JP6951898B2 - Anti-cracking agent for frozen bread dough surface - Google Patents
Anti-cracking agent for frozen bread dough surface Download PDFInfo
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本発明は、成形後、冷凍するまでの間にパン生地表面に付着させて用いる冷凍パン生地表面用ひび割れ防止剤に関する。 The present invention relates to a crack inhibitor for the surface of frozen bread dough, which is used by adhering to the surface of bread dough after molding and before freezing.
パンの製造において、生産工程の合理化を図る方法として冷凍生地製法が広く普及している。この製法は、焼き上がりまでの連続的な作業を途中で冷凍することで分断し、必要に応じて解凍し、残りの工程を都合の良い場所や時間で行うことで生産性を向上させる方法である。冷凍生地製法としては、生地を成形後に冷凍する成形冷凍法や、生地をホイロ後に冷凍するホイロ後冷凍法などがあるが、これらの冷凍生地は、長期間の冷凍保管中に、生地表面が乾燥してグルテンが硬化し伸展性が低下することで、外皮が硬い食感となったり、生地表面にひび割れが生じて、その結果加熱調理後に外観が荒れたパンになるといった問題がある。 In the production of bread, the frozen dough manufacturing method is widely used as a method for rationalizing the production process. This manufacturing method improves productivity by dividing the continuous work up to baking by freezing it in the middle, thawing it as needed, and performing the rest of the process at a convenient place and time. be. Frozen dough manufacturing methods include a molding freezing method in which the dough is frozen after molding and a post-freezing method in which the dough is frozen after the dough is frozen. In these frozen doughs, the surface of the dough dries during long-term frozen storage. As a result, the gluten is hardened and the extensibility is lowered, so that the outer skin has a hard texture and the surface of the dough is cracked, and as a result, the bread has a rough appearance after cooking.
そこでこれらの問題を解決するために、特許文献1では、パン生地の表面に油脂、タンパク質または多糖類の皮膜を形成させて冷凍保存する製造方法が開示されている。しかし、生地表面は親水性のため油脂ははじかれるので、表面を均一に覆うことが難しい。また、タンパク質や多糖類だけの皮膜では、油脂のように水の透過を防ぐ働きは弱いため効果は不十分である。また、特許文献2では、成形生地の表面に牛乳や、全卵、卵白、卵黄等の含水物をコーティングして冷凍耐性を高める方法が提案されているが、長期間冷凍保管すると生地表面の乾燥によって油脂以外の成分が濃縮されるため、加熱調理後にパンの外観が損なわれてしまう。また、実施例8、12にはO/Wエマルジョンが記載されているが、ショートニングと乳化剤と水のみからなり、タンパク質や多糖類が使用されていないため、耐冷凍性が低くて冷凍時に乳化が壊れて均一な油脂被膜が形成されず、効果は不十分である。 Therefore, in order to solve these problems, Patent Document 1 discloses a production method in which a film of fats and oils, proteins or polysaccharides is formed on the surface of bread dough and stored in a freezer. However, since the surface of the fabric is hydrophilic, oils and fats are repelled, so it is difficult to cover the surface uniformly. In addition, a film containing only proteins and polysaccharides has a weak effect of preventing water permeation like fats and oils, so the effect is insufficient. Further, Patent Document 2 proposes a method of coating the surface of a molded dough with a water-containing substance such as milk, whole egg, egg white, or egg yolk to enhance freezing resistance, but the surface of the dough dries when stored frozen for a long period of time. Since the ingredients other than fats and oils are concentrated, the appearance of the bread is spoiled after cooking. Further, although O / W emulsions are described in Examples 8 and 12, they are composed only of shortening, emulsifier and water, and since proteins and polysaccharides are not used, they have low freezing resistance and emulsification during freezing. The effect is insufficient because it breaks and a uniform oil film is not formed.
本発明の目的は、成形冷凍生地やホイロ後冷凍生地の冷凍保管時のひび割れを抑制し、長期間保管した後に加熱調理しても、良好な食感で且つ表面のひび割れのない良好な外観のパンを得ることができる、冷凍パン生地表面用ひび割れ防止剤を提供することである。 An object of the present invention is to suppress cracks in a molded frozen dough or a frozen dough after proofing during frozen storage, and to have a good texture and a good appearance without surface cracks even after long-term storage and then cooking. It is to provide a crack inhibitor for the surface of a frozen bread dough from which bread can be obtained.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、パン生地を冷凍保管する前に、特定の水中油型乳化物である冷凍パン生地表面用ひび割れ防止剤を生地表面に付着させることで、このパン生地を加熱調理してできたパンの食感が硬くなく、且つひび割れの発生がない良好なパンが得られることを見出し、本発明を完成するに至った。 As a result of diligent research to solve the above problems, the present inventors have applied a specific oil-in-water emulsion, a crack inhibitor for the surface of frozen bread dough, to the surface of the dough before storing the bread dough in a frozen state. Therefore, they have found that a good bread obtained by cooking this bread dough without having a hard texture and without cracking can be obtained, and have completed the present invention.
