TW201927163A - Frozen dough composition having improved freeze-thaw stability - Google Patents

Abstract

The present disclosure relates to a frozen dough composition comprising allulose, and a preparation method thereof.

Description

Frozen dough composition with improved freeze/thaw stability

The present disclosure relates to a frozen dough composition comprising psicose, flour, and yeast. More specifically, the present disclosure relates to a bread product made from a frozen dough; a method for improving yeast preservability of a frozen dough; and a method for inhibiting hardening of a frozen dough.

Frozen dough refers to a dough that can be immediately thawed and baked as needed to make a baked good, which is quickly frozen and frozen preserved to preserve the prepared dough over a relatively long period of time. In order to produce baked goods instantly, from the manufacture of the dough to fermentation, aging, molding, and baking, a series of processing procedures are continuously required, thus involving time and labor loss. Accordingly, production efficiency and work efficiency can be improved by processing the dough which is manufactured on a large scale and distributing the dough in a frozen state due to extremely low temperature.

By freezing the frozen dough, the yeast activity and the enzyme activity are mainly inhibited, and the yeast activity and the enzyme activity may affect the marketability of the dough, and thus the dough may be preserved for a long time, and the marketability thereof may be maintained, and The dough can be thawed to produce related products when needed. Accordingly, the advantage is that the fresh product can be directly supplied to the consumer; the production schedule and management is easy, the production and storage efficiency of the product is high; and it is possible to manufacture various products in small quantities, because It makes its use more and more popular.

However, yeast (live yeast in frozen dough) is affected by freezing, thereby causing the yeast itself to be killed, or extracting a reducing substance such as glutathione from the cells to weaken the dough, and reducing the fermentability. As a result, the degree of gas generation of the yeast is reduced, and the amount of gas in the dough is reduced, resulting in prolonged fermentation time after thawing. Accordingly, not only the degree of increase in the product may be insufficient, but also a thick layer of bubbles is formed on the inside of the product, eventually degrading its final quality. Further, since the ice crystals formed on the frozen dough during the freezing storage become large, the gluten may be weakened by freezing, and therefore, the carbon dioxide gas holding ability and the lifting force of the dough may be degraded.

More specifically, the above problem of frozen dough is caused by a change in the physical properties of the dough during the cryopreservation treatment. The reason for this is that, at the same time as the start of the fermentation, with the physiological change of the yeast itself, when the budding reproduction progresses, the alcohol accumulation as the fermentation metabolism is combined with the flour. Again, the formation of ice crystals destroyed the three-dimensional network structure of gluten, and glutathione leached by yeast affected by freezing denaturation affected gluten bran.

Therefore, in order to produce high quality products using frozen dough, yeast (which is an active substance) and various enzymes produced from flour and yeast must survive until it is passivated by the oven. In this regard, frozen dough (KR 10-2016-7017772) having improved dough strength, volume, and texture using conventional methyl cellulose has been studied. However, the long-term frozen storage of frozen dough is still insufficient for the improvement of yeast survival rate and the improvement of the shelf life caused by product quality deterioration.

The inventors found that adding a predetermined amount of psicose as a source of sugar to the frozen dough improved the cold The preservation ability of the yeast during the storage of the frozen dough has an effect of suppressing the volume reduction, suppressing the hardening with the storage time, and the like, thereby solving the aforementioned problems, thus completing the present disclosure.

One object of the present disclosure is to provide a frozen dough composition comprising psicose, flour, and yeast.

Another object of the present disclosure is to provide a bread product made from a frozen dough.

Still another object of the present disclosure is to provide a method of improving the preservation of yeast of a frozen dough.

Still another object of the present disclosure is to provide a method of inhibiting hardening of a frozen dough.

The frozen dough of the present invention has improved yeast preservative properties and thus inhibits volume reduction and product hardening caused by frozen storage, thereby exhibiting an effect of improving shelf life.

Figure 1 shows the volume of the final product made using frozen dough that has been stored for 120 days. Comparative Example 1 shows a frozen dough containing no psicose, Experimental Example 1 shows a frozen dough containing 20% psicose, Experimental Example 2 shows a frozen dough containing 40% psicose, and Experimental Example 3 shows 60. % naloxone frozen dough, Experimental Example 4 shows a frozen dough containing 80% psicose, Experimental Example 5 shows a frozen dough containing 100% psicose, and Comparative Example 2 indicates that psicose is not contained Non-frozen dough.

