Bakery product quality improvement agent, bakery product composition, bakery product dough, bakery product, production method of bakery product, and bakery product quality improvement method

Abstract

To provide a novel technology being equally effective to or more effective than existing technologies and capable of obtaining a bakery product with a moist texture and a desirable appearance including generous volume and a shape.SOLUTION: A bakery product quality improvement agent includes: a component A including at least one kind of cereal flour selected from pregelatinized starch flour, pregelatinized cereal flour, hot water-using dough, and cereal flour with 15% or more damaged starch flour amount; a component B including at least one component selected from hydroxypropyl methylcellulose, carboxymethyl cellulose, methylcellulose, crystalline cellulose, gum, alginic acid, alginate, sodium alginate, calcium alginate, pectin, agar, and glucomannan; and a component C including at least one enzyme selected from maltooligosaccharide-producing amylase.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a quality improver for bakery products. More specifically, the present invention relates to a quality improver for bakery products, a composition for bakery products, a dough for bakery products, a bakery product, and a method for improving the quality of a bakery product, which can produce a bakery product having a moist texture and excellent appearance.

Background Art

[0002] For the purpose of improving the quality of bakery products, various techniques have been proposed. For example, in Patent Document 1, in a method for producing bread using cereal powder as a main raw material, by adding and mixing a quality improving composition for bread containing maltotetraose-forming enzyme during the production process, the solidification phenomenon of bread can be prevented, and problems such as a decrease in the volume of bread due to frozen dough can be prevented. A technique has been proposed.

[0003] Further, in Patent Document 2, by using a bakery fat composition containing a specific amount of xanthan gum and a sugar-decomposing enzyme and having a water content of not more than a specific numerical range, the workability during production is good, and a bakery product having a chewy texture and good palatability can be produced. Further, a technique has been proposed for producing a bakery product that can maintain a chewy texture even after the passage of time after production.

[0004] In addition, for the purpose of imparting a moist texture to bakery products, a dough for bakery products with high water addition may be used. Examples of commercially available products of such bakery products with high water addition include bread with a relatively lean formulation (hard bread) called "Pain de Mie", which is mainly provided in retail bakeries and has received support for its characteristic texture.

[0005] As a technique for manufacturing bread with high water content, for example, Patent Document 3 proposes a technique of increasing the proportion of water added to dough by using branching enzyme. Further, Patent Document 4 discloses that in the sponge method, by adding 0.5 to 15 U of transglutaminase per 100 g of flour to the sponge dough to allow the enzyme to work sufficiently, ensuring elasticity and shape retention in the dough, and then adding 2 to 30 parts by weight of oil, which is usually added in the latter half of the main kneading, per 100 g of flour to the sponge dough to improve the dispersibility of the sponge during the main kneading and speed up the gathering of the dough. Konnyaku powder, starch, and water are made into a jelly-like solid with an alkaline coagulant, the pH is adjusted, and then added during the main kneading so that the kneading time of the main kneading does not become extremely long, thereby enabling mass production by machine of bread having a moist, chewy, and elastic texture with a high water content.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0007] Previously, the inventor of the present application developed a technique in which, in order to obtain bread having a moist texture and a good appearance in both volume and shape, by using pregelatinized starch, a specific thickener, and maltose-producing amylase in combination, the amount of water that can be added increases synergistically, and the shape retention of the dough is also improved (Patent Document 5).

[0008] The main object of the present technology is to provide a novel technology that can achieve effects equivalent to or better than those of the technology of Patent Document 5 and obtain a bakery product with a moist texture, good volume, and good appearance in terms of shape.

Means for Solving the Problems

[0009] In the present technology, first, A quality improver for bakery products containing the following Component A, Component B, and Component C is provided. Component A: One or more types of flours selected from pregelatinized starch, pregelatinized cereal flour, tangzhong, and flours with a damaged starch content of 15% or more Component B: One or more components selected from hydroxypropyl methylcellulose, carboxymethylcellulose, methylcellulose, crystalline cellulose, gum substances, alginic acid, alginic acid esters, sodium alginate, calcium alginate, pectin, agar, and glucomannan Component C: One or more enzymes selected from maltooligosaccharide-producing amylase As the pregelatinized starch used in the quality improver for bakery products according to the present technology, pregelatinized cross-linked starch can be used. In the quality improver for bakery products according to the present technology, Component B can be contained in an amount of 0.05 to 2 parts by mass per 100 parts by mass of the flours used in the bakery products. In the quality improver for bakery products according to the present technology, Component C can be contained in an amount such that the amount used in the bakery products is 0.05 to 50 units. The quality improver for bakery products according to the present technology can be used for one or more applications selected from frozen bakery product dough, bakery products without need for hoilo, thaw-free bakery product dough, baked frozen bakery products, increasing the water addition amount, and high-sugar bread dough.

[0010] In the present technology, next, a composition for bakery products, a dough for bakery products, and a bakery product using the quality improver for bakery products according to the present technology are provided. The dough for bakery products according to the present technology can be frozen dough.

[0011] The present technology further provides a method for manufacturing bakery products and a method for improving the quality of bakery products, including the step of adding the above-mentioned component A, component B, and component C.

[0012] Here, the definitions of technical terms used in the present technology are provided. In the present technology, "cereal flours" is a concept including cereal flours, processed cereal flours (such as pregelatinized cereal flours, etc.), starches, and processed starches (such as pregelatinized starches, etc.).

