JP2024086497A - Flour dough premix - Google Patents

Abstract

To provide cereal flour dough premix which is excellent in dispersibility in cereal flour dough, has improved preserving properties, and in which rice oil-derived gum and enzyme can be blended in the cereal flour dough at any concentration from low concentration to high concentration.SOLUTION: In order to solve the above problem, cereal flour dough premix is provided, containing (A) liquid sugar, and (B) rice flour-derived gum or (C) enzyme, and having water activity of 0.80 or less. According to the present invention, it is possible to provide the cereal flour dough premix which is excellent in dispersibility in cereal flour dough, has improved preserving properties, and in which rice oil-derived gum and enzyme can be blended in the cereal flour dough at any concentration from low concentration to high concentration.SELECTED DRAWING: None

Description

The present invention relates to a premix for flour dough that has improved dispersibility and storage stability in flour dough and allows rice oil-derived gums or enzymes to be blended into the flour dough at any concentration from low to high.

When producing various foods by baking flour dough, it is important to disperse the ingredients uniformly in the dough, as this leads to consistent quality of the finished products.
Generally, powdered raw materials can be uniformly dispersed by mixing with cereal flour, but powdered raw materials with a small amount of enzymes cannot be uniformly dispersed in cereal flour, and the effect of the addition cannot be fully achieved. Patent Document 1 proposes a method for producing an oil-in-water emulsified oil composition containing an enzyme so that it can be easily dispersed in a fluidized cereal flour dough, thereby obtaining good dispersibility. Patent Document 2 also proposes an emulsified oil composition with excellent dispersibility in which an emulsifier is dissolved in oil and emulsified with water in order to disperse a water-insoluble emulsifier in a cake dough.

JP 2018-201457 A JP 2015-171324 A

However, in the method of Patent Document 1, when heat sterilization is performed to improve the shelf life of the product, the enzyme is inactivated, so that the oil-in-water type oil composition containing the enzyme cannot be sufficiently heat sterilized, and the shelf life is reduced. In addition, in the method of Patent Document 2, the mixture ratio of the fat and oil and the emulsifier is fixed and mixed into the flour dough, so the emulsifier cannot be mixed into the flour dough at any concentration from low to high, and the emulsifier can only be mixed within the range in which the fat and oil can be mixed. Therefore, it is desired to provide a flour dough premix with excellent shelf life that can uniformly disperse enzymes that are difficult to disperse uniformly in flour dough and water-insoluble materials in flour dough, and can be mixed with active ingredients at any concentration from low to high.
Rice oil-derived gums are gummy, sticky substances contained in unrefined rice crude oil extracted from rice bran, and it is known that among various types of vegetable crude oil, rice crude oil contains particularly large amounts of gums. Rice oil-derived gums are unused resources that are generated as by-products during the refining of rice oil, and no effective method for utilizing them has been found so far. They have only been used for low-value-added purposes such as livestock feed, and no useful effects have been found when they are added to flour dough. The present inventor has found that if rice oil-derived gums can be dispersed in flour dough, they can improve the texture and appearance of flour-containing foods. However, rice oil-derived gums have high viscosity and are insoluble in water, so they lack dispersibility in flour dough, and when they are made into emulsions such as water-in-oil emulsions or oil-in-water emulsions that are easy to disperse, there is a problem that the rice bran extract is suspended in the aqueous phase, and microorganisms grow due to the nitrogen source contained in the rice bran extract, which reduces the shelf life of the emulsion. In addition, while it is possible to blend rice oil-derived gums with fats and oils to improve their dispersibility in flour dough, there is a problem in that the amount of fat and oil that can be added to flour dough is limited, and it is not possible to add any amount of rice oil-derived gums to flour dough.
In addition, powdered enzymes are not effective because they lack dispersibility in flour dough, so methods such as dispersing them in fats and oils have been used up to now. However, there is a problem in that the amount of fat that can be added to flour dough is limited, and it is not possible to add an arbitrary amount of enzyme to flour dough.