[Best mode]

The disclosure will be described in detail as follows. In the meantime, the various embodiments and specific examples disclosed herein may also be applied to other embodiments and specific examples. In other words, each of the items disclosed in this article All combinations of elements are within the scope of this disclosure. Further, the scope of the disclosure is not limited by the description of the following specific embodiments.

In one aspect of the present disclosure, in order to achieve the foregoing objects, a frozen dough composition comprising psicose, flour, and yeast is provided.

As used herein, psicose is a type of sugar having a chemical formula of C ₆ H ₁₂ O ₆ and a molecular weight of 180.16 g/mol, which is known to be present in small amounts in figs, grapes, etc., and also known as pseudofructose. The psicose includes both D-psicose and L-psicose, and commercially available psicose can be purchased or can be prepared by chemical or microbiological methods.

Further, psicose can be in liquid or powder form, and in crystalline form. When the psicose system is in a liquid form, it may have 65 to 80 parts by weight, 65 to 78 parts by weight, 68 to 78 parts by weight, and 68 to 75 parts by weight based on 100 parts by weight of total psicose. The solid content of the portion, 68 to 73 parts by weight, or 70 to 72 parts by weight, and by mixing with other components, may be used in a diluted form or in a concentrated form. Further, the purity of pure psicose may 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, based on 100 parts by weight of the solid content. To the range of 98 parts by weight. When the psicose system is in a powder or crystal form, the purity of pure psicose may be 90 parts by weight or more, 95 parts by weight or more, or 98% by weight based on 100 parts by weight of the solid content thereof. Parts or ranges, and by mixing with other components, may be used in diluted form or in concentrated form.

The psicose may be included in the frozen dough composition in an appropriate amount. Specifically, the psicose content is 0.01 to 20 parts by weight, 0.05 to 15 parts by weight, 0.1 to 10 parts by weight, 0.5 to 8 parts by weight, 0.75 to 100 parts by weight of the total frozen dough composition. 5 parts by weight, 1 to 5 parts by weight, or 1.5 to 7.5 parts by weight, but not limited thereto.

Flour and psicose can be mixed as follows: 1:0.02 to 1:0.15, 1:0.01 to 1:0.15, 1:0.02 to 1:0.18, 1:0.01 to 1:0.18, 1:0.05 to 1:0.15, 1:0.04 to 1:0.15, 1:0.05 to 1:0.18, 1:0.04 to 1:0.18, 1:0.02 to 1:0.12, 1:0.01 to 1:0.12, 1:0.02 to 1: 0.13, 1:0.01 to 1:0.13, 1:0.05 to 1:0.12, 1:0.04 to 1:0.12, 1:0.05 to 1:0.13, or 1:0.04 to 1:0.13, but not limited thereto.

Yeast and psicose can be mixed as follows: 1:0.5 to 1:2.5, 1:0.3 to 1:2.5, 1:0.5 to 1:2.8, 1:0.3 to 1:2.8, 1:1 to 1:2.5, 1:0.7 to 1:2.5, 1:7 to 1:2.8, 1:0.7 to 1:2.8, 1:0.5 to 1:2, 1:0.3 to 1:2, 1:0.5 to 1: 2.3, 1:0.3 to 1:2.3, 1:1 to 1:2, 1:0.7 to 1:2, 1:7 to 1:2.3, or 1:0.7 to 1:2.3, but not limited by this.

The psicose of the present disclosure may be directly extracted from a natural product, or may be prepared by chemical synthesis or biological methods, but is not limited thereto.

As used herein, flour refers to a powder obtained by a treatment procedure of selecting wheat, adding water, grinding, separating, etc., and the flour may be high-gluten flour, medium-gluten flour, or low-gluten flour. In particular, wheat flour can be high-gluten flour, but is not limited by this.

