TWI878441B - Method of producing dough for bakery food - Google Patents

Abstract

The present invention relates to a method of producing a dough for bakery food, in which the dough for bakery food comprises powdery material, water, oil and fat composition, and an ingredient (A) satisfying the following conditions (1) to (4): (1) 75 mass % or more of starch; (2) 3 mass % or more and 45 mass % or less of low molecular starch containing a starch having an amylose content of 5 mass % or more, in which the low molecular starch has a peak molecular weight of 3×10³ or more and 5×10⁴ or less; (3) 5 or more and 20 or less of cold water swelling degree at 25℃; (4) the content of the substances passing through a sieve with 0.5 mm mesh and the substances remaining on a sieve with 0.038 mm mesh is 30 mass % or more and 100 mass % or less; which comprises a step of obtaining a mixture by mixing the ingredient (A), water and oil and fat composition, and a step of adding the mixture to powdery material for obtaining the dough for bakery food.

Description

Method for producing batter for baked goods

The present invention relates to a method for preparing a batter for baking food.

In recent years, one of the preferences of consumers for baked goods is that they tend to prefer baked goods with an elastic and moist texture. In order to produce baked goods with such a texture, such as bread, there is a method of increasing the amount of water added to the bread batter. In order to increase the amount of water added, there is a method of increasing the amount of water added to the batter, and there is also a method of increasing the amount of water added to the batter by adding gums such as guar gum and tannin gum, or hydrocolloids such as methyl cellulose and hydroxymethyl cellulose to the batter. If the amount of water added is increased, as described above, an elastic and moist texture can be obtained, but adding water above a certain level will cause the batter to take time to shape, or the batter to become sticky, which will reduce the workability. In addition, the appearance of the baked food obtained is not good and the texture of the baked food is reduced due to stickiness. Furthermore, colloids or hydrocolloids are food additives and may give consumers a negative impression.

Patent document 1 describes a method for producing bread with extra water, in which the following visible water for bread with extra water is used as part of the water for preparing bread: visible water for bread with extra water is formed by reacting konjac powder, starch and water using an alkaline coagulant and water and gel produced by polyglucomannan in konjac powder to form a jelly-like solid, and is immersed in an acid solution to adjust the pH of the bread with extra water from neutral to acidic range.

Patent document 2 describes a method for making bread, which comprises adding and mixing hydroxypropyl methylcellulose, water and fat to form a gel before mixing with a cereal flour raw material. [Prior art document] [Patent document]

Patent document 1: Japanese Patent Publication No. 2006-320207 Patent document 2: Japanese Patent Publication No. 2019-126311

(Invent the problem you want to solve)

However, the method of Patent Document 1 uses konjac powder, so the water retention capacity is poor. The more water is added, the stickier the batter becomes, and the difficulty in making bread becomes a problem. In addition, the method of Patent Document 2 does not fully improve the bread making workability, and the eating texture is not satisfactory. (Technical means to solve the problem)

Therefore, the inventors of the present case have conducted intensive research and found that when preparing a batter for baked food, by mixing the component (A) containing a specific starch, water and a fat component in advance to obtain a mixture, and then adding the mixture to the powder raw material, the amount of water added can be increased and the workability is good. In addition, the baked food obtained has a good eating texture.

That is, according to the present invention, a method for producing a batter for baked food is provided, which is a method for producing a batter for baked food containing a powder raw material, water, a fat component and a component (A) satisfying the following conditions (1) to (4), comprising: a step of mixing the above-mentioned component (A), the above-mentioned water and the above-mentioned fat component to obtain a mixture; and a step of adding the above-mentioned mixture to the above-mentioned powder raw material to obtain a batter for baked food; Component (A): a powdery granular material satisfying the following conditions (1) to (4): (1) a starch content of 75% by mass or more; (2) a low-molecular-weight starch containing a starch content of 5% by mass or more and 3% by mass or less and 45% by mass or less of a starch having a linear starch content, wherein the peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more and 5×10 ⁴ or less; (3) The cold water expansion at 25°C is not less than 5 and not more than 20; (4) The content of the material below the sieve with a mesh size of 0.5 mm and the content of the material above the sieve with a mesh size of 0.038 mm is not less than 30% by mass and not more than 100% by mass.

Furthermore, the blending amount of the mixture in the baked food batter is preferably 3 mass % or more and 40 mass % or less.

Furthermore, it is preferred that the baked food batter contain the component (A) in an amount of 0.5% by mass or more and 20% by mass or less.

Furthermore, the blending amount of the above-mentioned oil and fat composition in the above-mentioned mixture is preferably 1 mass % or more and 20 mass % or less.

Furthermore, in the baked food batter, the amount of water blended is preferably 50 mass % or more and 110 mass % or less relative to the total of the powder raw material and the component (A).

Furthermore, it is preferred that the baked food batter contains cereal flour.

Furthermore, the content of (4) of the above-mentioned component (A) in the sieve below the sieve with a mesh size of 0.5 mm and in the sieve above the sieve with a mesh size of 0.038 mm is 65 mass % or more and 100 mass % or less.

Furthermore, according to the present invention, a method for producing baked food is provided, comprising the step of heating and conditioning the baked food batter obtained by the above production method.

Furthermore, the above-mentioned heating and cooking method is preferably grilling or frying.

Furthermore, according to the present invention, there is provided a method for improving the workability when manufacturing a batter for baked food, wherein the batter for baked food is manufactured by mixing a raw material containing a powder raw material, water, a fat component and a component (A) satisfying the following conditions (1) to (4); the method comprises: a step of mixing the component (A), the water and the fat component to obtain a mixture; and a step of adding the mixture to the powder raw material to obtain a batter for baked food; Component (A): a powdery granular material satisfying the following conditions (1) to (4); (1) a starch content of 75% by mass or more; (2) a low-molecular-weight starch containing a starch content of 5% by mass or more and 3% by mass or less and 45% by mass or less of a starch having a linear starch content, wherein the peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more and 5×10 ⁴ or less; (3) The cold water expansion at 25°C is 5 or more and 20 or less; (4) The content of the material below the sieve of 0.5 mm mesh and the material above the sieve of 0.038 mm mesh is 30% by mass or more and 100% by mass or less.

Furthermore, according to the present invention, a method for improving the taste of baked food is provided, wherein when raw materials containing powder raw materials, water, a fat component and a component (A) satisfying the following conditions (1) to (4) are mixed to produce baked food, the following steps are performed: a step of mixing the above-mentioned component (A), the above-mentioned water and the above-mentioned fat component to obtain a mixture; a step of adding the above-mentioned mixture to the above-mentioned powder raw materials to obtain a batter for baked food; and a step of heating and conditioning the above-mentioned batter for baked food; Component (A): a powdery granular material satisfying the following conditions (1) to (4); (1) a starch content of 75% by mass or more; (2) 3% by mass or more and 45% by mass or less of low molecular weight starch containing starch with a linear starch content of 5% by mass or more, wherein the peak molecular weight of the low molecular weight starch is 3×10 ³ or more and 5×10 ⁴ or less; (3) The cold water swelling degree at 25°C is 5 or more and 20 or less; (4) The content of the undersize of a sieve with a mesh size of 0.5 mm and the oversize of a sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less.

According to the present invention, a method for producing a mixture is provided, comprising: mixing the following component (A), water and a fat component to obtain a mixture; Component (A): a powdery granular material satisfying the following conditions (1) to (4): (1) a starch content of 75% by mass or more; (2) a low-molecular-weight starch containing a starch content of 5% by mass or more and 3% by mass or more and 45% by mass or less, wherein the low-molecular-weight starch has a peak molecular weight of 3×10 ³ or more and 5×10 ⁴ or less; (3) a cold water swelling degree at 25°C of 5 or more and 20 or less; (4) a content of a sieve bottom material of a sieve with a sieve opening of 0.5 mm and a sieve top material of a sieve with a sieve opening of 0.038 mm of 30% by mass or more and 100% by mass or less. Furthermore, any combination of these components, or any changes in the present invention in methods, devices, etc., can be effectively used as aspects of the present invention. For example, according to the present invention, a processed food using the baked food obtained by the manufacturing method of the present invention is provided. (Compared with the efficacy of the prior art)

According to the present invention, a method for producing a baked food batter having good workability even when the amount of water added is increased, a method for improving workability when producing a baked food batter, and a method for improving the taste of the resulting baked food can be provided.

The method for producing a baked food batter of the present embodiment is a method for producing a baked food batter containing a powder raw material, water, a fat component and an ingredient (A) satisfying the following conditions (1) to (4), comprising: a step of mixing ingredient (A), water and the fat component to obtain a mixture; and a step of adding the mixture to the powder raw material to obtain a baked food batter. Ingredient (A): a powdery granular material satisfying the following conditions (1) to (4): (1) a starch content of 75% by mass or more; (2) a low-molecular-weight starch containing a starch content of 5% by mass or more and 3% by mass or more and 45% by mass or less of a starch having a linear starch content, wherein the peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more and 5×10 ⁴ or less; (3) a cold water swelling degree at 25°C of 5 or more and 20 or less; (4) a content of a sieve bottom material of a sieve having a mesh size of 0.5 mm and a sieve top material of a sieve having a mesh size of 0.038 mm of 30% by mass or more and 100% by mass or less. The following are the ingredients of the raw materials of the baked food batter. In this specification, "batter for baked food" may be referred to as "batter" for short.

(Component (A)) Component (A) is a powdery or granular material containing 75% by mass or more of starch. Here, the so-called powdery or granular material includes at least one of a powdery or granular material, and may include both a powdery or granular material. Furthermore, in component (A), the powdery or granular material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch belonging to starch having a linear starch content of 5% or more as starch, and the peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more and 5×10 ⁴ or less, and the cold water swelling degree at 25°C is 5 or more and 20 or less.

Furthermore, the ingredient (A) in the present embodiment is specifically a food ingredient. By using the ingredient (A), for example, it is not necessary to label the food additive, and the amount of water added can be increased.

The starch content in component (A) is 75% by mass or more, preferably 80% by mass or more, and more preferably 85% by mass or more. In addition, the upper limit of the starch content in component (A) is not limited, but is 100% by mass or less. Depending on the properties of the baked food, it may be, for example, 99.5% by mass or less, or 99% by mass or less.

The component (A) contains a low-molecular-weight starch made from starch having a linear starch content of 5% or more by mass as the above-mentioned starch at a specific ratio, and uses a specific peak molecular weight as the low-molecular-weight starch. That is, the starch in the component (A) contains 3% or more and 45% or less of the low-molecular-weight starch made from starch having a linear starch content of 5% or more by mass in the component (A), and the peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more and 5×10 ⁴ or less.

The peak molecular weight of the low molecular weight starch is 3×10 ³ or more, preferably 8×10 ³ or more, from the viewpoint of improving workability and improving eating texture. In addition, the peak molecular weight of the low molecular weight starch is 5×10 ⁴ or less, preferably 3×10 ⁴ or less, and more preferably 1.5×10 ⁴ or less, from the same viewpoint. The method for measuring the peak molecular weight of the decomposed starch is described in the item of the embodiment.

