JP2012100586A - Composite laminated dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide laminated dough allowing a layered bakery product whose surface is homogenous, flat, smooth and sleek, whose outside appearance is excellent in a sense of transparency, and whose texture is excellent and crisp to be stably obtained by a simple method; and to provide a method for producing the layered bakery product having the characteristics.SOLUTION: The composite laminated dough is characterized by rice-cake-like dough as upper dough and laminated dough as inner dough. The method for producing the layered bakery product is characterized by heating the composite laminated dough. The rice-cake-like dough is preferably Gyuhi dough made of cereals, water and saccharides.

Description

  The present invention relates to a composite laminated fabric having a cocoon-like fabric as a top fabric, a laminated fabric as an inner fabric, and a layered bakery product obtained by heating the composite laminated fabric.

When manufacturing a layered bakery product such as pie or Danish, a method is often used in which powdered saccharides such as maltose powder and glucose powder are attached to the surface of the dough before baking. This is because layered bakery products, especially bakery products with a low moisture content such as pies, which are composed of a large number of thin layered doughs, have a fast transpiration of the top surface of the dough during baking. This is because a very thin caramelized layer is formed on the surface of the layered bakery product by melting and caramelizing the saccharides of the product. This caramelized layer has a smooth surface, glossy appearance, excellent transparency, and a good crunchy texture. It is a simple and extremely effective method for increasing the commercial value such as, and is widely implemented.
However, in this method, a continuous caramelized layer is not generated when the problem is that the display plate is soiled by sprinkling powdered saccharide on the dough after molding, or when the baking temperature is low or the amount of adhesion is small. However, there are problems such as remaining as white or forming a grainy spot. In addition, since powdered saccharides have low adhesion to the dough, there is also a problem that they are peeled off due to expansion of the dough during baking. Therefore, water is applied to the surface and then the powdered sugar is sprinkled, or water is sprayed after the powder is sprinkled, but the powdered sugar tends to become lumpy, in which case the caramelized layer becomes uneven. The surface becomes rough and dull. In such a case, the float of the layered bakery product itself may even become non-uniform.

Therefore, for example, a method of using a saccharide that melts at a relatively low firing temperature (see, for example, Patent Document 1), or a method of firing after applying an aqueous solution containing a thickening polysaccharide such as pullulan or xanthan gum ( For example, a method of firing after treating the surface with an alkali (see, for example, Patent Document 3) has been proposed.
However, the method described in Patent Document 1 results in a smooth surface, but the texture becomes slightly sticky and does not give a good crunchy texture, and the coloring is slightly pale and dull. There was also a problem that it was easy to become the surface. Moreover, although the method of patent document 2 becomes a smooth surface, since what was obtained after baking is a very thin film by a polysaccharide, there existed a problem that the crunchy food texture was not obtained. Furthermore, the method described in Patent Document 3 is to pretzel-like baked color by forcibly gelatinizing the surface with alkali, but the surface of the layered bakery product is basically a thin layer, In addition to the problem of not having a hard texture and a good crunchy texture, there was also a problem that the color quality of the color was greatly different from caramel and there was no gloss or transparency.

On the other hand, in the bakery products, a new appearance and texture are demanded, and the dough is introduced into the pastry. For example, a confectionery made by coating Daifuku rice cake with pie dough (see, for example, Patent Document 3), a confectionery product wrapping whipped cream or custard cream by fertilization (see, for example, Patent Document 5), or a thin plate on the upper surface of shoe dough A shoe case (see, for example, Patent Document 6) obtained by stacking and baking a cocoon-like dough has been proposed.
However, the confectionery described in Patent Document 4 does not have any characteristics on the surface itself, and only the peeling of the pie layer is suppressed by Daifuku-an of the inner dough. Since it does not include a baking step, it simply enjoys the texture of fertilization, and the shoe case described in Patent Document 6 integrates two types of gelatinized dough, shoe fabric and koji-like fabric, at the time of firing. Therefore, a shoe case with a smooth surface can be obtained, and the surface is similar to a general shoe case, including a baked color, and does not have a glossy or transparent surface.

  In this way, in addition to having a uniform, smooth, glossy appearance and excellent transparency, layered bakery products such as pies and danishes that have a good crispy texture can be easily stabilized. Thus, a manufacturing method that can be manufactured in this manner has not been obtained.