Flour can be included in the frozen dough composition in an appropriate amount. Specifically, the content may be 40 to 60 parts by weight, 40 to 57 parts by weight, 44 to 60 parts by weight, 40 to 54 parts by weight, 47 to 60 parts by weight based on 100 parts by weight of the total frozen dough composition. 40 to 51 parts by weight, 50 to 60 parts by weight, 44 to 57 parts by weight, 44 to 54 parts by weight, 47 to 57 parts by weight, 44 to 51 parts by weight, 50 to 57 parts by weight, 47 to 54 parts by weight, 47 To 51 parts by weight, 50 to 54 parts by weight, or 50 to 51 parts by weight, but not limited thereto.

As used herein, the yeast may be a cultured and dried powdered yeast in a commercially available form, or a compressed live yeast in which water is contained. Based on 100 parts by weight of the total frozen dough composition The content of the yeast may be 0.01 to 10 parts by weight, 0.05 to 10 parts by weight, 0.1 to 7 parts by weight, 0.1 to 5 parts by weight, 0.5 to 5 parts by weight, 1 to 5 parts by weight, or 3 parts by weight, but Not limited by this.

The frozen dough composition of the present disclosure may further comprise vitamin C or an amylase. Vitamin C and amylase may be present as complexes in the frozen dough composition or may be included in separate materials.

The content of vitamin C and amylase may be 0.0001 to 0.05 parts by weight, 0.0001 to 0.04 parts by weight, 0.0001 to 0.03 parts by weight, 0.0001 to 0.02 parts by weight, 0.0001 to 0.0125 by weight based on 100 parts by weight of the total frozen dough composition. Parts, 0.0025 to 0.05 parts by weight, 0.0025 to 0.04 parts by weight, 0.0025 to 0.03 parts by weight, 0.0025 to 0.02 parts by weight, 0.0025 to 0.0125 parts by weight, 0.005 to 0.0125 parts by weight, 0.0002 to 0.05 parts by weight, 0.0002 to 0.04 parts by weight, 0.0002 to 0.03 parts by weight, 0.0002 to 0.02 parts by weight, 0.0002 to 0.0125 parts by weight, 0.00025 to 0.05 parts by weight, 0.00025 to 0.04 parts by weight, 0.00025 to 0.03 parts by weight, 0.00025 to 0.02 parts by weight, 0.00025 to 0.0125 parts by weight, 0.0005 to 0.05 parts by weight, 0.0005 to 0.04 parts by weight, 0.0005 to 0.03 parts by weight, 0.0005 to 0.02 parts by weight, or 0.0005 to 0.0125 parts by weight, but not limited thereto.

The frozen dough composition of the present disclosure may or may not further comprise sucrose (sugar) or fructose.

In addition to psicose, the frozen dough compositions of the present disclosure may further comprise one or more sweeteners. Such sweeteners include, but are not limited to, known sweeteners (e.g., monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high intensity sweeteners).

In particular, the monosaccharide may be, for example, arabinose, xylose, fructose, tag Sugar, allose, or galactose; and a disaccharide is a sugar in which two monosaccharides are combined, and may be, for example, lactose, maltose, trehalose, rosinose, or cellobiose. The oligosaccharide may be a sugar in which three or more monosaccharides are combined, and may be, for example, fructooligosaccharide, isomaltoligosaccharide, xylooligosaccharide, gentian oligosaccharide, malto-oligosaccharide, or galacto Oligosaccharides. The sugar alcohol is a substance formed by a formazan group of a reducing sugar, and may be, for example, erythritol, xylitol, arabitol, mannitol, sorbitol, maltitol, or lactitol. The high-intensity sweetener is a substance ten times or more sweeter than sucrose, and may be, for example, aspartame, acesulfame K, rebaudioside A, or sucralose, but not Limited by this.

When sucrose is additionally included in the frozen dough composition of the present disclosure, the content of sucrose and psicose may be 0.01 to 20 parts by weight, 0.05 to 15 parts by weight, based on 100 parts by weight of the total frozen dough composition. 0.1 to 15 parts by weight, 0.1 to 10 parts by weight, 0.5 to 8 parts by weight, or 1.5 to 7.5 parts by weight, but not limited thereto.

When additional sucrose is included in the frozen dough composition of the present disclosure, sucrose and psicose may be from 1:20 to 1:0.01, 1:10 to 1:0.1, 1:5 to 1:0.2, 1:5 to A mixing ratio of 1:0.2, or 1:4 to 1:0.25 is included, but is not limited by this.

