Paste pie additive agent

Abstract

To provide a paste pie dough capable of stably obtaining a paste pie product having a crispy and light texture and less shrinkage due to baking, and particularly, enabling molding by a bean jam wrapping machine.SOLUTION: A paste pie additive agent contains milk-derived phospholipid and milk protein, and in which the additive agent is an aqueous solution containing the milk protein of 1-15 pts.mass relative to 1 pt.mass of the milk-derived phospholipid.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an additive for pastry dough. [Background technology]

[0002] Pies are broadly divided into two types, folded pies and dough pies, based on the difference in their manufacturing method. Dough pies tend to float less after baking than folded pies, and the layers are less uniform, but they have the advantage of being light and crispy in texture and shrinking less when baked, so they are used according to purpose and preference.

[0003] This kneaded pie is obtained by dispersing small pieces of roll-in fat for kneaded pie in bakery dough mainly made of grain flour such as wheat flour, and then repeatedly rolling and folding the dough, or by using strong mixing or an agitator to produce a kneaded pie dough in which the small pieces of fat are dispersed to the extent that they are no longer visible, and then baking the dough.

[0004] Here, as an example of utilizing the above-mentioned advantages of kneaded pie such as texture and little shrinkage during baking, pie buns using kneaded pie dough as the outer dough and bean paste as the inner filling have been widely seen since ancient times. These pie buns are often produced by mechanically encrusting the bean paste using an encrusting machine. In this case, the kneaded pie dough is required to maintain a soft physical property that can be used in the encrusting machine. Therefore, unlike hand-formed kneaded pie dough, when producing bakery dough mainly made of cereal flour such as wheat flour, the dough is kneaded until it breaks down, small pieces of roll-in oil for kneaded pie are added to it, and it is lightly mixed for a short time to produce a kneaded pie dough in which the roll-in oil is sufficiently uniformly dispersed, and this is put into the encrusting machine as the outer wrapping material. In this production method, kneading until it breaks down is intended to improve the mixability of the small pieces of roll-in oil for kneaded pie, as well as to obtain a crispy texture for the resulting pie buns.

[0005] However, a long mixing time is required to knead until breakdown, and when cooling is weak, the dough temperature rises, making it difficult to apply to a stuffing machine. At the same time, the roll-in oil and fat melts, the internal phase of the pie bun becomes porous, and the texture deteriorates.

[0006] Therefore, various methods for producing a kneaded pie dough that enables stuffing machine forming without the need for long-time kneading until breakdown have been devised.

[0007] For example, a method of heating and melting an oil and fat with a specific solid fat content for use (see, for example, Patent Document 1), a method of adding the oil and fat in two or more portions for use (see, for example, Patent Document 2), a method of mixing a laminated dough obtained from a flour-based dough and a plasticized oil and fat composition until the layered structure is no longer visible (see, for example, Patent Document 3), a method of adding and mixing water after mixing a powder raw material and frozen sheet-like oil and fat (see, for example, Patent Document 4), etc. have been proposed.

[0008] However, in these methods, it is difficult to stably obtain a kneaded pie dough in which the roll-in oil and fat are homogeneously dispersed, so it is difficult to stably obtain a good layered structure, and shrinkage during baking is also likely to occur, and the shape of the obtained kneaded pie product is unstable. In addition to this problem, there is also a problem that it is difficult to obtain a crispy texture. Also, since additional manufacturing steps such as heating and melting the oil and fat, adding it in two or more portions, manufacturing a laminated dough once, and freezing the sheet-like oil and fat are required, there is also a problem of poor productivity.

[0009] For this reason, there has been a demand for a kneaded pie dough that can stably obtain a kneaded pie product with a crispy texture, little shrinkage during baking, and can be formed by a stuffing machine in a simple manner.

Prior Art Documents

Patent Documents

[0010]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0011] Therefore, an object of the present invention is to stably obtain a kneaded pie product with a crispy texture, lightness, and little shrinkage during baking, and particularly to provide a kneaded pie dough that can be formed by a stuffing machine.

