WO2021153391A1 - Procédé de fabrication de pâte pour produit de boulangerie - Google Patents

Procédé de fabrication de pâte pour produit de boulangerie Download PDF

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Publication number
WO2021153391A1
WO2021153391A1 PCT/JP2021/001933 JP2021001933W WO2021153391A1 WO 2021153391 A1 WO2021153391 A1 WO 2021153391A1 JP 2021001933 W JP2021001933 W JP 2021001933W WO 2021153391 A1 WO2021153391 A1 WO 2021153391A1
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WIPO (PCT)
Prior art keywords
mass
less
content
dough
starch
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PCT/JP2021/001933
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English (en)
Japanese (ja)
Inventor
匡敏 村田
山來　けい子
あゆ 圓井
千弘 石川
Original Assignee
株式会社Ｊ－オイルミルズ
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Priority to JP2021574678A priority Critical patent/JPWO2021153391A1/ja
Publication of WO2021153391A1 publication Critical patent/WO2021153391A1/fr

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Classifications

    • 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
    • A21D13/00—Finished or partly finished bakery products
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/18—Carbohydrates
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • C12N9/20—Triglyceride splitting, e.g. by means of lipase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds

Definitions

  • the present invention relates to a method for producing a dough for bakery foods.
  • Bakery foods such as bread are eaten as staple foods in many parts of the world, and are also popular as a main calorie source and a luxury item in Japan, where cooked rice is the staple food.
  • bakery foods become hard and deteriorate in quality such as dryness due to some factors such as the passage of time after baking and the storage temperature.
  • the cause of these quality deteriorations is the aging of starch contained in bakery foods. Therefore, in order to solve these deteriorations in quality, a technique of adding an enzyme such as starch-degrading enzyme to bread dough before baking to hydrolyze starch in bakery foods is widely used.
  • an enzyme such as starch-degrading enzyme
  • the crispness becomes worse when chewing bakery foods at the time of eating, and in the mouth when chewing.
  • the texture such as crispness and melting in the mouth was deteriorated, such as stickiness or dumpling shape.
  • Patent Document 1 discloses a texture improving agent for starch-containing foods, which comprises a starch-degrading enzyme having predetermined characteristics, whereby the starch in the food is intentionally slightly aged to soften it. It is said that it is possible to obtain foods that have a good texture that melts in the mouth while maintaining the stability.
  • Patent Document 2 describes a composition containing 75% by mass or more of starch, and as the starch, a low molecular weight starch obtained from a starch having an amylose content of 5% by mass or more as a raw material is 3% by mass in the composition. % Or more and 45% by mass or less, the peak molecular weight of the low molecular weight starch is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less, and the cold water swelling degree of the composition at 25 ° C. is 7 or more and 20 or less.
  • a composition in which the content of granules on a sieve having a mesh size of 0.5 mm in the composition is 50% by mass or less is disclosed, and according to the invention, high water absorption rate, non-stickiness, and non-stickiness, and , It is said that it is possible to obtain a new material with an excellent balance of resistance to lumps. Further, for example, when it is blended with various foods, it is said that it is possible to obtain an excellent texture and good workability.
  • Patent Document 2 does not disclose or suggest a means by which the texture of bakery foods can be reduced and the mouthfeel and crispness can be improved when an enzyme is used in combination.
  • the following methods for producing dough for bakery foods, methods for producing bakery foods, and methods for reducing fluffing during eating of bakery foods are provided.
  • the production method according to [1] wherein the powder raw material contains cereal flour.
  • [9] [1] A method for producing a bakery food, which comprises a step of cooking a dough for a bakery food obtained by the production method according to any one of [1] to [8]. [10] The production method according to [9], wherein the cooking method is one or more selected from baking, oiling and steaming. [11] The production method according to [9] or [10], wherein the bakery food is one selected from the group consisting of bread, bread rolls, sweet bread, steamed bread, steamed cake and cooked bread.
  • [12] A method for reducing fluffing during eating of bakery foods obtained by cooking dough for bakery foods containing powder raw materials and enzymes.
  • the content of the component (A) satisfying the following conditions (1) to (4) in the dough is 0.8 with respect to the total content of the powder raw material and the component (A).
  • the following methods for producing dough for bakery foods, methods for producing bakery foods, and methods for reducing fluffing during eating of bakery foods are provided.
  • [1] Including a step of preparing a bakery food dough containing a powder raw material, ⁇ -amylase, and a component (A) satisfying the following conditions (1) to (4).
  • the production method according to [1] wherein the powder raw material contains cereal flour.
  • [11] A method for reducing fluffing during eating of bakery foods obtained by cooking dough for bakery foods containing powder raw materials and ⁇ -amylase.
  • the content of the component (A) satisfying the following conditions (1) to (4) in the dough is 0.8 with respect to the total content of the powder raw material and the component (A).
