JPH07170904A - Frozen bread dough improver - Google Patents

Abstract

PURPOSE:To obtain the subject agent, capable of suppressing a reduction of bread volume occurred in refrigerating or sawing of a refrigerated bread dough and damages caused by refrigeration such as deterioration of feeling on eating, by a flash drying of an aqueous solution or an aqueous dispersion containing three specific emulsifiers and sugars used for food. CONSTITUTION:This improving agent is obtained by a flash drying of an aqueous solution or an aqueous dispersion of pH4-9, containing (A) a sugar fatty acid ester having HLB of 5 or higher, (B) diacetyl tartaric acid monoglyceride, (C) a glycerol fatty acid monoester (e.g. stearic acid monoglyceride) and (D) a sugar compound (e.g. glucose). Further, to adjust pH of the aqueous solution or dispersion containing (A)-(D), e.g. NaOH or KOH can be used. The combining ratio of each component is preferably components (A): (B): (C): (D)=0.5-90:0.5-90:0.5-90:5-95(wt.%).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen bread dough improving agent for suppressing freezing disorders that occur during freezing and thawing of frozen bread dough.

[0002]

2. Description of the Related Art In recent years, the demand for frozen bread dough has been increasing year by year due to the problems of labor shortage and shortening of working hours in the bakery industry in Japan, and the needs of consumers for fresher (freshly baked) bread.

[0003] However, it is known that bread is subject to freezing disorders (decrease in bread volume, deterioration of internal phase, texture, etc.) by freezing and thawing. As a countermeasure against this, studies on freeze-tolerant yeast have been conducted. On the other hand, potassium bromate, which has been conventionally used as a dough improving agent for bread making, is self-restrained due to safety issues, and ascorbic acid and other improving agents are used instead. However, its effect is still insufficient, so use in frozen bread dough is generally limited to products with relatively high freezing resistance (such as Danish pastry), and those with a lean mixture such as French bread will age quickly, Not used because it has very low freezing resistance.

On the other hand, it is generally known that food emulsifiers have the effect of improving the quality of bread. Emulsifiers improve the dispersibility and wettability of materials such as fats and oils, and interact with lipids, starch, proteins, etc., and their effects are associated with each other to exert their effects in each process of baking. There is. That is, it is possible to improve the mechanical resistance of the dough, increase the volume of the bread, and improve the so-called "Sudachi" to make bread with a fine texture and a good texture. It is also known to prevent aging and maintain freshness for a long time.

[0005]

However, since the emulsifiers that are usually used are sufficiently warmed in advance and dispersed or dissolved in water before use, they are extremely troublesome. It was. Furthermore, it was not yet satisfactory in terms of effect.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of such conventional problems, and is keen to find a dough improving agent capable of suppressing a freezing disorder occurring during freezing and thawing of frozen bread dough. As a result of research, it was found that the above-mentioned problems can be overcome by spray-drying a specific food-grade emulsifier and sugar. That is, (A) sucrose fatty acid ester having HLB of 5 or more, (B) diacetyltartaric acid monoglyceride, (C) glycerin fatty acid monoester, and (D) one or two or more kinds of saccharide compounds, pH 4 to 9 Is a powdery or granular improver for frozen bread dough obtained by spray drying the aqueous solution or dispersion.

(Requirements constituting the means) As the sucrose fatty acid ester, one having an HLB of 5 or more is used, and the fatty acid constituting this is one or more saturated or unsaturated fatty acids having 12 to 22 carbon atoms. A mixture consisting of a mixture is used.
When the HLB of the sucrose fatty acid ester is less than 5, the volume of the bread becomes small and the hardness of the bread increases, which is not preferable.

As glycerin fatty acid monoester,
Distilled or undistilled glycerin fatty acid monoester obtained from natural fats and oils such as beef tallow and cottonseed oil, and glycerin fatty acid monoester composed of one or a mixture of two or more saturated or unsaturated fatty acids having 12 to 22 carbon atoms Is mentioned.

As the saccharides, monosaccharides such as fructose and glucose,
Disaccharides such as sucrose and lactose, polysaccharides such as dextrin,
Sugar alcohols such as sorbit and malbit can be used, and a mixture of two or more of these may be used.

