WO2019088711A2 - Frozen dough composition improved in freezing and thawing stability - Google Patents

Abstract

The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.

Description

A frozen dough composition having improved cold stability

The present invention relates to a frozen edible composition containing alulose, wheat flour and yeast, and more particularly to a method for improving the preservation of yeast in frozen edible flakes, freezing frozen edible dough, and a cured frozen edible dough.

Frozen dough refers to a dough that can be quickly frozen and frozen to preserve the dough for a relatively long period of time, which can be thawed and fired as needed to produce a bakery product. In order to produce a bakery product immediately, a series of processes such as fermentation, aging, molding, and firing are continuously required from the pastry to the dough, resulting in loss of time and labor. Therefore, By circulating in frozen form, production and working efficiency can be improved.

Frozen dough is mainly preserved by cryopreservation to inhibit the yeast and enzyme activity which may affect the durability of the dough, so that the dough can be preserved for a long time and the product can be maintained. have. As a result, it is possible to supply fresh products directly to consumers, easy production schedule management, high production and storage efficiency of products, and small quantity production of various kinds of products.

However, there is a problem that yeast, which is a living yeast in frozen raw material, is affected by freezing and thus the yeast itself is killed or a reducing substance such as glutathione is eluted from the cells to weaken the dough and decrease the fermentation power. As a result, the degree of gas generation of the yeast and the gas holding capacity of the dough are lowered, and the fermentation time required after thawing is prolonged. As a result, the degree of expansion of the product is insufficient and the foam film of the product is formed thick, . Further, there is also a problem that as the ice crystals formed on the frozen dough grow in the freeze storage, the gluten gets frozen and the carbon dioxide holding power and the expansion force of the dough are lowered.

More specifically, the above-mentioned problem of the frozen dough is that frozen dough is changed by the cryopreservation process. As the fermentation starts and at the same time the frozen dough grows according to the physiological change of the yeast itself, This is because alcohol accumulation as a fermentation metabolism is combined with wheat flour. In addition, the formation of ice crystals destroys the three-dimensional network structure of gluten, and glutathione leached from the frost-damaged yeast affects the gluten protein.

Therefore, in order to produce high-quality products using frozen dough, yeast, which is an active substance, and various enzymes produced from wheat flour and yeast must survive until they are inactivated by an oven. In this regard, frozen dough having improved dough strength, volume and texture has been studied using methyl cellulose (KR 10-2016-7017772). However, it has not yet been found that the frozen dough can be frozen for a long time, There is little research on the improvement of shelf life through suppression of quality deterioration.

The present inventors have found that by adding a certain amount of alulose as a sugar source to the frozen dough, the yeast storage stability during storage of the frozen dough can be improved and the effect of suppressing the volume reduction and the curing of the frozen dough can be suppressed. The present application has been completed.

One object of the present application is to provide a frozen edible composition comprising alulose, wheat flour and yeast.

Another object of the present application is to provide a bread made of the frozen raw material.

It is another object of the present application to provide a method for improving yeast preservability of frozen dough.

It is still another object of the present invention to provide a method of inhibiting curing of frozen dough.

The frozen raw material of the present application has an effect of improving the preservability of yeast, thereby suppressing volume reduction due to freezing storage and hardening of the product, and consequently increasing shelf life.

Figure 1 shows the volume of the finished product prepared using frozen dough stored for 120 days. Comparative Example 1 was a frozen dough containing no alulose, Experiment 1 was a frozen dough containing 20% of alulose, Experiment 2 was a frozen dough containing 40% of alulose, Experiment 3 was 60% Experimental Example 4 is a frozen dough containing 80% of alulose, Experiment 5 is a frozen dough containing 100% of alulose, and Comparative Example 2 is a non-frozen dough containing no alulose.

This will be described in detail as follows. On the other hand, each description and embodiment disclosed in the present application can be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of the present application. Further, the scope of the present application is not limited by the specific description described below.

One aspect of the present application to accomplish the above object provides a frozen edible composition comprising alulose, wheat flour and yeast.

