Oil and fat composition for the inner dough of compound bakery foods, compound bakery dough, and compound bakery foods

Abstract

To provide a composite bakery food product in which the topping dough heat treatment portion is prevented from becoming sticky, and the inner dough heat treatment portion has a soft texture. [Solution] A fat and oil composition for the inner dough of a compound bakery food is used, which contains 1.5 to 55.0% by mass of thickening polysaccharides and has a water content of 5.0% by mass or less.

Description

Technical Field

[0001] The present invention relates to an oil and fat composition for an inner dough of a composite bakery food. The present invention also relates to a composite bakery dough using an inner dough containing the oil and fat composition for an inner dough of the composite bakery food. The present invention further relates to a composite bakery food using the composite bakery dough.

Background Art

[0002] A composite bakery food obtained by subjecting a product to heat treatment, which is prepared by placing a short pastry dough such as biscuit dough or tart dough, or a batter dough such as choux dough or butter cake dough as a top dough on an inner dough such as sweet bun dough or Danish dough, is called melon pan. This melon pan is composed of a heat-treated inner dough portion and a heat-treated top dough portion. However, since moisture migration from the heat-treated inner dough portion to the heat-treated top dough portion starts immediately after the heat treatment, there is a problem that the heat-treated top dough portion becomes sticky. To solve this problem, methods for improving the top dough of composite bakery foods have been studied for a long time. For example, there is a method of baking the heat-treated top dough portion firmly and hard by lowering the moisture content of the top dough of the composite bakery food and extending the heat treatment time. However, this method has problems that the top dough with a low moisture content is hard and difficult to handle, and cracks become large during heat treatment, resulting in unstable appearance. As another method, a method of using an oil or fat with a high solid fat content (for example, see Patent Documents 1 to 3) and a method of blending gelatinized starch or gelatinized wheat flour (for example, see Patent Documents 4 and 5) have been disclosed.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

[0004] However, while the methods described in Patent Documents 1 to 5 above can improve the stickiness of the topping dough in composite bakery foods to some extent, they are insufficient. In the case of complex bakery products, there was a problem where moisture transfer from the inner dough heat treatment area to the topping heat treatment area caused the topping heat treatment area to become sticky, while the inner dough heat treatment area hardened, resulting in a deterioration of texture. However, the above-mentioned Patent Documents 1 to 5 made no mention whatsoever of solving the problem of texture issues that arise in the heated portion of the inner dough. Therefore, the object of the present invention is to provide a composite bakery food in which stickiness is prevented in the topping dough heat-treated portion and the inner dough heat-treated portion has a soft texture. [Means for solving the problem]

[0005] In order to solve the above problems, the inventors of the present invention conducted intensive studies focusing on the inner dough of compound bakery foods. As a result, they discovered that the above problems can be solved by using an oil and fat composition containing a specific range of thickening polysaccharides and having a moisture content below a specific value in the inner dough of compound bakery foods, and thus completed the present invention.

[0006] In other words, the present invention has the following configuration. (1) A fat and oil composition for the inner dough of a compound bakery food, containing 1.5 to 55.0% by mass of thickening polysaccharides and having a moisture content of 5.0% by mass or less. (2) The oil and fat composition for the inner dough of the compound bakery food according to (1), wherein the thickening polysaccharide is xanthan gum. (3) A composite bakery dough using an inner dough containing the oil and fat composition for the inner dough of the composite bakery food described in (1) or (2). (4) A heat-treated compound bakery food product, which is a compound bakery dough product as described in (3). [Effects of the Invention]

[0007] According to the present invention, a composite bakery food can be provided in which the heat-treated portion of the topping dough is not sticky, and the heat-treated portion of the inner dough has a soft texture. [Modes for carrying out the invention]

[0008] Preferred embodiments of the present invention will be described below. The present invention is not limited by the following detailed description, and each component can be modified as appropriate without departing from the spirit of the invention.

[0009] [Oil and fat composition for the inner dough of compound bakery foods] First, the oil and fat composition for the inner dough of the compound bakery food of the present invention (hereinafter simply referred to as "the oil and fat composition of the present invention") will be described. The present invention relates to an oil and fat composition containing 1.5 to 55.0% by mass of thickening polysaccharides and having a water content of 5.0% by mass or less. The oil and fat composition of the present invention, when used in the production of the inner dough of a compound bakery food, can prevent stickiness in the heated portion of the topping dough and give the heated portion of the inner dough a soft texture in the resulting compound bakery food.