Embodiments for Carrying Out the Invention

[0013] Hereinafter, preferred embodiments for carrying out the present invention will be described. Note that the embodiments described below show an example of typical embodiments of the present invention, and the scope of the present invention is not construed narrowly thereby.

[0014] <Quality improver for bakery products> The quality improver for bakery products according to the present technology contains component A, component B, and component C. Component A: One or more cereal flours selected from pregelatinized starch, pregelatinized cereal flour, tangzhong, and cereal flours with a damaged starch content of 15% or more Component B: One or more components selected from hydroxypropyl methylcellulose, carboxymethylcellulose, methylcellulose, crystalline cellulose, gum substances, alginic acid, alginic acid esters, sodium alginate, calcium alginate, pectin, agar, and glucomannan Component C: One or more enzymes selected from maltooligosaccharide-producing amylase Also, as other components, components that can be used in bakery products can also be used. Hereinafter, each component will be described in detail.

[0015] (1) Component A As the component A used in this technology, one or more types of cereal flours selected from pregelatinized starch, pregelatinized cereal flour, tangzhong, and cereal flours with a damaged starch content of 15% or more can be used alone or in combination.

[0016] (1-1) Pregelatinized starch Pregelatinized starch is starch that has been pregelatinized. The method of pregelatinizing starch is not particularly limited. For example, it is obtained by rapidly dehydrating and drying gelatinized starch heated with water using a drum dryer, spray dryer, etc., and is characterized by swelling in cold water.

[0017] The pregelatinized starch used in the quality improver for bakery products according to this technology is preferably pregelatinized modified starch, more preferably pregelatinized crosslinked starch treated with crosslinking. By using pregelatinized crosslinked starch, the stickiness of the dough during kneading can be more efficiently suppressed. The raw material starch is not particularly limited as long as it is starch extracted from plants and processed starch obtained by chemically processing these. For example, starches such as potato starch, tapioca starch, wheat starch, corn starch, sweet potato starch, sago starch, rice starch, etc., waxy varieties and high amylose varieties of these starches, or processed starches obtained by subjecting these starches to physical and / or chemical processing alone or in combination. As the processed starch, any type of processed starch may be used, for example, enzyme-treated starch; oxidized starch; acid-treated starch; esterified starch such as acetic acid starch (acetylated starch); phosphorylated starch; etherified starch such as hydroxypropylated starch; crosslinked starch such as phosphate crosslinked starch, adipic acid crosslinked starch; processed starch obtained by combining a plurality of processes such as acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphate crosslinked starch, and phosphate monoesterified phosphate crosslinked starch. These raw material starches pregelatinized by conventional methods can be used alone or in combination. In this technology, it is preferable to use pregelatinized modified starch having phosphate crosslinking, and it is particularly preferable to use pregelatinized modified starch further subjected to hydroxypropylation. And in this technology, the pregelatinized starch can be used in any state such as powder form or paste form.

[0018] The content of the gelatinized starch used as a quality improver for bakery products according to the present technology can be freely set as long as the effects of the present technology are not impaired. When the cereal flours (including gelatinized starch, the same applies hereinafter) used for bakery products are 100 parts by mass, the lower limit of the content of the gelatinized starch is preferably 0.5 parts by mass or more, more preferably 1.0 parts by mass or more, and still more preferably 1.5 parts by mass or more. By setting the lower limit of the content of the gelatinized starch within this range, the workability and shape retention during the production of bakery products can be surely improved, and it is possible to produce bakery products having a moist texture, a good appearance in terms of volume and shape. Furthermore, it is also possible to improve the freeze resistance and anti-aging resistance of bakery products and dough.

[0019] Also, when the cereal flours used for bakery products are 100 parts by mass, the upper limit of the content of the gelatinized starch is preferably 10.0 parts by mass or less, more preferably 8.0 parts by mass or less. By setting the upper limit of the content of the gelatinized starch within this range, stickiness of the dough can be prevented, and the workability and shape retention during the production of bakery products can be improved.

[0020] (1-2) Gelatinized cereal flour The gelatinized cereal flour is obtained by gelatinizing cereal flour. The method for gelatinizing the cereal flour is not particularly limited as long as it can gelatinize the starch in the cereal flour. For example, a method of heat-treating the cereal flour and a method of heat-pressure treating it can be mentioned.

[0021] The type of cereal flour to be gelatinized can be selected from one or more cereal flours that can be used for bakery products as long as the functions and effects of the present technology are not impaired. For example, wheat flour, rye flour, triticale flour, rice flour, barley flour, corn flour, soybean flour, oat flour, buckwheat flour, millet flour, quinoa flour, etc. can be mentioned. Among these, in the present technology, it is particularly preferable to use gelatinized wheat flour.

[0022] The content of the gelatinized cereal flour used in the quality improver for bakery products according to the present technology can be freely set as long as the effects of the present technology are not impaired. When the cereal flours (including gelatinized cereal flour, the same shall apply hereinafter) used in bakery products are 100 parts by mass, the lower limit of the content of the gelatinized cereal flour is preferably 0.5 part by mass or more, more preferably 1.0 part by mass or more, and still more preferably 1.5 part by mass or more. By setting the lower limit of the content of the gelatinized cereal flour within this range, the workability and shape retention during the production of bakery products can be surely improved, and it is possible to produce a bakery product having a moist texture, a good appearance in terms of volume and shape. Furthermore, it is also possible to improve the freeze resistance and aging resistance of bakery products and dough.