The frozen dough composition of the present disclosure may not include sucrose.

When both psicose is used alone, or when a mixture of sucrose or psicose is used as the sugar, the frozen dough of the present disclosure exhibits improved physical properties and has significantly improved yeast survival.

As used herein, yeast viability refers to the ratio of the number of colonies left after the storage period has elapsed since the time of preparation of the frozen dough, in other words, the number of colonies that survived the storage period to the number of initial colonies. Ratio. This ratio is calculated according to the following formula 1, using a sample per gram. The CFU (colony forming unit) is calculated by multiplying the number of colonies by the dilution factor.

The yeast survival rate of the frozen dough of the present disclosure may be 24% to 72%, 20% to 72%, 24% to 75%, 20% to 75%, 63% to 72%, 58% to 72%, 63% to 75%, 60% to 72%, 60% to 75%, 58% to 75%, 50% to 72%, 63% to 78%, or 50% to 78%.

The frozen dough of the present disclosure may further comprise edible fats and oils. Edible fats and oils include vegetable/vegetable fats and oils, animal fats and oils, edible fats and oils. Specific examples of vegetable/vegetable fats and oils include soybean oil, soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil. , coconut oil, mixed edible oil, etc. Specific examples of animal fats and oils include lard (pig fat), tallow (tallow), lanolin, animal fat, fish oil, egg yolk, dairy fat, and the like. Specific examples of edible fat and oil products include mixed edible oils, flavoring oils, processing oils, ghee, milk marlin, and the like. In particular, in the present disclosure, it is used in the form of a milkmaline, but may include any edible fats and oils that can be used in the manufacture of frozen dough without particular limitation.

In addition to serving fats and oils, psicose, fructose, or sucrose, the frozen dough compositions of the present disclosure may further comprise eggs, milk powder, emulsifiers, stabilizers, acid control agents, salts, flavors, or water. Additionally, the frozen dough compositions of the present disclosure may further comprise other known ingredients typically used to make frozen dough.

Milk powder is a dairy product that provides milk ingredients, and milk powder includes whole milk powder, skimmed Milk powder, mixed milk powder, and the like, any material for providing a milk component which can be used in the manufacture of a frozen dough can be included without particular limitation.

The frozen dough composition of the present disclosure may have improved yeast preservative properties as the yeast's ability to preserve and survivability increases. As used herein, "yeast preservative" refers to the degree of preservation of the yeast population contained in the frozen dough during rapid freezing and thawing storage.

Since the frozen dough is stored at a low temperature, the yeast in the frozen dough is killed by frostbite, causing a problem of a decrease in the yeast population; or a reducing substance such as glutathione is extracted from the cells, thereby weakening the dough and reducing the fermentation ability. The problem. Therefore, the frozen dough composition of the present invention has excellent yeast preservation ability by suppressing the yeast survival rate due to frostbite by containing vitamin C and amylase.

In another aspect of the present disclosure, in order to achieve the foregoing objects, a bread product or bread made from a frozen dough is provided.

As used herein, "bread product" means a product that is baked in an oven or the like after mixing flour and water as a main raw material, and fermented; and may include any bread product as long as it is related to the technology of the present disclosure. It can be classified as a bread product in the field.

Bread products made from the frozen dough of the present disclosure may have an improved void content. Since the frozen dough is stored at a low temperature, the degree of gas generation in the dough and the amount of gas retained due to the frostbite of the yeast are lowered, resulting in insufficient increase in the product.

Unlike conventional frozen dough, the bread product made from the frozen dough of the present disclosure can inhibit the yeast from being affected by quenching damage and improve the preservation of the yeast, thereby improving the amount of gas retained in the dough and the degree of dough rise.

Bread products made from the frozen dough of the present disclosure may have improved physical properties.

With the storage time, the volume reduction in the bread product made from the frozen dough of the present disclosure can be suppressed. In the present disclosure, in order to confirm whether or not the volume of the final product produced using the frozen dough was reduced, an experiment was conducted to measure the volume change in each experimental group.

