Method for producing polyphenol-containing pie

Abstract

Provided is a method capable of manufacturing a polyphenol-containing pie having a crispy texture without the pie floating being obstructed or the dough shrinking when baked, even when a food ingredient containing polyphenols is added to the pie dough. 【Solution means】A method for manufacturing a pie containing polyphenols, comprising a dough preparation step of preparing a dough by mixing flour with water and other food ingredients, and a baking step of baking the prepared dough to bake it into a pie, wherein the dough preparation step includes a primary mixing step of adding and mixing flour with a food ingredient substantially free of water and polyphenols, a retardation step of allowing the mixed food ingredient obtained in the primary mixing step to rest, and a secondary mixing step of adding and mixing a food ingredient containing polyphenols to the mixed food ingredient allowed to rest in the retardation step.

Description

Technical Field

[0001] The present invention relates to a method for producing a pie having a rich and thick taste with flavors such as cocoa and matcha tea.

Background Art

[0002] Cocoa and matcha tea are not only preferred for their mellow flavors, but also the antioxidant and antibacterial and bactericidal effects of polyphenols such as catechins contained therein have attracted attention, and they may be added to foods and luxury goods as being good for health (Patent Document 1). On the other hand, in baked confectionery such as pies and cookies made from gluten-containing cereal flours such as wheat flour, a crispy texture due to the expansion of the dough after baking is important. However, it is known that adding vegetable protein or the like to the dough inhibits the expansion due to the formation of a gluten network and deteriorates the texture (Patent Document 2). Further, it has been reported that monomeric polyphenols improve the flexibility of the gluten network, while high molecular weight polyphenols (tannins) crosslink gluten proteins increase the protein network density and strength (Non-Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Non-Patent Documents

[0004]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] To produce pie dough with a richer flavor similar to cocoa or matcha, it is necessary to add a certain amount of those powders containing polyphenols. However, if this is done, the polyphenols contained in the pie dough cause an increase in gluten tensile strength, suppressing the rising of the pie and causing the dough to shrink during baking, making it difficult to maintain a crispy texture or to maintain the shape of the pie. Therefore, it was not possible to increase the addition amount (blending amount) of cocoa powder or matcha powder into the pie dough to 1% or more.

Means for Solving the Problems

[0006] The present invention is a method for producing a pie containing polyphenols, comprising a dough preparation step of adding water and other food ingredients to flour to prepare dough, and a baking step of baking the prepared dough to bake it into a pie. The dough preparation step includes a primary mixing step of adding water and food ingredients substantially free of polyphenols to the flour and mixing them, a retard step of allowing the mixed food ingredients obtained in the primary mixing step to rest, and a secondary mixing step of adding food ingredients containing polyphenols to the mixed food ingredients rested in the retard step and mixing them. By providing a method characterized in including these steps, the above-mentioned problems are solved.

Effects of the Invention

[0007] According to the method of the present invention, even if polyphenol-containing food ingredients such as cocoa powder or matcha powder are blended in the pie dough at 1% or more, the rising of the pie is not suppressed and the dough does not shrink during baking, and a pie having a rich flavor and taste of cocoa or matcha and a crispy texture can be produced.

Brief Description of the Drawings

[0008]

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MODE FOR CARRYING OUT THE INVENTION

[0009] The present invention provides a method for manufacturing a pie containing polyphenols. The method of the present invention includes a dough preparation step of preparing a dough by mixing flour with water and other food ingredients, and a baking step of baking the prepared dough to bake it into a pie. The dough preparation step includes a primary mixing step of adding and mixing water and food ingredients substantially free of polyphenols to the flour, a retard step of allowing the mixed food ingredients obtained in the primary mixing step to rest, and a secondary mixing step of adding and mixing food ingredients containing polyphenols to the mixed food ingredients allowed to rest in the retard step. Hereinafter, the present invention will be described. All values of % in the following description are mass % (weight %).

