Deterioration inhibiting agent for frozen bread dough, method for inhibiting deterioration of frozen bread dough using the same, method for producing frozen bread dough, and method for producing bread

Abstract

To provide technology that inhibits deterioration due to long-term freezing of bread dough and extends a period during which the bread dough can be frozen.SOLUTION: A deterioration inhibiting agent for frozen bread dough having, as an active ingredient, reduced starch syrup of (A) and / or (B) below: (A) reduced starch syrup with a sugar composition in which pentasaccharides or more are 50 mass% or more; and / or (B) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35. According to the present invention, it is possible to inhibit deterioration of frozen bread dough. In detail, for example, it is possible to suppress deterioration in quality such as a reduction in volume or hardening in texture of bread made using the frozen dough.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a deteriorating inhibitor for frozen bread dough containing a predetermined sugar alcohol as an active ingredient, a method for suppressing deterioration of frozen bread dough using the same, a method for producing frozen bread dough, and a method for producing bread.

Background Art

[0002] Bread is generally a food that is manufactured through many processes and takes a long time from the preparation of the dough to baking. In recent years, in order to provide freshly baked bread more simply or in a shorter time, to facilitate the management of the time and processes required for bread production, to improve the quality uniformity, etc., the bread dough is frozen and stored or distributed, and appropriately thawed and baked to produce bread.

[0003] On the other hand, in bread using frozen bread dough, problems such as dough sagging during thawing, the occurrence of rough surface (so-called pear skin) on the bread surface, uneven baking, deterioration of the internal phase of the bread, reduction of the bread volume after baking, and deterioration of the texture such as hardening and crumbling have occurred. Therefore, improvement technologies for frozen bread dough or bread using the same have been researched and developed. For example, Patent Document 1 discloses a technology for suppressing the deterioration of frozen dough for breads by using pregelatinized starch and sugar alcohol in combination.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Here, the frozen bread dough deteriorates as the freezing storage period becomes longer. In particular, as shown in the examples described later, when the freezing storage period exceeds three months, it deteriorates rapidly, resulting in a decrease in the volume of the bread and hardening of the texture when using this dough. Therefore, the inventors of the present application considered that if such deterioration could be suppressed and the expiration date (the period during which freezing storage is possible) of the frozen bread dough could be extended, it would lead to a reduction in food loss, a reduction in the number of times of dough preparation and transportation, etc., and a dramatic improvement in production efficiency.

[0006] In this regard, in the technique described in Patent Document 1, it is only stated that the deterioration of the frozen dough could be suppressed after evaluating it after only seven days of freezing storage, and it is unclear whether deterioration due to long-term freezing storage in units of several months can be suppressed. Also, only the uneven baking on the bread surface and the presence or absence of a waxy texture, as well as the uniformity of the bubble traces in the inner phase of the bread and the coarseness of the texture, are evaluated by visual observation, and it is unclear whether a decrease in the bread volume (swelling), which is important for the quality of the product, and hardening of the texture (decrease in softness) can be suppressed.

[0007] Thus, even in view of the prior art, a technique that enables long-term freezing storage of frozen bread dough in units of several months is not in a situation where it is sufficiently supplied. Now, the inventors of the present application have made the extension of such a freezing storage period a new issue. That is, an object of the present invention is to provide a technique for suppressing the deterioration of bread dough due to long-term freezing storage and extending the period during which freezing storage is possible.

Means for Solving the Problems

[0008] As a result of intensive research, the inventors of the present invention have found that a predetermined sugar alcohol ((a) to (k) below) can effectively suppress the deterioration of bread dough due to long-term freezing storage. Based on these findings, the following inventions have been completed.

[0009] (1) The first aspect of the deteriorating inhibitor for frozen bread dough according to the present invention contains the following (a) and / or (i) reducing maltose as an active ingredient; (a) A reducing maltose (low-saccharified reducing maltose) having a sugar composition in which pentasaccharides or more account for 50% by mass or more, (i) A reduced starch syrup (low saccharified reduced starch syrup) obtained by reducing a starch syrup having a dextrose equivalent of 10 or more and 35 or less.