In the present application, alulose is a type of sugar having the formula C ₆ H ₁₂ O ₆ , molecular weight of 180.16, which is known to exist in small quantities in figs, grapes and the like, and is also called psicose. The above-mentioned aluloses include both D-aluloses and L-aluloses, and commercially available aluloses may be purchased and used, or they may be prepared by chemical or microbiological methods.

The allylose may be in the form of a liquid, a powder or a crystal, and in the case of a liquid phase, the solid content is 65 to 80 parts by weight, 65 to 78 parts by weight, 68 to 78 parts by weight, 68 to 75 parts by weight, , 68 to 73 parts by weight, or 70 to 72 parts by weight, which may be mixed with other raw materials and used in a diluted or concentrated form. The purity of the pure alu- lose 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 to 98 parts by weight based on 100 parts by weight of the solid content. When the alulose is in the form of powder and crystal, the purity of the pure aluloside on the whole 100 parts by weight may be 90 parts by weight or more, 95 parts by weight or more and 98 parts by weight or more and may be mixed with other raw materials to form a diluted form Can be used.

The alululose may be contained in an appropriate amount in the frozen dough composition, specifically, 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 0.75 parts by weight, To 5 parts by weight, 1 to 5 parts by weight, or 1.5 to 7.5 parts by weight.

The flour and the alulose are mixed in a ratio of 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: 0.15, 1: 0.05 to 1: 0.18, 1: 0.04 to 1: 0.18, 1: 0.02 to 1: 0.12, But the present invention is not limited thereto in terms of a mixing ratio of 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.

The yeast and the allylose may be used in a ratio of 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: 1: 0.3 to 1: 2, 1: 0.5 to 1: 2.3, 1: 0.3 to 1: But the present invention is not limited thereto and may be contained at a mixing ratio of 1: 2, 1: 1 to 1: 2, 1: 0.7 to 1: 2, 1:

The aluloses of the present application may be those directly extracted from natural products, chemically synthesized, or produced by biological methods, but are not limited thereto.

In the present application, wheat flour refers to a powder obtained by a process such as screening, souring, grinding, and separation of wheat, and the flour may be a strong, a gravity or a pulverizer. Specifically, the flour may be strong, but is not limited thereto.

40 to 57 parts by weight, 44 to 60 parts by weight, 40 to 54 parts by weight, 47 to 45 parts by weight, and 50 to 50 parts by weight, based on 100 parts by weight of the whole of the frozen raw material 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.

The yeast may be cultured in a commercially available form, dried powdery yeast, or live yeast squeezed in a state containing moisture. The yeast may be used in an amount of 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 is not limited thereto.

The frozen dough composition of the present application may further comprise vitamin C or amylase. The vitamin C and the amylase may be contained in the freeze-dried composition as a composite, or may be separately contained.

The vitamin C and the amylase may be used in an amount of 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 parts by weight, 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, From 0.00025 to 0.012 parts by weight, from 0.00025 to 0.0125 parts by weight, from 0.00025 to 0.05 part by weight, from 0.00025 to 0.04 parts by weight, from 0.00025 to 0.03 parts by weight, from 0.00025 to 0.02 parts by weight, from 0.00025 to 0.0125 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, based on the total weight of the composition.

The frozen dough composition of the present application may be one that additionally or not contain sugar or fructose.

The frozen dough composition of the present application may further comprise at least one sweetener in addition to alulose. Such sweeteners include, but are not limited to, known sweeteners (e.g., monosaccharides, disaccharides, oligosaccharides, sugar alcohols and high sweeteners). Specifically, the monosaccharide may be, for example, arabinose, xylose, fructose, tagatose, aloose, or galactose, and the disaccharide is a sugar in which two monosaccharides are bonded to each other, such as lactose, maltose, trehalose, Cellobiose. The oligosaccharide may be a sugar having three or more monosaccharides bound thereto, for example, fructo-oligosaccharide, isomaltooligosaccharide, xylooligosaccharide, gentio oligosaccharide, maltooligosaccharide or galacto-oligosaccharide. The sugar alcohol is a substance formed by reducing a carbonyl group of a saccharide, and may be, for example, erythritol, xylitol, arabitol, mannitol, sorbitol, maltitol or lactitol. The high-sweetening agent may be a substance having a sweetness ten times or more higher than that of sugar, such as, but not limited to, aspartame, acesulfame K, rebaudioside A or sucralose.