Japanese Patent Publication No. 03-042867 Japanese Patent Laid-Open No. 04-287635 Japanese Examined Patent Publication No. 58-032947 JP 2005-31349 A Japanese Patent Publication No. 07-098772 JP 2010-154761 A

  Therefore, the object of the present invention is to stably and stably produce a layered bakery product that exhibits a crispy and good texture in addition to a uniform, smooth and glossy surface and an excellent transparency. An object of the present invention is to provide a layered dough that can be obtained, a layered bakery product having the characteristics, and a method for producing the layered bakery product having the characteristics.

As a result of various investigations to achieve the above object, the present inventors have found that the surface of the laminated dough is not a powder or a batter-like dough with a lot of fluid water, but a cocoon-like dough with a low water content, especially a fertilizer dough. It has been found that when firing with an overlay, it is possible to easily and stably obtain a surface that is far more homogeneous and has a better baked color than when baked with adhering powdered saccharides.
The present invention has been made on the basis of the above knowledge, and provides a composite laminated fabric characterized in that the cocoon-like fabric is a top fabric and the laminated fabric is an inner fabric.
Moreover, this invention provides the layered bakery product formed by heating the said composite laminated dough.
In addition, the present invention provides a method for producing a layered bakery product as described above, wherein a layered bakery product is heated by heating a composite layered fabric with a cocoon-like fabric as a top fabric and a layered fabric as an inner fabric. A method is provided.

  By using the composite laminated dough of the present invention, a simple method for producing a layered bakery product that exhibits a crispy and good texture in addition to a uniform, smooth and glossy appearance with an excellent transparency. Can be obtained stably.

Hereinafter, the composite laminated fabric of the present invention will be described in detail based on preferred embodiments.
The composite laminated fabric of the present invention comprises a cocoon-like fabric as a top fabric and a laminated fabric as an inner fabric.

First, the koji-like dough used in the present invention will be described.
The cocoon-like dough as used in the present invention broadly refers to dough rich in viscoelasticity obtained by using cereals and moisture as essential components, represented by cocoons and fertilization.
Examples of the cereals include rice, wheat, corn, barley, straw, tapioca, potato, sweet potato, sago, soybeans, etc., including these cereals themselves, flours obtained from the cereals, and starches obtained from the cereals Or modified starch can be used. These cereals can be used alone or in combination of two or more.

  In the present invention, the above cereal grains having a high amylopectin content are used so as to be 50% by mass or more, particularly 70 to 100% by mass in the cereals, and the surface is uniform, smooth, glossy, and excellent in transparency. In addition to having a good appearance, a layered bakery product exhibiting a crisp and good texture is easily obtained. Examples of such cereals include glutinous rice, waxy corn, barley barley, tapioca, etc., including these cereals themselves, the use of cereals obtained from the cereals, and starches and modified starches obtained from the cereals. Can do. These cereals can be used alone or in combination of two or more.

  Moreover, in this invention, it is especially smooth to use 1 type, or 2 or more types of rice, rice flour, and rice starch so that it may become 50 mass% or more of grains, especially 70-100 mass% as said cereals. It is preferable at the point from which the layered bakery product which exhibits a smooth surface is obtained. Rice flour has various names depending on the type of rice used as the raw material and the milling method, but as glutinous rice flour, white flour, etc. It is preferably used in terms of easy production of cocoon-like dough.

  As the water used in the koji-like dough, water can be used, and among other materials described later, for example, raw materials containing a large amount of water such as milk, cream, fruit juice, etc. are used. You can also. These water | moisture contents can also be used independently or can also be used in combination of 2 or more type. The amount of moisture used is not particularly limited as long as it is an amount capable of finally obtaining a koji-like dough rich in viscoelasticity, but is preferably 70 to 300 parts by mass with respect to 100 parts by mass of the cereal. .

  The cocoon-like dough contains saccharides, that is, it is a fertilizing dough, it is soft and easy to handle during the production of composite laminated dough, and the extensibility during heating is good, so the surface of the layered bakery product is smooth. It is preferable because a layer having a uniform thickness can be formed, and a good baked color and a crunchy texture integrated with the laminated dough portion are obtained.