[0010] (Pie manufacturing process) A pie generally refers to a dish or dessert made by baking dough made from flour, water, and solid fat in an oven. In this specification, solid fat refers to fats that have plasticity and can maintain a solid state at 10 to 20 °C, such as butter and margarine. There are also some pies that are arranged by wrapping or placing sweetened cooked fruits, nuts, or meat on or after baking the dough. Pies can be divided into folded pies and kneaded pies according to the method of preparing the dough before baking. In folded pies, a sheet of dough (not necessarily containing fat) and a sheet of solid fat are overlapped and repeatedly folded (rolled in) to form a multi-layered structure, and then baked to create a crispy texture. In contrast, in kneaded pies, a crispy texture is created by baking dough made by kneading small pieces of fat into flour and water. There are also kneaded folded pies that are formed into a multi-layered structure by repeatedly folding dough containing small pieces of fat prepared in the same way as kneaded pies and then baked. In any case, the crispy texture of a pie is created when the dough is baked by heating it in an oven set at 160 to 250 °C for 5 to 40 minutes. When baking, the sheet-like fat or small pieces of fat melt, creating spaces in which the moisture contained in the dough turns into steam and is released. The pressure of this steam causes the entire dough to expand (puff up).

[0011] Figure 1 shows a general process flow for manufacturing a folded pie or a kneaded folded pie. First, flour is mixed with water and other ingredients (such as fat, salt, spices, and coloring agents) and kneaded (Mixing Step 1). The mixed ingredients are cooled to 1 to 9 °C and allowed to stand for 12 to 90 hours to mature (Retard Step 2). Next, after re-kneading if necessary, the dough formed into a sheet and the roll-in fat are overlapped and repeatedly folded to form a multi-layered shape (Roll-in Step 3). Then, after cutting, sugar coating, or topping as needed, the pie is baked in an oven set at 160 to 250 °C (Baking Step 4). After baking, the pie is cooled and, if necessary, topped or injected with chocolate, fresh cream, etc., and then packaged as a product. In the manufacture of kneaded pies, since the dough after Retard Step 2 is shaped and fed into Baking Step 4, Roll-in Step 3 does not exist.

[0012] However, when a large amount of polyphenol-containing ingredients such as cocoa powder or matcha powder is kneaded in the mixing step 1, a phenomenon is observed that when the pie is baked in the baking step 4, the dough does not swell well or shrinks during baking and gets deformed. Figure 2 is a photograph showing a comparison of the appearance after baking and the state inside the dough before baking when the dough prepared without kneading matcha powder and the dough prepared by kneading 1% matcha powder are baked under the same conditions. When the matcha powder is not kneaded (a), a beautiful hexagonal appearance and a cross-section of the interior consisting of a network with many pore parts are seen, but when 1% matcha powder is kneaded (b), a distorted hexagonal appearance and a cross-section of the interior consisting of a network with clogged pore parts are seen. Such a difference is considered to be due to the fact that polyphenols (such as catechins) contained in the matcha powder cross-link the gluten network structure generated when water is added to the cereal flour and kneaded, increasing the tensile strength of the dough, and as a result, the dough becomes less likely to swell during the baking process.

[0013] As a result of intensive studies on how to suppress the cross-linking of the gluten network structure by polyphenols, the inventors of the present invention found that, as shown in FIG. 3, the food ingredients used as the raw materials for the pie dough are not mixed all at once in the first mixing step 1 (referred to as "primary mixing step 1A" in the present invention), but when the food ingredients containing polyphenols are mixed and kneaded in the mixing step after the retardation step 2 (referred to as "secondary mixing step 1B" in the present invention), the cross-linking of the gluten network structure can be suppressed, and the dough expands smoothly in the baking step. That is, the mixing step of the food ingredients used as the raw materials for the dough is divided into two stages. In the first mixing step (primary mixing step 1A), the flour, water, and food ingredients substantially free of polyphenols are mixed, and the resulting mixed food ingredients are allowed to stand for a predetermined period of time (retardation step 2), and then the food ingredients containing polyphenols are mixed in the subsequent mixing step (secondary mixing step 1B). As a result, it was found that the dough expands smoothly in the baking step 4. The inventors of the present invention believe that the reason why the addition of the food ingredients containing polyphenols in the secondary mixing step 1B after the retardation step 2 does not inhibit the expansion of the dough in the baking step 4 is that the cross-linking of the gluten network structure in the retardation step 2 (because polyphenols are not sufficiently present) is difficult to proceed.