[0010] (2) The second aspect of the deteriorating inhibitor for frozen bread dough according to the present invention contains, as an active ingredient, a reduced starch syrup of the following (c) and / or (d); (c) A reduced starch syrup (medium saccharified reduced starch syrup) having a sugar composition of 2 to 10% by mass of monosaccharides, 15 to 55% by mass of disaccharides, 15 to 65% by mass of trisaccharides, 1 to 15% by mass of tetrasaccharides, and 1 to 38% by mass of pentasaccharides or more, (d) A reduced starch syrup (medium saccharified reduced starch syrup) obtained by reducing a starch syrup having a dextrose equivalent of more than 35 and 55 or less.

[0011] (3) The third aspect of the deteriorating inhibitor for frozen bread dough according to the present invention contains, as an active ingredient, any sugar alcohol selected from the following (e) to (i); (e) Sorbitol, (h) A reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more, (i) A reduced starch syrup obtained by reducing a starch syrup having a dextrose equivalent of more than 55 and less than 100.

[0012] (4) The deteriorating inhibitor for frozen bread dough according to the present invention (sometimes simply referred to as "this agent") may be used to suppress a decrease in the volume of bread produced using frozen bread dough.

[0013] (5) This agent may be used to suppress the hardening of bread produced using frozen bread dough.

[0014] (6) The method for suppressing deterioration of frozen bread dough according to the present invention includes a step of mixing this agent with the materials constituting the bread dough.

[0015] (7) The method for producing frozen bread dough according to the present invention includes a step of mixing this agent with the materials constituting the bread dough.

[0016] (8) The method for manufacturing bread according to the present invention includes a step of thawing and heating a frozen bread dough containing this agent.

Effects of the Invention

[0017] According to the present invention, deterioration of the frozen bread dough can be suppressed. Specifically, for example, it is possible to suppress a decrease in quality such as a decrease in the volume of bread or hardening of the texture using the frozen bread dough. Therefore, it is possible to contribute to an improvement in the quality of bread using the frozen bread dough. In addition, it is possible to contribute to an extension of the shelf life (the period during which it can be frozen and stored) of the frozen bread dough. Thereby, it is possible to contribute to a reduction in food loss and an improvement in production efficiency such as a reduction in the amount of dough prepared and the number of transportation times.

Brief Description of the Drawings

[0018]

Figure 1

Figure 2

Figure 3

Figure 4

Embodiments for Carrying Out the Invention

[0019] Hereinafter, the present invention will be described in detail.

[0020] In the present invention, bread is a food product produced by heating bread dough, and refers to a food product in which the dough expands due to carbon dioxide generated by fermentation or gases such as carbon dioxide and ammonia generated by a chemical reaction of a leavening agent. Examples of the heating method of bread dough include, but are not limited to, baking, steaming, frying, boiling, etc., and any heating method can be used to make the dough edible or improve the taste.

[0021] Bread dough is a food dough obtained by mixing water and, if necessary, other materials (auxiliary materials) with a starch-based ingredient obtained from grains, beans, etc., and kneading the mixture, and refers to a dough that expands before or during heating. When expanding by fermentation, microorganisms responsible for fermentation (for example, yeast, koji, lactic acid bacteria, sourdough, levain, wine yeast, panettone yeast, fruit yeast, hops yeast, yogurt yeast, etc.) are blended into the bread dough. When expanding by a leavening agent, a chemical leavening agent (double-acting, ammonium bicarbonate, acidulant, etc.) is blended into the bread dough.

[0022] Flour refers to powdery grains and powdery ingredients mainly composed of starch corresponding thereto. Specifically, for example, wheat flour, rice flour, barley flour, rye flour, corn flour, potato flour, teff flour, millet flour, sesame flour, soybean flour, chickpea flour, pea flour, mung bean flour, buckwheat flour, amaranth flour, arrowroot powder, kudzu powder, tapioca flour, chestnut flour, acorn flour, etc. can be exemplified. Examples of the auxiliary materials blended into the bread dough include, in addition to gas generators such as the above-mentioned microorganisms and baking powder, fats and oils, seasonings such as sweeteners and salt, dairy products, eggs, gluten, various food additives (dough improvers, etc.), chocolate, dried fruits, nuts, etc.