即ち、本発明の第一は、ひび割れ防止剤全体中、液状油脂を10〜50重量%、タンパク質を2〜12重量%、水を38〜88重量%含有し、且つ水中油型乳化物である冷凍パン生地表面用ひび割れ防止剤に関する。好ましい実施態様は、タンパク質が大豆由来である前記記載の冷凍パン生地表面用ひび割れ防止剤に関する。本発明の第二は、前記記載の冷凍パン生地表面用ひび割れ防止剤が付着し、冷凍された冷凍生地に関する。好ましい実施態様は、前記記載の冷凍パン生地表面用ひび割れ防止剤を、成形後、冷凍するまでの間に生地に付着させることを特徴とする冷凍生地の製造方法に関する。 That is, the first of the present invention is an oil-in-water emulsion containing 10 to 50% by weight of liquid fat and oil, 2 to 12% by weight of protein, and 38 to 88% by weight of water in the entire crack inhibitor. Regarding anti-cracking agent for the surface of frozen bread dough. A preferred embodiment relates to the above-mentioned anti-cracking agent for the surface of frozen bread dough, wherein the protein is derived from soybean. The second aspect of the present invention relates to a frozen dough to which the above-mentioned anti-cracking agent for the surface of frozen bread dough is attached and frozen. A preferred embodiment relates to a method for producing a frozen dough, which comprises attaching the above-mentioned anti-cracking agent for the surface of frozen bread dough to the dough after molding and before freezing.
本発明に従えば、成形冷凍生地やホイロ後冷凍生地の冷凍保管時のひび割れを抑制し、長期間保管した後に加熱調理しても、良好な食感で且つ表面のひび割れのない良好な外観のパンを得ることができる、冷凍パン生地表面用ひび割れ防止剤を提供することができる。 According to the present invention, cracks in the molded frozen dough and the frozen dough after proofing during frozen storage are suppressed, and even if the dough is stored for a long period of time and then cooked, it has a good texture and a good appearance without surface cracks. It is possible to provide a crack inhibitor for the surface of frozen bread dough, which can obtain bread.
以下、本発明につき、さらに詳細に説明する。本発明の冷凍パン生地表面用ひび割れ防止剤は、液状油脂、タンパク質及び水を特定量含有する水中油型乳化物であることを特徴とする。 Hereinafter, the present invention will be described in more detail. The crack inhibitor for the surface of frozen bread dough of the present invention is an oil-in-water emulsion containing a specific amount of liquid fat, protein and water.
前記液状油脂は、20℃で液状状態の油脂のことであり、例えば菜種油、大豆油、パーム油、パーム核油、ヤシ油、コーン油、サフラワー油、綿実油等の植物性油脂、或いは魚油等の動物性油脂、またこれらを水素添加、分別、エステル交換等の手法を用いて適宜処理したものなどが挙げられ、それらの群より選ばれる少なくとも1種を用いることができる。その中でも氷点下での結晶量が少なく、冷凍時に乳化が壊れにくいという理由から、菜種油、大豆油、コーン油、サフラワー油、綿実油が好ましく、菜種油、大豆油、コーン油がより好ましい。 The liquid fats and oils are fats and oils in a liquid state at 20 ° C., for example, vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, palm kernel oil, palm oil, corn oil, safflower oil, cottonseed oil, and fish oil. Examples of the animal oils and fats of the above, and those obtained by appropriately treating these using techniques such as hydrogenation, separation, and ester exchange, and at least one selected from these groups can be used. Among them, rapeseed oil, soybean oil, corn oil, safflower oil, and cottonseed oil are preferable, and rapeseed oil, soybean oil, and corn oil are more preferable because the amount of crystals below the freezing point is small and the emulsification is not easily broken during freezing.
前記液状油脂の含有量は、冷凍パン生地表面用ひび割れ防止剤全体中10〜50重量%が好ましく、15〜30重量%がより好ましく、20〜25重量%が更に好ましい。10重量%より少ないと、生地表面全体を油脂で十分に覆うことができず、ひび割れを抑制できない場合がある。また50重量%より多いと水中油型タイプを保てずに分離して、パン生地表面を均一に油脂で覆うことができず、冷凍保管時の生地表面のひび割れを抑制できない場合がある。 The content of the liquid fat is preferably 10 to 50% by weight, more preferably 15 to 30% by weight, still more preferably 20 to 25% by weight, based on the total amount of the crack inhibitor for the surface of the frozen bread dough. If it is less than 10% by weight, the entire surface of the dough cannot be sufficiently covered with oil and fat, and cracks may not be suppressed. Further, if it is more than 50% by weight, the underwater oil type type cannot be maintained and separated, and the surface of the bread dough cannot be uniformly covered with oil and fat, and cracks on the surface of the dough during frozen storage may not be suppressed.
前記タンパク質は、食用で乳化作用のあるタンパク質であれば特に限定はなく、大豆由来のタンパク質、乳清タンパク質、カゼイン、卵白等が例示でき、それらの中でも乳化安定性の高い大豆由来のタンパク質が好ましい。 The protein is not particularly limited as long as it is an edible protein having an emulsifying action, and examples thereof include soybean-derived protein, whey protein, casein, and egg white. Among them, soybean-derived protein having high emulsification stability is preferable. ..
前記タンパク質の含有量は、冷凍パン生地表面用ひび割れ防止剤全体中2〜12重量%が好ましく、4〜10重量%がより好ましく、6〜8重量%が更に好ましい。2重量%より少ないと、タンパク質による乳化作用が十分でないため、分離して生地表面を均一に油脂で覆うことができず、冷凍保管時の生地表面のひび割れを抑制できない場合がある。また12重量%より多いと長期冷凍保管中に生地表面の乾燥によって過剰に含まれるタンパク質が濃縮され、外観を損なう場合がある。 The content of the protein is preferably 2 to 12% by weight, more preferably 4 to 10% by weight, still more preferably 6 to 8% by weight, based on the total amount of the crack inhibitor for the surface of the frozen bread dough. If it is less than 2% by weight, the emulsifying action of the protein is not sufficient, so that the dough surface cannot be separated and uniformly covered with fats and oils, and cracks on the dough surface during frozen storage may not be suppressed. On the other hand, if it is more than 12% by weight, the protein contained excessively may be concentrated due to the drying of the surface of the dough during long-term freezing storage, which may impair the appearance.
