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TW201006391A - Process for preparing powdery basic dough - Google Patents

Process for preparing powdery basic dough Download PDF

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Publication number
TW201006391A
TW201006391A TW098119750A TW98119750A TW201006391A TW 201006391 A TW201006391 A TW 201006391A TW 098119750 A TW098119750 A TW 098119750A TW 98119750 A TW98119750 A TW 98119750A TW 201006391 A TW201006391 A TW 201006391A
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TW
Taiwan
Prior art keywords
mixture
wheat flour
dough
wheat
producing
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TW098119750A
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Chinese (zh)
Inventor
Shuichi Murata
Norihiro Kanaya
Yasuhiro Nishimura
Hidehito Shirai
Original Assignee
Okumoto Seifun Kabushikikaisha
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Publication of TW201006391A publication Critical patent/TW201006391A/en

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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00Batters, dough or mixtures before baking
    • A21D10/002Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005Solid, dry or compact materials; Granules; Powders
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Disclosed is a process for preparing a powdery basic dough, comprising steps of (1) preparing a mixture which contains wheat flour and water; (2) decomposing the proteins contained in the mixture; (3) warming up the mixture; and (4) spray-drying the mixture which has been subjected to both steps (2) and (3). The powdery basic dough allows producing breads which keep the flavor and taste originating from wheat flour and have not only a soft, but also a moist and puffy texture, or other wheat flour-based products. Furthermore, the powdery basic dough can be stored at room temperature.

Description

201006391 六、發明說明: 【發明所屬之技術領域】 本發明係有關食品用小麥粉末狀中麵(basic dough)之 製造方法,食品用小麥粉末狀中麵、及預混料。 【先前技術】 具有小麥粉原本的風味 '美味,且即使柔軟仍具有濕 φ 潤Q感之口感的製造麵包類之方法方面,已知有含有將小 麥粉與水,不於常溫下,邊加熱邊混捏製造中麵之步驟的 方法(專利文獻1、2)。藉由此方法所製造之中麵,其本身 作爲製品流通於市面,且麵包類、點心類等之製造業者係 於所購入之中麵中,因應其目的而添加小麥粉、副食材、 酵母等,捏成麵包生麵團、點心生麵團,將此進行燒成, 製造麵包類、點心類。 中麵因會於製造後品質劣化,同時容易繁殖黴菌等之 φ 微生物,因此爲抑制此而賦予保存及流通,必須於製造後 立刻進行冷藏或冷凍。惟冷藏保存並無法完全抑制品質劣 化與微生物之繁殖,導致賞味期間設定極短。另外’冷凍 保存雖可長期保存,卻有流通成本變高之缺點。 特別是作成一般家庭用之中麵進行販售時’若考量其 流通過程與保存性等,難以供應賞味期限短之冷藏品。又 ,冷凍品除了如上述有流通成本變高之缺點外’亦必須於 使用時進行解凍,且爲了解凍而需耗費數小時’故有不適 於作爲一般家庭使用之問題存在。 201006391 因此,只要可將中麵作成粉末狀,即可與脫脂奶粉相 同,可於常溫流通形態下進行販售,且可降低流通成本。 而且,因可混合小麥粉、穀物粉進行使用、或爲了可散置 於麵包生麵團而使用,使用便利性極佳。故可便於適用在 麵包類、點心類以外之小麥粉食品,且能期待可利用之食 品範圍大幅地擴大。 [專利文獻1]特開2000-24533 2號公報 [專利文獻2]特開2002-34436號公報 【發明內容】 本發明之目的係提供一種具有小麥粉原本的風味、美 味,且即使柔軟卻仍具有濕潤Q感之口感、可用於麵包類 製造或其他小麥粉製品的製造、可常溫下保存之粉末狀中 麵。 本發明者們爲解決上述課題,進行精密硏究之結果發 現,對於小麥粉與水之混合物,進行蛋白質分解處理及昇 溫處理後,藉由噴霧乾燥而得到粉末狀中麵,利用此所製 造之麵包,與使用先行技術之中麵(專利文獻1,2)所製造 之麵包同樣地具有小麥粉風味及美味,且即使柔軟仍具有 濕潤Q感之口感。本發明者,基於此發現,更進一步精密 硏究後,進而完成本發明。 亦即,本發明係有關, (1) 一種食品用小麥粉末狀中麵的製造方法,其特徵係 包含調製含有小麥粉與水之混合物之混合物調製步驟、與 -6- 201006391 分解該混合物中之蛋白質之蛋白質分解步驟、與使該混合 物昇溫之昇溫步驟、與使經該蛋白質分解步驟及該昇溫步 驟之混合物進行噴霧乾燥的噴霧乾燥步驟° (2) 如(1)所載之食品用小麥粉末狀中麵的製造方法’ 其中,該混合物調製步驟中,係對100重量份之小麥粉而 言’加入100重量份〜800重量份之水。 (3) 如(1)所載之食品用小麥粉末狀中麵的製造方法, φ 其中,該混合物調製步驟中,係進一步調製含有副材料之 混合物。 (4) 如(1)所載之食品用小麥粉末狀中麵的製造方法, 其中,該蛋白質分解步驟係由鹼分解或酸分解之階段與中 和之階段所成。 (5) 如(1)所載之食品用小麥粉末狀中麵的製造方法, 其中,該昇溫步驟中,係使該混合物昇溫至59 °C〜65 °C之 範圍。 φ (6)如(1)所載之食品用小麥粉末狀中麵的製造方法, 其中,該噴霧乾燥步驟中,係以熱風溫度爲180 °C〜210 °C ’排風溫度爲60 °C〜1〇〇°C進行噴霧乾燥。 (7) —種食品用小麥粉末狀中麵,其特徵係藉由該(1) 〜(6)中之任一項所載之製造方法所製造。 (8) —種小麥粉食品,其特徵係使用該(7)所載之食品 用小麥粉末狀中麵所製造。 (9) 如(8)所載之小麥粉食品,其係麵包類、點心類、 麵類、大阪燒、章魚燒、或鬆餅。 201006391 (1 〇)—種預混料,其特徵係含有該(7)所載之食品用小 麥粉末狀中麵。 根據本發明之食品用小麥粉末狀中麵的製造方法,係 可提供一種與使用先行技術之中麵所製造之麵包同樣地, 可製造出具有小麥粉風味及美味,且即使柔軟仍具有濕潤 Q感之口感的麵包,且可於常溫下長期保存之作爲一般家 庭用小麥粉食品原料之極具高便利性之粉末狀的中麵。 【實施方式】 [發明實施之最佳形態] 本發明之食品用小麥粉末狀中麵之製造方法係包含調 製含有小麥粉與水之混合物之混合物調製步驟、與分解所 得混合物中之蛋白質之蛋白質分解步驟、與使混合物昇溫 之昇溫步驟、與使經蛋白質分解步驟及昇溫步驟之混合物 進行噴霧乾燥之噴霧乾燥步驟。以下針對各步驟進行詳細 說明。又,使小麥粉與水不於常溫下而是邊加熱邊混捏得 到之中麵(專利文獻1、2)稱爲湯種。 [混合物調製步驟] 混合物調製步驟係調製含有小麥粉與水之混合物。所 調製之混合物必須於後段之噴霧乾燥步驟中具有可噴霧之 流動性。因此,小麥粉與水之混合比率係對於1 00重量份 之小麥粉而言,水爲1〇〇重量份〜800重量份,較佳者係 對於100重量份小麥粉而言,水爲300重量份〜500重量 -8- 201006391 份。當對於1 00重量份小麥粉而言,若水的添加量未達 100重量份則流動性將降低,導致無法噴霧。又,對於 100重量份小麥粉而言,水的添加量若超出800重量份, 則噴霧乾燥之乾燥效率明顯變差,成本提高。 混合物中,除小麥粉與水之外,亦可添加副材料。