The inventors have found that in a flour dough premix in which rice oil-derived gums and enzymes are diluted with liquid sugar, by setting the water activity to 0.80 or less, not only can the shelf life be improved, but also the dispersibility in the flour dough can be improved, and rice oil-derived gums or enzymes can be blended into the flour dough at any concentration from low to high. In other words, the object of the present invention is to provide a flour dough premix that has excellent dispersibility in flour dough, has improved shelf life, and allows rice oil-derived gums or enzymes to be blended into the flour dough at any concentration from low to high.

The present invention relates to the following [1] to [5]: [1] A premix for flour dough containing (A) liquid sugar and (B) a gum derived from rice oil, and having a water activity of 0.80 or less.
[2] A premix for flour dough as described in [1], wherein the content of (A) liquid sugar is 20% by mass or more and 90% by mass or less, and the content of (B) rice oil-derived gum is 10% by mass or more and 80% by mass or less.
[3] A premix for flour dough containing (A) liquid sugar and (C) an enzyme and having a water activity of 0.80 or less.
[4] A premix for flour dough described in [3], in which the content of (A) liquid sugar is 90% by mass or more.
[5] A premix for flour dough containing (A) liquid sugar, (B) a gum derived from rice oil, and (C) an enzyme, and having a water activity of 0.80 or less.

According to the present invention, a flour dough premix can be provided which has excellent dispersibility in flour dough, improved storage stability, and allows rice oil-derived gums or enzymes to be blended into the flour dough at any concentration from low to high.
Furthermore, these premixes for flour dough have improved dispersibility in flour dough, and therefore can fully improve the volume and softness of bread, for example.

The premix for flour dough of the present invention is characterized by containing (A) liquid sugar and (B) one or more selected from rice oil-derived gums and enzymes, and having a water activity of 0.80 or less, and is used by mixing it with flour dough.
The present invention will be described in detail below.

(A) Liquid sugar The (A) liquid sugar used in the present invention refers to sugars in a liquid state or powdered sugar in a solution state. Specifically, the liquid sugar may be monosaccharides such as glucose, manthose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates, and sugar alcohols obtained by reducing these, or liquid mixtures thereof, such as starch syrup, reduced starch syrup, and sugar mixed glucose-fructose liquid sugar.
Examples of commercially available products include "RCS-50" (manufactured by Oji Cornstarch Co., Ltd., sugar mixed glucose-fructose liquid sugar, water activity 0.73) and "AmaMeal" (manufactured by Mitsubishi Corporation Foodtech Co., Ltd., reduced starch syrup, water activity 0.82).

According to the present invention, it is possible to provide a flour dough premix that has excellent dispersibility in flour dough, has improved storage stability, and can be mixed with rice oil-derived gums and enzymes in any concentration from low to high into flour dough.

The water activity of the liquid sugar (A) is preferably 0.85 or less, more preferably 0.80 or less, and particularly preferably 0.75 or less. The lower limit is not particularly limited, but is preferably 0.60 or more, and particularly preferably 0.65 or more.
Furthermore, when (A) liquid sugar having a water activity of 0.85 or less is mixed with (B) rice oil-derived gummy substance, it is possible to improve dispersibility in flour dough and inhibit the growth of microorganisms such as mold that accompanies prolonged storage periods, while inhibiting separation of (B) rice oil-derived gummy substance. An increase in the amount of free water in (A) liquid sugar may cause a decrease in dispersibility of (B) rice oil-derived gummy substance, and therefore it is preferable that (A) liquid sugar has a low water activity.
In addition, when (A) liquid sugar having a water activity of 0.85 or less is mixed with (C) enzyme, the decrease in activity of (C) enzyme over the course of storage is suppressed, providing excellent functionality as a premix for flour dough and suppressing the growth of microorganisms such as mold that occur over extended storage periods.

