JP2009201469A - Warm water dough for bakery product, bakery dough, bakery product, and method for producing warm water dough for bakery product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a warm water dough for bakery products with which bakery products slow in deterioration and resistant to hardening while having resilient palate feeling, are produced, and which has aging resistance to be stored for a dramatically longer period in itself than ever. <P>SOLUTION: The warm water dough for bakery products contains 0.05-7 mass%, on a solid basis, of a milk material containing 0.5 mass% or more of phospholipid in milk-derived solid, in terms of the solids, based on 100 pts.mass of grain flour and/or starch. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a hot water dough for a bakery product for producing a bakery product that is resistant to aging and has a tight texture, but is slow to age and hardly hardens, and a bakery using the same The present invention relates to a product and a method for producing a hot water dough for bakery products.

  In recent years, the hot water seed method has been widely used as one of methods for obtaining a bakery product such as bread or Western confectionery with a rich texture. The hot water seed method refers to the production of bakery products. A portion of the flour material is kneaded in the presence of high-temperature water to form a hot water seed dough, and the remaining flour material, yeast, room temperature water, other Additives and kneaded to make bakery dough, or separately from hot water seed dough, medium dough that fermented mixed dough with some flour materials, yeast, room temperature water, and other auxiliary ingredients Baked dough, the remaining flour raw material, yeast, room temperature water, and other auxiliary materials are mixed and kneaded to obtain a bakery dough, and a bakery product is obtained by a conventional method. (For example, see Patent Document 1 or Patent Document 2)

  However, since such a hot water seed dough is kneaded in the presence of high-temperature water, most of the starchy material contained in the flour raw material is gelatinized. Aging is remarkable, especially when stored at a refrigerated temperature, aging rapidly proceeds, and in extreme cases, water separation occurs and mold occurs. For this reason, when manufacturing a bakery product by the hot water seed method, the hot water seed dough must be used immediately after manufacturing or immediately after the minimum necessary storage period. It was a big problem.

  Therefore, attempts have been made to prevent the aging of the hot water dough by a method such as a method of adding fats and oils to the hot water dough (for example, see Patent Document 3) or a method of adding an emulsifier to the hot water dough (for example, see Patent Document 4). It is.

  However, these methods are not effective enough, and the dough at the time of dividing rounds is sticky, and the texture of the obtained bread tends to be sticky.

Japanese Patent No. 3080368 JP 2000-262205 A JP 2003-265093 A JP 2003-023955 A

  The object of the present invention is to produce a bakery product that has a solid texture but is slow to age and hard to harden, and can be stored for a long period of time compared to conventional aging resistance. The present invention provides a hot water seed dough for a bakery product, a bakery product using the hot water seed dough, and a method for producing a hot water seed dough for a bakery product having the characteristics.

  As a result of diligent research, the present inventors achieved the above object by adding a specific milk raw material to the hot water dough, contrary to the usual practice of “adding milk raw material to the main dough”. I found out that That is, according to the customary conventional hot water type bread, a milk raw material having a phospholipid content in milk-derived solid content of 0.5% by mass or more based on the solid content is added to the main body dough. Although the flavor was good, the dough at the time of rounding was sticky, the texture was also sticky, and only bread with low evaluation was obtained. However, when the milk material is used in the hot water dough, the dough at the time of split round eyes is not sticky and easy to handle, and it has a soft and wet texture, but it has no stickiness and has a strong elasticity It was found that a very good bread showing a good texture was obtained, and that the hot water dough containing the milk material also had excellent aging resistance.

  The present invention has been made based on the above findings, and the content of phospholipid in the solid content derived from milk is 0.5 mass based on the solid content with respect to 100 mass parts of flour and / or starch. The present invention provides a hot water seed dough for a bakery product, containing 0.05 to 7 parts by mass of a milk raw material that is at least% as a solid content.

  Moreover, this invention provides the bakery dough characterized by using the said hot water seed dough for bakery products.

  Moreover, this invention provides the bakery product which baked and / or fried the said bakery dough.

  Further, the present invention provides a milk raw material in which the content of phospholipid in the solid content derived from milk is 0.5% by mass or more based on the solid content with respect to 100 parts by mass of flour and / or starch. The present invention provides a method for producing a hot water seed dough for a bakery product, characterized in that a seed dough material containing 0.05 to 7 parts by mass as a solid content is mixed in the presence of water at 80 to 100 ° C. .

