JP2023004727A - Dusting powder and production method of bakery food - Google Patents

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 The present invention relates to dusting powder applied to the inner surface of dough of bakery food that is heat-treated by bonding dough and filling, and to a method for producing bakery food.

For example, bakery foods such as Chinese buns whose filling is wrapped in dough are stored in a steamer or the like from the time they are manufactured until they are sold. As the storage time of bakery foods becomes longer, moisture seeping from the filling softens the dough (smoothness and stickiness occur), and the texture deteriorates.

In order to prevent such deterioration of the texture of the dough, Patent Document 1 discloses a frozen pie dough containing one or more selected from the group consisting of alginate, whey, casein and inulin. ing.

JP 2020-25476 A

However, the frozen pie dough described in Patent Document 1 may not have the same effect as the dough that is not frozen, and it is possible to suppress the decrease in texture in various bakery foods. is desired.

The present invention has been made in view of the above-mentioned prior art, and in bakery foods in which dough and filling are joined and heat-treated, it is possible to maintain the texture of the dough even after the lapse of time from production. It is an object of the present invention to provide a possible dusting powder and a method for producing bakery foods.

In order to achieve the above object, the dusting powder of the present invention is a dusting powder that is applied to the inner surface of the dough of a bakery food that is heat-treated by joining the dough and the filling, and contains durum flour. and

By containing durum flour, the dusting powder of the present invention can make it difficult for the dough to absorb the water seeped out from the filling. Therefore, it is possible to maintain the texture of the dough even after a lapse of time from the production.

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

In the dusting powder of the present invention, it is preferable that the durum flour has an average particle size of 50 to 180 μm.

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

When the dusting powder contains at least one selected from dried egg whites and alginate, it is possible to further enhance the effect of making it difficult for the dough to absorb the moisture seeped out from the filling.

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.

The method for producing a bakery food of the present invention includes a dough forming step of forming a dough containing wheat flour into a sheet, a sprinkling step of sprinkling the above-mentioned dusting flour on the surface of the dough, and a surface of the dough that has undergone the sprinkling step. a joining step of placing a filling on a surface and joining the dough and the filling; and a heat treatment step of heat-treating the dough that has undergone the joining step.

According to the bakery food manufacturing method of the present invention, by including the sprinkling step of sprinkling the dusting powder on the surface of the dough, it is possible to make it difficult for the dough to absorb the water seeped out from the filling. Therefore, it is possible to maintain the texture of the dough even after the time has passed since the production of the bakery food.

In the bakery food manufacturing method of the present invention, it is preferable that the surface of the dough is sprinkled with 0.001 to 0.030 g/cm ² of the dusting flour in the sprinkling step.

According to the method for producing the dusting flour and the bakery food of the present invention, it is possible to make it difficult for the dough to absorb the water seeped out from the filling. Therefore, it is possible to maintain the texture of the dough even after the time has passed since the production of the bakery food.

The dusting is applied to the inner surface of the bakery food dough that is to be heat treated to join the dough and filling together.

As the dough, a dough generally used for bakery products can be used. The raw material of the dough is joined with the filling, formed into a predetermined shape, and subjected to heat treatment such as baking, steaming, and frying to make a bakery product. As the dough, those made from cereal flour are preferably used. Examples of cereal flour include wheat flour, bran, barley flour, rye flour, oat flour, and whole grains of these cereals.

In addition to cereal flour, the raw materials of the dough are 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. . The grain flour is not particularly limited, but for example, wheat flour such as soft flour, all-purpose flour, strong flour, whole wheat flour, rye flour, rice flour, buckwheat flour, mixed flour of these, and the like can be used.

A filling means a material used as an ingredient for confectionery, bread, etc., by being wrapped in confectionery dough, bread dough, etc., or placed on the dough. For example, in the case of Chinese steamed buns, the filling includes meat such as pork, beef, and chicken; seafood such as shark fin, snow crab, and scallop; Seasonings such as salt and soy sauce, and starches such as potato starch are used. As for the filling, curry is used for curry bread, red bean paste is used for red bean paste, and apples are used for apple pie. The filling is not limited to the above, and various ingredients such as pizza sauce and ingredients, braised meat, roasted pork fillet, cream, chocolate, green onion roasted pork fillet, and pickles can be used.

