【０００１】
【発明の属する技術分野】本発明は、パン、ビスケット、クッキー等のベーカリー製品の上掛けとして用いるベーカリー用上掛け生地およびその製造法並びにベーカリー製品の製造法に関する。
【０００２】
【従来の技術】近年の食生活と嗜好性の多様化により、パンにおいてもバラエティに富んだ製品が求められている。上掛け生地はパン生地などの下生地の上に上掛けすることによりバラエティに富んだ外観と食感を付与することができ、種々のベーカリー製品に利用されている。代表的な製品として、メロンパンのように固形状態のビスケット生地を被覆することによるものや、マカロンやフラワーペースト類のような流動性を持つ生地を絞りや刷毛塗りにより被覆するものがある。
特開平７−９９８７８号公報では、小麦粉、油脂、糖、卵を主原料とするパン用上掛け生地の製造において、生地原料にアルファー化澱粉を添加することを特徴とするパン用上掛け生地の製造法が提案されている。この生地はビスケット生地であって型に入れて成形するという煩雑な作業が必要であった。また、特開平２−１４５１６５号公報では、水、油脂、乳固形分、糖質を主成分とする乳化組成物において、油分が１０〜７０重量％、水分が３０重量％以下、ジェランガムが０．１〜１重量％であり、蛋白質として、加熱によりゲル化する蛋白質を、少なくとも一種を含み、連続相が水系に乳化されていることを特徴とする低水分乳化組成物が提案されている。この生地は適度な流動性をもった生地で、作業としては絞り又は刷毛塗りが容易にでき優れているが、焼成後はペースト状でボリューム感の乏しいものであった。
【０００３】
【発明が解決しようとする課題】本発明の目的は、焼成前の絞り又は刷毛塗り等の上掛け作業が簡単にできるような適度な流動性を有した生地であって、焼成中は軟化して流れたりせず、焼成後はボリューム感があってカリットした食感でモドリ（生地からの水分移行で経時的に軟化）を抑制した嗜好性に優れたベーカリー用上掛け生地及びその製造法を提供することにある。
【０００４】
【課題を解決するための手段】本発明者らは、糖類、油脂類、澱粉、水、および少なくとも１種又は２種以上の熱凝固性蛋白質を含有するベーカリー用上掛け生地において、焼成時に油脂の一部が分離することにより、良好な外観と食感を有する製品が得られることを見出し、本発明を完成するに至った。
即ち本発明の第１は、糖類、油脂類、水を主成分とする乳化物生地において、油中水型乳化物、水中油型乳化物、油相及び水相が混在していることを特徴とするベーカリー用上掛け生地である。第２は、上記乳化物生地が、糖類が２０〜８０重量％、油脂類が５〜５０重量％、澱粉が２．５〜５０重量％、水分が１〜３０重量％、熱凝固性蛋白が蛋白質として０．２〜１０重量％を含有する、第１記載のベーカリー用上掛け生地である。第３は、熱凝固性蛋白が、卵白、大豆、乳由来の蛋白のうちの１種又は２種以上の混合物である、第１または第２記載のベーカリー用上掛け生地である。第４は、上記乳化物生地の油相または水相中に乳化剤を含まない、第１乃至第３何れか１に記載のベーカリー用上掛け生地である。第５は、糖類２０〜８０重量％、油脂類５〜５０重量％、澱粉２．５〜５０重量％、水１〜３０重量％、熱凝固性蛋白が蛋白質として０．２〜１０重量％の原料を混合し、油中水型乳化物、水中油型乳化物、油相及び水相が混在している乳化物生地を調製することを特徴とするベーカリー用上掛け生地の製造法である。第６は、上記上掛け生地をベーカリー生地に上掛けし焼成するベーカリー製品の製造法である。第７は、ベーカリー生地がデニッシュ生地である、第６記載のベーカリー製品の製造法である。
【０００５】
【発明の実施の形態】本発明のベーカリー用上掛け生地としては、糖類、油脂類、水を主成分とする乳化物生地において、油中水型乳化物、水中油型乳化物、油相及び水相が混在していることが必要である。具体的には完全な油中水型の乳化状態でも、完全な水中油型の乳化状態でもないことを意味し、２０℃における電気抵抗率が５０ＭΩ・ｃｍ以下の乳化状態であり且つ７０℃における油脂分離率が５０％以上の乳化状態である必要がある。この混在している乳化状態の模式図を図１に示した。
【０００６】上記乳化物生地が、糖類が２０〜８０重量％、油脂類が５〜５０重量％、澱粉が２．５〜５０重量％、水分が１〜３０重量％、熱凝固性蛋白が蛋白質として０．２〜１０重量％を含有する生地であって、生地中の油脂分の乳化状態が２０℃における電気抵抗率が５０ＭΩ・ｃｍ以下の乳化状態であり且つ７０℃における油脂分離率が５０％以上の乳化状態である必要がある。本発明のベーカリー用上掛け生地は、焼成中の流れを防ぐために、焼成時に油脂以外の部分が骨格を作り、油脂は分離して流れ出すことが必要である。したがって本発明のベーカリー用上掛け生地は、生地中の油脂分が完全な油中水型、完全な水中油型のいずれの乳化状態もとっておらず、油中水型乳化物、水中油型乳化物、油相及び水相が混在した乳化状態が必要である。生地が油中水型乳化状態にあって、油脂が連続相となっている場合には、焼成中の温度上昇に伴う油脂の溶融に伴い上掛け生地全体が流れるため、外観上ボリューム感が出ないだけでなく、焼成後の剥がれや割れにより製品価値が損なわれる。生地が高温でも安定な水中油型乳化状態にある場合には、焼成中の油脂の分離が起こらないため、生地は膨化せずボリューム感がなく、また、フライ製品のようなカリットした良好な食感が得難くなる。
