JP7327912B2 - Medium dough, bread dough and method for producing bread dough - Google Patents

Description

The present invention relates to a medium dough, a bread dough using the medium dough, and a method for producing the same.

Bread making methods commonly used today can be broadly classified into medium bread making methods and straight bread making methods. The medium dough bread making method is widely adopted from
In the medium dough bread making method, in general, a part of the wheat flour used for bread making is mixed with water in advance and kneaded "medium dough", which is usually fermented, aged and hydrated for about 2 to 4 hours, and the remaining in the medium dough In this method, the raw materials are added and kneaded to produce bread dough, divided, rounded, molded, proofed, and baked to obtain bread.

This middle dough bread making method makes it possible to obtain bread that is soft and resistant to staleness. There was a problem that the effect was difficult to be exhibited, and the texture of the bread was conversely sticky.

Therefore, methods of adding various taste-imparting components and improving materials have been considered. However, the purpose of the medium dough bread making method is to make the wheat flour absorb water firmly at the stage of the medium dough and to achieve a stable quality (dough / bread), so the medium dough is basically wheat flour. , water and yeast, and for this reason, when auxiliary ingredients and improved ingredients are added in the sponge bread making method, they are usually added at the stage of the main kneading dough. Therefore, in the bread making technology by the medium dough bread making method, there are few examples of adding and using the improving agent to the medium dough itself. A method using a mixture (see, for example, Patent Document 2), a method using milk components and enzymes in wheat flour (see, for example, Patent Document 3), a method using a dairy product rich in phospholipids (see, for example, Patent Document 4), milk There is only a method using Kiyoshi Mineral (see, for example, Patent Document 5).

However, as in Patent Document 1, the method of using salt water is not kneaded into the dough, but is sprinkled or soaked on the surface of the dough, so that the water absorption is not reduced and the flavor is not greatly affected. Since the invention was aimed at improving the room temperature storage stability of medium dough, no improvement effect was observed in terms of flavor. In addition, as in Patent Document 2, the method of adding various additives and emulsifiers to the sponge dough has the problem of inhibiting fermentation, resulting in a sticky texture and a bad texture when passing through the throat. There was also Although the method of Patent Document 3 has no fear of inhibiting fermentation, there is a problem that depending on the type of bread, the dough becomes fragile and has a sticky texture. The method of Patent Literature 4 has a problem that the texture becomes slightly chewy. Moreover, the method described in Patent Document 5 has a problem that it affects the flavor such as suppressing the fermented flavor.

JP-A-08-191658 JP-A-07-289145 JP-A-11-032658 Japanese Patent Application Laid-Open No. 2005-046085 JP 2017-093366 A

Accordingly, an object of the present invention is to provide a medium dough that can provide soft, crisp and flavorful breads.

As a result of various studies aimed at achieving the above object, the present inventors have found that the above object can be achieved by using a thickening stabilizer and a specific emulsified substance in combination, and the volume of the resulting bread can be increased. I have found that it can be big.
Accordingly, the present invention provides a sponge dough containing a thickening stabilizer and a water-dispersible phospholipid.
The present invention also provides bread dough using the medium dough and breads obtained by heat-treating the same.
Further, the present invention provides a method for producing bread dough using the medium dough.
Furthermore, the present invention provides a method for improving the texture of bread using the medium dough.
Furthermore, the present invention provides a bread improver which is an aqueous liquid containing a thickening stabilizer and a water-dispersible phospholipid.

By using the sponge dough of the present invention or the sponge dough containing the bread improving agent of the present invention, breads with a large volume, soft texture and good flavor can be obtained.

The medium-filled dough of the present invention will be described in detail below.
First, the thickening stabilizer used in the present invention will be described.
Examples of thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, dextran, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar and glucomannan. and proteins such as gelatin, and one or more selected from these can be used.

In the present invention, it is preferable to use a polysaccharide, especially dextran, as part or all of the thickening and stabilizing agent.
In the present invention, among the dextrans described above, those having a molecular weight of 200,000 or less, preferably 100,000 or less, and more preferably 50,000 or less are preferably used. In the present invention, molecular weight means weight average molecular weight.
Also, the lower limit of the molecular weight of dextran is generally 5,000.

