Quality improver for bakery products, method for producing bakery products, and method for improving quality of bakery products

Abstract

To provide a quality improvement agent for breads, a manufacturing method of breads, and a quality improvement method of breads capable of effectively preventing caving and cave-in and providing breads excellent in volume, appearance, and texture even when using wheat flour of a low protein content and dough kneaded with hot water and increasing water addition and grease amount for rich blending.SOLUTION: A quality improvement agent for breads contains α-glucosyltransferase and hemicellulase. A manufacturing method of breads and a quality improvement method of breads use the quality improvement agent for breads.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a quality improver for bread products, a method for producing bread products, and a method for improving the quality of bread products.

Background Art

[0002] Due to the diversification of consumers' lifestyles and the like, the demand for bread products by consumers is on the increase, and the required quality level is also rising. For example, in the case of sandwich bread, there is a growing demand for a product with a softer texture, a moist and smooth melt-in-the-mouth feeling, which further enhances the good texture. To meet such demands, various studies have been conducted, such as changing the type of wheat flour used, increasing the amount of water added in the manufacturing process, increasing the amount of oil and fat blended in the dough, and using a tangzhong method.

[0003] On the other hand, when seeking a soft and good texture, there is a problem that the volume of bread products tends to decrease, caving and sagging are likely to occur. Therefore, it is difficult to produce bread products that are excellent in softness and texture while suppressing the decrease in volume, caving, and sagging.

[0004] So far, various studies have been conducted to improve the quality of bread products. For example, in bread making using domestic wheat flour as a raw material, in order to improve mechanical resistance, volume increase, texture, etc., and obtain excellent quality that is not inferior to products using foreign strong wheat flour, as a technology, a technology of adding gluten, a water-soluble thickener, hemicellulase, α-amylase, and vitamin C to the raw material (see, for example, Patent Document 1), as a technology for preventing volume reduction and sagging of refrigerated dough, a technology of combining glucose oxidase, gluten, an emulsifier, and an antioxidant (see, for example, Patent Document 2), in large-scale bread making using machinery, as a technology for producing bread with excellent mechanical resistance, good flavor, and suppressed aging, a technology of containing a fraction mainly composed of gliadin of wheat protein, α-amylase, and hemicellulase in bread dough (see, for example, Patent Document 3), as a technology for producing breads with improved volume and texture, a technology of using at least one protease selected from the group consisting of glutaminase and exopeptidase (see, for example, Patent Document 4), as a technology for reducing the cohesiveness of bread and other cereal flour puffed foods, a technology of using branching enzyme as an active ingredient (see, for example, Patent Document 5), etc. have been proposed.

[0005] However, at present, there is still no technology that can reduce the occurrence of caving and collapse, is excellent in volume and appearance, and fully satisfies the high-level texture required in recent years.

[0006] Therefore, there is a strong demand for the rapid development of a new technology that can effectively prevent caving and collapse, obtain breads that are excellent in volume and appearance and have good texture, even when using wheat flour with a low protein content, increasing the water addition amount, increasing the amount of oil to make a rich formulation, or using a tangzhong method.

Prior Art Documents

Patent Documents

[0007]

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

[0008] In response to such demands, the present invention aims to break the current situation, solve the above-mentioned conventional problems, and achieve the following objectives. That is, the present invention can effectively prevent caving and waist breakage even when using wheat flour with low or weak protein content, increasing the water addition amount, increasing the amount of oil and fat to make a rich formulation, or using a tangzhong method, and can obtain bread products with excellent volume and appearance and good texture. An object of the present invention is to provide a bread product quality improver, a method for producing bread products, and a method for improving the quality of bread products.

Means for Solving the Problems

[0009] As a result of intensive studies to achieve the above object, the present inventors have found that by adding and blending α-glucosyltransferase and hemicellulase during the production of bread products, even when using wheat flour with low or weak protein content, increasing the water addition amount, increasing the amount of oil and fat to make a rich formulation, or using a tangzhong method, caving and waist breakage can be effectively prevented, and bread products with excellent volume and appearance and good texture can be obtained.

