WO2023013429A1

WO2023013429A1 - Method for manufacturing bakery food dough

Info

Publication number: WO2023013429A1
Application number: PCT/JP2022/028312
Authority: WO
Inventors: あゆ圓井; 庸博中島; 豪江嵜
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2021-08-03
Filing date: 2022-07-21
Publication date: 2023-02-09
Also published as: JPWO2023013429A1

Abstract

A method for manufacturing a bakery food dough that contains ingredient (A), an oil or fat composition, a powdery material and water, said method comprising a step for mixing ingredient (A) and the oil or fat composition to obtain a mixture, and a step for adding the mixture and water to the powdery material to obtain the bakery food dough.　Ingredient (A): a powdery or particulate material that satisfies the following conditions (1) to (4). (1) Containing starch in an amount of 75 mass% or more. (2) Containing a low molecular weight starch, which is derived from a starch having an amylose content of 5 mass% or more and the peak molecular weight of which is 3×10³ to 5×10⁴ inclusive, in an amount of 3-45 mass% inclusive. (3) Having the degree of swelling in cold water at 25°C of 5-20 inclusive. (4) Containing 30-100 mass% inclusive of particles which pass through a sieve with a mesh size of 0.5 mm but stay on a sieve with a mesh size of 0.038 mm.

Description

Manufacturing method of dough for bakery food

The present invention relates to a method for producing bakery food dough.

In recent years, as one of consumer preferences for bakery foods, bakery foods with a chewy and moist texture have come to be preferred. In order to produce bakery foods with such a texture, such as bread, there is a method of increasing the amount of water added to bread dough. In order to increase the amount of water added, there is a method of increasing the amount of water added to the dough, but the amount of water added to the dough can be increased by adding gums such as guar gum and xanthan gum, and hydrocolloids such as methylcellulose and hydroxymethylcellulose to the dough. There are other ways to increase it. As mentioned above, if the amount of water added is increased, a springy and moist texture can be obtained. In addition, the appearance of the obtained bakery food is deteriorated and the texture such as stickiness is deteriorated. Furthermore, gums and hydrocolloids are food additives, and consumers may have a negative image of them.

In Patent Document 1, konjac powder, starch, and water are formed into a jelly-like solid by a hydration gel reaction with an alkaline coagulant and glucomannan of konjac powder, and immersed in an acid solution to adjust the pH from neutral to acidic. As a part of bread-making blended water, a method for producing a highly hydrated bread is described.

Patent Document 2 describes a bread manufacturing method characterized by adding and mixing hydroxypropylmethyl cellulose, water, and fats and oils to form a gel before mixing with powder raw materials.

Japanese Patent Application Laid-Open No. 2006-320207 JP 2019-126311 A

However, in the method of Patent Document 1, the water retention capacity is inferior due to the use of konjac flour, and the more water is added, the more sticky the dough becomes and the more difficult it is to make bread. In addition, the method of Patent Document 2 does not sufficiently improve bread-making workability, and the texture is not satisfactory.

Therefore, as a result of intensive studies by the present inventors, when obtaining bakery food dough, the component (A) containing a specific starch and an oil and fat composition are mixed in advance to obtain a mixture, and the mixture and water are powdered. It was found that by adding it to the raw material, the amount of water added can be increased and workability is good. Moreover, it discovered that the texture of the obtained bakery food is favorable.

It should be noted that the amount of water added to component (A) in the present invention can be increased.

That is, according to the present invention, the following bakery food dough manufacturing method, bakery food manufacturing method, workability improvement method when manufacturing bakery food dough, bakery food texture improving method, bakery food Dough formulation compositions and bakery food dough quality modifiers are provided.

[1]
A method for producing a bakery food dough containing a component (A), an oil and fat composition, a powder raw material, and water,
A step of mixing the component (A) and the oil and fat composition to obtain a mixture, and a step of adding the mixture and the water to the powder raw material to obtain a dough for bakery food,
A manufacturing method, including:
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 0.5 mm The content under the sieve and above the sieve with an opening of 0.038 mm is 30% by mass or more and 100% by mass or less [2]
The method for producing dough for bakery food according to [1], wherein an emulsified material is further added in the step of obtaining the mixture.
[3]
The method for producing dough for bakery foods according to [1] or [2], wherein the emulsified material is at least one selected from the group consisting of proteins, starches processed with fats and oils, and emulsifiers.
[4]
The method for producing dough for bakery food according to [3], wherein the protein is one or more selected from the group consisting of soy protein, milk protein and egg protein.
[5]
The bakery food according to any one of [1] to [4], wherein the blending amount of the oil and fat composition in the mixture is 0.1 or more and 10 or less in mass ratio to the component (A). Fabric manufacturing method.
[6]
The method for producing a dough for bakery food according to any one of [1] to [5], wherein the dough for bakery food contains 0.5% by mass or more and 20% by mass or less of the component (A).
[7]
The method for producing dough for bakery food according to any one of [1] to [6], wherein the powder raw material contains grain flour.
[8]
[1] to [7], wherein the content of the component (A) under a sieve with an opening of 0.5 mm and on a sieve with an opening of 0.038 mm is 65% by mass or more and 100% by mass or less. A method for producing a bakery food dough according to any one of the above.
[9]
A method for producing bakery food, comprising a step of cooking the dough for bakery food obtained by the production method according to any one of [1] to [8].
[10]
The method for producing a bakery food according to [9], wherein the cooking method is baking or frying.
[11]
A method for improving workability when producing a bakery food dough by mixing a component (A), an oil and fat composition, a powder raw material, and a raw material containing water,
A step of mixing the component (A) and the oil and fat composition to obtain a mixture, and
A step of adding the mixture and the water to the powder raw material to obtain a bakery food dough;
A method for improving workability when manufacturing dough for bakery food, through
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 0.5 mm The content under the sieve and above the sieve with an opening of 0.038 mm is 30% by mass or more and 100% by mass or less [12]
When manufacturing a bakery food by mixing the component (A), the oil and fat composition, the powder raw material, and the raw material containing water,
A step of mixing the component (A) and the oil and fat composition to obtain a mixture, and
A step of adding the mixture and the water to the powder raw material to obtain a bakery food dough;
a step of heating and cooking the dough for bakery food;
A method for improving the texture of bakery foods through
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 0.5 mm The content under the sieve and above the sieve with an opening of 0.038 mm is 30% by mass or more and 100% by mass or less [13]
A composition for blending dough for bakery foods, comprising component (A) and a fat and oil composition.
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 0.5 mm The content under the sieve and above the sieve with an opening of 0.038 mm is 30% by mass or more and 100% by mass or less [14]
The dough composition for bakery food according to [13], wherein the blending amount of the oil and fat composition in the composition for blending dough for bakery food is 0.1 or more and 10 or less in mass ratio with respect to the component (A). composition.
[15]
The composition for blending dough for bakery foods according to [13] and [14], wherein the fat and oil composition is shortening.
[16]
A quality modifier for bakery food dough comprising component (A) and a fat and oil composition.
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 0.5 mm The content under the sieve and above the sieve with an opening of 0.038 mm is 30% by mass or more and 100% by mass or less [17]
The dough for bakery food according to [16], wherein the blending amount of the oil and fat composition in the quality modifier for bakery food dough is 0.1 or more and 10 or less in mass ratio to the component (A). of quality modifiers.
[18]
The quality modifier for bakery food dough according to [16] or [17], wherein the fat and oil composition is shortening.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a method for producing bakery food dough with good workability even when the amount of water added is increased, a method for improving workability when producing bakery food dough, and the texture of the obtained bakery food. Methods of improvement, dough formulation compositions for bakery food products and quality modifiers for bakery food products can be provided.
Further, it is possible to provide a method for producing dough for bakery food, which has good workability even when the amount of water added is increased, and has good texture when made into bakery food.