[0014] (Preparation of Pie Dough) Pie dough is prepared by mixing flour as a base with water and other ingredients and kneading them together. Examples of the base flour include wheat flour, oatmeal flour, rice flour, etc., and it is preferable that the flour contains gluten such as wheat flour and oats. As other ingredients added thereto, solid fats, salt, spices, sweeteners, coloring agents, etc. are common. In the present invention, as other ingredients, cocoa powder containing polyphenols, matcha powder, etc. are also used together, and these can also be regarded as a kind of spice or coloring agent. Water is added to mix and knead these ingredients. Water may be added in an amount necessary to mix and knead these ingredients, and it is generally preferable to be about 25 to 50% with respect to the whole pie dough. In the present invention, these ingredients are mixed in two stages by dividing them before and after the retardation step 2. In the primary mixing step 1A corresponding to the stage before the retardation step 2, water and ingredients substantially free of polyphenols are added to the flour and mixed. The "ingredients substantially free of polyphenols" referred to here includes not only ingredients free of polyphenols such as fats and oils and salt, but also ingredients containing only a small amount of polyphenols that hardly inhibit the gluten network, such as some spices and coloring agents. On the other hand, in the secondary mixing step 1B which is the stage after the retardation step 2, ingredients containing polyphenols (including many spices and coloring agents such as cocoa powder and matcha powder) are added to the retarded food mixture and mixed. At this time, it is preferable to add the ingredients containing polyphenols in a liquid and paste-like state because they are more likely to be uniformly mixed with the retarded food mixture than when added in powder form. Note that not all of the flour needs to be added in the primary mixing step, and a part thereof may be added and mixed in the secondary mixing step which is the stage after the retardation step. Also, not all of the ingredients substantially free of polyphenols need to be added in the primary mixing step, and a part thereof may be added and mixed in the secondary mixing step. Conversely, even for ingredients containing polyphenols, not all of them need to be added in the secondary mixing step, and a small amount thereof may be added in the primary mixing step.

[0015] Pie dough contains solid fats such as butter and margarine as essential ingredients together with flour. The fats contained in the pie dough impart flavor to the pie baked in the baking process and, together with the moisture also contained in the pie dough, contribute to the expansion of the pie. In the case of a folded pie, in the rolling-in process, a sheet of dough and a sheet of solid fat are overlapped and repeatedly folded, forming a multi-layered structure in which the dough layers and the fat layers overlap alternately. When this is baked, the fat layer melts, and the water vapor generated by the evaporation of the moisture in the flat space formed causes the multi-layered structure to expand, creating a crispy texture for the pie. On the other hand, in the case of a kneaded pie, small pieces of fat scattered in the pie dough melt to form a large number of small hole-like spaces, and the water vapor generated by the evaporation of the moisture in those spaces causes the porous structure to expand. Generally, the degree of expansion is greater in the case of a folded pie, so the folded pie feels crispier than the kneaded pie, and the kneaded pie tends to have a stronger crispy texture than the folded pie. In the case of a kneaded pie, the addition of fat is essential in the primary mixing step 1A, but in the case of a folded pie, the addition of fat is not necessarily essential in the primary mixing step 1A. Also, in the case of a kneaded pie or a kneaded and folded pie, as described above, fragments of solid fat of a certain size need to be scattered in the dough after the primary mixing step 1A. However, in the case of a folded pie, even if fat is contained in the dough after the primary mixing step 1A, the fat may be uniformly mixed with other ingredients such as flour without forming a phase as solid fragments. The fat content is preferably about 20 to 45% with respect to the entire dough before the baking step 4, as the total amount of the fat added in the primary mixing step 1A and the sheet of fat overlapped in the rolling-in step 3.

[0016] In the present invention, the pie dough contains food ingredients containing polyphenols such as cocoa powder and matcha powder. Polyphenols are a general term for aromatic compounds in which two or more phenolic hydroxyl groups are substituted on a benzene ring. The content of polyphenols is usually measured by the Folin-Ciocalteu method. Cocoa powder contains 2.0 - 5.2% polyphenols, and matcha powder contains 7.0 - 12.0% polyphenols. Most of the polyphenols contained in cocoa powder and matcha powder are tannins, which are generally called catechins (flavanols). In addition to these, polyphenols also include anthocyanins contained in blueberries and red wine, isoflavones contained in soybeans, sesamin contained in sesame, quercetin contained in onions, curcumin contained in turmeric, rutin contained in figs, and the like. Also, many of the dyes added to foods contain polyphenols, and some flavors also contain polyphenols. Polyphenols are easily oxidized and have the function of capturing and neutralizing reactive oxygen species, and function as antioxidants against other substances, so they have attracted attention from the viewpoints of anti-aging and health promotion.