[0023] Also, when the cereal flours used in bakery products are 100 parts by mass, the upper limit of the content of the gelatinized cereal flour is preferably 10.0 parts by mass or less, and more preferably 8.0 parts by mass or less. By setting the upper limit of the content of the gelatinized cereal flour within this range, stickiness of the dough can be prevented, and the workability and shape retention during the production of bakery products can be improved.

[0024] (1 - 3) Tangzhong The tangzhong used in the present technology is an intermediate dough produced in the process of the tangzhong production method (tang kneading method), which is widely known as a method for producing bakery products such as bread, and in which part or all of the starch is gelatinized. The tangzhong production method is a method for producing bakery products by kneading cereal flours such as wheat flour used as one of the raw materials of bakery products at a desired temperature in the presence of water to produce tangzhong (intermediate dough), and kneading, fermenting, heating, etc. the obtained tangzhong together with the remaining materials. The tangzhong may be in the form of dough or batter.

[0025] The preparation of the tangzhong can use conventionally known methods. For example, methods include adding a predetermined amount of water to raw materials containing cereals and kneading under high-temperature conditions, and subjecting a mixture obtained by adding a predetermined amount of water to raw materials containing cereals and mixing them to pressure heat treatment. In this technology, "kneading under high-temperature conditions" means kneading under conditions where the tangzhong reaches a high temperature at least once during and / or after kneading. Examples of the temperature conditions (high-temperature conditions) to reach include temperature conditions equal to or higher than the temperature at which starch in the cereals starts to gelatinize (gelatinization start temperature). Examples of the method of kneading under high-temperature conditions include, for example, a method of kneading the mixture of the raw materials using warm to hot water as the water. The temperature of the warm to hot water is not particularly limited, but for example, it is 70 to 100 °C, preferably 80 to 100 °C. Examples of the method of subjecting the mixture to pressure heat treatment include, for example, a retort treatment method.

[0026] The ratio of water used for the preparation of the tangzhong, when converted to the moisture content in 100% by mass of the prepared tangzhong, is, for example, 30 to 80% by mass, preferably 35 to 70% by mass, more preferably 40 to 70% by mass.

[0027] The types of cereals that can be used when preparing the tangzhong are the same as the starches that can be used for the pregelatinized starch and the cereals that can be used for the pregelatinized cereal, so the description is omitted here.

[0028] The tangzhong may contain, in addition to cereals, a thickener, maltooligosaccharide-producing amylase, and some or all of other components described later, as long as the functions and effects of this technology are not impaired.

[0029] The content of the tangzhong used in the quality improver for bakery products according to the present technology can be freely set as long as the effects of the present technology are not impaired. When the amount of cereal flours used in bakery products (including the cereal flours used in tangzhong, the same shall apply hereinafter) is 100 parts by mass, it is preferably contained such that the lower limit of the content of the cereal flours used in tangzhong is 5.0 parts by mass or more, more preferably 7.0 parts by mass or more, and still more preferably 10.0 parts by mass or more. By setting the lower limit of the content of tangzhong within this range, the workability and shape retention during the production of bakery products can be surely improved, and it is possible to produce a bakery product having a moist texture, a good appearance in terms of volume and shape. Furthermore, it is also possible to improve the freeze resistance and anti-aging property of bakery products and dough.

[0030] Also, when the amount of cereal flours used in bakery products is 100 parts by mass, it is preferably contained such that the upper limit of the content of the cereal flours used in tangzhong is 40.0 parts by mass or less, more preferably 30.0 parts by mass or less, and still more preferably 20.0 parts by mass or less. By setting the upper limit of the content of tangzhong within this range, stickiness of the dough can be prevented, and the workability and shape retention during the production of bakery products can be improved.

[0031] (1-4) Cereal flours with damaged starch content of 15% or more In the present technology, the "amount of damaged starch (DS) (mass%)" refers to the amount of damaged starch in the total amount of cereal flours. Also, "damaged starch" refers to starch in which starch granules have been mechanically damaged due to pressure, impact, etc. during the pulverization of grains.

[0032] The amount of damaged starch (% by mass) can be measured according to AACC Method 76-31. Specifically, only the damaged starch contained in the flours is decomposed into maltosaccharides and limit dextrins by mold-derived α-amylase, and then further decomposed into glucose by amyloglucosidase, and the generated glucose is quantified for measurement. It can also be measured using a commercially available kit (for example, Starch Damage Assay Kit (manufactured by Megazyme)).

[0033] The types of flours that can be used when preparing flours with a damaged starch content of 15% or more are the same as the starches that can be used for the gelatinized starch and the flours that can be used for the gelatinized flours, so the description is omitted here. Among these, in this technology, it is particularly preferable to use rice flour with a damaged starch content of 15% or more.

[0034] The flours with a damaged starch content of 15% or more used in this technology are manufactured, for example, by dry pulverizing (preferably, friction pulverization, pneumatic pulverization, or impact pulverization) flour raw materials such as raw rice and wheat. Examples of the apparatus for pulverization include a roll pulverization apparatus (such as a roll mill), a pneumatic pulverization apparatus (such as a cyclone mill, jet mill), an impact pulverization apparatus (such as a hammer mill, pin mill), a friction pulverization apparatus (such as mortar pulverization, roller mill), a shear pulverization apparatus (such as a cutter mill), a media type (such as a ball mill, bead mill), etc. After pulverization, the particle size and particle size distribution of the flours may be adjusted by a desired sieve or classification.