副 材料方面’可舉例如:酵母食品、油脂類(酥油、豬油、 植物油、奶油、液狀油、粉末油等)、澱粉(玉米粉、高直 參 鏈澱粉玉米粉、小麥澱粉、馬鈴薯澱粉、木薯澱粉、綠豆 澱粉、西谷米澱粉、米澱粉、碗豆澱粉或此等之加工澱粉 )、糖類(單糖類、寡糖類、多糖類)、乳製品(乳類 '粉乳 類、奶油類、乳酪類等)、蛋製品、鹽類(食鹽等),調味料 (胺基酸、核酸等)、膨鬆劑(小蘇打、碳酸銨、泡打粉等) 、乳化劑(卵磷脂、蔗糖脂肪酸酯、甘油脂肪酸酯等)、酵 素類、保存劑、蛋白質、胺基酸(甘氨酸、谷氨酸)、香料 等。加入副材料時,小麥粉與副材料之使用比率通常對於 φ 1重量份之小麥粉而言,副材料爲0.001重量份〜10重量 份者宜’較佳係對於1重量份之小麥粉而言,副材料爲 〇·〇1重量份至2.0重量份。 混合物的調製係藉著於適當容器中混合小麥粉及水以 及所期待之副材料,攪拌直到溶解或均勻分散爲止而予以 進行。 [蛋白質分解步驟] 蛋白質分解步驟係將混合物中之蛋白質進行分解。分 -9- 201006391 分素 質酵 白解 蛋分 之質 用白 使蛋 所用 般使 一: 中如 域例 領舉 品可 食 。 爲限 要受 只別 法特 方未 之, 質可 白 即 蛋法 解解 之酵素分解、經由鹼或酸之分解。其中又以進行鹼分解或 酸分解,之後進行中和者爲較佳。用於分解之鹼或酸亦可 使用有機、無機之任意的鹼或酸,鹼水解時以PH8〜13之 範圍爲佳,酸水解時以pHl〜4之範圍者宜。分解時間(攪 拌時間)通常爲0.5分鐘至30分鐘,較佳爲5分鐘至15分 鐘。進行鹼分解時,可以酸進行中和,進行酸分解時’可 以鹼進行中和。鹼方面可使用氫氧化鈉,酸方面可使用鹽 酸。爲了不因攪拌產生麵筋網絡,可設定分解時之溫度、 時間等條件。藉由進行本步驟後,即使攪拌仍不會產生麵 筋網絡’而可爲易於噴霧之生麵團狀態》 [昇溫步驟] 昇溫步驟係使混合物進行昇溫。昇溫步驟係藉由將混 合物加熱而進行,以使混合物之內部溫度昇溫至59°C〜65 °C之範圍爲佳,更佳爲60°C〜62°C之範圍。昇溫至該範圍 後,混合物部份被α化,藉由此,使混合物之黏度上昇, 並降低流動性,而只要在此溫度範圍,可在控制流動性下 降的同時’不致對噴霧乾燥裝置之供應造成影響。 另外’並未限定昇溫步驟與蛋白質分解步驟之順序, 可先進行蛋白質分解步驟,之後進行昇溫步驟,亦可先進 行昇溫步驟,之後進行蛋白質分解步驟。 -10- 201006391 [噴霧乾燥步驟] 噴霧乾燥步驟係使經由蛋白質分解步驟及昇溫步驟之 混合物進行噴霧乾燥》噴霧乾燥法係使液體藉由微粒化裝 置作成液滴’以使高溫的乾燥風接觸該液滴,而將水份蒸 發使其乾燥之方法。藉此,方可由流動體狀之混合物得到 粉末狀中麵。所使用之噴霧乾燥裝置並未特別限定,一般 可使用噴射式噴霧乾燥裝置或旋轉圓盤式噴霧乾燥裝置等 Φ 之公知的裝置。又’噴霧乾燥之操作條件亦未特別限定, 例如:將經過蛋白質分解步驟及昇溫步驟之混合物供應於 加壓噴嘴式噴霧乾燥裝置,於熱風溫度爲18(TC〜21〇。(:、 排風溫度爲60 °C〜10(TC之條件下進行噴霧乾燥,以旋風 器收集乾燥物後可得到粉末狀中麵。 藉由本發明之製造方法所製造之粉末狀中麵,係可於 室溫下進行長期保存。另外,保存溫度並未限定於室溫, 可在不使粉末狀中麵結凍之溫度下進行冷藏保存,亦可使 Φ 粉末狀中麵於結凍溫度下進行冷凍保存。 [粉末狀中麵之用途] 藉由上述本發明之製造方法所製造之粉末狀中麵(以 下稱「本發明之粉末狀中麵」),亦可添加於各種小麥粉 食品中使用。本說明書中,「小麥粉食品」意指含有小麥 粉之食品,與所含小麥粉的多寡無關。小麥粉食品方面可 舉例如:麵包類、點心類、麵類、大阪燒、章魚燒、鬆餅 、天婦羅、油炸物、炸豬排等。麵包類方面,可舉例如: -11 - 201006391 土司、小餐包、法國麵包、德國麵包、丹麥蘇、可頌、甜 甜圏、披薩、調理麵包、蒸糕、加料麵包(紅豆麵包、香 瓜麵包、奶油麵包等)等。點心類方面可舉例如:海綿蛋 糕、奶油蛋糕、鮮奶油點心、派、紅豆餅、夾心餅乾、餅 乾、蘇打餅、小饅頭、蜂蜜蛋糕、旋轉燒、鯛魚燒、銅羅 燒、小麥饅頭等。麵類方面可舉例如:烏龍麵、中華麵、 曰本蕎麥麵、細烏龍麵、冷麥麵、麵線、義大利麵(通心 麵、實心麵)等、麵類的形態可舉例如:生麵、煮麵、蒸 麵、即食麵、半乾燥麵、冷凍麵等。 使用本發明之粉末狀中麵製造麵包時,將本發明之粉 末中麵、小麥粉、酵母、酵母以外之副材料及水進行混捏 後作成麵包生麵團,將此進行發酵、烘焙即可。藉此可製 造具有小麥粉原有之風味、美味、柔軟且具有濕潤Q感之 口感的麵包。本發明粉末狀中麵的比率,對於1〇〇重量份 之小麥粉而言,以2〜20重量份爲佳。 針對點心類、麵類亦同樣地,若以使用混合本發明粉 末狀中麵之小麥粉之公知方法進行製造,則可製造具有小 麥粉原有之風味、美味,且即使柔軟仍具有濕潤Q感之口 感的點心或麵。又,本發明粉末狀中麵亦可混合於小麥粉 以外之穀物粉中進行使用。若使用混合本發明粉末狀中麵 之穀物粉,則可製造具柔軟且具有濕潤Q感之口感的食品 〇 於大阪燒、章魚燒、鬆餅等中使用本發明之粉末狀中 麵時,於市售之大阪燒混合包、章魚燒混合包、鬆餅混合 -12- 201006391 包等之預混料製品中’只要添加1%(w/w)~ 發明粉末狀中麵’即可調理出具有濃滑的食 章魚燒、鬆餅等。 油炸物中使用本發明粉末狀中麵時,於 粉、油炸粉等之預混料製品中’只要添: 10%(w/w)之本發明粉末狀中麵,即可期待外 味、食感的提昇,增加水份。 φ 小麥粉食品用預混料製品中亦可含有本 中麵。所謂小麥粉食品用預混料製品,意指 ' 料作成的混合粉,使麵包類、點心類等之小 單地,且熟練地進行調理之意。 例如:麵包用預混料係可均勻混合本發 、小麥粉、砂糖、酥油、脫脂奶粉、食鹽、 等製造之。於此麵包用預混料中添加水及酵 生麵團,將此發酵、烘焙可製成麵包。 φ 例如:鬆餅預混料係可將本發明之粉末 粉、砂糖、葡萄糖、泡打粉、玉米粉、脫脂 末、酥油、食鹽、香料等均勻混合後製造之 混料中添加水或牛奶進行烘焙,可作成鬆餅 如上述,本發明之粉末狀中麵因可混入 粉以外之穀物粉中使用,或者可撒置於麵包 故極具便利性,可輕易使用,而可大幅地擴 之範圍。 - 5%(w/w)之本 感之大阪燒、 市售之天婦羅 [ΙΠ l%(w/w)〜 皮的美味、風 發明之粉末狀 預先混合原材 麥粉食品可簡 明粉末狀中麵 乳化劑、香料 母,作成麵包 狀中麵、小麥 奶粉、全蛋粉 。於此鬆餅預 0 小麥粉或小麥 生麵團使用, 大可使用食品 -13- 201006391 [實施例] 以下,利用實施例說明本發明,惟本發明並未受限於 此。 [實施例1:粉末狀中麵之製造] 於100重量份之小麥粉中加入400重量份之水,攪拌 1 0分鐘使其溶解,作成奶油(具流動性之材料)狀。該奶油 液中加入溶於適量水之氫氧化鈉,使奶油液呈鹼性後再攪 拌10分鐘,使小麥粉中之蛋白質分解。接著加入溶於適 量水之白鹽酸,中和奶油液。接著,加熱奶油液,昇溫至 60 °C爲止。藉由於供應有190 °c熱風之噴霧乾燥裝置的管 內噴霧昇溫之奶油液而粉末化。最後,以30篩孔之網篩 整合粉末狀中麵的粒度作成製品。 [實施例2:用於烘焙之粉末狀中麵] 將實施例1所製造之粉末狀中麵保存於常溫2週後’ 檢測品質的變化,利用此進行麵包製作試驗。以專利文獻 1記載之方法所製造之湯種經2週冷藏保存後的冷藏湯種 作爲對照,進行同樣的品質檢測與麵包製作試驗。試驗項 目有:生麵團的性狀、菌數、製成麵包之吸水、麵包麵團 狀態及麵包之官能評價。結果示於表1。 -14- 201006391 [表i] 冷賴 mm 粉末狀中麵 製造當日 製造2週後 製造當日 製造2週後 材料性狀 偏白具適當硬度 (偏硬的Q感麵團) 稍有碎屑 稍微硬化 乾爽粉末狀 無變化 菌數 <100 個/CFU 1000000 個/CFU 以上 <100 個/CFU <100 個/CFU 製成麵包 之吸水 △ 1 〜2% 無變化 麵包麵團 之狀態 稍柔軟'黏腻狀 無變化 麵包之官 能評價 良好 良好 良好 良好 . 如表1所示,冷藏保存2週之冷藏湯種出現品質降低 ,且對於生麵團之性狀、菌數,以及使用此之麵包麵團的 狀態有不良影響。反之,實施例1之粉末狀中麵即使於常 溫保存2週後,仍與剛製造後的品質一樣,未有任何變化 ,且使用此之麵包麵團之狀態亦未出現任何變化。 又,所製造之麵包,係與使用專利文獻1記載之方法 φ 製造的中麵所製造之麵包相同,均具有小麥粉獨特的風味 及美味,且柔軟中帶有濕潤Q感之口感。 [實施例3 :用於大阪燒之粉末狀中麵] 比較使用於市售之大阪燒預混料中另外添加2%(w/w;> 實施例1所製造之粉末狀中麵者所作成之大阪燒、與僅使 用市售的大阪燒預混料所作成的大阪燒(對照)。試吃官能 評價係以1〇名監控者來實施。結果示於表2。 -15- 201006391 [表2] 對照 置入粉末狀中麵2% 加水量 比對照多10% 外觀 與對照相同 官能評價 可口 3/10 7/10 普通 7/10 3/10 不可口 0/10 0/10 如表2所示,官能評價中,以添加粉末狀中麵者較可 口的意見爲多,其理由多認爲濕潤濃滑恰似章魚燒之口感 ,令人愉悅,又可口。 [實施例4 :用於章魚燒之粉末狀中麵] 比較使用於市售之章魚燒預混料中另外添加2%(w/w) 實施例1所製造之粉末狀中麵所作成之章魚燒、與僅使用 市售之章魚燒預混料所作成之章魚燒(對照)。試吃官能評 價係以15名監控者來實施。結果示於表3。 [表3] 對照 置入粉末狀中麵2% 加水量 比對照多10% 外觀 與對照相同 官能評價 可口 4/15 1 0/15 普通 1 1/15 4/15 不可口 0/15 1/15 如表3所示,官能評價中,多數意見爲添加粉末狀中 -16- 201006391 麵者視爲較可口,其理由係認爲中間黏黏的,且濃滑,外 面酥脆,整體口感對比極佳。