From the viewpoint of excellent production stability, the low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch, and enzyme-treated starch, and is more preferably acid-treated starch.

The conditions for the acid treatment are not limited, and the treatment may be performed as follows, for example. Starch having a linear starch content of 5% by mass or more and water are added to a reaction device, and then acid is added. Alternatively, acid water in which the acid is dissolved in water in advance and the raw material starch are added to the reaction device. From the perspective of more stable acid treatment, it is preferred that the total amount of starch in the reaction is in a homogeneously dispersed state in the aqueous phase or in a slurry state. Therefore, in order to perform the acid treatment, the starch slurry concentration is adjusted to, for example, a range of 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the viscosity of the slurry will increase and it will become difficult to stir the slurry uniformly.

Specific examples of the acid used in the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and any acid can be used regardless of its type and purity.

In the acid treatment reaction, for example, the acid concentration during the acid treatment is preferably 0.05 normal concentration (N) or more and 4N or less, more preferably 0.1N or more and 4N or less, and even more preferably 0.2N or more and 3N or less. In addition, the reaction temperature is preferably 30° C. or more and 70° C. or less, more preferably 35° C. or more and 70° C. or less, and even more preferably 35° C. or more and 65° C. or less. The reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and even more preferably 1 hour or more and 48 hours or less.

The content of low molecular weight starch in component (A) is 3% by mass or more, preferably 8% by mass or more, and more preferably 13% by mass or more, relative to the entire component (A), from the perspective of improving workability and improving eating quality. On the other hand, from the same perspective, the content of low molecular weight starch in component (A) is 45% by mass or less, preferably 35% by mass or less, and more preferably 25% by mass or less, relative to the entire component (A).

Furthermore, the content of linear starch in the raw material starch of the low molecular weight starch is 5 mass % or more, preferably 12 mass % or more, more preferably 22 mass % or more, still more preferably 45 mass % or more, still more preferably 55 mass % or more, and particularly preferably 65 mass % or more. Furthermore, the upper limit of the content of linear starch in the raw material starch of the low molecular weight starch is not limited, but is 100 mass % or less, preferably 90 mass % or less, and more preferably 80 mass % or less.

As the starch having an amyl starch content of 5% by mass or more, which is a raw material of low molecular weight starch, one or more selected from the group consisting of high amyl corn starch, corn starch, yam starch, sweet potato starch, potato starch, wheat starch, high amyl wheat starch, rice starch, and processed starches obtained by chemically, physically or enzymatically processing these raw materials can be used. From the perspective of improving workability and improving eating quality, it is preferred to use one or more selected from high amyl corn starch, corn starch and yam starch, and it is more preferred to use high amyl corn starch. The high-amyl corn starch may have an amyl corn starch content of 40% by mass or more, and the amyl corn starch having an amyl corn starch content of 5% by mass or more is more preferably an amyl corn starch having an amyl corn starch content of 40% by mass or more.

In addition, the cold water expansion of component (A) at 25°C is 5 or more, preferably 5.5 or more, and more preferably 6 or more from the viewpoint of improving workability and eating texture. In addition, from the same viewpoint, the cold water expansion of component (A) at 25°C is 20 or less, preferably 17 or less, and more preferably 15 or less. Here, the cold water expansion of component (A) at 25°C is measured by the following method. (1) The sample is heated and dried at 125°C using a moisture meter (manufactured by Kensei Industrial Co., Ltd., model MX-50) and the moisture content is measured. The dry matter mass is calculated from the obtained moisture value. (2) Based on the dry matter mass conversion, 1 g of the sample was dispersed in 50 mL of 25°C water, and slowly stirred in a 25°C thermostat for 30 minutes. The mixture was then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi desktop centrifuge CT6E model, rotor: T4SS horizontal rotor; adapter: 50TC×2S adapter) to separate the mixture into a sediment layer and a supernatant layer. (3) The supernatant layer was removed, and the mass of the sediment layer was measured and designated as B (g). (4) The mass of the sediment layer after drying (105°C, constant temperature) was designated as C (g). (5) The value obtained by dividing B by C was designated as the cold water swelling degree.

In the JIS-Z8801-1 specification of ingredient (A), the content of the sieve-free material of the sieve with a mesh size of 0.5 mm and the sieve-free material of the sieve with a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less; from the perspective of improving workability and improving eating quality, it is preferably 40% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and even more preferably 65% by mass or more and 100% by mass or less. Here, the content of the sieve-free material and the content of the sieve-free material specifically refer to the content of the sieved portion of the sieved material and the content of the sieved portion of the sieved material, respectively.

In this embodiment, various starches can be used as starch components other than the low-molecular starch in component (A). Specifically, commercially available starches, such as food starches, can be used regardless of their types depending on the application, and at least one type can be appropriately selected from starches such as corn starch, potato starch, yam starch, wheat starch, and processed starches obtained by chemically, physically or enzymatically processing these starches. Preferably, the starch contains one or more types of starches selected from the group consisting of corn starch, wheat starch, potato starch, yam starch and cross-linked starches thereof, and more preferably, corn starch.

In addition, components other than starch may be formulated in component (A) of the present embodiment. Specific examples of components other than starch include insoluble salts such as calcium carbonate and calcium sulfate, or pigments; preferably, insoluble salts are formulated, and the amount of insoluble salts formulated is preferably 0.1% by mass or more and 2% by mass or less.

Next, the method for producing component (A) is described. The method for producing component (A) includes, for example, the following steps. (Preparation step of low-molecular-weight starch) A step of subjecting a raw material starch having a linear starch content of 5% by mass or more to low-molecular-weight treatment to obtain a low-molecular-weight starch having a peak molecular weight of 3×10 ³ or more and 5×10 ⁴ or less. (Granulation step) A step of heating and gelatinizing a raw material containing 3% by mass or more and 45% by mass or less of low-molecular-weight starch and a total of 75% by mass or more of low-molecular-weight starch and starch other than low-molecular-weight starch, and granulating the raw material.

The step of preparing low molecular weight starch is a step of decomposing starch having a linear starch content of 5 mass % or more to produce low molecular weight starch. The so-called decomposition here refers to the decomposition accompanied by the low molecular weight of the starch. Representative decomposition methods include acid treatment, oxidation treatment, and enzyme treatment. Among them, acid treatment is preferred from the perspective of decomposition speed, cost, and reproducibility of the decomposition reaction.

In addition, in the granulation step, a method generally used for starch granulation can be used, but from the perspective of achieving a predetermined cold water swelling degree, it is preferred to use a method generally used for starch heating gelatinization. Specifically, methods using machines such as drum dryers, jet cookers, extruders, and spray dryers are known, and in this embodiment, from the perspective of more surely obtaining component (A) whose cold water swelling degree satisfies the above-mentioned specific conditions, it is preferred to perform heating gelatinization by an extruder or drum dryer, and an extruder is more preferred. When extruding, water is usually added to the raw material containing starch to adjust the moisture content to about 10-60% by mass, and then the raw material is heated and expanded under the conditions of, for example, an extruder temperature of 30-200°C, an outlet temperature of 80-180°C, a screw speed of 100-1,000 rpm, and a heat treatment time of 5-60 seconds.

In this embodiment, for example, by subjecting the above-mentioned specific raw materials to a step of heating and gelatinizing, component (A) having a cold water swelling ratio that satisfies a specific condition can be obtained. Alternatively, the granulated material obtained by heating and gelatinizing can be crushed and sieved as needed to appropriately adjust the size to obtain component (A).

(Water) The method for producing the baked food batter of the present embodiment comprises the step of mixing the component (A), the fat component and water together to obtain a mixture. The water referred to herein also includes the water content of liquids such as milk, soy milk, fruit juice, and vegetable juice that can be used in place of water. In addition, aqueous solutions in which flavoring agents such as coffee powder are dissolved can also be used. Among them, water does not include the water content in the powder raw material and the water content in the edible fat component. In addition, the baked food batter of the present embodiment may contain water in addition to the mixture.

(Fat composition) The method for preparing a baked food batter according to the present embodiment comprises the step of mixing component (A), water and a fat composition together to obtain a mixture. The raw material fat used as the fat composition is not limited, and examples thereof include vegetable fats such as rapeseed oil, soybean oil, corn oil, coconut oil, palm oil, palm kernel oil, sago seed fat, cocoa butter, shea butter, rice oil, cottonseed oil, safflower oil, sunflower seed oil, olive oil, linseed oil, peanut oil, etc.; animal fats such as beef tallow, lard, chicken fat, milk fat, fish oil, etc.; and synthetic fats such as medium-chain triglycerides. In addition, processed fats and oils that have been subjected to one or more of the following treatments, namely, self-hardening, separation and ester exchange, can be used.

As the fat composition, there is no limitation as long as it contains edible fats and oils. The content of edible fats and oils contained in the fat composition is preferably 70 mass % or more and 100 mass % or less, more preferably 80 mass % or more and 100 mass % or less. In addition, the fat composition may contain oil-soluble components together with the edible fats and oils. Examples of the oil-soluble components include tocopherol, coloring agents, flavoring agents, emulsifiers, and the like.

Furthermore, as the fat composition, any of the following can be used: those that are liquid at room temperature (20°C), such as rapeseed oil, soybean oil, olive oil, and those that are solid at 20°C, such as butter, margarine, ghee, and fat spread, but solid is preferred. Furthermore, the water content in the fat composition is preferably 0% by mass or more and 20% by mass or less, more preferably 0.1% by mass or more and 20% by mass or less, and even more preferably 10% by mass or more and 20% by mass or less. Here, the fat composition is liquid at room temperature (20°C), specifically, it refers to fats that are fluid at room temperature (20°C) and have a rising melting point of less than 15°C. The rising melting point is measured according to the method described in the Standard Test Method for Oil Analysis 2.2.4.2-1996.

From the perspective of making the baked food taste better, the amount of the fat component in the mixture of this embodiment is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 18% by mass or less, still more preferably 4% by mass or more and 16% by mass or less, still more preferably 6% by mass or more and 15% by mass or less, and particularly preferably 9.5% by mass or more and 15% by mass or less. From the same perspective, the amount of the fat component in the mixture is preferably 1% by mass or more, more preferably 2% by mass or more, still more preferably 4% by mass or more, still more preferably 6% by mass or more, and particularly preferably 9.5% by mass or more; and preferably 20% by mass or less, more preferably 18% by mass or less, still more preferably 16% by mass or less, and still more preferably 15% by mass or less. Furthermore, the baked food batter of the present embodiment may contain a fat component in addition to the mixture.

(Step of obtaining a mixture) The method for producing a batter for baked food of the present embodiment includes the step of mixing component (A), water, and a fat component to obtain a mixture. In the step of obtaining a mixture, the method of mixing component (A), water, and a fat component may be any method, and the order of placing them in a mixing container (e.g., a mixing bowl) may also be any. For example, the following examples may be given: after the fat component is placed in a container, component (A) is added, and after mixing, water is added; after the component (A) is placed in a container, water is added, and after mixing, a fat component is added; component (A), water, and a fat component are all added to a container at the same time and mixed. The order of mixing component (A), water, and a fat component to obtain a mixture is preferably to make the fat component contact with component (A) first from the perspective of achieving a good mixing state. Furthermore, from the same point of view, it is preferred to use a mixer for mixing, and it is preferred to mix at each addition step. Furthermore, the state of the mixture is not limited, and it can be, for example, a suspended state or an emulsified state, and is preferably an emulsified state. Furthermore, the mixture obtained in the step of obtaining a mixture is preferably an emulsion from the point of view of obtaining a food with a better edible taste with good workability.