[0010] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows. That is, <1> A bread product quality improver characterized by containing α-glucosyltransferase and hemicellulase. <2> The quality improver for bread products as described in <1> above, which is used with 100 to 6,000 U of α-glucosyltransferase and 0.1 to 50 U of hemicellulase per 100 g of the flour raw material mainly composed of wheat flour. <3> The quality improver for bread products as described in <1> above, which is used with 20 to 1,000 ppm of α-glucosyltransferase and 0.5 to 500 ppm of hemicellulase per the flour raw material mainly composed of wheat flour. <4> Further containing branched dextrin, the branched dextrin being the quality improver for bread products as described in any one of <1> to <3> above, which is used at 0.01 to 1.0 g per 100 g of the flour raw material mainly composed of wheat flour. <5> Further containing milk protein or its hydrolyzate, the milk protein or its hydrolyzate being the quality improver for bread products as described in any one of <1> to <4> above, which is used at 0.01 to 1.0 g per 100 g of the flour raw material mainly composed of wheat flour. <6> Further containing α-amylase, the α-amylase being the quality improver for bread products as described in any one of <1> to <5> above, which is used at 0.5 to 30 U per 100 g of the flour raw material mainly composed of wheat flour. <7> Further containing ascorbic acid or its salt, the ascorbic acid or its salt being the quality improver for bread products as described in any one of <1> to <6> above, which is used at 5 to 100 ppm per the flour raw material mainly composed of wheat flour. <8> Further containing one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin and alginate ester, the thickening polysaccharides being the quality improver for bread products as described in any one of <1> to <7> above, which is used at 0.05 to 2.0 mg per 100 g of the flour raw material mainly composed of wheat flour. <9> A method for producing bread products, characterized by using the quality improver for bread products as described in any one of <1> to <8> above. <10> A method for improving the quality of bread products, characterized by using the quality improver for bread products as described in any one of <1> to <8> above.

Advantages of the Invention

[0011] According to the present invention, the above-mentioned conventional problems can be solved. Even when using wheat flour with low or weak protein content, increasing the water addition, increasing the amount of oil to make a rich formulation, or using a tangzhong method, it is possible to effectively prevent caving and waist breakage, and obtain bread products with excellent volume and appearance and good texture. The present invention can provide a bread product quality improver, a method for producing bread products, and a method for improving the quality of bread products.

Embodiments for Carrying Out the Invention

[0012] (Bread product quality improver) The bread product quality improver of the present invention contains at least α-glucosyltransferase and hemicellulase, and may further contain other components as needed.

[0013] <Bread products> The bread products in the present invention are not particularly limited and can be appropriately selected. For example, they include sandwich bread (square, round, one-loaf, etc.), roll bread, cupcake, Chinese bun, cooking bread, confectionery bread, steamed bread, bagel, etc. Among them, sandwich bread is particularly preferably mentioned.

[0014] <α-Glucosyltransferase> The α-glucosyltransferase is an enzyme that transfers a part of 1,4-α-glucan to another part of a hydrocarbon such as glucose or 1,4-α-D-glucan. The α-glucosyltransferase is not particularly limited as long as it can be used for food and beverage applications (grade) and can be appropriately selected. However, the α-glucosyltransferase (maltotriosyltransferase) described in International Publication No. 2012 / 105532, the branching enzyme described in International Publication No. 2015 / 152099, etc. are preferred. The α-glucosyltransferase can be appropriately used as a commercially available product. The content of the α-glucosyltransferase in the quality improver for bakery products is not particularly limited and can be appropriately selected according to its usage amount, activity, etc.

[0015] <Hemicellulase> The hemicellulase is not particularly limited as long as it can be used for food and beverage applications (grade) and can be appropriately selected. For example, hemicellulases derived from microorganisms such as Aspergillus and Trichoderma, and hemicellulases derived from grains such as barley and wheat can be mentioned. These can be used alone or in combination of two or more. As the hemicellulase, commercially available products such as "Amano" 90 from Amano Enzyme Inc., Scrase X from Mitsubishi Chemical Foods Co., Ltd., Bakezyme HS2000, Bakezyme BXP5001, Bakezyme Real-X, Bakezyme BXP500 from DSM Japan Co., Ltd., and Pentopan 500 BG from Novozymes can be appropriately used. The content of the hemicellulase in the quality improver for bakery products is not particularly limited and can be appropriately selected according to its usage amount, activity, etc.

