Oil and fat composition for bakery topping dough

Abstract

To provide a bakery topping dough that prevents stickiness from occurring over time, as well as stickiness from occurring during freezing and thawing. [Solution] A fat and oil composition for bakery topping dough containing 1.5 to 55.0% by mass of thickening polysaccharides and a moisture content of 5.0% by mass or less.

Description

Technical Field

[0001] The present invention relates to a fat composition for bakery topping dough.

Background Art

[0002] Composite bakery foods, such as short paste doughs like biscuit doughs and tart doughs, or batter doughs like choux doughs and butter cake doughs, are placed on inner doughs like confectionery bread doughs and Danish doughs as bakery topping doughs and baked, and are called melon bread.

[0003] This melon bread is composed of an inner dough baked part and a bakery topping dough baked part. However, since moisture transfer from the inner dough baked part to the bakery topping dough baked part starts immediately after baking, the texture of the bakery topping dough baked part changes over time. For example, in the case of melon bread using short paste dough as the bakery topping dough, the crispy texture immediately after baking is lost over time and becomes moist and sticky. Also, in the case of melon bread using batter dough as the bakery topping dough, the soft and moist texture immediately after baking is lost over time and becomes sticky.

[0004] Moreover, in the case of packaged melon bread, the bakery topping dough baked part with an increased moisture content due to moisture transfer adheres to the packaging material. When taken out of the packaging, the bakery topping dough baked part peels off from the inner dough baked part, damaging the appearance as a composite bakery food and significantly reducing the commercial value.

[0005] Furthermore, bakery foods are frozen and stored after baking for long-term preservation and thawed at the time of eating. In the case of melon bread, when frozen, the moisture in the bakery topping dough baked part forms ice crystals, and when thawed, these ice crystals melt, causing the problem that the bakery topping dough baked part becomes sticky during freezing and thawing.

[0006] To avoid these problems, methods are employed to ensure the bakery topping is baked firmly and hard by reducing the moisture content of the dough and extending the baking time. However, dough with low moisture content is hard and difficult to handle, and it also cracks more during baking, resulting in an unstable appearance.

[0007] Therefore, other methods have been proposed, such as using oils and fats with a high solid fat content (see, for example, Patent Documents 1-3) or incorporating gelatinized starch or gelatinized wheat flour (see, for example, Patent Documents 4 and 5). [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2006-149220 [Patent Document 2] Japanese Patent Publication No. 2008-086211 [Patent Document 3] Japanese Patent Publication No. 2009-039076 [Patent Document 4] Japanese Patent Publication No. 2001-340048 [Patent Document 5] Japanese Patent Application Publication No. 7-099878 [Overview of the project] [Problems that the invention aims to solve]

[0009] However, the methods described in the aforementioned Patent Documents 1 to 5, which have been proposed in the past, had the following problems.

[0010] In the methods described in Patent Documents 1 to 3, the topping dough portion of the bakery dough, which uses oils with a high solid fat content, has poor adhesion to the inner dough portion, resulting in the problem that the baked topping dough portion tends to peel off over time. Furthermore, there was a problem that the improvement effect was limited when the topping dough was a batter dough.

[0011] Furthermore, while the methods described in Patent Documents 4 and 5 are highly effective in preventing moisture transfer when the bakery topping is a batter dough, when the bakery topping is a short paste dough, there is a problem in that the dough properties, particularly extensibility, deteriorate. In addition, there is also the problem that the baked portion of the bakery topping tends to peel off after baking.

[0012] Furthermore, the methods described in Patent Documents 1 to 5 above still had room for improvement in their effectiveness in preventing the dough from becoming sticky over time. Moreover, these methods were not sufficiently effective in preventing stickiness during freezing and thawing.

[0013] Therefore, the object of the present invention is to provide a bakery topping dough that prevents stickiness from occurring over time and also prevents stickiness from occurring during freezing and thawing. [Means for solving the problem]

[0014] As a result of diligent research, the inventors of the present invention have found that the above problems can be solved by a bakery topping dough made using an oil composition containing thickening polysaccharides and having a moisture content below a specific value, and have completed the present invention.

[0015] In other words, the present invention has the following configuration. (1) A fat and oil composition for bakery topping dough containing 1.5 to 55.0% by mass of thickening polysaccharides and having a moisture content of 5.0% by mass or less. (2) A bakery topping dough containing the oil and fat composition for bakery topping dough described in (1). (3) A compound bakery food product using the bakery topping dough described in (2). [Effects of the Invention]

[0016] According to the present invention, it is possible to provide a bakery topping dough that prevents stickiness from occurring over time and also prevents stickiness from occurring during freezing and thawing.

Best Mode for Carrying Out the Invention

[0017] Hereinafter, preferred embodiments of the present invention will be described. The present invention is not limited by the following detailed description, and each component can be appropriately changed without departing from the gist of the present invention.

