JP2012217433A - Compounding material for bakery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a compounding material for bakery, capable of giving bread which do not give a sense of incompatibility between the texture of a compounding material portion and the texture of bread crumb as a base, gives a light texture to the compounding material portion, does not change the daily texture, and does not scorch the compounding material portion exposed on the surface of the bread.SOLUTION: The compounding material for bakery is prepared by impregnating a bubble-containing food with a liquid composition having a water phase sugar concentration of ≥50%.

Description

  The present invention relates to a bakery compounding material blended in bakery dough such as bread dough and cake dough.

  Breads with a taste portion scattered in the internal phase of breads such as bread, confectionery bread, Danish, etc. are said to be a variety of red, and as a manufacturing method there are dried fruits, chocolate chips, etc. that remain in their original shape after baking. Generally, a method of mixing a taste material with a base dough has been performed. Variety red obtained by dispersing and baking oily confectionery such as dried fruits such as raisins and chocolate chips in the base bread dough is highly visible, and the flavor is easy to recognize. It has been popular since ancient times.

  However, these dried fruits and oily confectionery, in addition to having a hard texture per se, are burnt when they appear on the surface of the bread dough or harden by baking, so There is a problem that a feeling of discomfort occurs between the texture and the texture of the bread crumb as a base, resulting in a variety of texture red that lacks a sense of unity.

Therefore, various methods for producing a variety of red using a food material that provides a soft texture when tasted are provided.
For example, a method of using a fat and oil composition such as small margarine or shortening containing a taste substance (see, for example, Patent Document 1), a method of blending dough before baking such as shoe dough or cake dough ( For example, refer to Patent Document 2), a method using a small piece of flour paste (for example, refer to Patent Documents 3 and 4), and a layered dough material in which a taste material is rolled in with a dough such as pie dough is used. A method (for example, see Patent Documents 5 and 6), a method for using frozen confectionery dough (for example, see Patent Document 7), a method for using a hard candy with a sharp feeling (for example, see Patent Document 8) , A method of using caramel (for example, see Patent Document 9), a method of using a bakery compounding material in which a mixture of fats and fats and starches is broken into pieces (for example, see Patent Document 10), etc. It has been proposed.

  However, the method described in Patent Document 1 has a problem that the crumb has pores due to fats and oils. In addition, in the method described in Patent Document 2, since the shoe dough and cake dough to be added are extremely soft, they are kneaded into the base bread dough uniformly by mixing, and there is a problem that the visibility of the taste material is poor. It was. In addition, in the methods described in Patent Documents 3 to 6, in addition to the fact that the taste material is easily kneaded into the dough by mixing, the sticky texture of the gelatinized starch derived from the taste material itself remains, so There was a problem that a sense of incongruity occurred between the food texture and the food texture. Furthermore, in the method described in Patent Document 7, in addition to poor flavor, the temperature of the dough used as a base during mixing is lowered, the production time is prolonged, and the quality of the resulting bread is greatly reduced. The method described in Patent Document 8 shows good results when used for baked confectionery such as cookies having a low water content, but when used for bread having a relatively high water content, In addition to the feeling remaining, there is a problem that the texture changes with time, and the method described in Patent Document 9 has a problem that the taste portion becomes a texture that becomes sticky with time. In addition, the method described in Patent Document 10 has a problem that the starch in the compounding material is less likely to be gelatinized, so that the taste portion tends to have a powdery texture.

On the other hand, baked foods in which the taste portion is wrapped inside bread such as bread, confectionery bread, Danish, etc., wrap the taste material such as flower paste, rice cake, or curry filling with the base bread dough. The method of kneading is generally carried out, especially pastry bread such as cream bread, ang bread, curry bread, etc. obtained by dispersing paste-like foods mainly made of starch such as koji and flour paste in the base dough, It has become more popular.
However, these paste-like fillings themselves contain a large amount of water, so that they tend to bump and flow onto the display plate, and even if they do not bump, they tend to form cavities inside the pan, and a large amount for heat-resistant shape retention. No. starch or thickener is used, and there is a problem that the flavor tends to be impaired due to a heavy texture.