  The hot water seed dough for bakery products according to the present invention can provide a bakery product that is not sticky, has a tight texture, is slow to age, and is hard to harden. It has aging resistance that can be stored for a long time.

  Hereinafter, the hot water seed dough for bakery products of the present invention will be described in detail.

  The cereal flours and / or starches used in the present invention are the main components in the hot water seed dough for bakery products. Examples of cereal flours include strong flour, semi-strong flour, medium flour, French flour, weak flour, durum flour. , Wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole wheat flour, soybean flour, pearl wheat flour, etc., and starches used in the present invention include, for example, corn starch, Examples of the starch include waxy corn starch, tapioca starch, potato starch, wheat starch, sweet potato starch, sago starch, rice starch, and mochi rice starch, and modified starches thereof. In the present invention, particularly strong powder is preferably used.

  In the hot water seed dough for bakery products of the present invention, the content of phospholipid in the solid content derived from milk is 0.5% by mass or more, preferably 2% by mass or more, more preferably 4% by mass or more, and most preferably 5%. It is characterized by containing a milk raw material which is -40 mass%. If the milk raw material whose phospholipid content in the solid content derived from milk is less than 0.5% by mass is used, the effect of the present invention cannot be obtained.

  The phospholipid in the solid content derived from milk indicates a phospholipid derived from milk contained in the solid content derived from milk.

  The milk raw material may be liquid, powder, or concentrate. However, the milk raw material concentrated so that the content of phospholipids in the solid content derived from milk using a solvent is 0.5% by mass or more should not be used as the milk raw material in the present invention due to the problem of flavor. preferable.

  The method for quantifying phospholipids in milk raw materials can be measured, for example, by the following method. However, the extraction method and the like are not limited to this quantification method because an appropriate method varies depending on the form of the milk raw material.

  First, milk raw material lipids are extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content g of phospholipid in 100 g of milk raw material is obtained from the obtained amount of phosphorus using the following calculation formula.

  Phospholipid (g / 100 g) = [phosphorus amount (μg) / dairy raw material collection amount (g)] × 25.4 × (0.1 / 1000)

  Examples of the milk raw material in which the phospholipid content in the solid content derived from milk is 0.5% by mass or more include, for example, an aqueous phase component (butter milk) produced when producing butter from cream, Examples include an aqueous phase component generated when producing butter oil from butter.

  The composition of the aqueous phase component produced when producing butter from the cream is greatly different depending on the production method, but the phospholipid content in the solid content derived from milk is usually 0.5 to 1.5 mass. %. On the other hand, the aqueous phase component produced when producing butter oil from cream or butter has a phospholipid content of about 2 to 15% by mass in the solid content derived from milk, and contains a large amount of phospholipid. Yes.

  That is, in the present invention, an aqueous phase component produced when producing butter oil from cream or butter is used as a milk raw material having a phospholipid content of 0.5% by mass or more in the solid content derived from milk. It is preferable.

  Next, the manufacturing method of the water phase component produced when manufacturing butter from said cream is demonstrated.

  A method for producing an aqueous phase component produced when producing butter from cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Next, the fat globule is broken and aggregated by an emulsion breaker, and is produced as a by-product of butter in a process of forming butter granules.

  A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. The butter oil is then obtained by breaking the emulsification with an emulsification breaker and processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  On the other hand, the manufacturing method of the water phase component produced when manufacturing butter oil from butter is as follows, for example. First, the butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  In the present invention, if the content of phospholipid in the milk-derived solid content is 0.5% by mass or more, the aqueous phase component may be used as it is, and spray drying, concentration, freezing, etc. You may use what gave the process.

  In the present invention, part or all of the milk raw material in the milk raw material may be lysed as it is, or may be lysed after being concentrated. Further, the obtained lysed product may be further concentrated or spray-dried. By adding these operations, the emulsification stability of the hot water dough for bakery products is further increased, and the expression of milk flavor is improved.

  In order to lyze the phospholipid in the milk raw material having a phospholipid content of 0.5% by mass or more in the solid content derived from milk, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved. Phospholipase A is divided into A1 and A2 depending on the site of action, but A2 is preferred.

