Frozen bread dough

Abstract

To provide frozen bread dough that enables the production of breads with excellent volume, melt-in-your-mouth texture, and bite, especially breads that possess these qualities even without a proofing process. [Solution] A water-soluble polysaccharide containing galacturonic acid derived from legumes, and frozen bread dough containing the following (a) and / or (b) are produced: (a) an oil-in-water emulsion composition containing 0.05 to 3% by weight of lysolecithin, with an SFC (solid fat content) of 45 to 95% at 10°C and an SFC of 0 to 30% at 25°C in the oil phase; (b) a milk fermentation composition containing milk components, with a protein content of 2 to 8% by weight, an oil content of 5 to 13% by weight, and a pH of 4.4 to 5.2. Water-soluble soybean polysaccharide and / or water-soluble pea polysaccharide are preferred as the water-soluble polysaccharide containing galacturonic acid derived from legumes.

Description

Technical Field

[0001] The present invention relates to frozen bread dough and breads obtained by baking the same.

Background Art

[0002] In scenarios where breads, especially freshly baked bread, are provided, the use and popularization of frozen bread dough have been advancing. The use of frozen bread dough not only enables saving of labor, time and space in work, but also has the advantage of facilitating the expansion of product assortment. In bread production, proofing after dough shaping (secondary fermentation, final fermentation) is an important process that affects the volume and texture of bread after baking. However, since proofing is performed in an environment with a predetermined temperature and humidity, dedicated facilities and equipment are required. In addition, since the dough changes significantly over time, it is difficult to determine the appropriate end point (removal from proofing), which requires a certain level of technical skill. These have become one of the barriers to the introduction and popularization of freshly baked bread, especially in small-scale stores. Against this background, there is a demand for providing breads that eliminate the need for the proofing step, particularly as frozen bread dough, and several production techniques have been disclosed.

[0003] Patent Document 1 is an application directed to a roll-in oil and fat composition for non-proofing processes, which contains an oil and fat that satisfies a specific triglyceride composition and SFC. Patent Documents 2 and 3 describe that frozen bread dough containing predetermined amounts of transglutaminase, heat-resistant α-amylase, gluten, an oxidizing agent, and pectin can provide bread with good volume and texture without performing a fermentation step after thawing.

[0004] Patent Document 4 is an application directed to a frozen dough improver containing ascorbic acid, ascorbate oxidase, glucose oxidase, and α-amylase in specific ratios, and describes that a proofing step before baking is not required. Patent Document 5 is an application directed to a method for producing breads including a step of steam-heating frozen bread dough containing cereal flours, pregelatinized starch, and a thickener in specific ratios, and describes that a thawing step and a final fermentation step before heating are unnecessary. Patent Document 6 discloses a method for producing frozen dough for bread that can be baked without final fermentation, which involves containing specific amounts of gliadin, a thickener, and a leavening agent, and is produced using either the sponge and dough method or the liquid dough method.

[0005] Water-soluble soy polysaccharides are known to improve the physical properties and texture of frozen bread when used in it (Non-Patent Document 1). Patent Document 7 discloses a quality improver for frozen bread dough containing water-soluble soy polysaccharides, xylanase, and ascorbic acid, while Patent Document 8 discloses a method for producing proofed frozen Danish pastry containing water-soluble soy polysaccharides and ascorbic acid. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2024-12968 [Patent Document 2] Japanese Patent Publication No. 2022-85207 [Patent Document 3] Japanese Patent Publication No. 2022-85208 [Patent Document 4] Japanese Patent Publication No. 2023-49449 [Patent Document 5] Japanese Patent Publication No. 2021-58119 [Patent Document 6] Japanese Patent Publication No. 2022-114179 [Patent Document 7] Patent No. 5979339 [Patent Document 8] Patent No. 5561434 [Non-patent literature]

[0007] [Non-Patent Document 1] "New Functions of Water-Soluble Soy Polysaccharides: As a Bakery Improver," by Hiroyuki Kanaya, Monthly Food Chemical, March 2014 issue, pp. 47-49. [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention aims to provide frozen bread dough that enables the production of breads with excellent volume, texture, and melt-in-the-mouth properties, particularly breads that possess these qualities even without a proofing process. [Means for solving the problem]

[0009] The inventor first examined the prior art. Patent Document 1 is a limited technology concerning bread with a multilayer structure (layered bread) and was not useful as a reference for solving problems in bread without a multilayer structure, such as sweet bread or sliced ​​bread. Patent documents 2, 3, 5, and 6 describe thickeners that reduce "crispness," making them difficult to apply to pastries and other sweets where crispness is particularly important. Patent document 4 was insufficient in terms of improving crispness and melt-in-the-mouth quality, other than volume.

