Method for manufacturing dough for bakery foods

Abstract

A method for manufacturing bakery food dough containing a powder ingredient, water, an oil / fat composition, and a component (A) that satisfies the following conditions (1) to (4), the method including: a step for mixing the component (A), the water, and the oil / fat composition to obtain a mixture; and a step for adding the mixture to the powder ingredient to obtain a bakery food dough. (1) The starch content is 75 mass% or above. (2) Low-molecular-weight starch of starch having an amylose content of 5 mass% or above is contained at an amount of 3-45 mass% (inclusive), the peak molecular weight of the low-molecular-weight starch being 3×103 to 5×104 (inclusive). (3) The swelling degree in cold water at 25°C is 5-20 (inclusive). (4) The component (A) content that is not captured in a sieve having a mesh of 0.5 mm but is captured in a sieve having a mesh of 0.038 mm is 30–100 mass% (inclusive).

Description

[Technical field]

[0001] The present invention relates to a method for producing dough for bakery foods. [Background technology]

[0002] In recent years, one of the consumer preferences for bakery foods is that bakery foods with a chewy and moist texture are preferred. In order to produce bakery foods with such a texture, such as bread, there is a method of increasing the amount of water added to the bread dough. In order to increase the amount of water added, there is a method of increasing the amount of water added to the dough, but there is also a method of increasing the amount of water added in the dough by adding gums such as guar gum and xanthan gum, or hydrocolloids such as methylcellulose and hydroxymethylcellulose to the dough. As mentioned above, by increasing the amount of water added, a chewy and moist texture can be obtained, but if the amount of water added is more than a certain level, it takes a long time for the dough to come together, the dough becomes sticky, and workability decreases. In addition, the appearance of the obtained bakery food is deteriorated and the texture is deteriorated, such as being sticky. Furthermore, gums and hydrocolloids are food additives, and consumers may have a negative image of them.

[0003] Patent Document 1 describes a method for producing high-hydration bread in which konjac flour, starch, and water are formed into a jelly-like solid by a hydration gel reaction with an alkaline coagulant and the glucomannan of the konjac flour, and then the tangible water for high-hydration bread, which has been soaked in an acid solution to adjust the pH to a neutral to acidic range, is used as part of the bread-making water mixture.

[0004] Patent Document 2 describes a method for producing bread in which hydroxypropyl methylcellulose, water, and fats and oils are added and mixed to form a gel before being mixed with a grain flour raw material. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2006-320207 A [Patent Document 2] JP 2019-126311 A Summary of the Invention [Problem to be solved by the invention]

[0006] However, the method of Patent Document 1 has a problem that the water retention is poor because konjac flour is used, and the more water is added, the stickier the dough becomes, making bread making difficult. Also, the method of Patent Document 2 does not sufficiently improve bread making workability, and the texture is also unsatisfactory. [Means for solving the problem]

[0007] As a result of intensive research, the present inventors have found that when preparing dough for bakery foods, the amount of water to be added can be increased and workability is good by first mixing a component (A) containing a specific starch, water, and an oil and fat composition to obtain a mixture, and then adding the mixture to the powdered raw materials. They also found that the texture of the obtained bakery foods is good.

[0008] That is, according to the present invention, A method for producing a dough for bakery foods, comprising: a powdered raw material; water; an oil and fat composition; and a component (A) that satisfies the following conditions (1) to (4), A step of mixing the component (A), the water, and the oil composition to obtain a mixture; and adding said mixture to said powder ingredients to obtain a dough for bakery foods; The method of manufacturing is provided, comprising: Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 5% by mass or more, and the peak molecular weight of the degraded starch is 3×10 3 5×10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the particles that fall under a sieve with a mesh size of 0.5 mm and over a sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less.

[0009] Furthermore, the blending amount of the mixture in the bakery food dough is preferably 3% by mass or more and 40% by mass or less.

[0010] Furthermore, the bakery food dough preferably contains 0.5% by mass or more and 20% by mass or less of the component (A).

[0011] Furthermore, the blending amount of the oil and fat composition in the mixture is preferably 1% by mass or more and 20% by mass or less.

[0012] Furthermore, the blending amount of water relative to the total of the powder raw materials and component (A) in the bakery food dough is preferably 50% by mass or more and 110% by mass or less.

[0013] Furthermore, it is preferred that the bakery food dough comprises flour.

[0014] Furthermore, the content of (4) the undersieve of the 0.5 mm mesh sieve and oversieve of the 0.038 mm mesh sieve of the component (A) is preferably 65% ​​by mass or more and 100% by mass or less.

[0015] Further, according to the present invention, There is also provided a method for producing bakery foods, which comprises a step of cooking the bakery food dough obtained by the above-mentioned production method.

[0016] Furthermore, the cooking method is preferably baking or frying.

[0017] Further, according to the present invention, The present invention provides an improvement in workability when producing dough for bakery foods by mixing a powder raw material, water, an oil and fat composition, and a raw material containing a component (A) that satisfies the following conditions (1) to (4), A step of mixing the component (A), the water, and the oil composition to obtain a mixture; and adding said mixture to said powder ingredients to obtain a dough for bakery foods; The method is provided by: Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 5% by mass or more, and the peak molecular weight of the degraded starch is 3×10 3 5×10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the particles that fall under a sieve with a mesh size of 0.5 mm and over a sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less.

[0018] Further, according to the present invention, When producing a bakery food by mixing a powder raw material, water, an oil and fat composition, and a raw material containing a component (A) that satisfies the following conditions (1) to (4), A step of mixing the component (A), the water, and the oil composition to obtain a mixture; adding said mixture to said powder ingredients to obtain a dough for bakery food products; cooking the bakery food dough; This provides a method for improving the texture of bakery foods. Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 5% by mass or more, and the peak molecular weight of the degraded starch is 3×10 3 5×10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the particles that fall under a sieve with a mesh size of 0.5 mm and over a sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less.

[0019] Further, according to the present invention, There is provided a method for producing a mixture, comprising the steps of mixing the following component (A), water, and an oil composition to obtain a mixture. Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 5% by mass or more, and the peak molecular weight of the degraded starch is 3×10 3 5×10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the particles that fall under a sieve with a mesh size of 0.5 mm and over a sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. Any combination of these configurations and conversion of the present invention between methods, devices, etc. are also valid aspects of the present invention. For example, the present invention provides processed foods that use the bakery food obtained by the production method of the present invention. Effect of the Invention

[0020] According to the present invention, it is possible to provide a method for producing dough for bakery foods that has good workability even when the amount of water added is increased, a method for improving the workability when producing dough for bakery foods, and a method for improving the texture of the obtained bakery foods. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] The method for producing dough for bakery foods of this embodiment is as follows: A method for producing a dough for bakery foods, comprising: a powdered raw material; water; an oil and fat composition; and a component (A) that satisfies the following conditions (1) to (4), A step of mixing component (A), water, and an oil composition to obtain a mixture; and adding the mixture to powder ingredients to obtain a dough for bakery food products; Includes. Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch has an amylose content of 5% by mass or more and contains 3% by mass or more and 45% by mass or less of degraded starch, and the peak molecular weight of the degraded starch is 3×10 3 5×10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the particles that fall under a sieve with a mesh size of 0.5 mm and over a sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. The ingredients of the dough for bakery foods will be described below. In this specification, the "dough for bakery foods" is also referred to simply as "dough" as appropriate.

[0022] (Component (A)) Component (A) is a powdery or granular material containing 75% by mass or more of starch. Here, the powdery or granular material includes at least one of a powdery material and a granular material, and may include both a powdery material and a granular material. The component (A) contains, as starch, 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 5% by mass or more in a powdery or granular material, and the peak molecular weight of the degraded starch is 3×10 3 5×10 or more 4 The powder or granular material has a cold water swelling degree of 5 or more and 20 or less at 25°C.

[0023] In addition, component (A) in this embodiment is specifically a food component, and by using component (A), it is possible to increase the amount of water to be added, for example, without the need to label it as a food additive.

[0024] The starch content in component (A) is 75% by mass or more, preferably 80% by mass or more, and more preferably 85% by mass or more. There is no upper limit to the starch content in component (A), which is 100% by mass or less, but may be, for example, 99.5% by mass or less, or 99% by mass or less depending on the properties of the bakery food product.