The content of (A) liquid sugar in the flour dough premix of the present invention is adjusted as appropriate depending on the content of (B) rice oil-derived gum and (C) enzyme, but for example, the lower limit is 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more. In the case of a flour dough premix containing (B) rice oil-derived gum, the upper limit is, for example, 90% by mass or less, 80% by mass or less, 70% by mass or less, or 60% by mass or less.

(B) Rice oil-derived gum The (B) rice oil-derived gum used in the present invention is a gummy, sticky substance contained in unrefined rice crude oil extracted from rice bran, and is a by-product of rice oil refining. Among various types of vegetable crude oil, rice crude oil is uniquely rich in gum.
The method of production is not particularly limited, but rice bran is treated in a cooker at 110-120°C to reduce the moisture content, then the rice bran is pressed using hexane, the hexane is distilled off, 1-3 mass% of hot water at 60-90°C relative to the oil is added to the resulting rice crude oil, and the rice oil-derived gummy substance is precipitated from the rice crude oil by gently stirring, and then the rice crude oil is separated by any method such as precipitation or centrifugation, and the moisture is removed by drying, distillation, etc. to obtain the rice oil-derived gummy substance. This is a by-product obtained in the general refining process of rice oil.
The amount of acetone insoluble matter obtained from rice crude oil varies depending on the activity of phospholipase contained in rice bran, the storage state of rice bran, and the hydration conditions. The amount of acetone insoluble matter contained in the rice oil-derived gummy matter can be adjusted by a method for separating the rice oil-derived gummy matter from the rice crude oil, such as centrifugation.

The rice oil-derived gum (B) of the present invention is a mixture containing a phospholipid mixture consisting of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., triglycerides, free fatty acids, wax, and various other components. Although it is not possible to identify all of the components, it is obtained from rice crude oil through the above-mentioned process, and preferably has an acetone insoluble content of 20% by mass to 75% by mass, an acid value of 50 or less, and a moisture content of 5% by mass or less, and more preferably a moisture content of 1% by mass or less. The lower limit of the acetone insoluble content is more preferably 35% by mass or more. The acetone insoluble content was measured in accordance with "4.3.1-2013 Acetone Insoluble Content" of the Standard Method for Analysis of Fats, Oils, and Fat, and the acid value was measured in accordance with "2.3.1-2013 Acid Value" of the Standard Method for Analysis of Fats, Oils, and Fat.

(B) Rice oil-derived gum has a high viscosity and is insoluble in water, so if it is added directly to flour dough, it will not disperse and will not be effective. However, if (A) liquid sugar and (B) rice oil-derived gum are mixed and added to flour dough, the affinity of the liquid sugar for water allows (B) rice oil-derived gum to be easily dispersed evenly in the flour dough. (B) Rice oil-derived gum dispersed evenly in flour dough strengthens the bonds of gluten, which can have an effect of increasing the volume and softness of bread, for example.

The content of (B) rice oil-derived gum in the flour dough premix of the present invention is not particularly limited, but is, for example, 10% by mass or more and 80% by mass or less. When it is 10% by mass or more, the effect of (B) rice oil-derived gum can be fully exhibited. When it is 80% by mass or less, the premix for flour dough of the present invention has excellent dispersibility when mixed with flour dough, and the effect of the present invention can be fully exhibited. The lower limit of the content of (B) rice oil-derived gum is preferably 20% by mass or more, more preferably 30% by mass or more. The upper limit of the content of (B) rice oil-derived gum is preferably 70% by mass or less, more preferably 60% by mass or less.

(B) The rice oil-derived gum may be produced by the above method, or may be obtained commercially. For example, "Ricelec BK" (manufactured by Irgovel) is a commercially available product.

(C) Enzymes The type of enzyme (C) used in the present invention is not particularly limited, but for example, powdered enzymes such as α-amylase, maltogenic α-amylase, β-amylase, glucoamylase, isoamylase, protease, glucose oxidase, cellulase, hemicellulase, 4-α-glucanotransferase, and 6-α-glucanotransferase are preferably used.