[0017] When preparing pie dough, adding water to flour and kneading it generates gluten, which forms a network structure and gives the dough viscosity and elasticity. However, polyphenols crosslink the gluten network structure to increase the rigidity of the dough, so it has the effect of preventing expansion when the pie dough is baked. Since it is considered that this crosslinking reaction mainly proceeds in retard step 2, in the present invention, in order to minimize the content of polyphenols in retard step 2, the addition of food ingredients containing polyphenols is carried out not in primary mixing step 1A before retard step 2 but in secondary mixing step 1B after retard step 2. In the present invention, the content of polyphenols in the dough in retard step 2 is preferably less than 0.04% of the total dough excluding moisture, more preferably less than 0.02%, and most preferably less than 0.01%.

[0018] Incidentally, in order to impart the mellow aroma of cocoa or matcha, it is preferable to add 0.8% or more, preferably 1.6% or more in the case of cocoa powder, and 0.2% or more, preferably 1.0% or more in the case of matcha powder, based on the whole pie dough excluding moisture. As described above, cocoa powder contains 2.0 to 5.2% of polyphenols, and matcha powder contains 7.0 to 12.0% of polyphenols. Therefore, in order to produce a pie having the mellow aroma of cocoa or matcha, it is preferable to add 0.03% or more, preferably 0.06% or more in the case of cocoa powder, and 0.02% or more, preferably 0.1% or more as polyphenols based on the whole pie dough excluding moisture. In that case, according to the present invention, the addition amount of cocoa powder, matcha powder, etc., which are food ingredients containing polyphenols, in the primary mixing step is limited to an amount such that the content of polyphenols in the dough is less than 0.04%, more preferably less than 0.02%, and optimally less than 0.01% based on the whole dough excluding moisture, and the remaining amount is added in the secondary mixing step after the retard step. In this way, the swelling of the pie dough in the baking step is not significantly inhibited, and the baked pie can have a crispy texture.

Example

[0019] (Example 1) To 50 g of water, 100 g of wheat flour, 5.2 g of margarine, 0.9 g of salt, and 0.2 g of flavor A were added, and they were stirred and mixed at room temperature (18.2 - 22.8 °C) for 5 minutes using a vertical mixer (primary mixing). After that, this was cooled to 4 °C and left standing (retarded) for 16 hours. To this, 1.7 g of matcha, 0.33 g of flavor B (matcha flavor), 0.35 g of pigment, and 2.0 g of water were kneaded into a paste and added, and they were stirred and mixed at 8 °C for 2 minutes and 30 seconds using a vertical mixer (secondary mixing) to prepare the dough. Using 50.68 g of margarine, roll-in was performed on the dough thus obtained, and 66 raw samples in the shape of hexagonal plates (refer to Figure 4) (hexagonal plates with a height of 3.5 mm, a major axis of 53.4 mm, and a minor axis of 46.3 mm) obtained by performing sheet forming and cutting on the obtained raw dough were baked at 200 °C for 16 minutes to bake them into pies, and the dimensions (height, major axis, minor axis shown in Figure 4) of each sample of the pies thus obtained after cooling were measured. The distribution state of the measurement results is shown in Figures 5 to 7.

[0020] Based on the measurement results shown in Figures 5 to 7, the maximum values, minimum values, average values, and standard deviations of the height, major axis, and minor axis of the baked pies were determined and described in Table 1.

Table 1

[0021] (Comparative Example 1) To 50 g of water, 100 g of wheat flour, 5.2 g of margarine, 0.9 g of salt, 0.2 g of flavor A, 1.7 g of matcha, 0.33 g of flavor B (matcha flavor), 0.35 g of pigment, and 2.0 g of water were added, and the mixture was stirred and mixed at room temperature (18.2 - 22.8 °C) for 5 minutes using a vertical mixer. After cooling this to 4 °C and allowing it to stand (retard) for 16 hours, it was further stirred and mixed (re-kneaded) at 8 °C for 2 minutes and 30 seconds to prepare the dough. The component ratio of the dough was the same as in Example 1. For the dough thus obtained, 61 raw samples (hexagonal plate shape with a height of 3.5 mm, major diameter of 53.4 mm, and minor diameter of 46.3 mm; see Figure 4) were obtained by performing roll-in, sheet forming, and cutting in the same manner as in Example 1. These were baked at 200 °C for 16 minutes to bake into pies, and after cooling, the dimensions (height, major diameter, minor diameter shown in Figure 4) of each sample of the obtained pies were measured. The distribution state of the measurement results is shown in Figures 5 - 7.