The mixture obtained in this embodiment is specifically composed of component (A), water or a liquid containing the above water, and a fat component, preferably composed of component (A), water and a fat component. In addition, the mixture preferably further contains protein. In the step of obtaining the mixture, the protein can be added as these components themselves, or in the form of a formulation component containing at least one of these components. At this time, the mixture obtained in the step of obtaining the mixture may be in an emulsified state or not, but is preferably in an emulsified state. In addition, as examples of mixtures other than emulsified states, dispersions other than emulsions such as suspensions and phase-separated mixtures can be cited. From the viewpoint of improving the workability of handling the baked food batter, the protein-containing ingredients are preferably one or more selected from the group consisting of soy milk, tofu, milk, fresh cream, skim milk powder, whole milk powder, casein, whey, whey concentrate, muscle protein, egg white and whole egg, and more preferably one or more selected from the group consisting of soy milk, milk, fresh cream, skim milk powder, whole milk powder, casein, egg white and whole egg.

The amount of protein mixed in the step of obtaining the mixture is preferably 2% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more, relative to the entire mixture, from the perspective of improving the workability of the baked food batter. In addition, from the perspective of improving the workability of the baked food batter, the amount of protein mixed in the step of obtaining the mixture is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less, relative to the entire mixture.

In the mixture of this embodiment, the mass ratio of component (A) to water is preferably 1:1-1:5, more preferably 1:2-1:5, even more preferably 1:2.5-1:4.5, and even more preferably 1:2.5-1:4 from the viewpoint of improving workability and making the baked food taste better.

(Step of obtaining a baked food batter) The manufacturing method of this embodiment includes the step of adding the mixture to a powder raw material to obtain a baked food batter. In the step of obtaining a baked food batter, the powder raw material is specifically a powder raw material other than component (A). In this embodiment, the method or timing of mixing the mixture consisting of component (A), water and a fat component into the powder raw material is not limited, as long as the mixing is performed to obtain a baked food batter.

From the viewpoint of more stably suppressing the stickiness of the baked food batter and further improving the workability, the step of obtaining the baked food batter preferably includes: a step of pre-mixing the powder raw material and the ingredients other than the above-mentioned powder raw material and the mixture to obtain the base batter; and a step of kneading the mixture with the base batter to obtain the baked food batter. From the same viewpoint, it is preferred that the step of obtaining the base batter includes the step of mixing the powder raw material with water. Also, from the same viewpoint, in the step of kneading the mixture with the base batter to obtain the baked food batter, the mixture, the base batter and the fat component are mixed.

In the step of obtaining a base batter and the step of kneading the mixture with the base batter to obtain a baked food batter, specific examples of the ingredients other than the powder raw material and the mixture to be prepared include water, fat components, etc. The water and fat components here are prepared as components different from the water and fat components prepared in the mixture. As specific examples of water and fat components, for example, the ingredients listed as the water and fat components prepared in the mixture in the step of obtaining the mixture can be cited. The water and fat components here may be the same components as the components prepared in the mixture, or may be different components.

The baked food batter obtained by the method for producing a baked food batter according to the present embodiment can also be frozen and stored as a frozen batter.

Furthermore, the obtained baked food batter can be subjected to a heating step to obtain a baked food. Specific examples of the heating method include grilling, steaming, frying, etc., preferably one or two of grilling and frying, and more preferably grilling. Specific examples of grilling include grilling in a pan or a heating plate, grilling in a grill, heating in a convection oven, and heating in a steam convection oven, etc., preferably one or two of grilling in a heating plate, grilling in a grill, and heating in a convection oven, more preferably convection oven heating and grilling in a grill, and more preferably grilling in a grill. The heating temperature is preferably 150-260°C, more preferably 160-250°C, and the heating time is preferably 4-60 minutes, more preferably 6-50 minutes.

From the perspective of improving workability and making the taste of baked goods better, the amount of the mixture in the baked food batter of this embodiment is 3% by mass or more and 40% by mass or less, preferably 4% by mass or more and 38% by mass or less, more preferably 4% by mass or more and 35% by mass or less, more preferably 4.5% by mass or more and 30% by mass or less, and even more preferably 5% by mass or more and 25% by mass or less. From the same perspective, the amount of the mixture in the baked food batter is 3% by mass or more, preferably 4% by mass or more, more preferably 4.5% by mass or more, and even more preferably 5% by mass or more; and, even more preferably, 40% by mass or less, preferably 38% by mass or less, more preferably 35% by mass or less, even more preferably 30% by mass or less, and even more preferably 25% by mass or less.

In the baked food batter of the present embodiment, from the viewpoint of improving workability and making the eating texture of the baked food better, the ingredient (A) is preferably contained in an amount of 0.5% by mass or more and 20% by mass or less, more preferably 0.5% by mass or more and 15% by mass or less, still more preferably 0.6% by mass or more and 10% by mass or less, and still more preferably 0.8% by mass or more and 8% by mass or less. From the same viewpoint, the amount of ingredient (A) in the baked food batter is preferably 0.5% by mass or more, more preferably 0.6% by mass or more, and still more preferably 0.8% by mass or more; and, still more preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 10% by mass or less, and still more preferably 8% by mass or less.

In the baked food batter of this embodiment, from the viewpoint of improving workability and making the baked food taste better, the content of component (A) relative to the total of the powder raw material and component (A) is preferably 1% by mass or more and 30% by mass or less, more preferably 1% by mass or more and 25% by mass or less, still more preferably 1.2% by mass or more and 20% by mass or less, and still more preferably 1.5% by mass or more and 15% by mass or less. From the same viewpoint, in the baked food batter, the content of the ingredient (A) is preferably 1 mass % or more, more preferably 1.2 mass % or more, and even more preferably 1.5 mass % or more, and is preferably 30 mass % or less, more preferably 25 mass % or less, even more preferably 20 mass % or less, and even more preferably 15 mass % or less, relative to the total of the powder raw material and the ingredient (A).

The amount of the oil component in the mixture of the present embodiment is preferably 1% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 18% by mass or less, still more preferably 4% by mass or more and 16% by mass or less, still more preferably 6% by mass or more and 15% by mass or less, and particularly preferably 9.5% by mass or more and 15% by mass or less.

In the baked food batter of this embodiment, the amount of water blended is preferably 50% by mass or more and 110% by mass or less, more preferably 50% by mass or more and 105% by mass or less, still more preferably 50% by mass or more and 100% by mass or less, still more preferably 55% by mass or more and 95% by mass or less, and particularly preferably 55% by mass or more and 90% by mass or less, relative to the total amount of the powder raw material and the component (A), from the viewpoint of making the eating texture of the baked food better. From the same viewpoint, the amount of water in the baked food batter is preferably 50 mass % or more, more preferably 55 mass % or more, and preferably 110 mass % or less, more preferably 105 mass % or less, even more preferably 100 mass % or less, even more preferably 95 mass % or less, and particularly preferably 90 mass % or less, relative to the total of the powder raw material and the component (A).

The amount of water added to the batter relative to the total amount of the powder raw material and component (A) is, for example, 50 mass % or more, preferably 60 mass % or more, more preferably 70 mass % or more; and, for example, 120 mass % or less, preferably 100 mass % or less, more preferably 90 mass % or less.

(Powder raw materials) The powder raw materials of this embodiment are raw materials prepared in powder form in the batter for baked goods. Among them, component (A) is not included in the powder raw materials. Specific examples of powder raw materials for baked food batter include cereal flours such as wheat flour, rice flour, rye flour, and soybean flour; proteins such as gluten and soy protein; tapioca starch, corn starch, potato starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and processed starches such as these that have been acetylated, etherified, cross-linked, alpha-treated, and oil-processed, indigestible starch, and paste polysaccharides such as sorbitan; sugars such as granulated sugar, fructose, glucose, isomerized sugar, invert sugar, oligosaccharides, trehalose, and sugar alcohol; powdered sweeteners such as aspartame and acesulfame potassium; milk such as skim milk powder, whole milk powder, and cheese powder; salt; food fibers such as gluten, cellulose, and indigestible dextrin; eggs such as egg white powder and whole egg powder; thickening polysaccharides such as guar gum and alginate; emulsifiers; seasoning powders such as cocoa powder and matcha powder; improvers; leavening agents, etc. In addition, the batter for baked food preferably contains cereal flour as a powder raw material, and more preferably contains one or more selected from wheat flour and rice flour, and more preferably contains wheat flour. Furthermore, when the baked food batter of the present embodiment contains wheat flour, it preferably contains high-gluten flour.

(Other ingredients) In this embodiment, the batter may contain ingredients other than the above ingredients as raw materials. As specific examples of ingredients other than the above ingredients, liquid ingredients such as water, milk, soy milk, fruit juice, vegetable juice, honey, black honey, liquid sugar, etc.; eggs such as whole eggs, egg yolks, and egg whites; various seasoning materials such as nuts, dried fruits, and chocolate chips; sesame seeds; brown rice; millet, corn, etc. These ingredients are specifically mixed into the batter in a step after the step of obtaining the mixture.

(Baked food) Specifically, the baked food is obtained by a manufacturing method including the step of heating and conditioning the baked food batter of the present embodiment. Specific examples of the baked food obtained by the present embodiment include yeast-fermented foods such as bread, pizza, yeast donuts, Chinese steamed buns, Naan, Danish bread, etc.; steamed bread, cake-shaped donuts, scones, pound cakes, sponge cakes, chiffon cakes, Swiss rolls, cream cakes, muffins, cup cakes, hotcakes, Financier, Bouchée, lattice muffins, Madeleine cakes, pies, etc., which do not contain yeast; etc. The baked food is preferably one selected from the group consisting of yeast-leavened foods and cake-type donuts, more preferably one selected from bread, pizza, yeast donuts and cake-type donuts, further preferably one selected from bread, yeast donuts and cake-type donuts, and particularly preferably bread.

Furthermore, when an emulsified mixture is obtained in the step of preparing the mixture, specific examples of baked foods include yeast-fermented foods such as bread, pizza, yeast donuts, Chinese steamed buns, noodle, Danish bread, etc.; cakes such as steamed bread, cake-shaped donuts, scones, pound cakes, sponge cakes, chiffon cakes, Swiss rolls, cream cakes, muffins, cup cakes, thick waffles, American waffles (pancakes), etc.; baked snacks such as financiers, puffs, lattice waffles, and madeleine cakes; and yeast-free foods such as pies. The baked food is preferably one selected from the group consisting of yeast-leavened foods and cakes, more preferably one selected from bread, American waffles, yeast donuts and cake-type donuts, further preferably one selected from bread, American waffles and cake-type donuts, and particularly preferably bread.

