JP2011055786A - Topping dough for bakery use - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide topping dough for bakery use which is good in spreadability, good in texture of its baked part just after baked, and also capable of keeping the texture with the lapse of days, and to provide a method for producing the dough for bakery use which has the characteristics to give the same by a simple working process. <P>SOLUTION: The topping dough for bakery use which is kneaded with powdery oil-and-fat is provided. The method for producing the topping dough includes kneading such powdery oil-and-fat when the topping dough containing powdery oil-and-fat is made. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a top dough for bakery used for bakery products such as melon bread.

Bakery products that are made by baking short paste dough such as biscuit dough or tart dough, or batter dough such as shoe dough or butter cake dough on top of the inner dough such as confectionery bread dough or Danish dough It is called melon bread.
This melon bread is composed of an inner dough baked portion and a bakery top dough baked portion, but since the moisture transfer from the inner dough baked portion to the bakery upper dough baked portion starts immediately after baking, the bakery The texture of the baking dough baking part changes over time. For example, melon bread using a short paste dough as a bakery top dough loses its crunchy texture immediately after baking and changes to a moist texture, and batter as a bakery top dough Melon bread using the dough loses its moist texture immediately after baking and changes to a sticky texture. In addition, there is also a problem that the baking dough baking portion for which the moisture content has increased due to moisture transfer adheres to the packaging material.

In order to solve such a problem, Patent Documents 1 to 5 are cited as prior arts that have been studied on a bakery top dough.
Patent Document 1 discloses a method of adding 2 to 15% by weight of pregelatinized starch to wheat flour in the production of bakery top dough mainly made of wheat flour, fats and oils, sugar and eggs. Patent Document 2 discloses a bakery top dough containing fats and oils, eggs, flour, and sugars, and further containing 25 to 60 parts by weight of pregelatinized flour with respect to 100 parts by weight of flour. However, the bakery top doughs of Patent Documents 1 and 2 are not sufficiently textured, especially melted in the mouth.

  Patent Document 3 contains 10 to 25% by mass of fats and oils and 5 to 30% by weight of moisture, and the solid fat content at 20 ° C. of the fats and oils is 40% or more and the solid fat content at 35 ° C. is 10% or less. A bakery top dough is described. However, the top fabric described in Patent Document 3 has a problem that it has poor extensibility and is difficult to handle. Patent Document 4 discloses that the solid fat content at 20 ° C. is 40% or more and the solid fat content at 35 ° C. immediately after baking a composite dough having a short paste as a bakery top dough and a bread dough as an inner dough. Discloses a method for producing a composite bakery food in which an upper and lower dough portion for bakery is impregnated with an oil or fat having an amount of 10% or less. However, the production method disclosed in Patent Document 4 requires the addition of a large amount of fats and oils in order to show the effect, resulting in a strong oily texture, and in addition to hardening immediately after firing. Oil and fat can only be applied from the surface of the baked dough fired part, making it difficult for oil and fat to permeate, making it difficult to soak the oil uniformly on the entire overlying cloth, and impregnating the oil and fat after baking, which increases the number of processes was there.

  Furthermore, Patent Document 5 discloses an oil / fat composition having a solid fat content (SFC) in an oil phase in a specific range and a method for producing a bakery food using the oil / fat composition. However, in the method for producing a bakery food using the oil and fat composition described in Patent Document 5, it is necessary to add 5 parts by mass or more to 100 parts by mass of the total amount of the top dough and the inner dough in order to show the effect. In addition to having a strong oily texture, oil and fat can only be applied from the surface of the overcoat, so that it is difficult to uniformly soak the oil in the entire overcoat, There is a problem that the number of processes is increased because it is necessary to manufacture.

JP-A-7-99878 JP 2001-340048 A JP 2006-149220 A JP 2008-86211 A JP 2009-39076 A

  Accordingly, the present invention provides a bakery top dough having good extensibility, good texture of the bakery top dough immediately after baking, and capable of maintaining the texture over time. It is an object to provide by a simple work process.

As a result of intensive studies, the present inventors have used powdered fats and oils as kneaded and used in the overlaid dough, and in particular, when the melting point of the fats and oils used in the powdered fats and oils is in a specific range, I found that everything was solvable.
That is, the present invention provides a bakery top dough kneaded with powdered fats and oils.
Furthermore, the present invention provides a method for producing a bakery top dough, wherein powdered fats and oils are used when making a bakery top dough containing fats and oils.

