Food covered with baked bakery dough

Abstract

This provides a bakery dough that can cover a portion of the food, expands while adhering to other parts during baking, and bakes into a beautiful shape. [Solution] A food product in which a portion is covered with baked bakery dough, wherein the baked bakery dough contains at least one selected from the group consisting of oxidized starch, hydroxypropylated starch, and acid-treated starch, and bakery dough for baking containing at least one selected from the group consisting of oxidized starch, hydroxypropylated starch, and acid-treated starch.

Description

[Technical Field]

[0001] The present invention relates to a food product partially covered with baked bakery dough, and to a method for improving the extensibility of bakery dough. [Background technology]

[0002] Foods that are partially or entirely covered with baked dough, such as choux pastry, bread-wrapped baked goods, and pies, are known to impart a unique texture and flavor to the food, and to preserve the flavor of the food.

[0003] Patent Document 1 discloses a pastry characterized by having choux pastry on the underside of part or all of the pastry dough. Furthermore, in order to prevent the pastry dough from not spreading evenly and resulting in an irregular shape, it is disclosed that the weight ratio of pastry dough to choux pastry dough is 56-70:44-30.

[0004] On the other hand, Patent Document 2 discloses a method for producing multi-layer baked or fried confectionery containing fats and oils, such as a pie, characterized in that, as a means of imparting crispness to (A) 40 to 95 parts by weight of wheat flour, (B) soluble starch and / or cross-linked starch is blended in a ratio of 5 to 60 parts by weight, or a dough made of wheat flour is coated with powder of soluble starch and / or cross-linked starch, or a suspension of soluble starch and / or cross-linked starch is blended. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 6-327408 [Patent Document 2] Japanese Patent Publication No. 2007-37539 [Overview of the project] [Problems that the invention aims to solve]

[0006] It was found that when a portion of food is covered with bakery dough and baked, the bakery dough expands during baking, but due to differences in the expansion rate of the other parts, problems arise such as the dough separating from the rest of the food during baking, cracking or splitting, resulting in insufficient expansion or an irregular shape.

[0007] The method described in Patent Document 1 involves limiting the size of the pastry dough and its ratio and size to other food components (choux pastry in Patent Document 1) in order to bake the pastry dough that covers the food evenly. However, there is still room for improvement in order to cover foods of various shapes and forms.

[0008] Therefore, the object of the present invention is to provide a bakery dough that can cover a portion of food, expands while adhering to other parts during baking, and bakes into a beautiful shape. [Means for solving the problem]

[0009] As a result of diligent research, the inventors of the present invention have found that by using a bakery dough containing at least one selected from the group consisting of (A) oxidized starch, hydroxypropylated starch, and acid-treated starch to coat a portion of food and then baking it, the dough expands while adhering to other parts during baking, resulting in a good shape after baking, and thus completed the present invention.

[0010] Embodiments of the present invention include, but are not limited to, the following. [1] A food product that is partially covered with baked bakery dough, A food product wherein the baked bakery dough contains at least one selected from the group consisting of (A) oxidized starch, hydroxypropylated starch, and acid-treated starch. [2] The food according to [1], wherein the baked bakery dough contains 43 to 100 parts by mass of oil and fat per 100 parts by mass of cereal flour. [3] The food according to [1] or [2], wherein the baked bakery dough is pie dough. [4] The food according to any one of [1] to [3], which is pie dough. [5] (A) A bakery dough for coating, containing at least one selected from the group consisting of oxidized starch, hydroxypropylated starch, and acid-treated starch. [6] (A) A composition for improving the extensibility of bakery dough, containing at least one selected from the group consisting of oxidized starch, hydroxypropylated starch, and acid-treated starch. [7] (A) A method for improving the extensibility of bakery dough, including incorporating at least one selected from the group consisting of oxidized starch, hydroxypropylated starch, and acid-treated starch into the bakery dough. [Advantages of the Invention]

[0011] According to the present invention, a bakery dough containing at least one selected from the group consisting of (A) oxidized starch, hydroxypropylated starch, and acid-treated starch expands while adhering to other parts during baking, resulting in a good shape after baking. [Brief Description of the Drawings]

[0012] [Figure 1] It is a diagram showing an image of the appearance and the evaluation of the appearance of the pie dough prepared in Test Example 1. [Figure 2] It is a diagram showing an image of the appearance and the evaluation of the appearance of the pie dough prepared in Test Example 1. [Figure 3] It is a diagram showing an image of the appearance and the evaluation of the appearance of the pie dough prepared in Test Example 1. [Figure 4] [[ID=,40]]It is a diagram showing an image of the appearance and the evaluation of the appearance of the pie dough prepared in Test Example 2. [Modes for Carrying Out the Invention]

[0013] In this specification, "raw starch" refers to raw starch that serves as the primary raw material for processed starch. Examples of raw starch include corn starch, waxy corn starch, potato starch, waxy potato starch, tapioca starch, waxy tapioca starch, rice starch, glutinous rice starch, pea starch, mung bean starch, sweet potato starch, wheat starch, sago starch, and the like.