  The content of the phospholipid in the solid content derived from the milk is 0.5% by mass with respect to 100 parts by mass of the flour and / or starch contained in the dough seed dough. The milk raw material as described above is contained in an amount of 0.05 to 7 parts by mass, preferably 0.07 to 3 parts by mass, and more preferably 0.1 to 2 parts by mass as a solid content.

  The effect of the present invention cannot be obtained when the milk raw material is added during the production of the main body dough. The details are not clear as to why it is effective only when added to the tea seed dough, but the milk material probably affects the gelatinization properties of cereals and / or starches during manufacture of the tea seed dough. It is thought that it is because.

  The hot water dough for bakery products of the present invention preferably contains edible fats and oils. By containing edible oils and fats, the aging resistance of the hot water dough for bakery products is further improved, the mechanical resistance of the bakery dough is also increased, and the texture of the resulting bakery products is soft and has a good melt. Aging resistance is also high.

  The edible oil and fat used in the hot water seed dough for the bakery product of the present invention is not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil , Sunflower oil, safflower oil, beef tallow, milk fat, pork tallow, cacao butter, fish oil, whale oil, butter oil and other vegetable oils, animal fats and oils, one or more selected from hydrogenation, fractionation and transesterification And processed oils and fats that have been treated with Furthermore, emulsions containing edible fats and oils, such as butter, margarine, cream, milk, concentrated milk, processed oils and fat products such as shortening and fluid shortening can also be used.

  The content of edible fats and oils in the hot water dough for bakery products of the present invention is 1 to 250 parts by mass with respect to 100 parts by mass of flours and / or starches. If the amount of edible fat is less than 1 part by mass, the effect of obtaining aging resistance is not sufficient, and preferably 5 parts by mass or more. On the other hand, the aging resistance of the hot water seed dough and the aging resistance of the resulting bakery product improve as the content of edible fat increases, but if it exceeds 250 parts by mass, it becomes difficult to produce the hot water seed dough. . Moreover, from the point of workability | operativity and the taste of the finished bakery product, content of edible oil and fat becomes like this. Preferably it is 150 mass parts or less, More preferably, it is 50 mass parts or less. Therefore, 5-150 mass parts is preferable with respect to 100 mass parts of flour and / or starch, and, as for content of the said edible fat, 5-50 mass parts is more preferable.

  Moreover, when the hot water seed dough for bakery products of the present invention contains edible fats and oils, it is preferable to use the emulsified fat containing the milk raw materials because the dispersibility of the milk raw materials in the hot water seed doughs for bakery products is good. The emulsified state of the emulsified oil and fat at this time may be either a water-in-oil type or an oil-in-water type, but an oil-in-water type is preferred in terms of better dispersibility in the dough. Moreover, the usage-amount of this milk raw material in this emulsified fat is preferably 1-20 mass% in an emulsified fat, More preferably, it is 2-20 mass%, The usage-amount of an edible fat is preferably 5-65 mass% in an emulsified fat. More preferably, it is 10-50 mass%.

  The emulsified fats and oils are necessary as other components, such as emulsifiers, antioxidants, sugars and sugar alcohols, starches, flours, inorganic salts and organic acid salts, gelling agents, dairy products, milk proteins, enzymes, egg products, Flavoring agents, flavoring ingredients such as seasonings, coloring agents, preservatives, pH adjusters and the like can be used.

  The water content in the hot water dough for bakery products of the present invention includes the edible fats and oils, the emulsified fats and other waters contained in the following, and the flours and / or starches 100. Preferably it is 50-150 mass parts with respect to a mass part, More preferably, it is 70-130 mass parts.

  Moreover, in the hot water seed dough for bakery products of this invention, the other raw material conventionally used for the hot water seed dough for bakery products other than the above can be used.

