Dough for bakery products, bakery products, compound bakery products, and methods for manufacturing the same.

Abstract

To provide a dough for bakery products that suppresses stickiness even when a large amount of sugars are included, and also suppresses changes in texture over time. [Solution] The present invention provides a dough for bakery products comprising (A) one or more selected from liquid egg, animal-based liquid milk, and plant-based liquid milk, and (B) one or more selected from trehalose, isomaltulose, and maltitol, wherein the mass ratio (A):(B) of (A) and (B) is in the range of 1:2 to 1:20.

Description

[Technical Field]

[0001] The present invention relates to dough for bakery products. More specifically, the present invention relates to dough for bakery products, bakery products, composite bakery products, and methods for producing the same. [Background Art]

[0002] Techniques for allowing bakery products such as breads, donuts, and confectioneries to include a textured bakery product, thereby obtaining both the original texture of the bakery product such as breads, donuts, and confectioneries and a specific crispy or crunchy texture from the textured bakery product, have attracted attention. For example, Patent Document 1 proposes a technique for producing an oily fat confectionery placed on bread dough or baked confectionery dough, which uses trehalose and dextrin to sufficiently adhere to the bread dough or baked confectionery dough even after baking, is not prone to peeling, and exhibits a new crispy texture after baking.

[0003] Further, Patent Document 2 proposes a technique for producing a baked confectionery product adopting a nutritionally balanced composition with high protein content and low fat content, which uses trehalose, a type of sugar component, within a predetermined range to eliminate the deterioration of texture (the defect of becoming hard and adhering to teeth), thereby obtaining a baked confectionery product having an improved texture that is crispy, crunchy, and does not adhere to teeth. [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Unexamined Patent Publication No. 2000-189057 [Patent Document 2] Japanese Unexamined Patent Publication No. 2002-191292 [Summary of the Invention] [Problem to be Solved by the Invention]

[0005] Thus, while bakery products containing trehalose offer superior textures such as crispness and crunchiness, high concentrations of trehalose, a type of sugar, can cause the dough for bakery products to become sticky. Therefore, improvements are needed to ensure that workability is not compromised in industrial production. Furthermore, when complex bakery products, including bakery products with excellent textures such as crispness and crunchiness, contain creams or fillings with high water activity, it is desirable that changes in texture over time be suppressed and that the excellent texture be maintained.

[0006] This technology was developed in light of these circumstances, and its main objective is to provide a dough for bakery products that can suppress stickiness even when a large amount of sugars are included, and that can also suppress changes in texture over time. [Means for solving the problem]

[0007] As a result of diligent research, the inventors have discovered that by combining one or more selected from liquid egg, animal-based liquid milk, and plant-based liquid milk, with one or more selected from trehalose, isomaltulose, and maltitol within a specific mass ratio range, it is possible to obtain a dough for bakery products that suppresses stickiness even when a large amount of sugars are included, and also suppresses changes in texture over time.

[0008] In other words, in this technology, (A) One or more selected from liquid eggs, animal-based liquid milk, and plant-based liquid milk, (B) comprising one or more selected from trehalose, isomaltulose, and maltitol, The mass ratio (A):(B) of (A) and (B) is within the range of 1:2 to 1:20. We provide dough for bakery products. In the dough for bakery products relating to this technology, the content of component (B) may be 30 to 60% by mass of the total amount of dough for bakery products. The dough for bakery products relating to this technology may further contain (C) flours. The dough for bakery products related to this technology may be stored and / or distributed in a refrigerated or frozen state. This technology further provides a composite bakery product that includes the aforementioned bakery product dough as a raw material. This technology further provides a composite bakery product that includes the aforementioned bakery product. This technology further, (A) One or more selected from liquid eggs, animal-based liquid milk, and plant-based liquid milk, (B) A step of mixing a raw material containing at least one selected from trehalose, isomaltulose, and maltitol, The mass ratio (A):(B) of (A) and (B) is within the range of 1:2 to 1:20. This invention provides a method for manufacturing dough for bakery products. The method for producing dough for bakery products according to this technology may include a step of refrigerating or freezing the dough for bakery products. This technology further, (A) One or more selected from liquid eggs, animal-based liquid milk, and plant-based liquid milk, (B) comprising one or more selected from trehalose, isomaltulose, and maltitol, The mass ratio (A):(B) of (A) and (B) is within the range of 1:2 to 1:20. The present invention provides a method for manufacturing bakery products, which includes a step of heating the dough for bakery products. The method for manufacturing bakery products according to this technology may include a step of refrigerating or freezing the dough for the bakery products. This technology further, (A) One or more selected from liquid eggs, animal-based liquid milk, and plant-based liquid milk, (B) comprising one or more selected from trehalose, isomaltulose, and maltitol, The mass ratio (A):(B) of (A) and (B) is within the range of 1:2 to 1:20. Dough for bakery products, Doughs other than the aforementioned dough for bakery products, The present invention provides a method for manufacturing a composite bakery product, which includes a step of heating while the product is in contact with the bakery. The method for manufacturing bakery products according to this technology may include a step of refrigerating or freezing the dough for the bakery products. [Modes for carrying out the invention]

[0009] Preferred embodiments of the present technology are described below. However, the embodiments shown below are merely examples of typical embodiments of the present technology, and the present technology is not limited to these preferred embodiments, but can be freely modified within the scope of the present technology.