[0025] Furthermore, component (A) contains, as the starch, a specific proportion of low molecular weight starch made from starch having an amylose content of 5% by mass or more, and the low molecular weight starch used has a specific peak molecular weight. That is, the starch in component (A) contains low molecular weight starch made from starch having an amylose content of 5% by mass or more in an amount of 3% by mass to 45% by mass, and the peak molecular weight of the low molecular weight starch is 3×10 3 5×10 or more 4 The following is the result.

[0026] The peak molecular weight of the depolymerized starch is 3×10 3 That's it, 8 x 10 3 From the same viewpoint, the peak molecular weight of the low molecular weight starch is preferably 5×10 4 is less than or equal to 3 x 10 4 It is preferable to set the value to 1.5×10 or less. 4 It is more preferable that the molecular weight is as follows: The method for measuring the peak molecular weight of starch after degradation is described in the Examples section.

[0027] From the viewpoint of excellent production stability, the low molecular weight starch is preferably one or more types selected from the group consisting of acid-treated starch, oxidized starch, and enzyme-treated starch, and more preferably acid-treated starch.

[0028] The conditions for the acid treatment are not limited, but the treatment can be carried out, for example, as follows. Starch with an amylose content of 5% by mass or more and water are charged into the reactor, and then acid is further charged. Alternatively, acid water in which acid has been dissolved in advance and raw starch are charged into the reactor. From the viewpoint of carrying out the acid treatment more stably, it is desirable that the total amount of starch during the reaction is in a state of being homogeneously dispersed in the aqueous phase or in a slurried state. To achieve this, the concentration of the starch slurry for the acid treatment is adjusted to be, for example, in the range of 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the viscosity of the slurry increases, and it may become difficult to stir the slurry uniformly.

[0029] Specific examples of the acid used in the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and the acid can be used regardless of the type, purity, and the like.

[0030] In the acid treatment reaction, for example, the acid concentration during the acid treatment is preferably 0.05 normality (N) or more and 4N or less, more preferably 0.1N or more and 4N or less, and even more preferably 0.2N or more and 3N or less. The reaction temperature is preferably 30°C or more and 70°C or less, more preferably 35°C or more and 70°C or less, and even more preferably 35°C or more and 65°C or less. The reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and even more preferably 1 hour or more and 48 hours or less.

[0031] From the viewpoints of improving workability and texture, the content of low molecular weight starch in component (A) is 3% by mass or more, preferably 8% by mass or more, and more preferably 13% by mass or more, based on the total mass of component (A). On the other hand, from the same viewpoint, the content of low molecular weight starch in component (A) is 45 mass% or less, preferably 35 mass% or less, and more preferably 25 mass% or less, based on the total mass of component (A).

[0032] The amylose content in the raw starch for the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, even more preferably 45% by mass or more, even more preferably 55% by mass or more, and even more preferably 65% ​​by mass or more. There is no upper limit for the amylose content in the raw starch for the low molecular weight starch, and it is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.

[0033] As the starch having an amylose content of 5% by mass or more, which is the raw material of the low molecular weight starch, one or more selected from the group consisting of high amylose corn starch, corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high amylose wheat starch, rice starch, and processed starches obtained by chemically, physically, or enzymatically processing these raw materials can be used. From the viewpoint of improving workability and texture, it is preferable to use one or more selected from high amylose corn starch, corn starch, and tapioca starch, and it is more preferable to use high amylose corn starch. High amylose corn starch with an amylose content of 40% by mass or more is available. The starch having an amylose content of 5% by mass or more is more preferably corn starch with an amylose content of 40% by mass or more.

[0034] Moreover, the cold water swelling degree of component (A) at 25° C. is 5 or more, preferably 5.5 or more, and more preferably 6 or more, from the viewpoints of improving workability and texture. From the same viewpoint, the cold water swelling degree of component (A) at 25° C. is 20 or less, preferably 17 or less, and more preferably 15 or less. Here, the cold water swelling degree of component (A) at 25° C. is measured by the following method. (1) The sample is heated and dried at 125°C using a moisture meter (model MX-50, manufactured by Kensei Kogyo Co., Ltd.) to measure the moisture content, and the dry mass is calculated from the obtained moisture value. (2) 1 g of the sample, calculated as the dry weight, is dispersed in 50 mL of water at 25°C, and the dispersion is gently stirred in a thermostatic bath at 25°C for 30 minutes. The dispersion is then centrifuged at 3,000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi tabletop centrifuge type CT6E; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) to separate the precipitate and supernatant layers. (3) Remove the supernatant layer, measure the mass of the precipitate layer, and call this B (g). (4) When the precipitate layer is dried (105°C, constant weight), its mass is C (g). (5) Divide B by C to determine the degree of cold water swelling.

[0035] The content of component (A) on the undersieve of a 0.5 mm sieve and on the oversieve of a 0.038 mm sieve in accordance with the JIS-Z8801-1 standard is 30% by mass or more and 100% by mass or less, and from the viewpoint of improving workability and texture, it is preferably 40% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and even more preferably 65% ​​by mass or more and 100% by mass or less. Here, the oversieve content and the undersieve content are specifically the oversieve fraction content and the undersieve fraction content, respectively.

[0036] In this embodiment, various starches can be used as starch components other than the low molecular weight starch in component (A). Specifically, any type of starch, for example food starch, is available commercially depending on the application, and one or more types can be appropriately selected from starches such as corn starch, potato starch, tapioca starch, wheat starch, and the like; and processed starches obtained by chemically, physically, or enzymatically processing these starches. Preferably, one or more types of starch selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, and crosslinked starches thereof are contained, and more preferably, corn starch is contained.

[0037] Furthermore, component (A) in this embodiment can also contain components other than starch. Specific examples of components other than starch include insoluble salts such as calcium carbonate and calcium sulfate, and pigments. It is preferable to incorporate an insoluble salt, and more preferably, the amount of the insoluble salt incorporated is 0.1% by mass or more and 2% by mass or less.

[0038] Next, a method for producing component (A) will be described. The method for producing component (A) includes, for example, the following steps. (Preparation process of low molecular weight starch) Raw starch with an amylose content of 5% or more by mass is subjected to low molecular weight treatment to obtain a peak molecular weight of 3×10 3 5×10 or more 4 A process for obtaining low molecular weight starch as follows. (Granulation process) A process in which the raw material contains 3% to 45% by mass of low molecular weight starch and the total of low molecular weight starch and starches other than low molecular weight starch is 75% by mass or more, by heat, gelatinize, and granulate the raw material.

[0039] The process for preparing low molecular weight starch is a process for decomposing starch having an amylose content of 5% by mass or more to obtain low molecular weight starch. Decomposition here refers to decomposition accompanied by decomposition of starch into low molecular weight, and representative decomposition methods include acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferred from the viewpoints of decomposition rate, cost, and reproducibility of the decomposition reaction.

[0040] In addition, in the granulation step, a general method used for granulating starch can be used, but in order to obtain a predetermined cold water swelling degree, it is preferable to use a general method used for heat gelatinization of starch. Specifically, methods using machines such as a drum dryer, jet cooker, extruder, spray dryer, etc. are known, but in this embodiment, in order to more reliably obtain component (A) whose cold water swelling degree satisfies the above-mentioned specific condition, heat gelatinization using an extruder or drum dryer is preferable, and an extruder is more preferable. When processing with an extruder, water is usually added to the starch-containing raw material to adjust the moisture content to about 10 to 60 mass%, and then the raw material is heated and expanded under conditions of, for example, a barrel temperature of 30 to 200°C, an outlet temperature of 80 to 180°C, a screw rotation speed of 100 to 1,000 rpm, and a heat treatment time of 5 to 60 seconds.

[0041] In this embodiment, for example, by the step of heat-gelatinizing the specific raw material, component (A) having a cold water swelling degree that satisfies a specific condition can be obtained. In addition, the granulated product obtained by heat-gelatinization can be crushed and sieved as necessary to appropriately adjust the size to obtain component (A).

[0042] (water) The method for producing dough for bakery foods in this embodiment includes a step of mixing water with component (A) and the fat and oil composition to obtain a mixture. The water referred to here includes water in liquids such as milk, soy milk, fruit juice, and vegetable juice that can be used instead of water. In addition, an aqueous solution in which flavors such as coffee powder are dissolved can also be used. However, the water does not include water in powder ingredients and water in the edible fat and oil composition. Furthermore, the bakery food dough in this embodiment may contain water in addition to the mixture.