[0010] <Thickening polysaccharides> Examples of thickening polysaccharides that can be used in the oil and fat composition of the present invention include guar gum, tara gum, locust bean gum, carrageenan, gum arabic, alginic acid derivatives, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose, agar, glucomannan, etc., and one or more selected from these can be used. In the fat composition of the present invention, it is preferable to use one or more selected from guar gum, tara gum, and xanthan gum among the above-mentioned thickening polysaccharides, and more preferably xanthan gum, in order to further prevent stickiness in the topping dough heat treatment portion of the resulting composite bakery food and to make the inner dough heat treatment portion softer in texture. The amount of thickening polysaccharides in the fat and oil composition of the present invention is preferably 2.0 to 54.0% by mass, more preferably 2.5 to 53.0% by mass, and even more preferably 3.0 to 52.0% by mass, from the viewpoint of enabling uniform dispersion of the thickening polysaccharides in the fat and oil composition of the present invention and enabling good dispersibility of the fat and oil composition of the present invention in the inner dough of the compound bakery food, thereby more favorably obtaining the effects of the present invention.

[0011] 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. For example, in the oil and fat composition of the present invention (hereinafter referred to as "low-concentration type oil and fat composition of the present invention") which is particularly suitable for use in the production of the inner dough of general compound bakery foods, 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 2.5 to 20.0% by mass. Furthermore, in cases where the amount of fat composition added to the inner dough of a compound bakery food is limited (for example, when used in combination with other fat compositions), the fat composition of the present invention (hereinafter referred to as "high-concentration type fat composition of the present invention") is particularly suitable for use in such cases. In the fat composition of the present invention, the content of thickening polysaccharides is preferably greater than 30.0% by mass and 55.0% by mass or less, more preferably 35.0 to 54.0% by mass, and even more preferably 40.0 to 53.0% by mass.

[0012] <Oils> The oils and fats that can be used in the oil and fat composition of the present invention are not particularly limited as long as they are edible oils and fats. Examples include 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, algae-derived oils and fats, and other various vegetable oils and animal oils, as well as processed oils and fats 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.

[0013] In the fat and oil composition of the present invention, the effects of the present invention are more favorably obtained when the fat and oil composition of the present invention has an appropriate hardness and can be easily dispersed homogeneously in the dough of a compound bakery food. Therefore, the solid fat content at 10°C (hereinafter referred to as "SFC; 10°C") is preferably 33-70%, more preferably 35-65%, and even more preferably 40-60%. Furthermore, the solid fat content at 20°C (hereinafter referred to as "SFC; 20°C") is preferably 15-50%, more preferably 18-45%, and even more preferably 20-40%. The solid fat content of the oil and fat composition of the present invention described above refers to the solid fat content 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 oil components contained in raw materials other than oils and fats. For the measurement of SFC at 10°C and SFC at 20°C of the oil and fat composition of the present invention, any conventionally known methods can be used without limitation, for example, a method determined by utilizing the change in ratio due to thermal expansion of oils and fats, a method determined by utilizing nuclear magnetic resonance (NMR), or a method that can be used for measurement as described in Standard Methods for the Analysis of Fats, Oils and Related Materials 2.2.9 (2013) established by the Japan Oil Chemists' Society, using the solid fat content analyzer "SFC-2000R" manufactured by Astech Co., Ltd.

[0014] The content of oils and fats in the oil and fat composition of the present invention is preferably 45.0 to 98.5 mass%, more preferably 46.0 to 98.0 mass%, and even more preferably 47.0 to 97.5 mass%, from the viewpoint that the above-mentioned thickening polysaccharide can be easily and uniformly dispersed in the oil and fat composition of the present invention, and the effects of the present invention can be more favorably and easily obtained. The content of oils and fats in the oil and fat composition of the present invention described above is a value that also includes the oil components contained in raw materials other than oils and fats, in addition to the above-mentioned oils and fats.