[0018] [Fats and oils composition for bakery topping dough] First, the fats and oils composition for bakery topping dough of the present invention (hereinafter simply referred to as "the fats and oils composition of the present invention") will be described.

[0019] The fats and oils composition of the present invention is a fats and oils composition containing 1.5 to 55.0% by mass of a thickening polysaccharide and having a water content of 5.0% by mass or less.

[0020] By using the fats and oils composition of the present invention in the production of bakery topping dough, it is possible to obtain bakery topping dough that prevents stickiness from occurring over time and also prevents stickiness from occurring during cold thawing.

[0021] [[ID=​​​​​​​​​The content of thickening polysaccharides in the oil composition of the present invention must be 1.5 to 55.0% by mass, preferably 2.0 to 55.0% by mass, more preferably 3.0 to 55.0% by mass, and even more preferably 3.0 to 52.0% by mass.

[0024] Since the content of the thickening polysaccharide in the oil and fat composition of the present invention is within the above-mentioned numerical range, the thickening polysaccharide can be uniformly dispersed in the oil and fat composition of the present invention, and the oil and fat composition of the present invention can be incorporated into bakery topping dough with good dispersibility, thus favorably obtaining the effects of the present invention.

[0025] The amount of thickening polysaccharides in the oil and fat composition of the present invention can be arbitrarily set within the above numerical range, depending on the method and purpose of use of the oil and fat composition of the present invention.

[0026] For example, in the oil and fat composition of the present invention (hereinafter referred to as the low-concentration type of oil and fat composition of the present invention), which is suitably used in the production of general bakery topping dough, the content of thickening polysaccharides in the oil and fat composition of the present invention is preferably 1.5 to 30.0% by mass, more preferably 2.0 to 25.0% by mass, and even more preferably 3.0 to 20.0% by mass.

[0027] Furthermore, in cases where the content of the oil and fat composition of the present invention is limited in the formulation of bakery topping dough (for example, when other oil and fat compositions are used in combination), the oil and fat composition of the present invention (hereinafter referred to as the high-concentration type of oil and fat composition of the present invention) is particularly suitable for use in such cases, the content of thickening polysaccharides in the oil and fat composition of the present invention is preferably greater than 30.0% by mass and 55.0% by mass or less, more preferably 35.0 to 55.0% by mass, and even more preferably 40.0 to 52.0% by mass.

[0028] <Oils> The oils and fats contained in the oil and fat composition of the present invention can be any edible oil or fat without particular limitations. For example, various vegetable oils and animal oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucine rapeseed oil, rice oil, sesame oil, peanut oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, canola oil, kapok oil, evening primrose oil, beef tallow, milk fat, lard, shea butter, sal fat, kokum fat, illipe fat, cocoa butter, fish oil, whale oil, microbial-derived oils and fats, and algae-derived oils and fats, as well as processed oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification. These oils and fats can be used individually or in combination of two or more types.

[0029] The oil and fat composition of the present invention preferably has a solid fat content (hereinafter referred to as "SFC") at 10°C of 33-70%, more preferably 35-65%, and even more preferably 40-60%.

[0030] Furthermore, the SFC at 20°C is preferably 15-50%, more preferably 18-45%, and even more preferably 20-40%.

[0031] The oil and fat composition of the present invention is preferable because, when the SFC at 10°C and 20°C is within the above numerical range, the oil and fat composition of the present invention has an appropriate hardness, making it easier to uniformly disperse in bakery topping dough, and thus easier to obtain the effects of the present invention.

[0032] Furthermore, the SFC of the oil and fat composition of the present invention refers to the SFC of the oil phase, which is the sum of the oils and fats used in the oil and fat composition of the present invention and the oils and fats contained in the raw materials other than oils and fats.

[0033] The measurement of SFC in the present invention can be performed using any known method without limitation. For example, it can be determined by utilizing the change in ratio due to the thermal expansion of oils and fats, by utilizing nuclear magnetic resonance (NMR), or by using the solid fat content analyzer "SFC-2000R" manufactured by Astec Corporation and the method described in Section 2.2.9 (2013) of the Japanese Oil Chemists' Society Standard for Analysis of Oils and Fats.

[0034] The fat and oil content in the fat and oil composition of the present invention is preferably 45.0 to 98.5% by mass, more preferably 45.0 to 95.0% by mass, and even more preferably 47.0 to 92.5% by mass, from the viewpoint of facilitating the uniform dispersion of thickening polysaccharides in the fat and oil composition of the present invention and thereby favorably obtaining the effects of the present invention. Note that the fat and oil content in the fat and oil composition of the present invention described above includes fats and oils contained in raw materials other than fats and oils.

[0035] The oil and fat content in the oil and fat composition of the present invention can be arbitrarily set according to the method of use and purpose of the oil and fat composition of the present invention, similar to the content of the thickening polysaccharides described above.

