JP2009017845A - Void-forming agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bakery food obtained by baking a molded bakery dough including a void-forming agent wrapped therein, which neither has gooey or sticky feeling in the void nor causes flowing out of the void-forming agent wrapped in the dough from the bakery food, and has a new texture. <P>SOLUTION: The void-forming agent contains 50-80 mass% oil and fat and 10-45 mass% condensed milk, and is preferably an emulsified product. The bakery food is obtained by baking the molded bakery dough including the void-forming agent wrapped in the bakery dough. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a cavity forming agent for forming a cavity in a bakery food. Moreover, this invention relates to the bakery food formed by baking the shaping | molding bakery dough using this cavity forming agent, and this shaping | molding bakery dough.

  Bakery foods are widely known in which a filling such as cream or flower paste is wrapped in a bakery dough such as bread dough and baked. In such bakery foods, creams and flower pastes having baking resistance and heat resistance have been used so that creams and flower pastes will not flow out even after baking and their shape retention properties will not be lost.

  Patent Document 1 describes a water-in-oil emulsified oil / fat composition containing a specific polyglycerin fatty acid ester and containing 5 to 80% by weight of liquid sugar. The water-in-oil emulsified oil / fat composition described in Patent Document 1 is a sand filling cream having good heat-resistant shape retention, but this heat-resistant shape-retaining property is used for sand filling in a warm food after baking. It means that it is suitable for use. When the water-in-oil emulsified oil / fat composition described in Patent Document 1 is wrapped in bakery dough and baked, the resulting bakery food has a water-in-oil emulsified oil / fat composition penetrating into the bottom of the bakery food. When the bakery dough wraps the water-in-oil type fat composition in the bakery dough, the closed part opens during firing, and the water-in-oil type emulsified fat composition, which is the contents, flows out, or after baking, the top plate When the bakery food is peeled off, the bakery food adheres to the top plate.

Patent Document 2 discloses a filling for producing a hollow bread, which is characterized by mixing and aeration of a paste made of starch, saccharides and tamarind seed gum and fats and oils. The filling described in Patent Document 2 wraps the filling with bread dough before baking, and bakes it, so that the filling soaks into the bread dough and, as a result, forms a cavity.
Patent Document 3 is characterized by using a composition comprising edible fats and oils 10 to 30% by weight, polysaccharides 2 to 25% by weight, edible emulsifier 0.1 to 5% by weight, and water 40 to 88% by weight. A cavitation agent is disclosed. By wrapping and baking the cavity forming agent described in Patent Document 3 with bread dough, it is possible to provide a cavity bread in which the cavity forming agent forms a film inside the bread.

Since the filling agent described in Patent Document 2 and the cavity forming agent described in Patent Document 3 include starch, gum and polysaccharide as essential components, the filling agent and the cavity forming agent are wrapped in bread dough, and baked. In the bread cavities obtained, starch, gums and polysaccharides remained, and there was a drawback that the bread had a sticky or sticky texture.
In addition, when these filling and cavity forming agents are used, certain ingredients such as starch, gums and polysaccharides remain in the cavity, but other ingredients penetrate into the bakery dough by baking. These fillings and cavity forming agents do not remain inside. That is, the resulting hollow bread does not have both the filling and the cavity forming agent remaining without penetrating the bread dough and the bread bottom part into which the filling and the hollow forming agent have penetrated, as in the bakery food of the present invention. It does not have a new texture.

JP 2004-121062 PR Japanese Patent No. 3489097 Japanese Patent No. 2753867

  Therefore, an object of the present invention is that there is no stickiness or stickiness in the cavity in the bakery food obtained by baking the molded bakery dough containing the cavity forming agent, and the enclosed cavity forming agent flows out of the bakery food. The goal is to provide bakery foods that never happen. A further object of the present invention is to leave a part of the cavity-forming agent as a filling without penetrating into the bakery dough, so that the smooth texture of the filling and the moist food of the bottom dough infiltrated with the cavity-forming agent It is to provide a bakery food with a new texture that combines with the feeling.