  Therefore, a filling for wrapping characterized by blending of starches and protein components (for example, Patent Documents 11 and 12), and a filling material characterized by adding an emulsifier partially in a liquid crystal state (Patent Document 13) Etc. have been proposed. However, these methods have a certain effect on heat-resistant shape retention and improvement of void formation, but the fact that they are pasty fillings will not solve the heavy texture. There wasn't.

Here, filling materials that use baked products such as sponge crumbs and bread crusts as a flavoring material to be used in these variety red and baked goods are attracting attention from the viewpoint of reducing waste, and various proposals have been made. ing.
For example, a sponge impregnated with fats and oils (see, for example, Patent Document 14), a sponge impregnated with a liquid food having a moisture content of 50 to 100% by mass (see, for example, Patent Document 15), and baking a sponge-like dough There have been proposed new fillings (see Patent Document 16), bread crusts (see, for example, Patent Document 17), etc., which are produced by adding a flavor material to a product and mixing and kneading them. However, in the method of Patent Document 14, the taste portion is too oily, the method of Patent Document 15 is a texture with a sticky taste portion, and the method of Patent Document 17 has a crust of bread. There is a problem in that the texture of the bread crumb that is the base of the bread crumbs, which is left as a certain texture, causes a sense of incongruity, resulting in a variety of textures that lack a sense of unity. There was also a problem that the part that came out on the surface burned. In addition, since the method described in Patent Document 16 is a paste-like filling, it has not been solved about a heavy texture.

Japanese Patent Laid-Open No. 06-233649 Japanese Patent Application Laid-Open No. 61-128846 JP 2001-145454 A Japanese Utility Model Publication No. 07-028383 JP 09-149755 A JP 2001-269111 A JP 2006-129816 A JP 2006-280323 A JP 2008-253144 A JP 2008-253143 A JP 2002-330702 A Japanese Patent Laid-Open No. 06-46758 JP 2006-271289 A JP 2007-228913 A JP 2007-228912 A JP-A-10-117691 Japanese Patent Laid-Open No. 08-038029

  Accordingly, the object of the present invention is to provide a feeling that there is no sense of incongruity between the texture of the blended material portion and the texture of the crumb of the base bread, and that the texture of the blended material portion is light and textured. An object of the present invention is to provide a bakery compounding material that does not change the feeling and can obtain a bread in which the compounding material does not burn on the surface of the bread.

As a result of various studies to solve the above-mentioned problems, the present inventors have made a liquid composition having a specific aqueous phase sugar concentration, not a pasty filling that has been widely used in the past, but a bubble-containing food represented by bread or cake. It was found that all of the above problems can be solved by using an impregnated material.
This invention is made | formed based on the said knowledge, and provides the compounding material for bakery which impregnated the liquid composition whose water phase sugar density | concentration is 50% or more with respect to a foamed food.

  According to the present invention, there is no sense of incongruity between the texture of the blended material portion and the texture of the crumb of the base bread, the flavor of the blended material portion is good, the texture is light, and the texture It is possible to obtain bakery foods such as variety red in which the daily texture does not change and the compounding material does not burn on the surface of the bread, and baked bread that does not cause bumps and does not easily form a cavity. .

Hereinafter, the bakery compounding material of the present invention will be described in detail.
The bakery compounding material of the present invention is obtained by impregnating a foamed food with a liquid composition having an aqueous sugar concentration of 50% or more.

First, the aerated food used in the present invention will be described.
The bubble-containing food used in the present invention may specifically be a food having bubbles inside, specifically, bakery food such as bread, cake, cookies, biscuits, steamed confectionery, rice cake, , Freeze-dried ingredients, rice puffs, popcorn, meringue, air-in chocolate, etc. In the present invention, the basic skeleton is a starch skeleton, and when it is impregnated with a liquid composition, a good texture is obtained. Therefore, it is preferably a bakery food, and in particular, a starch skeleton film is thin and a liquid composition. A bread or a cake is preferable because of its high permeability, and a cake is particularly preferable in that a good texture without cracking can be obtained.