[0014] In this specification, the viscosity of starch shall be measured by preparing an aqueous suspension of starch to a predetermined final concentration, heating it in a boiling bath while stirring until it reaches 90°C, cooling it to a predetermined temperature, and correcting the concentration by replenishing evaporated water, and then measuring the sample. The measurement shall be performed using a B-type viscometer (BM type) with rotor No. 1 (viscosity less than 100 mPa·s), rotor No. 2 (viscosity 100 mPa·s or more and less than 500 mPa·s), rotor No. 3 (viscosity 500 mPa·s or more and less than 2000 mPa·s), or rotor No. 4 (viscosity 2000 mPa·s or more) at a rotation speed of 60 rpm.

[0015] In this specification, a bakery dough containing at least one selected from the group consisting of (A) oxidized starch, hydroxypropylated starch, and acid-treated starch, which is used to coat a portion of a food product, may be referred to as "coating bakery dough."

[0016] In this specification, "grain flour" refers to grain flour [wheat flour (strong flour, medium flour, weak flour, whole wheat flour, etc.), rice flour, corn flour, soybean flour, rye flour, barley flour, millet flour, barnyard millet flour, etc.], and starch (including raw starch as well as all types of starch such as processed starch, pregelatinized starch, and physically processed starch).

[0017] [Food partially covered with baked bakery dough] The food of the present invention is a food in which a portion is covered with baked bakery dough, The baked bakery dough is characterized by containing at least one selected from the group consisting of (A) oxidized starch, hydroxypropylated starch, and acid-treated starch.

[0018] ((A) Ingredients: Oxidized starch, hydroxypropylated starch, acid-treated starch) In this specification, "oxidized starch" refers to modified starch obtained by reacting starch with an oxidizing agent such as sodium hypochlorite using a standard method. Oxidized starch can be obtained, for example, by reacting a starch suspension with sodium hypochlorite at a temperature range in which the starch does not gelatinize, and under neutral to alkaline conditions (e.g., pH 7 to 12), followed by neutralization, washing with water, and drying. In one embodiment, oxidized starch is starch that has not undergone any chemical modification other than treatment with an oxidizing agent such as sodium hypochlorite. In one embodiment, oxidized starch is starch that has undergone enzymatic treatment or physical treatment such as moist heat or dry heat treatment before or after treatment with an oxidizing agent. In one embodiment, oxidized starch is acetylated oxidized starch that has been treated with sodium hypochlorite and then esterified with acetic anhydride.

[0019] The oxidized starch may be gelatinized or not (beta-starch). For example, the food product of the present invention may use one of the oxidized starches described herein alone or in combination of two or more.

[0020] The raw material starch for oxidized starch is not particularly limited, but from the viewpoint of more significantly exhibiting the effects of the present invention, it is preferably at least one selected from the group consisting of corn starch, waxy corn starch, potato starch, tapioca starch, and pea starch, more preferably at least one selected from the group consisting of corn starch and potato starch, and even more preferably potato starch from the viewpoint of providing a better melt-in-the-mouth texture.

[0021] As shown in the examples, when using oxidized starch as component (A), the bakery dough tends to maintain a good appearance after baking, even when the dough is relatively large for the food product of the present invention.

[0022] Furthermore, by applying oxidized starch to pie dough and the like, it can impart a crisp texture and a good melt-in-your-mouth quality to the baked dough.

[0023] From the viewpoint of more significantly exhibiting the effects of the present invention, the viscosity of the oxidized starch in a 4% (w / v) aqueous solution at 30°C is, for example, 100 mPa·s or less, preferably 80 mPa·s or less, more preferably 50 mPa·s or less, even more preferably 20 mPa·s or less, even more preferably 10 mPa·s or less, and particularly preferably 5 mPa·s or less. Oxidized starch has a viscosity of, for example, 1 mPa·s or more, 2 mPa·s or more, or 3 mPa·s or more in a 4% (w / v) aqueous solution at 30°C.