水の含有量は、冷凍パン生地表面用ひび割れ防止剤全体中38〜88重量%が好ましく、50〜81重量%がより好ましく、60〜76重量%が更に好ましく、67〜74重量%が特に好ましい。38重量%より少ないと、粘度が高くなり過ぎてしまい、生地表面にひび割れ防止剤を均一に付着させることが困難となって、ひび割れを抑制できない場合がある。また88重量%より多いと粘度が失われ、生地に付着させた後に流れ落ちてしまい、ひび割れを抑制できない場合がある。 The water content is preferably 38 to 88% by weight, more preferably 50 to 81% by weight, further preferably 60 to 76% by weight, particularly preferably 67 to 74% by weight, based on the total amount of the crack inhibitor for the surface of the frozen bread dough. If it is less than 38% by weight, the viscosity becomes too high, and it becomes difficult to uniformly adhere the crack inhibitor to the surface of the fabric, and cracks may not be suppressed. On the other hand, if it is more than 88% by weight, the viscosity is lost, and after adhering to the dough, it runs off, and cracks may not be suppressed.
本発明の冷凍パン生地表面用ひび割れ防止剤においては、前記記載の原材料の他に、必要に応じて、糖類、食塩、乳化剤、増粘剤、香料、及びpH調整剤などを添加することもできる。 In the crack inhibitor for the surface of frozen bread dough of the present invention, in addition to the raw materials described above, sugars, salts, emulsifiers, thickeners, flavors, pH adjusters and the like can be added, if necessary.
前記糖類としては、ブドウ糖や果糖等の単糖類、ショ糖、乳糖等の二糖類や単糖が3個以上結合したオリゴ糖類、糖のカルボキシル基が還元された糖アルコール類、デキストリン、水あめ等が例示できる。 Examples of the saccharides include monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, oligosaccharides in which three or more monosaccharides are bonded, sugar alcohols in which the carboxyl group of the sugar is reduced, dextrin, water candy and the like. It can be exemplified.
前記乳化剤としては、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、グリセリンモノ脂肪酸エステル、グリセリンジ脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル及びレシチン等が例示できる。 Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, glycerin mono fatty acid ester, glycerin di fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and lecithin. ..
前記増粘剤は、ひび割れ防止剤を生地表面に付着させる際に、適度な粘性を付与して、冷凍保管時の生地表面のひび割れ防止効果と作業性を向上させることができるため、本発明の冷凍パン生地表面用ひび割れ防止剤に添加することが好ましい。前記増粘剤としては、例えばグアーガム、ペクチン、アルギン酸類、キサンタンガム、ジェランガム、カラギーナン及びローカストビーンガムなどが挙げられる。前記増粘剤の含有量は、冷凍パン生地表面用ひび割れ防止剤全体中0.05〜0.5重量%が好ましく、0.1〜0.3重量%がより好ましい。0.05重量%より少ないと、適度な粘性は付与されず、ひび割れ防止効果と作業性が向上しない場合があり、0.5重量%より多いと、粘度が高くなり過ぎて、作業性が悪くなる場合がある。 The thickener can impart an appropriate viscosity when the anti-cracking agent is attached to the surface of the dough, and can improve the anti-cracking effect and workability of the surface of the dough during frozen storage. It is preferable to add it to the anti-cracking agent for the surface of frozen bread dough. Examples of the thickener include guar gum, pectin, alginic acid, xanthan gum, gellan gum, carrageenan and locust bean gum. The content of the thickener is preferably 0.05 to 0.5% by weight, more preferably 0.1 to 0.3% by weight, based on the total amount of the crack inhibitor for the surface of the frozen bread dough. If it is less than 0.05% by weight, appropriate viscosity is not imparted, and the crack prevention effect and workability may not be improved. If it is more than 0.5% by weight, the viscosity becomes too high and the workability is poor. May become.
前記pH調整剤は、タンパク質の溶解度を高め、かつ衛生を担保する目的でpHをアルカリ性に調整することができる調整剤が好ましく、例えばクエン酸三ナトリウム、酢酸ナトリウム、炭酸ナトリウム、炭酸水素ナトリウム等が挙げられる。前記pH調整剤の含有量は、冷凍パン生地表面用ひび割れ防止剤全体中0.05〜0.5重量%が好ましい。 The pH adjusting agent is preferably an adjusting agent capable of adjusting the pH to be alkaline for the purpose of increasing the solubility of the protein and ensuring hygiene, for example, trisodium citrate, sodium acetate, sodium carbonate, sodium hydrogen carbonate and the like. Can be mentioned. The content of the pH adjuster is preferably 0.05 to 0.5% by weight in the entire anti-cracking agent for the surface of frozen bread dough.
本発明の冷凍パン生地表面用ひび割れ防止剤の使用方法としては、成形後、冷凍するまでの間に生地表面に付着させることが好ましい。付着させる方法としては、特に限定はされず、例えば、塗布、噴霧、浸漬等が挙げられる。 As a method of using the crack inhibitor for the surface of the frozen bread dough of the present invention, it is preferable to attach it to the surface of the dough after molding and before freezing. The method of adhering is not particularly limited, and examples thereof include coating, spraying, and dipping.