The blending ratio of sucrose fatty acid ester having HLB of 5 or more, diacetyl tartaric acid monoglyceride, glycerin fatty acid monoester and sugar is 0.5 to 90: 0.5.
˜90: 0.5 to 90: 5 to 95 (wt%) is preferable.

The above four components are dissolved or dispersed in water at the time of compounding to prepare an aqueous solution or an aqueous dispersion. This aqueous solution or aqueous dispersion has a low pH of diacetyl tartaric acid monoglyceride and is poor in stability, and at pH 4 or less, coexisting sucrose fatty acid ester may be aggregated by acid,
It is necessary to adjust the pH of the solution to 4-9. If the pH exceeds 9, the alkali decomposes the ester, which is not preferable. By adjusting the pH in this manner, the stability of diacetyl tartaric acid monoglyceride (partly forming a salt) and the sucrose fatty acid ester are improved, and the dough improving effect is also improved. Sodium hydroxide, potassium hydroxide, magnesium hydroxide and the like are used to adjust the pH.

Next, the aqueous solution or dispersion adjusted to pH 4 to 9 is formulated into powder or granules by spray drying.

The amount of the improver of the present invention added to the dough is
It is usually used in an amount of 0.1 to 5.0% by weight based on the wheat flour used as the base. The reason why the amount of the improver added to the flour is limited in this way is that if the amount is less than 0.1%, the effect is insufficient, and if it exceeds 5%, the effect is not further improved, which is economically disadvantageous. Is.

[0014]

The hydrophilic sucrose fatty acid ester having a high HLB is water-soluble, has high dispersibility and solubility in water used for bread making, and is extremely well dispersed in the dough. Diacetyl tartaric acid monoglyceride improves mechanical resistance when kneading and increases bread volume. Glycerin fatty acid monoester contributes to improving the inner phase of bread, improving softness, and preventing aging. By formulating these aqueous solutions or aqueous dispersions into powder or granules by spray drying, an effect superior to that obtained by simply mixing the powders is achieved.

Since this improver can be easily dispersed and dissolved in cold water even if it is in the form of powder or granules, it is not necessary to heat it to disperse or dissolve it in water like a conventional emulsifier, and to improve the flour. It is possible to sufficiently exhibit the function even by mixing the powder with and, and it is easy to handle.

Further, the powdery or granular improving agent previously dissolved and dispersed in water can be used as the improving agent of the present invention.

[0017]

[Examples] Bread was made according to the formulation shown in Table 1 and the following bread making method. "Parts" in the examples indicate parts by weight.

[0018]

[Table 1]

(Baking method) Direct kneading method About 5 kg of the dough component excluding shortening in Table 1 and the improving agent for the frozen bread dough are kneaded with a mixer (low speed 2 minutes, medium speed 3). Min, kneading temperature 18
C). Add shortening and knead further (low speed 1 minute,
Medium speed 6 minutes, kneading temperature 22-23 ℃). Take the floor time at 23 ° C for 20 minutes. Divide by 200g and have 15 minutes bench time. Form into a bread mold. Frozen in a -30 ° C freezer until the center temperature of the dough reaches -5 to -6 ° C, and after freezing, stored in a -18 ° C freezer. After freezing for a certain period of time, thaw it with a -2 ° C retarder, leave it at room temperature for 30 minutes, and put it in a proofer (32 ° C, 80% R).
H). After the time required for the dough to reach a certain height is measured as the final fermentation time, the dough is baked in an oven at 205 ° C. for 20 minutes.

In addition, in the case of the formulation of Table 1, the amount of the improver added was different in each example, and therefore the improver is not described in Table 1. In the formulations of Tables 4, 6 and 8, the improver is used in a fixed amount and is therefore listed in these tables.

