JP2002010730A - Bakery dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bakery dough kneaded with a whipped cream having a high overrun and capable of being refrigerated for a long period, and to provide a bakery product which uses the bakery dough and has an excellent volume, a fine texture, soft palatability and an excellent flavor. SOLUTION: This bakery dough is kneaded with a whipped cream containing substantially no spherical fat particles having a particle diameter of >=1 μm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a bakery dough into which whipped cream has been kneaded.

[0002]

2. Description of the Related Art A whipped cream is distributed in a liquid state and, unlike a whipped cream used at the time of use, has no trouble in whipping and is easy to handle. .

[0003] As a whipped cream, for example, Japanese Patent Application Laid-Open No. 60-87750 discloses a freeze whipping mix and a method for producing a whipped topping. Also, JP-A-6-225720 discloses that
Disclosed is a foamable oil-in-water emulsion composition that can be refrigerated for a long time after whipping.

[0004] However, it is known that when these whipped creams are kneaded in a bakery dough and baked, a product having a light and soft texture is obtained and the taste is improved. Since the air bubbles are weak, the air bubbles are crushed during firing, and the resulting product is poor in volume, tends to be coarse, and has a disadvantage of impairing commercial value.

Accordingly, an object of the present invention is to provide a bakery dough kneaded with whipped cream which has a high overrun and which can be refrigerated for a long period of time, and which uses the bakery dough to have excellent volume and fine texture. Another object of the present invention is to provide a bakery product using the bakery dough having a soft texture and excellent flavor.

[0006]

According to the present invention, a particle size of 1 μm is provided.
The above object has been achieved by a bakery dough kneaded with a whipped cream (hereinafter, also referred to as a first whipped cream) substantially free of fat globule particles of m or more.

Further, the present invention provides a whipped cream in which fat globule particles having a particle diameter of 0.1 μm or less exist in an amount of 10% by number or more (hereinafter also referred to as a second whipped cream).
The above-mentioned object is achieved by a bakery dough into which is kneaded.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the bakery dough of the present invention will be described in detail.

First, the whipped cream will be described. In the first whipped cream, “substantially no fat globule particles having a particle size of 1 μm or more”
The content of fat globule particles having a particle diameter of 1 μm or more is 1% by number.
Or less, preferably 0.5% or less, more preferably 0.2% or less. Here, “%” means that the particle diameter relative to the number of total fat globule particles is 1 μm.
The above is the percentage of the number of fat globule particles.

In the present invention, the measurement of the particle size and the number of the fat globule particles is carried out using an apparatus capable of measuring the particle size and the number of the fat globule particles. As such an apparatus, for example, a Shimadzu laser diffraction type particle size distribution analyzer (SALD-210)
0, manufactured by Shimadzu Corporation).

When this Shimadzu laser diffraction particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation) is used, for example, a whipped cream dispersed in ion-exchanged water is attached to the above-mentioned analyzer. Obtaining the particle diameter and number of fat globule particles by performing ultrasonic treatment in an ultrasonic bath for 60 seconds and then performing measurement under the conditions of a refractive index of 1.60-0.20i using the above measuring device. Can be.

Next, the second whipped cream will be described. In the second whipped cream, fat globule particles having a particle size of 0.1 μm or less are present in an amount of 10% or more, preferably 20% or more, more preferably 30% or more. Here, “%” is a percentage of the number of fat globule particles having a particle size of 0.1 μm or less with respect to the number of total fat globule particles. This is done in the same way as in 1 whipped cream.

The whipped cream used in the present invention has substantially no fat globule particles having a particle size of 1 μm or more and contains at least 10% by number of fat globule particles having a particle size of 0.1 μm or less. Is preferred.

[0014] The whipped cream used in the present invention is preferably one in which fat globule particles having a particle diameter of 1 µm or more are not substantially present on the bubble interface. “Fat globule particles having a particle diameter of 1 μm or more are not substantially present on the bubble interface” means that 1 gm is present on the bubble interface when viewed with an electron microscope.
It means that there are no fat globule particles of μm or more.