The content of the thickening stabilizer in the medium dough of the present invention is preferably 0.01 to 1 part by mass, more preferably 0.01 to 0.01 to 1 part by mass as a solid content with respect to 100 parts by mass of starch contained in the bread dough. 0.5 parts by mass, more preferably 0.01 to 0.2 parts by mass. When the amount is 0.01 part by mass or more, the effects of the present invention, particularly the soft texture, can be obtained more reliably. When the content is 1 part by mass or less, excessive increase in water absorption can be effectively prevented. As a result, it is possible to more effectively prevent the problem of stickiness of the bread dough and the possibility that the obtained breads will cause caving or have a sticky texture due to excessive water absorption.

It should be noted that the "starch contained in bread dough", which is the standard for the amount used here, refers to all starches used in the production of bread, and the middle dough process in the production of bread described later. It is a combination of the starches used in and the starches used in the main kneading process. (The same applies to the part below, "For starches contained in bread dough.")
In addition, the above-mentioned starches are not particularly limited for both the starches used in the dough process and the starches used in the main kneading process. Wheat flour such as whole wheat flour and durum flour, cereal flour such as barley flour, rice flour, rye flour, soybean flour, pearl barley flour, wheat starch, corn starch, waxy corn starch, rice starch, sweet potato starch, potato starch, tapioca starch, etc. Starch, furthermore, chemically modified starches obtained by subjecting these cereal flours and edible starches to physical and chemical treatments such as enzymatic treatment, acid treatment, alkali treatment, esterification, phosphoric acid cross-linking, roasting, moist heat, etc. Gelatinized starches that have been preliminarily gelatinized by heat treatment or alkali treatment so as to be easily dissolved can be mentioned. In the present invention, one or more selected from these can be used. The starches used in the sponge dough step and the starches used in the main kneading step may be of the same type or may be of different types.

Next, the water-dispersible phospholipids used in the present invention will be described.
Water-dispersible phospholipids are phospholipids in which hydrophilic groups are arranged facing the surface so as to disperse in water, whereas ordinary phospholipids are oil-soluble. Food materials such as those obtained by adding phospholipids to aqueous liquids and homogenizing them, and natural biomembranes and their processed products can be mentioned.
The phospholipid is not particularly limited, and any phospholipid that can be used in foods may be used. As the phospholipids, for example, diacylglycerophospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, and phosphatidic acid can be used. It is possible to use the lysophospholipids with improved emulsifying power, the above phospholipids, and food materials containing the above lysophospholipids. In the present invention, one or more selected from these can be used as the phospholipid.

In the present invention, it is preferable to use food materials such as the natural biomembranes and processed products thereof rather than the phospholipids themselves. Examples of such food materials include egg yolk and milk such as cow's milk, goat's milk, sheep's milk and human's milk. It is more preferable to use food materials. Phospholipids contained in milk-derived food materials are also referred to as milk-derived phospholipids.

In the milk-derived food material, the content of phospholipids in the milk-derived solids is preferably 0.5 parts by mass or more, more preferably 3% by mass or more, and still more preferably 4% by mass or more. It is preferred to use dairy ingredients that are most preferably 5-40% by weight.

Examples of the dairy raw material having a phospholipid content of 0.5% by mass or more in the milk-derived solids include, for example, an aqueous phase component (buttermilk) generated when butter is produced from cream, cream or Aqueous phase components generated when producing butter oil from butter can be mentioned.
Here, the composition of the aqueous phase component generated when butter is produced from the above cream varies greatly depending on the difference in the production method, but the content of phospholipids in the milk-derived solids is usually 0.5 to 1%. 0.5% by mass. On the other hand, the aqueous phase component produced when producing butter oil from cream or butter has a phospholipid content of about 2 to 15% by mass in the milk-derived solids, and contains a large amount of phospholipids. there is

That is, in the present invention, it is preferable to use an aqueous phase component produced when butter oil is produced from cream or butter as the dairy raw material.
Next, a method for producing an aqueous phase component produced when butter is produced from the above cream will be described.
A method for producing an aqueous phase component that is produced when butter is produced from cream is, for example, as follows. First, cream with a fat concentration of 30-40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70-95% by mass by a centrifuge. Then, the fat globules are broken and agglomerated by an emulsifying machine to form butter grains.

