Bakery dough, and bakery product

Abstract

To produce a bakery product having good taste even when a dairy amount included therein is reduced and bakery dough used for production of the bakery product.SOLUTION: Bakery dough of the present invention includes a fat composition α including the following component A, satisfying the following condition 1 and the condition 2, and includes dairy of a milk solid content of 40 mass% or more. (content A) plant milk of grain, (condition 1) the amount of unsaponified material contained is 0.3 to 1.0 mass%, (condition 2) an oil phase is a continuous phase.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a bakery food that has a favorable richness even when the amount of animal ingredients contained therein is reduced, and to a bakery dough used for producing the bakery food. [Background technology]

[0002] Bakery foods are often required to have a rich flavor. Bakery products using animal ingredients such as dairy products, eggs and egg products have excellent rich flavor and are widely used in the bakery industry. Generally, the more animal-derived ingredients a bakery food contains, the stronger its richness tends to be. However, due to the recent shortage and rising prices of dairy products and eggs, it is sometimes necessary to limit the amount of these ingredients added to the bakery dough, and methods for enhancing the richness of bakery foods without relying on these additives are being investigated.

[0003] For example, there are (1) a method for enhancing the flavor of an oil or fat composition used in producing bakery dough (see Patent Documents 1 and 2), and (2) a method for using an oil or fat composition containing vegetable milk in producing bakery dough (see Patent Documents 3 and 4). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2022-143636 A [Patent Document 2] WO2016 / 084749 [Patent Document 3] JP 2019-216675 A [Patent Document 4] JP 2013-143931 A Summary of the Invention [Problem to be solved by the invention]

[0005] Although the above methods (1) and (2) can enhance the richness of bakery foods without relying on the addition of dairy products, eggs, or egg products, there is still room for improvement. The present invention has been made in consideration of the above circumstances, and an object of the present invention is to provide a bakery food that has a preferable richness even when the amount of dairy products contained therein is reduced, and a bakery dough used for producing the bakery food. [Means for solving the problem]

[0006] As a result of intensive research, the present inventors have found that the above-mentioned problems can be solved by a bakery dough containing a specific oil and fat composition and a dairy product having a milk solids content of 40% by mass or more.

[0007] The present invention is based on this finding and is described in detail below. 1. A bakery dough containing the following component A, containing an oil / fat composition α that satisfies the following conditions 1 and 2, and containing a dairy product having a milk solids content of 40% by mass or more. (Component A) Grain plant milk (Condition 1) The amount of unsaponifiable matter contained is 0.3 to 1.0 mass %. (Condition 2) The oil phase is the continuous phase. 2. A bakery dough according to 1, comprising an oil / fat composition α containing, in addition to the above-mentioned component A, the following component B: (Component B) Brewery by-products 3. A bakery dough according to 1, comprising an oil / fat composition α that satisfies the following condition 3 in addition to the above conditions 1 and 2. (Condition 3) 85% by mass or more of the oil or fat contained is palm-based oil or fat. 4. Bakery dough according to 1, containing an oil / fat composition α that satisfies the following condition 4 in addition to the above conditions 1 and 2. (Condition 4) The content of animal raw materials in the oil or fat composition is 5% by mass or less. 5. The bakery dough according to 1, wherein the dairy product having a milk solid content of 40% by mass or more is one or more selected from cheeses, butters, and milk powders. A bakery food product which is a heated product of the bakery dough described in 6.1. 7. A method for producing bakery dough using a sponge method, characterized in that an oil / fat composition α satisfying the following conditions 1 and 2 is added to the kneaded dough. (Condition 1) The amount of unsaponifiable matter contained is 0.3 to 1.0 mass %. (Condition 2) The oil phase is the continuous phase. Effect of the Invention

[0008] According to the present invention, it is possible to provide a bakery food having a favorable richness even when the amount of dairy products contained therein is reduced, and a bakery dough used for producing the bakery food. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will be described in detail below. The present invention relates to a bakery dough (hereinafter also simply referred to as the bakery dough of the present invention) which contains the following component A, includes an oil / fat composition α (hereinafter also simply referred to as the oil / fat composition α of the present invention) which satisfies the following conditions 1 and 2, and contains a dairy product (hereinafter also simply referred to as the dairy product of the present invention) having a milk solids content of 40% by mass or more, and relates to a bakery food (hereinafter also simply referred to as the bakery food of the present invention) which is a heated product of the bakery dough of the present invention. (Component A) Grain plant milk (Condition 1) The amount of unsaponifiable matter contained is 0.3 to 1.0 mass %. (Condition 2) The oil phase is the continuous phase.

