WO2014157577A1 - Agent améliorant la qualité du pain et procédé de production de pain - Google Patents

Agent améliorant la qualité du pain et procédé de production de pain Download PDF

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Publication number
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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Prior art keywords
bread
dough
frozen
breads
quality
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PCT/JP2014/059014
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English (en)
Japanese (ja)
Inventor
泰史 近藤
元 渡邉
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オリエンタル酵母工業株式会社
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Priority to JP2015508732A priority Critical patent/JP6284523B2/ja
Publication of WO2014157577A1 publication Critical patent/WO2014157577A1/fr

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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
    • 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
    • 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
    • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Le problème selon la présente invention consiste à proposer un agent améliorant la qualité du pain et adapté à la pâte congelée grâce auquel il est possible de préparer du pain à partir de pâte à pain congelée sans baisse de qualité du pain (par exemple en termes de volume du pain, de hauteur du pain, de volume spécifique, de qualité de la croûte, etc.), ainsi qu'un procédé de production, et équivalent, de pain utilisant ledit agent améliorant la qualité du pain. La solution selon l'invention consiste à utiliser un agent améliorant la qualité du pain pour pâte congelée comprenant de la transglutaminase, de l'acide L-ascorbique et un émulsifiant pour pain. La présente invention concerne, en outre, un procédé de production de pain comprenant les étapes consistant à préparer de la pâte à pain avec l'agent améliorant la qualité du pain pour pâte congelée, à congeler ladite pâte à pain à l'issue de l'une quelconque des étapes suivantes : fermentation primaire, façonnage et fermentation finale, et à préparer du pain à partir de ladite pâte selon des procédés traditionnels.
PCT/JP2014/059014 2013-03-28 2014-03-27 Agent améliorant la qualité du pain et procédé de production de pain WO2014157577A1 (fr)

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JP2015508732A JP6284523B2 (ja) 2013-03-28 2014-03-27 パン品質改良剤及びパン類の製造方法

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JP2013-070297 2013-03-28

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Cited By (8)

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WO2016084854A1 (fr) * 2014-11-27 2016-06-02 不二製油グループ本社株式会社 Agent d'amélioration de la qualité pour pâte à pain congelée
JP2017127270A (ja) * 2016-01-21 2017-07-27 オリエンタル酵母工業株式会社 冷凍又は冷蔵生地用パン類の品質改良剤、冷凍又は冷蔵パン類生地の製造方法、及び冷凍又は冷蔵生地を用いたパン類の製造方法
JP2017143746A (ja) * 2016-02-15 2017-08-24 奥野製薬工業株式会社 パン類品質改良剤およびそれを用いたパン類の製造方法
EP3127428A4 (fr) * 2014-03-31 2017-08-30 Nagase ChemteX Corporation Agent d'amélioration de cohésion pour pain ou autres produits alimentaires gonflés à base de farine de céréales
WO2019017312A1 (fr) * 2017-07-18 2019-01-24 味の素株式会社 Procédé de production de produit alimentaire de boulangerie et modificateur de propriété physique pour produit alimentaire de boulangerie
JP2019097570A (ja) * 2017-12-05 2019-06-24 味の素株式会社 酵素を用いた澱粉含有食品の製造方法
WO2020241649A1 (fr) * 2019-05-27 2020-12-03 株式会社カネカ Pâte à pain congelée pour aliments soufflés en couches
JP2021029118A (ja) * 2019-08-16 2021-03-01 オリエンタル酵母工業株式会社 冷凍積層パン生地用品質向上剤、パン類の製造方法およびパン類の品質向上方法

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CN105580867B (zh) * 2016-03-08 2019-08-30 上海应用技术学院 一种含玉米胚芽粉面包冷冻面团及其制备方法
CN105557896B (zh) * 2016-03-08 2019-08-30 上海应用技术学院 一种含藜麦胚芽粉面包冷冻面团及其制备方法
KR102414306B1 (ko) * 2019-10-11 2022-06-30 씨제이제일제당 (주) 제빵용 조성물 및 냉동 유통용 빵의 냉해동 안정성 유지 방법

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Cited By (15)

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Publication number Priority date Publication date Assignee Title
EP3127428A4 (fr) * 2014-03-31 2017-08-30 Nagase ChemteX Corporation Agent d'amélioration de cohésion pour pain ou autres produits alimentaires gonflés à base de farine de céréales
CN107105680B (zh) * 2014-11-27 2021-09-14 不二制油集团控股株式会社 冷冻面包面团用品质改良剂
JP5979339B1 (ja) * 2014-11-27 2016-08-24 不二製油株式会社 冷凍パン生地用品質改良剤
CN107105680A (zh) * 2014-11-27 2017-08-29 不二制油集团控股株式会社 冷冻面包面团用品质改良剂
WO2016084854A1 (fr) * 2014-11-27 2016-06-02 不二製油グループ本社株式会社 Agent d'amélioration de la qualité pour pâte à pain congelée
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JP2017143746A (ja) * 2016-02-15 2017-08-24 奥野製薬工業株式会社 パン類品質改良剤およびそれを用いたパン類の製造方法
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JPWO2019017312A1 (ja) * 2017-07-18 2020-05-28 味の素株式会社 ベーカリー食品の製造方法およびベーカリー食品用物性改質剤
JP2019097570A (ja) * 2017-12-05 2019-06-24 味の素株式会社 酵素を用いた澱粉含有食品の製造方法
JP7286959B2 (ja) 2017-12-05 2023-06-06 味の素株式会社 酵素を用いた澱粉含有食品の製造方法
WO2020241649A1 (fr) * 2019-05-27 2020-12-03 株式会社カネカ Pâte à pain congelée pour aliments soufflés en couches
CN113905613A (zh) * 2019-05-27 2022-01-07 株式会社钟化 层状膨化食品用的冷冻面包坯
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JP7281997B2 (ja) 2019-08-16 2023-05-26 オリエンタル酵母工業株式会社 冷凍積層パン生地用品質向上剤、パン類の製造方法およびパン類の品質向上方法

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