Yudane dough for bakery food products and method for improving the workability of yudane dough

Abstract

The present invention aims to provide a tangzhong dough for bakery food that increases the amount of water added while maintaining good workability without using starch raw materials, a method for producing the tangzhong dough, a method for improving the workability of the tangzhong dough, and a method for improving the texture of bakery food using the tangzhong dough. [Solution] A bakery food tangzhong dough that does not contain starch raw materials and contains water in an amount more than twice the weight of the grain flour raw materials, and contains edible oils and fats, wherein the total content of the amount of water and the amount of edible oils and fats in the bakery food tangzhong dough is 65% by mass or more and 90% by mass or less.

Description

Technical Field

[0001] The present invention relates to a method for improving the workability of a tangzhong dough for baking with an increased water addition amount.

Background Art

[0002] In recent years, in bakery products such as bread and doughnuts, bakery products with characteristic textures such as a chewy texture and a moist texture are preferred, and a tangzhong manufacturing method is known as a method for obtaining bakery products with improved textures. The tangzhong manufacturing method is a method in which, when manufacturing a bakery product, a part of the flour material used as one of the raw materials is kneaded in the presence of hot water, or a part of the flour material used as one of the raw materials is kneaded in the presence of water to prepare a dough for bakery products, and the dough for bakery products is heated or the like to obtain a bakery product.

[0003] As a means for improving the texture of bakery products, there is a method (multi-water addition method, high-water addition method) of increasing the water addition (water absorption) amount. However, this dough is prone to stickiness, the dough adheres to the container and the yield is deteriorated, the dough collapses and has no hardness, or the成型 is difficult such as tearing when stretched and rounding, and there are many problems.

[0004] As a manufacturing technique for bakery products, Patent Document 1 describes that by using a tangzhong dough containing 120 to 500 parts by mass of water and 2 to 30 parts by mass of a thickener with respect to 100 parts by mass of starches, the stickiness of the dough can be suppressed. However, a large amount of thickening stabilizer is required as the water addition amount increases, and there is a risk that the texture will be impaired.

[0005] Also, generally, as a method for increasing the water addition amount of the dough, a method of mixing a starch raw material with the dough separately from the flour raw material is known. Although this method can increase the water addition amount, it has a problem that it is often a chemically processed starch raw material and is not accepted by consumers who are particular about the flour raw material.

Prior Art Documents

[0006] [Patent Document 1] Japanese Patent Publication No. 2011-087515 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The present invention aims to provide a tangzhong dough for bakery food that increases the amount of water added while maintaining good workability without using starch raw materials, a method for producing the tangzhong dough, a method for improving the workability of the tangzhong dough, and a method for improving the texture of bakery food using the tangzhong dough. [Means for solving the problem]

[0008] As a result of diligent research, the inventors discovered that by incorporating edible oils and fats, it is possible to maintain good workability even when the water content in the tangzhong dough for bakery foods is more than twice the weight of the grain flour raw material, and thus completed the present invention.

[0009] In other words, the present invention provides the following: a tangzhong dough for bakery food, a method for improving the workability of bakery food, a method for manufacturing dough for bakery food, a method for manufacturing bakery food, and a method for improving the texture of bakery food. [1] A bakery food tangzhong dough that contains water in an amount more than twice the weight of the grain flour raw material, without containing any starch raw material, Contains edible oils and fats, The bakery food tangzhong dough wherein the total content of the amount of water and the amount of edible oil in the tangzhong dough for bakery food is 65% by mass or more and 90% by mass or less. [2] The bakery food tangzhong dough according to [1], wherein the amount of water is 6 times or less the weight of the cereal flour raw material. [3] The bakery food tangzhong dough according to [1] or [2], wherein the aforementioned cereal flour raw material is one or more selected from wheat flour, glutinous barley flour, and rice flour. [4] The bakery food tangzhong dough according to [1] or [2], wherein the edible oil is one or more selected from rapeseed oil, soybean oil, and margarine. [5] Without containing starch ingredients, a tangzhong dough for bakery food containing more than twice the weight of water relative to the weight of the grain flour ingredients, Contains edible oils and fats, A method for improving the workability of a bakery food tangzhong dough, wherein the total content of the amount of water and the amount of edible oil in the tangzhong dough for bakery food is 65% by mass or more and 90% by mass or less. [6] A tangzhong dough for bakery food that does not contain starch ingredients, Grain flour raw materials, More than twice the weight of the aforementioned grain flour raw material is added to the water, Edible oils and fats A step of obtaining a bakery food tangzhong dough by kneading the ingredients so that the total amount of water and edible oil in the tangzhong dough for bakery food is 65% by mass or more and 90% by mass or less. A step of mixing the aforementioned bakery food tangzhong dough and the main dough ingredients to obtain bakery food dough, A method for manufacturing dough for bakery food products, including [the specified ingredient]. [7] A method for producing bakery food, comprising the step of heating and cooking the dough for bakery food obtained by the method described in [6]. [8] A method for improving the texture of bakery food, comprising incorporating the Yudane dough for bakery food described in [1] or [2] into the dough for bakery food. [Effects of the Invention]

