Breadmaking filling baked confectionery dough

Abstract

To provide breadmaking filling baked confectionery dough capable of obtaining a filling-containing bread product having a filling phase of good texture and reduced cavity and peeling in the inner phase, and a method for producing composite bread dough using the breadmaking filling baked confectionery dough.SOLUTION: The present invention provides breadmaking filling baked confectionery dough containing swelling-inhibiting starch, and a method for producing composite bread dough in which base bread dough is filled with baked confectionery dough containing the swelling-inhibiting starch.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a baked confectionery dough for bread filling to be used by filling bread dough, and a method for producing a composite bread dough using the baked confectionery dough for bread filling. [Background technology]

[0002] Dough for baked goods is roughly classified into two types, short paste and batter, in order of decreasing moisture content (see Non-Patent Document 1). Here, baked confectionery dough such as cookie dough, galette dough, kneaded pie dough, and tart dough, which contains a lot of fats and oils and has a crispy texture when baked, i.e., short paste, has no fluidity at room temperature and has a low water content, so it hardly expands when baked, and the obtained baked confectionery also has a hard, crisp texture because it has little water and a relatively high oil content. On the other hand, baked confectionery dough such as sponge cake dough, butter cake dough, muffin dough, and choux pastry, which contains a lot of moisture and is fluid at room temperature, i.e., batter, has a high moisture content and expands easily when baked, and the resulting baked confectioneries also have a soft, moist texture because they contain a lot of moisture and relatively little oil.

[0003] In recent years, in the trend of high-end bread products, many bread products have been seen in which the baked confectionery dough is filled in bread dough by methods such as enrobing, dispersing, or rolling. Such filling-containing bread products have a filling phase separate from the bread dough in the internal phase, and are popular bread products that are enjoyable in appearance and texture. In this case, whether short paste or batter is used as the baked confectionery dough to be filled in the bread dough is appropriately selected depending on the shape and texture of the filling phase desired for the baked bread product. As mentioned above, the short paste has a harder and crispier texture than the bread dough, so it is often dispersed in the bread dough, while the batter has the same soft and moist texture as the bread dough, so it is often enrobed or rolled.

[0004] However, baked confectionery dough, not only batter but also short paste, inherently have poor binding properties with bread dough, and in particular, when batter is filled by enrobing or rolling it up, due to the difference in expansion between bread dough and baked confectionery dough when baked, the difference in specific gravity after baking, and the evaporation of water from the baked confectionery dough, large cavities will form on top of the baked confectionery dough when enrobed, and when rolled up, the baked confectionery dough will peel off in layers, making the internal phase unstable; particularly when sliced, the internal structure cannot be maintained and the dough will collapse, losing all commercial value.

[0005] To address this problem, the baked confectionery batter is generally kneaded somewhat tightly to form a marbled texture and dispersed somewhat strongly before being mixed with the bread dough to increase binding power. However, this reduces the contrast between the bread dough and the filling phase, resulting in an internal phase that is no longer visually appealing, and also makes it difficult to bring out the inherent texture and flavor characteristics of the baked confectionery.

[0006] In response to this, methods have been proposed in which thickening stabilizers or gelling agents are added to the baked confectionery dough (see, for example, Patent Documents 1 and 2). However, this method is not sufficiently effective in preventing the formation of cavities and layer peeling. In addition, the dough cannot be cooked properly, resulting in a sticky, hard-to-break texture, and the physical properties of the baked confectionery dough are easily deteriorated, making it difficult to create uniform layers, especially when the dough is rolled into layers. Also, a method has been proposed in which a cake batter containing an oil-in-water emulsion obtained by a specific manufacturing method is used (see, for example, Patent Document 3), but this method is ineffective when the amount of oil-in-water emulsion added is small, and there is a problem that the original texture, flavor, and color of the cake batter cannot be felt.

