Manufacturing method of dusting flour and bakery food

Abstract

To provide dusting powder capable of retaining a texture of dough even when a time passes after production with respect to a bakery food obtained by connecting dough to filling and heat-treating, and to provide a production method of a bakery food.SOLUTION: Dusting powder is applied to an inner surface of dough of a bakery food which is obtained by connecting dough to filling and heat-treating, and contains a durum flour. Due to containing the durum flour, the dusting powder can make moisture oozing out from the filling be hardly absorbed in the dough by including the durum flour. With this, a texture of the dough can be retained even when a time passes after production.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dusting agent that is applied to the inner surface of dough of a bakery food product that is heat-treated after bonding the dough and filling, and to a method for producing the bakery food product. [Background technology]

[0002] For example, bakery foods such as steamed buns, which are made of dough wrapped around a filling, are stored in a steamer or the like from the time of production until they are sold. As the storage time of bakery foods increases, moisture seeping out from the filling causes the dough to soften (causing slimy, sticky texture) and the texture deteriorates.

[0003] To prevent such deterioration in the texture of the dough, Patent Document 1 discloses a frozen pie dough containing one or more selected from the group consisting of alginate esters, whey, casein, and inulin. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-25476 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the frozen pie dough described in Patent Document 1 may not have the same effect as unfrozen dough, and it is desirable to suppress deterioration in texture in various bakery foods.

[0006] The present invention has been made in consideration of the above-mentioned conventional technology, and aims to provide a dusting flour and a method for producing bakery foods in which dough and filling are joined together and heat-treated, which can maintain the texture of the dough even after a long time has passed since production. [Means for solving the problem]

[0007] In order to achieve the above object, the dusting flour of the present invention is a dusting flour that is applied to the inner surface of the dough of a bakery food product that is heat-treated after bonding the dough and filling, and is characterized by containing durum flour.

[0008] The dusting powder of the present invention contains durum flour, which makes it difficult for moisture exuded from the filling to be absorbed by the dough, thereby making it possible to maintain the texture of the dough even after a long time has passed since production.

[0009] The dusting powder of the present invention preferably contains 10 to 100% by mass of the durum flour.

[0010] In the dusting powder of the present invention, the durum flour preferably has an average particle size of 50 to 180 μm.

[0011] The dusting powder of the present invention preferably further contains at least one selected from dried egg white and alginate ester.

[0012] By including at least one kind of dusting powder selected from dried egg white and alginate ester, it is possible to further enhance the effect of making it difficult for moisture seeping out from the filling to be absorbed into the dough.

[0013] The dusting powder of the present invention preferably contains 0.1 to 50% by mass of at least one selected from the dried egg white and the alginate ester.

[0014] The method for producing bakery food of the present invention is characterized by including a dough forming step in which dough containing wheat flour is formed into a sheet, a sprinkling step in which the above-mentioned flour is sprinkled onto the surface of the dough, a joining step in which a filling is placed on the surface of the dough that has undergone the sprinkling step to join the dough and the filling, and a heat treatment step in which the dough that has undergone the joining step is heat-treated.

[0015] According to the method for producing bakery food products of the present invention, by including a sprinkling step of sprinkling the above-mentioned flour on the surface of the dough, it is possible to make it difficult for moisture exuded from the filling to be absorbed by the dough, and therefore it is possible to maintain the texture of the dough even after a long time has passed since the production of the bakery food product.

[0016] In the method for producing a bakery food product of the present invention, in the sprinkling step, the dusting flour is applied to the surface of the dough in an amount of 0.001 to 0.030 g / cm 2 Preferably sprinkled. [Effects of the Invention]

[0017] The dusting flour and the method for producing bakery foods of the present invention make it possible to prevent moisture seeping out from the filling from being absorbed into the dough, thereby making it possible to maintain the texture of the dough even after a long time has passed since the production of the bakery food. DETAILED DESCRIPTION OF THE INVENTION

[0018] The flour is applied to the inside surface of the dough of bakery food products that are heat-treated to join the dough and filling.