This invention achieves the said objective by providing the cavity formation agent formed by containing 50-80 mass% of fats and oils and 10-45 mass% of concentrated milk.
Moreover, this invention achieves the said objective by providing the shaping | molding bakery dough formed by wrapping the said cavity formation agent with bakery dough.
Moreover, this invention achieves the said objective by providing the bakery food formed by baking the said shaping | molding bakery dough.

  ADVANTAGE OF THE INVENTION According to this invention, it is possible to provide the bakery food which does not have stickiness and stickiness in a cavity, and a cavity formation agent does not flow out during baking or after baking. Further, according to the present invention, it has both a smooth texture of the cavity forming agent part left as a filling without penetrating into the bakery dough, and a moist texture of the bottom part dough infiltrated with the cavity forming agent, A bakery food with a new texture can be provided. Moreover, since the bakery food of this invention has a cavity, it is possible to inject | pour fillings, such as cream and a flour paste, into a cavity part after baking.

Hereinafter, the present invention will be described in detail based on preferred embodiments thereof.
First, the cavity forming agent of the present invention will be described in detail below.
The cavity forming agent of the present invention is used for bakery foods. When the cavity forming agent of the present invention is wrapped in bakery dough to form a molded bakery dough and the molded bakery dough is baked, the resulting bakery food The cavity forming agent of the present invention permeates into the bakery dough, and a cavity can be formed in the space occupied by the cavity forming agent of the present invention. Moreover, the cavity forming agent of the present invention can be eaten as a filling by leaving a part thereof without penetrating into the bakery dough.

  The cavity forming agent of the present invention contains 50 to 80% by mass, preferably 50 to 70% by mass, more preferably 55 to 65% by mass, and most preferably 55 to 60% by mass. When the content of fats and oils is less than 50% by mass, the cavity forming agent is soft and difficult to wrap with bakery dough. When the fat and oil content is more than 80% by mass, the closed portion when the cavity forming agent is wrapped in bakery dough opens during baking, and the cavity forming agent that is inside flows out, or after baking, the bakery food from the top plate When peeling off, the bakery food adheres to the top plate, and furthermore, in the obtained bakery food, since there is little cavity forming agent left without permeating, a smooth texture as a filling cannot be obtained.

  Examples of the fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose 1 or 2 or more selected from various vegetable oils and animal fats and oils such as oil, cacao butter, shea butter, beef tallow, milk fat, pork fat, fish oil and whale oil, and hydrogenation, fractionation and transesterification Processed oils and fats that have been treated are listed. In the cavity forming agent of the present invention, one or more selected from these can be used. In the cavity forming agent of the present invention, the fat and oil contained in the concentrated milk and the fat and oil contained in foods such as dairy products that can be used as other components described later are also included in the content of the fat and oil. Include in

  The cavity forming agent of the present invention contains concentrated milk in an amount of 10 to 45% by mass, preferably 15 to 50% by mass, more preferably 20 to 45% by mass, and most preferably 35 to 45% by mass. If the content of the concentrated milk is less than 10% by mass, the closed portion when the cavity forming agent is wrapped with bakery dough will open during baking, and the cavity forming agent which is the contents will flow out, or after the baking When removing bakery food from the plate, the bakery food adheres to the top plate, and furthermore, in the resulting bakery food, there are few cavity forming agents left without permeation, so a smooth texture of filling is obtained. I can't. Moreover, when there is more content of concentrated milk than 45 mass%, a cavity formation agent will be too soft and it will become difficult to wrap a cavity formation agent with bakery dough.

  Examples of the concentrated milk include concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sugar-free defatted condensed milk, and full-fat condensed milk. One kind or two or more kinds are used. In the cavity forming agent of the present invention, it is preferable to use sweetened condensed milk as the concentrated milk. In the cavity forming agent of the present invention, it is preferable to use concentrated milk having a water content of 30% by mass or less.