[0024] Specific examples of the preferred oxidized starches mentioned above include, for example, Stabilose K, Stabilose BM, Stabilose PEA, Stabilose S-10, Stabilose Y, Stabilose TA-13, Stabilose T-10, Stabilose TA-8, Toriko Ume EX, Toriko Fuji, Toriko Ume S, Stabilose K Red, Stabilose S, or Stabilose 400 (all manufactured by Matsutani Chemical Industry Co., Ltd.).

[0025] In this specification, "hydroxypropylated starch" generally refers to hydroxyl group-substituted modified starch obtained by reacting starch with propylene oxide by a standard method.

[0026] The hydroxypropylated starch used in the present invention may be gelatinized or ungelatinized (beta-starch). In one embodiment, the hydroxypropylated starch used in the present invention is beta-starch. In the food of the present invention, for example, one of the hydroxypropylated starches described herein may be used alone or in combination of two or more.

[0027] In one embodiment, the hydroxypropylated starch is uncrosslinked starch, from the viewpoint of more significantly exhibiting the effects of the present invention. In one embodiment, the hydroxypropylated starch is hydroxypropylated phosphate cross-linked starch. Hydroxypropylated phosphate cross-linked starch can be obtained, for example, by reacting a cross-linking agent such as sodium trimetaphosphate or phosphorus oxychloride simultaneously with or at a different time from the hydroxypropylation reaction using a standard method. In one embodiment, the hydroxypropylated starch is starch that has undergone enzymatic treatment or physical treatment such as moist heat or dry heat treatment before or after the hydroxypropylation treatment.

[0028] The raw material starch for hydroxypropylated starch is not particularly limited, but from the viewpoint of more significantly exhibiting the effects of the present invention, it is preferably at least one selected from the group consisting of tapioca starch, corn starch, waxy corn starch, and potato starch, more preferably at least one selected from the group consisting of tapioca starch and corn starch, and even more preferably tapioca starch.

[0029] As shown in the examples, when using hydroxypropylated starch as component (A), the bakery dough tends to maintain a good appearance after baking, even when the amount of dough is relatively small for the food product of the present invention.

[0030] From the viewpoint of more significantly exhibiting the effects of the present invention, the viscosity of a 4% (w / v) aqueous solution of hydroxypropylated starch at 30°C is preferably 5000 mPa·s or less, more preferably 3000 mPa·s or less, even more preferably 2500 mPa·s or less, and even more preferably 2000 mPa·s or less. From the viewpoint of more significantly exhibiting the effects of the present invention, the viscosity of a 4% (w / v) aqueous solution of hydroxypropylated starch at 30°C is preferably 100 mPa·s or more, more preferably 200 mPa·s or more, even more preferably 500 mPa·s or more, even more preferably 1000 mPa·s or more, even more preferably 1200 mPa·s or more, and particularly preferably 1500 mPa·s or more.

[0031] The degree of substitution of hydroxypropylated starch is not particularly limited, but is preferably 0.01 to 0.20, more preferably 0.02 to 0.18, and even more preferably 0.03 to 0.17. In this specification, the degree of substitution of modified starch is an index indicating the substitution ratio of the functional groups of the starch, and a degree of substitution of 3 is defined as when all three free hydroxyl groups of the glucose residues constituting the starch are substituted. In this specification, the degree of substitution of hydroxypropylated starch is determined by the following procedure. <Method for determining the degree of substitution of hydroxypropylated starch> (1) Determine the weight percentage (HP(%)) of hydroxypropyl groups in hydroxypropylated starch using the method described in the section on hydroxypropyl starch in the "10th Edition of the Compendium of Food Additives" (2024, Ministry of Health, Labour and Welfare and Consumer Affairs Agency). (2) Based on the obtained HP value, the degree of substitution (DS) is calculated using the following formula: DS = (162 × HP) / (5900 - 58 × HP)

[0032] Specific examples of the preferred hydroxypropylated starches mentioned above include, for example, Matsutani Marigold, Food Starch SG, Matsutani Balsam, Matsutani Okra, or Farinex TG600 (all manufactured by Matsutani Chemical Industry Co., Ltd.).