[0043] (Oil composition) The method for producing dough for bakery foods in this embodiment includes a step of mixing the oil and fat composition together with component (A) and water to obtain a mixture. The raw oils and fats used in the oil and fat composition are not limited, but examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, coconut oil, palm oil, palm kernel oil, monkey fat, cacao butter, shea butter, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil, etc.; animal oils and fats such as beef tallow, lard, chicken fat, milk fat, fish oil, etc.; and synthetic oils and fats such as medium-chain fatty acid triglycerides. In addition, processed oils and fats obtained by subjecting the above vegetable oils and fats, animal oils and fats, and synthetic oils and fats to one or more treatments selected from hardening, fractionation, and interesterification may be included.

[0044] The oil and fat composition is not limited as long as it contains edible oil and fat. The content of edible oil and fat contained in the oil and fat composition is preferably 70% by mass or more and 100% by mass or less, more preferably 80% by mass or more and 100% by mass or less. The oil and fat composition may contain oil-soluble components together with the edible oil and fat. Examples of the oil-soluble components include tocopherol, coloring agents, flavorings, emulsifiers, etc.

[0045] The oil and fat composition may be in any state, such as rapeseed oil, soybean oil, olive oil, etc., which are liquid at room temperature (20° C.), or butter, margarine, shortening, fat spread, etc., which are solid at 20° C., but is preferably solid. The water content in the oil and fat composition is preferably 0% by mass or more and 20% by mass or less, more preferably 0.1% by mass or more and 20% by mass or less, and even more preferably 10% by mass or more and 20% by mass or less. Here, the oil and fat composition being liquid at room temperature (20° C.) specifically means that the oil and fat composition has fluidity at room temperature (20° C.) and has an ascending melting point of less than 15° C. The ascending melting point is measured according to the method described in Standard Methods for the Analysis of Fats, Oils and Related Compounds, 2.2.4.2-1996.

[0046] In this embodiment, the amount of the oil and fat composition in the mixture is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 18% by mass or less, even more preferably 4% by mass or more and 16% by mass or less, even more preferably 6% by mass or more and 15% by mass or less, and especially preferably 9.5% by mass or more and 15% by mass or less, from the viewpoint of providing a favorable texture to the bakery food. From a similar viewpoint, the amount of the oil or fat composition in the mixture is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 4% by mass or more, even more preferably 6% by mass or more, even more preferably 9.5% by mass or more, and is preferably 20% by mass or less, more preferably 18% by mass or less, even more preferably 16% by mass or less, and even more preferably 15% by mass or less. Furthermore, the dough for bakery foods in this embodiment may contain an oil or fat composition in addition to the mixture.

[0047] (Step of Obtaining Mixture) The method for producing dough for bakery food products in this embodiment includes a step of mixing component (A), water, and an oil and fat composition to obtain a mixture. In the step of obtaining a mixture, any method may be used for mixing component (A), water, and the oil and fat composition, and any order may be used for putting them into a mixing container (e.g., a mixer bowl). For example, the following examples may be mentioned: the oil and fat composition is put into a container, and then component (A) is added, and after mixing, water is added; the oil and fat composition is added into a container, and after mixing, water is added; the oil and fat composition is added into a container, and then water is added, and after mixing, the oil and fat composition is added; the component (A), water, and the oil and fat composition are all added into a container at the same time, and then mixed. Regarding the order of mixing component (A), water, and the oil composition to obtain a mixture, it is preferable that the oil composition and component (A) come into contact with each other first in order to obtain a good mixed state. From the same viewpoint, it is preferable to use a mixer for mixing, and it is preferable to mix at each addition step. The state of the mixture is not limited, and may be, for example, either a suspension or an emulsion, but the emulsion is preferred. The mixture obtained in the step of obtaining the mixture is preferably an emulsion from the viewpoint of obtaining a food with a favorable texture with good workability.

[0048] The mixture obtained in this embodiment specifically comprises component (A), water or the above-mentioned water-containing liquid, and an oil and fat composition, and preferably comprises component (A), water, and an oil and fat composition. The mixture preferably further contains a protein. In the step of obtaining the mixture, the protein may be added as these components themselves, or may be added in the form of a blended component containing at least one of these components. In this case, the mixture obtained in the step of obtaining the mixture may or may not be in an emulsified state, and is preferably in an emulsified state. In addition, examples of mixtures other than an emulsified state include dispersions other than emulsions such as suspensions, and mixtures that are phase-separated. From the viewpoint of improving workability during handling of the bakery food dough, the protein-containing blending ingredient is preferably one or more types selected from the group consisting of soy milk, tofu, milk, fresh cream, skim milk powder, whole milk powder, casein, whey, concentrated whey, muscle protein, egg white, and whole egg, and more preferably one or more types selected from the group consisting of soy milk, milk, fresh cream, skim milk powder, whole milk powder, casein, egg white, and whole egg.

[0049] The amount of protein blended in the process of obtaining the mixture is preferably 2% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more, based on the total mixture, from the viewpoint of improving workability when handling the dough for bakery foods. In addition, from the viewpoint of improving workability when handling the dough for bakery foods, the amount of protein blended in the process of obtaining the mixture is preferably 20 mass % or less, more preferably 15 mass % or less, and even more preferably 12 mass % or less, based on the total mixture.

[0050] In this embodiment, the mass ratio of component (A) to water in the mixture is preferably 1:1 to 1:5, more preferably 1:2 to 1:5, even more preferably 1:2.5 to 1:4.5, and even more preferably 1:2.5 to 1:4, from the viewpoints of improving workability and providing a favorable texture to the bakery food.

[0051] (Process for obtaining dough for bakery food) The production method in this embodiment includes a step of adding the mixture to powder ingredients to obtain a dough for bakery foods. The powder ingredients in the step of obtaining the dough for bakery foods are specifically powder ingredients other than component (A). In this embodiment, the method and timing of blending the mixture of component (A), water, and the oil / fat composition with the powder raw material are not limited, and it is sufficient that the mixture is blended before the dough for bakery foods is obtained.

[0052] From the viewpoint of more stably suppressing stickiness of the dough for bakery foods and further improving workability, the process for obtaining the dough for bakery foods preferably includes a process of pre-mixing powdered raw materials with ingredients other than the powdered raw materials and the mixture to obtain a base dough, and a process of kneading the mixture with the base dough to obtain the dough for bakery foods. From a similar viewpoint, the step of obtaining the base dough preferably includes a step of mixing powder ingredients with water. From the same viewpoint, in the step of kneading the mixture with a base dough to obtain dough for bakery foods, the mixture, the base dough, and the fat and oil composition are mixed.

[0053] Specific examples of the components other than the powder raw material and the mixture that are blended in the step of obtaining the base dough and the step of kneading the mixture and the base dough to obtain the dough for bakery foods include water, an oil and fat composition, etc. The water and oil and fat composition here are blended as components separate from the water and oil and fat composition blended in the mixture. Specific examples of the water and oil and fat composition include the components described above as the water and oil and fat composition blended in the mixture in the step of obtaining the mixture. The water and oil and fat composition here may be the same components as the components blended in the mixture, or may be different components.

[0054] The dough for bakery foods obtained by the method for producing dough for bakery foods in this embodiment may be frozen and stored as frozen dough.

[0055] In addition, the obtained bakery food dough can be subjected to a heating step to obtain a bakery food. Specific examples of the heating method include baking, steaming, frying, etc., and one or two types of heat cooking selected from baking and frying are preferred, with baking being more preferred. Specific examples of baking include baking in a frying pan or on a hot plate, baking in an oven, convection heating, steam convection heating, etc., and one or two selected from hot plate baking, oven baking, and convection heating are preferred, convection heating and oven baking are more preferred, and oven baking is even more preferred. The cooking temperature is preferably 150 to 260° C., more preferably 160 to 250° C. The cooking time is preferably 4 to 60 minutes, more preferably 6 to 50 minutes.