The content of the enzyme (C) in the flour dough premix of the present invention is not particularly limited, but is, for example, 0.1 to 5% by mass. If it is 0.1% by mass or more, the effect of the enzyme (C) can be fully exerted. If it is 5% by mass or less, the premix for flour dough of the present invention has excellent dispersibility when mixed into flour dough, and the effect of the present invention can be fully exerted. The lower limit of the enzyme (C) content is preferably 0.2% by mass or more, and more preferably 0.4% by mass or more. The upper limit of the enzyme (C) content is preferably 4% by mass or less, and more preferably 3% by mass or less.

By dispersing the enzyme (C) in the water-soluble liquid sugar (A), the enzyme can be more easily mixed with the starch, gluten, etc. in the flour dough, improving its dispersibility in the dough and allowing the enzyme to perform to its full potential.

[Water activity]
Water activity is a value that represents the proportion of free water in a food, and is an index of the shelf life of the food. In the present invention, by setting the water activity of the flour dough premix to 0.80 or less, the shelf life of the flour dough premix can be improved, and an unexpected effect of excellent dispersibility in the flour dough was found. From the viewpoint of shelf life of the flour dough premix, 0.75 or less is preferable. Also, from the viewpoint of improving the dispersibility of (B) rice oil-derived gum or (C) enzyme in the flour dough, 0.50 or more is preferable, 0.60 or more is more preferable, and 0.65 or more is particularly preferable.
The water activity in the present invention was measured using a water activity measuring device (product name: HygroLab, manufactured by Rotronic Corporation).

The flour dough in the present invention refers to a dough obtained by mixing flour with liquid ingredients such as water and eggs. The flour dough is heated to produce various foods such as bread and cake. Examples of flour include, but are not limited to, wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, oat flour, wheat starch, corn starch, glutinous corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, and kudzu starch. In addition to flour, examples of the flour include yeast, yeast food, emulsifiers, oils and fats, processed starch, dairy products, salt, sugars, seasonings (monosodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical leavening agents, flavors, and dried fruits such as raisins.
Although the water content of flour dough varies depending on the purpose (bread, sponge cake, etc.), the water activity of flour dough is generally 0.75 to 0.98. Flour dough with a water activity in this range can be preferably used in the present invention.

[Method of manufacturing flour dough premix]
The premix for grain flour dough in the present invention may be prepared by adding and mixing one or more selected from (B) rice oil-derived gums and (C) enzymes to (A) liquid sugar.

The present invention will now be described with reference to examples.
[Production of gum derived from rice oil]
Rice bran was heated at 120°C, the oil-soluble components were extracted with hexane, and the solvent was removed by heating at 110°C to obtain crude rice oil.
The rice crude oil was heated to 70°C and centrifuged to remove the precipitate, which was an impurity. Then, 3% by mass of 70°C hot water was added to the rice crude oil, and after stirring, centrifuged to obtain a precipitated hydrate. This hydrate was dried in a freeze dryer to obtain a rice oil-derived gummy substance with a water content of 5% by mass or less. The amount of acetone insoluble matter in the obtained rice oil-derived gummy substance was 30% by mass.
The obtained rice oil-derived gum was used to produce the flour dough premix of the following example.

[Production of flour dough premix]
(Examples 1-1 to 1-5, Comparative Examples 1-1 to 1-2)
A flour dough premix having the composition shown in Table 1 was used as a base material for production by the following method. In Example 1-1, 5 kg of liquid sugar (RCS-50) was heated to 45°C in a beaker while stirring with a propeller. 5 kg of rice oil-derived gum heated to 45°C was gradually added thereto, and the mixture was stirred for 20 minutes after addition to obtain a flour dough premix.
Similarly, for Examples 1-2 to 1-5, flour dough premixes were produced by the above method based on the formulation shown in Table 1. For Comparative Example 1-1, rice oil gum and liquid sugar (RCS-50) were not mixed, but were added separately to the flour dough. For Comparative Example 1-2, 5 kg of rice oil-derived gum heated to 45°C was gradually added while stirring 5 kg of water heated to 45°C in a beaker with a propeller stirrer, and stirring was continued for 20 minutes after addition to obtain a flour dough premix, but separation occurred immediately after stirring was stopped. The separated product was then added to the flour dough.

