Gluten modifier for breadmaking

Abstract

To provide a gluten modifier for breadmaking by which it is possible to shorten operation time during breadmaking, and it is possible to obtain bread having chewy texture, crusty texture, and an improved flavor inherent in grain flour.SOLUTION: A gluten modifier for breadmaking contains liquid sugar and lutein, and modifies gluten.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a gluten modifier for bread making, which can shorten the working time during bread making by dispersing lutein in liquid sugar, and can provide bread with improved chewy texture, crispness, and the original flavor of flour. [Background technology]

[0002] Bread is made by mixing ingredients such as wheat flour, salt, and yeast, with optional additions of sugar, dairy products, fats and oils, with water to prepare dough, which is then yeast-fermented and baked. The fermented odor generated by yeast fermentation can be considered a part of the bread's flavor, but it can also make it difficult to detect the original flavor of the flour. The original flavor of the flour is one of the factors that makes bread taste delicious, so bread that allows you to detect the original flavor of the flour is in demand. Consumer preferences for bread vary widely, but for Japanese people, who have a rice-eating culture, a chewy texture is familiar, and they tend to prefer that texture in bread as well. Methods proposed for imparting a chewy texture to bread include Yudane dough containing an acidic oil-in-water emulsified oil and fat composition (Patent Document 1) and an emulsified oil and fat composition for breadmaking containing a dextrin with a DE of 2 to 9 in the aqueous phase (Patent Document 2). However, bread imparted with a chewy texture has a poor crispness and a texture that is difficult to eat. Therefore, a method has been proposed for improving the crispness of bread, using an oil and fat composition containing a diglycerol mono-fatty acid ester, a monoglycerol mono-fatty acid ester, and a propylene glycol mono-fatty acid ester (Patent Document 3). However, improving the crispness of bread results in a loss of the chewy texture, and it is considered difficult to achieve both a chewy texture and a crisp texture. Bread makers are concerned about rising production costs due to rising labor costs and soaring raw material prices in recent years. As one way to address this issue, bread makers are trying to shorten the work time required to make bread. One method proposed for shortening work time is to incorporate a transferase (6-α-glucanotransferase) that acts on glucose-based polysaccharides such as starch and glycogen into flour dough to improve the dough's elasticity and shorten the mixing time required to mix the ingredients and prepare the flour dough (Patent Document 4). Another proposed method for producing bread using a liquid leaven (liquid leaven) prepared in advance is to irradiate the fermentation liquid, consisting of sugars, yeast, and water used in the liquid leaven, with ultrasound to promote fermentation by yeast or lactic acid bacteria, thereby shortening the fermentation time (Patent Document 5). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-201468 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-102745 [Patent Document 3] Japanese Patent Application Laid-Open No. 2009-39070 [Patent Document 4] Japanese Patent Publication No. 2020-58318 [Patent Document 5] Japanese Patent Application Publication No. 6-14694 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the methods of Patent Documents 1 and 2 produce bread with a chewy texture but a dull texture. The method of Patent Document 3 improves the crispness of bread but impairs the chewy texture, and the flavor specific to the emulsifier prevents the production of bread with an improved original flour flavor. The method of Patent Document 4 can shorten the mixing time for preparing flour dough, but does not provide a chewy or crisp texture, and does not produce bread with an improved original flour flavor. Furthermore, the method of Patent Document 5 can shorten the fermentation time but does not provide a chewy or crisp texture. Therefore, an object of the present invention is to provide a gluten modifier for bread making that can shorten the working time during bread making and produce bread that is chewy, crisp, and has an improved flavor inherent to cereal flour. [Means for solving the problem]

[0005] The inventors discovered that by using a gluten modifier for bread making, in which the carotenoid lutein is dispersed in liquid sugar, in flour dough containing gluten, the dispersibility of lutein in the flour dough is improved, and further, that the above-mentioned problems are solved by the lutein modifying the gluten, which led to the development of the present invention.