[0019] The dough may be any dough commonly used for bakery products. The dough ingredients are combined with a filling, molded into a predetermined shape, and then subjected to a heat treatment such as baking, steaming, or frying to produce a bakery product. Dough made from cereal flour is preferably used, and examples of cereal flour include wheat flour, bran, barley flour, rye flour, oat flour, and whole grain flour of these cereals.

[0020] In addition to flour, ingredients of the dough include water, yeast, starches (cornstarch, tapioca starch, etc.), dairy products (milk, milk powder, butter, etc.), salt, sugars (sugar, glucose, maltose, etc.), fats and oils (lard, shortening, etc.), seasonings (monosodium glutamate, nucleic acids, amino acids, proteins, etc.), preservatives, nutritional supplements (vitamins, calcium, etc.), chemical leavening agents (baking powder, baking soda, etc.), flavors, etc. Furthermore, the flour is not particularly limited, and examples of flour that can be used include wheat flour such as soft flour, medium flour, bread flour, and whole wheat flour, as well as rye flour, rice flour, buckwheat flour, and mixtures thereof.

[0021] Filling refers to a material used as an ingredient in confectionery, bread, or the like, that is wrapped in or placed on top of dough. For example, in the case of Chinese buns, fillings include meats such as pork, beef, and chicken; seafood such as shark fin, snow crab, and scallops; vegetables such as onions, white leeks, ginger, and bamboo shoots; mushrooms such as shiitake mushrooms; seasonings such as sugar, salt, and soy sauce; and starches such as potato starch. Furthermore, fillings include curry for curry bread, bean paste for bean-jam bread, and apples for apple pie. Fillings are not limited to these, and various other ingredients can be used, such as pizza sauce and toppings, braised meat, roasted pork fillets, cream, chocolate, roasted pork fillets on green onions, and pickles.

[0022] The bonding between the dough and the filling is not required to be fixed to the dough, as long as the filling is placed on the dough. For example, the dough and the filling may be bonded by wrapping the filling in the dough, as in the case of a Chinese steamed bun. Alternatively, the dough and the filling may be bonded by placing the filling on the dough, as in the case of an apple pie.

[0023] The dusting powder of the present invention contains durum flour. The dusting powder preferably contains 10 to 100% by mass of durum flour, preferably 30 to 100% by mass, and more preferably 50 to 100% by mass. If the durum flour content is less than 10% by mass, it tends to be difficult to achieve the effect of preventing moisture from seeping out of the filling.

[0024] The average particle size of durum flour is preferably 50 to 180 μm, more preferably 70 to 150 μm, and even more preferably 70 to 100 μm. If the average particle size of durum flour is less than 50 μm or more than 180 μm, it tends to be difficult to obtain the effect of preventing moisture from seeping out of the filling.

[0025] The average particle size of durum flour can be determined as Mean V (volume average value) measured in a dry state using, for example, a laser diffraction / scattering particle size distribution analyzer. Examples of the laser diffraction / scattering particle size distribution analyzer that can be used include a Microtrac particle size distribution analyzer (Microtrac Bell Co., Ltd.).

[0026] The dusting agent preferably further contains at least one selected from dried egg white and alginic acid ester (propylene glycol alginate).

[0027] There are no particular limitations on the dried egg white, as long as it is obtained by cracking an egg, separating the egg yolk, and drying the liquid egg white. There are no particular limitations on the method for drying the liquid egg white, and examples thereof include belt drying, drum drying, spray drying, and vacuum freeze drying.

[0028] The dusting powder may contain 0.1 to 50% by mass, preferably 5 to 50% by mass, and more preferably 10 to 50% by mass of at least one selected from dried egg white and alginate ester.

[0029] It is not realistic to incorporate more than 50% by mass of dried egg white or alginate ester because the cost becomes too high.

[0030] Bakery foods to which the dusting flour of the present invention can be applied are not limited to those in which dough with a filling is baked in an oven, etc., but may also be those that are steamed in a steamer, such as Chinese buns. Examples of such bakery foods include cream buns, curry buns, jam buns, baked bread, pizza, Chinese buns, Danish pastries, tarts, apple pies, and meat pies.