  The top dough for bakery of the present invention has good dough extensibility during molding. Further, when the bakery top dough of the present invention is used, in the bakery product composed of the top dough baked portion and the inner dough baked portion such as melon bread, the texture of the top dough baked portion immediately after baking, particularly the melting of the mouth. Furthermore, it is possible to suppress moisture transfer from the inner fabric firing portion to the top fabric firing portion. Therefore, it is possible to maintain the texture immediately after baking in the top dough baking portion over time.

Hereinafter, the powdered fat used in the present invention will be described in detail.
Although it does not specifically limit as powder oil and fat used by this invention, It is a solid-state powder form at normal temperature, Preferably a maximum particle diameter should just be 1 mm or less, More preferably, it is 0.5 mm or less.

First, the fats and oils used in the powdered fats and oils of the present invention will be described.
The oils and fats may be any oils and fats that can be used for food. Palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil Beef fat, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other animal and vegetable oils, these various animal and vegetable oils and fats as necessary, transesterification, partial hydrogenation, Transesterification produced using processed oils and fats treated with one or more treatments selected from complete hydrogenation (extreme curing), isomerization hydrogenation and fractionation, and fatty acids and / or fatty acid lower alcohol esters Oils and fats can also be used.
Among them, it is preferable that the melting point is 40 ° C. or higher, more preferably 45 ° C. or higher, in view of high effects of the present invention (dough extensibility, texture, moisture transfer inhibiting effect after baking). It is preferable to use so that it may become 50 degreeC or more preferably.

Here, when producing an ordinary dough for a bakery, if such a plastic oil composition containing a high melting point oil is kneaded and used, the effect of suppressing moisture migration is enhanced, but the extensibility of the dough is extremely poor. It becomes a thing and the texture of the top dough part becomes a waxy thing. Also, a method of impregnating the upper dough part with a high melting point oil before or after baking, or a method of placing and baking a small piece of oil composition on the upper and lower surfaces of the bakery upper dough before baking. Although there is no problem of fabric extensibility, melting in the mouth results in a texture that is more waxy than kneading and using the plastic fat composition.
However, when powdered fats and oils using such high-melting point fats and oils are used, the dough extensibility is good, and the top dough part of the bakery product has a good effect on moisture migration, although it has a high effect of suppressing moisture migration. It can be.

This is thought to be due to the following reasons.
First, for extensibility, in the top dough for the bakery of the present invention, since the powdered fats and oils are uniformly and finely dispersed in the dough until immediately before baking, the physical properties of the dough are determined regardless of the fats and oils, Therefore, it is considered that the melting point of the oil and fat is not related to the fabric extensibility at all.
As for the texture, in the bakery top dough of the present invention, the powdered fats and oils do not melt at the time of the proofing but melt for the first time when baked, but as described above, the high melting point fats and oils are homogeneous in the bakery topping dough. Because it is dispersed in a fine state, it is considered that the high melting point oil-soluble part is present in the dough in the top part of the bakery product after baking, and starches contained in the dough Since there is little influence on gelatinization and Maillard reaction, it is considered that while using a high melting point oil, it does not have a waxy texture but has a good texture.

  In the powdered fat used in the present invention, it is preferable that the content of trans fatty acid is small. Specifically, the trans fatty acid content is preferably 4% by mass or less, more preferably 3% by mass or less, and most preferably 2% by mass or less.

Hydrogenation is a typical method for increasing the melting point of fats and oils, but the hydrogenated fats and oils obtained by this method usually contain 10 to 50 trans fatty acids in the constituent fatty acids, except for completely hydrogenated fats (extremely hardened fats and oils). About mass% is included. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has been a demand for an oil and fat composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, an oil or fat composition that is substantially free of trans fatty acids and has an appropriate consistency.
Here, in the present invention, as fats and oils to be used for powdered fats and oils, such partially-cured fats and oils containing trans-fatty acids and isomerized hydrogenated fats and oils are not used, and extremely hardened oils and fractions that do not substantially contain trans-fatty acids By using hard part oil or natural fats and oils, it is possible to easily obtain an fat and oil composition having good consistency and substantially free of trans fatty acids without using hydrogenated fats and oils.

