Dough surface antifreeze agent

Abstract

The invention relates to a dough surface anti-freezing agent, a preparation method thereof, and a dough product and a baked product adopting the anti-freezing agent. The anti-freezing agent for the surface of the dough can form a layer of film liquid on the surface of the dough in a spraying or coating mode, on one hand, moisture migration and volatilization and ice crystal precipitation of the dough in the freezing storage process can be effectively reduced, on the other hand, in the fermenting and baking process, the viscosity of the anti-freezing agent can change along with the temperature, and the anti-freezing effect is good. And the effect of assisting volume expansion shaping of the bread is achieved.

Description

Technical Field

[0001] The invention relates to an antifreeze agent for dough surface and a preparation method thereof, as well as dough products and baked products using the antifreeze agent, and belongs to the technical field of food. Background Art

[0002] The current trend in the baking market is to centralize the mechanized production of bread dough in a centralized factory, rapidly freeze it, and then deliver it to stores through frozen transportation for thawing and baking. This centralized mechanized production and management can save significant manpower, reduce store equipment costs, and stabilize product quality.

[0003] During the frozen storage process, water will precipitate from the dough, migrate to the dry surface, and eventually evaporate into the freezer, forming ice crystals. This dehydrates the dough and degrades the gluten molecules. During this water migration, the ice crystals cut through the gluten and damage the yeast cells. This can lead to a series of problems when the dough is finished at the store, such as reduced air holding capacity, reduced volume, rough texture, and large holes. These problems are exacerbated if temperature fluctuations occur during transportation, leading to freeze-thaw and refreeze.

[0004] In order to extend the frozen shelf life and enhance the dough's frost resistance, the traditional solution is to increase the gluten in the dough. However, this will cause the gluten to be too strong in the dough during the first 1-2 weeks of storage, making it difficult to use, and the dough will take a long time to rise. The finished product will be small in size and have a tough texture. Another method is to add improvers (commercially available compound frozen dough improvers) to the dough formula to improve the dough's properties and increase its frost resistance. This method will also change the taste of the bread itself.

[0005] In the existing technology, patent CN201810826138.5 produces a composite spray for the dough surface, which is composed of whole egg liquid, lecithin, short-chain inulin, and salad oil. The spray consists of two phases of water and oil, and requires emulsification to achieve uniformity and stability, and there is a potential risk of stratification.

[0006] Patents CN201810139972.7 and CN201810139960.4 use a mucus made from zein, which is applied to the surface of dough. However, zein is insoluble in water or anhydrous alcohol, and is only soluble in aqueous alcohol solutions with a volume fraction of 60% to 95%. If this mucus is used as a surface antifreeze, how to deal with the volatile ethanol will be a problem. Summary of the Invention

[0007] In order to solve the above technical problems, the present invention provides an antifreeze agent for dough surface, wherein the formula of the antifreeze agent for dough surface comprises a colloid component and water; based on 100 parts by weight of the water, the colloid component comprises the following components in parts by weight:

[0008]

[0009] In one or more embodiments, the formula of the dough surface antifreeze agent further comprises 6 to 12 parts of a freezing point regulator based on 100 parts by weight of the water, wherein the freezing point regulator lowers the freezing point of the water by 0.2 to 6.5 degrees Celsius;

[0010] Preferably, the freezing point adjuster comprises any one or more of sugar, sugar alcohol or salt;

[0011] Preferably, the sugar is selected from any one or more of sucrose, glucose, fructose, fructose syrup, and trehalose; preferably, the sugar alcohol is selected from any one or more of sorbitol, erythritol, xylitol, and maltitol; preferably, the salt is selected from sodium chloride or calcium chloride or a combination thereof.

[0012] In one or more embodiments, the dough surface antifreeze agent further comprises 0.05 to 2 parts of an emulsifier, based on 100 parts by weight of the water; preferably, the emulsifier is selected from any one or more of a glyceride emulsifier, a sorbitol ester emulsifier, a sucrose ester emulsifier, a stearoyl lactylate emulsifier, or a propylene glycol ester emulsifier;

[0013] Preferably, the glyceride emulsifier comprises monoglyceride fatty acid ester or diglyceride fatty acid ester or a combination thereof; preferably, the sorbitol ester emulsifier comprises sorbitan fatty acid ester or polyoxyethylene sorbitan fatty acid ester or a combination thereof; the sucrose ester emulsifier comprises sucrose stearate, sucrose palmitate, sucrose laurate, sucrose oleate or a combination thereof; the stearoyl lactylate emulsifier comprises sodium stearoyl lactylate or calcium stearoyl lactylate or a combination thereof; preferably, the propylene glycol ester emulsifier comprises propylene glycol stearate or propylene glycol palmitate or a combination thereof.

[0014] In one or more embodiments, based on 100 parts by weight of the water, the formula of the dough surface antifreeze agent further comprises 2 to 5 parts of egg liquid; preferably, the egg liquid is any one of whole egg liquid, egg yolk liquid or egg white liquid, or a mixture of any of them.

[0015] In one or more embodiments, based on 100 parts by weight of the water, the formula of the dough surface antifreeze agent further comprises 0.3 to 0.8 parts by weight of glycerin.