In addition, as bread, sweet bread, French bread, rye bread, Danish pastry, English muffin, coffee cake, brioche, stolen, panettone, croissant, yeast pie, puff pie, pita, naan, pizza, muffin, etc. Also, rusks obtained by drying these can be used.
In the present invention, it is preferable to use only the crumb portion of bread because it can provide a good texture without being pulled.
Examples of the cake include sponge cake, castella, butter cake, chiffon cake and the like, and rusks obtained by drying these can also be used.
In the present invention, it is preferable to use sponge cake and / or castella from the standpoint that the retention of sugar and taste components is higher, and that a moist mouth melt and a good texture can be obtained.

Next, the liquid composition used in the present invention will be described.
The liquid composition used in the present invention may be either liquid at normal temperature or liquid when heated, and any liquid composition having a viscosity that can be impregnated into a bubble-containing food may be used. As a specific viscosity, the viscosity at the time of impregnation is 5000 mPa · s or less, preferably 3000 mPa · s or less.

The liquid composition contains sugar and water as essential components, and the concentration of sugar in the aqueous phase is required to be 50% or more, preferably 60% or more, and more preferably 70% or more. The upper limit may be a concentration at which crystal precipitation does not occur. Therefore, since it varies depending on the type of sugar and the content of solutes other than sugar, it cannot be generally stated, but is generally 90% by mass or less. .
The aqueous phase sugar concentration refers to the concentration of solids of pure sugar, and does not include mixtures other than sugar.

  When the aqueous phase sugar concentration of the liquid composition is 50% or more, in the bakery food using the bakery compound material of the present invention, even if the moisture content is small, transpiration of water in the bakery compound material part is suppressed during baking, A moist texture is likely to remain, and this makes it particularly difficult to burn when the bakery compound is exposed on the surface of the dough. Here, when the water phase sugar concentration is less than 50%, the moisture on the surface of the bakery compound material easily evaporates and becomes a dry texture, while the inside tends to have a texture that is sticky. Furthermore, the texture tends to deteriorate with time. Further, when the bakery compound material is exposed on the surface of the dough, it tends to cause burns. In addition, since the binding property with the dough is reduced, it is easy to peel off from the dough at the time of molding, and the compounded material part is easily peeled off during and after firing, and in particular, when wrapping is formed, cavities are likely to occur. .

  The type of sugar that can be used in the liquid composition is not particularly limited as long as it is water-soluble. For example, sucrose, granulated sugar, tri-warm sugar, powdered sugar, glucose, fructose, sucrose, maltose, Lactose, Enzymatic saccharified starch, Reduced starch saccharified, Isomerized liquid sugar, Sucrose-bound starch syrup, Oligosaccharide, Reducing sugar polydextrose, Reduced lactose, Sorbitol, Trehalose, Xylose, Xylitol, Maltitol, Erythritol, Mannitol, Fructooligosaccharide, Soybean Examples include oligosaccharides, galactooligosaccharides, dairy oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, stevia, aspartame, honey, maple sugar, molasses, molasses, etc. One or more selected from these Can be used.

  Especially in this invention, it is preferable that the content of a monosaccharide, a disaccharide, and a trisaccharide is 50% or more in a structural saccharide | sugar composition at a point with high water retention, More preferably, it is 80% or more. In addition, when considering using it for bakery foods such as Variety Red, where the compounding material part is formed on the surface, reduced starch saccharified product, reducing sugar polydextrose, It is preferable to use sugar alcohols such as reduced lactose and sorbitol, and high-intensity sweeteners such as stevia and aspartame.

