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 product includes steps of: placing small pieces of food material on top of a dough; rolling the dough for each small piece of food material so that the small pieces are present inside and near the surface of the dough; placing a topping dough for bakery products on top of the dough; and baking the dough with the topping dough.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 composite bakery product obtained by baking a composite bakery dough having a short paste as a topping dough and a bread dough as an inner dough has been proposed, which is capable of suppressing the transfer of moisture from the inner dough over time, maintaining the soft texture of the inner dough, and preventing the topping dough from peeling off during storage, as well as a manufacturing method thereof.The composite bakery dough has been proposed to have a short paste as a topping dough and a bread dough as an inner dough, with small pieces of caramel placed between the topping dough and the inner dough (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 2019-187274 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 insufficient in 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 research conducted by the inventors to solve the above-mentioned problems, they discovered that by carrying out the steps of placing small pieces of food ingredients on a middle dough, rolling the middle dough together with the small pieces of food ingredients so that the small pieces of food ingredients are present inside and near the surface of the middle dough, placing a topping dough for bakery foods on top of the middle dough, and baking the dough with the topping dough for bakery foods on top, it is possible to produce bakery foods which are less likely to cry and which retain the crispness of the topping 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: placing small pieces of food material on the intermediate dough; A step of rolling the intermediate dough together with the small pieces of food material so that the small pieces of food material are present inside and near the surface of the intermediate dough; A step of placing a topping dough for bakery food on the intermediate dough; and a step of baking the dough on which the bakery food topping dough is placed. <2> The mass of the small pieces of food material is 7 to 50% by mass relative to the mass of the intermediate dough. <1> This is a method for producing the bakery food product described above. <3> The food material in the form of small pieces is at least one selected from chocolate and sugar. <1> or <2> This is a method for producing the bakery food product described above. <4> The food material in the form of small pieces has an average mass of 0.005 to 2 g per small piece. <1> ~ <3> 13. A method for producing a bakery food product according to any one of claims 1 to 12. 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. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 is a diagram showing an example of the intermediate dough before small pieces of food ingredients are placed thereon. [Diagram 2] FIG. 2 is a diagram showing an example of a middle dough on which small pieces of food ingredients are placed. [Diagram 3] FIG. 3 is a diagram showing an example of the dough after the rolling process. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] (Bakery food manufacturing method) The method for producing bakery food products of the present invention includes at least a step of arranging small pieces of food material, a step of rolling, a step of arranging a topping dough for bakery food products, and a step of baking, and may further include other steps as necessary.

[0014] <Small food ingredient placement process> The small food material piece arrangement step is a step of placing small food material pieces on the intermediate dough (hereinafter sometimes referred to as the "surface of the intermediate dough").

[0015] <<Inner fabric>> The intermediate dough is not particularly limited, and can be appropriately 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 tangzhong method.

[0016] 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.

[0017] 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.

[0018] The amounts of the ingredients to be blended in the intermediate dough are not particularly limited and can be appropriately selected.

[0019] <<Small piece food ingredients>> The small pieces of food material are not particularly limited and can be selected appropriately, but preferably have a low moisture content. Examples of suitable food materials include chocolate (hereinafter sometimes referred to as "chocolate chips") and sugars. The sugar is not particularly limited as long as it is solid at room temperature and can be appropriately selected, and examples thereof include white sugar, brown sugar, granulated sugar (sometimes called "pearl sugar" or "arare sugar"), waffle sugar, white double sugar, medium double sugar, processed sugar, glucose, isomerized sugar, fructose, maltose, lactose, etc. Among these, coarse sugar is preferred, and waffle sugar, white double sugar, and medium double sugar are more preferred. The small piece-like food material may be used alone or in combination of two or more kinds. The small piece food material may be a commercially available product.

[0020] The size of the small food material pieces is not particularly limited and can be appropriately selected. For example, the small food material pieces preferably have an average mass of 0.005 to 2 g per piece (hereinafter sometimes referred to as "per grain"). In this case, the small food material pieces preferably contain 50% or more, more preferably 70% or more, of pieces of 0.005 to 2 g. In this specification, the shape of the "small pieces" is not particularly limited as long as it is three-dimensional, and may be, for example, a polyhedron, a cylinder, a cone, a semicircle, a sphere, etc. The small pieces of food material may be of only one shape or of two or more shapes.