[0016] In one or more embodiments, the viscosity parameters of the dough surface antifreeze agent are: at 25° C., the viscosity is 1400-13500 mPa·s; at 38° C., the viscosity is 50-3500 mPa·s; at 80° C., the viscosity is 1-40 mPa·s, preferably 1-25 mPas, and most preferably 1-17 mPa·s; at 90° C., the viscosity is 26-800 mPa·s, and the viscosity at 90° C. is higher than the viscosity at 80° C., preferably the viscosity at 90° C. is higher than the viscosity at 80° C. by more than 8 mPa·s.

[0017] Another aspect of the present invention provides a method for preparing an antifreeze agent for dough surface, wherein the antifreeze agent for dough surface adopts the formula of the antifreeze agent for dough surface as described above; the preparation method comprises the following steps:

[0018] Step 1a), preparing a powder; preparing the colloidal component into a uniformly dispersed powder; optionally, preparing the colloidal component, the freezing point regulator, and an optional emulsifier into a uniformly dispersed powder;

[0019] Step 1b), preparing a liquid phase; preparing the liquid phase by dispersing the water; optionally, uniformly dispersing the egg liquid and optionally glycerol in the water to prepare a liquid phase;

[0020] The steps 1a) and 1b) are in no particular order;

[0021] Step 2) gradually adding the powder obtained in step 1a) to the liquid phase obtained in step 1b) and shearing at a speed of 6000 to 10000 rpm until a uniformly dispersed solution is obtained;

[0022] The dough surface antifreeze agent is obtained.

[0023] In one or more embodiments, the solution obtained in step 2) is treated until there are no bubbles in the solution, thereby obtaining the dough surface antifreeze agent;

[0024] Preferably, the solution obtained in step 2) is allowed to stand until there are no bubbles in the solution;

[0025] Preferably, the solution obtained in step 2) is ultrasonically treated until there are no bubbles in the solution.

[0026] In another aspect, the present invention provides a dough product, wherein the surface of the dough is covered with a layer of membrane liquid, and the membrane liquid is the dough surface antifreeze agent as described above, or the dough surface antifreeze agent prepared by the above preparation method;

[0027] Preferably, the film liquid is formed on the surface of the dough product by coating or spraying the dough surface antifreeze agent.

[0028] Another aspect of the present invention provides a baked product, wherein the dough product is prepared through a baking process.

[0029] The present invention provides an antifreeze agent for dough surface, a preparation method thereof, and dough products and baked products using the antifreeze agent. The antifreeze agent for dough surface of the present invention can form a film liquid on the dough surface by spraying or coating, which can effectively reduce the migration and volatilization of water and the precipitation of ice crystals in the dough during frozen storage. On the other hand, during the proofing and baking processes, the viscosity of the antifreeze agent changes with temperature, thereby helping the bread to expand and set in volume. DETAILED DESCRIPTION

[0030] definition:

[0031] The following definitions are provided to help explain the "Implementation" section below.

[0032] All percentages are by weight based on the total weight of the composition, unless otherwise indicated. Similarly, all ratios are by weight, unless otherwise indicated. As used herein, "about," "approximately," and "substantially" are understood to refer to a number within a numerical range, for example, within a range of -10% to +10% of the referenced number, preferably -5% to +5% of the referenced number, more preferably -1% to +1% of the referenced number, and most preferably -0.1% to +0.1% of the referenced number.

[0033] In addition, all numerical ranges herein are understood to include all integers or fractions (including endpoints) within the range. In addition, these numerical ranges are understood to provide support for claims involving any number or subset of numbers within the range. For example, the disclosure of 1 to 10 is understood to support ranges of 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc.

[0034] As used herein and in the appended claims, unless the context clearly dictates otherwise, the singular form of a word includes the plural form. Thus, references to "a," "an," and "the" generally include the plural form of the corresponding term. For example, reference to "a component" or "a method" includes reference to a plurality of such components or methods. The term "and / or" employed in the context of "X and / or Y" should be interpreted as meaning "X" or "Y" or "X and Y." Similarly, "at least one of X or Y" should be interpreted as meaning "X" or "Y" or "both X and Y."

[0035] Similarly, the words "comprises / comprising / containing" are to be interpreted inclusively rather than exclusively. Likewise, the terms "comprises / comprising / containing" and "or" should be considered inclusive unless the context clearly prohibits such an interpretation. However, the embodiments provided by the present disclosure may not include any elements not expressly disclosed herein. Therefore, the disclosure of one embodiment defined by the terms "comprises / comprising / containing" is also the disclosure of multiple embodiments consisting essentially of and consisting of the disclosed components.

[0036] In the present invention, "preferably", "better", "more preferably", and "suitably" are merely descriptions of preferred implementation methods or examples, and should be understood to not limit the scope of protection of the present invention. In the present invention, "optionally", "optional", and "optional" refer to being optional, that is, to being selected from either of the two parallel options of "with" or "without". If multiple "options" appear in a technical solution, unless otherwise specified and without contradiction or mutual restriction, each "optional" is independent.

[0037] The term "examples / embodiments" used herein is for illustration only and should not be considered exclusive or comprehensive. Any embodiment disclosed herein can be combined with any other embodiment disclosed herein, unless otherwise explicitly indicated.