(Method for improving workability) In this embodiment, workability in manufacturing a baked food batter can be improved by: obtaining a mixture of component (A), water, and a fat component; and adding the mixture to a powder raw material to obtain a baked food batter. The details of the component (A), water, a fat component, the mixture, the powder raw material, or the manufacturing steps have been explained, so they are omitted.

Moreover, the improvement of workability here specifically refers to simply reducing the stickiness of the batter that occurs when the amount of water added to the baked food batter is increased, or shortening the time for forming the batter, making the workability easier. In addition, in the step of obtaining the mixture, by obtaining an emulsified mixture, that is, an emulsion, the workability of the baked food batter can be further improved.

(Method for improving eating texture) In this embodiment, the eating texture of the obtained baked food can be improved by: obtaining a mixture of component (A), water, and a fat component; adding the mixture to a powder raw material to obtain a baked food batter; and heating the baked food batter. The details of component (A), water, a fat component, a mixture, a powder raw material, or a manufacturing step have been explained, so they are omitted.

The so-called edible feeling in this embodiment is specifically selected from one or two of elasticity and no residue in the mouth. In addition, the so-called elasticity here specifically refers to the elasticity and elasticity felt in the mouth when chewing the baked food. In addition, the so-called no residue in the mouth specifically refers to the situation that it does not form a ball shape in the mouth when chewing, disappears quickly in the mouth, and has good dissolvability. [Example]

The following describes embodiments of the present invention, but the present invention is not limited thereto.

The reference example shows a baked food batter with a normal amount of water added.

(Raw materials) In the following examples, the following are mainly used as raw materials. (Starch) Low molecular weight starch: Acid-treated high linear corn starch produced in the later-described Production Example 1 Corn starch: Corn starch Y, manufactured by J-Oil Mills Co., Ltd. Granular materials 1~3: Powdered granular materials produced by the method of the later-described Production Example 2 (Oil and fat composition) Oil and fat composition 1: Margarine ("GRANMASTER PRIMERAN", manufactured by J-Oil Mills Co., Ltd., moisture content 15.9% by mass) Oil and fat composition 2: Margarine ("Meister GENERTA", manufactured by J-Oil Mills Co., Ltd., moisture content 18% by mass) Oil and fat composition 3: Ghee ("fashie", manufactured by J-Oil Mills Co., Ltd., moisture content 0.1% by mass or less) Oil and fat composition 4: Refined rapeseed oil, manufactured by J-Oil Mills Co., Ltd., moisture content 0.1% by mass or less Oil component 5: Olive oil "Ajinomoto Extra Pure Olive Oil", J-Oil Mills Co., Ltd., moisture content 0.1% by mass or less (Powder raw materials) Bread flour: EAGLE, Nippon Flour Mills Co., Ltd. Bread flour: Camelia, Nissin Flour Mills Co., Ltd. Bread quality improver: Eurobake LS, Oriental Yeast Co., Ltd. Instant dry yeast: saf-Instant dry yeast (red), Lesaffre Skimmed milk powder: skimmed milk powder, Hokkaido Dairy Co., Ltd. Sugar: Ueshio, Mitsui Sugar Co., Ltd. Hydroxypropyl methylcellulose (hereinafter referred to as HPMC): METOLOSE SFE-4000, manufactured by Shin-Etsu Chemical Co., Ltd. Commercially available mixed powder: Product name "Freshly fried Q-bomb donut mixed powder", manufactured by Showa Sangyo Co., Ltd. Batter improver: MAX POWER, manufactured by J-Oil Mills Co., Ltd. (Other ingredients) Bread yeast: Oriental Yeast, manufactured by Oriental Yeast Co., Ltd. Soy milk: Unadjusted organic soy milk, manufactured by Tokyo Meiyo Co., Ltd.

(Manufacturing Example 1) Manufacture of low molecular weight starch Acid-treated high-amylose corn starch is used as the raw material for powder and granular materials 1 to 3. High-amylose corn starch (HS-7 manufactured by J-Oil Mills Co., Ltd., high-amylose corn starch content 70% by mass) is suspended in water to prepare a 35.6% (w/w) slurry, and heated to 50°C. While stirring, a 4.25N hydrochloric acid aqueous solution is added in an amount of 1/9 times the mass ratio of the slurry to start the reaction. After reacting for 16 hours, it is neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain acid-treated high-amylose corn starch. The peak molecular weight of the acid-treated high linear corn starch was measured by the method described below, and the result showed that the peak molecular weight was 1.2×10 ⁴ .

(Method for determination of peak molecular weight) The peak molecular weight is determined using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degasser SD-8022). (1) Grind the sample and sieve it according to JIS-Z8801-1 specifications, and recover the sieve fraction with a sieve hole of 0.15 mm. Suspend this recovered sieve fraction in the mobile phase in a manner to become 1 mg/mL, and heat the suspension at 100°C for 3 minutes to completely dissolve it. Filter using a 0.45μm filter (DISMIC-25HP PTFE 0.45μm manufactured by ADVANTEC), and use the filtrate as the analysis sample. (2) Determine the molecular weight according to the following analysis conditions. Column: TSKgel α-M (7.5mm , 30cm) (manufactured by Tosoh Co., Ltd.) 2 columns Flow rate: 0.5mL/min Mobile phase: 5mM dimethyl sulfoxide solution containing 90% (v/v) sodium nitrate Column temperature: 40℃ Analytical volume: 0.2mL (3) The detector data were collected by software (Multistation. GPC-8020model II data collection ver5.70, manufactured by Tosoh Co., Ltd.) to calculate the molecular weight peak. The standard curve was made using polytrisaccharide (Shodex Standard P-82, manufactured by Showa Denko Co., Ltd.) with a known molecular weight.

(Determination method of cold water swelling) (1) Heat the sample at 125℃ and measure the moisture using a moisture meter (Model MX-50, Kensei Kogyo Co., Ltd.). Calculate the dry matter mass from the moisture value. (2) Disperse 1g of the sample calculated as dry matter mass in 50mL of 25℃ water. Stir slowly for 30 minutes in a 25℃ constant temperature bath. Centrifuge at 3000rpm (centrifuge: Hitachi Koki Co., Ltd., Hitachi desktop centrifuge CT6E model; rotor: T4SS type rotor; adapter: 50TC×2S adapter) to separate into a sediment layer and a supernatant layer. (3) Remove the supernatant layer and measure the mass of the sediment layer. This is referred to as B(g). (4) The mass of the sediment layer after drying (105°C, constant temperature) is C (g). (5) The value of B divided by C is taken as the cold water expansion.

(Production Example 2) Production of powder and granular materials 1~3 Corn starch 79 mass%, acid-treated high linear corn starch obtained by the above method 20 mass%, and calcium carbonate 1 mass% were mixed in a bag until fully uniform. The mixture was subjected to pressure and heat treatment using a double-screw extruder (KEI-45 manufactured by Kowa Industry Co., Ltd.). The treatment conditions are as follows. Raw material supply: 450 g/min Water addition: 17 mass% Extruder temperature: 50℃, 70℃ and 100℃ from the raw material inlet to the outlet Outlet temperature: 100~110℃ Screw speed 250rpm The heated gelatin obtained by the extruder treatment was dried at 110℃ and the moisture content was adjusted to 10 mass%. Next, the dried heated gelatinized material was crushed with a table cutting mill and then sieved with a sieve of JIS-Z8801-1 specification. The sieved heated gelatinized material was mixed with the mixing ratio in Table 1 to prepare powders and granules 1 to 3. The values of the cold water swelling of the powders and granules 1 to 3 at 25°C measured by the above method are shown in Table 1.

[Table 1] Screening (mass %) Powder 1 Powder 2 Powder 3 1mm filter material, 0.5mm filter material 18.0 0.5mm for under-screening, 0.25mm for over-screening 42.0 0.25mm for under-screening, 0.15mm for over-screening 15.0 36.4 0.15mm for under-screening, 0.075mm for over-screening 20.0 48.0 75.5 0.075mm for under-screening, 0.038mm for over-screening 3.7 11.4 17.9 0.038mm Screened 1.3 4.2 6.6 Screened total (mass %) 100.0 100.0 100.0 0.5mm screened material, 0.038mm screened material (mass %) 80.7 95.8 93.4 0.25mm screened material, 0.038mm screened material (mass %) 38.7 95.8 93.4 0.15mm screened material, 0.038mm screened material (mass %) 23.7 59.4 93.4 Cold water expansion 10.5 7.3 9.5 Note: For example, "0.15 mm below the sieve, 0.075 mm above the sieve" means "the below of the sieve with a sieve hole of 0.15 mm and the above of the sieve with a sieve hole of 0.075 mm in accordance with the JIS-Z8801-1 standard".

<Evaluation based on the presence or absence of pre-treatment steps and the difference in water addition> (Examples 1-1 to 1-3, Comparative Examples 1-1 and 1-2, Control Example 1) Prepare hot dog bread according to the recipe shown in Table 2

(Method for making hot dog bread) A. Pretreatment 1. Add raw material No. 2: oil composition into a mixing bowl, and stir with a table mixer (KENMIX, manufactured by Ai Kosha Seisakusho) using a heater until it becomes a creamy paste. 2. Add raw material No. 1: component (A) and mix. 3. Then add raw material No. 3 in small amounts gradually and mix to obtain an emulsified mixture. B. Main kneading 1. Add raw materials No. 4 to 10 and raw material No. 12 in Table 2 (raw material No. 4, raw material No. 6 to 10 and raw material No. 12 in Example 1) into a mixing bowl and mix. The mixing conditions are the main kneading mixing conditions 1 listed in Table 2. In this way, the base batter of each example is obtained. 2. In Examples 1-1 to 1-3, the mixture obtained by pretreatment and appropriate raw material No. 11 were added and mixed by a bread mixer to form a batter. In Comparative Examples 1-1 and 1-2 and Control Example 1, raw material No. 11 was added and mixed by a bread mixer until the batter was formed. The mixing conditions were the formal kneading and mixing conditions 2 described in Table 2. 3. After mixing, the batter was taken out from the mixer and fermented at 27°C for 60 minutes. 4. The batter was divided into 45g, rolled into a ball, and left to stand for 20 minutes before being formed into a roll. 5. The formed batter was fermented in a fermentation box at 36°C and a relative humidity of 80% for 60 minutes. 6. After fermentation, bake in an oven under the following conditions and time. Baking conditions: 220℃ for upper section/190℃ for lower section Baking time: 10 minutes 7. After baking, remove the residual heat of the baked bread at room temperature (20℃).

The bread was evaluated according to the following evaluation method. (Evaluation method) The workability of the batter, the texture of the bread after baking (elasticity, no residue in the mouth), appearance, and interior were evaluated according to the following evaluation criteria. The workability of the batter was determined by the evaluation of one worker, and the texture, appearance, and interior of the bread after baking were determined by the average score of three professional sensory judges. The evaluation criteria are as follows.