[0023] The bread dough in the present invention includes food doughs used in the production of ordinary breads such as sandwich bread and cup cakes, as well as doughnuts, hot cakes, steamed buns, Chinese buns such as meat buns, Danish pastries, muffins, pizza, steamed buns such as sake buns, and cakes.

[0024] Frozen bread dough refers to bread dough that has been frozen. Frozen bread dough can be obtained, for example, by placing the bread dough at a temperature below the freezing point of water (e.g., in a general freezer (-18°C to -20°C) or a shock freezer (-40°C)) for a certain period of time.

[0025] Examples of the timing for freezing the bread dough include: 1) freezing the kneaded dough as it is (after thawing, dividing, shaping, proofing (final fermentation), and baking); 2) freezing the divided dough (after dividing the bread dough, freezing it, and then shaping, proofing, and baking after thawing); 3) freezing the shaped dough (after dividing and shaping the bread dough, freezing it, and then proofing and baking after thawing); 4) freezing after proofing (after the dividing, shaping, and proofing steps of the bread dough, freezing it, and then baking after thawing). However, it can be at any timing.

[0026] "Deterioration of frozen bread dough" means that the quality of the frozen bread dough deteriorates. The quality of the frozen bread dough can be evaluated by the quality of the bread produced using it. Examples of evaluation indicators include, for example, the degree of swelling (volume) of the bread and the degree of softness. It can be said that the larger the deterioration of the frozen bread dough progresses, the smaller the bread volume becomes. Alternatively, it can be said that the more the deterioration of the frozen bread dough progresses, the harder the bread crumb becomes.

[0027] "Suppressing the deterioration of frozen bread dough" means maintaining the quality of the frozen bread dough or reducing the degree of quality deterioration.

[0028] The effects of this agent can be confirmed, for example, by producing bread using frozen bread dough A containing this agent and frozen bread dough B not containing this agent, and measuring the "volume" and "maximum load" of the bread. Based on the volume and maximum load of bread made from bread dough that has not been frozen or has a shorter frozen storage period, calculate the percentage reduction in volume and the percentage increase in maximum load from there. If a comparison result shows that the bread made with dough A has a smaller "percentage reduction in volume" and "percentage increase in maximum load" than the bread made with dough B, it can be determined that the deterioration of the frozen bread dough is suppressed by this agent.

[0029] That is, this agent can be used to suppress the decrease in volume of bread produced using frozen bread dough. In addition, this agent can be used to suppress the hardening of bread produced using frozen bread dough.

[0030] This agent can effectively suppress the quality deterioration due to long-term frozen storage of bread dough and extend the period during which it can be frozen and stored. Here, examples of the period in the case of long-term frozen storage include periods of 10 days or more, 15 days or more, 20 days or more, 1 month or more, 2 months or more, 3 months or more, 4 months or more, 5 months or more, 6 months or more, etc.

[0031] This agent contains, as an active ingredient, any one or more sugar alcohols selected from the following (a) to (k). First aspect: (a) A reduced starch syrup (low-saccharified reduced starch syrup) with a sugar composition where pentasaccharides and above account for 50% by mass or more. First aspect: (i) A reduced starch syrup (low-saccharified reduced starch syrup) obtained by reducing a starch syrup with a dextrose equivalent of 10 or more and 35 or less. Second aspect: (u) A reduced starch syrup (medium-saccharified reduced starch syrup) with a sugar composition where monosaccharides are 2 - 10% by mass, disaccharides are 15 - 55% by mass, trisaccharides are 15 - 65% by mass, tetrasaccharides are 1 - 15% by mass, and pentasaccharides and above are 1 - 38% by mass. Second aspect: (e) A reduced starch syrup (medium-saccharified reduced starch syrup) obtained by reducing a starch syrup with a dextrose equivalent of more than 35 and 55 or less. Third aspect: (o) Sorbitol. 3rd Aspect: (c) A reduced maltose (highly saccharified reduced maltose) in which the sugar composition is 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides and higher saccharides. 3rd Aspect: (k) A reduced maltose (highly saccharified reduced maltose) obtained by reducing a maltose with a dextrose equivalent of more than 55 and less than 100.