  • bakery foods having reduced clinging, improved mouthfeel, excellent crispness, improved softness, and excellent appearance and workability can be obtained even after storage at room temperature and refrigeration, and even after reheating after storage.
  • fluttering here means a state in which food is mixed with saliva in the mouth and becomes messy and sticky when eaten.
  • excellent crispness means that when food is chewed with teeth, it can be chewed smoothly.
  • bakery food dough also simply referred to as dough
  • dough refers to the dough before baking unless otherwise specified.
  • the bakery food dough contains a powder raw material, an enzyme, and a component (A) that satisfies the following conditions (1) to (4).
  • the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the bakery food dough is 0.8% by mass or more and 35% by mass or less.
  • the component (A) is a powdery granular material containing 75% by mass or more of starch.
  • the powdery granular material includes at least one of the powdery material and the granular material, and may include both the powdery material and the granular material.
  • the component (A) contains, as starch, a low molecular weight starch of starch having an amylose content of 5% by mass or more in the powder granules of 3% by mass or more and 45% by mass or less, and has a peak molecular weight of the low molecular weight starch.
  • the content of starch in the component (A) is preferably 80% by mass or more, preferably 85% by mass or more, from the viewpoint of reducing clinging and improving mouth melting, crispness and softness. More preferred.
  • the upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but may be, for example, 99.5% by mass or less and 99% by mass or less depending on the properties of the bakery food.
  • the component (A) as the starch, a low molecular weight starch made from starch having an amylose content of 5% by mass or more as a raw material is contained in a specific ratio, and a low molecular weight starch having a specific peak molecular weight is used. That is, the starch in the component (A) contains 3% by mass or more and 45% by mass or less of the low molecular weight starch made from starch having an amylose content of 5% by mass or more in the component (A), and the peak of the low molecular weight starch.
  • the molecular weight is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less.
  • the peak molecular weight of the low molecular weight starch is 3 ⁇ 10 3 or more, preferably 8 ⁇ 10 3 or more, from the viewpoint of reducing clinging and improving mouthfeel, crispness and softness.
  • the peak molecular weight of the low molecular weight starch from the same viewpoint, it is 5 ⁇ 10 4 or less, preferably to 3 ⁇ 10 4 or less, still more preferably 1.5 ⁇ 10 4 or less.
  • the method for measuring the peak molecular weight of starch after decomposition will be described in the section of Examples.
  • the low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch or enzyme-treated starch, and more preferably acid-treated. It is starch.
  • the conditions of the acid treatment are not particularly limited, and for example, the treatment can be carried out as follows. After adding the starch having an amylose content of 5% by mass or more and water to the reactor, an acid is further added. Alternatively, acid water in which acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in performing the acid treatment is adjusted so as to be in the range of, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.
  • the acid used for the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity.
  • the acid concentration during acid treatment for example, the acid concentration during acid treatment.
  • 0.05 Normality (N) or more and 4N or less is preferable, 0.1N or more and 4N or less is more preferable, and 0.2N or more and 3N or less is further preferable.
  • the reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, and further preferably 35 ° C. or higher and 65 ° C. or lower.
  • the reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and further preferably 1 hour or more and 48 hours or less.
  • the content of the low molecular weight starch in the component (A) is 3% by mass or more with respect to the entire component (A) from the viewpoint of reducing clinging and improving mouthfeel, crispness and softness. It is preferably 8% by mass or more, and more preferably 13% by mass or more.
  • the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, preferably 25% by mass, based on the whole component (A) from the same viewpoint. The following is more preferable.
  • the amylose content in the raw material starch of the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, still more preferably 45% by mass or more, still more preferably 55. It is by mass or more, more preferably 65% by mass or more.
  • the upper limit of the amylose content in the raw material starch of the low molecular weight starch is not limited, and is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.
  • starch having an amylose content of 5% by mass or more which is a raw material for low molecular weight starch
  • high amylose corn starch, corn starch, tapioca starch, sweet potato starch, horse bell starch, wheat starch, high amylose wheat starch, rice starch, and chemicals of these raw materials are used.
  • One or more selected from the group consisting of processed starch processed physically, physically or enzymatically can be used. From the viewpoint of reducing clinging and improving melting in the mouth, it is preferable to use one or more selected from high amylose cornstarch, cornstarch, and tapioca starch, and it is more preferable to use high amylose cornstarch. ..
  • High amylose cornstarch has an amylose content of 40% by mass or more and is available.
  • Starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.
  • the cold water swelling degree of the component (A) at 25 ° C. is 5 or more, preferably 5.5 or more, and further, from the viewpoint of reducing clinging and improving mouth melting, crispness and softness. It is preferably 6 or more. From the same viewpoint, the degree of cold water swelling of the component (A) at 25 ° C. is 20 or less, preferably 17 or less, and more preferably 15 or less.
  • the degree of cold water swelling of the component (A) at 25 ° C. is measured by the following method. (1) The sample is heated and dried at 125 ° C.
