JP2003265094A - Method for producing dough kneaded with hot water for bakery product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing dough kneaded with hot water by which a milk flavor is imparted enough to a bakery product even obtained by using the dough kneaded with the hot water, and to provide a method for producing the bakery product having the rich milk flavor by using the dough kneaded with the hot water obtained by the method. <P>SOLUTION: The method for producing the dough kneaded with the hot water for the bakery product involves kneading a material for the dough containing 100 pts.wt. flour and 0.02-5 pts.wt. milk protein and having ≤1 pt.wt. content of milk sugar in the presence of water at 80-100°C. The method for producing the bakery product involves baking a bakery dough obtained by using the dough kneaded with the hot water produced by the method. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a hot water seed dough for producing a bakery product by the hot water seed method and a method for producing a bakery product using the hot water seed dough produced by the method. The present invention relates to a method for producing a hot water seed dough capable of giving a firm milk flavor and a method for producing a bakery product rich in milk flavor using the hot water seed dough produced by the production method.

[0002]

2. Description of the Related Art A method for producing a bakery product by a hot water method is known, for example, it is described in Japanese Patent No. 3080368 and Japanese Patent Laid-Open No. 2000-262205, and yeast is not included in the production of a bakery product. The flour material is kneaded in the presence of high temperature water to form a hot water dough, which is further mixed with yeast-containing flour, room temperature water, and other auxiliary materials to knead to make a bakery dough, or a hot water dough Separately flour containing yeast, normal temperature water,
There is a method in which other auxiliary materials are added and kneaded to produce a medium-sized dough, and a hot-water dough and a medium-sized dough are mixed and kneaded to form a bakery dough, and a bakery product is obtained by an ordinary method. By using such a hot water type dough, a bakery product having a firm and unique texture can be obtained and is widely used today.

On the other hand, dairy products are generally added to impart dairy flavor to foods, and dairy products are also used for bakery products.

[0004]

However, various problems occur when dairy products are blended in order to impart a milky flavor to bakery products using the above hot water method. That is,
When dairy products are blended with hot water dough, the dairy products deteriorate due to heat, causing browning and deterioration of taste. Also, when dairy products are blended with parts other than hot water dough, milk protein in the dairy products becomes There was a problem of inhibiting fermentation.

Therefore, an object of the present invention is to provide a method for producing a hot water dough which can impart a firm milky flavor to a bakery product even when the hot water method is used, and the method for producing the hot water dough. Another object of the present invention is to provide a method for producing a bakery product having a rich milk flavor using hot water type dough.

[0006]

DISCLOSURE OF THE INVENTION The present invention relates to flour 100.
80 parts by weight of a seed dough material containing 0.02 to 5 parts by weight of milk protein and 1 to 10 parts by weight of lactose.
A method for producing a hot water seed dough for bakery products, which comprises kneading in the presence of water at -100 ° C, and baking the bakery dough obtained using the hot water seed dough produced by the manufacturing method. The above object is achieved by providing a method for producing a characteristic bakery product.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the present invention will be described in detail below. The wheat flour used in the method for producing a hot water dough of the present invention is not particularly limited, and wheat flour conventionally used in the production of bakery products can be used, but strong flour is preferably used.

The amount of milk protein used in the method for producing hot water dough of the present invention is 0.02 to 5 parts by weight, preferably 0.02 to 2 parts by weight, based on 100 parts by weight of the above flour. It is preferably 0.02 to 1 part by weight. If the amount of the above-mentioned milk protein used in the present invention is too small, the milk flavor is not sufficient, and conversely, if it is too large, the texture may be deteriorated due to thermal coagulation of the milk protein.

If the content of lactose in the seed dough material exceeds 1 part by weight with respect to 100 parts by weight of wheat flour,
The hot water dough may turn brown.

Examples of milk proteins that can be used in the present invention include whey proteins such as α-lactalbumin and β-lactoglobulin, casein, and the like, and one selected from them. Alternatively, two or more kinds can be used.