[0006] That is, the present invention is the following [1] to [2]. [1] A gluten modifier for bread making, characterized by containing liquid sugar and lutein. [2] gluten and the gluten modifier for breadmaking according to [1], A flour dough for bread, characterized in that the lutein content is 0.2 to 20 parts by mass per 1,000,000 parts by mass of the gluten. [Effects of the Invention]

[0007] According to the gluten modifier for breadmaking of the present invention, when it is added to flour dough containing gluten, lutein modifies the gluten, improving the gluten bond and the extensibility and elasticity of the flour dough for breadmaking. This makes it possible to obtain bread with a chewy texture, crispness, and an improved original flavor of the flour. Furthermore, the gluten modifier for breadmaking improves the dispersibility of lutein in flour dough, and even with a short mixing time, lutein modifies the gluten and improves the gluten bond, contributing to improving the extensibility and elasticity of the flour dough for breadmaking, thereby shortening the mixing time during breadmaking. In this invention, the term "chewy" refers to a small decrease in stress when bread is continuously compressed at a constant strain rate for a certain period of time, and "crisp" refers to a small stress value required to break the bread. Both the chewy and crisp textures can be felt as textures when eating bread. DETAILED DESCRIPTION OF THE INVENTION

[0008] In the present invention, bread making means producing bread by baking a flour dough containing flour, yeast, and water, and bread ingredients means ingredients that are mixed when making bread. The gluten modifier for breadmaking of the present invention is characterized by containing liquid sugar and lutein, and when blended with gluten-containing flour dough for breadmaking, the lutein modifies the gluten, improving gluten connection and the extensibility and elasticity of the flour dough for breadmaking. This makes it possible to obtain bread with a chewy texture, crispness, and improved flavor inherent to the flour. Furthermore, the gluten modifier for breadmaking improves the dispersibility of lutein in flour dough, and even with a short mixing time, the lutein modifies the gluten and improves gluten connection, contributing to improved extensibility and elasticity of the flour dough for breadmaking, thereby shortening the mixing time during breadmaking. The present invention will be described in detail below.

[0009] [Liquid sugar] The liquid sugar used in the present invention is a liquid sugar or powdered sugar in a solution state. Specifically, monosaccharides such as glucose, mantose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, and maltitol, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, and 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, can be used. Examples of products in circulation include "RCS-50" (manufactured by Oji Cornstarch Co., Ltd., sugar-mixed glucose-fructose liquid sugar), "AmaMeal" (manufactured by Mitsubishi Corporation Foodtech Co., Ltd., reduced starch syrup), "Hellodex" (manufactured by Hayashibara Co., Ltd., starch syrup), "G2 Syrup MS-500[N]" (manufactured by Sanwa Starch Industry Co., Ltd., starch syrup), and "Hi-Fructose F-500[N]" (manufactured by Sanwa Starch Industry Co., Ltd., fructose-glucose liquid sugar). The viscosity of the liquid sugar used in the present invention is preferably 0.1 to 10,000 mPa·s as measured with a Brookfield viscometer at 20° C. If the viscosity of the liquid sugar exceeds 10,000 mPa·s, the dispersibility of the gluten modifier for breadmaking of the present invention in flour dough will decrease, and as a result, the dispersibility of lutein in flour dough will also decrease, making it impossible to fully achieve the effect of shortening the working time. The liquid sugar content in the gluten modifier for breadmaking of the present invention is appropriately adjusted depending on the content of the raw material containing lutein, and 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.

[0010] [Lutein] Lutein is a type of carotenoid pigment that is known to be beneficial for protecting the eyes from light by localizing in the macula of the retina in vivo, absorbing high-energy light that enters the eye, and removing light-induced reactive oxygen species. The gluten modifier for breadmaking in the present invention contains at least one of free lutein and esterified lutein. When lutein is added to gluten-containing flour dough for breadmaking, mixing it modifies the gluten, improving the gluten bond, improving the extensibility and elasticity of the flour dough for breadmaking, resulting in bread with improved chewiness and crispness. Furthermore, it is believed that the modification of gluten leads to the formation of a uniform air bubble film in the inner phase of the bread, which improves the affinity of saliva to the bread when chewed, resulting in bread with an improved original flour flavor. Lutein, a pigment, was not previously known to have such an effect on bread, and the present invention has discovered a new effect that could not be predicted from conventional technology. Furthermore, by dispersing oil-soluble lutein in liquid sugar in advance to use it as a gluten modifier for breadmaking, the dispersibility of lutein in flour dough is improved, and even with a short mixing time, the lutein modifies the gluten, improving the connection of gluten and contributing to improving the extensibility and elasticity of the flour dough for breadmaking, thereby shortening the mixing time required to prepare the flour dough.

