JP2016086740A - Bread dough and method for producing bread dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bread dough which can provide bread having good crispness while being a rich mixture having high contents of sugar and oil, and to provide a method for producing bread dough which enables stable and easy production of bread having the characteristic.SOLUTION: Provided is bread dough obtained by dispersing or rolling small piece sweetened roll-in oil and/or small piece flour pastes into bakery dough having a sugar content of 5 to 30 pts.mass relative to 100 pts.mass of starches. Also provided is a method for producing bread dough comprising a step of dispersing and/or rolling small piece sweetened roll-in oil and/or small piece flour pastes into bakery dough having a sugar content of 5 to 30 pts.mass relative to 100 pts.mass of starches.SELECTED DRAWING: None

Description

  The present invention relates to a bread dough capable of obtaining bread with good crispness while having a rich blend of high sugar and oil, and a method for producing bread dough capable of stably and easily producing bread having the characteristics About.

In breads such as bread, confectionery bread, Danish, etc., the texture has recently become a major preference factor in addition to the flavor, soft texture, solid texture, crisp texture, light texture, An increasing number of breads are sold with the texture as the front.
Here, in the case of breads having a lean composition such as bread with less sugar and oil, it is possible to control the texture to some extent by adjusting the water content and the gelatinization degree of starch. As such an example, the hot water seed method and the liquid seed method are in widespread use.
However, breads rich in sugar and oil, such as brioche, coffee cake, sweet roll, etc., that is, breads with rich blends, are because of yeast inhibition of fermentation and high specific gravity of the dough, which is easy to burn off. , Inevitably it becomes a heavy and sticky texture, you can not get a crisp texture.

In addition, when producing breads with rich composition as described above, it is necessary to mix for a long time before adding fats and oils in order to produce gluten firmly, and a large amount of fats and oils are divided into 2 to 4 times. Therefore, there is a problem that the process is long and complicated.
Here, various improving components have been added for a long time in order to impart a good crispness to breads having such a rich composition. For example, a method of improving the texture by increasing the volume of breads by strengthening the gluten of the dough (see Patent Documents 1 to 3, for example), and using a specific starch that has strengthened micelles and suppressed swelling power (For example, refer to Patent Documents 4 to 6) and the like have been proposed.

However, simply strengthening gluten does not provide a fundamental solution to the sticky texture derived from the properties of starch itself, and the improvement of crispness has not been sufficient. In addition, the method of using a specific starch has a problem that it has a crisp texture but lacks a moist feeling.
Moreover, the improvement by the above-mentioned dough blending components greatly changes the dough physical properties. In particular, the methods described in Patent Documents 1 to 6 have a problem that the extensibility of the dough is often greatly impaired. It was.

Japanese Patent Laid-Open No. 05-219886 Japanese Patent Laid-Open No. 04-144632 JP 08-256670 A Japanese Patent Application Laid-Open No. 08-224057 Japanese Patent Laid-Open No. 05-1553897 JP-A-11-009174

  Therefore, an object of the present invention is to stably and easily produce bread dough that can obtain bread with good crispness while having a rich blend of high sugar and oil, and bread having the characteristics. It is in providing the manufacturing method of bread dough.

For the above purpose, the present inventor has found that a part of the kneaded fat and oil, preferably not more than half, can be solved by limiting the amount to be dispersed in the dough rather than completely kneading. The application has already been filed as Japanese Patent Application No. 2014-098567.
As a result of further various studies, the present inventor, when producing a dough having a high sugar content / oil content and a rich composition, a part of the sugar content, preferably less than half of the sugar content, is a small amount of sweetened roll-in oil and / or small pieces. It was found that the same excellent effect can be obtained by adding it in the form of a flower paste and by dispersing it in the dough instead of kneading it completely.

The present invention has been made on the basis of the above-mentioned findings. In a bakery dough having a sugar content of 5 to 30 parts by mass with respect to 100 parts by mass of starches, small cornified roll-in oil and / or small pulverized flour is used. The present invention provides bread dough characterized by dispersing and / or entraining pastes.
In the present invention, the cornified roll-in oil and / or fragrant flour paste is dispersed and / or baked dough having a sugar content of 5 to 30 parts by mass with respect to 100 parts by mass of starch. The manufacturing method of the bread dough characterized by including the process to involve is provided.