[0007] Additionally, a method has been proposed in which the filling is done with baked confectionery dough in a frozen state to adjust water evaporation and the degree of gelatinization (see, for example, Patent Document 4). However, this method is not very effective at preventing the formation of cavities or peeling of layers, and the flour and starch wrapped in the baked confectionery dough do not gelatinize sufficiently, resulting in a sticky texture. It also has problems with the range of applications being limited, as the baked confectionery dough needs to be shaped in advance to match the intended shape for the filling and then frozen, and it cannot be used for shaping such as rolling. [Prior art documents] [Non-patent literature]

[0008] [Non-Patent Document 1] Confectionery Theory: Basic Dough and Its Applications, by Kenichi Matsuda, November 1, 1987, p14-17 [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Publication No. 08-308473 [Patent Document 2] Japanese Patent Publication No. 56-078554 [Patent Document 3] Japanese Patent Application Publication No. 06-046737 [Patent Document 4] JP 2006-129816 A Summary of the Invention [Problem to be solved by the invention]

[0010] Therefore, the object of the present invention is to provide a baked confectionery dough for bread filling, which can produce a filling-containing bread product having a filling phase with a good texture and in which the occurrence of cavities and peeling in the internal phase is suppressed, and a method for producing a composite bread dough using the baked confectionery dough for bread filling. [Means for solving the problem]

[0011] As a result of various investigations aimed at solving the above problems, the present inventors discovered that the above problems could be solved by using a specific starch in the baked confectionery dough for bread filling. The present invention was completed based on the above findings, and provides a baked confectionery dough for bread filling, which contains a swelling-inhibiting starch. The present invention also provides a method for producing a composite bread dough, which comprises filling a base bread dough with a baked confectionery dough containing a swelling-inhibited starch. Effect of the Invention

[0012] According to the present invention, a filling-containing bread product can be obtained which has a filling phase with a good texture and in which the occurrence of cavities and peeling in the inner phase is suppressed. Furthermore, according to the manufacturing method of the present invention, it is possible to stably manufacture filling-containing bread products having the above-mentioned characteristics. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The baked confectionery dough for bread filling of the present invention will be described in detail below.

[0014] Here, first, the swelling-inhibited starch used in the baked confectionery dough for bread filling of the present invention will be described. Note that hereinafter, the baked confectionery dough for bread filling may also be simply referred to as baked confectionery dough. The swelling-controlled starch used in the present invention is a starch in which the swelling of starch particles is inhibited and the starch granule shape is maintained when the starch is heated and gelatinized, for example, high amylose starch and / or modified starch. By using this swelling-controlled starch, the texture of the filling phase in the obtained filling-containing bread product can be maintained good, while the generation of cavities and peeling of layers in the inner phase can be inhibited.

[0015] The above-mentioned high amylose starch is a starch having an amylose content of preferably 30% by mass or more, more preferably 50% by mass or more, and even more preferably 60% by mass or more, whereas the amylose content of normal starch is 15 to 25% by mass. The type of starch for the high amylose starch is not particularly limited, but corn is preferred because starch with a high amylose content exists as a result of breeding.

[0016] Specific examples of the modified starch include crosslinked starch, aged starch, moist heat treated starch, emulsifier treated starch, etc., but in the present invention, crosslinked starch is preferably used, and phosphate crosslinked starch is particularly preferably used. Furthermore, examples of raw starches for the above-mentioned modified starches include starches commonly used in foods, such as potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, non-glutinous rice starch, and glutinous rice starch. In the present invention, however, it is preferable to use raw starches with a high amylopectin content (waxy starches), such as tapioca starch, waxy corn starch, and glutinous rice starch.

[0017] The swelling-inhibited starch may be either ungelatinized or gelatinized swelling-inhibited starch that has been gelatinized; however, gelatinized swelling-inhibited starch that has been gelatinized is preferred, as this improves the physical properties of the baked confectionery dough at the time of filling.

[0018] The baked confectionery dough for bread filling of the present invention contains the swelling-inhibited starch in an amount of preferably 1 to 15% by mass, more preferably 1 to 5% by mass. If the swelling-inhibiting starch content is less than 1% by mass, the effects of the present invention cannot be obtained, while if it exceeds 15% by mass, the texture of the filling phase becomes sticky, the viscosity of the baked confectionery dough for bread filling becomes too high, and extensibility during filling, especially during rolling, decreases, resulting in physical properties that are difficult to handle.