[0010] In this specification, the range "X~Y" includes the preceding and succeeding numerical values ​​X and Y, meaning "X or greater and Y or less." Furthermore, the upper limit (less than or equal to) and lower limit (greater than or equal to) of each numerical range (~) can be arbitrarily combined as desired.

[0011] <Dough for bakery products> The dough for bakery products relating to this technology comprises (A) one or more selected from liquid egg, animal-based liquid milk, and plant-based liquid milk, and (B) one or more selected from trehalose, isomaltulose, and maltitol, with the mass ratio (A):(B) of (A) being in the range of 1:2 to 1:20. Furthermore, the dough for bakery products relating to this technology may also contain (C) cereal flours in addition to the above components. Furthermore, the dough for bakery products related to this technology may also contain other ingredients that can be used in bakery products. Each ingredient will be described in detail below.

[0012] (1)(A) One or more selected from liquid eggs, animal-based liquid milk, and plant-based liquid milk. Component (A) of the dough for bakery products according to the present technology is at least one selected from liquid egg, animal liquid milk and plant liquid milk, and one or more of these can be appropriately selected and used in combination as needed. In addition, the at least one selected from said liquid egg, animal liquid milk and plant liquid milk is preferably at least one selected from liquid egg and animal liquid milk, and more preferably liquid egg. By including egg components, animal milk components, plant milk components and the like, component (A) maintains the flavor unique to the bakery product according to the present technology; and due to being in liquid form, it imparts appropriate moisture to the dough and further improves the texture of the bakery product according to the present technology. Furthermore, by including component (A) in the present technology at a specific mass ratio relative to component (B) described below, even when a large amount of component (B) is blended into the bakery product dough, stickiness of the dough can be suppressed, workability is improved, and stable mass production becomes possible.

[0013] Examples of the liquid egg according to the present technology include egg yolk liquid consisting of only egg yolk, whole egg liquid containing both egg white and egg yolk, and egg white liquid consisting of only egg white. Said liquid egg is preferably whole egg liquid. Examples of eggs for the liquid egg include eggs of birds such as chicken, quail and duck, but from the perspective of industrial production, chicken eggs are preferable. Furthermore, the liquid egg according to the present technology may be a liquid egg obtained by mixing one or more selected from powdered egg yolk, powdered whole egg and powdered egg white with a liquid component such as water. Furthermore, the liquid egg according to the present technology may be a product obtained by thawing frozen eggs such as frozen whole egg, frozen egg white and frozen egg yolk.

[0014] Examples of the animal liquid milk according to the present technology include cow milk, goat milk and the like. Said animal liquid milk is preferably cow milk. Furthermore, the animal liquid milk according to the present technology may be whole milk, skimmed milk, standardized milk or the like, and may also be a milk solution obtained by mixing milk powder thereof with a liquid component such as water.

[0015] Examples of plant-based liquid milks related to this technology include soy milk, almond milk, oat milk, coconut milk, and rice milk. Alternatively, a milk solution obtained by mixing dried powdered milk of these with a liquid component such as water may also be used.

[0016] The content of component (A) in the bakery product dough according to this technology can be freely set as long as it does not impair the function or effect of this technology. The lower limit of the content of component (A) in the bakery product dough according to this technology is, for example, 2.5% by mass or more, preferably 4% by mass or more, and more preferably 5% by mass or more, based on 100% by mass of the bakery product dough. The upper limit of the content of component (A) according to this technology is, for example, 25% by mass or less, preferably 8% by mass or less, and more preferably 6% by mass or less. Therefore, the content of component (A) in the bakery product dough according to this technology is, for example, 2.5 to 25% by mass, preferably 4 to 8% by mass, and more preferably 5 to 6% by mass, based on 100% by mass of the bakery product dough. By setting the content of component (A) within this range, stickiness of the dough can be suppressed and changes in texture over time can be inhibited.

[0017] (2)(B) One or more selected from trehalose, isomaltulose, and maltitol. The component (B) of the dough for bakery products according to this technology is one or more selected from trehalose, isomaltulose, and maltitol, and one or more of these can be appropriately selected and combined as needed. The component (B) in this technology is a crystalline sugar that imparts the characteristic crunchy texture of bakery products obtained from the dough for bakery products according to this technology. In this technology, trehalose is particularly preferred from the viewpoint of providing an excellent chewy texture characteristic of bakery products according to this technology and suppressing changes over time.