By using the bread dough of the present invention, breads with good crispness can be obtained while having a rich blend of high oil and sugar.
Moreover, according to the bread dough manufacturing method of the present invention, breads having the above characteristics can be stably and easily manufactured without affecting the dough physical properties.

First, a bakery dough having a sugar content of 5 to 30 parts by mass with respect to 100 parts by mass of starch will be described.
The bakery dough is conventionally used as a dough used for the production of bread, confectionery bread, pie, Danish, croissant, French bread, semi-hard roll, waffle, scone, muffin, donut, steamed bread, Chinese bun, etc. Can be used.
In addition, the raw material which can be used for this bakery dough can use the raw material which can be used for manufacture of normal bread dough without a restriction | limiting in particular, Specifically, starches, saccharides, fats and oils, eggs And water, yeast, yeast food, and other raw materials.

  Examples of the above-mentioned starches include flours such as strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole grain flour, other cereal flours such as rye flour, barley flour, rice flour, almond flour, and hazelnut flour. , Nuts such as cashew nut powder, oat powder, pine nut powder, corn starch, waxy corn starch, tapioca starch, wheat starch, potato starch, sweet potato starch, sago starch, rice starch, waxy rice starch, etc. Examples include modified starch, etc. that have been subjected to one or more treatments selected from enzyme treatment, α-treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, refinement, grafting treatment, etc. However, in the present invention, it is preferable to use 50% by mass or more of wheat flour in starches, more preferably 70% by mass or more, and even more preferably 100% by mass. There.

  Examples of the sugars include white sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzymatic saccharified starch syrup, acidified starch syrup, reduced starch saccharified, reducing sugar, Polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-conjugated starch syrup, caramel, maple sugar, oligosaccharide, xylose, trehalose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylooligo Sugar, arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, dairy oligosaccharide, hemicellulose, molasses, isomalto-oligosaccharide, maltooligosaccharide, coupling sugar, raffinose, lactulose, thende-oligosaccharide, gentio-oligosaccharide, etc. , It is possible to use one or more selected from these.

  In addition, as the oils and fats, it may be a plastic oil composition such as shortening, margarine, butter, etc., or a fluid to liquid form such as salad oil, fluid shortening, or melted butter, or a powder oil or fat, It is preferable to use a plastic oil / fat composition because a bread having a soft and excellent texture is obtained. When the fats and oils are emulsions, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type. The fats and oils used in the above fats and oils are not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, Examples thereof include various vegetable oils and fats such as milk fat, pork fat, cacao fat, fish oil and whale oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.

  Examples of the eggs include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sugared whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, frozen egg white, Frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk and the like can be used, and one or more selected from these can be used. Then, it is preferable to use the egg containing an egg yolk component at the point from which rich flavor bread is obtained. Therefore, in the present invention, the egg yolk, salted whole egg, salted egg yolk, sweetened whole egg, sweetened egg yolk, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, frozen sweetened whole egg, frozen sweetened egg yolk It is preferable to use one or more of egg and enzyme-treated egg yolk.

  Examples of the water include tap water and natural water. In addition, a part or all of the water, such as milk, partially skim milk, skim milk, fermented milk, lactic acid bacteria drink, milk drink, processed milk, fruit juice, coffee drink, tea drink, etc. Alternatively, a raw material rich in water may be substituted.

  In addition, the sugar content of the bakery dough is 5 to 30 parts by mass, preferably as a solid content, including sugars and sugars contained in the following other raw materials with respect to 100 parts by mass of starches contained in the bakery dough. Is required to be 10 to 30 parts by mass. If a bakery dough having a sugar content of less than 5 parts by mass is used, the effects of the present invention cannot be obtained.