[0035] The content of flours with a damaged starch content of 15% or more used in the quality improver for bakery products according to the present technology can be freely set as long as the effects of the present technology are not impaired. When 100 parts by mass of flours used in bakery products (including flours with a damaged starch content of 15% or more, the same applies hereinafter) are used, the lower limit of the content of flours with a damaged starch content of 15% or more is preferably 0.5 part by mass or more, more preferably 1.0 part by mass or more, and still more preferably 1.5 part by mass or more. By setting the lower limit of the content of flours with a damaged starch content of 15% or more within this range, the workability and shape retention during the production of bakery products can be surely improved, and it is possible to produce a bakery product having a moist texture, a good appearance in terms of volume and shape. Furthermore, it is also possible to improve the freeze resistance and anti-aging resistance of bakery products and doughs.

[0036] Also, when 100 parts by mass of flours used in bakery products are used, the upper limit of the content of flours with a damaged starch content of 15% or more is preferably 10.0 parts by mass or less, and more preferably 8.0 parts by mass or less. By setting the upper limit of the content of flours with a damaged starch content of 15% or more within this range, stickiness of the dough can be prevented, and the workability and shape retention during the production of bakery products can be improved.

[0037] (2) Component B As component B used in the present technology, one or more components selected from hydroxypropyl methylcellulose (hereinafter also referred to as "HPMC"), carboxymethylcellulose (hereinafter also referred to as "CMC"), methylcellulose, crystalline cellulose, gum substances, alginic acid, alginic acid esters, sodium alginate, calcium alginate, pectin, agar, and glucomannan can be freely combined and used. As the gum substances, as long as the effects of the present technology are not impaired, one or more known gum substances can be freely selected and used. For example, xanthan gum, tamarind seed gum, gellan gum, gum arabic, guar gum, tara gum, tremella gum, etc. can be mentioned.

[0038] In the present technology, from the viewpoint of improving the moist texture of bakery products, as Component B, it is preferable to select and use one or more from hydroxypropyl methylcellulose, carboxymethylcellulose, gum substances, and glucomannan, and it is more preferable to use hydroxypropyl methylcellulose and / or carboxymethylcellulose.

[0039] Also, in the present technology, from the viewpoint of shape retention of bakery products with improved softness by Component C described later, as Component B, it is preferable to further select one or more from hydroxypropyl methylcellulose, carboxymethylcellulose, methylcellulose, crystalline cellulose, gum substances, glucomannan, alginic acid, alginic acid ester, sodium alginate, calcium alginate, pectin, and agar. In addition to selecting one or more from hydroxypropyl methylcellulose, carboxymethylcellulose, gum substances, and glucomannan, it is more preferable to further select one or more from alginic acid, alginic acid ester, sodium alginate, calcium alginate, methylcellulose, crystalline cellulose, pectin, and agar. By using one or more selected from alginic acid, alginic acid ester, sodium alginate, calcium alginate, methylcellulose, crystalline cellulose, pectin, and agar as Component B, the skeletal reinforcing effect of bakery products can be exerted, and bakery products with a volume feeling that is soft but does not collapse and a good shape can be produced.

[0040] The content of component B used in the quality improver for bakery products according to the present technology can be freely set as long as the effects of the present technology are not impaired. However, the lower limit of component B with respect to 100 parts by mass of the flour used in bakery products is preferably 0.05 part by mass or more, more preferably 0.1 part by mass or more, and still more preferably 0.2 part by mass or more. By setting the content of component B within this range, the workability and shape retention during the production of bakery products can be surely improved, and it is possible to produce bakery products having a good appearance with both volume and shape and a moist texture. Furthermore, it is also possible to improve the freeze resistance and aging resistance of bakery products and dough.

[0041] The upper limit of component B with respect to 100 parts by mass of the flour used in bakery products is preferably 2.0 parts by mass or less, more preferably 1.5 parts by mass or less, and still more preferably 1.0 parts by mass or less. By setting the content of component B within this range, stickiness of the dough can be prevented, and the workability and shape retention during bread making can be improved.

[0042] (3) Component C As component C used in the present technology, one or more enzymes selected from maltooligosaccharide-producing amylases can be freely combined and used. In the present technology, "maltooligosaccharide" refers to a sugar in which 3 to 10 or more molecules of glucose are glycosidically bonded. Examples of the maltooligosaccharide-producing amylases that can be used in the present technology include maltotriose-producing α-amylase, maltotetraose-producing α-amylase, maltopentaose-producing α-amylase, maltohexaose-producing α-amylase, maltopheptaose-producing α-amylase, etc., and two or more of these can also be used in combination.

[0043] As shown in the examples described below, the example using maltotriose-forming α-amylase as the maltooligosaccharide-forming amylase exhibited an effect equal to or better than that of Reference Example 3 using maltose-forming amylase, despite using a smaller amount of enzyme. Furthermore, the effect was remarkable in the example using maltotetraose-forming α-amylase as the maltooligosaccharide-forming amylase. Therefore, by using enzymes such as maltopentaose-forming α-amylase, maltohexaose-forming α-amylase, and maltoheptaose-forming α-amylase that produce higher sugars, it is possible to reliably improve the workability and shape retention during the production of bakery products, and to produce bakery products with a moist texture, good volume, shape, and appearance. In addition, it is possible to improve the freeze resistance and anti-aging properties of bakery products and dough, and to achieve cost reduction by reducing the amount of enzyme.

