JP6563227B2 - Bakery product improvement material for hot water dough, hot water dough for bakery product, bakery product, and method for producing hot water dough for bakery product - Google Patents

Description

  The present invention relates to a bakery product improving material for hot water dough for producing a crisp bakery product having a tight texture, and a hot water dough for bakery products using the bakery product improving material for hot water dough And a bakery product using the same, and a method for producing a hot water seed dough for the bakery product.

  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)

By the way, bakery products obtained by the hot water method are characterized by a tight texture, but there is a problem that they are a little sticky. Even so, crispness is being demanded.
Patent Document 1 describes that the addition of acidic oil-in-water emulsified fat prevents the generation of mold in the hot water dough and provides a soft and firm texture. Patent Document 2 It has been described that the addition of milk ingredients prevents the deterioration of texture when using hot water dough after storage for a long time, but these methods are particularly effective, especially crisp Since goodness (especially compatibility between crispness and flavor) cannot be obtained, further improvement has been demanded. Further, Patent Documents 3 and 4 propose a method of adding buckwheat flour for the purpose of improving the texture of bread obtained by the hot water seed method. Goodness was not obtained.

JP 2009-201468 A JP 2009-201469 A JP 2013-244013 A JP 2014-018202 A

  Accordingly, an object of the present invention is to use a bakery product improving material for hot water seed dough for producing a bakery product having a crisp and savory taste while having a solid texture, and using the bakery product improving material for hot water seed dough. An object of the present invention is to provide 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.

  As a result of various studies to solve the above problems, the present inventors have found that an aqueous liquid in which milk-derived phospholipid and milk protein are present at a certain ratio and pH is 2.5 to 6.4 is used as a hot water seed dough. It has been found that the above purpose can be achieved when used.

The present invention has been completed based on the above findings.
That is, this invention is a bakery product improvement material for hot water seed doughs characterized by satisfy | filling following (A) and (B).
(A) It is an aqueous liquid containing milk-derived phospholipid and milk protein, and containing 1-15 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid.
(B) The pH is 2.5 to 6.4.

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

  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.

Moreover, this invention mixes the seed material containing the bakery product improvement material for hot water seed materials satisfy | filling following (A) and (B) in presence of 80-100 degreeC water, The bakery characterized by the above-mentioned. A method for producing a hot water seed dough for a product is provided.
(A) It is an aqueous liquid containing milk-derived phospholipid and milk protein, and containing 1-15 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid.
(B) The pH is 2.5 to 6.4.

  By using the bakery product improving material for hot water dough according to the present invention, it is possible to obtain a bakery product that is not sticky, has a good crispness, has a good texture and a good flavor.

Hereinafter, the bakery product improving material for hot water dough according to the present invention will be described in detail.
The bakery product improving material for hot water dough according to the present invention satisfies the following (A) and (B).

(A) It is an aqueous liquid containing milk-derived phospholipid and milk protein, and containing 1-15 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid.
(B) The pH is 2.5 to 6.4.
The term “aqueous liquid” as used herein means an aqueous solution, as well as a liquid substance mainly composed of a suspension or an aqueous phase, and a water phase in which an insoluble component is dispersed in a small amount of water as a continuous phase.

  In addition, the oil / fat content of the bakery product improving material for hot water seeds of the present invention is preferably 0% by mass to less than 3% by mass, more preferably 0% by mass to 1.5% by mass, and most preferably 0% by mass to 0. 5% by mass or less. In the bakery product improving material for hot water seeds of the present invention, when the content of fats and oils is 3% by mass or more, the phospholipid in the milk raw material is easily oriented to the fats and oils, and thus the improving effect of the present invention is hardly obtained. .

First, the condition (A) will be described.
It is known that various animal milks contain a large amount of energy sources such as lipids, proteins, lactose, amino acids and the like in order to assist initial development, and these are stably present in an oil-in-water emulsified state. It is mainly phospholipids and milk proteins that play a major role in the emulsion stability of milk. For example, in milk, the content of milk proteins is 3.3 to 3.8% by mass, and phospholipids are 0. It is 03-0.04 mass%.