Means for Solving the Problems

[0012] As a result of various studies to achieve the above object, the present inventors have found that an aqueous solution containing milk-derived phospholipids and milk proteins and containing 1 to 15 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids can solve the above problems when used as an additive for kneaded pies.

[0013] The present invention is obtained based on the above findings, and provides an additive for kneaded pies, which is an aqueous solution containing milk-derived phospholipids and milk proteins and containing 1 to 15 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids.

[0014] The present invention also provides a kneaded pie dough containing the additive for kneaded pies and a kneaded pie product obtained by baking the kneaded pie dough.

Effects of the Invention

[0015] By using the additive for kneaded pies and the kneaded pie dough of the present invention, a kneaded pie product with a crispy texture, lightness, and little shrinkage during baking can be stably obtained. By using the additive for kneaded pie of the present invention, it is possible to obtain a kneaded pie dough that enables forming with a stuffing machine without performing long-time kneading until breakdown. Therefore, the production time of the kneaded pie dough can be shortened, and stable production of the kneaded pie dough is possible.

Mode for Carrying Out the Invention

[0016] Hereinafter, the additive for kneaded pie of the present invention will be described in detail. The additive for kneaded pie of the present invention contains milk-derived phospholipids and milk proteins, and is an aqueous solution containing 1 to 15 parts by mass, preferably 1.2 to 13 parts by mass, more preferably 1.5 to 10 parts by mass, and most preferably 2 to 5 parts by mass of milk proteins with respect to 1 part by mass of milk-derived phospholipids.

[0017] When the amount of milk protein contained in the aqueous solution is less than 1 part by mass or more than 15 parts by mass with respect to 1 part by mass of milk-derived phospholipids, the effects of the present invention cannot be obtained.

[0018] The content of milk-derived phospholipids in the aqueous solution is preferably 2% by mass or more, more preferably 3% by mass or more, and most preferably 5% by mass or more based on the solid content of the aqueous solution.

[0019] Examples of milk-derived phospholipids include phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, sphingomyelin, lysophospholipids, and the like.

[0020] The content of milk protein in the aqueous solution is preferably 20 to 40% by mass, more preferably 23 to 37% by mass, and most preferably 25 to 35% by mass based on the solid content of the aqueous solution.

[0021] Examples of the milk protein include whey proteins such as α-lactalbumin, β-lactoglobulin, and lactalbumin, casein, and skim milk powder, whole milk powder, and total milk protein containing these milk proteins.

[0022] Also, the solid content in the above aqueous liquid, which is an additive for kneaded pie of the present invention, is preferably 2 to 60% by mass, more preferably 5 to 50% by mass, and most preferably 10 to 40% by mass.

[0023] The additive for kneaded pie of the present invention needs to be an aqueous liquid. If it is in the form of powder, granules, or other properties such as plasticity, it is impossible to disperse phospholipids and milk proteins effectively in the dough during the production of kneaded pie dough, and the effects of the present invention cannot be obtained.

[0024] In the present invention, the aqueous liquid includes, in addition to the aqueous solution, an oil-in-water emulsion in which a small amount of oil-soluble components are dispersed mainly in the aqueous phase.

[0025] In the additive for kneaded pie of the present invention, other raw materials can be contained within a range that does not affect the ratio of milk-derived phospholipids and milk proteins in the aqueous liquid.

[0026] Examples of the above other raw materials include thickening polysaccharides such as alginic acids, pectin, seaweed polysaccharides, carboxymethyl cellulose, starches, sweeteners such as glucose, fructose, lactose, sucrose, maltose, sorbitol, stevia, vitamins, flavors, antioxidants, brighteners, whey minerals, etc. One or more of these can be appropriately selected and used.

[0027] Next, a method for obtaining the above aqueous liquid, which is an additive for kneaded pie of the present invention, will be described. The above aqueous liquid, which is an additive for kneaded pie of the present invention, can be obtained by using milk-derived phospholipids and milk proteins, or milk raw materials containing these, and mixing them so that the milk protein is 1 to 15 parts by mass with respect to 1 part by mass of the milk-derived phospholipid content, or by dissolving them in water or an aqueous liquid.