Embodiments of the present invention will be described below. It should be noted that arbitrary combinations of these configurations and conversion of expressions of the present invention between methods, apparatuses, and the like are also effective as aspects of the present invention.
For example, according to the present invention, processed foods using bakery foods obtained by the production method of the present invention are provided.

The method for producing the bakery food dough of this embodiment includes:
Component (A), a fat composition, a powder raw material, and water,
a step of mixing component (A) and the oil and fat composition to obtain a mixture;
adding the mixture and water to the powder raw material to obtain a bakery food dough;
including.
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass% or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) A sieve with an opening of 0.5 mm Under the sieve and the sieve content of the sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less In the step of mixing the component (A) and the oil and fat composition to obtain a mixture, the component (A) is added to the mixture, and then mixed with water and powder raw materials, the stickiness of the dough can be reduced and workability can be improved even when the amount of water is increased.
Hereinafter, each ingredient that is the raw material of the bakery food dough will be described.

(Component (A))
Component (A) is a powdery granular material containing 75% by mass or more of starch. Here, powdery and granular materials include at least one of powdery materials and granular materials, and may include both powdery materials and granular materials.
The component (A) contains, as starch, 3% by mass or more and 45% by mass or less of low-molecular-weight starch having an amylose content of 5% by mass or more in the powder granules, and the peak molecular weight of the low-molecular-weight starch is 3. ×10 ³ or more and 5×10 ⁴ or less, and the cold water swelling degree of the powdery or granular material at 25° C. is 5 or more and 20 or less.

The content of starch in component (A) is 75% by mass or more, preferably 80% by mass or more, more preferably 85% by mass or more.
The upper limit of the starch content in component (A) is not limited, and is, for example, 100% by mass or less.

In addition, component (A) contains, as the starch, a low-molecular-weight starch made from starch having an amylose content of 5% by mass or more as a raw material, and low-molecular-weight starch having a specific peak molecular weight is used. That is, the starch in component (A) contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch made from starch having an amylose content of 5% by mass or more, and the peak of low-molecular-weight starch It has a molecular weight of 3×10 ³ or more and 5×10 ⁴ or less.

The peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more, preferably 8×10 ³ or more, from the viewpoint of improving the workability during production of bakery food dough and improving the texture of bakery food. preferable. From the same viewpoint, the peak molecular weight of the low-molecular-weight starch is 5×10 ⁴ or less, preferably 3×10 ⁴ or less, more preferably 1.5×10 ⁴ or less. The method for measuring the peak molecular weight of degraded starch, that is, low-molecular-weight starch is described in Examples.

From the viewpoint of excellent production stability, the low-molecular-weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidized starch and enzyme-treated starch, and more preferably acid-treated starch. Starch.

The conditions for the acid treatment are not limited, but the treatment can be performed, for example, as follows.
After adding starch having an amylose content of 5% by mass or more and water to the reactor, an acid is added. Alternatively, acid water obtained by dissolving an acid in water in advance and raw material starch are charged into a reactor. From the viewpoint of performing the acid treatment more stably, it is desirable that the entire amount of starch during the reaction be in a state of being homogeneously dispersed in the water phase or in a state of being slurried. For this purpose, the concentration of the starch slurry for the acid treatment is adjusted to, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity increases and it may become difficult to uniformly stir the slurry.

Specific examples of acids used for acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of type or purity.

For acid treatment reactions, for example, the acid concentration during acid treatment is . 0.05 normality (N) or more and 4N or less is preferable, 0.1N or more and 4N or less is more preferable, and 0.2N or more and 3N or less is even more preferable. The reaction temperature is preferably 30°C or higher and 70°C or lower, more preferably 35°C or higher and 70°C or lower, and even more preferably 35°C or higher and 65°C or lower. The reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and even more preferably 1 hour or more and 48 hours or less.

The content of low-molecular-weight starch in component (A) is 3% by mass with respect to the entire component (A) from the viewpoint of improving workability during production of dough for bakery food and improving texture of bakery food. The content is preferably 8% by mass or more, and more preferably 13% by mass or more.
On the other hand, from the same viewpoint, the content of low-molecular-weight starch in component (A) is 45% by mass or less, preferably 35% by mass or less, preferably 25% by mass, relative to the total component (A). It is more preferable to:

In addition, the amylose content in the raw material starch of the low-molecular-weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, still more preferably 45% by mass or more, and even more preferably 55% by mass or more. It is at least 65% by mass, most preferably at least 65% by mass. The upper limit of the amylose content in the raw material starch of the low-molecular-weight starch is not limited, and is, for example, 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.

Starch having an amylose content of 5% by mass or more, which is a raw material for low-molecular-weight starch, includes high-amylose corn starch, corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice starch, bean starch, and these. One or more selected from the group consisting of modified starch obtained by chemically, physically or enzymatically processing raw materials can be used. From the viewpoint of improving workability during production of bakery food dough and improving texture of bakery food, one or more selected from high amylose cornstarch, cornstarch, tapioca starch, and bean starch can be used. Preferably, high amylose corn starch is used. High amylose corn starches with an amylose content of 40% by weight or more are available. The starch having an amylose content of 5% by mass or more is more preferably corn starch having an amylose content of 40% by mass or more.