[0019] The baked confectionery dough for bread filling of the present invention contains the above-mentioned swelling-inhibited starch, and can optionally contain ingredients that are used in ordinary baked confectionery dough, such as grain flours, oils and fats, eggs, sugars, etc. The above-mentioned cereal flours are not particularly limited, and examples thereof include wheat flours such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, and whole wheat flour, other cereal flours such as rye flour and rice flour, nut flours such as almond flour and hazelnut flour, and processed cereal flours that have been treated with enzymes such as amylase, or that have been subjected to one or more treatments selected from gelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, and the like. The content of the cereal flour in the baked confectionery dough is preferably 0 to 50% by mass, and more preferably 5 to 35% by mass.

[0020] The above-mentioned oils and fats are not particularly limited, and examples thereof include plastic oil and fat compositions such as shortening, margarine, and butter, those in a fluid or liquid form such as salad oil, liquid shortening, melted butter, and cream, and those in the form of powdered oil and fats. When the oil and fat is an emulsion, the emulsion form may be any of water-in-oil type, oil-in-water type, and double emulsion type. The content of the fats and oils in the baked confectionery dough is preferably 5 to 50% by mass, and more preferably 5 to 35% by mass.

[0021] The fats and oils constituting the oils and fats are not particularly limited, and examples thereof include various vegetable fats and oils, such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, and whale oil, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, these fats and oils can be used alone or in combination of two or more kinds.

[0022] The above-mentioned eggs include whole eggs, egg yolks, frozen whole eggs, frozen egg yolks, etc. In the present invention, one or more kinds of eggs selected from these can be used. The content of the eggs in the baked confectionery dough is preferably 3 to 50% by mass, and more preferably 10 to 45% by mass.

[0023] Examples of the sugars include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reduced sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, dextrin, stevia, aspartame, etc. In the present invention, one or more sugars selected from these can be used. The content of the sugar in the baked confectionery dough is preferably 10 to 45% by mass, and more preferably 10 to 35% by mass.

[0024] In addition to the above-mentioned grain flours, fats and oils, eggs, and sugars, the baked confectionery dough for bread filling of the present invention can appropriately use ingredients such as yeast, yeast food, dairy products, leavening agents, water, salt, emulsifiers, starches other than swelling-inhibiting starches, thickening stabilizers, seasonings, spices, flavorings, colorings, cocoa, chocolate, yogurt, cheese, matcha, black tea, coffee, tofu, soybean flour, beans, vegetables, fruit, fruit juice, jam, fruit sauce, fruit, herbs, meat, seafood, preservatives, and shelf life enhancers.

[0025] Examples of the dairy products include raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, partially skimmed milk, skim milk, processed milk, cheese, concentrated whey, ice cream, concentrated milk, skim concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria beverage, milk beverage, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein, etc. In the present invention, one or more selected from these can be used. The content of the dairy product in the baked confectionery dough is preferably 0 to 20% by mass, and more preferably 0 to 15% by mass.

[0026] Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin tartaric acid fatty acid esters, glycerin citrate fatty acid esters, glycerin diacetyltartaric acid fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglyceride; and non-synthetic emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, and milk fat globule membrane protein. The content of the emulsifier in the baked confectionery dough is preferably 0 to 3% by mass, and more preferably 0 to 1% by mass.

[0027] Examples of thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, etc., and one or more selected from these can be used. The content of the thickening stabilizer in the baked confectionery dough is preferably 0.01 to 5% by mass, and more preferably 0.01 to 3% by mass.

[0028] The specific gravity of the baked confectionery dough for bread filling of the present invention is preferably 0.4 to 1.2, more preferably 0.7 to 1.1. The baked confectionery dough for bread filling of the present invention may be either a short paste or a batter, so long as it is a dough that is baked after preparation; however, since the effects of the present invention are greater with a batter that is pasty to liquid at room temperature than with a short paste that is solid at room temperature, it is preferable that the baked confectionery dough for bread filling of the present invention is a batter.

[0029] As described above, the batter is a type of baked confectionery dough used in confectionery making, which has a high water content and is fluid at room temperature. Examples of batter include various cake doughs such as sponge cake dough, butter cake dough, and muffin dough, batters containing wheat flour such as soft cookie dough and choux dough, and batters that do not contain wheat flour such as baked cheesecake dough, chocolate cake dough, meringue dough, macaron dough, custard dough, and flower paste.