The whipped cream used in the present invention is, for example, a dispersion obtained by dispersing the whipped cream in ion-exchanged water and subjecting to ultrasonic treatment, and using a Shimadzu laser diffraction particle size distribution analyzer (SALD-1100,
When measured using a Shimadzu Corporation, the whipped cream is dispersed in ion-exchanged water, and the dispersion is measured using the above Shimadzu laser diffraction type particle size distribution analyzer (SALD-1).
100, manufactured by Shimadzu Corporation), and subjected to ultrasonic treatment for 60 seconds in an ultrasonic bath (transmission frequency: 47 kHz, 35 W) attached thereto, and this was subjected to the above-mentioned Shimadzu laser diffraction type particle size distribution analyzer (SALD-1100, When the particle size is measured under the condition of a refractive index of 1.60-0.20i using Shimadzu Corporation, the particle size distribution is preferably as follows.

That is, it is preferable that fat globule particles having a particle diameter of 0.4 μm or less be contained in all fat globule particles in an amount of 20% by volume or more, preferably 25% by volume or more, more preferably 30% by volume or more.

[0017] The total fat globule particles containing fat globule particles having a particle size of 0.3 µm or less preferably contain at least 10% by volume, more preferably at least 15% by volume, more preferably at least 20% by volume. preferable.

Further, the total fat globule particles containing fat globule particles having a particle size of 0.2 μm or less preferably contain 5% by volume or more, more preferably 8% by volume or more, more preferably 12% by volume or more. preferable.

The fats and oils constituting the oil phase of the whipped cream used in the present invention are not particularly limited, but include, for example, palm oil, palm kernel oil, coconut oil, corn oil,
From vegetable oils and fats such as cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, animal fats and oils, from hydrogenation, fractionation and transesterification There may be mentioned processed fats and oils that have been subjected to one or more selected treatments, and among these fats and oils, palm kernel olein-hardened oil is preferred. These fats and oils can be used alone or in combination of two or more.

The amount of the fat or oil is preferably 10 to 50% by weight, more preferably 20 to 40% by weight, and still more preferably 25 to 35% by weight in the whipped cream used in the present invention.

The aqueous phase of the whipped cream used in the present invention preferably contains proteins and saccharides.

The above-mentioned proteins are not particularly limited. For example, whey proteins such as α-lactalbumin, β-lactoglobulin, serum albumin, casein, other milk proteins, low-density lipoprotein, high-density lipoprotein,
Examples include egg proteins such as phosvitin, ribetin, phosphoglycoprotein, ovalbumin, conalbumin and ovomucoid; wheat proteins such as gliadin, glutenin, prolamin and glutelin; and other proteins such as animal and vegetable proteins. These proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins, depending on the purpose.

The amount of the protein is preferably 0.05 to 10% in the whipped cream used in the present invention.
%, More preferably 0.1 to 6% by weight.

The saccharide is not particularly limited, but
For example, glucose, fructose, sucrose, maltose, enzymatic saccharified syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, reduced sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, Saccharides such as maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame and the like. These saccharides can be used alone,
Alternatively, two or more kinds can be used in combination.

The amount of the saccharide is preferably 10 to 70% by weight, more preferably 25 to 60% by weight, in the whipped cream used in the present invention.

When a water-containing substance such as milk or liquid sugar is used as the protein or the saccharide, it is not necessary to add water to the aqueous phase of the whipped cream used in the present invention. When water is added, it is preferably 0 to 50% by weight, more preferably 5 to 40% by weight, and still more preferably 10 to 40% by weight in the whipped cream used in the present invention.

The whipped cream used in the present invention may optionally contain an emulsifier and a stabilizer in the oil phase and / or the aqueous phase.

The emulsifier is not particularly restricted but includes, for example, lecithin, glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester Sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. . These emulsifiers can be used alone or in combination of two or more.

The amount of the emulsifier is preferably 0 to 5% by weight in the whipped cream used in the present invention.
More preferably, it is 0.15 to 3% by weight.

Examples of the stabilizer include phosphates (hexametaphosphoric acid, secondary phosphoric acid, primary phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.), guar gum,
Examples of the stabilizer include xanthan gum, tamarind gum, carrageenan, alginate, furcellane, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, and dextran. These stabilizers can be used alone or in combination of two or more.

The amount of the stabilizer is preferably 0 to 5% by weight in the whipped cream used in the present invention.
More preferably, it is 0.01 to 1% by weight.