[0033] In this specification, "acid-treated starch," also known as acid-modified starch, is starch that has been treated by immersing raw starch in a dilute acid such as sulfuric acid or hydrochloric acid at a temperature below its gelatinization temperature. It is characterized by being insoluble in cold water, allowing the polarized cross pattern of the starch granules to be observed, and having a low viscosity gelatinized solution. Acid-treated starch can be obtained, for example, by immersing raw starch in an acidic aqueous solution prepared using sulfuric acid or hydrochloric acid, followed by neutralization and washing with water.

[0034] The acid-treated starch may be gelatinized or not (beta-starch). For example, the food product of the present invention may use one of the acid-treated starches described herein, alone, or in combination of two or more.

[0035] From the viewpoint of more significantly exhibiting the effects of the present invention, the raw starch for the acid-treated starch is preferably at least one selected from the group consisting of glutinous potato starch, potato starch, corn starch, waxy corn starch, tapioca starch, and glutinous tapioca starch, more preferably glutinous potato starch and / or corn starch, and more preferably glutinous potato starch.

[0036] In one embodiment, acid-treated starch is starch that has undergone physical treatment such as acetylation, acetylated phosphate crosslinking, octenyl succinate esterification, acetic acid treatment, phosphate monoesterification phosphate crosslinking, phosphorylation, phosphate crosslinking, carboxymethyl etherification, enzymatic treatment, or moist heat or dry heat treatment before or after acid treatment. In another embodiment, acid-treated starch is starch that has not undergone any of these treatments.

[0037] As shown in the examples, when acid-treated starch is used as component (A), the appearance of the bakery dough after baking is easily maintained even if the size of the dough or its ratio to other parts of the food changes.

[0038] From the viewpoint of more significantly exhibiting the effects of the present invention, the acid-treated starch has a viscosity of a 4% (w / v) aqueous solution at 30°C that is, for example, 200 mPa·s or less, preferably 150 mPa·s or less, more preferably 100 mPa·s or less, even more preferably 80 mPa·s or less, even more preferably 50 mPa·s or less, particularly preferably 20 mPa·s or less, and particularly more preferably 10 mPa·s or less. Acid-treated starch has a viscosity of 1 mPa·s or more, 2 mPa·s or more, or 3 mPa·s or more in a 4% (w / v) aqueous solution at 30°C.

[0039] Specific examples of the preferred acid-treated starches mentioned above include, for example, Elian GEL100 or Food Starch G (both manufactured by Matsutani Chemical Industry Co., Ltd.).

[0040] (Bakery dough for covering) In this specification, "bakery dough" refers to dough baked using cereal flour as a base, and examples include dough for pies, choux pastries, breads (white bread, sweet bread, French bread, croissants, Danish pastries, bagels, panettone, brioche, stollen, steamed bread, etc.), pizzas, cakes (butter cake, sponge cake, castella, chiffon cake, etc.), donuts, baked goods (cookies, crackers, biscuits, macarons, tarts, shortbread, financiers, pretzels, waffles, madeleines, muffins, etc.), dorayaki, taiyaki, ningyoyaki, baumkuchen, hotcakes, steamed cakes, pita, naan, etc.

[0041] From the viewpoint of more significantly demonstrating the effects of the present invention, the bakery dough used for covering is preferably one that expands and develops a skin-like surface. Specific examples of such bakery dough for covering include dough for pies, choux pastries, or bread, with pie dough being more preferable.

[0042] From the viewpoint of more significantly demonstrating the effects of the present invention, the total content of component (A) in the coating bakery dough before baking is, for example, 5% by mass or more, preferably 8% by mass or more, more preferably 10% by mass or more, and even more preferably 12% by mass or more, relative to the total amount of coating bakery dough before baking. The total content of component (A) in the coating bakery dough before baking is, for example, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 15% by mass or less, relative to the total amount of coating bakery dough before baking.

[0043] From the viewpoint of more significantly exhibiting the effects of the present invention, the total content of component (A) in the bakery dough for coating before or after baking is preferably 5 parts by mass or more, more preferably 10 parts by mass or more, even more preferably 15 parts by mass or more, even more preferably 20 parts by mass or more, particularly preferably 25 parts by mass or more, and particularly more preferably 30 parts by mass or more, per 100 parts by mass of cereal flour in the bakery dough. The total content of component (A) in the bakery dough for coating before or after baking is, for example, 100 parts by mass or less, 90 parts by mass or less, 80 parts by mass or less, 70 parts by mass or less, 60 parts by mass or less, 50 parts by mass or less, 40 parts by mass or less, or 30 parts by mass or less per 100 parts by mass of flour in the bakery dough.