[0056] From the viewpoint of improving workability and making the texture of bakery foods more favorable, the amount of the mixture in the dough for bakery foods in this embodiment is 3% by mass or more and 40% by mass or less, preferably 4% by mass or more and 38% by mass or less, more preferably 4% by mass or more and 35% by mass or less, even more preferably 4.5% by mass or more and 30% by mass or less, and even more preferably 5% by mass or more and 25% by mass or less. From a similar viewpoint, the blending amount of the above mixture in the dough for bakery foods is 3% by mass or more, preferably 4% by mass or more, more preferably 4.5% by mass or more, even more preferably 5% by mass or more, and is 40% by mass or less, preferably 38% by mass or less, more preferably 35% by mass or less, even more preferably 30% by mass or less, and even more preferably 25% by mass or less.

[0057] In this embodiment, the bakery food dough contains component (A) in an amount of preferably 0.5% by mass or more and 20% by mass or less, more preferably 0.5% by mass or more and 15% by mass or less, even more preferably 0.6% by mass or more and 10% by mass or less, and even more preferably 0.8% by mass or more and 8% by mass or less, from the viewpoints of improving workability and making the bakery food have a favorable texture. From a similar viewpoint, the amount of component (A) in the bakery food dough is preferably 0.5% by mass or more, more preferably 0.6% by mass or more, even more preferably 0.8% by mass or more, and is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 10% by mass or less, and even more preferably 8% by mass or less.

[0058] In the bakery food dough of this embodiment, the content of component (A) is preferably 1% by mass or more and 30% by mass or less, more preferably 1% by mass or more and 25% by mass or less, even more preferably 1.2% by mass or more and 20% by mass or less, and even more preferably 1.5% by mass or more and 15% by mass or less, based on the total of the powder raw materials and component (A), from the viewpoint of improving workability and the texture of the bakery food. From a similar viewpoint, the content of component (A) in the bakery food dough is preferably 1 mass% or more, more preferably 1.2 mass% or more, even more preferably 1.5 mass% or more, based on the total of the powder raw materials and component (A), and is preferably 30 mass% or less, more preferably 25 mass% or less, even more preferably 20 mass% or less, and even more preferably 15 mass% or less.

[0059] In this embodiment, the amount of the oil / fat composition in the mixture is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 18% by mass or less, even more preferably 4% by mass or more and 16% by mass or less, even more preferably 6% by mass or more and 15% by mass or less, and especially preferably 9.5% by mass or more and 15% by mass or less.

[0060] In this embodiment, the amount of water in the bakery food dough relative to the total of the powder raw materials and component (A) is preferably 50% by mass or more and 110% by mass or less, more preferably 50% by mass or more and 105% by mass or less, even more preferably 50% by mass or more and 100% by mass or less, even more preferably 55% by mass or more and 95% by mass or less, and even more preferably 55% by mass or more and 90% by mass or less, from the viewpoint of ensuring a favorable texture of the bakery food. From a similar viewpoint, the amount of water in the bakery food dough relative to the total of the powder raw materials and component (A) is preferably 50% by mass or more, more preferably 55% by mass or more, and also preferably 110% by mass or less, more preferably 105% by mass or less, even more preferably 100% by mass or less, even more preferably 95% by mass or less, and even more preferably 90% by mass or less.

[0061] The amount of water added per total of the powder raw materials and component (A) in the dough is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and for example, 120% by mass or less, preferably 100% by mass or less, more preferably 90% by mass or less.

[0062] (powder raw material) The powdered ingredients in this embodiment are ingredients that are mixed in powder form into the bakery food dough, except that the component (A) is not included in the powdered ingredients. Specific examples of powdered raw materials for bakery food dough include cereal flours such as wheat flour, rice flour, rye flour, and soy flour; proteins such as gluten and soy protein; tapioca starch, corn starch, potato starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and processed starches obtained by acetylating, etherifying, crosslinking, gelatinizing, oil-processing, etc., alone or in combination with these, resistant starch, dextrin, and other polysaccharides; sugar, fructose, grape sugar, etc. Examples of suitable sweeteners include sugar, isomerized sugar, invert sugar, oligosaccharides, trehalose, sugar alcohols, etc.; powdered sweeteners such as aspartame and acesulfame potassium; dairy products such as skim milk powder, whole milk powder, cheese powder, etc.; salt; dietary fiber such as bran, cellulose, resistant dextrin, etc.; eggs such as egg white powder and whole egg powder; thickening polysaccharides such as guar gum and alginate esters; emulsifiers; flavor powders such as cocoa powder and matcha powder; improving agents; and leavening agents. The bakery food dough preferably contains cereal flour as a powder ingredient, more preferably contains one or more kinds selected from wheat flour and rice flour, and further preferably contains wheat flour. Furthermore, when the bakery food dough of the present embodiment contains wheat flour, it preferably contains strong flour.

[0063] (Other Ingredients) In this embodiment, the dough may contain ingredients other than those mentioned above. Specific examples of ingredients other than those mentioned above include liquid ingredients such as water, milk, soy milk, fruit juice, vegetable juice, honey, brown sugar, and liquid sugar; eggs such as whole eggs, egg yolks, and egg whites; various flavoring ingredients such as nuts, dried fruits, and chocolate chips; sesame seeds; brown rice; and millet and other grains. These ingredients are specifically blended into the dough in a process subsequent to the process of obtaining the mixture.

[0064] (Bakery foods) Specifically, the bakery food product is obtained by a production method including a step of cooking the bakery food dough of this embodiment. Specific examples of bakery foods obtained in this embodiment include yeast-fermented foods such as bread, pizza, yeast donuts, Chinese buns, naan, and Danish; and yeast-free foods such as steamed bread, cake donuts, scones, pound cakes, sponge cakes, chiffon cakes, roll cakes, butter cakes, muffins, cupcakes, pancakes, financiers, bushes, waffles, madeleines, and pies. The bakery food is preferably one selected from the group consisting of yeast-fermented foods and cake donuts, more preferably one selected from bread, pizza, yeast donuts, and cake donuts, even more preferably one selected from bread, yeast donuts, and cake donuts, and even more preferably bread.

[0065] In addition, when an emulsified mixture is obtained in the step of obtaining a mixture, specific examples of bakery foods include yeast-fermented foods such as bread, pizza, yeast donuts, Chinese buns, naan, and Danish; and steamed bread; cake donuts; scones; cakes such as pound cake, sponge cake, chiffon cake, roll cake, butter cake, muffin, cupcake, hotcake, and pancake; baked goods such as financier, bushe, waffle, and madeleine; and yeast-free foods such as pies. The bakery food is preferably one selected from the group consisting of yeast-fermented foods and cakes, more preferably one selected from bread, pancake, yeast donut, and cake donut, even more preferably one selected from bread, pancake, and cake donut, and even more preferably bread.

[0066] (Methods for improving workability) In this embodiment, the workability in producing dough for bakery foods can be improved by going through a step of obtaining a mixture by mixing component (A), water, and an oil and fat composition, and a step of adding the mixture to powder ingredients to obtain dough for bakery foods. Detailed information about component (A), water, the oil and fat composition, the mixture, powder ingredients, and the production steps have already been explained, so they will not be described here.

[0067] In this case, improved workability specifically refers to reducing the stickiness of dough that occurs when the amount of water added to bakery food dough is simply increased, and also to shortening the time it takes for the dough to come together, making it easier to work with. Furthermore, by obtaining an emulsified mixture, i.e., an emulsion, in the step of obtaining the mixture, it is possible to further improve the workability during the production of dough for bakery foods.

[0068] (Methods for improving texture) In this embodiment, the texture of the resulting bakery food can be improved through a process of obtaining a mixture by mixing component (A), water, and an oil and fat composition, a process of adding the mixture to powder ingredients to obtain a dough for bakery foods, and a process of cooking the dough for bakery foods. Details of component (A), water, the oil and fat composition, the mixture, the powder ingredients, and the manufacturing process have already been explained, so they will not be described here.