The method for producing the aqueous phase component produced when butter oil is produced from the above cream is, for example, as follows. First, cream with a fat concentration of 30-40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70-95% by mass by a centrifuge. Then, the emulsification is broken with an emulsifying machine, and the butter oil is obtained by treating with a centrifugal separator again. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugal separation step.

On the other hand, the method for producing the aqueous phase component produced when butter oil is produced from butter is, for example, as follows. First, butter is melted with a melter 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 centrifugal separation step. Ordinary butter is used as the butter used for producing the butter oil.

Further, in the present invention, as long as the phospholipid content in the milk-derived solid content is 0.5% by mass or more, the aqueous phase component may be used as it is, or spray drying, concentration, freezing, etc. A treated material may also be used.

Further, in the present invention, part or all of the dairy raw material in the dairy raw material may be lyso-formed as it is, or may be lyso-formed after being concentrated. Further, the obtained lyso compound may be further concentrated or subjected to a spray drying treatment or the like.

Phospholipase A treatment is sufficient to lyso-form the phospholipids in the milk raw material having a phospholipid content of 0.5% by mass or more in the milk-derived solids. Phospholipase A is an enzyme that cuts the bond connecting the glycerol portion of a phospholipid molecule and a fatty acid residue and replaces the fatty acid residue with a hydroxyl group. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol portion of the phospholipid molecule is selectively cleaved off. Phospholipase A is divided into A1 and A2 depending on the site of action, and A2 is preferred.

In the present invention, the above milk raw material may be acid-treated so as to have a pH of 3-6.
The acid treatment may be carried out by adding an acid or by performing a fermentation treatment such as lactic acid fermentation. Preferably, an acid is added. The acid 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, fruit juice, concentrated fruit juice, and fermented milk. Although foods and drinks containing organic acids such as yoghurt can also be used, it is preferable to use phytic acid and/or gluconic acid in the present invention because they are less sour and do not affect the flavor.

The pH adjustment by adding the acid may be performed by adding the acid to the milk raw material itself, or by adding the acid during or after the production of the aqueous liquid described below. may

In addition, in the present invention, the above milk raw material may be added with 0.01 to 1 part by mass of calcium salt per 1 part by mass of the phospholipid content.
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 may be used in combination. .

In addition, the above milk raw material used in the present invention is homogenized in that it has good dispersibility in bread dough and has good stability over time in the aqueous liquid described below. is preferably The homogenization treatment may be performed once or twice or more. In particular, when the following UHT heat treatment is performed, it is preferably performed before and after the heat treatment. If the viscosity is high during homogenization, the viscosity may be adjusted by adding water before homogenization.
Homogenizers used for the homogenization include, for example, a kettle-type cheese emulsifying vessel, a high-speed shearing emulsifying vessel such as a Stephan mixer, a static mixer, an in-line mixer, a bubble-type homogenizer, a homomixer, a colloid mill, a disper mill, and the like. is mentioned. Although the homogenization pressure is not particularly limited, it is preferably 1 to 100 MPa.

Further, the above milk raw material used in the present invention may be subjected to UHT heat treatment. Conditions for the UHT heat treatment are not particularly limited, but the treatment temperature is preferably 120 to 150° C., and the treatment time is preferably 1 to 6 seconds.

The above dairy raw materials and processed dairy raw materials can be in the form of liquid, fluid, paste, powder, solid, or the like, and any state can be used in the present invention. It is preferable to use liquid, fluid, or pasty raw materials and processed milk raw materials in order to stably obtain the effects of the present invention. The solid content of the liquid, fluid, or pasty milk raw material or milk raw material is preferably 50% by mass or less, more preferably 40% by mass or less. When using liquid, fluid or paste as the dairy raw material or processed dairy raw material, the dispersibility in bread dough is better than when powdery or solid is used. , the stability over time in the aqueous liquid described below can be improved.

It is also preferable that the thickening stabilizer used in the present invention has undergone the same homogenization treatment as described above. In particular, it is more preferable that the thickening stabilizer and the water-dispersible phospholipid have undergone a homogenization treatment in a mixed state. The thickening stabilizer used in the present invention may be one that has undergone UHT heat treatment.