Example 1 Sucrose fatty acid ester (HL
B11) 3.5 parts, diacetyl tartaric acid monoglyceride 1.75 parts, stearic acid monoglyceride (monostearin) 1.75 parts, and dextrin 28 parts were heated and dispersed and dissolved in 65 parts of water, and the pH was adjusted to 6 with sodium hydroxide. Then, powder formulation was performed by spray drying at 150 ° C. The powder formulation was performed by dropping the pH-adjusted aqueous solution of the improver onto a rotating disk (specifically, an atomizer) and atomizing the solution. The rotation speed of the atomizer is about 10,000 rpm, 150
Hot air of ℃ air was supplied into the dryer from the same direction as the aqueous solution. The improving agent of Example 1 was obtained as described above. This improving agent was added to the dough ingredients having the composition shown in Table 1 and the following bread making test was conducted. The improving agent is 2.
5 parts of powder was mixed and used.

(Example 2) Sucrose fatty acid ester (HL
B9.5) 2.5 parts, diacetyl tartaric acid monoglyceride 2.5 parts, stearic acid monoglyceride 2.5 parts, and sucrose 17.5 parts are heated and dispersed in 75 parts of water and dissolved, and the pH is adjusted to 6 with sodium hydroxide. After that, powder formulation was carried out by spray drying at 150 ° C. Powder formulation was carried out in the same manner as in Example 1 to obtain the improving agent of Example 2.
This improving agent was added to the dough ingredients having the composition shown in Table 1 and the following bread making test was conducted. The improving agent was used by mixing 1.5 parts of powder with 100 parts of strong powder.

Comparative Example 1 HLB11 in Example 1
A bread-making test was carried out using the sucrose fatty acid ester of HLB2 instead of the sucrose fatty acid ester of.

(Comparative Example 2) The aqueous solution in which the pH was not adjusted (to pH 2) in Example 1 was spray-dried to prepare a powder, and a bread making test was conducted in the same manner.

(Comparative Example 3) In Example 2, HLB9.
Baking tests were carried out using the sucrose fatty acid ester of HLB2 instead of the sucrose fatty acid ester of 5.

The test results of Examples 1 and 2 and Comparative Examples 1 to 3 are shown in Table 2. Freezing 1 week and 4 weeks in Table 2 are the periods from the beginning of storage in the -18 ° C freezer in the bread making method. The specific volume, hardness and texture were measured by the following methods.

The specific volume was determined by measuring the bread volume by the rapeseed method. The rapeseed method will be described. First, a certain container is filled with rapeseed and its volume is measured with a graduated cylinder. Next, the bread that has been baked and expanded is put in the container, and the remaining space is filled with rapeseed. The volume of the rapeseed is measured with a graduated cylinder, and the volume of the rapeseed is subtracted from the volume of the rapeseed to obtain the volume of the bread. The specific volume of bread is calculated by the formula of volume of bread / weight of bread (ml / g).

The hardness of the bread was determined from the hardness of a 5 × 5 × 4 cm bread sample piece, which was compressed with a rheometer for 20 seconds. The compression rate is 2 cm / min.

The texture of bread was evaluated according to the following criteria by a 5-point method using 5 monitors. A: Crisp and good flavor, B: Slightly crisp and slightly flavored, C: Crisp and sticky, poor flavor.

[0030]

[Table 2]

From Table 2, since the HLB of the sucrose fatty acid ester is as small as 2 in the improving agents of Comparative Examples 1 and 3,
In Comparative Example 2, since the pH of the aqueous solution of the improver was as low as 2, the volume of the bread was small, the bread was hard, and the texture was bad.
Furthermore, the fermentation time was long and the gas retention was poor. It is known that if the gas holding power is good, the gas swells faster and the fermentation time becomes shorter. In contrast to these comparative examples, the bread using the improver of Examples 1 and 2 has a large volume and is soft,
The texture was fine and the texture was good.

(Example 3) Sucrose fatty acid ester (HL
B9.5) 6.3 parts, diacetyl tartaric acid monoglyceride 4.7 parts, stearic acid monoglyceride 1.5 parts, and dextrin 12.5 parts are heated and dispersed in 75 parts of water to dissolve, and p
After adjusting H to 7 with sodium hydroxide, 150
Powder formulation was carried out in the same manner as in Example 1 by spray drying at 0 ° C to obtain the improving agent of Example 3. This improving agent was added to the dough ingredients having the composition shown in Table 1 and the following bread making test was conducted. The improving agent was used by mixing 1 part of powder with 100 parts of strong powder.