[0028] Specifically, in addition to the method of using a milk raw material itself (hereinafter sometimes simply referred to as "milk raw material") that contains 1 to 15 parts by mass of milk protein per 1 part by mass of phospholipid content, a method of mixing a raw material rich in milk-derived phospholipids and a raw material rich in milk protein so that the milk protein is 1 to 15 parts by mass per 1 part by mass of milk-derived phospholipids, and a method of adding milk-derived phospholipids and / or milk protein to a raw material rich in milk-derived phospholipids and milk protein and adjusting so that the milk protein is 1 to 15 parts by mass per 1 part by mass of milk-derived phospholipids, etc. can be mentioned.

[0029] In the present invention, among the above methods, using the above milk raw material is preferable in terms of obtaining the effects of the present invention, particularly a kneaded pie product having a good flavor.

[0030] Specific examples of the above milk raw material include the aqueous phase component generated when producing butter oil from cream or butter, and it is preferably produced from milk such as cow's milk, goat's milk, sheep's milk, human milk, etc., and particularly preferably produced from cow's milk.

[0031] The production method of the aqueous phase component generated when producing butter oil from the above cream is as follows, for example. First, cream with a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated with a plate, and the fat concentration of the cream is increased to 70 to 95% by mass by a centrifuge. Next, the emulsion is broken by an emulsion breaker and processed again by a centrifuge to obtain butter oil. The above aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

[0032] The method for producing the aqueous phase component generated when producing butter oil from the above-mentioned butter is as follows, for example. First, the butter is dissolved by a dissolver and heated by a heat exchanger. By separating this with a centrifuge, butter oil can be obtained. The above-mentioned aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for the production of the butter oil, ordinary butter is used.

[0033] In the present invention, it is also possible to use the above-mentioned milk raw material that has been further concentrated, dried, or subjected to freezing treatment, etc. However, in terms of the effect of the present invention being greater as an additive for kneaded pie finally obtained, it is preferable to use one that has not undergone a drying process. Also, it is preferably not to use one concentrated using a solvent due to flavor problems.

[0034] The above-mentioned milk raw material may be subjected to a homogenization treatment. The homogenization treatment may be carried out once or may be carried out two or more times. Examples of the homogenizer used for the homogenization treatment include kettle-type cheese emulsifying kettles, high-speed shear emulsifying kettles such as Stefan mixers, static mixers, in-line mixers, bubble-type homogenizers, homomixers, colloid mills, dispersing mills, etc. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When performing the homogenization treatment using a two-stage homogenizer, for example, it may be carried out at a homogenization pressure of 3 to 100 MPa for the first stage and 0 to 5 MPa for the second stage.

[0035] The above-mentioned milk raw material may be subjected to UHT heat treatment. The conditions for the UHT heat treatment are not particularly limited, but the temperature condition is preferably 120 to 150 °C, and the treatment time is preferably 1 to 6 seconds.

[0036] In the present invention, it is also possible to use a lysate in which part or all of the phospholipids in the above-mentioned milk raw material have been lysed. However, from the perspective of flavor, it is preferably not to use the lysate. When using the lysate, depending on the application, bitterness may occur in the finally obtained container-packed beverage.

[0037] The lysophosphatide includes those obtained by directly lysophosphatizing milk raw materials and those obtained by lysophosphatizing concentrated milk raw materials. These lysophosphatides are to be included in the phospholipid content in the present invention.

[0038] When lysophosphatizing the phospholipids in the above milk raw materials, a method of treating with phospholipase A can be mentioned. Phospholipase A is an enzyme that has the effect of cleaving the bond connecting the glycerol part and the fatty acid residue of the phospholipid molecule and substituting this fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the acting site, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at the 2-position of the glycerol part of the phospholipid molecule is selectively cleaved.