Furthermore, the whipped cream used in the present invention includes taste components such as fruit juice, jam, dairy products, egg products, cacao and cacao products, coffee and coffee products, seasonings, flavors, coloring agents, and the like. Preservatives, antioxidants, p
An H adjuster or the like may be added.

Next, a preferred method for producing the whipped cream used in the present invention will be described. First, an aqueous phase containing water and other substances, and an oil phase containing oils and other substances are separately prepared, and the aqueous phase and the oil phase are mixed and emulsified to form an oil-in-water type. An emulsion composition is obtained.

The obtained oil-in-water emulsion composition may be subjected to a pressure of 0 to 1000 kg / cm by a homogenizer such as a valve homogenizer, a homomixer, a colloid mill or the like, if necessary.
You may homogenize in the range of ² . Also, if necessary, UHT, HTST, pasteurization, batch, retort, microwave heating using direct heating method such as injection method, infusion method, etc., or indirect heating method such as plate method, tubular method, scraping method, etc. Or the like, or may be subjected to a heating sterilization treatment such as direct heat. After the heating, if necessary, the mixture may be homogenized again. If necessary, a cooling operation such as rapid cooling or slow cooling may be performed.

Next, the above oil-in-water emulsion composition is whipped with a vertical mixer or a continuous whipping machine to produce a whipped cream.

The overrun of the obtained whipped cream is preferably 150 or more, more preferably 18 or more.
It is 0-350, more preferably 210-300. This overrun is a value obtained by the following equation. [(AB) / B] × 100 where A is the weight of the cream of a fixed volume and B is the weight of the cream after the whipping of a fixed volume.

The whipped cream thus obtained may be filled in a container and stored in a refrigerated state (0 to 15 ° C.) or a frozen state (-18 ° C. or lower).

In the present invention, such whipped cream is used for bread, confectionery bread, danish, shoe, donut, cake, cookie, hard biscuit, waffle,
Knead into bakery dough such as dorayaki, imagawayaki, scones.

The amount of the whipped cream used for the bakery dough is not particularly limited, but is preferably 1 to 40 parts by weight of the above whipped cream, more preferably 100 parts by weight of the bakery dough. 1 to 30 parts by weight, most preferably 1 to 25 parts by weight. By baking, a bakery product can be obtained.

[0040]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.

[Preparation of whipped cream] Oil comprising 28% by weight of hardened palm kernel olein (melting point 35 ° C.), 0.5% by weight of fatty acid monoglyceride, 0.2% by weight of lecithin, and 0.5% by weight of sucrose fatty acid ester. And a water phase composed of 2.5% by weight of sodium caseinate, 43% by weight of sorbitol, 7.6% by weight of starch syrup, and 17.7% by weight of water, and the aqueous phase and the oil phase were mixed. Emulsified. After homogenizing with a homogenizer (1000 kg / cm ² ) and sterilizing with a scraping heat exchanger,
After cooling to 0 ° C., an oil-in-water emulsion was obtained. Next, the oil-in-water emulsion was whipped with a continuous whipper (2000 rpm) to obtain a whipped oil-in-water cream.

The resulting whipped oil-in-water cream had an overrun of 250, and no fat globule particles having a particle size of 1 μm or more were present (0% by number), as measured by the following particle size distribution measurement method 1. The number of fat globule particles having a particle diameter of 0.1 μm or less based on the total fat globule particle size was 30% by number. In addition, there were no fat globule particles of 1 μm or more on the bubble interface by electron microscope observation.

When the obtained whipped oil-in-water type cream was measured by the following particle size distribution measurement method 2, the fat globule particles of 0.2 μm or less to the total fat globule particles were 17% by volume, and the fat globules of 0.3 μm or less 29% by volume spherical particles, 0.4
Fat globule particles having a particle size of μm or less were 40% by volume.

(Particle Size Distribution Measuring Method 1) An ultrasonic bath attached to a Shimadzu laser diffraction particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation) obtained by dispersing whipped cream in ion-exchanged water. Was subjected to ultrasonic treatment for 60 seconds, and the particle size was measured using the above-mentioned Shimadzu laser diffraction type particle size distribution analyzer under the condition of a refractive index of 1.60-0.20i.