When the frozen edible composition of the present invention further comprises sugar, the sugar and the allyl are contained in an amount of 0.01 to 20 parts by weight, 0.05 to 15 parts by weight, 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 the frozen edible composition of the present application further comprises sugar, the sugar and the allylose are mixed in a ratio of 1:20 to 1: 0.01, 1:10 to 1: 0.1, 1: 5 to 1: 0.2, 1: 5 to 1: 0.2, or 1: 4 to 1: 0.25, but the present invention is not limited thereto.

The frozen dough composition of the present application may not contain sugar.

The frozen raw material of the present application exhibits significantly improved yeast survival rate and improved physical properties of the frozen raw material both in the case of sugar, alulose alone or in the case of mixing sugar and alulose.

The yeast survival rate in the present application means the ratio of the number of remaining cell masses after the storage period has elapsed from the time of manufacturing the frozen raw material, that is, the ratio of the number of living cell colonies after the storage period to the initial number of cell aggregates. (1) using CFU (colony forming unit) per gram of the sample, which is calculated by multiplying the number of bacterial colonies by the dilution factor.

The yeast survival rate in the frozen raw material of the present application is 24-72%, 20-72%, 24-75%, 20-75%, 63-72%, 58-72%, 63-75% To 75%, 58 to 75%, 50 to 72%, 63 to 78%, or 50 to 78%.

The frozen dough composition of the present application may further comprise an edible oil. The edible oil includes vegetable oil, animal oil, edible oil and the like. Specific examples of vegetable 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, palm oil, Specific examples thereof include pig grease (rod), horse oil (hate), sheep oil, tallow, fish oil, egg yolk oil and milk fat. Examples of the edible oils and fats include mixed edible oil, flavored oil, And the like, and is specifically used in the form of margarine in the present application, but is not limited thereto, and the edible oil which can be used for the production of frozen dough can be included without limitation.

The frozen dough composition of the present application may further comprise eggs, milk powder, an emulsifier, a stabilizer, an acidity adjusting agent, a refined salt, a flavoring, or water in addition to the edible oil, alululose, fructose or sugar. In addition, the frozen edible raw paper composition of the present application may further include known materials generally used for producing frozen edible raw materials.

The powdered milk is one of dairy products which provide a milk ingredient, and the powdered milk includes whole milk powder, skim milk powder, mixed milk powder and the like, and the ingredients for providing milk ingredients that can be used in the production of frozen dough can be included without limitation.

The frozen dough composition of the present application may be one in which the preservability and viability of the yeast are increased and the yeast storage stability is improved. The term "yeast preservation" in this application means the degree to which the number of yeasts contained in the frozen biomass is preserved during rapid freezing and cryopreservation.

Since the frozen biomass is stored at low temperature, the yeast in the frozen biomass is killed by the frozen disorder and the population is reduced or the reducing material such as glutathione is eluted from the bacteria to weaken the dough and decrease the fermentation power. Thus, the frozen edible tissue composition of the present application contains alulose, vitamin C and amylase, thereby suppressing the decrease in yeast survival rate due to freezing disorder and exhibiting excellent yeast preservability.

According to another aspect of the present invention, there is provided a bread or bread made from the frozen raw material.

The term "bread" in the present application means a product which is prepared by mixing water with flour as a main raw material and baking it in an oven after being fermented, and may be included without limitation as far as it is classified as bread in the technical field.

The bread prepared from the frozen raw material of the present application may have an improved pore content. As the frozen dough is stored at a low temperature, the degree of gas generation and the gas holding amount of the dough are lowered due to the frost trouble of the yeast, which results in a problem that the degree of product expansion is insufficient.

Unlike the conventional frozen dough, the pastry made from the frozen dough of the present application may inhibit the frost from being affected by the yeast to improve the preservability of the yeast and improve the gas holding amount and expansion degree of the dough.

The bread made from the frozen raw paper of the present application may have improved physical properties.