[0011] Lutein can be derived from either plants such as kale, parsley, spinach, Japanese mustard spinach, broccoli, lettuce, or pumpkin skin, or from animals such as chicken eggs, but plant-derived lutein is preferred from the standpoint of lutein content and flavor.

[0012] Commercially available raw materials for lutein include "Lyc-O-Lutein 20% in Safflower Oil" (imported and sold by Sunbright Co., Ltd.). Lutein-containing raw materials may be used in the form of a paste or dried powder, or commercially available pastes or powders may be used. For example, commercially available vegetable powders containing lutein include kale powder (manufactured by Kodama Foods Co., Ltd.), parsley powder (manufactured by Kodama Foods Co., Ltd.), komatsuna fine powder (manufactured by Mikasa Sangyo Co., Ltd.), and CS Parsley Y42 (manufactured by S&B Foods Co., Ltd.). In the present invention, the lutein content was measured in accordance with the Japanese Agricultural Standards (JAS) 0008:2019.

[0013] [Gluten modifier for bread making] The gluten modifier for breadmaking of the present invention is characterized by containing liquid sugar and lutein, and is used as a breadmaking ingredient. The gluten modifier for breadmaking of the present invention can be prepared by extracting, pasting, drying, or powdering a lutein-containing food material in a manner that does not result in loss of lutein. Since lutein is oil-soluble, it can be used in the form of a dry powder or dissolved in oil.

[0014] When a lutein-containing oil is used in the gluten modifier for breadmaking of the present invention, the average particle size of the lutein-containing oil dispersed in liquid sugar is preferably 0.01 μm or more and 1000 μm or less, more preferably 0.05 μm or more and 500 μm or less, and most preferably 0.1 μm or more and 100 μm or less. Within this range, the dispersibility of lutein in flour dough is improved, and the effects of the present invention can be more effectively exhibited. The lutein-containing oil can be used as is or mixed with rapeseed oil or the like and diluted to a predetermined concentration, and then uniformly dispersed in liquid sugar to produce the gluten modifier for breadmaking of the present invention. The method for uniformly dispersing the lutein-containing oil in liquid sugar is not particularly limited, and examples include methods using a propeller mixer or high-pressure homogenizer. When using a propeller mixer, the lutein-containing oil heated to 15 to 60°C is gradually added to the liquid sugar while stirring it with the propeller mixer, and the mixture is stirred at a stirring speed of 300 to 700 rpm for 10 to 30 minutes, thereby producing the gluten modifier for breadmaking of the present invention. When a high-pressure homogenizer is used, the gluten modifier for breadmaking of the present invention can be obtained by gradually adding lutein-containing oil heated to 15 to 60°C to liquid sugar heated to 15 to 60°C while stirring with a propeller stirrer, stirring at a stirring speed of 300 to 700 rpm for 10 to 15 minutes, and then homogenizing at a pressure of 10 to 30 MPa in the high-pressure homogenizer. The average particle size when the lutein-containing oil of the present invention was dispersed in liquid sugar was measured using a laser diffraction / scattering particle size distribution analyzer LA-950 (manufactured by Horiba, Ltd.).

[0015] When a lutein-containing dry powder is used in the gluten modifier for breadmaking of the present invention, the particle size (D10% particle size, D90% particle size) of the dry powder is preferably 5 μm or more and 250 μm or less, which are equivalent to the particle size of the flour, so that the lutein in the dry powder can easily act on the gluten in the flour dough. The lutein-containing dry powder can be used as is or mixed with wheat starch or the like and diluted to a predetermined concentration, and then uniformly dispersed in liquid sugar to produce the gluten modifier for breadmaking of the present invention. The method for uniformly dispersing the lutein-containing dry powder in liquid sugar is not particularly limited, but a method using a propeller mixer is one example. When using a propeller mixer, the gluten modifier for breadmaking of the present invention can be obtained by gradually adding the lutein-containing dry powder to liquid sugar heated to 15 to 60°C while stirring it with the propeller mixer, and then stirring at a stirring speed of 300 to 700 rpm for 10 to 30 minutes. In the present invention, the "D10% particle size" (or "D90% particle size") is defined as the particle size at which the cumulative particle frequency percentage on the smaller side reaches 10% (or 90%) when the particle size distribution of the object to be measured is measured on a volume basis. The D90% and D10% particle sizes of the dry powder were measured using a laser diffraction particle size distribution analyzer SALD-2100 (Shimadzu Corporation) under the condition of a refractive index parameter of 1.60-0.10i.