  • the content of the component (A) under the sieve with a mesh opening of 0.5 mm and on the sieve with a mesh opening of 0.038 mm according to the JIS-Z8801-1 standard is 30% by mass or more, which improves the softness. From the viewpoint, it is preferably 50% by mass or more, more preferably 65% by mass or more, and further preferably 70% by mass or more. Further, the content of the sieve having a mesh size of 0.5 mm and on the sieve having a mesh size of 0.038 mm is 100% by mass or less, which is preferably 97 from the viewpoint of reducing clinging and improving crispness. It is mass% or less, more preferably 92 mass% or less, still more preferably 86 mass% or less.
  • the content of the component (A) under the sieve of 0.15 mm sieve and on the sieve of the sieve having a mesh size of 0.038 mm in the sieve of JIS-Z8801-1 standard is preferable from the viewpoint of improving the softness.
  • the content of the sieve having a mesh size of 0.15 mm and on the sieve having a mesh size of 0.038 mm is preferably 98% by mass or less, more preferably, from the viewpoint of reducing clinging and improving crispness.
  • starches can be used as the starch component other than the above-mentioned low molecular weight starch in the component (A).
  • starches generally available on the market depending on the intended use, for example, starches for foods, regardless of the type, starches such as corn starch, potato starch, tapioca starch, wheat starch; and these starches.
  • One or more types can be appropriately selected from chemically, physically or enzymatically processed processed starch and the like. It preferably contains one or more starches selected from the group consisting of cornstarch, wheat starch, potato starch, tapioca starch and cross-linked starches thereof, and more preferably contains cornstarch.
  • the component (A) in the present embodiment may contain a component other than starch.
  • the components other than the starch include insoluble salts such as calcium carbonate and calcium sulfate, and pigments, and it is preferable to add the insoluble salt, and the amount of the insoluble salt is 0.1% by mass or more and 2% by mass. More preferably, it is less than%.
  • the method for producing the component (A) includes, for example, the following steps.
  • (Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more.
  • the process of granulating is granulating.
  • the step of preparing low molecular weight starch is a step of decomposing starch having an amylose content of 5% by mass or more to obtain low molecular weight starch.
  • the decomposition referred to here refers to decomposition accompanied by a reduction in the molecular weight of starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.
  • a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method.
  • a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
  • extruder treatment usually, after adding water to a raw material containing starch to adjust the water content to about 10 to 60% by mass, for example, a barrel temperature of 30 to 200 ° C., an outlet temperature of 80 to 180 ° C., and a screw rotation speed of 100 to 100 to It is heated and expanded under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.
  • the component (A) whose cold water swelling degree satisfies a specific condition can be obtained. Further, it is preferable that the granulated product obtained by heat gelatinization is crushed and sieved, if necessary, and the size is appropriately adjusted to obtain the component (A).
  • the component (A) obtained as described above is a powdery granule containing low molecular weight starch, and the starch content, the degree of swelling in cold water, and the peak molecular weight of the low molecular weight starch all satisfy specific conditions. Therefore, it is possible to reduce the clinging of bakery foods and improve the melting, crispness and softness of the bakery foods.
  • the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the bakery food dough in the present invention is 0.8% by mass or more from the viewpoint of reducing clinging. It is preferably 1% by mass or more, more preferably 1.5% by mass or more, still more preferably 2% by mass or more, still more preferably 3% by mass or more, and even more preferably 3.5% by mass or more. Further, the content of the component (A) with respect to the total content of the powder raw material and the component (A) is 35% by mass or less, preferably 30 from the viewpoint of reducing clinging and improving the softness. It is mass% or less, more preferably 25% by mass or less, still more preferably 20% by mass or less, even more preferably 14% by mass or less, and even more preferably 10% by mass or less.
  • the content of the component (A) in the entire bakery food dough in the present invention is preferably 0.3% by mass or more, more preferably 1.4% by mass, from the viewpoint of reducing clinging and improving crispness. As mentioned above, it is more preferably 1.9% by mass or more, and even more preferably 2.4% by mass or more.
  • the content of the component (A) in the entire bakery food dough in the present invention is preferably 15% by mass or less, more preferably 15% by mass or less, from the viewpoint of reducing clinging, improving crispness, and further improving softness. It is 12% by mass or less, more preferably 10% by mass or less.
  • the powder raw material is a raw material that is blended in a powdery form when preparing a dough for bakery foods.
  • the component (A) is not included in the powder raw material.
  • the enzyme described later for example, ⁇ -amylase
  • powder raw materials include grain flours such as wheat flour, rice flour, rye flour, and soybean flour; proteins such as gluten and soybean protein; tapioca starch, corn starch, horse bell starch, wheat starch, rice starch, sago starch, and sweet potato starch.