  The bakery dough has an oil content of 100% by weight of starch contained in the bakery dough, and the pure oil content of the fats and oils contained in eggs and other raw materials described below. The oil content is preferably 9 to 120 parts by mass, more preferably 15 to 80 parts by mass, and still more preferably 33 to 60 parts by mass. When using a bakery dough having an oil content of less than 5 parts by mass, the resulting bread may have a tart-like crispy texture.

  Moreover, the content of the egg yolk component of the bakery dough is 5-30 parts by mass, preferably 10-30 parts by mass in terms of raw egg yolk, with respect to 100 parts by mass of starch contained in the bakery dough. is there.

  In addition, the preferable water content of the bakery dough is contained in the pure water of the water and fats and oils, eggs, yeast and other raw materials described below with respect to 100 parts by mass of starch contained in the bakery dough. Combined with water, the pure water is 50 to 90 parts by mass, more preferably 50 to 80 parts by mass.

  Other ingredients that can be used in the above bakery dough include, for example, milk, partially skimmed milk, skimmed milk, fermented milk, lactic acid bacteria beverages, milk drinks, processed milk, cream, cheese, concentrated whey, concentrated milk, skimmed concentrated milk, Unsweetened condensed milk, unsweetened defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted powdered milk, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk and other dairy products, sweetness Salt, dextrin salt, milk protein such as casein calcium, sodium caseinate, potassium casein, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, catalase, lipoxygenase・ Ascorbate oxidase Enzymes such as oxidase, hexose oxidase, glucose oxidase, glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, lecithin, sucrose fatty acid ester, stearoyl calcium lactate, emulsifier, ammonium bicarbonate, baking soda, baking powder, ispata Such as swelling agents such as ascorbic acid and cystine, antioxidants such as tocopherol, tea extract, ascorbic acid fatty acid ester, coloring agents such as β-carotene, caramel, red yeast rice pigment, acetic acid, Acidulants such as lactic acid and gluconic acid, flavoring agents such as potassium chloride, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, nut paste, spices, cacao mass, cocoa powder, beans, vegetables, meats , Liquor, seafood, fruit juice, persimmon, coffee Examples include food materials such as coffee beverages, tea, and tea beverages, and flavorings.

The production method of the above bakery dough is not particularly limited, rapid method, straight method, medium seed method, liquid seed method, sour seed method, hop seed method, medium noodle method, old noodle method, Chollywood method, continuous bread method, General methods such as refrigerated dough method, frozen dough method, hot water seed method, basic dough method, all-in-mix method, and after-powder method can be adopted, but especially for 100 parts by mass of starch contained in the bakery dough. When the oil content is 30 parts by mass or more, it is preferable to use a basic dough method in which oils and fats are added after creaming in advance.
In addition, when using the basic dough method, you may cream with saccharides and eggs.

Next, the flaky sweetened roll-in fat used in the present invention will be described.
The flaky sweetened roll-in fats and oils used here include butter with added sugar, oil-in-water margarine or water-in-oil margarine containing sugar, shortening with added sugar, lard with added sugar, added sugar A plastic fat such as a head is formed into small pieces.

  The small piece shape is a cube shape, a rectangular parallelepiped shape, a prismatic shape, a columnar shape, a semi-cylindrical shape, a spherical shape, a flake shape, a rag shape, a lump shape, etc., and the size is a cubic shape or a rectangular parallelepiped shape. The length of one side is about 2 mm or more and 30 mm or less, and a prismatic shape is one side of a polygon that is a cross section of 2 mm or more and 30 mm or less, and the length is about 2 mm or more and 100 mm or less. 30 mm or less and a length of about 2 mm or more and 100 mm or less, a spherical one having a diameter of about 2 mm or more and 30 mm or less, a flaky one having a thickness of about 0.5 mm or more and 5 mm or less, and the average in the case of a rag or lump The particle size is about 2 mm to 30 mm. If it is outside this range, the dispersibility into the bakery dough may be deteriorated.

