WO2014157577A1 - Bread quality improving agent and production method for breads - Google Patents
Bread quality improving agent and production method for breads Download PDFInfo
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- WO2014157577A1 WO2014157577A1 PCT/JP2014/059014 JP2014059014W WO2014157577A1 WO 2014157577 A1 WO2014157577 A1 WO 2014157577A1 JP 2014059014 W JP2014059014 W JP 2014059014W WO 2014157577 A1 WO2014157577 A1 WO 2014157577A1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Definitions
- the present invention relates to a bread quality improving agent and a method for producing bread using the improving agent. 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.
- 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).
- sufficient volume (volume) and height cannot be obtained for the breads to be obtained, and the texture of breads tends to deteriorate.
- a method for shortening the thawing process time of frozen bread dough has been developed as one of the means to achieve further improvement in production efficiency of bread production using frozen bread dough.
- Patent Documents 1 to 3 a method in which the temperature of the frozen dough is changed in several stages under different conditions and the heating time and the final fermentation time are shortened.
- 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 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
- 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.
- JP-A-5-64539 Japanese Patent Laid-Open No. 7-79690 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.
- the present inventors have conducted intensive research to prepare 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.
- a bread quality improving agent for frozen dough comprising transglutaminase, L-ascorbic acid and an emulsifier for breads.
- the agent according to (1) further comprising gluten and one or more food enzymes selected from ⁇ -amylase, protease, cellulase, hemicellulase, and glucose oxidase.
- Transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01-0.02% (w / w: powder), and L-ascorbic acid is 0.005.
- composition according to (2) wherein the composition ratio is such that it is blended in bread dough at a ratio of (4)
- the frozen dough comprises 15% of fats and oils in bread dough (w / w: for flour ) Or more, preferably 20% (w / w: counter flour) or more high fat and oil-containing bread dough, and the agent according to any one of (1) to (4) (6)
- Transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), and L-ascorbic acid is 0.005. ⁇ 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 : To flour), preferably 0.3 to 0.7% (w / w: to flour).
- the agent according to (1) having a composition ratio to be blended with bread dough.
- a step of freezing bread dough prepared by blending a bread quality improver 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) 0.001 to 0.02% transglutaminase (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), 0.005 L-ascorbic acid ⁇ 0.05% (w / w: flour), preferably 0.008-0.012% (w / w: flour), 0.1-1.0% (w / w) emulsifier for bread : To flour), preferably 0.3 to 0.7% (w / w: to flour) added to and blended with bread dough to produce bread dough.
- a frozen dough containing transglutaminase, L-ascorbic acid and an emulsifier for breads, and further containing gluten and one or more food enzymes selected from ⁇ -amylase, protease, cellulase, hemicellulase and glucose oxidase The method as described in (8) including the process of freezing the bread dough produced by mix
- 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. ) To (12).
- 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.
- 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.
- 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.
- a control, a sub-control, and a product of the present invention 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).
- 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 weat gluten
- a food enzyme one or more selected from ⁇ -amylase, protease, cellulase, hemicellulase, glucose oxidase
- the present invention has a desired effect only when a combination of these components is used.
- 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.
- 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).
- transglutaminase dispersed in oil or fat, and it is used in a solid state such as a powder together with other active ingredients.
- 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.
- the emulsifiers for breads such as stearoyl lactate and L-ascorbic acid can be used as refined products or synthetic products that have undergone certain purification, and are also commercially available (food additives). 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).
- gluten As the gluten, wheat gluten, corn gluten or the like can be used, but wheat gluten is preferred.
- ⁇ -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.
- at least one of ⁇ -amylase, protease, cellulase, hemicellulase, and glucose oxidase is used, but preferably two or more, more preferably three or more are used in combination.
- 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: to flour), preferably 0.3 to 0.7% (w / w: to flour).
- gluten is further 0.5 to 1.5% (w / w: flour), preferably One or more food enzymes selected from 0.7 to 1.0% (w / w: powder), ⁇ -amylase, protease, cellulase, hemicellulase, glucose oxidase are 0.005 to 0.1% ( (w / w: flour), preferably 0.02 to 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.
- “% (w / w: vs. powder)” means Bakers%.
- 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.
- the bread dough prepared according to a conventional method by blending the above-mentioned active ingredients with flour or other bread-making ingredients is used as it is in the conventional method (for example, ⁇ 40) after any of the steps of division / molding or final fermentation. Freeze at 60 ° C. for about 60 minutes and / or at ⁇ 20 ° C. for several hours). 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.
- the bread quality improving agent of the present invention contains 15% (w / w: flour) or more, preferably 20% (w / w: flour) or more of fats and oils in bread dough, 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.
- 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.
- 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.
- 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.
- Frozen bread dough blended with a general frozen dough improving agent active ingredients glycerin fatty acid ester, L-cystine, L-ascorbic acid, ⁇ -amylase, glucose oxidase
- a general frozen dough improving agent active ingredients glycerin fatty acid ester, L-cystine, L-ascorbic acid, ⁇ -amylase, glucose oxidase
- Bread quality improver 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 ( ⁇ -amylase, protease, cellulase, hemicellulase, glucose oxidase) total 2.55% (w / w), other 28.6% (w / w)) Knot bread was produced using bread dough.
- a general dough improving agent active ingredient glycerin fatty acid ester, L-cystine, L-ascorbic acid, ⁇ -amylase, glucose oxidase
- 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 ( ⁇ -amylase, protease, cellulase, hemicellulase, glucose oxidase)
- a croissant was produced using a frozen bread dough formed
- 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 containing 1.0% active ingredient glycerin fatty acid ester, L-cystine, L-ascorbic acid, ⁇ -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 ( ⁇ -Amylase, protease, cellulase, hemicellulase, glucose oxidase, total 2.55% (w / w), other 2 Knot bread was produced using each frozen bread dough blended with 8.6% (w / w)).
