Method for producing bakery product

Abstract

To provide a method for producing bakery products that is less likely to cause crying and can maintain the crispiness of the top coating for bakery products for several days.SOLUTION: A method for producing bakery products includes baking a topping dough for bakery products arranged on the outside of a dough, wherein there is a structure in which a laminated dough containing fat is sandwiched by at least a portion between the topping dough for bakery products and the dough, and wherein the mass of the laminated dough containing fat before baking is 3 to 65 mass% of the total mass of the dough and the laminated dough containing fat.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a bakery food product. [Background technology]

[0002] Bakery foods, such as melon bread, which are baked by placing a topping dough (hereinafter sometimes referred to as "bakery food topping dough" or "cookie dough") on a core dough, can be enjoyed in combination with the crispy texture of the topping dough and the soft texture of the core dough.

[0003] On the other hand, over time, moisture from the inner dough transfers to the outer dough, causing what is known as weeping, which tends to cause the bread to lose its crispiness.

[0004] To date, a melon bread with a layered crumb and a moisture content of 18% by weight or less in the melon skin 10 days after baking has been proposed as a technology for providing a melon bread and a manufacturing method thereof that does not suffer from the phenomenon in which the melon skin becomes sticky over time (known as "stickiness"). (See, for example, Patent Document 1.)

[0005] Furthermore, as a method for producing melon bread that can reduce crying in the outer dough of the melon bread and a technology for providing melon bread with reduced crying in the outer dough, a method for producing melon bread in which a chocolate coating is applied between the inner dough and the melon rind has been proposed (for example, see Patent Document 2). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2014-003943 A [Patent Document 2] JP 2006-081448 A Summary of the Invention [Problem to be solved by the invention]

[0007] Although the technologies mentioned above have been proposed, they have issues such as being insufficiently effective at suppressing crying, being difficult to work with, and significantly affecting the taste of melon bread, and there is a strong demand for new technologies.

[0008] The present invention aims to solve the above-mentioned problems in the prior art and to achieve the following objectives: That is, the present invention aims to provide a method for producing bakery foods that is less likely to cause crying and that can maintain the crispness of the topping dough for bakery foods for about several days. [Means for solving the problem]

[0009] As a result of investigations to solve the above-mentioned problems, the inventors have discovered that by sandwiching a layered dough containing oils and fats at least partially between the top dough and the inner dough for bakery foods, and by making the mass of the layered dough containing oils and fats before baking 3 to 65% by mass of the total mass of the inner dough and the layered dough containing oils and fats, it is possible to produce bakery foods that are less likely to cry and that can retain the crispness of the top dough for bakery foods for several days, thereby completing the present invention.

[0010] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows. That is, <1> A method for producing a bakery food product, comprising baking a top layer of bakery food dough disposed outside a middle layer of the bakery food product, The bakery food topping dough and the intermediate dough have a structure in which a layered dough containing oils and fats is sandwiched at least partially between the topping dough and the intermediate dough, The method for producing a bakery food product is characterized in that the mass of the layered dough containing the oil or fat before baking is 3 to 65 mass % of the total mass of the intermediate dough and the layered dough containing the oil or fat. <2> The layered dough containing the oil or fat is selected from pie dough and Danish dough. <1> This is a method for producing the bakery food product described above. <3> The bakery food product is a melon bread. <1> or <2> This is a method for producing the bakery food product described above. <4> The above-mentioned prepackaged bakery food <1> ~ <3> 13. A method for producing a bakery food product according to any one of claims 1 to 12. <5> The layered dough containing the oil or fat is baked in a structure in which the layered dough covers the bottom surface of the intermediate dough. <1> ~ <4> The method according to any one of the above items. Effect of the Invention

[0011] According to the present invention, it is possible to solve the above-mentioned problems in the conventional art and achieve the above-mentioned objective, thereby providing a method for producing bakery foods that is less likely to cry and that can maintain the crispness of the topping dough for bakery foods for several days. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] (Bakery food manufacturing method) The method for producing bakery food products of the present invention includes at least a baking step, and may further include other steps as necessary.

[0013] <Firing process> The baking step is a step in which the top layer dough for bakery foods is baked in a state in which the top layer dough is disposed outside the core dough.