Further, as the milk protein that can be used in the present invention, a food containing the above milk protein may be used. Specifically, raw milk, milk, special milk, raw goat milk,
Sterilized goat's milk, raw sheep's milk, partially skimmed milk, skim milk, processed milk, cream, cheese, concentrated whey, ice cream, concentrated milk, skimmed concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk , Sweetened skim milk, whole milk powder, skim milk powder,
Cream powder, whey powder, protein concentrate whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria drink, milk drink, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein consate, total milk Examples thereof include proteins, and further, emulsified oils and fats containing the above-mentioned milk protein. Such emulsified oil and fat is not particularly limited,
Examples include those obtained by emulsifying edible oils and fats by known means, and the emulsified form thereof is not particularly limited, and even oil-in-water type,
It may be a water-in-oil type or a double emulsion type such as a water-in-oil-in-water type or an oil-in-water-in-oil type. In addition, as the milk protein used in the emulsified oil and fat containing the milk protein, a food containing the milk protein may be used.

When a food containing such a milk protein is used, the content of lactose in the seed dough material is 1 flour.
Care must be taken that the amount is 1 part by weight or less with respect to 00 parts by weight.

The emulsified oil and fat containing the above-mentioned milk protein will be further described by taking an oil-in-water emulsified oil as an example. The oil and fat used in the above oil-in-water emulsified fat can be any oil or fat as long as it is an edible oil and fat, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, large oil Soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, butter oil and other various vegetable oils and fats, animal oils and fats, and hydrogenation, fractionation and transesterification Processed oils and fats that have been subjected to one or more treatments are mentioned. Further, emulsions of these oils and fats, butter, margarine, cream, shortening, milk, concentrated milk and the like can also be used.

When the above-mentioned oil-in-water emulsified fat contains dairy products containing a large amount of lactose, such as skimmed milk powder, whole-fat milk powder, milk, concentrated skimmed milk, etc., seeds using the oil-in-water emulsified fat The content of the dairy product in the oil-in-water emulsified fat may be adjusted so that the content of lactose in the dough material is 1 part by weight or less with respect to 100 parts by weight of wheat flour.

The content of oil or fat in the oil-in-water type emulsified fat is preferably 1 to 60% by weight, more preferably 5 to 60% by weight.
50% by weight, most preferably 10-45% by weight.
The content of water in the above oil-in-water emulsified fat is preferably 4
0 to 99% by weight, more preferably 50 to 95% by weight,
Most preferably, it is 55 to 90% by weight.

The above-mentioned oil-in-water emulsified fat may contain a dairy product containing 20 to 80% by weight of milk fat. As a dairy product containing 20 to 80% by weight of this milk fat, for example,
Examples include fresh cream and cream cheese. It is particularly preferable to use fresh cream or cream cheese that has been frozen. The protein in the dairy product is denatured by freezing, and the hydrophobic functional group of the polypeptide chain is exposed on the surface of the molecule and is in a free state. It is considered that this results in an oil-in-water emulsified fat having a rich milk flavor. The freezing period is 7 to 24 days to allow freezing denaturation.
It is desirable to be months. If the freezing period is shorter than 7 days, the freezing denaturation is insufficient, so that the effect of containing the freezing cannot be sufficiently obtained, and if the freezing period exceeds 24 months, the freezing denaturation becomes excessive and dissolution and emulsification become difficult. The freezing temperature is -10.
It is desirable to set the temperature below ℃.

2 parts of the milk protein, the food containing the milk protein, and the milk fat in the oil-in-water emulsified fat
The content of the dairy product containing 0 to 80% by weight is preferably 0.1 to 50% by weight, and more preferably 0.3 to
It is 30% by weight, most preferably 1 to 20% by weight.

The above oil-in-water emulsified fat may contain a saccharide, and examples of the saccharide include white sucrose,
Granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose,
Lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-binding starch syrup, oligosaccharide, reducing sugar polydextrose, trehalose, xylose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, lactose oligosaccharide, raffinose, lactulose. , Palatinose oligosaccharide, stevia, aspartame, honey and the like, and one or more selected from these can be used. The above oil-in-water emulsified fat is 3% among these sugars.
It is preferable that the following sugars are contained in an amount of preferably 1% by weight or less, more preferably 0.5% by weight or less. Of course, when lactose is used, it goes without saying that it is used in consideration of the above restrictions.

In the above oil-in-water emulsified fat, natural emulsifiers such as lecithin and synthetic emulsifiers shown below can be used as emulsifiers. As the synthetic emulsifier, glycerin fatty acid ester, glycerin acetic acid fatty acid ester,
Glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, Examples thereof include calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like.
The oil-in-water emulsified fat described above preferably contains the emulsifier in an amount of 0 to
It is preferable to contain 2% by weight. However, in the above oil-in-water emulsified fat, it is more preferable not to use the above synthetic emulsifier, more preferably not to use the emulsifier, in the sense of responding to the flavor and also the natural preference prevailing among consumers. good.