[0036] For example, in the low-concentration type of the oil and fat composition of the present invention, the oil and fat content in the oil and fat composition of the present invention is preferably 60.0 to 98.5% by mass, more preferably 75.0 to 95.0% by mass, and even more preferably 80.0 to 92.5% by mass.

[0037] Furthermore, in the high-concentration type of the oil and fat composition of the present invention, the oil and fat content in the oil and fat composition of the present invention is preferably 45.0 to 65.0% by mass, more preferably 45.0 to 60.0% by mass, and even more preferably 47.0 to 55.0% by mass.

[0038] <Moisture> One of the features of the oil and fat composition of the present invention is that the water content in the oil and fat composition of the present invention is 5.0% by mass or less.

[0039] The water content in the oil and fat composition of the present invention described above is the sum of the water content of the thickening polysaccharides, water such as tap water, distilled water, or mineral water, and the water content of other raw materials described later.

[0040] In the oil and fat composition of the present invention, if the water content exceeds 5% by mass, the thickening polysaccharides may clump together or become thicker, making it impossible to uniformly disperse the thickening polysaccharides in the oil and fat composition of the present invention, and as a result the effects of the present invention cannot be obtained. In addition, the dispersibility of the oil and fat composition of the present invention when incorporated into bakery topping dough is also impaired.

[0041] Furthermore, the water content of the oil and fat composition of the present invention can be arbitrarily set, similar to the content of the thickening polysaccharides described above, while satisfying the numerical range of water content in the oil and fat composition of the present invention, depending on the method and purpose of use of the oil and fat composition of the present invention.

[0042] For example, in the low-concentration type of the oil and fat composition of the present invention, the water content in the oil and fat composition of the present invention is 5.0% by mass or less, preferably 3.0% by mass or less, more preferably 2.0% by mass or less, and even more preferably 1.0% by mass or less.

[0043] Furthermore, in the high-concentration type of oil and fat composition of the present invention, the water content in the oil and fat composition of the present invention is 5.0% by mass or less, preferably 4.8% by mass or less, more preferably 4.6% by mass or less, and even more preferably 4.4% by mass or less.

[0044] Furthermore, the water content in the oil and fat composition of the present invention, as described above, includes not only the water but also any water contained in other raw materials used in the oil and fat composition of the present invention. The lower limit of the water content in the oil and fat composition of the present invention is 0% by mass.

[0045] The method for measuring the water content in the oil and fat composition of the present invention described above can be any conventionally known method without limitation, and for example, a general method for measuring water content such as the Karl Fischer method can be used.

[0046] <Starches> The oil and fat composition of the present invention may contain starches, but from the viewpoint of not inhibiting the action of thickening polysaccharides and obtaining the effects of the present invention favorably, the starch content in the oil and fat composition of the present invention is preferably 2.0% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.5% by mass or less, particularly preferably 0.3% by mass or less, and most preferably 0.1% by mass or less. The lower limit of the starch content in the oil and fat composition of the present invention is 0% by mass.

[0047] The starch content in the oil and fat composition of the present invention described above is the sum of the starches contained in the other raw materials described later, in addition to the starches themselves.

[0048] Examples of the starches mentioned above include starches obtained from plants such as corn, cassava, tapioca, sago palm, wheat, rice, sweet potato, potato, and mung bean, as well as modified starches obtained by subjecting these starches to one or more physical treatments such as retrogradation, bleaching, and moist heat treatment, chemical treatments such as esterification, etherification, acetylation, crosslinking, and emulsifier treatment, and enzymatic treatments. There are no particular restrictions on the origin of the starches.

[0049] The method for measuring the starch content in the oil and fat composition of the present invention described above can be any conventionally known method without limitation. For example, a colorimetric method using iodine or a method in which starch is enzymatically decomposed into glucose and the amount of glucose is quantified to calculate the starch content can be used.

[0050] <Other ingredients> In addition to the thickening polysaccharides, oils and fats, water, and starches mentioned above, the oil and fat composition of the present invention may contain other raw materials that can be used for food.

[0051] Other raw materials include, for example, sugars, sugar alcohols, high-intensity sweeteners, emulsifiers, salts such as salt and potassium chloride, acidulants such as acetic acid and lactic acid, bittering agents, enzymes, pH adjusters, colorants such as β-carotene and caramel, flavorings, food preservatives, shelf-life extenders, antioxidants such as tocopherol, plant proteins such as wheat protein and soy protein, animal proteins, milk and dairy products, seasonings, fruits and vegetables and their juices, fruits, pulp, spices, coffee and coffee products, cocoa and cocoa products, grains, legumes, nuts and seeds, meats, fish and shellfish, and other food materials and food additives selected from these may be used.