[0010] According to the Yudane dough for bakery foods of the present invention, even when water is added in an amount more than twice the weight of the grain flour raw material, excellent workability can be achieved in the Yudane process.

[0011] According to the method for improving the workability of the tangzhong dough for bakery foods of the present invention, the stickiness and hardness of the tangzhong dough containing a large amount of water can be easily improved to good states.

[0012] According to the method for producing the dough for bakery foods of the present invention, it is possible to obtain a dough for bakery foods containing a tangzhong dough with a large amount of water without impairing the workability during kneading.

[0013] Moreover, according to the method for producing bakery foods of the present invention, bakery foods excellent in texture can be obtained.

[0014] According to the method for improving the texture of bakery foods of the present invention, the chewy feeling, moist feeling, and palatability of bakery foods can be easily improved to good states.

Mode for Carrying Out the Invention

[0015] Hereinafter, specific embodiments of the tangzhong dough for bakery foods, the method for improving the workability of the tangzhong dough for bakery foods, the method for producing the dough for bakery foods, the method for producing bakery foods, and the method for improving the texture of bakery foods of the present invention will be described. In the following description, when the upper limit value and the lower limit value of a numerical range are shown, the upper limit value and the lower limit value can be appropriately combined, and the numerical range obtained thereby is also disclosed.

[0016] Note that the tangzhong dough for bakery foods, the method for improving the workability of the tangzhong dough for bakery foods, the method for producing the dough for bakery foods, the method for producing bakery foods, and the method for improving the texture of bakery foods of the present invention are not limited to the embodiments and examples described below, and various modifications are possible without impairing the features and effects of the invention.

[0017] [1. Tangzhong Dough for Bakery Foods and Its Production Method] The bakery food tangzhong dough of this embodiment does not contain starch raw materials, contains water in an amount more than twice the weight of the grain flour raw materials, contains edible oils and fats, and the total content of the amount of water and the amount of edible oils and fats in the bakery food tangzhong dough is 65% by mass or more and 90% by mass or less.

[0018] In this specification, starch raw materials refer to powdered raw materials obtained by refining starch from plant materials other than grain raw materials described later, and modified starch obtained by chemically, physically, or enzymatically processing these powdered raw materials. Examples of such plant materials include corn, cassava, potato, sweet potato, wheat, kudzu, rice, pea, sago, and mung bean.

[0019] In this specification, "grain flour raw material" generally refers to powdered grain materials used to obtain dough for bakery foods. Specifically, examples include wheat flour such as soft flour, all-purpose flour, bread flour, and whole wheat flour; glutinous barley flour (made from glutinous barley, a type of barley); rice flour; and rye flour. One type of grain flour raw material may be selected from these, or two or more types may be mixed and used. From the viewpoint of improving the texture of bakery foods, it is preferable to use one or more selected from wheat flour such as soft flour, all-purpose flour, bread flour, and whole wheat flour, more preferable to use one or more selected from bread flour, rice flour, and glutinous barley flour, and even more preferable to use bread flour. Furthermore, from the standpoint of achieving a good chewy texture, it is preferable to use one or more grain flours selected from rice flour and glutinous barley flour as the raw material.

[0020] The content of cereal flour raw materials in the Yudane dough for bakery foods is preferably 10% by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more. Furthermore, the upper limit of the content of cereal flour raw materials is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less. From the viewpoint of improving moistness and melt-in-your-mouth texture, the content of cereal flour raw materials in the Yudane dough for bakery foods is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 20% by mass or more, and even more preferably 25% by mass or more. From the same viewpoint, the upper limit of the content of the cereal flour raw materials is preferably 50% by mass or less, more preferably 45% by mass or less, even more preferably 40% by mass or less, and even more preferably 30% by mass or less.