本発明の冷凍パン生地表面用ひび割れ防止剤の製造例を以下に例示する。まず、タンパク質を含む水相と油相を攪拌混合して予備乳化した後、通常の製造工程(予備乳化、均質化、殺菌又は滅菌、冷却)を経て製造する。各工程条件を例示すれば、以下の通りである。予備乳化は、例えば50〜70℃で10〜30分間行い、簡単な攪拌機による混合でも良いし、TKホモミキサーのような高速攪拌機を使用しても良い。均質化は、一般的なホモジナイザーを用いて、通常1.0〜30.0MPaの圧力下で行う。均質化は、殺菌又は滅菌の前、殺菌又は滅菌の後のどちらで行っても構わないが、乳化安定性の面では殺菌又は滅菌の前及び殺菌又は滅菌の後の両方で行うことが好ましい。殺菌又は滅菌の方法としては、インジェクション式、インフュージョン式等の直接加熱、プレート式、チューブラ式、ジャケット式等の間接加熱等を用いることができ、UHT、HTST、レトルト、ジュール加熱等により殺菌又は滅菌処理を行うことができる。このようにして殺菌又は滅菌した乳化物を通常5〜10℃に冷却して、本発明の冷凍パン生地表面用ひび割れ防止剤を製造することができる。 An example of producing the crack inhibitor for the surface of the frozen bread dough of the present invention is illustrated below. First, the aqueous phase containing the protein and the oil phase are stirred and mixed to be pre-emulsified, and then manufactured through normal manufacturing steps (pre-emulsification, homogenization, sterilization or sterilization, cooling). An example of each process condition is as follows. Pre-emulsification may be carried out at, for example, 50 to 70 ° C. for 10 to 30 minutes, and may be mixed with a simple stirrer, or a high-speed stirrer such as a TK homomixer may be used. The homogenization is usually carried out using a general homogenizer under a pressure of 1.0 to 30.0 MPa. The homogenization may be performed either before sterilization or sterilization or after sterilization or sterilization, but in terms of emulsion stability, it is preferably performed both before sterilization or sterilization and after sterilization or sterilization. As a method of sterilization or sterilization, direct heating such as injection type and infusion type, indirect heating such as plate type, tubular type and jacket type can be used, and sterilization or sterilization by UHT, HTST, retort, Joule heating or the like can be used. Can be sterilized. The emulsion sterilized or sterilized in this manner is usually cooled to 5 to 10 ° C. to produce the crack inhibitor for the surface of the frozen bread dough of the present invention.
本発明の冷凍パン生地表面用ひび割れ防止剤を使用できるパンの種類には特に限定はないが、例えば食パン、ロールパン、あんパン、クリームパン、菓子パン、調理パン、ドーナツ等のパン類が挙げられる。 The type of bread to which the anti-cracking agent for the surface of the frozen bread dough of the present invention can be used is not particularly limited, and examples thereof include breads such as bread, rolls, anpan, cream buns, sweet buns, cooked breads, and donuts.
本発明の冷凍パン生地表面用ひび割れ防止剤を付着させた冷凍生地は、冷凍したまま、或いは解凍後、加熱調理することでパンを得ることができる。ここで加熱調理とは、焼いたり、揚げたり、蒸したり、蒸し焼きにしたり、レンジ調理したりする加工のことを言い、生地温度が80〜120℃の状態で1〜90分間加熱調理することが好ましい。 The frozen dough to which the anti-cracking agent for the surface of the frozen bread dough of the present invention is attached can be obtained by heating while it is frozen or after thawing. Here, cooking refers to processing such as baking, frying, steaming, steaming, and microwave cooking, and cooking can be performed for 1 to 90 minutes at a dough temperature of 80 to 120 ° C. preferable.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「%」は重量基準である。 Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.
<ロールパンの評価>
実施例・比較例で得られたロールパンの食感と外観を、熟練した10人のパネラーに評価してもらい、その評価点の平均値を評価値とした。その際の評価基準は以下の通りであった。
<Evaluation of bread rolls>
The texture and appearance of the bread rolls obtained in Examples and Comparative Examples were evaluated by 10 skilled panelists, and the average value of the evaluation points was used as the evaluation value. The evaluation criteria at that time were as follows.
(食感)
5点:冷凍保存を経ていないロールパンと同等の食感であり非常に好ましい食感である。
4点:冷凍保存を経ていないロールパンに比べると、外皮に若干硬さが感じられるものの好ましい食感である。
3点:冷凍保存を経ていないロールパンに比べると、外皮に硬さが感じられやや劣る食感である。
2点:冷凍保存を経ていないロールパンに比べると、外皮に硬さが感じられ食感が悪い。
1点:冷凍保存を経ていないロールパンに比べると、明らかに外皮に硬さが感じられ極めて食感が悪い。
(Texture)
5 points: The texture is equivalent to that of bread rolls that have not been frozen and stored, which is a very preferable texture.
4 points: Compared to bread rolls that have not been stored frozen, the outer skin feels a little hard, but it has a favorable texture.
3 points: Compared to bread rolls that have not been stored frozen, the outer skin is hard and has a slightly inferior texture.
2 points: Compared to bread rolls that have not been stored frozen, the outer skin is hard and the texture is poor.
1 point: Compared to bread rolls that have not been stored frozen, the outer skin is clearly hard and the texture is extremely poor.
(外観)
5点:ひび割れや荒れが全くなく、外観が非常に良い
4点:ひび割れや荒れが殆どなく、外観が良い。
3点:ひび割れや荒れが若干あり、外観がやや劣る。
2点:ひび割れや荒れがあり、外観が悪い。
1点:明らかなひび割れや荒れがあり、外観が非常に悪い。
(exterior)
5 points: Very good appearance with no cracks or roughness 4 points: Almost no cracks or roughness, good appearance.
3 points: There are some cracks and roughness, and the appearance is slightly inferior.
2 points: There are cracks and roughness, and the appearance is bad.
1 point: There are obvious cracks and roughness, and the appearance is very bad.