[0038] The following are explanations of the terms:

[0039] The term "xanthan gum", also known as xanthan gum, xanthan gum, and xanthan polysaccharide, is a monosporic polysaccharide produced by fermentation of Pseudocanthomonas campestris. It is made by Xanthomonas campestris, the black rot pathogen of cabbage, using carbohydrates as the main raw material. After aerobic fermentation bioengineering technology, the 1,6-glycosidic bonds are cut off, the side chains are opened, and then a straight chain is synthesized according to 1,4-bonds to form an acidic extracellular heteropolysaccharide. Xanthan gum solution has the characteristics of high viscosity at low concentration and is an efficient thickener. In the food industry, xanthan gum is used in baked foods (bread, cakes, etc.) to improve the water retention and softness of baked foods during baking and storage, thereby improving the taste of baked foods and extending the shelf life.

[0040] Locust bean gum, also known as locust bean gum, is a plant-derived gum derived from the seeds of the Mediterranean locust tree. It is a white or slightly yellowish powder that is odorless or has a slight odor. It can be dispersed in hot or cold water to form a sol. In the food industry, locust bean gum is primarily used as a thickener, water-binding agent, adhesive, and gelling agent.

[0041] The term "sodium carboxymethylcellulose," also known as sodium carboxymethylcellulose, refers to a cellulose derivative with a degree of polymerization of 100 to 2000 glucose, present as a white fibrous or granular powder. It is odorless, tasteless, and hygroscopic, and insoluble in organic solvents. Sodium carboxymethylcellulose is the most widely used and consumed type of cellulose in the world today. In the food industry, sodium carboxymethylcellulose is primarily used as a thickener.

[0042] The term "hydroxypropyl methylcellulose," also known as hypromellose, refers to a type of nonionic cellulose ether mixture. It is a semisynthetic, inert, viscoelastic polymer. It exhibits thermogel properties, forming a gel upon heating its aqueous solution and dissolving upon cooling. In the food industry, hydroxypropyl methylcellulose is primarily used as a viscosity-increasing agent.

[0043] Regarding the "viscosity parameters" of the antifreeze agent on the dough surface, as well as all viscosity data in this application document, are measured using Anton Paar rheometer MCR101.

[0044] The term "freezing point adjuster" refers to soluble solids that can lower the freezing point of a solution, including sugars, alcohols, salts, etc.

[0045] The term "emulsifier" refers to substances that improve the surface tension between the various phases in an emulsion, resulting in a uniform and stable dispersion or emulsion. Emulsifiers used in the food industry primarily include glyceride emulsifiers, sorbitol ester emulsifiers, sucrose ester emulsifiers, stearoyl lactylate emulsifiers, and propylene glycol ester emulsifiers.

[0046] The term "egg liquid" includes any one of whole egg liquid, egg yolk liquid, and egg white liquid, or any mixture of these. Whole egg liquid refers to a pasteurized, well-mixed mixture of egg white and egg yolk, all intact. Egg white and egg yolk liquid are separated and then pasteurized separately to obtain egg white and egg yolk liquid. Spraying or applying egg liquid on the dough surface promotes the Maillard reaction during baking, resulting in a desired color and a richer aroma.

[0047] Implementation Plan

[0048] Dough surface antifreeze agent

[0049] In one or more specific embodiments of the present invention, the formula of the dough surface antifreeze agent comprises a colloid component and water; based on 100 parts by weight of the water, the colloid component comprises the following components in parts by weight:

[0050]

[0051] In one or more preferred embodiments of the present invention, based on 100 parts by weight of water, the weight portion of xanthan gum can be 0.07, 0.08, 0.09, 0.10, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16 or 0.17 parts; preferably 0.09 to 0.13 parts, more preferably 0.11 parts.

[0052] In one or more preferred embodiments of the present invention, based on 100 parts by weight of water, the weight portion of sodium carboxymethyl cellulose can be 0.03, 0.05, 0.07, 0.09, 0.10, 0.11, 0.12, 0.14, 0.16, 0.18, or 0.20 parts; preferably, 0.08 to 0.12 parts; and more preferably, 0.10 parts.

[0053] In one or more preferred embodiments of the present invention, based on 100 parts by weight of water, the weight portion of locust bean gum can be 0.05, 0.06, 0.07, 0.08, 0.09, 0.10, 0.11, 0.12 or 0.13 parts; preferably, 0.06 to 0.10 parts, more preferably, 0.08 parts.

[0054] In one or more preferred embodiments of the present invention, based on 100 parts by weight of water, the weight portion of hydroxypropyl methylcellulose can be 0.11, 0.13, 0.15, 0.17, 0.18, 0.19, 0.20, 0.21, 0.23, 0.25 or 0.27 parts; preferably 0.14 to 0.16 parts; more preferably 0.15 parts.

[0055] Regarding the research and development of the dough surface antifreeze formulation provided by the present invention:

[0056] First, the inventors abandoned the traditional solution of improving dough properties by adding antifreeze agents to flour, and chose to develop a formula for antifreeze agents on the dough surface (spraying or applying them on the dough surface).