The sugar content of the sweetened roll-in fat is preferably 5 to 40% by mass, more preferably 15 to 30% by mass.
The sugars used as raw materials for the above-mentioned sweetened roll-in fats and oils are not particularly limited. For example, sucrose, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzyme Saccharified starch syrup, acid saccharified starch syrup, reduced starch saccharified product, reducing sugar, polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-conjugated starch syrup, caramel, maple sugar, oligosaccharide, Xylose, trehalose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylooligosaccharide, arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, dairy oligosaccharide, hemicellulose, molasses, isomaltoligosaccharide, malto-oligosaccharide, coupling sugar, Raffinose, Kuchurosu, Teandeorigo sugar, Genchiorigo sugar and the like, may be used alone or two or more selected from these.

The oil content of the sweetened roll-in fat is preferably 40 to 90% by mass, more preferably 50 to 70% by mass.
The fats and oils of the above-mentioned sweetened roll-in fats and oils are not particularly limited, but for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, Examples include beef fat, milk fat, pork fat, cacao fat, various vegetable oils and fats such as fish oil and whale oil, animal fats and oils and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.
In the present invention, these fats and oils can be used alone or in combination of two or more.

In addition to the above raw oils and fats, the above-mentioned sweetened roll-in oils and fats are generally used for plastic fats and oils such as water, starches, eggs, milk and dairy products, emulsifiers, salt, fragrances, colorants, and various taste materials. The raw materials used in the process can be used.
In addition, it does not restrict | limit especially as a manufacturing method of the said sweetened roll-in fats and oils, The manufacturing method of a well-known plastic fat can be used. It can also be obtained by mixing plastic fats and sugars.

  In addition, the method of forming into small pieces is not particularly limited, but a method of pouring the sweetened roll-in oil into a small piece mold during production, or cooling and solidifying the once-produced sweetened roll Examples thereof include a method of cutting in oils and fats into small pieces with a knife or automatic line, a method of cutting them into pieces after extrusion by extrusion through a die having a small hole, and the like.

Next, the small piece flour paste used in the present invention will be described.
The flour pastes have a body made of gelatinized starch obtained by gelatinizing starch, and examples thereof include flour paste and custard.
In addition, as this starch, the thing similar to the starch used for said dough for bakery can be used.

The small piece-like flower pastes used here are those obtained by molding the above-mentioned flower pastes into small pieces.
The small piece shape is a cube shape, a rectangular parallelepiped shape, a prismatic shape, a columnar shape, a semi-cylindrical shape, a spherical shape, a flake shape, a rag shape, a lump shape, etc., and the size is a cubic shape or a rectangular parallelepiped shape. The length of one side is about 2 mm or more and 30 mm or less, and a prismatic shape is one side of a polygon that is a cross section of 2 mm or more and 30 mm or less, and the length is about 2 mm or more and 100 mm or less. 30 mm or less and a length of about 2 mm or more and 100 mm or less, a spherical one having a diameter of about 2 mm or more and 30 mm or less, a flaky one having a thickness of about 0.5 mm or more and 5 mm or less, and an average in the case of a rag or block The particle size is about 2 mm to 30 mm. If it is outside this range, the dispersibility into the bakery dough may be deteriorated.

In addition, the sugar content of the above flour paste is preferably 5 to 45% by mass, more preferably 20 to 40% by mass.
The raw sugars for the above flour pastes are not particularly limited. For example, sucrose, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzymatic saccharification Chickenpox, acidified starch syrup, reduced starch saccharified, reducing sugar, polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-conjugated starch syrup, caramel, maple sugar, oligosaccharide, xylose , Trehalose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylo-oligosaccharide, arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, dairy oligosaccharide, hemicellulose, molasses, isomaltoligosaccharide, malto-oligosaccharide, coupling sugar, raffinose , Kuchurosu, Teandeorigo sugar, Genchiorigo sugar and the like, may be used alone or two or more selected from these.

Moreover, the oil content of the above flour paste is preferably 8 to 45% by mass, more preferably 8 to 30% by mass.
In addition, although it does not specifically limit as fats and oils of the raw material of the said flower pastes, For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow , Various fats and oils such as milk fat, pork fat, cacao fat, fish oil, whale oil and the like, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.
In the present invention, these fats and oils can be used alone or in combination of two or more.