【０００７】電気抵抗率は、市販の導電率計を用いて測定することができ、連続相が油脂である場合は電気抵抗率は高くなる。本発明のベーカリー用上掛け生地は、２０℃における電気抵抗率が５０ＭΩ・ｃｍ以下の乳化状態が必要である。且つ７０℃における油脂分離率が５０％以上が必要で、特に６０％以上の乳化状態であるのが好ましい。本発明でいう油脂分離率とは、生地検体２０ｇを３０ｇの水とともに内径３１ｍｍ、高さ９８ｍｍのガラス製遠心チューブに入れ、７０℃に３０分静置したのち１０００×ｇで１０分間遠心分離する。分離油脂量を全油脂量で除した百分率の数値をいう。
【０００８】本発明の糖類としては、単糖類、オリゴ糖類、糖アルコール類、デキストリン、水飴等が例示できる。単糖類としては具体的には、グルコース、フルクトース、マンノース、キシロースを挙げることができる。またオリゴ糖類としては、通常２糖類から６糖類までのものが含まれるが、具体的にはショ糖、マルトース、乳糖、トレハロース、マルトトリオース等を挙げることができる。糖アルコール類としては具体的には、ソルビトール、マルチトール、マンニトール、エリスリトール、キシリトール、オリゴ糖アルコール等を挙げることができる。
糖類は本発明の生地の流動性と保形性に関与し、焼成後のカリットした食感と甘味を与える。生地全体に対して、２０〜８０重量％が好ましく、特に３５〜６０重量％が好ましい。２０重量％未満の場合は焼成後のカリットした食感が得難くなり、８０重量％を超える場合は焼成後の食感が硬く成り過ぎる。
【０００９】本発明の油脂類としては、動植物性油脂及びそれらの硬化油脂の単独又は２種以上の混合物或いはこれらのものに種々の化学処理又は物理処理を施したものが例示できる。かかる油脂としては、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ゴマ油、カポック油、ヤシ油、パーム核油、カカオ脂、乳脂、ラード、魚油、鯨油等の各種の動植物油脂及びそれらの硬化油、分別油、エステル交換油等の加工油脂が例示でき、油中水型乳化物、水中油型乳化物、油相及び水相が混在している乳化物生地を調製することができる点と、保形性を調整できるという点で融点１５〜４０℃の油脂類が好ましい。生地全体に対して、５〜５０重量％が好ましく、特に２０〜４５重量％が好ましい。５重量％未満の場合は生地中の油脂分の乳化状態が完全な水中油型の乳化状態に成り易く、５０重量％を超える場合は生地中の油脂分の乳化状態が完全な油中水型の乳化状態に成り易くなる。
【００１０】本発明の澱粉類としては、コーンスターチ、馬鈴薯澱粉、小麦澱粉、米澱粉、タピオカ澱粉等の天然澱粉をはじめ、アルファー化澱粉、エーテル架橋澱粉、リン酸架橋澱粉で例示される加工澱粉が例示できる。 これらの澱粉類は常温では結晶性でありほとんど吸水しないが、焼成により温度が上がるとα化することによって吸水し、保形性を高める効果がある。生地全体に対して、２．５〜５０重量％が好ましく、特に１０〜３０重量が好ましい。２．５重量％未満の場合は生地の保形性が不足し焼成中に生地が流れて外観が悪くなる。５０重量％を超える場合は焼成前の生地が硬くなって作業性が悪くなる。
【００１１】本発明においては、水分は単に水であってもよいが、糖類、澱粉、熱凝固性蛋白に由来する水分が含まれる。水分の分析は「新食品分析ハンドブック、平成１２年１１月２０日初版発行、発行所（株）ＫＥＮＰＡＫＵＳＨＡ」のｐ１５記載の加熱乾燥法により測定した。水分は生地全体に対して、１〜３０重量％が好ましく、特に５〜２５重量％が好ましい。１重量％未満の場合は焼成前の生地が硬くなって作業性が悪くなる。３０重量％を超える場合は生地の保形性が不足し焼成中に生地が流れて外観が悪くなる。
【００１２】本発明の熱凝固性蛋白としては、卵白、大豆、乳由来の蛋白のうちの１種又は２種以上の混合物が例示できる。具体的には、液状卵白、凍結卵白、乾燥卵白等の卵白、豆乳、豆乳粉末、脱脂大豆粉、全脂大豆粉、濃縮大豆蛋白、分離大豆蛋白、大豆蛋白加水分解物等の大豆蛋白、チーズホエー、酸ホエー等の乳清蛋白の乳由来の蛋白が例示できる。これらの蛋白質の含有量は固形分換算量であって、分析は「新食品分析ハンドブック、平成１２年１１月２０日初版発行、発行所（株）ＫＥＮＰＡＫＵＳＨＡ」のｐ２４記載のケルダール法により測定した。生地全体に対して、熱凝固性蛋白が蛋白質として０．２〜１０重量％が好ましく、特に０．５〜５重量％が好ましい。０．２重量％未満の場合は生地の保形性が不足し焼成中に生地が流れて外観が悪くなる。１０重量％を超える場合は焼成前の生地が硬くなって作業性が悪くなる。