  • Green bean starch, pea starch and processed starch obtained by acetylating, etherifying, cross-linking, pregelatinization, oil processing, etc., or polysaccharides such as resistant starch, dextrin; sugar, fructose, glucose , Isoisomerized sugars, converted sugars, oligosaccharides, trehalose, sugar alcohols and other sugars; powdered sweeteners such as aspartame and acesulfam potassium; milk powders such as defatted milk powder, full fat powdered milk and cheese powder; salt; bran, cellulose , Dietary fiber such as resistant starch; eggs such as egg white powder and whole egg powder; thickening polysaccharides such as guar gum and alginate ester; flavor powder such as cocoa powder and matcha powder; nut powder such as almond poodle; swelling Agents; quality improvers such as yeast food (however, those containing no enzyme such as ⁇ -amylase); emulsifier
  • the bakery food dough can contain an edible oil / fat composition as a raw material.
  • edible oil and fat compositions are not particularly limited as long as they are generally used in bakery foods, and are solid at 20 ° C. such as margarine, shortening, butter; rapeseed oil, soybean oil, olive oil, etc. Examples thereof include those that are liquid at 20 ° C., and those that are solid at 20 ° C. are preferable.
  • the content of the edible oil / fat composition in the bakery food dough is preferably 0% by mass or more and 30% by mass or less, 0.5% by mass or more and 20% by mass or less, and more preferably 1% by mass or more. It is 10% by mass or less, more preferably 1.5% by mass or more and 8% by mass or less.
  • the edible oil / fat composition in the present embodiment contains edible oil / fat.
  • edible oils and fats include soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, safflower oil, palm kernel oil, palm oil and other vegetable oils; beef tallow, lard.
  • Animal fats such as fats; synthetic fats and oils such as medium-chain fatty acid triglycerides, and processed fats and oils obtained by separating, hydrogenating, and exchanging esters thereof.
  • the lower limit of the content of the edible oil / fat in the edible oil / fat composition is preferably 50% by mass or more, more preferably 80% by mass or more, and further preferably 90% by mass or more.
  • the upper limit of the content of edible fats and oils in the edible fats and oils composition is, for example, 100% by mass or less.
  • the dough for bakery foods in the present invention contains an enzyme.
  • the enzyme in the present embodiment is used for the purpose of improving the texture, storage stability, etc. of the bakery food, and can be used without particular limitation as long as it is of a quality that can be used for food processing.
  • the shape may be powdery or liquid, and may be blended like an enzyme preparation or a bread quality improver, or may be blended in an edible oil / fat composition.
  • the enzyme include ⁇ -amylase, ⁇ -amylase, glucoamylase, lipase, phospholipase, protease, hemicellase, glucose oxidase and the like. These enzymes can be used alone or in combination of two or more. Among these, as the enzyme used in the present invention, ⁇ -amylase, lipase, and a combination thereof are preferable.
  • the bakery food dough comprises ⁇ -amylase.
  • the ⁇ -amylase in the present embodiment is used for the purpose of improving the texture and storage stability of bakery foods, and can be used without particular limitation as long as it is of a quality that can be used for food processing.
  • the shape may be powdery or liquid, and may be blended like an enzyme preparation or a bread quality improver, or may be blended in an edible oil / fat composition.
  • ⁇ -Amylase is known to be of various origins such as animals, bacteria, and molds, and any of them can be used as long as it can be used for bread making, but mold-derived ones are preferable because they can exert a stable effect. ..
  • ⁇ -Amylase is a commercially available product (for example, Biozyme A (manufactured by Amano Enzyme Co., Ltd.), Biozyme LC (manufactured by Amano Enzyme Co., Ltd.), GRINDAMYL MAX-LIFE E5 (manufactured by Danisco Japan Co., Ltd., Novamyl3DBG, Novamyl10000BG, Fungamyl2500SG). (Manufactured by Zyme Japan Co., Ltd.), etc.) are on sale, and those containing ⁇ -amylase in an edible oil / fat composition are also on sale. In the present invention, these commercially available products can also be used.
  • the bakery food dough comprises lipase.
  • the lipase in the present embodiment is used for the purpose of improving the texture and storage stability of bakery foods, and can be used without particular limitation as long as it is of a quality that can be used for food processing.
  • the shape may be powdery or liquid, and may be blended like an enzyme preparation or a bread quality improver.
  • Lipases of various origins such as animals, bacteria, and molds are known, and any lipase can be used as long as it can be used for bread making, but mold-derived lipases are preferable because they can exert a stable effect. Lipases are commercially available (for example, Riopan Prime (manufactured by Novozymes Japan Co., Ltd.)). In the present invention, these commercially available products can also be used.
  • the method and timing of adding the enzyme in this embodiment are not particularly limited, and the enzyme may be added until the bakery food dough is obtained.
  • the enzyme may be added until the bakery food dough is obtained.
  • it may be added when mixing the powder raw materials, and if it is in the form of powder or liquid, it may be added at the same time as other water or edible oil / fat composition. From the viewpoint of stably exerting the effect, it is preferable to add it at the same time as the edible oil / fat composition, and it is more preferable to add it in advance to the edible oil / fat composition.