The bonding between the dough and the filling is sufficient as long as the filling is placed on the dough, and the filling need not be fixed to the dough. For example, the dough and the filling may be joined by wrapping the filling in the dough, such as Chinese buns. Alternatively, the dough and the filling may be joined by placing the filling on the dough, as in apple pie.

The dusting agent 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. When the content of durum flour is less than 10% by mass, it tends to be difficult to obtain the effect of preventing moisture from seeping out of the filling.

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

The average particle size of durum flour can be determined as Mean V (volume average value) measured in a dry manner using, for example, a laser diffraction/scattering particle size distribution analyzer. As the laser diffraction/scattering particle size distribution measuring device, for example, a Microtrac particle size distribution measuring device (Microtrac Bell Co., Ltd.) can be used.

The dusting powder preferably further contains at least one selected from dried egg white and alginate (propylene glycol alginate).

The dried egg white is not particularly limited as long as it can be obtained by drying the liquid egg white obtained by breaking an egg and separating the yolk. The method for drying the liquid egg white is not particularly limited, and examples thereof include a belt drying method, a drum drying method, a spray drying method, a vacuum freeze drying method and the like.

The dusting powder preferably contains 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.

Blending more than 50% by mass of dried egg white or alginate is not realistic because the price becomes too high.

The bakery food to which the dusting powder of the present invention can be applied is not limited to the type in which the dough on which the filling is placed is baked in an oven or the like, and may be the type steamed in a steamer, such as Chinese buns. Examples of such bakery foods include cream bread, curry bread, jam bread, baked bread, pizza, Chinese buns, Danish pastries, tarts, apple pies, and meat pies.

A method for manufacturing bakery foods will be described. A method for producing a bakery food includes a dough forming step of forming a dough containing wheat flour into a sheet, a sprinkling step of sprinkling the above dust on the surface of the dough, and a filling on the surface of the dough that has undergone the sprinkling step. It includes a joining step of placing and joining the dough and the filling, and a heat treatment step of heat-treating the dough that has undergone the joining step.

The dough forming step is performed by mixing the dough raw materials and then forming the dough into a shape suitable for the bakery food. Mixing of the dough is not particularly limited, but for example, a vertical mixer, a spiral mixer, or the like can be used. There are no particular restrictions on the shape of the dough when the filling is put thereon, but for example, when the bakery food is Chinese buns, it can be molded into a sheet.

In the sprinkling step, the surface of the dough is preferably sprinkled with 0.001 to 0.030 g/cm ² of the dusting powder, preferably 0.005 to 0.030 g/cm ² , and 0.005 to 0.010 g/ It is more preferable to sprinkle cm ² .

For example, when the bakery food is Chinese buns, the joining step can be performed by placing the filling on the dough and wrapping the filling with the dough. However, the filling does not necessarily have to be wrapped in the batter, as long as it is in contact with the batter.

The heat treatment step can perform heating according to the bakery food. For example, bread such as red bean buns and pies such as apple pie are often baked, curry bread is fried in oil, and Chinese buns are steamed in a steamer.

As described above, according to the bakery food manufacturing method of the present invention, by sprinkling the dusting powder containing durum flour in the sprinkling step, the moisture of the filling stains the dough even if some time has passed after cooking. It is possible to suppress the deterioration of the texture (the occurrence of sliminess) when it is taken out.

Examples are given below to describe the present invention more specifically, but the present invention is not limited to such examples.

[Test Example 1] (Dough evaluation of Chinese buns)
A dough for Chinese buns was prepared using the dough raw materials and their mixing ratios shown in Table 1 below. Specifically, using a vertical mixer, the dough ingredients were mixed 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 57 g pieces. The mixing ratios in Table 1 indicate parts by mass of each material with respect to 100 parts by mass of wheat flour.

Ingredients for Chinese buns were prepared using the raw materials and their mixing ratios shown in Table 2 below.

0.010 g/cm ² of dusting powder was sprinkled on each dough. 38 g of each ingredient was placed on the dough sprinkled with dusting flour. It was wrapped and shaped so as to wrap the ingredients in the dough. The proofing was set at a temperature of 42°C and a humidity of 80%, and the dough was allowed to stand for 45 minutes. A heat treatment step by steaming was performed using a steamer for 15 minutes. After the steamed Chinese buns were allowed to cool, they were rapidly frozen.