[0018] The content of component (B) in the bakery product dough according to this technology can be freely set as long as it does not impair the function or effect of this technology. The lower limit of the content of component (B) in the bakery product dough according to this technology is, for example, 30% by mass or more, preferably 35% by mass or more, and more preferably 40% by mass or more, based on 100% by mass of the bakery product dough. The upper limit of the content of component (B) according to this technology is, for example, 60% by mass or less, preferably 55% by mass or less, and more preferably 50% by mass or less. Therefore, the content of component (B) in the bakery product dough according to this technology is, for example, 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 40 to 50% by mass, based on 100% by mass of the bakery product dough. By setting the content of component (B) within this range, the stickiness of the dough can be further suppressed, and changes in texture over time can be further inhibited.

[0019] The mass ratio (A):(B) of component (A) and component (B) in this technology is within the range of 1:2 to 1:20. By including component (A) and component (B) in this technology in a specific mass ratio, even when component (B) is incorporated in large quantities into dough for bakery products, stickiness of the dough can be suppressed, improving workability and enabling stable mass production. The mass ratio (A):(B) of component (A) and component (B) in this technology is preferably 1:4 to 1:15, more preferably 1:6 to 1:12, and even more preferably 1:7 to 1:10.

[0020] (3)(C) Grain flour The dough for bakery products according to this technology may further contain (C) flours. By using (C) flours, the stickiness of the dough can be further suppressed, and changes in texture over time can be further inhibited. As for component (C) according to this technology, wheat flour and other flours can be appropriately blended, as long as they do not impair the action and effect of this technology.

[0021] In this technology, the wheat flour is not particularly limited, and any known wheat flour can be used as appropriate. For example, cake flour, all-purpose flour, semi-strong flour, strong flour, whole wheat flour, durum wheat flour (including soft durum wheat flour), etc., can be used as appropriate. Other grain flours that can be used as appropriate include rye flour, barley flour, rice flour, oat flour, soybean flour, buckwheat flour, millet flour, foxtail millet flour, corn flour, white sorghum flour, etc. In particular, the wheat flour is preferably durum wheat flour (including soft durum wheat flour).

[0022] The content of component (C) in the bakery product dough according to this technology can be freely set as long as it does not impair the function or effect of this technology. The lower limit of the content of component (C) in the bakery product dough according to this technology is, for example, 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more, and even more preferably 25% by mass or more, based on 100% by mass of the bakery product dough. The upper limit of the content of component (C) according to this technology is, for example, 45% by mass or less, preferably 40% by mass or less, more preferably 35% by mass or less, and even more preferably 30% by mass or less.

[0023] (4) Other ingredients The dough for bakery products relating to this technology may contain, in addition to the above components (A) to (C), unprocessed starch made from raw materials such as corn, glutinous corn, potatoes, kudzu, tapioca, sago, wheat, sweet potatoes, and rice, as long as the function and effect of this technology is not impaired; modified starch obtained by applying physical and / or chemical treatments (enzyme treatment, moist heat treatment, gelatinization, oil and fat processing, acid treatment, oxidation treatment, alkali treatment, esterification treatment such as acetylation, etherification treatment such as hydroxypropylation, crosslinking treatment, etc.) to these starches, either individually or in combination; sugar, oligosaccharides. Other carbohydrates besides component (B), such as gosaccharides, powdered syrup, and sugar alcohols; protein materials such as wheat protein, soy protein, and milk protein; animal fats and oils such as butter, beef tallow, and pork fat; vegetable oils and oils such as soybean oil, rapeseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, palm oil, palm kernel oil, peanut oil, olive oil, and cottonseed oil; thickeners such as guar gum, locust bean gum, carrageenan, and xanthan gum; emulsifiers such as glycerin fatty acid esters and lecithin; pH adjusters such as organic acids and organic acid salts; antibacterial agents; salt, colorants, flavors, sweeteners, and various quality improvers.

[0024] The dough for bakery products according to this technology is suitable for distribution and / or storage at room temperature, refrigerated, chilled, frozen, etc. The dough for bakery products according to this technology can be distributed in forms such as refrigerated dough balls, shaped refrigerated dough, frozen dough balls, and shaped frozen dough.

[0025] <Bakery Products> The bakery products related to this technology are obtained by heating and cooking the dough for bakery products related to this technology.

[0026] The bakery products related to this technology are not particularly limited and include, for example, bread, cakes, Western-style confectionery, and Japanese-style confectionery. Examples of bread include meal bread (e.g., white bread, rye bread, French bread, hardtack, variety bread, rolls, etc.), prepared bread (e.g., hot dogs, hamburgers, pizza pies, etc.), sweet bread (e.g., cream buns, jam buns, red bean buns, raisin bread, sweet rolls, croissants, brioche, Danish pastries, cornet, etc.), steamed bread (e.g., meat buns, Chinese buns, sweet bean buns, etc.), and specialty bread (e.g., grissini, English muffins, naan, etc.). Examples of cakes include, for example, steamed cakes, sponge cakes, butter cakes, roll cakes, pancakes, busse, Baumkuchen, pound cakes, cheesecakes, and snack cakes. Western-style confectionery also includes choux pastry, waffles, donuts, crepes, pies, biscuits, castella, madeleines, cookies, and shortbread. Furthermore, Japanese confectionery includes dorayaki, manju, taiyaki, and kaitenyaki. Preferably, cookies such as cookies, sablés, biscuits, and shortbread are mentioned. The uses of bakery products relating to this technology are not limited, but from the viewpoint of being able to exert the effects of this technology more effectively, they are preferably used as bakery products included in a composite bakery product (described later) which is a combination of bakery products relating to this technology and bakery products other than those relating to this technology. These bakery products relating to this technology can be packaged as needed after being heated and cooked by baking or other means, and then distributed and / or stored at room temperature, refrigerated, chilled, frozen, etc.