[0010] <<About Oil and Fat Composition α>> <About cereal plant milk> The oil and fat composition α of the present invention contains cereal plant milk as component A. The cereal plant milk in the present invention refers to a liquid or paste-like food material or food product made from cereals such as rice, barley, wheat, oats, pearl barley, corn, barnyard millet, and millet, which is produced by adding water to cereals and subjecting them to one or more of the following processes: extraction, grinding, or pulverization, and often has a milky, milky appearance. It also includes cereals that are simply squeezed out of juice, and in the case of an extract, the solvent is water, which is obtained by adding water to cereals, mixing them, and then straining, or grinding or pulverizing them, followed by solid-liquid separation.

[0011] In addition, when producing the cereal plant milk of the present invention, it is also possible to produce it using a product that has been subjected to one or more steps of heating treatment such as roasting, steaming, boiling, etc., acid treatment, and enzyme treatment (e.g., saccharification) before or after one or more of the above-mentioned extraction, grinding, and pulverization processes, and products that have been appropriately concentrated or diluted are also treated as cereal plant milk of the present invention. In addition, legume plant milk made from legumes such as soybeans and peas does not fall under the category of cereal plant milk in the present invention.

[0012] The cereal plant milk used in the present invention may contain solids produced by grinding, pulverization, etc., or may be from which the solids have been removed by filtration, etc. In the present invention, the solids refer to components other than water, and the same applies hereinafter.

[0013] In the present invention, from the viewpoint of achieving a favorable richness in the bakery food of the present invention and from the viewpoint of avoiding imparting an unpleasant taste to the bakery food of the present invention, the cereal plant milk in the present invention is preferably made from one or more of rice, barley, wheat, and oats, more preferably made from one or more of rice and oats, and even more preferably made from rice.

[0014] The oil content in the cereal plant milk of the present invention is preferably 0.1 to 10 mass%, more preferably 0.4 to 6 mass%, and even more preferably 0.7 to 2 mass%, from the viewpoint of achieving a favorable richness in the bakery food of the present invention.

[0015] The moisture content in the cereal plant milk of the present invention is not particularly limited and can be adjusted by adding water or concentrating it appropriately in consideration of the desired richness and physical properties, etc., but the moisture content is preferably 95% by mass or less, more preferably 94% by mass, and most preferably 93% by mass or less, with the lower limit being 75% by mass. That is, the solid content in the cereal plant milk of the present invention is preferably 5% by mass or more, more preferably 6% by mass or more, and even more preferably 7% by mass or more, with the upper limit being 25% by mass.

[0016] From the viewpoint of obtaining bakery foods having a good richness even when the amount of dairy products is reduced, the oil and fat composition α of the present invention preferably contains 0.1 to 5 mass % of cereal plant milk, more preferably 0.1 to 3 mass %, and even more preferably 0.1 to 1.5 mass %.

[0017] The oil / fat composition α of the present invention may contain plant milk from two or more different grains, such as plant milks having different solid content concentrations or sugar content degrees, or plant milks from different grains as raw materials. In this case, the total content of the plant milk from each grain is determined in consideration of the range of the content of the plant milk from the above-mentioned grains.

[0018] <Brewing by-products> From the viewpoint of obtaining bakery foods having an even stronger richness, it is preferable that the oil and fat composition α of the present invention contains, in addition to the above-mentioned component A, a brewery by-product as component B. The brewery by-product contained in the oil and fat composition α of the present invention (hereinafter also referred to as "the brewery by-product used in the present invention" or "the brewery by-product of the present invention") will be described below.

[0019] In the present invention, the term "brewery by-product" refers to the filtration residue of food, beverages, and seasonings produced through a brewing process in which various food ingredients containing carbohydrates such as sugars and starch are fermented by microorganisms, and specifically includes brewery lees of alcoholic beverages and fermented seasonings.

[0020] When the brewing by-product of the present invention is brewing lees of alcoholic beverages, the type of alcoholic beverage is not particularly important, and one or more types can be selected from brewing lees of sparkling brewed alcoholic beverages such as sake, shochu, and beer, fruit liquors, whiskey, spirits, liqueurs, etc., and when the brewing by-product of the present invention is brewing lees of a fermented seasoning, the type of fermented seasoning is not particularly important, and one or more types can be selected from brewing lees of soy sauce, mirin, etc.

[0021] From the viewpoint of obtaining bakery foods with an even stronger flavor, the brewery by-product of the present invention is preferably selected from brewery lees of alcoholic beverages, more preferably selected from brewery lees of sparkling brewed alcoholic beverages such as sake, shochu, and beer, and even more preferably selected from brewery lees of sparkling brewed alcoholic beverages such as sake and beer.

[0022] In addition, when the brewery lees of a sparkling brewed alcohol such as beer are used as the brewery by-product of the present invention, the coloring derived from the brewery lees may become significant depending on the type of food and drink produced using the improving agent of the present invention. Therefore, it is more preferable to use the brewery lees of sake as the brewery by-product of the present invention, since the coloring derived from the brewery lees can be prevented from becoming significant. For example, in bread, the crumb part may be colored brown. Therefore, the oil and fat composition α of the present invention using the brewery lees of sake as the brewery by-product is preferably used.

