Mix for topping dough

Abstract

This mix for topping dough is used for producing a topping dough portion of a bakery food having an intermediate dough portion and the topping dough portion covering the intermediate dough portion, and contains: grain flours including grain flour and starch; sugar; and oil and fat. The content of the sugar is 50-80 parts by mass with respect to 100 parts by mass of the grain flours, and the content of the oil and fat is 20-40 parts by mass with respect to 100 parts by mass of the grain flours. The mix further contains a thickener, and the content of the thickener is preferably 0.1-0.4 parts by mass with respect to 100 parts by mass of the grain flours.

Description

Topping mix

[0001] The present invention relates to a topping dough mix used in producing a bakery food product having a core dough portion and a topping dough portion covering the core dough portion (hereinafter also referred to as a "composite bakery food product"), the topping dough portion being covered by the core dough portion.

[0002] A typical example of a composite bakery food is melon bread. Melon bread is a type of sweet bread, typically obtained by covering a bread dough core with a biscuit or cookie dough topping and baking the resulting product. The melon bread topping is usually given a melon skin-like texture on its surface before baking. Melon bread is visually appealing due to the melon skin-like appearance of the topping (baked topping) and also has the hard, crispy texture of the topping and the soft, moist texture of the topping (baked topping), allowing the user to enjoy these two different textures simultaneously.

[0003] Melon bread has problems in that the crust part absorbs moisture over time immediately after baking, causing the crust part to lose its crispy texture and becoming sticky, which can stain the hands when eating. Patent Document 1 describes a method for solving these problems by adding a thickener such as pectin to the crust part.

[0004] JP 2015-84693 A

[0005] Composite bakery foods have issues with the adhesive strength between the top dough portion and the inner dough portion. In other words, conventional composite bakery foods have insufficient adhesive strength, which can cause the top dough portion to fall off from the inner dough portion during production (e.g., between the final proofing stage and the baking stage). If the top dough portion falls off during the production of a composite bakery food, the product's appearance deteriorates and its commercial value is significantly reduced. Composite bakery foods also have issues with the textured pattern applied to the surface of the top dough portion. In other words, conventional composite bakery foods often fail to form a textured pattern on the surface of the top dough portion, even if one is intended to do so, or, even if one is formed, the contours of the textured pattern are blurred, resulting in an unintended textured pattern.

[0006] The object of the present invention is to provide a technology for improving the topping dough portion of a composite bakery food product, and more specifically, to provide a technology that can impart a crisp texture to the topping dough portion, prevent the topping dough portion from falling off the middle dough portion during production, and enable a neat uneven pattern to be formed on the surface of the topping dough portion.

[0007] The present invention relates to a topping dough mix used to produce a topping dough portion of a bakery food product having a middle dough portion and a topping dough portion that covers the middle dough portion, the topping dough mix containing cereal flours including cereal flour and starch, sugar, and oils and fats, the sugar content being 50 to 80 parts by mass per 100 parts by mass of the cereal flours, and the oil and fat content being 20 to 40 parts by mass per 100 parts by mass of the cereal flours.

[0008] The present invention also relates to a bakery food covering dough containing the above-mentioned covering dough mix of the present invention.The present invention also relates to a bakery food having a core dough portion and a covering dough portion covering the core dough portion, the covering dough portion being a baked product of the above-mentioned covering dough for bakery foods of the present invention.

[0009] The present invention relates to a composite bakery food, i.e., a bakery food having a core dough portion and a topping dough portion covering it. The topping dough portion is a baked product of the core dough, and the core dough portion is a baked product of the core dough. The composite bakery food is typically produced by integrally baking the core dough and the topping dough covering it. The topping dough mix of the present invention (hereinafter also simply referred to as "mix") is used in producing the topping dough and contains at least cereal flour, sugar, and oils and fats.

[0010] The cereal flours used in the present invention include at least cereal flour and starch. Any cereal flour that can be used in the production of bakery foods can be used without particular limitation, and one type of cereal flour can be used alone or two or more types can be used in combination. Examples of cereal flour include wheat flour (strong flour, semi-strong flour, medium-strength flour, weak flour), rye flour, rice flour, and corn flour. Typically, wheat flour (weak flour) is used. Examples of starch include starches (unprocessed starches) such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and processed starches obtained by subjecting unprocessed starch to one or more of the following processing treatments: gelatinization, etherification, esterification, acetylation, cross-linking, and oxidation. The term "starch" used here refers to "pure starch" isolated from a plant such as wheat, and is to be distinguished from starch contained in cereal flour.