  It is preferable that the said liquid composition contains a taste component at the point which can provide a more preferable flavor. Usually, when a taste component is contained, there is a problem that burns are likely to occur, or that the flavor is not felt due to transpiration during baking. However, in the present invention, even when a taste component is contained, transpiration and burnt can be suppressed and a preferable flavor can be maintained.

As the above-mentioned taste ingredients, food materials having taste such as sweet taste, pungent taste, bitter taste, sour taste, umami, etc., flavorings, spices, etc. can be used, but good matchability with sugar sweetness and water solubility are good. Therefore, it is preferable to use one or more kinds of food materials of coffee, teas, and fruits.
Specifically, examples of the teas include green tea, black tea, oolong tea, pu-erh tea, etc., and examples of the fruits include kiwi fruit, papaya, mango, hinata summer, heves, kumquat, orange, melon, dragon fruit. , Star fruit, passion fruit, pomegranate, pineapple, fig, orange, lemon, apple, apricot, cherry, grape, raspberry, strawberry, blueberry, cranberry, plum, prune and the like.

The addition amount of these taste components is not particularly limited, and is appropriately determined depending on the desired flavor.
The taste component is preferably used by dissolving in a liquid composition. However, even if it is insoluble in water, the dispersion is finely powdered as long as the dispersion retains a dipping liquid property. It is also possible to disperse them.
Moreover, when the said taste component contains saccharide | sugar, it calculates by adding the content of the saccharide | sugar in a taste component to the said water phase sugar concentration.
Moreover, as a liquid composition containing a taste component, it is of course possible to use it in the form of a beverage or jam in which sugar is added to the taste component.

The liquid composition preferably contains oils and fats in that it can provide a moist texture.
In addition, when the said liquid composition is a composition containing fats and oils, it is preferable that oil content is 25-90 mass%, and it is further more preferable that it is 40-85 mass%. When the oil content exceeds 90% by mass, the resulting bakery food tends to have a sticky texture, and when the oil content is less than 25% by mass, the resulting bakery food tends to have a weak texture.

  When the liquid composition is a composition containing fats and oils, the emulsified form may be an oil-in-water type, a water-in-oil type, or a multiple emulsion type. It is preferable that it is possible to obtain a liquid to fluid composition without heating regardless of the melting point of the fat used.

  In addition, the liquid composition, other than sugars, water, fats and oils, in a range not affecting the effects of the present invention, for example, emulsifiers, antioxidants, inorganic salts and organic acid salts, gelling agents, thickening stabilizers, Coloring agents, preservatives, pH adjusting agents, other food materials and food additives can be used.

  In addition, although the water content in the said liquid composition is 50% or less, Preferably it is 5-49%, More preferably, it is 5-45%. When the water content is more than 50%, the moisture inside the bakery compound remains and tends to have a sticky texture, and in the case of wrapping molding, voids are likely to occur inside the bakery product.

  The sugar content in the liquid composition is preferably 5 to 49%, more preferably 5 to 45%. If the sugar content exceeds 50%, burns are likely to occur, and if the sugar content is less than 5%, the moisture on the surface of the bakery compound will easily evaporate, resulting in a dry texture. In some cases, cavities are likely to form inside the bakery product.

Next, the bakery compounding material of the present invention will be described in detail.
The bakery compounding material of the present invention is obtained by impregnating the above-mentioned foamed food with a liquid composition having a water phase sugar concentration of 50% or more.
Although the said impregnation method is not specifically limited, The said liquid composition can be impregnated with a foamed food by methods, such as application | coating, immersion, and spraying. In the case of applying, for example, it can be applied to one side of the air-containing food, further turned over and applied to the other side, or applied to the entire surface. In the case of dipping, for example, the aerated food can be dipped only on one side or both sides, or completely dipped in a vat containing a liquid composition.

In addition, when impregnating the said liquid composition, it is possible to reduce a viscosity by heating a liquid composition as needed.
Moreover, when impregnating the said liquid composition, it is also possible to use the method of impregnation under reduced pressure, or the centrifugation method.