[0031] A method for producing bakery foods will be described. The method for producing bakery foods includes a dough forming step of forming a wheat flour-containing dough into a sheet, a sprinkling step of sprinkling the above-mentioned flour onto the surface of the dough, a joining step of placing a filling on the surface of the dough that has been through the sprinkling step and joining the dough and the filling together, and a heat treatment step of heat-treating the dough that has been through the joining step.

[0032] The dough forming step is carried out by mixing the dough ingredients and then forming the dough into a shape appropriate for the bakery food. The dough can be mixed using any device, including, but not limited to, a vertical mixer, a spiral mixer, etc. The shape of the dough to be filled with the filling is also not limited to, but for example, if the bakery food is a Chinese steamed bun, it can be formed into a sheet shape.

[0033] In the sprinkling step, the dusting powder is applied to the surface of the dough at 0.001 to 0.030 g / cm 2 Sprinkle well, 0.005~0.030g / cm 2 It is preferable to sprinkle, 0.005 to 0.010 g / cm 2 Sprinkles are preferable.

[0034] For example, when the bakery food product is a Chinese steamed bun, the joining step can be performed by placing a filling on the dough and enveloping the filling with the dough. However, the filling does not necessarily have to be enclosed by the dough, as long as it is in contact with the dough.

[0035] The heating process can be carried out in a manner appropriate for the bakery food. For example, breads such as bean paste bread and pies such as apple pie are often baked, curry bread is fried, and Chinese buns are steamed in a steamer.

[0036] As described above, according to the method for producing bakery food of the present invention, by sprinkling flour containing durum flour in the sprinkling process, it is possible to prevent moisture from the filling from seeping into the dough and causing a deterioration in texture (the occurrence of slime) even if some time has passed since cooking. [Example]

[0037] EXAMPLES The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0038] [Test Example 1] (Evaluation of Chinese steamed bun dough) Chinese bun dough was prepared using the ingredients and their blending ratios listed in Table 1 below. Specifically, the ingredients were mixed using a vertical mixer, with mixing at low speed for 3 minutes and medium speed for 12 minutes. The dough was kneaded at a temperature of 24°C. The kneaded dough was divided into portions, each weighing 57g. The blending ratios in Table 1 indicate the parts by mass of each ingredient relative to 100 parts by mass of wheat flour.

[0039] [Table 1]

[0040] The ingredients and mixing ratios of the ingredients listed in Table 2 below were used to prepare the filling for the Chinese steamed buns. [Table 2]

[0041] For each piece of dough, dust with 0.010g / cm 2 The dough was dusted with flour and then 38g of filling was placed on each piece. The filling was then wrapped in the dough and shaped into a filling. The temperature of the proofer was set to 42°C and humidity to 80%, and the dough was left to stand for 45 minutes. A heat treatment process was carried out by steaming in a steamer for 15 minutes. After steaming, the steamed buns were allowed to cool and then flash-frozen.

[0042] (Fabric evaluation) The thawed steamed buns were placed in a heat-retaining steamer and evaluated for stickiness at the interface between the dough and filling and for texture after 4 hours. Eight panelists tasted the buns and scored them according to the criteria in Table 3 below, with the total score recorded.

[0043] [Table 3]

[0044] (Type of flour for dusting) The sample using weak flour as the wheat flour for dusting was designated Comparative Example 1, the sample using all-purpose flour was designated Comparative Example 2, the sample using strong flour was designated Comparative Example 3, and the sample using durum flour was designated Example 1. The average particle size of the durum flour used in Example 1 was 90 μm. The average particle size of the durum flour in Example 1 and the average particle size of durum flour described hereinafter in the specification was determined as Mean V (volume average value) measured in a dry state using a laser diffraction / scattering particle size distribution analyzer.

[0045] [Table 4]

[0046] As shown in Table 4, Example 1, which used durum flour as the dusting powder, gave better results than Comparative Examples 1 to 3.

[0047] (Percentage of durum flour) The proportion of durum flour used in the dusting was varied to produce Chinese buns in Examples 2 to 5, and the slime and texture were evaluated in the same manner as above. Note that the average particle size of the durum flour used was 90 μm. [Table 5]

[0048] As shown in Table 5, Examples 1 and 2 to 5 gave better results than Comparative Example 3.