(Example 2-1, Comparative Examples 2-1 to 2-2)
A flour dough premix having the composition shown in Table 2 was used as a base material for production by the following method. In Example 2-1, 9.95 kg of liquid sugar (RCS-50) was heated to 45°C in a beaker while stirring with a propeller. 50 g of powdered enzyme (Sumiteam L) was gradually added thereto, and stirring was continued for 20 minutes after addition to obtain a flour dough premix.
In Comparative Example 2-1, the liquid sugar (RCS-50) and the powdered enzyme (Sumiteam L) were not mixed but added separately to the flour dough. In Comparative Example 2-2, 9.95 kg of water heated to 45°C was stirred in a beaker with a propeller while 50 g of the powdered enzyme (Sumiteam L) was added little by little, and the mixture was stirred for 20 minutes after the addition to obtain a flour dough premix.

(Example 3-1, Comparative Example 3-1)
A flour dough premix having the composition shown in Table 3 was produced by the following method. 4.95 kg of liquid sugar (RCS-50) was heated to 45°C in a beaker while stirring with a propeller. 5 kg of rice oil-derived gum heated to 45°C was gradually added thereto, and stirring was continued for 10 minutes after addition. 50 g of powdered enzyme (Sumiteam L) was further gradually added thereto, and stirring was continued for 10 minutes after addition to obtain a flour dough premix. For Comparative Example 3-1, the liquid sugar (RCS-50), rice oil-derived gum, and powdered enzyme (Sumiteam L) were not mixed, but were added separately to the flour dough.

[Evaluation method]
The evaluation methods for each evaluation item are described below.

(Water activity of flour dough premixes)
The water activity of the produced flour dough premix was measured using a water activity measuring device (product name: HygroLab, manufactured by Rotronic). Specifically, 10 g of each of the flour dough premixes of the Examples and Comparative Examples was placed in a dedicated petri dish of the water activity measuring device, and the water activity was measured at 25°C.

(Flour dough premix)
The produced flour dough premix was stored at 30°C for 30 days and the condition was visually inspected. Those with no separation (precipitation) were rated "good", and those with separation (precipitation) were rated "separated". Only "good" were considered to pass. For Examples 1-1 to 1-5 and Comparative Example 1-2, it was checked whether the rice oil-derived gummy substance and liquid sugar had separated. For Example 2-1 and Comparative Example 2-2, it was checked whether the enzyme had precipitated to the bottom. For Example 3-1, it was checked whether the rice oil-derived gummy substance, liquid sugar and enzyme had separated and precipitated.

(Storage of flour dough premix)
The produced flour dough premix was stored at 30°C for 30 days and visually inspected for mold growth. Those where even a slight amount of mold growth was observed were rated "present", and those where no mold growth was observed were rated "absent". Only those with "absent" were considered to pass.

(Evaluation of dispersibility in flour dough: visual test)
1 kg of wheat flour, 20 g of yeast, 1 g of yeast food, 50 g of white sugar, 17 g of salt, 20 g of skim milk powder, and 690 g of water were placed in a mixer bowl manufactured by Kanto Mixing Machinery Co., Ltd. and mixed with a dough hook at low speed for 2 minutes and at medium-low speed for 5 minutes. Then, 50 g of shortening was added and mixed at low speed for 3 minutes and at medium-low speed for 3 minutes. Then, 10 g of flour dough premix was added and mixed at low speed. The dispersion state of the flour dough premix was visually confirmed.
The flour dough premix was evaluated as "5" when dispersed within 1 minute or less after stirring after addition to the flour dough, as "4" when dispersed within more than 1 minute or less than 2 minutes, as "3" when dispersed within more than 2 minutes or less than 3 minutes, as "2" when dispersed within more than 3 minutes or less than 5 minutes, and as "1" when not dispersed even after 5 minutes. Only "5" and "4" were considered to be acceptable.
In addition, since the dispersibility of the enzymes in Example 2-1, Comparative Examples 2-1 to 2-2, Example 3-1, and Comparative Example 3-1 in Table 2 could not be confirmed visually, the volume and softness evaluation results in the bread-making test were used as indicators for dispersibility evaluation.