[0069] The texture in this embodiment is specifically 1 or 2 selected from elasticity and lack of residual taste. The elasticity here specifically refers to the state in which the bakery food feels elastic and chewy when chewed. Furthermore, lack of residual taste specifically refers to the state in which the bakery food does not become like a dumpling when chewed, but disappears smoothly in the mouth and melts easily in the mouth. Below, examples of reference forms are given. 1. A method for producing dough for bakery foods, comprising: a powdered raw material; water; an oil and fat composition; and a component (A) that satisfies the following conditions (1) to (4), A step of mixing the component (A), the water, and the oil composition to obtain a mixture; and adding said mixture to said powder ingredients to obtain a dough for bakery foods; The manufacturing method comprising the steps of: Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 5% by mass or more, and the peak molecular weight of the degraded starch is 3×10 3 5×10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the particles that fall under a sieve with a mesh size of 0.5 mm and over a sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. 2. The manufacturing method described in 1., wherein the blending amount of the mixture in the bakery food dough is 3% by mass or more and 40% by mass or less. 3. The method according to 1 or 2, wherein the bakery food dough contains 0.5% by mass or more and 20% by mass or less of component (A). 4. A manufacturing method described in any one of 1 to 3, wherein the amount of the oil composition in the mixture is 1% by mass or more and 20% by mass or less. 5. A manufacturing method described in any one of 1 to 4, wherein the amount of water in the bakery food dough relative to the total of the powder ingredients and the component (A) is 50 mass% or more and 110 mass% or less. 6. A method according to any one of 1. to 5., wherein the bakery food dough comprises cereal flour. 7. The manufacturing method according to any one of 1 to 6, wherein the content of component (A) that is undersieved by a sieve having an opening of 0.5 mm and oversieved by a sieve having an opening of 0.038 mm is 65% by mass or more and 100% by mass or less. 8. A method for producing bakery foods, comprising a step of cooking the bakery food dough obtained by the method described in any one of 1. to 7. 9. The method of claim 8, wherein the cooking method is baking or frying. 10. A method for improving workability when producing dough for bakery foods by mixing a powdered raw material, water, an oil and fat composition, and a raw material containing a component (A) that satisfies the following conditions (1) to (4), comprising: A step of mixing the component (A), the water, and the oil composition to obtain a mixture; and adding said mixture to said powder ingredients to obtain a dough for bakery foods; The improvement method includes the steps of: Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 5% by mass or more, and the peak molecular weight of the degraded starch is 3×10 3 5×10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the particles that fall under a sieve with a mesh size of 0.5 mm and over a sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. 11. When a bakery food is produced by mixing a powder raw material, water, an oil composition, and a raw material containing a component (A) that satisfies the following conditions (1) to (4), A step of mixing the component (A), the water, and the oil composition to obtain a mixture; adding said mixture to said powder ingredients to obtain a dough for bakery food products; cooking the bakery food dough; A method for improving the texture of bakery foods through the above process. Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 5% by mass or more, and the peak molecular weight of the degraded starch is 3×10 3 5×10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the material under the sieve with a mesh size of 0.5 mm and over the sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less 12. A method for producing a mixture, comprising the step of mixing the following component (A), water and an oil or fat composition to obtain a mixture. Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 5% by mass or more, and the peak molecular weight of the degraded starch is 3×10 3 5×10 or more 4 below (3) Cold water swelling index at 25°C is 5 to 20 (4) The content of the particles that fall under a sieve with a mesh size of 0.5 mm and over a sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. EXAMPLES

[0070] Examples of the present invention will be described below, but the present invention is not limited to these.

[0071] The control example represents a dough for bakery foods with a general amount of water added.

[0072] (raw materials) In the following examples, the following materials were mainly used: (starch) Low molecular weight starch: acid-treated high amylose corn starch produced in Production Example 1 described below Cornstarch: Cornstarch Y, J-Oil Mills Co., Ltd. Granules 1 to 3: Powdered granules produced by the method of Production Example 2 described below. (Oil composition) Oil / fat composition 1: Margarine ("Grandmaster Primeran", manufactured by J-Oil Mills Co., Ltd., moisture content 15.9% by mass) Oil / fat composition 2: Margarine ("Meister Generator", manufactured by J-Oil Mills Co., Ltd., moisture content 18% by mass) Oil and fat composition 3: shortening ("Fashier", manufactured by J-Oil Mills Co., Ltd., moisture content 0.1% by mass or less) Oil composition 4: refined rapeseed oil, manufactured by J-Oil Mills Co., Ltd., moisture content 0.1% by mass or less Oil composition 5: Olive oil: "Ajinomoto Olive Oil Extra Virgin" manufactured by J-Oil Mills Co., Ltd., moisture content 0.1% by mass or less (powder raw material) Strong flour 1: Eagle, manufactured by Nippon Flour Mills Co., Ltd. Strong flour 2: Camellia, manufactured by Nisshin Flour Milling Co., Ltd. Bread quality improver: Eurobake LS, manufactured by Oriental Yeast Co., Ltd. Instant dry yeast: Saffre Instant Dry Yeast Red, made by Le Saffre Skim milk powder: Skim milk powder, manufactured by Hokkaido Dairy Co., Ltd. Sugar: White sugar, manufactured by Mitsui Sugar Co., Ltd. Hydroxypropyl methylcellulose (hereinafter HPMC): Metolose SFE-4000, manufactured by Shin-Etsu Chemical Co., Ltd. Commercially available mix flour: Product name: "Fried and chewy donut mix", manufactured by Showa Sangyo Co., Ltd. Dough conditioner: Max Power, manufactured by J-Oil Mills Co., Ltd. (Other ingredients) Baker's yeast: Oriental Yeast, manufactured by Oriental Yeast Co., Ltd. Soy milk: Unsweetened organic soy milk, produced by Tokyo Meiraku Co., Ltd.

[0073] (Production Example 1) Production of low molecular weight starch Acid-treated high-amylose cornstarch was produced as low molecular weight starch to be used as the raw material for powdery and granular materials 1 to 3. High amylose cornstarch (HS-7, amylose content 70% by mass, manufactured by J-Oil Mills, Inc.) was suspended in water to prepare a 35.6% (w / w) slurry, which was then heated to 50°C. A 4.25N aqueous hydrochloric acid solution was added to the slurry in an amount of 1 / 9 by mass while stirring to initiate the reaction. After reacting for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain acid-treated high amylose cornstarch. The peak molecular weight of the resulting acid-treated high amylose cornstarch was measured by the method described below. The peak molecular weight was 1.2×10 4 It was.

[0074] (Method of measuring peak molecular weight) The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degasser SD-8022). (1) The sample was crushed and the fraction that passed through a JIS-Z8801-1 sieve with a mesh size of 0.15 mm was collected. The collected fraction was suspended in the mobile phase to a concentration of 1 mg / mL, and the suspension was heated to 100°C for 3 minutes to completely dissolve. The sample was filtered using a 0.45 μm filter (ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as the analytical sample. (2) The molecular weight was measured under the following analytical conditions. Column: TSKgel α-M (7.8 mmφ, 30 cm) (Tosoh Corporation) x 2 Flow rate: 0.5mL / min Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM sodium nitrate Column temperature: 40°C Analysis amount: 0.2mL (3) Detector data was collected using software (Multistation GPC-8020modelII data collection ver. 5.70, manufactured by Tosoh Corporation), and molecular weight peaks were calculated. Pullulan with a known molecular weight (Shodex Standard P-82, Showa Denko KK) was used for the calibration curve.

[0075] (Method for measuring cold water swelling degree) (1) The samples were heated and dried at 125°C using a moisture meter (Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dry matter was calculated from the obtained moisture value. (2) 1 g of the sample, calculated as the amount of dry matter, was dispersed in 50 mL of water at 25°C, and the dispersion was gently stirred in a thermostatic bath at 25°C for 30 minutes. The dispersion was then centrifuged at 3,000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi tabletop centrifuge type CT6E; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) to separate the sample into a precipitate layer and a supernatant layer. (3) The supernatant layer was removed, and the mass of the precipitate layer was measured and designated as B (g). (4) The mass of the precipitate layer when it was dried (105°C, constant weight) was defined as C (g). (5) The value obtained by dividing B by C was determined as the degree of cold water swelling.

[0076] (Production Example 2) Production of Powdery and Granular Materials 1 to 3 79% by mass of cornstarch, 20% by mass of the acid-treated high amylose cornstarch obtained by the above-mentioned method, and 1% by mass of calcium carbonate were mixed in a bag until sufficiently uniform. The mixture was pressurized and heated using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The treatment conditions were as follows. Raw material supply: 450g / min Added water: 17% by mass Barrel temperature: 50℃, 70℃ and 100℃ from the raw material inlet to the outlet Outlet temperature: 100~110℃ Screw speed: 250 rpm The heated gelatinized material thus obtained by the extruder treatment was dried at 110°C to adjust the moisture content to 10% by mass. Next, the dried heat-gelatinized material was pulverized with a benchtop cutter pulverizer and then sieved with a JIS-Z8801-1 sieve. The sieved heat-gelatinized material was mixed in the blending ratios shown in Table 1 to prepare powdery and granular materials 1 to 3. The cold water swelling degrees at 25°C of powdery and granular materials 1 to 3 were measured by the method described above and the values ​​are also shown in Table 1.