[0052] Examples of the above sugars include refined white sugar, brown sugar, sucrose, glucose, fructose, lactose, granulated sugar, brown sugar, maltose, beet sugar, powdered sugar, liquid sugar, isomerized sugar, invert sugar, enzyme-fermented corn syrup, isomerized corn syrup, sucrose-bonded corn syrup, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactulose oligosaccharides, xylose, trehalose, raffinose, lactulose, palatinose oligosaccharides, and other monosaccharides, disaccharides, and oligosaccharides.

[0053] Examples of the above sugar alcohols include sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol, reduced maltose syrup, reduced lactose, and reduced starch syrup.

[0054] Examples of the high-intensity sweeteners mentioned above include sodium saccharin, aspartame, acesulfame potassium, sucralose, stevia, neotame, licorice, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, and monellin.

[0055] Examples of the emulsifiers mentioned above include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, and the like.

[0056] Examples of the enzymes mentioned above include amylases such as α-amylase, maltose-producing α-amylase, maltooligosaccharide-producing α-amylase, β-amylase, glucoamylase, and isoamylase, as well as maltase, isomaltase, sucrase, lactase, trehalase, pullulanase, hemicellulase, cellulase, pectinase, protease, lipase, phosphoripase, catalase, lipoxygenase, ascorbic acid oxidase, sulfidyl oxidase, hexose oxidase, and glucose oxidase.

[0057] Examples of the above-mentioned milk and dairy products include cow's milk, animal milk obtained from animals such as goats and sheep, plant-based milk obtained from plants such as soy milk, skim milk, skim milk powder, whole milk powder, fermented milk, fresh cream, compound cream, butter, cheese, yogurt, condensed milk, sweetened condensed milk, concentrated milk, whey minerals, whey, and whey powder.

[0058] The content of other raw materials in the oil and fat composition of the present invention is preferably 10.0% by mass or less, more preferably 7.0% by mass or less, and even more preferably 5.0% by mass or less. The lower limit of the content of other raw materials in the oil and fat composition of the present invention is 0% by mass.

[0059] <Features and Uses> The form of the oil and fat composition of the present invention is not particularly limited, and may be in the form of an oil and fat composition without an aqueous phase, or in the form of a water-in-oil emulsion.

[0060] In the oil and fat composition of the present invention, it is preferable that the oil and fat composition is in a form that does not contain an aqueous phase, from the viewpoint that it is easier to uniformly disperse the thickening polysaccharides in the oil and fat composition of the present invention, and that it is easier to disperse the oil and fat composition of the present invention in bakery topping dough, thereby obtaining the effects of the present invention more favorably.

[0061] The aqueous phase in the oil and fat composition of the present invention can be observed by conventional methods. For example, a small amount of the oil and fat composition of the present invention can be taken onto a glass slide and observed using an optical microscope at a temperature at which the oil and fat composition of the present invention does not melt.

[0062] In this invention, an oil composition that does not show an aqueous phase when observed with an optical microscope at a magnification of 200x is defined as an oil composition of the present invention that does not contain an aqueous phase.

[0063] Furthermore, the oil and fat composition of the present invention is preferably plastic in that it is easily mixed with the raw materials of the bakery topping dough during the manufacturing process.

[0064] The fat and oil composition of the present invention can be used alone in the production of bakery topping dough, or it can be used in combination with other fats and oils or fat and oil compositions.

[0065] When using the oil and fat composition of the present invention alone, it is particularly preferable to use a low-concentration type of the oil and fat composition of the present invention. When using it in combination with other oils and fats or oil and fat compositions, it is particularly preferable to use a high-concentration type of the oil and fat composition of the present invention.

[0066] <Manufacturing method> The method for producing the oil and fat composition of the present invention is not particularly limited, and it can be produced by known methods as long as the final product contains 1.5 to 55.0% by mass of thickening polysaccharides and the water content of the oil and fat composition is 5.0% by mass or less.

[0067] The following describes the preferred form of the oil and fat composition of the present invention, which is a plastic oil and fat composition that does not contain an aqueous phase.

[0068] When adding thickening polysaccharides in the production of the oil and fat composition of the present invention, the order of addition and the timing of addition during the manufacturing process are not particularly restricted, and they can be added at any time.

[0069] For example, (1) the oil composition of the present invention may be produced by adding a thickening polysaccharide to heated and melted oil and then cooling and plasticizing it, or (2) all raw materials other than the thickening polysaccharide may be mixed, cooled and plasticized, and then the thickening polysaccharide may be added and kneaded.

[0070] In the method for producing the oil and fat composition of the present invention, it is preferable to cool and plasticize the oil and fat mixture as described in (2) above, and then add and knead a thickening polysaccharide, because stable production is easy.

[0071] Below, we will describe in more detail one preferred method for producing the oil and fat composition of the present invention, which is in the form of a plastic oil and fat composition that does not contain an aqueous phase.