[0016] The lutein content in the gluten modifier for breadmaking of the present invention is preferably 2 ppm by mass to 200 ppm by mass. The lower limit is more preferably 5 ppm by mass or more, and particularly preferably 10 ppm by mass or more. The upper limit is more preferably 150 ppm by mass or less, and particularly preferably 100 ppm by mass or less. If the lutein content is within this range, an appropriate mixing ratio with gluten in the grain flour dough for bread can be achieved, and the effects of the present invention can be more effectively exhibited.

[0017] Furthermore, the viscosity of the gluten modifier for breadmaking of the present invention, as measured with a Brookfield viscometer at 20°C, is preferably 0.1 to 10,000 mPa·s, more preferably 100 to 8,000 mPa·s, and even more preferably 500 to 6,000 mPa·s. If the viscosity of the gluten modifier for breadmaking of the present invention exceeds 10,000 mPa·s, the dispersibility of the gluten modifier for breadmaking of the present invention in flour dough decreases, and as a result, the dispersibility of lutein in flour dough also decreases, preventing the effect of shortening working time from being fully achieved.

[0018] The gluten modifier for breadmaking of the present invention can optionally contain other ingredients necessary for dispersing lutein in liquid sugar, such as emulsifiers such as polyglycerol fatty acid esters, sucrose fatty acid esters, glycerol fatty acid esters, glycerol organic acid fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin, processed starches such as phosphate cross-linked starch, thickening stabilizers such as water-soluble hemicellulose, gum arabic, carrageenan, karaya gum, xanthan gum, guar gum, tragacanth gum, pectin, and roasted bean gum, egg proteins such as whole egg, egg white, and egg yolk, milk proteins such as whey protein and sodium caseinate, vegetable proteins such as soy protein and wheat protein, and animal proteins such as gelatin, as long as the effects of the present invention are not impaired.

[0019] [Flour dough for bread making] The bread flour dough of the present invention contains gluten, cereal flour, yeast, water, and the gluten modifier for bread making of the present invention, and is to be baked to make bread. The gluten in the bread flour dough of the present invention may be formed from components contained in the cereal flour by mixing the flour with a moisture-containing liquid such as water or eggs, or may be formed as gluten and directly added. Examples of the flour raw material that can be used include a mixture of one or more of wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, oat flour, wheat starch, corn starch, waxy corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, and kudzu starch. The gluten modifier for bread making of the present invention improves the dispersibility of lutein, and lutein modifies gluten, improving the connection of gluten, thereby shortening the working time during bread making and producing bread that is chewy, crisp, and has an improved original flavor of the flour.From this perspective, the flour dough for bread making must contain gluten-forming flour such as wheat flour, but it may also be mixed with non-gluten-forming flour such as rice flour.

[0020] The gluten content in the flour dough for bread of the present invention is preferably 0.5 to 15 parts by mass, more preferably 1.0 to 13 parts by mass, and most preferably 1.5 to 11 parts by mass per 100 parts by mass of flour in the flour dough for bread. The gluten content in the present invention was measured as dry gluten in accordance with ISO 21415-2 (2015) and ISO 21415-4 (2006).

[0021] When the gluten modifier for breadmaking of the present invention is incorporated into flour dough for breadmaking, it is preferable to incorporate 0.2 to 20.0 parts by mass of lutein per 1,000,000 parts by mass of gluten in the flour dough for breadmaking. The amount is more preferably 0.5 to 15.0 parts by mass, and most preferably 1.5 to 10.0 parts by mass. Within this range, the gluten-modifying effect of lutein is fully exerted, allowing the production of bread with improved chewiness, crispness, and the inherent flavor of flour. Furthermore, the gluten modifier for breadmaking of the present invention can shorten processing time.