[0014] The bakery food product of the present invention has a structure in which a layered dough containing oil or fat is sandwiched at least partially between the top dough for bakery foods and the intermediate dough.

[0015] <<Bakery food topping dough>> The raw flour used for the topping dough for bakery foods (hereinafter sometimes referred to as "topping dough" or "crust dough") is not particularly limited and can be selected as appropriate, and examples include flours commonly used as raw flours for bakery products, such as wheat flour (strong flour, semi-strong flour, medium strength flour, weak flour, whole wheat flour, crushed durum wheat flour, etc.), rye flour, rice flour, corn flour (corn flour, corn meal, corn grits, etc.), and mixtures thereof. Among these, wheat flour is preferred, and weak flour is more preferred. The wheat flour and weak flour may be heat-treated flour.

[0016] The content of the raw grain flour in the covering dough is not particularly limited and can be selected as appropriate, but is preferably 35 to 75 mass %, and more preferably 45 to 55 mass %, of the total amount of the covering dough before baking.

[0017] The fats and oils contained in the topping dough are not particularly limited and can be appropriately selected, and examples thereof include butter, margarine, shortening, lard, etc. These may be used alone or in combination of two or more kinds.

[0018] The content of the fat or oil in the covering dough is not particularly limited and can be selected as appropriate, but the amount in the covering dough before baking is preferably 10 to 40 parts by mass per 100 parts by mass of the raw grain flour.

[0019] The sugars contained in the topping dough are not particularly limited and can be appropriately selected, and examples thereof include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, etc. These may be used alone or in combination of two or more.

[0020] The content of the sugar in the covering dough is not particularly limited and can be selected as appropriate, but the amount in the covering dough before baking is preferably 30 to 100 parts by mass per 100 parts by mass of the raw grain flour.

[0021] The eggs used in the preparation of the topping dough are not particularly limited and can be appropriately selected, for example, whole eggs, liquid eggs, etc. These may be used alone or in combination of two or more kinds.

[0022] The egg content in the covering dough is not particularly limited and can be selected as appropriate, but the amount in the covering dough before baking is preferably 10 to 40 parts by mass per 100 parts by mass of the raw grain flour.

[0023] When water or milk is added to the covering dough, the amount of water or milk in the covering dough before baking is preferably 5 to 15 parts by mass per 100 parts by mass of the raw grain flour.

[0024] When a foaming agent such as baking powder, seasoning, flavoring material, fragrance, coloring, or other material is added to the topping dough, the amount of such material in the topping dough before baking is preferably 0.1 to 5 parts by mass per 100 parts by mass of the raw grain flour.

[0025] The topping dough can be produced by a conventionally known method for producing topping dough. The topping dough is produced without yeast fermentation, like conventional topping dough. Representative production methods include, but are not limited to, a method in which fats and oils and sugars are mixed uniformly, followed by mixing eggs and raw grain flour in that order (sugar batter method), and a method in which raw grain flour and fats are thoroughly stirred, followed by adding sugars and eggs and mixing (flour batter method). The topping dough of the present invention is preferably produced by the sugar batter method.

[0026] <<Inner fabric>> The intermediate dough is not particularly limited, and can be selected from doughs that are usually used in bakery foods. The type, composition, and manufacturing method of the intermediate dough are not particularly limited, and each type of dough may be manufactured according to a general manufacturing method in the field. For example, examples of methods for making bread dough include, but are not limited to, the straight method, sponge method, no-time method, liquid starter method, sourdough method, re-kneading method, frozen dough method, refrigerated dough method, and hot water starter method. It is preferable that the intermediate dough is not a layered dough containing fat or oil, in which a flour layer and a fat layer are layered.

[0027] The ingredients to be blended into the intermediate dough can be appropriately selected from ingredients typically used in dough for bakery foods, and examples include wheat flour such as strong flour, semi-strong flour, medium strength flour, weak flour, whole wheat flour, and crushed durum wheat flour; cereal flours other than wheat flour such as rye flour, rice flour, and corn flour (corn flour, corn meal, corn grits, etc.); and auxiliary ingredients.