201006391 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a method for producing a wheat flour-like basic dough for food, a wheat flour-like medium for food, and a premix. [Prior Art] It is known that there is a method of producing a bread having a flavor of wheat flour which is delicious, and which has a wet φ moisturizing feeling even if it is soft, and it is known to contain wheat flour and water at a temperature other than normal temperature. A method of kneading a step of producing a middle surface (Patent Documents 1 and 2). The middle surface produced by this method is itself distributed as a product on the market, and manufacturers such as breads and snacks are among the purchased noodles, and wheat flour, by-products, yeast, etc. are added for the purpose. It is kneaded into bread dough and snack dough, and this is baked to make bread and snacks. Since the middle surface is deteriorated in quality after production, and φ microorganisms such as mold are easily propagated, it is necessary to store and store the mold in order to suppress this, and it is necessary to refrigerate or freeze immediately after the production. However, cryopreservation does not completely inhibit the deterioration of quality and the reproduction of microorganisms, resulting in extremely short periods of enjoyment. In addition, although cryopreservation can be stored for a long period of time, it has the disadvantage of high circulation costs. In particular, when it is sold in the middle of general households, it is difficult to supply a cold collection with a short period of taste if the circulation process and preservability are considered. Further, in addition to the above-mentioned disadvantages in that the circulation cost is high, the frozen product must be thawed at the time of use, and it takes several hours to understand the freezing, so that it is not suitable for use as a general household. 201006391 Therefore, as long as the middle surface can be made into a powder, it can be sold in a normal temperature flow pattern as long as the skim milk powder is used, and the circulation cost can be reduced. Further, it is excellent in ease of use because it can be used by mixing wheat flour, cereal flour, or for being spread over bread dough. Therefore, it is easy to apply to wheat flour foods other than breads and snacks, and it is expected that the range of available foods will be greatly expanded. [Patent Document 1] JP-A-2002-34436 [Patent Document 2] JP-A-2002-34436 SUMMARY OF THE INVENTION The object of the present invention is to provide a flavor, a taste, and even a soft taste of wheat flour. It has a moist Q feel, can be used in the manufacture of bread or other wheat flour products, and can be stored in a powdery medium at room temperature. In order to solve the above problems, the inventors of the present invention have found that a mixture of wheat flour and water is subjected to a protein decomposition treatment and a temperature increase treatment, and then a powdery medium surface is obtained by spray drying. The bread has a wheat flour flavor and taste similarly to the bread produced by the prior art (Patent Document 1, 2), and has a moist Q feeling even if it is soft. Based on this finding, the inventors of the present invention have completed the present invention after further research. That is, the present invention relates to (1) a method for producing a wheat flour-like medium surface for foods, which comprises the steps of preparing a mixture containing a mixture of wheat flour and water, and decomposing the mixture with -6-201006391 a protein decomposition step of the protein, a temperature increasing step of heating the mixture, and a spray drying step of spray drying the mixture of the protein decomposition step and the temperature increasing step. (2) The wheat powder for food as set forth in (1) In the preparation step of the mixture, 100 parts by weight to 800 parts by weight of water is added to 100 parts by weight of the wheat flour. (3) The method for producing a wheat flour-like medium surface for foods as set forth in (1), φ wherein, in the mixture preparation step, a mixture containing a sub-material is further prepared. (4) The method for producing a wheat flour-like mid-surface for foods as set forth in (1), wherein the