The amount of impregnation of the liquid composition of the present invention is not particularly limited, but is preferably 30 to 300 parts by mass, more preferably 40 to 200 parts by mass, and most preferably 50 to 100 parts by mass of the aerated food. -120 parts by mass. When the amount is less than 25 parts by mass, the texture of the obtained bakery food tends to be hard rusks. Moreover, when it exceeds 100 mass parts, the physical property of a compounding material will become too soft, and in addition to the bakery food obtained being easy to become a watery texture, preservability will also deteriorate easily.
In addition, other components such as cinnamon and spices may be separately attached in addition to the liquid composition during the impregnation.

The bakery compounding material of the present invention is preferably in the form of small pieces.
The small pieces make it easy to weigh at the time of bakery product manufacture, and can be immediately manufactured at the time of bakery dough production, especially to improve the dispersibility in the dough during the production of variety red. it can.

  In addition, the method of making into small pieces includes a method in which the above air-containing food is preliminarily formed into small pieces, and a method in which the liquid composition is impregnated into small pieces, both of which are possible, Considering the impregnation efficiency, a method in which the air-containing food is previously formed into small pieces is preferable in that a large contact surface with the liquid food can be obtained.

  The small piece shape is a cube shape, a rectangular parallelepiped shape, a prismatic shape, a columnar shape, a semi-cylindrical shape, a spherical shape, a flake shape, a rag shape, a lump shape, etc., and the size is a cubic shape or a rectangular parallelepiped shape. The length of one side is about 2 mm or more and 60 mm or less, and a prismatic shape is one side of a polygon that is a cross section of 2 mm or more and 60 mm or less, and the length is about 2 mm or more and 100 mm or less. 60 mm or less and a length of about 2 mm or more and 100 mm or less, a spherical one having a diameter of about 2 mm or more and 60 mm or less, a flaky one having a thickness of about 0.5 mm or more and 5 mm or less, and the average in the case of a rag or lump The particle size is about 2 mm to 30 mm. If it is outside this range, the dispersibility into the base bakery dough may be deteriorated.

The bakery dough of the present invention is obtained by using an aerated food impregnated with the above-mentioned liquid composition as a bakery compounding material.
The bakery compounding material is a bakery material used to make it visible in bakery foods, whereas ordinary bakery materials, such as starches and butter cream, are mixed completely and uniformly. is there.
That is, when used for bakery dough, it is necessary to leave the presence so that it can be visually recognized, rather than kneading until it is completely uniform.

In addition, in order to obtain a state that can be visually recognized at the bakery food, it may be in a state that can be visually recognized at the stage of the bakery dough. For example, the step of dispersing, winding, wrapping, sandwiching, and loading on the base dough It can be obtained by performing one or more of the steps.
In addition, the process of disperse | distributing to the bakery dough used as a base can be performed by adding the bakery compounding material of this invention and mixing lightly, for example in the middle of mixing of the bread dough production used as a base.
In addition, the step of winding into the base bakery dough is performed by, for example, spreading the bakery compounding material of the present invention on the base dough and forming the base bakery dough Can do.

  The bakery compounding material of the present invention used in the above production method may be one kind, but two or more kinds may be added simultaneously or separately. As a specific method, for example, when forming the variety red dough in which the bakery compounding material of the present invention is dispersed, the method of wrapping the bakery compounding material of the present invention, or when forming the base bread dough A method of spreading the two kinds of the bakery compounding material of the present invention on the bread dough used as a base in the form of several strips and entraining them is exemplified.

The bakery dough of the present invention is preferably 5 to 80 parts by mass, more preferably 10 to 50 parts by mass, most preferably 20 to 100 parts by mass of the bakery dough serving as a base for the above bakery compounding material of the present invention. -30 mass parts is contained.
Here, as the base bakery dough, ordinary bakery dough can be used without any problem, and examples thereof include bread dough, pie dough, yeast donut dough, cake donut dough, cake dough, steamed cake dough, etc. However, it is particularly preferable to use bread dough.