[0010] The inventors conducted further intensive research and discovered that by combining a specific water-soluble polysaccharide, an oil-in-water emulsion composition, and a milk fermentation composition, it is possible to produce high-quality bread products even without a proofing process using frozen bread dough, thus completing the present invention.

[0011] In other words, the present invention 1. Frozen bread dough containing water-soluble polysaccharides containing galacturonic acid derived from legumes, and the following (a) and / or (b). (a) an oil-in-water emulsion composition containing 0.05 to 3% by weight of lysolecithin, with an SFC (solid fat content) of 45 to 95% at 10°C and an SFC of 0 to 30% at 25°C. (b) A fermented milk composition containing milk components, with 2-8% by weight of protein, 5-13% by weight of oil, and a pH of 4.4-5.2. 2. The frozen bread dough according to claim 1, wherein the water-soluble polysaccharide containing galacturonic acid derived from legumes is water-soluble soybean polysaccharide and / or water-soluble pea polysaccharide. 3. A method for producing bread using the frozen bread dough according to 1 or 2, which does not require proofing in the step after freezing. 4. A method for producing bread, comprising baking the frozen bread dough according to 1 or 2 without performing proofing in the step after freezing. Effects of the Invention

[0012] According to the present invention, there can be provided a frozen bread dough that addresses the needs for labor saving and time reduction, and bread of good quality produced using the same. Mode for Carrying Out the Invention

[0013] Hereinafter, the present invention will be specifically described.

[0014] ■ Frozen Bread Dough In the present invention, the frozen bread dough refers to bread dough obtained by using grain flour such as wheat flour or rice flour as a main raw material, optionally adding raw materials such as water, oils and fats, saccharides, salts, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers and flavorings thereto, and kneading the mixture, which is then frozen in a step before baking. Specific examples thereof include dough ball freezing, freezing after shaping, and freezing after proofing. There are no particular limitations on the method for producing bread dough, and commonly used methods include the sponge method, straight dough method, liquid sponge method, frozen dough method, refrigerated dough method, and the like. There are also no particular limitations on the type of bread obtained by baking the dough, and examples thereof include sweet buns, loaf bread, table rolls, Danish pastries, and the like.

[0015] ■ Water-soluble polysaccharide containing galacturonic acid derived from legumes The "water-soluble polysaccharide containing galacturonic acid derived from legumes" of the present invention refers to a water-soluble polysaccharide obtained from a raw material exemplified by soybean, adzuki bean, mung bean, cowpea, red kidney bean, jack bean, kidney bean, butter bean, broad bean, pea, chickpea, locust bean, coconut endosperm, lupin bean, lentil, and peanut. In the present invention, it is preferable to use water-soluble soybean polysaccharide obtained from soybeans and / or water-soluble pea polysaccharide obtained from peas, and water-soluble soybean polysaccharide is most preferable. Any one type of the legume-derived galacturonic acid-containing water-soluble polysaccharide may be used alone, or two or more types may be used in combination. The blending amount is 0.5 to 2.5 parts by weight per 100 parts by weight of flour, more preferably 1.0 to 2.0% by weight.

[0016] ■ Water-soluble soybean polysaccharide The water-soluble soybean polysaccharide of the present invention refers to a water-soluble polysaccharide extracted from soybean seeds. It is preferably extracted from the seed grain portion of soybean seeds, and more preferably extracted from okara produced as a by-product in the production of tofu, isolated soybean protein and the like. It is further preferred to use okara obtained from defatted soybeans. The production method can be obtained, for example, by using okara as a raw material, extracting under alkaline or weakly acidic conditions at a temperature exceeding 100°C, preferably 150°C or lower, more preferably 130°C or lower, followed by solid-liquid separation. Examples of commercially available products include "Soya Five-S" (manufactured by Fuji Oil Co., Ltd.).