[0022] The content of the breadmaking gluten modifier in the breadmaking flour dough of the present invention is preferably 0.1 to 10 parts by mass per 100 parts by mass of flour. The lower limit is more preferably 0.5 parts by mass or more. The upper limit is more preferably 5 parts by mass or less, and most preferably 3 parts by mass or less. By setting the content to 0.1 parts by mass or more, excellent uniform mixing of the breadmaking gluten modifier with the flour is achieved, and by setting the content to 10 parts by mass or less, the original flavor of the flour can be sufficiently improved. In order to fully exert the effects of the gluten modifier for breadmaking, the preferred amount of the gluten modifier for breadmaking in the gluten-containing flour dough for breadmaking is as described above.

[0023] The gluten modifier for breadmaking of the present invention may be added to breadmaking flour dough in any manner, and can be obtained, for example, by mixing gluten and / or gluten-forming flour, water, and the gluten modifier for breadmaking and thoroughly kneading the mixture in a mixer, etc. The order in which gluten and / or gluten-forming flour, water, and the gluten modifier for breadmaking are mixed does not matter.

[0024] The flour dough for bread of the present invention can contain any of the other ingredients commonly used in bread making, such as yeast food, emulsifiers, fats and oils, water, modified 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, dried fruits such as raisins, etc., as long as the effects of the present invention are not impaired.

[0025] The flour dough for bread making of the present invention can be used in any bread making method, such as the straight dough method, sponge method, no-time method, etc., as long as the dough can be heated. It can also be used in any process, such as when the dough is prepared and then subjected to freezing and refrigeration processes, or when the dough is baked and then frozen.

[0026] Breads obtained by baking the flour dough for bread of the present invention include breads stuffed with fillings, such as white bread, meal bread, specialty bread, cooked bread, sweet bread, etc. Specific examples of meal bread include French bread, variety bread, and rolls (table roll, bun, butter roll). Examples of cooked bread include sandwiches, hot dogs, and hamburgers, while examples of sweet bread include jam bread, bean paste bread, cream bread, raisin bread, and melon bread. [Example]

[0027] The present invention will now be described in detail with reference to examples. [Manufacturing of gluten modifiers for bread making] (Examples 1-1 to 1-4, Comparative Examples 1-1 to 1-2) Example 1-1 was produced using the formulation shown in Table 1 by the following method. Specifically, 100 g of lutein-containing oil (product name: Lyc-O-Lutein 20% in Safflower Oil, imported and sold by Sunbright Co., Ltd., lutein content: 20 g / 100 g) was used. 100 g of lutein-containing oil and 9,900 g of rapeseed oil were heated to 45°C while stirring with a propeller mixer (stirring speed: 350 rpm), and stirred for 10 minutes to obtain a 100-fold diluted lutein-containing oil (lutein content: 2,000 ppm by mass). Next, 9,875 g of liquid sugar (RCS-50) was heated to 45°C while stirring with a propeller mixer (stirring speed: 350 rpm), and 125 g of the 100-fold diluted lutein-containing oil heated to 45°C was added little by little. Stirring was continued for 30 minutes to obtain a gluten modifier for bread making (lutein content: 25 ppm by mass). Similarly, gluten modifiers for bread making were produced using the formulations shown in Table 1 according to the above method for Examples 1-2 to 1-4 and Comparative Examples 1-1 and 1-2. (Examples 2-1 to 2-6, Comparative Examples 2-1 to 2-2) Commercially available parsley and lettuce were purchased, powdered, and used as gluten modifiers for bread making. 100 g of parsley and lettuce were prepared and dried in a vacuum freeze dryer (AdVantage PLUS). The powder was then pulverized in a high-speed cutter mixer and sieved through a 50-mesh sieve to obtain dried powders of parsley and lettuce. The lutein content, D90%, and D10% particle size were as follows: parsley dried powder (900 ppm by mass, D90% particle size 150 μm, D10% particle size 50 μm) and lettuce dried powder (180 ppm by mass, D90% particle size 240 μm, D10% particle size 80 μm). The lutein content of commercially available dried kale powder (product name "Domestic Kale Powder", manufactured by Kodama Foods Co., Ltd.) was also measured, and the result was 2800 ppm by mass, D90% particle size 50 μm, D10% particle size 10 μm. Using these dry powders, Example 2-1 was produced according to the blending composition shown in Table 2. That is, 97 g of liquid sugar (RCS-50) was heated to 45°C while stirring with a propeller stirrer (stirring speed 350 rpm), and the lutein-containing dry powder was added little by little thereto, followed by stirring for 30 minutes to obtain a gluten modifier for breadmaking (lutein content 27 ppm by mass). Similarly, gluten modifiers for bread making were produced using the formulations shown in Table 2 according to the above method for Examples 2-2 to 2-6 and Comparative Examples 2-1 and 2-2.