[0021] The amount of the small pieces of food material used is not particularly limited and can be appropriately selected, but from the viewpoint of appropriately suppressing moisture migration, it is preferably 7 to 50% by mass relative to the mass of the intermediate dough. If the amount used exceeds 50% by mass, the texture and taste of the small pieces of food material may excessively affect the bakery food.

[0022] <Rounding process> The rolling step is a step of rolling the intermediate dough together with the small pieces of food material so that the small pieces of food material are present inside and near the surface of the intermediate dough.

[0023] It is preferable that most or all of the small food ingredients are present inside the intermediate dough and near the surface. Since the small food ingredients are present inside the intermediate dough, the small food ingredients are dispersed near the surface of the intermediate dough without being directly exposed to the outside air. The term "majority" as used herein refers to 80% by mass or more of the entire food ingredient in the form of small pieces. The term "near the surface" refers to a position where the presence of the small pieces of food material can be confirmed when the inner dough is visually inspected after being rounded.

[0024] The rolling step can be carried out after the small pieces of food material placed on the intermediate dough are wrapped. 1 to 3 show an example of the appearance of the inner dough before the small-piece food material arrangement step (FIG. 1), after the small-piece food material arrangement step (FIG. 2), and after the rolling step (FIG. 3).

[0025] Generally, when ingredients are dispersed in dough, they are dispersed uniformly in the dough. On the other hand, in the present invention, the small pieces of food material are present inside and near the surface of the intermediate dough, so that the intermediate dough can have the original texture while preventing moisture from transferring to the topping dough for bakery foods. The small pieces of food material may be present in the intermediate dough in a portion other than the inside and near the surface, as long as the effect of the present invention is not impaired.

[0026] <Bakery food topping dough placement process> The bakery food topping dough placement step is a step of placing the bakery food topping dough on the intermediate dough.

[0027] <<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.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] 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.

[0033] 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.

[0034] 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.

[0035] 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.

[0036] 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.

[0037] 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.

[0038] The topping dough is placed on at least a part of the portion of the intermediate dough where the small pieces of food material are present, to form a composite dough. The topping dough may be further coated with sugar to form a lattice pattern.

[0039] The portion of the intermediate dough in which the small pieces of food material are present may be at least a portion of the area where the covering dough and the intermediate dough contact each other, but it is preferable that the small pieces of food material be present in the entire area where the covering dough and the intermediate dough contact each other.

[0040] The portion of the intermediate dough in which the small pieces of food material are present may be a portion other than the portion where the topping dough and the intermediate dough contact each other. That is, the portion of the intermediate dough in which the small pieces of food material are present may be a portion not covered by the topping dough for bakery foods.

[0041] 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.

[0042] <Firing process> The baking step is a step of baking the dough (composite dough) on which the bakery food topping dough is placed.

[0043] The means, temperature and time for the baking are not particularly limited and can be appropriately selected.

[0044] <Other processes> The other steps are not particularly limited and can be selected as appropriate as long as they do not impair the effects of the present invention. Examples of the other steps include the above-mentioned intermediate dough preparation step for preparing the intermediate dough, the above-mentioned topping dough preparation step for preparing the above-mentioned topping dough for bakery foods, and the above-mentioned proofing step.

[0045] <Bakery foods> The bakery food of the present invention has a bakery food topping dough placed on the outside of an intermediate dough, and the intermediate dough has a structure in which small pieces of food ingredients are present inside and near the surface of the intermediate dough.

[0046] The bakery food is not particularly limited and can be appropriately selected, and an example thereof is melon bread.

[0047] The shape, structure and size of the bakery food product are not particularly limited and can be appropriately selected depending on the purpose.

[0048] 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.

[0049] According to the method for producing bakery foods of the present invention, it is possible to produce bakery foods in which the crispness of the topping dough for bakery foods can be maintained for about several days. Also, according to the method for producing bakery foods of the present invention, it is possible to produce bakery foods with a good shape.

[0050] The present invention also relates to a method for improving the quality of bakery foods, comprising the steps of placing small pieces of food ingredients on an intermediate dough, rolling the intermediate dough together with the small pieces of food ingredients so that the small pieces of food ingredients are present inside and near the surface of the intermediate dough, placing a topping dough for bakery foods on the intermediate dough, and baking the dough with the topping dough for bakery foods placed on it.