[0023] The brewing by-products used in the oil and fat composition α of the present invention may be in the form of a liquid, gel, paste, or other hydrous substance, or in the form of a dry substance such as a plate, flake, granule, powder, or other dry substance, and one or more of these may be selected and used as desired.

[0024] From the viewpoint of obtaining a richness improving effect with a smaller amount and from the viewpoint of avoiding imparting a flavor derived from brewery by-products to the bakery food of the present invention, it is preferable to select and use one or more types of dry materials from among plate-shaped, flake-shaped, granular, powdery, etc. From the same viewpoint, the moisture content in the brewery by-product of the present invention is preferably 15% by mass or less or 10% by mass or less, and more preferably 8% by mass or less.

[0025] When the brewery by-products are in the form of a dried material such as a plate, flake, or powder, the drying method is not particularly limited, and may be any of the conventionally known methods, such as (1) a method in which the brewery by-products are shaped in an extrusion granulator and fluidized bed dried to produce a dried material, (2) a method in which the brewery by-products are charged into a rotating drum-shaped vacuum container and indirectly heated under reduced pressure to obtain a dried material, (3) a method in which the brewery by-products are dried under reduced pressure on the surface of a drum dryer in a vacuum container, (4) a method in which alcohol is added to the brewery by-products to dehydrate the alcohol and then the alcohol is evaporated to dryness, (5) a spray drying method, or (6) a vacuum belt drying method.

[0026] Examples of products that preferably satisfy the above conditions include "Sakanohana (registered trademark)" (sake lees, manufactured by Riken Vitamin Co., Ltd.), "Sake Lees Powder" (sake lees, manufactured by Imuraya Foods Co., Ltd.), and "EverPro (registered trademark)-BR" (beer lees, manufactured by EverGrain Ingredients, LLC).

[0027] The amount of brewery by-products in the oil and fat composition α of the present invention can be set arbitrarily depending on the intensity of richness desired for the bakery food, but from the viewpoint of suppressing the imparting of the flavor of the brewery by-products themselves, the amount is preferably 0.05 to 2 mass%, more preferably 0.05 to 1.2 mass%, and even more preferably 0.05 to 0.4 mass%.

[0028] <Regarding Condition 1> Next, condition 1 that the oil and fat composition α of the present invention must satisfy will be described. The oil and fat composition α of the present invention contains 0.3 to 1.0 mass % of unsaponifiable matter, preferably 0.35 to 0.95 mass %, more preferably 0.40 to 0.85 mass %, and even more preferably 0.45 to 0.75 mass %.

[0029] When the unsaponifiable matter contained in the oil and fat composition α of the present invention satisfies the above range, a bakery food having a good richness can be obtained even when the amount of dairy products is reduced. In the present invention, the unsaponifiable matter refers to substances such as sterols, tocopherols, carbohydrates, and glycerin that cannot be saponified by alkali.

[0030] The content of unsaponifiable matter in the oil and fat composition α of the present invention can be measured, for example, in accordance with the unsaponifiable matter measurement method (2.4.8-1996) of the standard method for the analysis of fats, oils and related materials set forth by the Japan Oil Chemists' Society.

[0031] The content of unsaponifiable matter in the oil and fat composition α of the present invention can be adjusted by any method and can be selected as desired, so long as the content of unsaponifiable matter is within the range of 0.3 to 1.0 mass%.

[0032] For example, (1) a commercially available unsaponifiable matter preparation (e.g., "Rice Sterol Ester" manufactured by Tsuno Foods Industries Co., Ltd., "Phytosterol S" manufactured by Tama Biochemical Industry Co., Ltd., etc.) can be used to adjust the unsaponifiable matter content in the oil and fat composition α of the present invention, (2) a method can be used to adjust the unsaponifiable matter content in the oil and fat composition α of the present invention by using an oil and fat having a high unsaponifiable matter content, or (3) a method can be used to adjust the unsaponifiable matter content by using a commercially available unsaponifiable matter preparation in combination with an oil and fat having a high unsaponifiable matter content.

[0033] When using fats and oils with a high content of unsaponifiable matter, the content of unsaponifiable matter in the fats and oils is preferably 1.5% by mass or more, more preferably 1.8% by mass or more, and even more preferably 2.0% by mass or more. Fat and oils that preferably satisfy this condition include rice oil (rice bran oil) and olive oil.

[0034] In the case of the oil and fat composition α of the present invention, it is preferable to adopt the above method (1) from the viewpoint of easily adjusting the richness of the resulting bakery food and from the viewpoint of adjusting the hardness and plasticity of the oil and fat composition α of the present invention according to the type of bakery food to be produced.

[0035] <Regarding condition 2> Next, condition 2 that the oil and fat composition α of the present invention should satisfy will be described.