[0039] The quantification of the phospholipids in the present invention can be measured by, for example, the following method. Here, the case of the above milk raw materials will be described as an example. However, since the appropriate method varies depending on the form of the milk raw materials, etc., with respect to the extraction method, etc., it is not limited to the following quantification method. First, the lipids of the milk raw materials are extracted using the Folch method. Next, the extracted lipid solution is decomposed by a wet decomposition method (in accordance with the wet decomposition method described in Hygiene Test Methods - Annotations 2000 2.1 Food Component Test Methods, edited by the Pharmaceutical Society of Japan), and then the phosphorus amount is determined by the molybdenum blue absorbance method (in accordance with the quantification of phosphorus by molybdic acid described in Hygiene Test Methods - Annotations 2000 2.1 Food Component Test Methods, edited by the Pharmaceutical Society of Japan). From the obtained phosphorus amount, the content (g) of phospholipids in 100 g of milk solids of the milk raw materials is determined using the following calculation formula. Phospholipids (g / 100g) = [Phosphorus amount (μg) / (Milk raw materials - Moisture (g) of milk raw materials)] × 25.4 × (0.1 / 1000)

[0040] The additive for kneaded pie of the present invention preferably has a pH of 3 to 6. When the pH of the additive for kneaded pie is within this range, it is preferable in that a kneaded pie product with good flavor and reduced oiliness can be obtained. The above pH is preferably pH 4 to 6, more preferably 4.7 to 5.8.

[0041] As a method for making the additive for kneaded pie of the present invention have a pH of 3 to 6, for example, an acid may be added to the above-mentioned "aqueous liquid containing 1 to 15 parts by mass of milk protein with respect to 1 part by mass of milk-derived phospholipid", or the pH may be adjusted to 3 to 6 by lactic acid fermentation or the like.

[0042] In the present invention, in addition to being simple and efficient, it is also possible to adjust the flavor by appropriately changing the type of acid. Therefore, a method of adding an acid to the additive for kneaded pie to adjust the pH to 3 to 6 is preferable.

[0043] When adding an acid to adjust the pH of the additive for kneaded pie, the acid used may be an inorganic acid or an organic acid, but an organic acid is preferably used. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, etc. Food and drinks containing organic acids such as fruit juice, concentrated fruit juice, fermented milk, and yogurt can also be used. In the present invention, it is preferable to use phytic acid and / or gluconic acid because they have less acidity and do not affect the flavor.

[0044] When using an acid to make the pH of the additive for kneaded pie 3 to 6, there is no particular limitation on the amount of acid used. Considering the flavor, it may be used so that the pH of the additive for kneaded pie becomes 3 to 6. There is no particular limitation on the temperature conditions and treatment time when adjusting with an acid to obtain the above pH, and any conditions can be set. Preferably, it is stirred for 30 seconds or more under the condition of 0 to 70°C.

[0045] It is preferable to further add calcium to the additive for kneaded pie of the present invention. The addition amount of the calcium salt is preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.5 part by mass, with respect to 1 part by mass of the phospholipid contained in the additive for kneaded pie.

[0046] By containing the calcium salt within the above range, the effects of the present invention can be further enhanced.

[0047] Examples of the above calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate, etc., and one or a combination of two or more thereof can be used.

[0048] In the present invention, it is preferable to perform homogenization with a homogenizer during and / or after preparing the aqueous liquid which is an additive for kneaded pie. The homogenization treatment may be carried out once or may be carried out two or more times. Examples of the homogenizer used for the homogenization treatment include a kettle-type cheese emulsifying kettle, a high-speed shear emulsifying kettle such as a Stefan mixer, a static mixer, an in-line mixer, a bubble-type homogenizer, a homomixer, a colloid mill, a disper mill, etc. The homogenization pressure is preferably 0 to 100 MPa. When performing the homogenization treatment using a two-stage homogenizer, for example, it may be carried out at a homogenization pressure of 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

[0049] Furthermore, UHT heat treatment may be carried out as necessary. The conditions of the UHT heat treatment are not particularly limited, but the temperature condition is preferably 120 to 160 °C, more preferably 130 to 150 °C, and most preferably 139 to 146 °C, and the treatment time is preferably 1 to 6 seconds, more preferably 2 to 6 seconds, and most preferably 4 to 6 seconds.