  The other raw materials include thickening stabilizers, emulsifiers, sequestering agents, sugars, sweeteners, milk and dairy products other than the above milk raw materials, egg products, inorganic salts, organic acid salts, chymosin and other proteolytic enzymes , Transglutaminase, lactase (β-galactosidase), carbohydrate-degrading enzymes such as α-amylase and glucoamylase, diglyceride, plant sterol, plant sterol ester, fruit juice, concentrated juice, fruit juice powder, dried fruit, pulp, vegetable, vegetable juice, spice , Spices extract, herbs, dextrins such as linear dextrin / branched dexton / cyclic dexton, cacao and cacao products, coffee and coffee products, other food ingredients, flavoring ingredients, bitterings, seasonings, etc. , Coloring agents, preservatives, antioxidants, pH adjusters, reinforcing agents and the like.

  Next, the manufacturing method of the hot water seed dough for bakery products of this invention is described.

  In the method for producing hot water seed dough for bakery products of the present invention, the content of phospholipids in the solid content derived from milk is 0.5 on the basis of the solid content with respect to 100 parts by mass of flour and / or starch. A seed dough material containing 0.05 to 7 parts by mass of a milk raw material that is at least mass% is mixed 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 used in the conventional hot water seed method. For example, a method of adding hot water to the seed dough material and kneading, or water at room temperature for the seed dough material is used. Alternatively, a method of adding hot water and kneading while heating may be mentioned, and the dough temperature after kneading (kneading temperature) may be 50 to 80 ° C., preferably 55 to 70 ° C. The kneading time is not limited at all, and may be in a range usually used in the conventional hot water method, for example, 2 to 20 minutes.

  Moreover, when using the emulsion containing the said edible fat and oil and the emulsified fat containing the said milk raw material, they are heated at 80-100 degreeC, and the water | moisture content contained in this emulsion and emulsified fat is mixed in It can be used as 80-100 degreeC water to be used.

  The bakery dough of the present invention uses the above-mentioned hot water dough for bakery products.

  In the bakery dough of the present invention, the amount of the above-mentioned hot water seed dough for bakery products is such that the flours contained in the hot water seed dough for bakery products and / or 100 parts by weight of the whole flour and / or starch in the bakery dough Alternatively, the amount of starch is preferably 10 to 90 parts by mass, more preferably 10 to 50 parts by mass.

  The type of the bakery dough is not particularly limited. For example, bread, variety red, sweet bread, French bread, British bread, rye bread, Danish pastry, English muffin, grissini, coffee cake, brioche , Stollen, Panettone, Croissant, East pie, Pita, Nan, Muffin, Steamed bread, East donut, Waffle, Pie, etc. Furthermore, these frozen products and refrigerated products are mentioned.

  Among them, in the present invention, it is preferable to use bread dough because a great texture improvement effect can be obtained by using hot water seed dough, and more preferably bread dough, variety red dough, confectionery bread dough, and French bread dough. is there.

  The method for producing the bakery dough can be obtained in accordance with a general method for producing bakery dough. For breads, the medium seed method, straight method, etc., for cakes, the all-in-mix method, sugar batter Method, flower batter method and the like can be selected as appropriate.

  For example, taking a method for producing bread as an example, all methods used in a method for producing bread by a conventionally known hot water seed method can be used. For example, flour, yeast, other auxiliary materials, a method of adding normal temperature water to hot water seed dough for bakery products, kneading by ordinary methods, flour, yeast, other auxiliary materials, normal temperature To obtain a medium-sized dough mixed with the usual method, mix the hot-bread dough for the bakery product and the medium-sized dough (if necessary, together with flour and other auxiliary materials) and knead with the conventional method The method etc. can be mentioned.

  The bakery product of the present invention is obtained by baking and / or frying the bakery dough, and has a characteristic of being slow to age and hard to harden while having a firm texture.

  The baking method and the frying method are not particularly limited, and can be obtained according to a general method for producing bakery dough.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.