[0036] In the oil / fat composition α of the present invention, the oil phase is the continuous phase. The oil and fat composition α of the present invention is not particularly limited as long as it has an oil phase as a continuous phase, and may be an emulsion having an oil phase as a continuous phase, such as margarine or fat spread, which contains an aqueous phase as a dispersed phase, or may be a composition consisting of only an oil phase, such as shortening, which contains substantially no water.

[0037] When the oil-and-fat composition α of the present invention contains water, there is no limitation on the emulsion type as long as the oil phase is the continuous phase, and it may be a water-in-oil emulsion, or a multiple emulsion having a double or higher emulsion such as an oil-in-water-in-oil type. In addition, the oil-and-fat composition α of the present invention is preferably plastic from the viewpoint of facilitating the production of bakery dough and bakery products.

[0038] The oils and fats used in the oil and fat composition α of the present invention (i.e., the oils and fats constituting the oil phase of the oil and fat composition α) are not particularly limited, and one or more types can be selected from various vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil (including rice germ oil), olive oil, sunflower oil, safflower oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao butter, shea butter, mango kernel oil, monkey fat, and illipe fat, various animal oils and fats such as beef tallow, lard, chicken oil, milk fat, fish oil, and whale oil, and processed oils and fats obtained by subjecting these oils and fats as raw materials to one or more treatments selected from hydrogenation, fractionation, and interesterification.

[0039] Here, in terms of adjusting the hardness and plasticity of the oil and fat composition α of the present invention depending on the type of bakery food to be produced, in addition to the above-mentioned conditions 1 and 2, as condition 3, it is preferable to use 85% by mass or more of palm-based oil and fat, more preferably 90% by mass or more, and even more preferably 95% by mass or more.

[0040] The palm-based oil and fat in the present invention can be one or more selected from palm oil and processed oils and fats obtained by subjecting palm oil to one or more treatments selected from hydrogenation, fractionation, and interesterification. When palm-based oil and fat are produced through interesterification, oils and fats containing 75% by mass or more of palm-based oil and fat before interesterification are treated as palm-based oil and fat in the present invention.

[0041] Examples of palm-based fats and oils that can be preferably used in the present invention include palm oil, palm fractionated soft oil, and interesterified fats and oils thereof. The palm oil preferably used has an iodine value of 45-55. Examples of the preferably used fractionated palm soft oil include palm olein, super olein, soft palm mid fraction, top olein, and hard palm mid fraction.

[0042] The oil and fat content in the oil and fat composition α of the present invention is preferably 70 to 100% by mass, more preferably 74 to 100% by mass, and even more preferably 78 to 100% by mass, from the viewpoint of obtaining bakery foods having a preferable richness.

[0043] <Other raw materials contained in the oil / fat composition α of the present invention> The oil and fat composition of the present invention contains cereal plant milk and may contain other raw materials as long as the effects of the present invention are not impaired, so long as the above conditions (1) and (2) are satisfied.

[0044] Other ingredients include water, sweeteners such as glucose, fructose, sucrose, maltose, stevia, starches, dextrin, dietary fiber, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, gluconic acid, animal ingredients such as dairy products (milk, skim milk powder, casein, whey powder, concentrated skim milk, concentrated protein whey, etc.), eggs and egg products (whole eggs, egg yolks, enzyme-treated egg yolks, egg whites, egg proteins, etc.), sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, flavorings, seasonings, emulsifiers, pH adjusters, preservatives, food ingredients and food additives such as fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, and vegetables. As the other raw materials, one or more selected from these may be used.

[0045] The oil composition α of the present invention can contain any amount and type of other raw materials within a range that does not impair the effect, but the amount is preferably 25 mass % or less, more preferably 20 mass % or less. According to the present invention, bakery foods having rich flavor can be produced even when the amount of animal ingredients used is small, so the amount of animal ingredients in the oil / fat composition α of the present invention can be 5% by mass or less, 3% by mass or less, or 1% by mass or less.

[0046] In order to obtain a higher effect of the present invention, the oil and fat composition α of the present invention is preferably substantially free of an emulsifier. Here, "substantially free" means that the content of the emulsifier in the oil and fat composition α is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, and even more preferably 0.1% by mass or less, and it is most preferable that the oil and fat composition α of the present invention does not contain an emulsifier.

[0047] Examples of the emulsifier include glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin succinate fatty acid ester, glycerin diacetyltartarate fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, polyoxyethylene sorbitan monoglyceride, lecithin, and lysolecithin. Note that sterols are not considered as emulsifiers in the present invention.

[0048] << Regarding dairy products with milk solids of 40% or more by mass >> Next, the dairy product of the present invention will be described. The dairy product of the present invention contains 40% by mass or more of milk solids.

[0049] Even if the amount of animal raw materials is small, the milk solids content is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. In the present invention, the milk solids content refers to the total amount of components contained in milk other than water, and the type of milk is not particularly limited, but cow's milk is preferably selected.