[0051] 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

[0052] The present invention will be described below with reference to test examples, but the present invention is not limited to these test examples.

[0053] (Test Example 1) <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.

[0054] <<Making the middle dough>> The medium dough was made using the following recipe and process. -Composition- Chutane book edition · 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

[0055] -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

[0056] <<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.

[0057] <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, except that chocolate chips (average mass: about 0.13 g / piece) were further blended so as to be 20 mass % based on the mass of the core dough.

[0058] <<Making the middle dough>> An intermediate dough was prepared in the same manner as in Test Example 1-1.

[0059] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-1, except that the bakery food topping dough (dispersed with chocolate chips) prepared above was used as the bakery food topping dough.

[0060] <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.

[0061] <<Making the middle dough>> An intermediate dough was prepared in the same manner as in Test Example 1-1.

[0062] <<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 Chocolate chips (average mass: about 0.13 g / piece; 20% by mass of the mass of the middle dough) were placed on the surface of the middle dough. Without kneading the chocolate chips into the middle dough, 50 g of topping dough for bakery foods that had been rolled out into a plate was placed on top, sprinkled with granulated sugar, and formed into a lattice pattern.

[0063] <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.

[0064] <<Making the inner dough>> An intermediate dough was prepared in the same manner as in Test Example 1-1.

[0065] <<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 (20% by mass relative to the mass of the inner dough) was applied to the top half of 50 g of the inner dough, and cooled and hardened at 20°C. After that, 50 g of topping dough for bakery foods that had been rolled out into a sheet was placed on top, sprinkled with granulated sugar, and molded into a lattice pattern.

[0066] <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.

[0067] <<Making the inner dough>> In Test Example 1-1, chocolate chips (average mass of approximately 0.13 g / piece) were further added and the kneading process was changed as described below, but the intermediate dough was prepared in the same manner as in Test Example 1-1, and the intermediate dough was prepared so that the chocolate chips were dispersed throughout the intermediate dough. --Main editing process-- Mixing conditions: 5 minutes on low speed, 3 minutes on high speed (add fats and oils), 3 minutes on low speed, 5 minutes on high speed (add chocolate chips), 1 minute on low speed, 1 minute on medium speed Floor time: 40 minutes at 27°C and 75% relative humidity Weight: 60g (including 10g chocolate chips) Bench time: 15 minutes The chocolate chips were added in an amount of 20% by mass relative to the mass of the intermediate dough.

[0068] <<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: 60 g of the inner dough containing chocolate chips was covered with 50 g of topping dough for bakery foods that had been rolled out into a sheet, and then sprinkled with granulated sugar and formed into a lattice pattern.

[0069] <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.

[0070] <<Making the inner dough>> In Test Example 1-5, chocolate chips were added at 30% by mass relative to the mass of the intermediate dough, and the divided weight was 65 g (including 15 g of chocolate chips). In the same manner as in Test Example 1-5, an intermediate dough was obtained in which the chocolate chips were dispersed throughout the intermediate dough.

[0071] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-5, except that the "molding" step in Test Example 1-5 was changed as follows. Shaping: 65 g of the inner dough containing chocolate chips was covered with 50 g of topping dough for bakery food that had been rolled out into a sheet, and then sprinkled with granulated sugar and formed into a lattice pattern.

[0072] <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.

[0073] <<Making the inner dough>> An intermediate dough was prepared in the same manner as in Test Example 1-1.

[0074] <<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 Chocolate chips (average mass: about 0.13 g / piece; 20% by mass relative to the mass of the intermediate dough) were placed on the surface of the intermediate dough. Next, the intermediate dough was prepared so that the chocolate chips would be present inside and near the surface when the rolling process was carried out (see Figs. 1 to 3). After that, 50 g of topping dough for bakery foods stretched into a plate was placed on the part where the chocolate chips were present, and granulated sugar was sprinkled on top to form a lattice pattern.

[0075] <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.

[0076] <<Making the inner dough>> An intermediate dough was prepared in the same manner as in Test Example 1-1.

[0077] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-7, except that the amount of chocolate chips was 10% by mass relative to the mass of the intermediate dough.

[0078] <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.