[0057] Secondly, the inventors conducted in-depth research on the specific technical problems / phenomena that exist in dough under different application environments / temperatures, as well as the reasons behind the problems / phenomena.

[0058] When dough is stored at room temperature (25°C) or below, moisture in the dough will precipitate and migrate to the dry surface, evaporating into the freezer. Dehydration within the dough can lead to gluten molecule degradation, and during this moisture migration, ice crystals precipitated from the dough can cut the gluten and damage yeast cells. Therefore, to prevent moisture from evaporating from the dough surface, the inventors hope to develop an antifreeze agent that has a high viscosity at room temperature (25°C) or below, so that spraying or applying it to the dough surface can form a barrier that prevents moisture from migrating and evaporating. However, during experiments, the inventors discovered that when the viscosity of the antifreeze agent at room temperature is too high, it is difficult to form a uniform, fully covered film when sprayed or applied to the dough surface. In other words, the film is prone to holes. During frozen storage, these holes become channels for moisture to evaporate, preventing the antifreeze effect from being achieved.

[0059] Therefore, from the perspective of application requirements, the dough surface antifreeze agent to be developed needs to have an appropriate viscosity at 25°C. On the one hand, it needs to form a uniform and fully covered film layer when sprayed or applied to the dough surface. On the other hand, the film layer has a higher viscosity at room temperature and frozen storage temperature below room temperature, and can form a barrier to prevent moisture from migrating outward and volatilizing.

[0060] When the dough is at the proofing temperature (38°C), from the application perspective, the film layer formed by the antifreeze needs to have a certain viscosity on the one hand to help the dough lock in air; on the other hand, due to the fermentation and gas production of yeast at this stage, the volume of the dough expands slowly, and the viscosity of the film layer cannot be too high to affect the expansion of the dough (negatively affecting the volume of the dough).

[0061] When the dough is put into the oven and in the early stage of baking (38℃-80℃), the gas in the dough begins to expand rapidly due to the heat. The viscosity of the film layer formed by the antifreeze agent needs to decrease as the temperature rises so that the viscosity will not cause resistance to the rapid expansion of the dough. In addition, the closer it is to the setting stage (the state of maximum expansion of the bread volume), the lower the viscosity requirement, that is, it is hoped that the viscosity will reach the lowest at 80℃.

[0062] In the later stage of baking (80-93°C), which is the setting period; when the bread reaches its maximum volume, in order to assist the bread in expanding and setting (to prevent the moisture and gas inside the bread from continuing to overflow and causing the bread to collapse and reduce in volume), the viscosity of the film layer formed by the antifreeze needs to be increased again. It needs to have a certain viscosity to help the gluten structure lock in the overflowed moisture and gas, maintain the volume and water content of the bread, and make the finished bread have better sensory quality (appearance and taste) and anti-aging properties.

[0063] In order to meet the above-mentioned requirements in different application environments / temperatures, the inventors developed the formula of the dough surface antifreeze agent and selected from two types of colloid components. One type is low-heat swelling gum, and the viscosity of this type of colloid decreases as the solution temperature increases in the range of 20°C-90°C, such as xanthan gum, sodium carboxymethyl cellulose, carrageenan, sodium alginate, gelatin, gellan gum, etc. The other type is high-heat swelling gum, and the viscosity increases as the solution temperature increases in the range of 20°C-90°C, such as locust bean gum, hydroxypropyl methylcellulose, guar gum, gellan gum, etc.

[0064] The inventors took advantage of the different viscosity increases and decreases of these two types of colloids with temperature changes, as well as the multi-phase synergistic and antagonistic effects between colloid components with different characteristics, and attempted to arbitrarily combine and adjust the above two types of colloid components. After a lot of attempts, it was found that when xanthan gum and sodium carboxymethyl cellulose are selected as the low thermal swelling gum, locust bean gum and hydroxypropyl methylcellulose are selected as the high thermal swelling gum, and these four colloidal components are combined in specific proportions, their solutions can meet the above-mentioned special temperature-viscosity requirements. Specifically: at 25°C, the viscosity range falls into 1400-13500 mPa·s, and at 38°C, the viscosity is 50-3500 mPa·s; at 80°C, the viscosity is 1-40 mPa·s, preferably 1-25 mPas, and most preferably 1-17 mPa·s; at 90°C, the viscosity is 26-800 mPa·s, and the viscosity at 90°C is higher than that at 80°C, preferably the viscosity at 90°C is higher than that at 80°C by more than 8 mPa·s.

[0065] In addition, by adopting the specific colloidal component formula of the present invention, even if conventional excipients (such as whole egg liquid) are compounded, the multiphase synergistic and antagonistic effects between the four colloidal components can still stably maintain the viscosity of the overall solution within the above-mentioned temperature-viscosity requirements.

[0066] In one or more embodiments of the present invention, based on 100 parts by weight of water, the formula of the dough surface antifreeze agent further comprises 6 to 12 parts by weight of a freezing point regulator, which lowers the freezing point of the water by 0.2 to 6.5 degrees Celsius.

[0067] In one or more preferred embodiments of the present invention, based on 100 parts by weight of the water, the weight of the freezing point regulator is 6, 7, 8, 9, 10, 11 or 12 parts, preferably, 8 to 11 parts of the freezing point regulator, and more preferably, 10 parts of the freezing point regulator.