[0015] The content of oils and fats in the oil and fat composition of the present invention described above, similarly to the content of the above-mentioned thickening polysaccharide, can be arbitrarily set within the above numerical range according to the usage method and purpose of the oil and fat composition of the present invention. For example, in the low-concentration type of the oil and fat composition of the present invention, the content of oils and fats in the oil and fat composition of the present invention is preferably 60.0 to 98.5 mass%, more preferably 75.0 to 98.0 mass%, and even more preferably 80.0 to 97.5 mass%. Moreover, in the high-concentration type of the oil and fat composition of the present invention, the content of oils and fats in the oil and fat composition of the present invention is preferably 45.0 to 70.0 mass%, more preferably 46.0 to 65.0 mass%, and even more preferably 47.0 to 60.0 mass%.

[0016] <Water Content> 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. The water contained in the oil and fat composition of the present invention includes, for example, water such as tap water or mineral water, as well as water contained in the thickening polysaccharides and oils mentioned above, and other raw materials of the oil and fat composition of the present invention described later. In the oil and fat composition of the present invention, if the water content exceeds 5.0% 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 the dough of a compound bakery food is also impaired.

[0017] The water content 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, similar to the content of the thickening polysaccharides and the oil and fat content described above. 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 particularly preferably 1.0% by mass or less. 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. Furthermore, the lower limit of the water content in the oil and fat composition of the present invention described above is 0% by mass. 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.

[0018] <Starches> From the viewpoint of not inhibiting the action of the thickening polysaccharides described above and obtaining the effects of the present invention favorably, the oil and fat composition of the present invention preferably has a starch content of 2.0% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.5% by mass or less, even more preferably 0.3% by mass or less, and particularly preferably 0.1% by mass or less. Furthermore, the lower limit of the starch content in the oil and fat composition of the present invention described above is 0% by mass. The starch content in the oil and fat composition of the present invention described above is the sum of the starches contained in the oil and fat composition of the present invention and the other starches contained in the other raw materials of the oil and fat composition of the present invention described later. Examples of the above-mentioned starches 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 or more of these can be selected and used. 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.

[0019] <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. 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 beta-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, seafood and processed products thereof, and other food materials and food additives selected from these may be used. 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. Examples of the above sugar alcohols include sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol, reduced maltose syrup, reduced lactose, and reduced starch syrup. Examples of the high-intensity sweeteners mentioned above include sodium saccharin, aspartame, acesulfame potassium, sucralose, stevia, neotame, licorice, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, and monellin. 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. 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. 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. The content of the other raw materials in the oil and fat composition of the present invention can be arbitrarily set within a range that does not impede the effects of the present invention, but for example, it 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 the other raw materials in the oil and fat composition of the present invention is 0% by mass.

[0020] <Features> 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. In the oil and fat composition of the present invention, it is preferable that the oil and fat composition 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 making it easier to obtain the effects of the present invention more favorably. 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. In this invention, an oil and fat composition that does not show an aqueous phase when observed with an optical microscope at a magnification of 200x is defined as an oil and fat composition that does not contain an aqueous phase. Furthermore, the oil and fat composition of the present invention is preferably plastic in that it is easily mixed with the raw materials for the inner dough of the compound bakery food during the manufacturing of the inner dough of the compound bakery food.

[0021] <Application> The fat and oil composition of the present invention is used for the production of the inner dough of compound bakery foods. Specifically, in the inner dough of compound bakery foods produced using flours, fats and oils, and water as the main raw materials, the fat and oil composition of the present invention is used as part or all of the fats and oils. When used as part of a fat and oil composition, fats and oil compositions that can be used in combination with the fat and oil composition of the present invention include margarine, shortening, lard, tallow, liquid shortening, and other fats and oils commonly used in the production of dough for general compound bakery foods. Further details regarding the inner dough and the composite bakery dough of the composite bakery food using the oil and fat composition of the present invention will be described later.