(Evaluation of dispersibility in flour dough: bread-making test)
The volume and softness were evaluated by producing a single loaf of bread with the following recipe. Note that the rice oil-derived gums and enzymes cannot be fully effective unless they are uniformly dispersed in the flour dough, so the volume and softness evaluations serve as indicators of the dispersibility of the rice oil-derived gums and enzymes in the flour dough.
1 kg of wheat flour, 20 g of yeast, 1 g of yeast food, 50 g of white sugar, 17 g of salt, 20 g of skimmed milk powder, and 690 g of water were put into a mixer bowl manufactured by Kanto Mixing Machinery Co., Ltd., and stirred with a dough hook at low speed for 2 minutes and at medium-low speed for 5 minutes, then 50 g of shortening was put in, and mixed at low speed for 3 minutes and at medium-low speed for 3 minutes, and then 10 g of flour dough premix was put in and stirred at low speed for 2 minutes to obtain flour dough (bread dough). After fermentation for 80 minutes, it was divided into 430 g, benched for 20 minutes, molded into a bread roll mold using a molder manufactured by Oshikiri Co., Ltd., packed into a bread mold, proofed for 60 minutes at a temperature of 38 ° C and humidity of 85%, and baked in an oven with an upper heat of 180 ° C and a lower heat of 210 ° C for 28 minutes to produce a one-loaf bread. After production, it was naturally cooled to room temperature, sealed in a plastic bag, and stored at room temperature. After one day of storage, the volume and softness were evaluated.

(How to evaluate volume)
The specific volume of the one-loaf bread was measured on the first day after baking and used as an index for volume evaluation. The specific volume was measured using a 3D laser volume meter manufactured by Astex Corporation. In each table, the specific volume of the one-loaf bread of Comparative Example 1-1, Comparative Example 2-1, and Comparative Example 3-1 was set to 100, and the specific volume was evaluated as "5" when it was 105 or more, "4" when it was less than 105 and 102 or more, "3" when it was 98 or more and less than 102, "2" when it was 95 or more and less than 98, and "1" when it was less than 95. Only "5" and "4" were evaluated as passing.

(How to evaluate softness)
The softness of the one-loaf bread was measured on the first day after baking, and used as an index for softness evaluation. The one-loaf bread was sliced to a width of 3 cm, and the center was cut into a 4 cm x 4 cm square to prepare a sample. The stress [N] required to compress the bread 1.5 cm from the top surface was measured using a rheometer manufactured by Yamaden Co., Ltd., and used as an index for softness. In each table, the softness of the one-loaf bread of Comparative Example 1-1, Comparative Example 2-1, and Comparative Example 3-1 was set to 100, and the softness was evaluated as "5" when it was less than 90, "4" when it was 90 or more and less than 95, "3" when it was 95 or more and less than 105, "2" when it was 105 or more and less than 110, and "1" when it was 110 or more. Only "5" and "4" were considered to pass.

(Residual enzyme activity)
The amount of enzyme that produces reducing sugars equivalent to 1 μmol of glucose per minute was defined as 1 u. A 1% soluble starch solution was used as the substrate, and the reaction was carried out at 40° C. and pH 7 for 10 minutes. The enzyme activity was calculated by quantifying the reducing sugars produced.
The enzyme activity in a flour dough premix stored at 30°C for 30 days was measured, and the residual activity was evaluated based on the enzyme activity of Sumiteam L.
When the enzyme activity of Sumiteam L was taken as 100, the residual enzyme activity of 95 or more was rated as "5", that of 90 or more but less than 95 was rated as "4", that of 85 or more but less than 90 was rated as "3", that of 80 or more but less than 85 was rated as "2", and that of less than 80 was rated as "1". Only "5" was considered to be acceptable.