In addition, the cold water swelling degree of component (A) at 25° C. is 5 or more, preferably 5.5 or more, from the viewpoint of improving workability during production of bakery food dough and improving texture of bakery food. and more preferably 6 or more.
From the same point of view, the cold water swelling degree of component (A) at 25°C is 20 or less, preferably 17 or less, more preferably 15 or less.
Here, the cold water swelling degree at 25° C. of component (A) is measured by the following method.
(1) Using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50), the sample is heated and dried at 125° C. to measure the moisture content, and the amount of dry matter is calculated from the obtained moisture value.
(2) 1 g of the sample in terms of the amount of dry matter is dispersed in 50 mL of water at 25 ° C., stirred gently in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi tabletop centrifuge CT6E; rotor: T4SS swing rotor; adapter: 50TC×2S adapter) to divide into sediment layer and supernatant layer.
(3) Remove the supernatant layer, measure the mass of the sediment layer, and define it as B(g).
(4) C (g) is the mass of the sediment layer when it is dried (105° C., constant weight).
(5) Let the value which divided B by C be cold water swelling degree.

The content of the component (A) under the sieve with a mesh opening of 0.5 mm and under the sieve with a mesh opening of 0.038 mm in accordance with the JIS-Z8801-1 standard is 30% by mass or more and 100% by mass or less. From the viewpoint of improving the workability during the production of food dough and improving the texture of bakery foods, it is preferably 40% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, More preferably, it is 65% by mass or more and 100% by mass or less.
Further, from the same point of view, the content of component (A) under the sieve with a mesh size of 0.5 mm and above the sieve with a mesh size of 0.038 mm according to the JIS-Z8801-1 standard is 30% by mass or more, It is preferably 40% by mass or more, more preferably 50% by mass or more, still more preferably 65% by mass or more, and 100% by mass or less.

In this embodiment, component (A) contains starch other than the low-molecular-weight starch. As the starch other than the low-molecular-weight starch in component (A), it is possible to select and use, for example, the above-mentioned starches. The starch other than the low-molecular-weight starch in component (A) may contain one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, bean starch, and modified starches thereof. Preferably, it contains cornstarch, more preferably cornstarch.

In addition, components other than starch can also be added to component (A) in the present embodiment. Specific examples of components other than starch include insoluble salts such as calcium carbonate and calcium sulfate, and pigments, and it is preferable to blend insoluble salts. % or less.

Next, a method for producing component (A) will be described. The method for producing component (A) includes, for example, the following steps.
(Step of preparing low-molecular-weight starch) A step of obtaining a low-molecular-weight starch having a peak molecular weight of 3×10 ³ or more and 5×10 ⁴ or less by subjecting raw starch having an amylose content of 5% by mass or more to a low-molecular-weight treatment.
(Granulation step) A raw material containing 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and a total of 75% by mass or more of low-molecular-weight starch and starch other than low-molecular-weight starch, is heat-gelatinized. granulation process.

The process of preparing low-molecular-weight starch is a process of decomposing starch with an amylose content of 5% by mass or more into low-molecular-weight starch. The term "decomposition" as used herein refers to decomposition accompanied by reduction in the molecular weight of starch, and representative decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of the decomposition reaction.

In addition, in the granulation step, a general method used for granulating starch can be used. method is preferably used. Specifically, methods using machines such as drum dryers, jet cookers, extruders, and spray dryers are known. In the present embodiment, the component (A) whose degree of swelling in cold water satisfies the above-described specific conditions. From the viewpoint of obtaining more reliably, heat gelatinization by an extruder or a drum dryer is preferable, and an extruder is more preferable.
In the case of extruder treatment, after adjusting the water content to about 10 to 60% by mass by adding water to the raw material containing starch, for example, the barrel temperature is 30 to 200 ° C., the outlet temperature is 80 to 180 ° C., and the screw rotation speed is 100 to 100. It is heated and gelatinized under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.

In the present embodiment, the component (A) whose cold water swelling degree satisfies a specific condition can be obtained, for example, by the step of heating and gelatinizing the specific raw material. In addition, it is preferable to obtain the component (A) by pulverizing, sieving, and appropriately adjusting the size of the granules obtained by heat gelatinization, if necessary.

(Fat composition)
The manufacturing method of dough for bakery foods in this embodiment includes a step of mixing component (A) and the fat and oil composition to obtain a mixture.
Raw fats and oils used in the fat and oil composition are not limited, but for example, rapeseed oil, soybean oil, corn oil, coconut oil, palm oil, palm kernel oil, sal fat, cocoa butter, shea butter, rice oil, cottonseed oil, safflower vegetable oils such as oil, sunflower oil, olive oil, linseed oil and peanut oil; animal oils such as beef tallow, lard, chicken fat, milk fat and fish oil; and synthetic oils such as medium-chain fatty acid triglycerides. Processed fats and oils obtained by subjecting vegetable fats, animal fats and synthetic fats and oils to one or more treatments selected from hardening, fractionation and transesterification are also included.

The oil and fat composition is not limited as long as it contains edible oil and fat. The content of the edible fat contained in the fat composition is preferably 70% by mass or more and 100% by mass or less, more preferably 80% by mass or more and 100% by mass or less. In addition, the fat composition can contain an oil-soluble component together with the edible fat. Oil-soluble ingredients include tocopherols, colorants, fragrances, emulsifiers and the like.
Here, the content of the edible oil contained in the oil and fat composition is the amount relative to the entire oil and fat composition.

Examples of oil and fat compositions include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, and peanut oil, which are liquid at room temperature (20°C), butter, margarine, Any state of solid at 20° C., such as shortening and fat spread, can be used. Here, the fact that the fat composition is liquid at room temperature (20°C) specifically means that the fat composition has fluidity at room temperature (20°C) and has a rising melting point of less than 15°C. The slip melting point is measured according to the method described in Standard Fat Analysis Test Method 2.2.4.2-1996.

The amount of the oil and fat composition in the mixture in the present embodiment is preferably 0.1 or more and 10 or less in mass ratio to the component (A), and when the oil and fat composition is liquid at room temperature (20 ° C.) , more preferably 0.5 or more, still more preferably 1.0 or more, and even more preferably 1.5 or more. Also, it is more preferably 9 or less, still more preferably 8 or less, and even more preferably 7 or less. Similarly, when the oil and fat composition is solid at room temperature (20° C.), it is more preferably 0.2 or more, still more preferably 0.3 or more, and even more preferably 0.5 or more. Also, it is more preferably 8 or less, still more preferably 5 or less, and even more preferably 3 or less.
Moreover, the bakery food dough in the present embodiment may contain an oil and fat composition in addition to the mixture.