[0049] (Durum flour particle size (average particle size)) Steamed buns of Examples 6 to 9 were produced by varying the average particle size of durum flour, and the slime and texture thereof were evaluated in the same manner as above.

[0050] [Table 6]

[0051] As shown in Table 6, better results than Examples 1 and 6 to 9 and Comparative Example 3 were obtained.

[0052] (Dusting powder composition 1) The dusting powder was composed of durum flour and dried egg white, and the composition ratio was changed to produce Examples 10 to 13, which were evaluated in the same manner as above. The average particle size of the durum flour used was 90 μm.

[0053] [Table 7]

[0054] As shown in Table 7, Examples 10 to 13 gave better results than Comparative Example 3.

[0055] (Dusting powder composition 2) The dusting powder was composed of durum flour and alginate ester, and the composition ratio was changed to produce Examples 14 to 17, which were evaluated in the same manner as above. The average particle size of the durum flour used was 90 μm.

[0056] [Table 8]

[0057] As shown in Table 8, Examples 14 to 17 gave better results than Comparative Example 3.

[0058] (Amount of dusting powder to sprinkle) Examples 18 to 21 were prepared by changing the amount of durum flour sprinkled on, and the same evaluations as above were carried out. The durum flour used had an average particle size of 90 μm.

[0059] [Table 9]

[0060] As shown in Table 9, Examples 18 to 21 gave better results than Comparative Example 3.

[0061] [Test Example 2] (Evaluation of curry bread dough) Curry bread dough was made using the ingredients and their mixing ratios shown in Table 10 below. The mixing ratios in Table 10 indicate the parts by mass of each ingredient per 100 parts by mass of premixed flour. Yeast Donut Mix A-11 (product name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) was used as the premixed flour.

[0062] Specifically, the dough ingredients were mixed using a vertical mixer at low speed for 3 minutes and medium speed for 10 minutes. The dough was kneaded at a temperature of 27°C. After a 30-minute floor time, the dough was divided into portions of 50g each.

[0063] [Table 10]

[0064] For each piece of dough, dust with 0.010g / cm 2 The dough was then dusted with flour and 30 g of filling (commercially available curry filling) was placed on each piece. The filling was then wrapped in the dough and shaped into a filling. After breading, the temperature of the proofer was set to 40°C and humidity to 55%, and the dough was left to stand for 30 minutes. After a 10-minute rack time, the dough was heated at 180°C for 3 minutes (the dough was turned over 1 minute 30 seconds after the start of frying, and then frying was continued for another 1 minute 30 seconds).

[0065] (Fabric evaluation) The stickiness at the interface between the dough and the filling was evaluated 5 hours after the completion of frying. The evaluation was performed using the same evaluation method and criteria as in Test Example 1.

[0066] (Type of flour for dusting) The dough using bread flour as the wheat flour for dusting was designated Comparative Example 4, and the dough using durum flour was designated Example 22. The average particle size of the durum flour used in Example 1 was 90 μm.

[0067] [Table 11]

[0068] As shown in Table 11, Example 22 gave better results than Comparative Example 4.

Claims

1. A dusting powder applied to the inner surface of the dough of a bakery food product that is heat-treated after bonding the dough and filling, characterized in that the dusting powder contains 10 to 100 mass % of durum flour.

2. The dusting powder according to claim 1, wherein the average particle size of the durum flour is 50 to 180 μm.

3. The dusting powder according to claim 1 or 2, further comprising at least one selected from the group consisting of dried egg white and alginic acid esters.

4. The dusting powder according to claim 3, containing 0.1 to 50% by mass of at least one selected from the dried egg white and the alginate ester.

5. A dough forming step of forming a dough containing wheat flour into a sheet shape; A sprinkling step of sprinkling the dusting flour according to any one of claims 1 to 4 onto the surface of the dough; A joining process in which a filling is placed on the surface of the dough that has undergone the sprinkling process to join the dough and the filling; a heat treatment step of heat treating the fabric that has undergone the joining step; A method for producing a bakery food product, comprising:

6. In the sprinkling step, the dusting flour is applied to the surface of the dough in an amount of 0.001 to 0.030 g / cm ２ The method for producing a bakery food product according to claim 5, wherein the bakery food product is sprinkled with the paste.

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