  • the content of the enzyme in the dough for bakery foods in the present invention with respect to the total content of the powder raw material and the component (A) is preferably 1 mass from the viewpoint of reducing clinging during eating and improving crispness. It is ppm or more, more preferably 7 mass ppm or more, still more preferably 10 mass ppm or more, still more preferably 16 mass ppm or more.
  • the content of the enzyme in the dough for bakery foods in the present invention with respect to the total content of the powder raw material and the component (A) is from the viewpoint of reducing clinging and improving crispness and from the viewpoint of favoring the appearance.
  • the blending amount of the enzyme with respect to the total content of the powder raw material and the component (A) may follow the recommended amount of each manufacturer, and in the case of an enzyme preparation, it is, for example, 0.1 ppm or more and 1000 mass ppm or less.
  • the mass ratio of the content of the component (A) to the content of the enzyme in the bakery food dough in the present invention is preferably 20 or more from the viewpoint of reducing clinging and making the appearance preferable. , More preferably 100 or more, even more preferably 500 or more, and even more preferably 1000 or more. Further, the mass ratio of the content of the component (A) to the content of the enzyme in the dough for bakery foods in the present invention is preferably 15,000 or less from the viewpoint of reducing clinging and improving crispness. It is preferably 12000 or less, more preferably 7000 or less.
  • the content of ⁇ -amylase with respect to the total content of the powder raw material and the component (A) in the dough for bakery foods in the present invention causes fluttering during eating.
  • it is preferably 1 mass ppm or more, more preferably 7 mass ppm or more, still more preferably 10 mass ppm or more, still more preferably 16 mass ppm or more.
  • the content of ⁇ -amylase with respect to the total content of the powder raw material and the component (A) in the bakery food dough in the present invention is preferable from the viewpoint of reducing clinging and improving crispness and appearance.
  • the blending amount of ⁇ -amylase with respect to the total content of the powder raw material and the component (A) may follow the recommended amount of each manufacturer, and in the case of an ⁇ -amylase preparation, for example, 0.1 ppm or more and 1000 mass ppm. It is as follows.
  • the mass ratio of the content of the component (A) to the content of ⁇ -amylase in the dough for bakery foods in the present invention is preferably 20 or more from the viewpoint of reducing clinging and making the appearance preferable. It is more preferably 100 or more, still more preferably 500 or more, and even more preferably 1000 or more. Further, the mass ratio of the content of the component (A) to the content of ⁇ -amylase in the dough for bakery foods in the present invention is preferably 15,000 or less from the viewpoint of reducing clinging and improving crispness. , More preferably 12000 or less, still more preferably 7000 or less.
  • the content of lipase with respect to the total content of the powder raw material and the component (A) in the bakery food dough in the present invention reduces clinging during eating.
  • it is preferably 1 mass ppm or more, more preferably 7 mass ppm or more, still more preferably 10 mass ppm or more, still more preferably 16 mass ppm or more.
  • the content of lipase with respect to the total content of the powder raw material and the component (A) in the bakery food dough in the present invention is from the viewpoint of reducing clinging and improving crispness and from the viewpoint of favoring the appearance.
  • the blending amount of lipase with respect to the total content of the powder raw material and the component (A) may follow the recommended amount of each manufacturer, and in the case of a lipase preparation, it is, for example, 0.1 ppm or more and 1000 mass ppm or less.
  • the mass ratio of the content of the component (A) to the content of lipase in the bakery food dough in the present invention is preferably 20 or more from the viewpoint of reducing clinging and making the appearance preferable. , More preferably 100 or more, even more preferably 500 or more, and even more preferably 600 or more. Further, the mass ratio of the content of the component (A) to the content of lipase in the bakery food dough in the invention is preferably 15,000 or less, more preferably 15,000 or less, from the viewpoint of reducing clinging and improving crispness. Is 12000 or less, more preferably 7000 or less.
  • the U (Unit, active unit) of the enzyme in the dough for bakery foods in the present invention with respect to a total of 100 parts by mass of the powder raw material and the component (A) is preferably from the viewpoint of reducing clinging and improving crispness. It is 6 U or more, more preferably 7 U or more, and further preferably 8 U or more.
  • the enzyme U with respect to a total of 100 parts by mass of the powder raw material and the component (A) is from the viewpoint of reducing clinging and improving crispness and from the viewpoint of making the appearance preferable. It is preferably 30 U or less, more preferably 25 U or less, still more preferably 20 U or less, and even more preferably 15 U or less.
  • the U (Unit, active unit) of ⁇ -amylase with respect to a total of 100 parts by mass of the powder raw material and the component (A) in the bakery food dough in the present invention is from the viewpoint of reducing clinging and improving crispness. It is preferably 6U or more, more preferably 7U or more, and even more preferably 8U or more.