Next, the bakery product of the present invention will be described.
The bakery product of the present invention can be obtained by heat-treating the bakery dough of the present invention. Examples of the heat treatment include baking, frying, and steaming, and the temperature condition can be performed under substantially the same conditions as the general heating conditions of the base bakery dough.

In the following, description will be made using a variety red as an example.
The above-mentioned variety red is the one using the above-mentioned variety red fabric, and as a specific production method, the above-mentioned variety red fabric is rounded or extended as necessary in the same manner as an ordinary variety red fabric. Further, it can be obtained by performing molding such as punching, mold filling, proofing, and the like, and then subjecting it to a heating process such as firing, frying, and steaming.

The variety red dough of the present invention may be frozen or refrigerated without taking a proof, or may be frozen or refrigerated after taking a proof. Those that have been frozen or refrigerated without taking a proof, and those that have been refrigerated or refrigerated after taking a proof can be baked into a variety of red according to conventional methods.
Moreover, the variety red obtained by subjecting the variety red dough of the present invention to a heating process such as baking can be stored frozen, and the variety red stored frozen can be thawed in a microwave oven. It is.

  EXAMPLES The present invention will be described in more detail with reference to examples and comparative examples below, but the present invention is not limited to these examples.

[Manufacture of sponge cake (bubble-containing composition)]
130 parts by weight of egg and 120 parts by weight of white sucrose are put in a mixer bowl, set in a vertical mixer, mixed using a wire whipper for 10 seconds at low speed, and then whipped for 3 minutes at high speed. 30 foamed doughs were obtained. 100 parts by weight of flour and 1 part by weight of baking powder were added thereto, and mixed at a low speed for 30 seconds and mixed at a medium speed for 10 seconds to obtain a sponge cake dough. The bottom paper and the side paper were applied to No. 7 sponge cake mold, and 450 g of the sponge cake dough obtained here was poured, and baked at 180 ° C. for 30 minutes using a fixed oven to obtain a sponge cake.

[Manufacture of pastry dough (base dough for bakery)]
70 parts by weight of strong powder, 30 parts by weight of flour, 18 parts by weight of sugar, 1.3 parts by weight of salt, 3 parts by weight of skim milk powder, 10 parts by weight of egg, 5 parts by weight of yeast, 0.1 part by weight of yeast food, 50 parts by weight of water Is mixed in a mixer bowl and mixed using a vertical mixer for 3 minutes at low speed and 4 minutes at medium speed. Then, 10 parts by weight of margarine for kneading is added and a hook is used. It was chaotic. The obtained dough was divided into 60 g after a floor time of 30 minutes to obtain a pastry dough.

Example 1
Sponge cake is cut into 3cm square dice and honey (moisture 20% by mass, oil 0% by mass, water phase sugar concentration 80%) is used as liquid composition. The bakery compounding material A of the present invention was obtained by impregnation by soaking so as to be part. Next, 60 g of the above confectionery bread dough was used as the outer dough, and the bakery compounding material A 20 g of the present invention was encased to obtain a bakery dough. The bakery dough was arranged on a top plate, fermented for 60 minutes in a proofer having a temperature of 38 ° C. and a relative humidity of 85%, and then baked in a fixed kiln set to 200 ° C. for 12 minutes to obtain a bakery product A of the present invention.

(Example 2)
90 parts by mass of palm oil and 8 parts by mass of rapeseed oil were heated and dissolved at 65 ° C., and 2.0 parts by mass of hexaglycerin fatty acid ester of HLB4 was added thereto, followed by dissolution, mixing, and rapid plasticization to obtain a shortening. 25 parts by mass of invert sugar sugar (water content 40% by mass) was added to 75 parts by mass of this shortening and lightly mixed to obtain a sand cream.
In Example 1, instead of 2 parts by mass of honey as a liquid composition, 2 parts by mass of the above sand cream (water 10% by mass, oil 75% by mass, aqueous phase sugar concentration 60% by mass) was heated and dissolved at 45 ° C. The bakery compounding material B and the bakery product B were obtained in the same manner as in Example 1 except that they were used.