[Example 1]
100 parts by weight of wheat flour, 20 parts by weight of soybean oil, 10 parts by weight of salt, 10 parts by weight of sugar, and a concentrate of water phase components produced when producing butter oil from cream (38% by weight of milk solids, in milk solids) 1 part by mass of phospholipid content of 9.8% by mass) and 100 parts by mass of hot water (95 ° C.) are added and kneaded (90 rpm × 3 minutes + 180 rpm × 2 minutes) to obtain a hot water seed dough (A) for bakery products. Obtained. The soaking temperature was 65 ° C. The hot water seed dough for bakery products (A) was stored at 5 ° C. for 2 weeks, but the hot water seed dough for bakery products (A) showed no signs of aging and was highly practical. Furthermore, although it preserve | saved for one week under 5 degreeC, the sign of aging was not looked at by the hot water seed dough (A) for bakery products. 400 parts by weight of flour, 25 parts by weight of sugar, 15 parts by weight of yeast, 0.5 parts by weight of yeast food, 5 parts by weight of salt and water (5 parts by weight) Add 280 parts by mass (normal temperature) and knead (90 rpm x 4 min + 180 rpm x 8 min), add 25 parts by mass of margarine here, and further knead (90 rpm x 3 min + 180 rpm x 5 min) to make bakery dough (A) ( To obtain a dough). The obtained bakery dough (A) was divided into 220 g and rounded after taking a floor time of 60 minutes, and after a bench time of 15 minutes, it was molded using a molder, and 4 pieces were made into a 2 斤 bread mold. And baked at 200 ° C. for 30 minutes to obtain a bakery product (A).
The stickiness of the dough is not felt at the time of division / rounding at the time of molding or at the time of molding, and the obtained bakery product (A) has a texture due to aging even though the hot water dough for bakery products has been stored for a long time. There was no deterioration at all, and the bread had a unique, solid texture.

[Example 2]
For the bakery product of Example 2 in the same manner as in Example 1 except that 1 part by mass of the aqueous phase component concentrate produced when producing butter oil from the cream used in Example 1 was changed to 3 parts by mass. Hot water seed dough (B), bakery dough (B), and bakery product (B) were obtained.

Although the hot water seed dough for bakery products (B) was stored at 5 ° C. for 2 weeks, the hot water seed dough for bakery products (B) showed no signs of aging and was highly practical. Furthermore, although it preserve | saved for one week under 5 degreeC, the sign of aging was not seen by the hot water seed dough (B) for bakery products.
The stickiness of the dough is not felt at the time of division / rounding at the time of molding or at the time of molding, and the obtained bakery product (B) has a texture due to aging even though the hot water dough for bakery products has been stored for a long time. There was no deterioration at all, and the bread had a unique, solid texture.

Example 3
The 1 part by weight of the aqueous phase component concentrate produced when producing butter oil from the cream used in Example 1 was changed to 30 parts by weight of the emulsified fat / oil A in the form of the oil-in-water type described below, and hot water for bakery products. In the same manner as in Example 1 except that the water of the seed dough was reduced to 84 parts by mass and the upper white sugar of the main dough was reduced to 5 parts by mass, the hot water seed dough for the bakery product of Example 3 (C), A bakery dough (C) and a bakery product (C) were obtained.

The hot water seed dough for bakery products (C) was stored at 5 ° C. for 2 weeks, but the hot water seed dough for bakery products (C) showed no signs of aging and was highly practical. Furthermore, although it preserve | saved for one week under 5 degreeC, the sign of aging was not seen by the hot water seed dough (C) for bakery products.
The stickiness of the dough is not felt at the time of division / rounding at the time of molding or at the time of molding, and the obtained bakery product (C) has a texture due to aging even though the hot water dough for bakery products has been stored for a long time. There was no deterioration at all, and the bread had a unique, solid texture.

(Formulation and production method of emulsified oil A)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, a concentrate of the aqueous phase component produced when producing butter oil from cream (38% by weight of milk solids, in milk solids) 5 parts by mass, 10 parts by mass of soybean oil, and 39.2 parts by mass of water were mixed, heated to 45 ° C., and 1 with a two-stage homogenizer made by Izumi Food Machinery. Homogenization was performed at a homogenization pressure of 100 MPa at the second stage and 0 MPa at the second stage to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.5 parts by mass of low-viscosity sodium alginate, 10 parts by mass of rapeseed oil, 0.3 parts by mass of lactic acid and 1.0 parts by mass of starch are added and mixed in a compounding tank. Is sterilized by heating at 90 ° C. for 5 minutes in a scraping heat exchanger and cooled to 45 ° C. by a scraping heat exchanger. Next, the mixture was homogenized with a two-stage homogenizer manufactured by Izumi Food Machinery under the homogenization pressure of the first stage 2 MPa and the second stage 10 MPa, sealed in a polyethylene bag, and cooled to 5 ° C. to obtain an emulsified oil A.