protein decomposition step is carried out by a stage of alkali decomposition or acid decomposition and a stage of neutralization. (5) The method for producing a wheat flour-like medium surface for foods according to (1), wherein in the temperature increasing step, the mixture is heated to a temperature ranging from 59 °C to 65 °C. Φ (6) The method for producing a wheat flour-like medium surface for foods as set forth in (1), wherein the spray drying step is performed at a hot air temperature of 180 ° C to 210 ° C and an exhaust air temperature of 60 ° C Spray drying at ~1 ° ° C. (7) A wheat flour-like medium surface for foods, which is produced by the production method according to any one of (1) to (6). (8) A wheat flour food product characterized by using the wheat flour in the middle of the food contained in the (7). (9) The wheat flour food as set forth in (8) is bread, snacks, noodles, Osaka, octopus, or muffins. 201006391 (1 〇) - a premix containing the powdery mid-surface of wheat for foods contained in (7). According to the method for producing a wheat flour-like medium noodle for foods according to the present invention, it is possible to provide a wheat flour flavor and taste similarly to the bread produced by the prior art, and to have a moistness even if it is soft. It is a medium-sized, high-convenience powdered bread that can be preserved at room temperature for a long time as a raw material for general household wheat flour food. [Embodiment] [Best Mode for Carrying Out the Invention] The method for producing a wheat flour-like medium for foods according to the present invention comprises a step of preparing a mixture containing a mixture of wheat flour and water, and a protein decomposition of the protein in the mixture obtained by the decomposition. The step, a temperature increasing step of heating the mixture, and a spray drying step of subjecting the mixture of the protein decomposition step and the temperature increasing step to spray drying. The steps are described in detail below. In addition, the wheat flour and the water are kneaded while being heated at a normal temperature, and are obtained by mixing them in the middle surface (Patent Documents 1 and 2). [Mixture Modulation Step] The mixture preparation step is to prepare a mixture containing wheat flour and water. The prepared mixture must have sprayable fluidity in the spray drying step of the subsequent stage. Therefore, the mixing ratio of the wheat flour to the water is 100 parts by weight to 800 parts by weight for 100 parts by weight of the wheat flour, preferably 300 parts by weight for 100 parts by weight of the wheat flour. Parts ~500 weight-8- 201006391 copies. When the amount of water added is less than 100 parts by weight for 100 parts by weight of wheat flour, the fluidity will be lowered, resulting in failure to spray. Further, when 100 parts by weight of wheat flour is added in an amount exceeding 800 parts by weight, the drying efficiency of spray drying is remarkably deteriorated, and the cost is increased. In addition to wheat flour and water, a by-product may be added to the mixture. For the side materials, for example, yeast foods, oils and fats (ghee, lard, vegetable oil, butter, liquid oil, powder oil, etc.), starch (corn flour, high-straight ginseng corn starch, wheat starch, potato starch) , tapioca starch, mung bean starch, sago rice starch, rice starch, bean starch or processed starch), sugars (monosaccharides, oligosaccharides, polysaccharides), dairy products (milk's powdered milk, cream, cheese) Class, etc.), egg products, salt (salt, etc.), seasonings (amino acids, nucleic acids, etc.), leavening agents (baking soda, ammonium carbonate, baking powder, etc.), emulsifiers (lecithin, sucrose fatty acid esters) , glycerol fatty acid esters, etc.), enzymes, preservatives, proteins, amino acids (glycine, glutamic acid), spices, and the like. When the auxiliary material is added, the ratio of the use of the wheat flour to the auxiliary material is usually 0.001 part by weight of the wheat flour, and the by-material is 0.001 part by weight to 10 parts by weight, preferably for 1 part by weight of the wheat flour. The auxiliary material is 重量·〇 1 part