[0030] In the baked confectionery dough of the present invention, the batter preferably has an oil content of 10 to 30% by mass and a moisture content of 20 to 50% by mass, which gives the filling phase a soft, moist, and crisp texture.

[0031] The above-mentioned short paste refers to a dough for obtaining baked goods with a crispy texture, and its essential ingredients are wheat flour, fats and oils, and water. It is clearly different from batter and refers to a dough that has no fluidity at room temperature, and examples of such dough include cookie dough, galette dough, kneaded pie dough, and tart dough. The short paste generally has an oil content of 10 to 35% by mass and a moisture content of about 5 to 40% by mass.

[0032] Furthermore, the baked confectionery dough can be stored as a frozen dough since water does not separate when frozen and thawed, and the texture after baking is uniform throughout and moist and soft.

[0033] Next, a method for producing the baked confectionery dough for bread filling of the present invention will be described. The baked confectionery dough can be obtained by a known method for producing baked confectionery, except that the swelling-inhibited starch is added and mixed in the process of producing the baked confectionery dough.

[0034] For example, when the baked confectionery dough is a sponge cake dough, examples of the methods include the separate mixing method, the post-mixing method, or the all-in-mix method using a confectionery foaming agent; when it is a butter cake dough, examples of the flower batter method, the sugar batter method, or the all-in-mix method using a confectionery foaming agent; when it is a muffin dough, examples of the post-mixing method, the all-in-mix method, the flower batter method, the sugar batter method, etc.; and when it is a choux pastry, examples of the general method in which wheat flour is added to boiling oil and water and then thoroughly mixed and then eggs are emulsified, or the so-called instant method in which gelatinized wheat flour or gelatinized starch is used.

[0035] Furthermore, when the baked confectionery dough is a cookie dough, it can be obtained by a known method such as a sugar batter method, a flour batter method, or an all-in-mix method. When it is a kneaded pie dough or a tart dough, it can of course be obtained by the all-in-mix method in which all ingredients including the roll-in oil are mixed, or by a method in which a dough is first produced using ingredients other than the roll-in oil and then small pieces of the roll-in oil are dispersed in the dough.

[0036] Here, when a swelling-inhibiting starch is used, particularly a gelatinized swelling-inhibiting starch, if it is added in powder form to moist raw materials or to baked confectionery dough, it will form lumps and will not be uniformly dispersed in the baked confectionery dough. Therefore, it is preferable to add the starch by mixing it in advance with the powdered raw materials such as grain flour or sugar to be used and then adding it, or by dispersing it in advance in the oil phase of the fats and oils to be used.

[0037] In the present invention, the baked confectionery dough obtained as described above is used as a bread filling for a base bread dough.

[0038] Next, the base dough will be described. The base bread dough is a dough made using cereal flour as the main ingredient and containing 25 to 100 parts by mass of water per 100 parts by mass of wheat flour. Specific examples of the base bread dough include various types of bread dough, such as bread dough, sweet bread dough, pie dough, Danish pastry dough, croissant dough, French bread dough, semi-hard roll dough, waffle dough, and scone dough.

[0039] The flour that can be used in the base bread dough is not particularly limited, and examples thereof include wheat flour such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole wheat flour, and germ flour, as well as other grain flours such as rye flour and rice flour, with wheat flour being preferred.

[0040] The water that can be used in the base dough includes natural water, tap water, and also water contained in water-containing ingredients. Examples of water-containing ingredients include milk, condensed milk, cream, and other milk and dairy products, whole eggs, raw egg yolks, raw egg whites, and other eggs, and liquid sugar. When the fat or oil is in the form of an emulsion, the water content includes the water contained in the emulsion. The amount of the water is preferably 25 to 100 parts by mass, and more preferably 45 to 70 parts by mass, relative to 100 parts by mass of the grain flour.

[0041] The base dough preferably contains fats and oils. Examples of fats and oils that can be used in the base dough include palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, whale oil, and other vegetable and animal fats and oils, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.