[0068] In one or more preferred embodiments of the present invention, the freezing point adjuster comprises any one or more of a sugar, a sugar alcohol, or a salt. Preferably, the sugar is selected from any one or more of sucrose, glucose, fructose, fructose syrup, and trehalose; preferably, the sugar alcohol is selected from any one or more of sorbitol, erythritol, xylitol, and maltitol; and preferably, the salt is selected from sodium chloride or calcium chloride, or a combination thereof.

[0069] In one or more preferred embodiments of the present invention, based on 100 parts by weight of water, the formula of the dough surface antifreeze agent further comprises 0.05 to 2 parts by weight of an emulsifier.

[0070] In one or more preferred embodiments of the present invention, based on 100 parts by weight of the water, the weight portion of the emulsifier is 0.05-0.2 parts, 0.1-0.3 parts, 0.4-0.8 parts, 0.5-0.9 parts, 0.6-1.0 parts, 0.7-1.2 parts, 1.0-1.5 parts, 1.1-1.6 parts, 1.2-1.7 parts, 1.3-1.8 parts, 1.4-1.9 parts, and 1.5-2.0 parts.

[0071] In one or more preferred embodiments of the present invention, the emulsifier is selected from any one or more of glyceride emulsifiers, sorbitol ester emulsifiers, sucrose ester emulsifiers, stearoyl lactylate emulsifiers or propylene glycol ester emulsifiers.

[0072] Preferably, the glyceride emulsifier comprises monoglyceride fatty acid ester or diglyceride fatty acid ester or a combination thereof; preferably, the sorbitol ester emulsifier comprises sorbitan fatty acid ester or polyoxyethylene sorbitan fatty acid ester or a combination thereof; the sucrose ester emulsifier comprises sucrose stearate, sucrose palmitate, sucrose laurate, sucrose oleate or a combination thereof; the stearoyl lactylate emulsifier comprises sodium stearoyl lactylate or calcium stearoyl lactylate or a combination thereof; preferably, the propylene glycol ester emulsifier comprises propylene glycol stearate or propylene glycol palmitate or a combination thereof.

[0073] In one or more preferred embodiments of the present invention, the dough surface antifreeze agent further comprises 2 to 5 parts by weight of egg liquid, based on 100 parts by weight of the water. In one or more preferred embodiments of the present invention, the amount of egg liquid is 2, 2.5, 3, 3.5, 4, 4.5, or 5 parts by weight, based on 100 parts by weight of the water.

[0074] In one or more preferred embodiments of the present invention, the egg liquid is any one of whole egg liquid, egg yolk liquid or egg white liquid, or a mixture of any two of them.

[0075] In one or more embodiments, based on 100 parts by weight of the water, the formula of the dough surface antifreeze agent further comprises 0.3 to 0.8 parts by weight of glycerin.

[0076] In one or more preferred embodiments of the present invention, based on 100 parts by weight of the water, the weight portion of glycerol is 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75 or 0.8 parts.

[0077] Preparation method of dough surface antifreeze agent

[0078] In one or more specific embodiments of the present invention, the dough surface antifreeze agent adopts the formula of the dough surface antifreeze agent as described above; the preparation method comprises the following steps:

[0079] Step 1a), preparing a powder; preparing the colloidal component into a uniformly dispersed powder; optionally, preparing the colloidal component, the freezing point regulator, and an optional emulsifier into a uniformly dispersed powder;

[0080] Step 1b), preparing a liquid phase; preparing the liquid phase by dispersing the water; optionally, uniformly dispersing the whole egg liquid and optional glycerol in the water to prepare a liquid phase;

[0081] The steps 1a) and 1b) are in no particular order;

[0082] Step 2) gradually adding the powder obtained in step 1a) to the liquid phase obtained in step 1b) and shearing at a speed of 6000 to 10000 rpm until a uniformly dispersed solution is obtained;

[0083] The dough surface antifreeze agent is obtained.

[0084] In one or more embodiments, the solution obtained in step 2) is treated until there are no bubbles in the solution, thereby obtaining the dough surface antifreeze agent; preferably, the solution obtained in step 2) is allowed to stand until there are no bubbles in the solution; preferably, the solution obtained in step 2) is ultrasonically treated until there are no bubbles in the solution.

[0085] dough products

[0086] In one or more specific embodiments of the present invention, a dough product is provided, wherein the surface of the dough is covered with a layer of membrane liquid, and the membrane liquid is the dough surface antifreeze agent as described above, or the dough surface antifreeze agent prepared by the above preparation method.

[0087] In one or more preferred embodiments of the present invention, the film liquid is formed on the surface of the dough product by coating or spraying the antifreeze agent on the dough surface.

[0088] baked products

[0089] In one or more specific embodiments of the present invention, a baked product is provided, wherein the dough product as described above is prepared through a baking process.

[0090] Example

[0091] The following examples further illustrate the present invention, but the present invention is not limited by the following contents. The embodiments in the present description are only used to illustrate the present invention and do not limit the scope of protection of the present invention. The scope of protection of the present invention is limited only by the claims. Any omissions, substitutions, or modifications made by those skilled in the art based on the embodiments disclosed in the present invention will fall within the scope of protection of the present invention.