(Example 4) The improving agent for the powder obtained in Example 3 was dissolved in water by heating in advance, and then a bread-making test was conducted.

(Comparative Example 4) A mixture of the three emulsifiers and dextrin in Example 3 was simply powder-mixed (dissolved in water, pH-adjusted, spray-dried, etc.) to 100 parts of strong flour. A bread-making test was conducted by mixing powders at a ratio of 1 part.

(Comparative Example 5) A bread-making test was carried out on the product of Example 3 to which no improver was added.

(Comparative Example 6) Instead of the three kinds of emulsifiers used in Example 3, only stearic acid monoglyceride was used.
A bread making test was performed in the same manner as in Example 3 except the above. The stearic acid monoglyceride was used in a ratio of 0.5 g per 100 g of the strong flour in the composition of Table 1. Table 3 shows the test results of Examples 3 and 4 and Comparative Examples 4 to 6 described above.

[0037]

[Table 3]

As is clear from Table 3, the improver of Example 4 prepared by dissolving the spray-dried improver in water had the same performance as the improver of the powder of Example 3. Comparative Example 4
The results obtained by simply powder-mixing the above components were slightly inferior to any evaluation. Further, the bread of Comparative Example 6 using stearic acid monoglyceride, which is a conventional product, was superior to any of the evaluations as compared to the bread of Comparative Example 5 in which no improver was added, but was inferior to Examples 3 and 4. It was

(Example 5) Using the improving agent obtained in Example 3, the effect on bread containing wheat germ was investigated with the formulation shown in Table 4.

[0040]

[Table 4]

The method for producing the dough was the same as the direct kneading method described above, and the improving agent was used as a powder mixture.

(Comparative Example 7) Example 5 without adding the improving agent
The same bread-making test was performed.

The test results of Example 5 and Comparative Example 7 are shown in Table 5.

[0044]

[Table 5]

As is clear from Table 5, the bread of Comparative Example 7 in which no improver was used was considerably inferior to Example 5 in both specific volume and hardness. The fermentation time was constant (40 minutes) in both Example 5 and Comparative Example 7.

(Example 6) Using the improver obtained in Example 3, the effect on butter roll was examined with the formulations shown in Table 6.

[0047]

[Table 6]

The method for producing the dough was the same as the above-mentioned direct kneading method, and the improving agent was used as a powder mixture.

(Comparative Example 8) Example 6 without adding the improving agent
The same bread-making test was performed.

The test results of Example 6 and Comparative Example 8 are shown in Table 7.

[0051]

[Table 7]

As is clear from Table 7, the bread of Comparative Example 8 in which no improver was used was considerably inferior to Example 6 in both specific volume and hardness. The fermentation time was constant (40 minutes) in both Example 6 and Comparative Example 8.

(Example 7) Using the improver obtained in Example 3, the effects on French bread were examined with the formulations shown in Table 8.

[0054]

[Table 8]

The method for producing the dough was the same as the direct kneading method described above, and the improving agent was used as a powder mixture.

(Comparative Example 9) Example 7 without adding the improving agent
A bread-making test was conducted in the same manner as in.

The test results of Example 7 and Comparative Example 9 are shown in Table 9.

[0058]

[Table 9]

As is clear from Table 9, the bread of Comparative Example 9 containing no improver was considerably inferior to that of Example 7 in both specific volume and hardness. The fermentation time was constant (40 minutes) in both Example 7 and Comparative Example 9.

As described above, in any of the examples, it is understood that the addition of the improving agent can improve the bread-making property and impart freeze resistance.

[0061]

EFFECTS OF THE INVENTION By using the improving agent for frozen bread dough of the present invention, a reduction in bread volume caused by freezing and thawing and freezing disorders such as deterioration of internal phase and texture are suppressed, and good bread is obtained. You can

Claims (1)

[Claims] 1. (A) a sucrose fatty acid ester having an HLB of 5 or more; and (B) a diacetyl tartaric acid monoglyceride,
For powdered or granular frozen bread dough obtained by spray-drying an aqueous solution or an aqueous dispersion of (C) glycerin fatty acid monoester and (D) one or more saccharide compounds at pH 4 to 9. Improver.