TWI687162B - Bread comprising allulose and preparation method thereof - Google Patents
Bread comprising allulose and preparation method thereof Download PDFInfo
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- TWI687162B TWI687162B TW107137980A TW107137980A TWI687162B TW I687162 B TWI687162 B TW I687162B TW 107137980 A TW107137980 A TW 107137980A TW 107137980 A TW107137980 A TW 107137980A TW I687162 B TWI687162 B TW I687162B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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Abstract
Description
本揭露係關於一種用於烘焙應急麵糰方法之組成物，包括小麥麵粉、酵母、以及含有阿洛酮糖的醣類、含有該組成物的麵包、一種製造麵包之方法，其包括將用於烘焙應急麵糰方法之組成物進行混合及發酵之步驟；一種改善麵包之氣味之方法，其包括透過應急麵糰方法而製得含有該組成物之麵包之步驟；以及一種透過應急麵糰方法以延遲麵包老化之方法，其包括透過應急麵糰方法以製造含有該組成物之麵包之步驟。 The present disclosure relates to a composition for a method for baking emergency dough, including wheat flour, yeast, sugar containing alloxan sugar, bread containing the composition, and a method for manufacturing bread, which includes a method for baking The steps of mixing and fermenting the ingredients of the emergency dough method; a method of improving the smell of bread, which includes the steps of preparing bread containing the composition through the emergency dough method; and a method of delaying the aging of bread through the emergency dough method The method includes the step of making bread containing the composition through the emergency dough method.
酵母乃烘焙領域中必要的材料，其不僅作為不可或缺的組成分，同時也顯著地影響最終產物的定性因子及加工合宜性。因此，必須審慎地決定酵母的選擇與使用。 Yeast is a necessary material in the field of baking, which not only serves as an indispensable component, but also significantly affects the qualitative factors and processing suitability of the final product. Therefore, the choice and use of yeast must be carefully determined.
酵母在商業上係以焙養酵母、乾粉狀酵母、或含水分的壓縮活酵母之形式出售。最近，越來越多的主廚製備天然酵母本身，且將其使用於糕點以替代人造酵母產品。乾粉狀酵母及壓縮活酵母具有的優點在於，其能相對快速地被使用，但此等酵母的缺點在於，其具有酵母獨特的強烈氣味且價格昂貴。從健康照護觀點，以天然酵母為佳，但其缺點在於，需 要長時間的發酵過程。此外，當酵母的用量小時，發酵所需的時間可能需要延長，或烘焙後的產品可能無法膨大至足够的程度。另一方面，當酵母使用過量時，可能殘留酵母獨特的氣味，且因快速發酵的原因，而無法獲得期望的口感，或者烘焙後澱粉的老化可能加速，因而使得產品的品質迅速劣化。因此，選擇適合用於製造麵包的酵母種類及用量係重要的。 Yeast is commercially sold as roasted yeast, dry powdered yeast, or compressed live yeast with moisture. Recently, more and more chefs prepare natural yeast itself, and use it in cakes to replace artificial yeast products. Dry powder yeast and compressed live yeast have the advantage that they can be used relatively quickly, but the disadvantage of these yeasts is that they have a unique strong smell of yeast and are expensive. From the point of view of health care, natural yeast is preferred, but its disadvantage is that it requires It takes a long time to ferment. In addition, when the amount of yeast is small, the time required for fermentation may need to be extended, or the baked product may not expand to a sufficient degree. On the other hand, when yeast is used excessively, the unique smell of yeast may remain, and the desired taste cannot be obtained due to rapid fermentation, or the aging of starch after baking may be accelerated, thereby rapidly deteriorating the quality of the product. Therefore, it is important to choose the type and amount of yeast suitable for making bread.
然而，視情況而定，如在應急麵糰方法中，可能需要使用過量的酵母。應急麵糰方法係一種設計來縮短整個加工處理時間的烘焙方法，相較於標準麵糰方法，應急麵糰方法係藉由增加揉捏時間與提升發酵速率，以因應工作中的故障情況(例如，機器故障)之任何無法預期的情況。於此等方法中，酵母係以相較於習知用量高達兩倍多的過量混合，以提升發酵速率。結果，如上所描，應急麵糰方法之問題在於：過量消費酵母將導致高成本，且尤其，會殘留酵母特定的氣味，以及加速烘焙後澱粉的老化，因而使得產品的品質迅速劣化。 However, depending on the situation, as in the emergency dough method, it may be necessary to use excess yeast. The emergency dough method is a baking method designed to shorten the entire processing time. Compared with the standard dough method, the emergency dough method is to increase the kneading time and increase the fermentation rate in order to respond to work failures (for example, machine failure ) Any unexpected situation. In these methods, the yeasts are mixed in excess of up to twice the conventional amount to increase the fermentation rate. As a result, as described above, the problem with the emergency dough method is that excessive consumption of yeast will result in high costs, and in particular, the yeast-specific smell will remain, and the aging of the starch after baking will be accelerated, thereby rapidly deteriorating the quality of the product.
習知的研究意圖利用酵母焙養來降低酵母特定的氣味，以及抑制澱粉的老化(韓國專利申請公開案第10-2010-0035387號)。然而，雖然此種方法可有效用於習知的揉捏方法，然而，由於需要過長的焙養時間，因此並不適合用於應急麵糰方法。此外，中種麵糰方法試圖使用天然酸麵糰起始劑，以改善麵包的口感，同時降低酵母的氣味，但此方法亦與應急麵糰方法不同，不同處在於該方法需要過長的發酵時間，而本發明之應急麵糰方法具有縮短的加工時間。 The conventional research intends to use yeast roasting to reduce yeast-specific odor and to inhibit starch aging (Korean Patent Application Publication No. 10-2010-0035387). However, although this method can be effectively used in the conventional kneading method, it is not suitable for the emergency dough method because it requires an excessively long curing time. In addition, the middle dough method attempts to use natural sour dough starters to improve the taste of bread and reduce the smell of yeast, but this method is also different from the emergency dough method, the difference is that this method requires too long fermentation time, and The emergency dough method of the present invention has a shortened processing time.
於此等情況下，為了解決前述問題，發明人試圖在透過過量添加酵母之應急麵糰方法製造麵包中，以特定比例的阿洛酮糖取代糖，且結果，發明人證實如此製造的麵包有其優點在於：酵母特有的異味及氣味獲得改善，且可延遲老化，從而完成本發明。 Under these circumstances, in order to solve the aforementioned problems, the inventors tried to replace the sugar with a certain proportion of allulose in the bread made by the emergency dough method of adding yeast in excess, and as a result, the inventors confirmed that the bread so manufactured had its own The advantage is that the peculiar smell and smell unique to yeast are improved, and aging can be delayed, thereby completing the present invention.
本揭露之目的在於提供一種用於烘焙應急麵糰方法之組成物，包括麵粉、酵母、以及含有阿洛酮糖的醣類。 The purpose of the present disclosure is to provide a composition for a method of baking emergency dough, including flour, yeast, and sugar containing allulose.
本揭露之另一目的在於提供含有該組成物的麵包。 Another object of the present disclosure is to provide bread containing the composition.