by weight to 2.0 parts by weight. The mixture is prepared by mixing wheat flour and water with the desired by-product in a suitable container, and stirring until dissolved or uniformly dispersed. [Protein Decomposition Step] The protein decomposition step decomposes the protein in the mixture. Points -9- 201006391 Qualitative Fermentation White Solution The quality of the egg is used in white to make the egg use one: the middle case is the leading product. To be limited by the law, the quality is white, that is, the decomposition of the enzyme by the egg method, decomposition by alkali or acid. Further, it is preferred to carry out alkali decomposition or acid decomposition, followed by neutralization. The alkali or acid used for the decomposition may be any organic or inorganic base or acid. The base is preferably in the range of pH 8 to 13 and the acid hydrolysis is preferably in the range of pH 1 to 4. The decomposition time (stirring time) is usually from 0.5 minutes to 30 minutes, preferably from 5 minutes to 15 minutes. When the alkali decomposition is carried out, the acid may be neutralized, and when the acid is decomposed, it may be neutralized with a base. Sodium hydroxide can be used as the base, and hydrochloric acid can be used as the acid. In order not to generate a gluten network by stirring, conditions such as temperature and time at the time of decomposition can be set. By carrying out this step, even if the gluten network is not generated by stirring, the dough state can be easily sprayed. [Heating step] The temperature rising step is to raise the temperature of the mixture. The temperature increasing step is carried out by heating the mixture so that the internal temperature of the mixture is raised to a range of from 59 ° C to 65 ° C, more preferably from 60 ° C to 62 ° C. After the temperature is raised to the range, the mixture is partially gelatinized, whereby the viscosity of the mixture is increased, and the fluidity is lowered, and as long as the temperature range is controlled, the flowability can be lowered while the spray drying device is not Supply has an impact. Further, the order of the temperature increasing step and the protein decomposition step is not limited, and the protein decomposition step may be performed first, followed by the temperature increasing step, or the temperature increasing step may be advanced, followed by the protein decomposition step. -10- 201006391 [Spray drying step] The spray drying step is to spray dry the mixture through the protein decomposition step and the temperature increasing step. The spray drying method is such that the liquid is made into a droplet by the micronizing device to contact the high temperature dry wind. Droplet, a method of evaporating water to dry it. Thereby, a powdery medium surface can be obtained from a mixture in a flowing form. The spray drying device to be used is not particularly limited, and a known device such as a jet spray dryer or a rotary disk spray dryer can be used. Further, the operating conditions of the spray drying are not particularly limited. For example, the mixture subjected to the protein decomposition step and the temperature increasing step is supplied to a pressurized nozzle type spray drying device at a hot air temperature of 18 (TC to 21 Torr. (:, exhaust) The spray-dried condition is carried out at a temperature of 60 ° C to 10 (TC), and the dried medium is collected by a cyclone to obtain a powdery medium surface. The powdery medium surface produced by the production method of the present invention can be used at room temperature. For long-term storage, the storage temperature is not limited to room temperature, and it can be stored in a cold state without freezing the powdered medium surface, or the Φ powdery medium surface can be frozen and stored at a freezing temperature. Use of the powdery medium surface] The powdery medium surface (hereinafter referred to as "the powdery medium surface of the present invention") produced by the above-described production method of the present invention may be added to various wheat flour foods. "Wheat flour food" means a food containing wheat flour, which has nothing to do with the amount of wheat