The content of the water-dispersible phospholipid in the sponge dough of the present invention is preferably 0.001 to 1 part by mass, more preferably 0.002 to 1 part by mass as a solid content, with respect to 100 parts by mass of starch contained in the bread dough. 0.1 parts by mass, more preferably 0.003 to 0.05 parts by mass. By setting it to 0.001 parts by mass or more, the effects of the present invention, in particular, the soft and crisp texture can be obtained more reliably. By setting the amount to 1 part by mass or less, it is possible to more effectively prevent the problem of sticky bread dough, and the possibility of caving in the resulting bread and sticky texture.

In the present invention, the thickening stabilizer and the water-dispersible phospholipid are an aqueous liquid containing the thickening stabilizer and the water-dispersible phospholipid, preferably an aqueous liquid that has undergone the same homogenization treatment as described above. It is preferable to use it because it can further enhance the soft texture of the resulting bread. Specifically, the sponge dough of the present invention is preferably a mixture of an aqueous liquid containing the thickening stabilizer and the water-dispersible phospholipid, and starches.
The bread improving material of the present invention comprises the aqueous liquid containing the thickening stabilizer and the water-dispersible phospholipid.
The term "aqueous liquid" as used herein refers to an aqueous solution, as well as a liquid substance in which a continuous phase is a suspension or an aqueous phase in which a small amount of water-insoluble components are dispersed.

The content of the thickening stabilizer in the aqueous liquid is preferably 0.1 to 10% by mass, more preferably 1 to 10% by mass, and still more preferably 1 to 5% by mass as a solid content. Further, the preferable content of the water-dispersible phospholipid in the aqueous liquid is preferably 0.01 to 5% by mass, more preferably 0.1 to 2% by mass, and still more preferably 0.1 to 1% by mass as solid content. %.

The aqueous liquid preferably has a fat content of less than 10% by mass, more preferably less than 5% by mass, and still more preferably 2% by mass or less. By setting the oil content in the aqueous liquid to less than 10% by mass, the improvement effect of the present invention can be easily obtained.

The solid content in the aqueous liquid is preferably less than 30% by mass, more preferably less than 10% by mass, and even more preferably less than 5% by mass. It should be noted that the solid content does not include oil.

The medium dough of the present invention is obtained by mixing 1 to 100 parts by mass of the above aqueous liquid with 100 parts by mass of starch constituting the dough, so that bread with a soft and crisp texture is more assured. 1 to 50 parts by mass is more preferable, and 1 to 10 parts by mass is most preferable. The amount of starches constituting the medium dough as used herein means the amount of starch contained only in the medium dough, not the amount of starches in the entire bread dough.

In addition to the thickening stabilizer and water-dispersible phospholipid or the aqueous liquid containing them and starches, the medium dough of the present invention may optionally contain water and yeast that are used in general medium dough. Furthermore, one or more selected from milk and dairy products other than the above dairy ingredients, milk proteins, enzymes, eggs, sugars, salts, oils and fats, yeast foods, etc. are used, and the amount of these used is the dough is adjusted as appropriate depending on the type of

The water content in the medium dough of the present invention is 50 to 80 parts by mass with respect to 100 parts by weight of the starch constituting the medium dough, in that bread of stable quality can be obtained. Preferably, it is more preferably 55 to 65 parts by mass.

Next, the bread dough of the present invention will be described.
The bread dough of the present invention uses the medium dough of the present invention. The amount of the medium dough used in the bread dough is not particularly limited, and among the starches used in the bread dough, the starch used in the medium dough can be appropriately selected from the range of 10 to 100% by mass, but it is preferable. is 20 to 80% by mass.

The bread dough of the present invention preferably contains other raw materials in addition to the medium dough. Other raw materials include starches, yeast, sugars, sweeteners, oils and fats, eggs, dairy products, water, salt, seasonings, spices, flavorings, colorings, cocoa, chocolate, nuts, yogurt, and cheese. , matcha, black tea, coffee, tofu, yellow flour, beans, vegetables, fruits, fruit juice, jam, fruit sauce, fruits, herbs, meat, seafood, oxidizing agents, reducing agents, enzymes, yeast foods, emulsifiers, preservatives, One or two or more selected from shelf-life improvers and the like can be used as appropriate.

In addition, hot water seed dough, fermented seed dough, and liquid seed dough can also be used separately.
The type of bread dough of the present invention is not particularly limited, but for example, bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, Danish pastry dough, French Examples include bread dough.