本揭露之又另一目的在於提供一種製造麵包的方法，包括：(a)將小麥麵粉、酵母、阿洛酮糖及水混合以製得混合物；(b)將該混合物進行初發酵；(c)混揉捏初發酵產物，隨後成形，以製得成形的產物；(d)將該成形的產物進行二次發酵；以及(e)將該二次發酵產物進行加熱。 Yet another object of the present disclosure is to provide a method for making bread, comprising: (a) mixing wheat flour, yeast, allulose, and water to prepare a mixture; (b) initial fermentation of the mixture; (c ) Kneading the primary fermentation product, followed by shaping to obtain a shaped product; (d) performing secondary fermentation on the shaped product; and (e) heating the secondary fermentation product.
本揭露之又另一目的在於提供一種透過應急麵糰方法以改善麵包氣味之方法，其包括製造包含小麥麵粉、酵母、以及阿洛酮糖的麵包。 Yet another object of the present disclosure is to provide a method for improving bread odor through the emergency dough method, which includes manufacturing bread containing wheat flour, yeast, and allulose.
本揭露之又另一個目的在於提供一種延遲麵包老化之方法，包括透過應急麵糰方法而製得包含小麥麵粉、酵母、以及含有阿洛酮糖的醣類的麵包之步驟。 Yet another object of the present disclosure is to provide a method for delaying the aging of bread, including the step of preparing bread containing wheat flour, yeast, and sugars containing allulose through the emergency dough method.
以下本文詳細描述較佳的具體實施例。同時，於本揭露中所揭露之個別實施方式及具體實施例亦可應用至其它的實施方式及具體實施例。意即，於本揭露中所揭露之各種元素的全部組合皆落入於本揭露之範圍內。再者，本揭露之範圍不受限於以下特定的實施方式。 The following describes the preferred specific embodiments in detail. At the same time, the individual embodiments and specific embodiments disclosed in the present disclosure can also be applied to other embodiments and specific embodiments. This means that all combinations of the various elements disclosed in this disclosure fall within the scope of this disclosure. Furthermore, the scope of the present disclosure is not limited to the following specific embodiments.
為了達成上述之目的，本揭露之一方面提供一種用於烘焙應急麵糰方法之組成物，包括麵粉、酵母、以及含有阿洛酮糖的醣類。 In order to achieve the above object, one aspect of the present disclosure provides a composition for baking an emergency dough method, including flour, yeast, and sugar containing allulose.
如本文中使用，術語「用於烘焙應急麵糰方法之組成物」係指包括可被使用於製造麵包之全部原料的組成物。用於烘焙應急麵糰方法之組成物可進行製造麵包的物理及化學處理(例如，加熱、混合、冷卻等)。尤其，用於烘焙之組成物可以是適合用於應急麵糰方法之組成物，但非必然受限於此；以及該用於烘焙的組成物可被使用於其中酵母之添加量多於製造習知麵包之酵母添加量的所有的麵包揉捏方法。用於烘焙應急麵糰方法之組成物係指除了水以外之預混物的形式者，以及可藉由添加水隨後進行揉捏而被使用者。 As used herein, the term "composition for baking emergency dough methods" refers to a composition that includes all raw materials that can be used to make bread. The composition used in the method of baking emergency dough can be subjected to physical and chemical treatments (for example, heating, mixing, cooling, etc.) for making bread. In particular, the composition for baking may be a composition suitable for the emergency dough method, but it is not necessarily limited to this; and the composition for baking may be used in which the addition amount of yeast is more than manufacturing knowledge All bread kneading methods of bread yeast addition amount. The composition for the method of baking emergency dough refers to a form of a premix other than water, and can be used by a user by adding water and then kneading.
麵包可在不受限於其種類的情況下而被製造，只要其能透過應急麵糰方法製造即可，特定言之，可製造準備妥的麵包(prepared bread)或甜麵糰麵包，以及更具體之甜麵糰麵包。 Bread can be made without being limited to its kind, as long as it can be made by the emergency dough method, in particular, prepared bread (prepared bread) or sweet dough bread, and more specifically Sweet dough bread.
「甜麵糰麵包」意指包括其中個別之蔗糖(糖)、油與脂肪、蛋等的之摻混量係多於普通麵包之個別摻混量的全部產品。習知地，以普通麵包為例，蔗糖、油與脂肪、以及蛋之個別摻混量係少於10wt%；而以甜麵糰麵包為例，蔗糖、油與脂肪、以及蛋之個別摻混量係在10wt%至20wt%之範圍內。甜麵糰麵包之實例可包括麵糊麵包、鮮奶油麵包、果醬麵包、甜捲麵包、菠蘿麵包、摩卡麵包、乳酪蛋捲等，但甜麵糰麵包並不受限於此。 "Sweet dough bread" means all products including individual sucrose (sugar), oil and fat, eggs, etc. whose blending amount is more than that of ordinary bread. Knownly, for ordinary bread, for example, the individual blending amount of sucrose, oil and fat, and egg is less than 10wt%; for sweet dough bread, for example, the individual blending amount of sucrose, oil and fat, and egg It is in the range of 10wt% to 20wt%. Examples of the sweet dough bread may include batter bread, fresh cream bread, jam bread, sweet roll bread, pineapple bread, mocha bread, cheese egg roll, etc., but the sweet dough bread is not limited thereto.
「準備妥的麵包」意指包括其中火腿、玉米、蕃茄醬等已添加至甜麵糰麵包之麵糰中的全部產品。準備妥的麵包之實例可包括蔬菜麵包、甜玉米麵包、可樂餅等，但準備妥的麵包並不受限於此。 "Prepared bread" means all products including ham, corn, ketchup, etc. that have been added to the dough of sweet dough bread. Examples of the prepared bread may include vegetable bread, sweet corn bread, croquette, etc., but the prepared bread is not limited thereto.
如本文中所使用，術語「應急麵糰方法」係指其中發酵時間 縮短之烘焙方法，以及相較於習知的烘焙方法，藉由添加至少兩倍過量的酵素來提升發酵速率，而縮短整個烘焙加工時間的烘焙方法之一。 As used herein, the term "emergency dough method" refers to the fermentation time The shortened baking method and one of the baking methods that shorten the entire baking processing time by adding at least twice the excess enzyme to increase the fermentation rate compared to the conventional baking method.
由於添加相較於習知酵母用量至少兩倍之過量的酵母，來提升發酵速率，結果，如上所述，此方法之問題在於：過量的添加酵母會導致高成本，以及尤其，可能會殘留酵母獨特的氣味，且可能會加速烘焙後澱粉的老化，從而使得產品品質迅速劣化。 The addition of an excess amount of yeast that is at least twice that of conventional yeast increases the fermentation rate. As a result, as described above, the problem with this method is that excessive addition of yeast results in high costs and, in particular, yeast may remain Unique smell, and may accelerate the aging of starch after baking, so that the quality of the product quickly deteriorates.
為了解決上述問題，本案之發明人試圖以阿洛酮糖取代用於烘焙之組成物之活性成分之一的蔗糖。 In order to solve the above problem, the inventor of the present case tried to replace sucrose, one of the active ingredients of the composition used for baking, with allulose.