  The cavity forming agent of the present invention is preferably an emulsion. The emulsified state may be any of a water-in-oil type, an oil-in-water type, and a double-emulsified type, but it is a water-in-oil type because it is easy to adjust the hardness when wrapped with bakery dough. Is preferred.

The cavity forming agent of the present invention may contain a sweetener as necessary.
The above sweeteners include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reducing sugar poly Dextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, Honey, maple syrup and the like can be mentioned, and one or more selected from these can be used. Among these, it is preferable to use enzyme saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, reduced starch syrup, honey, and maple syrup among these.
The cavity forming agent of the present invention preferably contains 0 to 20% by mass of the above sweetener, more preferably 0 to 15% by mass, still more preferably 0 to 10% by mass, and most preferably 0 to 5% by mass. When the above sweetener is used, the content is preferably at least 2% by mass.

The cavity forming agent of the present invention may contain an emulsifier if necessary.
Examples of the emulsifier include monoglycerol fatty acid ester, glycerol acetate fatty acid ester, glycerol lactic acid fatty acid ester, glycerol succinic acid fatty acid ester, glycerol tartrate fatty acid ester, glycerol citrate fatty acid ester, glycerol 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, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride Synthetic emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysoleci Emissions, enzyme-treated egg yolk, saponin, plant sterols, natural emulsifiers such milk fat globule membrane. In the cavity forming agent of the present invention, one or more selected from these can be used.

In the cavity forming agent of the present invention, as the emulsifier, it is preferable to use one or more selected from soy lecithin, egg yolk lecithin, monoglycerin fatty acid ester and polyglycerin fatty acid ester, soy lecithin and It is more preferable to use egg yolk lecithin and monoglycerol fatty acid ester and / or polyglycerol fatty acid ester, and it is most preferable to use soybean lecithin and / or egg yolk lecithin and monoglycerol fatty acid ester. The use ratio (mass basis) of soybean lecithin and / or egg yolk lecithin and monoglycerol fatty acid ester and / or polyglycerol fatty acid ester is preferably 5: 1 to 1: 2.
The cavity-forming agent of the present invention preferably contains 0 to 2% by mass of the above emulsifier, more preferably 0 to 1.5% by mass, more preferably 0 to 1% by mass, and most preferably 0 to 0.5% by mass. contains. When using said emulsifier, it is preferable that the content shall be at least 0.2 mass%.

The cavity forming agent of the present invention may contain water such as tap water or natural water as necessary.
Although content of said water does not have a restriction | limiting in particular, In the cavity formation agent of this invention, Preferably it is 0-10 mass%, More preferably, it is 0-5 mass%, Most preferably, it is 0-1 mass%.

The cavity forming agent of the present invention may further contain other components as necessary.
Other components include, for example, salting agents such as sodium chloride and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, coloring agents such as β-carotene, caramel and sockeye pigment, oxidation of tocopherols and tea extracts, etc. Inhibitors, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavoring, dairy products other than the above concentrated milk, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, Examples include food materials and food additives such as coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, and seafood.

  In addition, the cavity-forming agent of the present invention preferably has an oil content of 50 to 80% by mass, more preferably 55 to 70% by mass, most preferably 55 to 65% by mass, and moisture preferably 5 to 20% by mass, More preferably, it is 5-15 mass%, Most preferably, it is 8-13 mass%.

The preferable manufacturing method of the cavity formation agent of this invention is demonstrated below.
First, if necessary, other components are added to the oil to make an oil phase. If necessary, add other ingredients to the concentrated milk to obtain an aqueous phase. The oil phase is dissolved by heating, and the aqueous phase is added and mixed to obtain an emulsion. The ratio of the oil phase to the aqueous phase is a mass ratio, preferably 50:50 to 80:20, more preferably 55:45 to 70:30, and most preferably 55:45 to 65:35.