The bread made from the frozen raw material of the present application may have a reduced volume (volume) in accordance with the storage period. In this application, in order to check whether the volume of the finished product manufactured using the frozen raw paper has decreased, an experiment for measuring the volume change by each experimental group was conducted.

The volume change rate of the finished product manufactured using the frozen raw paper of the present application is -54.7% to 8.84%, -57% to 8.84%, -54.7% to 10%, -57% to 10%, -10.5% to 8.84% -12% to 8.84%, -10.5% to 10%, or -12% to 10%.

1 to 5,000 g, 1 to 4,500 g, 1 to 4,000 g, 1 to 3,500 g, 1 to 3,000 g, 1 to 2,500 g, 1 to 2,000 g, 30 to 5,000 g, 30 to 4,500 g 30 to 4,000 g, 30 to 3,500 g, 30 to 3,000 g, 30 to 2,500 g, 30 to 2,000 g, 50 to 5,000 g, 50 to 4,500 g, 50 to 4,000 g, 50 to 3,500 g, 50 to 3,000 g 100 to 2,500 g, 100 to 2,000 g, 100 to 5,000 g, 100 to 4,500 g, 100 to 4,000 g, 100 to 3,500 g, 100 to 3,000 g, 100 to 2,500 g, 200 to 4,500 g, 200 to 4,000 g, 200 to 3,500 g, 200 to 3,000 g, 200 to 2,500 g, 200 to 2,000 g, 300 to 5,000 g, 300 to 4,500 g, 300 to 4,000 g, 300 to 3,000 g, 300 to 2,500 g, 300 to 2,000 g, 300 to 1,500 g, 300 to 1,000 g, 500 to 5,000 g, 500 to 4,000 g, 500 to 3,500 g, 500 to 3,000 g, , 500 to 2,000 g, 500 to 1,500 g, 500 to 1,000 g, 3,000 g, and a hardness of 1,000 to 2,000 g. Hardness means the degree of hardness of the material. In the case of breads made from frozen dough, the higher the hardness, the harder the product becomes, which is disadvantageous in terms of palatability. On the contrary, when the hardness is low, a soft texture can be obtained.

10 to 95%, 10 to 90%, 10 to 85%, 10 to 80%, 10 to 75%, 10 to 70%, 20 to 99%, 20 to 95% , 20-90%, 20-85%, 20-80%, 20-75%, 20-70%, 30-99%, 30-95%, 30-90%, 30-85%, 30-80% , 40 to 70%, 50 to 90%, 50 to 85%, 50 to 80%, 30 to 75%, 30 to 70%, 40 to 90% , 50 to 75%, 50 to 70%, 45 to 95%, 60 to 95%, and 75 to 95%. The elasticity means a property of returning to the original shape when the external force applied to the object is removed. In the case of the bread made of frozen raw material, the higher the elasticity, the more smooth and crispy texture can be obtained.

Another aspect of the present application for achieving the above object is to provide a method for improving the yeast preservability of frozen dough, comprising mixing alulose, wheat flour and yeast, and freezing the mixed dough.

Another aspect of the present application for achieving the above object is to provide a method for inhibiting curing of frozen dough, comprising mixing alulose, wheat flour and yeast, and freezing the mixed dough.

The flour, yeast, alulose, vitamin C, amylase, frozen dough, and yeast preservability are as described above.

The method may further comprise mixing vitamin C and amylase.

In the present application, 'hardening' means that the texture of the product is hardened, and in the case of frozen dough, it means that the surface or interior of the dough is hardened and cracked in the process of cold-soldering and aging phenomenon occurs.

The method of the present application improves the preservation of yeast in the freeze storage process of frozen dough by adding a step of mixing alulose, vitamin C and amylase in the process of manufacturing frozen dough, and can suppress the degree of curing of frozen dough have.

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

Example 1: Preparation of frozen dough

First, the frozen dough of Comparative Example 1 and Experiments 1 to 5 of Table 1 was prepared through the following procedure. The mixture of high strength, yeast, sugar, alulose, amylase and vitamin C, salt, powdered milk, egg and water were added to the mixing machine according to the composition (% by weight) of Table 1 for 5 to 7 minutes, Were added and mixed for 8 to 10 minutes. The temperature of the product was set at 17 ° C to 20 ° C. After the completion of the mixing, the finished product was allowed to stand at rest for 10 minutes at room temperature.