[0032] (o) The sorbitol is a hexose monosaccharide alcohol originally contained in loquat fruits, apples, prunes, etc., and is a reduced form of glucose.

[0033] Reduced maltose is a sugar alcohol obtained by reducing maltose. Here, maltose is a substance obtained by saccharifying starch with an acid, an enzyme, etc., and is a mixture of monosaccharides (glucose) and polysaccharides (oligosaccharides, dextrins, etc.). Therefore, reduced maltose is also a mixture containing two or more kinds of sugar alcohols among sugar alcohols of monosaccharides and sugar alcohols of polysaccharides (disaccharides, trisaccharides, tetrasaccharides, or pentasaccharides and higher saccharides). Reduced maltose may be classified into highly saccharified reduced maltose, moderately saccharified reduced maltose, and lowly saccharified reduced maltose depending on the degree of saccharification.

[0034] As the sugar composition of lowly saccharified reduced maltose, specifically, in addition to the above (a), (ku) a sugar composition containing 1 to 10% by mass of monosaccharides, 6 to 21% by mass of disaccharides, 7 to 23% by mass of trisaccharides, 5 to 13% by mass of tetrasaccharides, and 50 to 82% by mass of pentasaccharides and higher saccharides can be exemplified.

[0035] As the sugar composition of moderately saccharified reduced maltose, specifically, in addition to the above (u), (ke) a sugar composition containing 2 to 10% by mass of monosaccharides, 40 to 55% by mass of disaccharides, 15 to 35% by mass of trisaccharides, 1 to 5% by mass of tetrasaccharides, and 1 to 38% by mass of pentasaccharides and higher saccharides can be exemplified.

[0036] As the sugar composition of highly saccharified reduced maltose, specifically, in addition to the above (c), (ko) a sugar composition containing 37 to 50% by mass of monosaccharides, 26 to 55% by mass of disaccharides, 1 to 21% by mass of trisaccharides, 0 to 10% by mass of tetrasaccharides, and 0 to 8% by mass of pentasaccharides and higher saccharides can be exemplified.

[0037] In the present invention, the sugar composition refers to the mass ratio of each sugar to the total mass of sugars, expressed as a percentage. That is, it is the mass percentage of each sugar when the total mass of sugars is set to 100.

[0038] The sugar composition can be confirmed using high performance liquid chromatography (HPLC). That is, reduced starch syrup is used as a sample and subjected to HPLC to obtain a chromatogram. In the chromatogram, the sum of the areas of all peaks corresponds to the "total mass of sugars", and the area of each peak corresponds to the "mass of each sugar". Therefore, the mass percentage of each sugar in the sample can be calculated as the ratio of the area of each peak to the sum of the areas of all detected peaks. The conditions of HPLC can be appropriately set according to established methods, and the following conditions can be exemplified. 《HPLC Conditions》 Column; MCI GEL CK04S (10mm ID x 200mm) Eluent; High purity water Flow rate; 0.4 mL / min Injection volume; 20 μL Column temperature; 65 °C Detection; Differential refractive index detector RI-10A (Shimadzu Corporation)

[0039] Since reduced starch syrup is produced by reducing starch syrup, the degree of saccharification of reduced starch syrup conforms to the degree of saccharification of starch syrup. That is, the higher the degree of saccharification of the raw starch syrup, the higher the degree of saccharification of the reduced starch syrup, and the lower the degree of saccharification of the raw starch syrup, the lower the degree of saccharification of the reduced starch syrup. Generally, the dextrose equivalent (DE value) is used as an index for the degree of saccharification of starch syrup. DE is the ratio (percentage) of the reducing sugar in the sample measured as glucose to the total solids of the reducing sugar. The maximum value of DE is 100, which means that all of the solids are glucose, and the smaller the DE, the more oligosaccharides and polysaccharides there are.

[0040] That is, examples of the DE of the raw starch syrup for low-saccharified reduced starch syrup include 10 or more, 12 or more, 14 or more, 30 or less, 32 or less, 35 or less, or (i) 10 or more and 35 or less.