[0050] Dairy products containing milk solids include milk products (e.g., raw milk, cow's milk, skim milk, processed milk, concentrated milk, skim concentrated milk, buttermilk, dairy drinks, etc.), condensed milk products (e.g., sweetened condensed milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, etc.), cheese products (e.g., cream cheese, natural cheese, processed cheese, etc.), cream products (fresh cream, sour cream, etc.), butter products (sweet butter, fermented butter, etc.), milk powder products (e.g., whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, modified milk powder, etc.), fermented milk products (fermented milk, yogurt, lactic acid bacteria drinks, etc.). ), milk proteins (whey protein, whey protein concentrate, milk protein concentrate, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, etc.), and other fractions not falling into the above categories (whey, whey minerals, lactose, etc.). One or more of these dairy products containing 40% or more by mass of milk solids can be selected and used for the bakery dough of the present invention, but it is preferable that the bakery dough of the present invention contains one or more of these cheeses, butters, and milk powders.

[0051] <<Bakery dough of the present invention>> Next, the bakery dough of the present invention will be described. The bakery dough of the present invention uses the above-mentioned oil and fat composition α and the dairy product of the present invention as ingredients.

[0052] The type of bakery dough of the present invention is not particularly limited, and examples include bread dough and confectionery dough. More specifically, examples of bread dough include white bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, semi-hard roll dough, hard roll dough, sweet roll dough, Danish dough, pastry dough, French bread dough, hamburger bun dough, English muffin dough, etc., and examples of confectionery dough include pie dough, choux dough, donut dough, butter cake dough, sponge cake dough, hard biscuit dough, waffle dough, scone dough, etc., and among these, bread dough is preferred.

[0053] The bakery dough of the present invention contains cereal flours, and examples of cereal flours used in the production of the bakery dough of the present invention include wheat flour (weak flour, medium strength flour, semi-strong flour (French flour), strong flour), wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soy flour, and pearl barley flour, and one or more types selected from these can be used.

[0054] In the bakery dough of the present invention, wheat flour is used in an amount of preferably 50% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more of the cereal flours. When using cereal flours other than wheat flour, it is preferable to add gluten separately. The amount of gluten added is preferably an amount such that the protein content is 5 to 20% by mass, more preferably 10 to 18% by mass, based on the total amount of cereal flour and gluten.

[0055] The content of the oil and fat composition α of the present invention in the bakery dough of the present invention varies depending on the degree of richness desired for the bakery food, but is preferably 0.1 to 3 parts by mass, more preferably 0.1 to 2 parts by mass, and even more preferably 0.1 to 1 part by mass, per 100 parts by mass of cereal flour in the bakery dough of the present invention.

[0056] The content of the dairy product of the present invention in the bakery dough of the present invention varies depending on the degree of richness desired for the bakery food, but is preferably 0.5 to 5 parts by mass, more preferably 1.0 to 4 parts by mass, and even more preferably 1.5 to 3 parts by mass per 100 parts by mass of cereal flour in the bakery dough of the present invention.

[0057] Furthermore, from the viewpoint of further enhancing the richness of the flavor, the bakery dough of the present invention preferably contains 5 to 100 parts by mass of the oil and fat composition α per 100 parts by mass of the dairy product of the present invention, more preferably 5 to 75 parts by mass, and even more preferably 5 to 50 parts by mass.

[0058] In the bakery dough of the present invention, in addition to the cereal flour, the oil and fat composition α, and the dairy product of the present invention, other ingredients that can be generally used as ingredients of bakery foods can be used as necessary. Examples of such other ingredients include water, an oil and fat composition other than the oil and fat composition α (hereinafter referred to as the oil and fat composition β), dairy products that do not fall under the dairy product of the present invention (i.e., dairy products with a milk solid content of less than 40% by mass), yeast, sugars, thickening stabilizers, colorants, antioxidants, dextrin, distilled alcohol, brewed alcohol, various liqueurs, emulsifiers, leavening agents, inorganic salts, salt, baking powder, yeast food, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, spices, flavorings, various food materials and food additives, etc.

[0059] The other raw materials may be used as desired as long as they do not impair the effects of the present invention, but water is used in an amount of preferably 30 to 100 parts by mass, more preferably 30 to 80 parts by mass, per 100 parts by mass of the above-mentioned cereal flour. In addition, the other raw materials other than water are used in an amount of preferably 100 parts by mass or less, more preferably 50 parts by mass or less, in total, per 100 parts by mass of the above-mentioned cereal flour. In addition, when a material containing moisture is used as the other raw material, the above water includes the moisture contained in the other raw material.