【００１３】本発明のベーカリー用上掛け生地中の油相または水相中に乳化剤を含まないのが好ましい。生地中の油脂分が完全な油中水型、完全な水中油型のいずれの乳化状態もとっておらず、油中水型乳化物、水中油型乳化物、油相及び水相が混在している乳化物生地を調製するためには、乳化を促進するような乳化剤類の混入や過度の撹拌は避けることが好ましい。乳化剤とは、レシチン、モノグリセライド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、蛋白分解物等、一般に乳化剤として市販されているものを指す。生地に直接添加していなくとも、油脂等の原材料に添加されていることがあり、このような場合でも乳化状態に影響を与え、商品価値を損なう場合がある。また、フードカッター等による過度の撹拌は水中油型乳化状態を形成しやすく不向きである。サラダ油等の液体油は水相中に分散しやすく、緩やかな混合条件でも水中油型乳化状態を形成することがある。
【００１４】本発明のベーカリー用上掛け生地の製造法としては、上記の原材料をビーター等により混合することによって得ることができる。流動性と保形性を持ち、絞りや刷毛塗り等の成型のできる物性とは、レオメーター（不動工業株式会社）の物性試験機により測定することができ、直径６３ｍｍ高さ３５ｍｍの容器に検体を充填し、直径３０ｍｍの円盤状プランジャーを３０ｍｍ／分の速度で検体上部から２０ｍｍ押した時の荷重が５０〜８００ｇｆ、さらに１００〜６００ｇｆの範囲のものが好ましく、下限よりも低いものは保形性が低く成形時に流れやすくなり、上限より高いものは流動性が低く成形しにくくなる。
【００１５】本発明のベーカリー用上掛け生地を使用するベーカリー製品の製造法としては、ベーカリー生地に上掛け生地を上掛けし焼成することにより、バラエティーに富んだベーカリー製品を得ることができる。上掛け生地から流れ出した油脂分は、下生地に吸収されるか、もしくは上掛け生地と下生地の間に留まることにより、上掛け生地と下生地を接着し剥がれにくくする効果があるほか、特徴ある食感や、油脂が流れ出した部分が窪むことによる外観の特徴を得るのに役立つ。下生地としてパン生地の他、シュー生地、パイ生地、クッキー生地等、ベーカリー製品全般に使用可能であるが、油脂分の多い下生地の方が、上掛け生地から流れ出る油脂との相性が良い。したがって下生地としては、クロワッサン、デニッシュ、パイ等のペストリー生地であることがより好ましい。
【００１６】
【実施例】以下に本発明の実施例を示し本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、％及び部は、いずれも重量基準を意味する。
【００１７】
（実施例１〜実施例３）
表１の配合にて本発明のベーカリー用上掛け生地を調製した。実施例１では上白糖、液状卵白及びショートニングをビーターで５分間混合し、これにコーンスターチを加えさらに１分間混合しベーカリー用上掛け生地（油脂分：２８．６重量％、蛋白質量：１．０重量％、水分：８．４重量％）を得た。焼成前のデニッシュ生地の上に直径５ｍｍで線状に絞り、オーブンで２００℃で１３分間焼成した。上掛け生地に焼成中の流れや割れはなく、焼成後も剥がれにくく、良好な食感の製品であった。
別途焼成前の生地の電気抵抗率と油脂分離率を測定した。電気抵抗率は導電率計ＥＳ−１４（株式会社堀場製作所）を用いて測定した。結果は電気抵抗率１．５ＭΩ・ｃｍ、油脂分離率６５％であった。
実施例２、実施例３も実施例１と同様に行った。結果を表１に纏めた。
【表１】
【００１８】
（比較例１、比較例２）
表１の配合により、実施例１と同様に行った。比較例１では焼成中に油脂が分離せず、外観上はボリューム感がなく不良であった。焼成１日後には下生地からの水分移行（戻り）により軟化し、食感は不良であった。比較例２では焼成中の骨格形成がなく、油脂の溶融に伴って上掛け生地全体が保形性を失って流れ、外観上不良であった。結果を表１に纏めた。
【００１９】
【発明の効果】本発明により、焼成前の絞り又は刷毛塗り等の上掛け作業が簡単にできるような適度な流動性を有した生地であって、焼成中は軟化して流れたりせず、焼成後はボリューム感があってカリットした食感でモドリ（生地からの水分移行で経時的に軟化）を抑制した嗜好性に優れたベーカリー用上掛け生地及びその製造法を提供することが可能になったのである。
【図面の簡単な説明】
【図１】油中水型乳化物、水中油型乳化物、油相及び水相が混在している乳化状態を示す模式図[0001]