[0016] <Other components> The other components are not particularly limited as long as the effects of the present invention are not impaired and can be appropriately selected. For example, branched dextrin; milk protein or its hydrolyzate; α-amylase; ascorbic acid or its salt; one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin, and alginate ester; food materials such as wheat flour, gluten, and corn starch; components used in the production of bakery products, etc. These can be used alone or in combination of two or more. Among these, in order to further improve the workability during the production of bakery products, prevention of caving and waist breakage of bakery products, appearance, texture, etc., it is preferable to contain branched dextrin, milk protein or its hydrolyzate by using the α-glucosyltransferase and hemicellulase in combination. In addition, in order to further improve the workability during the production of bread products, the volume, appearance, and texture of the bread products, it is preferable to contain α-amylase. In addition, in order to prevent caving and waist breakage of the bread products and further improve the volume and appearance, it is preferable to contain one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin, and alginate, ascorbic acid, or a salt thereof. The content of the other components in the bread product quality improver is not particularly limited and can be appropriately selected.

[0017] <<Branched dextrin>> The branched dextrin is not particularly limited as long as it is a dextrin having a branched structure and can be appropriately selected. For example, isomalto-dextrin and the like can be mentioned. These may be used alone or in combination of two or more. Among these, isomalto-dextrin is preferable in terms of preventing caving and waist breakage of the bread products and further improving the volume, appearance, and texture. The isomalto-dextrin is composed only of α-linked glucose, has more branches than raw material starch or general dextrin, and is a kind of highly branched α-glucan. It has higher solubility in water and lower viscosity compared to maltodextrin with the same DE value. Commercially available products can be appropriately used as the branched dextrin. For example, as a commercially available product of isomalto-dextrin, "Fiberlizer" manufactured by Hayashibara Co., Ltd. can be mentioned. Fiberlizer has a weight average molecular weight of about 5,000 and a number average molecular weight of about 2,500. It contains components with a glucose polymerization degree of 1 to about 62, an average polymerization degree of 30, and a glucose equivalent (DE) of about 7. The content of the branched dextrin in the bread product quality improver is not particularly limited and can be appropriately selected according to its usage amount and the like.

[0018] <<Milk protein or its hydrolyzate>> As for the milk protein, there is no particular limitation as long as it is a milk-derived protein, and it can be appropriately selected. For example, whey protein (mainly containing lactoglobulin and lactalbumin), casein, etc. can be mentioned. As for the hydrolyzate (peptide) of the milk protein, there is no particular limitation as long as it is a product obtained by decomposing the milk protein with an enzyme or the like, and it can be appropriately selected. The milk protein or its hydrolyzate may be used alone or in combination of two or more. Among these, whey protein or its hydrolyzate is preferable in terms of preventing caving and sagging of bread products and improving texture and taste. Commercially available products of the milk protein or its hydrolyzate can be appropriately used. There is no particular limitation on the content of the milk protein or its hydrolyzate in the bread quality improver, and it can be appropriately selected according to its usage amount and the like.

[0019] <<α-Amylase>> As for the α-amylase, there is no particular limitation as long as it can be used for food and beverage applications (grade), and it can be appropriately selected. For example, α-amylases derived from microorganisms such as Aspergillus genus such as Aspergillus oryzae, Bacillus genus such as Bacillus subtillis, Bacillus amyloliquefaciens, Bacillus licheniformis, and Streptomyces genus, and α-amylases derived from grains such as barley and wheat can be mentioned. These may be used alone or in combination of two or more. As for the α-amylase, commercially available products such as Sumiteam AS of Shin Nippon Chemical Industry Co., Ltd., Kokylase of Mitsubishi Chemical Foods Co., Ltd., Novamil 10000 BG and Novamil 3D BG of Novozymes, Bakezyme P500 and Bakezyme AN301 of DSM Japan Co., Ltd. can be appropriately used. The content of the α-amylase in the quality improver for bakery products is not particularly limited and can be appropriately selected according to its usage amount, activity, etc.