[0077] [Table 1] Note) For example, "under 0.15 mm sieve, on 0.075 mm sieve" means "under the sieve with 0.15 mm openings and on the sieve with 0.075 mm openings as specified in the JIS-Z8801-1 standard."

[0078] <Study on the presence or absence of a pretreatment process and the amount of water added> (Examples 1-1 to 1-3, Comparative Examples 1-1 and 1-2, Control Example 1) Dog roll bread was made with the composition shown in Table 2.

[0079] (How to make dog roll bread) A. Pretreatment 1. Raw material No. 2: Oil and fat composition 1 was placed in a mixer bowl and mixed using a beater in a tabletop mixer (Kenmix, manufactured by Aikosha Seisakusho) until it became creamy. 2. Raw material No. 1: Component (A) was added and mixed. 3. Raw material No. 3 (water) was further added little by little and mixed to obtain an emulsified mixture. B. Book edition 1. Raw materials No. 4 to 10 and raw material No. 12 in Table 2 (raw materials No. 4, No. 6 to 10 and raw material No. 12 in Control Example 1) were placed in a mixer bowl and mixed. The mixing conditions were the main kneading mixing 1 conditions shown in Table 2. In this way, the base dough of each example was obtained. 2. In Examples 1-1 to 1-3, the mixture obtained in the pretreatment and raw material No. 11 were added as appropriate, and the mixture was mixed in a bread mixer until the dough was combined. In Comparative Examples 1-1 and 1-2 and Control Example 1, raw material No. 11 was added, and the mixture was mixed in a bread mixer until the dough was combined. The mixing conditions were the main kneading mixing conditions 2 shown in Table 2. 3. After mixing, the dough was removed from the mixer and allowed to rise at 27°C for 60 minutes. 4. The dough was divided into 45g portions, rolled into balls, and left to rest for 20 minutes, then shaped into rolls. 5. The formed dough was fermented in a proofer at 36°C and 80% relative humidity for 60 minutes. 6. After fermentation, the dough was baked in an oven under the following conditions and for the following time. Firing conditions: upper stage 220℃ / lower stage 190℃ Baking time: 10 minutes 7. After baking, the baked bread was cooled to room temperature (20°C).

[0080] The resulting bread was evaluated according to the following methods. (Evaluation method) The workability of the dough, the texture of the baked bread (elasticity, lack of remaining in the mouth), appearance, and internal state were evaluated according to the following criteria. The workability of the dough was evaluated by one worker, and the texture, appearance, and internal state of the baked bread were determined by the average score of three expert panelists. The evaluation criteria are shown below.

[0081] (Workability) 5: Virtually non-sticky and extremely easy to work with 4: Slightly sticky, but easy to work with 3: It's a little sticky, but it doesn't bother me when I'm working. 2: Sticky and difficult to work with 1: Very sticky and very difficult to work with (elasticity) 5: Feels very elastic 4: Feel the elasticity 3: Feels slightly elastic 2: Not very elastic 1: Almost no elasticity (No regrets) 5: No residue left in the mouth when chewed 4: Almost no residue remains in the mouth when chewed 3: There is a small residue left in the mouth when chewing, but it doesn't bother me. 2: When chewed, it becomes slightly lumpy and leaves a slight residue in the mouth. 1: When chewed, it becomes like a dumpling and remains in the mouth (exterior) 5: It has a good volume and browns nicely. 4: Slightly voluminous, with a fairly good browning 3: The volume is just right and the color is just right 2: It lacks volume and the color is slightly uneven. 1: Lack of volume and poor browning (Minister of the Interior) 5: Completely uniform internal phase, very fine grained 4: Almost uniform internal phase, fine texture 3: Somewhat uniform internal structure, somewhat fine grained 2: Slightly uneven internal phase, slightly thick dough film 1: Inhomogeneous internal phase, thick film

[0082] The evaluation results obtained are shown in Table 2. [Table 2]

[0083] As shown in Table 2, the dough of the examples, which contained 2.5% by mass or more and 6.7% by mass or less of component (A) in the dog roll bread dough and underwent a pretreatment process to obtain a mixture of component (A), an oil composition, and water, had an increased amount of water added per total of powder raw material and component (A) from 62.6% by mass in the control example to 73.4% by mass, 81.6% by mass, and 94.3% by mass, but the degree of stickiness of the dough was 3 points or more, which was sufficient for practical use, and the mixing time was also within a fully feasible range. Furthermore, after baking, the bread of the examples was superior in elasticity and lack of leftovers in the mouth compared to the bread of the control example. Furthermore, by containing the oil and fat composition in the mixture in an amount of 9.1 mass % or more and 13.0 mass % or less, the workability, elasticity of the bread after baking, lack of residual taste, appearance, and internal phase were excellent. Furthermore, when Example 1-2, which contains the same amount of component (A) in the dough, is compared with Comparative Example 1-1, the dough does not come together even after 45 minutes of mixing without the pretreatment process, and cannot be manufactured, whereas the dough comes together in 17 minutes by performing the pretreatment process, and the dough is less sticky and has excellent workability. Also, when Comparative Example 1-2 is compared with Examples 1-1 to 1-3, the mixing time is significantly reduced by performing the pretreatment process. Furthermore, the bread after baking has better elasticity, less residue in the mouth, appearance, and internal structure than the bread of the Comparative Example. Therefore, by undergoing a pretreatment process to obtain a mixture of component (A), an oil composition, and water, even when the amount of water added is increased, the bread dough is less sticky, the mixing time can be shortened, and workability is improved. Furthermore, after baking, bread with excellent appearance and texture can be obtained. The bread obtained in each Example had a satisfactory appearance and inner texture.

[0084] <Study 2 on different amounts of water added> (Examples 2-1 to 2-3, Comparative Example 2-1, Control Example 2) Roll bread was made according to the composition shown in Table 3.

[0085] (How to make rolls) A. Pretreatment 1. Raw material No. 2 in Table 3: an oil and fat composition was placed in a mixer bowl and mixed in a Hobart mixer (manufactured by Oshikiri) until it became creamy. 2. Raw material No. 1: Component (A) was added and mixed. 3. Raw material No. 3 (water) was further added little by little and mixed to obtain an emulsified mixture. B. Book edition 1. Raw materials Nos. 4 to 10 and raw material No. 12 in Table 3 were placed in a mixer bowl and mixed. The mixing conditions were the main kneading mixing 1 conditions shown in Table 3. In this way, the base dough of each example was obtained. 2. In Examples 2-1 to 2-3, the mixture obtained in the pretreatment and raw material No. 11 were added and mixed in a bread mixer until the dough was combined. In Control Example and Comparative Example 2-1, raw material No. 11 was added and mixed in a bread mixer until the dough was combined. The mixing conditions were the main kneading mixing conditions 2 shown in Table 3. 3. After mixing, the dough was removed from the mixer and allowed to rise at 27°C for 60 minutes. 4. The dough was divided into 45g portions, rolled into balls, and left to rest for 15 minutes before shaping. 5. The formed dough was fermented in a proofer at 38°C and 85% relative humidity for 50 minutes. 6. After fermentation, the dough was baked in an oven under the following conditions and for the following time. Firing conditions: upper stage 210℃ / lower stage 200℃ Baking time: 8 minutes 7. After baking, the baked bread was cooled to room temperature (20°C).

[0086] The resulting roll bread was evaluated by the above-mentioned evaluation method. The texture of the bread was evaluated on the day it was made, and after storage at room temperature for one and two days.

[0087] The results obtained are shown in Table 3.