[0021] In the Yudane dough for bakery food products, the amount of water relative to the weight of the aforementioned grain flour raw material (hereinafter also referred to as the water content) is more than twice the weight. From the viewpoint of cost reduction, the lower limit of the amount of water may be 2.1 times or more, or 2.3 times or more. From the viewpoint of workability, the upper limit of the amount of water may be 6 times or less, 5.5 times or less, or 5 times or less.

[0022] The amount of water in the tangzhong dough for bakery food is preferably 45% by mass or more, more preferably 50% by mass or more, and even more preferably 52% by mass or more, from the viewpoint of workability during kneading. The upper limit of the amount of water is preferably 85% by mass or less, more preferably 80% by mass or less, and even more preferably 70% by mass or less. Furthermore, from the viewpoint of improving the moistness and melt-in-your-mouth texture, the amount of water in the Yudane dough for bakery food is preferably 45% by mass or more, more preferably 50% by mass or more, and even more preferably 52% by mass or more, from the viewpoint of workability during kneading. From the same viewpoint, the upper limit of the amount of water is preferably 85% by mass or less, more preferably 80% by mass or less, even more preferably 70% by mass or less, and even more preferably 63% by mass or less.

[0023] In addition to ordinary water, other liquids such as milk, soy milk, fruit juice, and vegetable juice may be used as the water. The temperature of the water is not particularly limited, but for example, hot water may be used. Hot water is water at 50°C or higher, preferably 60°C or higher, more preferably 70°C or higher, and even more preferably 80°C or higher. There is no upper limit to the temperature of the hot water, but for example, it should be 100°C or lower.

[0024] Edible oils and fats include, specifically, vegetable oils such as rapeseed oil, soybean oil, corn oil, sesame oil, coconut oil, palm oil, palm kernel oil, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil, monkey fat, cocoa butter, and shea butter; animal oils such as beef tallow, pork fat, chicken fat, milk fat, and fish oil; and synthetic oils such as medium-chain triglycerides. Furthermore, processed oils obtained by fractionation, hydrogenation, transesterification, etc., of the above vegetable oils, animal oils, and synthetic oils are also included.

[0025] The edible oils and fats mentioned above can take any form, such as liquid, powder, or paste, by known methods. For example, they may be prepared as liquid oils and fats, margarine, butter, fat spreads, shortenings, powdered oils and fats, etc., with edible oils and fats as the main component.

[0026] The edible oils and fats mentioned above are preferably one or more selected from rapeseed oil, soybean oil, olive oil, sunflower oil, rice oil, corn oil, margarine, and butter, and more preferably one or more selected from rapeseed oil, soybean oil, and margarine, from the viewpoint of improving workability when the amount of water in the tangzhong dough for bakery food is increased.

[0027] The edible oil and fat content in the bakery dough is such that the total amount of water and the edible oil and fat in the dough is 65% by mass or more and 90% by mass or less. The lower limit of the total content is preferably 66% by mass or more, and more preferably 67% by mass or more. The upper limit of the total content is preferably 86% by mass or less, more preferably 80% by mass or less, and even more preferably 78% by mass or less. Furthermore, from the viewpoint of improving the moistness and melt-in-your-mouth texture, the total content of edible oils and fats in the Yudane dough for bakery food, including the amount of water and the amount of edible oils and fats, is 65% by mass or more and 90% by mass or less. The lower limit of the total content is preferably 66% by mass or more, more preferably 67% by mass or more, and even more preferably 69% by mass or more. From a similar viewpoint, the upper limit of the total content is preferably 86% by mass or less, more preferably 80% by mass or less, even more preferably 78% by mass or less, and even more preferably 75% by mass or less.

[0028] Furthermore, the content of edible oils and fats in the Yudane dough for bakery food is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, and even more preferably 1% by mass or more. The upper limit of the content of edible oils and fats is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 22% by mass or less. Furthermore, from the viewpoint of improving the moistness and melt-in-your-mouth texture, the content of edible oils and fats in the Yudane dough for bakery food is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, even more preferably 1% by mass or more, even more preferably 5% by mass or more, and even more preferably 7% by mass or more. From a similar viewpoint, the upper limit of the content of edible oils and fats is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 22% by mass or less.

[0029] In addition to cereal flour, water, and edible oils, bakery dough may contain other ingredients as long as they do not impair workability. Other ingredients include eggs such as whole eggs; leavening agents such as yeast and baking powder; proteins such as gluten; seasonings; and colorings.