[0072] First, the oils and fats are heated and melted and mixed, and other raw materials are added and dissolved as needed to obtain an oil mixture. If necessary, the obtained oil mixture may be sterilized. The sterilization method can be a batch system using tanks or a continuous system using plate heat exchangers or scrape-type heat exchangers.

[0073] Next, the above oil mixture is cooled and plasticized. Cooling in this invention may be rapid or slow cooling, but rapid cooling is preferred. In this invention, rapid cooling refers to cooling at a cooling rate of -0.5°C / min or higher, and slow cooling refers to cooling at a cooling rate of less than -0.5°C / min. It is more preferable that the rapid cooling in this invention be performed at a cooling rate of -5°C / min or higher.

[0074] The above cooling may be carried out using conventionally known devices and methods. For example, it can be done using a closed-type continuous scraped tubular cooler (Unit A) such as a combinator, botator, perfector, or chemtator, a plate-type heat exchanger, or a combination of an open-type diacooler and compressor.

[0075] Furthermore, the plasticization described above may also be carried out using previously known apparatus and methods. For example, it can be done by kneading with a kneading device (B unit) such as a pin machine, or by kneading with a resting tube, holding tube, etc.

[0076] Next, by adding a thickening polysaccharide to the plastic oil composition that does not contain an aqueous phase, obtained by cooling and plasticizing as described above, and kneading it, the oil composition of the present invention, which is plastic and does not contain an aqueous phase, can be obtained.

[0077] The above-mentioned thickening polysaccharides can be added to and mixed with a plastic fat composition using conventionally known apparatus and methods. For example, this can be done by adding the thickening polysaccharides to the plastic fat composition and mixing them using a kneading device (B unit) such as a pin machine, resting tube, or holding tube, or by manually mixing them using a mixer or whisk.

[0078] The oil and fat composition of the present invention, obtained as described above, is plastic and does not contain an aqueous phase. It may be poured into containers such as cardboard boxes, cases, or 18-liter cans, or molded into any shape. When molded, it can be formed into, for example, a sheet, a block, a cylinder, or granules. The preferred sizes for each shape are as follows: for a sheet, the length is 50-1000 mm, the width is 50-1000 mm, and the thickness is 1-50 mm. for a block, the length is 50-1000 mm, the width is 50-1000 mm, and the height is 50-500 mm. for a cylinder, the diameter is 1-25 mm and the length is 5-100 mm. for granules, the diameter is 1-25 mm. Of course, the oil and fat composition of the present invention molded into the above shapes may also be packed into containers.

[0079] The above-described fat and oil composition of the present invention is for use in the production of bakery topping dough. That is, in bakery topping dough produced using flour, fats and oils, egg components, and water as the main raw materials, the fat and oil composition of the present invention is used for some or all of the fats and oils. However, since the above-described fat and oil composition of the present invention is a fat and oil composition containing a high concentration of thickening polysaccharides, it is preferable to use the fat and oil composition of the present invention to substitute for some of the fats and oils within the range of addition amounts described below.

[0080] When used as part of a mixture of fats and oils, the fats and oils used can include margarine, shortening, lard, tallow, liquid shortening, and other fats and oil compositions commonly used in the production of bakery toppings.

[0081] [Bakery topping dough] The bakery topping dough of the present invention contains the above-described oil and fat composition of the present invention. In the present invention, bakery topping dough refers to bakery dough used for topping.

[0082] The amount of the fat composition of the present invention added to the bakery topping dough of the present invention can be appropriately selected, but it is preferable that the amount of thickening polysaccharides be 0.01 to 2.0 parts by mass per 100 parts by mass of flours contained in the bakery topping dough of the present invention, and more preferably 0.1 to 1.5 parts by mass.

[0083] In this invention, "flours" refers collectively to grain flours and starches.

[0084] Examples of the above-mentioned flours include wheat flour such as soft flour, medium flour, semi-strong flour, and strong flour, as well as wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soy flour, and Job's tears flour. One of these can be used alone, or two or more can be used in combination.

[0085] In the bakery topping dough of the present invention, it is preferable to use wheat flour in an amount of 50% by mass or more of the cereal flours, more preferably 80% by mass or more, and even more preferably 100% by mass.

[0086] Examples of the starches mentioned above include starches obtained from plants such as corn, cassava, tapioca, sago palm, wheat, rice, sweet potato, potato, and mung bean, as well as modified starches obtained by subjecting these starches to one or more physical treatments such as retrogradation, bleaching, and moist heat treatment, chemical treatments such as esterification, etherification, acetylation, crosslinking, and emulsifier treatment, and enzymatic treatment. One of these can be used alone, or two or more can be used in combination. There are no particular restrictions on the origin of the starches.