Among them, in the present invention, sweet bread dough is preferable in that the high effect of the present invention can be obtained, particularly in that the effect of improving the volume is large. is preferably 20% by mass or more.
Here, sugars include monosaccharides, disaccharides, and oligosaccharides, and monosaccharides include glucose, fructose, mannose, galactose, xylose, and the like. Disaccharides include lactose, sucrose, cellobiose, maltose, etc. Oligosaccharides include fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylooligosaccharide, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, and milk oligosaccharide. sugars, isomalto-oligosaccharides, malto-oligosaccharides, coupling sugars, raffinose, lactulose, theande-oligosaccharides, gentio-oligosaccharides and the like.

Next, the method for producing bread dough of the present invention will be described in detail. It should be noted that the items not specifically described in detail below are the same as those described in detail in the above-mentioned section of the medium-filled dough of the present invention.
One of the characteristics of the bread dough manufacturing method of the present invention is to use a sponge dough containing a thickening stabilizer and a water-dispersible phospholipid.
In addition, when the thickening stabilizer and water-dispersible phospholipid are added at the time of manufacturing the main kneading dough instead of the medium dough, the resulting bread dough tends to be sticky, and the resulting bread is slightly small in volume and crispy. It becomes somewhat inferior.

The bread dough manufacturing method of the present invention preferably comprises fermenting the medium dough and then mixing the fermented medium dough with other raw materials.
Here, the fermentation temperature and fermentation time for fermentation of the sponge dough are preferably 0 to 30°C and 60 to 1200 minutes, more preferably 10 to 28°C and 120 to 600 minutes, and still more preferably 20 to 28. 120-360 minutes at °C is employed. A fermentation temperature of 0° C. or higher is preferable because inhibition of fermentation can be prevented. The fermentation time of 60 minutes or more is preferable because the flavor of the bread can be easily obtained, and the fermentation time of 1200 minutes or less is preferable because it can prevent the generation of odor due to excessive fermentation.

In the method for producing the bread dough of the present invention, it is preferable to mix the sponge dough, which has undergone the sponge fermentation, with other raw materials in the main kneading step. The mixing here is preferably so-called kneading (also referred to as mixing).
Other raw materials used in the main kneading process include, for example, starches, yeast, sugars, sweeteners, oils and fats, eggs, dairy products, water, salt, seasonings, spices, flavoring agents, coloring agents, and cocoa. , chocolate, nuts, yogurt, cheese, green tea, tea, coffee, tofu, yellow flour, beans, vegetables, fruits, fruit juice, jam, fruit sauce, fruits, herbs, meat, seafood, oxidizing agents, reducing agents, enzymes , yeast foods, emulsifiers, preservatives, shelf-life improvers and the like can be used as appropriate.

In addition, hot water seed dough, fermented seed dough, and liquid seed dough can also be used separately.
The bread dough obtained in this manner is then subjected to ordinary steps and baked to obtain the bread of the present invention.

Next, the bread of the present invention will be described.
The bread of the present invention is a heat-treated product of the bread dough of the present invention. Examples of the heat treatment include baking, frying, steaming, heating in a microwave oven, etc., but baking is preferred. In addition, the obtained bread of the present invention can be refrigerated or frozen, or heated in a microwave oven after the storage.

The method for improving the texture of bread of the present invention uses the medium dough of the present invention. Preferably, the method for improving the texture of bread of the present invention is obtained by obtaining bread dough using the medium dough dough of the present invention by the method described in the above method for producing bread dough, and heat-treating it. It improves the texture of bread.

<Production of aqueous liquid>
[Production Example 1]
5 parts by mass of a concentrate of aqueous phase components (38% by mass of milk solids, 9.8% by mass of phospholipid content in milk solids) produced when producing butter oil from cream, dextran with a molecular weight of 40,000 ( Meito Sangyo Co., Ltd.) 1 part by mass and 0.005 part by mass of xanthan gum are added to 93.995 parts by mass of water, and this is homogenized with a homogenizer at a homogenization pressure of 3 MPa, followed by UHT heat treatment (142 ° C., 4 seconds) was performed. Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10° C. to obtain an aqueous liquid A containing 1% by mass of thickening stabilizer and 0.19% by mass of water-dispersible phospholipid and having a solid content of 2.9% by mass.