[0011] A preferred example of the cereal flour used in the present invention is one containing preferably 1 to 20% by mass, more preferably 5 to 15% by mass, of starch. By including such a preferred cereal flour in the mix, it is possible to more reliably impart a crispy texture to the topping dough portion of the composite bakery food without impairing the effect of improving the appearance of the composite bakery food due to the characteristic configuration of the present invention described below (the effect of improving the ability to prevent the topping dough portion from falling off and the clarity of the uneven pattern). Furthermore, from the viewpoint of more reliably achieving the effects of such preferred cereal flour, it is preferable that the starch used in the present invention contains at least one of wheat starch and phosphate cross-linked starch.

[0012] The content of cereal flour in the mix of the present invention is not particularly limited and can be adjusted appropriately depending on the type of composite bakery food to be produced, etc., but from the viewpoint of providing a high-quality topping dough portion of the composite bakery food, the content is preferably 40 to 70% by mass, more preferably 45 to 60% by mass, relative to the total mass of the mix.

[0013] The mix of the present invention is characterized by containing specific amounts of sugar and fat. The sugar content in the mix of the present invention is 50 to 80 parts by mass, preferably 50 to 75 parts by mass, and more preferably 55 to 65 parts by mass, per 100 parts by mass of cereal flour in the mix. The oil / fat content in the mix of the present invention is 20 to 40 parts by mass, preferably 25 to 40 parts by mass, and more preferably 25 to 35 parts by mass, per 100 parts by mass of cereal flour in the mix. By having the sugar and oil / fat contents in the mix within the above-mentioned specific ranges, it is possible to impart a good crisp texture to the top dough portion of a composite bakery food, prevent the top dough portion from falling off from the middle dough portion, and form a beautiful uneven pattern on the surface of the top dough portion. As the sugar and oil / fat, any sugar and oil that can be used in the production of bakery foods can be used without particular limitation, and each can be used alone or in combination of two or more types. Examples of sugars include granulated sugar, white sugar, brown sugar, brown sugar, cane sugar, sugar beet sugar, maple sugar, oligosaccharides, and powdered starch syrup. Examples of fats and oils include butter, margarine, shortening, and lard.

[0014] A preferred example of the fat or oil used in the present invention is one containing 1 to 15% by mass, preferably 9 to 12% by mass, of a high-melting-point fat or oil having a melting point of 40°C or higher, preferably 50 to 60°C. This, combined with the characteristic configuration of the present invention described above, more reliably achieves the desired effect of the present invention (imparting a crispy texture to the topping dough portion). The high-melting-point fat or oil may be any fat or oil that can be used for food, such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, and whale oil. Furthermore, interesterified fats produced using a specific fat or oil and a fatty acid and / or a fatty acid lower alcohol ester can also be used as the high-melting-point fat or oil. The specific oils and fats may be the various animal and vegetable oils mentioned above, or processed oils and fats obtained by subjecting these to one or more treatments selected from interesterification, partial hydrogenation, complete hydrogenation (extreme hardening), isomerization hydrogenation, and fractionation. In the present invention, one of these high-melting-point oils and fats may be used alone, or two or more may be used in combination. Among these high-melting-point oils and fats, palm oil is particularly preferred because of its high texture-improving effect. The form of the high-melting-point oil and fat is not particularly limited, but a powder form at room temperature and normal pressure is particularly preferred from the viewpoint of uniformly dispersing the high-melting-point oil and fat in the mix of the present invention.

[0015] The mix of the present invention may further contain a thickener in addition to the above-mentioned cereal flours, sugar, and fats and oils. The inclusion of a thickener in the mix, combined with the characteristic features of the present invention, more reliably prevents the top layer from falling off the inner layer during the production of the composite bakery food product, and further improves the clarity of the uneven pattern on the surface of the top layer. Any thickener (excluding starch) that can be used in the production of bakery foods can be used without particular limitation. Examples include xanthan gum, tamarind gum, guar gum, curdlan, carrageenan, agar, locust bean gum, hyaluronic acid, pectin, alginic acid, alginate esters, cellulose, methylcellulose, collagen, albumin, gelatin, and casein. These thickeners can be used alone or in combination of two or more. Among these thickeners, alginate esters are particularly preferred because they are effective in improving the adhesion between the top layer and inner layer and are highly effective in preventing the top layer from falling off. The content of the thickener in the mix of the present invention is preferably 0.1 to 0.4 parts by mass, more preferably 0.1 to 0.3 parts by mass, per 100 parts by mass of the cereal flour in the mix.