[0030] The method for producing a tangzhong dough for bakery food according to this embodiment includes a kneading step in which the aforementioned cereal flour raw material, water in an amount more than twice the weight of the cereal flour raw material, and the aforementioned edible oil and fat are kneaded together in the tangzhong dough for bakery food such that the total amount of water and edible oil and fat in the tangzhong dough is 65% by mass or more and 90% by mass or less.

[0031] In the production of Yudane dough for bakery food products, there are no restrictions on the mixing conditions in the aforementioned mixing process; for example, it can be mixed using a bread mixer. The mixing temperature may be room temperature, or it may be kept warm or heated to suppress temperature drops, or cooled to suppress temperature increases. There are no restrictions on the mixing time; for example, it may be mixed for 0.5 minutes or more and 30 minutes or less.

[0032] Furthermore, a heating step may be performed simultaneously in the kneading step to heat the mixture. There are no restrictions on the heating method in the heating step; for example, a method may be used in which hot water is used as the water and the mixture containing the grain flour raw material, edible oil and fat, and hot water is heated by kneading.

[0033] Other embodiments of the heating method in the heating step include, for example, a method of kneading the raw materials containing cereal flour, water, and edible oil and then heating them; and a method of kneading the raw materials containing cereal flour, water, and edible oil and fat while heating them. Heating methods include kneader heating, microwave heating, Joule heating, steam heating, retort heating, and water bath heating. The raw materials containing cereal flour, water, and edible oil and fat may be heated directly during heating, or they may be heated indirectly while filled into a pouch or the like. The temperature in the heating step is preferably 50°C or higher, more preferably 60°C or higher, even more preferably 70°C or higher, and even more preferably 80°C or higher. The upper limit of the temperature in the heating step is preferably 125°C or lower, more preferably 120°C or lower, even more preferably 110°C or lower, even more preferably 100°C or lower, and most preferably 95°C or lower.

[0034] Furthermore, the resulting tangzhong dough may be stored at a predetermined temperature and for a predetermined period before being used in the process of obtaining bakery food dough, as described later. For example, it can be refrigerated at 10°C or below, or frozen at 0°C or below.

[0035] By using the Yudane dough for bakery food and the method for producing the same according to this embodiment, it is possible to provide a Yudane dough that is not sticky, has good firmness, and is easy to work with, even when the Yudane dough is hydrated with more than twice the weight of the grain flour raw material.

[0036] [2. Method for improving the workability of Yudane dough for bakery food products] In this embodiment, the workability of the tangzhong dough for bakery food can be improved by adding edible oil to the tangzhong dough, which contains water in an amount more than twice the weight of the grain flour raw material without containing starch raw material, and by setting the total content of water and edible oil in the tangzhong dough to 65% by mass or more and 90% by mass or less.

[0037] The total amount of water and edible oil in the Yudane dough is 65% by mass or more and 90% by mass or less. From the viewpoint of improving the workability of the Yudane dough during kneading, the lower limit of the total content is preferably 66% by mass or more, and more preferably 67% by mass or more. From the same viewpoint as the lower limit, the upper limit of the total content is preferably 86% by mass or less, more preferably 80% by mass or less, and even more preferably 78% by mass or less.

[0038] In this embodiment, workability specifically refers to the stickiness and hardness during mixing.

[0039] "Stickyness" refers to how difficult it is for the dough to peel off when it sticks to a container or your hands. "Hardness" refers to how easily the dough holds together and its hardness (shape retention) when left standing.

[0040] By using the method for improving the workability of tangzhong dough for bakery foods according to this embodiment, the stickiness and hardness of tangzhong dough containing a large amount of water can be easily improved, and excellent workability during kneading can be achieved.

[0041] [3. Dough for bakery food products and method for manufacturing the same] The method for producing bakery food dough according to this embodiment includes the steps of obtaining a tangzhong dough for bakery food by the method described above, and mixing the tangzhong dough with the main dough ingredients to obtain bakery food dough.