  In the bakery product improving material for hot water seed dough of the present invention, the aqueous liquid of the above condition (A) contains milk-derived phospholipids and milk proteins, and the content ratio of milk-derived phospholipids and milk proteins is the above. It is necessary to have an aqueous liquid that is very different from the content ratio in milk. That is, it is an aqueous liquid containing 1 to 15 parts by mass of milk protein with respect to 1 part by mass of milk-derived phospholipid, and preferably 1.2 to 13 parts by mass of milk protein with respect to 1 part by mass of milk-derived phospholipid. More preferably, it is 1.5-10 mass parts, Most preferably, it is 2-5 mass parts.

In the present invention, when milk protein is contained in less than 1 part by mass or more than 15 parts by mass with respect to 1 part by mass of phospholipid derived from milk, a good texture and crispness are obtained. I can't.
It is not clear why milk-derived phospholipids and milk proteins are contained in a specific ratio in order to exert the effects of the present invention, but it is not clear that phospholipids and milk depend on pH conditions described later. The present inventors consider that the protein forms a complex, and the balance between phospholipid and milk protein may be important.

  As a method of obtaining an aqueous liquid that satisfies the above condition (A), milk-derived raw material (hereinafter simply referred to as “milk raw material”) having 1 to 15 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid content. A raw material containing a large amount of milk-derived phospholipid and a raw material containing a large amount of milk protein so as to satisfy the condition (A), and a milk-derived phospholipid and Examples thereof include a method of adding milk-derived phospholipid and / or milk protein to a raw material containing a large amount of milk protein so as to satisfy the condition (A).

  In the present invention, among the above methods, it is preferable to use the milk raw material in terms of good flavor.

  The content of milk-derived phospholipid in the aqueous liquid satisfying the condition (A) is preferably 2% by mass or more, more preferably 3% by mass or more, and most preferably 5%, based on the solid content of the aqueous liquid. It is at least mass%. The content of milk-derived phospholipid is preferably 70% by mass or less, more preferably 50% by mass or less, and most preferably 30% by mass or less, based on the solid content of the aqueous liquid.

  Examples of phospholipids derived from milk include phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, sphingomyelin, and lysophospholipid.

  In the aqueous liquid satisfying the condition (A), the milk protein content is preferably 20 to 40% by mass, more preferably 23 to 37% by mass, and most preferably 25 to 25% by mass based on the solid content of the aqueous liquid. 35% by mass.

  Examples of the milk protein include whey proteins such as α-lactalbumin, β-lactoglobulin and lactalbumin, casein, and skim milk powder, whole milk powder, and total milk protein containing these milk proteins.

  Moreover, 2-60 mass% is preferable in the aqueous liquid which satisfy | fills condition (A), 5-50 mass% is more preferable, 10-40 mass% is the most preferable. The water content in the aqueous liquid is preferably 37 to 98% by mass, more preferably 48 to 95% by mass, and most preferably 59 to 90% by mass.

  Specific examples of the above milk raw material, which is a preferable raw material as an aqueous liquid satisfying the condition (A), include an aqueous phase component produced when producing butter oil from cream or butter, and milk, goat milk, sheep Those produced from milk such as milk and human milk are preferred, and those produced from milk are particularly preferred.

  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. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by 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.

  A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example. First, 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, it is possible to use a product obtained by further concentrating the above-described milk raw material, a dried product, a frozen product, or the like, but the higher effect of the finally obtained bakery product improving material for hot water dough is obtained. It is preferable to use what has not passed through the drying process at the point obtained. Moreover, it is preferable not to use the thing concentrated using the solvent from the problem on flavor.

  The milk material may be subjected to a homogenization treatment. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be given. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

  The milk raw material may be subjected to UHT heat treatment. Although there is no restriction | limiting in particular as conditions for UHT heat processing, Preferably temperature conditions are 120-150 degreeC, and processing time becomes like this.

In the present invention, a lysed product in which a part or all of the phospholipid in the milk raw material is lysed can be used, but it is preferable not to use a lysed product in terms of flavor. When a lysate is used, bitterness may occur.
Examples of the lysed product include a product obtained by lysing a milk raw material as it is, and a product obtained by lysing a milk raw material after concentration. These lysates are included in the phospholipid content in the present invention.