The powdered fats and oils used by this invention can contain other components other than fats and oils as needed.
Other ingredients include anti-caking agents such as fine particles of silicon dioxide, magnesium carbonate, disodium phosphate, magnesium oxide, calcium carbonate, including excipients such as dextrin, protein, sugar, starches, and silicon dioxide. Raw materials generally used in the production of powdered oils and fats such as thickening polysaccharides such as alginic acids, pectin, seaweed polysaccharides, carboxymethylcellulose, emulsifiers, vitamins, fragrances, antioxidants, brighteners, etc. can be used. In the present invention, it is preferable not to use a moisture-containing component, a water-soluble component, or a hygroscopic component because the effect of suppressing moisture migration is reduced. That is, it is preferable not to use the excipient and the thickening polysaccharide among the other components.

  In addition, the oil content of the powdered fat used in the present invention is preferably 70 to 100% by mass, more preferably 85 to 100% by mass, and still more preferably 99 to 100% by mass. If the oil content of the powdered fat is less than 70% by mass, the effect of the present invention is extremely weak.

  Moreover, it is preferable that the powdered fat used in the present invention does not substantially contain moisture. If the powdered fats and oils contain a lot of moisture, the effect of suppressing moisture transfer is reduced, and the crisp texture of the baked top dough for baking is likely to be impaired. In the present invention, “substantially not containing water” means that the water content is 17% by mass or less, preferably 12% by mass or less, more preferably 7% by mass or less, and most preferably 1% by mass or less. To tell.

Next, the manufacturing method of the powdered fats and oils used by this invention is demonstrated.
The powdered fats and oils can be produced by spraying heat-dissolved fats and oils in a cooling atmosphere to produce powders, and producing oil-in-water emulsions containing protein, dextrin, etc. in the water phase, and spray drying them. A method of absorbing fats and oils in powdered excipients such as protein and dextrin, a method of pulverizing solid oils and fats, and the like in the present invention. When using powdered fats and oils that contain water-soluble materials such as water, the effect of suppressing moisture migration will be reduced, so the method of spraying heated and melted fats and oils in a cooling atmosphere to pulverize, or crushing solid fats and oils Thus, it is preferable to use powdered fats and oils obtained by the powdering method.

Next, the bakery top dough of the present invention will be described in detail.
The bakery top dough of the present invention is a bakery dough kneaded with the above-mentioned powdered fats and oils and used for the top cover. In the present invention, “kneaded powdered fat” means that the powdered fat is present in the bakery dough. That is, it is necessary to use fats and oils as a powder in advance as the fats and oils used in the manufacture of bakery dough, and the powdered powder is obtained by dripping and mixing the dissolved fats and oils into a bread-making raw material in the form of a powder. The effect of the present invention cannot be obtained with so-called mixed flour as a bread-making material.

Further, the bakery top dough of the present invention may be a short paste dough or a batter dough, but a short paste dough that is solid at room temperature rather than a batter dough that is pasty to fluid at room temperature. In the above, the texture of the top dough fired portion immediately after baking is particularly good in melting in the mouth, and furthermore, the effect of suppressing the migration of moisture from the inner dough fired portion to the top dough fired portion is high, so the top dough of the present invention Is preferably a short paste dough.
The short paste dough (also referred to simply as “short paste”) is one type of baked confectionery dough classification for confectionery, and is a dough for obtaining a baked confectionery with a crispy texture. It refers to a dough having starch, fats and oils and water as essential components, and having no fluidity at room temperature, and examples thereof include sable dough, biscuit dough, cookie dough, galette dough, kneaded pie dough, and tart dough.

  The batter dough (also referred to simply as “batter”) is a kind of baked confectionery dough classification for confectionery, and includes starches and water as essential ingredients, and fats and oils as necessary. This is a dough that has higher moisture content than normal short paste dough and has fluidity at room temperature. For example, various cake doughs such as sponge cake dough, butter cake dough, muffin dough, soft cookie dough, shoe dough , Baked cheesecake dough, gateau chocolate dough, meringue dough, macaroon dough, etc.

  Here, in the bakery top dough of the present invention, the amount of the powdered fat is 5 to 30 parts by weight, preferably 8 to 20 parts by weight with respect to 100 parts by weight of starch used for the bakery top dough. is there. When the amount is less than 5 parts by mass, the top dough part has a texture that has been pulled from the beginning of baking, and when it exceeds 30 parts by mass, the texture becomes sticky. I can't get a feeling.