[0042] From the viewpoint of improving the texture of the bakery food, the content of the Yudane dough in the dough for bakery food of this embodiment is preferably 5% by mass or more, more preferably 5.5% by mass or more, even more preferably 5.8% by mass or more, and even more preferably 6% by mass or more. Also, from the same viewpoint, the upper limit of the Yudane dough content is preferably 20% by mass or less, more preferably 18% by mass or less, even more preferably 15% by mass or less, and even more preferably 12% by mass or less. In particular, from the viewpoint of improving moistness and melt-in-your-mouth texture, the content of the Yudane dough in the bakery food dough is preferably 5% by mass or more, and more preferably 5.5% by mass or more. Also, from the same viewpoint, the upper limit of the Yudane dough content is preferably 20% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less, and even more preferably 6% by mass or less.

[0043] The aforementioned ingredients for this dough include: water; wheat flour such as cake flour, all-purpose flour, bread flour, and whole wheat flour; grain flours such as rice flour, barley flour, rye flour, Job's tears flour, buckwheat flour, corn flour, millet flour, and foxtail millet flour; proteins such as gluten and soy protein; starches such as tapioca starch, corn starch, potato starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and processed starches such as resistant starch; sugar, fructose, and granulated sugar. Examples of ingredients commonly used in the manufacture of bakery foods include sugars such as corn syrup, isomerized sugar, invert sugar, oligosaccharides, trehalose, sugar alcohols, and honey; salt; baker's yeasts such as fresh yeast, dry yeast, and semi-dry yeast; eggs such as whole eggs, egg yolks, egg whites, egg white powder, and whole egg powder; fats and oils such as edible oils and fats, margarine, and shortening; dairy products such as butter, skim milk powder, and milk; emulsifiers; pH adjusters; leavening agents such as baking soda and baking powder; and flavorings. The aforementioned dough ingredients refer to all ingredients for bakery food dough other than the tangzhong dough, and include, for example, the ingredients for sponge dough when manufactured using the sponge and dough method.

[0044] The aforementioned dough ingredients preferably contain water. Here, water is as described in [1. Yudane dough for bakery food and its manufacturing method]. The water content in the dough for bakery food is preferably 20% by mass or more, preferably 23% by mass or more, and more preferably 25% by mass or more. Furthermore, the upper limit of the water content is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less. Note that the water content in the dough for bakery food includes the water content contained in the Yudane dough.

[0045] The aforementioned dough ingredients preferably contain the aforementioned grain flour, more preferably wheat flour, and even more preferably strong flour. The grain flour content in the bakery food dough is preferably 35% by mass or more, more preferably 40% by mass or more, even more preferably 45% by mass or more, and even more preferably 48% by mass or more. Furthermore, the upper limit of the grain flour content is preferably 70% by mass or less, more preferably 68% by mass or less, even more preferably 65% ​​by mass or less, and even more preferably 63% by mass or less. Note that the grain flour content in the bakery food dough includes the grain flour ingredients contained in the Yudane dough.

[0046] The aforementioned raw material for kneading preferably includes the aforementioned oil and fat composition. The raw oils and fats used in the oil and fat composition are not limited to, but include, for example, vegetable oils such as rapeseed oil, soybean oil, corn oil, sesame oil, coconut oil, palm oil, palm kernel oil, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil, monkey fat, cocoa butter, and shea butter; animal oils such as beef tallow, pork fat, chicken fat, milk fat, and fish oil; and synthetic oils such as medium-chain triglycerides. Furthermore, processed oils obtained by fractionation, hydrogenation, transesterification, etc., of the above vegetable oils and fats, animal oils and fats, and synthetic oils and fats are also included.

[0047] The oil and fat composition is not limited as long as it contains the aforementioned raw material oils and fats. The raw material oil content in the oil and fat composition is preferably 70% by mass or more and 100% by mass or less, and more preferably 80% by mass or more and 100% by mass or less. In addition, the oil and fat composition may contain oil-soluble components along with the edible oils and fats. Examples of oil-soluble components include tocopherol, colorants, flavorings, and emulsifiers.

[0048] The oil and fat composition may take any form, such as liquid, powder, or paste, by known methods. For example, it may be prepared as a liquid oil, margarine, butter, fat spread, shortening, or powdered oil, mainly using the raw oil and fat.

[0049] Furthermore, the oil and fat composition can be either a liquid oil and fat composition at room temperature (20°C), such as rapeseed oil, soybean oil, or olive oil; or a solid oil and fat composition at room temperature (20°C), such as butter, margarine, shortening, and fat spread; however, a solid state is preferred. Here, an oil and fat composition being liquid at room temperature (20°C) specifically means that it is fluid at room temperature (20°C) and has a rising melting point of less than 15°C. The rising melting point is measured according to the method described in "Standard Oil and Fat Analysis Test Method 2.2.4.2-1996 Melting Point (Rising Melting Point)" (The Japan Oil Chemists' Society).