[0022] <Manufacturing method> The method for producing the oil and fat composition of the present invention can be used with conventionally known methods for producing oil and fat compositions, provided that the final product contains 1.5 to 55.0% by mass of thickening polysaccharides and has a water content of 5.0% by mass or less. The following describes the case in which the oil and fat composition of the present invention takes the form of a plastic oil and fat composition that does not contain an aqueous phase, which is a preferred mode. 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. For example, (1) the product may be manufactured by adding a thickening polysaccharide to heated and melted oil and fat, 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. 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. Specifically, the process involves first heating and melting the oils and fats and mixing them, then adding and dissolving other raw materials as needed to obtain an oil mixture. The resulting oil mixture may be sterilized as needed. The sterilization method can be a batch process in a tank or a continuous process using a plate heat exchanger or scrape heat exchanger. Next, the above oil mixture is cooled and plasticized. Cooling in this invention may be rapid or slow cooling, but rapid cooling is preferred. Slow cooling in this invention refers to cooling at a cooling rate of less than -0.5°C / min, and rapid cooling refers to cooling at a cooling rate of -0.5°C / min or higher. It is even more preferable that the rapid cooling in this invention be carried out at a cooling temperature of -5°C / min or higher. The above cooling may be carried out using previously known devices or methods. For example, it can be done using a closed-type continuous scraping 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. 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. 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, an oil composition of the present invention that is plastic and does not contain an aqueous phase can be obtained. 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.

[0023] 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.

[0024] [Compound bakery dough] The composite bakery dough of the present invention uses an inner dough containing the above-described fat and oil composition of the present invention. Specifically, it is a composite of an inner dough containing the fat and oil composition of the present invention and a bakery dough other than the inner dough containing the fat and oil composition of the present invention (hereinafter simply referred to as "other bakery dough"). Preferably, the inner dough containing the above-described oil and fat composition of the present invention is combined with the topping dough. The type of dough used in the composite bakery dough of the present invention is not particularly limited as long as it is a bakery dough. Examples include bread doughs such as white bread dough, sweet bread dough, variety bread dough, Danish pastry dough, donut dough, and waffle dough, as well as baked goods doughs such as sponge cake dough, butter cake dough, muffin dough, choux pastry dough, soft cookie dough, biscuit dough, cookie dough, cracker dough, shortcrust pastry dough, baked cheesecake dough, gateau chocolat dough, macaron dough, and meringue dough. In the inner dough used in the composite bakery dough of the present invention, it is preferable that it be bread dough among the above, and more preferably that it be sweet bread dough or Danish pastry dough. Furthermore, the other bakery dough used in the composite bakery dough of the present invention is not particularly limited as long as it is a bakery dough. If the other bakery dough used in the composite bakery dough of the present invention is a topping dough, it is preferably a baked goods dough, and more preferably a dough selected from sponge cake dough, butter cake dough, choux pastry dough, soft cookie dough, biscuit dough, cookie dough, macaron dough, and meringue dough. The amount of the above-mentioned fat composition of the present invention in the inner dough used in the composite bakery dough of the present invention can be appropriately selected, but for example, it is preferable that the amount of the thickening polysaccharide be 0.01 to 2.0 parts by mass, and more preferably 0.1 to 1.5 parts by mass, per 100 parts by mass of flours contained in the inner dough of the composite bakery food of the present invention.

[0025] Here, the term "flours" in this invention refers to a general term for cereal flours and starches. Examples of the above-mentioned grain 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, oat flour, rice flour, rye flour, whole rye flour, soy flour, and Job's tears flour. 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. In the inner dough used in the composite bakery dough of the present invention, one or more types of flours selected from the above-mentioned grain flours and starches can be used.

[0026] In the inner dough used in the composite bakery dough of the present invention, it is preferable that 50% by mass or more, more preferably 80% by mass or more, and even more preferably 100% by mass of the flours used is wheat flour.

[0027] The composite bakery dough of the present invention may, if necessary, contain other raw materials that can be used in the production of general bakery dough, in addition to the oil and fat composition and flours of the present invention. Other raw materials for the compound bakery 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. In the composite bakery 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 in the inner dough of the composite bakery food of the present invention.