In addition to the above-mentioned flour pastes, it is possible to use other components that can be used as raw materials for usual flour pastes, such as water, eggs, milk and dairy products, emulsifiers, salt, flavorings, coloring agents, Raw materials generally used for flour pastes such as various taste materials can be used.
In addition, it does not restrict | limit especially as a manufacturing method of the said flower paste, The manufacturing method of a well-known flour paste can be used.

  In addition, the method of forming into small pieces is not particularly limited, but the method of pouring the flower pastes into a small piece mold during production and cooling and solidifying, or the once produced flour pastes And a method of cutting into small pieces with a knife or an automatic line, and a method of cutting into small pieces after discharging by extrusion molding through a die having a small hole.

  The bread dough of the present invention is obtained by adding the above-mentioned crushed sweetened roll-in fat and / or flaky flour to a bakery dough having a sugar content of 5 to 30 parts by mass with respect to 100 parts by mass of starch. The paste is formed by dispersing and / or entraining, but is preferably dispersed because the inner phase has a more uniform and soft texture.

The addition amount of the sweetened roll-in fats and / or flour pastes to the bakery dough is the addition amount with respect to 100 parts by mass of starch contained in the bakery dough (hereinafter sometimes referred to as “addition amount to flour”). However, Preferably it is 10-70 mass parts, More preferably, it is 20-50 mass parts.
At that time, it is preferable that the sugar content to be added as the flaky sweetened roll-in fat and / or the flaky flour paste is smaller than the sugar content of the bakery dough. If the sugar content added as small pieces of sweetened roll-in fats and / or small pieces of flour paste is higher than the sugar content of the bakery dough, the texture of the final bread will tend to flicker and soft food It becomes difficult to obtain a feeling.

Specifically, the sugar content of the bakery dough and the mass ratio of sugar added as the flaky sweetened roll-in oil and / or flaky flour paste (the former: the latter) is 90:10 to 50:50. It is preferably 80:20 to 60:40.
The sugar content of the bread dough of the present invention is preferably 8 to 55 parts by mass, more preferably 20 to 50 parts by mass with respect to 100 parts by mass of starch contained in the bakery dough.
The oil content of the bread dough of the present invention is preferably 17 to 120 parts by mass, more preferably 40 to 80 parts by mass with respect to 100 parts by mass of starches contained in the bakery dough.

The step of dispersing the above-mentioned flaky sweetened roll-in fats and / or small pieces of flour paste into bakery dough, for example, adding the above-mentioned sweetened roll-in fats and / or flour pastes at the final stage of bakery dough production, This can be done by lightly mixing.
Moreover, the process of winding the said small piece sweetened roll-in oil and / or small piece flour paste in the said bakery dough, for example, when shape | molding a bakery dough, a small piece sweetened roll-in fat and / or small piece is carried out. This can be done by spreading a flower paste on a bakery dough and entraining it.
In addition, the piece-like sweetened roll-in oil and fat and / or the piece-like flour paste used in the above production method may be only the piece-like sweetened roll-in oil or fat, or only the piece-like flour paste, You may use together sweetened roll-in fats and oils and small piece flour paste. Moreover, you may add 2 or more types simultaneously or separately, respectively.

Next, the breads of the present invention will be described.
The breads of the present invention use the above-mentioned bread dough, and as a specific production method thereof, the above-mentioned bread dough is rounded, extended, or further punched as necessary in the same manner as ordinary bread dough. It can be obtained by subjecting it to a heating step such as firing, frying, steaming, etc. after performing molding, mold filling, proofing and the like.
The bread dough of the present invention may be frozen or refrigerated without taking a proof, or may be frozen or refrigerated after taking the proof. Both frozen and refrigerated products without taking a proofer and those frozen or refrigerated after taking a proofer can be baked into breads according to a conventional method.
In addition, breads obtained by subjecting the bread dough of the present invention to a heating step such as baking can be stored frozen, and the frozen breads can be thawed in a microwave oven. .

  Examples of the present invention will be given below, but the present invention is not limited to the following examples.