  • the U of ⁇ -amylase with respect to a total of 100 parts by mass of the powder raw material and the component (A) in the bakery food dough in the present invention has a viewpoint of reducing clinging and improving crispness and a viewpoint of favoring the appearance.
  • U is preferably 30 U or less, more preferably 25 U or less, still more preferably 20 U or less, and even more preferably 15 U or less.
  • the value of U for the above ⁇ -amylase shall be in accordance with the nominal value of the commercially available enzyme preparation.
  • brewed vinegar, fruit juice, acetic acid, phosphoric acid, lactic acid, citric acid and their salts, sodium acetate, sodium hydrogen carbonate, etc. are used as long as the effects of the present invention are not impaired.
  • a pH regulator may be added.
  • the method for producing a bakery food dough in the present invention includes a powder raw material, an enzyme, and the above-mentioned component (A), and includes a step of preparing a bakery food dough.
  • the timing of adding the enzyme is as described in the above-mentioned (enzyme), ( ⁇ -amylase) or (lipase) section.
  • the timing of adding the component (A) is not particularly limited, and the component (A) and other raw materials may be mixed at the same time, or after the component (A) and the powder raw material are mixed, other raw materials may be mixed. It may be mixed with the raw material.
  • the method for preparing the dough for bakery foods may be a generally used method.
  • the straight kneading method straight method
  • the medium seed method the old noodle method
  • the sweetened medium seed method and the liquid Seed method, no-time method, etc.
  • the raw materials for bakery food dough are added in the mixing step (step of kneading the dough) in the bakery product manufacturing process.
  • the process of kneading the dough is performed a plurality of times (medium-seed mixing, main-kneading, etc.) as in the medium-seed method
  • the component (A) and the enzyme may be blended in one or both of them.
  • the prepared dough may be stored frozen as a frozen dough.
  • the dough can contain raw materials other than the raw materials described above.
  • raw materials include liquid components such as water, milk, soy milk, fruit juice, vegetable juice, honey, black honey, and liquid sugar; eggs such as whole eggs, egg yolks, and egg whites; nuts, dried fruits, chocolate chips, etc.
  • Various flavor materials sesame; brown rice; millets such as millet and egg yolk.
  • the bakery foods obtained in the present embodiment are yeast fermented foods such as bread, pizza, yeast donuts, and steamed buns containing yeast (including Chinese buns); yeast such as pound cake, sponge cake, madeleine, finanche, chiffon cake, and pancake. Foods that do not contain yeast; steamed bread that does not contain yeast such as steamed Alps; steamed cakes that do not contain yeast such as steamed cheese cake.
  • the bakery food in the present invention is preferably one selected from the group consisting of fermented yeast foods and steamed breads containing no yeast, more preferably one selected from fermented yeast foods, and even more preferably bread.
  • Pizza steamed bread with yeast and yeast donuts, even more preferably one selected from the group consisting of bread, pizza and steamed bread with yeast, even more preferably.
  • Bread examples of the type of bread include bread, bread rolls, buns, sweet bread, cooked bread, and the like, and cooked bread is preferable.
  • the cooking bread referred to here is also called delicatessen bread, and is bread made by sandwiching or placing ingredients cooked separately from the normal bread manufacturing process as fillings.
  • the bakery food manufacturing step includes a step of preparing the dough for bakery food and a step of cooking the dough by heating.
  • the method for preparing the bakery food dough is as described above (method for producing the bakery food dough).
  • the bakery food dough prepared in this way can be cooked to obtain bakery food.
  • cooking are baking, steaming, oil sardine, and the like, and one or two kinds of cooking selected from baking and steaming are preferable, and baking is more preferable.
  • Specific examples of firing include firing in a frying pan or hot plate, firing in a deck oven, convection heating, steam convection heating, etc., and one or two types selected from hot plate firing, firing in a deck oven, and convection heating. Is preferable, hot plate firing and firing in a deck oven are more preferable, and firing in a deck oven is more preferable.
  • the cooking temperature is preferably 150 to 230 ° C, more preferably 160 to 220 ° C.
  • the time is preferably 3 to 60 minutes, more preferably 6 to 50 minutes.
  • the bakery food of the present invention may be eaten immediately after cooking, or may be eaten after a storage step.
  • the storage includes frozen storage, refrigerated storage, room temperature storage and warm storage, and preferably one or 2 selected from the group consisting of frozen storage, refrigerated storage and room temperature storage. More than one species, more preferably one or two species selected from the group consisting of refrigerated storage and room temperature storage.
  • the lower limit of the storage temperature is preferably ⁇ 50 ° C. or higher, more preferably ⁇ 20 ° C. or higher, further preferably more than 0 ° C., and even more preferably 3 ° C. or higher.
  • the upper limit of the storage temperature is preferably 35 ° C. or lower, more preferably 30 ° C. or lower, still more preferably 25 ° C. or lower, still more preferably 20 ° C. or lower.
