WO2023145550A1 - Mélange pour pâte de garniture - Google Patents

Mélange pour pâte de garniture Download PDF

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Publication number
WO2023145550A1
WO2023145550A1 PCT/JP2023/001250 JP2023001250W WO2023145550A1 WO 2023145550 A1 WO2023145550 A1 WO 2023145550A1 JP 2023001250 W JP2023001250 W JP 2023001250W WO 2023145550 A1 WO2023145550 A1 WO 2023145550A1
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WO
WIPO (PCT)
Prior art keywords
dough
mass
mix
topping
parts
Prior art date
Application number
PCT/JP2023/001250
Other languages
English (en)
Japanese (ja)
Inventor
湧太 踏分
Original Assignee
日清製粉プレミックス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清製粉プレミックス株式会社 filed Critical 日清製粉プレミックス株式会社
Priority to JP2023576816A priority Critical patent/JPWO2023145550A1/ja
Priority to CN202380012744.2A priority patent/CN117615655A/zh
Publication of WO2023145550A1 publication Critical patent/WO2023145550A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Definitions

  • the present invention relates to a bakery food product having a middle dough portion and an overcoat dough portion covering it (hereinafter also referred to as a "composite bakery food product"). for mixes.
  • a typical example of a composite bakery food is melon bread.
  • Melonpan is a type of sweet bread, and is typically obtained by covering a middle dough made of bread dough with a topping dough made of biscuit dough or cookie dough and baking the resulting product.
  • Melonpan topping dough is usually given a textured pattern similar to melon skin before baking. Melonpan can be visually enjoyed by the melon skin-like appearance of the topping dough (baked product of the topping dough), and the hard and crispy texture of the topping dough and the middle dough (medium dough) It has a soft and moist texture of the baked product), and you can enjoy these two different textures at the same time.
  • Patent Literature 1 describes adding a thickening agent such as pectin to the topping material.
  • Composite bakery foods have a problem in terms of adhesion between the top cloth portion and the middle cloth portion. That is, in the conventional composite bakery food, due to the insufficient binding force, the overlying dough portion sometimes falls off from the middle dough portion during production (for example, between the final proofing and baking of the dough). In this way, if the topping dough part falls off during the production of the composite bakery food, the appearance of the product deteriorates and the product value is greatly impaired.
  • Composite bakery foods also have a problem in terms of the uneven pattern applied to the surface of the top cloth portion. That is, in the conventional composite bakery food, although it was intended to form an uneven pattern on the surface of the topping dough portion, this is not formed, or even if it is formed, the outline of the uneven pattern is blurred. In some cases, the uneven pattern was not formed.
  • An object of the present invention is to provide an improved technology for the topping dough portion in a composite bakery food. To provide a technique capable of preventing falling off from a middle cloth part of a cloth part and forming a neat uneven pattern on the surface of the top cloth part.
  • the present invention provides a topping dough mix used for producing the topping dough part of a bakery food having a middle dough part and a topping dough part covering it, the mixture comprising cereal flour and starch, It contains sugar and oil, the content of the sugar is 50 to 80 parts by mass with respect to 100 parts by mass of the flour, and the content of the oil is 20 parts by mass with respect to 100 parts by mass of the flour. ⁇ 40 parts by weight mix for top coat.
  • the present invention also provides a topping dough for bakery foods containing the topping dough mix of the invention. Further, the present invention is a bakery food comprising a middle dough portion and a topping dough portion covering the middle dough portion, wherein the topping dough portion comprises a baked product of the above-mentioned topping dough for bakery foods of the present invention. .
  • the present invention relates to composite bakery food products, ie bakery food products having a middle dough portion and a top dough portion covering it.
  • the top cloth portion is a baked product of the top cloth
  • the middle cloth portion is a baked product of the middle cloth.
  • Composite bakery foods are typically produced by integrally baking a middle dough and a covering dough covering it.
  • the mix for topping dough of the present invention (hereinafter also simply referred to as "mix") is used when manufacturing topping dough, and contains at least flour, sugar and fats and oils.
  • the cereal flour used in the present invention contains at least cereal flour and starch.
  • cereal flour those that can be used for producing bakery foods can be used without particular limitation, and one kind of cereal flour can be used alone or two or more kinds can be used in combination.
  • grain flour include wheat flour (strong flour, semi-strong flour, all-purpose flour, weak flour), rye flour, rice flour, and corn flour.