[0092] The following examples were prepared using conventional instruments and equipment in the art. Experimental methods in the following examples, where specific conditions are not specified, were generally performed under conventional conditions or according to the conditions recommended by the manufacturer. The various raw materials used in the following examples were conventional commercially available products unless otherwise specified. Throughout the present specification and the following examples, unless otherwise specified, "%" indicates percentage by weight, and "part" indicates part by weight.

[0093] Source of raw materials

[0094] Xanthan gum: DuPont, USA

[0095] Locust bean gum: DuPont, USA

[0096] Sodium carboxymethyl cellulose (CMC-Na): DuPont, USA

[0097] Hydroxypropyl methylcellulose (HPMC): DuPont, USA

[0098] Trehalose: Plum Blossom

[0099] Mono- and diglycerides of fatty acids: Danisco

[0100] Glycerin: Boxin

[0101] Egg liquid: whole egg liquid

[0102] The formulations of the embodiments and comparative examples are shown in Tables 1-3.

[0103] Table 1: Formula of Examples 1-3

[0104]

[0105] Table 2 Comparative Examples 1-6 Formula

[0106]

[0107] Note: In the formulations of Comparative Examples 1-6, the total amount of the colloid components added is the same as that of Example 1 (both 0.44 parts), but the selection and combination of the types of the colloid components are different.

[0108] Table 3 Comparative Examples 7-14 Formula

[0109]

[0110] Note: In the formulation of Comparative Example 7, the addition amounts of CMC-Na and HPMC are the same as those in Example 1, but the addition amounts of xanthan gum and locust bean gum are excessive;

[0111] In the formulations of Comparative Examples 8-10, the total amount of the colloid components added is the same as that of Example 2.

[0112] In the formulations of Comparative Examples 11-13, the total amount of the colloid components added is the same as that of Example 3.

[0113] Preparation methods of Examples 1-3 and Comparative Examples 1-14

[0114] Step 1a), preparing powder;

[0115] The colloidal components (xanthan gum, locust bean gum, sodium carboxymethyl cellulose and hydroxypropyl methylcellulose) are mixed and then added to the freezing point regulator with an emulsifier to prepare a uniformly dispersed powder;

[0116] Step 1b), preparing a liquid phase;

[0117] The weighed egg liquid and glycerin are evenly dispersed in water to prepare a liquid phase.

[0118] The steps 1a) and 1b) are in no particular order;

[0119] Step 2) gradually adding the powder obtained in step 1a) into the liquid phase obtained in step 1b) and shearing at a speed of 6000 to 10000 rpm until a uniformly dispersed solution is obtained.

[0120] For example, in Example 1, the shearing speed can be about 8000 rpm for 2-5 minutes until a uniformly dispersed solution (uniform and free of lumps) is obtained.

[0121] For example, in Example 2, shearing can be performed at a speed of about 6000 rpm for about 10 minutes until a uniformly dispersed solution (uniform and free of lumps) is obtained.

[0122] For example, in Example 3, shearing may be performed at a speed of about 10,000 rpm for about 4 minutes until a uniformly dispersed solution (uniform and free of lumps) is obtained.

[0123] The solution obtained in step 2) is treated until no bubbles are left in the solution, thereby obtaining the dough surface antifreeze agent.

[0124] For example, in Examples 1 and 3, the solution is allowed to stand for about 1-12 hours until no bubbles are left in the solution.

[0125] For example, in Example 2, ultrasonic treatment is used for 15-60 minutes until there are no bubbles in the solution.

[0126] The viscosities of the solutions obtained in Examples 1-3 and Comparative Examples 1-14 at 25° C., 38° C., 80° C., and 90° C. were measured using a rheometer (Anton Paar MCR101, conical rotor, speed 0.11 / s). The test results are shown in Table 4 below:

[0127] Table 4

[0128]

[0129] Application Examples

[0130] 1) Dough making

[0131] First, prepare the dough as usual. For example, weigh 100% flour, 15% sugar, 1.2% salt, 2% skim milk powder, 6% fresh yeast, 20% eggs, 5% heavy cream, 12% oil, 3% honey, and 30% water. Mix until the gluten is fully developed. Divide the dough into 50g pieces and roll into balls.

[0132] 2) Dough surface treatment

[0133] The dough surface antifreeze agents prepared in Examples 1-3 and Comparative Examples 1-14 were evenly sprayed on the dough surface, or evenly smeared on the dough surface to obtain corresponding application examples (dough products).

[0134] Blank control application example: Dough was prepared using the conventional method described above (without any treatment on the dough surface).

[0135] The dough was then rapidly frozen for 25 minutes and finally placed in a plastic bag and stored in a freezer at -18°C.

[0136] 3) Use of frozen dough

[0137] After 7 or 30 days of frozen storage, take out the dough, place it on a baking tray, and thaw it at 25°C for one hour;

[0138] Proofing: temperature 38°C, humidity 85%, 55 minutes;

[0139] Bake at 220 / 180°C for about 7 minutes, then cool to room temperature.