[0050] For the above homogenization treatment and UHT heat treatment, only the homogenization treatment may be carried out, only the UHT heat treatment may be carried out, or the homogenization treatment may be carried out before and / or after the UHT heat treatment. And cooling operations such as rapid cooling and slow cooling may be carried out.

[0051] The additive for kneaded pie of the present invention can be used in various kneaded pie doughs such as the outer dough of pie buns, pies, croissants, Danish pastries, fried pies, etc. manufactured by the kneaded pie method. However, in terms of obtaining particularly high improvement effects of the present invention, it is preferably used for the outer wrapping material of pie buns using a stuffing machine.

[0052] Next, the kneaded pie dough of the present invention will be described. The kneaded pie dough of the present invention is a kneaded pie dough using the additive for kneaded pie of the present invention. The amount of the additive for kneaded pie used in the kneaded pie dough of the present invention varies depending on the type of the kneaded pie dough. However, it is preferably added in an amount of 0.1 to 10 parts by mass, more preferably 0.2 to 5 parts by mass, and most preferably 1 to 5 parts by mass with respect to 100 parts by mass of the cereals contained in the kneaded pie dough.

[0053] Regarding the amount of the above-mentioned additive for kneaded pie used in the kneaded pie dough of the present invention, when based on the milk-derived milk phospholipids contained in the additive for kneaded pie, with respect to 100 parts by mass of the cereals contained in the dough, the milk phospholipids derived from the additive for kneaded pie are preferably added in an amount of 0.005 to 0.8 parts by mass, more preferably 0.01 to 0.5 parts by mass, and most preferably 0.02 to 0.4 parts by mass.

[0054] Examples of the above-mentioned cereals include wheat flour (weak flour, medium flour, semi-strong flour, strong flour), wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, Job's tears flour, etc. One or more selected from these can be used. In the present invention, among these, wheat flour is preferably used in an amount of 50% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass in the cereals.

[0055] In the kneaded pie dough of the present invention, other raw materials that can be used as general kneaded pie dough materials can be used, except for using the additive for kneaded pie of the present invention. Examples of such other raw materials include water, small-piece roll-in fats and oils for kneaded pie, kneaded fats and oils, yeast, saccharides and sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products, cheeses, distilled spirits, brewed spirits, various liqueurs, emulsifiers, swelling agents, inorganic salts, table salt, baking powder, yeast food, cocoa and cocoa products, coffee and coffee products, herbs, beans, proteins, preservatives, bitter agents, sour agents, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, various food materials and food additives, etc.

[0056] The above-mentioned other raw materials can be arbitrarily used as long as the effects of the present invention are not impaired.

[0057] In addition, the addition amount of the small-piece roll-in fats and oils for kneaded pie is preferably 10 to 130 parts by mass, more preferably 15 to 110 parts by mass, and most preferably 50 to 100 parts by mass with respect to 100 parts by mass of the cereal flours contained in the kneaded pie dough.

[0058] Next, the manufacturing method of the kneaded pie dough of the present invention will be described. The kneaded pie dough of the present invention can be manufactured by using the additive for kneaded pie of the present invention in the dough and kneading it homogeneously during the production of kneaded pie.

[0059] The kneaded pie dough of the present invention becomes a dough as if it has been broken down by using the additive for kneaded pie of the present invention. Therefore, the small-piece roll-in fats and oils for kneaded pie are homogeneously mixed in a short time.

[0060] Therefore, it is preferable that the timing of kneading the additive for kneaded pie of the present invention is before the addition of the small-piece roll-in fats and oils for kneaded pie.

[0061] The manufacturing method of various conventional pie doughs can be adopted without particular limitation, except that the additive for kneaded pie of the present invention is kneaded into the dough.

[0062] Regarding the addition timing of the roll-in fat for kneaded pie in small pieces, an all-in-mix method in which the roll-in fat for kneaded pie in small pieces is added and mixed simultaneously during the production of bakery dough mainly composed of cereal flours such as wheat flour may be used, or the roll-in fat for kneaded pie in small pieces may be added and mixed into the bakery dough mainly composed of cereal flours such as wheat flour that has been produced once. However, in terms of obtaining the high effect of the present invention, it is preferable to use a method in which the roll-in fat for kneaded pie in small pieces is added and mixed into the bakery dough mainly composed of cereal flours such as wheat flour that has been produced once.