flour contained. For example, bread flour, snacks, noodles, Osaka roast, octopus , muffins, tempura, fries, fried pork chops, etc. For bread, for example: -11 - 201006391 Toast, small meal, French bread, German bread, Danish sour, cocoon, sweet, Pizza, conditioning bread, steamed cake, bread (red bean bread, melon bread, butter bread, etc.), such as sponge cake, cream cake, whipped cream dessert, pie, red bean cake, sandwich biscuit, biscuit, etc. Soda cake, small steamed buns, honey cake, rotary roast, squid roast, broccoli, wheat taro, etc. Examples of noodles include: Udon noodles, Chinese noodles, Sakamoto soba noodles, fine udon noodles, cold wheat Examples of the surface of the noodles, the upper noodles, the Italian noodles (the macaroni, the solid noodles), such as a noodles, a noodles, a steamed noodles, a ready-to-eat noodles, a semi-dry noodles, a frozen noodles, etc. When the bread is made in the middle of the powder, the dough of the powder of the present invention, the wheat flour, the yeast, the auxiliary material other than the yeast, and the water are kneaded and kneaded to prepare a bread dough, which is fermented and baked. Wheat flour A bread having a flavor, a taste, a soft taste and a moist Q feel. The ratio of the powdery medium surface of the present invention is preferably 2 to 20 parts by weight for 1 part by weight of the wheat flour. Similarly, when it is produced by a known method of mixing the powdered medium-sized wheat flour of the present invention, it is possible to produce a flavor having a flavor and a taste of wheat flour, and having a moist Q feeling even if it is soft. Further, the powdery medium surface of the present invention may be used by mixing it with cereal flour other than wheat flour. If the powdered medium flour of the present invention is used, it can be made soft and moist. In the case of using the powdered medium noodles of the present invention in Osaka, octopus, muffins, etc., the commercially available Osaka-steamed mixed bag, octopus-steamed mixed bag, and muffin mixed -12-201006391 package In the premixed product, '1% (w/w) ~ invented powdered medium noodle' can be adjusted to have a smooth octopus, muffin and the like. When the powdery medium surface of the present invention is used in the frying, in the premixed product such as powder or fried flour, it is desirable to add only 10% (w/w) of the powdery medium surface of the present invention. Increased food intake and increased moisture. φ Wheat flour food premix products may also contain the medium surface. The premixed product for wheat flour foods means a mixture of ingredients, which makes bread, snacks, etc., and is skilled in conditioning. For example, the premix for bread can be uniformly mixed with the hair, wheat flour, sugar, ghee, skimmed milk powder, salt, and the like. Water and yeast dough are added to the bread premix, and the bread is fermented and baked. Φ For example, the muffin premix can be baked by adding water or milk to the mixture prepared by uniformly mixing the powder powder, sugar, glucose, baking powder, corn flour, skim, ghee, salt, spices, etc. of the present invention. It can be made into a muffin. As described above, the powdery medium surface of the present invention can be easily used because it can be used in cereal flour other than powder, or can be easily placed on bread, and can be widely expanded. - 5% (w/w) of the sensation of Osaka sashimi, commercially available tempura [ΙΠ l% (w / w) ~ skin delicious, wind invented powder pre-mixed raw material wheat flour food can be concise powder Medium emulsifier and spice mother, made into bready mid-surface, wheat milk powder and whole egg powder. This muffin is used in the form of wheat flour or wheat dough, and the food can be used in a large amount. -13 - 201006391 [Examples] Hereinafter, the present invention will be described by way of examples, but the present invention is not limited thereto. [Example 1: Production of powdered medium surface] 400 parts by weight of water was added to 100 parts by weight of wheat flour, and the mixture was stirred for 10 minutes to be dissolved to prepare a cream (liquid material). To the cream liquid, sodium hydroxide