[0060] Furthermore, when the oil and fat composition β is contained, the amount of the oil and fat composition α per 100 parts by mass of the oil and fat composition β in the bakery dough of the present invention is preferably 5 to 100 parts by mass, more preferably 5 to 75 parts by mass, and even more preferably 5 to 50 parts by mass.

[0061] Next, the method for producing the bakery dough of the present invention will be described. The method for producing bakery dough of the present invention is characterized by adding the bakery food improving agent of the present invention in the process of producing bakery dough.

[0062] The method for producing the bakery dough of the present invention is not particularly limited, and any commonly used method for producing breads and confectioneries can be applied. Examples of methods for producing breads include the sponge dough method, the straight kneading method, the liquid dough method, the medium dough method, and the tangzhong method, and examples of methods for producing confectioneries include the sugar batter method, the flour batter method, the all-in-mix method, the joint mixing method, and the separate mixing method, and the dough can be stored in a refrigerator or freezer.

[0063] The timing of adding the oil and fat composition α of the present invention and the dairy product of the present invention to the bakery dough of the present invention can be changed as desired depending on the type of bakery food to be produced and the desired effect. When the bakery dough of the present invention, particularly bread dough, is produced by the sponge dough method, the oil / fat composition α and the dairy product of the present invention can be kneaded into and contained in the sponge dough and / or main kneaded dough, but it is preferable to knead them into and contain them in the main kneaded dough.

[0064] <<Bakery food of the present invention>> Next, the bakery food of the present invention will be described. The bakery food of the present invention can be obtained by heat-treating the bakery dough of the present invention. The method of heat-treating the bakery dough is not particularly limited, and examples include baking, frying, steaming, and microwave oven treatment. Two or more of these heat treatments may be used in combination, but baking is preferred.

[0065] The type of bakery food obtained by the heat treatment is not particularly limited, and may be various types of bread and confectionery. Examples of such bread include white bread, sweet bread, variety bread, butter roll, soft roll, semi-hard roll, hard roll, sweet roll, Danish, pastry, French bread, hamburger bun, English muffin, etc., and examples of confectionery include pie, choux, donut, butter cake, sponge cake, hard biscuit, waffle, scone, etc. The obtained bakery food product of the present invention can be stored in a refrigerator or freezer, or can be heated in a microwave oven after storage. EXAMPLES

[0066] The present invention will now be described in more detail with reference to examples and comparative examples, but these are not intended to limit the present invention in any way.

[0067] <Raw materials used> ▼ Olive oil (extra virgin olive oil, acid value 0.52, unsaponifiable matter content 1.5% by mass) ▼Soybean oil (unsaponifiable matter content 0.58% by mass) ▼Palm oil (unsaponifiable matter content 0.17% by mass) ▼Palm stearin (unsaponifiable matter content: ND)

[0068] ▼Randomly-esterified oil A (Oil obtained by dissolving palm superolein (iodine value 63) in water and randomly transesterifying it according to a conventional method, unsaponifiable matter content 0.17% by mass) ▼Randomly-esterified oil B (Oil obtained by dissolving palm olein (iodine value 55) in water and randomly transesterifying it according to a conventional method, unsaponifiable matter content 0.17% by mass)

[0069] ▼Randomly esterified oil C An oil obtained by heating and dissolving 65% palm oil and 35% extremely hardened palm oil, mixing them, and then randomly transesterifying the resulting oil in a conventional manner. Unsaponifiable matter content: 0.17% ▼Randomly-esterified oil D An oil obtained by heating and dissolving 75% palm kernel oil and 25% palm hardened oil, mixing them, and then randomly transesterifying the resulting oil in a conventional manner. Unsaponifiable matter content: 0.8%

[0070] ▼Butter: Yotsuba Butter manufactured by Yotsuba Dairy Co., Ltd. (a dairy product with 70% or more milk solids) ▼ Skim milk powder: Yotsuba Dairy Co., Ltd. (Dairy products with 70% or more milk solids) ▼ Brewing by-products (sake lees): "Sakeka no Hana" made by Riken Vitamin Co., Ltd. ▼Fermented dairy product: "Porte Blanc" manufactured by Mitsubishi Corporation Life Sciences (a dairy product with 70% or more milk solids) ▼Rice milk (a fermented plant milk made from rice): At Hand's "Fermented Rice Milk" ▼Unsaponifiable matter derived from rice: "Rice sterol ester" manufactured by Tsuno Foods Co., Ltd. (unsaponifiable matter content 75% by mass)

[0071] <Production of improver> [Production Example 1] A mixed oil was obtained by mixing 95% by mass of random interesterified oil A and 5% by mass of palm oil. 0.67 parts by mass of olive oil and 0.33 parts by mass of rice-derived unsaponifiable matter were added to 81.6 parts by mass of this mixed oil to form an oil phase, and 0.1 parts by mass of salt, 0.1 parts by mass of brewing by-products, and 0.3 parts by mass of rice milk were mixed and dispersed in 16.9 parts by mass of water to form an aqueous phase. The oil phase and the water phase were mixed and emulsified to obtain a water-in-oil type preliminary emulsion, which was then rapidly cooled to 10°C at a cooling rate of -5°C / min to obtain an oil composition A having an oil phase as a continuous phase. The oil and fat composition A corresponds to the oil and fat composition α, and has an amount of unsaponifiable matter of 0.65% by mass.