  In the case of lysing the phospholipid in the milk raw material, a method of treating with phospholipase A can be mentioned. 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 substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

The quantification of phospholipid in the present invention can be measured, for example, by the following method.
Here, the case of the milk raw material will be described as an example. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ 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 solid content of the milk raw material is obtained from the obtained amount of phosphorus using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk raw material−water content of milk raw material (g)) × 25.4 × (0.1 / 1000)
The protein in the present invention can be quantified by a method using a value obtained by multiplying the total nitrogen content measured by, for example, the Kieldahl method by a coefficient of 6.38.

Next, the condition (B) will be described.
The bakery product improving material for hot water dough according to the present invention needs to have a pH of 2.5 to 6.4.

  As a method of satisfying the above condition (B), a method of adjusting an aqueous liquid satisfying the above condition (A) with an acid, a method of using an aqueous liquid satisfying the above conditions (A) and (B) in advance, the above condition ( The method etc. which process the aqueous liquid which satisfy | fills A) so that pH may be set to 2.5-6.4 by lactic acid fermentation etc. are mentioned.

  In the present invention, among the above methods, a method of adding an acid to an aqueous liquid that satisfies the condition (A) and adjusting the aqueous liquid to have a pH of 2.5 to 6.4 is preferable. This is because it is simpler and more efficient than other methods, and the flavor can be adjusted by appropriately changing the type of acid.

The pH of the condition (B) is preferably pH 3.0 to 6.1, more preferably 4.0 to 6.0, and most preferably 4.7 to 5.8.
If the pH of the bakery product improving material for hot water seed dough is higher than 6.4, the acid treatment becomes insufficient and the effect of the present invention cannot be seen. If the pH is lower than 2.5, a miscellaneous taste occurs and agglomerates are generated to form a non-uniform hot water seed dough.

  When the acid is used so that the pH is 2.5 to 6.4, the acid used may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, and the like. Fruit juice, concentrated fruit juice, fermented milk However, in the present invention, it is preferable to use phytic acid, gluconic acid, and lactic acid in terms of having less acidity and not affecting the flavor, phytic acid, More preferably, gluconic acid is used.

  When using acid in order to adjust the pH of the bakery product improving material for hot water seed dough to 2.5 to 6.4, the amount of acid used is not particularly limited, and the bakery for hot water seed dough while considering the flavor. What is necessary is just to use so that pH of a product improvement material may be 2.5-6.4. The temperature condition and reaction time in the case of adjusting with an acid so as to satisfy the above condition (B) can be set to any conditions without particular limitation, but preferably stirred for 30 seconds or more under 0 to 70 ° C conditions. Is preferred. However, the pH of the bakery product improving material for hot water dough according to the present invention may be in the range of 2.5 to 6.4 at 25 ° C.

It is preferable to further add a calcium salt to the bakery product improving material for hot water dough according to the present invention. The amount of calcium salt added is preferably 0.01 to 1 part by mass, and 0.02 to 0.5 part by mass with respect to 1 part by mass of phospholipid contained in the bakery product improving material for hot water dough. Is more preferable.
By containing the calcium salt in the above range, the emulsifying power can be further improved.
Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate and the like, and one or more of these can be used in combination. .

In addition, the bakery product improving material for hot water seed dough of the present invention may contain the following other raw materials as necessary within the range satisfying the above conditions (A) and (B).
Other raw materials include fats and oils, sugars, sugar alcohols, sweeteners, milk and milk raw materials other than milk proteins, enzymes, cellulose and cellulose derivatives, sequestering agents, starches, grains, inorganic salts, diglycerides, Plant sterols, plant sterol esters, salt, rock salt, sea salt, dextrins, whey minerals, egg products, ascorbic acid, sodium ascorbate, potassium ascorbate, potassium bromate, ammonium persulfate, potassium iodate, etc. Reducing agents such as cysteine and glutathione, sorbic acid, potassium sorbate, sodium dehydroacetate, propionic acid, sodium propionate, glycine, shirako protein extract, polylysine, ethanol and other preservatives, flavorings, bitters, seasonings Flavoring ingredients such as fragrances, colorants, antioxidants pH adjusting agent, such as reinforcing agents, and the like. In the bakery product improving material for hot water dough according to the present invention, the total amount of components other than water, protein, phospholipid and acid is preferably 50% by mass or less, more preferably 40% by mass or less, based on the improving material. 30 mass% or less is the most preferable.