[0020] <<Ascorbic acid or its salt>> The ascorbic acid or its salt is not particularly limited as long as it can be used for food and beverage applications (grade), and commercially available products can be appropriately selected. The salt is not particularly limited and can be appropriately selected. Examples include salts with alkali metals such as sodium and potassium, and salts with alkaline earth metals such as calcium and magnesium. The salt may be used alone or in combination of two or more salts. The content of the ascorbic acid or its salt in the quality improver for bakery products is not particularly limited and can be appropriately selected according to its usage amount, etc.

[0021] <<One or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin and alginate>> The one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin and alginate are not particularly limited as long as they can be used for food and beverage applications (grade), and commercially available products can be appropriately selected. The total content of the one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin and alginate in the quality improver for bakery products is not particularly limited and can be appropriately selected according to its usage amount, etc.

[0022] <Aspect> The quality improver for bakery products may be in an aspect where the α-glucosyltransferase, the hemicellulase, and, if necessary, the other components are contained in the same packaging material, or one or more of the components may be put into separate packaging materials and the components may be mixed at the time of use and added to the cereal raw material, or each of the components may be added to the cereal raw material.

[0023] <Usage amount> The usage amount of the bread quality improver is not particularly limited and can be appropriately selected according to the usage amounts of the respective components described later. For example, the range is 0.1 to 5% by mass with respect to a flour raw material mainly composed of wheat flour (hereinafter, may be simply referred to as "flour raw material").

[0024] <<α - Glucosyltransferase>> The usage amount of the α - glucosyltransferase is not particularly limited and can be appropriately selected. However, with respect to 100 g of a flour raw material mainly composed of wheat flour (hereinafter, may be simply referred to as "flour raw material"), it is usually in the range of 100 to 6,000 U (where "U" represents an activity unit (unit). The same applies hereinafter). The range of 200 to 4,000 U is preferred, and the range of 400 to 2,000 U is more preferred. When the usage amount of the α - glucosyltransferase is less than 100 U, a sufficient addition effect, particularly a synergistic effect with other components such as hemicellulase, may not be obtained. When it exceeds 6,000 U, the effect of preventing caving and waist breakage of bread may be reduced, or there may be an adverse effect on the appearance and texture.

[0025] In the present invention, the definition of the activity unit of the α - glucosyltransferase is such that the amount of enzyme that generates 1 μmol of glucose in 2.5 mL of the reaction solution per minute under the following conditions is defined as 1 U. - Conditions - Add 0.5 mL of the enzyme solution to 2 mL of a 10 mmol / L MES buffer (pH 6.5) containing 1% maltotetraose, and leave it at 40°C for 60 minutes. After leaving, heat it in a boiling water bath for 5 minutes, then cool it in running water, and quantify the generated glucose.

[0026] Also, although it varies depending on specific activity and the like, the amount of the α-glucosyltransferase is usually in the range of 20 to 1,000 ppm, preferably 50 to 500 ppm, based on the cereal flour raw material. When the amount of the α-glucosyltransferase is within the above range, it is advantageous in that it effectively prevents caving and waist breakage of bread products, and also improves the volume, appearance, and texture of bread products.

[0027] <<Hemicellulase>> The amount of the hemicellulase used is not particularly limited and can be appropriately selected. However, it is usually in the range of 0.1 to 50 U, preferably 1 to 40 U, and more preferably 2 to 30 U, based on 100 g of the cereal flour raw material. If the amount of the hemicellulase used is less than 0.1 U, a sufficient additive effect, particularly a synergistic effect with other components such as α-glucosyltransferase, may not be obtained. If it exceeds 50 U, the effect of preventing caving and waist breakage of bread products may be reduced, or there may be an adverse effect on the appearance and texture.

[0028] In the present invention, the definition of the activity unit of the hemicellulase is such that when xylan is hydrolyzed at 30°C for 1 minute under standard conditions (1% by mass of xylan, 100 mM sodium acetate buffer, pH 5.0) and 1 g of xylose is produced, the enzyme activity is defined as 1 unit (U).

[0029] Also, although it varies depending on specific activity and the like, the amount of the hemicellulase is usually in the range of 0.5 to 500 ppm, preferably 1 to 300 ppm, based on the cereal flour raw material. When the amount of the hemicellulase is within the above range, it is advantageous in that it effectively prevents caving and waist breakage of bread products, and also improves the volume, appearance, and texture of bread products.