  Next, it is desirable to sterilize the above emulsion. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 70 to 95 ° C, more preferably 75 to 95 ° C, and most preferably 80 to 95 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The pre-cooling temperature is preferably 35 to 60 ° C, more preferably 40 to 60 ° C, and most preferably 45 to 60 ° C.

Next, the emulsion is cooled and plasticized using, for example, a continuous cooling kneader.
The continuous cooling and kneading device includes a scraping-type tubular cooler (A unit) and a kneading device (B unit) for cooling the emulsion. Examples of the A unit include a botator, a combinator, a perfector, and a chemator. As the B unit, there is a pin machine or the like.
Next, packaging and aging are performed as necessary to obtain the cavity forming agent of the present invention.

  Nitrogen, air, or the like may be included in any of the manufacturing steps for manufacturing the cavity forming agent of the present invention, but if the cavity forming agent is included, the cavity forming agent is added to the bakery dough. When wrapping, the amount of the cavity forming agent that can be wrapped is reduced, so in the present invention, it is preferable not to include air.

Next, the molded bakery dough of the present invention and the bakery food of the present invention will be described.
The molded bakery dough of the present invention is obtained by wrapping the cavity forming agent of the present invention with bakery dough. Examples of the bakery dough include dough such as bread, confectionery bread, Danish pastry, pie, shoe, cake, cookies, hard biscuits, waffles, and scones. These doughs can be manufactured by a conventional method.
As a method of wrapping the cavity forming agent of the present invention with the bakery dough, manual work may be used, or a machine such as a wrapping machine may be used.

  Although there is no restriction | limiting in particular in the usage-ratio of said bakery dough and the cavity forming agent of this invention, Preferably it is 20-60 mass parts of cavity forming agents of this invention with respect to 100 mass parts of said bakery dough, Furthermore, It is preferably used in a proportion of 25 to 45 parts by mass, most preferably 30 to 35 parts by mass. When the amount of the cavity forming agent of the present invention is less than 20 parts by mass with respect to 100 parts by mass of the bakery dough, the amount of the cavity forming agent of the present invention remaining without permeating is small, so that the smooth texture of the filling is obtained. It is difficult to obtain. When the amount of the cavity forming agent of the present invention is more than 60 parts by mass with respect to 100 parts by mass of the bakery dough, the wrapping operation is likely to be difficult, and the closed part of the molded bakery dough is opened during baking, and the cavity is the contents It becomes easy for the forming agent to flow out, or when the bakery food is peeled off from the top plate after baking, the bakery food tends to adhere to the top plate.

  By baking the shaped bakery dough of the present invention, the bakery food of the present invention can be obtained. Baking may be performed by a conventional method according to the type of bakery food, but preferably, the closed portion when wrapped is taken down, the proof is taken, and baking is performed in an oven or the like.

  The bakery food of the present invention has a cavity inside because the cavity forming agent of the present invention permeates into the bakery dough forming the bottom portion of the bakery food by baking. The void ratio of the bakery food of the present invention is preferably 5 to 50%, more preferably 10 to 40%, and most preferably 15 to 25%. The hollow portion can be filled with jam, strawberries, chocolate, cheese, mayonnaise, fresh cream, custard cream, whipped cream, various creams, side dishes, ham, sausage, croquettes, salads and the like.

The method for measuring the void ratio of the bakery food is as follows.
First, 1 liter of rapeseed seed is prepared, a bakery food is put in a 1 liter basket, and the gap is filled with rapeseed seed. At that time, the volume of the remaining rapeseed seeds is measured and set as the volume of the bakery food. Next, the center of the bakery food is cut, the rapeseed seed is filled in the hollow portion, and the volume of the filled rapeseed seed is measured to obtain the volume of the cavity. Then, the cavity ratio is determined by the formula: cavity ratio (%) = (volume of cavity / volume of bakery food) × 100.