  The top dough for the bakery of the present invention is not only a short paste dough, but also a batter dough, for the purpose of obtaining a top dough having good extensibility, obtaining a top dough having good meltability, etc. For this purpose, fats and oils other than powdered fats and oils may be used. Examples of the fats and oils other than the powdered fats and oils include plastic fats and oils such as margarine, shortening and butter, and fluid and liquid oils such as salad oil, fluid shortening and melted butter. In addition, when using together fats and oils other than powdered fats and oils, the addition amount may be the addition amount normally used for short paste dough and batter dough, and preferably 5 for 100 parts by mass of starch used for bakery top dough. -150 mass parts, More preferably, it is 8-120 mass parts. Further, the melting point of the fat other than the powdered fat is preferably less than the melting point of the fat used in the powdered fat, more preferably 5 ° C. or more and low melting point, more preferably 10 ° C. or more and low melting point. It is preferable.

  In the bakery top dough of the present invention, other raw materials that can be used as general bakery dough production materials can be used as necessary. Examples of the other raw materials include water, starches, eggs, emulsifiers, sugars, thickening stabilizers, sweeteners such as yeast, stevia, aspartame, sucrose, and acesulfame potassium, β-carotene, caramel, and red yeast rice pigment. Colorants such as tocopherols and tea extracts, dextrin, casein, whey, cream, skim milk powder, fermented milk, cow milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, skim condensed milk, skimmed condensed milk, concentration Milk and dairy products such as milk, pure cream, whipped cream (compound cream), vegetable whipped cream, cheeses such as natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese, alcohol, shochu and whiskey・ Distilled liquor such as vodka, brandy, wine, sake, beer Which brew, various liqueurs, swelling agents, inorganic salts, salt, baking powder, yeast food, dough improver, cacao and cacao products, coffee and coffee products, herbs, beans, vegetable proteins such as wheat protein and soy protein, preservatives , Bitter, sour, pH adjuster, shelf life improver, enzyme, fruit, fruit juice, jam, fruit sauce, seasoning, spice, fragrance, food ingredients such as vegetables, meat, seafood, consomme, bouillon, etc. There may be mentioned plant and animal extracts, food additives and the like.

  Examples of the starch include wheat flour such as strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole grain flour, other cereal flours such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, cashew nut flour. , Nut powder such as corn nut powder, pine nut flour, corn starch, waxy corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, glutinous rice starch, etc., pregelatinized treatment, decomposition treatment, ether treatment, Examples include starch that has been subjected to one or more treatments selected from ester treatment, cross-linking treatment, refinement, grafting treatment, etc. In the present invention, among starches, preferably flours Is used in an amount of 50% by mass or more, more preferably 70% by mass or more, and still more preferably 100% by mass.

  Examples of the eggs include whole egg, yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sweetened whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, dried egg white, frozen whole egg, frozen egg yolk, Frozen egg white, frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk, enzyme-treated egg white, etc. are used, and one or more selected from these may be used it can.

Examples of the emulsifier include 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 acetic acid 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 monoglyceride, lecithin, lysolecithin and the like, and one or more selected from these Can be used.
In the present invention, among these emulsifiers, it is preferable to use one or more of glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester. It is preferable to use glycerin succinic acid fatty acid ester and / or glycerin diacetyl tartaric acid fatty acid ester in terms of high effect.

  Examples of the saccharides include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar poly Dextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soy oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, honey, etc. 1 type, or 2 or more types selected from these can be used.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin 1 type or 2 types or more selected from these can be used. The content of the thickening stabilizer is preferably 0 to 5% by mass, more preferably 0 to 2% by mass in the composition.

  The above-mentioned other raw materials can be used arbitrarily as long as the object of the present invention is not impaired, but is preferably used in a range of 20% by mass or less in the top cloth.

  In addition, oil content in the top dough for bakery of this invention is 5-25 mass%, Preferably it is 8-20 mass%. If it is less than 5% by mass, the top dough portion for bakery has a texture that has been pulled out from the beginning of baking, and if it exceeds 25% by mass, it has a texture that is crisp. I can't get it. In the present invention, the oil content is calculated in addition to the powder oil and fat used in the present invention and oils and fats other than the powder oil and fat, as well as the oil contained in the other raw materials.