[0044] From the viewpoint of achieving a more pronounced effect of the present invention, the total content of component (A) in the bakery dough for coating before or after baking is preferably 5 parts by mass or more, more preferably 10 parts by mass or more, even more preferably 20 parts by mass or more, even more preferably 30 parts by mass or more, and particularly preferably 40 parts by mass or more, per 100 parts by mass of oil and fat in the bakery dough. The total content of component (A) in the bakery dough for coating before or after baking is, for example, 500 parts by mass or less, 400 parts by mass or less, 300 parts by mass or less, 200 parts by mass or less, 100 parts by mass or less, 80 parts by mass or less, or 60 parts by mass or less per 100 parts by mass of oil and fat in the bakery dough.

[0045] The coating bakery dough contains starches other than component (A) [raw starch, modified starch (e.g., acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, sodium octenyl succinate starch, acetic acid starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, sodium starch glycolate, sodium starch phosphate ester, bleached starch, pregelatinized starch, enzyme-treated starch, starch that has undergone physical treatment such as moist heat or dry heat treatment, etc.)], starch hydrolysates, other sugars or carbohydrates [sugar, corn syrup, starch syrup, oligosaccharides, monosaccharides (glucose, fructose, allulose, sorbose, It may contain at least one selected from the group consisting of tagatose, sugar alcohols (sorbitol, maltitol, palatinitol, allitol, reduced starch syrup, reduced dextrin, etc.), dietary fiber, grain flour, oils and fats (butter, etc.), salt, water, eggs (whole eggs, egg whites, egg yolks, etc.), egg products, yeast, cheese, fresh cream, whole milk powder, skim milk powder, milk, protein (gluten, soy protein, etc.), fruits, fruit juice, vegetables, coffee products, tea products, chocolate, cocoa products, jam, leavening agents, thickeners (polysaccharides, etc.), emulsifiers, antioxidants, preservatives, sweeteners, seasonings, spices, flavorings, colorings, and pH adjusters.

[0046] The amount of cereal flour in the bakery dough for coating before baking can be, for example, 10-80% by mass, 20-70% by mass, 30-65% by mass, or 40-60% by mass, relative to the total amount of dough. From the viewpoint of more significantly demonstrating the effects of the present invention, the fat content in the bakery dough for coating, before or after baking, can preferably be 43 to 100 parts by mass, or 50 to 80 parts by mass, per 100 parts by mass of cereal flour used in the dough.

[0047] Pie dough may be prepared by either the folding method or the kneading method according to the form of the food, the method of coating, etc., but the folding method is preferred. The folding method involves first preparing a dough by kneading flour such as wheat flour with water, then repeatedly rolling and folding it a certain number of times while wrapping solid fats such as butter, resulting in a layered dough where the dough and the fat are alternately folded and overlapped. On the other hand, the kneading method is a method of combining all raw materials including solid fats to form a kneaded dough, which may be baked as it is or further rolled and folded several times to form a layered dough.

[0048] When the bakery dough for coating is pie dough, the area of the largest surface of the dough before baking is, for example, 8 cm 2 or more, 10 cm 2 or more, 12 cm 2 or more or 15 cm 2 or more, preferably 20 cm 2 or more, more preferably 25 cm 2 or more, even more preferably 30 cm 2 or more, even more preferably 35 cm 2 or more, particularly preferably 40 cm 2 or more, particularly more preferably 45 cm 2 or more or 50 cm 2 or more. When the bakery dough is pie dough, the area of the largest surface of the dough before baking is, for example, 500 cm 2 or less, 400 cm 2 or less, 300 cm 2 or less, 200 cm 2 or less, 100 cm 2 or less, 80 cm 2 or less, or 60 cm 2 or less.

[0049] As shown in the examples, the bakery dough for coating containing the component (A) may, when baked, not only solve the above problems but also improve the crispness, texture, and mouthfeel. For example, when the bakery dough for coating is pie dough, baking may improve the crispness and mouthfeel.

[0050] (Coating, firing) In the food of the present invention, "partially covered" with bakery dough means that a portion of the food is covered with bakery dough, the edges of which are attached to another food material, and the entire food is not covered with a single piece of the aforementioned bakery dough. In such cases, as the bakery dough expands during baking, the dough near the attached edges may be stretched, which can lead to the problems of the present invention.

[0051] In this specification, the method used for "adhering" the covering bakery dough is not particularly limited as long as it is a means to prevent the covering bakery dough from separating from the other material it is in contact with during baking. Examples include (I) a method of applying pressure to the dough to press it against the other material for adhesion, and (II) a method of applying an aqueous solution of water, egg, or flour, or corn syrup, to the dough as an adhesive to adhere the dough.