[0028] The secondary raw materials are not particularly limited and can be appropriately selected, and examples thereof include various fermentation seeds such as sourdough and leban; baker's yeast such as fresh yeast, semi-dry yeast, and dry yeast; yeast food; sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose, and lactose; eggs or egg powder; dairy products such as milk, fresh cream, skim milk powder, whole milk powder, cheese powder, yogurt powder, and whey powder; proteins such as gluten; oils and fats such as powdered or liquid oils and fats, butter, and margarine; emulsifiers; leavening agents; thickeners; sweeteners; flavorings; colorants; ascorbic acid; inorganic salts such as salt; malt powder, malt extract; commercially available dough improvers; fermentation flavor liquids; dietary fiber; shelf life improvers; pH adjusters, etc. These may be used alone or in combination of two or more.

[0029] The amounts of the ingredients to be blended in the intermediate dough are not particularly limited and can be appropriately selected.

[0030] The moisture content of the intermediate dough after baking is not particularly limited and can be appropriately selected, but is preferably 25% by mass or more in order to suppress crying and achieve a good moist feeling.

[0031] <<Laminated fabric containing oils and fats>> The layered dough containing fat or oil (hereinafter, sometimes referred to as "layered dough") refers to a dough in which a flour layer and a fat layer are layered. The layered dough is not particularly limited and can be appropriately selected, and examples thereof include yeast-based Danish dough (also called pastry dough, including croissant dough), yeast-free pie dough, etc. The layered dough is preferably any one selected from pie dough and Danish dough.

[0032] The Danish dough is a dough made by mixing wheat flour, salt, yeast, water, oil, etc., and then retarding it, placing roll-in oil on top of it, folding it, and further repeatedly spreading and folding it to form many layers, or a dough that is then shaped. The Danish pastry dough can be produced by a known method. The ingredients used in the Danish pastry dough and the amounts used are not particularly limited and can be selected appropriately.

[0033] The pie dough corresponds to a folded pie using a sheet-like fat, a pastry pie using a small piece of fat, etc. Among these, the folded pie is preferred. The pie dough can be produced by a known method. For example, in the case of folded pies, flour, skim milk powder, whole eggs, and fat are added and mixed, then sugar and salt dissolved in water are added and mixed, and the dough is stored in the refrigerator for about 12 hours. Next, the folded fat (stored refrigerated) is folded into the resulting dough, and the dough is rolled in on a reverse sheeter while resting in the refrigerator for 1 to 2 hours to obtain pie dough. The ingredients used in the pie crust and the amounts used are not particularly limited and can be selected appropriately.

[0034] The number of layers in the laminated fabric is not particularly limited and can be appropriately selected, and typically includes 20 to 2,200 layers.

[0035] The mass of the layered dough containing the oil before baking is not particularly limited and can be appropriately selected as long as it is 3 to 65% by mass of the total mass of the middle dough and the layered dough containing the oil. If the mass is less than 3% by mass, the effect of the layered dough may not be fully obtained, and if the mass is more than 65% by mass, the presence of the layered dough may be excessive, and the fluffy texture derived from the middle dough may be lacking, and when melon bread is produced as a bakery food, the aroma of the oil may be excessive as melon bread. When the layered dough containing the oil or fat before baking covers the entire intermediate dough, the mass of the layered dough containing the oil or fat is preferably 15 to 65 mass% of the total mass of the intermediate dough and the layered dough containing the oil or fat.

[0036] <<Baking>> In the baking step, the bakery food topping dough is baked in a state in which it is disposed outside the core dough.

[0037] Before the baking, the layered dough and the bakery food topping dough are placed on the intermediate dough so that the layered dough is sandwiched between at least a portion of the bakery food topping dough and the intermediate dough, to form a composite dough (hereinafter, this may be referred to as the "forming step"). In addition, sugar may be further sprinkled on the topping dough to form a lattice pattern.

[0038] The layered dough may be disposed at least partially between the bakery food topping dough and the intermediate dough, but it is preferable that the layered dough is disposed entirely between the bakery food topping dough and the intermediate dough.