[0044] The content of Component C in the quality improver for bakery products according to the present technology can be freely set as long as the effects of the present technology are not impaired. However, the lower limit of the amount used in the final product is preferably 0.025 units or more, more preferably 0.03 units or more, and still more preferably 0.05 units or more. By including Component C so that the lower limit of the amount used in the final product falls within this range, it is possible to reliably improve the workability and shape retention during the production of bakery products, and to produce bakery products with a moist texture, good volume, shape, and appearance. Furthermore, it is also possible to improve the freeze resistance and anti-aging properties of bakery products and dough.

[0045] The upper limit of the content of Component C in the quality improver for bakery products according to the present technology can be freely set as long as the effects of the present technology are not impaired. However, the upper limit of the amount used in the final product is preferably 50 units or less, more preferably 30 units or less, and still more preferably 20 units or less. By including Component C so that the upper limit of the amount used in the final product falls within this range, it is possible to improve the workability and shape retention during bread making.

[0046] The above "unit" of Component C represents the amount of enzyme produced when the enzyme acts on the substrate, that is, it represents the enzyme activity. The enzyme activity of maltotetraose-producing α-amylase is determined by using p-nitrophenyl-α-D-maltoheptaoside as the substrate and reacting the enzyme to be used under its optimal conditions (for example, 25°C, pH 5.6) together with amyloglucosidase and α-glucosidase. It can be calculated from the amount of enzyme that decomposes 0.0351 millimoles of p-nitrophenyl-α-D-maltoheptaoside per minute, and this is defined as "1 unit". The decomposition of p-nitrophenyl-α-D-maltoheptaoside can be evaluated by developing the color of p-nitrophenol produced in the above reaction with an alkaline solution and quantifying it by measuring the absorbance at 410 nm. The enzyme activity of other maltooligosaccharide-producing α-amylases is measured based on the method in which the enzyme acts on maltooligosaccharide as the substrate and the amount of enzyme that produces 1 μmol of maltooligosaccharide per minute is defined as "1 unit". The measurement of maltooligosaccharide can be carried out with reference to the second edition of the method for quantitative determination of reducing sugars (written by Sakuzo Fukui, published by the Science Council of Japan Publishing Center).

[0047] (4) Others The bakery product quality improver according to the present technology may be composed only of these components as long as it contains the aforementioned (1) Component A, (2) Component B, and (3) Component C, or one or more other components can be freely selected and contained. As other components, for example, components such as excipients, pH adjusters, colorants, flavoring agents, disintegrants, lubricants, stabilizers, and emulsifiers that are usually used in formulation can be used. Furthermore, it is also possible to appropriately use in combination components having known or future-discovered functions according to the purpose.

[0048] (5) Use of the bakery product quality improver As a quality improver for bakery products according to the present technology, it can be used for one or more applications selected from those for frozen bakery product dough (including both for pre-fermentation frozen bakery product dough and for post-fermentation frozen bakery product dough, preferably for post-fermentation frozen bakery product dough), for bakery products without pre-fermentation, for bakery product dough without thawing, for baked frozen bakery products, for increasing the water addition amount, and for high-sugar bread dough.

[0049] For example, as shown in the examples described later, in Reference Example 2 where the water content was increased, although the evaluation of the texture after 4 days of storage was slightly improved compared to Reference Example 1 where bread was made with the normal water content, the texture still felt crumbly and the evaluation of the appearance deteriorated. In contrast, in the present technology, by using Component A, Component B, and Component C in combination, the water addition amount during the production of bakery products can be increased, and success has been achieved in improving the appearance (volume, shape) and the moist texture of the produced bakery products. That is, the quality improver for bakery products according to the present technology can be suitably used for increasing the water addition amount.

[0050] Also, in Example 16 described later, it was possible to produce bakery products of good quality without performing pre-fermentation after freezing and then thawing the dough. That is, the quality improver for bakery products according to the present technology can be suitably used for bakery products without pre-fermentation. In Example 16 described later, although frozen dough was used, since it was possible to produce bakery products of good quality without pre-fermentation, it is considered that when frozen dough is not used, it is possible to produce even higher-quality bakery products without performing pre-fermentation.

[0051] Also, as shown in the examples described later, bakery products produced using the quality improver for bakery products according to the present technology were able to produce bakery products of good quality even when frozen after baking. That is, the quality improver for bakery products according to the present technology can be suitably used for baked frozen bakery products.

[0052] <Composition for bakery products> The composition for bakery products according to the present technology is characterized by containing the aforementioned (1) component A, (2) component B, and (3) component C. By containing these components, the composition for bakery products according to the present technology can be added more water than the normal water addition amount regardless of the type of bakery product used. In particular, even in breads such as sweet breads with a relatively small water addition amount, the water addition amount can be increased. Also, even with a higher water addition than normal, the workability during production does not decrease, so it is possible to manufacture by the original manufacturing method of the bakery product without devising the manufacturing method, and mass production by machine is also possible. Furthermore, according to the present technology, since the dough has good shape retention and machine resistance during production, it is easy to mold into a desired shape and variety is also possible. In addition, bakery products manufactured using the composition for bakery products according to the present technology have characteristics such as appearance (volume, shape), a moist texture, high freeze resistance, and high anti-aging resistance.