於本揭露中，小麥麵粉係用於烘焙之組成物的活性成分，且以100重量份之用於烘焙之組成物的總重量為基準，其含量可為50至80重量份，具體而言55至75重量份，或60至70重量份，以及更具體而言63至68重量份，或65重量份，但小麥麵粉之含量並不受限於此。用於烘焙之組成物中之各組成分的重量比係指，除水之外，以總組成物之100重量份比為基準所代表的數值；然而，當包含可進一步涵括於用於烘焙之組成物中的材料時，則可能改變總重量比。 In the present disclosure, wheat flour is the active ingredient of the composition for baking, and based on 100 parts by weight of the total weight of the composition for baking, the content may be 50 to 80 parts by weight, specifically 55 To 75 parts by weight, or 60 to 70 parts by weight, and more specifically 63 to 68 parts by weight, or 65 parts by weight, but the content of wheat flour is not limited thereto. The weight ratio of each component in the composition used for baking refers to the value represented by 100 parts by weight of the total composition except for water; however, when included, it can be further included in the composition used for baking In the composition of the material, the total weight ratio may be changed.
於本揭露中，酵母係用來製造麵包、啤酒、葡萄酒等的微生物，且為單細胞有機體之通用術語，酵母為既不具有菌絲，也不具有光合作用或運動能力之功能的真菌或蕈菇的族群。酵母會將醣類發酵，以產生乙醇和二氧化碳，結果，酵母在烘焙產業中扮演極為重要的角色。通常，啤酒酵母(Saccharomyces cerevisiae)主要係用在烘焙過程，但酵母微生物並不受限於此。此外，藉由酵母將酒精發酵所得之乙醇和二氧化碳的產物，會提升麵包的風味與喜好度，且在使得麵糰膨起上扮演要角。酵母可以乾 粉形式或於含水狀態壓縮的活酵母形式使用，且可取決於麵包的類別和特性而適當選用。此種酵母又稱烘焙酵母，且於本揭露中可互換使用。 In this disclosure, yeast is a microorganism used to make bread, beer, wine, etc., and is a general term for single-celled organisms. Yeast is a fungus or mushroom that has neither mycelium, nor photosynthesis or exercise ability. The ethnic group of mushrooms. Yeast ferments sugars to produce ethanol and carbon dioxide. As a result, yeast plays an extremely important role in the baking industry. Generally, Saccharomyces cerevisiae is mainly used in the baking process, but yeast microorganisms are not limited to this. In addition, the products of ethanol and carbon dioxide obtained by fermenting alcohol with yeast will enhance the flavor and preference of bread, and play an important role in making the dough swell. Yeast can be used in the form of dry powder or in the form of live yeast compressed in an aqueous state, and can be appropriately selected depending on the type and characteristics of bread. This kind of yeast is also called baking yeast, and can be used interchangeably in this disclosure.
以100重量份之用於烘焙之組成物的總重量為基準，酵母之含量可為1至20重量比份、2至15重量份、3至12重量份、4至9重量份，或4.5至7重量份，但酵母之含量並不受限於此。 Based on 100 parts by weight of the total weight of the composition for baking, the content of yeast may be 1 to 20 parts by weight, 2 to 15 parts by weight, 3 to 12 parts by weight, 4 to 9 parts by weight, or 4.5 to 7 parts by weight, but the content of yeast is not limited to this.
此外，以100重量份之用於烘焙之組成物中的小麥麵粉為基準，酵母之含量可為5至15重量份。具體而言，以100重量份之小麥麵粉為基準，酵母之含量可為5至15重量份、5至12重量份、6至12重量份、5至10重量份、或5至8重量份，但酵母之含量並不受限於此。 In addition, based on 100 parts by weight of wheat flour in the composition for baking, the content of yeast may be 5 to 15 parts by weight. Specifically, based on 100 parts by weight of wheat flour, the content of yeast may be 5 to 15 parts by weight, 5 to 12 parts by weight, 6 to 12 parts by weight, 5 to 10 parts by weight, or 5 to 8 parts by weight, But the content of yeast is not limited to this.
於本揭露中，阿洛酮糖係具有化學式C6H12O6及180.16之分子量的一種醣類，以及已知小量存在於無花果、葡萄等，且又稱假果糖。阿洛酮糖係包括D-阿洛酮糖及L-阿洛酮糖兩者的概念，且可購得使用市售的阿洛酮糖，或可透過化學方法或微生物學方法製備使用。 In the present disclosure, alloxan sugar is a saccharide having a chemical formula of C 6 H 12 O 6 and a molecular weight of 180.16, and is known to exist in small amounts in figs, grapes, etc., and is also called pseudofructose. The alloxan sugar system includes the concepts of both D-psicose and L-psicose, and is commercially available using alloxanose, or can be prepared and used by chemical methods or microbiological methods.
此外，阿洛酮糖可呈液體、粉末、或晶體形式。當阿洛酮糖係呈液體形式時，以100重量份之總重量為基準，基於固體，其含量可為65至80重量份、65至78重量份、68至78重量份、68至75重量比份、68至73重量份、或70至72重量份、及其可藉由與其它組成分混合，而以稀釋形式或濃縮形式使用。此外，以100重量份之固體為基準，純阿洛酮糖之純度可為85至99.5重量份、85至98重量份、90至98重量份、93至98重量份、或95至98重量份。當阿洛酮糖係呈粉末或晶體形式時，以100重量份之總重量為基準，純阿洛酮糖之純度可為至少90重量份、至少95重量份、或至少98重量份，且其可藉由與其它組成分混合，兒以稀釋 形式或濃縮形式使用。 Additionally, allulose can be in liquid, powder, or crystalline form. When the alloxan sugar is in liquid form, based on the total weight of 100 parts by weight, based on solids, its content can be 65 to 80 parts by weight, 65 to 78 parts by weight, 68 to 78 parts by weight, 68 to 75 parts by weight The ratio, 68 to 73 parts by weight, or 70 to 72 parts by weight, and they can be used in a diluted or concentrated form by mixing with other components. In addition, based on 100 parts by weight of solids, the purity of pure allulose can be 85 to 99.5 parts by weight, 85 to 98 parts by weight, 90 to 98 parts by weight, 93 to 98 parts by weight, or 95 to 98 parts by weight . When the alloxan sugar is in powder or crystal form, the purity of pure alloxan sugar may be at least 90 parts by weight, at least 95 parts by weight, or at least 98 parts by weight based on 100 parts by weight of the total weight. Can be diluted by mixing with other ingredients Use in form or concentrated form.
阿洛酮糖可以適量涵括於用於烘焙之組成物中，且具體而言，以100重量份之用於烘焙之組成物的總重量為基準，其含量為0.1至20重量份、0.5至15重量份、1至15重量份、1至10重量份、2至10重量份、2至7重量份、3至6重量份、或3至5重量份，但阿洛酮糖之含量並不受限於此。 Alloxanose can be appropriately included in the composition for baking, and specifically, based on 100 parts by weight of the total weight of the composition for baking, its content is 0.1 to 20 parts by weight, 0.5 to 15 parts by weight, 1 to 15 parts by weight, 1 to 10 parts by weight, 2 to 10 parts by weight, 2 to 7 parts by weight, 3 to 6 parts by weight, or 3 to 5 parts by weight, but the content of allulose is not Limited by this.