[0052] The bakery dough used for coating before or after baking covers, for example, 5% or more, preferably 10% or more, more preferably 15% or more, even more preferably 20% or more, and even more preferably 30% or more of the surface area of ​​the food before or after baking. The bakery dough used for coating before or after baking covers, for example, 90% or less, 80% or less, 70% or less, 60% or less, 50% or less, or 40% or less of the surface area of ​​the food before or after baking.

[0053] Baking can be carried out using methods commonly used for baking bakery dough, such as fixed ovens and convection ovens. The baking temperature can be appropriately changed depending on the type and size of the covering bakery dough, the form of the food, etc., but examples include 150-240°C, 160-220°C, or 170-200°C.

[0054] (Form of food) The food of the present invention is not particularly limited in form, as long as it is partially covered with the above-mentioned covering bakery dough. Examples of the food of the present invention include pies, choux pastries, breads (white bread, sweet bread, French bread, croissants, Danish pastries, bagels, panettone, brioche, stollen, steamed buns, etc.), pizzas, cakes (butter cakes, sponge cakes, castella, chiffon cakes, etc.), donuts, baked goods (cookies, crackers, biscuits, macarons, tarts, shortbread, financiers, pretzels, waffles, madeleines, muffins, etc.), dorayaki, taiyaki, ningyoyaki, baumkuchen, hotcakes, steamed cakes, pita, naan, etc.

[0055] In one embodiment, the food product of the present invention comprises several types of bakery dough. In one embodiment, the food product of the present invention comprises several types of bakery dough, and some or all of the dough is the above-mentioned coating bakery dough. In one embodiment, the food of the present invention comprises several types of bakery dough, wherein the first bakery dough, which is the coating bakery dough, is adhered to a second bakery dough that does not contain component (A). In this embodiment, if the expansion rates of the first bakery dough and the second bakery dough differ significantly due to baking, the problems of the present invention become more pronounced, and as a result, the effects of the present invention are also more pronounced. For example, the expansion rates of the first and second bakery doughs during baking are such that the expansion rate of the first bakery dough is less than that of the second bakery dough. In this case, although the expansion of the second bakery dough puts strong tension on the first bakery dough, the structure of the present invention can suppress cracking and splitting, which is preferable. A specific example of such an embodiment is a cream puff. For example, the expansion rates of the first and second bakery doughs during baking are such that the first bakery dough > the second bakery dough. In this case, the extensibility of the first bakery dough can be improved to promote expansion.

[0056] In one embodiment, the food of the present invention is coated with bakery dough that does not expand during baking and is not easily deformed by external forces. This coating is applied to a portion of the food other than the bakery dough (for example, ingredients such as meat, fish, vegetables, fruits and their processed products, containers, films, etc.). In this case, the portion of the food other than the bakery dough is less likely to stretch and deform in accordance with the expansion of the coating bakery dough, thus highlighting the problem of the present invention and consequently achieving its effects. Specific examples of this embodiment include baked goods such as pies and baked goods wrapped in bread.

[0057] <Choux pastry> One specific embodiment of the food product of the present invention is a pie choux pastry. A pie choux pastry is obtained, for example, by attaching a flat sheet of pie dough and choux pastry together, and then baking it with one end in contact with a baking sheet or the like. In one embodiment, the bottom side of the baked pie choux pastry (the side that is in contact with the surface during baking) is flatter than the top side (the side opposite to the side that is in contact with the surface during baking).

[0058] In a pie choux pastry, component (A) may be included in either the pie dough or the choux pastry, or both, but it is preferable that it be included in the pie dough and not in the choux pastry, as this makes it easier to control the overall shape.

[0059] A pie choux may (i) have choux pastry on top and pie crust on the bottom, or (ii) be a combination of pie crust on top and choux pastry on the bottom. In particular, in case (ii), as shown in the examples, the firmness and weight of the pie crust on top tend to suppress the expansion of the choux pastry. However, according to the configuration of the present invention, the extensibility of the dough is increased, allowing it to expand, and cracking and tearing of the dough are suppressed, resulting in a good shape.

[0060] The pastry dough for the cream puff may have cuts, punched-out sections, etc. However, even without cuts or punched-out sections in the pastry dough, the cream puff according to the present invention will have a good appearance, crispness, and melt-in-your-mouth texture.