[0041] Also, as the DE of the raw material starch syrup of the medium-saccharified reduced starch syrup, examples can include more than 35, 37 or more, 48 or less, 50 or less, 55 or less, or (e) more than 35 and 55 or less.

[0042] Also, as the DE of the raw material starch syrup of the highly saccharified reduced starch syrup, examples can include more than 55, 60 or more, 65 or more, 70 or more, less than 100, or (k) more than 55 and less than 100.

[0043] Note that the DE of the starch syrup can be measured by the following method. 《Method for Measuring DE》 Accurately weigh 2.5 g of the sample, dissolve it in water to make 200 mL. Weigh 10 mL of this solution, add 10 mL of 1 / 25 mol / L iodine solution (Note 1) and 15 mL of 1 / 25 mol / L sodium hydroxide solution (Note 2), and leave it in the dark for 20 minutes. Next, add 5 mL of 2 mol / L hydrochloric acid (Note 3), mix well, and then titrate with 1 / 25 mol / L sodium thiosulfate solution (Note 4). When the solution turns slightly yellow near the end point of the titration, add 2 drops of starch indicator (Note 5) and continue the titration. The point when the color of the solution disappears is taken as the end point of the titration. Determine the blank value using water, and calculate the DE according to the following formula 1. (Note 1) 1 / 25 mol / L iodine solution: Put 20.4 g of potassium iodide and 10.2 g of iodine into a 2 L volumetric flask, dissolve with a small amount of water, and then add water to the calibration line. (Note 2) 1 / 25 mol / L sodium hydroxide solution: Put 3.2 g of sodium hydroxide into a 2 L volumetric flask, dissolve with a small amount of water, and then add water to the calibration line. (Note 3) 2 mol / L hydrochloric acid: Slowly add 150 mL of hydrochloric acid to 750 mL of water while stirring. (Note 4) 1 / 25 mol / L sodium thiosulfate solution: Put 20 g of sodium thiosulfate into a 2 L volumetric flask, dissolve with a small amount of water, and then add water to the calibration line. (Note 5) Starch indicator: Dissolve 5 g of soluble starch in 500 mL of water, and dissolve 100 g of sodium chloride in this solution. TIFF2025104758000002.tif49165

[0044] In the present invention, commercially available sugar alcohols may be used as they are, or they may be produced and used according to methods known to those skilled in the art. Known production methods of sugar alcohols include a reduction reaction in which hydrogen is added to raw material sugars (glucose in the case of sorbitol, and maltose in the case of reduced maltose syrup).

[0045] For the reduction reaction by hydrogenation, for example, an aqueous solution of raw material sugar at 40 to 75% by mass is charged into a high-pressure reactor together with a reduction catalyst, the hydrogen pressure in the reactor is set to 4.9 to 19.6 MPa, and the reaction solution temperature is set to 70 to 180°C, and the reaction may be carried out while mixing and stirring until hydrogen absorption is no longer observed. Thereafter, the reduction catalyst is separated, decolorized and desalted by ion exchange resin treatment and, if necessary, activated carbon treatment, etc., and then concentrated to a predetermined concentration, whereby a high-concentration sugar alcohol can be produced.

[0046] In the present invention, the sugar alcohol is used by mixing it with the materials constituting the bread dough. As the timing of adding the sugar alcohol, examples include the stage of mixing various materials constituting the bread dough (such as at the start of kneading or during kneading).

[0047] The blending amount of the sugar alcohol in the bread dough can be appropriately set according to the period of frozen storage, the type of bread dough, the type of bread, the desired taste and texture, the presence or absence, type, and amount of auxiliary materials, etc. Specific blending amounts include, for example, 0.4 parts by weight or more, 0.6 parts by weight or more, 0.8 parts by weight or more, 1.0 parts by weight or more, 1.2 parts by weight or more, 1.4 parts by weight or more, 1.6 parts by weight or more, 1.8 parts by weight or more, 2.0 parts by weight or more, 2.2 parts by weight or more, 2.4 parts by weight or more, 2.6 parts by weight or more, 2.8 parts by weight or more, 3.0 parts by weight or more of reduced maltose syrup (solid content) per 100 parts by weight of cereal flour, or, as a mass percentage in the total amount (100% by mass) of the bread dough, 0.2% or more, 0.4% or more, 0.6% or more, 0.8% or more, 1.0% or more, 1.2% or more, 1.4% or more, 1.5% or more.