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bakery topping dough used as a topping for bakery products such as bread, biscuits and cookies, a method for producing the same, and a method for producing bakery products.
[0002]
2. Description of the Related Art In recent years, diversification of eating habits and tastes has led to a demand for a variety of bread products. Overhanging dough can impart a variety of appearances and textures by being laid on lower dough such as bread dough, and is used in various bakery products. Typical products include those obtained by coating a solid biscuit dough such as melon bread, and those obtained by coating a fluid dough such as macaroons and flower pastes by squeezing or brushing.
Japanese Patent Application Laid-Open No. 7-99878 discloses a method of producing a bread dough using flour, fat, sugar and egg as main raw materials, wherein a pregelatinized starch is added to the dough material. Manufacturing methods have been proposed. This dough is a biscuit dough and requires a complicated operation of putting it in a mold and molding. In JP-A-2-145165, an emulsified composition containing water, fats and oils, milk solids, and saccharides as main components has an oil content of 10 to 70% by weight, a water content of 30% by weight or less, and a gellan gum of 0.1% or less. A low moisture emulsified composition has been proposed, which contains at least one protein which is 1 to 1% by weight and which gels by heating as a protein, wherein the continuous phase is emulsified in an aqueous system. The dough was a dough having an appropriate fluidity, and was excellent in that it could be easily squeezed or brushed as a work, but had a paste-like and poor volume feeling after firing.
[0003]
SUMMARY OF THE INVENTION An object of the present invention is to provide a dough having an appropriate fluidity such that squeezing or brushing before baking can be easily performed, and softening during baking. An overbaked dough with excellent palatability, which has a voluminous feel and a crisp texture after baking and suppresses roasting (softening over time due to moisture transfer from the dough) To provide.