  Moreover, the moisture content in the top dough for bakery of this invention is 5-35 mass%, Preferably it is 8-28 mass%. When the amount is less than 5% by mass, the top dough has a texture that is crisp from the beginning of baking, and when it exceeds 35% by mass, the texture becomes sticky. In either case, a good texture cannot be obtained. .

Next, the manufacturing method of the top fabric of the present invention will be described.
The method for producing the top dough for bakery of the present invention is not particularly limited, and general methods for producing short paste dough and batter dough can be applied except that kneaded powder oil is used. For example, when not using fats and oils other than powdered fats and oils, considering the dispersibility of the powdered fats and oils in the dough and texture, first mix powdery ingredients other than starches, that is, powdered fats and sugars, A method in which liquid components such as water and eggs are added, and starches are further added and mixed is preferable. In addition, when using fats and oils other than powdered fats and oils such as plastic fats and oils, for example, sugar batter method, flower batter method, all-in-mix method, melted butter method, separate method, post-powder method, post-oil method, hot water bath It is possible to appropriately select a general method for producing a fabric such as a method, and to apply in combination if necessary. In that case, first, by adding fats and oils other than powdered fats and making dough by the above general method, the method of kneading the powdered fats and oils there, or first mixing the powdered fats and oils into powdered components other than starches, A method for producing a dough by the above general method is preferred. In addition, since the top dough of this invention does not contain fats and oils in an emulsified state, it can be preferably used as a frozen dough in that there is no separation of oil and moisture even after freezing and thawing.

Next, the bakery product of the present invention will be described.
The bakery product of the present invention is obtained by applying the top dough for the bakery of the present invention to the inner dough such as bread dough, kneaded pie dough, folded pie dough, Danish dough, shoe dough, donut dough, cake dough, cracker dough, waffle dough, etc. It is obtained by multiplying and baking. The method of topping is not particularly limited. For example, the method of placing the top dough for bakery of the present invention formed into a plate shape on the inner dough, the method of the present invention once formed into a plate shape and once frozen Examples thereof include a method of placing the bakery top fabric on the inner fabric, a method of wrapping the inner fabric with the bakery top fabric of the present invention by hand molding or an automatic wrapping machine, and the like. In the bakery product of the present invention, the use amount of the top dough for bakery of the present invention is preferably 25 to 100 parts by mass with respect to 100 parts by mass of the inner dough.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the present invention is not limited by the following examples. “Part” or “%” in the text is based on mass unless otherwise specified.

<Manufacture of powdered oil and fat>
[Production Example 1]
By spray-drying extremely hardened oil (melting point: 68 ° C.) of soybean oil, powdered oil 1 having an oil content of 100% and a water content of 0% and containing no excipient was obtained.
[Production Example 2]
By spray-drying an oil (melting point: 40 ° C.) having a solid fat content at 20 ° C. of 40% or more and a solid fat content at 35 ° C. of 10% or less, the oil content is 100% and the water content. The powdered fat 2 was 0% and contained no excipient.
[Production Example 3]
By spray-drying fat and oil (melting point: 40 ° C.) having a solid fat content at 20 ° C. of 40% or more and a solid fat content at 35 ° C. of 10% or less using starch and casein as an excipient, A powder fat 3 having a content of 70% and a water content of 0% and containing an excipient was obtained.

<Manufacture of bakery top dough and melon bread>
[Example 1]
(Manufacture of top dough 1 for bakery)
21 parts by weight of powdered fat 1 and 43 parts by weight of white sucrose and 0.4 parts by weight of salt were mixed using a beater, and 28 parts by weight of whole egg (net) was added and mixed in several portions. . Further, 100 parts by weight of weak flour and 1 part by weight of baking powder were added and lightly mixed, and further 15 parts by weight of water were added and mixed to obtain a top dough 1 for bakery as a short paste. The oil content in the bakery top dough obtained at this time was 12.6%, and the water content was 24.2%.
(Manufacture of melon bread 1)
70 parts by weight of strong flour, 3 parts by weight of yeast, 0.1 part by weight of yeast food, 3 parts by weight of white sucrose, and 40 parts by weight of water are placed in a mixer bowl and set in a vertical mixer. Mix for 2 minutes at medium speed to obtain a medium seed dough. This medium seed dough was subjected to seed fermentation for 2 hours at 28 ° C. in a fermentation room. Next, 30 parts by weight of strong powder, 15 parts by weight of white sucrose, 1.5 parts by weight of salt, 15 parts by weight of whole eggs (net), and 10 parts by weight of water are further added to this dough, and at a low speed for 4 minutes, medium speed And mixed for 4 minutes. Here, 10 parts by mass of kneading margarine (melting point of used oil: 32 ° C.) was added and mixed for 4 minutes at low speed and 4 minutes at medium speed to obtain a confectionery bread dough (kneading temperature: 28 ° C.).
On the other hand, the top dough 1 was divided into 50 g, and this was rolled and formed into a circle having a diameter of 100 mm and a thickness of 5 mm using a rolling pin. The confectionery bread dough is divided into 60 g after taking a floor time of 30 minutes, and after taking a bench time of 20 minutes, this is used as an inner dough, and the top dough is placed on the upper surface, and the temperature is 36 ° C. Then, after taking a proof for 50 minutes at a relative humidity of 70%, it was baked in a fixed kiln at 180 ° C. for 17 minutes to obtain melon bread 1 as a bakery product of the present invention.