[0063] When adding and mixing the roll-in fat for kneaded pie in small pieces into the bakery dough mainly composed of cereal flours such as wheat flour, it is preferable to add and mix the roll-in fat for kneaded pie in small pieces in a refrigerated or frozen state.

[0064] In addition, the kneaded pie dough of the present invention may be subjected to a folding operation. In that case, a laminated dough of preferably 9 to 2048 layers, more preferably 64 to 1024 layers, is obtained by rolling and folding operations using a sheeter or the like.

[0065] In addition, instead of the above folding operation, a pseudo-laminated structure can also be obtained by performing strength mixing.

[0066] When the kneaded pie dough of the present invention is for a stuffing machine, since the stuffing machine is equipped with an agitator, the kneaded pie dough can be directly used as an outer wrapping material without performing a folding operation.

[0067] In addition, the obtained kneaded pie dough of the present invention can be refrigerated or frozen and stored.

[0068] Next, the kneaded pie product of the present invention will be described. The kneaded pie product of the present invention can be obtained by appropriately dividing and shaping the above-mentioned kneaded pie dough of the present invention, and then baking it after taking appropriate steps such as proofing, retardation, rest, and racking as necessary.

[0069] The above-mentioned shaping can be into any shape, and stuffing can also be carried out. The shaping can be done manually or fully automatically using a continuous line. However, since the kneaded pie dough of the present invention is suitable for forming with a stuffing machine as described above, using the above-mentioned kneaded pie dough of the present invention as an outer wrapping material and using fillings such as stuffing, jam, and bakery dough such as puff pastry and cookie dough as inner wrapping materials, and performing stuffing molding using a stuffing machine, the folding operation by a sealer or the like can be omitted, a uniform texture can be obtained, and furthermore, two or more flavors can be tasted with different textures and tastes, which is particularly preferable.

[0070] Note that glazing and / or steaming may be performed before and after baking.

[0071] In addition, the obtained kneaded pie product of the present invention may be stored refrigerated or frozen. It is also possible to heat it in a microwave oven after such storage.

Examples

[0072] Next, examples and comparative examples will be given to explain the present invention in more detail, but these do not limit the present invention in any way.

[0073] <Production of Additive for Kneaded Pie> 〔Examples 1 to 5〕 Among the formulations described in Table 1, the components other than the acid (phytic acid) were mixed while stirring under the condition of 55 °C, and then the acid (phytic acid) was added to adjust the pH of each. After that, homogenization was carried out at a pressure of 3 MPa, and Additives A to D for kneaded pie of the present invention were obtained from Examples 1 to 4 respectively. In addition, the following milk raw material A was directly homogenized at a pressure of 3 MPa to obtain Additive E for kneaded pie (Example 5). Note that the Additive E for kneaded pie in Example 5 contained 2.84 parts by mass of milk protein with respect to 1 part by mass of milk-derived phospholipid.

[0074] Among the raw materials listed in Table 1, milk raw material A and buttermilk concentrate were obtained by the following production methods, and their phospholipid content and milk protein content were also described.

[0075] The milk phospholipid and milk protein contents in each raw material are as follows.

[0076] Milk raw material A: Concentrate of the aqueous phase component generated when producing butter oil from cream (phospholipid content 3.7% by mass, protein content 10.5% by mass, milk solids 38% by mass, and phospholipid content in milk solids 9.7% by mass, pH 6.5)

[0077] Buttermilk concentrate: 100 parts by mass of fresh cream (oil content: 47% by mass) was churned at 10 °C, followed by filtration to recover the filtrate (43 parts by mass) to obtain buttermilk. Subsequently, the obtained buttermilk was concentrated so that the liquid volume was approximately one-third to obtain a buttermilk concentrate. (Phospholipid content of buttermilk concentrate 0.53% by mass, protein content 10.9% by mass, milk solids 33% by mass)

[0078]

Table 1

[0079] <Mixing and manufacturing method of kneaded pie> 〔Example 6〕 50 parts by mass of strong flour, 50 parts by mass of weak flour, 2 parts by mass of non-fat dry milk, 3 parts by mass of additive for kneaded pie, 1 part by mass of salt, 5 parts by mass of kneading fat (margarine), 5 parts by mass of whole eggs (net), and 50 parts by mass of water were put into a mixer bowl and kneaded using a hook at low speed for 4 minutes and at medium speed for 5 minutes to obtain a bakery dough mainly composed of cereal flours such as wheat flour.