[0039] The layered dough may also be disposed in a portion other than between the top dough for bakery foods and the middle dough. That is, the layered dough may be disposed in a portion of the middle dough that is not covered by the top dough for bakery foods. For example, the layered dough may be disposed so as to cover not only the portion of the middle dough that is covered by the top dough for bakery foods, but also the bottom surface of the middle dough. In this case, the structure is essentially such that most of the middle dough is covered, which is preferable in that water separation from the middle dough into the air can be prevented.

[0040] The composite dough is optionally subjected to proofing (hereinafter sometimes referred to as the "proofing step") and then baked. The temperature, relative humidity, and time of the proofing are not particularly limited and can be appropriately selected depending on the purpose.

[0041] The means, temperature and time for the baking are not particularly limited and can be appropriately selected.

[0042] <Other processes> The other steps are not particularly limited and may be selected as appropriate as long as they do not impair the effects of the present invention. Examples of such steps include a bakery food topping dough preparation step for preparing the above-mentioned bakery food topping dough, a middle dough preparation step for preparing the above-mentioned middle dough, a fat-containing layered dough preparation step for preparing the above-mentioned fat-containing layered dough, the above-mentioned molding step and proofing step, etc.

[0043] <Bakery foods> The bakery food is not particularly limited and may be appropriately selected as long as it is baked with the top layer of bakery food dough placed on the outside of the inner layer, and an example of the bakery food is melon bread.

[0044] The shape, structure and size of the bakery food product are not particularly limited and can be appropriately selected depending on the purpose.

[0045] Conventionally, prepackaged bakery foods have had a significant tendency to weep, but the present invention is less likely to cause weeping, and is therefore suitable for prepackaged bakery foods.

[0046] According to the method for producing bakery foods of the present invention, it is possible to produce bakery foods that can maintain the crispness of the top layer of the bakery food for several days. In addition, according to the method for producing bakery foods of the present invention, it is possible to suppress the undesirable effects of the layered dough, and to obtain a moist inner dough and a good shape of the bakery food.

[0047] The present invention also relates to a method for improving the quality of bakery foods, which comprises baking a top layer dough for bakery foods arranged outside a middle dough, characterized in that the top layer dough for bakery foods has a structure in which a layered dough containing oil or fat is sandwiched at least partially between the top layer dough for bakery foods and the middle dough, and the mass of the layered dough containing oil or fat before baking is 3 to 65 mass% of the total mass of the middle dough and the layered dough containing oil or fat.

[0048] The quality improvement method can be carried out in the same manner as in the above-described method for producing bakery food products of the present invention. EXAMPLES

[0049] The present invention will be described below with reference to test examples, but the present invention is not limited to these test examples.

[0050] (Test Example 1: Melon bread) <Test Example 1-1> <<Making of topping dough for bakery foods>> 20 parts by mass of margarine and 50 parts by mass of sugar were mixed thoroughly at first at low speed for 4 minutes, then at medium speed for 1 minute. Then, 30 parts by mass of whole egg were gradually added and mixed. Next, 100 parts by mass of soft flour were added and mixed at low speed for 1 minute to prepare dough. After refrigerating the obtained dough overnight, the dough was kneaded again and divided into 50g portions to obtain topping dough for bakery food.

[0051] <<Making the middle dough>> The medium dough was made using the following recipe and process. -Composition- Medium seed dough · Strong flour 70 parts by mass 30 parts by mass Fresh yeast 3 parts by weight - Bread quality improver 0.1 parts by weight - (C Auntie S (manufactured by Oriental Yeast Co., Ltd.)) Whole eggs - 10 parts by weight · Sugar 3 parts by mass 25 parts by mass Salt - 1.1 parts by weight Skim milk powder - 3 parts by weight Margarine - 20 parts by weight · Water 40 parts by mass 12 parts by mass

[0052] -Process- --Medium seed process-- Mixing conditions: 4.5 minutes at low speed, 3 minutes at medium speed Fermentation conditions for the yeast mixture: 27°C, 75% relative humidity, 150 minutes --Main editing process-- Mixing conditions: 5 minutes at low speed, 3 minutes at high speed (adding oil and fat), 3 minutes at low speed, 5 minutes at high speed Floor time: 40 minutes at 27°C and 75% relative humidity · Division weight ··· 50g Bench time: 15 minutes

[0053] <<Melon bread manufacturing>> Melon bread was produced using the above-obtained intermediate dough and bakery food topping dough in the following process. The baked melon bread was stored at room temperature (25°C) for 72 hours in a plastic bag. Shaping: 50 g of the inner dough was covered with 50 g of bakery food topping dough that had been rolled out into a sheet, sprinkled with granulated sugar, and formed into a lattice pattern. Proofing: 35℃, 40% relative humidity, 70 minutes or more Baking: 200℃ on top and 180℃ on bottom for 15-18 minutes.