The bakery food of the present invention comprises a portion of the cavity forming agent of the present invention that remains as a filling without penetrating into the bakery dough, and a bakery dough portion that forms the bottom portion of the bakery food infiltrated with the cavity forming agent of the present invention. It is preferable to have.
In the bakery food of the present invention, the amount of the cavity forming agent of the present invention remaining without permeation is preferably 10 to 50% by mass of the cavity forming agent of the present invention before baking, more preferably 20 -50 mass%, most preferably 30-50 mass%. The amount of the remaining cavity forming agent of the present invention is a value measured after 12 hours after firing.

  In the bakery food of the present invention, the bakery dough part forming the bakery food bottom part into which the cavity forming agent of the present invention has penetrated is preferably 5 to 60% by volume, more preferably 10 to 50% of the entire bottom part of the bakery food. Volume%, more preferably 15 to 40 volume%, most preferably 20 to 30 volume%. The above-mentioned “entire bottom portion in the bakery food product” refers to a bottom surface portion in contact with the hollow portion formed in the bakery food product. Moreover, let the volume of the bakery dough part which forms the bakery food bottom part which the cavity formation agent of this invention osmose | permeated be the value measured after 12 hours after baking.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples and the like.

Example 1
Palm hard part oil 12 mass%, palm oil 29 mass%, and liquid oil 18 mass% were heated and dissolved, and monoglycerin fatty acid ester 0.5 mass% and lecithin 0.5 mass% were added thereto to obtain an oil phase. To this oil phase, 30% by mass of sweetened condensed milk and 10% by mass of reduced starch syrup were added as an aqueous phase and mixed to obtain an emulsion. The obtained emulsion was sterilized at 90 ° C. and precooled to 50 ° C. Subsequently, the emulsion was cooled and plasticized using a continuous cooling and kneading apparatus, and aged to obtain a water-in-oil type cavity forming agent 1. The obtained cavity forming agent 1 had an oil content of 63% by mass and a water content of 9% by mass.

(Example 2)
Palm hard part oil 12 mass%, palm oil 29 mass%, and liquid oil 18 mass% were heated and dissolved, and monoglycerin fatty acid ester 0.5 mass% and lecithin 0.5 mass% were added thereto to obtain an oil phase. To this oil phase, 35% by mass of sweetened condensed milk and 5% by mass of reduced starch syrup were added as an aqueous phase and mixed to obtain an emulsion. The obtained emulsion was sterilized at 90 ° C. and precooled to 50 ° C. Next, the emulsion was cooled, plasticized and aged using a continuous cooling kneader to obtain a water-in-oil type cavity forming agent 2. The obtained cavity forming agent 2 had an oil content of 63% by mass and a water content of 10% by mass.

(Example 3)
Palm hard part oil 12 mass%, palm oil 29 mass%, and liquid oil 18 mass% were heated and dissolved, and monoglycerin fatty acid ester 0.5 mass% and lecithin 0.5 mass% were added thereto to obtain an oil phase. To this oil phase, 40% by mass of sweetened condensed milk was added as an aqueous phase and mixed to obtain an emulsion. The obtained emulsion was sterilized at 90 ° C. and precooled to 50 ° C. Next, the emulsion was cooled, plasticized and aged using a continuous cooling kneader to obtain a water-in-oil type cavity forming agent 3. The obtained cavity forming agent 3 had an oil content of 63% by mass and a water content of 10% by mass.

(Comparative Example 1)
Palm hard part oil 12 mass%, palm oil 29 mass%, and liquid oil 18 mass% were heated and dissolved, and monoglycerin fatty acid ester 0.5 mass% and lecithin 0.5 mass% were added thereto to obtain an oil phase. To this oil phase, 40% by mass of starch syrup was added as an aqueous phase and mixed to obtain an emulsion. The obtained emulsion was sterilized at 90 ° C. and precooled to 50 ° C. Next, the emulsion was cooled, plasticized and aged using a continuous cooling kneader to obtain a water-in-oil type cavity forming agent 4. The obtained cavity forming agent 4 had an oil content of 60% by mass and a water content of 6% by mass.

