete delete delete delete The method according to claim 1,
The one or more gums include xanthan gum, an improving agent for frozen bread dough. delete A bread dough for frozen distribution comprising flour and the improving agent for frozen bread dough according to any one of claims 1 and 7 to claim 7 . 10. The method of claim 9,
The enzyme agent will be included in an amount of 0.003 parts by weight to 0.006 parts by weight based on 100 parts by weight of the wheat flour, bread dough for frozen distribution. 10. The method of claim 9,
Bread dough for frozen distribution, wherein the emulsifier is included in an amount of 0.1 to 0.5 parts by weight based on 100 parts by weight of the flour. delete 10. The method of claim 9,
Bread dough for frozen distribution, wherein the gum is included in an amount of 0.1 to 0.5 parts by weight based on 100 parts by weight of the flour. Bread for frozen distribution, manufactured from the bread dough for frozen distribution according to claim 9. delete Storing bread dough or bread prepared therefrom, including two or more enzyme agents, two or more emulsifiers, one or more kinds of gums and wheat flour, under frozen conditions; freeze-thaw stability of bread dough or bread for frozen distribution, including A method of maintenance comprising:
The two or more enzymes include amylase and hemicellulase,
The two or more emulsifiers include monoglyceride and sodium stearyl lactate,
The monoglyceride and sodium stearyl lactate are included in a weight ratio of 1:0.1 to 1:0.8,
The total content of the enzyme agent is 0.5 to 5 parts by weight based on 100 parts by weight of the gum,
Based on 100 parts by weight of the gum, the total content of the emulsifier is 50 to 300 parts by weight,
The amylase and hemicellulase are included in a weight ratio of 1:5 to 1:15, a method for maintaining freeze-thaw stability of bread dough or bread for frozen distribution. delete

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