- thawing 20 ° C./60 minutes 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).
- the frozen storage period of the bread dough was 2 weeks, and a total of 6 samples were prepared for each group.
- FIGS. 3 and 4 are external appearance photographs of the obtained knot bread, and Table 4 shows the bread volume, height, and specific volume.
- Table 4 shows the bread volume, height, and specific volume.
- 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.
- FIG. Table 6 shows data of bread volume, length ⁇ width, height, and specific volume
- FIG. 5 shows a photograph of the appearance of a representative one of the obtained croissants.
- 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.
- 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 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 bread, and the bread dough is frozen by a frozen dough making method in which the dough is frozen after any of the primary fermentation, molding or final fermentation steps.
Abstract
Problem: To provide a bread quality improving agent suitable for frozen dough with which it is possible to prepare breads from frozen bread dough without a decrease in the quality (for example, the bread volume, bread height, specific volume, crust quality, etc.) of the breads, and a production method, and the like, for breads using the improving agent. Solution: A bread quality improving agent for frozen dough is used which includes transglutaminase, L-ascorbic acid, and a bread emulsifier. In addition, bread dough is prepared combined with the bread quality improving agent for frozen dough, the bread dough is frozen following any of the steps of primary fermentation, shaping, and final fermentation, and breads are produced therefrom according to conventional methods.
Description
本発明は、パン品質改良剤、及び、当該改良剤を用いたパン類の製造方法等に関する。詳細には、冷凍パン生地に添加・配合して用いられる、冷凍パン生地に好適なパン品質改良剤、及び、当該改良剤を用いたパン類の製造方法等に関する。
The present invention relates to a bread quality improving agent and a method for producing bread using the improving agent. 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.
ベーカリーショップなどにおいて焼き立てのパン類を作製する場合、消費者により早くパンを提供するために、小麦粉やその他の製パン原料をミキシングしてパン生地を作製するのではなく、あらかじめ冷凍保存した冷凍パン生地を用い、解凍した後、焼成してパン類を製造することが多い。これは、パン類の製造工程が長いということだけではなく、消費者のパン類の食スタイル・嗜好の多様化に対応して数多くの品種（アイテム）を短時間に揃える必要がある、という背景があるためである。
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.
このように、冷凍パン生地を用いてパン類を作製する方法は、パン類を品種毎に一から（小麦粉等のミキシングから）作製するよりも製造時間を短縮することができる効率的な方法ではあるが、当業界においては、得られるパン類に十分な容積（体積）や高さが得られず、またパン類の食感が悪くなりやすい。そして、原料コスト高・エネルギーコスト高による利益減の傾向などから、パン類の品質を落とすことなく更なる製造効率の向上や設備費の削減等を行うことが求められている。
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.
冷凍パン生地を使用したパン類製造の更なる製造効率の向上を達成する手段のひとつとして、冷凍パン生地の解凍工程時間短縮方法が開発されている。例えば、冷凍パン生地を条件を変えて数段階に分け昇温し、昇温時間や最終発酵時間を短縮する方法（特許文献１～３）などが知られている。けれども、これらの方法ではパン類の品質を充分に保つことができず、品質（パン容積、外観や表皮質、食感など）が著しく落ちたパン類しか得られないため、結局、高品質のパン類を得るためには通常の製パン法を採用するしかないというのが当業界の技術常識である。
A method for shortening the thawing process time of frozen bread dough has been developed as one of the means to achieve further improvement in production efficiency of bread production using frozen bread dough. For example, there is known a method (Patent Documents 1 to 3) in which the temperature of the frozen dough is changed in several stages under different conditions and the heating time and the final fermentation time are 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.
一方、トランスグルタミナーゼは、主にタンパク質やペプチド中のグルタミンとリジンを共有結合し、架橋する酵素であり、食品分野では主にかまぼこ等の魚肉練り製品の保型や、麺類のコシを高めるために用いられている。しかし、ソフトな食感を求められるパン類に用いると、パンが固くなり、品質が悪くなる場合も多い。そこで、トランスグルタミナーゼをショートニング等の油脂に分散し、油脂組成物として冷凍生地製パン法に使用する技術（特許文献４）が提案されている。しかし、この技術では、トランスグルタミナーゼを油脂中に均一に分散させる必要があるだけでなく、油脂を多く配合するパン類や油脂を折り込む場合には、トランスグルタミナーゼの効果が充分に奏されず、冷凍生地製パン法で得られるパンの品質は充分とはいえない。
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.
このような背景において、パン生地の製造時に小麦粉やその他の製パン原料に添加・配合するだけで、パン類の品質を落とすことなく冷凍パン生地からパン類を製造できるパン品質改良剤や冷凍生地製パン法の開発が当業界において引き続き求められていた。
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.
本発明は、パン生地の製造時に添加・配合するだけで、パン類の品質（例えばパン容積、パンの高さ、比容積、外観・表皮質など）を落とすことなく、冷凍パン生地から優れた品質のパン類を製造することができる、冷凍パン生地に好適なパン品質改良剤、及び、当該改良剤を用いたパン類の製造方法を提供することを目的とする。
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.
上記目的を達成するため、本発明者らは鋭意研究を行い、トランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤を配合してパン生地を作製し、このパン生地を、一次発酵、成型又は最終発酵のいずれかの工程後に凍結して冷凍生地とすることで、高品質のパン類を得ることができることを見出し、本発明に至った。
In order to achieve the above object, the present inventors have conducted intensive research to prepare 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.