[0088] [Table 3]

[0089] As shown in Table 3, even in the case of the roll bread dough, the amount of water added per total of the powder raw material and component (A) was 49.4% by mass, and even when it was increased to 55.4%, 60.0%, and 70.5% by mass as in Examples 2-1 to 2-3, the degree of stickiness of the dough was sufficient for practical use, and the mixing time was also within a fully feasible range, compared to the dough of the control example, in that the bread of the examples was superior in terms of elasticity and lack of residual flavor after baking. Comparing the dough of Example 2-3 and Comparative Example 2-1, which had the same amount of water added per powder ingredient, the dough of Comparative Example 2-1 did not come together even after 40 minutes of mixing and could not be manufactured, whereas the dough of Example 2-3 came together in 17 minutes, was less sticky, and had excellent workability. The bread obtained in each Example had a good appearance.

[0090] <Study on differences in oil and fat composition in the mixture> (Examples 3-1 and 3-2, Control Example 3) Roll bread was made using the composition shown in Table 4 and the method for making roll bread described above. The resulting roll bread was evaluated by the above-mentioned evaluation method.

[0091] [Table 4]

[0092] From Table 4, even when the fat and oil composition used in the pretreatment step was shortening or refined rapeseed oil, the dough of the embodiment had a sufficient level of stickiness for practical use even when the amount of water was increased, and the mixing time was also within a fully feasible range. Thus, the workability was good. In addition, after baking, the bread of the embodiment had a better lack of leftovers in the mouth than the bread of the control example. Furthermore, the texture was better than that of the bread of the control example even 1 day and 2 days after preparation. The bread obtained in each Example had a good appearance.

[0093] <Examination of the presence or absence of component (A) in the mixture> (Example 4-1, Comparative Example 4-1, Control Example 4) Roll bread was produced according to the above-mentioned method for producing roll bread with the composition shown in Table 5. In Comparative Example 4-1, HPMC (raw material No. 3 in Table 5) was added in place of component (A) in the pretreatment step. In step 3 of "A. Pretreatment" in the above-mentioned "Method for producing roll bread", raw material No. 4 (water) shown in Table 5 was added. In addition, in step 1 of "B. Main kneading" in the above-mentioned "Method of making roll bread," ingredients Nos. 5 to 11 and No. 13 in Table 5 were placed in a mixer bowl. In step 2 of "B. Main kneading" above, raw material No. 12 listed in Table 5 was added. The resulting roll bread was evaluated by the above-mentioned evaluation method.

[0094] [Table 5]

[0095] As can be seen from Table 5, the dough of the Example was practically sufficient in terms of stickiness even when the amount of water was increased, and the mixing time was also within a fully feasible range. In addition, after baking, the bread of the Example was superior to the bread of the Control Example in that it left no residue in the mouth. In addition, compared to Comparative Example 4-1, which contains HPMC in the mixture, the Example contains component (A), so the dough is less sticky and has excellent workability. In addition, the bread after baking has good elasticity and no residual taste. The bread of Comparative Example 4-1 showed a deterioration in texture from 1 day to 2 days after preparation, but the bread of the Example did not show any deterioration in texture. The bread obtained in this example had a pleasing appearance.

[0096] <Study 2 on the presence or absence of a pretreatment process and study on the differences in the properties of component (A)> (Examples 5-1 to 5-3, Comparative Example 5-1, Control Example 5) Bread was made according to the recipe shown in Table 6.

[0097] (How to make bread) A. Pretreatment 1. Raw material No. 2 in Table 6: Oil and fat composition 2 was placed in a mixer bowl and mixed in a Hobart mixer (manufactured by Oshikiri) until it became creamy. 2. Raw materials No. 1-1 to 1-3: Component (A) was added and mixed. 3. Raw material No. 3 (water) was further added little by little and mixed to obtain an emulsified mixture. B. Book edition 1. Raw materials Nos. 4 to 10 and raw material No. 12 (only Comparative Example 5-1 was used for raw material No. 5) were placed in a mixer bowl and mixed. The mixing conditions were the main kneading mixing 1 conditions shown in Table 6. In this way, the base dough of each example was obtained. 2. In Examples 5-1 to 5-3, the mixture obtained in the pretreatment and raw material No. 11 were added and mixed in a bread mixer until the dough was combined. In Control Example and Comparative Example 5-1, raw material No. 11 was added and mixed in a bread mixer until the dough was combined. The mixing conditions were the main kneading mixing conditions 2 shown in Table 6. 3. After mixing, the dough was removed from the mixer and allowed to rise at 28°C for 60 minutes. 4. The dough was divided into 230g portions, rolled into balls, and left to rest for 20 minutes before shaping. 5. The molded dough was fermented in a proofer at 38°C and 85% relative humidity for 50 to 70 minutes. 6. After fermentation, the dough was baked in an oven under the following conditions and for the following time. Firing conditions: upper 210℃ / lower 220℃ Baking time: 35 minutes 7. After baking, the baked bread was cooled to room temperature (20°C).

[0098] The obtained bread was evaluated by the above-mentioned evaluation method. The texture of the bread was evaluated on the day it was made, and after storage at room temperature for one and two days. The evaluation results obtained are shown in Table 6.

[0099] [Table 6]

[0100] As shown in Table 6, even in the case of bread dough, the amount of water added per total of powder raw materials and component (A) was increased to 73.2% by mass as in Examples 5-1 to 5-3, compared to the dough of the control example, which had a water content of 62.7% by mass, the degree of stickiness of the dough was sufficient for practical use, and the mixing time was also within a fully feasible range. Regarding the bread after baking, the bread of the examples was superior in elasticity and lack of residual flavor compared to the bread of the control example. Comparing Comparative Example 5-1 with Examples 5-1 to 5-3, in which the dough contains the same amount of component (A) and the amount of water added per powder ingredient is the same, the pretreatment step made the dough less sticky, and the baked bread of the Examples was superior to the bread of the Comparative Example in terms of elasticity and lack of residual flavor in the mouth. In addition, when the content of component (A) that was under the sieve with a mesh size of 0.5 mm and over the sieve with a mesh size of 0.038 mm was 80.7% by mass or more and 95.8% by mass or less, the workability was excellent and the texture of the baked bread was excellent. The bread obtained in each Example had a favorable appearance and inner texture.

[0101] <How to make cake donuts> (Example 6-1) Cake donuts were made using the formulation shown in Table 7 according to the following procedure. A. Pretreatment 1. Raw material No. 2: oil composition 4 and raw material No. 1: component (A) shown in Table 7 were placed in a mixer bowl and mixed at first speed for 1 minute using a Hobart mixer (Kitchen Aid). 2. Ingredient No. 3 (water) was further added little by little and mixed at 3rd speed for 3 minutes to obtain an emulsified mixture. B. Book edition 1. Ingredients No. 4 (commercially available mixed flour) to No. 7 (water) shown in Table 7 were placed in a mixer bowl and mixed at speed 1 for 2 minutes. This produced the base dough for each example. 2. The mixture obtained in the pretreatment was added and mixed in a Hobart mixer at speed 3 for 3 minutes. 3. The dough was adjusted so that the mass of dough for three donuts was 108 g. 4. The dough obtained in 3 above was cut with a donut cutter and placed in frying oil (J FryUp 201, manufactured by J-Oil Mills, Inc.) heated to 190° C. The dough was fried for 3 minutes and 30 seconds, turning it over whenever it floated in the frying oil.

[0102] [Table 7]

[0103] <Evaluation> In Example 6-1, the workability during dough production was excellent. Furthermore, the resulting cake donut had a good texture with almost no residue remaining in the mouth when chewed.

[0104] <Study on differences in mixing of mixtures> (Examples 7-1, 7-2 and Control Example 6) Bread was made according to the recipe shown in Table 8.

[0105] (How to make bread) A-1. <Pretreatment of Example 7-1> 1. Raw material No. 3 (Oil composition 5) in Table 8 was placed in a mixer bowl. 2. Add raw material No. 1: component (A) and No. 2: skim milk powder to the above 1 and mix lightly. 3. Raw material No. 4: Water was added and mixed under the pretreatment process conditions in Table 8 to obtain an emulsified mixture.

[0106] A-2. <Pretreatment of Example 7-2> 1. Raw material No. 3 (oil and fat composition 5) in Table 8 was placed in a container. 2. Add raw material No. 1: component (A) and No. 2: skim milk powder to the above 1 and mix lightly. 3. Ingredient No. 4: Water was added and mixed lightly. However, the water was added just before adding in step 2 of B (main dough) described below. The resulting mixture was not in an emulsified state.