[Production Example 2]
10 parts by mass of a concentrate of aqueous phase components (38% by mass of milk solids, 9.8% by mass of phospholipid content in milk solids) produced when butter oil is produced from cream, dextran with a molecular weight of 40,000 ( Meito Sangyo Co., Ltd.) 4 parts by mass and 0.005 parts by mass of xanthan gum are added to 85.995 parts by mass of water, and this is homogenized with a homogenizer at a homogenization pressure of 3 MPa, followed by UHT heat treatment (142 ° C., 4 seconds) was performed. Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10° C. to obtain an aqueous liquid B containing 4% by mass of thickening stabilizer and 0.37% by mass of water-dispersible phospholipid and having a solid content of 7.8% by mass.

[Production Example 3]
10 parts by mass of a concentrate of aqueous phase components (38% by mass of milk solids, 9.8% by mass of phospholipid content in milk solids) produced when butter oil is produced from cream, dextran with a molecular weight of 40,000 ( Meito Sangyo Co., Ltd.) and 0.005 parts by mass of xanthan gum were added to 85.965 parts by mass of water, and 0.03 parts by mass of phytic acid was further added to adjust the pH to 5.5. Further, this was homogenized with a homogenizer at a homogenization pressure of 3 MPa, and then subjected to UHT heat treatment (142° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10° C. to obtain an aqueous liquid C containing 4% by mass of thickening stabilizer and 0.37% by mass of water-dispersible phospholipid and having a solid content of 7.8% by mass.

[Production Example 4]
10 parts by mass of the concentrate of the aqueous phase component (38% by mass of milk solids, 9.8% by mass of phospholipids in the milk solids) produced when butter oil is produced from cream is added to 90 parts by mass of water. Further, this was homogenized with a homogenizer at a homogenization pressure of 3 MPa, and then subjected to UHT heat treatment (142° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5-10° C. to obtain an aqueous liquid D containing 0.37% by mass of water-dispersible phospholipid and having a solid content of 3.8% by mass.

[Production Example 5]
4 parts by mass of dextran with a molecular weight of 40,000 (manufactured by Meito Sangyo Co., Ltd.) and 0.005 parts by mass of xanthan gum are added to 95.995 parts by mass of water, and the mixture is homogenized with a homogenizer at a homogenization pressure of 3 MPa. A heat treatment (142° C., 4 seconds) was performed. Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10° C. to obtain an aqueous liquid E containing 4% by mass of thickening stabilizer and having a solid content of 4% by mass.

<Production of bread dough and bread>
[Example 1]
70 parts by mass of strong flour, 3 parts by mass of fresh yeast, 0.1 parts by mass of yeast food, 3 parts by mass of white sugar, 3 parts by mass of aqueous liquid A, and 40 parts by mass of water are put into a mixer bowl, and using a hook, mix at low speed for 3 minutes. , at medium speed for 2 minutes, to obtain a sponge dough A of the present invention containing a thickening stabilizer and a water-dispersible phospholipid. The kneading temperature was 26°C. This sponge dough A was placed in a dough box, and the sponge dough was fermented for 2 hours in a constant temperature room with a temperature of 28° C. and a relative humidity of 85%. The dough that has undergone middle seed fermentation is put into the mixer bowl again, and 30 parts by weight of strong flour, 1.0 part by weight of salt, 20 parts by weight of white sugar, 2 parts by weight of skim milk powder, 5 parts by weight of whole egg (net) , and 16 parts by mass of water were added, and using a hook, main kneading was performed for 3 minutes at low speed and 3 minutes at medium speed. Here, 5 parts by mass of shortening for bread kneading (trade name “Premium Short”: manufactured by ADEKA Co., Ltd.) is added, and further mixing is performed at low speed for 3 minutes and at medium speed for 4 minutes. Sweet bread dough, which is the bread dough of the present invention. got an A. The kneading temperature of the obtained sweet bread dough A was 28°C. Here, after taking 30 minutes of floor time, it was divided into pieces of 60 g and rounded. Next, after taking a bench time of 30 minutes, round again, arrange on a baking sheet, 38 ° C, 85% relative humidity, remove proofing for 50 minutes, put in a fixed kiln set at 190 ° C and bake for 13 minutes, this A sweet bread A, which is the bread of the invention, was obtained.
The resulting sweet bun A had a large volume, was soft and crisp, and had a good flavor. In addition, the soft texture was maintained even after 2 days of storage at 20°C.
In addition, the dough was not sticky at the time of splitting and rounding, and had good extensibility.