(Example 3)
Palm stearin, a transesterified oil of palm olein, and a blended oil in which soybean liquid oil was mixed at a mass ratio of 25:50:35, and 0.5 parts by mass of stearic acid monoglyceride and 0.5 parts by mass of lecithin were mixed and dissolved. Preliminarily emulsified an oil phase and an aqueous phase obtained by dissolving 1 part by mass of sodium chloride in 10 parts by mass of a 0.02% by mass citric acid aqueous solution according to a conventional method, and after rapid plasticization, the temperature was adjusted at 5 ° C. for 1 week, A water-type emulsified oil / fat composition was obtained.
In Example 1, instead of 2 parts by mass of honey as a liquid composition, a self-standing margarine (moisture of 13) mixed with honey and the above water-in-oil emulsified oil and fat composition heated and dissolved at 45 ° C. at a ratio of 1: 3. (Mass%, oil content 66 mass%, water phase sugar concentration 62 mass%) 2 parts by mass were used after being dissolved by heating at 45 ° C. In the same manner as in Example 1, a bakery compounding material C and a bakery product C were obtained. It was.

Example 4
Palm super olein random transesterified oil 2.3 parts by weight, palm super olein 2.3 parts by weight, palm kernel hard part oil 10.5 parts by weight, butter-derived milk fat 20 parts by weight, xanthan gum 0.01 parts by weight, guar gum 0.03 parts by weight, skim milk powder 6 parts by weight, total milk protein (TMP) 1 part by weight, monoglyceride 0.04 parts by weight, glycerin diacetyltartaric acid fatty acid ester 0.1 part by weight, lecithin 0.15 parts by weight, and sorbitan fatty acid 0.15 parts by mass of ester was mixed to obtain an oil phase. On the other hand, 26 parts by mass of water, 0.1 part by mass of sucrose fatty acid ester and 47 parts by mass of liquid sugar (water 20% by mass) were mixed to obtain an aqueous phase. The aqueous phase and the oil phase were mixed and emulsified to prepare a preliminary emulsion.
After preliminary emulsification, the mixture was homogenized at a pressure of 30 MPa, then sterilized with a VTIS sterilizer at 140 ° C. for 4 seconds, homogenized again at a pressure of 30 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a milk fat-containing oil-in-water emulsion.
In Example 1, 2 parts by mass of the milk fat-containing oil-in-water emulsion (water content 30% by mass, oil content 31% by mass, water phase sugar concentration 51% by mass) was used as the liquid composition instead of 2 parts by mass of honey. Except for the above, a bakery compounding material D and a bakery product D were obtained in the same manner as in Example 1.

(Example 5)
Water phase prepared by adding 15 parts by mass of cream (oil content: 47% by mass, moisture: 49% by mass) while stirring by raising the temperature of 41.0 parts by mass of water to 50 ° C., and palm oil adjusted to 50 ° C. A pre-emulsified product was prepared by pre-emulsifying 4.7 parts by mass. And, 3.5 parts by mass of phosphate-crosslinked potato starch, 49.0 parts by mass of sucrose, 0.1% by mass of xanthan gum, 0.1 parts by mass of locust bean gum, and 2.0 parts by mass of egg yolk were added to this preliminary emulsion. And mixed.
Next, the pre-emulsion is heat sterilized to 139 ° C. using a Kureha ultra-high temperature instantaneous sterilizer, cooled to 60 ° C., and aseptically filled into a bag-in-box container at a filling temperature of 60 ° C. After cooling to 5 ° C., a custard-flavored flour paste was obtained.
In Example 1, instead of 2 parts by mass of honey, 2 parts by mass of the custard-flavored flour paste (water content 36% by mass, oil content 26% by mass, water sugar concentration 51%) was used as the liquid composition. In the same manner as in Example 1, a bakery compounding material E and a bakery product E were obtained.