dissolved in an appropriate amount of water was added to make the cream liquid alkaline, and then stirred for 10 minutes to decompose the protein in the wheat flour. Next, white hydrochloric acid dissolved in an appropriate amount of water is added to neutralize the cream liquid. Next, the cream liquid was heated and the temperature was raised to 60 °C. It was powdered by a spray-warming cream liquid supplied from a spray drying apparatus having a hot air of 190 °C. Finally, the particle size of the powdered medium surface was integrated into a 30-mesh sieve to prepare a product. [Example 2: Powdered medium surface for baking] After the powdery medium surface produced in Example 1 was stored at room temperature for 2 weeks, the change in the quality was measured, and a bread making test was carried out using this. The soup produced by the method described in Patent Document 1 was subjected to the same quality test and bread making test as a control after the frozen soup stored in the refrigerator for 2 weeks. The test items were: the properties of the dough, the number of bacteria, the water absorption of the bread, the state of the bread dough, and the functional evaluation of the bread. The results are shown in Table 1. -14- 201006391 [Table i] Cold Lay mm Powdered Medium Noodle Manufactured on the same day of manufacture 2 days after the date of manufacture 2 weeks after the manufacture, the material properties were white with appropriate hardness (Q-shaped dough with a hard surface). No change in the number of bacteria <100 / CFU 1,000,000 / CFU or more < 100 / CFU < 100 / CFU The water absorption of the bread △ 1 ~ 2% The shape of the bread dough is slightly soft 'sticky' The functional evaluation of the non-changing bread was good, good, good and good. As shown in Table 1, the quality of the refrigerated soup stored in the cold storage for 2 weeks was reduced, and the properties of the dough, the number of bacteria, and the state of the bread dough used were adversely affected. . On the other hand, the powdery medium surface of Example 1 did not change as much as the quality immediately after the production, even after being stored at room temperature for 2 weeks, and the state of the bread dough used there was not changed. In addition, the bread produced is the same as the bread produced by the middle surface manufactured by the method φ described in Patent Document 1, and has a unique flavor and taste of wheat flour, and has a moist Q feeling. [Example 3: Powdered medium surface for Osaka simmer] 2% (w/w; > powdered medium noodle manufactured in Example 1) was additionally used in a commercially available Osaka-fired premix. Osaka fire (control) made with Osaka-based premixed with only the commercially available Osaka-based premix. The test-fun functional evaluation was carried out with 1 监控 monitor. The results are shown in Table 2. -15- 201006391 [ Table 2] Control placed in powdered medium 2% water added 10% more than control Appearance and control same functional evaluation Delicious 3/10 7/10 Normal 7/10 3/10 Not delicious 0/10 0/10 As Table 2 As shown in the figure, in the evaluation of the functionality, there is a lot of opinions on the addition of the powdered medium noodles. The reason is that the moist and smoothness is just like the taste of the octopus, which is pleasant and delicious. [Example 4: For octopus In the octopus-fired premix which is commercially available, it is used in addition to 2% (w/w) of the squid, which is made from the powdered medium made in Example 1, and is only commercially available. The octopus was prepared from the pre-mixed octopus (control). The test evaluation was carried out by 15 monitors. The results are shown in Table 3. [Table 3] Control placed in powdered medium 2% water added 10% more than control Appearance and control same functional evaluation Delicious 4/15 1 0/15 Normal 1 1/15 4/15 Not tasty 0/15 1/ 15 As shown in Table 3, in the evaluation of the faculty, most of the opinions are considered to be more delicious in the case of adding powder---16-201006391. The reason is that the middle is sticky, thick and smooth, and the outside is crisp, and the overall taste is extremely contrasting. good.

