JPS6128335A - Dough for confectionery and bread making with improved storage stability - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a dough for confectionery and bread making that has improved storage stability.

[Prior art] Storing and distributing dough for confectionery and bread making (hereinafter referred to as bread dough) at low temperatures is useful for streamlining bakery factories (labor measures such as eliminating night work and holiday work, mass production, (integration of factory equipment, cost reduction, expansion of sales and delivery area, etc.)
It is increasingly desired in connection with the development of bake-off bakeries and bake-off bakeries.

However, when bread dough is frozen, stored for a long time, and distributed, the following problems tend to occur in terms of the quality of the bread dough and the taste of the breads produced. In other words, ■ The baking time of the dough is significantly extended, ■ The volume of the roasted bread decreases, resulting in a change in taste and flavor, ■ The surface roughness and internal roughness of the bread occur, resulting in a change in taste and flavor. Change, etc. is a topic. Especially in the formulation design of breads,
In the case of dough with a lean formulation containing less sugar and fat, the above-mentioned problems are more likely to occur.

Possible causes include: 1) reduction in yeast activity or death during freezing, 2) leakage of reducing substances due to yeast death, and 2) softening of bread dough.

The main reason why this phenomenon occurs is that when the bread is frozen, the water in the dough freezes, ice crystals grow and become huge, destroying the yeast and causing it to die.As a result, the glutathione present in the yeast is destroyed. It has been speculated that reducing substances such as Wheat Gluten and the like escape from the cells and destroy the wheat gluten tissue, and that ice crystals destroy the three-dimensional structure of wheat gluten.

In order to prevent bread dough from deteriorating like this, it should be stored in a refrigerated state (0.
There is a method of storing the dough at a temperature of ~5°C), but the storage period is limited to 5 days, and there are also problems such as yeast fermenting in the dough, albeit gradually, resulting in a decrease in activity. There is also a method of rapid freezing to make the ice crystals small and uniform and to reduce the destruction of the three-dimensional structure of yeast and wheat gluten during freezing, but this method consumes a large amount of energy and requires rapid freezing equipment. There is a problem in that it is expensive. In addition to these methods, efforts have been made to improve bread dough manufacturing methods and search for freeze-resistant yeast, but these methods cannot replace bread dough that is of sufficient quality and can be stored for a long period of time. .

[Problems to be Solved by the Invention] The present invention has been made in order to solve the problem that bread dough as described above cannot be stored for a long period of time with high quality.

[Means for Solving the Problems] The present invention consists of a protein (hereinafter referred to as MP) modified with an amino acid ester, a higher alcohol, or a fatty acid to 100 parts (parts by weight, hereinafter the same) of wheat flour in bread dough. This invention relates to a confectionery/bread making dough with improved storage stability, characterized in that 0.02 to 10 parts of an antifreeze agent is added thereto.

[Example] In the present invention, proteins modified with amino acid esters, higher alcohols, or fatty acids using enzymes or chemical methods are used as antifreeze agents.

As the protein used to produce the antifreeze agent, for example, casein, gelatin, albumin, lactalbumin, soybean protein, fish protein, etc. can be suitably used, but the protein is not limited to these, and amino acid esters, Antifreeze agents modified with higher alcohols or fatty acids can be used as long as they are harmless if mixed into foods. If these proteins are difficult to dissolve in water, such as casein, the water solubility will be increased as long as the manufactured antifreeze agent does not cause any harm even if mixed into food, as mentioned above. It may be used after acylation, succinylation, etc., depending on the purpose.

The protein is modified with an amino acid ester, higher alcohol, or fatty acid and used as an antifreeze agent.

Examples of the higher alcohol include aliphatic alcohols having 6 to 30 carbon atoms, and specific examples thereof include octyl alcohol, lauryl alcohol, oleyl alcohol,
Examples include, but are not limited to, stearyl alcohol.

Examples of the fatty acid include fatty acids having 4 to 30 carbon atoms, and specific examples thereof include octyl acid, lauric acid, palmitic acid, oleic acid, stearic acid, etc., but are not limited to these.

As the amino acid constituting the amino acid ester, hydrophobic amino acids such as leucine, norleucine, and alanine are preferably used. However, it is not limited to these.

The alcohol constituting the amino acid ester is
Aliphatic alcohols are preferred, but not limited thereto. Among aliphatic alcohols, carbon number is 4-1
6 is more preferred; as the number of carbon atoms decreases, the foaming power of the produced MP increases, and as the number of carbon atoms increases, the emulsifying power tends to increase.