[0087] The bakery topping dough of the present invention may, if necessary, use other raw materials that can be used in general bakery dough production, in addition to the oil and fat composition and flours of the present invention. Other raw materials for the bakery topping dough of the present invention include, for example, water, eggs, fats and oils other than the fats and oils composition of the present invention described above, emulsifiers, sugars, sugar alcohols, high-intensity sweeteners, thickening polysaccharides, salts, acidulants, bittering agents, enzymes, yeast, yeast food, leavening agents, baking powder, dough improvers, pH adjusters, colorants, flavorings, food preservatives, shelf-life extenders, antioxidants, vegetable proteins and animal proteins, plant extracts such as consommé and bouillon and animal extracts, milk and dairy products, cheeses, distilled spirits and various liqueurs, seasonings, fruits and vegetables and their juices, fruits, pulp, jams, fruit sauces, spices, coffee and coffee products, cocoa and cocoa products, beans, nuts and seeds, meats, seafood and other food materials and food additives, and one or more selected from these can be used.

[0088] In the bakery topping dough of the present invention, the above-mentioned other raw materials can be used as desired, as long as the effects of the present invention are not impaired. However, the content of other raw materials is preferably 300 parts by mass or less, more preferably 200 parts by mass or less, and even more preferably 100 parts by mass or less, relative to 100 parts by mass of flours contained in the bakery topping dough of the present invention.

[0089] The bakery topping dough of the present invention may be either a short paste dough or a batter dough, but from the viewpoint of preventing stickiness that occurs over time and also preventing stickiness that occurs during freezing and thawing, the bakery topping dough of the present invention is preferably a batter dough that is fluid at room temperature.

[0090] The short paste dough mentioned above is a type of baked goods dough used in confectionery making. It is a dough used to produce baked goods with a crisp texture, and its essential components are starches, fats, and water. It is a dough that does not flow at room temperature. Specifically, examples include sable dough, biscuit dough, cookie dough, galette dough, shortcrust pastry dough, and tart dough.

[0091] Furthermore, the batter dough mentioned above is similarly a type of baked goods dough used in confectionery making. It consists of starch and water as essential components, with fats and oils used as needed. Compared to shortcrust paste dough, it has a higher water content and is fluid at room temperature. Specifically, examples include sponge cake dough, butter cake dough, muffin dough, soft cookie dough, choux pastry dough, baked cheesecake dough, gateau chocolat dough, meringue dough, and macaron dough.

[0092] <Method for manufacturing bakery topping dough> The method for producing the bakery topping dough of the present invention is not particularly limited, except for the use of the fat composition of the present invention described above, and may be any other general method for producing short paste dough or batter dough. For example, general dough production methods such as the sugar batter method, flour batter method, all-in-mix method, melted butter method, separate method, flour-after method, oil-after method, and hot water method can be appropriately selected and combined as needed.

[0093] The bakery topping dough of the present invention may be stored in the refrigerator or freezer after production.

[0094] [Comprehensive bakery food] The composite bakery food of the present invention uses the bakery topping dough of the present invention described above. Specifically, it is obtained by applying the bakery topping dough of the present invention to the inner dough of bread dough, shortcrust pastry dough, puff pastry dough, Danish pastry dough, choux pastry dough, donut dough, cake dough, cracker dough, waffle dough, etc., and baking it.

[0095] The method of applying the topping is not particularly limited. For example, in the case of short paste dough, the bakery topping dough of the present invention, formed into a sheet, may be placed on top of the inner dough, or the bakery topping dough of the present invention, which has been formed into a sheet and then frozen, may be placed on top of the inner dough, or the inner dough may be wrapped with the bakery topping dough of the present invention by hand or by an automatic filling machine. In the case of batter dough, it may be squeezed onto the inner dough using a piping bag, spread on, or poured in. Alternatively, it may be stacked after being refrigerated or frozen in a flat sheet beforehand.

[0096] In the composite bakery food of the present invention, the amount of the bakery topping dough of the present invention used can be set arbitrarily, but it is preferably 25 to 200 parts by mass, more preferably 25 to 100 parts by mass, and even more preferably 25 to 50 parts by mass, per 100 parts by mass of the inner dough. [Examples]

[0097] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way by these examples.

[0098] <Manufacturing of transesterified oils and fats> [Production of transesterified oil A] A random transesterification reaction was carried out using sodium methoxide as a catalyst on 100% by mass of palm olein (a low-melting point fraction obtained by fractionating palm oil, with an iodine value of 57), and the resulting product was purified by a conventional method to obtain transesterified oil A.

[0099] <Thickening polysaccharides used> Xanthan gum: Xanthan gum with a water content of 8% by mass was used.