[Example 1]
<Manufacture of small pieces of sweetened roll-in oil and fat>
A blended oil (fat) blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil. Prepared. An oil phase was prepared by blending 0.7 parts by mass of glycerin fatty acid ester and 0.5 parts by mass of polyglycerin fatty acid ester with 60 parts by mass of the blended oil. On the other hand, 8.8 parts by mass of water, 20 parts by mass of fructose glucose liquid sugar (solid content: 75% by mass) and 10 parts by mass of white sucrose were added as an aqueous phase, and the mixture was emulsified into a water-in-oil type. The mold emulsion composition was sterilized at 85 ° C. (heat treatment) and then precooled to 50 ° C. Next, the precooled water-in-oil emulsion composition was quenched and plasticized by passing through 6 A units and a resting tube. The plastic fat thus obtained was conditioned at 20 ° C. for 24 hours, and then extruded into a straw shape having a diameter of 10 mm, which was cut into a length of 30 mm. The saccharide content was 25% by mass as the solid content, and the oil content was 60. A small-sized sweetened roll-in fat and oil having 0% by mass and a water content of 13.8% by mass was obtained.

<Manufacture of bakery dough>
70 parts by weight of strong flour, 4 parts by weight of raw yeast, 0.1 part by weight of yeast food, 5 parts by weight of white sucrose and 40 parts by weight of water are put into a mixer bowl, using a hook, 3 minutes at low speed, 1 at medium speed Mixing was carried out to obtain a medium seed dough. The kneading temperature was 26 ° C. This medium seed dough was put in a dough box and subjected to medium seed fermentation in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85% for 2 hours. The end point temperature was 29 ° C. The dough that has been subjected to the medium-type fermentation is again put into the mixer bowl, and further 30 parts by weight of flour, 20 parts by weight of super white sugar, 5 parts by weight of skim milk powder, 1.5 parts by weight of salt and 20 parts by weight of whole egg (net). And mixed for 3 minutes at low speed and 4 minutes at medium speed. Here, 40 parts by weight of kneaded fat (margarine: 80% by weight of oil) is added in two portions, using a hook, mixing for 4 minutes at low speed, 2 minutes at medium speed, and 2 minutes at high speed, A bakery dough, a brioche dough, was obtained. The kneading temperature was 28 ° C.
The sugar content, oil content, and water content of the bakery dough are 28.2 parts by weight as solids, 34.1 parts by weight as pure oils, and pure water, respectively, with respect to 100 parts by weight of starch contained in the bakery dough. It was 65.2 parts by mass.
Moreover, the content of the egg yolk component of the bakery dough was 6.7 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch contained in the bakery dough.

<Manufacture of bread dough and bread>
To 100 parts by mass of the obtained bakery dough, 17 parts by mass of the above-mentioned crushed sweetened roll-in fats and oils (40 parts by mass of powder added) was further mixed for 3 minutes at low speed to obtain the bread dough of the present invention. .
Here, the mass ratio (the former: latter) of the saccharide content of the bakery dough and the saccharide content added as the flaky sweetened roll-in fat was 74:26.
In addition, the sugar content and oil content of the bread dough were 38 parts by mass as solids and 58 parts by mass as pure oils with respect to 100 parts by mass of starches contained in the bread dough.
Here, after taking the floor time 30 minutes, it was divided and rounded into 70 g, and then the bench time was taken 30 minutes, then rounded and placed in a silicon baking mold having a diameter of 85 mm. After taking a proof for 65 minutes at 38 ° C. and a relative humidity of 70%, it was placed in a fixed kiln set at 180 ° C. and baked for 13 minutes to obtain the bread of the present invention.
The resulting bread had a brioche-like soft and moist texture, but was crisp.