[0030] <<Branched dextrin>> When using the branched dextrin, the amount used is not particularly limited and can be appropriately selected. However, the range of 0.01 to 1.0 g is preferable, and the range of 0.05 to 0.5 g is more preferable, based on 100 g of the cereal raw material. When the amount used is within the preferable range, it is advantageous in that it effectively prevents caving and waist breakage of bread products, and also improves the volume, appearance, and texture of bread products.

[0031] <<Milk protein or its hydrolyzate>> When using the milk protein or its hydrolyzate, the amount used is not particularly limited and can be appropriately selected. However, the range of 0.01 to 1.0 g is preferable, and the range of 0.05 to 0.5 g is more preferable, based on 100 g of the cereal raw material. When the amount used is within the preferable range, it is advantageous in that it effectively prevents caving and waist breakage of bread products, and also improves the volume, appearance, and texture of bread products.

[0032] <<α-Amylase>> When using the α-amylase, the amount used is not particularly limited and can be appropriately selected. However, the range of 0.5 to 30 U is preferable, and the range of 2 to 20 U is more preferable, based on 100 g of the cereal raw material. When the amount used is within the preferable range, it is advantageous in that it effectively prevents caving and waist breakage of bread products, and also improves the volume, appearance, and texture of bread products.

[0033] In the present invention, the definition of the activity unit of the α-amylase is such that the amount of the enzyme that causes the conversion rate of soluble starch at the absorbance (620 nm) to be 1.0 g per hour after reacting with iodine after reacting for 25 minutes at pH 5.0 and 30 °C using starch as a substrate is defined as 1 U.

[0034] <<Ascorbic acid or its salt>> When using the ascorbic acid or its salt, the amount used is not particularly limited and can be appropriately selected. However, with respect to the flour raw material, a range of 5 to 100 ppm is preferred, and a range of 10 to 30 ppm is more preferred. When the amount used is within the preferred range, it is advantageous in that it effectively prevents the caving and waist breakage of bread products, and also improves the volume, appearance, and texture of bread products.

[0035] <<One or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin, and alginate>> When using one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin, and alginate, the total amount used is not particularly limited and can be appropriately selected. However, with respect to 100 g of a flour raw material mainly composed of wheat flour, a range of 0.05 to 2.0 mg is preferred, and a range of 0.1 to 1.0 mg is more preferred. When the amount used is within the preferred range, it is advantageous in that it effectively prevents the caving and waist breakage of bread products, and also improves the volume, appearance, and texture of bread products.

[0036] <Flour raw material mainly composed of wheat flour> The flour raw material mainly composed of wheat flour mainly contains wheat flours such as strong flour, semi-strong flour, medium flour, and durum wheat flour, and may be a combination of these various wheat flours. Also, whole wheat flour may be used as the wheat flour. In this case, the wheat bran portion contained in the whole wheat flour is converted as bran. In addition to wheat flour, the flour may contain barley flour, rye flour, triticale flour, buckwheat flour, rice flour, and oat flour.

[0037] (Method for producing bread products) The method for producing bread products of the present invention uses at least the bread product quality improver of the present invention in the bread product production process, and optionally uses other components as needed.

[0038] The method for manufacturing bread products of the present invention has no particular limitation as long as the quality improver for bread products of the present invention is used, and known methods can be appropriately selected. For example, a flour raw material mainly composed of wheat flour is used as the main raw material, and water, yeast, milk, eggs, fats and oils, salt, sugars and other raw materials, and the quality improver for bread products of the present invention are added thereto and kneaded, and the obtained dough is fermented, molded and baked by ordinary procedures.

[0039] The type of bread-making method is not particularly limited and can be appropriately selected. For example, the sponge method, the straight dough method, the tangzhong method, the refrigerated or frozen dough method, etc. can be mentioned. In the case of the sponge method, the quality improver for bread products may be used during the sponge process, may be used during the final kneading process, or may be used in both processes.

[0040] The amount of the quality improver for bread products of the present invention used in the method for manufacturing bread products of the present invention is not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. For example, it can be the amount described in the <usage amount> item of the above-mentioned (quality improver for bread products) of the present invention.