[0072] [Production Example 2] A mixed oil was obtained by mixing 63% by mass of random interesterified oil B, 23% by mass of soybean oil, and 14% by mass of palm stearin. 0.5 parts by mass of skim milk powder, 0.5 parts by mass of monoglycerin monooleate (Emulgy MO: manufactured by Riken Vitamin Co., Ltd.), and 0.2 parts by mass of lecithin were added to 83.75 parts by mass of this mixed oil A to form an oil phase, and 0.42 parts by mass of salt was mixed and dispersed in 14.83 parts by mass of water to form an aqueous phase. The oil phase and the water phase were mixed and emulsified to obtain a water-in-oil type preliminary emulsion, which was then rapidly cooled to 10°C at a cooling rate of -5°C / min to obtain an oil composition B having an oil phase as a continuous phase. The oil and fat composition B corresponds to the oil and fat composition β, and the amount of unsaponifiable matter is 0.24% by mass.

[0073] [Production Example 3] 95% by mass of randomly transesterified oil A and 5% by mass of palm oil were mixed to obtain a mixed oil. 0.3 parts by mass of protein concentrated whey (Fondolac SL: manufactured by MEGGLE), 0.4 parts by mass of yeast extract (Himax AG: manufactured by Fuji Food Industry Co., Ltd.), and 0.2 parts by mass of monoglycerin monopalmitate (Emulgy MP: manufactured by Riken Vitamin Co., Ltd.) were added to 81.6 parts by mass of this mixed oil to form an oil phase, and 17.5 parts by mass of water were added to this oil phase as an aqueous phase, mixed, and emulsified to obtain a water-in-oil type preliminary emulsion. This preliminary emulsion was rapidly plasticized to 10°C at a cooling rate of -5°C / min to obtain an oil composition C in which the continuous phase is an oil phase. The oil composition C corresponds to the oil composition β, and the amount of unsaponifiable matter is 0.14% by mass.

[0074] [Production Example 4] A mixed oil was obtained by mixing 95% by mass of random interesterified oil A and 5% by mass of palm oil. 0.2 parts by mass of monoglycerin monopalmitate (Emulgy MP: manufactured by Riken Vitamin Co., Ltd.) was added to 81.6 parts by mass of this mixed oil to form an oil phase, and 0.2 parts by mass of whey minerals were mixed and dispersed in 18.0 parts by mass of water to form an aqueous phase. The oil phase and the water phase were mixed and emulsified to obtain a water-in-oil type preliminary emulsion, which was then rapidly cooled to 10°C at a cooling rate of -5°C / min to obtain an oil composition D having an oil phase as a continuous phase. The oil composition C corresponds to the oil composition β, and the amount of unsaponifiable matter is 0.14% by mass.

[0075] [Table 1]

[0076] [Study 1: Bread production using the Tangzhong method] Using the Tangzhong method, bread was produced based on the recipe in Table 1. First, the tangzhi dough was prepared. Specifically, strong flour (brand name "Camellia": manufactured by Nisshin Flour Milling) and white sugar adjusted to 50℃ were mixed, and boiled water was added and mixed with a spatula, then the mixture was mixed at low speed for 2 minutes using a mixer. The kneading temperature was 75℃. The kneaded dough was stored in a cabinet set at 15℃ for 12 hours and then cooled to obtain the yuknechi dough.

[0077] Next, a dough containing this kneaded dough was produced. Specifically, strong flour, baker's yeast, yeast food, and water were first put into a mixer bowl, and the dough was obtained by mixing for 2 minutes at low speed and 2 minutes at medium speed using a hook. The kneading temperature was 24°C. This dough was fermented for 4 hours in a fermentation chamber set at 28°C and 85% humidity to obtain a sponge dough. Next, strong flour, salt, white sugar, skim milk powder, hot water mix, and water were added to the sponge dough, and the mixture was stirred in a mixer at low speed for 3 minutes and medium speed for 4 minutes. Then, butter and oil and fat compositions A to D were added according to the composition in Table 1, and the mixture was further stirred in a mixer at low speed for 3 minutes and medium speed for 4 minutes. Here, rye dough (rye filling D: manufactured by Uehara Food Industry Co., Ltd.) was added, and the mixture was stirred in a mixer at low speed for 1 minute, to obtain bread doughs Ex-1-1 to Ex-1-4 of the embodiment and bread dough Cex-1-1 of the comparative example. The kneading temperature was 27°C.