[0028] Using the gluten modifiers for bread making of Examples 1-1 to 1-4, 2-1 to 2-6 and Comparative Examples 1-1 to 1-2, and 2-1 to 2-2, bread flour dough and rolls were produced by the following methods.

[0029] [Manufacturing flour dough for bread] A bread flour dough was produced according to the formulation shown in Table 3. Specifically, 700 g of wheat flour (manufactured by Nippun Co., Ltd., product name: Eagle), 30 g of yeast (manufactured by Oriental Yeast Co., Ltd., product name: Oriental Yeast), 1 g of yeast food (manufactured by Oriental Yeast Co., Ltd., product name: Oriental C Oriental Food), 30 g of caster sugar, and 400 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 then at medium-low speed for 2 minutes to produce a dough starter, which was then fermented for 2 hours. The dough, 300g of wheat flour, 120g of caster sugar, 12g of salt, 30g of skim milk powder, 60g of whole eggs, 230g of water, and 10g of gluten modifier for bread making were placed in a mixer bowl and mixed with a dough hook at low speed for 2 minutes and at medium-low speed for 5 minutes. Then, 70g of shortening was added and mixed at low speed for 3 minutes and at medium-low speed for 3 minutes to obtain a flour dough for bread making. The gluten content in the bread dough was 10.2 g per 100 g of wheat flour. The above mixing time is the optimum mixing time in the present invention, and producing bread flour dough at the above mixing time results in gluten bonding, resulting in a bread flour dough that is extensible and elastic. If the mixing time is shorter than the above mixing time, the gluten bonding will be insufficient, resulting in a bread flour dough that is elastic but lacks extensibility. On the other hand, if the mixing time is longer than the above mixing time, the gluten will be stretched more than necessary and broken, resulting in a bread flour dough that is extensible but lacks elasticity.

[0030] [Production of buns] The buns were produced using the process shown in Table 3. Specifically, the bread flour dough was allowed to stand for 30 minutes, then divided into 60g portions, rested for 30 minutes, and molded into bun shapes using a molder manufactured by Oshikiri Co., Ltd. The buns were proofed for 60 minutes at a temperature of 38°C and humidity of 85%, and baked in an oven at 205°C for 9 minutes to produce buns. After production, the buns were allowed to cool naturally to room temperature, sealed in plastic bags, and stored at room temperature. The following day, the buns were evaluated for chewiness, crispness, and flavor. The evaluation methods for each are described below. The specific evaluation method for shortening the working time is described below.

[0031] (Method for evaluating chewiness) A 3cm-wide sample was cut from the center of a roll cake, and stress relaxation measurements were performed using a rheometer manufactured by Yamaden Co., Ltd. The cut side of the bread was compressed and deformed by 6mm at 1mm / sec for 2 minutes using a 3cm diameter disk plunger, and the stress reduction after 2 minutes of compression was calculated using the following formula (1). [Formula 1] Stress reduction amount = 100 - (stress value after 2 minutes when compressed by 6 mm / initial stress value when compressed by 6 mm) x 100 The stress reduction was evaluated as a relative value when the gluten modifier for bread making of Comparative Example 1-1 or Comparative Example 2-1 was used, which was set to 100. The stress reduction of the breads using the gluten modifiers for bread making of Comparative Examples 1-1 and 2-1 was both 14. The relative value of the stress reduction was scored according to the following evaluation criteria and used to evaluate the chewy texture. <Evaluation criteria> The relative value of the stress drop is If it is 110 or more, it is set to "1" If it is less than 110 or more than 105, it is "2" If it is less than 105 or more than 95, it is "3" If it is less than 95 or more than 90, it is "4". If it is less than 90, it is "5" Only "5" and "4" on the evaluation criteria were considered to be passing.