<ロールパンの総合評価>
−20℃での保存期間が2ヵ月、3か月及び4か月のロールパンの食感及び外観の各評価結果を基に、総合評価を行った。その際の評価基準は以下の通りである。
<Comprehensive evaluation of bread rolls>
A comprehensive evaluation was carried out based on the results of each evaluation of the texture and appearance of bread rolls having a storage period of 2 months, 3 months and 4 months at -20 ° C. The evaluation criteria at that time are as follows.
A:食感及び外観が全て4.5点以上5.0点以下を満たす。
B:食感及び外観が全て4.0点以上5.0点以下であって、且つ少なくとも何れかが4.0以上4.5未満である。
C:食感及び外観が全て3.0点以上5.0点以下であって、且つ少なくとも何れかが3.0以上4.0未満である。
D:食感及び外観が全て2.0点以上5.0点以下であって、且つ少なくとも何れかが2.0以上3.0未満である。
E:食感及び外観の評価において、少なくとも何れかが2.0未満である。
A: The texture and appearance all satisfy 4.5 points or more and 5.0 points or less.
B: The texture and appearance are all 4.0 points or more and 5.0 points or less, and at least one of them is 4.0 or more and less than 4.5 points.
C: The texture and appearance are all 3.0 points or more and 5.0 points or less, and at least one of them is 3.0 or more and less than 4.0 points.
D: The texture and appearance are all 2.0 or more and 5.0 or less, and at least one of them is 2.0 or more and less than 3.0.
E: At least one of them is less than 2.0 in the evaluation of texture and appearance.
<実施例、比較例及び参考例で使用した原料>
1)日清製粉(株)製「ミリオン」
2)東洋精糖(株)製「上白糖」
3)公益財団法人塩事業センター製「精製塩」
4)よつ葉乳業(株)製「脱脂粉乳」
5)キュピータマゴ(株)製「液全卵(殺菌)」
6)(株)カネカ製「カネカイーストGA」
7)(株)カネカ製「カネカドウインプルーバーEF4」
8)(株)カネカ製「エバーライトG」
9)(株)カネカ製「菜種油(ヨウ素価:117)」
10)阪本薬品工業(株)製「MS−5S」
11)ソレイ社製「ALPHA5800−IP」
12)Warrnambool Cheese and Butter社製「WPC80」
13)DSP五協フード&ケミカル(株)製「グアパック」
14)(株)カネカ製「パームステアリン(融点:50℃)」
<Raw materials used in Examples, Comparative Examples and Reference Examples>
1) "Million" manufactured by Nisshin Seifun Co., Ltd.
2) "Johakuto" manufactured by Toyo Sugar Refining Co., Ltd.
3) "Refined salt" manufactured by the Salt Industry Center of Japan
4) "Skim milk powder" manufactured by Yotsuba Milk Products Co., Ltd.
5) "Liquid whole egg (sterilized)" manufactured by Kewpie Tamago Co., Ltd.
6) "Kaneka East GA" manufactured by Kaneka Corporation
7) "Kaneka Dou Louver EF4" manufactured by Kaneka Corporation
8) "Everlight G" manufactured by Kaneka Corporation
9) "Rapeseed oil (iodine value: 117)" manufactured by Kaneka Corporation
10) "MS-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
11) "ALPHA5800-IP" manufactured by Solei
12) Warrnambool Cheese and Butter "WPC80"
13) "Guapak" manufactured by DSP Gokyo Food & Chemical Co., Ltd.
14) "Palm stearin (melting point: 50 ° C)" manufactured by Kaneka Corporation
(参考例) ロールパンの作製(ひび割れ防止剤無し)
表1に示す配合に従い、ロールパンを作製した。即ち、ショートニングを除く原料をミキサーボールに入れて低速で2分間、中速で6分間混捏した後、ショートニングを加え、中速で6分間、高速で4分間ミキシングして、18±2℃で捏ね上げた。ミキシング終了後、20℃で20分間保管し、生地を60gに分割・丸め、生地のダメージを回復するために20℃で5分間ベンチタイムを取った後に、モルダーで生地をロール状に成形し、ロールパン生地を作製した。その後、直ちに冷却速度1.2℃/分で−30℃の雰囲気でショックフリーザーを使って冷却終点温度まで冷却し、成形後冷凍ロールパン生地を得た。得られた生地を−20℃で2ヶ月、3ヶ月、4ヶ月間それぞれ保管した後、20℃で120分間解凍し、35℃、湿度75%で60分間ホイロ発酵させ、205℃のリールオーブンで10分間焼成してロールパンを得た。得られた各ロールパンの食感及び外観の評価を行い、その結果を表2に示した。
(Reference example) Making rolls (without anti-cracking agent)
A roll was prepared according to the formulation shown in Table 1. That is, after putting the ingredients excluding shortening into a mixer bowl and kneading at low speed for 2 minutes and at medium speed for 6 minutes, adding shortening, mixing at medium speed for 6 minutes and high speed for 4 minutes, and kneading at 18 ± 2 ° C. I raised it. After mixing, store at 20 ° C for 20 minutes, divide and roll the dough into 60 g, take a bench time at 20 ° C for 5 minutes to recover the damage of the dough, and then shape the dough into rolls with a moulder. A roll bread dough was prepared. Immediately after that, the dough was cooled to the cooling end point temperature using a shock freezer in an atmosphere of −30 ° C. at a cooling rate of 1.2 ° C./min to obtain a frozen roll pan dough after molding. The obtained dough is stored at −20 ° C. for 2 months, 3 months and 4 months, thawed at 20 ° C. for 120 minutes, fermented in a proofer at 35 ° C. and 75% humidity for 60 minutes, and placed in a reel oven at 205 ° C. Baking for 10 minutes gave a roll. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.