[0050] The amount of fat and oil composition in the bakery food dough of this embodiment can be appropriately selected depending on the type of bakery food. For example, the amount may be 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, etc., or 40% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less. Note that the amount of fat and oil composition in the bakery food dough includes the amount of edible fat and oil contained in the Yudane dough.

[0051] In the process of kneading the Yudane dough with the main dough ingredients to obtain dough for bakery food products, there are no restrictions on the kneading conditions in the kneading process; for example, the dough can be kneaded in a bread mixer. The temperature during kneading may be room temperature, or it may be kept warm or heated to suppress temperature drops, or cooled to suppress temperature increases. There are no restrictions on the kneading time; for example, it may be kneaded for 5 minutes or more and 60 minutes or less. Furthermore, there are no particular restrictions on the timing of mixing the Yudane dough with the main dough ingredients.

[0052] After the aforementioned kneading, the fermentation and shaping processes commonly used in the manufacturing process of bakery foods can be carried out. The fermentation process can be carried out, for example, in a fermentation tank at a temperature of approximately 3°C to 50°C for 5 minutes to 3 days.

[0053] Furthermore, the dough for bakery food can be stored after kneading, before shaping, or after shaping. For example, the dough for bakery food can be refrigerated at 10°C or below, or frozen at 0°C or below, before cooking.

[0054] [4. Bakery foods and methods for producing the same] The method for producing bakery food in this embodiment includes a step of heating and cooking the dough for bakery food obtained by the above-described method.

[0055] Specific examples of cooking methods include baking, steaming, and frying, with one or more cooking methods selected from baking and frying being preferred.

[0056] Specific examples of baking methods include baking in a frying pan or on a hot plate, baking in an oven, convection heating, and steam convection heating. Preferably, one or more methods are selected from baking on a hot plate, baking in an oven, and convection heating, more preferably convection heating and baking in an oven, and even more preferably baking in an oven. The cooking temperature is preferably 150 to 260°C, more preferably 160 to 250°C. The cooking time is preferably 4 to 60 minutes, more preferably 6 to 50 minutes.

[0057] For example, when deep-frying, you can deep-fry the food for 2 to 20 minutes in a fryer heated to 150-250°C.

[0058] Specific examples of bakery foods obtained in this embodiment include yeast-fermented foods such as bread, pizza, yeast donuts, Chinese steamed buns, naan, and Danish pastries; and yeast-free foods such as steamed buns, cake donuts, scones, pound cakes, sponge cakes, chiffon cakes, roll cakes, butter cakes, muffins, cupcakes, pancakes, financiers, busse, waffles, madeleines, and pies. The bakery food is preferably one selected from the group consisting of yeast-fermented foods and cake donuts, more preferably one selected from bread, pizza, yeast donuts, and cake donuts, and even more preferably one selected from bread and yeast donuts. Examples of bread include sliced ​​bread, hot dog buns, butter rolls, Danish pastries, and croissants.

[0059] [5. Methods for improving the texture of bakery foods] In this embodiment, the texture of bakery food can be improved by incorporating the aforementioned Yudane dough for bakery food into the dough for bakery food.

[0060] In this embodiment, "texture" specifically refers to one or more textures selected from the group consisting of chewiness, moistness, and melt-in-your-mouth quality.

[0061] "Chewy texture" refers to a soft, elastic feel when chewed, similar to mochi (rice cake). "Moist texture" refers to a fresh, juicy feel when placed in the mouth. "Melt-in-the-mouth" refers to the short time it takes for food to dissolve and disappear on the tongue after mixing with saliva; the shorter the time, the better the melt-in-the-mouth. [Examples]

[0062] The present invention will be described in more detail below with reference to examples, but the spirit of the present invention is not limited to these. In the following examples, unless otherwise specified, "%" means "mass%". Also, unless otherwise specified, "parts" means "parts by mass".