[0042] In the present invention, the above-mentioned fats and oils can be in the form of plastic fats and oils such as butter, margarine, shortening, lard, and fat, as well as salad oil and fluid shortening. The content of fats and oils in the base bread dough, including the oils contained in the other ingredients described below, is preferably 2 to 35% by mass, more preferably 2 to 15% by mass, based on 100 parts by mass of the cereal flour. If it is less than 2 parts by mass, the balance with the soft texture of the filling phase becomes poor. If it exceeds 35% by mass, the shape retention is deteriorated, caving is likely to occur, and the dough may become poor in workability.

[0043] The base dough preferably contains sugar. Sugars that can be used in the base bread dough include one or more types selected from the following: white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, stevia, aspartame, and honey. The content of sugars in the base dough, including sugars contained in the other ingredients described below, is preferably 2 to 30% by mass, more preferably 4 to 15% by mass, based on 100 parts by mass of the cereal flour. If it is less than 2 parts by mass, the balance with the soft texture of the filling phase becomes poor. If it exceeds 30% by mass, shape retention is deteriorated, caving is likely to occur, and the dough may become sticky and difficult to work with.

[0044] In the case of bread dough that uses roll-in oils and fats, such as Danish pastries, the water content, oil content, and sugar content are calculated for the dough excluding the roll-in oil and fat.

[0045] The base dough may contain other ingredients that can be used in normal bread dough, such as eggs, starch, emulsifiers, thickening stabilizers, yeast, colorings such as β-carotene, caramel, and red yeast rice coloring, antioxidants such as tocopherol and tea extract, dextrin, milk and dairy products such as casein, whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole condensed milk, skim milk, concentrated milk, pure fresh cream, whipping cream (compound cream), and vegetable whipping cream, cheeses such as natural cheese, processed cheese, cream cheese, Gouda cheese, and Cheddar cheese, and raw alcohol. These include distilled spirits such as shochu, whiskey, vodka, and brandy, brewed alcoholic beverages such as wine, sake, and beer, various liqueurs, leavening agents, inorganic salts, salt, baking powder, yeast food, dough improvers, cacao and cacao products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bittering agents, acidulants, pH adjusters, shelf life extenders, enzymes, fruit, fruit juice, jam, fruit sauce, seasonings, spices, flavorings, food ingredients such as vegetables, meat, and seafood, plant and animal extracts such as consomme and bouillon, and food additives.

[0046] Next, a method for producing the base bread dough will be described. The method for producing the base dough is not particularly limited, and general methods for producing bread dough can be applied. For example, general methods for producing bread dough, such as the quick-bread method, the straight method, the sponge method, the sweetened sponge method, the liquid-seed method, the sourdough method, the sake-seed method, the hop-seed method, the medium-noodle method, the tang-seed method, the Chorleywood method, the continuous bread-making method, the refrigerated dough method, and the frozen dough method, can be appropriately selected and, if necessary, combined and applied.

[0047] Next, a method for producing the composite bread dough of the present invention will be described. The method for producing the composite dough of the present invention comprises filling the base dough with the baked confectionery dough. The filling may be made of one type of baked confectionery dough, or two or more types may be used. In this case, "filling with baked confectionery dough" means making the baked confectionery dough into a separate phase from the bread dough during dough production, and is clearly distinguished from kneading the dough into a homogeneous state.

[0048] Here, a method for filling the base bread dough with the baked confectionery dough will be described. The above-mentioned filling methods include one or more of dispersion, rolling, enveloping, sandwiching and loading. Since this allows the baked confectionery dough to be contained in a larger amount in the inner phase and thus has a greater effect than the other methods, rolling and / or enveloping is preferred, and rolling is most preferred.

[0049] The shape of the baked confectionery dough when it is filled is not particularly limited, and any desired shape can be selected, such as a rod, sphere, plate, cube, or rectangular parallelepiped. The method of enveloping the bean paste is not particularly limited, and any method such as hand-wrapping or using various automatic enveloping machines can be appropriately selected and used. Specifically, for example, the base dough may be formed into a sheet, baked confectionery dough may be placed on the surface, and then the sheet may be folded from all sides to form a pouch. Alternatively, the baked confectionery dough may be placed in a rod shape and then wrapped in dough. Alternatively, the base dough may be used to completely encase the baked confectionery dough.