すなわち、本発明の実施形態は次のとおりである。
（１）トランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤を含有する冷凍生地用パン品質改良剤。
（２）さらにグルテン、及びα－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼから選ばれる１種以上の食品用酵素を含有する、（１）に記載の剤。
（３）トランスグルタミナーゼが０．００１～０．０２％（ｗ／ｗ：対粉）、好ましくは０．０１～０．０２％（ｗ／ｗ：対粉）、Ｌ－アスコルビン酸が０．００５～０．０５％（ｗ／ｗ：対粉）、好ましくは０．００８～０．０１２％（ｗ／ｗ：対粉）、パン類用乳化剤が０．１～１．０％（ｗ／ｗ：対粉）、好ましくは０．３～０．７％（ｗ／ｗ：対粉）、グルテンが０．５～１．５％（ｗ／ｗ：対粉）、好ましくは０．７～１．０％（ｗ／ｗ：対粉）、食品用酵素が０．００５～０．１％（ｗ／ｗ：対粉）、好ましくは０．０２～０．０５％（ｗ／ｗ：対粉）の割合でパン生地に配合されるような組成比としてなる、（２）に記載の剤。
（４）パン類用乳化剤がステアロイル乳酸塩である、（１）～（３）のいずれか１つに記載の剤
（５）冷凍生地が、パン生地に油脂を１５％（ｗ／ｗ：対粉）以上、好ましくは２０％（ｗ／ｗ：対粉）以上折り込んで成型される油脂高含有パン生地である、（１）～（４）のいずれか１つに記載の剤
（６）（１）～（５）のいずれか１つに記載の冷凍生地用パン品質改良剤を配合して作製したパン生地を、一次発酵、成型又は最終発酵のいずれかの工程後に凍結する工程を含む、パン類の製造方法。 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 one or more food enzymes selected from α-amylase, protease, cellulase, hemicellulase, and glucose oxidase.
(3) Transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01-0.02% (w / w: powder), and 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: anti-powder), food enzyme is 0.005-0.1% (w / w: anti-powder), preferably 0.02-0.05% (w / w: anti-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% of fats and oils in bread dough (w / w: for flour ) Or more, preferably 20% (w / w: counter flour) or more high fat and oil-containing bread dough, and the agent according to any one of (1) to (4) (6) (1) 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.
（１）トランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤を含有する冷凍生地用パン品質改良剤。
（２）さらにグルテン、及びα－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼから選ばれる１種以上の食品用酵素を含有する、（１）に記載の剤。
（３）トランスグルタミナーゼが０．００１～０．０２％（ｗ／ｗ：対粉）、好ましくは０．０１～０．０２％（ｗ／ｗ：対粉）、Ｌ－アスコルビン酸が０．００５～０．０５％（ｗ／ｗ：対粉）、好ましくは０．００８～０．０１２％（ｗ／ｗ：対粉）、パン類用乳化剤が０．１～１．０％（ｗ／ｗ：対粉）、好ましくは０．３～０．７％（ｗ／ｗ：対粉）、グルテンが０．５～１．５％（ｗ／ｗ：対粉）、好ましくは０．７～１．０％（ｗ／ｗ：対粉）、食品用酵素が０．００５～０．１％（ｗ／ｗ：対粉）、好ましくは０．０２～０．０５％（ｗ／ｗ：対粉）の割合でパン生地に配合されるような組成比としてなる、（２）に記載の剤。
（４）パン類用乳化剤がステアロイル乳酸塩である、（１）～（３）のいずれか１つに記載の剤
（５）冷凍生地が、パン生地に油脂を１５％（ｗ／ｗ：対粉）以上、好ましくは２０％（ｗ／ｗ：対粉）以上折り込んで成型される油脂高含有パン生地である、（１）～（４）のいずれか１つに記載の剤
（６）（１）～（５）のいずれか１つに記載の冷凍生地用パン品質改良剤を配合して作製したパン生地を、一次発酵、成型又は最終発酵のいずれかの工程後に凍結する工程を含む、パン類の製造方法。 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 one or more food enzymes selected from α-amylase, protease, cellulase, hemicellulase, and glucose oxidase.