此外，以100重量份之用於烘焙之組成物中的小麥麵粉為基準，阿洛酮糖之含量可為0.5至20重量份。具體而言，以100重量份之小麥麵粉為基準，阿洛酮糖之含量可為0.5至15重量份、1至15重量份、1至10重量份、或1.5至10重量份，但阿洛酮糖之含量並不受限於此。 In addition, based on 100 parts by weight of wheat flour in the composition for baking, the content of allulose may be 0.5 to 20 parts by weight. Specifically, based on 100 parts by weight of wheat flour, the content of allulose may be 0.5 to 15 parts by weight, 1 to 15 parts by weight, 1 to 10 parts by weight, or 1.5 to 10 parts by weight, The content of ketose is not limited to this.
為了本揭露之目的，可添加阿洛酮糖來取代使用應急麵糰方法於現有麵包中之全部或部分的蔗糖，並發現酵母不僅扮演降低異味和氣味的角色，亦同時扮演延遲麵包老化的角色。 For the purpose of this disclosure, allulose can be added to replace all or part of the sucrose in the existing bread using the emergency dough method, and it is found that yeast not only plays a role in reducing odor and odor, but also plays a role in delaying the aging of bread.
本揭露之用於烘焙之組成物可進一步包含蔗糖。當用於烘焙之組成物進一步包含蔗糖時，以100重量份之用於烘焙之組成物的總重量為基準，蔗糖及阿洛酮糖之含量可為1至30重量份、3至25重量份、5至25重量份、5至20重量份、7至15重量份、或9至12重量份，但蔗糖及阿洛酮糖之含量並不受限於此。 The composition for baking disclosed in the present disclosure may further contain sucrose. When the composition for baking further contains sucrose, the content of sucrose and allulose may be 1 to 30 parts by weight and 3 to 25 parts by weight based on 100 parts by weight of the total weight of the composition for baking , 5 to 25 parts by weight, 5 to 20 parts by weight, 7 to 15 parts by weight, or 9 to 12 parts by weight, but the content of sucrose and allulose is not limited thereto.
當本揭露之用於烘焙之組成物進一步包含蔗糖時，所含有蔗糖及阿洛酮糖之混合比可為2：0.1至0.1：2之，以及更具體而言，1：0.1至0.1：1之混合比、1：0.1至0.5：1之混合比、1：0.2至0.1：1之混合比、1：0.2至0.5：1之混合比、1：0.2至0.8：1之混合比、1：0.4至0.8： 1之混合比、1：0.4至1：1之混合比、1：0.6至0.8：1之混合比、1：0.6至1：1之混合比、或1：1之混合比，但混合比並不受限於此。 When the composition for baking of the present disclosure further contains sucrose, the mixing ratio of the contained sucrose and allulose may be 2:0.1 to 0.1:2, and more specifically, 1:0.1 to 0.1:1 Mixing ratio, mixing ratio of 1:0.1 to 0.5:1, mixing ratio of 1:0.2 to 0.1:1, mixing ratio of 1:0.2 to 0.5:1, mixing ratio of 1:0.2 to 0.8:1, 1: 0.4 to 0.8: 1 mixing ratio, 1:0.4 to 1:1 mixing ratio, 1:0.6 to 0.8:1 mixing ratio, 1:0.6 to 1:1 mixing ratio, or 1:1 mixing ratio, but the mixing ratio is not Not limited to this.
此外，除了蔗糖之外，本揭露之用於烘焙之組成物可進一步包含甜味劑，且具體而言，葡萄糖、乳糖、澱粉糖漿、高強度甜味劑等，但甜味劑並不受限於此。取決於欲製造的麵包類別及特性，可適量地添加甜味劑。 In addition, in addition to sucrose, the composition for baking of the present disclosure may further contain a sweetener, and specifically, glucose, lactose, starch syrup, high-intensity sweetener, etc., but the sweetener is not limited Here. Depending on the type and characteristics of the bread to be made, the sweetener can be added in an appropriate amount.
除了小麥麵粉、酵母、及阿洛酮糖之外，本揭露之用於烘焙之組成物可進一步包含油與脂肪、澱粉、奶粉、鹽、烘焙改良劑、蛋、乳化劑、安定劑、酸度調節劑或水。此外，本揭露之用於烘焙之組成物可進一步包含常用於製造麵包之其它已知的材料。 In addition to wheat flour, yeast, and allulose, the composition for baking of the present disclosure may further include oil and fat, starch, milk powder, salt, baking improver, egg, emulsifier, stabilizer, acidity adjustment Agent or water. In addition, the composition for baking disclosed in the present disclosure may further include other known materials commonly used for making bread.
油與脂肪係屬用於烘焙之組成物的組成分。具體而言，油與脂肪(例如，人造奶油、奶油、酥油、豬油、牛脂等)可根據所欲製造之麵包的特性，而適當選擇及使用，但油與脂肪並不受限於此。以100重量份之用於烘焙之組成物的總重量為基準，油與脂肪之含量可為1至30重量份、3至25重量份、3至20重量份、5至20重量份、5至15重量份、7至15重量份、或7至12重量份，但油與脂肪之含量並不受限於此。 Oil and fat are components of the composition used for baking. Specifically, oil and fat (for example, margarine, butter, ghee, lard, tallow, etc.) can be appropriately selected and used according to the characteristics of the bread to be produced, but oil and fat are not limited thereto. Based on 100 parts by weight of the total weight of the composition for baking, the content of oil and fat can be 1 to 30 parts by weight, 3 to 25 parts by weight, 3 to 20 parts by weight, 5 to 20 parts by weight, 5 to 15 parts by weight, 7 to 15 parts by weight, or 7 to 12 parts by weight, but the content of oil and fat is not limited thereto.
奶粉可選自脫脂奶粉、全脂奶粉、以及混合奶粉中之一者，且以100重量份之用於烘焙之組成物的總重量為基準，奶粉之含量可為0.1至10重量份、0.3至8重量份、0.7至5重量份、或1至3重量份，但奶粉之含量並不受限於此。 The milk powder can be selected from one of skimmed milk powder, full-fat milk powder, and mixed milk powder, and the content of the milk powder can be 0.1 to 10 parts by weight, 0.3 to 0.3 parts based on the total weight of 100 parts by weight of the composition for baking 8 parts by weight, 0.7 to 5 parts by weight, or 1 to 3 parts by weight, but the content of milk powder is not limited thereto.
以100重量份之用於烘焙之組成物的總重量為基準，鹽之含量可為0.01至5重量份、0.05至3重量份、0.07至2重量份、或0.1至 1.5重量份，但鹽之含量並不受限於此。 Based on 100 parts by weight of the total weight of the composition for baking, the content of the salt may be 0.01 to 5 parts by weight, 0.05 to 3 parts by weight, 0.07 to 2 parts by weight, or 0.1 to 1.5 parts by weight, but the content of salt is not limited to this.
以100重量份之用於烘焙之組成物的總重量為基準，烘焙改良劑之含量可為0.01至5重量份、0.03至3重量份、0.05至2重量份、0.07至1.5重量份、或0.1至1重量份，但烘焙改良劑之含量並不受限於此。 The content of the baking modifier may be 0.01 to 5 parts by weight, 0.03 to 3 parts by weight, 0.05 to 2 parts by weight, 0.07 to 1.5 parts by weight, or 0.1 based on 100 parts by weight of the total weight of the composition for baking To 1 part by weight, but the content of the baking modifier is not limited to this.