(Workability) 5: Almost no stickiness, very easy to work with 4: Slightly sticky, but easy to work with 3: Slightly sticky, but does not hinder work with 2: Sticky, not easy to work with 1: Quite sticky, very difficult to work with (Elasticity) 5: Feels very elastic 4: Feels elastic 3: Slightly elastic 2: Not much elasticity 1: Almost no elasticity (No residue in the mouth) 5: No residue in the mouth when chewing 4: Almost no residue in the mouth when chewing 3: Slightly remains in the mouth when chewing, but does not hinder work with 2: Slightly becomes balls when chewing , slightly left in the mouth 1: Becomes ball-shaped when chewed, and remains in the mouth (Appearance) 5: Has a sense of expansion, and the coloring is also good 4: Has a sense of expansion, and the coloring is slightly good 3: Moderate expansion, moderate coloring 2: Slightly lacks expansion, and the coloring is slightly uneven 1: Lacks expansion, and the coloring is poor (Internal phase) 5: Completely uniform internal phase, very fine texture 4: Almost uniform internal phase, fine texture 3: Slightly uniform internal phase, slightly fine texture 2: Slightly uneven internal phase, slightly thick batter film 1: Uneven internal phase, thick batter film

The evaluation results are shown in Table 2. [Table 2] Comparative Example 1 Comparison Example 1-1 Comparison Example 1-2 Embodiment 1-1 Embodiment 1-2 Embodiment 1-3 Raw material No. Powder raw materials Pre-treatment steps without without without have have have Pre-treatment 1 Ingredient (A) Powder 2 5 10 15 2 Oil composition 1 3 6 6 3 water 15 30 45 Formal kneading 4 ○ High gluten flour1 100 90 80 95 90 85 5 Ingredient (A) Powder 2 10 20 6 Bread Yeast 2.2 2.2 2.2 2.2 2.2 2.2 7 ○ Bread quality improver 0.3 0.3 0.3 0.3 0.3 0.3 8 ○ Salt 2 2 2 2 2 2 9 ○ Add sugar 6 6 6 6 6 6 10 ○ Skim milk powder 2 2 2 2 2 2 11 Oil composition 1 6 6 6 3 12 water 69 90 110 66 60 59 Total batter (by weight) 187.5 208.5 228.5 199.5 208.5 222.5 Total water added (weight) 69 90 110 81 90 104.0 Total mixture/batter (mass %) 0 0 0 11.5 22.1 29.7 Oil composition in the mixture/mixture (mass %) - - - 13.0 13.0 9.1 Ingredient (A)/batter total (mass %) ^﹡ - 4.8 8.8 2.5 4.8 6.7 Ingredient (A)/Powder raw material+Ingredient (A) (mass %) ^﹡﹡ - 9.1 18.2 4.5 9.1 13.6 Amount of water added relative to powder raw material + ingredient (A) (mass %) ^﹡﹡﹡ 62.6 81.6 99.7 73.4 81.6 94.3 Reviews Workability Main kneading and mixing conditions 1 Hook, Speed 1, 3 minutes Speed 2, 4 minutes Speed 3, 1 minute After 45 minutes of mixing, the batter still cannot be formed and the product cannot be made. Hook, speed 1, 3 minutes, speed 2, 18 minutes Hook, Speed 1, 3 minutes Speed 2, 4 minutes Speed 3, 5 minutes Hook, Speed 1, 3 minutes Speed 2, 4 minutes Speed 3, 5 minutes Hook, Speed 1, 3 minutes Speed 2, 4 minutes Speed 3, 4 minutes Main kneading and mixing 2 conditions Hook, speed 1, 2 minutes, speed 2, 4 minutes Hook, Speed 1, 5 minutes Speed 2, 3 minutes Hook, Speed 1, 3 minutes Speed 2, 2 minutes Hook, Speed 1, 3 minutes Speed 2, 2 minutes Hook, Speed 1, 3 minutes Speed 2, 2 minutes Total time of formal kneading and mixing (minutes) 14 29 17 17 16 Bread batter sticky 5 - 2 5 4 3 The texture of bread batter after baking Elasticity 3 - 3 5 5 4 No residue left in the mouth 2 - 3 5 5 4 The appearance of bread batter after baking 4 - 2 5 4 3 The interior of bread batter after baking 4 - 5 5 4 4 Note) ^﹡ Ingredient (A)/total batter (mass %) refers to the mass % of ingredient (A) relative to the total batter. ^﹡﹡ Ingredient (A)/powdered material + ingredient (A) refers to the mass % of ingredient (A) relative to the total of powdered material and ingredient (A). ^﹡﹡﹡ Amount of water added relative to powdered material + ingredient (A) (mass %) refers to the mass % of water relative to the total of powdered material and ingredient (A).

As shown in Table 2, the batter of the embodiment in which the hot dog bread batter contains 2.5 mass% or more and 6.7 mass% or less of component (A) and undergoes a pre-treatment step to obtain a mixture consisting of component (A), a fat component, and water, even if the amount of water added is increased from 62.6 mass% of the control example to 73.4 mass%, 81.6 mass%, and 94.3 mass% relative to the total of the powder raw material and component (A), the stickiness of the batter is still above 3 points, which is a sufficient degree for practical use, and the mixing time is also within the range that can be fully implemented. In addition, in terms of the bread after baking, compared with the bread of the control example, the bread of the embodiment is elastic and does not remain in the mouth, which is better. In addition, the oil component in the mixture is contained in an amount of 9.1 mass % or more and 13.0 mass % or less, and the workability, elasticity of the bread after baking, no residue in the mouth, appearance, and internal phase are all good. Furthermore, if the Example 1-2 and the Comparative Example 1-1 containing the same amount of component (A) in the batter are compared, in the case where the pre-treatment step is not performed, the batter cannot be formed and the manufacturing cannot be performed even if the mixing is performed for 45 minutes; in contrast, by performing the pre-treatment step, the batter is formed after 17 minutes, and the viscosity of the batter is also less, and the workability is excellent. Moreover, if we compare Comparative Example 1-2 with Examples 1-1 to 1-3, the mixing time is greatly shortened by performing the pre-treatment step. Moreover, in terms of the bread after baking, the elasticity or no residue in the mouth, the appearance, and the internal phase are better than those of the bread of the comparative example. Therefore, by the pre-treatment step of obtaining a mixture composed of component (A), fat composition, and water, even if the amount of water added is increased, the stickiness of the bread batter is still less, the mixing time can be shortened, and the workability is improved. Furthermore, after baking, bread with superior appearance or edible texture can be obtained. The bread obtained in each example has better appearance and internal phase.

<Review 2 by the difference in the amount of water added> (Examples 2-1 to 2-3, Comparative Example 2-1, Control Example 2) Prepare bread rolls according to the recipe shown in Table 3

(Manufacturing method of rolls) A. Pretreatment 1. Add raw material No. 2: oil composition in Table 3 to a mixing bowl and stir with Hobart Mixer (manufactured by OSHIKIRI) until it becomes a creamy paste. 2. Add raw material No. 1: component (A) and mix. 3. Then add raw material No. 3 in small amounts gradually and mix to obtain an emulsified mixture. B. Main kneading 1. Add raw materials No. 4 to 10 and raw material No. 12 in Table 3 to a mixing bowl and mix. The mixing conditions are the main kneading mixing conditions 1 described in Table 3. In this way, the base batter of each example is obtained. 2. In Examples 2-1 to 2-3, the mixture obtained by pretreatment and raw material No. 11 are added and mixed with a bread mixer to form the batter. In the control example and comparative example 2-1, raw material No. 11 was added and mixed with a bread mixer until the batter was formed. The mixing conditions were the conditions of the formal kneading and mixing 2 described in Table 3. 3. After mixing, the batter was taken out from the mixer and fermented at 27°C for 60 minutes. 4. The batter was divided into 45g, rolled into balls, and allowed to stand for 15 minutes before forming. 5. The formed batter was fermented in a fermentation box at 38°C and a relative humidity of 85% for 50 minutes. 6. After fermentation, it was baked in an oven according to the following conditions and time. Baking conditions: upper section 210℃/lower section 200℃ Baking time: 8 minutes 7. After baking, remove the residual heat of the baked bread at room temperature (20℃).

The resulting rolls were evaluated according to the above evaluation method. In addition, regarding the texture, the evaluation was conducted on the day of production, after being stored at room temperature for 1 day, and after being stored for 2 days.

The results are shown in Table 3.

[Table 3] Comparative Example 2 Comparison Example 2-1 Example 2-1 Example 2-2 Embodiment 2-3 Raw material No. Powder raw materials Pre-treatment steps without without have have have Pre-treatment 1 Ingredient (A) Powder 2 2 5 10 2 Oil composition 2 1 3 6 3 water 98 15 30 Formal kneading 4 ○ High gluten flour2 100 100 98 95 90 5 ○ Instant Dry Yeast 1.2 1.2 1.2 1.2 1.2 6 ○ Bread quality improver 0.3 0.3 0.3 0.3 0.3 7 ○ Salt 1.8 1.8 1.8 1.8 1.8 8 ○ Add sugar 10 10 10 10 10 9 ○ Skim milk powder 2 2 2 2 2 10 Whole Egg 10 10 10 10 10 11 Oil composition 2 10 10 9 7 4 12 water 57 81.3 55.86 54.15 51.3 Total batter (by weight) 192.3 216.6 199.2 204.5 216.6 Total water added (weight) 57.0 81.3 63.9 69.2 81.3 Total mixture/batter (mass %) 0 0.0 5.5 11.2 21.2 Oil composition in the mixture/mixture (mass %) - - 9.1 13.0 13.0 Ingredient (A)/batter total (mass %) ^﹡ - - 1.0 2.4 4.6 Ingredient (A)/Powder raw material+Ingredient (A) (mass %) ^﹡﹡ - 0.00 1.8 4.4 8.8 Amount of water added relative to powder raw material + ingredient (A) (mass %) ^﹡﹡﹡ 49.4 70.5 55.4 60.0 70.5 Reviews Workability Main kneading and mixing conditions 1 Hook, Speed 1, 3 minutes Speed 2, 3 minutes Speed 3, 2 minutes After 45 minutes of mixing, the batter still cannot be formed and the product cannot be made. Hook, Speed 1, 3 minutes Speed 2, 3 minutes Speed 3, 2 minutes Hook, Speed 1, 3 minutes Speed 2, 3 minutes Speed 3, 2 minutes Hook, Speed 1, 3 minutes Speed 2, 3 minutes Speed 3, 2 minutes Main kneading and mixing 2 conditions Hook, speed 1, 2 minutes, speed 2, 6 minutes Hook, Speed 1, 2 minutes Speed 2, 6.5 minutes Hook, speed 1, 2 minutes, speed 2, 6 minutes Hook, speed 1, 2 minutes, speed 2, 7 minutes Total time of formal kneading and mixing (minutes) 16 16.5 16 17 Bread batter sticky 5 - 5 5 4 The texture of bread batter after baking Production day Elasticity 3.3 - 3.7 4.0 4.3 No residue left in the mouth 1.7 - 4.0 4.3 4.3 1 day later Elasticity 2.3 - 3.3 3.7 3.7 No residue left in the mouth 1.7 - 3.0 3.7 3.3 2 days later Elasticity 2.0 - 3.7 4.0 3.7 No residue left in the mouth 1.7 - 3.0 3.7 3.7 The appearance of bread batter after baking 4 - 4 4 3 The interior of bread batter after baking - - - - - Note) ^﹡ Ingredient (A)/total batter (mass %) refers to the mass % of ingredient (A) relative to the total batter. ^﹡﹡ Ingredient (A)/powdered material + ingredient (A) refers to the mass % of ingredient (A) relative to the total of powdered material and ingredient (A). ^﹡﹡﹡ Amount of water added relative to powdered material + ingredient (A) (mass %) refers to the mass % of water relative to the total of powdered material and ingredient (A).