[0080] The obtained dough was put into a bat, covered with a bag, and retarded in a refrigerator at 5 °C overnight.

[0081] This dough was put back into the mixer bowl and remixed at low speed for 4 minutes using a hook. Despite not being kneaded at medium to high speeds for a long time, the dough obtained from the remixing had properties as if it had broken down. Here, 80 parts by mass of a roll-in fat and oil composition for kneaded pie in the form of a straw (Olympia Straw, manufactured by ADEKA CORPORATION) was added and mixed for 30 seconds to obtain the kneaded pie dough A of the present invention.

[0082] Using this kneaded pie dough A as the outer wrapping material and Ogura filling as the inner wrapping material, it was wrapped and formed using a wrapping and filling machine (CN700 manufactured by Leon Automatic Machine) to obtain a wrapped and filled dough with a mass ratio of inner wrapping material:outer wrapping material of 18:12 and a total weight of 30 g. This wrapped and filled dough was gently pressed down, air holes were made, retarded at 20°C for 10 minutes, and then baked in a fixing kiln at 200°C for 20 minutes to obtain Pie Bun A, which is the kneaded pie product of the present invention. The obtained Pie Bun A had a good quality with a crispy texture, being light and having little shrinkage during baking.

[0083] 〔Example 7〕 Except for using kneaded pie additive B instead of kneaded pie additive A used in Example 6, in the same manner as in Example 1, kneaded pie dough B of the present invention and Pie Bun B, which is the kneaded pie product of the present invention, were obtained.

[0084] Note that the dough obtained from the remixing had properties as if it had broken down despite not being kneaded at medium to high speeds for a long time.

[0085] Also, the obtained Pie Bun B had a good quality with a crispy texture, being light and having little shrinkage during baking.

[0086] 〔Example 8〕 Except for using kneaded pie additive C instead of kneaded pie additive A used in Example 6, in the same manner as in Example 1, kneaded pie dough C of the present invention and Pie Bun C, which is the kneaded pie product of the present invention, were obtained.

[0087] Note that the dough obtained from the remixing had properties as if it had broken down despite not being kneaded at medium to high speeds for a long time.

[0088] Moreover, the obtained pie steamed bun C had a good quality with a crispy and light texture and little shrinkage during baking.

[0089] [Example 9] A pie dough D of the present invention and a pie steamed bun D which is a pie dough product of the present invention were obtained in the same manner as in Example 1, except that an additive D for kneaded pie was used instead of the additive A for kneaded pie used in Example 6.

[0090] In addition, the dough obtained by remixing had physical properties as if it had broken down, even though it had not been kneaded at medium to high speed for a long time.

[0091] Moreover, the obtained pie steamed bun D had a good quality with a crispy and light texture and little shrinkage during baking.

[0092] [Example 10] A pie dough E of the present invention and a pie steamed bun E which is a pie dough product of the present invention were obtained in the same manner as in Example 1, except that an additive E for kneaded pie was used instead of the additive A for kneaded pie used in Example 6.

[0093] In addition, the dough obtained by remixing had physical properties as if it had broken down, even though it had not been kneaded at medium to high speed for a long time.

[0094] Moreover, the obtained pie steamed bun E had a slightly oily feeling compared to pie steamed buns A to D, but had a good quality with a crispy and light texture and little shrinkage during baking.

[0095] [Comparative Example 1] A pie dough F of the comparative example and a pie steamed bun F which is a pie dough product of the comparative example were obtained in the same manner as in Example 1, except that no additive A for kneaded pie used in Example 6 was added.