(water)
The method for producing bakery food dough in the present embodiment includes a step of mixing component (A) and an oil and fat composition to obtain a mixture, and a step of adding the mixture and water to powder raw materials to obtain bakery food dough. . The water mentioned here includes liquid water such as milk, soy milk, fruit juice, and vegetable juice used instead of water. Also, an aqueous solution in which a flavor such as coffee powder is dissolved can be used. However, water does not include water in the powder raw material and water in the oil and fat composition.
Moreover, in the bakery food dough in this embodiment, the base dough described later may contain water.

(emulsion material)
In this embodiment, the mixture preferably further comprises an emulsifying material. The emulsifying material may be added as these components themselves in the step of obtaining the mixture, or may be added in the form of a compounding component containing at least one of these components.

When the mixture contains an emulsifying material, the fat and oil composition contained in the mixture is preferably liquid at room temperature (20°C). Examples include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, and peanut oil.

Further, the emulsifying material is specifically at least one selected from the group consisting of proteins, oil- and fat-processed starches, and emulsifiers, and more specifically at least one selected from the group consisting of proteins and oil-and-fat processed starches. Seeds.

Proteins include plant proteins, animal proteins and the like. Plant proteins include wheat proteins such as gluten; soybean proteins such as proteins in soymilk, tofu, and defatted soybean flour; and seed proteins such as corn protein and pea protein. Animal proteins include egg proteins such as egg white protein and egg yolk protein; whey proteins such as whey and concentrated whey; milk protein; blood protein such as plasma protein and blood cell protein; muscle protein such as meat protein and fish protein, gelatin, collagen and the like.
From the viewpoint of improving the workability during production of bakery food dough and improving the texture of bakery food, one or more selected from the group consisting of soy protein, milk protein and egg protein is preferable.

Fat-processed starch is a type of starch material, and specifically, it is produced through a step of adding edible fats and oils or fat-related substances to the raw starch, followed by mixing and heating operations after the above steps. refers to a starchy material that

Examples of emulsifiers include alginate, lecithin, monoglycerin fatty acid ester, monoglycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolenic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and the like. mentioned. The emulsifier is preferably a polyglycerol fatty acid ester.
Moreover, it is preferable to use two or more kinds of emulsifiers having different HLBs in combination. A specific emulsifier combination includes, for example, a combination of diglycerin monostearate and decaglyceryl monomyristate.

The emulsified material or the compounding ingredient containing the emulsified material is preferably soy milk, tofu, milk, fresh cream, skimmed milk powder, One or more selected from the group consisting of whole milk powder, casein, whey, concentrated whey, muscle protein, egg yolk, egg white, dried egg white and whole egg, more preferably soy milk, tofu, milk, fresh cream, One or more selected from the group consisting of powdered skim milk, whole milk powder, casein, whey, concentrated whey, muscle protein, egg yolk, egg white, dried egg white and whole egg, more preferably soy milk, milk and fresh cream. , skimmed milk powder, whole milk powder, casein, egg yolk, egg white, dried egg white, one or more selected from the group consisting of whole egg, more preferably soy milk, milk, fresh cream, skim milk powder, whole milk powder , casein, egg white, and whole egg. Moreover, if the emulsified material or the ingredients containing the emulsified material are in a liquid form such as soymilk or milk, the emulsified material may be blended as water into the bakery food dough.

The amount of the emulsified material to be blended in the step of obtaining the mixture is preferably 0.1% by mass or more, more preferably 0%, based on the entire mixture, from the viewpoint of improving workability during production of bakery food dough. 0.3% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1% by mass or more.
In addition, from the viewpoint of improving workability during the production of bakery food dough, the amount of the emulsified material blended in the step of obtaining the mixture is preferably 20% by mass or less, more preferably 15% by mass, based on the entire mixture. % by mass or less, more preferably 12% by mass or less.

The amount of protein in the emulsified material to be blended in the step of obtaining the mixture is preferably 0.05 or more, more preferably 0.08 or more, and still more preferably 0, in mass ratio to component (A) in the mixture. .10 or more. In addition, the amount of protein in the emulsified material to be blended in the step of obtaining the mixture is preferably 0.8 or less, more preferably 0.6 or less, and still more preferably 0.6 or less in mass ratio to component (A) in the mixture. 0.4 or less.

In the present embodiment, from the viewpoint of improving the workability during production of the bakery food dough and improving the texture of the bakery food, it is preferable that the bakery food dough contains 0.5% by mass or more of the component (A). , more preferably 0.6% by mass or more, and more preferably 0.8% by mass or more. Further, from the same point of view, the component (A) in the bakery food dough preferably contains 20% by mass or less, more preferably 15% by mass or less, even more preferably 10% by mass or less, and 8% by mass. It is even more preferred to include:

The content of component (A) in the bakery food dough in the present embodiment is determined from the viewpoint of improving the workability during the production of the bakery food dough and improving the texture of the bakery food. It is preferably 1% by mass or more, more preferably 1.2% by mass or more, and still more preferably 1.5% by mass or more relative to the total of A).
From the same point of view, the content of component (A) in the bakery food dough is preferably 30% by mass or less, more preferably 25% by mass or less, and still more preferably 20% by mass or less, Even more preferably, it is 15% by mass or less.
The content of component (A) in the dough for bakery food is the amount relative to the sum of the powder raw material and component (A).

The content of the mixture in the bakery food dough in the present embodiment is preferably 0.1% by mass or more, from the viewpoint of improving the workability when manufacturing the bakery food dough and improving the texture of the bakery food. It is preferably 1% by mass or more, more preferably 5% by mass or more, even more preferably 8% by mass or more, and even more preferably 10% by mass or more.
In addition, the content of the mixture in the bakery food dough in the present embodiment is preferably 0.1% by mass or more, more preferably 1% by mass or more, more preferably 1% by mass or more, from the viewpoint of manufacturing stability of the bakery food dough 2% by mass or more, more preferably 3% by mass or more, and even more preferably 4% by mass or more.
From the same point of view, the content of the mixture in the bakery food dough is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less.
The content of the mixture in the bakery food dough is the amount relative to the entire bakery food dough.