  In the present invention, it is preferable to homogenize with a homogenizer during and / or after preparing the bakery product improving material for hot water dough. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be given. The homogenization pressure is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

  Furthermore, you may perform UHT heat processing as needed. The UHT heat treatment conditions are not particularly limited, but the temperature conditions are preferably 120 to 160 ° C, more preferably 130 to 150 ° C, most preferably 139 to 146 ° C, and the treatment time is preferably 1 to 6 seconds. More preferably, it is 2 to 6 seconds, and most preferably 4 to 6 seconds.

The homogenization treatment and the UHT heat treatment may be performed only by the homogenization treatment, may be performed only by the UHT heat treatment, or may be performed before and / or after the UHT heat treatment.
And you may perform cooling operation, such as rapid cooling and slow cooling.

Next, the hot water dough for bakery products of the present invention will be described.
The hot water seed dough for bakery products of the present invention is a hot water seed dough for bakery products using the bakery product improving material for hot water seed dough.
In the hot water seed dough for bakery products of the present invention, the content of the bakery product improving material for hot water seed dough is the above hot water dough for 100 parts by mass of flour and / or starch contained in the hot water seed dough. The total amount of phospholipid and milk protein contained in the bakery product improving material for hot water dough is preferably 0.01 to 5 parts by mass, more preferably 0.01 to 3 parts by weight as a solid content. Part by mass, more preferably 0.05 to 1 part by mass.

  In addition, the flours and / or starches used in the present invention are the main components in the hot water seed dough for bakery products, and as flours, for example, strong flour, semi-strong flour, medium flour, French flour, weak flour, Durum flour, wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, pearled wheat flour, etc., and starch used in the present invention, for example, Examples include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, sweet potato starch, sago starch, rice starch, and mochi rice starch, and modified starches thereof. .

  The water content in the hot water dough for bakery products of the present invention includes cereal flours and / or starches, including the water content in the following other raw materials including the bakery product improving material for hot water seed dough. Preferably it is 50-300 mass parts with respect to 100 mass parts, More preferably, it is 50-200 mass parts, More preferably, it is 70-150 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.
Examples of the other raw materials include thickening stabilizers, edible fats and oils, emulsifiers, sequestering agents, sugars, sweeteners, milk and dairy products other than the above milk raw materials, egg products, inorganic salts, organic acid salts, chymosin, etc. Proteolytic enzyme, transglutaminase, lactase (β-galactosidase), α-amylase, glucoamylase and other carbohydrate-degrading enzymes, diglyceride, plant sterol, plant sterol ester, fruit juice, concentrated fruit juice, fruit juice powder, dried fruit, pulp, vegetable, vegetable Juice, spices, spice extracts, herbs, dextrins such as linear dextrins, branched dextrins, cyclic dextrins, cacao and cacao products, coffee and coffee products, other food ingredients, flavorings, bitters, seasonings, etc. A taste ingredient, a coloring agent, a preservative, an antioxidant, a pH adjuster, a strengthening agent, and the like can be given.

Next, the manufacturing method of the hot water seed dough for bakery products of this invention is described.
The manufacturing method of the hot water seed dough for bakery products of the present invention is a seed dough material containing a bakery product improving material for hot water seed dough satisfying the following (A) and (B): 80-100 ° C, preferably 90-100 It is chaotic in the presence of water at ℃.
(A) It is an aqueous liquid containing milk-derived phospholipid and milk protein, and containing 1-15 parts by weight of milk protein with respect to 1 part by weight of milk-derived phospholipid.
(B) The pH is 2.5 to 6.4.

  In addition, the addition amount of the bakery product improving material for hot water seed dough according to the present invention in the method for producing the hot water seed dough for bakery product according to the present invention is 100 masses of flour and / or starch contained in the hot water seed dough as described above. The total amount of phospholipid and milk protein contained in the above-mentioned bakery product improving material for hot water dough is preferably 0.01 to 5 parts by mass, more preferably 0.01 to 3 parts by mass as a solid content. More preferably, the amount is 0.05 to 1 part by mass.

In addition, it is preferable not to contain raw materials that inhibit gelatinization such as edible fats and sugars, but if used, it is preferably added after the kneading, not before contact with water at 80 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.