[0078] The dough was left to stand for 30 minutes, then divided into 245g portions, rolled into balls, rested for 20 minutes, shaped into a U-shape, and placed into a 3-loaf bread mold. The dough in the mold was then left to proof for 40 minutes at a set temperature of 38°C and humidity of 85%. After that, the bread was covered and baked for 40 minutes in a fixed oven set at 200°C to obtain breads Ex-1-1 to Ex-1-4 and Cex-1-1.

[0079] <Bread evaluation> The above bread was stored at 25℃ for 24 hours after baking, and then sliced ​​into 2cm slices. Twelve panelists tasted the sliced ​​bread and compared it with the control to evaluate the flavor in terms of "richness," "sweetness," and "rye flavor." The evaluation was based on the following criteria, and the total score was used as the evaluation result. The panelists had agreed on their evaluation criteria in advance.

[0080] The total scores obtained are shown in Table 2 as follows: 54-60 points: +++, 44-53 points: ++, 36-43 points: +, 30-35: ±, 18-29 points: -, 0-17 points: --. Products that received a rating of "±" or higher for body were considered to pass.

[0081] <<Evaluation criteria: Body>> 5 points: Very strong. 3 points: Strong. 1 point: Somewhat weak. 0 points: Weak.

[0082] <<Evaluation criteria: sweetness>> 5 points: Very strong. 3 points: Strong. 1 point: Somewhat weak. 0 points: Weak.

[0083] <<Evaluation criteria: Rye flavor>> 5 points: Very strong. 3 points: Strong. 1 point: Somewhat weak. 0 points: Weak.

[0084] [Table 2]

[0085] [Study 2: Bread making using sponge method] Using the sponge dough method, bread was produced based on the recipe in Table 1. First, strong flour, baker's yeast, yeast food, and water were put into a mixer bowl, and the dough was obtained by mixing for 2 minutes at low speed and 2 minutes at medium speed using a hook. The kneading temperature was 24°C. This dough was fermented for 4 hours in a fermentation chamber set at 28°C and 85% humidity to obtain a sponge dough. The dough after the sponge fermentation was again placed in the mixer bowl, and strong flour, salt, white sugar, skim milk powder, leavening agent, and water were added, followed by main mixing at low speed for 3 minutes and at medium speed for 3 minutes. Butter, oil composition A, and oil composition D were added to the mixture, and the mixture was mixed at low speed for 3 minutes and at medium speed for 4 minutes to obtain a dough for bread. The kneading temperature of the obtained dough for bread was 27°C.

[0086] After a 30-minute floor time, the loaf was divided into 230 g pieces and rounded. After a 15-minute bench time, six pieces were placed in a 3-loaf loaf mold for bread, and the bread was proofed for 50 minutes at a temperature of 38°C and a humidity of 85%. The bread was then baked for 35 minutes in a fixed oven set at 200°C to obtain breads Ex-1-1 to Ex-1-2 and breads Cex-2-1 to Cex-2-2.

[0087] <Bread evaluation> The above bread was stored at 25℃ for 24 hours after baking, and then sliced ​​into 2cm slices. Twelve panelists tasted the sliced ​​bread and compared it with the control to evaluate the flavor in terms of "richness" and "sweetness." The evaluation criteria were the same as those in Study 1. The panelists' evaluation criteria were adjusted in advance. The evaluation results are shown in Table 3.

[0088] [Table 3]

Claims

1. A bakery dough containing the following component A, containing an oil / fat composition α that satisfies the following conditions 1 and 2, and containing a dairy product having a milk solid content of 40 mass% or more. (Component A) Cereal plant milk (Condition 1) The amount of unsaponifiable matter contained is 0.3 to 1.0 mass%. (Condition 2) The oil phase is the continuous phase.

2. The bakery dough according to claim 1, further comprising an oil-and-fat composition α containing the following component B in addition to the component A: (Component B) Brewery by-products

3. The bakery dough according to claim 1, comprising an oil-and-fat composition α that satisfies the following condition 3 in addition to the above conditions 1 and 2. (Condition 3) 85% by mass or more of the oil or fat contained is palm-based oil or fat.

4. The bakery dough according to claim 1, comprising an oil-and-fat composition α that satisfies the following condition 4 in addition to the above conditions 1 and 2. (Condition 4) The content of animal raw materials in the oil or fat composition is 5% by mass or less.

5. 2. The bakery dough according to claim 1, wherein the dairy product having a milk solid content of 40% by mass or more is one or more selected from the group consisting of cheeses, butters, and milk powders.

6. A bakery food product which is a heated product of the bakery dough according to claim 1.

7. A method for producing bakery dough by a sponge dough method, characterized in that an oil and fat composition α satisfying the following conditions 1 and 2 is added to the kneaded dough. (Condition 1) The amount of unsaponifiable matter contained is 0.3 to 1.0 mass%. (Condition 2) The oil phase is the continuous phase.

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