(Comparative Example 2)
The cavity forming agent 4 obtained in Comparative Example 1 was whipped and aerated to a specific gravity of 0.7 to obtain a water-in-oil cavity forming agent 5.

Using the cavity forming agents obtained in Examples 1 to 3 and Comparative Examples 1 and 2, respectively, in Examples 4 to 6 and Comparative Examples 4 to 5 below, according to the following <Bakery dough (bread dough) blending and manufacturing method> , Produced molded bakery dough and obtained bakery food.
<Bakery dough (bread dough) formulation and manufacturing method>
(Medium seed mix)
Powerful powder 70 parts by weight Yeast 3 parts by weight East food 0.1 part by weight Upper white sugar 3 parts by weight Whole egg 6 parts by weight Water 34 parts by weight (middle seed process)
Mixing Low speed 2 minutes, Medium speed 3 minutes 捏 Up temperature 26 ℃
Fermentation conditions 28 ° C, 2 hours

(Contains honsen)
Powerful powder 30 parts by weight Salt 1.2 parts by weight Upper white sugar 20 parts by weight Nonfat dry milk 2 parts by weight Whole egg 6 parts by weight Oil and fat for kneading 15 parts by weight Water 12 parts by weight (main step)
Mixing Mix at low speed 3 minutes, medium speed 4 minutes, high speed 1 minute, add kneading fats and oils, and mix at low speed 2 minutes, medium speed 3 minutes, high speed 1 minute.
Soaking temperature 28 ℃
Floor time 30 minutes Split 60g
Bench time 30 minutes Molding (Cavity forming agent 20g)
Proof condition 36 ° C, relative humidity 75%, 60 minutes Firing condition 190 ° C, 15 minutes

Example 4
The above blending and manufacturing method were used until the bench time of the main process. Thereafter, the cavity forming agent 1 was wrapped with the bakery dough after the bench time, and a molded bakery dough 1 was obtained. The workability when wrapping the cavity forming agent 1 with bakery dough was good. Next, the bakery food 1 was obtained by performing baking and baking of the molded bakery dough 1.
In the obtained bakery food 1, 7 g of the cavity forming agent 1 remained without penetrating into the bakery dough, and 40% by volume of the cavity forming agent penetrated in the entire bottom surface of the bakery food 1. It was.
Moreover, the obtained bakery food 1 had the smooth texture of the cavity formation agent part which remained without osmose | permeating, and the moist and soft texture of the bottom part which the cavity formation agent osmose | permeated. Moreover, the void ratio of the obtained bakery food 1 was 30%.

(Example 5)
The above blending and manufacturing method were used until the bench time of the main process. Thereafter, the cavity forming agent 2 was wrapped with the bakery dough after the bench time, and a molded bakery dough 2 was obtained. The workability when wrapping the cavity forming agent 2 with bakery dough was good. Subsequently, the bakery food 2 was obtained by performing proofing and baking of the molded bakery dough 2.
In the obtained bakery food 2, 9 g of the cavity forming agent 2 remained without penetrating the bakery dough, and 30% by volume of the cavity forming agent penetrated the entire bottom surface of the bakery food 2. It was.
Moreover, the obtained bakery food 2 had a smooth texture of the cavity forming agent portion that remained without permeating and a moist and soft texture of the bottom surface portion into which the cavity forming agent permeated. Moreover, the void ratio of the obtained bakery food 2 was 25%.