[0028] The method for producing the inner dough used in the composite bakery dough of the present invention can be carried out by a general method for producing bakery dough, except that it contains the fat composition of the present invention described above. For example, if the inner dough used in the composite bakery dough of the present invention is bread dough, examples of methods include the straight dough method, sponge and dough method, liquid dough method, sourdough method, sake dough method, medium dough method, tangzhong method, chollywood method, continuous bread making method, frozen dough method, refrigerated dough method, etc. If it is baked confectionery dough, examples of methods include the all-in-mix method, sugar batter method, flour batter method, etc., and it can be produced by combining one or more methods selected from these. Furthermore, the other bakery doughs used in the composite bakery dough of the present invention can be manufactured using general bakery dough manufacturing methods. Furthermore, by combining the inner dough containing the oil and fat composition of the present invention obtained above with other bakery doughs, the composite bakery dough of the present invention can be produced. In the composite bakery dough of the present invention, there are no particular limitations on the method of compounding the inner dough containing the oil and fat composition of the present invention with other bakery doughs. For example, if the other bakery dough is a topping dough, it is preferable to compound the inner dough containing the oil and fat composition of the present invention by covering the top surface with the topping dough. Specifically, it is preferable to either place the topping dough on top of the inner dough containing the oil and fat composition of the present invention, or to enclose the inner dough containing the oil and fat composition of the present invention with the topping dough. The amount of the inner dough containing the fat composition of the present invention in the composite bakery dough of the present invention can be set arbitrarily. For example, it is preferably 40 to 300 parts by mass, more preferably 50 to 250 parts by mass, and even more preferably 60 to 200 parts by mass, relative to 100 parts by mass of the other bakery dough. The compound bakery dough of the present invention may be stored in the refrigerator or freezer after production.

[0029] [Comprehensive bakery food products] The composite bakery food of the present invention is characterized in that the topping dough heat treatment portion is prevented from becoming sticky, and the inner dough heat treatment portion has a soft texture. The compound bakery food of the present invention is obtained by heat-treating the compound bakery dough of the present invention described above. The heat treatment method for obtaining the composite bakery food of the present invention is not particularly limited and includes, for example, baking, steaming, steam-baking, boiling, frying, and heating in a microwave oven, and one or more of these methods can be selected and combined. [Examples]

[0030] 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.

[0031] [Production of transesterified oils and fats] <Manufacturing 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 fat A.

[0032] [Thickening polysaccharides used] Xanthan gum Xanthan gum with a water content of 8% by mass was used.

[0033] [Manufacturing of fat and oil compositions for the inner dough of compound bakery foods] Oil and fat compositions 1 and 2 for the inner dough of compound bakery foods were manufactured according to the formulations described in Table 1. Specifically, first, the oils and fats listed in Table 1 were heated, melted, and mixed to obtain an oil mixture. This oil mixture was then rapidly cooled and plasticized to 10°C at a cooling rate of -5°C / min to obtain a plasticized oil composition. Next, for the oil and fat composition 1 for the inner dough of the composite bakery food, xanthan gum was added to the plastic oil and fat composition obtained above and mixed to obtain a high-concentration type oil and fat composition 1 for the inner dough of the composite bakery food that is plastic and does not contain an aqueous phase. For the oil and fat composition 2 for the inner dough of the composite bakery food, the plastic oil and fat composition obtained above was used as is for the oil and fat composition 2 for the inner dough of the composite bakery food. The SFC;10℃ of oil and fat compositions 1 and 2 for the inner dough of the compound bakery food was 47.7%, and the SFC;20℃ was 23.1%. Furthermore, the fat and oil composition 1 for the inner dough of the compound bakery food corresponds to the fat and oil composition for the inner dough of the compound bakery food of the present invention.

[0034] [Table 1]

[0035] [Manufacturing of complex bakery foods] The compound bakery foods of Example 1 and Example 2, and Comparative Example 1 were manufactured according to the formulations listed in Table 2 using the following manufacturing method. Specifically, first, all the ingredients listed in Table 2 for the dough base of the compound bakery food 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 at medium speed for 2 minutes to obtain the dough base for the compound bakery food. This dough base was then fermented in a fermentation room at 28°C and 80% relative humidity for 2 hours. Next, the ingredients from the main dough formulation for the composite bakery food shown in Table 2, excluding margarine and the fat and oil composition for the composite bakery food's inner dough, were added to the sponge dough obtained above, and the mixture was mixed in a vertical mixer at low speed for 3 minutes and at medium speed for 4 minutes. At this point, margarine ("EZ Margarine-R": manufactured by ADEKA Corporation; the same applies to the margarine used below) and, in the case of Examples 1 and 2, the fat and oil composition for the composite bakery food's inner dough were added, and the mixture was further mixed at low speed for 3 minutes and at medium speed for 4 minutes to obtain the inner dough for the composite bakery food. The kneading temperature at this time was 28°C. Next, from the ingredients listed in Table 2 for the topping dough of the compound bakery food, margarine 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 2 minutes and then at medium speed for 3 minutes. The whole eggs were then added in several batches and mixed. The sifted cake flour and baking powder were then added and mixed uniformly at low speed for 3 minutes to obtain the topping dough for the compound bakery food. After letting this topping dough rest in the refrigerator for at least 2 hours, it was divided into 40g portions and rolled out into circles approximately 6mm thick. The inner dough of the compound bakery food obtained above was given a floor time of 30 minutes, divided into 60g portions, and after a bench time of 30 minutes, was shaped into balls. Furthermore, after fermentation in a fermentation chamber at 36°C and 70% relative humidity for 50 minutes, the topping dough of the compound bakery food obtained above was placed on top of this inner dough to create the compound bakery dough. This compound bakery dough was baked in a fixed oven at 190°C from the top and 180°C from the bottom for 15 minutes to obtain the compound bakery food (melon bread) of Examples 1 and 2 and Comparative Example 1. The compound bakery foods of Example 1 and Example 2 are considered to be the compound bakery foods of the present invention.