[0027] <Compound Bakery Products> The composite bakery product relating to this technology is a bakery product that contains the dough for bakery products relating to this technology as part of its raw materials, or a bakery product that contains the bakery product relating to this technology as part of its raw materials.

[0028] In the composite bakery product relating to this technology, the bakery product relating to this technology may include forms in which the bakery product relating to this technology and the bakery product relating to this technology are in contact with each other individually, such as a form in which the bakery product relating to this technology covers at least a part of the surface of a bakery product other than the bakery product relating to this technology, a form in which the bakery product relating to this technology is at least a part of the bakery product relating to this technology, a form in which it is stacked inside a bakery product other than the bakery product relating to this technology, or a form in which it is placed on the side, bottom, or top surface of a bakery product other than the bakery product relating to this technology. From the viewpoint of achieving greater effectiveness with this technology, it is particularly preferable that the bakery product relating to this technology is included in a form that covers at least a portion of the surface of bakery products other than the bakery product relating to this technology. In a composite bakery product relating to this technology, if the bakery product relating to this technology takes the form of covering at least a part of the surface of a bakery product other than the bakery product relating to this technology, for example, it can be obtained by placing a thinly rolled dough for the bakery product relating to this technology on top of the dough for the bakery product other than the bakery product relating to this technology during the manufacturing process and baking it.

[0029] Other bakery products that can be combined with the bakery products relating to this technology are not particularly limited and include, for example, bread, cakes, Western-style confectionery, Japanese-style confectionery, etc. Examples of bread include meal bread (e.g., white bread, rye bread, French bread, hardtack, variety bread, rolls, etc.), savory bread (e.g., hot dogs, hamburgers, pizza pies, etc.), sweet bread (e.g., cream buns, jam buns, red bean buns, raisin bread, sweet rolls, croissants, brioche, Danish pastries, cornet, etc.), steamed bread (e.g., meat buns, Chinese buns, sweet bean buns, etc.), and specialty bread (e.g., grissini, English muffins, naan, etc.). Examples of cakes include, for example, steamed cakes, sponge cakes, butter cakes, roll cakes, pancakes, busse, Baumkuchen, pound cakes, cheesecakes, and snack cakes. Western-style confectionery includes items such as cream puffs, waffles, donuts, crepes, pies, biscuits, castella cakes, madeleines, cookies, and shortbread. Japanese-style confectionery includes items such as dorayaki, manju, taiyaki, and kaitenyaki.

[0030] From the viewpoint of achieving greater effectiveness with this technology, it is preferable that the composite bakery product relating to this technology takes the form of covering at least a portion of the surface of a bakery product other than the composite bakery product relating to this technology, such as melon bread and cookie choux. In particular, even with melon bread and cookie choux containing creams or fillings with high water activity, a composite bakery product that can suppress changes in texture over time can be realized.

[0031] The composite bakery products relating to this technology are also suitable for composite bakery products that, after being heated and cooked by baking or other means, are packaged as needed and distributed and / or stored at room temperature, refrigerated, chilled, frozen, or other conditions.

[0032] <Method for manufacturing dough for bakery products> The method for producing dough for bakery products according to this technology includes a step of mixing raw materials that include at least one selected from (A) liquid egg, animal-based liquid milk, and plant-based liquid milk, and (B) one selected from trehalose, isomaltulose, and maltitol, and is characterized in that the mass ratio (A):(B) of (A) and (B) is in the range of 1:2 to 1:20. Furthermore, the method for producing dough for bakery products according to this technology may further include a step of refrigerating or freezing the dough for bakery products. The components of the dough for bakery products are as described above.

[0033] When manufacturing bakery dough using the method for manufacturing bakery dough according to this technology, the process of mixing the above raw materials is not particularly limited and can be carried out using conventionally known methods. For example, in addition to the above raw materials, ingredients other than ingredients (A) to (C), fats and oils such as unsalted butter, water, sugars such as powdered syrup, etc., can be added to the mixer as appropriate and mixed, to the extent that they do not impair the action and effect of this technology, in order to prepare the bakery dough. Each ingredient may be added separately, or some may be mixed in advance before mixing the whole.

[0034] <Manufacturing methods for bakery products> The method for manufacturing bakery products according to this technology is characterized by including a step of heating a dough for bakery products, which comprises (A) one or more selected from liquid egg, animal-based liquid milk, and plant-based liquid milk, and (B) one or more selected from trehalose, isomaltulose, and maltitol, wherein the mass ratio (A):(B) of (A) and (B) is in the range of 1:2 to 1:20. Furthermore, the method for manufacturing bakery products according to this technology may further include a step of refrigerating or freezing the dough for bakery products. The components used in the manufacturing method according to this technology are as described above.