[0016] The mix of the present invention may contain ingredients other than the above-mentioned cereal flours, sugars, fats and oils, and thickeners. Examples of other ingredients include sugars other than sugar, such as glucose, trehalose, maltose, and lactose; dried eggs such as egg powder; milk ingredients; foaming agents such as baking powder; salt; flavorings; enzymes; and colorings. These ingredients may be used alone or in combination of two or more.

[0017] The mix of the present invention is obtained by mixing various ingredients including cereal flour, sugar, and fats and oils. The mix of the present invention is typically in the form of a powder, granules, or other powder at room temperature and pressure.

[0018] The topping dough for bakery foods of the present invention (hereinafter also referred to simply as "topping dough") contains the mix of the present invention described above. The topping dough of the present invention typically contains at least the mix of the present invention and water, and may further contain other ingredients as necessary. Examples of other ingredients include eggs (e.g., raw eggs, frozen eggs, liquid eggs), dairy products, oils and fats, etc., and these can be used alone or in combination of two or more.

[0019] The topping dough of the present invention can be produced by a conventional method. The topping dough of the present invention can be produced, for example, by adding a liquid to the mix of the present invention to obtain a mixture and then stirring the mixture in a mixer. Examples of the liquid to be added to the mix include aqueous liquids containing water, oil, seasonings, egg liquid (whole eggs, egg whites, egg yolks), milk, etc. The amount of liquid added to the mix is ​​not particularly limited, but is generally 10 to 20 parts by mass per 100 parts by mass of the mix. When calculating the amount of liquid to be added to the dough, the water content of the whole eggs used as the liquid is 76% by mass, and the water content of the milk used as the liquid is 88% by mass. The topping dough of the present invention is used to produce the topping dough portion of a composite bakery food product.

[0020] The bakery food product of the present invention is a composite bakery food product having a core dough portion and a covering dough portion covering the core dough portion, characterized in that the core dough portion is a baked product of the core dough described above. The core dough portion of the bakery food product of the present invention is a baked product of the core dough. As the core dough, any dough for a typical bakery food can be used without particular limitation, and examples include bread dough, sweet bread dough, pastry dough, and cake dough. The composition of the core dough can be appropriately set depending on the type of composite bakery food product to be produced. In the present invention, the core dough and the core dough typically have different compositions, but may also be the same. In the bakery food product of the present invention, the core dough and / or the core dough may contain a filling.

[0021] In a preferred embodiment of the bakery food product of the present invention, a concave-convex pattern is formed on the surface of the topping dough portion. This can further improve the appearance and commercial value of the bakery food product. The concave-convex pattern is typically formed by deforming the surface layer of the topping dough before baking. A general concave-convex shaping method can be used to form the concave-convex pattern. Conventional topping dough of this type has the problem that the concave-convex pattern formed before baking disappears or becomes unclear after baking. However, according to the present invention, this problem is solved by the characteristic composition of the mix of the present invention described above, and bakery food products can be produced in which a concave-convex pattern is clearly formed on the topping dough portion. The concave-convex pattern is not particularly limited and can be, for example, a figure, letter, character, etc. An example of the concave-convex pattern is the linear pattern or lattice pattern formed on a typical melon bread.

[0022] The bakery food of the present invention can be produced by a conventional method. Typically, the bakery food of the present invention is obtained by placing the crust dough of the present invention on a separately produced core dough to form a composite dough, and then baking the composite dough after secondary fermentation if necessary. In the composite dough, the position on the core dough where the crust dough is placed is not particularly limited, and it may be placed on only a portion of the surface of the core dough (e.g., the upper surface) or the entire surface of the core dough. The surface of the crust dough may be topped with granulated sugar, chocolate chips, sliced ​​almonds, etc. before baking, and icing such as powdered sugar, chocolate, fondant, etc. may be added after baking.

[0023] The method for producing the intermediate dough used in producing the bakery food of the present invention is not particularly limited, and any conventionally known method can be used, such as the method for producing the intermediate dough for melon bread, a representative example of a composite bakery food. A typical method for producing the intermediate dough for melon bread is as follows: Wheat flour, yeast, yeast food, sugars, salt, oils and fats, dairy products, eggs, and water are mixed in predetermined amounts as the main ingredients, and kneaded in the usual manner. Further oils and fats, dairy products, eggs, etc. are added as necessary. The dough is then left to stand for a predetermined time, divided into appropriate portions, allowed to rest for a predetermined time, and then re-shaped into balls to obtain the intermediate dough for melon bread.