[Example 2]
Except for using the powdered fat 2 instead of the powdered fat 1, the operation was performed in the same composition and production method as in Example 1 to obtain the bakery top dough 2 and the melon bread 2 as short pastes. The oil content in the bakery top dough obtained at this time was 12.6%, and the water content was 24.2%.

[Example 3]
Except for using the powdered fats and oils 1 instead of the powdered fats and oils 1, the same composition and production method as in Example 1 was used to obtain a bakery top dough 3 and melon bread 3 as short pastes. The oil content in the bakery top dough obtained at this time was 9.6%, and the water content was 24.2%.

[Example 4]
40 parts by weight of butter and 60 parts by weight of white sucrose and 21 parts by weight of powdered fat / oil are mixed, and after creaming using a beater, 25 parts by weight of whole egg (net) is added and further mixed for 1 minute at low speed did. Add a pre-sieve mixture of 100 parts by weight of flour, 1 part by weight of baking powder, 3 parts by weight of skim milk powder, and 0.4 parts by weight of salt, and mix at low speed for 1 minute until uniform. A bakery top dough 4 and melon bread 4 were obtained. The oil content in the bakery top dough obtained at this time was 23.3%, and the water content was 15.9%.

[Example 5]
Example 1 except that powdered fat 1 was changed to 11 parts by mass, and immediately after adding whole eggs (net), 10 parts by mass of melted butter was added and mixed, and 15 parts by mass of water was changed to 7.5 parts by mass. The same composition and production method were used to obtain a bakery top dough 5 and melon bread 5 as short pastes. The oil content of the bakery top dough obtained at this time was 12.1%, and the water content was 22.2%.

[Example 6]
Immediately after adding whole eggs (net), 21 parts by mass of melted butter was added and mixed, and water was not added. The same composition and production method as in Example 1 was followed. A dough 6 and melon bread 6 were obtained. The oil content of the bakery top dough obtained at this time was 20.2%, and the water content was 18.1%.

[Example 7]
The top dough for the bakery, which is a batter, is processed in the same manner as in Example 1 except that the amount of whole egg (net) added is changed from 28 parts by weight to 80 parts by weight and water is not added. 7 and melon bread 7 were obtained. The oil content in the bakery top dough obtained at this time was 13.0%, and the water content was 30.3%.

[Comparative Example 1]
Immediately after adding whole eggs (net), 21 parts by mass of melted butter were added and mixed, and the same composition and production method as in Example 1 was followed except that powdered fat 1 and water were not added. A bakery top dough 8 and melon bread 8 were obtained. The oil content in the bakery top dough obtained at this time was 10.7%, and the water content was 25.8%.

[Comparative Example 2]
The top dough for bakery obtained in Comparative Example 1 was divided into 50 g, and this was rolled using a rolling pin to form a circle with a diameter of 100 mm and a thickness of 5 mm. 5 g of powdered fat 1 was uniformly coated on the surface, and this was used as a bakery top dough 9, and this was used in the same composition and production method as in Example 1 to obtain melon bread 9.

[Comparative Example 3]
Except that the powdered fat 1 was not added, the same composition and production method as in Example 1 was used to obtain a bakery top dough 10 and melon bread 10 as short pastes. The oil content in the bakery top dough obtained at this time was 16.3%, and the water content was 17.4%.