[0100] <Manufacturing of fat and oil compositions for bakery toppings> [Oil and fat composition 1 for bakery topping dough] According to the formulations listed in Table 1, each oil and fat was heated to melt and mixed by stirring to obtain an oil and fat mixture. Fifty parts by mass of the obtained oil mixture was rapidly cooled and plasticized to 10°C at a cooling rate of -5°C / min to obtain a plasticized oil composition. Subsequently, fifty parts by mass of xanthan gum was added to the obtained plasticized oil composition and mixed to obtain a high-concentration type bakery topping oil composition 1 that is plastic and does not contain an aqueous phase. The SFC of the bakery topping dough oil and fat composition 1 was 47.7% at 10°C and 23.1% at 20°C. Furthermore, the moisture content of the bakery topping dough oil and fat composition 1 was 4.0% by mass, and the starch content was 0% by mass. The oil and fat composition 1 for bakery topping dough corresponds to the oil and fat composition for bakery topping dough of the present invention.

[0101] [Bakery topping dough oil composition 2] In accordance with the formulation described in Table 1, a bakery topping oil composition 2 was obtained using the same formulation and manufacturing method as the bakery topping oil composition 1, except that the oil and fat composition in the above bakery topping oil composition 1 was increased from 50 parts by mass to 100 parts by mass and the xanthan gum was omitted. This composition 2 is plastic and does not contain an aqueous phase. The SFC of the bakery topping dough oil and fat composition 2 was 47.7% at 10°C and 23.1% at 20°C. Furthermore, the moisture content and starch content of the bakery topping dough oil and fat composition 2 were 0% by mass.

[0102] [Table 1]

[0103] [Consideration 1: Batter dough for bakery topping] [Method for manufacturing bakery topping dough] Following the formulations listed in Table 2, bakery toppings for the batter doughs of Examples 1-1 to 1-2 and Comparative Example 1-1 were produced using the following manufacturing method. Whole eggs, water, granulated sugar, and bakery topping dough fat composition 1 or 2 were placed in a mixer bowl and set in a vertical mixer. Using the beater, the mixture was creamed at low speed for 3 minutes, then at medium speed for 3 minutes. Margarine (EZ Margarine-R: manufactured by ADEKA Corporation; the same applies hereafter), which had been melted at 60°C beforehand, was added and mixed at low speed for another 3 minutes. Sifted cake flour and baking powder were added and mixed uniformly at low speed for 3 minutes to produce the bakery topping dough, which is the batter dough. The bakery toppings in Examples 1-1 and 1-2 correspond to the bakery toppings of the present invention.

[0104] [Method for manufacturing the inner dough and melon bread] In accordance with the formulations listed in Table 2, the inner dough (bread dough) and melon bread (a compound bakery food) of Examples 1-1 to 1-2 and Comparative Example 1-1 were produced using the following manufacturing method. Strong flour, yeast, yeast food, granulated sugar, and water were placed in a mixer bowl and set in a vertical mixer. Using the hook, the mixture was mixed at low speed for 3 minutes and then at medium speed for 2 minutes to obtain the starter dough. This starter dough was fermented in a fermentation chamber at 28°C for 2 hours. Next, the main dough ingredients—strong flour, granulated sugar, salt, whole egg, and water—were added to this sponge dough and mixed at low speed for 3 minutes and then at medium speed for 4 minutes. At this point, margarine was added and mixed again at low speed for 3 minutes and then at medium speed for 4 minutes to obtain the main dough. The kneading temperature at this stage was 28°C. Next, the dough was allowed to rest for 30 minutes, divided into 60g portions, and after a 30-minute bench rest, it was shaped into balls. Furthermore, it was fermented in a fermentation chamber at 38°C and 80% relative humidity for 50 minutes. Then, approximately 20g of the bakery topping dough obtained above was squeezed onto the inner dough using a piping bag to create a composite dough. It was baked in a fixed oven at 190°C (top heat) and 180°C (bottom heat) for 15 minutes to obtain the melon breads of Examples 1-1 to 1-2 and Comparative Example 1-1. The melon breads in Examples 1-1 and 1-2 fall under the category of the compound bakery food of the present invention.

[0105] [Table 2]

[0106] <Evaluation of stickiness of the baked topping portion of bakery bread over time, and stickiness after freezing and thawing> The melon breads obtained from Examples 1-1, 1-2, and Comparative Example 1-1 were placed in plastic bags, sealed, and left to stand at room temperature (20°C) after they had cooled down. One and three days after production, the stickiness of the baked topping of each melon bread was evaluated visually, by touch, and by texture, according to the evaluation criteria below, to assess the stickiness that developed over time. Furthermore, after each melon bun was made and allowed to cool, it was placed in a plastic bag, sealed, and frozen at -20°C for 7 days. Each frozen melon bun was then thawed at room temperature for 6 hours, and the stickiness of the bakery topping of each bun after thawing was evaluated visually, by touch, and by texture, according to the evaluation criteria below. Melon bread that received a rating of ○ or higher in all evaluations—stickiness one day after production, stickiness three days after production, and stickiness after freezing and thawing—was deemed acceptable.