Specific examples of MP used in the present invention include succinyl casein leucine dodecyl ester, gelatin,
Examples include isindecyl ester, gelatin leucine dodecyl ester, etc., and for example, the molecular weight is 2000 to 40.
000 daltons is given.

When enzymes are used to modify proteins with amino-esters, thiol proteases such as papain, bromelain, and ficin are preferably used.

A specific example of modifying a protein with an amino acid ester using an enzyme is given by Watanabe et al., J.

Food Sci,, 1467-1469 (1981
), examples include a method in which a protein and an amino acid ester are subjected to an enzymatic reaction in an aqueous solvent.

Examples of the aqueous solvent include water-acetone, water-acetone, and water-acetone.
It is preferable to use an ethanol-based compound and a thiol protecting agent such as 2-mercaptoethanol or cysteine in order to make the reaction system uniform and to make the enzymatic reaction more efficient. Since such a method can be carried out easily, it is possible to produce MP in large quantities on an industrial scale.

Reaction conditions may be selected appropriately depending on the type of protein, type of enzyme, type of amino acid ester, etc., but usually the reaction system is adjusted to a pH of 7 to 10, and the pH is 0.15 to 50°C at 5 to 50°C.
It is sufficient to react for 24 hours.

Specific examples of producing MP by chemical methods include ultrasonication of a mixture of protein and higher alcohol, fatty acid, or amino acid ester, or covalent bonding of fatty acid in the form of ester to protein by transesterification reaction. Examples include methods, but the method is not limited to these methods.

The obtained MP may be used as is, purified or
It may be used after being dried by freeze-drying or the like.

The amount of MP added is 0.02 to 10 parts, preferably 0.02 to 5 parts, based on 100 parts of wheat flour in the bread dough. If the amount is less than 0.02 parts, the antifreeze effect will not be sufficient. On the other hand, even if the amount of MP used exceeds 10 parts, it is difficult to reduce the temperature at which bread dough freezes to about -10°C or less.

To add MP to bread dough, use wheat flour and MP.
It is preferable to mix the ingredients and then produce bread dough, or to use and add an aqueous solution of MP during the production of bread dough, since the mixture can be easily and uniformly mixed, but the methods are limited to these methods. Any method may be used as long as the bread dough and MP are not denatured.

As mentioned above, when bread dough and MP are mixed, a supercooling phenomenon occurs even when the temperature is such that the bread dough freezes. It is now possible to store bread dough for a long time without freezing, and bread dough stored in this way has the same flavor, taste, and quality as bread made from fresh bread dough. Bread can be changed. When MP is combined with substances that have a freezing point lowering effect, such as salts such as table salt, sugars such as sucrose, glucose, and fructose, and sugar alcohols such as sorbitol and maltitol, MP
When used alone, the supercooling phenomenon can be further stabilized than when used alone, and the supercooling phenomenon can be caused even at lower temperatures.

Even if bread dough containing MP is stored frozen at -10°C or lower, it exhibits the same flavor, taste, and quality as bread made from bread dough immediately after production, and has almost the same flavor and quality as bread made from bread dough immediately after production. There is no.

Furthermore, it has less freezing damage and is superior in terms of flavor, taste, and quality than bread dough produced without adding MP. The reason for this has not been clearly elucidated, but it is thought that it is because when MP is used, ice crystals do not grow large and it is difficult to destroy the three-dimensional structural organization of yeast and wheat gluten.

The confectionery/bread making dough with improved storage stability of the present invention can be used in the fields of lean dough with low oil content, such as for bread, and rich dough with high oil content, such as Danish pastry and croissant dough. It can be suitably used.

Next, the bread dough with improved storage stability of the present invention will be explained based on Examples.

Production Example 1 Commercially available gelatin was added to a 1N carbonate buffer (pH 9) containing 10 mH cysteine and 20% (wt%) ethanol to a concentration of 33%, and leucine decyl ester was added to gelatin. 0.1H was added to 100g of gelatin, and 1g of papain was added to 100g of gelatin. After that, after reacting at 37℃ for 15 minutes, 1N
Hydrochloric acid was added to lower the pH to 1 to stop the enzyme reaction, and the non-dialyzable fraction was collected by running water dialysis. The lyophilized non-dialyzable fraction was washed with dichloromethane and acetone to obtain purified enzyme-modified gelatin (hereinafter referred to as EH) with an average molecular weight of 7300 daltons.
G-10).