[0048] The method for suppressing deterioration of frozen bread dough, the method for manufacturing frozen bread dough, or the method for manufacturing bread according to the present invention may include other steps as long as the features of the present invention are not impaired. Examples of such steps include, for example, a material pulverization step, a mixing step, a kneading step, a fermentation step, a seasoning step, a molding step, a cooling step, a packaging step, and the like.

[0049] Hereinafter, the present invention will be described based on each example. It should be noted that the technical scope of the present invention is not limited to the features shown by these examples.

Example

[0050] <Test method> (1) Sugar alcohol Commercially available products shown in Table 1 were used as the sugar alcohol.

Table 1

[0051] (2) Manufacture of frozen bread dough Bread dough for cream puffs was manufactured and stored frozen according to the procedures shown in [1] to

[10] below. [1] Mixing: The materials for the bread shown in each example (excluding shortening) were put into a mixer (manufactured by Aikohsha), kneaded at low speed for 5 minutes, at medium speed for 5 minutes, and after adding shortening, kneaded at low speed for 3 minutes, at medium speed for 5 minutes, and then at high speed for 2 minutes. [2] Primary fermentation: To prevent drying, [1] was covered with a plastic bag and fermented by leaving it at room temperature for 5 minutes. [3] Dividing: [2] was divided into 50 g per piece and rounded. [4] Bench time: [3] was left at room temperature for 7 minutes to rest. [5] Molding: [4] was passed through a molder (Kotobuki Baking Machine) and molded into a cream puff mold. [6] Quick freezing: [5] was left at -40°C for 1 hour. [7] Frozen storage: [6] was put into a plastic bag and stored in a freezer at -23°C for 0 to 6 months.

[0052] (3) Manufacture of Cream Puffs Using Frozen Bread Dough Cream puffs were manufactured using frozen bread dough according to the procedures shown in [8] to

[11] below. [8] Thawing: The frozen bread dough was thawed by placing it in an environment with a temperature of 20°C and a humidity of 70% for 90 minutes. [9] Second fermentation: [8] was fermented by placing it in an environment with a temperature of 36°C and a humidity of 75% for 60 minutes.

[10] Baking: [9] was baked at a bottom heat of 200°C and a top heat of 200°C for 11 minutes.

[11] Storage after baking: After

[10] was allowed to cool at room temperature for 30 minutes, it was placed in a plastic bag and stored in an environment with a temperature of 20°C and a humidity of 60%.

[0053] (4) Evaluation of Volume For the cream puffs after one day had passed since baking, the volume was measured using a laser volume measuring instrument "Volscan VSP600" (manufactured by SNS), and the average value of 8 samples was calculated. The average volume value of the cream puffs manufactured using bread dough with a frozen storage period of 1, 3, or 6 months was converted to a percentage with the average volume value of the cream puffs manufactured using bread dough with a frozen storage period of 0 months set as 100%, and this was defined as the "volume change rate (%)". That is, the volume change rate indicates the degree of volume change of the bread accompanying the length of the frozen storage period of the bread dough.

[0054] (5) Evaluation of Hardness From the center core of the cream puff after one day had passed since baking, a measurement sample with dimensions of 3.5 cm in length × 3.5 cm in width × 2.5 cm in thickness was cut out. Using a cylindrical plunger with a diameter of 4 cm of a creep meter RE2-33005C (manufactured by Yamaden), the measurement sample was compressed at a compression speed of 1.0 cm / second until it was compressed by 50% in volume, and the maximum load (N) was measured. For each sample, the average value of 8 cream puffs was calculated for the maximum load. The average maximum load value of the cream puffs manufactured using bread dough with a frozen storage period of 1, 3, or 6 months was converted to a percentage with the average maximum load value of the cream puffs manufactured using bread dough with a frozen storage period of 0 months set as 100%, and this was defined as the "load change rate (%)". That is, the load change rate indicates the degree of hardness change of the bread accompanying the length of the frozen storage period of the bread dough.