(Fabric evaluation)
The thawed steamed bun was placed in a heat-retaining steamer, and after 4 hours, the interface between the dough and the filling was slimy and its texture was evaluated. For the evaluation, eight panelists tasted the food, scored according to the criteria shown in Table 3 below, and recorded the total score.

(type of flour for dusting)
Comparative Example 1 uses soft flour as the flour for dusting, Comparative Example 2 uses medium flour, Comparative Example 3 uses hard flour, and Example 1 uses durum flour. and The average particle size of the durum flour used in Example 1 was 90 μm. The average particle size of the durum flour of Example 1 and the average particle size of the durum flour described in the following specification are Mean V measured in a dry manner using a laser diffraction/scattering particle size distribution analyzer. (volume average value).

As shown in Table 4, Example 1 using durum flour as the dusting powder gave better results than Comparative Examples 1-3.

(percentage of durum flour)
The Chinese buns of Examples 2 to 5 were prepared by changing the ratio of durum flour in the dusting powder, and the sliminess and texture thereof were evaluated in the same manner as described above. Durum flour having an average particle size of 90 μm was used.

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

(Particle size of durum flour (average particle size))
The Chinese buns of Examples 6 to 9 were prepared by changing the average particle size of the durum flour, and the sliminess and texture thereof were evaluated in the same manner as described above.

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

(Composition of dusting powder 1)
The dusting powder was composed of durum flour and dried egg white, and Examples 10 to 13 were prepared by changing the composition ratio and evaluated in the same manner as above. Durum flour having an average particle size of 90 μm was used.

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

(Composition of dusting powder 2)
Dusting powder was composed of durum flour and alginate, and Examples 14 to 17 were produced by changing the composition ratio and evaluated in the same manner as above. Durum flour having an average particle size of 90 μm was used.

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

(Amount of sprinkled powder)
Examples 18 to 21 were produced by changing the amount of durum flour sprinkled and evaluated in the same manner as above. Durum flour having an average particle size of 90 μm was used.

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

[Test Example 2] (Evaluation of curry bread dough)
Curry bread dough was prepared using the dough raw materials and their blending ratios shown in Table 10 below. The mixing ratios in Table 10 indicate parts by mass of each material with respect to 100 parts by mass of the premixed powder. Yeast Donut Mix A-11 (trade name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) was used as the premixed flour.

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

0.010 g/cm ² of dusting powder was sprinkled on each dough. 30 g of an ingredient (commercially available curry filling) was placed on the dough sprinkled with flour. It was wrapped and shaped so as to wrap the ingredients in the dough. After the breading, the proofing was set at a temperature of 40°C and a humidity of 55%, and the dough was allowed to stand for 30 minutes. After a rack time of 10 minutes, a heat treatment step by frying was performed at 180° C. for 3 minutes (1 minute and 30 seconds after the start of frying, the frying was reversed, and then further frying was performed for 1 minute and 30 seconds).

(Fabric evaluation)
The sliminess of the interface between the dough and the filling was evaluated 5 hours after the frying was finished. The evaluation was performed using the same evaluation method and evaluation criteria as in Test Example 1.

(type of flour for dusting)
Comparative Example 4 was prepared using strong flour as the flour for dusting, and Example 22 was prepared using durum flour. The average particle size of the durum flour used in Example 1 was 90 μm.

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

Claims (7)

A dusting flour that is applied to the inner surface of the dough of a bakery food that is heat-treated by joining the dough and the filling, the dusting flour containing durum flour. The dusting powder according to claim 1, which contains 10 to 100% by mass of the durum flour. The dusting powder according to claim 1 or 2, wherein the durum flour has an average particle size of 50 to 180 µm. The dusting powder according to any one of claims 1 to 3, further comprising at least one selected from dried egg white and alginate. The dusting powder according to claim 4, containing 0.1 to 50% by mass of at least one selected from the dried egg white and the alginate. A dough forming step of forming a dough containing wheat flour into a sheet;
A sprinkling step of sprinkling the dusting powder according to any one of claims 1 to 5 on the surface of the dough;
A joining step of placing a filling on the surface of the dough that has undergone the sprinkling step and joining the dough and the filling;
A heat treatment step of heat-treating the fabric that has undergone the bonding step;
A method for producing a bakery food, comprising: 7. The method for producing bakery food according to claim 6, wherein the surface of the dough is sprinkled with 0.001 to 0.030 g/cm ² of the dusting flour in the sprinkling step.