[0017] ■ Water-soluble pea polysaccharide The water-soluble pea polysaccharide of the present invention refers to a water-soluble polysaccharide extracted from pea seeds. It is preferably extracted from the seed grain portion of pea seeds, and more preferably extracted from yellow pea seeds. The production method can be obtained, for example, according to the production example described in the specification of WO2012 / 17682. An example of a commercially available product is "FIPEA-D" (Fuji Oil Co., Ltd.).

[0018] ■ Oil-in-water emulsified composition The oil-in-water emulsified composition used in the present invention contains 0.05 to 3% by weight of lysolecithin, the SFC (solid fat content) of the oil phase at 10°C is 45 to 95%, and the SFC at 25°C is 0 to 30%. As lysolecithin, soybean lysolecithin and / or egg yolk lysolecithin can be used, and the content in the oil-in-water emulsified composition is preferably 0.1 to 2.5% by weight. SFC is an abbreviation for Solid Fat Content, and it indicates the percentage of solid fat present in an oil or fat at a certain temperature. SFC can be measured using a nuclear magnetic resonance (NMR) spectrometer. The addition and mixing of the oil-in-water emulsion composition to the bread dough can also be done according to conventional methods, and it can be used in the same way as water during the process. Specifically, it can be mixed at the same time as the main ingredients, or the entire amount can be added at once, or it can be added in several portions. The amount added is 1% by weight or more and 10% by weight or less, more preferably 2-8% by weight, per 100 parts by weight of cereal flour. An example of a commercially available product that meets these conditions is "Bakery Cotton" (Fuji Oil Co., Ltd.), a cream for mixing into bread dough.

[0019] ■ Milk fermentation composition The milk fermentation composition used in the present invention is a composition obtained by fermenting raw materials containing milk components with known lactic acid bacteria, having a protein content of 2-8% by weight, an oil content of 5-13% by weight, and a pH of 4.4-5.2. Examples of commercially available products that meet these conditions include "CPQVR" and "CPQVSP" (both from Fuji Oil Co., Ltd.). A mixture of raw materials containing milk components to achieve the aforementioned composition range, and adjusted to a predetermined pH range using lactic acid, etc., can also be used; however, a fermented product is preferable.

[0020] ■ Combinations of each material The water-soluble polysaccharides containing galacturonic acid derived from legumes, the oil-in-water emulsion composition, and the milk fermentation composition described above each have a certain effect when used individually, but when combined, they synergistically improve volume and texture. The following are examples of specific combinations. Water-soluble polysaccharides and oil-in-water emulsion compositions Water-soluble polysaccharides and milk fermentation compositions Water-soluble polysaccharides, oil-in-water emulsion compositions, and milk fermentation compositions

[0021] ■ Proofing Proofing is a fermentation process performed before baking bread dough, and is also called secondary fermentation or final fermentation. Proofing is often done using specialized equipment (proofing chambers, proofing chambers, etc.). For sandwich bread and sweet breads, the typical proofing conditions are 38°C and 85% humidity. The time varies depending on the shape and type of bread, but is typically 30 to 90 minutes. In the case of Danish pastries, a lower temperature, such as around 27°C, may be set to avoid the dissolution of folded fats. In the normal bread-making process, proofing is carried out under appropriate conditions, and then the bread is baked, resulting in bread that has risen sufficiently and has a good melt-in-your-mouth texture and bite.

[0022] The frozen bread dough of the present invention allows for the production of breads with good volume and texture even when proofing is not performed in the process after freezing. Furthermore, the phrase "no proofing required" in this invention means that high-quality bread can be obtained even without proofing, and the proofing process can also be selected. An embodiment that does not require proofing will be described. For example, in the case of "freezing after shaping," the general process for bread dough is "shaping → freezing → thawing → proofing → baking." However, according to the present invention, this "proofing" step can be eliminated, and the dough can be baked directly after thawing at room temperature or a low temperature (refrigerator) for a certain period of time. Depending on the type and shape of the bread, it may even be possible to bake it directly from the frozen state.