[0055] <Example 1> Examination of the Types of Sugar Alcohols Using the method described in Test Method (2), frozen bread doughs of Samples 1 to 5 were produced and stored frozen for 0, 1, 3, or 6 months. The formulation of the bread dough (unit: parts by weight) is shown in Table 2. Sample 1 is a comparative sample without the addition of sugar alcohol. Samples 2 to 5 are samples in which 1 / 4 of the amount of granulated sugar in the comparative sample was replaced with various sugar alcohols (1.56% by mass of sugar alcohol was incorporated into the bread dough).

Table 2

[0056] Using the frozen bread doughs of Samples 1 to 5, cup bread was produced by the method described in Test Method (3), and the volume and hardness were evaluated by the methods described in Test Methods (4) and (5). However, the hardness was evaluated for the bread doughs with a frozen storage period of 0, 1, and 6 months. The volume change rate and load change rate are shown in Figures 1 and 2, respectively.

[0057] As shown in Figure 1, the volume change rate of Sample 1 exceeded 90% at 1 and 3 months of frozen storage of the bread dough, but decreased significantly to about 75% at 6 months. That is, the bread dough without sugar alcohol had a reduction rate of the bread volume of less than 10% until the frozen storage period reached 3 months, but when the frozen storage period reached 6 months, the bread volume decreased by about 25%. From this result, it became clear that the bread dough deteriorated rapidly when the frozen storage period exceeded 3 months, and the volume of the bread baked from this decreased.

[0058] Moreover, the volume change rates of Samples 2, 4, and 5 were significantly greater than those of Samples 1 and 3 at any time points of 1 month, 3 months, and 6 months of frozen storage of the bread dough. That is, the bread dough formulated with sorbitol, medium-converted reduced maltose syrup, or low-converted reduced maltose syrup had a significantly larger bread volume when frozen for 1, 3, or 6 months compared to those without sugar alcohol or those formulated with highly-converted reduced maltose syrup. From this result, it became clear that sorbitol, medium-converted reduced maltose syrup, and low-converted reduced maltose syrup can suppress the deterioration associated with long-term frozen storage of bread dough and can suppress the volume reduction of the bread produced using them.

[0059] Also, as shown in Figure 2, the load change rate of Sample 1 was less than 130% when the frozen storage period of the bread dough was 1 month, but became a significantly large value of 213% at 6 months. That is, the frozen bread dough without sugar alcohol had a bread load increase of about 30% when the frozen storage period was 1 month, but the load more than doubled when the frozen storage period reached 6 months. From this result, it became clear that the bread dough rapidly deteriorates when the frozen storage period exceeds 3 months, and the texture of the bread produced using it becomes significantly harder.

[0060] Moreover, the load change rates of Samples 4 and 5 were significantly smaller than that of Sample 1 at any time points of 1 month and 6 months of frozen storage of the bread dough. That is, the bread dough formulated with medium-converted reduced maltose syrup or low-converted reduced maltose syrup was significantly softer when frozen for 1 month or 6 months compared to that without sugar alcohol. From this result, it became clear that medium-converted reduced maltose syrup and low-converted reduced maltose syrup can suppress the deterioration associated with long-term frozen storage of bread dough and can suppress the hardening of the bread produced using them.

[0061] Also, the rate of change in load for Samples 2 and 3 was also significantly smaller than that of Sample 1 when the frozen storage period of the bread dough was 6 months. For Sample 2, the rate of change in load was also smaller than that of Sample 1 even when the frozen storage period of the bread dough was 1 month. That is, when the bread dough containing sorbitol or highly saccharified reduced maltose syrup was frozen and stored for 6 months, the bread made using it was significantly softer compared to the one without sugar alcohol. The bread dough containing sorbitol was also clearly softer compared to the one without sugar alcohol even when frozen and stored for 1 month. From these results, it became clear that sorbitol and highly saccharified reduced maltose syrup can suppress the deterioration associated with long-term frozen storage of bread dough and suppress the hardening of the bread made using it.