[0054] <Test Example 1-2> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-1.

[0055] <<Making the middle dough>> An intermediate dough was prepared in the same manner as in Test Example 1-1.

[0056] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-1, except that the "molding" step in Test Example 1-1 was changed as follows. Molding: Melted chocolate was spread on the top half of 50g of the inner dough, cooled at 20℃, and hardened. After that, 50g of bakery food topping dough that had been rolled out into a sheet was placed on top, sprinkled with granulated sugar, and molded into a lattice pattern.

[0057] <Test Example 1-3> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-1.

[0058] <<Making the middle dough>> The intermediate dough was prepared in the same manner as in Test Example 1-1, except that the divided weight of the intermediate dough was 30 g.

[0059] <<Preparation of layered dough containing fats and oils>> As an example of a layered dough containing fat or oil, a pie dough was prepared according to the following recipe and process. -Composition- · Flour 100 parts by mass 2 parts by weight of salt Fats and oils (margarine) 5 parts by weight · 10 parts by weight of whole eggs · Water (cold water) 50 parts by mass The amount of roll-in oil (margarine) used was 100 parts by mass (based on wheat flour).

[0060] -Process- (1) Place flour and softened fat in a mixing bowl (using a mixing hook). (2) Place the whole eggs in a separate container and beat them well. Add cold water (0°C) and salt, mix, and then add the liquid to (1) and mix. (3) Roll the kneaded dough (below 22°C) into balls and let it rest in the refrigerator (at 4°C for at least 2 hours). (4) The dough, which had been cooled to 5-6°C, was rolled in. (5) The roll-in tri-fold was performed four times. (6) After rolling, the dough was allowed to rest in the refrigerator (at 4°C for at least 3 hours). (7) Roll it out to a thickness of 1 to 2 mm.

[0061] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-1, except that the "molding" step in Test Example 1-1 was changed as follows. · Shaping · A total of 50g of the middle dough and pie dough was used. The mass ratio of the middle dough to the pie dough was 3:2. The middle dough was wrapped up to the bottom with the rolled out pie dough, and then 50g of the top dough for bakery foods that had been rolled out into a sheet was placed on top of it, sprinkled with granulated sugar, and formed into a lattice pattern.

[0062] <Test Example 1-4> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-1.

[0063] <<Making the middle dough>> The intermediate dough was prepared in the same manner as in Test Example 1-1, except that the divided weight of the intermediate dough was 30 g.

[0064] <<Preparation of layered dough containing fats and oils>> As an example of a layered dough containing fats and oils, a Danish pastry dough was produced using the following composition and process. -Composition- · Flour 100 parts by mass Bread quality improver 0.1 parts by weight (C Oriental Food (manufactured by Oriental Yeast Co., Ltd.)) Yeast 5 parts by weight Malt syrup 0.3 parts by weight 1.8 parts by weight of salt · Sugar 6 parts by mass Skim milk powder 3 parts by weight Fats and oils (margarine) 5 parts by weight · 5 parts by weight of whole eggs · Water 58 parts by mass The amount of roll-in oil (margarine) used was 50 parts by mass (based on wheat flour).

[0065] -Process (all-in-mix)- Mixing conditions: 3 minutes at low speed, 5 minutes at medium speed · Kneading temperature ··· 25℃ Fermentation time: 30 minutes at 27°C and 75% relative humidity · Large division ··· 1,800g Freezer: -20℃, approx. 30 minutes (cool the dough down to 5℃) Roll in Fold in three twice in a row Freezer: -20℃, about 20 minutes (to let the dough rest) · Roll in · Fold in three once Freezer: -20℃ and cool the dough to 5℃. Forming: Roll out to a thickness of 1~2mm.