[0035] When manufacturing bakery products using the manufacturing method for bakery products according to this technology, conventional known steps may be included without particular limitations, as long as the step of heating the dough for the bakery products is included. Examples of methods for heating the dough for the bakery products include heating using a baking machine such as an oven, toaster oven, or frying pan, steaming using a steamer or steam oven, or deep-frying in oil. In the case of heating using a baking machine, specifically, the dough for the bakery products is placed on a metal plate such as a copper plate or iron plate of the baking machine to a predetermined size and baked for a predetermined time. Baking may be done on only one side, or both sides may be baked by flipping it over. In the manufacturing method for bakery product dough according to this technology, the baking temperature is not particularly limited, but for example, 160 to 250°C is preferred, 170 to 230°C is more preferred, and 180 to 220°C is even more preferred. There are no particular restrictions on the baking time, but for example, 20 to 80 minutes is preferred, 30 to 70 minutes is more preferred, and 40 to 60 minutes is even more preferred.

[0036] <Manufacturing method for complex bakery products> The method for manufacturing the composite bakery product according to this technology is not particularly limited, and any method is acceptable as long as a composite state is prepared in which the bakery product according to this technology and a bakery product other than the bakery product according to this technology are combined. For example, this could include a method of heating the dough for the bakery product according to this technology and the dough for a bakery product other than the dough for the bakery product according to this technology while they are in contact, a method of heating the bakery product according to this technology and the dough for a bakery product other than the dough for the bakery product according to this technology while they are in contact, or a method of manufacturing the bakery product according to this technology and a bakery product other than the bakery product according to this technology separately and then bringing them into contact. The method of heating bakery product dough related to this technology and bakery product dough other than the bakery product dough related to this technology while they are in contact is characterized by including a step of heating bakery product dough related to this technology and bakery product dough other than the bakery product dough related to this technology while they are in contact, wherein (A) one or more selected from liquid egg, animal liquid milk and plant liquid milk, and (B) one or more selected from trehalose, isomaltulose and maltitol, and the mass ratio of (A):(B) of (A) and (B) is in the range of 1:2 to 1:20. Furthermore, the method of manufacturing a composite bakery product related to this technology may further include a step of refrigerating or freezing the bakery product dough related to this technology. The following describes each step in the method of heating bakery product dough related to this technology and bakery product dough other than the bakery product dough related to this technology while they are in contact. The components used in the manufacturing method related to this technology are as described above.

[0037] (1)Dough preparation process The dough preparation process involves mixing specific dough ingredients to prepare dough for bakery products related to this technology and dough for bakery products other than those related to this technology. The preparation of dough for bakery products related to this technology is as described above. The preparation of dough for bakery products other than those related to this technology is not particularly limited and can be carried out by conventionally known methods. Furthermore, this process may further include a step of refrigerating or freezing the dough for bakery products related to this technology and the dough for bakery products other than those related to this technology, as needed. This makes it possible to adjust the optimal baking conditions for the dough for bakery products related to this technology and the dough for bakery products other than those related to this technology.

[0038] (2)Heating process The heating process involves heating the dough for bakery products related to this technology and the dough for bakery products other than those related to this technology while they are in contact. The heating method is as described above. The heating temperature and heating time in the heating process are not particularly limited as long as they are within the range that allows each of the above doughs to be baked, and can be freely set according to the size, thickness, and ratio of each dough prepared in the dough preparation process.

[0039] The method for bringing the dough for bakery products related to this technology into contact with dough for bakery products other than those related to this technology during the heating process is not particularly limited and can be carried out by conventionally known methods. For example, this could include placing a thinly rolled dough for bakery products related to this technology on top of dough for bakery products other than those related to this technology, wrapping the dough for bakery products related to this technology with dough for bakery products other than those related to this technology, kneading the dough for bakery products related to this technology into dough for bakery products other than those related to this technology, arranging the dough for bakery products related to this technology on the sides, bottom, or top of dough for bakery products other than those related to this technology, and reversing the arrangement of these doughs.

[0040] Furthermore, there are no particular limitations on the timing of bringing the dough for bakery products related to this technology into contact with the dough for bakery products other than those related to this technology during the heating process. For example, the dough for bakery products related to this technology may be brought into contact with the dough for bakery products other than those related to this technology before heating, or the dough for bakery products other than those related to this technology may be preheated before bringing the dough for bakery products related to this technology into contact with it and then heating again, or the dough for bakery products related to this technology may be preheated before bringing the dough for bakery products other than those related to this technology into contact with it and then heating again.