(Particle Size Distribution Measurement Method 2) An ultrasonic bath attached to a Shimadzu laser diffraction type particle size distribution analyzer (SALD-1100, manufactured by Shimadzu Corporation) was prepared by dispersing whipped cream in ion-exchanged water. (Transmission frequency 47 kHz
(S, 35 W) for 60 seconds, and the resultant was subjected to a Shimadzu laser diffraction type particle size distribution analyzer (SALD-1).
100, manufactured by Shimadzu Corporation) with a refractive index of 1.60-
The particle size was measured under the condition of 0.20i.

Example 1 A waffle was manufactured according to the following composition and manufacturing method. The internal phase of the resulting waffle was fine-grained and thin, with a soft texture, smooth mouthfeel and good flavor. Waffle 5 obtained
The average thickness of the sheets was 10.8 mm.

[0047]

(Production Method of Waffle) (1) First, a whole egg, upper sugar and a foaming agent are mixed and sufficiently whipped. (2) The flour, corn starch and baking powder are mixed, sieved, added to (1) above and mixed. (3) Milk and fresh cream are mixed and heated to 45 ° C., added to (2) above and mixed to obtain a waffle base dough. (4) 15 parts by weight of whipped cream is added to 100 parts by weight of waffle base dough,
0 g was flowed and baked at 190 ° C. for 3 to 4 minutes.

Example 2 Dorayaki skin was produced by the following composition and production method. The inner phase of the resulting dorayaki skin was fine and thin, with a soft texture, smooth mouthfeel and good flavor. The average thickness of the obtained five dorayaki skins was 13.3 mm.

[0050]

(Method of Making Dorayaki Peel) (1) First, whole eggs, upper sugar and honey are mixed and sufficiently whipped. (2) Add baking soda dissolved in water to the above (1) and mix. (3) Add flour to (2) and mix to obtain a dough-based base material. (4) 17 parts by weight of whipped cream are added to 100 parts by weight of the doughy base dough, and after mixing, the dough is rested for 30 minutes. (5) Add 13 to 16 parts by weight of water to (4) and mix. (6) 30 g of this was poured into a firing device and fired at 180 ° C. for 3 to 4 minutes.

Comparative Example 1 A waffle was produced in the same manner and in the same manner as in Example 1 except that the whipped cream used in Example 1 was replaced with a whipped fresh cream. The internal phase of the obtained waffle was coarse and thick, the texture was firm, the texture was rough, and the flavor was not felt. The average thickness of the obtained five waffles was 9.3 mm.

Comparative Example 2 Dorayaki skin was produced in the same manner and in the same manner as in Example 2 except that the whipped cream used in Example 1 was replaced with a whipped cream. did. The inner phase of the obtained dorayaki skin had a coarse texture, a thick film, a firm texture, a rough texture, and no taste. The average thickness of the obtained five dorayaki skins was 11.7 mm.

Example 3 Bread was manufactured according to the following composition and manufacturing method.

(Blending) parts by weight Powerful flour 100 yeast 3 yeast food 0.1 fine sugar 6 kneading fat 4 whipped cream 10 water 66

(Preparation method) Mixing L3M4 ↓ Add fat and oil for kneading, L3M4H 3 ↓ Add whipped cream, L3 Kneading temperature 26 ° C Fermentation conditions 60 minutes (punch) 30 minutes Split weight 220g Bench time 20 minutes Molding 2 loaves in one loaf Wheeling conditions 38 ° C, 85%, 50 minutes Firing conditions 180 ° C on upper heat, 210 ° C on lower heat 30 minutes

The bread obtained was excellent in volume, fine in the internal phase, light in texture, soft, and excellent in flavor.

[0058]

According to the present invention, there is provided a bakery dough kneaded with whipped cream which has a high overrun and can be stored for a long period of time under refrigeration. The bakery product obtained by baking this bakery dough has excellent volume, fine texture, soft texture, and excellent flavor.

Claims (4)

[Claims] 1. A bakery dough kneaded with whipped cream substantially free of fat globule particles having a particle size of 1 μm or more. 2. A bakery dough kneaded with whipped cream in which fat ball particles having a particle size of 0.1 μm or less are present in 10% by number or more. 3. A bakery product obtained by kneading whipped cream substantially free of fat globule particles having a particle diameter of 1 μm or more into a bakery dough and baking it. 4. A bakery product obtained by kneading a whipped cream containing 10% by number or more of fat globule particles having a particle size of 0.1 μm or less into a bakery dough and baking it.