[0140] Application effect evaluation

[0141] 1) Record the amount of ice debris found in the plastic packaging when the dough is taken out after one month and rate it according to Table 5 below.

[0142] Table 5

[0143] Amount of ice chips Ice analysis score (out of 10 points) Very little precipitation 10 Small amount of precipitation 8 A small amount of precipitation 6 precipitation 4 More precipitation 2 Large amount of precipitation 0

[0144] 2) Use a laser volume meter to measure the volume of the bread after cooling (cm 3 ) and divided by the weight after baking (g) to get the specific volume of bread (cm 3 / g). The volume score is then calculated using the formula: Volume score = (bread specific volume / 7) x 10. The total score is the ice separation score + the volume score, for a total of 20 points.

[0145] 3) The experimental results are shown in Table 6 below:

[0146] Table 6

[0147]

[0148]

[0149] From the results of Table 4 and Table 6 above, we can see that:

[0150] 1) Blank control (dough surface not treated in any way; no antifreeze sprayed or applied): After 7 days of frozen storage, obvious ice crystals had precipitated, and the specific volume (volume score) was the lowest. After 30 days of frozen storage, a large amount of ice crystals precipitated, and the dough quality was seriously deteriorated.

[0151] 2) Examples 1-3 (dough surface sprayed with the antifreeze agent of Examples 1-3): After 7 days of frozen storage, almost no ice crystals were precipitated, and the specific volume was close to that of freshly baked products. After 30 days of frozen storage, almost no or very little ice crystals were precipitated, and the specific volume decreased only slightly, still maintaining a good level.

[0152] 3) In the formulations of Comparative Examples 1-6, the total amount of colloid components added was the same as that of Example 1 (all 0.44 parts), but the selection and combination of the colloid components were different. Comparative Examples 1-4 used a combination of two colloid components. Comparative Examples 5 and 6 used a combination of three colloid components.

[0153] 3a) Comparative Example 1 had a low viscosity at 25°C (less than 1400 mPa·s), and Comparative Examples 2 and 4 had excessively low viscosities at 25°C. The antifreeze agents in Comparative Examples 1, 2, and 4 were unable to form a protective film of sufficient strength on the dough surface. When the dough was in a low-temperature environment, the protective film formed could not prevent moisture from migrating out of the dough or evaporating. Therefore, the longer the frozen storage time, the more serious the problem of ice crystal precipitation.

[0154] 3b) The viscosity of Comparative Example 3 at 25° C. was too high (much higher than 13,500 mPa·s), making it difficult to spray or apply evenly on the dough surface. This resulted in holes or missing film on the dough surface, and water evaporated from these holes.

[0155] 3c) The viscosity of Comparative Example 5 at 25°C, 38°C, and 80°C was within the ideal range, with minimal ice crystal precipitation. However, at 90°C (baking temperature), the viscosity did not increase, and the film on the dough surface was unable to form and lock in air (helping the gluten structure lock in escaping gas and moisture). Consequently, the specific volume (volume score) after 30 days of frozen storage was low.

[0156] 3d) The viscosity of Comparative Example 6 at each temperature range is within the ideal range, but the viscosity at 90°C is further reduced compared to that at 80°C. That is, at 90°C, the viscosity of the antifreeze agent is not increased, and it cannot provide an ideal gas-locking assist and barrier.

[0157] 4) In Comparative Example 7, the addition amounts of CMC-Na and HPMC were the same as in Example 1, but the addition amounts of xanthan gum and locust bean gum were excessive. The viscosity data showed that the viscosity at 25°C, 38°C, and 80°C was too high. On the one hand, it was difficult to spray or apply evenly on the dough surface, and the film layer on the dough surface had holes or was missing, resulting in ice crystal precipitation problems. On the other hand, the volume of the dough during the proofing and expansion periods was suppressed, the final specific volume was also small, and the quality deteriorated significantly over time.

[0158] 5) Comparative Example 8 has too low viscosity at 25°C, with obvious ice crystal precipitation and low specific volume. As the frozen storage time increases, the quality deteriorates rapidly.

[0159] 6) Comparative Example 9 had a low viscosity at 25°C, resulting in rapid ice crystal precipitation. The specific volume was good after 7 days of frozen storage, but decreased significantly after 30 days. Comparative Example 10 had a relatively low viscosity at 25°C (although it increased slightly compared to Comparative Example 9). However, the viscosity at 90°C was too low, resulting in significant ice crystal precipitation and a low specific volume.

[0160] 7) Comparative Examples 11 and 12 had high viscosities at 80° C., which inhibited the rapid expansion of the dough and resulted in poor specific volume effects, especially after 30 days of frozen storage.

[0161] 8) In Comparative Example 13, the viscosity at 25° C., 38° C., 80° C., and 90° C. was too high, ice crystals were obviously precipitated, and the specific volume effect was poor.

[0162] 9) Comparative Example 14, without adding any colloidal component, had no obvious antifreeze effect (slightly better than the blank control).

[0163] It should be understood that although this specification is described in terms of implementation methods, not every implementation method contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each implementation method can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

[0164] The series of detailed descriptions listed above are only specific descriptions of feasible implementation methods of the present invention. They are not intended to limit the scope of protection of the present invention. Any equivalent implementation methods or changes that do not deviate from the technical spirit of the present invention should be included in the scope of protection of the present invention.