  • wheat flour soft flour
  • starches include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch (unprocessed starch); , modified starch subjected to one or more processing treatments such as oxidation treatment.
  • the "starch” referred to here means "pure starch” isolated from plants such as wheat, and is distinguished from starch contained in cereal flour.
  • a preferable example of the cereal flour used in the present invention is one containing preferably 1 to 20% by mass, more preferably 5 to 15% by mass of starch.
  • the starch used in the present invention preferably contains at least one of wheat starch and phosphate-crosslinked starch.
  • the content of cereal flour in the mix of the present invention may be appropriately adjusted according to the type of composite bakery food to be produced, etc., and is not particularly limited. Therefore, it is preferably 40 to 70% by mass, more preferably 45 to 60% by mass, based on the total mass of the mix.
  • the mix of the present invention is characterized in that it contains specific amounts of sugar and fat.
  • the content of sugar in the mix of the present invention is 50 to 80 parts by mass, preferably 50 to 75 parts by mass, more preferably 55 to 65 parts by mass based on 100 parts by mass of the flour in the mix.
  • the content of fats and oils in the mix of the present invention is 20 to 40 parts by mass, preferably 25 to 40 parts by mass, more preferably 25 to 35 parts by mass based on 100 parts by mass of cereal flour in the mix.
  • sugar and fat those that can be used in the production of bakery foods can be used without particular limitation, and each can be used alone or in combination of two or more.
  • Sugars include, for example, granulated sugar, refined sugar, brown sugar, brown sugar, cane sugar, beet sugar, maple sugar, oligosaccharides, and powdered starch syrup.
  • Fats and oils include, for example, butter, margarine, shortening, and lard.
  • a preferred example of the fats and oils used in the present invention includes those containing 1 to 15% by mass, preferably 9 to 12% by mass of high melting point fats and oils having a melting point of 40°C or higher, preferably 50 to 60°C. Accordingly, in combination with the above-described characteristic configuration of the present invention, the predetermined effect of the present invention (giving crispy texture to the topping dough portion) can be achieved more reliably.
  • the high-melting-point fats and oils may be any fats and oils that can be used for food, and examples thereof include palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, and sunflower oil.
  • transesterified fats and oils produced by using specific fats and oils and fatty acids and/or fatty acid lower alcohol esters can also be used.
  • specific fats and oils the above various animal and vegetable fats and oils, or one or more treatments selected from transesterification, partial hydrogenation, complete hydrogenation (extreme hardening), isomerization hydrogenation and fractionation Processed fats and oils can be used.
  • one kind of these high-melting-point fats and oils can be used alone or two or more kinds can be used in combination.
  • palm oil is particularly preferred because it is highly effective in improving texture.
  • the form of the high-melting fat is not particularly limited, but from the viewpoint of uniformly dispersing the high-melting fat in the mix of the present invention, it is particularly preferably in the form of a powder at normal temperature and normal pressure.
  • the mix of the present invention may further contain a thickening agent in addition to the flours, sugars and fats described above.
  • a thickening agent in addition to the flours, sugars and fats described above.
  • alginic acid esters are particularly preferable because they are excellent in the effect of improving the binding property between the overcoat material and the inner material and are highly effective in preventing the overcoat material from coming off.
  • the content of the thickener in the mix of the present invention is preferably 0.1 to 0.4 parts by mass, more preferably 0.1 to 0.3 parts by mass, relative to 100 parts by mass of cereal flour in the mix. part by mass.
  • the mix of the present invention may contain ingredients other than the aforementioned cereal flours, sugar, fats and oils, and thickeners.
  • ingredients other than sugar such as glucose, trehalose, maltose, and lactose; dried eggs such as egg powder; dairy ingredients; foaming agents such as baking powder; salt; , these can be used alone or in combination of two or more.
  • the mix of the present invention is obtained by mixing various ingredients including cereal flour, sugar, and fat.
  • the form of the mix of the present invention under normal temperature and normal pressure is typically a powder such as powder or granules.
  • topping dough for bakery foods of the present invention contains the aforementioned mix of the present invention.
  • the overcoat fabric of the invention typically contains at least the mix of the invention and water, and may contain other ingredients as needed.
  • Other ingredients include, for example, eggs such as raw eggs, frozen eggs, and liquid eggs, dairy products, oils and fats, etc., and these can be used alone or in combination of two or more.