(実施例1) 冷凍パン生地表面用ひび割れ防止剤の作製及び評価
表2に示す配合に従い、冷凍パン生地表面用ひび割れ防止剤を作製した。即ち、水に大豆タンパク質を60℃で溶解して水相部を作製した。この水相部に菜種油を添加し、予備乳化を20分間行った後、UHT滅菌機にて142℃で4秒間滅菌処理した。その後、5.0MPaの圧力で均質化処理を行った後、冷却機にて5℃まで冷却して容器に充填し、ひび割れ防止剤を得た。さらに表1に示す配合に従って、参考例と同様にしてロールパン生地を作製した。該ロールパン生地の表面に、ひび割れ防止剤を刷毛で0.5g塗布した以外は参考例と同様にして、成形後冷凍ロールパン生地を得た。その後、作製した生地を−20℃で2ヶ月、3ヶ月、4ヶ月間それぞれ保管した後、参考例と同様にして、ロールパンを得た。得られた各ロールパンの食感及び外観の評価を行い、その結果を表2に示した。
(Example 1) Preparation and evaluation of anti-cracking agent for surface of frozen bread dough According to the formulation shown in Table 2, an anti-cracking agent for the surface of frozen bread dough was prepared. That is, soybean protein was dissolved in water at 60 ° C. to prepare an aqueous phase portion. Rapeseed oil was added to this aqueous phase portion, pre-emulsification was performed for 20 minutes, and then sterilization treatment was performed at 142 ° C. for 4 seconds in a UHT sterilizer. Then, after homogenizing treatment at a pressure of 5.0 MPa, it was cooled to 5 ° C. with a cooler and filled in a container to obtain a crack inhibitor. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. A frozen roll bread dough was obtained after molding in the same manner as in the reference example except that 0.5 g of a crack inhibitor was applied to the surface of the roll bread dough with a brush. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.
(比較例1) 冷凍パン生地表面用ひび割れ防止剤の作製(特開平2−286033号公報準拠)
特開平2−286033号公報の実施例12に準拠し、表2の配合に従って、冷凍パン生地表面用ひび割れ防止剤を作製した。即ち、ショートニングを70℃に加熱後、乳化剤を溶解して油相部を作製した。60℃に加熱した水に、前記油相部を添加し、予備乳化を20分間行った後、UHT滅菌機にて142℃で4秒間滅菌処理した。その後、5.0MPaの圧力で均質化処理を行った後、冷却機にて5℃まで冷却して容器に充填し、ひび割れ防止剤を得た。さらに、表1に示す配合に従って、参考例と同様にしてロールパン生地を作製した。得られたロールパン生地を用い、ひび割れ防止剤の種類を変えた以外は実施例1と同様にして成形後冷凍ロールパンを作製した。その後、作製した生地を−20℃で2ヶ月、3ヶ月、4ヶ月間それぞれ保管した後、参考例と同様にして、ロールパンを得た。得られた各ロールパンの食感及び外観の評価を行い、その結果を表2に示した。
(Comparative Example 1) Preparation of a crack inhibitor for the surface of frozen bread dough (based on Japanese Patent Application Laid-Open No. 2-286033)
According to Example 12 of JP-A-2-286033, a crack inhibitor for the surface of frozen bread dough was prepared according to the formulation shown in Table 2. That is, after heating the shortening to 70 ° C., the emulsifier was dissolved to prepare an oil phase portion. The oil phase portion was added to water heated to 60 ° C., pre-emulsification was performed for 20 minutes, and then sterilized at 142 ° C. for 4 seconds in a UHT sterilizer. Then, after homogenizing treatment at a pressure of 5.0 MPa, it was cooled to 5 ° C. with a cooler and filled in a container to obtain a crack inhibitor. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 1 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.
表2から明らかなように、実施例1で得られた冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパンは、4ヶ月保管した後でも、外皮は硬くなっておらず良好な食感を保ち、外観もひび割れは一切見られなかった。一方、冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布せずに作製したロールパン(参考例)は、冷凍保存期間が延びるに従い、顕著に食感と外観が低下した。また、比較例1で得られたタンパク質を含まず、ショートニング、乳化剤及び水からなるひび割れ防止剤を塗布して作製したロールパンは、実施例1のロールパンに比べると、2ヶ月保管時点で既に食感と外観は劣り、4ヶ月保管すると外皮が硬く食感は悪くなり、表面にひび割れが見られた。 As is clear from Table 2, the roll bread prepared by applying the crack inhibitor for the surface of the frozen bread dough obtained in Example 1 to the surface of the bread dough is good because the outer skin is not hardened even after storage for 4 months. The texture was maintained and no cracks were found in the appearance. On the other hand, the roll bread (reference example) produced without applying the crack inhibitor for the surface of the frozen bread dough to the surface of the bread dough significantly deteriorated in texture and appearance as the freezing storage period was extended. Further, the roll bread prepared by applying the crack inhibitor consisting of shortening, emulsifier and water, which does not contain the protein obtained in Comparative Example 1, has already had a texture at the time of storage for 2 months as compared with the roll bread of Example 1. The appearance was inferior, and after storage for 4 months, the outer skin became hard and the texture deteriorated, and cracks were seen on the surface.