[0032] (Evaluation method for crispness) A 3cm wide sample was cut from the center of the bun and used to measure its breaking strength using a rheometer manufactured by Yamaden Co., Ltd. The maximum stress [N] required to cut the bread from above with a cutter blade at a speed of 5mm / s was measured and used as an index of crispness. The maximum stress value [N] of the bread made using the bread-making gluten modifier of Comparative Example 1-1 or Comparative Example 2-1 was evaluated as a relative value, with the value set to 100. The stress values ​​of the breads made using the bread-making modifiers of Comparative Examples 1-1 and 2-1 were both 12.8. The relative value of the maximum stress value was scored according to the following evaluation criteria and used to evaluate crispness. <Evaluation criteria> The relative value of the maximum stress is If it is 108 or more, it is "1" If the number is 102 or more but less than 108, enter "2" If the score is 96 or more but less than 102, enter "3" If it is 90 or more but less than 96, it is "4" If it is less than 90, it is "5" Only "5" and "4" on the evaluation criteria were considered to be passing.

[0033] (Flavor evaluation method) The flavor of the buns was evaluated by a sensory evaluation by 10 panelists. The flavor of the buns was evaluated according to the following criteria, based on the flavor of the flour of the buns when the gluten modifiers for bread making of Comparative Example 1-1 or Comparative Example 2-1 were used. <Evaluation criteria> Strong flour flavor (5) The flavor of flour is slightly strong (4) Equivalent(3) The flour flavor is slightly weak (2) The flour flavor is noticeably weaker (1) The average value of the sensory evaluation by 10 panelists was rounded off to the first decimal place to give a score, and a score of (4) or higher was considered to be a pass.

[0034] (Method for evaluating work time reduction) The rolled bread made with the formulation shown in Table 3 is referred to as rolled bread A. For rolled bread B, the mixing time of the main kneading process with the formulation shown in Table 3 was shortened. That is, after mixing at low speed for 2 minutes and at medium-low speed for 4 minutes, shortening was added and mixed at low speed for 3 minutes and at medium-low speed for 2 minutes to produce flour dough for bread, and rolled bread B was obtained. The specific volumes (volume A, volume B) of 10 rolled breads A and B were measured using a "3D Laser volume measurement selnac win VM2100" (manufactured by Astec). The change in volume before and after shortening the mixing time was calculated as a relative value when the specific volume (volume A) of rolled bread A made using the gluten modifiers for bread making of Comparative Examples 1-1 and 2-1 was set to 100, using the following [Equation 2] to evaluate the reduction in working time. If the mixing time is short, the gluten bond is insufficient, resulting in a bread flour dough that is elastic but lacks extensibility, making it difficult for the dough to expand when baked and resulting in a reduced volume of bread. On the other hand, if the mixing time is optimal, the gluten bonded to produce a bread flour dough that is extensible and elastic, resulting in a voluminous bread. If the change in volume before and after shortening the mixing time is small, that is, if a bread flour dough that is extensible and elastic can be produced even with a shortened mixing time, and a voluminous bread can be produced, it was evaluated as being possible to shorten the working time. [Formula 2] Amount of change = Volume B / Volume A x 100 <Evaluation criteria> The amount of change in volume If it's 95 or above, it's "5" If it is 90 or more but less than 95, it is "4" If it is 85 or more but less than 90, it is "3" If it is 80 or more but less than 85, it is "2" If it is less than 80, enter "1" Only "5" and "4" on the evaluation criteria were considered to be passing.

[0035] [Table 1]

[0036] [Table 2]

[0037] [Table 3]

[0038] (Evaluation results) In Examples 1-1 to 1-4 and 2-1 to 2-6 in Tables 1 and 2, the chewy texture, crispness, flavor, and reduced working time were evaluated as acceptable. This shows that by using a bread-making gluten modifier to improve the dispersibility of lutein in flour dough, the working time during bread production is reduced and the chewy texture, crispness, and original flavor of the flour are improved. In addition, in Comparative Examples 1-1 and 2-1 in Tables 1 and 2, the effects of lutein were not obtained, and bread with improved chewiness, crispness, and the original flavor of flour could not be obtained, and the working time could not be shortened.Furthermore, in Comparative Examples 1-2 and 2-2, the effects of dispersing lutein in liquid sugar were not obtained, and the working time during bread production could not be shortened.

Claims

1. A gluten modifier for bread making, comprising liquid sugar and lutein.

2. A bread-making method comprising: preparing a bread product containing gluten; and the gluten modifier according to claim 1, The flour dough for breadmaking is characterized in that the lutein content is 0.2 to 20 parts by mass per 1,000,000 parts by mass of the gluten.

Images