As shown in Table 3, in the bread roll batter, compared with the batter of the control example in which the amount of water added was 49.4% by mass relative to the total of the powder raw material and component (A), even if the amount of water added was increased to 55.4% by mass, 60.0% by mass, and 70.5% by mass as in Examples 2-1 to 2-3, the stickiness of the batter was still sufficient for practical use, and the mixing time was also within the range that could be fully implemented. In addition, in terms of the bread after baking, compared with the bread of the control example, the bread of the embodiment was elastic and did not remain in the mouth, which was better. Furthermore, if the batters of Example 2-3 and Comparative Example 2-1 are compared with the same amount of water added relative to the powder raw material, the batter of Comparative Example 2-1 cannot be formed and cannot be manufactured even after mixing for 40 minutes, but the batter of Example 2-3 is formed after 17 minutes, and the viscosity of the batter is also less, and the workability is excellent. The bread obtained in each example has a better appearance.

<Evaluation based on differences in fat composition in the mixture> (Examples 3-1 and 3-2, Comparative Example 3) Bread rolls were prepared according to the recipes listed in Table 4 and the bread roll preparation method described above. The obtained bread rolls were evaluated according to the evaluation method described above.

[Table 4] Comparative Example 3 Example 3-1 Example 3-2 Raw material No. Powder raw materials Pre-treatment steps without have have Pre-treatment 1 Ingredient (A) Powder 2 5 5 2-1 Oil composition 3 3 2-2 Oil composition 4 3 3 water 15 15 Formal kneading 4 ○ High gluten flour2 100 95 95 5 ○ Instant Dry Yeast 1.2 1.2 1.2 6 ○ Bread quality improver 0.3 0.3 0.3 7 ○ Salt 1.8 1.8 1.8 8 ○ Add sugar 10 10 10 9 ○ Skim milk powder 2 2 2 10 Whole Egg 10 10 10 11 Oil composition 2 10 7 7 12 water 57 54.2 54.2 Total batter (by weight) 192.3 204.5 204.5 Total water added (weight) 57.0 69.2 69.2 Total mixture/batter (mass %) 0 11.2 11.2 Oil composition in mixture/mixture (mass %) - 13.0 13.0 Ingredient (A)/batter total (mass %) ^﹡ - 2.4 2.4 Ingredient (A)/Powder raw material+Ingredient (A) (mass %) ^﹡﹡ - 4.4 4.4 Amount of water added relative to powder raw material + ingredient (A) (mass %) ^﹡﹡﹡ 49.4 60.0 60.0 Reviews Workability Main kneading and mixing conditions 1 Hook, speed 1, 3 minutes, speed 2, 3 minutes, speed 3, 2 minutes Hook, speed 1, 3 minutes, speed 2, 3 minutes, speed 3, 2 minutes Hook, speed 1, 3 minutes, speed 2, 3 minutes, speed 3, 2 minutes Main kneading and mixing 2 conditions Hook, speed 1, 2 minutes, speed 2, 6 minutes Hook, speed 1, 2 minutes, speed 2, 6 minutes Hook, speed 1, 2 minutes, speed 2, 8 minutes Total time of formal kneading and mixing (minutes) 16 16 18 Bread batter sticky 5 5 4 The texture of bread batter after baking Production day Elasticity 3.3 4.0 4.0 No residue left in the mouth 1.7 4.0 3.7 1 day later Elasticity 2.3 4.0 3.7 No residue left in the mouth 1.7 4.0 3.3 2 days later Elasticity 2.0 3.7 3.7 No residue left in the mouth 1.7 4.0 3.3 The appearance of bread batter after baking 4 4 4 The interior of bread batter after baking - - - Note) ^﹡ Ingredient (A)/total batter (mass %) refers to the mass % of ingredient (A) relative to the total batter. ^﹡﹡ Ingredient (A)/powdered material + ingredient (A) refers to the mass % of ingredient (A) relative to the total of powdered material and ingredient (A). ^﹡﹡﹡ Amount of water added relative to powdered material + ingredient (A) (mass %) refers to the mass % of water relative to the total of powdered material and ingredient (A).

As shown in Table 4, when the fat components used in the pre-treatment step are ghee and refined rapeseed oil, the stickiness of the batter in the embodiment is still sufficient for practical use even if the amount of water added is increased; the mixing time is also within the fully implementable range, and the workability is good. In addition, in terms of the bread after baking, compared with the bread of the control example, the bread of the embodiment is more superior in that there is no residue in the mouth. Moreover, even after 1 day or 2 days of production, the eating texture is still superior to the bread of the control example. The bread obtained in each embodiment has a better appearance.

<Examination by the presence or absence of component (A) in the mixture> (Example 4-1, Comparative Example 4-1, Control Example 4) Bread rolls were prepared according to the recipe recorded in Table 5 and the above-mentioned bread roll production method. In Comparative Example 4-1, component (A) was replaced in the pre-treatment step by HPMC (raw material No. 3 in Table 5). In step 3. of "A. Pre-treatment" in the above-mentioned "Bread roll production method", raw material No. 4: water recorded in Table 5 was added. In addition, in step 1. of "B. Main kneading" in the above-mentioned "Bread roll production method", raw materials No. 5~11 and raw material No. 13 recorded in Table 5 were added to the mixing bowl. In step 2. of the above "B. Formal kneading", add raw material No. 12 listed in Table 5. Evaluate the resulting bread rolls according to the above evaluation method.

[Table 5] Comparative Example 4 Comparison Example 4-1 Example 4-1 Raw material No. Powder raw materials Pre-treatment steps without have have Pre-treatment 1 Ingredient (A) Powder 2 5 2 Oil composition 4 2 3 3 ○ HPMC 0.5 4 water 5 15 Formal kneading 5 ○ High gluten flour2 100 100 95 6 ○ Instant Dry Yeast 1.2 1.2 1.2 7 ○ Bread quality improver 0.3 0.3 0.3 8 ○ Salt 1.8 1.8 1.8 9 ○ Add sugar 10 10 10 10 ○ Skim milk powder 2 2 2 11 Whole Egg 10 10 10 12 Oil composition 2 10 8 7 13 water 57 57 54.2 Total batter (by weight) 192.3 197.8 204.5 Total water added (weight) 57.0 62.0 69.2 Total mixture/batter (mass %) 0 3.8 8.8 Oil composition in the mixture/mixture (mass %) - - 13.0 Ingredient (A)/batter total (mass %) ^﹡ - - 2.4 Ingredient (A)/Powder raw material+Ingredient (A) (mass %) ^﹡﹡ - - 4.4 Amount of water added relative to powder raw material + ingredient (A) (mass %) ^﹡﹡﹡ 49.4 53.5 60.0 Reviews Workability Main kneading and mixing conditions 1 Hook, speed 1, 3 minutes, speed 2, 3 minutes, speed 3, 2 minutes Hook, speed 1, 3 minutes, speed 2, 3 minutes, speed 3, 2 minutes Hook, speed 1, 3 minutes, speed 2, 3 minutes, speed 3, 2 minutes Main kneading and mixing 2 conditions Hook, speed 1, 2 minutes, speed 2, 6 minutes Hook, speed 1, 2 minutes, speed 2, 8 minutes Hook, speed 1, 2 minutes, speed 2, 8 minutes Total time of formal kneading and mixing (minutes) 16 18 18 Bread batter sticky 5 2 4 The texture of bread batter after baking Production day Elasticity 3.3 3.0 4.0 No residue left in the mouth 1.7 2.7 3.7 1 day later Elasticity 2.3 3.0 3.7 No residue left in the mouth 1.7 2.7 3.3 2 days later Elasticity 2.0 2.0 3.7 No residue left in the mouth 1.7 2.0 3.3 The appearance of bread batter after baking 4 4 4 The interior of bread batter after baking - - - Note) ^﹡ Ingredient (A)/total batter (mass %) refers to the mass % of ingredient (A) relative to the total batter. ^﹡﹡ Ingredient (A)/powdered material + ingredient (A) refers to the mass % of ingredient (A) relative to the total of powdered material and ingredient (A). ^﹡﹡﹡ Amount of water added relative to powdered material + ingredient (A) (mass %) refers to the mass % of water relative to the total of powdered material and ingredient (A).

As can be seen from Table 5, the stickiness of the batter of the embodiment is still sufficient for practical use even if the amount of water added is increased, and the mixing time is also within the range that can be fully implemented. In addition, in terms of the bread after baking, compared with the bread of the control example, the bread of the embodiment is more excellent in that it does not remain in the mouth. In addition, if compared with the comparative example 4-1 containing HPMC in the mixture, the batter of the embodiment is less sticky and has better workability by containing component (A). In addition, in terms of the bread after baking, the elasticity and the absence of residue in the mouth are also good. The bread of Comparative Example 4-1 showed a worse taste after 1 to 2 days of production, but the bread of the embodiment did not show a worse taste. The bread obtained in the embodiment had a better appearance.

<Examination 2 based on the presence or absence of a pre-treatment step and examination based on differences in the properties of component (A)> (Examples 5-1 to 5-3, Comparative Example 5-1, Control Example 5) Toast was prepared according to the recipe recorded in Table 6.

(Bread making method) A. Pretreatment 1. Add raw material No. 2: oil composition 2 in Table 6 to a mixing bowl and mix with Hobart Mixer (manufactured by OSHIKIRI) until it becomes a creamy paste. 2. Add raw materials No. 1-1~1-3: component (A) and mix. 3. Then add raw material No. 3: water in small amounts gradually and mix to obtain an emulsified mixture. B. Main kneading 1. Add raw materials No. 4~10 and raw material No. 12 (raw material No. 5 only in comparative example 5-1) to a mixing bowl and mix. The mixing conditions are the main kneading mixing conditions 1 listed in Table 6. In this way, the base batter of each example is obtained. 2. In Examples 5-1 to 5-3, the mixture obtained by pretreatment and raw material No. 11 were added and mixed by a bread mixer to form the batter. In the control example and comparative example 5-1, raw material No. 11 was added and mixed by a bread mixer to form the batter. The mixing conditions were the formal kneading and mixing conditions 2 described in Table 6. 3. After mixing, the batter was taken out from the mixer and fermented at 28°C for 60 minutes. 4. The batter was divided into 230g, kneaded into balls and left to stand for 20 minutes before forming. 5. The formed batter was fermented in a fermentation box at 38°C and a relative humidity of 85% for 50 to 70 minutes. 6. After fermentation, bake in an oven under the following conditions and time. Baking conditions: upper section 210℃/lower section 220℃ Baking time: 35 minutes 7. After baking, remove the residual heat of the baked bread at room temperature (20℃).

The obtained toasts were evaluated according to the above evaluation method. In addition, regarding the eating texture, the bread was evaluated on the day of production, after being stored at room temperature for 1 day, and after being stored for 2 days. The obtained evaluation results are shown in Table 6.