  • the food in the present embodiment may be eaten after the above-mentioned storage step and after reheating.
  • the reheating method include firing, microwave heating, oiling and steaming, and preferably one or more types consisting of firing, microwave heating and steaming, and more preferably from firing and microwave heating.
  • the equipment used for reheating include an oven, an oven toaster, a microwave oven, a fryer, a steamer and a steam convection oven, and preferably one selected from an oven, an oven toaster, a microwave oven, a steamer and a steam convection oven.
  • ovens preferably one or two or more selected from ovens, oven toasters, microwave ovens and steam convection ovens, and even more preferably one or two selected from ovens, oven toasters and microwaves. More than one species, and even more preferably one or two species selected from oven toasters and microwave ovens.
  • the above-mentioned component (A) is added to the dough for bakery foods containing the powder raw material and the enzyme by 0.8% by mass or more and 35% by mass with respect to the total content of the powder raw material and the component (A).
  • the content of the component (A) with respect to the content of the enzyme in the bakery food dough is preferably 20 or more, more preferably 100 or more, still more preferably 500 or more, and even more preferably 500 or more in terms of mass ratio. It is 1000 or more.
  • the content of the component (A) with respect to the content of the enzyme in the bakery food dough is preferably 15,000 or less, more preferably 12,000 or less, still more preferably 7,000 or less in terms of mass ratio.
  • Milled granules 1-3 Powder granules produced by the method of Production Example 2 described later ( ⁇ -Amylase)
  • ⁇ -Amylase 1 Biozyme A (manufactured by Amano Enzyme Co., Ltd., derived from mold, properties: powder, 90000 U / g)
  • ⁇ -Amylase 2 GRINDAMYL MAX-LIFE E5 (manufactured by Danisco Japan Co., Ltd., derived from mold, properties: powder)
  • ⁇ -Amylase 3 Novamyl 10000BG (Novozyme Japan Co., Ltd., derived from bacteria, properties: powder)
  • Lipase Lipopan Prime (manufactured by Novozyme Japan Co., Ltd., derived from mold, properties: powder) (Powder raw material) Strong flour 1: Eagle, manufactured by Nippon Flour Mills Co., Ltd.
  • the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
  • the peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the method described below, the peak molecular weight was 1.2 ⁇ 10 4.
  • the peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
  • the sample was pulverized, and the fraction under the sieve with a mesh opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard.
  • the recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 ⁇ m filtration filter (DISMIC-25HP PTFE 0.45 ⁇ m manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
  • Raw material supply 450 g / min Water: 17% by mass Barrel temperature: 50 ° C, 70 ° C and 100 ° C from the raw material inlet to the outlet Outlet temperature: 100-110 ° C Screw rotation speed 250 rpm
  • the heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to 10% by mass.
  • the dried heated gelatinized product was pulverized with a desktop cutter crusher and then sieved with a JIS-Z8801-1 standard sieve.
  • the sieved heated pastes were mixed at the blending ratios shown in Table 1 to prepare powder granules 1 to 3.
  • Table 1 shows the values of the swelling degree of the powder granules 1 to 3 at 25 ° C. measured by the above-mentioned method.
  • the method for producing bakery food was as follows.
  • the dough was removed from the mixer and fermented at 27 ° C. for 60 minutes. 4.
  • the dough was divided into 220 g pieces, rolled and allowed to rest for 20 minutes, and then placed in a mold and molded (mold specific volume 3.9). 5.
  • the molded dough was fermented in a proofer at 36 ° C. and 75% relative humidity for 60 minutes. 6.
  • the rough heat of the bread baked at room temperature (20 ° C.) was removed.
  • After evaluating the appearance it was sliced to 1.8 cm with a slicer, sealed in a plastic bag, and stored in a refrigerator (4 ° C.) overnight. 9. The next day, it was taken out of the refrigerator and used for texture evaluation.
  • the dough was divided into 230 g, rolled and allowed to rest for 20 minutes, and then placed in a mold and molded (mold specific volume 3.6). 5.
  • the molded dough was fermented in a proofer at 38 ° C. and 85% relative humidity for 50-70 minutes. 6. After fermentation, it was baked in an oven under the following conditions and time. Baking conditions: Upper 210 ° C / Lower 220 ° C Baking time: 35 minutes 7. After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed. 8. 7. Above.
  • the bread obtained in 1) was sliced into 1.8 cm, and the appearance and texture immediately after were evaluated by the evaluation method described later. The remaining bread was wrapped in a plastic bag and stored at room temperature after 1 day, 2 days, and in a refrigerator (4 ° C.), and the texture was evaluated after 4 hours and 1 day.
  • bakery food dough was obtained and subsequently bakery food was produced according to the following procedure with the formulations shown in Tables 5 and 6, respectively.