(3) Transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01-0.02% (w / w: powder), and 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: anti-powder), food enzyme is 0.005-0.1% (w / w: anti-powder), preferably 0.02-0.05% (w / w: anti-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% of fats and oils in bread dough (w / w: for flour ) Or more, preferably 20% (w / w: counter flour) or more high fat and oil-containing bread dough, and the agent according to any one of (1) to (4) (6) (1) 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）トランスグルタミナーゼが０．００１～０．０２％（ｗ／ｗ：対粉）、好ましくは０．０１～０．０２％（ｗ／ｗ：対粉）、Ｌ－アスコルビン酸が０．００５～０．０５％（ｗ／ｗ：対粉）、好ましくは０．００８～０．０１２％（ｗ／ｗ：対粉）、パン類用乳化剤が０．１～１．０％（ｗ／ｗ：対粉）、好ましくは０．３～０．７％（ｗ／ｗ：対粉）の割合でパン生地に配合されるような組成比としてなる、（１）に記載の剤。
（８）トランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤を含有する冷凍生地用パン品質改良剤を配合して作製したパン生地を、一次発酵、成型又は最終発酵のいずれかの工程後に凍結する工程を含む、パン類の製造方法。
（９）トランスグルタミナーゼを０．００１～０．０２％（ｗ／ｗ：対粉）、好ましくは０．０１～０．０２％（ｗ／ｗ：対粉）、Ｌ－アスコルビン酸を０．００５～０．０５％（ｗ／ｗ：対粉）、好ましくは０．００８～０．０１２％（ｗ／ｗ：対粉）、パン類用乳化剤を０．１～１．０％（ｗ／ｗ：対粉）、好ましくは０．３～０．７％（ｗ／ｗ：対粉）の割合でパン生地に添加・配合して、パン生地を作製する、（８）に記載の方法。
（１０）トランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤に、さらにグルテン、及びα－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼから選ばれる１種以上の食品用酵素を含有する、冷凍生地用パン品質改良剤を配合して作製したパン生地を、一次発酵、成型又は最終発酵のいずれかの工程後に凍結する工程を含む、（８）に記載の方法。
（１１）トランスグルタミナーゼを０．００１～０．０２％（ｗ／ｗ：対粉）、好ましくは０．０１～０．０２％（ｗ／ｗ：対粉）、Ｌ－アスコルビン酸を０．００５～０．０５％（ｗ／ｗ：対粉）、好ましくは０．００８～０．０１２％（ｗ／ｗ：対粉）、パン類用乳化剤を０．１～１．０％（ｗ／ｗ：対粉）、好ましくは０．３～０．７％（ｗ／ｗ：対粉）、グルテンを０．５～１．５％（ｗ／ｗ：対粉）、好ましくは０．７～１．０％（ｗ／ｗ：対粉）、食品用酵素を０．００５～０．１％（ｗ／ｗ：対粉）、好ましくは０．０２～０．０５％（ｗ／ｗ：対粉）の割合でパン生地に添加・配合して、パン生地を作製する、（１０）に記載の方法。
（１２）パン類用乳化剤がステアロイル乳酸塩である、（７）～（１０）のいずれか１つに記載の方法。
（１３）冷凍生地が、パン生地に油脂を１５％（ｗ／ｗ：対粉）以上、好ましくは２０％（ｗ／ｗ：対粉）以上折り込んで成型される油脂高含有パン生地である、（８）～（１２）のいずれか１つに記載の方法。 (7) Transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), and L-ascorbic acid is 0.005. ~ 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 : To flour), preferably 0.3 to 0.7% (w / w: to flour). The agent according to (1), having a composition ratio to be blended with bread dough.
(8) A step of freezing bread dough prepared by blending a bread quality improver 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) 0.001 to 0.02% transglutaminase (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), 0.005 L-ascorbic acid ~ 0.05% (w / w: flour), preferably 0.008-0.012% (w / w: flour), 0.1-1.0% (w / w) emulsifier for bread : To flour), preferably 0.3 to 0.7% (w / w: to flour) 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 one or more food enzymes 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 any process of primary fermentation, shaping | molding, or final fermentation.
(11) 0.001 to 0.02% transglutaminase (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), 0.005 L-ascorbic acid ~ 0.05% (w / w: flour), preferably 0.008-0.012% (w / w: flour), 0.1-1.0% (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: anti-powder), 0.005-0.1% (w / w: anti-powder) of food 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 emulsifier for bread 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. ) To (12).
（８）トランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤を含有する冷凍生地用パン品質改良剤を配合して作製したパン生地を、一次発酵、成型又は最終発酵のいずれかの工程後に凍結する工程を含む、パン類の製造方法。
（９）トランスグルタミナーゼを０．００１～０．０２％（ｗ／ｗ：対粉）、好ましくは０．０１～０．０２％（ｗ／ｗ：対粉）、Ｌ－アスコルビン酸を０．００５～０．０５％（ｗ／ｗ：対粉）、好ましくは０．００８～０．０１２％（ｗ／ｗ：対粉）、パン類用乳化剤を０．１～１．０％（ｗ／ｗ：対粉）、好ましくは０．３～０．７％（ｗ／ｗ：対粉）の割合でパン生地に添加・配合して、パン生地を作製する、（８）に記載の方法。
（１０）トランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤に、さらにグルテン、及びα－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼから選ばれる１種以上の食品用酵素を含有する、冷凍生地用パン品質改良剤を配合して作製したパン生地を、一次発酵、成型又は最終発酵のいずれかの工程後に凍結する工程を含む、（８）に記載の方法。
（１１）トランスグルタミナーゼを０．００１～０．０２％（ｗ／ｗ：対粉）、好ましくは０．０１～０．０２％（ｗ／ｗ：対粉）、Ｌ－アスコルビン酸を０．００５～０．０５％（ｗ／ｗ：対粉）、好ましくは０．００８～０．０１２％（ｗ／ｗ：対粉）、パン類用乳化剤を０．１～１．０％（ｗ／ｗ：対粉）、好ましくは０．３～０．７％（ｗ／ｗ：対粉）、グルテンを０．５～１．５％（ｗ／ｗ：対粉）、好ましくは０．７～１．０％（ｗ／ｗ：対粉）、食品用酵素を０．００５～０．１％（ｗ／ｗ：対粉）、好ましくは０．０２～０．０５％（ｗ／ｗ：対粉）の割合でパン生地に添加・配合して、パン生地を作製する、（１０）に記載の方法。
（１２）パン類用乳化剤がステアロイル乳酸塩である、（７）～（１０）のいずれか１つに記載の方法。
（１３）冷凍生地が、パン生地に油脂を１５％（ｗ／ｗ：対粉）以上、好ましくは２０％（ｗ／ｗ：対粉）以上折り込んで成型される油脂高含有パン生地である、（８）～（１２）のいずれか１つに記載の方法。 (7) Transglutaminase is 0.001 to 0.02% (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), and L-ascorbic acid is 0.005. ~ 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 : To flour), preferably 0.3 to 0.7% (w / w: to flour). The agent according to (1), having a composition ratio to be blended with bread dough.