In the above oil-in-water emulsified fat, other materials include starch, wheat flour, inorganic salts and organic acid salts, gelling agents, egg products, cacao and cacao products, coffee and coffee products, and various food materials. In general, flavoring agents such as flavorings and seasonings, colorants, preservatives, antioxidants, pH adjusters and the like may be added.

The method for producing hot water dough according to the present invention is as follows:
Containing 100 parts by weight and 0.02 to 5 parts by weight of milk protein,
And the seed dough material containing less than 1 part by weight of lactose,
It is kneaded in the presence of water at 80 to 100 ° C, preferably 90 to 100 ° C. The kneading method is not particularly limited as long as it is a method conventionally used in the hot water seed method, and for example, a method of kneading by adding hot water to the seed dough material, or the seed dough material at room temperature with water. Alternatively, a method of adding hot water and kneading while heating, etc., and the dough temperature (kneading temperature) after kneading is 50 to 80 ° C., preferably 55
The temperature may be set to ˜70 ° C. The amount of water and the kneading time are not particularly limited, and may be in the range usually used in the conventional hot water method. For example, the amount of water is 50 to 150 parts by weight with respect to 100 parts by weight of wheat flour. Department,
The kneading time is 2 to 20 minutes.

When the milk protein-containing food contains water, the food is heated to 80 to 100 ° C. and the water contained in the food is used as water at 80 to 100 ° C. when kneading. be able to.

Further, in the method for producing a hot water seed dough of the present invention, the seed dough material may further contain, if necessary, other additives such as sugar, salt, starch, emulsifier and the like which are conventionally used for hot water seed dough. Raw materials can be included.

The method for producing a bakery product of the present invention is characterized by baking the bakery dough obtained by using the hot-water seed dough thus obtained. In the method for producing a bakery product of the present invention, first, the hot water dough obtained as described above is used to obtain a bakery dough. The method is not particularly limited, and any method used in the conventionally known method for producing a bakery product by the hot water method can be used. For example, a method of adding wheat flour, yeast, other auxiliary materials, and water at room temperature to a hot water dough and kneading the mixture by a conventional method. Separately from the hot water dough, wheat flour, yeast, other auxiliary materials, and water at room temperature are added. A method of obtaining a medium-sized dough kneaded by the method, mixing the hot-water dough and the medium-sized dough (with wheat flour and other auxiliary materials if necessary), and kneading the mixture by a conventional method can be mentioned. The method for producing a bakery product of the present invention comprises baking the bakery dough thus obtained by a conventional method.

[0025]

The present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. [Example 1] To 100 parts by weight of wheat flour, 0.2 parts by weight of sodium caseinate (100% by weight of milk protein content, 0% by weight of lactose content) and 100 parts by weight of hot water (95 ° C) were added and kneaded ( 90 rpm x 3 minutes + 180 rpm x 2 minutes)
A shiyu dough (A) was obtained. The forging temperature was 65 ° C.
400 parts by weight of wheat flour, 25 parts by weight of sugar, 15 parts by weight of yeast, 0.5 part by weight of yeast food, 10 parts by weight of salt, and 280 parts by weight of water (normal temperature) were added to the hot water dough (A) and kneaded (90 rpm × 4). Min + 180 rpm x 8 minutes), add 25 parts by weight of margarine here, and further knead (90 rp)
m × 3 minutes + 180 rpm × 5 minutes) to obtain a bakery dough (A). Bakery dough (A) is fermented for 60 minutes floor time, 15 minutes bench time, 60 minutes proofing, and baked at 200 ° C for 45 minutes to make bakery product (A).
Got The bakery product (A) was a good bread having a unique chewy texture despite having a rich milk flavor.

Example 2 In place of sodium caseinate, 50 parts by weight of concentrated lactose-free milk (oil and fat content 10% by weight, milk protein content 2% by weight, lactose content 0% by weight) and hot water (95 ° C.) ) A hot water dough (B) was obtained in the same manner as in Example 1 except that 50 parts by weight was used. Using the hot water dough (B), a bakery dough (B) was obtained in the same manner as in Example 1, and Example 1
Fermentation and baking were carried out in the same manner as described above to obtain a bakery product (B).
The bakery product (B) was a good bread having a unique chewy texture despite having a rich milk flavor.