[0062] Effect of Medium-Saccharified Reduced Maltose Syrup and Low-Saccharified Reduced Maltose Syrup in <Example 2> Frozen bread doughs of Samples 1 to 3 were produced by the method described in Test Method (2) and frozen and stored for 0 or 6 months. The formulation of the bread dough (unit: parts by weight) is shown in Table 3. Sample 1 is a comparative sample without sugar alcohol. Samples 2 and 3 are samples in which 1 / 4 of the amount of granulated sugar in the comparative sample was replaced with medium-saccharified reduced maltose syrup (b) or low-saccharified reduced maltose syrup (a) (1.56% by mass of medium- to low-saccharified reduced maltose syrup was incorporated into the bread dough).

Table 3

[0063] Using the frozen bread doughs of Samples 1 to 3, cup bread was produced by the method described in Test Method (3), and the volume and hardness were evaluated by the methods described in Test Methods (4) and (5). The volume change rate and load change rate are shown in Figures 3 and 4, respectively.

[0064] As shown in Fig. 3, the volume change rate was significantly larger for Samples 2 and 3 than for Sample 1. That is, the bread dough containing medium-saccharified reduced maltose syrup or low-saccharified reduced maltose syrup had a significantly larger volume of the bread produced using it than the one without sugar alcohol. From this result, it became clear that medium-saccharified reduced maltose syrup and low-saccharified reduced maltose syrup can suppress the deterioration associated with long-term frozen storage of bread dough and suppress the volume reduction of the bread produced using it.

[0065] As shown in Fig. 4, the load change rate values for Samples 2 and 3 were significantly smaller compared to the value of Sample 1. That is, the bread dough containing medium-saccharified reduced maltose syrup or low-saccharified reduced maltose syrup was significantly softer than the one without sugar alcohol. From this result, it became clear that medium-saccharified reduced maltose syrup and low-saccharified reduced maltose syrup can suppress the deterioration associated with long-term frozen storage of bread dough and suppress the hardening of the bread produced using it.

Claims

1. An inhibitor for suppressing deterioration of frozen bread dough, comprising as an active ingredient a reducing maltose of the following (a) and / or (i); (a) A reducing maltose having a sugar composition of 50% by mass or more of pentasaccharide or higher, (i) A reducing maltose obtained by reducing a maltose having a dextrose equivalent of 10 or more and 35 or less.

2. An inhibitor for suppressing deterioration of frozen bread dough, comprising as an active ingredient a reducing maltose of the following (c) and / or (e); (c) A reducing maltose having a sugar composition of 2 to 10% by mass of monosaccharide, 15 to 55% by mass of disaccharide, 15 to 65% by mass of trisaccharide, 1 to 15% by mass of tetrasaccharide, and 1 to 38% by mass of pentasaccharide or higher, (e) A reducing maltose obtained by reducing a maltose having a dextrose equivalent of more than 35 and 55 or less.

3. An inhibitor for suppressing deterioration of frozen bread dough, comprising as an active ingredient any sugar alcohol selected from the following (o) to (ki); (o) Sorbitol, (ka) A reducing maltose having a sugar composition of 30 to 50% by mass of monosaccharide, 20 to 55% by mass of disaccharide, and 40% by mass or less of trisaccharide or higher, (ki) A reducing maltose obtained by reducing a maltose having a dextrose equivalent of more than 55 and less than 100.

4. The agent according to any one of Claims 1 to 3, which is used for suppressing a decrease in volume of bread produced using frozen bread dough.

5. The agent according to any one of Claims 1 to 3, which is used for suppressing hardening of bread produced using frozen bread dough.

6. A method for suppressing deterioration of frozen bread dough, comprising a step of mixing the agent according to any one of Claims 1 to 3 with the materials constituting the bread dough.

7. A method for producing frozen bread dough, comprising a step of mixing the agent according to any one of Claims 1 to 3 with the materials constituting the bread dough.

8. A method for producing bread, comprising a step of thawing and heating a frozen bread dough containing the agent according to any one of Claims 1 to 3.

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