[0053] In addition to the aforementioned (1) component A, (2) component B, and (3) component C, the composition for bakery products according to the present technology can freely combine and use one or more materials and additives conventionally used in compositions for bakery products. For example, cereal flours such as wheat flour, rye flour, barley flour, rice flour, soybean flour, oat flour, buckwheat flour, millet flour, amaranth flour, corn flour, etc.; starches other than the gelatinized starch (including processed starches); protein materials such as soy protein, wheat gluten, egg powder, skim milk powder, etc.; oils and fats such as vegetable oils, animal fats, processed oils, powdered oils, etc.; dietary fiber; carbohydrates such as starch degradation products, dextrin, glucose, sucrose, oligosaccharides, maltose, etc.; inorganic salts such as salt, calcium carbonate, etc.; leavening agents, thickeners other than the aforementioned thickeners, emulsifiers, enzyme preparations other than the aforementioned maltose-producing amylase, pH adjusters, vitamins, yeast, yeast food, leavening agents, sweeteners, spices, seasonings, minerals, pigments, flavors, etc. can be appropriately contained. In order to ensure the effect of increasing the water addition amount in the present technology, it is more preferable to contain wheat gluten for the purpose of assisting the skeleton formation of bakery products or to use extra strong flour for a part of the cereal flours.

[0054] The composition for bakery products according to the present technology can be adopted in a form that is distributed as a mix for bakery products obtained by mixing at least the aforementioned (1) component A, (2) component B, (3) component C, and the said materials and additives.

[0055] <Dough for bakery products> The dough for bakery products according to the present technology is characterized by using the aforementioned quality improver for bakery products or the aforementioned composition for bakery products. Since the dough for bakery products according to the present technology uses the aforementioned quality improver for bakery products or the aforementioned composition for bakery products, it is possible to add more water than the normal amount of water for any type of dough for bakery products. In particular, even in the dough for bread such as sweet bread with a relatively small amount of added water, the amount of added water can be increased. Also, even when adding more water than usual, the shape retention and mechanical resistance of the dough are good, so the workability during production does not decrease, and it is possible to manufacture by the original manufacturing method of the bakery product without devising the manufacturing method, mass production by machine is also possible, and furthermore, since it is easy to mold into a desired shape, variety is also possible. In addition, the bakery product manufactured using the dough for bakery products according to the present technology has characteristics such as an appearance (volume, shape) and a moist texture, and high freeze resistance and anti-staling properties.

[0056] Also, since the dough for bakery products according to the present technology has good shape retention even with a high amount of added water, it can be distributed in a state such as refrigeration, chilled, frozen, etc., that is, in forms such as refrigerated dough balls, shaped refrigerated dough, frozen dough balls, shaped frozen dough, and frozen dough after proofing.

[0057] <Bakery product> The bakery product according to the present technology is characterized by using the dough for bakery products described above. Since the bakery product according to the present technology uses the dough for bakery products described above, it is possible to add more water than the normal amount of water for any type of bread. In particular, even in the case of confectionery bread with a relatively small amount of added water, the amount of added water can be increased. Also, even when the amount of added water is higher than normal, the dough has good shape retention and mechanical resistance, so the workability during production does not decrease, and it can be produced by the original production method of the bakery product without devising the production method. Mass production by machines is also possible, and furthermore, since it is easy to mold into a desired shape, variety is also possible.

[0058] In addition, since the bakery product according to the present technology can have a high water content, it has a slower aging rate and can obtain a moist texture compared to the same type of bakery product.

[0059] As the production method of the bakery product according to the present technology, as described above, even when the water content is higher than normal, there is no particular need for special consideration, and it can be freely selected according to the type and purpose of the bakery product.

[0060] As described above, suitable types of bakery products according to the present technology include confectionery breads. However, in the conventional manufacturing method, confectionery breads tend to become dry because of the small amount of added water, and because of the rich variety of shapes, it has been difficult to achieve high hydration that affects the shape retention and mechanical resistance of the dough. However, by using the present technology, even with high hydration, the shape retention and mechanical resistance of the dough can be maintained at the same level as in the conventional manufacturing method, and a moist texture can be imparted. Therefore, it is possible to significantly improve the quality of breads with rich formulations, particularly confectionery breads. That is, breads containing fillings such as jam bread, cream bread, and anpan, which were difficult to achieve with conventional high-hydration technologies; breads with surfaces covered with another dough such as melon bread; breads formed into special shapes such as butter rolls and coronets; breads kneaded with chocolate chips, raisins, nuts, etc.; breads coated with chocolate, etc.; breads with a layer structure formed by fats and oils such as margarine and fillings such as croissants and Danish; vegetable bread; and yeast donuts, etc., can be highly hydrated. Therefore, compared with the same type of breads, they have a slower aging rate and can obtain a moist texture.

[0061] Also, for lean-formulated breads, such as hard breads like French bread; food breads such as mountain-shaped food bread and square-shaped food bread; and soft French bread, etc., different from conventional high-hydration technologies, even with high hydration, the shape retention and mechanical resistance of the dough can be maintained at the same level as in the conventional manufacturing method (ordinary manufacturing method), and compared with the same type of breads, they have a slower aging rate and can obtain a moist texture.