(Evaluation results)
From Table 1, it can be seen that by mixing (A) liquid sugar with (B) rice oil-derived gum, a flour dough premix in good condition without separation can be obtained. It can also be seen that there is no generation of mold and the like, and the dispersibility in flour dough is excellent. Furthermore, it can be seen that the rice oil-derived gum is uniformly dispersed in flour dough, improving the volume and softness of bread (Examples 1-1 to 1-5). On the other hand, when the rice oil-derived gum and liquid sugar, which are the raw materials of the flour dough premix, are added to the flour dough separately without mixing, the rice oil-derived gum does not disperse uniformly in the flour dough, and as a result, the effect of improving the volume and softness of bread cannot be obtained (Comparative Example 1-1). Furthermore, when water, rather than liquid sugar, was used as the raw material of the premix, the rice oil-derived gum and water separated, and further mold was observed (Comparative Example 1-2).
From Table 2, it can be seen that by mixing (A) liquid sugar with (C) enzyme, the enzyme is uniformly dispersed in the liquid sugar, and a good flour dough premix can be obtained. In addition, there was no generation of mold, and the residual activity of the enzyme was maintained at a high level during storage. Furthermore, it can be seen that by uniformly dispersing the enzyme in the liquid sugar, the enzyme can be uniformly dispersed in the flour dough, improving the volume and softness of the bread (Example 2-1). On the other hand, when the enzyme and liquid sugar, which are the raw materials of the flour dough premix, are added separately to the flour dough without mixing, the enzyme does not uniformly disperse in the flour dough, and as a result, the effect of improving the volume and softness of the bread is not obtained (Comparative Example 2-1). It can be seen that when water, rather than liquid sugar, is used as the raw material of the premix, the enzyme does not dissolve but precipitates, and is not uniformly dispersed in the flour dough, and as a result, the effect of improving the volume and softness of the bread is not obtained (Comparative Example 2-2).
In Table 3, similar to the results in Tables 1 and 2, good results were obtained when the flour dough premix of the present invention was used (Example 3-1). On the other hand, when the raw materials of the flour dough premix, namely, liquid sugar, rice oil-derived gum, and enzymes, were added separately to the flour dough without being mixed, the effect of improving the volume and softness of the bread was not obtained (Comparative Example 3-1).

(Raw materials used)
(1) (Product name) "Ricelec BK", manufactured by Irgovel, acetone insoluble matter content: 60% by mass
(2) (Product name) "RCS-50", manufactured by Oji Cornstarch Co., Ltd., sugar mixed glucose-fructose liquid sugar, water activity 0.73
(3) (Product name) "AmaMeal", manufactured by Mitsubishi Corporation Foodtech Co., Ltd., reduced starch syrup, water activity 0.82
(4) (Product name) "Sumiteam L", manufactured by Shin Nippon Chemical Industry Co., Ltd., 12000 u/g, optimum temperature 50° C.

Claims (5)

A flour dough premix containing (A) liquid sugar and (B) rice oil-derived gum and having a water activity of 0.80 or less. The flour dough premix according to claim 1, wherein the content of the liquid sugar (A) is 20% by mass or more and 90% by mass or less, and the content of the rice oil-derived gum (B) is 10% by mass or more and 80% by mass or less. A flour dough premix containing (A) liquid sugar and (C) an enzyme and having a water activity of 0.80 or less. The flour dough premix according to claim 3, wherein the content of the liquid sugar (A) is 90% by mass or more. A premix for flour dough containing (A) liquid sugar, (B) a gum derived from rice oil, and (C) an enzyme, and having a water activity of 0.80 or less.