The volume change rate of the final product produced using the frozen dough of the present disclosure may be -54.7% to 8.84%, -57% to 8.84%, -47.7% to 10%, -57% to 10%, -10.5% to 8.84%. , -12% to 8.84%, -10.5% to 10%, or -12% to 10%.

The bread product of the present disclosure may have a hardness of from 1 g to 5,000 g, from 1 g to 4,500 g, from 1 g to 4,000 g, from 1 g to 3,500 g, from 1 g to 3,000 g, from 1 g to 2,500 g, from 1 g to 2,000 g, from 30 g to 5,000 g. 30g to 4,500g, 30g to 4,000g, 30g to 3,500g, 30g to 3,000g, 30g to 2,500g, 30g to 2,000g, 50g to 5,000g, 50g to 4,500g, 50g to 4,000g, 50g to 3,500g 50g to 3,000g, 50g to 2,500g, 50g to 2,000g, 100g to 5,000g, 100g to 4,500g, 100g to 4,000g, 100g to 3,500g, 100g to 3,000g, 100g to 2,500g, 100g to 2,000g 200g to 5,000g, 200g to 4,500g, 200g to 4,000g, 200g to 3,500g, 200g to 3,000g, 200g to 2,500g, 200g to 2,000g, 300g to 5,000g, 300g to 4,500g, 300g to 4,000g 300g to 3,500g, 300g to 3,000g, 300g to 2,500g, 300g to 2,000g, 300g to 1,500g, 300g to 1,000g, 500g to 5,000g, 500g to 4,000g, 500g to 3,500g, 500g to 3,000g 500g to 2,500g, 500g to 2,000g, 500g to 1,500g, 500g to 1,000g, 1,000g to 3,000g, or 1,000g to 2,000g. Hardness is a measure of how hard a material is. For example, in the case of a bread product made from a frozen dough, as the hardness increases, the product becomes harder, which is so bad in terms of palatability. Conversely, when the hardness is low, a soft texture can be obtained.

The bread product of the present disclosure may have the following elasticity: about 10% to 99%, 10% to 95%, 10% to 90%, 10% to 85%, 10% to 80%, 10% to 75%, 10%. Up to 70%, 20% to 99%, 20% to 95%, 20% to 90%, 20% to 85%, 20% to 80%, 20% to 75%, 20% to 70%, 30% to 99 %, 30% to 95%, 30% to 90%, 30% to 85%, 30% to 80%, 30% to 75%, 30% to 70%, 40% to 90%, 40% to 85%, 40% to 80%, 40% to 75%, 40% to 70%, 50% to 90%, 50% to 85%, 50% to 80%, 50% to 75%, 50% to 70%, 45% To 95%, 60% to 95%, or 75% to 95%. Elasticity refers to the property of an object to return to its original shape when an external force applied to the object is removed. Taking bread products made from frozen dough as an example, as the elasticity increases, a soft and chewy texture can be obtained.

In still another aspect of the present disclosure, in order to achieve the foregoing object, a method of improving yeast preservability of a frozen dough comprising mixing psicose, flour, and yeast, and freezing the mixed frozen dough is provided.

In still another aspect of the present disclosure, in order to achieve the foregoing object, a method of inhibiting hardening of a frozen dough comprising mixing psicose, flour, and yeast, and freezing the mixed frozen dough is provided.

Flour, yeast, psicose, vitamin C, amylase, frozen dough, and yeast preservatives are as previously described.

The method can further comprise mixing vitamin C with an amylase.

As used herein, "hardening" refers to the hardening of the structure of an object, and in the case of frozen dough, hardening refers to the aging of cracks on the surface or inside of the dough during the freezing/thawing process. .

Because the method of the present disclosure includes mixing in a process for manufacturing frozen dough Locosulose, vitamin C, and amylase, so that the storage stability of the yeast during storage of the frozen dough can be improved, and the degree of hardening of the frozen dough can be suppressed.

[Invention Mode]

Hereinafter, the present disclosure will be described in detail by way of embodiments. However, the examples are for illustrative purposes only, and the scope of the disclosure is not intended to be limited by the embodiments.