(8) A step of freezing bread dough prepared by blending a bread quality improver 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) 0.001 to 0.02% transglutaminase (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), 0.005 L-ascorbic acid ~ 0.05% (w / w: flour), preferably 0.008-0.012% (w / w: flour), 0.1-1.0% (w / w) emulsifier for bread : To flour), preferably 0.3 to 0.7% (w / w: to flour) 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 one or more food enzymes 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 any process of primary fermentation, shaping | molding, or final fermentation.
(11) 0.001 to 0.02% transglutaminase (w / w: powder), preferably 0.01 to 0.02% (w / w: powder), 0.005 L-ascorbic acid ~ 0.05% (w / w: flour), preferably 0.008-0.012% (w / w: flour), 0.1-1.0% (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: anti-powder), 0.005-0.1% (w / w: anti-powder) of food 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 emulsifier for bread 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. ) To (12).
本発明によれば、パン生地の製造時に添加・配合するだけで、パン類の品質（例えばパン容積、パンの高さ、比容積、外観・表皮質など）を落とすことなく、冷凍パン生地からパン類を製造することができる、冷凍パン生地に好適なパン品質改良剤が提供される。また、パン生地の製造時に添加・配合するだけで、パン生地の冷凍工程を経ない通常の方法と遜色ない品質のパン類が得られる冷凍生地製パン法が提供される。さらには、本発明はこのような簡便な方法でありながら、製パン機械耐性も向上し（製造中のパン生地ダメージを緩和し）、特にパン焼成中のカマ伸びが極めて大きく、得られるパン類の品質、例えばパン容積（体積）、パンの高さ、外観（色合い等）表皮質、食感（しっとり感、やわらかさ）は、生地の冷凍工程を経ない通常工程で得たパン類と遜色なく、また、製品毎のばらつきも少なく、品質の安定したものとなる。
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.
まず、本発明においては、冷凍生地製パン法により高品質のパン類を製造するため、パン生地作製時に品質改良の有効成分としてトランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤、好ましくはこれらにさらにグルテン（小麦グルテン）及び／又は食品用酵素（α－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼ、から選ばれる１種以上）を配合する。本発明は、これら成分の組み合わせ使用によってはじめて所望の効果を奏するものである。
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 added. The present invention has a desired effect only when a combination of these components is used.
そして、品質改良の有効成分となるトランスグルタミナーゼは、微生物由来のもの、魚由来のもの、その他の動物由来のものの何れも使用することができるが、特許文献４に記載される微生物由来のトランスグルタミナーゼが好ましい。また、食品用の微生物由来トランスグルタミナーゼは市販されており、これを使用することができる。トランスグルタミナーゼの使用量は、由来や種類により異なるが、通常はトランスグルタミナーゼが０．００１～０．０２％（ｗ／ｗ：対粉）、好ましくは０．００５～０．０２％（ｗ／ｗ：対粉）になるように添加配合する。本発明においては、トランスグルタミナーゼを油脂に分散させて使用する必要はなく、他の有効成分と一緒に粉体等の固体の状態で使用する。
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.
また、パン類用乳化剤は、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、ステアロイル乳酸塩（例えば、ナトリウム塩、カルシウム塩）等が使用することができるが、ステアロイル乳酸塩を用いるのが好適である。そして、このステアロイル乳酸塩等のパン類用乳化剤やＬ－アスコルビン酸はいずれも、一定の精製が行われた精製品や合成品などを使用することができ、また、市販品（食品添加物）の使用も可能である。その際は、純度が一定以上（例えば、９０％以上、好ましくは９５％以上）のものを使用するのが良い。
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. The emulsifiers for breads such as stearoyl lactate and L-ascorbic acid can be used as refined products or synthetic products that have undergone certain purification, and are also commercially available (food additives). 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).
グルテンとしては小麦グルテン、トウモロコシグルテン等が使用できるが、小麦グルテンが好ましい。また、α－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼは、いずれもパン類の製造で使用されることがあり、食品用酵素として市販されている酵素を適時選択して使用すれば良い。好ましい実施形態として、α－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼは、このうちの少なくとも１つを使用するが、好ましくは２つ以上、より好ましくは３つ以上を併用する。
As the 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.
なお、本発明では、トランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤を所要の範囲の配合比で併用することがより好ましい。具体的には、トランスグルタミナーゼが０．００１～０．０２％（ｗ／ｗ：対粉）、好ましくは０．０１～０．０２％（ｗ／ｗ：対粉）、Ｌ－アスコルビン酸が０．００５～０．０５％（ｗ／ｗ：対粉）、好ましくは０．００８～０．０１２％（ｗ／ｗ：対粉）、パン類用乳化剤が０．１～１．０％（ｗ／ｗ：対粉）、好ましくは０．３～０．７％（ｗ／ｗ：対粉）の割合でパン生地に配合されるのが好適である。
In the present invention, transglutaminase, L-ascorbic acid, and an emulsifier for breads are more preferably used in combination within 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: to flour), preferably 0.3 to 0.7% (w / w: to flour).
また、好ましい実施形態として、上記の範囲のトランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤に加えて、さらに、グルテンが０．５～１．５％（ｗ／ｗ：対粉）、好ましくは０．７～１．０％（ｗ／ｗ：対粉）、α－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼから選ばれる１種以上の食品用酵素が０．００５～０．１％（ｗ／ｗ：対粉）、好ましくは０．０２～０．０５％（ｗ／ｗ：対粉）の割合でパン生地に配合される。本発明は、有効成分がこの配合比の範囲内にある場合に非常に顕著な効果を奏するものであるが、この範囲から逸脱した態様を完全に除外するものではない。なお、本発明において「％（ｗ／ｗ：対粉）」はベーカーズ％を意味する。
Further, as a preferred embodiment, in addition to the above-mentioned range of transglutaminase, L-ascorbic acid and bread emulsifier, gluten is further 0.5 to 1.5% (w / w: flour), preferably One or more 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 to 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%.