[Comparative Example 4]
The bakery is a batter that is a batter, except that the amount of whole egg (net) added is changed from 28 parts by weight to 80 parts by weight, and powdered fat 1 and water are not added. A top dough 11 and melon bread 11 were obtained. The oil content in the bakery top dough obtained at this time was 11.4%, and the water content was 31.7%.

<Evaluation of top fabric for bakery>
About the overlay materials 1-11 for bakery obtained in Examples 1-7 and Comparative Examples 1-4, the extensibility at the time of the rolling forming was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 1.

・評価基準
◎：伸展性が極めて良好
○：伸展性が良好
△：伸展性が不良
×：伸展性が極めて不良

・ Evaluation criteria ◎: Excellent extensibility ○: Good extensibility △: Poor extensibility ×: Extremely poor extensibility

  From the results in Table 1, it was found that the top dough for bakery of the present invention has good extensibility.

<Evaluation 1 of melon bread>
After packaging melon breads 1-6, 8-10 obtained in Examples 1-6 and Comparative Examples 1-3, store them in a thermostatic chamber at 28 ° C., and the texture of the top dough for bakery (crispy texture ) Was evaluated by the following evaluation criteria at 1 hour, 12 hours, 24 hours and 48 hours after firing. The evaluation results are shown in Table 2. Moreover, about the food texture (oiliness feeling), the evaluation result evaluated on the following evaluation criteria 2 hours after baking was shown in Table 3.

・評価基準（カリカリした食感）
◎＋：カリカリした食感が極めて良好である。
◎：カリカリした食感が良好である。
○：カリカリした食感である。
△：歯切れが悪くまたはねちゃつき感があり、カリカリした食感に乏しい。
×：べとつき感があり、カリカリした食感が極めて不良である。

・ Evaluation criteria (crisp texture)
◎ +: Crisp texture is extremely good.
A: Crispy texture is good.
○: Crispy texture.
(Triangle | delta): There is a feeling of crispness or stickiness, and the crispy texture is poor.
X: There is a sticky feeling and the crunchy texture is extremely poor.

・評価基準（油性感）
◎：油性感が感じられない。
○：油性感がほとんど感じられない。
△：やや油性感を感じる。
×：強い油性感を感じる。

・ Evaluation criteria (oiliness)
A: Oily feeling is not felt.
○: The oily feeling is hardly felt.
Δ: Feels slightly oily.
X: A strong oily feeling is felt.

<Evaluation 2 of melon bread>
The melon breads 7 and 11 obtained in Example 7 and Comparative Example 4 were packaged and then stored in a thermostatic chamber at 28 ° C., and the texture of the bakery top dough was 1 hour and 12 hours after baking. After 24 hours and 48 hours, the evaluation criteria were as follows. The evaluation results are shown in Table 4.

・評価基準（食感）
◎：極めて軽い食感であり、べとつきがない。
○：軽い食感であり、べとつきがない。
△：歯切れが悪くまたはねちゃつき感があり、軽い食感に乏しい。
×：べとつき感があり、食感が極めて不良である。

・ Evaluation criteria (texture)
A: Extremely light texture with no stickiness.
○: A light texture and no stickiness.
(Triangle | delta): There is a crispness or a stickiness feeling, and a light texture is scarce.
X: There is a sticky feeling and the texture is extremely poor.

  From the results of Tables 2 to 4, it was found that when the bakery top dough of the present invention was used, the texture immediately after baking of the top dough baked portion was good and the texture could be maintained for a long time. That is, it can be said that when the top dough for bakery of the present invention is used, it is possible to suppress moisture transfer from the inner dough firing portion to the top dough firing portion. In particular, it was found that when the short paste bakery top dough of Examples 1 to 6 was used, the effect of suppressing moisture transfer from the inner dough baked portion to the top dough baked portion was high. In particular, as can be seen from the comparison between Example 1 and Example 2, it can be seen that the texture immediately after baking can be maintained without affecting the dough extensibility and texture even when a high melting point oil or fat is used.

Claims (4)

  A bakery top dough kneaded with powdered fats and oils.   The topping dough for bakery according to claim 1, wherein the melting point of the fat used in the powdered fat is 40 ° C or higher.   A bakery product using the top dough for bakery according to claim 1 or 2.   A method for producing a top dough for a bakery, wherein powdered fat is kneaded when making a top dough containing fats and oils.