[0023] Let me explain another aspect. In "post-proofing freezing," where bread dough is shaped, proofed, and then frozen, the general process is "shaping → proofing → freezing → thawing → baking." Thawing is performed at room temperature or at a low temperature (refrigerator) for a certain period of time, and depending on the type and shape of the bread, it may be baked directly while still frozen. This "post-proofing freezing" method often results in inferior quality compared to conventional methods, but according to the present invention, high-quality bread comparable to that produced by conventional methods can be obtained. [Examples]

[0024] The present invention will be described in more detail below with reference to examples and comparative examples. Unless otherwise specified, "%" and "parts" in this text refer to weight-based units. This study was conducted with the intention of first selecting materials that exhibit a certain level of effectiveness (Studies 1-3), and then finding a higher level of effectiveness by using multiple materials in combination (Study 4).

[0025] ■Consideration 1: The following materials used to improve the quality of bread products were prepared, and their effects were confirmed in frozen bread dough and in a proofing-free process. Water-soluble soybean polysaccharide: "Soyafive-S-DA100" Fuji Oil Co., Ltd. Water-soluble pea polysaccharide: "FIPEA-D" Fuji Oil Co., Ltd. Purified gliadin: "Glia A" Asama Chemical Co., Ltd. Inactive yeast: “RS190” LESAFFRE

[0026] Frozen bread dough was prepared according to the manufacturing conditions in Table 1 and the respective formulations in Table 2, and then baked to obtain bread products. The following commercially available raw materials were used, in addition to those described in the previous section. Strong flour: "Camellia" Nisshin Flour Milling Co., Ltd. Fermented flavor liquid: "Panettone starter Vecchio" Oriental Yeast Co., Ltd. Vital Gluten: "V-75" Glico Nutrition Foods Co., Ltd. Dough improver: "Ibis Blanc" dough improver for frozen dough, LESAFFRE. Yeast: "VF Yeast" for frozen dough, Oriental Yeast Co., Ltd. Margarine: "Gran Moist" Fuji Oil Co., Ltd. For reference, the product shown is one that has undergone molding, freezing, thawing (at 25°C, 80% humidity, 60 minutes), followed by normal proofing (at 35°C, 80% humidity, 60 minutes), and then baking.

[0027] ■Table 1: Frozen bread dough manufacturing conditions and baking conditions TIFF2026148350000001.tif122169

[0028] ■Evaluation Eight panelists engaged in research and development of bread-making technology conducted sensory evaluations of "melt-in-the-mouth texture" and "crispness." The scores and evaluation criteria, along with the volume (specific volume) evaluation, are shown in Table 3. Volume was measured using a laser volume analyzer. This study aimed to select materials that demonstrated a certain level of effectiveness, and materials that met all of the following criteria were given a "○" rating. Volume, melt-in-the-mouth texture, crispness All items must score 2 points or higher (not lower than the score of the group without the verification material (Test Example 5)). Furthermore, any one of the items must be 4 points or higher. ·Average of 3 points or more As shown in Table 2, in the evaluation column, water-soluble soybean polysaccharides, water-soluble pea polysaccharides (Test Examples 1 and 2), and inactive yeast (Test Example 4) met the above criteria.

[0029] ■Table 2: Formulation of Study 1 (unit: parts), evaluation, and judgment TIFF2026148350000002.tif123169

[0030] ■Table 3: List of Evaluation Criteria TIFF2026148350000003.tif69168

[0031] ■ Examination 2: Verification of oil-in-water emulsion compositions Three commercially available oil-in-water emulsion compositions with different compositions were prepared. Their SFCs and compositional characteristics are shown in Table 4. Oil-in-water emulsion compositions A and B were products of Fuji Oil Co., Ltd. Oil-in-water emulsion composition C was made using commercially available fresh cream (45% milk fat). Frozen bread dough was prepared and baked according to the formulations in Table 5 and the conditions in Table 1 to obtain bread. The evaluation was carried out in the same manner as in Study 1, and the results are shown in Table 5. Only Test Example 6, which used oil-in-water emulsion composition A, met the criteria for a "○" rating.