[0063] The materials used in this embodiment are described below. [Yutane raw materials] (Grain flour raw material) Strong flour: Nippon Strong Flour Eagle, manufactured by Nippon Flour Mills Co., Ltd. Rice flour: Rice Powder D, manufactured by Niigata Flour Milling Co., Ltd. Glutinous barley flour: Whole grain glutinous barley flour from Hokkaido, sold by Tomizawa Shoten. (edible fats and oils) Soybean oil: AJINOMOTO soybean oil, manufactured by J-Oil Mills Co., Ltd., edible oil content 100% by mass. Rapeseed oil: AJINOMOTO Smooth Canola Oil, manufactured by J-Oil Mills Co., Ltd., edible oil content 100% by mass Margarine: Grand Master Primeran i, manufactured by J-Oil Mills Co., Ltd., contains 80% or more edible oils and fats by mass. [Materials for this edition] Strong flour: Nippon Strong Flour Eagle, manufactured by Nippon Flour Mills Co., Ltd. Fresh yeast: Oriental Yeast, manufactured by Oriental Yeast Co., Ltd. White sugar: White sugar, manufactured by Fuji Nippon Sugar Refining Co., Ltd. Table salt: Table salt, manufactured by the Japan Salt Industry Center. Skim milk powder: Skim milk powder, manufactured by Hokkaido Dairy Co., Ltd. Dough improver: Max Power, manufactured by J-Oil Mills Co., Ltd. Shortening: Atlanta SS, manufactured by J-Oil Mills Co., Ltd., edible oil content 100% by mass

[0064] <Test Example 1> White Bread A tangzhong dough for bakery food was produced using the formulation shown in Table 1 and the following tangzhong process method, and a loaf of bread was produced using the formulation shown in Table 2 and the following main kneading process method.

[0065] (Comparative Examples 1-1 to 1-3) [Yutane process] (1) Place the cereal flour ingredients, water, and edible oil in a saucepan and heat while stirring with a wooden spoon until the dough reaches 65°C to obtain a tangzhong dough for bakery food. (2) Place the tangzhong dough in a plastic container, seal it, and store it in a refrigerator set to 3°C for 8 hours. [Real editing process] (3) The main dough ingredients other than water and shortening were placed in a bread mixer (Kanto Mixer HP-20M, manufactured by Kanto Mixing Machine Co., Ltd.) and mixed. Next, water and the tangzhong dough were added and kneaded at low speed for 3 minutes and medium speed for 12 minutes. Then the shortening was added and kneaded at low speed for 2 minutes, medium speed for 4 minutes and high speed for 1 minute to obtain a bakery food dough at 27°C. (4) Remove the dough from the mixer and let it ferment in a proofing chamber at 27°C and 75% relative humidity for 60 minutes. (5) Divide the fermented dough into 240g portions, then let it rest for 20 minutes, and then pass the dough through a molder (Oshikiri Co., Ltd. "Molder U-shaped molder") and fill two loaf molds with the dough. (6) The shaped dough was fermented in a proofing chamber at 38°C and 80% relative humidity for 60 minutes. (7) The fermented dough was baked in an oven under the following conditions to obtain a loaf of bread. Baking temperature: Upper rack 190℃ / Lower rack 220℃ Baking time: 25 minutes (8) After baking, the baked bread was allowed to cool down to room temperature (20°C).

[0066] The workability of the tangzhong (starter dough) and main dough processes was evaluated by a panel of four experts based on the following criteria. The scores were determined by consensus among the four experts, with a score of 3 or higher considered passing. The evaluation results are shown in Tables 1 and 2.

[0067] (Sticky feeling) 5: Not noticeably sticky 4: Non-sticky 3: Not sticky 2: Sticky 1: It's so sticky that kneading is impossible. (Hardness) 5: It doesn't spread out to the sides, it's firm and compact. 4: Cohesive and slightly firm 3: Somewhat cohesive, somewhat soft 2: Disorganized and soft 1: Too soft to work with.

[0068] The obtained loaves of bread were stored at room temperature (20°C) for one day and then for three days before being consumed by four expert panelists. The texture of the bread was evaluated according to the following criteria. The score was the average score of the expert panelists, with a score of 3 or higher in each category considered a passing grade. The evaluation results are shown in Table 2.

[0069] (Chewy texture) 5: Has a remarkably chewy texture. 4: It has a chewy texture. 3: It has a slightly chewy texture. 2: It's hard and has almost no chewy texture. 1: It has absolutely no chewy texture and is very hard. (Moist feeling) 5: Has a noticeable moisturizing effect. 4: It has a moist feel. 3: Slightly moist 2: Slightly dry 1: Very dry (Melts in your mouth) 5: The time it takes for it to disappear in the mouth is remarkably short. 4: It doesn't disappear quickly in your mouth. 3: It takes a long time for the food to disappear in your mouth. 2: It takes a long time for it to disappear in your mouth. 1: It takes a very long time for it to disappear in your mouth.