以100重量份之用於烘焙之組成物的總重量為基準，蛋之含量可為1至30重量份、5至25重份、或10至20重量份，但蛋之含量並不受限於此。 Based on 100 parts by weight of the total weight of the composition for baking, the content of eggs may be 1 to 30 parts by weight, 5 to 25 parts by weight, or 10 to 20 parts by weight, but the content of eggs is not limited to this.
在用於烘焙之組成物中，各組成分之重量比係指以100重量份之排除水分之組成物之總重量為基準所表示之值。然而，當用於烘焙之組成物進一步包含其它欲涵括於其中的材料時，會改變總重量。當包含水以外之添加劑時，重量比可指以100重量份之包含添加劑但排除水分的組成物之總重量為基準所表示之值，但重量比並不受限於此。 In the composition for baking, the weight ratio of each component refers to a value expressed based on 100 parts by weight of the total weight of the composition excluding moisture. However, when the composition for baking further contains other materials to be included in it, the total weight is changed. When an additive other than water is included, the weight ratio may refer to a value expressed based on 100 parts by weight of the total weight of the composition containing the additive but excluding moisture, but the weight ratio is not limited thereto.
為了達成上述目的，本揭露之另一方面提供一種製造麵包之方法，其包括：(a)將小麥麵粉、酵母、阿洛酮糖、及水混合以製得混合物；(b)將該混合物進行初發酵；(c)揉捏該初發酵產物，隨後成形，以製得成形的產物；(d)將該成形的產物進行二次發酵；以及(e)將該二次發酵產物進行加熱。 In order to achieve the above object, another aspect of the present disclosure provides a method for manufacturing bread, which includes: (a) mixing wheat flour, yeast, allulose, and water to prepare a mixture; (b) performing the mixture Primary fermentation; (c) kneading the primary fermentation product, followed by shaping to produce a shaped product; (d) performing secondary fermentation on the shaped product; and (e) heating the secondary fermentation product.
具體而言，初發酵可於發酵槽內以75%至80%之相對濕度進行20至40分鐘，且二次發酵可於發酵槽內以85%至90%之相對濕度進行20至40分鐘，但以上條件可取決於麵包的種類及特性而予以調整。為了達成本揭露之目的，製造麵包之方法係採用應急麵糰方法。 Specifically, the initial fermentation can be performed in the fermentation tank at a relative humidity of 75% to 80% for 20 to 40 minutes, and the secondary fermentation can be performed in the fermentation tank at a relative humidity of 85% to 90% for 20 to 40 minutes. But the above conditions can be adjusted depending on the type and characteristics of bread. For the purpose of cost disclosure, the method of making bread adopts the emergency dough method.
為了達成上述之目的，本揭露之又另一方面提供一種含有用於烘焙應急麵糰方法之組成物的麵包，包含小麥麵粉、酵母、以及含有阿洛酮糖的醣類。此外，麵包可透過應急麵糰方法而製造，該方法包括：(a)將小麥麵粉、酵母、阿洛酮糖、及水混合以製得混合物；(b)將該混合物進行初發酵；(c)揉捏該初發酵產物，隨後成形，以製造成形的產物；(d)將該成形的產物進行二次發酵；以及(e)將該二次發酵產物進行加熱。 In order to achieve the above object, yet another aspect of the present disclosure provides a bread containing a composition for baking an emergency dough method, including wheat flour, yeast, and sugar containing allulose. In addition, bread can be manufactured by the emergency dough method, which includes: (a) mixing wheat flour, yeast, allulose, and water to prepare a mixture; (b) initial fermentation of the mixture; (c) The primary fermentation product is kneaded and then shaped to produce a shaped product; (d) the shaped product is subjected to secondary fermentation; and (e) the secondary fermentation product is heated.
可不受限於種類而製造麵包，只要其可透過應急麵糰方法製造即可。具體而言，麵包可為準備妥的麵包(prepared bread)或甜麵糰麵包，以及更具體而言為甜麵糰麵包。 Bread can be made regardless of the type, as long as it can be made by the emergency dough method. Specifically, the bread may be prepared bread or sweet dough bread, and more specifically sweet dough bread.
本揭露之麵包可具有改善的特性。具體而言，基於比較結果，藉由添加蔗糖所製造的麵包之體積係類似於藉由添加阿洛酮糖所製造的麵包之體積，證實即使麵包係藉由添加阿洛酮糖而製得，仍可維持麵包的體積。此外，已證實相較於藉由添加蔗糖所製造的麵包，藉由以特定量添加阿洛酮糖所製造的麵包，就其力道(硬度)而言，具有顯著高度的滑順口感，同時能抑制於其儲存期間的老化。老化的抑制可藉由比較在製造麵包時所立即測量力道之後，測量已儲存某一段時間之麵包的力道而決定。老化的抑制可包括延遲老化與防止老化兩者，但老化的抑制並不受限於此。 The disclosed bread may have improved properties. Specifically, based on the comparison results, the volume of bread made by adding sucrose is similar to the volume of bread made by adding allulose, confirming that even if the bread is made by adding allulose, The bread volume can still be maintained. In addition, it has been confirmed that compared with bread made by adding sucrose, bread made by adding alloxan sugar in a specific amount has a significantly high smoothness in terms of its strength (hardness) while being able to Suppresses aging during storage. The inhibition of aging can be determined by comparing the strength of the bread that has been stored for a certain period of time after measuring the strength immediately after the bread was made. The inhibition of aging may include both delayed aging and prevention of aging, but the inhibition of aging is not limited thereto.
此外，本揭露之麵包可為於其中含有蔗糖作為醣類，酵母之含量比普通麵包之含量多於兩倍，並減低負面異味及氣味程度。如本文中所使用，術語「異味及氣味」係指於透過應急麵糰方法所製造麵包期間，因過量添加酵母所產生的酵母特定氣味及味道。 In addition, the bread of the present disclosure may contain sucrose as a sugar, the content of yeast is more than twice that of ordinary bread, and the degree of negative odor and odor is reduced. As used herein, the term "odour and odor" refers to the specific odor and taste of yeast produced by the excessive addition of yeast during the production of bread by the emergency dough method.
一般麵包的製法中所添加的酵母量係少於應急麵糰方法所 添加的酵母量，因此酵母所產生的異味及氣味程度低。然而，當麵包係透過應急麵糰方法而製造時，酵母之添加量相較於普通麵包之添加量多於兩倍，因此，酵母會產生高度的異味及氣味。然而，在用於烘焙應急麵糰方法之組成物中，部分的醣類(例如，蔗糖)係以阿洛酮糖取代，且因此該組成物具有降低麵包之異味及氣味的優異效果。 The amount of yeast added in the general bread making method is less than that of the emergency dough method Due to the amount of yeast added, the degree of odor and odor produced by yeast is low. However, when the bread is made by the emergency dough method, the amount of yeast added is more than twice the amount of ordinary bread, so the yeast will produce a high degree of odor and odor. However, in the composition used in the method for baking emergency dough, some sugars (for example, sucrose) are replaced with allulose, and therefore the composition has an excellent effect of reducing the off-flavor and smell of bread.