[Table 6] Comparative Example 5 Comparison Example 5-1 Example 5-1 Example 5-2 Example 5-3 Raw material No. Powder raw materials Pre-treatment steps without without have have have Pre-treatment 1-1 Ingredient (A) Powder 1 5 1-2 Ingredient (A) Powder 2 5 1-3 Ingredient (A) Powder 3 5 2 Oil composition 2 3 3 3 3 water 15 15 15 Formal kneading 4 ○ High gluten flour2 100 95 95 95 95 5 Ingredient (A) Powder 2 5 6 ○ Instant Dry Yeast 1 1 1 1 1 7 ○ Bread quality improver 0.1 0.1 0.1 0.1 0.1 8 ○ Salt 2 2 2 2 2 9 ○ Add sugar 5 5 5 5 5 10 ○ Skim milk powder 2 2 2 2 2 11 Oil composition 2 6 6 3 3 3 12 water 69 80.55 65.55 65.55 65.55 Total batter (by weight) 185.1 196.7 196.7 196.7 196.7 Total water added (weight) 69.0 80.6 80.6 80.6 80.6 Total mixture/batter (mass %) 0 0.0 9.2 9.2 11.7 Oil composition in the mixture/mixture (mass %) - - 13.0 13.0 13.0 Ingredient (A)/batter total (mass %) ^﹡ - - 2.5 2.5 2.5 Ingredient (A)/Powder raw material+Ingredient (A) (mass %) ^﹡﹡ - 4.5 4.5 4.5 4.5 Amount of water added relative to powder raw material + ingredient (A) (mass %) ^﹡﹡﹡ 62.7 73.2 73.2 73.2 73.2 Reviews Workability Main kneading and mixing conditions 1 Hook, speed 1, 3 minutes, speed 2, 3 minutes, speed 3, 2 minutes Hook, speed 1, 3 minutes, speed 2, 2 minutes, speed 3, 2 minutes Hook, speed 1, 3 minutes, speed 2, 2 minutes, speed 3, 2 minutes Hook, speed 1, 3 minutes, speed 2, 2 minutes, speed 3, 2 minutes Hook, speed 1, 3 minutes, speed 2, 2 minutes, speed 3, 2 minutes Main kneading and mixing 2 conditions Hook, speed 1, 2 minutes, speed 2, 8 minutes Hook, speed 1, 2 minutes, speed 2, 6 minutes Hook, speed 1, 2 minutes, speed 2, 6 minutes Hook, speed 1, 2 minutes, speed 2, 7 minutes Hook, speed 1, 2 minutes, speed 2, 7 minutes Total time of formal kneading and mixing (minutes) 17 15 15 16 16 Bread batter sticky 5 1 5 4 4 The texture of bread batter after baking Production day Elasticity 2.7 2.3 3.7 3.7 3.7 No residue left in the mouth 2.3 2.7 4.0 4.3 4.3 1 day later Elasticity 2.3 2.3 4.0 3.3 3.7 No residue left in the mouth 2.0 2.7 4.0 4.0 3.7 2 days later Elasticity 1.7 2.7 3.0 3.3 3.3 No residue left in the mouth 1.7 3.0 3.3 3.3 3.7 The appearance of bread batter after baking 4 4 3 3 4 The interior of bread batter after baking 4 4 3 3 4 Note) ^﹡ Ingredient (A)/total batter (mass %) refers to the mass % of ingredient (A) relative to the total batter. ^﹡﹡ Ingredient (A)/powdered material + ingredient (A) refers to the mass % of ingredient (A) relative to the total of powdered material and ingredient (A). ^﹡﹡﹡ Amount of water added relative to powdered material + ingredient (A) (mass %) refers to the mass % of water relative to the total of powdered material and ingredient (A).

As shown in Table 6, in the toast batter, compared with the batter of the control example in which the amount of water added was 62.7% by mass relative to the total amount of the powder raw material and component (A), even if it was increased to 73.2% by mass as in Examples 5-1 to 5-3, the stickiness of the batter was still sufficient for practical use, and the mixing time was also within the range that could be fully implemented. Regarding the bread after baking, compared with the bread of the control example, the bread of the embodiment was elastic and did not remain in the mouth, which was better. If the batter contains the same amount of component (A) in Comparative Example 5-1 and Examples 5-1 to 5-3, and the batter contains the same amount of water added to the powder raw material, the viscosity of the batter is less by performing the pre-treatment step, and the bread after baking is elastic and does not leave residue in the mouth compared to the bread of the comparative example. In addition, when the content of the component (A) in the sieve below the sieve with a sieve hole of 0.5 mm and the sieve above the sieve with a sieve hole of 0.038 mm is 80.7 mass% or more and 95.8 mass% or less, the workability is excellent and the eating texture of the baked bread is excellent. The bread obtained in each embodiment has better appearance and internal appearance.

<Method for making cake-type donuts> (Example 6-1) Cake-type donuts were made according to the recipe in Table 7 by the following steps. A. Pretreatment 1. Add raw material No. 2: fat composition 4 and raw material No. 1: component (A) in Table 7 to a mixing bowl and mix them for 1 minute at speed 1 using a Hobart Mixer (manufactured by KitchenAid). 2. Then, add raw material No. 3 in small amounts and mix at speed 3 for 3 minutes to obtain an emulsified mixture. B. Formal kneading 1. Add raw material No. 4: commercially available mixed powder ~ No. 7: water in Table 7 to a mixing bowl and mix at speed 1 for 2 minutes. Thus, the base batter of each example was obtained. 2. Add the mixture obtained by pretreatment and mix at speed 3 using a Hobart Mixer for 3 minutes. 3. Adjust the batter so that the mass of the batter for three donuts is 108g to obtain a batter. 4. Cut the batter obtained in 3. above with a donut cutter and put it into frying oil (J FryUp 201, manufactured by J-Oil Mills Co., Ltd.) heated to 190°C. When the batter floats in the frying oil, turn it over and fry it for 3 minutes and 30 seconds.

[Table 7] Example 6-1 Raw material No. Powder raw materials Pre-treatment steps have Pre-treatment 1 Ingredient (A) Powder 2 92 2 Oil composition 4 55.2 3 water 276 Formal kneading 4 ○ Commercially available mixed powder 368 5 Whole Egg 78.3 6 Oil composition 4 62.6 7 water 187.2 Total batter (by weight) 1119.3 Total water added (weight) 463.2 Total mixture/batter (mass %) 37.8 Oil composition in the mixture/mixture (mass %) 13.0 Ingredient (A)/batter total (mass %) ^﹡ 8.2 Ingredient (A)/Powder raw material+Ingredient (A) (mass %) ^﹡﹡ 20.0 Amount of water added relative to powder raw material + ingredient (A) (mass %) ^﹡﹡﹡ 100.7 Note) ^﹡ Ingredient (A)/total batter (mass %) refers to the mass % of ingredient (A) relative to the total batter. ^﹡﹡ Ingredient (A)/powdered material + ingredient (A) refers to the mass % of ingredient (A) relative to the total of powdered material and ingredient (A). ^﹡﹡﹡ Amount of water added relative to powdered material + ingredient (A) (mass %) refers to the mass % of water relative to the total of powdered material and ingredient (A).

<Evaluation> In Example 6-1, the workability during the preparation of the batter was excellent. In addition, the obtained cake-shaped donut had almost no residue left in the mouth when chewed, which was a good eating experience.

<Review by Mixing Differences of Mixtures> (Examples 7-1, 7-2 and Comparative Example 6) Toasts were prepared according to the recipes recorded in Table 8.

(Manufacturing method of bread) A-1. ＜Pre-treatment of Example 7-1＞ 1. Put raw material No.3: fat composition 5 in Table 8 into a mixing bowl. 2. Add raw material No.1: ingredient (A) and raw material No.2: skimmed milk powder to the above 1. and mix gently. 3. Add raw material No.4: water and mix according to the conditions of the previous treatment step in Table 8 to obtain an emulsified mixture.

A-2. ＜Preparation before Example 7-2＞ 1. Place raw material No.3: fat composition 5 in Table 8 into a container. 2. Add raw material No.1: component (A) and raw material No.2: skimmed milk powder to the above 1. and mix gently. 3. Add raw material No.4: water and mix gently. The water is added just before the addition in 2. of B＜Formal kneading＞. The obtained mixture is not in an emulsified state.

B. <Formal kneading> 1. Put raw materials No. 5 to No. 12 into a mixing bowl and mix them. The mixing conditions are the formal kneading and mixing conditions 1 listed in Table 8. In this way, the base batter of Examples 7-1 and 7-2 is obtained. In Comparative Example 6, raw materials No. 5 to No. 12 except raw material No. 11 are put into a mixing bowl and mixed according to the formal kneading and mixing conditions 1 listed in Table 8 to obtain a base batter. 2. For Examples 7-1 and 7-2, the mixture obtained by the pre-treatment is added respectively, and the mixture is mixed by a bread mixer until the batter is formed. In Comparative Example 6, raw material No. 11 is added and mixed by a bread mixer until the batter is formed. The mixing conditions are the formal kneading and mixing conditions 2 listed in Table 8. 3. After mixing, take out the batter from the mixer and ferment it at 28℃ for 60 minutes. 4. Divide the batter into 190g×2, roll it into balls and let it stand for 20 minutes, then put it into a one-loaf mold (400g toast mold) and shape it into a round shape. 5. Ferment the formed batter in a fermentation box at 38℃ and relative humidity of 75% for 70 minutes. 6. After fermentation, bake it in an oven under the following conditions and time. Baking conditions: 190℃ for the upper section/230℃ for the lower section Baking time: 25 minutes (with steam) 7. After baking, remove the residual heat of the baked bread at room temperature (20℃).

The obtained toasts were evaluated according to the above evaluation method. In addition, regarding the eating texture, the bread was evaluated on the day of production, after being stored at room temperature for 1 day, and after being stored for 2 days. The obtained evaluation results are shown in Table 8.