Examples 1 to 4 Using EHG-10 obtained in Production Example 1, the following composition was blended so that the total amount was I kg, and bread dough was prepared under the following conditions.

Flour (strong) 100 parts Sugar 5 Salt
2 parts oil
5〃Baker's yeast 3〃Water 62 /IEHG-
100.3n Kneading time 2L 2 minutes, H2 minutes, H7 minutes Kneading temperature: 29.5℃ Floor time: 20 minutes Bench time: 15 minutes After storing the obtained dough under the conditions shown in Table 1, 1st
The bread was processed under the conditions shown in the table, and then baked at 215° C. for 20 minutes to produce bread.

In the proofing process, the required proofing time, which is the time required for the top of the dough to reach 0.5α above the baking line, was measured.

Panera-1 of the characteristics of the bread (appearance, internal structure, flavor)
Based on a 5-point evaluation by 0 people, the specific volume was measured using a conventional method.

The results are shown in Table 1.

Comparative Examples 1 to 4 The required baking time and bread characteristics were evaluated in the same manner as in Examples 1 to 4, except that EHG-10 used in Examples 1 to 4 was not used.

The results are shown in Table 1.

[Margins below] From the results in Table 1, it can be seen that the bread with EHG-10 added is superior in terms of the required time for baking and the internal texture of the bread, even when baked immediately after the dough is made, compared to the bread without the addition of EHG-10. It can be seen that other characteristics are also good. Also -5℃,
Even when stored at -20°C, products with EHG-10 added take less time to incubate than those without EHG-10, are superior in terms of specific volume and internal phase, and are equivalent in terms of appearance and flavor. It can be seen that the performance is as follows. Especially -20℃
It can be seen that the effects of EHG-10 addition were changed in all respects for the samples stored in .

Examples 5 to 8 Using the EHG-10 obtained in Production Example 1, the following composition was blended so that the total amount was 1 K9, and dough for sweet bread was prepared by the straight method under the following conditions.

Wheat flour (strong) 100 parts Sugar 25 Salt
1 〃Oil
6 Yeast
5 parts water 53 〃EH
G-100, 3# Kneading time: L 2 minutes, H 5 minutes, ■ 1 minute Kneading temperature: 29℃ Floor time = 30 minutes Bench time: 20 minutes After storing the obtained dough under the conditions shown in Table 2 , second
The dough was treated under the conditions shown in the table, and after baking, it was baked at 200° C. for 20 minutes to produce sweet bread.

The required time for baking and bread properties were measured in the same manner as in Example 1. The results are shown in Table 2.

Comparative Examples 5 to 8 The baking time, required time, and bread properties were evaluated in the same manner as in Examples 5 to 8, except that EHG-10 used in Examples 5 to 8 was not used.

The results are shown in Table 2.

From the conclusion in Table 2, breads with ERG-10 added are superior in terms of specific volume and internal phase, even when baked immediately after dough production, compared to those without ERG-10. It can be seen that the characteristics are also good. Furthermore, when stored at -5°C and -20°C, products with EHG-10 added take less time to incubate than those without EHG-10, and are superior in terms of specific volume and internal phase. It can be seen that it has the same or better performance in terms of flavor. In particular, it can be seen that the effects of EHG-10 addition were changed in all respects for those stored at -20°C.

[Effects of the Invention] The bread dough of the present invention with improved storage stability has 0 to -
Since it does not freeze even when stored at a low temperature of 10°C, preferably -2 to -5°C, bread dough can be stored for a long time without changing its quality, and breads manufactured using the stored bread dough. The flavor, taste, and quality of bread are almost the same as bread made from bread dough immediately after production. Even if the bread is stored at freezing temperatures, there is almost no loss in flavor, taste, quality, etc. Since it can be stored without freezing, it saves energy and time due to freezing and thawing. The effect can be changed, such as being able to do it.

Claims (1)

[Scope of Claims] 1. A feature of the invention is that 0.02 to 10 parts by weight of an antifreeze agent made of a protein modified with an amino acid ester, a higher alcohol, or a fatty acid is added to 100 parts by weight of wheat flour in dough for confectionery and bread making. Dough for confectionery and bread making with improved storage stability.