[0079] <<Making the inner dough>> An intermediate dough was prepared in the same manner as in Test Example 1-1.

[0080] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-7, except that the amount of chocolate chips was 30% by mass relative to the mass of the inner dough.

[0081] <Test Example 1-10> <<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.

[0082] <<Making the middle dough>> An intermediate dough was prepared in the same manner as in Test Example 1-1.

[0083] <<Melon bread manufacturing>> A melon bread was produced and stored in the same manner as in Test Example 1-7, except that the amount of chocolate chips was 50% by mass relative to the mass of the intermediate dough.

[0084] <Evaluation> The melon bread obtained above was subjected to the following evaluations.

[0085] [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.

[0086] [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.

[0087] [Table 1]

[0088] [Table 2]

[0089] In Test Examples 1-7 to 1-10, the inner dough was moister and had a better texture than in Test Examples 1-5 and 1-6. This is thought to be because the effect of fermentation inhibition by the chocolate chips was less than in Test Examples 1-5 and 1-6. In addition, in Test Examples 1-5 and 1-6, since the chocolate chips were dispersed throughout the entire inner crust, the bottom of the melon bread became burnt.

[0090] (Test Example 2) <Test Example 2-1> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-3.

[0091] <<Making the inner dough>> An intermediate dough was prepared in the same manner as in Test Example 1-3.

[0092] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-3, except that the chocolate chips used in Test Example 1-3 were replaced with waffle sugar (average mass: approximately 0.25 g / piece).

[0093] <Test Example 2-2> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 2-1.

[0094] <<Making the middle dough>> An intermediate dough was prepared in the same manner as in Test Example 2-1.

[0095] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-7, except that the chocolate chips used in Test Example 1-7 were replaced with waffle sugar (average mass: about 0.25 g / piece).

[0096] <Evaluation> The melon bread obtained above was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0097] [Table 3]

[0098] (Test Example 3) <Test Example 3-1> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-3.

[0099] <<Making the middle dough>> An intermediate dough was prepared in the same manner as in Test Example 1-3.

[0100] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-3, except that the chocolate chips used in Test Example 1-3 were replaced with white double sugar (average mass: approximately 0.016 g / piece).

[0101] <Test Example 3-2> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 3-1.

[0102] <<Making the middle dough>> An intermediate dough was prepared in the same manner as in Test Example 3-1.

[0103] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-7, except that the chocolate chips used in Test Example 1-7 were replaced with white double sugar (average mass: approximately 0.016 g / piece).

[0104] <Evaluation> The melon bread obtained above was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0105] [Table 4]

[0106] (Test Example 4) <Test Example 4-1> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 1-3.

[0107] <<Making the middle dough>> An intermediate dough was prepared in the same manner as in Test Example 1-3.

[0108] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-3, except that the chocolate chips used in Test Example 1-3 were replaced with medium-sized double sugar (average mass: approximately 0.016 g / piece).

[0109] <Test Example 4-2> <<Making of topping dough for bakery foods>> A topping dough for bakery foods was prepared in the same manner as in Test Example 4-1.

[0110] <<Making the middle dough>> An intermediate dough was prepared in the same manner as in Test Example 4-1.

[0111] <<Melon bread manufacturing>> Melon bread was produced and stored in the same manner as in Test Example 1-7, except that the chocolate chips used in Test Example 1-7 were replaced with medium-sized double sugar (average mass: about 0.016 g / piece).

[0112] <Evaluation> The melon bread obtained above was evaluated in the same manner as in Test Example 1. The results are shown in Table 5.

[0113] [Table 5]

[0114] 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: placing small pieces of food material on the intermediate dough; A step of rolling the intermediate dough together with the small pieces of food material so that the small pieces of food material are present inside and near the surface of the intermediate dough; A step of placing a topping dough for bakery food on the intermediate dough; and baking the dough on which the bakery food topping dough is placed.

2. 2. The method for producing a bakery food product according to claim 1, wherein the mass of the small piece-like food material is 7 to 50% by mass relative to the mass of the intermediate dough.

3. 3. The method for producing a bakery food product according to claim 1, wherein the small pieces of food material are one or more selected from the group consisting of chocolate and sugars.

4. 3. The method for producing a bakery food product according to claim 1, wherein the small pieces of the food material have an average mass of 0.005 to 2 g per piece.

Images