  • the overcoat fabric of the present invention can be produced by conventional methods.
  • the overcoat material of the present invention can be produced, for example, by adding a liquid to the mix of the present invention to obtain a mixture and stirring the mixture with a mixer.
  • liquids to be added to the mix include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, and the like.
  • the amount of liquid added to the mix is not particularly limited, but is generally 10 to 20 parts by weight per 100 parts by weight of the mix.
  • the moisture content of whole eggs used as the liquid is 76% by mass
  • the moisture content of milk used as the liquid is 88% by mass.
  • the overlay dough of the present invention is used to make the overlay dough portion in composite bakery food products.
  • the bakery food of the present invention is a composite bakery food, and has a middle dough portion and a topping dough portion that covers the middle dough portion, and the topping dough portion is made of the baked product of the above-mentioned topping dough of the invention.
  • the medium crust portion of the bakery food of the present invention is a medium crust baked product.
  • ordinary bakery food dough can be used without particular limitation, and examples thereof include bread dough, sweet bread dough, pastry dough, and cake dough.
  • the composition of the middle dough can be appropriately set according to the type of composite bakery food to be manufactured.
  • the composition of the top fabric and the midsole are typically different, but they may be the same.
  • the topping dough and/or the middle dough may contain bean paste (filling).
  • the surface of the top cloth portion is formed with an uneven pattern.
  • the uneven pattern is typically formed by deforming the surface layer of the overcoat material before baking.
  • a general concave-convex shaping method can be employed for the formation of the concave-convex pattern.
  • Conventional overcoat fabrics of this type have a problem that the uneven pattern formed before baking disappears or becomes unclear after baking. This problem can be solved by the characteristic structure of (1), and it is possible to produce bakery foods in which uneven patterns are formed neatly on the top cloth portion.
  • the uneven pattern is not particularly limited, and may be, for example, figures, letters, characters, and the like.
  • An example of the uneven pattern is a linear pattern or lattice pattern formed on a typical melonpan.
  • the bakery food of the present invention can be produced by a conventional method.
  • the overcoat dough of the present invention is placed on a medium dough separately produced to form a composite dough, and the composite dough is subjected to secondary fermentation as necessary and then baked to obtain the bakery of the present invention. Food is obtained.
  • the position on which the top fabric is placed on the inner fabric is not particularly limited, and may be only part of the surface of the inner fabric (for example, the upper surface) or the entire surface of the inner fabric.
  • the surface of the topping dough may be topped with granulated sugar, chocolate chips, almond slices, etc. before baking, and icing such as powdered sugar, chocolate, fondant, etc. may be added after baking.
  • the method for producing the middle dough used for producing the bakery food of the present invention is not particularly limited, and conventionally known production methods can be used.
  • a method for producing the middle dough for melonpan which is a typical example of composite bakery food, can be used.
  • a general method for manufacturing the middle dough of melon bread is as follows. Wheat flour, yeast, yeast food, saccharides, salt, fats and oils, dairy products, eggs, and water are mixed as main ingredients in predetermined amounts and kneaded by a conventional method. At that time, fats and oils, dairy products, eggs, etc. are added as necessary. Thereafter, floor time is taken for a predetermined time, the dough is then divided into appropriate amounts, bench time is taken for a predetermined time, and then re-rolling is performed to obtain medium dough for melon bread.
  • the present invention can be applied to various composite bakery foods.
  • An example of a composite bakery food product suitable for the present invention is melon bread.
  • the topping dough part of melonpan is also called 'melon skin'.
  • the melon bread to which the present invention is applied has a good crunchy texture in the topping dough (melon skin), and the contours of the uneven patterns such as linear patterns formed in the topping dough are clear and appearance. Furthermore, since the top cloth portion is difficult to fall off from the middle cloth portion, it is excellent in preservability and easy to eat.
  • a topping dough for bakery foods was produced. Specifically, 100 parts by mass of the mix and 20 parts by mass of whole eggs are added to a commercially available mixer, mixed for 2 minutes at low speed and 4 minutes at high speed (kneading temperature 20 ° C.), and the topping dough ( biscuit dough) was produced. After allowing the topping dough to rest for 10 minutes, the topping dough was divided into pieces of 50 g per bakery food to be produced, and stretched into a circular shape in plan view.