本発明では、トランスグルタミナーゼ、Ｌ－アスコルビン酸及び食品用乳化剤、あるいはトランスグルタミナーゼ、Ｌ－アスコルビン酸、食品用乳化剤、グルテン及び食品用酵素を混合製剤としておく（特に、上記割合でパン生地に配合されるような組成比としてなる混合製剤としておく）のが好ましいが、製剤化に際しては、これらの成分のみで製剤としても良いし、これらの成分以外に有効成分ではない製剤化原料を助剤として使用しても良い。製剤化の助剤としては特に限定はされないが、小麦粉、澱粉、食塩、多糖類（デキストリン、セルロースなど）等が好ましいものとして例示される。なお、これらの成分を製剤化せず、各成分をパン生地作製の段階で所要量使用する方法を用いても差し支えない。
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.
このようにして、小麦粉やその他の製パン原料に上記有効成分を配合して常法に従って作製したパン生地は、そのまま、分割・成型、又は最終発酵のいずれかの工程後に常法（例えば、－４０℃で６０分程度、及び／又は、－２０℃で数時間程度など）により冷凍する。パン生地は、分割・成型前に冷凍した場合には、解凍後、常法に従ってパン類を製造すればよい。分割・成型後又は最終発酵（ホイロ）後に冷凍した場合、冷凍パン生地は解凍後、あるいは解凍せずそのまま、最終発酵又は焼成工程に供する。なお、本発明のパン品質改良剤は、パン生地に油脂を１５％（ｗ／ｗ：対粉）以上、好ましくは２０％（ｗ／ｗ：対粉）以上、例えば、２０～５０（ｗ／ｗ：対粉）％、折り込んで成型した冷凍パン生地に好適に用いられる。
Thus, the bread dough prepared according to a conventional method by blending the above-mentioned active ingredients with flour or other bread-making ingredients is used as it is in the conventional method (for example, −40) after any of the steps of division / molding or final fermentation. Freeze at 60 ° C. for about 60 minutes and / or at −20 ° C. for several hours). 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. The bread quality improving agent of the present invention contains 15% (w / w: flour) or more, preferably 20% (w / w: flour) or more of fats and oils in bread dough, for example, 20-50 (w / w). : Anti-powder)%, it is suitably used for frozen bread dough that is folded and molded.
本発明の対象となるパン類は、通常、冷凍生地製パン法により製造されるパン類であれば特に限定はされないが、食パン、ロールパン、結びパン、菓子パン、フランスパン、ブリオッシュ、ベーグル、クロワッサンなどが例示される。また、クロワッサン、デニッシュなどは最終発酵後に冷凍したパン生地をそのまま焼成してもよい。
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.
また、本発明での「パン品質改良」とは、パン容積の増大、パンの高さの増加、パン表皮質改善（パン表面の皮のやわらかさ、なめらかさ、ハリなどの向上）、パン内相の改善（パン内相の均一性）、パン風香味向上、製造中のパン生地ダメージ緩和から選ばれる少なくとも１以上をすることを意味する。
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.
本発明は、上述の通り、パン類の品質が低下しやすい冷凍生地製パン法であっても、本発明のパン品質改良剤をパン生地の製造時に添加・配合するだけで高品質のパン類が短時間で得られることが特徴であり、本発明のパン品質改良剤は、パン生地に油脂を１５％（ｗ／ｗ：対粉）以上折り込んで成型した冷凍パン生地に好適に用いられる。そして、本発明によれば、パン生地を分割・成型後又は最終発酵後に冷凍した場合には、冷凍パン生地は解凍後、あるいは解凍せずそのまま、最終発酵又は焼成することで、通常の製パン法よりパン類の製造に要する時間を短縮することができ、得られるパン類の品質（特にパン容積、パンの高さ、比容積、表皮質など）は通常の製パン法で得られるパン類と同等かそれ以上となる。
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.
以下、本発明の実施例について述べるが、本発明はこれらの実施例のみに限定されるものではなく、本発明の技術的思想内においてこれらの様々な変形が可能である。
Hereinafter, examples of the present invention will be described. However, the present invention is not limited to these examples, and various modifications can be made within the technical idea of the present invention.
（製パン試験Ｉ）
本発明のパン品質改良剤の効果を確認するため、以下の試験を行った。 (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.
本発明のパン品質改良剤の効果を確認するため、以下の試験を行った。 (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.
表１に記載の配合・工程で、コントロールとして一般的な冷凍生地用改良剤（有効成分グリセリン脂肪酸エステル、Ｌ－シスチン、Ｌ－アスコルビン酸、α－アミラーゼ、グルコースオキシダーゼ）を配合した冷凍パン生地と、本発明品のパン品質改良剤（トランスグルタミナーゼ０．３５％（ｗ／ｗ）、グルテン４３％（ｗ／ｗ）、ステアロイル乳酸ナトリウム２５％（ｗ／ｗ）、Ｌ－アスコルビン酸０．５％（ｗ／ｗ）、食品用酵素（α－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼ、）計２．５５％（ｗ／ｗ）、その他２８．６％（ｗ／ｗ））を配合した冷凍パン生地を用いて、結びパンを製造した。
Frozen bread dough blended with a general frozen dough improving agent (active ingredients 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 improver 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) total 2.55% (w / w), other 28.6% (w / w)) Knot bread was produced using bread dough.