[0032] ■Table 4: Oil-in-water emulsion composition TIFF2026148350000004.tif48169

[0033] ■Table 5: Formulation of Study 2 (Unit: parts), evaluation and judgment TIFF2026148350000005.tif180169

[0034] ■ Examination 3: Verification of milk fermentation composition Three types of fermented milk compositions containing milk components as raw materials were prepared, as shown in Table 6. For fermented milk composition A, "CPQVR" was used, and for composition B, "CPQVSP" was used (both from Fuji Oil Co., Ltd.). For oil-in-water emulsion composition C, commercially available plain yogurt was used. Frozen bread dough was prepared and baked according to the formulations in Table 7 and the conditions in Table 1 to obtain bread. The evaluation was carried out in the same manner as in Study 1, and the results are shown in Table 7. Test examples 9 and 10, which used milk fermentation compositions A and B, were judged as "○".

[0035] ■Table 6: Milk fermentation compositions TIFF2026148350000006.tif53169

[0036] ■Table 7: Formulation of Study 3 (Unit: parts), evaluation and judgment TIFF2026148350000007.tif179169

[0037] ■Consideration 4: Verification of combinations of each material For materials that received a "○" rating in studies 1-3, we conducted an investigation to confirm the synergistic effects of combining them. Frozen bread dough was prepared and baked according to the formulations in Table 8 and the conditions in Table 1 to obtain bread. The evaluation was carried out in the same manner as in Study 1, and those that met all of the following criteria were deemed to have passed the overall evaluation. • Volume, melt-in-the-mouth quality, texture: All items must score 3 or higher. ·Average of 4 points or more As shown in Table 8, in the evaluation column, by incorporating water-soluble soybean polysaccharides or water-soluble pea polysaccharides, and further combining them with oil-in-water emulsion composition A, milk fermentation composition A, and milk fermentation composition B, the quality was clearly improved compared to each of these formulations alone, and bread of acceptable quality was obtained (Examples 1-7). The effect of the combination of water-soluble soybean polysaccharides, oil-in-water emulsion composition A, and milk fermentation composition B was particularly remarkable (Example 5). On the other hand, no synergistic effect was observed when the "inactive yeast" selected in Study 1 was combined with oil-in-water emulsion composition A and milk fermentation composition B (Comparative Examples 3 and 4).

[0038] ■Table 8-1: Formulation of Study 4 (Unit: parts) and evaluation (Examples 1-7) TIFF2026148350000008.tif111168

[0039] ■Table 8-2: Formulation of Study 4 (unit: parts) and evaluation (Comparative Examples 1-4) TIFF2026148350000009.tif160169

[0040] ■Consideration 5: Verification of "freezing after proofing" The verification process was conducted using the formulations in Table 9 and the manufacturing conditions in Table 10, including proofing followed by freezing, i.e., the "shaping → proofing → freezing → thawing → baking" process. As shown in the evaluation section, the combination of water-soluble soybean polysaccharide, oil-in-water emulsion composition A, milk fermentation composition A, and milk fermentation composition B showed remarkable effects even in post-proofing freezing, which is considered difficult to achieve in providing high-quality bread, and it was confirmed that bread of acceptable quality could be obtained (Examples 8 and 9).

[0041] ■Table 9: Formulation of Study 5 (Unit: parts) and evaluation TIFF2026148350000010.tif179169

[0042] ■Table 10: Manufacturing conditions for Study 5 (freezing after proofing) TIFF2026148350000011.tif120169

Claims

1. A frozen bread dough containing a water-soluble polysaccharide containing galacturonic acid derived from legumes, and the following (a) and / or (b). (a) an oil-in-water emulsion composition containing 0.05 to 3% by weight of lysolecithin, with an SFC (solid fat content) of 45 to 95% at 10°C and an SFC of 0 to 30% at 25°C in the oil phase. (b) A fermented milk composition containing milk components, with a protein content of 2-8% by weight, an oil content of 5-13% by weight, and a pH of 4.4-5.

2.

2. The frozen bread dough according to claim 1, wherein the water-soluble polysaccharide containing galacturonic acid derived from legumes is water-soluble soybean polysaccharide and / or water-soluble pea polysaccharide.

3. A method for producing bread using frozen bread dough according to claim 1 or 2, wherein proofing is not required in the process after freezing.

4. A method for producing bread, comprising baking the frozen bread dough according to claim 1 or 2 without proofing in a step after freezing.

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