[0004]
Means for Solving the Problems The inventors of the present invention have proposed a method for producing a bakery topping dough containing saccharides, fats and oils, starch, water and at least one or more heat-coagulable proteins. It has been found that a product having a good appearance and a good texture can be obtained by separating a part of the product, and the present invention has been completed.
That is, the first aspect of the present invention is characterized in that a water-in-oil type emulsion, an oil-in-water type emulsion, an oil phase and an aqueous phase are mixed in an emulsion dough mainly containing sugars, fats and oils, and water. This is a bakery topping. Second, the emulsified dough is composed of 20 to 80% by weight of saccharides, 5 to 50% by weight of fats and oils, 2.5 to 50% by weight of starch, 1 to 30% by weight of water, and heat-coagulable protein. 2. The bakery topping as described in 1, which contains 0.2 to 10% by weight as a protein. A third aspect is the bakery topping as described in the first or second aspect, wherein the heat-coagulable protein is one or a mixture of two or more of proteins derived from egg white, soybean, and milk. A fourth aspect is the bakery topping dough according to any one of the first to third aspects, wherein an emulsifier is not contained in an oil phase or an aqueous phase of the emulsion dough. Fifth, 20 to 80% by weight of saccharides, 5 to 50% by weight of fats and oils, 2.5 to 50% by weight of starch, 1 to 30% by weight of water, and 0.2 to 10% by weight of heat-coagulable protein as protein. A method for producing an overbaked dough, which comprises mixing raw materials to prepare a dough containing a water-in-oil emulsion, an oil-in-water emulsion, an oil phase and an aqueous phase. Sixth, there is provided a method for producing a bakery product in which the above dough is placed on a bakery dough and baked. A seventh aspect is the method for producing a bakery product according to the sixth aspect, wherein the bakery dough is a Danish dough.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION The bakery topping dough according to the present invention includes a water-in-oil emulsion, an oil-in-water emulsion, an oil phase, and an emulsion dough mainly containing sugars, fats and oils, and water. It is necessary that the aqueous phase is mixed. Specifically, it means that neither a perfect water-in-oil type emulsification state nor a complete oil-in-water type emulsification state, and the electric resistivity at 20 ° C. is 50 MΩ · cm or less and the emulsification state at 70 ° C. It is necessary to be in an emulsified state in which the fat / oil separation rate is 50% or more. FIG. 1 shows a schematic diagram of this mixed emulsified state.
The above-mentioned dough is composed of 20 to 80% by weight of saccharides, 5 to 50% by weight of fats and oils, 2.5 to 50% by weight of starch, 1 to 30% by weight of water, and protein of heat-coagulable protein. Wherein the emulsified state of fats and oils in the dough is an emulsified state of 50 MΩ · cm or less at 20 ° C. and the fat and oil separation rate at 70 ° C. is 50%. % Or more. In the bakery topping of the present invention, in order to prevent the flow during baking, it is necessary that portions other than fats and oils form a skeleton during baking and the fats and oils are separated and flow out. Therefore, the bakery topping dough of the present invention has a fat-and-oil content in the dough which is not completely water-in-oil type or completely oil-in-water type. An emulsified state in which an emulsion, an oil phase and an aqueous phase are mixed is required. When the dough is in a water-in-oil type emulsified state and the fat or oil is in the continuous phase, the entire dough flows as the fat or oil melts as the temperature rises during baking, resulting in a voluminous appearance. In addition, the product value is impaired due to peeling or cracking after firing. When the dough is in an oil-in-water type emulsion state that is stable even at high temperatures, the separation of fats and oils during baking does not occur, so that the dough does not swell and has no bulky feeling. The feeling becomes difficult to obtain.
[0007] The electric resistivity can be measured using a commercially available conductivity meter. When the continuous phase is oil or fat, the electric resistivity increases. The bakery topping dough of the present invention needs to be in an emulsified state in which the electrical resistivity at 20 ° C. is 50 MΩ · cm or less. In addition, the oil / fat separation rate at 70 ° C. must be 50% or more, and particularly preferably an emulsified state of 60% or more. The oil / fat separation ratio referred to in the present invention means that 20 g of a dough sample is put together with 30 g of water in a glass centrifuge tube having an inner diameter of 31 mm and a height of 98 mm, and left at 70 ° C. for 30 minutes, and then centrifuged at 1,000 × g for 10 minutes. . It refers to the numerical value of the percentage obtained by dividing the amount of separated fats and oils by the total amount of fats and oils.