[0024] The present invention can be applied to various composite bakery foods. One example of a composite bakery food for which the present invention is suitable is melon bread. The top layer of melon bread is also called "melon crust." In melon bread to which the present invention is applied, the top layer (melon crust) has a good crisp texture, the contours of the linear and other uneven patterns formed on the top layer are clear, and the appearance is excellent. Furthermore, the top layer is less likely to fall off from the inner layer, making it easy to eat and providing excellent shelf life.

[0025] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0026] Examples 1 to 16 and Comparative Examples 1 to 4: Production of Mix for Covering Dough Mixes Mix for covering dough was produced by mixing ingredients according to the ratios shown in the "Mix Composition" column in Tables 1 and 2 below. Details of the ingredients used are as follows: Wheat flour: soft flour Sugar: white sugar Oil: margarine (melting point 30°C) High-melting-point oil: powdered oil (oil derived from palm oil, melting point 50°C) Thickener: pectin

[0027] (Production of Covering Dough) Covering dough for bakery foods was produced using the mixes of each Example and Comparative Example. Specifically, 100 parts by mass of the mix and 20 parts by mass of whole eggs were added to a commercially available mixer and mixed at low speed for 2 minutes and at high speed for 4 minutes (kneading temperature 20°C) to produce a cover dough (biscuit dough). After allowing the cover dough to rest for 10 minutes, the cover dough was divided into 50 g portions per bakery food to be produced and rolled out into a circular shape in plan view.

[0028] (Production of Melon Bread) The topping dough (biscuit dough) was placed on top of a separately prepared hemispherical inner dough (sweet bread dough), and a lattice-like uneven pattern was then formed on the surface of the outer dough to produce a composite dough. The composite dough was left to stand in an environment with an ambient temperature of 38°C and a relative humidity of 60% for final fermentation (proofing), and then baked in an oven at an internal temperature of 180°C for 15 minutes to produce a dome-shaped (hemispherical) melon bread, a type of composite bakery food. The inner dough was produced as follows: 70 parts by weight of bread flour, 3 parts by weight of yeast, 0.1 parts by weight of yeast food, 0.3 parts by weight of emulsifier, 3 parts by weight of sugar, and 40 parts by weight of water were added to a commercially available mixer and mixed at low speed for 2 minutes and at medium speed for 2 minutes (kneading temperature: 27°C) to produce the intermediate dough. After mixing, the intermediate dough was left to stand at an ambient temperature of 27°C and a relative humidity of 75% for 2 hours to ferment. Next, 30 parts by weight of bread flour, 22 parts by weight of sugar, 0.8 parts by weight of salt, 3 parts by weight of skim milk powder, 10 parts by weight of whole eggs, and 8 parts by weight of water were added to the intermediate dough and mixed at low speed for 3 minutes and at medium-high speed for 4 minutes. Then, 12 parts by weight of shortening was added and mixed at low speed for 2 minutes and at medium-high speed for 5 minutes (kneading temperature 27°C) to produce a medium dough (sweet bread dough). After allowing the medium dough to stand for 40 minutes, the medium dough was divided into 55g portions per bakery food product to be produced, and after allowing it to rest for 20 minutes, it was shaped into a hemispherical shape.

[0029] [Evaluation Test] After baking, the melon breads were cooled and then evaluated by 10 expert panelists for appearance (ability to prevent the topping from falling off and clarity of the uneven pattern) and texture according to the following evaluation criteria. The arithmetic mean values ​​of the evaluation scores of the 10 expert panelists are shown in Tables 1 and 2.

[0030] <Evaluation criteria for appearance (resistance to shedding of the topping dough portion)> The shedding rate of the topping dough portion of the melon bread to be evaluated was calculated using the method below and evaluated according to the following evaluation criteria. 5 points: The shedding rate of the topping dough portion is less than 10%, very good. 4 points: The shedding rate of the topping dough portion is 10% or more but less than 15%, good. 3 points: The shedding rate of the topping dough portion is 15% or more but less than 20%, a level that does not pose a quality problem. 2 points: The shedding rate of the topping dough portion is 20% or more but less than 25%, poor. 1 point: The shedding rate of the topping dough portion is 25% or more, very poor. <Evaluation criteria for appearance (clarity of the uneven pattern)> 5 points: The outline of the uneven pattern of the topping dough portion is very clear, very good. 4 points: The outline of the uneven pattern of the topping dough portion is clear, good. 3 points: The uneven pattern of the topping dough portion can be seen. 2 points: The outline of the uneven pattern in the topping dough part is unclear, poor. 1 point: The outline of the uneven pattern in the topping dough part is extremely unclear, very poor. <Evaluation criteria for texture> 5 points: The topping dough part is sufficiently crisp, very good. 4 points: The topping dough part is crisp, good. 3 points: The topping dough part is slightly crisp. 2 points: The topping dough part is not crisp, poor. 1 point: The topping dough part is almost not crisp, very poor.