  • 1. All ingredients were placed in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.) under the following conditions. Mixing conditions: Mixing at 2nd speed for 3 minutes and 3rd speed for 7-9 minutes with hook 2. After mixing, the dough was removed from the mixer and fermented at 28 ° C. for 60 or 90 minutes. 3. 3. The dough was divided into 220 g pieces, rolled and allowed to rest for 20 minutes, and then put into a mold through a moulder and molded (mold specific volume 4.0). 4.
  • the molded dough was fermented in a proofer at 38 ° C. and 85% relative humidity for 40-60 minutes. 5. After fermentation, it was baked in an oven under the following conditions and time. Baking conditions: Upper 190 ° C / Lower 200 ° C Baking time: 40 minutes 6. After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed. 7. 6. Above. The bread obtained in 1) was sliced into 1.8 cm, and the appearance was evaluated by the evaluation method described later. The remaining bread was wrapped in a plastic bag and stored at room temperature one day later or in a refrigerator (4 ° C.) to evaluate the texture after one day.
  • the bread containing the predetermined amount of the component (A) had an excellent texture after being stored at 4 ° C. for one day.
  • the total content of the powder raw material and the component (A) It was good when ⁇ -amylase was contained in an amount of 15.9 mass ppm or more and 36.1 mass ppm or less, and even better when it was contained in an amount of 17.3 mass ppm or more and 18.1 mass ppm or less.
  • the content of the component (A) with respect to the content of ⁇ -amylase was good when the mass ratio was 1250 or more and 10000 or less, and was better when it was 2500 or more and 5000 or less.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un produit de boulangerie moins caoutchouteux et plus fondant en bouche, très croustillant, plus moelleux, et en outre excellent en termes d'apparence et d'aptitude au façonnage.　Le produit de boulangerie de l'invention contient une matière de départ en poudre, un enzyme, et un composant (A) qui consiste en un objet granulaire satisfaisant les conditions (1) à (4) suivantes. (1) La teneur en amidon est supérieure ou égale à 75% en masse. (2) Un amidon de faible poids moléculaire provenant d'un amidon de 5% en masse ou plus de teneur en amylose, est contenu à raison de 3% en masse ou plus à 45% en masse ou moins, et la masse moléculaire pic dudit amidon de faible poids moléculaire est supérieure ou égale à ３×１０３ et inférieure ou égale à ５×１０４. (3) Le degré de gonflement dans une eau froide à 25°C est supérieur ou égal à 5 et inférieur ou égal à 20. (4) La teneur sous un tamis de ０,５ｍｍ d'ouverture de maille, et sur un tamis de ０,０３８ｍｍ d'ouverture de maille est supérieure ou égale à 30% en masse et inférieure ou égale à 100% en masse. Selon l'invention, une pâte pour produit de boulangerie est préparée à l'aide d'un procédé de fabrication de pâte pour produit de boulangerie qui inclut une étape au cours de laquelle la pâte pour produit de boulangerie est préparée. Lors de ladite étape de préparation de la pâte pour produit de boulangerie, la teneur en composant (A) dans ladite pâte pour produit de boulangerie, est supérieure ou égale à 0,8% en masse et inférieure ou égale à 35% en masse pour la teneur totale en matière de départ en poudre et en composant (A). La pâte pour produit de boulangerie ainsi obtenue peut être cuite par chauffage.
PCT/JP2021/001933 2020-01-31 2021-01-21 Procédé de fabrication de pâte pour produit de boulangerie WO2021153391A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06169681A (ja) * 1992-07-27 1994-06-21 Gist Brocades Nv パンの品質の改良用の酵素製品及びパンの品質の改良方法
WO2014132534A1 (fr) * 2013-02-26 2014-09-04 株式会社Ｊ－オイルミルズ Composition et préparation pour pâte à frire, aliment, boisson et aliment pour animaux l'utilisant, et procédé de fabrication de ladite composition
WO2015152099A1 (fr) * 2014-03-31 2015-10-08 ナガセケムテックス株式会社 Agent d'amélioration de cohésion pour pain ou autres produits alimentaires gonflés à base de farine de céréales
JP2019165646A (ja) * 2018-03-22 2019-10-03 株式会社Adeka 製パン改良材

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06169681A (ja) * 1992-07-27 1994-06-21 Gist Brocades Nv パンの品質の改良用の酵素製品及びパンの品質の改良方法
WO2014132534A1 (fr) * 2013-02-26 2014-09-04 株式会社Ｊ－オイルミルズ Composition et préparation pour pâte à frire, aliment, boisson et aliment pour animaux l'utilisant, et procédé de fabrication de ladite composition
WO2015152099A1 (fr) * 2014-03-31 2015-10-08 ナガセケムテックス株式会社 Agent d'amélioration de cohésion pour pain ou autres produits alimentaires gonflés à base de farine de céréales
JP2019165646A (ja) * 2018-03-22 2019-10-03 株式会社Adeka 製パン改良材

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