結果を図１に示した。なお、官能評価は、訓練された複数名のパネラーにより、外観、表皮質、内相、風味をそれぞれ１０段階（最高点１０点）で評価した。この結果、一般的な冷凍生地用改良剤を用いて冷凍パン生地からパン製造を行うと、得られるパンは、パン容積が不足し、表皮質などの品質も充分でないこと、本発明のパン品質改良剤を用いると、パン容積だけでなく、表皮質なども通常の製パン法と遜色ない良好な品質のパンが得られることが明らかとなった。
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.
（製パン試験ＩＩ）
本発明のパン品質改良剤の効果を確認するため、以下の試験を行った。 (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.
本発明のパン品質改良剤の効果を確認するため、以下の試験を行った。 (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.
表２に記載の配合・工程で、コントロールとして一般的な冷凍生地用改良剤（有効成分グリセリン脂肪酸エステル、Ｌ－シスチン、Ｌ－アスコルビン酸、α－アミラーゼ、グルコースオキシダーゼ）を配合してパン生地を得た後、油脂（ショートニング）を５０％（ｗ／ｗ：対粉）折り込んで成型した冷凍パン生地と、本発明品のパン品質改良剤（トランスグルタミナーゼ０．３５％（ｗ／ｗ）、グルテン４３％（ｗ／ｗ）、ステアロイル乳酸ナトリウム２５％（ｗ／ｗ）、Ｌ－アスコルビン酸０．５％（ｗ／ｗ）、食品用酵素（α－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼ、）計２．５５％（ｗ／ｗ）、その他２８．６％（ｗ／ｗ））を配合してパン生地を得た後、油脂（ショートニング）を５０％（ｗ／ｗ：対粉）折り込んで成型した冷凍パン生地を用いて、クロワッサンを製造した。
In the formulation and process described in Table 2, a general dough improving agent (active ingredient glycerin fatty acid ester, L-cystine, L-ascorbic acid, α-amylase, glucose oxidase) is blended as a control 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) After adding bread (2.55% (w / w), 28.6% (w / w) in total) to obtain bread dough, 5 fats (shortening) A croissant was produced using a frozen bread dough formed by folding 0% (w / w: powder).
結果を図２に示した。なお、官能評価は、訓練された複数名のパネラーにより、外観、表皮質、内相、風味をそれぞれ１０段階（最高点１０点）で評価した。この結果、一般的な冷凍生地用改良剤を用いてクロワッサンを製造した場合、クロワッサンはパン容積が不足し、表皮質などの品質も充分でないこと、本発明のパン品質改良剤を用いると、パン容積だけでなく、表皮質なども通常の製パン法と遜色ない良好な品質のパンが得られることが明らかとなった。
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.
（製パン試験ＩＩＩ）
本発明のパン品質改良剤の効果をさらに確認するため、以下の試験を行った。 (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.
本発明のパン品質改良剤の効果をさらに確認するため、以下の試験を行った。 (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.
表３に記載の配合・工程で、コントロールとして市販の冷凍生地用品質改良剤２．０％（ジョーカーＳ５００キモロング、ピュトラスジャパン株式会社製）を配合した冷凍パン生地、サブコントロールとして一般的な冷凍生地用改良剤１．０％（有効成分グリセリン脂肪酸エステル、Ｌ－シスチン、Ｌ－アスコルビン酸、α－アミラーゼ、グルコースオキシダーゼ）を配合した冷凍パン生地、本発明品のパン品質改良剤２．０％（トランスグルタミナーゼ０．３５％（ｗ／ｗ）、グルテン４３％（ｗ／ｗ）、ステアロイル乳酸ナトリウム２５％（ｗ／ｗ）、Ｌ－アスコルビン酸０．５％（ｗ／ｗ）、食品用酵素（α－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼ、）計２．５５％（ｗ／ｗ）、その他２８．６％（ｗ／ｗ））を配合した冷凍パン生地をそれぞれ用いて結びパンを製造した。なお、解凍及びホイロの条件は、解凍２０℃・６０分、ホイロ３５℃・８０％ＲＨ・６０分（表４、図３及び図４の左欄）及解凍及びホイロ３５℃・８０％ＲＨ・８０分（表４、図３及び図４の右欄）とした。また、パン生地の冷凍保管期間はいずれも２週間であり、各群計６サンプルずつを作製した。
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 containing 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), other 2 Knot bread was produced using each frozen bread dough blended with 8.6% (w / w)). 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.
結果を図３、４及び表４に示した。なお、図３、４は得られた結びパンの外観写真であり、表４はパン容積、高さ、比容積を示した。この結果、コントロール及びサブコントロールについては冷凍パン生地を解凍せずホイロに供したパンは、冷凍パン生地を解凍後にホイロに供して製造したパンと同等の品質（充分なパン容積、高さ、比容積）が得られず、特にパン高さ及び比容積が大幅に不足する傾向となり、且つ、凍結した冷凍生地を直接ホイロに入れることによるパン生地表面の湿り、過度な湿りによりパン底面に水滴が溜まってしまう傾向となることが明らかとなった。これに対し、本発明品については、冷凍パン生地を解凍せずホイロに供したパンは、冷凍パン生地を解凍後にホイロに供して製造したパンとほぼ同等の充分な品質のパンが得られることが示された。
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.
（製パン試験ＩＶ）
本発明のパン品質改良剤の効果をさらに確認するため、以下の試験を行った。 (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.
本発明のパン品質改良剤の効果をさらに確認するため、以下の試験を行った。 (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.