(実施例2〜4、比較例2,3) 冷凍パン生地表面用ひび割れ防止剤の作製及び評価
表2の配合に従い、大豆タンパク質の含有量を変え、全体量が100重量部になるように水分量を調製した以外は、実施例1と同様にしてそれぞれのひび割れ防止剤を得た。さらに表1に示す配合に従って、参考例と同様にしてロールパン生地を作製した。得られたロールパン生地を用い、ひび割れ防止剤の種類を変えた以外は、実施例1と同様にして成形後冷凍ロールパンを作製した。その後、作製した生地を−20℃で2ヶ月、3ヶ月、4ヶ月間それぞれ保管した後、参考例と同様にして、ロールパンを得た。得られた各ロールパンの食感及び外観の評価を行い、それらの結果を表2に示した。
(Examples 2 to 4, Comparative Examples 2 and 3) Preparation and evaluation of anti-cracking agent for the surface of frozen bread dough According to the formulation in Table 2, the content of soybean protein was changed and the total amount was 100 parts by weight. Each crack inhibitor was obtained in the same manner as in Example 1 except that Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 1 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.
表2から明らかなように、大豆タンパク質の配合量が2〜12重量%の冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(実施例2〜4)は、何れも4ヶ月保管後も、外皮は若干硬いものの好ましい食感であり、外観もひび割れはほとんど見られず良好であった。 As is clear from Table 2, the roll breads (Examples 2 to 4) prepared by applying a crack inhibitor for the surface of frozen bread dough containing 2 to 12% by weight of soybean protein to the surface of the bread dough were all 4 months old. Even after storage, the outer skin was slightly hard but had a favorable texture, and the appearance was good with almost no cracks.
一方、大豆タンパク質の配合量が1重量%の冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(比較例2)や大豆タンパク質の配合量が15重量%の冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(比較例3)及び参考例は、何れも2ヶ月保管時点で明らかに食感と外観は劣り、4ヶ月保管すると、外皮が硬く極めて悪い食感となり、ひび割れも多く見られ、実施例2〜4のロールパンの方が、食感も外観も圧倒的に良好であった。 On the other hand, bread rolls (Comparative Example 2) prepared by applying a crack inhibitor for the surface of frozen bread dough with a soy protein content of 1% by weight to the surface of the bread dough, and cracks for the surface of frozen bread dough with a soy protein content of 15% by weight. Both the roll bread (Comparative Example 3) and the reference example prepared by applying an inhibitor to the surface of the bread dough were clearly inferior in texture and appearance at the time of storage for 2 months, and the outer skin was hard and extremely bad texture after storage for 4 months. The bread rolls of Examples 2 to 4 had an overwhelmingly better texture and appearance.
(実施例5) 冷凍パン生地表面用ひび割れ防止剤の作製及び評価
表2の配合に従い、大豆タンパク質を乳清タンパク質に変えた以外は実施例1と同様にしてひび割れ防止剤を得た。さらに、表1に示す配合に従って、参考例と同様にしてロールパン生地を作製した。得られたロールパン生地を用い、ひび割れ防止剤の種類を変えた以外は、実施例1と同様にして成形後冷凍ロールパンを作製した。その後、作製した生地を−20℃で2ヶ月、3ヶ月、4ヶ月間それぞれ保管した後、参考例と同様にして、ロールパンを得た。得られた各ロールパンの食感及び外観の評価を行い、それらの結果を表2に示した。
(Example 5) Preparation and evaluation of anti-cracking agent for surface of frozen bread dough According to the formulation shown in Table 2, an anti-cracking agent was obtained in the same manner as in Example 1 except that soybean protein was changed to whey protein. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 1 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.
表2から明らかなように、乳清タンパク質を使用した冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(実施例5)は、大豆タンパク質を使用した冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(実施例1)に比べ、4ヶ月保管すると若干外皮が硬く、ひび割れもわずかに見られ、外観ともに劣ったが、実施例3,4のロールパンと較べると同等であり、良好な食感で且つ表面のひび割れが殆どない外観のロールパンであった。 As is clear from Table 2, the roll bread (Example 5) prepared by applying a crack inhibitor for the surface of frozen bread dough using whey protein to the surface of the bread dough is a crack inhibitor for the surface of frozen bread dough using soybean protein. Compared to the roll pan (Example 1) prepared by applying It was a bread roll that was equivalent, had a good texture, and had almost no cracks on the surface.
(実施例6) 冷凍パン生地表面用ひび割れ防止剤の作製及び評価
表2の配合に従い、増粘剤(グアーガム)を添加して、全体量が100重量部になるように水量を調整した以外は、実施例2と同様にしてひび割れ防止剤を得た。さらに、表1に示す配合に従って、参考例と同様にしてロールパン生地を作製した。得られたロールパン生地を用い、ひび割れ防止剤の種類を変えた以外は、実施例1と同様にして成形後冷凍ロールパンを作製した。その後、作製した生地を−20℃で2ヶ月、3ヶ月、4ヶ月間それぞれ保管した後、参考例と同様にして、ロールパンを得た。得られた各ロールパンの食感及び外観の評価を行い、それらの結果を表2に示した。
(Example 6) Preparation and evaluation of anti-cracking agent for the surface of frozen bread dough Except that a thickener (guar gum) was added according to the formulation in Table 2 and the amount of water was adjusted so that the total amount was 100 parts by weight. An anti-cracking agent was obtained in the same manner as in Example 2. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 1 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 2.
表2から明らかなように、増粘剤(グアーガム)を添加した冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(実施例6)は、増粘剤を添加していない冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(実施例2)に比べ、2ヶ月保管では大差はなかったものの、4ヶ月保管すると外皮は若干硬いものの、好ましい食感であり、外観もひび割れはほとんど見られず、実施例2のロールパンよりも良好であった。 As is clear from Table 2, the roll bread (Example 6) prepared by applying a crack inhibitor for the surface of frozen bread dough to which a thickener (guar gum) was added to the surface of the bread dough was frozen without adding a thickener. Compared to the roll bread (Example 2) prepared by applying a crack inhibitor for the surface of bread dough to the surface of bread dough, there was no big difference in storage for 2 months, but the outer skin was slightly hard after storage for 4 months, but the texture was preferable. The appearance was also better than that of the roll pan of Example 2 with almost no cracks.