[Comparative Example 1]
Hot water for bakery products of Comparative Example 1 was used in the same manner as in Example 1 except that 1 part by mass of the concentrate of the aqueous phase component produced when producing butter oil from the cream used in Example 1 was not added. A seed dough (D), a bakery dough (D) and a bakery product (D) were obtained.
When the hot water seed dough (D) for bakery products is stored at 5 ° C. for 2 weeks, the hot water seed dough (D) for bakery products shows signs of aging, and when stored at 5 ° C. for 1 week, the bakery products The hot water seed dough (D) was aged and some water separation was observed.

  Although the fabric does not feel sticky at the time of division / rounding or molding, the fabric does not stretch well, and the resulting bakery product (D) has a poor texture due to the aging of the hot water dough for the bakery product. The bread had a hard and crunchy texture.

[Comparative Example 2]
Comparative Example 2 was used in the same manner as in Example 2 except that 3 parts by mass of the aqueous phase component concentrate produced when producing butter oil from the cream used in Example 2 was changed to 2 parts by mass of skim milk powder. The hot water seed dough for bakery products (E), the bakery dough (E), and the bakery product (E) were obtained.

  When the hot water seed dough (E) for bakery products is stored at 5 ° C. for 2 weeks, the hot water seed dough (E) for bakery products shows signs of aging, and when stored at 5 ° C. for 1 week, the bakery products The hot water seed dough (E) was aged and some water separation was observed.

  Although the fabric does not feel sticky at the time of division, rounding or molding, the fabric does not stretch well, and the resulting bakery product (E) has a poor texture due to the aging of hot water dough for bakery products. The bread had a hard and crunchy texture.

[Comparative Example 3]
A comparative example was used in the same manner as in Example 2 except that 3 parts by mass of the aqueous phase component concentrate produced when producing butter oil from the cream used in Example 2 was changed to 0.02 parts by mass of soybean lecithin. No. 3 hot water dough for bakery products (F), bakery dough (F) and bakery products (F) were obtained.

  If the bakery product dough (F) is stored at 5 ° C for 2 weeks, the bakery product dough (F) will show signs of aging, and if stored at 5 ° C for 1 week, the bakery product The hot water seed dough (F) was aged and some water separation was observed.

  Although the stickiness of the dough is not felt at the time of division / rounding or forming at the time of forming, the dough has poor extensibility, and the resulting bakery product (F) has a poor texture due to the aging of hot water dough for bakery products The bread had a hard and crunchy texture.

[Comparative Example 4]
The concentration of the aqueous phase component produced when producing the butter oil from the cream when the main body dough is produced, with the storage period at 5 ° C. of the hot water dough for bakery products (D) obtained in Comparative Example 1 being overnight. A bakery dough (G) and a bakery product (G) were obtained in the same manner as in Example 2 except that 1.5 parts by mass was added.

  When the hot water seed dough (D) for bakery products was stored at 5 ° C. overnight, no signs of aging were observed, and it was highly practical.

  However, the stickiness of the dough was strongly felt at the time of division / rounding at the time of molding and at the time of molding, and the obtained bakery product (G) was a textured bread with a sticky texture, although it had a tight texture. .

Claims (6)

A milk raw material in which the content of phospholipid in the solid content derived from milk is 0.5% by mass or more based on the solid content with respect to 100 parts by mass of cereal flour and / or starch is defined as 0. A hot water seed dough for a bakery product, characterized by containing 05 to 7 parts by mass. 1 to 250 parts by mass of edible oil / fat is contained per 100 parts by mass of cereal flour and / or starch. 3. The hot water dough for bakery products according to claim 1 or 2, wherein the emulsified oil containing the milk material is used. A bakery dough characterized in that the hot water dough for bakery products according to any one of claims 1 to 3 is used. The bakery product which baked and / or fried the bakery dough of Claim 4. A milk raw material in which the content of phospholipid in the solid content derived from milk is 0.5% by mass or more based on the solid content with respect to 100 parts by mass of cereal flour and / or starch is defined as 0. A seed dough material containing 05 to 7 parts by mass is kneaded in the presence of water at 80 to 100 ° C.