(powder raw material)
The powdery raw material in the present embodiment is a raw material that is blended in a powdery form into bakery food dough. However, component (A) is not included in the powder raw material.
Specific examples of powder raw materials for bakery food dough include wheat flour such as strong flour, grain flour such as rice flour, rye flour, and soybean flour; proteins such as gluten and soybean protein; tapioca starch, corn starch, potato starch, wheat starch, rice; Starches, sago starches, sweet potato starches, mung bean starches, pea starches, and modified starches obtained by subjecting these to acetylation, etherification, cross-linking, pregelatinization, oil processing, etc. alone or in combination, resistant starches, dextrins, etc. Polysaccharides; sugars such as white sugar, fructose, glucose, isomerized sugar, invert sugar, oligosaccharides, trehalose, sugar alcohols such as reduced maltose; powdered sweeteners such as aspartame and acesulfame potassium; powdered skim milk, Whole milk powder, milk such as cheese powder; salt; dietary fiber such as bran, cellulose, indigestible dextrin; eggs such as egg white powder and whole egg powder; thickening polysaccharides such as guar gum and alginate; Flavor powders such as cocoa powder and green tea powder; improvers such as bread improvers; leavening agents and the like.
In addition, the dough for bakery food preferably contains grain flour, more preferably one or more selected from wheat flour and rice flour, and still more preferably wheat flour as a powder raw material. Furthermore, when the bakery food dough of the present embodiment contains wheat flour, it preferably contains hard flour.

(Step of obtaining bakery food dough)
The manufacturing method in this embodiment includes a step of adding the mixture and water to the powder raw material to obtain the bakery food dough. Specifically, the powder raw material in the step of obtaining dough for bakery food is powder raw material other than component (A).

From the viewpoint of more stably suppressing the stickiness of the dough for bakery food and further improving workability, the step of obtaining the dough for bakery food of the present embodiment preferably includes a powder raw material, a powder raw material and a mixture other than and kneading the base dough with the mixture and water to obtain a bakery food dough.
From a similar point of view, the step of obtaining the base dough preferably includes a step of mixing the powder raw material and the liquid component. The liquid component may include liquid containing water such as water, milk, soy milk, fruit juice, and vegetable juice, in addition to honey, black syrup, and liquid sugar. That is, after the powder raw material and water are mixed to obtain a base dough, the mixture and water may be added to the base dough to obtain a bakery food dough.

The mass ratio of component (A) in the mixture in the present embodiment and water (excluding water in the base fabric) is preferably 1:1 to 1:5, more preferably 1:2 to 1:5, 1:2.5 to 1:4.5 is more preferred, and 1:2.5 to 1:4 is even more preferred.
From the same point of view, the mass ratio of component (A) in the mixture and water (excluding water in the base fabric) is preferably 1:1 or more, more preferably 1:2 or more, and 1:2.5. 1:5 or less is more preferable, 1:4.5 or less is more preferable, and 1:4 or less is even more preferable.

In the process of obtaining the bakery food dough of the present embodiment, the amount of water added per total content of the powder raw material and component (A) more stably suppresses the stickiness of the bakery food dough and further improves workability. from the viewpoint of the content, it is preferably 40% by mass or more, more preferably 50% by mass or more, still more preferably 60% by mass or more, and preferably 130% by mass or less, more preferably 120% by mass or less, and still more preferably 110% by mass. % by mass or less.

The dough for bakery food obtained by the manufacturing method for dough for bakery food in this embodiment may be frozen and stored as frozen dough.

Moreover, bakery foods can be obtained through the process of heating the obtained dough for bakery foods. Specific examples of the heating method include baking, steaming, and frying. One or two types of heat cooking selected from baking and frying are preferred, and baking is more preferred.
Specific examples of baking include baking with a frying pan or hot plate, baking with an oven, convection heating, steam convection heating, etc. One or two selected from hot plate baking, oven baking and convection heating are preferred. , more preferably convection heating and oven baking, and even more preferably oven baking.
The cooking temperature is preferably 150-260°C, more preferably 160-250°C. The time is preferably 4-60 minutes, more preferably 6-50 minutes.

(other ingredients)
In this embodiment, the bakery food dough can contain ingredients other than the ingredients described above as raw materials. Specific examples of ingredients other than those mentioned above include various flavoring materials such as nuts, dried fruits, and chocolate chips; sesame; brown rice; millet, millet and other cereals; can.

(bakery food)
Bakery foods obtained in this embodiment include yeast fermented foods such as bread, pizza, yeast donuts, Chinese buns, naan, Danish pastry; steamed bread, cake donuts, scones, pound cakes, sponge cakes, chiffon cakes, roll cakes, butter yeast-free foods such as cakes, muffins, cupcakes, pancakes, financiers, busses, waffles, madeleines, pies; Preferably one selected from the group consisting of yeast fermented foods and cake donuts, more preferably one selected from bread, pizza, yeast donuts and cake donuts, still more preferably bread, yeast donuts and cakes It is one selected from donuts, and more preferably bread.

(Method for improving workability)
In the present embodiment, the bakery food dough is obtained by mixing the component (A) and the oil and fat composition to obtain a mixture, and adding the mixture and water to the powder raw material to obtain the bakery food dough. Workability in manufacturing can be improved. The detailed contents of component (A), water, oil composition, mixture, powder raw material and production steps have already been explained, and are therefore omitted.

In the present specification, the improvement in workability here specifically means that the stickiness of the dough, which is observed when simply increasing the amount of water added to the bakery food dough, is reduced. It means that the work becomes easier by shortening the time until the dough comes together.

(Method for improving texture)
In the present embodiment, the steps of obtaining a mixture obtained by mixing the component (A) and the fat and oil composition, adding the mixture and water to the powder raw material to obtain a bakery food dough, and cooking the bakery food dough are performed. By passing through, the texture of the bakery food obtained can be improved. The detailed contents of component (A), water, oil composition, mixture, powder raw material and production steps have already been explained, and are therefore omitted.

In the present specification, the texture is specifically one or more selected from moistness, elasticity, crispness and lack of mouthfeel. In the present specification, the term "elasticity" specifically refers to the feeling of elasticity in the mouth when the bakery food is chewed, making it sticky. In the present specification, the term "crispness" specifically refers to the state in which the food can be chewed off smoothly when chewed with the teeth. Further, the term "no mouthfeel" refers to the appearance that the food does not form a lump in the mouth when chewed, but disappears smoothly in the mouth and has a good melt-in-the-mouth feeling.

(Composition for mixing dough for bakery foods)
In this embodiment, it is possible to obtain a composition for blending dough for bakery foods, which consists of the component (A) and the fat composition. Since the detailed contents of the component (A) have already been explained, they are omitted.

The blending amount of the oil and fat composition in the composition for blending dough for bakery foods in the present embodiment is preferably 0.1 or more, more preferably 0.2 or more, in terms of mass ratio to component (A), It is more preferably 0.3 or more, and still more preferably 0.5 or more. In addition, the amount of the oil and fat composition in the composition for blending dough for bakery foods is preferably 10 or less, more preferably 8 or less, and still more preferably 5 or less in terms of mass ratio to component (A). , and more preferably 3 or less.

In addition, shortening is preferable for the fat and oil composition in the composition for blending dough for bakery foods in the present embodiment.