[0022] Based on the measurement results shown in Figures 5 - 7, the maximum value, minimum value, average value, and standard deviation of the height, major diameter, and minor diameter of the baked pies were determined and listed in Table 2.

Table 2

[0023] (Example 2) Except that 30 raw samples each with the matcha addition amount of 1.7 g, 3.2 g, 6.4 g, or 9.6 g were prepared and baked, the same operations as in Example 1 were performed. When the matcha addition amount was 1.7 g, it was the same manufacturing conditions as in Example 1. The height of each sample of the obtained pies was measured, and the average value of the measured heights was taken for each group with the same matcha addition amount (consisting of 30 samples) and ranked as follows. ◎: The average value of the height is 21.00 mm or more 〇: The average value of the height is 17.50 - 20.99 mm △: The average value of the height is 12.00 - 17.49 mm ×: The average value of the height is 11.99 mm or less Also, the aroma of matcha was evaluated for each group with the same matcha addition amount and ranked as follows. ◎: The good flavor of matcha can be fully felt. 〇: The good flavor of matcha can be felt. △: The flavor of matcha can be slightly felt. ×: The flavor of matcha cannot be felt.

[0024] The above results are described in Table 3.

Table 3

[0025] (Comparative Example 2) Four types of raw samples with matcha addition amounts of 1.7 g, 3.2 g, 6.4 g, or 9.6 g were each prepared in 30 pieces and baked. Otherwise, the same operations as in Comparative Example 1 were performed. When the matcha addition amount was 1.7 g, it was the same manufacturing conditions as in Comparative Example 1. The height of each sample of the obtained pie was measured, and the average value of the measured heights was taken for each group with the same matcha addition amount (consisting of 30 samples) and ranked as follows. ◎: The average value of the height is 21.00 mm or more 〇: The average value of the height is 17.50 - 20.99 mm △: The average value of the height is 12.00 - 17.49 mm ×: The average value of the height is 11.99 mm or less Also, the aroma of matcha was evaluated for each group with the same matcha addition amount and ranked as follows. ◎: The good flavor of matcha can be fully felt. 〇: The good flavor of matcha can be felt. △: The flavor of matcha can be slightly felt. ×: The flavor of matcha cannot be felt.

[0026] The above results are described in Table 4.

Table 4

[0027] (Example 3) Instead of matcha, cocoa was used, and 30 raw samples of each of 4 types with cocoa addition amounts of 1.7 g, 3.2 g, 6.4 g, or 9.6 g were prepared and baked. Otherwise, the same operations as in Example 1 were performed. The height of each sample of the obtained pie was measured, and the average value of the measured heights for samples with the same cocoa addition amount was taken and ranked as follows. ◎: The average height is 21.00 mm or more 〇: The average height is 17.50 - 20.99 mm △: The average height is 12.00 - 17.49 mm ×: The average height is 11.99 mm or less Also, samples with the same cocoa addition amount were grouped together, and the aroma of cocoa was evaluated and ranked as follows. ◎: A good flavor of cocoa can be fully felt. 〇: A good flavor of cocoa can be felt. △: The flavor of cocoa can be faintly felt. ×: The flavor of cocoa cannot be felt.

[0028] The above results are described in Table 5.

Table 5

[0029] (Comparative Example 3) Instead of matcha, cocoa was used, and 30 raw samples of each of 4 types with cocoa addition amounts of 1.7 g, 3.2 g, 6.4 g, or 9.6 g were prepared and baked. Otherwise, the same operations as in Comparative Example 1 were performed. The height of each sample of the obtained pie was measured, and the average value of the measured heights for samples with the same cocoa addition amount was taken and ranked as follows. ◎: The average height is 21.00 mm or more 〇: The average height is 17.50 - 20.99 mm △: The average height is 12.00 - 17.49 mm ×: The average height is 11.99 mm or less Also, samples with the same cocoa addition amount were grouped together, and the aroma of cocoa was evaluated and ranked as follows. ◎: The good flavor of cocoa can be fully felt. 〇: The good flavor of cocoa can be felt. △: The flavor of cocoa can be slightly felt. ×: The flavor of cocoa cannot be felt.

[0030] The above results are shown in Table 6.