Claims

1. A dough surface antifreeze agent, characterized by: The formula of the dough surface antifreeze agent comprises a colloid component and water; based on 100 parts by weight of the water, the colloid component comprises the following components in parts by weight: 0.07-0.17 parts of xanthan gum 0.03-0.20 parts of sodium carboxymethyl cellulose Locust bean gum 0.05-0.13 parts 0.11-0.27 parts of hydroxypropyl methylcellulose.

2. The dough surface antifreeze agent according to claim 1, wherein: The dough surface antifreeze agent further comprises 6 to 12 parts of a freezing point regulator based on 100 parts by weight of the water, wherein the freezing point regulator lowers the freezing point of the water by 0.2 to 6.5 degrees Celsius; Preferably, the freezing point adjuster comprises any one or more of sugar, sugar alcohol or salt; Preferably, the sugar is selected from any one or more of sucrose, glucose, fructose, fructose syrup, and trehalose; preferably, the sugar alcohol is selected from any one or more of sorbitol, erythritol, xylitol, and maltitol; preferably, the salt is selected from sodium chloride or calcium chloride or a combination thereof.

3. The dough surface antifreeze agent according to claim 1 or 2, characterized in that: Based on 100 parts by weight of the water, the dough surface antifreeze agent further comprises 0.05 to 2 parts by weight of an emulsifier; preferably, the emulsifier is selected from any one or more of glyceride emulsifiers, sorbitol ester emulsifiers, sucrose ester emulsifiers, stearoyl lactylate emulsifiers, or propylene glycol ester emulsifiers; Preferably, the glyceride emulsifier comprises monoglyceride fatty acid ester or diglyceride fatty acid ester or a combination thereof; preferably, the sorbitol ester emulsifier comprises sorbitan fatty acid ester or polyoxyethylene sorbitan fatty acid ester or a combination thereof; the sucrose ester emulsifier comprises sucrose stearate, sucrose palmitate, sucrose laurate, sucrose oleate or a combination thereof; the stearoyl lactylate emulsifier comprises sodium stearoyl lactylate or calcium stearoyl lactylate or a combination thereof; preferably, the propylene glycol ester emulsifier comprises propylene glycol stearate or propylene glycol palmitate or a combination thereof.

4. The dough surface antifreeze agent as claimed in claim 3, characterized in that: Based on 100 parts by weight of the water, the formula of the dough surface antifreeze agent further comprises 2 to 5 parts of egg liquid; preferably, the egg liquid is any one of whole egg liquid, egg yolk liquid or egg white liquid, or a mixture of any of them.

5. The dough surface antifreeze agent according to claim 3 or 4, characterized in that: Based on 100 parts by weight of the water, the formula of the dough surface antifreeze agent further comprises 0.3 to 0.8 parts by weight of glycerol.

6. The antifreeze agent for dough surface according to any one of claims 1 to 5, characterized in that: The viscosity parameters of the dough surface antifreeze agent are: at 25°C, the viscosity is 1400-13500 MPa·s; at 38°C, the viscosity is 50-3500 MPa·s; at 80°C, the viscosity is 1-40 MPa·s, preferably 1-25 MPa·s, and most preferably 1-17 MPa·s; at 90°C, the viscosity is 26-800 MPa·s, and the viscosity at 90°C is higher than the viscosity at 80°C, preferably the viscosity at 90°C is higher than the viscosity at 80°C by more than 8 MPa·s.

7. A method for preparing an antifreeze agent for dough surface, characterized in that: The dough surface antifreeze agent adopts the formula of the dough surface antifreeze agent according to any one of claims 1 to 6; the preparation method comprises the following steps: Step 1a), preparing a powder; preparing the colloidal component into a uniformly dispersed powder; optionally, preparing the colloidal component, the freezing point regulator, and an optional emulsifier into a uniformly dispersed powder; Step 1b), preparing a liquid phase; preparing the liquid phase by dispersing the water; optionally, uniformly dispersing the egg liquid and optionally glycerol in the water to prepare a liquid phase; The steps 1a) and 1b) are in no particular order; Step 2) gradually adding the powder obtained in step 1a) to the liquid phase obtained in step 1b) and shearing at a speed of 6000 to 10000 rpm until a uniformly dispersed solution is obtained; The dough surface antifreeze agent is obtained.

8. The preparation method according to claim 7, wherein: The solution obtained in step 2) is treated until there are no bubbles in the solution, thereby obtaining the dough surface antifreeze agent; Preferably, the solution obtained in step 2) is allowed to stand until there are no bubbles in the solution; Preferably, the solution obtained in step 2) is ultrasonically treated until there are no bubbles in the solution.

9. A dough product, characterized in that: The surface of the dough is covered with a layer of membrane liquid, wherein the membrane liquid is the dough surface antifreeze agent according to any one of claims 1 to 6, or the dough surface antifreeze agent prepared by the preparation method of claim 7 or 8; Preferably, the film liquid is formed on the surface of the dough product by coating or spraying the dough surface antifreeze agent.

10. A baked product, characterized in that: The dough product according to claim 9 is prepared through a baking process.

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