(Quality modifier for dough for bakery foods)
In this embodiment, it is possible to obtain a quality modifier for bakery food dough comprising component (A) and the fat and oil composition. Since the detailed contents of the component (A) have already been explained, they are omitted. The quality as used herein means the workability in producing dough for bakery food and the texture of the obtained bakery food.

The blending amount of the oil and fat composition in the quality modifier for bakery food dough in the present embodiment is preferably 0.1 or more, more preferably 0.2 or more, in terms of mass ratio to component (A). , more preferably 0.3 or more, and still more preferably 0.5 or more. In addition, the amount of the oil and fat composition in the quality modifier for bakery food dough is preferably 10 or less, more preferably 8 or less, and still more preferably 5 or less in terms of mass ratio to component (A). and more preferably 3 or less.

In addition, the fat and oil composition in the quality modifier for bakery food dough in the present embodiment is preferably shortening.

Examples of the present embodiment will be described below, but the present embodiment is not limited to this.

The control example represents bakery food dough with a general amount of water added. The general amount of water added is, for example, 34 parts by mass or more and 39 parts by mass or less when the total amount of dough for bakery food is 100 parts by mass.

(raw materials)
In the following examples, the following materials were mainly used as raw materials.
(starch)
Low-molecular-weight starch: Acid-treated high amylose cornstarch produced in Production Example 1 described later Cornstarch: Cornstarch Y, manufactured by J-Oil Mills Co., Ltd. Granular material 1: Powdery and granular material produced by the method of Production Example 2 described later ( fat composition)
Fat composition 1: shortening ("Atlanta SS", manufactured by J-Oil Mills Co., Ltd., rising melting point: 33 ° C., edible fat content: 100% by mass)
Oil and fat composition 2: AJINOMOTO extra virgin olive oil, manufactured by J-Oil Mills Co., Ltd., rising melting point: less than 0 ° C. (powder raw material)
Strong flour: Eagle, manufactured by Nippon Flour Mills Co., Ltd. Bread quality improver: Max Power, manufactured by J-Oil Mills Co., Ltd. Reduced maltose powder: Amalty, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd. Sugar: White sugar, manufactured by Mitsui Sugar Co., Ltd. (powder raw material and emulsified material or material containing emulsified material)
Skim milk powder: Skim milk powder, manufactured by Hokkaido Dairy Products Co., Ltd. (protein content 34.0% by mass, lipid content 1.0% by mass)
(liquid raw material)
Liquid sugar: Hi-Sweet Deluxe, manufactured by Mitsubishi Chemical Corporation (other ingredients)
Baker's yeast: Oriental yeast, manufactured by Oriental Yeast Co., Ltd.

(Production Example 1) Production of low-molecular-weight starch Acid-treated high-amylose cornstarch was produced as a low-molecular-weight starch to be used as a raw material for powdery granular material 1 according to the following procedure.
A 35.6% (w/w) slurry was prepared by suspending high amylose corn starch (HS-7, amylose content 70% by mass, manufactured by J-Oil Mills Co., Ltd.) in water and heated to 50°C. An aqueous hydrochloric acid solution adjusted to 4.25N was added to the slurry while stirring to initiate an acid treatment reaction. After reacting for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
The peak molecular weight of the obtained acid-treated high amylose cornstarch was measured by the method described later and found to be 1.2×10 ⁴ .

(Method for measuring peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, deaerator SD-8022).
(1) The sample was pulverized, and a sieve of JIS-Z8801-1 standard was used to collect the fraction under the sieve with an opening of 0.15 mm. This recovered fraction was suspended in the mobile phase to a concentration of 1 mg/mL, and the suspension was heated at 100° C. for 3 minutes to dissolve completely. Filtration was performed using a 0.45 μm filtration filter (manufactured by ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analysis conditions.
Column: 2 TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) Flow rate: 0.5 mL/min
Mobile phase: 90% (v/v) dimethylsulfoxide solution containing 5 mM sodium nitrate Column temperature: 40°C
Analysis volume: 0.2 mL
(3) Detector data was collected with software (Multi-station GPC-8020 model II data collection ver 5.70, manufactured by Tosoh Corporation), and molecular weight peaks were calculated.
Pullulan with a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko KK) was used for the calibration curve.

(Method for measuring degree of swelling in cold water)
(1) Using a moisture meter (Kensei Kogyo Co., Ltd., model number MX-50), the sample was heated and dried at 125° C. to measure the moisture content, and the amount of dry matter was calculated from the obtained moisture value.
(2) 1 g of the sample in terms of the amount of dry matter is dispersed in 50 mL of water at 25 ° C., stirred gently in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi tabletop centrifuge CT6E; rotor: T4SS swing rotor; adapter: 50TC×2S adapter), and separated into a sediment layer and a supernatant layer.
(3) The supernatant layer was removed, and the mass of the sediment layer was measured, which was defined as B (g).
(4) C (g) was defined as the mass of the sediment layer after drying (105° C., constant weight).
(5) The value obtained by dividing B by C was defined as the cold water swelling degree.

(Production Example 2) Production of Granular Material 1 79% by mass of cornstarch, 20% by mass of the acid-treated high amylose cornstarch obtained by the above method, and 1% by mass of calcium carbonate are mixed in a bag until sufficiently uniform. bottom. The mixture was pressurized and heated using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). Processing conditions are as follows.
Raw material supply: 450 g/min (heat treatment time: about 10 seconds)
Hydration: 17% by mass of water added to the entire raw material Barrel temperature: 50°C, 70°C and 100°C from the raw material inlet toward the outlet
Outlet temperature: 100-110°C
Screw rotation speed 250 rpm
The heated gelatinized material thus obtained by extruder treatment was dried at 110° C. to adjust the water content to 10% by mass.
Next, the dried heated gelatinized product was pulverized with a desktop cutter pulverizer and then sieved with a JIS-Z8801-1 standard sieve. The sieved heated gelatinized material was mixed at the blending ratio shown in Table 1 to prepare powdery granular material 1. Table 1 also shows the values of the degree of swelling in cold water at 25° C. of the powdery and granular material 1 measured by the method described above.

Note) For example, "under 0.15 mm sieve, over 0.075 mm sieve" means "under sieve of JIS-Z8801-1 standard opening 0.15 mm sieve and sieve of 0.075 mm sieve". do.

<Study with or without a mixture and study with different amount of component (A)>
A loaf of bread was prepared with the composition shown in Table 2.
In Table 2 and Tables 3 and 4, which will be described later, raw material No. "P" is added to the column of "powder raw material" on the right.