(Example 6)
Cut the sponge cake into 1 cm square dice and impregnate it by soaking so that 1 part by weight of the sponge cake is 2 parts by weight of the self-standing margarine used in the liquid composition (Example 3). The bakery compounding material F of the present invention was obtained.
Next, 35 parts by mass of the bakery compounding material F was added to 100 parts by mass of the confectionery bread dough, and further mixed at a low speed for 1 minute to obtain a variety red type bakery dough. Here, after 30 minutes of floor time was taken, 70 g was divided and rounded, and after 20 minutes of bench time, molding was performed. After taking a proof for 60 minutes at 38 ° C. and a relative humidity of 85%, a couper was placed, placed in a fixed kiln set at 200 ° C., steamed, and baked for 12 minutes to obtain a bakery product F of the present invention.

(Comparative Example 1)
Example 1 Example 1 except that 2 parts by mass of sugar-free condensed milk (water content 73% by mass, oil content 8% by mass, water sugar concentration 15% by mass) was used as the liquid composition instead of 2 parts by mass of honey. In the same manner as above, a bakery compounding material G and a bakery product G were obtained.

(Comparative Example 2)
Sponge cake is cut into 1cm square dice and sugar-free condensed milk (water content 73% by weight, oil content 8% by weight, water sugar concentration 15% by weight) is used as liquid composition. Was impregnated by soaking so as to be 2 parts by mass to obtain a bakery compounding material H of the present invention.
Next, 35 parts by mass of the bakery compounding material H was added to 100 parts by mass of the confectionery bread dough, and further mixed at a low speed for 1 minute to obtain a variety red type bakery dough. Here, after 30 minutes of floor time was taken, 70 g was divided and rounded, and after 20 minutes of bench time, molding was performed. After taking a proof at 38 ° C. and a relative humidity of 85% for 60 minutes, a couper was placed, placed in a fixed kiln set at 200 ° C., steamed, and baked for 12 minutes to obtain a bakery product H.

  About the obtained bakery products AH, according to the following evaluation criteria, the following evaluation criteria evaluated the food texture, the sense of unity between the blended material and the base bread, the burning of the blended material, and the texture after 2 days. . The results are shown in Table 1.

(Evaluation criteria)
-Texture ◎ Light texture and very good aftertaste.
○ Good aftertaste with light texture.
△ It has a heavy texture and a bad aftertaste.
× Heavy texture and very bad aftertaste.

-The sense of unity between the compounding material and the base bread ◎: There is no sense of incongruity between the compounding material and the bread texture, which is very good.
○: Almost no discomfort in the texture of the compounding material and bread, which is good.
(Triangle | delta): There exists a somewhat strange feeling in the food texture of a compounding material and bread.
X: There is a very uncomfortable feeling in the texture of the compounding material and bread.

-Burning of compounding material ○: Baking color is good and bitterness is not felt.
X: Burning occurs and bitterness is felt.

-Texture after 2 days: Very good.
○: Good.
Δ: A slightly crispy texture.
X: It is a crispy texture.

Claims (7)

  A bakery compounding material obtained by impregnating a liquid composition having a water phase sugar concentration of 50% or more with respect to a bubble-containing food.   The bakery compounding material according to claim 1, wherein the aerated food is bread or cake.   The bakery compounding material according to claim 1 or 2, wherein the liquid composition contains a taste component.   The bakery compounding material according to any one of claims 1 to 3, wherein the bakery compounding material is in the form of small pieces.   The bakery dough formed using the bakery compounding material as described in any one of Claims 1-4.   A bakery product obtained by baking the bakery dough according to claim 5.   A process for dispersing, entraining, enveloping, enveloping, sandwiching, and loading a bakery compounded material impregnated with a liquid composition having an aqueous phase sugar concentration of 50% or more with respect to aerated food A method for producing a bakery dough, wherein one or more of the steps are performed.