[0041] (3) Other processes In the manufacturing method of the composite bakery product relating to this technology, in addition to the steps in (1) and (2) above, other steps may be included depending on the type of bakery product other than the bakery product relating to this technology, as long as the function and effect of this technology are not impaired. For example, in the case of sweet bean paste buns or jam buns, the dough preparation step may include a step of pre-filling the dough for bakery products other than the bakery product relating to this technology with cream or filling, and in the case of melon buns or cookie choux pastries, the step of filling the dough for bakery products other than the bakery product relating to this technology with cream or filling after the heating step may be included.

[0042] Furthermore, this technology can also be configured as follows.

[0043] [1] (A) One or more selected from liquid eggs, animal-based liquid milk, and plant-based liquid milk, (B) comprising one or more selected from trehalose, isomaltulose, and maltitol, The mass ratio (A):(B) of (A) and (B) is within the range of 1:2 to 1:20. Dough for bakery products. [2] The bakery dough according to [1], wherein the content of component (B) is 30 to 60% by mass relative to the total amount of the bakery dough. [3] The aforementioned dough for bakery products is further (C) Flours and, Dough for bakery products as described in [1] or [2], including the following: [4] Dough for bakery products as described in any of [1] to [3], which is stored and / or distributed in a refrigerated or frozen state. [5] A bakery product containing a bakery dough as an ingredient, as described in any of [1] to [4]. [6] A complex bakery product, including the bakery products listed in [5]. [7] (A) One or more selected from liquid eggs, animal-based liquid milk, and plant-based liquid milk, (B) A step of mixing a raw material containing at least one selected from trehalose, isomaltulose, and maltitol, The mass ratio (A):(B) of (A) and (B) is within the range of 1:2 to 1:20. A method for manufacturing dough for bakery products. [8] A method for producing bakery product dough according to [7], comprising the step of refrigerating or freezing the aforementioned bakery product dough. [9] (A) One or more selected from liquid eggs, animal-based liquid milk, and plant-based liquid milk, (B) comprising one or more selected from trehalose, isomaltulose, and maltitol, The mass ratio (A):(B) of (A) and (B) is within the range of 1:2 to 1:20. A method for manufacturing bakery products, including a step of heating dough for bakery products.

[10] A method for producing a bakery product according to [9], comprising the step of refrigerating or freezing the dough for the bakery product.

[11] (A) One or more selected from liquid eggs, animal-based liquid milk, and plant-based liquid milk, (B) comprising one or more selected from trehalose, isomaltulose, and maltitol, The mass ratio (A):(B) of (A) and (B) is within the range of 1:2 to 1:20. Dough for bakery products, Doughs other than the aforementioned dough for bakery products, A method for manufacturing a composite bakery product, comprising the step of heating while in contact with the product.

[12] A method for producing a composite bakery product according to

[11] , comprising the step of refrigerating or freezing the dough for the bakery product. [Examples]

[0044] The present technology will be described in more detail below based on the following examples. The examples described below are representative examples of the present technology and should not be interpreted as narrowing the scope of the present technology.

[0045] Unless otherwise specified, the materials used in this embodiment are as follows: Trehalose: Treha (manufactured by Nagase Vita Co., Ltd.) Isomaltulose:Crystalline Palatinose PST-N (Manufactured by DM Mitsui Sugar Co., Ltd.) Maltitol: Resis (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) Dextrin 1: M-SPD (manufactured by Showa Sangyo Co., Ltd.) Dextrin 2: J-SPD (manufactured by Showa Sangyo Co., Ltd.) Sucrose: Granulated sugar (manufactured by Mitsui Sugar Co., Ltd.) Maltose: Maltose (manufactured by Nagase Vita Co., Ltd.) Glucose: Hydrated crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) Sorbitol: D-Sorbitol (manufactured by PT Sorini Towa Berlian Corporindo) Cake wheat flour: Kurofune (manufactured by Showa Sangyo Co., Ltd.) Durum wheat flour: Yellow Amerio (manufactured by Showa Sangyo Co., Ltd.) Liquid whole egg: Liquid whole egg (sterilized) (manufactured by Kewpie Egg Co., Ltd.) Milk: Meiji Delicious Milk (Manufactured by Meiji Co., Ltd.)

[0046] <Experimental Example 1> In Experiment Example 1, the effects of (A) one or more selected from liquid egg, animal-based liquid milk, and plant-based liquid milk on the dough for bakery products and bakery products related to this technology were investigated. In this experiment, cookie dough was produced as an example of dough for bakery products related to this technology, and a cookie choux pastry, in which a cookie is placed on a choux pastry, was produced as an example of a composite bakery product.