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 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 the method for producing bread as an example, all the methods used in the 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 the hot water seed dough for bakery products, kneading by ordinary methods, flour, yeast, other auxiliary raw materials, room temperature Add the water to obtain a medium-sized dough mixed in a conventional manner, mix the hot-bread dough for bakery products and the medium-sized dough (if necessary, together with flour and other auxiliary materials) and knead in a conventional manner 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 feature of being crisp while having a good 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 Next, although an Example and a comparative example are given and this invention is demonstrated further in detail, these do not limit this invention at all.

<Manufacture of improved bakery products for hot water dough>
In the formulation described in [Table 1], components other than acids (phytic acid, gluconic acid, lactic acid) are mixed with stirring under 55 ° C., and then acids (phytic acid, gluconic acid, lactic acid) are added. Then, after adjusting the pH, the mixture was homogenized at a pressure of 3 MPa to obtain bakery product improving materials A to L for hot water dough according to the present invention from Production Examples 1 to 12, respectively. Moreover, the bakery product improvement materials MO for hot water seed dough were obtained from Comparative Production Examples 1 to 3, respectively. After homogenization, the pH at 25 ° C. was measured again for the bakery product improving materials A to L and M to O for hot water dough. The measured pH is shown in Table 1. A castani ACT pH meter D-21 manufactured by HORIBA was used for pH measurement. The contents of phospholipid and protein in the bakery product improving material for hot water dough after homogenization were measured by the method described above.
As phytic acid, 50% phytic acid [= 50 mass% phytic acid aqueous solution] is used, as gluconic acid, 50% gluconic acid [= 50 mass% gluconic acid aqueous solution] is used, and as lactic acid, 50% lactic acid [ = 50 mass% lactic acid aqueous solution] was used.

The milk phospholipid and milk protein contents in each raw material are as follows.
Milk raw material A: Concentrate of water phase component produced when producing butter oil from cream (phospholipid content 3.7 mass%, protein content 10.5 mass%, milk solid content 38 mass%, and milk solid The content of phospholipid in the portion is 9.7% by mass, and the oil is 1% by mass)
High milk phospholipid content component: 2100 ml of hexane with respect to 900 g of the concentrate of the aqueous phase component produced when producing butter oil from the cream and 650 g of the dried aqueous phase component produced when producing butter oil from the cream, After adding 4300 ml of ethanol and mixing, the mixture was stirred for 3 hours and filtered to collect the filtrate. Subsequently, after the obtained filtrate was concentrated with an evaporator, the solvent was completely removed under a nitrogen atmosphere to obtain 200 g of a phospholipid-rich component. (Phospholipid content 19.5 mass%, protein content 0 mass%, milk solid content 100 mass%, fats and oils 0 mass%)

  Buttermilk powder: phospholipid content 1.67% by mass, milk protein content 32.7% by mass, fat and oil 0% by mass

Buttermilk concentrate: 100 parts by mass of fresh cream (oil content: 47% by mass) were subjected to charring at 10 ° C., followed by filtration to recover the filtrate (43 parts by mass) to obtain buttermilk. Subsequently, the obtained buttermilk was concentrated so that the liquid volume was about one third, and a buttermilk concentrate was obtained. (Buttermilk concentrate phospholipid content 0.53% by mass, protein content 10.9% by mass, milk solids 33% by mass, fats and oils 0% by mass)
Egg yolk-derived lecithin (65% by mass of fat and oil)
Casein sodium (oil 0% fat)

<Manufacture of hot water seed dough and bakery products>
[Example 1]
Add 1 part by weight of bakery product improving material for hot water dough and 100 parts by weight of hot water (95 ° C.) to 100 parts by weight of strong powder and knead (90 rpm × 2 minutes) to obtain hot water dough for bakery products (a). Obtained. The soaking temperature was 65 ° C.
Meanwhile, 60 parts by mass of strong powder, 2 parts by mass of yeast, 0.1 part by mass of yeast food, and 35 parts by mass of water (normal temperature) were added and kneaded (90 rpm × 2 minutes + 180 rpm × 2 minutes) to obtain a medium seed dough. . This medium seed dough was subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%.
The medium seed dough after completion of medium seed fermentation has 30 parts by weight of the above-mentioned hot water seed dough for bakery products (a) after storage at 5 ° C. for 18 hours, 25 parts by weight of strong flour, 5 parts by weight of sugar, 2 parts by weight of salt, and Add 25 parts by weight of water (room temperature) and knead (90 rpm x 3 minutes + 180 rpm x 4 minutes), add 5 parts by weight of margarine here, and further knead (90 rpm x 3 minutes + 180 rpm x 5 minutes) to make bakery dough (a ) (Main candy dough) was obtained. The obtained bakery dough (a) is divided into 220 g and rounded after taking a floor time of 30 minutes, and after a bench time of 15 minutes, it is molded using a molder, and four pieces are made into a 2 斤 bread mold. And baked at 200 ° C. for 40 minutes to obtain a bakery product (a).
The texture and flavor of the obtained bakery product (bread) were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