[0061] From the viewpoint of more significantly demonstrating the effects of the present invention, the pie choux is preferably made with pie dough on top and choux dough on the bottom, and the pie dough is a covering bakery dough containing component (A).

[0062] The amount of pie dough relative to the total amount of pie dough and choux dough before baking (100 parts by mass) is, for example, 10 parts by mass or more, or 20 parts by mass or more. From the viewpoint of more significantly exhibiting the effects of the present invention, it is preferably 30 parts by mass or more, and more preferably 40 parts by mass or more. The amount of pie dough relative to the total amount of pie dough and choux dough before baking (100 parts by mass) is, for example, 90 parts by mass or less or 80 parts by mass or less. From the viewpoint of more significantly demonstrating the effects of the present invention, it is preferably 75 parts by mass or less, more preferably 65 parts by mass or less, and even more preferably 60 parts by mass or less.

[0063] The weight of the pastry dough in the cream puff is, for example, 3g or more, and more preferably 5g or more, and more preferably 10g or more, from the viewpoint of more significantly demonstrating the effects of the present invention. The weight of the pastry dough in the cream puff can be, for example, 50g or less, 45g or less, 40g or less, 30g or less, 20g or less, or 15g or less.

[0064] Since baked choux pastry has a hollow space inside, you may fill this space with filling as needed. Examples of fillings include cream, chocolate, cheese, butter, fruits, vegetables, meat, and fish.

[0065] [Composition for improving the extensibility of bakery dough] The present invention provides a composition for improving the extensibility of bakery dough, which contains (A) at least one selected from the group consisting of oxidized starch, hydroxypropylated starch, and acid-treated starch.

[0066] In one embodiment, the composition for improving the extensibility of bakery dough according to the present invention does not contain any components other than component (A). In one embodiment, the composition for improving the extensibility of bakery dough according to the present invention contains components other than component (A). The components other than component (A) include at least one selected from the components other than component (A) used in the above-mentioned coating bakery dough.

[0067] (A) The types and amounts of ingredients, the form of the bakery dough, the food to which the bakery dough is applied and the form thereof are the same as those described above in [Food partially covered with baked bakery dough].

[0068] [Methods to improve the extensibility of bakery dough] The present invention provides a method for improving the extensibility of bakery dough, which includes (A) incorporating at least one selected from the group consisting of oxidized starch, hydroxypropylated starch, and acid-treated starch into the bakery dough.

[0069] The bakery dough according to the method of the present invention can be used to coat food before baking and to prepare the food of the present invention as described in [Food partially coated with baked bakery dough] above. (A) The types and contents of the components, the form of the bakery dough, the food to which the bakery dough is applied and the form thereof are the same as those described in [Food partially coated with baked bakery dough] above.

[0070] The present invention will be described in detail and specifically below with reference to examples, but the present invention is not limited to these examples. In the following examples, unless otherwise specified, "parts" refers to parts by mass, and "%" refers to mass percent. Also, unless otherwise specified, the amounts in the tables refer to parts by mass. [Examples]

[0071] (raw materials) Oxidized starch used was Stabilose BM (corn-derived) and Stabilose K (potato-derived). Hydroxypropylated starch used was Matsutani Marigold (tapioca-derived). Acid-treated starch used was Elian GEL100 (waxy potato-derived), and phosphate-crosslinked starch used was Pine Bake CC (tapioca-derived). All of these starches are manufactured by Matsutani Chemical Industry Co., Ltd. The viscosity of the 4% (w / v) aqueous solution at 30°C was measured using a B-type viscometer (BM type, manufactured by Toki Sangyo Co., Ltd.) at a rotation speed of 60 rpm, and the results are shown in Table 1.

[0072] [Table 1]

[0073] (Preparing the pie dough) In the following test examples, puff pastry (folded pastry) with the composition listed in the table for each test example was prepared using the following procedure. (1) A mixture of ingredients other than unsalted butter. (2) The mixed dough was brought together and retarded (aged at a low temperature). (3) Place unsalted butter on the retarded dough and wrap it up. (4) The dough was folded into thirds and layered, and this process was repeated four times. (5) The dough was retarded again and stretched to a final thickness of 3 mm, then cut to the size described in the test example.