  • 70 parts by mass of strong flour, 3 parts by mass of yeast, 0.1 parts by mass of yeast food, 0.3 parts by mass of emulsifier, 3 parts by mass of sugar, and 40 parts by mass of water are added to a commercially available mixer and mixed at a low speed. 2 minutes at medium speed and 2 minutes at medium speed (kneading temperature 27°C) to produce an intermediate dough. After the mixing was completed, the intermediate dough was allowed to stand in an environment with an ambient temperature of 27° C. and a relative humidity of 75% to ferment for 2 hours.
  • the falling-off rate of the top cloth portion was calculated by the method described below, and evaluated according to the following evaluation criteria. 5 points: Very good with drop-off rate of top cloth portion being less than 10%. 4 points: The shedding rate of the top cloth portion is 10% or more and less than 15%, which is good. 3 points: The falling-off rate of the top cloth portion is 15% or more and less than 20%, and there is no problem in terms of quality. 2 points: Defective, dropout rate of top cloth portion is 20% or more and less than 25%. 1 point: Extremely poor, with drop-off rate of top cloth portion being 25% or more.
  • ⁇ Evaluation Criteria for Appearance > 5 points: The outline of the concave-convex pattern of the covering fabric portion is extremely clear, and is extremely good. 4 points: The outline of the concave-convex pattern on the top cloth portion is clear and good. 3 points: Concavo-convex patterns on the top covering fabric can be confirmed. 2 points: The contour of the uneven pattern on the top cloth portion is unclear, and is defective. 1 point: The outline of the concave-convex pattern on the covering fabric portion is extremely unclear, and is extremely unsatisfactory. ⁇ Evaluation criteria for texture> 5 points: Sufficiently crispy on the covering cloth portion, extremely good.
  • the length of the missing part along the extending direction of the virtual straight line is measured and defined as the "missing length of the top cloth part". If there are multiple missing portions on the virtual straight line, the total length of each of the multiple missing portions along the extending direction of the virtual straight line is calculated and defined as the "missing length of the overhanging fabric portion”. .
  • the content of sugar and fat in the topping dough mix is within the above-mentioned specific ranges, so compared to the comparative examples that do not satisfy this, the appearance and texture of melon bread It was excellent, and it was difficult to cause the inconvenience that the top cloth part fell off from the inner cloth part during production.
  • the former is superior to the latter in both the appearance and texture of melon bread, so it is adopted in the former and in the latter.
  • the content of the thickener in the mix is 0.1 to 0.4 parts by mass with respect to 100 parts by mass of cereal flour" prevents the topping fabric from falling off and has an uneven pattern It can be seen that it is effective for improving the clarity of the product and improving the texture.
  • Example 13 in which the content of starch in the cereal flour in the mix is 15% by mass, is better than Example 14, in which the content is 25% by mass, to prevent the topping fabric from falling off and Since the clarity of the uneven pattern is excellent, it can be seen that the content should be less than 25% by mass when these characteristics are emphasized.
  • a high-quality composite bakery food in which the topping dough portion is excellent in texture and appearance, and the topping dough portion does not easily fall off from the middle dough portion during production.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Ce mélange pour pâte de garniture est utilisé pour produire une partie pâte de garniture d'un aliment de boulangerie comprenant une partie pâte intermédiaire et la partie pâte de garniture recouvrant la partie pâte intermédiaire, et contient : des farines de céréales comprenant de la farine de céréales et de l'amidon; du sucre; et de l'huile et de la matière grasse. La teneur en sucre est de 50 à 80 parties en masse par rapport à 100 parties en masse de farines de céréales, et la teneur en huile et matière grasse est de 20 à 40 parties en masse par rapport à 100 parties en masse de farines de céréales. Le mélange contient en outre un épaississant, et la teneur en épaississant est de préférence de 0,1 à 0,4 partie en masse par rapport à 100 parties en masse de farines de céréales.
PCT/JP2023/001250 2022-01-25 2023-01-18 Mélange pour pâte de garniture WO2023145550A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2023576816A JPWO2023145550A1 (fr) 2022-01-25 2023-01-18
CN202380012744.2A CN117615655A (zh) 2022-01-25 2023-01-18 外层面团用混合料

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Application Number Priority Date Filing Date Title
JP2022-009609 2022-01-25
JP2022009609 2022-01-25

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CN (1) CN117615655A (fr)
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CN117615655A (zh) 2024-02-27

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