Table 6

[0031] (Evaluation of measurement results) As shown in FIGS. 5 to 7, there are clearly differences in the distribution states of the height, major diameter, and minor diameter between the samples of the examples and the samples of the comparative examples. As can be seen from Tables 1 and 2, on average, the samples of the examples are 7.1 mm larger in height, 4.6 mm larger in major diameter, and 2.4 mm larger in minor diameter than the samples of the comparative examples. That is, it can be seen that the samples of the examples are better inflated and shrinkage is suppressed compared to the samples of the comparative examples.

[0032] As can be seen from Table 3, according to the method of the present invention, matcha powder can give a sufficient matcha flavor at an addition rate of just over 1% (as a polyphenol content of just over 0.1%), and the pie also swells well and there is almost no inhibition of the dough swelling by polyphenols. Also, according to the method of the present invention, it can be seen that the pie swells sufficiently (although there is some inhibition of swelling) even when matcha powder is added at nearly 2% (as a polyphenol content of just over 0.2%). On the other hand, as can be seen from Table 4, according to the conventional method of mixing all components in the mixing step before the retard step, at an addition rate of just over 1% (as a polyphenol content of just over 0.1%) necessary to give a sufficient matcha flavor, the swelling of the pie is greatly inhibited by polyphenols.

[0033] As can be seen from Table 5, according to the method of the present invention, when cocoa powder is added at an addition rate of 1% (0.04% as the polyphenol content), the flavor of cocoa can be felt. In that case, it can be seen that the pie also swells well and there is almost no inhibition of dough swelling by polyphenols. In order to impart a sufficient cocoa flavor, it is necessary to add cocoa powder close to 2% (about 0.07% as the polyphenol content). However, even in that case, it can be seen that the pie swells sufficiently (although there is some inhibition of swelling). On the other hand, as can be seen from Table 6, some inhibition of swelling is observed at an addition rate of 1% (0.04% as the polyphenol content) where the flavor of cocoa can be felt to some extent, and at an addition rate close to 2% (about 0.07% as the polyphenol content) necessary to impart a sufficient cocoa flavor, it can be seen that the swelling of the pie is greatly inhibited by polyphenols.

Industrial Applicability

[0034] The present invention can be used for the production of pies added with polyphenol-containing ingredients such as cocoa powder and matcha powder.

Explanation of Reference Numerals

[0035] 1 Mixing step 1A Primary mixing step 1B Secondary mixing step 2 Retard step 3 Roll-in step 4 Baking step

Claims

1. A method for manufacturing a pie containing polyphenols, comprising a dough preparation step of preparing a dough by mixing flour with water and other food ingredients, and a baking step of baking the prepared dough to bake it into a pie. The dough preparation step includes a primary mixing step of adding and mixing water and food ingredients substantially free of polyphenols to the flour, a retardation step of allowing the mixed food ingredients obtained in the primary mixing step to rest, and a secondary mixing step of adding and mixing food ingredients containing polyphenols to the mixed food ingredients rested in the retardation step. Between the secondary mixing step and the baking step, a roll-in step is included, in which the dough prepared through the secondary mixing step is formed into a sheet shape, and this is stacked and repeatedly folded with a solid fat formed into a sheet shape to be molded into a multi-layered shape.

2. The method according to claim 1, wherein the flour includes wheat and / or oats.

3. The method according to claim 1 or 2, wherein the content of polyphenols in the dough in the primary mixing step is less than 0.04% of the total dough excluding moisture.

4. The method according to claim 1 or 2, wherein the content of polyphenols in the dough in the primary mixing step is less than 0.02% of the total dough excluding moisture.

5. The method according to claim 1 or 2, wherein the content of polyphenols in the dough in the primary mixing step is less than 0.01% of the total dough excluding moisture.

6. The method according to claim 1 or 2, wherein the food ingredient containing polyphenols includes cocoa powder.

7. The method according to claim 6, wherein the content of cocoa powder in the dough in the secondary mixing step is 0.03% or more of the total dough excluding moisture.

8. The method according to claim 6, wherein the content of cocoa powder in the dough in the secondary mixing step is 0.06% or more of the total dough excluding moisture.

9. The method according to claim 1 or 2, wherein the food ingredient containing polyphenols includes matcha powder.

10. The method according to claim 9, wherein the content of matcha powder in the dough in the secondary mixing step is 0.02% or more of the total dough excluding moisture.

11. The method according to claim 9, wherein the content of matcha powder in the dough in the secondary mixing step is 0.1% or more of the total dough excluding moisture.

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