[0074] (Preparation of cream puffs) In the following test example, a cream puff containing component (A) was prepared using the following procedure. <1. Preparing the choux pastry> (1-1) Put 65 parts unsalted butter and 165 parts water into a pot and bring to a boil. Then turn off the heat and add 0.6 parts salt and 100 parts cake flour and knead. (1-2) Gradually add 235 parts whole egg to the kneaded dough and knead to prepare the choux pastry. <2. Preparing the cream puffs> (2-1) Pipe 28g of the choux pastry mixture onto the baking sheet. (2-2) The above pie dough was placed over the choux pastry. (2-3) The pieces were fired in a fixed kiln at 180°C from above and 180°C from below for 33 minutes (natural exhaust after 15 minutes of firing).

[0075] (Evaluation method) An evaluation panel consisting of 3-4 individuals engaged in food research and development determined the evaluation of the appearance, volume, and texture of the pastry (crispness, melt-in-your-mouth quality) of the cream puffs by consensus, based on the following evaluation criteria. The degree of a desirable effect is ranked in the order of ◎ > 〇 > △ > ×, with × indicating that the product is not suitable. <Evaluation Criteria> ◎: Excellent 〇: Good △: Fairly good ×: Defective (In the case of appearance, noticeable cracking, tearing, or separation of the fabric)

[0076] Note that in the evaluation results of the test examples, "ND" indicates that evaluation was not performed. For items with an "X" in appearance, the texture was not evaluated because the product was deemed unsuitable.

[0077] [Test Example 1. Preparation and Evaluation of Puff Pastry with Various Sizes of Pastry Dough 1] Pie dough with the composition and size shown in Table 2 was prepared and baked in combination with choux pastry in the weight ratios described to prepare pie choux. The results are shown in Table 2. Images of the appearance after baking are shown in Figure 1. In the examples using oxidized starch, hydroxypropylated starch, or acid-treated starch, the pie choux was baked with the pie dough expanding well in conjunction with the expansion of the choux pastry, and had a better appearance compared to Comparative Example 1-1, which did not contain these starches. In addition, the texture of the pie dough was also good in these examples. On the other hand, in Comparative Example 1-2, which used phosphate-crosslinked starch, the pie dough did not expand sufficiently in conjunction with the expansion of the choux pastry, and cracks occurred.

[0078] [Table 2]

[0079] Pie dough with the composition and size shown in Table 3 was prepared and baked in combination with choux pastry in the weight ratios indicated to make pie choux. The results are shown in Table 3. Images of the baked appearance of pie choux with pie:choux ratios of 37:63 and 73:27 are shown in Figures 2 and 3.

[0080] In the case of choux pastry using hydroxypropylated starch or acid-treated starch, even when the pastry was relatively small, the pastry stretched to follow the expansion of the choux pastry and covered it (Examples 4-1 and 4-2). On the other hand, in Comparative Example 4-1, which did not contain component (A), the pastry could not cover the choux pastry, resulting in a poor appearance where the pastry floated on top of the choux.

[0081] In the case of choux pastry using oxidized starch or acid-treated starch, even when the pastry dough was relatively large, the pastry dough could be baked without hindering the expansion of the choux pastry (Examples 5-1 and 5-2). On the other hand, in Comparative Example 5-1, which did not contain component (A), the expansion of the choux pastry was inhibited by the pastry dough, resulting in a poor appearance with a collapsed choux pastry.

[0082] [Table 3]

[0083] [Test Example 2. Preparation and Evaluation of Puff Pastry with Various Sizes of Pastry Dough 2] Using the same method as in Test Example 1, pie crusts were prepared and evaluated according to the formulations in Table 4. The results are shown in the same Table 4 and Figure 4.

[0084] [Table 4]

Claims

1. A food product that is partially covered with baked bakery dough, A food product wherein the baked bakery dough contains at least one selected from the group consisting of (A) oxidized starch, hydroxypropylated starch, and acid-treated starch.

2. The food according to claim 1, wherein the baked bakery dough contains 43 to 100 parts by mass of oil and fat per 100 parts by mass of cereal flour.

3. The food according to claim 1 or 2, wherein the baked bakery dough is pie dough.

4. The food product according to claim 1 or 2, which is a cream puff.

5. (A) A bakery dough for coating containing at least one selected from the group consisting of oxidized starch, hydroxypropylated starch, and acid-treated starch.

6. (A) A composition for improving the extensibility of bakery dough, comprising at least one selected from the group consisting of oxidized starch, hydroxypropylated starch, and acid-treated starch.

7. (A) A method for improving the extensibility of bakery dough, comprising incorporating at least one selected from the group consisting of oxidized starch, hydroxypropylated starch, and acid-treated starch into the bakery dough.

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