[0070] [Table 1]

[0071] [Table 2]

[0072] Table 1 shows that in each example, even when water was added at a ratio of 2.1 to 5 times the weight of the flour raw material, the resulting tangzhong dough for bakery food was not sticky, had an appropriate firmness, and exhibited excellent workability. The total content of water and edible oil in the tangzhong dough was between 68.3% and 84.0% by mass. On the other hand, the tangzhong doughs of each comparative example were sticky, lacked cohesion, were soft, and had extremely poor workability during kneading.

[0073] Furthermore, from Examples 1-1 to 1-3, Examples 1-8 and 1-9, it was found that in a tangzhong dough for bakery food using strong flour, particularly excellent workability can be achieved when the total content of water and edible oil in the tangzhong dough is 68.3% by mass or more and 76.5% by mass or less, and 74.4% by mass or less. At this time, the content of cereal flour raw materials in the tangzhong dough was 23.5% by mass or more and 31.7% by mass or less, and preferably 25.6% by mass or more. In addition, the water content in the tangzhong dough was 53.8% by mass or more and 70.6% by mass or less, and preferably 66.7% by mass or less.

[0074] Furthermore, regardless of the type of grain flour used, a tangzhong dough for bakery food was obtained that exhibited excellent workability and was suitable for industrial production, whether using strong flour, rice flour, or glutinous barley flour.

[0075] Table 2 shows that in each example, the dough for bakery food was not sticky during the main kneading process, had an appropriate firmness, and exhibited excellent workability.

[0076] Furthermore, in each example, the chewiness, moistness, and melt-in-the-mouth texture were all good after both 1 day and 3 days of storage. On the other hand, in each comparative example, after 1 day of storage, while there was some moistness and chewiness, the melt-in-the-mouth texture was not good. In particular, in the comparative example where rice flour or glutinous barley flour was used as the grain flour raw material for the tangzhong dough, a sticky texture was felt, and it did not have a good texture. After 3 days of storage, the chewiness was not good, and the texture was dry.

[0077] Examples 1-1 to 1-3, Examples 1-8 and 1-9 revealed that using a tangzhong dough for bakery food in which the total content of water and edible oil in the tangzhong dough is between 68.3% by mass and 76.5% by mass results in bread with a superior texture. In particular, using a tangzhong dough with a total content of 74.4% by mass or less resulted in an extremely good texture.

Claims

1. A bakery food tangzhong dough that contains water in an amount more than twice the weight of the grain flour raw material, without containing any starch raw material, Contains edible oils and fats, The bakery food tangzhong dough wherein the total content of the amount of water and the amount of edible oil in the tangzhong dough for bakery food is 65% by mass or more and 90% by mass or less.

2. The Yudane dough for bakery food according to claim 1, wherein the amount of water is six times or less the weight of the grain flour raw material.

3. The bakery food tangzhong dough according to claim 1 or 2, wherein the cereal flour raw material is one or more selected from wheat flour, glutinous barley flour, and rice flour.

4. The bakery food tangzhong dough according to claim 1 or 2, wherein the edible oil is one or more selected from rapeseed oil, soybean oil, and margarine.

5. Without containing starch ingredients, a tangzhong dough for bakery food containing more than twice the weight of water relative to the weight of the grain flour ingredients, Contains edible oils and fats, A method for improving the workability of a bakery food tangzhong dough, wherein the total content of the amount of water and the amount of edible oil in the tangzhong dough for bakery food is 65% by mass or more and 90% by mass or less.

6. A tangzhong dough for bakery food that does not contain starch ingredients, Grain flour raw materials, More than twice the weight of the aforementioned grain flour raw material is added to the water, Edible oils and fats A step of obtaining a bakery food tangzhong dough by kneading the ingredients so that the total amount of water and edible oil in the tangzhong dough for bakery food is 65% by mass or more and 90% by mass or less. A step of mixing the aforementioned bakery food tangzhong dough and the main dough ingredients to obtain bakery food dough, A method for manufacturing dough for bakery food products, including [the specified ingredient].

7. A method for producing bakery food, comprising the step of heating and cooking the dough for bakery food obtained by the method of claim 6.

8. A method for improving the texture of bakery food, comprising incorporating the Yudane dough for bakery food described in claim 1 or 2 into the dough for bakery food.

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