Examples of the saccharide of the present invention include monosaccharides, oligosaccharides, sugar alcohols, dextrin, starch syrup and the like. Specific examples of the monosaccharide include glucose, fructose, mannose and xylose. Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, and maltotriose. Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, oligosaccharide alcohol, and the like.
Saccharides are involved in the fluidity and shape retention of the dough of the present invention and provide a crisp texture and sweetness after firing. It is preferably from 20 to 80% by weight, particularly preferably from 35 to 60% by weight, based on the whole dough. If the amount is less than 20% by weight, it becomes difficult to obtain a crisp texture after firing, and if it exceeds 80% by weight, the texture after firing becomes too hard.
Examples of the fats and oils of the present invention include animal and vegetable fats and oils and their hardened fats, alone or in combination of two or more, or those obtained by subjecting these to various chemical or physical treatments. Examples of such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, milk fat, lard, fish oil, whale oil, etc. Examples of the processed animal fats and oils and their hardened oils, fractionated oils, and processed oils such as transesterified oils, such as water-in-oil emulsions, oil-in-water emulsions, and emulsions in which an oil phase and an aqueous phase are mixed Oils and fats having a melting point of 15 to 40 ° C. are preferred in that they can prepare dough and can adjust shape retention. It is preferably from 5 to 50% by weight, particularly preferably from 20 to 45% by weight, based on the whole dough. When the amount is less than 5% by weight, the emulsified state of the fats and oils in the dough tends to be a completely oil-in-water type emulsified state, and when the amount exceeds 50% by weight, the emulsified state of the fats and oils in the dough is completely a water-in-oil type. Easily become emulsified.
The starches of the present invention include natural starches such as corn starch, potato starch, wheat starch, rice starch, tapioca starch, and modified starches exemplified by pregelatinized starch, ether-crosslinked starch, and phosphoric acid-crosslinked starch. Can be illustrated. These starches are crystalline at room temperature and hardly absorb water. However, when the temperature is increased by firing, they become α-form and absorb water, thereby improving the shape retention. 2.5 to 50% by weight, preferably 10 to 30% by weight, based on the whole dough. If the amount is less than 2.5% by weight, the shape retention of the dough is insufficient, and the dough flows during firing, resulting in poor appearance. If it exceeds 50% by weight, the dough before firing becomes hard and workability deteriorates.
In the present invention, the water may be simply water, but includes water derived from saccharides, starch, and thermosetting proteins. The moisture was measured by the heat-drying method described on page 15 of "New Food Analysis Handbook, first edition issued on November 20, 2000, published by KENPAKUSHA." The water content is preferably 1 to 30% by weight, particularly preferably 5 to 25% by weight, based on the whole dough. If it is less than 1% by weight, the dough before firing becomes hard and workability deteriorates. If the content exceeds 30% by weight, the shape retention of the dough is insufficient, and the dough flows during firing, resulting in poor appearance.
The heat-coagulable protein of the present invention can be exemplified by one or a mixture of two or more of proteins derived from egg white, soybean and milk. Specifically, liquid egg white, frozen egg white, egg white such as dried egg white, soy milk, soy milk powder, defatted soy flour, full fat soy flour, concentrated soy protein, isolated soy protein, soy protein such as soy protein hydrolyzate, cheese Milk-derived proteins such as whey and acid whey can be exemplified. The contents of these proteins are in terms of solid content, and the analysis was performed by the Kjeldahl method described in "New Food Analysis Handbook, published on November 20, 2000, first edition, KENPAKUSHA, Inc.", p. 24. The heat-coagulable protein is preferably from 0.2 to 10% by weight, more preferably from 0.5 to 5% by weight, based on the whole dough. If the content is less than 0.2% by weight, the shape retention of the dough is insufficient, and the dough flows during firing, resulting in poor appearance. If it exceeds 10% by weight, the dough before firing becomes hard and workability deteriorates.