[Table 8] Comparative Example 6 Example 7-1 Example 7-2 Raw material No. Powder raw materials Pre-treatment steps without With hook, speed 1, 3 minutes, speed 2, 6 minutes, speed 3, 3 minutes Yes (mixed only) Pre-treatment 1 Ingredient (A) Powder 2 3 3 2 ○ Skim milk powder 1.2 1.2 3 Oil composition 5 12 12 4 water 12 12 Formal kneading 5 ○ High gluten flour2 100 100 100 6 Bread Yeast 3 3 3 7 ○ Paste Improver 1 1 1 8 ○ Salt 2 2 2 9 ○ Add sugar 2 2 2 11 Oil composition 5 8 8 8 12 water 69 57 57 Total batter (by weight) 185 201.2 201.2 Total water added (weight) 69.0 69.0 69.0 Total mixture/batter (mass %) 0.0 14.0 14.0 Oil composition in the mixture/mixture (mass %) 0 42.6 42.6 Ingredient (A)/batter total (mass %) ^﹡ 0 1.5 1.5 Ingredient (A)/Powder raw material+Ingredient (A) (mass %) ^﹡﹡ 0 32.6 32.6 Amount of water added relative to powder raw material + ingredient (A) (mass %) ^﹡﹡﹡ 65.7 63.2 63.2 Reviews Workability Main kneading and mixing conditions 1 Hook, speed 1, 3 minutes, speed 2, 2 minutes, speed 3, 2 minutes Hook, speed 1, 3 minutes, speed 2, 2 minutes, speed 3, 2 minutes Hook, speed 1, 3 minutes, speed 2, 2 minutes, speed 3, 2 minutes Main kneading and mixing 2 conditions Hook, speed 1, 2 minutes, speed 2, 8 minutes Hook, speed 1, 2 minutes, speed 2, 6 minutes Hook, speed 1, 2 minutes, speed 2, 7 minutes Total time of formal kneading and mixing (minutes) 17 15 16 Bread batter sticky 5 5 4 The texture of bread batter after baking Production day Elasticity 2.0 4.0 3.0 No residue left in the mouth 1.0 4.0 4.0 1 day later Elasticity 2.0 4.0 4.0 No residue left in the mouth 1.0 4.0 4.0 2 days later Elasticity 1.0 3.0 3.0 No residue left in the mouth 2.0 5.0 4.0 The appearance of bread batter after baking 4 3 3 The interior of bread batter after baking 4 3 3 Note) ^﹡ Ingredient (A)/total batter (mass %) refers to the mass % of ingredient (A) relative to the total batter. ^﹡﹡ Ingredient (A)/powdered material + ingredient (A) refers to the mass % of ingredient (A) relative to the total of powdered material and ingredient (A). ^﹡﹡﹡ Amount of water added relative to powdered material + ingredient (A) (mass %) refers to the mass % of water relative to the total of powdered material and ingredient (A).

As shown in Table 8, not only the case where the mixture mixed until emulsified in the pre-treatment step is added to other batter raw materials for mixing as in Example 7-1, but also the case where the mixture is only lightly mixed in the pre-treatment step and then added to other batter raw materials for mixing as in Example 7-2, the bread after baking is superior to the bread of the control example in terms of elasticity or no residue in the mouth from the day of making to 1 day and 2 days after making. In terms of the formal kneading and mixing time, compared with 17 minutes in the control example 6, the time for the embodiment 7-1 is 15 minutes and the time for the embodiment 7-2 is 16 minutes, both of which are superior in workability due to the shorter time to shape the batter. In addition, both Example 7-1 and Example 7-2 are practically sufficient in terms of the appearance and internal phase of the bread after baking.

<Evaluation by differences in water types> (Examples 8-1 and 8-2) Toast was prepared according to the recipe in Table 9.

(Manufacturing method of bread) A-1. ＜Pre-treatment of Example 8-1＞ 1. Add raw material No.2: fat composition 4 in Table 9 to a mixing bowl. 2. Add raw material No.1: ingredient (A) to the above 1. and mix gently. 3. Add raw material No.3: soy milk and mix according to the conditions of the previous treatment step in Table 9 to obtain an emulsified mixture.

A-2. ＜Preparation before Example 8-2＞ 1. Add raw material No.2: oil composition 4 in Table 9 to the container. 2. Add raw material No.1: component (A) to the above 1. and mix gently. 3. Add raw material No.3: soy milk and mix gently. The soy milk is added just before the addition in 2. of B＜Formal kneading＞ described later. The obtained mixture is not in an emulsified state.

B. <Formal kneading> 1. Put raw materials No. 4 to No. 9 into a mixing bowl and mix them. The mixing conditions are the conditions of the formal kneading and mixing 1 described in Table 9. In this way, the base batter of each example is obtained. 2. In Examples 8-1 and 8-2, the mixture obtained by the pre-treatment is added respectively, and the batter is formed by mixing with a bread mixer. The mixing conditions are the conditions of the formal kneading and mixing 2 described in Table 9. 3. After mixing, take out the batter from the mixer and ferment it at 28°C for 60 minutes. 4. Divide the batter into 190g × 4 pieces, knead them into balls and let them stand for 20 minutes, then put them into a one-loaf mold (400g toast mold) and shape them into round shapes. . 5. Ferment the formed batter in a fermentation box at 38℃ and relative humidity of 85% for 70 minutes. 6. After fermentation, bake in an oven under the following conditions and time. Baking conditions: 190℃ for the upper section/230℃ for the lower section Baking time: 28 minutes 7. After baking, remove the residual heat of the baked bread at room temperature (20℃).

[Table 9] Example 8-1 Example 8-2 Raw material No. Powder raw materials Pre-treatment steps With hook, speed 1, 3 minutes, speed 2, 6 minutes, speed 3, 3 minutes Yes (mixed only) Pre-treatment 1 Ingredient (A) Powder 2 3 3 2 Oil composition 4 12 12 3 Soy milk 12 12 Formal kneading 4 ○ High gluten flour2 100 100 5 Bread Yeast 3 3 6 ○ Paste Improver 1 1 7 ○ Salt 1.8 1.8 8 ○ Add sugar 6 6 9 water 66 66 Total batter (by weight) 204.8 204.8 Total water added (weight) 78.0 78.0 Total mixture/batter (mass %) 13.2 13.2 Oil composition in the mixture/mixture (mass %) 44.4 44.4 Ingredient (A)/batter total (mass %) ^﹡ 1.5 1.5 Ingredient (A)/Powder raw material+Ingredient (A) (mass %) ^﹡﹡ 25.4 25.4 Amount of water added relative to powder raw material + ingredient (A) (mass %) ^﹡﹡﹡ 69.8 69.8 Reviews Workability Main kneading and mixing conditions 1 Hook, speed 1, 3 minutes, speed 2, 6 minutes Hook, speed 1, 3 minutes, speed 2, 6 minutes Main kneading and mixing 2 conditions Hook, Speed 1, 3 minutes Speed 2, 4 minutes Speed 3, 1 minute Hook, Speed 1, 3 minutes Speed 2, 3 minutes Speed 3, 1 minute Total time of formal kneading and mixing (minutes) 17 16 Bread batter sticky 4 4 Note) ^﹡ Ingredient (A)/total batter (mass %) refers to the mass % of ingredient (A) relative to the total batter. ^﹡﹡ Ingredient (A)/powdered material + ingredient (A) refers to the mass % of ingredient (A) relative to the total of powdered material and ingredient (A). ^﹡﹡﹡ Amount of water added relative to powdered material + ingredient (A) (mass %) refers to the mass % of water relative to the total of powdered material and ingredient (A).

As shown in Table 9, when soybean milk is used as water as in Example 8-1 or Example 8-2, the workability is superior, and all the baked breads are better in terms of elasticity or no residue in the mouth, appearance or internal phase. When soybean milk is used as water, the formal kneading and mixing time is 16 minutes when the mixture is only lightly mixed in the pre-treatment step and then added to other batter ingredients and mixed as in Example 8-2, and 17 minutes when the mixture mixed until emulsified in the pre-treatment step is added to other batter ingredients and mixed as in Example 8-1. Both of them are superior in workability due to the shorter time to shape the batter.

This application claims priority based on Japanese application No. 2020-015836 filed on January 31, 2020, the entire disclosure of which is incorporated herein by reference.

Claims (11)

A method for producing a batter for baked food, comprising a powder raw material, water, a fat component and a component (A) satisfying the following conditions (1) to (4), comprising: a step of mixing the component (A), the water and the fat component to obtain a mixture; and a step of adding the mixture to the powder raw material to obtain a batter for baked food; Component (A): a powdery granular material satisfying the following conditions (1) to (4); (1) a starch content of 75% by mass or more; (2) a low-molecular-weight starch containing a starch content of 5% by mass or more and 3% by mass or less and 45% by mass or less of a starch having a linear starch content of 5% by mass or more, wherein the peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more and 5×10 ⁴ or less; (3) The cold water expansion at 25°C is not less than 5 and not more than 20; (4) The content of the material below the sieve with a mesh size of 0.5 mm and the content of the material above the sieve with a mesh size of 0.038 mm is not less than 30% by mass and not more than 100% by mass. A method for producing a baked food batter as claimed in claim 1, wherein the amount of the mixture in the baked food batter is greater than 3% by mass and less than 40% by mass. A method for producing a baked food batter according to claim 1 or 2, wherein the baked food batter contains the component (A) in an amount of 0.5% by mass or more and 20% by mass or less. A method for producing a baked food batter as claimed in claim 1 or 2, wherein the amount of the fat component in the mixture is greater than 1% by mass and less than 20% by mass. A method for producing a baked food batter according to claim 1 or 2, wherein the amount of water in the baked food batter is 50 mass % or more and 110 mass % or less relative to the total of the powder raw material and the component (A). A method for producing a baked food batter according to claim 1 or 2, wherein the baked food batter contains cereal flour. A method for producing a baked food batter as claimed in claim 1 or 2, wherein the content of the above-mentioned component (A) in the sieve bottom of a sieve with a sieve hole of 0.5 mm and the sieve top of a sieve with a sieve hole of 0.038 mm is 65 mass% or more and 100 mass% or less. A method for producing baked food comprises the step of heating and conditioning the baked food batter obtained by the production method of any one of claims 1 to 7. As in the manufacturing method of claim 8, wherein the above-mentioned heating and conditioning method is grilling or frying. A method for improving workability in manufacturing a batter for baked goods, wherein the batter for baked goods is manufactured by mixing a raw material containing a powder raw material, water, a fat component, and a component (A) satisfying the following conditions (1) to (4); the method comprises: a step of mixing the component (A), the water, and the fat component to obtain a mixture; and a step of adding the mixture to the powder raw material to obtain a batter for baked goods; Component (A): a powdery granular material satisfying the following conditions (1) to (4); (1) a starch content of 75% by mass or more; (2) a low-molecular-weight starch containing a starch content of 5% by mass or more and 3% by mass or less and 45% by mass or less of a starch having a linear starch content of 5% by mass or more, wherein the peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more and 5×10 ⁴ or less; (3) The cold water expansion at 25°C is not less than 5 and not more than 20; (4) The content of the material below the sieve with a mesh size of 0.5 mm and the content of the material above the sieve with a mesh size of 0.038 mm is not less than 30% by mass and not more than 100% by mass. A method for improving the taste of baked goods, wherein the baked goods are prepared by mixing raw materials containing powder raw materials, water, a fat component and a component (A) satisfying the following conditions (1) to (4), and the method comprises the following steps: a step of mixing the component (A), the water and the fat component to obtain a mixture; a step of adding the mixture to the powder raw materials to obtain a batter for baked goods; and a step of heating and conditioning the batter for baked goods; Component (A): a powdery granular material satisfying the following conditions (1) to (4); (1) a starch content of 75% by mass or more; (2) a low-molecular-weight starch containing a starch content of 5% by mass or more and 3% by mass or less and 45% by mass or less of a starch having a linear starch content of 5% by mass or more, wherein the peak molecular weight of the low-molecular-weight starch is 3×10 ³ or more and 5×10 ⁴ or less; (3) The cold water expansion at 25°C is 5 or more and 20 or less; (4) The content of the material below the sieve of 0.5 mm mesh and the material above the sieve of 0.038 mm mesh is 30% by mass or more and 100% by mass or less.