[0066] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-1, except that the "molding" step in Test Example 1-1 was changed as follows. · Shaping · A total of 50g of the middle dough and Danish pastry dough was used. The mass ratio of the middle dough to the Danish pastry dough was 3:2. The middle dough was wrapped up to the bottom with the rolled out Danish pastry dough, and then 50g of topping dough for bakery foods rolled out into a sheet was placed on top of it, sprinkled with granulated sugar, and a lattice pattern was formed.

[0067] <Test Example 1-5> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-1.

[0068] <<Making the middle dough>> The intermediate dough was prepared in the same manner as in Test Example 1-1, except that the divided weight of the intermediate dough was 10 g.

[0069] <<Preparation of layered dough containing fats and oils>> A pie dough was prepared in the same manner as in Test Example 1-3.

[0070] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-3, except that the "molding" step in Test Example 1-3 was changed as follows. · Shaping · A total of 50g of the middle dough and pie dough was used. The mass ratio of the middle dough to the pie dough was 1:4. The middle dough was wrapped up to the bottom with the rolled out pie dough, and then 50g of the topping dough for bakery foods that had been rolled out into a sheet was placed on top of it, sprinkled with granulated sugar, and formed into a lattice pattern.

[0071] <Test Example 1-6> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-1.

[0072] <<Making the middle dough>> The intermediate dough was prepared in the same manner as in Test Example 1-1, except that the divided weight of the intermediate dough was 20 g.

[0073] <<Preparation of layered dough containing fats and oils>> A pie dough was prepared in the same manner as in Test Example 1-3.

[0074] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-3, except that the "molding" step in Test Example 1-3 was changed as follows. · Shaping · A total of 50g of the middle dough and pie dough was used. The mass ratio of the middle dough to the pie dough was 2:3. The middle dough was wrapped up to the bottom with the rolled out pie dough, and then 50g of the top dough for bakery foods that had been rolled out into a sheet was placed on top of it, sprinkled with granulated sugar, and formed into a lattice pattern.

[0075] <Test Example 1-7> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-1.

[0076] <<Making the middle dough>> The intermediate dough was prepared in the same manner as in Test Example 1-1, except that the divided weight of the intermediate dough was 40 g.

[0077] <<Preparation of layered dough containing fats and oils>> A pie dough was prepared in the same manner as in Test Example 1-3.

[0078] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-3, except that the "molding" step in Test Example 1-3 was changed as follows. · Shaping · A total of 50g of the middle dough and pie dough was used. The mass ratio of the middle dough to the pie dough was 4:1. The middle dough was wrapped up to the bottom with the rolled out pie dough, and then 50g of the top dough for bakery foods that had been rolled out into a sheet was placed on top of it, sprinkled with granulated sugar, and formed into a lattice pattern.

[0079] <Test Example 1-8> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-1.

[0080] <<Making the middle dough>> The intermediate dough was prepared in the same manner as in Test Example 1-1, except that the divided weight of the intermediate dough was 40 g.

[0081] <<Preparation of layered dough containing fats and oils>> A pie dough was prepared in the same manner as in Test Example 1-3.

[0082] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-3, except that the "molding" step in Test Example 1-3 was changed as follows. · Shaping · A total of 50g of the middle dough and pie dough was used. The mass ratio of the middle dough to the pie dough was 4:1. The rolled out pie dough was placed so as to cover only the top surface of the middle dough (the portion of the surface of the middle dough that was to be covered with the top dough for bakery foods), and 50g of the top dough for bakery foods rolled out into a sheet was placed on top of it, sprinkled with granulated sugar, and a lattice pattern was formed.

[0083] <Test Example 1-9> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-1.

[0084] <<Making the middle dough>> The intermediate dough was prepared in the same manner as in Test Example 1-1, except that the divided weight of the intermediate dough was 30 g.

[0085] <<Preparation of layered dough containing fats and oils>> A pie dough was prepared in the same manner as in Test Example 1-3.