[Example 3] Lactose-concentrated milk (oil and fat content 10% by weight, milk protein content 2% by weight, lactose content 0% by weight)
Instead of 50 parts by weight and 50 parts by weight of hot water (95 ° C.),
Lactose-concentrated milk (oil and fat content 9% by weight, milk protein content 1.5
% By weight, lactose content 0% by weight) 100 parts by weight was used to obtain a hot water dough (C) in the same manner as in Example 2. A bakery dough (C) was obtained using the hot water dough (C) in the same manner as in Example 1, and was fermented and baked in the same manner as in Example 1 to obtain a bakery product (C). The bakery product (C) was a good bread having a unique chewy texture despite having a rich milk flavor.

Example 4 75.5% by weight of water was heated to 60 ° C. and stirred, and 0.5% by weight of potassium caseinate,
An aqueous phase was prepared in which 0.5% by weight of sodium chloride, 0.5% by weight of potassium phosphate and 8% by weight of reduced starch syrup (containing 70% by weight of solid content) were dissolved. To this aqueous phase, 15% by weight of hydrogenated rapeseed oil (melting point: 34 ° C.) was added, and mixed and stirred to prepare a preliminary emulsion. The preliminary emulsion is sterilized at 143 ° C. for 5 seconds, homogenized at a pressure of 10 MPa, and then cooled to 5 ° C.
An oil-in-water emulsified fat was obtained. The obtained oil-in-water emulsified fat had a milk protein content of 0.45% by weight and a lactose content of 0.0.
It was 01% by weight. In place of sodium caseinate, 50 parts by weight of this oil-in-water emulsified fat, and hot water (95 ° C.) 5
A hot water dough (D) was obtained in the same manner as in Example 1 except that 0 part by weight was used. Using the hot water dough (D), a bakery dough (D) was obtained in the same manner as in Example 1, and fermented and baked in the same manner as in Example 1 to obtain a bakery product (D). The bakery product (D) was a good bread having a unique chewy texture despite having a rich milk flavor.

Example 5 350 parts by weight of flour, 1 sugar
0 parts by weight, yeast 15 parts by weight, yeast food 0.5
And 175 parts by weight of water (normal temperature) are added and kneaded (9
0 rpm x 2 minutes + 180 rpm x 2 minutes), and 4 at 27 ° C
It was fermented for a period of time to obtain a medium-sized dough (E). In addition, Example 1
A hot water dough (E) was obtained in the same manner as. 50 parts by weight of flour, 15 parts by weight of sugar, 10 parts by weight of salt, and 250 parts by weight of water (normal temperature) were added to the hot water dough (E) and the medium seed dough (E) and kneaded (90 rpm x 2 minutes + 180 rpm x 4 minutes). ),
Add 25 parts by weight of margarine and knead (90 r
pm × 2 minutes + 180 rpm × 5 minutes) to obtain a bakery dough (E). Bakery dough (E) is fermented for 20 minutes floor time, 15 minutes bench time and 60 minutes proofing, and baked at 200 ° C for 35 minutes to make bakery product (E).
Got The bakery product (E) was a good bread having a unique and firm texture, despite having a rich milk flavor.

[0030]

EFFECTS OF THE INVENTION The effects of the present invention are a method for producing a hot water dough which can impart a firm milky flavor to a bakery product even when the hot water method is used, and the method for producing the hot water dough. It is intended to provide a method for producing a bakery product having a rich milk flavor using hot water type dough.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Ryoji Munakata             7-35 Higashiokyu, Arakawa-ku, Tokyo Asahiden             Chemical Industry Co., Ltd. F-term (reference) 4B032 DB02 DK21 DL06 DP13

Claims (2)

[Claims] 1. 100 parts by weight of wheat flour and 0.0 of milk protein
A hot water seed dough for bakery products, characterized by comprising kneading a seed dough material containing 2 to 5 parts by weight and having a lactose content of 1 part by weight or less in the presence of water at 80 to 100 ° C. Production method. 2. A method for producing a bakery product, which comprises baking the bakery dough obtained by using the hot water seed dough produced by the production method according to claim 1.