[0031] (Method for calculating the dropout rate of the lid dough portion) On the top surface (a curved surface that is convex upward) of the dome-shaped melon bread to be evaluated, a first imaginary line is drawn from one point on the contour line of the top surface (the boundary line between the top and bottom surfaces) through the apex of the melon bread (the apex of the convexity) to another point on the contour line, and a second imaginary line is drawn perpendicular to the first imaginary line. For each of the two mutually perpendicular imaginary lines, the presence or absence of a missing portion in the lid dough portion is confirmed, and if a missing portion is present, the length of the missing portion along the extension direction of the imaginary line is measured and defined as the "missing portion length of the lid dough portion." If there are multiple missing portions on the imaginary line, the sum of the lengths of each of the multiple missing portions along the extension direction of the imaginary line is calculated and defined as the "missing portion length of the lid dough portion." Then, for each of the two imaginary lines, the "ratio of the length of the missing portion of the topping dough to the total length of the imaginary line (the diameter of the melon bread when viewed from above)" (%) is calculated, and the arithmetic mean value of these is taken as the dropout rate of the topping dough portion of the melon bread being evaluated.

[0032]

[0033] As shown in Table 1, in each Example, the sugar and fat contents in the topping mix were within the above-mentioned specific ranges, and therefore, compared to the Comparative Examples which did not meet these requirements, the melon bread had a superior appearance and texture, and was less likely to experience the inconvenience of the topping portion falling off from the middle portion during production. Furthermore, comparing Examples 1, 7, and 8 with Examples 6 and 9 in Table 1, it can be seen that the former were superior to the latter in both appearance and texture of the melon bread, and therefore the configuration used in the former but not the latter, "a thickener content in the mix of 0.1 to 0.4 parts by mass per 100 parts by mass of flour," is effective in preventing the topping portion from falling off, improving the clarity of the uneven pattern, and improving texture.

[0034]

[0035] Comparing Examples 10 and 11 with Examples 1 and 12 in Table 2, it can be seen that the former have a better appearance and texture than the latter, and therefore the structure adopted in the former but not in the latter, "the oils and fats in the mix contain 1 to 15 mass% of high-melting-point oils and fats with a melting point of 40°C or higher," is effective in improving the appearance and texture of the topping dough portion. Also, comparing Examples 13 to 15 with Example 1 in Table 2, it can be seen that the former have a better texture than the latter, and therefore the structure adopted in the former but not in the latter, "the cereal flours in the mix contain wheat starch or phosphate cross-linked starch," is effective in improving the texture of the topping dough portion. Furthermore, Example 13, in which the starch content of the grain flour in the mix is ​​15% by mass, is superior in terms of preventing the top layer from falling off and the clarity of the textured pattern compared to Example 14, in which the starch content is 25% by mass. Therefore, if these properties are important, it is better to set the content to less than 25% by mass.

[0036] According to the present invention, a high-quality composite bakery food product is provided in which the top dough portion has excellent texture and appearance and the top dough portion is less likely to fall off from the inner dough portion during production.

Claims

1. A mix for topping dough used in the production of the topping dough portion of a bakery product having a middle dough portion and a topping dough portion covering the middle dough portion, containing cereals including flour and starch, sugar, and fats and oils, wherein the content of the sugar is 50 to 80 parts by mass with respect to 100 parts by mass of the cereals, and the content of the fats and oils is 20 to 40 parts by mass with respect to 100 parts by mass of the cereals. The mix for topping dough.

2. Further containing a thickener, wherein the content of the thickener is 0.1 to 0.4 parts by mass with respect to 100 parts by mass of the cereals. The mix for topping dough according to Claim 1.

3. The cereals contain 1 to 20% by mass of starch. The mix for topping dough according to Claim 1 or 2.

4. The starch contains at least one of wheat starch and cross-linked phosphate starch. The mix for topping dough according to Claim 1 or 2.

5. The fats and oils contain 1 to 15% by mass of high melting point fats and oils having a melting point of 40°C or higher. The mix for topping dough according to Claim 1 or 2.

6. A topping dough for bakery products containing the mix for topping dough according to Claim 1 or 2.

7. A bakery product having a middle dough portion and a topping dough portion covering the middle dough portion, wherein the topping dough portion is composed of a baked product of the topping dough for bakery products according to Claim 6.

8. The bakery product according to Claim 7, wherein a concavo-convex pattern is formed on the surface of the topping dough portion.