此外，當酵母的用量小時，發酵所需的時間可能延長，否則於烘焙後，麵糰可能無法膨脹至足够的尺寸。相反地，當用量過大時，會殘留酵母特定的氣味，且由於快速的發酵，因而無法達成期望的口感，或在烘焙後可能加速澱粉的老化，從而導致品質低劣。然而，由於部分的醣類(例如，蔗糖)係以阿洛酮糖取代，本揭露之用於烘焙之組成物可提供延遲澱粉老化的效果。 In addition, when the amount of yeast is small, the time required for fermentation may be extended, otherwise the dough may not expand to a sufficient size after baking. Conversely, when the amount is too large, the yeast-specific odor will remain, and due to rapid fermentation, the desired taste cannot be achieved, or the starch may be aged after baking, resulting in poor quality. However, since part of the sugar (for example, sucrose) is replaced with allulose, the composition for baking in the present disclosure can provide the effect of delaying starch aging.
此外，相較於製造麵包的常用方法，當麵包係於相同的條件下使用本揭露之用於烘焙之組成物而製造時，會顯著提高所製得之麵包的滑順口感，且同時，會增加褐化程度，因此本揭露之用於烘焙之組成物具有進一步刺激胃口的效果。 In addition, compared to the common method of making bread, when the bread is manufactured under the same conditions using the composition for baking disclosed in the present disclosure, the smoothness and smoothness of the prepared bread will be significantly improved, and at the same time, The degree of browning is increased, so the composition for baking in the present disclosure has a further effect of stimulating appetite.
為了達成上述之目的，本揭露之又另一方面提供一種改善麵包之氣味之方法，其包括透過應急麵糰方法製造麵包之步驟，包含小麥麵粉、酵母、以及含有阿洛酮糖的醣類。 In order to achieve the above object, yet another aspect of the present disclosure provides a method for improving the odor of bread, which includes the step of making bread by the emergency dough method, including wheat flour, yeast, and sugars containing allulose.
為了達成上述之目的，本揭露之又另一方面提供一種改善麵包之氣味之方法，其包括：(a)將小麥麵粉、酵母、阿洛酮糖、及水混合以製得混合物；(b)將該混合物進行初發酵；(c)揉捏該初發酵產物，隨後成形，以製得成形的產物；(d)將該成形的產物進行二次發酵；以及(e)將該二次發 酵產物進行加熱。 In order to achieve the above purpose, yet another aspect of the present disclosure provides a method for improving the smell of bread, which includes: (a) mixing wheat flour, yeast, allulose, and water to prepare a mixture; (b) The mixture is subjected to initial fermentation; (c) the initial fermentation product is kneaded and then shaped to obtain a formed product; (d) the formed product is subjected to secondary fermentation; and (e) the secondary fermentation is performed The fermentation product is heated.
為了達成上述之目的，本揭露之又另一方面提供一種延遲麵包之老化之方法，其包括透過應急麵糰方法製造麵包的步驟，包含小麥麵粉、酵母、以及含有阿洛酮糖的醣類。 In order to achieve the above object, yet another aspect of the present disclosure provides a method for delaying the aging of bread, which includes the step of making bread by the emergency dough method, including wheat flour, yeast, and sugar containing syrup.
為了達成上述之目的，本揭露之又另一方面提供一種延遲麵包之老化之方法，其包括：(a)將小麥麵粉、酵母、阿洛酮糖、及水混合以製得混合物；(b)將該混合物進行初發酵；(c)揉捏該初發酵產物，隨後成形，以製得成形的產物；(d)將該成形的產物進行二次發酵；以及(e)將該二次發酵產物進行加熱。 In order to achieve the above purpose, yet another aspect of the present disclosure provides a method for delaying the aging of bread, which includes: (a) mixing wheat flour, yeast, allulose, and water to prepare a mixture; (b) The mixture is subjected to preliminary fermentation; (c) the preliminary fermentation product is kneaded and then shaped to obtain a shaped product; (d) the shaped product is subjected to secondary fermentation; and (e) the secondary fermentation product Perform heating.
小麥麵粉、酵母、乳瑪琳、及阿洛酮糖係如上文所述。 Wheat flour, yeast, milk marlin, and alloxan sugar are as described above.
本揭露之用於烘焙之組成物藉由添加阿洛酮糖至該組成物中，而具有降低於使用應急麵糰方法製造麵包之期間所產生的酵母之異味及氣味的效果。 The composition for baking of the present disclosure has the effect of reducing the odor and smell of yeast generated during the bread making process using the emergency dough method by adding alloxan sugar to the composition.
第1圖係顯示使用體積掃描器檢測比較例及實驗例1至5中體積之結果。 Figure 1 shows the results of using the volume scanner to detect the volumes in Comparative Examples and Experimental Examples 1 to 5.
第2圖係顯示使用質地分析儀檢測比較例及實驗例1至5中力道之結果。 Figure 2 shows the results of testing the strength of Comparative Examples and Experimental Examples 1 to 5 using a texture analyzer.
後文中，將經由具體實施例以詳細描述本揭露。然而，此等 具體實施例僅用於例示性目的，而非意圖限制本揭露之範圍。 Hereinafter, the present disclosure will be described in detail through specific embodiments. However, such The specific embodiments are for illustrative purposes only, and are not intended to limit the scope of the present disclosure.
實施例1：用於烘焙之組成物的製造Example 1: Manufacture of a composition for baking
麵包係根據下表1中所顯示的比較例及實驗例1至5之組成物，透過應急麵糰方法而製造。特別地，如下表1所示，藉由改變蔗糖(CJ第一製糖(CJ CheilJedang)、晶體、純度至少98%)及/或阿洛酮糖(CJ第一製糖、晶體、純度至少98%)的用量以製造麵包。 The bread was produced by the emergency dough method according to the compositions of Comparative Examples and Experimental Examples 1 to 5 shown in Table 1 below. In particular, as shown in Table 1 below, by changing sucrose (CJ CheilJedang, crystal, purity at least 98%) and/or alloxanose (CJ CheilJedang, crystal, purity at least 98%) The amount used to make bread.
使用以上組成物製造麵包之細節如下。 The details of making bread using the above composition are as follows.