[0096] In addition, the dough obtained by remixing was hard and the roll-in oil and fat composition for kneaded pie was not evenly dispersed.

[0097] In addition, the obtained pie buns F had a large amount of oil leakage, and the baking color and the surface condition were non-uniform, showing a poor appearance with a rough texture. Also, the internal phase was non-uniform, and the texture was poor in chewiness and had a strong oily feeling, being of poor quality.

[0098] 〔Comparative Example 2〕 The additive A for kneaded pie used in Example 6 was not added. During remixing, after 4 minutes at low speed and then for 10 minutes at medium-high speed for extended mixing, except for thoroughly breaking down, in the same manner as in Example 1, the kneaded pie dough F2 of the comparative example and the pie bun F2 which is the kneaded pie product of the comparative example were obtained.

[0099] Since the dough obtained by remixing was subjected to medium-high speed and long-time kneading, it was in a good dough state with breakdown.

[0100] However, the obtained pie bun F2 had a uniform internal phase but was slightly porous, and the texture was also slightly poor in chewiness.

[0101] 〔Example 11〕 The addition amount of the additive A for kneaded pie used in Example 6 was changed from 3 parts by mass to 0.1 part by mass. During remixing, after 4 minutes at low speed and then for 5 minutes at medium-high speed for extended mixing, except for thoroughly breaking down, in the same manner as in Example 1, the kneaded pie dough A2 of the present invention and the pie bun A2 which is the kneaded pie product of the present invention were obtained.

[0102] Note that the dough obtained by remixing had physical properties as if it had broken down even though it was not subjected to medium-high speed and long-time kneading. Also, the obtained pie bun A2 had a good quality with a crispy, light texture and little shrinkage during baking.

[0103] 〔Example 12〕 The addition amount of the additive A for kneaded pie used in Example 6 was changed from 3 parts by mass to 0.3 part by mass. During remixing, after 4 minutes at low speed and then for 3 minutes at medium-high speed for extended mixing, except for thoroughly breaking down, in the same manner as in Example 1, the kneaded pie dough A3 of the present invention and the pie bun A3 which is the kneaded pie product of the present invention were obtained.

[0104] Incidentally, the dough obtained by remixing had physical properties as if it had broken down, even though it had not been kneaded at medium to high speeds for a long time.

[0105] Also, the obtained pie bun A3 had good quality with a crispy and light texture and little shrinkage during baking.

[0106] 〔Example 13〕 The amount of additive A for kneaded pie used in Example 6 was changed from 3 parts by mass to 1 part by mass. At the time of remixing, after 4 minutes at low speed and then 1 minute of extended mixing at medium to high speed to sufficiently break it down, in the same manner as in Example 1, kneaded pie dough A4 of the present invention and pie bun A4 which is a kneaded pie product of the present invention were obtained.

[0107] Incidentally, the dough obtained by remixing had physical properties as if it had broken down, even though it had not been kneaded at medium to high speeds for a long time.

[0108] Also, the obtained pie bun A4 had good quality with a crispy and light texture and little shrinkage during baking.

[0109] 〔Example 14〕 In the same manner as in Example 1, except that the amount of additive A for kneaded pie used in Example 6 was changed from 3 parts by mass to 5 parts by mass, kneaded pie dough A5 of the present invention and pie bun A5 which is a kneaded pie product of the present invention were obtained.

[0110] Incidentally, the dough obtained by remixing had physical properties as if it had broken down, even though it had not been kneaded at medium to high speeds for a long time.

[0111] Also, the obtained pie bun A5 had good quality with a crispy and light texture and little shrinkage during baking.

Claims

**Claim 1** An additive for kneaded pie, which is an aqueous liquid containing milk-derived phospholipids and milk proteins, and containing 1 to 15 parts by mass of milk proteins with respect to 1 part by mass of milk-derived phospholipids. **Claim 2** The additive for kneaded pie according to Claim 1, wherein the aqueous liquid has a pH of 3 to 6. **Claim 3** A kneaded pie dough using the additive for kneaded pie according to Claim 1 or 2. **Claim 4** A kneaded pie product obtained by baking the kneaded pie dough according to Claim 3.

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