(Example 6)
The above blending and manufacturing method were used until the bench time of the main process. Thereafter, the cavity forming agent 3 was wrapped with the bakery dough after the bench time, and a molded bakery dough 3 was obtained. The workability when wrapping the cavity forming agent 3 with bakery dough was good. Subsequently, the bakery food 3 was obtained by performing baking and baking of the molded bakery dough 3.
In the obtained bakery food 3, 10 g of the cavity forming agent 3 remained without penetrating the bakery dough, and 25% by volume of the cavity forming agent penetrated the entire bottom surface of the bakery food 3. It was.
Moreover, the obtained bakery food 3 had a smooth texture of the cavity forming agent portion that remained without permeating and a moist and soft texture of the bottom surface portion into which the cavity forming agent permeated. Moreover, the void ratio of the obtained bakery food 3 was 25%.

(Comparative Example 3)
The above blending and manufacturing method were used until the bench time of the main process. Thereafter, the cavity forming agent 4 was wrapped with the bakery dough after the bench time, and a molded bakery dough 4 was obtained. The workability when wrapping the cavity forming agent 4 with bakery dough was good. Next, the bakery food 4 was obtained by performing baking and baking of the molded bakery dough 4.
In the obtained bakery food 4, 3 g of the cavity-forming agent 4 remained without penetrating into the bakery dough, and 75% by volume of the cavity-forming agent penetrated in the entire bottom portion of the bakery food 4. It was. In the bakery food 4, since the cavity forming agent has permeated the bottom portion excessively, when peeling from the top plate, a part of the bottom portion sticks to the top plate, and there is no bakery food having a part of the bottom portion. It is had. Furthermore, this bakery food 4 was sticky and difficult to eat when it was held in hand. Moreover, the void ratio of the obtained bakery food 4 was 50%.

(Comparative Example 4)
The above blending and manufacturing method were used until the bench time of the main process. Thereafter, the cavity-forming agent 5 was wrapped with the bakery dough after the bench time, and a molded bakery dough 5 was obtained. When wrapping the cavity forming agent 5 with bakery dough, the volume of the cavity forming agent with respect to the bakery dough is larger than that of Example 1, and therefore the workability is poor. In the obtained molded bakery dough 5, the bakery dough The cavity forming agent leaked from the closed portion. Subsequently, the bakery food 5 was obtained by performing proofing and baking of the molded bakery dough 5.
In the obtained bakery food 5, most of the cavity forming agent 5 flowed out, and there was no commercial value.

The bakery foods 1 to 3 (Examples 4 to 6) using the cavity-forming agent of the present invention have a smooth texture as a filling of the cavity-forming part remaining without penetrating into the bakery dough, and the cavity-forming agent has It was a bakery food having a moist texture on the permeated bottom and a novel texture that has never been seen before. Moreover, since the bakery foods 1-3 obtained in Examples 4-6 have a moderate cavity part, it was possible to inject | pour cream, a filling, etc. further.
On the other hand, the bakery food 4 (Comparative Example 3) using the cavity-forming agent that does not contain concentrated milk has a small cavity-forming agent portion remaining without penetrating into the bakery dough, so that a smooth texture as a filling is obtained. There wasn't. Further, in the bakery food 4, since the amount of the cavity forming agent that had penetrated into the bottom surface portion was too large, a part of the bottom surface portion was attached to the top plate, there was no part of the bottom surface portion, and it was sticky and difficult to eat. Moreover, the bakery food 5 (comparative example 4) using the cavity forming agent 5 which did not contain concentrated milk and was aerated had almost no cavity forming agent 5 flowing out and had no commercial value.

Claims (5)

  A cavity forming agent comprising 50 to 80% by mass of fat and oil and 10 to 45% by mass of concentrated milk.   The cavity forming agent according to claim 1, which is an emulsion.   A molded bakery dough formed by wrapping the cavity forming agent according to claim 1 or 2 with a bakery dough.   The bakery food formed by baking the shaping | molding bakery dough of Claim 3.   The bakery food according to claim 4, comprising a cavity forming agent portion remaining without penetrating into the bakery dough, and a bakery dough portion penetrating the cavity forming agent.