首先，於比較例1中，麵包係透過習知的立即麵糰方法製造。具體而言，在表1所描述的組成分中，除了乳瑪琳之外，量化測量所有的組成分，注入混合器(霍巴特(Hobart)，HL200)內，並將混合物攪拌3分鐘，使得固體含量能被充分混合。然後，量化測量乳瑪琳，再注入混合器，並將混合物攪拌6至8分鐘以充分混合，且100%完成麵糰(即，麵筋發展的最末階段)以製造麵糰材料。完成的麵糰藉由儲存於具有75%至80%之相對濕度之27℃的發酵槽(吐司坦(TOSTEM)，KAC-CC-1004)內60分鐘以進行初發酵。將發酵後的麵糰平分為每份50克、成形為圓形、置於烤盤內，並於具有85%至90%之相對濕度之38℃的發酵槽內30分鐘以進行二次發酵。在完成初次與二次發酵後，將所得已發酵的產物於烤爐(米威焢爐(MIWI CONDO)，CO 3.1208)內加熱，其中上加熱器係於190℃預熱且下加熱器係於160℃預熱，歷時12分鐘，從而製造出透過習知的立即麵糰方法而製得的麵包樣本。 First, in Comparative Example 1, bread is produced by the conventional instant dough method. Specifically, among the components described in Table 1, all components except quantitatively measured were injected into a mixer (Hobart, HL200), and the mixture was stirred for 3 minutes, so that The solids content can be mixed thoroughly. Then, the milk marlin is quantitatively measured, then poured into the mixer, and the mixture is stirred for 6 to 8 minutes to fully mix, and the dough is 100% completed (ie, the last stage of gluten development) to manufacture the dough material. The finished dough is initially fermented by storing it in a 27°C fermentation tank (TOSTEM, KAC-CC-1004) with a relative humidity of 75% to 80% for 60 minutes. The fermented dough was divided into 50g portions, shaped into a circle, placed in a baking tray, and placed in a 38°C fermentation tank with a relative humidity of 85% to 90% for 30 minutes for secondary fermentation. After completing the first and second fermentation, the resulting fermented product is heated in an oven (MIWI CONDO, CO 3.1208), where the upper heater is preheated at 190°C and the lower heater is Preheat at 160°C for 12 minutes to produce a bread sample prepared by the conventional instant dough method.
然後，於比較例2及實驗例1至5中，麵包係透過應急麵糰方法而製造。具體而言，在表1中所描述的組成分中，除了乳瑪琳之外，量化測量所有的組成分，注入混合器內，並將混合物攪拌3分鐘，使得固體含量能被充分混合。然後，量化測量乳瑪琳，再注入混合器，並將混合物攪拌8至10分鐘以充分混合，且110%至120%完成麵糰(即，麵筋發展的最末階段)以製造麵糰材料。完成的麵糰藉由儲存於具有75%至80%之相對濕度之30℃的發酵槽內20分鐘進行初發酵。將發酵後的麵糰平分為每份50克、成形為圓形、置於烤盤內，並於具有85%至90%之相對濕度之38℃的發酵槽內30分鐘進行二次發酵。在完成初次與二次發酵後，將所得已發酵的產物於烤爐內加熱12分鐘，其中上加熱器係於190℃預熱且下加 熱器係於160℃預熱，從而製造出透過應急麵糰方法而製得的麵包樣本，其中阿洛酮糖係以不同的量添加。 Then, in Comparative Example 2 and Experimental Examples 1 to 5, the bread was produced by the emergency dough method. Specifically, among the components described in Table 1, all the components except the milk marlen were quantitatively measured, injected into the mixer, and the mixture was stirred for 3 minutes, so that the solid content could be fully mixed. Then, the milk marlin is quantitatively measured, and then injected into the mixer, and the mixture is stirred for 8 to 10 minutes to fully mix, and 110% to 120% complete the dough (ie, the last stage of gluten development) to manufacture the dough material. The finished dough is initially fermented by storing it in a 30°C fermentation tank with a relative humidity of 75% to 80% for 20 minutes. The fermented dough was divided into 50g portions, shaped into a circle, placed in a baking tray, and subjected to a second fermentation in a 38°C fermentation tank with a relative humidity of 85% to 90% for 30 minutes. After completing the first and second fermentation, the obtained fermented product is heated in the oven for 12 minutes, in which the upper heater is preheated at 190°C and the lower is added The heater is preheated at 160°C to produce a bread sample prepared by the emergency dough method, in which the alloxan sugar system is added in different amounts.
實施例2：麵包體積之測量Example 2: Measurement of bread volume
當比較例1及實驗例1至5所製得之麵包的溫度在烘焙後達到25℃時，利用天平將產物進行稱重，且其體積係使用體積掃描器(波通(PERTEN)，BVM 6640)測量。尤其，藉由重量平分之麵包的體積係以比容積(specific volume)表示。利用帶有ANOVA試驗及後試驗之鄧肯(Duncan)多重範圍試驗進行顯著結果之統計分析。 When the temperature of the bread obtained in Comparative Example 1 and Experimental Examples 1 to 5 reached 25°C after baking, the product was weighed using a balance, and its volume was using a volume scanner (PERTEN, BVM 6640) )measuring. In particular, the volume of bread bisected by weight is expressed as a specific volume. Statistical analysis of significant results was performed using Duncan's multiple range test with ANOVA test and post-test.
結果，證實其中不含阿洛酮糖之比較例1之麵包的比容積為4.723mL/g，以及其中含有阿洛酮糖之實驗例1至4之麵包的比容積係在4.682mL/g至4.724mL/g的量級，如此證實相較於比較例1並無統計上的差異。相反地，以實驗例5之麵包為例，其中所添加之50%的醣類係以阿洛酮糖取代，因而具有最高的阿洛酮糖含量，相較於其它樣本其比容積顯著減低(第1圖)。出現此種結果的原因顯然係因阿洛酮糖(即，非代謝性醣類)的添加比例高，造成麵包製造期間未充分發酵。 As a result, it was confirmed that the specific volume of the bread of Comparative Example 1 containing no alloxanose was 4.723 mL/g, and the specific volume of the bread of Experimental Examples 1 to 4 containing alloxanose was 4.682 mL/g to The order of 4.724 mL/g confirms that there is no statistical difference compared with Comparative Example 1. Conversely, taking the bread of Experimental Example 5 as an example, 50% of the added sugars were replaced with allulose, thus having the highest content of allulose, and the specific volume was significantly reduced compared to other samples ( (Figure 1). The reason for this result is obviously due to the high addition ratio of allulose (that is, non-metabolic sugars), resulting in insufficient fermentation during bread manufacturing.
實施例3：甜麵糰麵包的力道改變之分析Example 3: Analysis of the force change of sweet dough bread
當比較例1及實驗例1至5所製得之麵包的溫度在烘焙後達到25℃時，將麵包密封包裝並貯存於25℃恆溫器(傑歐技術(JEIO TECH)，TH-DG-300)，測量2天之力道變化。力道係在下表3所顯示的條件下，利用質地分析儀(穩定微系統(STABLE MICRO SYSTEMS)，TAXT正型)分析。 When the temperature of the bread obtained in Comparative Example 1 and Experimental Examples 1 to 5 reached 25°C after baking, the bread was sealed and stored in a 25°C thermostat (JEIO TECH, TH-DG-300 ), measuring the change in strength over 2 days. The force system was analyzed using a texture analyzer (STABLE MICRO SYSTEMS, TAXT positive type) under the conditions shown in Table 3 below.
具體而言，將比較例1及實驗例1至5的樣本置於質地分析儀上。然後，位置距離各樣本表面之相同高度(10毫米)的各個探頭(柱面，P/100)能在恆定力及速度(測試速度及後測試速度：1.0毫米/秒)下移動，使得自探頭接觸各樣本之表面的時間點起，可施加壓力至70%深度。特別地，探頭施加至各樣本上之最大壓力強度稱為「力」。隨著力值(gf)的變低，口感會變較為滑順。重複測量力道五次，以計算平均值，且結果係藉由相同的方法分析，以評估其意義。 Specifically, the samples of Comparative Example 1 and Experimental Examples 1 to 5 were placed on a texture analyzer. Then, each probe (cylinder, P/100) located at the same height (10 mm) from the surface of each sample can move at a constant force and speed (test speed and post-test speed: 1.0 mm/sec), making the self-probe From the point of contact with the surface of each sample, pressure can be applied to a depth of 70%. In particular, the maximum pressure intensity applied by the probe to each sample is called "force". As the force value (gf) becomes lower, the taste becomes smoother. The force is measured five times repeatedly to calculate the average value, and the results are analyzed by the same method to evaluate its significance.