[Examples 2 to 12]
In place of the bakery product improving material A for hot water dough, instead of using the bakery product improving materials BL for hot water dough, respectively, the hot water dough for bakery products (bl), Bakery dough (bl) and bakery product (bl) were obtained.
The texture and flavor of the obtained bakery product (bread) were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

[Comparative Examples 1-3]
In the same manner as in Example 1 except that 1 part by mass of each bakery product improving material M to O for hot water seed dough was used in place of the bakery product improving material A for hot water seed dough, the hot water seed dough for the bakery product of the comparative example was used. (Mo), bakery dough (mo), and bakery product (mo) were obtained.
The texture and flavor of the obtained bakery product (bread) were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

Example 13
The hot water seed dough for bakery products of Example 13 (p) except that the bakery product improving material A1 for hot water seed dough used in Example 1 was changed to 0.5 parts by weight. ), Bakery dough (p), and bakery product (p).
The texture and flavor of the obtained bakery product (bread) were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

Example 14
Except that the bakery product improving material A1 for hot water dough used in Example 1 was changed to 5 parts by mass, the same as in Example 1, the hot water dough for bakery products of Example 14 (q), A bakery dough (q) and a bakery product (q) were obtained.
The texture and flavor of the obtained bakery product (bread) were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

<Evaluation criteria for texture>
A: Good crispness is felt while having a solid texture.
○: Slight crispness is felt while having a solid texture.
Δ: Dull texture, but no crispness is felt.
X: Feeling sticky
XX: Neatness is intense.

<Flavor evaluation criteria>
A: Very good.
○: Good.
Δ: Slightly different taste is felt.
X: A nasty taste is felt.

Claims (9)

A bakery product improving material for hot water dough, characterized by satisfying the following (A) to (D).
(A) An aqueous liquid containing milk-derived phospholipid and milk protein, and containing 2 to 5.97 parts by mass of milk protein with respect to 1 part by mass of milk-derived phospholipid.
(B) The pH is 2.5 to 6.4.
(C) Solid content is 5-40 mass%.
(D) Content of milk protein is 20 mass% or more on the basis of the said solid content.   Furthermore, the bakery product improving material for hot water seed dough according to claim 1, wherein the content of milk-derived phospholipid is 2% by mass or more in the solid content.   The bakery product improving material for hot water seed dough according to claim 1 or 2, comprising an organic acid.   (D) The bakery product improving material for hot water seed dough according to any one of claims 1 to 3, wherein the milk protein content is 20 to 40% by mass based on the solid content. The bakery product improving material for hot water seed dough according to any one of claims 1 to 4, wherein the milk protein is contained in an amount of 2.84 to 5.9 7 parts by mass with respect to 1 part by mass of phospholipid derived from milk.   Hot water seed dough for bakery products using the bakery product improving material for hot water seed dough according to any one of claims 1 to 5.   A bakery dough characterized in that the hot water dough for bakery products according to claim 6 is used.   The bakery product which baked and / or fried the bakery dough of Claim 7. A seed dough material for a bakery product characterized by mixing a seed dough material containing a bakery product improver for hot water seed dough satisfying the following (A) to (D) in the presence of water at 80 to 100 ° C. Production method.
(A) An aqueous liquid containing milk-derived phospholipid and milk protein, and containing 2 to 5.97 parts by mass of milk protein with respect to 1 part by mass of milk-derived phospholipid.
(B) The pH is 2.5 to 6.4.
(C) Solid content is 5-40 mass%.
(D) Content of milk protein is 20 mass% or more on the basis of the said solid content.