[0107] -Evaluation Criteria- ◎: It wasn't sticky at all. ○: It was slightly sticky, but not to a problematic degree. △: Slightly sticky. ×: It was very sticky.

[0108] <Results of Examination 1> The results of Study 1 are shown in Table 3. The melon breads of Examples 1-1 and 1-2, produced using the oil and fat composition for bakery toppings of the present invention, showed that stickiness that occurs over time in the bakery topping baking area was prevented, as was stickiness that occurs during freezing and thawing. In particular, the effects of the present invention were more pronounced in Example 1-2, which contained a larger amount of the oil and fat composition for bakery toppings of the present invention. On the other hand, in Comparative Example 1-1, a melon bread that did not use the oil and fat composition for bakery toppings of the present invention, stickiness was observed over time in the bakery topping portion, and also during thawing.

[0109] [Table 3]

[0110] [Consideration 2: Short paste dough for bakery toppings] [Method for manufacturing bakery topping dough] Following the formulations listed in Table 4, the short paste doughs for bakery toppings of Examples 2-1 to 2-3 and Comparative Example 2-1 were manufactured using the following manufacturing method. Margarine, bakery topping fat composition 1 or 2, and granulated sugar were placed in a mixer bowl and set in a vertical mixer. Using the beater, the mixture was creamed at low speed for 4 minutes, then the whole egg was added and mixed at low speed for another 3 minutes, followed by 2 minutes at medium speed. The sifted cake flour and baking powder were added and mixed uniformly at low speed for 3 minutes to produce a short paste dough, which is a bakery topping dough. Furthermore, the bakery toppings in Examples 2-1 to 2-3 correspond to the bakery toppings of the present invention. The bakery topping doughs obtained from Examples 2-1 to 2-3 and Comparative Example 2-1 were gathered together, rested in the refrigerator for at least 3 hours, then divided into 40g portions and rolled out into circles approximately 6mm thick.

[0111] [Method for manufacturing the inner dough and melon bread] Following the formulations described in Table 4, the inner dough (bread dough) and melon bread (a compound bakery food) of Examples 2-1 to 2-3 and Comparative Example 2-1 were produced using the following manufacturing method. Strong flour, yeast, yeast food, granulated sugar, and water were placed in a mixer bowl, set in a vertical mixer, and mixed using the hook at low speed for 3 minutes and then at medium speed for 2 minutes to obtain the starter dough. This starter dough was fermented in a fermentation room at 28°C for 2 hours. Next, the main dough ingredients—strong flour, granulated sugar, salt, whole egg, and water—were added to this sponge dough and mixed at low speed for 3 minutes and then at medium speed for 4 minutes. At this point, margarine was added and mixed again at low speed for 3 minutes and then at medium speed for 4 minutes to obtain the main dough. The kneading temperature at this stage was 28°C. Next, the dough was allowed to rest for 30 minutes, divided into 60g portions, and after a 30-minute bench rest, it was shaped into balls. The bakery topping dough obtained above was placed on top of the inner dough to form a composite dough. After fermentation in a fermentation chamber at 38°C and 80% relative humidity for 50 minutes, it was baked in a fixed oven at 190°C (top heat) and 180°C (bottom heat) for 15 minutes to obtain the melon breads of Examples 2-1 to 2-3 and Comparative Example 2-1. The melon breads in Examples 2-1 to 2-3 fall under the category of the compound bakery food of the present invention.

[0112] [Table 4]

[0113] <Evaluation of stickiness of the baked topping portion of bakery bread over time, and stickiness after freezing and thawing> For the melon breads of Examples 2-1 to 2-3 and Comparative Example 2-1 obtained above, the stickiness of the bakery topping dough portion one day after production, three days after production, and after freezing and thawing was evaluated using the same method and evaluation criteria as in Study 1 above. Melon bread that received a rating of ○ or higher in all evaluations—stickiness one day after production, stickiness three days after production, and stickiness after freezing and thawing—was deemed acceptable.

[0114] <Results of Examination 2> The results of Study 2 are shown in Table 5. The melon breads of Examples 2-1 to 2-3, produced using the oil and fat composition for bakery toppings of the present invention, showed that the stickiness that occurs over time in the bakery topping portion was prevented, as was the stickiness that occurs during freezing and thawing. In particular, Examples 2-2 and 2-3 showed significantly greater effects of the present invention compared to Example 2-1. On the other hand, in Comparative Example 2-1, a melon bread that did not use the oil and fat composition for bakery toppings of the present invention, stickiness was observed over time in the bakery topping portion, and also during thawing.

[0115] Table 5

Claims

1. A fat and oil composition for bakery topping dough, containing 1.5 to 55.0% by mass of thickening polysaccharides and having a moisture content of 5.0% by mass or less.

2. A bakery topping dough containing the oil and fat composition for bakery topping dough described in claim 1.

3. A compound bakery food product using the bakery topping dough described in claim 2.

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