[0047] (1) Manufacturing of cookie dough and cookie choux The cookie dough was prepared using the following method with the ingredient proportions (parts by mass) shown in Table 1 below. Specifically, first, trehalose (component B) and wheat flour (component C) were placed in a mixer and mixed using a mixing beater. Then, unsalted butter (partially melted at room temperature) was added and the mixture was kneaded at speed 1 for 1 minute (scraping) and speed 3 for 1 minute 30 seconds. Next, liquid whole egg or animal milk (cow's milk) (component A) was added and the mixture was kneaded at speed 1 for 1 minute (scraping) and speed 3 for 1 minute to prepare the cookie dough. The prepared cookie dough was placed in a thick plastic bag, rolled out to a thickness of 8 mm, and then left to rest in the freezer (-18°C) for about 1 hour. Next, the choux pastry was prepared using the following method. Specifically, first, 70 parts by mass of choux pastry margarine (Choux Funde Clair (manufactured by Tsukishima Foods Industry Co., Ltd.)), 1 part by mass of salt, 30 parts by mass of butter, 70 parts by mass of milk, and 70 parts by mass of water were put into a mixer and heated until boiling. Then, 100 parts by mass of wheat flour was added and the mixture was kneaded at speed 1 for 1 minute. 153 parts by mass of liquid whole egg was added in three separate additions and kneaded at speed 2 to prepare the choux pastry. Next, cookie dough was cut out using a 50mm diameter circular mold (15g each), and these were placed on top of choux pastry that had been piped out in circles of approximately 30g each. The choux pastries were then arranged on a baking sheet and baked in an oven at 200°C for 60 minutes to produce cookie choux.

[0048] (2) Evaluation (2-1) Workability evaluation The workability of the above cookie dough manufacturing process was evaluated by a panel of 10 experts through consensus, using the following evaluation criteria and scoring in 0.5-point increments.

[0049] [Workability] 3: The fabric does not crack or become sticky when stretched, which is excellent. 2: Less cracking and stickiness when stretching the fabric, good quality. 1: The dough becomes sticky or crumbly, which is a defect.

[0050] (2-2) Texture evaluation Ten expert panelists evaluated the texture of the cookie portion of the manufactured cookie choux pastry based on the following evaluation criteria, and the average value was calculated and used as the evaluation score. Specifically, the cookie choux pastries manufactured as described above were stored at 10°C for 72 hours, and then tasted and evaluated.

[0051] [Texture] 3: Even after some time has passed since baking, it remains crispy, with almost no change in texture, which is excellent. 2: It remains crisp even after some time has passed since baking, and although it is slightly softer than immediately after baking, it is still good. 1: If time passes after baking, the crispness will be lost and it will become unusable.

[0052] (3) Results The results of Experiment Example 1 are shown in Table 1 below.

[0053] [Table 1]

[0054] (4) Discussion As shown in Table 1, Example 1, which contained animal-derived milk (cow's milk) as component (A) and trehalose as component (B), with a mass ratio of (A):(B) of 1:8.13, showed good workability evaluation of the cookie dough and good texture evaluation of the cookie portion of the cookie choux. In Example 3, which used liquid whole egg as component (A), the workability evaluation and texture evaluation were even better compared to Example 1. On the other hand, in Comparative Example 1, which used water instead of component (A), the texture evaluation of the cookie portion of the cookie choux was good, but the workability evaluation of the cookie dough was poor. Furthermore, in Example 2, where durum wheat flour was replaced with cake wheat flour in Example 1, the texture evaluation of the cookie portion of the cookie choux was lower than in Example 1.

[0055] <Experimental Example 2> In Experimental Example 2, the effect of the mass ratio (A):(B) of component (A) and component (B) on the dough for bakery products and the bakery products related to this technology was investigated. In this example, cookie dough was produced as an example of the dough for bakery products related to this technology, and cookie choux was produced as an example of a composite bakery product.

[0056] (1) Manufacturing of cookie dough and cookie choux The cookie dough was prepared using the same method as in Experimental Example 1, with the ingredient proportions (parts by mass) shown in Table 2 below. The choux pastry was prepared using the same proportions (parts by mass) and method as in Experimental Example 1. Using these cookie and choux pastry, cookie choux pastries were prepared using the same method as in Experimental Example 1.

[0057] (2) Evaluation Using the same method as in Experiment Example 1 above, the workability of the cookie dough manufacturing process and the texture of the cookie portion of the manufactured cookie choux were evaluated.

[0058] (3) Results The results of Experiment Example 2 are shown in Table 2 below.

[0059] [Table 2]

[0060] (4) Discussion As shown in Table 2, Examples 4 to 9, which contained liquid whole egg as component (A) and trehalose as component (B), with a mass ratio of (A):(B) of 1:3.75 to 1:18.00, showed good workability evaluation of the cookie dough and good texture evaluation of the cookie portion of the cookie choux. On the other hand, Comparative Examples 2 and 3, which contained liquid whole egg as component (A) and trehalose as component (B), with a mass ratio of (A):(B) of 1:1.64 and 1:22.50, respectively, did not show good workability evaluation of the cookie dough or good texture evaluation of the cookie portion of the cookie choux. From this, it was found that in this technology, excellent effects can be obtained when the mass ratio (A):(B) of (A):(B) is within the range of 1:2 to 1:20.

[0061] <Experimental Example 3> In Experimental Example 3, the effect of the content of component (B) in the bakery product dough related to this technology on the bakery product dough and the bakery product related to this technology was investigated. In this example, cookie dough was produced as an example of the bakery product dough related to this technology, and cookie choux was produced as an example of a composite bakery product.