[Example 2]
The medium dough of the present invention containing a thickening stabilizer and a water-dispersible phospholipid in the same formulation and production method as in Example 1 except that the aqueous liquid B was used instead of the aqueous liquid A used in Example 1. B, the sweet bread dough B of the present invention, and further the sweet bread B of the present invention were obtained.
The resulting sweet bun B had a large volume, was soft and crisp, and had a good flavor. In addition, the soft texture was maintained even after 2 days of storage at 20°C.
In addition, the dough was not sticky at the time of splitting and rounding, and had good extensibility.

[Example 3]
The medium dough of the present invention containing a thickening stabilizer and a water-dispersible phospholipid in the same formulation and production method as in Example 2 except that the aqueous liquid C was used instead of the aqueous liquid B used in Example 2. C, the sweet bread dough C of the present invention, and further the sweet bread C of the present invention were obtained.
The resulting sweet bun C had a large volume, was soft and crisp, and had a good flavor. In addition, the soft texture was maintained even after 2 days of storage at 20°C.
In addition, the dough was not sticky at the time of splitting and rounding, and had good extensibility.

[Example 4]
The aqueous liquid B used in Example 2 was not added, 0.12 parts by mass of dextran with a molecular weight of 40,000 (manufactured by Meito Sangyo), and a concentrate of aqueous phase components generated when producing butter oil from cream ( Milk solids content 38% by mass, phospholipid content 9.8% by mass in milk solids content) 0.011 parts by mass was added. A sponge dough D of the present invention containing a water-dispersible phospholipid, a sweet bread dough D of the present invention, and a sweet bread D of the present invention were obtained.
The resulting sweet bun D had a large volume, was soft and crisp, and had a good flavor. In addition, the soft texture was maintained even after 2 days of storage at 20° C., but the soft texture was slightly weaker than that of sweet bread B.
In addition, the dough was not sticky at the time of splitting and rounding, and had good extensibility.

[Comparative Example 1]
A comparative example containing a water-dispersible phospholipid but containing no thickening stabilizer in the same formulation and production method as in Example 2 except that the aqueous liquid D was used instead of the aqueous liquid B used in Example 2. , the sweet bread dough E of the comparative example, and the sweet bread E of the comparative example were obtained.
The obtained sweet bun E had a smaller volume than the sweet bun B, and had good crispness and good flavor, but had a weak soft feeling. In addition, after 2 days of storage at 20°C, dryness was felt.
In addition, the dough at the time of division and rounding had good extensibility, but was sticky compared to sweet bread dough B, and had poor physical properties.

[Comparative Example 2]
A comparative example containing a thickening stabilizer but containing no water-dispersible phospholipid in the same formulation and production method as in Example 2 except that the aqueous liquid E was used instead of the aqueous liquid B used in Example 2. , a sweet bread dough F of a comparative example, and a sweet bread F of a comparative example were obtained.
The obtained sweet bun F had a smaller volume than the sweet bun B, and although it was soft, it had a texture that was not crisp and sticky, and was inferior in flavor. The soft texture was maintained even after 2 days of storage at 20°C.
In addition, the dough at the time of division and rounding had good extensibility, but was sticky compared to sweet bread dough B, and had poor physical properties.

[Comparative Example 3]
The formulation and production method are the same as in Example 2 except that the aqueous liquid B used in Example 2 is not added and 40 parts of water is changed to 43 parts of water, and does not contain a thickening stabilizer and a water-dispersible phospholipid A medium dough dough G of a comparative example, a sweet bread dough G of a comparative example, and a sweet bread G of a comparative example were obtained.
The resulting sweet bread G was inferior to the sweet bread B in terms of flavor, volume, softness and crispness. Two days after storage at 20°C, dryness was strongly felt.
It should be noted that the dough at the time of division and rounding had poor physical properties such as a slightly sticky feeling and poor extensibility compared to the sweet bread dough B.