[0050] Furthermore, the shape of the baked confectionery dough when it is rolled up is not particularly limited, and any desired shape can be selected, such as a rod, sphere, plate, cube, or rectangular parallelepiped. The rolling method is not particularly limited, and may be selected appropriately from among hand molding and methods using various rollers or molders. Specifically, for example, a base bread dough may be formed into a sheet, and then baked confectionery dough may be placed on the surface and rolled up by hand, or the dough may be placed in a roller or molder and rolled up, or a rolling device on an automatic production line may be used.

[0051] When rolling, the baked confectionery dough is not placed on the edge of the base dough, and by thinly rolling the end of the rolled base dough or applying water to it, it is possible to prevent the baked confectionery dough from flowing out during baking, resulting in a filling-containing bread product with a beautiful internal structure. In addition, by leaving a long section at the end of the roll that is not filled with baked confectionery dough, a thick filling phase can be obtained with a small amount of baked confectionery dough, which not only makes the texture of the filling phase softer, but also creates an internal phase that looks beautiful.

[0052] The amount of filling of the baked confectionery dough to be added to the base dough is preferably 10 to 60 parts by mass, more preferably 25 to 55 parts by mass, per 100 parts by mass of the base dough. If the amount is less than 10 parts by mass, it is difficult to obtain the effects of the present invention, and if the amount exceeds 60 parts by mass, cavities and layers are likely to peel off depending on the type of dough.

[0053] The baked confectionery dough can be prepared in advance and stored in a refrigerator or freezer. However, in order to prevent the temperature of the base dough from being lowered too much when filling is added to the base dough during dough production, the temperature is preferably adjusted to 15 to 36°C, more preferably 20 to 30°C.

[0054] The composite dough thus obtained can be rolled, rolled out, shaped by punching, molded, proofed, etc., and then baked to obtain a filling-containing bread product. In the present invention, the baking process also includes frying, steaming, and boiling. The composite dough obtained as described above may be frozen or refrigerated without being proofed, or may be frozen or refrigerated after being proofed. The filling-containing bread product can also be stored frozen, and the frozen filling-containing bread product can be thawed and cooked in a microwave oven. EXAMPLES

[0055] The present invention will be described in detail below with reference to examples of the preparation of the baked confectionery dough for bread filling used in the present invention and examples of the composite bread dough of the present invention using the baked confectionery dough for bread filling, etc. However, the present invention is not limited to these preparation examples and examples.

[0056] <Production of baked confectionery dough for bread fillings> Example 1 30 parts by mass of margarine (Sociel: manufactured by ADEKA Corporation) and 25 parts by mass of white sugar were mixed in a vertical mixer using a beater at low speed for 1 minute and at medium speed for 1 minute, and then 25 parts by mass of whole egg (net) were gradually added and mixed at medium speed for another 2 minutes. Next, a mixture of 1 part by mass of matcha powder and 3 parts by mass of gelatinized swelling-inhibited starch (gelatinized phosphate cross-linked starch: Pine Soft B: manufactured by Matsutani Chemical Industry) that had been mixed in advance was added and mixed at medium speed for 1 minute. Finally, 16 parts by mass of soft flour was added and mixed at low speed for 1 minute to obtain a baked confectionery dough A (matcha cake dough) for bread filling of the present invention, which is a batter with an oil content of 27% by mass, a moisture content of 24% by mass, and a specific gravity of 0.93.

[0057] Example 2 Except for changing 1 part by mass of the matcha powder used in Example 1 to 1 part by mass of black cocoa powder, the same formulation and production method as in Example 1 were used to obtain baked confectionery dough B for bread filling (chocolate cake dough) of Example 2, which is a batter with an oil content of 27% by mass, a moisture content of 24% by mass and a specific gravity of 0.93.

[0058] Comparative Example 1 Baked confectionery dough C for bread filling (matcha cake dough) of Comparative Example 1 was obtained as a batter with an oil content of 27% by mass, a moisture content of 24% by mass and a specific gravity of 0.93, using the same formulation and production method as in Example 1, except that the gelatinization and swelling-controlled starch used in Example 1 was not added and the amount of weak flour was changed from 16 parts by mass to 19 parts by mass.