[0062] (1) Manufacturing of cookie dough and cookie choux The cookie dough was prepared using the same method as in Experimental Example 1, with the ingredient proportions (parts by mass) shown in Table 3 below. The choux pastry was prepared using the same proportions (parts by mass) and method as in Experimental Example 1. Using these cookie and choux pastry, cookie choux pastries were prepared using the same method as in Experimental Example 1.

[0063] (2) Evaluation Using the same method as in Experiment Example 1 above, the workability of the cookie dough manufacturing process and the texture of the cookie portion of the manufactured cookie choux were evaluated.

[0064] (3) Results The results of Experiment Example 3 are shown in Table 3 below.

[0065] [Table 3]

[0066] (4) Discussion As shown in Table 3, Examples 10 to 13, which contained liquid whole egg as component (A) and trehalose as component (B), with component (B) content ranging from 31.4% to 54.4% by mass relative to 100% by mass of the cookie dough, showed good workability in the cookie dough and good texture in the cookie portion of the cookie choux. From this, it was found that, in this technology, excellent effects can be obtained even when the content of component (B) is in the range of 31.4 to 54.4% by mass relative to 100% by mass of the cookie dough.

[0067] <Experimental Example 4> In Experimental Example 4, the effects of one or more components selected from (B) trehalose, isomaltulose, and maltitol in the bakery product dough according to this technology on the bakery product dough and the bakery product according to this technology were investigated. In this example, cookie dough was produced as an example of the bakery product dough according to this technology, and cookie choux was produced as an example of a compound bakery product.

[0068] (1) Manufacturing of cookie dough and cookie choux The cookie dough was prepared using the same method as in Experimental Example 1, with the ingredient proportions (parts by mass) shown in Table 4 below. The choux pastry was prepared using the same proportions (parts by mass) and method as in Experimental Example 1. Using these cookie and choux pastry, cookie choux pastries were prepared using the same method as in Experimental Example 1.

[0069] (2) Evaluation Using the same method as in Experiment Example 1 above, the workability of the cookie dough manufacturing process and the texture of the cookie portion of the manufactured cookie choux were evaluated.

[0070] (3) Results The results of Experiment Example 4 are shown in Table 4 below.

[0071] [Table 4]

[0072] (4) Discussion As shown in Table 4, Examples 7, 14, and 15, which contained liquid whole egg as component (A) and one of trehalose, isomaltulose, and maltitol as component (B), with a mass ratio of (A):(B) of 1:8.18, showed good workability evaluation of the cookie dough and good texture evaluation of the cookie portion of the cookie choux. On the other hand, Comparative Examples 4 to 10, which contained sugars other than component (B), did not show good workability evaluation of the cookie dough or good texture evaluation of the cookie portion of the cookie choux. From this, it was found that in this technology, the excellent effects of the present invention can be obtained by including one or more selected from trehalose, isomaltulose, and maltitol as component (B).

Claims

1. (A) One or more selected from liquid egg, animal-based liquid milk, and plant-based liquid milk, (B) comprising one or more selected from trehalose, isomaltulose, and maltitol, The mass ratio of (A):(B) is in the range of 1:2 to 1:

20. Dough for bakery products.

2. The bakery product dough according to claim 1, wherein the content of component (B) is 30 to 60% by mass relative to the total amount of the bakery product dough.

3. The aforementioned dough for bakery products is further (C) Flours and, A dough for bakery products according to claim 1 or 2, comprising the above.

4. Dough for bakery products according to claim 1 or 2, which is stored and / or distributed in a refrigerated or frozen state.

5. A bakery product comprising the dough for bakery products described in claim 1 or 2 as a raw material.

6. A composite bakery product comprising the bakery product described in claim 5.

7. (A) One or more selected from liquid egg, animal-based liquid milk, and plant-based liquid milk, (B) A step of mixing a raw material containing at least one selected from trehalose, isomaltulose, and maltitol, The mass ratio of (A):(B) is in the range of 1:2 to 1:

20. A method for manufacturing dough for bakery products.

8. A method for producing dough for bakery products according to claim 7, comprising the step of refrigerating or freezing the dough for bakery products.

9. (A) One or more selected from liquid egg, animal-based liquid milk, and plant-based liquid milk, (B) comprising one or more selected from trehalose, isomaltulose, and maltitol, The mass ratio of (A):(B) is in the range of 1:2 to 1:

20. A method for manufacturing bakery products, including a step of heating dough for bakery products.

10. A method for producing a bakery product according to claim 9, comprising the step of refrigerating or freezing the dough for the bakery product.

11. (A) One or more selected from liquid egg, animal-based liquid milk, and plant-based liquid milk, (B) comprising one or more selected from trehalose, isomaltulose, and maltitol, The mass ratio of (A):(B) is in the range of 1:2 to 1:

20. Dough for bakery products, Doughs other than the aforementioned dough for bakery products, A method for manufacturing a composite bakery product, comprising the step of heating while in contact with the product.

12. A method for producing a composite bakery product according to claim 11, comprising the step of refrigerating or freezing the dough for the bakery product.

Images