Example 1: Manufacture of frozen dough

First, the frozen dough of Comparative Example 1 and Experimental Examples 1 to 5 of Table 1 was produced according to the following procedure. According to the composition (% by weight) shown in Table 1, high-gluten flour, yeast, sucrose, psicose, amylase and vitamin C complex, salt, milk powder, egg, and water are added to the mixer, and Mix for 5 to 7 minutes, and finally, add the milkmaline to it and mix for 8 to 10 minutes. The material temperature of the dough (internal temperature of the product) was set to 17 ° C to 20 ° C, and the frozen dough after the completion of the mixing was allowed to rest at room temperature for 10 minutes.

The frozen dough after the rest period is divided into 40 grams per serving, rolled into a circle, placed on a flat plate at regular intervals, covered to prevent drying, and then subjected to rapid freezing (-25 ° C to -40 ° C) for 30 to 45 minute. The fast-frozen dough is transferred to a general freezer (-10 ° C to -20 ° C) and stored for 30, 60, or 120 days.

Other Ingredients: Salt, Milk Powder, Milk Marlin, Egg, Fatty Acid Glyceride, Calcium Carbonate, Hemicellulase

Example 2: Manufacture of the final product using frozen dough

The product (bread) was produced using the frozen dough prepared in the above Example 1.

Specifically, the frozen dough was maintained for 30 days, 60 days, or 120 days in a general freezer, thawed in the refrigerator for about 12 hours, and then allowed to rest at room temperature for 30 minutes. The dough after the break was rolled into a circular shape and degassed, and placed on a flat plate at constant intervals, and subjected to secondary fermentation for 50 minutes. The fermentation conditions were set at a temperature of 37 ° C to 38 ° C and a relative humidity of 82% to 85%.

The frozen dough after the second fermentation was baked in an oven preheated to 210 ° C and preheated to 180 ° C at the bottom (11 minutes) to produce the final product.

Example 3: Comparison of yeast survival rates of unfrozen frozen dough

After the storage period of 30, 60, or 120 days, the survival rate of the yeast was measured, and the frozen dough in each experimental group was compared. This time, the frozen dough was used for measurement without being thawed.

In particular, the survival rate of yeast is determined as follows: from the time of its manufacture, after 30 days, 60 days, Or after the 120-day storage period, take out each frozen dough and measure a single colony; these single colonies are compared to a single colony measured just after its manufacture, and the survival rate is a single colony of yeast remaining during storage. Than said. The measurement of a single colony is carried out using a conventional microbial test method.

Specifically, for each storage period, each 20 g of frozen dough was mixed with 180 ml of 0.9% sterile physiological saline, and the mixture was thoroughly pulverized and homogenized using a homogenizer (STOMACHER, B & F Korea). And then, the homogenized mixture was further diluted with 0.9% sterile physiological saline according to the ten-fold dilution technique to prepare a diluted sample. Thereafter, 1 ml of the above diluted sample was added to the culture dish, and then, 25 ml of a common medium supplemented with agar (potato dextrose medium) was added thereto, thoroughly mixed, and then, inoculated by a pouring technique. Cured. The inoculated medium was stored at 25 ° C and colonies were measured. The colony forming unit (CFU) per gram of sample was determined by multiplying the measured number of colonies by the dilution factor. The results are shown in Table 2 below.

As a result, it was confirmed that the surviving yeast population tends to increase as the substitution ratio of psicose increases. In particular, the survival rate of the yeast in the frozen doughs (containing 3 parts by weight or more of psicose) of Experimental Examples 2 to 5 was remarkably high as compared with the comparative examples. Further, when the amount of the same amount of live yeast used in the frozen doughs of Comparative Examples and Experimental Examples 1 to 5 was immediately suspended and measured, the surviving yeast population was equal to the degree of the yeast population surviving in Experimental Examples 2 to 5. . Based on the knots As a result, it was confirmed that when aldose was used in the frozen dough, the frostbite of the yeast was significantly reduced during the processing and freezing storage (Table 2).

In other words, as the content of naloxone which replaces sucrose is increased, the survival rate of the yeast contained in the frozen dough is remarkably improved, and as a result, it has been found that a frozen dough having further improved fermentation time, marketability, and quality can be realized.