[0107] B.<Book> 1. Raw materials No. 5 to No. 12 were placed in a mixer bowl and mixed. The mixing conditions were the main kneading mixing 1 conditions shown in Table 8. In this way, the base doughs of Examples 7-1 and 7-2 were obtained. In Comparative Example 6, raw materials No. 5 to No. 12, excluding raw material No. 11, were placed in a mixer bowl and mixed under the main kneading mixing 1 conditions shown in Table 8 to obtain a base dough. 2. For Examples 7-1 and 7-2, the mixture obtained in each pretreatment was added and mixed in a bread mixer until the dough came together. For Comparative Example 6, Raw Material No. 11 was added and mixed in a bread mixer until the dough came together. The mixing conditions were the main kneading mixing conditions 2 shown in Table 8. 3. After mixing, the dough was removed from the mixer and allowed to rise at 28°C for 60 minutes. 4. Divide the dough into 2 portions of 190g each, roll them into balls, let rest for 20 minutes, then place into a loaf mold and shape into balls. 5. The formed dough was fermented in a proofer at 38°C and 75% relative humidity for 70 minutes. 6. After fermentation, the dough was baked in an oven under the following conditions and for the following time. Firing conditions: upper stage 190℃ / lower stage 230℃ Baking time: 25 minutes (with steam) 7. After baking, the baked bread was cooled to room temperature (20°C).

[0108] The obtained bread was evaluated by the above-mentioned evaluation method. The texture of the bread was evaluated on the day it was made, and after storage at room temperature for one and two days. The evaluation results obtained are shown in Table 8.

[0109] [Table 8]

[0110] As can be seen from Table 8, not only when the mixture mixed until emulsified in the pretreatment step was added to the other dough ingredients and mixed as in Example 7-1, but also when the mixture was only lightly mixed in the pretreatment step and then added to the other dough ingredients and mixed as in Example 7-2, the bread after baking in either case had superior elasticity and no aftertaste compared to the bread of the control example from the day of preparation to one and two days later. The mixing time for this kneading was 15 minutes in Example 7-1 and 16 minutes in Example 7-2, compared to 17 minutes in Control Example 6, and the dough came together in a shorter time, demonstrating excellent workability. In addition, in both Examples 7-1 and 7-2, the appearance and internal texture of the baked bread dough were sufficient for practical use.

[0111] <Study on different types of water> (Examples 8-1 and 8-2) Bread was made according to the recipe shown in Table 9.

[0112] (How to make bread) A-1. <Pretreatment of Example 8-1> 1. Raw material No. 2 (Oil composition 4) in Table 9 was placed in a mixer bowl. 2. Add ingredient No. 1: component (A) to the above 1 and mix lightly. 3. Raw material No. 3: Soy milk was added and mixed under the pretreatment process conditions in Table 9 to obtain an emulsified mixture.

[0113] A-2. <Pretreatment of Example 8-2> 1. Raw material No. 2 (oil composition 4) in Table 9 was placed in a container. 2. Add ingredient No. 1: component (A) to the above 1 and mix lightly. 3. Ingredient No. 3: Soy milk was added and mixed lightly. However, the soy milk was added just before the addition of the soy milk in step 2 of B (main dough) described below. The resulting mixture was not in an emulsified state.

[0114] B.<Book> 1. Raw materials No. 4 to No. 9 were placed in a mixer bowl and mixed. The mixing conditions were the main mixing conditions 1 shown in Table 9. In this way, the base dough of each example was obtained. 2. For Examples 8-1 and 8-2, the mixtures obtained in the respective pretreatments were added and mixed in a bread mixer until the dough came together. The mixing conditions were the main kneading mixing conditions 2 shown in Table 9. 3. After mixing, the dough was removed from the mixer and allowed to rise at 28°C for 60 minutes. 4. Divide the dough into 4 portions of 190g each, roll them into balls, let rest for 20 minutes, then place into a loaf mold and shape into balls. 5. The formed dough was fermented in a proofer at 38°C and 85% relative humidity for 70 minutes. 6. After fermentation, the dough was baked in an oven under the following conditions and for the following time. Firing conditions: upper stage 190℃ / lower stage 230℃ Baking time: 28 minutes 7. After baking, the baked bread was cooled to room temperature (20°C).

[0115] [Table 9]

[0116] As can be seen from Table 9, when soy milk was used as the moisture content, as in Examples 8-1 and 8-2, the workability was excellent, and the bread obtained after baking in either case was favorable in terms of elasticity, lack of residual flavor in the mouth, appearance, and internal structure. When soy milk was used as the moisture content, the mixing time for the main kneading process was 16 minutes when soy milk was only lightly mixed in the pretreatment process and then added to the other dough ingredients and mixed as in Example 8-2. This was compared to the 17 minutes required when the mixture mixed until emulsified in the pretreatment process was added to the other dough ingredients and mixed as in Example 8-1, demonstrating that the dough came together in a shorter time and thus exhibiting even better workability.

[0117] This application claims priority based on Japanese Patent Application No. 2020-015836, filed on January 31, 2020, the disclosure of which is incorporated herein in its entirety.

Claims

1. A method for producing a dough for bakery foods, comprising: a powdered raw material; water; an oil and fat composition; and a component (A) that satisfies the following conditions (1) to (4), A step of mixing the component (A), the water, and the oil composition to obtain a mixture; and adding said mixture to said powder ingredients to obtain a dough for bakery foods; The manufacturing method comprising the steps of: Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 40% by mass or more, and the degraded starch has a peak molecular weight of 3×10 ３ Above 5 x 10 ４ below (3) Cold water swelling degree at 25°C is 5 to 20 (4) The content of the undersize particles on a sieve having an opening of 0.5 mm and the oversize particles on a sieve having an opening of 0.038 mm is 30% by mass or more and 100% by mass or less.

2. The method according to claim 1 , wherein the amount of the mixture in the bakery food dough is 3% by mass or more and 40% by mass or less.

3. The method according to claim 1 or 2, wherein the bakery food dough contains 0.5% by mass or more and 20% by mass or less of the component (A).

4. The method according to claim 1 , wherein the amount of the oil and fat composition in the mixture is from 1% by mass to 20% by mass.

5. The method according to any one of claims 1 to 4, wherein the amount of water in the bakery food dough relative to the total amount of the powder ingredients and the component (A) is 50% by mass or more and 110% by mass or less.

6. The method according to any one of claims 1 to 5, wherein the bakery food dough comprises flour.

7. The method according to any one of claims 1 to 6, wherein the content of the component (A) that is undersieved by a sieve having an opening of 0.5 mm and oversieved by a sieve having an opening of 0.038 mm is 65% by mass or more and 100% by mass or less.

8. A method for producing bakery foods, comprising a step of cooking the dough for bakery foods obtained by the method according to any one of claims 1 to 7.

9. The method according to claim 8, wherein the cooking method is baking or deep frying.

10. A method for improving workability when producing dough for bakery foods by mixing ingredients including a powder ingredient, water, an oil and fat composition, and a component (A) that satisfies the following conditions (1) to (4), comprising: A step of mixing the component (A), the water, and the oil composition to obtain a mixture; and adding said mixture to said powder ingredients to obtain a dough for bakery foods; The improvement method includes the steps of: Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 40% by mass or more, and the degraded starch has a peak molecular weight of 3×10 ３ Above 5 x 10 ４ below (3) Cold water swelling degree at 25°C is 5 to 20 (4) The content of the undersize particles on a sieve having an opening of 0.5 mm and the oversize particles on a sieve having an opening of 0.038 mm is 30% by mass or more and 100% by mass or less.

11. When a bakery food is produced by mixing a powder raw material, water, an oil composition, and a raw material containing a component (A) that satisfies the following conditions (1) to (4), A step of mixing the component (A), the water, and the oil composition to obtain a mixture; adding said mixture to said powder ingredients to obtain a dough for bakery food products; cooking the bakery food dough; A method for improving the texture of bakery foods through the above process. Component (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content is 75% by mass or more (2) The starch contains 3% by mass or more and 45% by mass or less of degraded starch having an amylose content of 40% by mass or more, and the degraded starch has a peak molecular weight of 3×10 ３ Above 5 x 10 ４ below (3) Cold water swelling degree at 25°C is 5 to 20 (4) The content under the sieve with a mesh size of 0.5 mm and over the sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less

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