The ground paper after the stoppage was divided into 40 g portions, rounded in a circular shape, and then quickly frozen (-25 to -40 캜) for 30 to 45 minutes with a constant interval between the panes. Rapidly frozen raw materials were transferred to general freezing (-10 to -20 ° C) and stored for 30 days, 60 days, or 120 days.

system Strong leaven Sugar Alulous Amylase and vitamin C complex Other raw materials rating Comparative Example 1 100.0 50.2 3.0 7.5 - 0.01 16.69 22.6 Experimental Example 1 100.0 50.2 3.0 6.0 1.5 0.01 16.69 22.6 Experimental Example 2 100.0 50.2 3.0 4.5 3.0 0.01 16.69 22.6 Experimental Example 3 100.0 50.2 3.0 3.0 4.5 0.01 16.69 22.6 Experimental Example 4 100.0 50.2 3.0 1.5 6.0 0.01 16.69 22.6 Experimental Example 5 100.0 50.2 3.0 - 7.5 0.01 16.69 22.6

Other raw materials: salt, powdered milk, margarine, egg, glycerin fatty acid ester, calcium carbonate, hemicellulase

Example 2: Preparation of articles using frozen dough

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

Specifically, the frozen dough kept for 30 days, 60 days, or 120 days in general freezing was thawed at about 12 hours in the refrigerator, and then left at rest for 30 minutes at room temperature. The resting pellets were rounded off and the gas was drained and the secondary fermentation was carried out in the same manner for 50 minutes at regular intervals in the pan. At this time, the fermentation conditions were set at 37 to 38 DEG C and a humidity of 82 to 85%.

The fermented raw material was fired (11 minutes) in an oven preheated at an upper temperature of 210 ° C and a lower temperature of 180 ° C to prepare a finished product.

Example 3: Comparison of yeast survival rate of frozen ungrafted frozen dough

After 30 days, 60 days, or 120 days storage period, survival rate of yeast was measured and compared with each frozen dough. At this time, the frozen raw paper was used for measurement without thawing.

Specifically, the survival rate of yeast was measured by taking each frozen dough from 30 days, 60 days, or 120 days storage immediately after the preparation, measuring single colonies of colonies, comparing the single colonies of colonies measured immediately after production, Fungal colonization was expressed as a ratio. For the measurement of single colonies, conventional microorganism test methods were used. Specifically, 20 g of each of the frozen dough samples per storage period was mixed with 180 mL of 0.9% sterilized physiological saline. The homogenized mixture was thoroughly pulverized and homogenized using a homogenizer (STOMACHER, B & F Korea) Diluted samples were prepared by dilution stepwise. Thereafter, 1 mL of the above diluted sample was placed in a Petri dish, and then 25 mL of a normal culture medium supplemented with agar (Potato Dextrose medium) was added, and the mixture was inoculated in a pouring manner. The inoculated culture medium was stored at 25 ° C, and the colonies were counted. CFU (colony forming unit) per g of the sample was calculated by multiplying the measured colonies by the dilution factor. The results are shown in Table 2 below.

Comparative Example 1 Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 [Initial] 1.3.E + 08 9.5.E + 07 9.6.E + 07 1.1.E + 08 1.2.E + 08 9.5.E + 07 [Day 120] 1.5.E + 07 2.3.E + 07 6.0.E + 07 7.3.E + 07 7.0.E + 07 6.8.E + 07 Remaining rate 12% 24% 63% 65% 61% 72%

As a result, it was confirmed that as the substitution ratio of alulose increased, the survival population of yeast tended to increase. Especially, in the frozen dough of Experimental Examples 2 to 5 containing 3 parts by weight or more of alulose, The survival rate of high yeast was confirmed. Separately, when the same amount of live yeast as used in the frozen dough of Comparative Examples and Experimental Examples 1 to 5 was immediately suspended and measured, it was confirmed to be equivalent to the number of yeast survival populations of Experimental Examples 2 to 5, When alululose was used in frozen dough, it was confirmed that the cold weather of the yeast was remarkably reduced during processing and cryopreservation (Table 2).