[0041] In addition, in the method for manufacturing bread products, those usually used in the manufacture of bread products, such as various fermented starters such as sourdough, panettone, and levain; yeast food; sugars such as sucrose, glucose, fructose, invert sugar, starch syrup, maltose, and lactose; eggs or egg powder; dairy products such as non-fat dry milk, whole milk powder, cheese powder, yogurt powder, and whey powder; fats and oils such as shortening, butter, margarine, and other animal and vegetable oils; emulsifiers; leavening agents; thickeners; sweeteners; flavors; colorants; cysteine or its salts; inorganic salts such as salt; enzymes such as glucosidase, glucose oxidase, and lipase; dietary fiber can be appropriately used.

[0042] (Method for improving the quality of bread products) The method for improving the quality of bread products of the present invention uses at least the quality improver for bread products of the present invention and, if necessary, further uses other components in the manufacturing process of bread products. The method for improving the quality of the bread products can be carried out in the same manner as the method for manufacturing the bread products of the present invention described above.

[0043] According to the quality improver for bread products, the method for manufacturing bread products, and the method for maintaining the quality of bread products of the present invention, even when using wheat flour with a low or weak protein content, increasing the water addition amount, increasing the amount of oil and fat to make a rich formulation, or using a tangzhong, it is possible to effectively prevent caving and waist breakage, and obtain bread products with excellent volume, appearance, and good texture.

Examples

[0044] Hereinafter, the present invention will be described by showing Examples, Comparative Examples, and Test Examples, but the present invention is not limited to these in any way.

[0045] (Examples 1 to 4, Comparative Examples 1 to 3: Production of quality improver for bread products) According to the formulations shown in Table 1-1 below, quality improvers for bread products of the control, Examples 1 to 4, and Comparative Examples 1 to 3 were produced. In addition, for each quality improver for bread products, the amount of the food material (corn starch) was appropriately changed and adjusted so that the total amount became 1.0 g. The details of the components used are as follows. · α-Glucosyltransferase: Product name "Amano L", manufactured by Amano Enzyme Inc. · Hemicellulase: Product name "Bakezyme BXP500", manufactured by DSM Japan Co., Ltd. · Milk protein or its hydrolyzate: "Whey peptide" (product name "W800"), manufactured by Morinaga Milk Industry Co., Ltd. · Branched dextrin: "Isomalto-dextrin" (product name "Fiberliza", manufactured by Hayashibara Co., Ltd.) · α-Amylase: Product name "Biozyme A", manufactured by Amano Enzyme Inc.

[0046]

Table 1-1

[0047] (Test Example 1: Manufacture of Sandwich Bread by Tangzhong Method) Using the quality improvers for bread products in Examples 1 to 4, Comparative Examples 1 to 3 or the control, sandwich bread was manufactured according to the following formulation and process steps. [Formulation] Medium-seed dough · Strong flour 70.0 parts by mass 10.0 parts by mass · Fresh yeast 2.0 parts by mass - · Quality improver for bread products - 1.0 part by mass · L-Ascorbic acid 20 ppm - · Emulsifier 0.25 part by mass - · Salt - 1.5 parts by mass · Sugar - 6.0 parts by mass · Non-fat dry milk - 2.0 parts by mass · Oil and fat (shortening) - 6.0 parts by mass · Tangzhong - 42.0 parts by mass (The composition of the tangzhong is wheat flour: hot water: sugar = 20:20:2 (mass ratio).) · Water 40.0 parts by mass 12.0 parts by mass [Process steps] Medium-seed dough · Mixing Low speed for 2 minutes Medium speed for 2 minutes Low speed for 2 minutes Medium speed for 4 minutes High speed for 1 minute (Oil and fat) Medium speed for 3 minutes High speed for 2 minutes · Kneading temperature 24°C 27°C · Fermentation conditions 4 hours, 28°C 15 minutes, 28°C · Dividing weight - 220 g × 6 · Bench time - 17 minutes · Molding method - U-shaped stuffing · Proofing conditions - 40 minutes, 35°C (humidity: 85%) · Baking conditions - 210 °C, 40 minutes

[0048] [Evaluation] The appearance (shape uniformity) and texture (softness and melt-in-the-mouth feeling) of the manufactured sandwich bread were evaluated by 10 people according to the following evaluation criteria. The average score of the obtained results is shown in Table 1-2 below.