[0062] In addition, bakery products according to the present technology include, for example, cakes, Western confectioneries, Japanese confectioneries, etc. Examples of cakes include steamed cakes, sponge cakes, butter cakes, roll cakes, hot cakes, bûches, Baumkuchen, pound cakes, cheesecakes, snack cakes, etc. Western confectioneries also include tarts, waffles, donuts, crepes, pies, biscuits, castella, madeleines, cookies, sablés, etc. Japanese confectioneries also include dorayaki, manju, taiyaki, revolving yaki, etc.

[0063] <Method for manufacturing bakery products, method for manufacturing dough for bakery products, method for improving quality of bakery products> The method for manufacturing bakery products, the method for manufacturing dough for bakery products, and the method for improving the quality of bakery products according to the present technology are methods including the steps of adding (1) component A, (2) component B, and (3) component C described above. As described above, component A, component B, and component C can be added as quality improvers, but each component can also be added individually.

[0064] The method of adding each component is not particularly limited, and it can be added in any manufacturing process of bakery products or dough for bakery products. For example, when preparing the dough for bakery products, each component can be added together or individually in place of or together with a part of the conventionally blended manufacturing raw materials.

[0065] Note that since the details of each component are the same as those of the quality improver for bakery products according to the present technology described above, the description is omitted here.

[0066] In the method for manufacturing bakery products according to the present technology, for any type of bakery product, even with a higher water addition than usual, the workability during manufacturing does not decrease. Therefore, it can be preferably used as a method for manufacturing high-water bakery products such as high-water breads. Specifically, the water addition amount of bakery products can be increased to, for example, 1.10 times or more, preferably 1.15 times or more, more preferably 1.20 times or more, and still more preferably 1.25 times or more, compared to the water addition amount during the manufacturing of general bakery products of the same type. As the water addition amount for 100 parts by mass of cereal flours used in more specific bakery products, it can be, for example, 60 parts by mass or more, preferably 65 parts by mass or more, more preferably 70 parts by mass or more, and still more preferably 75 parts by mass or more.

[0067] In addition, in the method for manufacturing a bakery product according to the present technology, even in the case of breads such as sweet breads with a relatively small amount of added water, the amount of added water can be increased, so it can be suitably used as a method for manufacturing high-sugar bakery products such as high-sugar breads.

[0068] Furthermore, even when the bakery product is frozen after baking using the aforementioned (1) component A, (2) component B, and (3) component C, a bakery product of good quality can be manufactured. Therefore, the method for manufacturing a bakery product according to the present technology can be suitably used as a method for manufacturing a baked and frozen bakery product.

[0069] In the method for manufacturing dough for a bakery product according to the present technology, even when the dough is frozen, the frozen dough has good freeze resistance, so it can be suitably used as a method for manufacturing frozen dough for a bakery product. Also, in the method for manufacturing dough for a bakery product according to the present technology, a bakery product of good quality can be manufactured without performing proofing, so it can be suitably used as a method for manufacturing dough for a bakery product that does not require proofing. Furthermore, in the method for manufacturing dough for a bakery product according to the present technology, a bakery product of good quality can be manufactured without performing proofing even after the dough is frozen and then thawed. Therefore, it can be suitably used as a method for manufacturing dough for a pre-proofing frozen bakery product and a method for manufacturing dough for a post-proofing frozen bakery product.

Example

[0070] Hereinafter, the present invention will be described in more detail based on examples. Note that the examples described below show an example of a typical example of the present invention, and the scope of the present invention is not construed narrowly thereby.

[0071] Unless otherwise specified, each material used in this example is as follows. Strong flour: Haineon (manufactured by Showa Sangyo Co., Ltd.) CMC: Sunrose F (manufactured by Nippon Paper Industries Co., Ltd.) HPMC: Methocel F50 (manufactured by Unitec Foods Co., Ltd.) Xanthan gum: Ultra Xanthan (Ina Food Industry Co., Ltd.) Maltooligosaccharide-producing amylase 1: Maltotetraose-producing amylase ("POWERFRESH SPECIAL 8100" manufactured by Danisco Japan Co., Ltd.) Maltooligosaccharide-producing amylase 2: Maltotriose-producing amylase ("AMT1.2L" manufactured by Amano Enzyme Inc.) Maltose-producing amylase: Novamyl (registered trademark) 10000BG (Novozymes Japan Co., Ltd.)

[0072] <Experimental Example 1> In Experimental Example 1, when manufacturing bread, the compounding effects of various components were examined. In this experimental example, as an example of bakery products, roll bread was manufactured.

[0073] (1) Manufacture of bakery products The materials with the formulations shown in Table 1 below other than margarine were mixed at low speed for 4 minutes and at medium speed for 8 - 9 minutes. Next, the margarine with the formulation shown in Table 1 below was added, and the mixture was further mixed at low speed for 3 minutes and at medium speed for 6 - 9 minutes to prepare a kneaded dough. The temperature at the end of kneading the dough was set to 26°C. For the prepared kneaded dough, after taking a floor time of 10 minutes at room temperature, it was divided into 70 g portions and rounded. Then, after taking a bench time of 20 minutes at room temperature, it was formed into a roll shape and frozen at -40°C for 30 minutes. After thawing the frozen dough at room temperature (25°C) over 120 minutes, it was given a proofing time of 60 minutes at 38°C and 85% humidity. Note that Example 16 did not have a proofing time. Then, it was baked at 200°C for 9 minutes to obtain roll bread.