That is, as the content of alululose is increased in place of sugar, the survival rate of the yeast contained in the frozen dough is remarkably improved, and as a result, frozen dough can be provided in terms of fermentation time, merchandise quality and quality.

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

4-1. Volume measurement of finished product

To determine whether the volume (volume) of the finished product made using frozen dough was reduced, the volume change was measured for each experimental group. Specifically, the volume was measured using a volume scanner (PERTEN, BVM6640), and the volume was measured after cooling and cooling in an oven at 210 ° C. for 120 days of storage time. The results are shown in Fig.

As a result, it was confirmed that the volume of Experimental Example 5 in which sugar was not added at all was small overall, and it was judged that this was due to a considerable lack of fermentable saccharide. On the other hand, in Experimental Examples 1 to 4 in which alululose and sugar were mixed in a certain amount, the volume was found to be equivalent to that of Comparative Example, and no significant difference was observed in the volume change during the storage period (FIG.

Therefore, in the case of frozen dough mixed with alulose and sugar, the volume of the finished product itself was found to have no problem in terms of merchantability.

4-2. Pore measurement of finished product

In order to compare the gas holding capacity of the frozen raw material, the porosity of the finished product manufactured using frozen raw material was measured. Specifically, the sample of the finished product was cut in half (1/2) in the longitudinal direction, and the amount of pores was visually measured.

As a result, in Experimental Examples 1 to 5 in which aluloses were added in a certain amount, all of the pores formed in comparison with the Comparative Example were in good condition, and it was judged that the overall formed amount was equal or more.

Therefore, it is found that the gas retention of the frozen dough containing a certain amount of alulose and the swelling force of the dough are improved, thereby improving the problems caused by the frost defect, and as a result, the product can be manufactured with excellent quality.

Example 5: Comparison of physical properties of finished products prepared from frozen dough

The purpose of this study was to investigate the physical properties of the frozen edible jars. (11 min) and cooling (11 min) in an oven preheated at the upper 210 ° C and lower 180 ° C according to the storage period of the frozen dough experiment group using a texture analyzer (STABLE MICRO SYSTEMS, TAXT plus) Were measured.

As a result, in Examples 1 to 5, in which aluloses were contained in a certain amount, the hardness was lowered and the elasticity was increased as compared with the comparative example, and the added alululose improved the soft and elastic texture of the bread .

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all aspects and not restrictive. The scope of the present application is to be interpreted as being within the scope of the present application, all changes or modifications derived from the meaning and scope of the appended claims and from their equivalents rather than the detailed description.

Claims (13)

Allylose, wheat flour and yeast. 2. The frozen mortar composition according to claim 1, wherein the alulose is contained in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the whole of the frozen raw material composition. The method of claim 1, further comprising a sugar, wherein the sugar and the allyl are included in an amount of 3 to 50 parts by weight based on 100 parts by weight of the whole of the frozen dough composition, and the sugar and the allylose are mixed at a mixing ratio of 1:10 to 1: ≪ / RTI > 2. The frozen edible raw material composition according to claim 1, wherein the yeast and the allylose are contained in a mixing ratio of 1: 0.3 to 1: 2.8. 2. The frozen mortar 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 whole of the frozen raw material composition. 2. The frozen edible raw material composition according to claim 1, wherein the yeast is contained in an amount of 0.01 to 10 parts by weight based on 100 parts by weight of the whole of the frozen raw material composition. The frozen edible composition of claim 1, further comprising vitamin C, amylase, or an edible oil. The frozen edible composition of claim 1, wherein the composition has an increased yeast survival rate as compared to a frozen edible composition not comprising aluloses. 9. A bread made from frozen dough according to any one of claims 1 to 8. [10] The method of claim 9, wherein the bread is reduced in volume by freezing storage, [10] The method according to claim 9, wherein the volume change rate of the bread according to the frozen storage is -57% to 10% Mixing alulose, wheat flour and yeast, and freezing the mixed raw material. Mixing alulose, wheat flour and yeast, and freezing the mixed raw material.

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