[0049] - Appearance (shape uniformity)- A: There are small indentations (caving) on the side, depressions on the top surface, and little sagging at the waist. B: There are large indentations (caving) on the side, depressions on the top surface, and slightly less sagging at the waist. C: There are large indentations (caving) on the side, depressions on the top surface, and slightly more sagging at the waist. D: There are large indentations (caving) on the side, depressions on the top surface, and a large amount of sagging at the waist.

[0050] -Texture (softness and melt-in-the-mouth feeling)- 5 points: It has a very soft texture and a good melt-in-the-mouth feeling. 4 points: It has a soft texture and a good melt-in-the-mouth feeling. 3 points: It has a slightly soft texture and a slightly good melt-in-the-mouth feeling. 2 points: It has a slightly elastic texture or is slightly crumbly. 1 point: It has an elastic texture or is crumbly.

[0051]

Table 1-2

[0052] As shown in Table 1-2, when using the formulations of Examples 1 to 4, which are examples of the formulation of the present invention, even in the tangzhong method, caving and sagging are effectively prevented, and bread with excellent volume and appearance and good texture can be obtained.

[0053] (Test Example 2: Production of bread using the tangzhong method) <Production of bread quality improver> According to the formulations in Table 2 below, bread quality improvers for the control and Test Examples 2-1 to 2-6 were produced. Note that for each bread quality improver, the amount of the food material (wheat flour) was appropriately changed and adjusted so that the total amount was 1.0 g. The details of the components used are the same as those used in the above Examples 1 to 4 and Comparative Examples 1 to 3.

[0054] <Manufacture of bread> Bread was manufactured in the same manner as in the formulation and process of Test Example 1, except that the quality improvers for bread used in Test Examples 2-1 to 2-6 or the control were used. Also, the appearance and texture of the manufactured bread were evaluated according to the same evaluation criteria as in Test Example 1. The obtained results are shown in Table 2 below.

[0055]

Table 2

[0056] As shown in Table 2, even when the blending amounts of α-glucosyltransferase and hemicellulase were changed, the remarkable effects of the present invention were achieved, caving and waist breakage were effectively prevented, bread with excellent volume and appearance and good texture was obtained.

[0057] (Test Example 3: Manufacture of rich formulation bread) <Manufacture of quality improvers for bread> Quality improvers for bread of the control and Test Examples 3-1 to 3-3 were manufactured according to the formulations shown in Table 3 below. Note that the amount of the food material (corn starch: wheat flour = 1:1 (mass ratio)) for each quality improver for bread was appropriately changed and adjusted so that the total amount became 1.0 g or 1.5 g. The details of the components used are the same as those used in the above Examples 1 to 4 and Comparative Examples 1 to 3.

[0058] <Manufacture of rich formulation bread> Using the quality improvers for bread of Test Examples 3-1 to 3-3 or the control, rich formulation bread was manufactured according to the following formulation and process. Also, the appearance and texture of the manufactured rich formulation bread were evaluated according to the same evaluation criteria as in Test Example 1. The obtained results are shown in Table 3 below. <Formulation> · Wheat flour 100.0 parts by mass · 2.3 parts by mass of East · 1.0 part by mass of bread quality improver (Test Examples 3-1, 3-2) or 1.5 parts by mass (Test Example 3-3) · 0.25 part by mass of emulsifier · 8.0 parts by mass of sugar · 4.0 parts by mass of honey · 1.5 parts by mass of salt · 2.0 parts by mass of non-fat dry milk · 8.0 parts by mass of butter · 15.0 parts by mass of fresh cream · 70.0 parts by mass of water <Process> · Mixing: Low speed for 3 minutes, medium speed for 6 minutes (for fats and oils), medium speed for 3 minutes, high speed for 2 minutes · Kneading temperature: 27 °C · Floor time: 60 minutes · Divided weight: 220 g × 6 · Bench time: 20 minutes · Proofing conditions: 45 minutes, 35 °C (humidity: 85%) · Baking conditions: 200 °C, 40 minutes

[0059]

Table 3

[0060] As shown in Table 3, it was confirmed that the effects of the present invention can be obtained even when the amounts of milk protein or its hydrolyzate, branched dextrin, α-amylase, ascorbic acid or its salt are changed. In particular, even in a rich formulation where caving and sagging are likely to occur, it was confirmed that caving and sagging are effectively prevented, and a bread with excellent volume, appearance, and texture can be obtained.