[0074] (2) Evaluation After storing the roll bread manufactured above for 4 days, the texture and palatability were evaluated by a consensus of 10 professional panelists based on the following evaluation criteria. Also, after storing the roll bread manufactured above for 30 days under frozen conditions, thawing it, and then storing it for 3 days after thawing, the texture and palatability were similarly evaluated.

[0075] [Texture] 5: It has a very moist texture 4: Preferred with a moist texture 3: Somewhat moist texture, no feeling of dryness 2: A texture that feels dry 1: Strongly feels dry, not preferred

[0076] [Appearance] 5: Both volume and shape are very good 4: Both volume and shape are good 3: Volume is slightly inferior, but shape is good 2: Both volume and shape are slightly inferior 1: No volume, shape is inferior, there are problems such as collapse and swelling

[0077] (3) Results The results are shown in Table 1 below.

[0078]

Table 1

[0079] (4) Discussion As shown in Table 1, Reference Example 1, which produced roll pans with normal moisture content, had a good appearance evaluation after 4 days of storage, but had no moist texture and a strongly felt dry texture. After 30 days of frozen storage, thawed, and then stored for 3 days after thawing, the appearance evaluation also decreased. Also, in Reference Example 2, where the moisture content was simply increased, although the texture evaluation improved slightly, it still had a texture that felt dry, and the appearance evaluation decreased. In contrast, in Reference Example 3 using the pregelatinized starch, hydroxypropyl methylcellulose, and maltose-forming amylase invented by the inventor first, both the texture evaluation and the appearance evaluation improved.

[0080] In Comparative Example 1, where pregelatinized starch of Component A and maltooligosaccharide-producing amylase of Component C were added to Reference Example 2, although the texture evaluation improved, the appearance evaluation was inferior. In Comparative Example 2, where carboxymethyl cellulose of Component B and maltooligosaccharide-producing amylase of Component C were added to Reference Example 2, although the appearance evaluation after storage for 4 days improved slightly, the other evaluations were inferior to those of Reference Example 2. In Comparative Example 3, where pregelatinized starch of Component A and carboxymethyl cellulose of Component B were added to Reference Example 2, although the appearance evaluation after storage for 4 days improved slightly, the other evaluations decreased compared to those of Reference Example 2.

[0081] On the other hand, in Examples 1 to 16 using Component A, Component B, and Component C, the appearance evaluation after storage for 4 days was also good, and for the texture, a moist and favorable texture was felt. Also, after freeze storage for 30 days, thawing, and then storage for 3 days after thawing, both the texture and appearance were good. From these results, it was found that by using Component A, Component B, and Component C in combination, the amount of added water during the production of bakery products can be increased, improving the appearance (volume, shape) of the produced bakery products and the moist texture, as well as improving the freeze resistance and anti-aging resistance.

Claims

1. A quality improver for bakery products, containing the following component A, component B, and component C. Component A: One or more types of starches selected from pregelatinized starch, pregelatinized cereal flour, tangzhong, and cereal flours with a damaged starch content of 15% or more Component B: One or more components selected from hydroxypropyl methylcellulose, carboxymethylcellulose, methylcellulose, crystalline cellulose, gums, alginic acid, alginic acid esters, sodium alginate, calcium alginate, pectin, agar, and glucomannan Component C: One or more enzymes selected from maltooligosaccharide-forming amylase

2. The quality improver for bakery products according to Claim 1, wherein the pregelatinized starch is pregelatinized crosslinked starch.

3. The quality improver for bakery products according to Claim 1, wherein component B is contained in an amount of 0.05 to 2.0 parts by mass per 100 parts by mass of the cereal flours used in the bakery products.

4. The quality improver for bakery products according to Claim 1, wherein component C is contained in an amount such that the usage amount for the bakery products is 0.05 to 50 units.

5. The quality improver for bakery products according to Claim 1, which is used in one or more applications selected from the group consisting of for frozen bakery product dough, for bakery products without need of hoilo, for bakery product dough without need of thawing, for baked frozen bakery products, for increasing the water addition amount, and for high-sugar bread dough.

6. A composition for bakery products, using the quality improver for bakery products according to any one of Claims 1 to 5.

7. Dough for bakery products, using the quality improver for bakery products according to any one of Claims 1 to 5.

8. The dough for bakery products according to Claim 7, which is frozen.

9. A bakery product, using the dough for bakery products according to Claim 7.

10. A method for manufacturing bakery products, including a step of adding the following component A, component B, and component C. Component A: One or more types of starches selected from pregelatinized starch, pregelatinized cereal flour, tangzhong, and cereal flours with a damaged starch content of 15% or more Component B: One or more components selected from hydroxypropyl methylcellulose, carboxymethylcellulose, methylcellulose, crystalline cellulose, gums, alginic acid, alginic acid esters, sodium alginate, calcium alginate, pectin, agar, and glucomannan Component C: One or more enzymes selected from maltooligosaccharide-forming amylase

11. A method for improving the quality of bakery products, comprising the step of adding the following component A, component B, and component C. Component A: One or more types of starches selected from pregelatinized starch, pregelatinized cereal flour, tangzhong, and cereal flours with a damaged starch content of 15% or more Component B: One or more components selected from hydroxypropyl methylcellulose, carboxymethylcellulose, methylcellulose, crystalline cellulose, gums, alginic acid, alginate esters, sodium alginate, calcium alginate, pectin, agar, and glucomannan Component C: One or more enzymes selected from maltooligosaccharide-forming amylases

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