[0086] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-3, except that the "molding" step in Test Example 1-3 was changed as follows. · Shaping · A total of 50g of the middle dough and pie dough was used. The mass ratio of the middle dough to the pie dough was 3:2. The rolled out pie dough was placed so as to cover only the top surface of the middle dough (the portion of the surface of the middle dough that was to be covered with the top dough for bakery foods), and 50g of the top dough for bakery foods rolled out into a sheet was placed on top of it, sprinkled with granulated sugar, and a lattice pattern was formed.

[0087] <Evaluation> The melon bread obtained above was subjected to the following evaluations.

[0088] [Crispy outer dough] Ten trained evaluators tasted the melon bread three days after production and evaluated it according to the following evaluation criteria. The average scores of the evaluation results are shown in Tables 1 and 2 below. 5 points: The texture of the outer dough is firm and crispy. 4 points: The texture of the outer dough is slightly crispy. 3 points: The surface of the crust is slightly crispy. 2 points: The surface of the outer dough is moist. 1 point: The surface of the outer fabric is sticky.

[0089] [Moisturizing inner fabric] Ten trained evaluators tasted the melon bread three days after production and evaluated it according to the following evaluation criteria. The average scores of the evaluation results are shown in Tables 1 and 2 below. 5 points: The dough is very moist. 4 points: The inner dough is moist. 3 points: The inner dough is slightly moist. 2 points: The inner dough is a little dry. 1 point: The inner dough is dry.

[0090] [shape] The melon bread was visually inspected immediately after production (after baking) and evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2 below. ○: After baking, the topping dough for bakery foods does not shift. ×: After baking, the topping dough for bakery foods is misaligned and the shape is variable.

[0091] [Effect of layered dough containing fats and oils (melon bread-like)] Ten trained evaluators tasted the melon bread three days after production and evaluated it according to the following evaluation criteria. The most common evaluation results are shown in Tables 1 and 2 below. ◎: No problems with texture or flavor. ○: The texture and flavor are strongly influenced by the layered dough, which contains a small amount of oil. ×: In terms of texture and flavor, the presence of the layered dough containing fats and oils is too strong, and the balance with the inner dough is poor.

[0092] [Table 1]

[0093] [Table 2]

[0094] [Moisture content of inner dough part] For the melon bread produced in Test Example 1-8, the moisture content of the inner dough 3 days after production was measured using the direct method of normal pressure heat drying (Analysis Manual for the Standard Tables of Food Composition in Japan, Ministry of Education, Culture, Sports, Science and Technology: https: / / www.mext.go.jp / component / a_menu / science / detail / __icsFiles / afieldfile / 2016 / 03 / 25 / 1368932_01_1.pdf). As a result of the measurement, the moisture content of the inner dough of the melon bread produced in Test Example 1-8 was about 30% by mass. Therefore, if the evaluation result of the above-mentioned "moistness of the inner dough" is equal to or higher than the evaluation result of Test Example 1-8, the moisture content of the inner dough of the melon bread is estimated to be about 30% by mass or more.

[0095] As described above, it has been confirmed that according to the present invention, bakery foods can be produced which are less likely to cry and in which the crispy texture of the topping dough for bakery foods can be maintained for several days.

Claims

1. A method for producing a bakery food product, comprising baking a top layer of bakery food dough disposed outside a middle layer of the bakery food product, The bakery food topping dough and the intermediate dough have a structure in which a layered dough containing oils and fats is sandwiched at least partially between the topping dough and the intermediate dough, A method for producing a bakery food product, characterized in that the mass of the layered dough containing the oil or fat before baking is 3 to 65 mass% of the total mass of the intermediate dough and the layered dough containing the oil or fat.

2. The method for producing a bakery food product according to claim 1, wherein the layered dough containing the oil or fat is selected from the group consisting of pie dough and Danish pastry dough.

3. 3. The method for producing a bakery food product according to claim 1, wherein the bakery food product is a melon bread.

4. 3. The method for producing a bakery food product according to claim 1 or 2, which is a packaged bakery food product.

5. 3. The method for producing a bakery food product according to claim 1 or 2, wherein the layered dough containing the oil or fat is baked in a structure in which the layered dough covers the bottom surface of the intermediate dough.

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