[0061] (Test Example 4: Production of rich formulation bread) <Production of bread quality improver> Using the formulations shown in Table 4 below, quality improvers for bread products of the control and Test Examples 4-1 to 4-4 were produced. For each quality improver for bread products, the amount of food materials (corn starch: wheat flour = 1:1 (mass ratio)) was appropriately changed and adjusted so that the total amount became 1.0 g. The details of the components used are the same as those used in Examples 1 to 4 and Comparative Examples 1 to 3 above.

[0062] <Production of rich formulated bread> Rich formulated bread was produced in the same manner as in the formulation and process of Test Example 3, except that 1.0 part by mass of the quality improvers for bread products of Test Examples 4-1 to 4-4 or the control produced above was used. Also, the appearance and texture of the produced rich formulated bread were evaluated according to the same evaluation criteria as in Test Example 1. The results obtained are shown in Table 4 below.

[0063]

Table 4

[0064] As shown in Table 4, it was confirmed that the effect of the present invention is further improved when thickening polysaccharides (xanthan gum, guar gum, pectin, and alginate ester) are used in combination.

[0065] According to the quality improver for bread products of the present invention, even when using wheat flour with a low or weak protein content, increasing the water addition amount, increasing the amount of oil and fat to make a rich formulation, or using a tangzhong method, it is possible to effectively prevent caving and waist breakage, and obtain bread products with excellent volume and appearance and good texture. Therefore, the quality improver for bread products of the present invention is not limited to the bread products described in the items of the above examples, and can also be suitably used for bread products such as roll bread, cupcake, Chinese bun, processed bread, confectionery bread, steamed bread, and bagel.

Claims

1. It contains α-glucosyltransferase, hemicellulase, branched dextrin and / or milk protein or its hydrolyzate, The α-glucosyltransferase is used at 100 to 6,000 U per 100 g of a flour raw material mainly composed of wheat flour, The hemicellulase is used at 0.1 to 50 U per 100 g of a flour raw material mainly composed of wheat flour, The branched dextrin is used at 0.01 to 1.0 g per 100 g of a flour raw material mainly composed of wheat flour, The milk protein or its hydrolyzate is used at 0.05 to 0.5 g per 100 g of a flour raw material mainly composed of wheat flour, and is a quality improver for bread products.

2. It contains α-glucosyltransferase, hemicellulase, branched dextrin and / or milk protein or its hydrolyzate, The α-glucosyltransferase is used at 20 to 1,000 ppm with respect to a flour raw material mainly composed of wheat flour, The hemicellulase is used at 0.5 to 500 ppm with respect to a flour raw material mainly composed of wheat flour, The branched dextrin is used at 0.01 to 1.0 g per 100 g of a flour raw material mainly composed of wheat flour, The milk protein or its hydrolyzate is used at 0.05 to 0.5 g per 100 g of a flour raw material mainly composed of wheat flour, and is a quality improver for bread products.

3. The quality improver for bread products according to claim 1 or 2, further containing α-amylase, wherein the α-amylase is used at 0.5 to 30 U per 100 g of a flour raw material mainly composed of wheat flour.

4. The quality improver for bread products according to any one of claims 1 to 3, further containing ascorbic acid or its salt, wherein the ascorbic acid or its salt is used at 5 to 100 ppm with respect to a flour raw material mainly composed of wheat flour.

5. The quality improver for bread products according to any one of claims 1 to 4, further containing one or more thickening polysaccharides selected from the group consisting of xanthan gum, guar gum, pectin and alginate ester, wherein the thickening polysaccharides are used at 0.05 to 2.0 mg per 100 g of a flour raw material mainly composed of wheat flour.

6. A method for producing bread products, characterized by using the quality improver for bread products according to any one of claims 1 to 5.

7. A method for improving the quality of bakery products, characterized by using the bakery product quality improver according to any one of claims 1 to 5.

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