[Example 2]
The addition amount of the kneaded fats and oils during the manufacture of the bakery dough of Example 1 was changed from 40 parts by mass to 18 parts by mass, and the addition amount of the crushed sweetened roll-in fats and oils during the production of the bread dough was changed to 17 parts by mass (vs. The bread dough of the present invention was obtained by the same composition and manufacturing method as in Example 1 except that the amount of flour added was changed from 40 parts by weight to 32 parts by weight (the amount of flour added was 69 parts by weight).
The sugar content, oil content, and water content of the bakery dough were 28.2 parts by weight as solids, 16.5 parts by weight as pure oil, and 100% by weight of starches contained in the bakery dough. The water content was 61.5 parts by mass.
Moreover, the content of the egg yolk component of the bakery dough was 6.7 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch contained in the bakery dough.
Here, the mass ratio of the sugar content of the bakery dough and the sugar content added as the flaky sweetened roll-in fat (the former: the latter) was 71:29.
In addition, the sugar content and oil content of the bread dough were 45 parts by mass as solids and 58 parts by mass as pure oils with respect to 100 parts by mass of starches contained in the bread dough.
Although the obtained bread had a brioche-like moist texture, the crispness was good, but the soft feeling was slightly inferior to the bread obtained in Example 1, and the oily feeling was somewhat felt. .

Example 3
The addition amount of the kneaded oil and fat during the manufacture of the bakery dough of Example 1 was changed from 40 parts by mass to 5 parts by mass, and the addition amount of the crushed sweetened roll-in oil and fat during the manufacture of the bread dough was changed to 17 parts by mass (vs. The bread dough of this invention was obtained by the same mixing | blending and manufacturing method as Example 1 except having changed into 43 mass parts (powder addition amount is 87 mass parts) from flour addition amount to 40 mass parts.
The sugar content, oil content, and water content of the bakery dough were 28.2 parts by weight as solids, 6.1 parts by weight as pure oil, and 100 parts by weight with respect to 100 parts by weight of starch contained in the bakery dough. The water content was 59.3 parts by mass.
Moreover, the content of the egg yolk component of the bakery dough was 6.7 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch contained in the bakery dough.
Here, the mass ratio of the saccharide content of the bakery dough and the saccharide content added as the flaky sweetened roll-in fat (the former: the latter) was 57:43.
Further, the sugar content and the oil content of the bread dough were 50 parts by mass as the solid content and 58 parts by mass as the pure oil, respectively, with respect to 100 parts by mass of the starches contained in the bread dough.
Although the obtained bread had a brioche-like moist texture, the crispness was good, but the soft feeling was slightly inferior to the bread obtained in Example 2, and the oily feeling was somewhat felt. .

Example 4
In the production of bread dough, instead of the bakery dough used in Example 1, the bread dough of Example 4 was prepared in the same manner as in Example 1 except that the bakery dough produced by the following basic dough method was used. Obtained.
The sugar content, oil content, and water content of the bakery dough are 28.2 parts by weight as solids, 34.1 parts by weight as pure oils, and pure water, respectively, with respect to 100 parts by weight of starch contained in the bakery dough. It was 65.2 parts by mass.
Moreover, the content of the egg yolk component of the bakery dough was 6.7 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch contained in the bakery dough.

<Method of making bakery dough (basic dough method)>
70 parts by weight of strong flour, 4 parts by weight of raw yeast, 0.1 part by weight of yeast food, 5 parts by weight of white sucrose and 40 parts by weight of water are put into a mixer bowl, using a hook, 3 minutes at low speed, 1 at medium speed Mixing was carried out to obtain a medium seed dough. The kneading temperature was 26 ° C. This medium seed dough was put in a dough box and subjected to medium seed fermentation in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85% for 2 hours. The end point temperature was 29 ° C. Here, 40 parts by mass of kneaded fats and oils (margarine: 80% by mass of oil) and 20 parts by mass of white sucrose were put into a mixer bowl and creamed at high speed for 3 minutes using a beater. The dough that has been subjected to the above medium fermentation is added here, and 30 parts by weight of soft flour, 5 parts by weight of skim milk powder, 1.5 parts by weight of salt and 20 parts by weight of whole eggs (net) are added to the beater as a hook. Replacement, mixing for 3 minutes at low speed and mixing for 4 minutes at medium speed, gave a bakery dough as a brioche dough. The kneading temperature was 28 ° C.
Here, the mass ratio (the former: latter) of the saccharide content of the bakery dough and the saccharide content added as the flaky sweetened roll-in fat was 74:26.
In addition, the sugar content and oil content of the bread dough were 38 parts by mass as solids and 58 parts by mass as pure oils with respect to 100 parts by mass of starches contained in the bread dough.
The resulting bread had a brioche-like moist texture and good crispness, and was slightly inferior in volume and waist to the bread obtained in Example 1, but had good softness. .