結果，證實在其中不含阿洛酮糖之麵包的比較例1中，恰在製造後的麵包之力道為最高；而在其中以阿洛酮糖取代多於20%蔗糖的實驗例2至5中，恰在製造後的麵包之力道顯著地為低。此外，比較麵包在製造後2天的力道變化，比較例1的麵包顯示最高的力之增加率(135%)，而所有的實驗例1至5的麵包(其中含有阿洛酮糖之麵包)顯示低的力之增加率(118%至126%)，如此證實極少有口感變化，且能長時間維持滑順口感(第2圖)。如此顯示當以添加特定量之阿洛酮糖至麵包時，其能抑制準備妥的麵包於儲存期間的老化。 As a result, it was confirmed that in Comparative Example 1 in which bread containing no allulose was included, the strength of the bread just after manufacture was the highest; and in Experimental Examples 2 to 5 in which more than 20% sucrose was replaced with allulose Medium, the strength of the bread just after manufacture is significantly low. In addition, comparing the strength changes of the bread 2 days after manufacture, the bread of Comparative Example 1 showed the highest rate of increase in strength (135%), and all the breads of Experimental Examples 1 to 5 (the bread containing allulose) Shows a low rate of increase in force (118% to 126%), which confirms that there is very little change in taste and can maintain a smooth taste for a long time (Figure 2). This shows that when a specific amount of allulose is added to the bread, it can inhibit the aging of the prepared bread during storage.
實施例4：麵包的色值分析Example 4: Color value analysis of bread
當比較例2及實驗例1至5所製造的麵包之溫度在烘焙後達到25℃時，麵包的表面及橫截面之亮度(L)、紅度(a)、及黃度(b)係使用色度計(美能達(MINOLTA)，CR-300)測量。重複測量色度五次，以計算平均值，及結果係藉由相同方法分析。 When the temperature of the bread made in Comparative Example 2 and Experimental Examples 1 to 5 reaches 25°C after baking, the brightness (L), redness (a), and yellowness (b) of the surface and cross section of the bread are used Colorimeter (MINOLTA, CR-300) measurement. The chromaticity was measured five times repeatedly to calculate the average value, and the results were analyzed by the same method.
結果，證實在其中含有特定量之阿洛酮糖之實驗例的麵包中，亮度(L)及黃度(b)減低而紅度(a)增加。這顯示在相同的條件下所製造的麵包能改善褐化，且其可能製造出具有可刺激食欲之有色外觀的麵包。 As a result, it was confirmed that in the bread of the experimental example in which the specific amount of allulose was contained, the brightness (L) and yellowness (b) decreased while the redness (a) increased. This shows that bread made under the same conditions can improve browning, and it may produce bread with a colored appearance that can stimulate appetite.
實施例5：麵包的感官分析Example 5: Sensory analysis of bread
當比較例1及2以及實驗例3及4所製造之麵包的溫度在烘焙後達到25℃時，訓練10位評審員來比較感官品質。評審團係由已在烘焙業工作至少3至5年的人所組成，讓他們自由地食用各被標示以隨機三位數字的樣本，且就關於所指定的屬性(異味/氣味強度、喜好度、口感強度及喜好、以及整體喜好)以9分量表來表達品嚐的結果。具體而言，異味/氣味係定義為酵母特定味道及氣味、及發酵的負面氣味、及口感係就嚼勁及吞嚥作評估。 When the temperature of the breads produced in Comparative Examples 1 and 2 and Experimental Examples 3 and 4 reached 25°C after baking, 10 judges were trained to compare the sensory qualities. The jury is composed of people who have worked in the bakery industry for at least 3 to 5 years, allowing them to freely consume samples each marked with a random three-digit number, with regard to the specified attributes (odour/odor intensity, preference) , Taste intensity and preference, and overall preference) 9 scales to express the taste results. Specifically, the odor/odor system is defined as the specific taste and odor of yeast, and the negative odor of fermentation, and the taste system is evaluated in terms of chewyness and swallowing.
結果，證實在其中含有特定量之阿洛酮糖之實驗例4及5的 麵包中，降低異味及氣味，這顯示過量的使用酵母適合用於必需的應急麵糰方法。 As a result, it was confirmed that Experimental Examples 4 and 5 containing a specific amount of allulose In bread, the odor and odor are reduced, which shows that excessive use of yeast is suitable for the necessary emergency dough method.
綜上所述，熟諳本揭露之本領域技術人員瞭解，未修改本揭露之技術構想或主要特徵，可以其它的特定形式具體實施本揭露。就此方面而言，本文中所揭露的具體實施例係僅用於例示性目的，而不應解譯為限制本揭露之範圍。相反地，本揭露意圖不僅涵蓋具體實施例，同時也涵蓋可被涵括於如由隨附之申請專利範圍界定的本揭露之精髓及範圍內的各個替代例、修改例、相當例、及其它具體例。 In summary, those skilled in the art who are familiar with the disclosure understand that the technical concept or main features of the disclosure have not been modified, and the disclosure can be implemented in other specific forms. In this regard, the specific embodiments disclosed herein are for illustrative purposes only and should not be interpreted as limiting the scope of the disclosure. On the contrary, this disclosure is intended to cover not only specific embodiments, but also various alternatives, modifications, equivalents, and others that can be included within the spirit and scope of the disclosure as defined by the accompanying patent application. Specific examples.
該代表圖無元件符號及其所代表之意義。 The representative figure has no component symbols and the meaning they represent.
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| JP2001299195A (en) * | 2000-04-27 | 2001-10-30 | Torigoe Flour Milling Co Ltd | Method for producing bread |
| JP5731784B2 (en) * | 2010-09-29 | 2015-06-10 | 松谷化学工業株式会社 | Bakery product with excellent texture and taste and production method thereof |
| WO2015075473A1 (en) * | 2013-11-22 | 2015-05-28 | Tate & Lyle Ingredients Americas Llc | Food and beverage products comprising allulose (psicose) |
-
2018
- 2018-10-23 KR KR1020180127008A patent/KR20190049480A/en not_active IP Right Cessation
- 2018-10-23 WO PCT/KR2018/012563 patent/WO2019088548A2/en active Application Filing
- 2018-10-26 TW TW107137980A patent/TWI687162B/en active
-
2020
- 2020-09-28 KR KR1020200126248A patent/KR20200116883A/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101171936A (en) * | 2002-07-05 | 2008-05-07 | 日本烟草产业株式会社 | Novel baker's yeast and bread using the baker's yeast |
| KR20160143075A (en) * | 2015-06-04 | 2016-12-14 | 주식회사 삼양사 | Frozen bread dough and method of preparing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2019088548A2 (en) | 2019-05-09 |
| KR20200116883A (en) | 2020-10-13 |
| WO2019088548A3 (en) | 2019-07-11 |
| KR20190049480A (en) | 2019-05-09 |
| TW201922103A (en) | 2019-06-16 |
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