(Method for making bread)
A. Mixture preparation 1 . Raw material No. in Table 2. 2: Oil and fat composition 1 was placed in a bowl and stirred with a beater until creamy.
2. Raw material No. in Table 2. 1: Component (A) was added and mixed to obtain a mixture.
B. Preparation of base dough 1. Raw material No. in Table 2. 4 to 11 and raw material no. 13 was placed in a mixer bowl and mixed. The mixing conditions are the main kneading mixing conditions 1 shown in Table 2.
C. Preparation of dough for bakery food1. In Examples 1-1 to 1-3, the mixture and raw material No. 2 in Table 2 were added to the base dough. 3: Water was added, and the mixture was mixed with a bread mixer until the dough came together. In Control Example 1 and Comparative Example 1-1, raw material No. in Table 2 was applied to the base fabric. 12: The oil and fat composition 1 was added, and mixed with a bread mixer until the dough came together. The mixing conditions are the main kneading mixing conditions 2 shown in Table 2.
2. After mixing, the dough was removed from the mixer and fermented at 27°C for 60 minutes.
3. The dough was divided into 230 g pieces, rolled into balls, rested for 20 minutes, passed through a molder (Minimolda MQ, manufactured by Oshikiri Co., Ltd.), and filled into a Pullman bread mold.
4. The molded dough was fermented for 55 minutes at 36° C. and 85% relative humidity in a proofer.
5. After fermentation, it was baked in an oven under the following conditions and time.
Firing conditions: upper stage 180°C/lower stage 230°C
Firing time: 35 minutes6. After the baking, the rough heat of the baked bread was removed at room temperature (20°C).
The total mixing time under main kneading mixing condition 1 and the mixing time under main kneading mixing condition 2 is shown in Table 2 as the total main kneading mixing time.

The obtained bread was evaluated by the following evaluation methods.
(Evaluation method)
The stickiness of the bread dough and the texture of the baked bread (moist feeling, elasticity, crispness, lack of mouthfeel) were evaluated according to the following evaluation criteria as indicators of dough workability. The workability of the dough was evaluated by one worker, and the texture of the bread after baking was determined by the average score of four expert panelists. Evaluation criteria are shown below.
Regarding the stickiness and moistness of the bread dough, 3 points or more were considered acceptable, and 4 points or more were considered acceptable for elasticity, crispness, and no mouthfeel.

(Sticky bread dough)
5: Almost non-sticky and very easy to work with 4: Slightly sticky but easy to work with 3: A little sticky but not noticeable during work 2: Sticky and difficult to work with 1: Quite sticky and very difficult to work with ( moist feeling)
5: Very moist feeling 4: Moist feeling 3: Slightly moist feeling 2: Not very moist feeling 1: Virtually no moist feeling (elasticity)
5: Very elastic 4: Elastic 3: Slightly elastic 2: Not very elastic 1: Hardly elastic
5: Very crisp 4: Good crisp 3: Slightly crisp 2: Slightly crisp 1: Slightly crisp (lack of mouthfeel)
5: No residue in the mouth when chewing 4: Almost no residue in the mouth when chewing 3: A little residue in the mouth when chewing but not bothersome 2: A little dumpling when chewing and a slight residue in the mouth 1 : When chewed, it becomes a dumpling and leaves a residue in the mouth.

Table 2 shows the obtained evaluation results.

From Table 2, the bread dough contains 1.5% by mass or more and 5.3% by mass or less of component (A), and a mixture consisting of component (A) and the oil and fat composition and water are added to the base dough. Despite the increased amount of water added, the example dough had approximately the same stickiness and mixing time as compared to the control dough. As for the breads after baking, the breads of the examples were superior to the breads of the control examples in terms of elasticity, crispness and lack of an aftertaste in the mouth.
In addition, by including the oil and fat composition in the mixture at a mass ratio of 0.5 to 2.0 with respect to the component (A), the workability, the moist feeling of the bread after baking, the elasticity, the crispness, and the absence of an aftertaste in the mouth are good. Met.
Furthermore, when comparing Example 1-1 containing the same amount of component (A) in the dough and Comparative Example 1-1, when the dough was produced without blending component (A) as a mixture, mixing was performed for 30 minutes. However, by blending the component (A) as a mixture, the dough was formed in 16 minutes, the dough was less sticky, and the workability was excellent. Further, when comparing Comparative Example 1-1 with Examples 1-1 to 1-3, the dough did not come together in Comparative Example 1-1. rice field. Also, the baked breads of Examples 1-1 to 1-3 had a better texture than the breads of the control examples.
Therefore, by obtaining a mixture consisting of the component (A) and the fat composition and adding the mixture and water to the powder raw material, even when the amount of water added is increased, the bread dough is less sticky and the mixing time is shortened. and improved workability. Furthermore, after baking, bread with excellent texture could be obtained.

<Study due to differences in fat and oil composition>
A loaf of bread was produced with the composition shown in Table 3.

(Method for making bread)
A. Mixture preparation 1 . Raw material No. in Table 3. 2: Fat composition 2 was placed in a bowl.
2. Raw material No. in Table 3. 1: component (A) and raw material no. 3: Powdered skim milk was added and stirred by hand to obtain a mixture.
B. Preparation of base dough 1. Example 2-1 is the raw material No. in Table 3. 5 to No. 11 was placed in a mixer bowl and mixed. Control Example 2 is No. 2 in Table 3. 5 to No. 9, and no. 11 was placed in a mixer bowl and mixed. The mixing conditions are the main kneading mixing conditions 1 shown in Table 3.
C. Preparation of dough for bakery food1. Example 2-1 uses the mixture and raw material no. 4: Water was added, and the mixture was mixed with a bread mixer until the dough came together. In Control Example 2, raw material No. in Table 3 was added to the base dough. 10: Fat composition 2 was added. The mixing conditions are the main kneading mixing conditions 2 described in Table 3.
2. After mixing, the dough was removed from the mixer and fermented at 27°C for 60 minutes.
3. The dough was divided into 190 g pieces, rolled into balls, rested for 20 minutes, passed through a molder (Minimolda MQ, manufactured by Oshikiri Co., Ltd.), and packed into a one-loaf mold.
4. The molded dough was fermented for 55 minutes at 36°C and 85% relative humidity.
5. After fermentation, it was baked in an oven under the following conditions and time.
Firing conditions: upper stage 190°C/lower stage 230°C
Firing time: 35 minutes6. After the baking, the rough heat of the baked bread was removed at room temperature (20°C).
The total mixing time under main kneading mixing condition 1 and the mixing time under main kneading mixing condition 2 is shown in Table 3 as the total main kneading mixing time.

The obtained bread was evaluated by the evaluation method described above.

Table 3 shows the results obtained.