[0036] [Table 2]

[0037] [Evaluation of mixed bakery products] The composite bakery foods of Example 1 and Example 2 and Comparative Example 1, manufactured as described above, were allowed to cool to room temperature, then placed in plastic bags, sealed, and left to stand at room temperature (20°C). After one day, the bags were opened, and the stickiness of the topping dough heat treatment area of ​​each composite bakery food was visually checked and evaluated according to the evaluation criteria below. Furthermore, six skilled panelists tasted the composite bakery foods of Example 1 and Example 2 and Comparative Example 1 one day after production. They then compared the texture of the heated inner dough portion of the composite bakery food with that of the heated inner dough portion of the composite bakery food of Comparative Example 1, scoring them according to the evaluation criteria below, and the total score was used for evaluation. Products that received a rating of ○ or higher for both the stickiness of the topping dough heat treatment portion and the texture of the inner dough heat treatment portion of the complex bakery food were deemed acceptable. Furthermore, regarding the evaluation of the texture of the internal dough heating process portion of the above-mentioned complex bakery food products, prior to the evaluation, the panelists coordinated their evaluation criteria to ensure there were no discrepancies in the scale of the evaluation.

[0038] —Evaluation criteria for the stickiness of the topping dough heat treatment portion of complex bakery foods— ◎: It wasn't sticky at all. ○+: There was very little stickiness. ○: There was a slight stickiness, but it was not a problem. △: Slightly sticky. ×: It was very sticky.

[0039] —Evaluation criteria for the texture of the internal dough heat treatment portion of complex bakery foods— 5 points: It had a much softer texture compared to Comparative Example 1. 4 points: Compared to Comparative Example 1, it had a slightly softer texture. 3 points: The texture was equivalent to that of Comparative Example 1. Points 2: Compared to Comparative Example 1, the texture was slightly harder. 1 point: Compared to Comparative Example 1, the texture was significantly harder.

[0040] —Method for indicating the texture of the internal dough heat treatment portion of compound bakery foods— ◎: The total score is between 27 and 30 points. ○+: The total score is between 21 and 26 points. ○: The total score is between 15 and 20 points. △: The total score is between 9 and 14 points. ×: The total score is between 1 and 8 points.

[0041] <Evaluation Results> Table 3 shows the evaluation results for the stickiness of the topping dough heat treatment portion and the texture of the inner dough heat treatment portion of the above-mentioned composite bakery food. The composite bakery foods of Examples 1 and 2, produced using the oil and fat composition for the inner dough of the present invention, showed that stickiness in the topping dough heat treatment portion was prevented, and the inner dough heat treatment portion had a soft and pleasant texture. On the other hand, Comparative Example 1, a composite bakery food that did not use the oil and fat composition for the inner dough of the present invention, had a sticky texture in the topping dough heat treatment portion, and the texture of the inner dough heat treatment portion was somewhat hard, resulting in a slightly unsatisfactory texture.

[0042] Table 3

Claims

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

2. The oil and fat composition for the inner dough of a compound bakery food according to claim 1, wherein the thickening polysaccharide is xanthan gum.

3. A composite bakery dough using an inner dough containing the oil and fat composition for the inner dough of a composite bakery food according to claim 1 or claim 2.

4. A composite bakery food product which is a heat-treated composite bakery dough product according to claim 3.

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