[Comparative Example 4]
The sponge dough G obtained in Comparative Example 3 was placed in a dough box, and the sponge dough was fermented for 2 hours in a constant temperature room with a temperature of 28° C. and a relative humidity of 85%. The dough that has undergone middle seed fermentation is put into the mixer bowl again, and 30 parts by weight of strong flour, 1.0 part by weight of salt, 20 parts by weight of white sugar, 2 parts by weight of skim milk powder, 5% by weight of whole egg (net) , 16 parts by mass of water and 3 parts by mass of the above aqueous liquid B were added, and main kneading was performed using a hook for 3 minutes at low speed and 3 minutes at medium speed. Here, 5 parts by mass of shortening for bread kneading (trade name “Premium Short”: manufactured by ADEKA Co., Ltd.) is added, and further mixing is performed at low speed for 3 minutes and at medium speed for 4 minutes. Sweet bread dough, which is the bread dough of the present invention. obtained H. The kneading temperature of the obtained sweet bread dough H was 28°C. Here, after taking 30 minutes of floor time, it was divided into pieces of 60 g and rounded. Next, after taking a bench time of 30 minutes, round them again, arrange them on a baking sheet, and after removing the proofing for 50 minutes at 38 ° C and a relative humidity of 85%, put them in a fixed kiln set at 190 ° C and bake for 13 minutes. Sweet bun H, which is the example bread, was obtained.
The obtained sweet bun H was slightly inferior to the sweet bun B in volume and crispness. The flavor and softness were the same as those of sweet bread B.
Although the spreadability of the dough after division and rounding was equivalent to that of sweet bread dough B, it felt sticky and had poor physical properties.

As described above, in each example, bread with a large volume, soft and crispy texture, and good flavor was obtained, and the physical properties of the bread dough were also good. It can be seen that only the bread with inferior quality was obtained, and the physical properties of the bread dough were also inferior.
In particular, by comparing Comparative Examples 1 to 3, when only the water-dispersible phospholipid or the thickening stabilizer is contained in the medium dough, the bread volume and bread dough No improvement in stickiness was observed, whereas improvements in bread volume and dough stickiness were observed in each example in which the medium dough contained a water-dispersible phospholipid and a thickening stabilizer. From this, it was shown that the volume of the bread and the non-stickiness of the bread dough can be synergistically improved by including the water-dispersible phospholipid and the thickening stabilizer in the medium dough. .

Claims (10)

A method for producing a medium dough by mixing an aqueous liquid containing a thickening stabilizer and a water-dispersible phospholipid,
Part or all of the thickening stabilizer is dextran having a molecular weight of 200,000 or less ,
The aqueous liquid is mixed in an amount of 1 to 10 parts by mass with respect to 100 parts by mass of starches constituting the medium dough,
A method for producing a sponge dough, wherein the sponge dough is used for bread dough having a sugar content of 20 parts by mass or more with respect to 100 parts by mass of flour contained in the bread dough. The content of the thickening stabilizer in the aqueous liquid is 0.1 to 10% by mass as a solid content, and the content of the water-dispersible phospholipid is 0.01 to 5% by mass as a solid content. A method for producing the described medium dough. 3. The method for producing a medium dough according to claim 1 or 2, wherein the oil content of the aqueous liquid is 2% by mass or less. The aqueous liquid further comprises at least one selected from guar gum, locust bean gum, carrageenan, gum arabic, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan and gelatin. The method for producing a medium dough according to any one of claims 1 to 3, comprising: 5. The method for producing a sponge dough according to claim 4, wherein the aqueous liquid contains xanthan gum. The method for producing a sponge dough according to any one of claims 1 to 5, wherein the water-dispersible phospholipid is a milk-derived phospholipid. A method for producing bread dough using the sponge dough obtained by the production method according to any one of claims 1 to 6. A method for producing bread, comprising heat-treating the bread dough obtained by the production method according to claim 7. The sugar content in the bread dough is 20 parts by weight or more per 100 parts by weight of flour contained in the bread dough using the medium dough obtained by the production method according to any one of claims 1 to 6. A method for improving the softness or crispness of bread. An aqueous liquid containing a thickening stabilizer and a water-dispersible phospholipid,
Part or all of the thickening stabilizer is dextran having a molecular weight of 200,000 or less ,
Used for the production of medium dough by mixing 1 to 10 parts by mass of the aqueous liquid with 100 parts by weight of starch constituting the medium dough,
An improving material used for increasing the volume of bread, improving the softness or crispness of bread, or reducing the stickiness of bread dough, wherein the sugar content in the bread dough is 20 parts by weight or more per 100 parts by weight of cereal flour contained in the dough.