Example 4: Comparative analysis of the appearance of the final product made from frozen dough

4-1. Measurement of the volume of the final product

To determine if the volume of the final product made from the frozen dough was reduced, volume changes were measured for each experimental group. Specifically, the volume is measured using a volume scanner (PERTEN, BVM6640); and after the dough is baked and cooled in a 210 ° C oven, the volume is measured for the frozen dough of the experimental group according to the 120-day storage period. . The results are shown in the figure.

As a result, it was confirmed that the volume of Experimental Example 5 (in which sucrose was not added at all) was usually small, which was attributed to a significant lack of fermentable sugar. On the other hand, in Experimental Examples 1 to 4, in which psicose and sucrose were mixed in a predetermined amount, it was found that the volume was equal to the volume of the comparative example, and there was a significant difference in volume change observed during storage (No. 1 picture).

Therefore, taking the frozen dough mixed with psicose and sucrose as an example, it has been found that the volume of the final product itself is not a problem in terms of marketability.

4-2. Measurement of the pores of the final product

In order to compare the gas retention capacity of the frozen dough, the pores of the final product produced using the frozen dough were measured. Specifically, the amount of pores was visually measured by longitudinally slitting the final product sample.

As a result, it was found that, compared with the comparative examples, all the experimental examples 1 to 5 were exemplified (in which a predetermined amount of psicose was added), the shape of the generated pores was good, and the amount of generated pores was equal to or larger than the comparative example. The amount of porosity.

Therefore, it was confirmed that the gas retaining ability of the frozen dough containing a predetermined amount of psicose and the lifting force of the dough were improved, thereby improving the problem caused by frostbite, and as a result, it was found that a product having excellent quality can be produced.

Example 5: Comparison of physical properties of final products made from frozen dough

The physical properties of the final product made using frozen dough were confirmed. Specifically, the frozen dough for each experimental group was baked in an oven preheated to 210 ° C and preheated to 180 ° C at the bottom (11 minutes) and cooled, using a texture analyzer (STABLE MICRO) SYSTEMS), TAXT is added), according to the storage period, the physical properties of the final product are measured.

As a result, it was found that, compared with the comparative examples, in all of Experimental Examples 1 to 5, a predetermined amount of psicose was added thereto, the hardness was decreased and the elasticity was increased, indicating that the addition of psicose improved the softness and elasticity of the bread.

Although the present disclosure has been described with reference to the specific embodiments thereof, those skilled in the art will understand that the present disclosure may be embodied in other specific forms without departing from the scope of the invention. The above specific examples are, therefore, to be considered as illustrative and not restrictive. In addition, the scope of the present disclosure is defined by the scope of the appended claims, and is not intended to Within the scope of the accompanying patent application.

Claims (13)

A frozen dough composition comprising psicose, flour, and yeast. The frozen dough composition according to claim 1, wherein the psicose content is from 0.1 to 10 parts by weight based on 100 parts by weight of the total frozen dough composition. The frozen dough composition of claim 1, further comprising sucrose, wherein the sucrose and the psicose are in an amount of from 3 to 50 parts by weight based on 100 parts by weight of the total frozen dough composition And the sucrose and the psicose are included in a mixing ratio of 1:10 to 1:0.1. The frozen dough composition according to claim 1, wherein the yeast and the psicose are included in a mixing ratio of 1:0.3 to 1:2.8. The frozen dough composition according to claim 1, wherein the flour is contained in an amount of 40 to 60 parts by weight based on 100 parts by weight of the total frozen dough composition. The frozen dough composition according to claim 1, wherein the yeast is contained in an amount of from 0.01 to 10 parts by weight based on 100 parts by weight of the total frozen dough composition. The frozen dough composition of claim 1, further comprising vitamin C, amylase, or edible fat and oil. The frozen dough composition according to claim 1, wherein the naloxone-free frozen dough composition is compared, and the composition has an increased yeast survival rate. A bread product manufactured by the frozen dough composition according to any one of claims 1 to 8. The bread product of claim 9, wherein the frozen product is stored The volume reduction of the bread product is inhibited. The bread product of claim 9, wherein the bread product has a volume change rate of -57% to 10% with refrigeration storage. A method for improving the preservability of yeast of a frozen dough comprising mixing psicose, flour, and yeast, and freezing the frozen dough. A method for inhibiting hardening of a frozen dough comprising mixing psicose, flour, and yeast, and freezing the frozen dough.