From Table 3, even when the fat composition in the mixture was liquid at room temperature (20°C), bread with excellent texture could be obtained after baking. In addition, when powdered skim milk is added to the mixture as an emulsifying material, the dough is less sticky than the bread dough of the control example and has excellent workability, even though the dough contains more oil and fat compositions than the bread dough of the control example. rice field.

<Study with presence or absence of mixture 2>
A loaf of bread was prepared with the formulation shown in Table 4.

(Method for making bread)
A. Mixture preparation 1 . Raw material No. in Table 4. 2: Oil and fat composition 1 was put in a bowl and stirred until creamy.
2. Raw material No. in Table 4. 1: Component (A) was added in three portions and mixed to obtain a mixture.
B. Preparation of base dough 1. Raw material No. in Table 4. 4 and no. 6 to 11 were placed in a mixer bowl (Kanto Mixer HP-20M, manufactured by Kanto Kokoki Co., Ltd.) and mixed. The mixing conditions are the main kneading mixing conditions 1 shown in Table 4.
C. Preparation of dough for bakery food1. Example 3-1 uses the mixture and raw material no. 3: Water was added, and the mixture was mixed with a bread mixer until the dough came together. In Control Example 3, raw material No. 1 was added to the base dough. 5: Oil and fat composition 1 was added, and the mixture was mixed with a bread mixer until the dough came together. The mixing conditions are the main kneading mixing conditions 2 shown in Table 4.
2. After mixing, the dough was removed from the mixer and allowed to rise for 60 minutes at 27°C and 75% relative humidity.
3. The dough was divided into 220 g pieces, rolled into balls, rested for 20 minutes, passed through a molder (Minimolda MQ, manufactured by Oshikiri Co., Ltd.), and filled into a Pullman bread mold.
4. The molded dough was fermented for 60 minutes at 36°C and 75% relative humidity.
5. After fermentation, it was baked in an oven under the following conditions and time.
Firing conditions: upper stage 200°C/lower stage 220°C
Firing time: 30 minutes6. After the baking, the rough heat of the baked bread was removed at room temperature (20°C).
The total mixing time under main kneading mixing condition 1 and the mixing time under main kneading mixing condition 2 is shown in Table 4 as the total main kneading mixing time.

The obtained bread was evaluated for stickiness, moistness, elasticity, and lack of mouthfeel by the evaluation methods described above.

Table 4 shows the results obtained.

From Table 4, the doughs of the examples produced by adding the mixture and water to the base dough had the same stickiness and excellent workability even though the amount of water added was larger than that of the doughs of the control examples. In addition, the baked bread was superior to the bread of the control example in terms of moistness, elasticity, and no aftertaste.

This application claims priority based on Japanese Patent Application No. 2021-127854 filed on August 3, 2021, and the entire disclosure thereof is incorporated herein.

Claims

A method for producing a bakery food dough containing a component (A), an oil and fat composition, a powder raw material, and water,
A step of mixing the component (A) and the oil and fat composition to obtain a mixture, and a step of adding the mixture and the water to the powder raw material to obtain a dough for bakery food,
A manufacturing method, including:
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 0.5 mm The content under the sieve and above the sieve with an opening of 0.038 mm is 30% by mass or more and 100% by mass or less
The method for producing dough for bakery food according to claim 1, wherein an emulsified material is further added in the step of obtaining the mixture.
The method for producing bakery food dough according to claim 1 or 2, wherein the emulsifying material is at least one selected from the group consisting of protein, oil-processed starch and emulsifier.
The method for producing bakery food dough according to claim 3, wherein the protein is one or more selected from the group consisting of soy protein, milk protein and egg protein.
The method for producing bakery food dough according to claim 1 or 2, wherein the blending amount of the oil and fat composition in the mixture is 0.1 or more and 10 or less in mass ratio to the component (A).
The method for producing a bakery food dough according to claim 1 or 2, wherein the bakery food dough contains 0.5% by mass or more and 20% by mass or less of the component (A).
The method for producing dough for bakery food according to claim 1 or 2, wherein the powder raw material contains grain flour.
3. The content of the component (A) under a sieve with an opening of 0.5 mm and on a sieve with an opening of 0.038 mm is 65% by mass or more and 100% by mass or less. A method for producing bakery food dough.
A method for producing bakery foods, comprising the step of cooking the dough for bakery foods obtained by the production method according to claim 1 or 2.
The method for producing bakery food according to claim 9, wherein the cooking method is baking or frying.
A method for improving workability when producing a bakery food dough by mixing a component (A), an oil and fat composition, a powder raw material, and a raw material containing water,
A step of mixing the component (A) and the oil and fat composition to obtain a mixture, and
A step of adding the mixture and the water to the powder raw material to obtain a bakery food dough;
A method for improving workability when manufacturing dough for bakery foods, through
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 0.5 mm The content under the sieve and above the sieve with an opening of 0.038 mm is 30% by mass or more and 100% by mass or less
When manufacturing a bakery food by mixing the component (A), the oil and fat composition, the powder raw material, and the raw material containing water,
a step of mixing the component (A) and the oil and fat composition to obtain a mixture;
A step of adding the mixture and the water to the powder raw material to obtain a bakery food dough, and
a step of heating and cooking the dough for bakery food;
A method for improving the texture of bakery foods through
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 0.5 mm The content under the sieve and above the sieve with an opening of 0.038 mm is 30% by mass or more and 100% by mass or less
A composition for blending dough for bakery foods, comprising component (A) and a fat and oil composition.
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 0.5 mm The content under the sieve and above the sieve with an opening of 0.038 mm is 30% by mass or more and 100% by mass or less
The dough composition for bakery food according to claim 13, wherein the blending amount of the oil and fat composition in the composition for blending dough for bakery food is 0.1 or more and 10 or less in mass ratio with respect to the component (A). composition.
The composition for blending dough for bakery foods according to claim 13 or 14, wherein the oil and fat composition is shortening.
A quality modifier for bakery food dough comprising component (A) and a fat and oil composition.
Component (A): Powdered granules satisfying the following conditions (1) to (4): (1) Starch content of 75% by mass or more (2) 3 masses of low-molecular-weight starch having an amylose content of 5% by mass or more % or more and 45 mass % or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C. is 5 or more and 20 or less (4) An opening of 0.5 mm The content under the sieve and above the sieve with an opening of 0.038 mm is 30% by mass or more and 100% by mass or less
The bakery food dough according to claim 16, wherein the blending amount of the oil and fat composition in the quality modifier for the bakery food dough is 0.1 or more and 10 or less in terms of mass ratio to the component (A). of quality modifiers.
The quality modifier for bakery food dough according to claim 16 or 17, wherein the oil and fat composition is shortening.