[0059] <Bread dough composition and manufacturing method> 50 parts by weight of strong flour, 2 parts by weight of fresh yeast, 0.1 parts by weight of yeast food, and 30 parts by weight of water were put into a mixer bowl, and a hook was set in a vertical mixer, and the mixture was mixed at low speed for 2 minutes and at medium speed for 2 minutes to obtain a sponge dough. The kneading temperature was 24°C. This sponge dough was placed in a dough box and allowed to undergo sponge fermentation for 4 hours in a thermostatic room at a temperature of 28°C and a relative humidity of 80%. The dough after the sponge fermentation was again put into the mixer bowl, and 50 parts by mass of strong flour, 1.8 parts by mass of salt, 10 parts by mass of white sugar, 2 parts by mass of skim milk powder, and 30 parts by mass of water were added, and mixed at low speed for 4 minutes, medium speed for 3 minutes, and high speed for 1 minute. Then, 10 parts by mass of kneading margarine (Marvelous Associe: manufactured by ADEKA Corporation) was added, and the mixture was mixed using a hook at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 2 minutes to obtain the base bread dough A. The kneading temperature was 20°C.

[0060] <Composition and manufacturing method of composite dough and filling-containing bread product (matcha cake loaf bread)> Example 3 The base dough A was left to stand for 30 minutes, then divided into 350 g portions, rounded, rested for 20 minutes, rolled out, and then evenly coated with 140 g (40% of the dough) of baked confectionery dough A for bread filling obtained in Example 1. The dough was coated over the entire surface, leaving 2 cm on each of the four edges of the base dough. The composite dough was rolled up and placed in a one-loaf mold, proofed for 50 minutes at 38°C and humidity of 85%, and baked in a fixed oven at 190°C for 30 minutes to obtain a one-loaf bread with matcha cake. When the obtained one-loaf bread containing matcha cake was sliced, the bread dough and the baked confectionery dough were not peeled off, and the sliced ​​bread had a beautiful spiral shape. The filling phase was soft and moist, and the texture of the bread dough was well balanced.

[0061] Example 4 A single loaf bread with matcha cake was obtained in the same manner as in Example 3, except that when applying baked confectionery dough A, the unapplied area at the end of the roll was changed from 2 cm to 10 cm. When the obtained one-loaf bread containing matcha cake was sliced, the baked confectionery dough layer was thicker than that of the one-loaf bread containing matcha cake obtained in Example 3, but there was no peeling between the bread dough and the baked confectionery dough, and the layer was in a beautiful spiral shape. Furthermore, the filling phase was softer and moister than that of the one-loaf bread containing matcha cake obtained in Example 3, and the bread product contained a filling with an excellent balance of texture with the bread dough.

[0062] Example 5 A one-loaf bread with chocolate cake was obtained in the same manner as in Example 3, except that baked confectionery dough B was used instead of baked confectionery dough A. When the obtained one-loaf bread containing chocolate cake was sliced, the inner dough portion and the baked confectionery dough portion did not peel off and had a beautiful spiral shape. The filling portion was soft and moist, and the texture of the bread product containing a filling was well balanced with the bread dough portion.

[0063] Comparative Example 2 A single loaf bread containing matcha cake was obtained in the same manner as in Example 3, except that baked confectionery dough C was used instead of baked confectionery dough A. When the obtained one-loaf bread containing matcha cake was sliced, the baked confectionery dough portion at the top peeled off and sunk down, creating a cavity. Furthermore, the bread dough portion and the filling phase portion in the peeled off portion had a slightly hard texture, and the overall texture of the filling-containing bread product was somewhat unbalanced.

Claims

1. A baked confectionery dough for bread filling, comprising swelling-inhibiting starch.

2. 2. The dough for filling baked goods according to claim 1, which is a batter.

3. A method for producing a composite bread dough, comprising filling a base bread dough with a baked confectionery dough containing a swelling-inhibited starch.

4. 4. The method for producing a composite dough according to claim 3, wherein the filling method is one or more of dispersing, rolling, enveloping, sandwiching and stacking.