It is preferable that the oily phase or the aqueous phase in the bakery topping dough of the present invention does not contain an emulsifier. The fats and oils in the dough are not in a completely water-in-oil type or a completely oil-in-water type, and a mixture of water-in-oil emulsion, oil-in-water emulsion, oil phase and water phase In order to prepare such an emulsified dough, it is preferable to avoid mixing emulsifiers or excessive stirring to promote emulsification. The emulsifier refers to those generally marketed as emulsifiers, such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and protein degradation product. Even if it is not added directly to the dough, it may be added to raw materials such as fats and oils, and even in such a case, it may affect the emulsified state and impair the commercial value. Excessive stirring by a food cutter or the like tends to form an oil-in-water emulsified state and is not suitable. Liquid oils such as salad oils are easily dispersed in an aqueous phase, and may form an oil-in-water emulsified state even under mild mixing conditions.
[0014] The method for producing the bakery topping of the present invention can be obtained by mixing the above raw materials with a beater or the like. It has fluidity and shape retention properties, and can be molded by squeezing, brushing, etc., can be measured by a physical property tester of a rheometer (Fudo Industry Co., Ltd.). And a load of 50 to 800 gf, more preferably 100 to 600 gf when the disc-shaped plunger having a diameter of 30 mm is pushed 20 mm from the upper part of the sample at a speed of 30 mm / min is preferable, and the load lower than the lower limit is maintained. Those having low formability and easy to flow at the time of molding and those higher than the upper limit have low fluidity and are difficult to mold.
As a method for producing a bakery product using the bakery overlaid dough of the present invention, a variety of bakery products can be obtained by placing the overlaid dough on the bakery dough and firing. The oils and fats flowing out of the upper fabric are absorbed by the lower fabric or stay between the upper fabric and the lower fabric, which has the effect of bonding the upper fabric to the lower fabric and making it difficult to peel off. It is useful for obtaining a certain texture and appearance characteristics due to the depression of the portion where the oil or fat flows out. As the lower dough, besides bread dough, shoe dough, pie dough, cookie dough, etc., can be used for all bakery products, but lower dough with a higher fat content is more compatible with fats and oils flowing from the upper dough. Therefore, the lower dough is more preferably a pastry dough such as croissant, danish or pie.
[0016]
The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In addition, in an example, all% and a part mean a weight basis.
[0017]
(Examples 1 to 3)
The overbaked dough of the present invention was prepared according to the formulation shown in Table 1. In Example 1, upper white sugar, liquid egg white and shortening were mixed in a beater for 5 minutes, corn starch was added thereto, and the mixture was further mixed for 1 minute to prepare a bakery topping dough (oil and fat content: 28.6% by weight, protein mass: 1.0%). % By weight, water content: 8.4% by weight). It was squeezed linearly with a diameter of 5 mm on the Danish cloth before firing and baked in an oven at 200 ° C. for 13 minutes. There was no flow or cracks in the overlaid dough during baking, it was hard to peel off even after baking, and the product had a good texture.
Separately, the electrical resistivity and the fat / oil separation rate of the dough before firing were measured. The electrical resistivity was measured using a conductivity meter ES-14 (Horiba, Ltd.). The result was an electric resistivity of 1.5 MΩ · cm and a fat / oil separation rate of 65%.
Example 2 and Example 3 were performed in the same manner as Example 1. The results are summarized in Table 1.
[Table 1]
(Comparative Example 1, Comparative Example 2)
According to the composition shown in Table 1, the same procedure as in Example 1 was performed. In Comparative Example 1, the fats and oils did not separate during firing, and the appearance was poor with no voluminous feel. One day after baking, it softened due to water transfer (return) from the lower dough, and the texture was poor. In Comparative Example 2, there was no skeleton formation during firing, and the entire overlaid dough lost its shape-retaining property and flowed as the fats and oils melted, resulting in poor appearance. The results are summarized in Table 1.
[0019]
According to the present invention, a dough having an appropriate fluidity such that squeezing or brushing before baking can be easily performed. The batter is softened during baking and does not flow. After baking, it is possible to provide an overpouched dough for a bakery, which has a voluminous feel and has a crispy texture, suppresses roasting (softening over time due to moisture transfer from the dough) and has excellent palatability, and a method for producing the same. It has become.
[Brief description of the drawings]
FIG. 1 is a schematic diagram showing an emulsified state in which a water-in-oil emulsion, an oil-in-water emulsion, an oil phase and an aqueous phase are mixed.