表５に記載の配合・工程で、比較品として一般的な冷凍生地用改良剤１．０％（有効成分グリセリン脂肪酸エステル、Ｌ－シスチン、Ｌ－アスコルビン酸、α－アミラーゼ、グルコースオキシダーゼ）を配合した冷凍パン生地、及び、本発明品のパン品質改良剤３．０％（トランスグルタミナーゼ０．３５％（ｗ／ｗ）、グルテン４３％（ｗ／ｗ）、ステアロイル乳酸ナトリウム２５％（ｗ／ｗ）、Ｌ－アスコルビン酸０．５％（ｗ／ｗ）、食品用酵素（α－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼ、）計２．５５％（ｗ／ｗ）、その他２８．６％（ｗ／ｗ））を配合した冷凍パン生地を用いて、クロワッサンを製造した。なお、パン生地の凍結前発酵（ホイロ）は、凍結前発酵なし、２８℃・３０分、２０℃・６０分の３種類をそれぞれについて行った。
Formulated with 1.0% of general frozen dough improving agents (active ingredients 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.
結果を表６及び図５に示した。なお、表６はパン容積、長さ×幅、高さ、比容積のデータを示し、図５は得られたクロワッサンのうち代表的なものの外観写真を示した。この結果、比較品（一般的な冷凍生地用改良剤）においては、凍結前発酵（ホイロ）なし、凍結前発酵２８℃・３０分のパンは、パン容積、高さ及び比容積のいずれにおいても著しく品質が劣り、かろうじて凍結前発酵２０℃・６０分である程度の品質のパンが得られることが明らかとなった。これに対し、本発明品については、どの凍結前発酵（ホイロ）条件であっても冷凍パン生地をそのまま焼成する工程で高品質のパンが得られることが示された。
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.
本発明を要約すれば、以下の通りである。
The summary of the present invention is as follows.
本発明は、パン生地の製造時に添加・配合するだけで、パン類の品質（例えばパン容積、高さ、比容積、表皮質など）を落とすことなく、冷凍パン生地から優れた品質のパン類を製造することができる、冷凍パン生地に好適なパン品質改良剤、及び、当該改良剤を用いたパン類の製造方法を提供することを目的とする。
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.
そして、トランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤を配合してパン生地を作製し、このパン生地を、一次発酵、成型又は最終発酵のいずれかの工程後に凍結する冷凍生地製パン法によりパン類を製造することにより、上記課題を解決する。
A bread dough is prepared by blending transglutaminase, L-ascorbic acid and an emulsifier for bread, and the bread dough is frozen by a frozen dough making method in which the dough is frozen after any of the primary fermentation, molding or final fermentation steps. The above-mentioned problem is solved by manufacturing
Claims (6)
- トランスグルタミナーゼ、Ｌ－アスコルビン酸及びパン類用乳化剤を含有する冷凍生地用パン品質改良剤。 Bread quality improver for frozen dough containing transglutaminase, L-ascorbic acid and emulsifier for breads.
- さらにグルテン、及びα－アミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼから選ばれる１種以上の食品用酵素を含有する、請求項１に記載の剤。 The agent according to claim 1, further comprising gluten and at least one food enzyme selected from α-amylase, protease, cellulase, hemicellulase, and glucose oxidase.
- トランスグルタミナーゼが０．００１～０．０２％（ｗ／ｗ：対粉）、Ｌ－アスコルビン酸が０．００５～０．０５％（ｗ／ｗ：対粉）、パン類用乳化剤が０．１～１．０％（ｗ／ｗ：対粉）、グルテンが０．５～１．５％（ｗ／ｗ：対粉）、食品用酵素が０．００５～０．１％（ｗ／ｗ：対粉）の割合でパン生地に配合されるような組成比としてなる、請求項２に記載の剤 Transglutaminase is 0.001 to 0.02% (w / w: anti-powder), L-ascorbic acid is 0.005-0.05% (w / w: anti-powder), and bread emulsifier 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).
- パン類用乳化剤がステアロイル乳酸塩である、請求項１～３のいずれか１項に記載の剤 The agent according to any one of claims 1 to 3, wherein the bread emulsifier is stearoyl lactate.
- 冷凍生地が、パン生地に油脂を１５％（ｗ／ｗ：対粉）以上折り込んで成型される油脂高含有パン生地である、請求項１～４のいずれか１項に記載の剤 The agent according to any one of claims 1 to 4, wherein the frozen dough is a bread dough with a high fat content formed by folding oil and fat into bread dough at 15% (w / w: against flour) or more.
- 請求項１～５のいずれか１項に記載の冷凍生地用パン品質改良剤を配合して作製したパン生地を、一次発酵、成型又は最終発酵のいずれかの工程後に凍結する工程を含む、パン類の製造方法。 Bread, 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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| JP2017127270A (en) * | 2016-01-21 | 2017-07-27 | オリエンタル酵母工業株式会社 | Quality improvement agent of freezing or cold storage dough for bread, manufacturing method of freezing or cold storage dough and manufacturing method of bread using freezing or cold storage dough |
| JP2017143746A (en) * | 2016-02-15 | 2017-08-24 | 奥野製薬工業株式会社 | Bread quality improver and method for producing bread using thereof |
| EP3127428A4 (en) * | 2014-03-31 | 2017-08-30 | Nagase ChemteX Corporation | Cohesiveness-improving agent for bread or other grain flour puffed food products |
| WO2019017312A1 (en) * | 2017-07-18 | 2019-01-24 | 味の素株式会社 | Method for producing bakery food product and physical property modifier for bakery food product |
| JP2019097570A (en) * | 2017-12-05 | 2019-06-24 | 味の素株式会社 | Production method of starch containing food product using enzyme |
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| JP2021029118A (en) * | 2019-08-16 | 2021-03-01 | オリエンタル酵母工業株式会社 | Quality improvement agent for refrigerated laminate dough, manufacturing method of breads, and quality improvement method of breads |
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| JP6284523B2 (en) | 2018-02-28 |
| TW201517801A (en) | 2015-05-16 |
| JPWO2014157577A1 (en) | 2017-02-16 |
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