(実施例7,8、比較例5,6) 冷凍パン生地表面用ひび割れ防止剤の作製及び評価
表3の配合に従い、菜種油の配合量を変え、全体量が100重量部になるように水量を調整した以外は、実施例2と同様にしてそれぞれのひび割れ防止剤を得た。さらに、表1に示す配合に従って、参考例と同様にしてロールパン生地を作製した。得られたロールパン生地を用い、ひび割れ防止剤の種類を変えた以外は、実施例2と同様にして成形後冷凍ロールパンを作製した。その後、作製した生地を−20℃で2ヶ月、3ヶ月、4ヶ月間それぞれ保管した後、参考例と同様にして、ロールパンを得た。得られた各ロールパンの食感及び外観の評価を行い、それらの結果を表3に示した。
(Examples 7 and 8, Comparative Examples 5 and 6) Preparation and evaluation of crack inhibitor for the surface of frozen bread dough According to the formulation in Table 3, the amount of rapeseed oil was changed and the amount of water was adjusted so that the total amount was 100 parts by weight. Each crack inhibitor was obtained in the same manner as in Example 2. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 2 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 3.
表3から明らかなように、菜種油の配合量が10重量%の冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(実施例7)及び菜種油の配合量が50重量%の冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(実施例8)は、菜種油の配合量が20重量%の冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(実施例2)に比べ、4ヶ月保管すると若干外皮が硬く、ひび割れもわずかに見られたが、どちらも3ヶ月保管までの食感と外観は良好であった。従って、実施例7,8のロールパンは、2ヶ月保管時点で明らかに食感と外観は劣り、4ヶ月保管すると、外皮が硬く感じられ、ひび割れも見られた比較例5,6(菜種油の配合量が7重量%,55重量%の冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製)のロールパンや参考例のロールパンと較べると、遙かに良好な食感で且つ表面のひび割れのない良好な外観であった。 As is clear from Table 3, a roll bread (Example 7) prepared by applying a crack inhibitor for the surface of frozen bread dough having a blending amount of 10% by weight of rapeseed oil to the surface of the bread dough, and a frozen bread containing 50% by weight of rapeseed oil. The roll pan (Example 8) prepared by applying the crack inhibitor for the surface of the bread dough to the surface of the bread dough is a roll pan prepared by applying the crack inhibitor for the surface of the frozen bread dough containing 20% by weight of rapeseed oil to the surface of the bread dough (Example 8). Compared with Example 2), the outer skin was slightly hard and cracks were slightly observed after storage for 4 months, but both had a good texture and appearance until storage for 3 months. Therefore, the rolls of Examples 7 and 8 were clearly inferior in texture and appearance at the time of storage for 2 months, and after storage for 4 months, the outer skin was felt hard and cracks were also observed. Compared to bread rolls (made by applying an anti-cracking agent for the surface of frozen bread dough in an amount of 7% by weight and 55% by weight) to the bread dough surface and the roll bread of the reference example, the texture is much better and the surface is cracked. There was no good appearance.
(比較例7) 冷凍パン生地表面用ひび割れ防止剤の作製及び評価
表3の配合に従い、菜種油をパームステアリンに変えた以外は、実施例2と同様にしてひび割れ防止剤を得た。さらに、表1に示す配合に従って、参考例と同様にしてロールパン生地を作製した。得られたロールパン生地を用い、ひび割れ防止剤の種類を変えた以外は、実施例2と同様にして成形後冷凍ロールパンを作製した。その後、作製した生地を−20℃で2ヶ月、3ヶ月、4ヶ月間それぞれ保管した後、参考例と同様にして、ロールパンを得た。得られた各ロールパンの食感及び外観の評価を行い、それらの結果を表3に示した。
(Comparative Example 7) Preparation and Evaluation of Anti-Crack Agent for Frozen Bread Dough Surface An anti-cracking agent was obtained in the same manner as in Example 2 except that the rapeseed oil was changed to palm stearin according to the formulation shown in Table 3. Further, a roll bread dough was prepared in the same manner as in the reference example according to the formulation shown in Table 1. Using the obtained roll bread dough, a frozen roll bread after molding was produced in the same manner as in Example 2 except that the type of the crack inhibitor was changed. Then, the prepared dough was stored at −20 ° C. for 2 months, 3 months and 4 months, respectively, and then a roll was obtained in the same manner as in the reference example. The texture and appearance of each of the obtained bread rolls were evaluated, and the results are shown in Table 3.
表3から明らかなように、固体脂であるパームステアリンを使用した冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(比較例7)は、液状油脂である菜種油を使用した冷凍パン生地表面用ひび割れ防止剤をパン生地表面に塗布して作製したロールパン(実施例2)に比べ、2ヶ月保管時点で明らかに食感と外観は劣り、4ヶ月保管すると、外皮が硬く極めて悪い食感となり、ひび割れも多く見られた。また、ひび割れ防止剤の流動性が低く、作業性も悪かった。 As is clear from Table 3, the roll bread (Comparative Example 7) produced by applying a crack inhibitor for the surface of frozen bread dough using palm stea, which is a solid fat, to the surface of the bread dough is frozen using rapeseed oil, which is a liquid fat. Compared to roll bread (Example 2) prepared by applying a crack inhibitor for the surface of bread dough to the surface of bread dough, the texture and appearance are clearly inferior at the time of storage for 2 months, and the outer skin is hard and extremely bad texture after storage for 4 months. And many cracks were seen. In addition, the fluidity of the crack inhibitor was low, and the workability was also poor.
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