參 -17-Reference -17-

Claims (1)

201006391 七、申請專利範圍: L —種食品用小麥粉末狀中麵(basic dough)的製造方 法’其特徵係包含調製含有小麥粉與水之混合物的混合物 調製步驟、與分解該混合物中之蛋白質的蛋白質分解步驟 、與使該混合物昇溫的昇溫步驟、與使經該蛋白質分解步 驟及該昇溫步驟之混合物進行噴霧乾燥的噴霧乾燥步驟。 2.如申請專利範圍第1項之食品用小麥粉末狀中麵 (basic dough)的製造方法,其中該混合物調製步驟中,係 對1〇〇重量份之小麥粉而言,加入1〇〇重量份〜80〇重量 份之水。 3 .如申請專利範圍第1項之食品用小麥粉末狀中麵 (basic dough)的製造方法,其中該混合物調製步驟中,係 進一步調製含有副材料之混合物。 4.如申請專利範圍第1項之食品用小麥粉末狀中麵 (basic dough)的製造方法,其中該蛋白質分解步驟係由鹼 分解或酸分解之階段與中和之階段所成。 5 ·如申請專利範園第1項之食品用小麥粉末狀中麵 (basic dough)的製造方法,其中該昇溫步驟中,係使該混 合物昇溫至59°C〜65°C之範圍。 6. 如申請專利範圍第1項之食品用小麥粉末狀中麵 (basic dough)的製造方法’其中該噴霧乾燥步驟中,係以 熱風溫度爲180°C〜2l(TC,排風溫度爲6(rc〜i〇(rc進行 噴霧乾燥。 7. —種食品用小麥粉末狀中麵(basic d〇ugh),其特徵 201006391 係藉由申請專利範圍第1項至第6項中任一項之製造方法 所製造者。 8·—種小麥粉食品’其特徵係使用申請專利範圍第7 項之食品用小麥粉末狀中麵(basic dough)所製造者。 9 ·如申請專利範圍第8項之小麥粉食品’其係麵包類 、點心類、麵類、大阪燒、章魚燒、或鬆餅。201006391 VII. Patent Application Range: L. A method for producing a wheat dough in a food dough, characterized by comprising a step of preparing a mixture containing a mixture of wheat flour and water, and decomposing the protein in the mixture. The protein decomposition step, a temperature increasing step of heating the mixture, and a spray drying step of subjecting the mixture of the protein decomposition step and the temperature increasing step to spray drying. 2. The method for producing a wheat dough in a food dough according to the first aspect of the invention, wherein the mixture is prepared by adding 1 Torr to 1 part by weight of the wheat flour. Parts ~ 80 parts by weight of water. 3. The method of producing a wheat dough for a food dough according to the first aspect of the invention, wherein the mixture is further prepared by further preparing a mixture containing a sub-material. 4. The method for producing a wheat dough in a food dough according to the first aspect of the invention, wherein the protein decomposition step is carried out by a stage of alkali decomposition or acid decomposition and a stage of neutralization. 5. The method for producing a wheat flour-like basic dough for foods according to the first aspect of the invention, wherein the temperature is raised to a range of from 59 ° C to 65 ° C in the temperature increasing step. 6. The method for producing a wheat dough for a food dough according to the first aspect of the invention, wherein the hot air temperature is 180 ° C to 2 l (TC, the exhaust air temperature is 6). (rc~i〇(rc is spray-dried. 7. A wheat dapple for food use, characterized by 201006391 by applying any one of items 1 to 6 of the patent scope) The manufacturer of the manufacturing method. 8·------------------------------------------------------------------------------------------------------------------------------------------------------- Wheat flour foods are 'bread, snacks, noodles, Osaka, octopus, or muffins. 1 0 . —種預混料,其特徵爲含有如中請專利範圍第7 項之食品用小麥粉末狀中麵(basic dough)。A premix comprising a wheat dough in a foodstuff according to item 7 of the scope of the patent application. -19- 201006391 四、指定代表圖: (一) 本案指定代表圖為:無 (二) 本代表圖之元件符號簡單說明:無-19- 201006391 IV. Designated representative map: (1) The representative representative of the case is: None (2) The symbol of the representative figure is simple: No -3- 201006391 五 本案若有化學式時,請揭示最能顯示發明特徵的化學 式:無 -4--3- 201006391 V If there is a chemical formula in this case, please reveal the chemical formula that best shows the characteristics of the invention: none -4-
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