Example 5
In the production of bread dough, instead of the small sweetened roll-in oil and fat used in Example 1, a small flower paste produced by the following blending and manufacturing method was used, and the mixing time with the bakery dough was started from 3 minutes at a low speed. The bread dough of Example 5 was obtained by the same composition and manufacturing method as Example 1 except having changed to medium speed 3 minutes.
The sugar content, oil content, and water content of the bakery dough are 28.2 parts by weight as solids, 34.1 parts by weight as pure oils, and pure water, respectively, with respect to 100 parts by weight of starch contained in the bakery dough. It was 65.2 parts by mass.
Moreover, the content of the egg yolk component of the bakery dough was 6.7 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch contained in the bakery dough.
Here, the mass ratio (the former: the latter) of the sugar content of the bakery dough and the sugar content added as the small piece flour paste was 70:30.
Further, the sugar content and the oil content of the bread dough were 40 parts by mass as a solid content and 37 parts by mass as a pure oil, respectively, with respect to 100 parts by mass of starches contained in the bread dough.
The resulting bread had a brioche-like soft and moist texture, but was crisp.

<Method of making flower paste>
Random transesterified oil and fat of palm super olein with an iodine number of 65 and 0.06% by weight of Haieru rapeseed extremely hardened oil (iodine value less than 1), 0.2% by weight of xanthan gum and 0.2% by weight of locust bean gum Was added to obtain an oil phase. 30.44% by weight of water, 2.1% by weight of phosphate-crosslinked starch derived from waxy corn, 4.9% by weight of phosphate-crosslinked starch derived from corn, 1% by weight of wheat flour, 1% by weight of gelatin, sugar mixed fructose glucose liquid sugar (Sugar content 75% by mass) 40% by mass, skim milk powder 3% by mass, dried whole egg 5% by mass and flavoring 0.1% by mass were mixed to obtain an aqueous phase. This oil phase and water phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled in pillows made of 0.2 mm thick polyethylene, cooled to 22 ° C., length 400 mm, width 200 mm, A custard-flavored flower paste in the form of a sheet having a thickness of 8 mm was obtained.
This was cut into 8 mm square dies, and a small piece flour paste having a saccharide content of 30% by mass as a solid content, an oil content of 12.06% by mass, and a water content of 40.4% by mass was obtained.

Claims (9)

  It is characterized by dispersing and / or entraining small-sized sweetened roll-in fats and / or small-sized flower pastes in a bakery dough having a sugar content of 5 to 30 parts by mass with respect to 100 parts by mass of starches. Bread dough.   The bread dough according to claim 1, wherein the sugar content to be added as small pieces of sweetened roll-in oil and fat and / or small pieces of flour paste is smaller than the sugar content of the bakery dough.   The bread dough according to claim 1 or 2, wherein the bakery dough is a dough obtained by a basic dough method.   The bread dough according to any one of claims 1 to 3, wherein the bakery dough has an oil content of 9 to 120 parts by mass with respect to 100 parts by mass of starch.   The bread dough according to any one of claims 1 to 4, wherein the content of egg yolk component in the bakery dough is 5 to 30 parts by mass in terms of raw egg yolk with respect to 100 parts by mass of starch. .   The bread dough according to any one of claims 1 to 5, wherein the bread dough has a sugar content of 8 to 55 parts by mass with respect to 100 parts by mass of starch contained in the bakery dough.   The bread dough according to any one of claims 1 to 5, wherein an oil content of the bread dough is 17 to 120 parts by mass with respect to 100 parts by mass of starches contained in the bakery dough.   Bread using the bread dough according to any one of claims 1 to 6.   It includes a step of dispersing and / or entraining small pieces of sweetened roll-in fat and / or small pieces of flour paste into a bakery dough having a sugar content of 5 to 30 parts by weight with respect to 100 parts by weight of starch. A method for producing bread dough.