Examples of the saccharide include sucrose, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, acid saccharified starch syrup, syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose. Sugar-linked starch syrup, oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose An oligosaccharide etc. are mentioned. These saccharides can be used alone or in combination of two or more.
The addition amount of the saccharide is preferably 30 to 500 parts by mass, more preferably 70 to 300 parts by mass, and still more preferably 100 to 300 parts by mass as a solid content with respect to 100 parts by mass of cereals.

  Thus, in the present invention, as the cocoon-like dough, a cereal having a high amylopectin content and a large amount of rice-derived cereal can be used as the cereal, and a cocoon-like dough added with sugars, that is, a fertilizer dough can be used. preferable. Among them, it is more preferable to use a fertilized dough obtained by adding sugars and then heating and kneading to remove moisture.

  In the present invention, commercially available cocoon dough and fertilizer dough can also be used as the cocoon-like dough. Examples of such commercially available koji-like doughs include guhihi crepe (manufactured by Tanuma Co., Ltd.) and raw Yatsuhashi (manufactured by Otabe Co., Ltd.).

  In addition to the cereals, moisture, and sugars, other raw materials that can usually be used for koji or fertilization can be used for the koji-like dough. Examples of the other raw materials include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan, gelatin Thickening stabilizers such as raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream, cheese, concentrated whey, concentrated milk, skimmed concentrated milk, Unsweetened condensed milk, unsweetened skim condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, skimmed powdered milk, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverage, milk Milk and dairy products such as beverages, calcium caseinate, sodium caseinate, and whey Milk proteins such as protein concentrate, eggs and various processed eggs, salting agents such as salt and potassium chloride, amylase, hemicellulase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase・ Enzymes such as ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, and glucose oxidase, antioxidants such as tocopherol and tea extract, colorants such as β-carotene, caramel, and red yeast rice pigment, acetic acid, lactic acid, and gluconic acid Foods such as sour seasonings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut paste, spices such as cinnamon, cacao mass, cocoa powder, vegetables, meat, and seafood , Flavoring etc. It is. When using the said other raw material, it is preferable that the usage-amount is 100 mass parts or less with respect to 100 mass parts of said cereals in total.

The method for producing the koji-like dough will be described below.
The production method of the koji-like dough may be the same as the production method of normal koji or fertilization, for example, it can be obtained by heating and gelatinizing a mixture obtained by adding moisture to cereals and then kneading. it can. As heating here, the same method as the heating method generally used with the manufacturing method of rice bran and fertilization, such as cooking, steaming, and boiling, can be taken. In addition, when gelatinized flour and starch are used as cereals, it is not particularly necessary to heat them.

When the koji-like dough contains saccharides, that is, a fertilized dough, it may be a method of adding saccharides after gelatinization or a method of adding saccharides to the mixture before gelatinization. .
In addition, in the case of producing a fertilized dough that has been heated and kneaded after adding saccharides to eliminate moisture, even if it is a method of adding saccharides to the mixture and kneading while heating, the saccharides are added after gelatinization. A method of adding and further heating and kneading may be used. That is, any of a water kneading method, a boil kneading method, and a steam kneading method may be used.
In addition, in this invention, of course, it is also possible to use the mixed powder which mix | blended the above-mentioned raw material suitably for the above-mentioned dough-like dough manufacture.

Next, the laminated fabric used in the present invention will be described.
The laminated dough used in the present invention is obtained by rolling in a plastic fat composition to a flour-based dough.

The above flour-based dough is made by adding water and, if necessary, flour, fats and oils, eggs, milk powder, salt, saccharides, flavoring agents, yeast, swelling agents, etc. to the flour. Examples include pie dough, Danish dough, croissant dough, donut dough, yeast donut dough, and tart dough. In this invention, it is preferable that it is a pie dough which does not contain yeast at the point which can obtain a favorable layered structure. In addition, the said dough name refers to the cloth before rolling in a plastic fat composition here.
The water content of the flour-based dough is preferably 40 to 60 parts by mass, more preferably 45 to 55 parts by mass with respect to 100 parts by mass of the flour. This is because a layered bakery product having an excellent surface crispness and baked color can be obtained with this moisture content. In addition, the water content contained in other raw materials other than wheat flour is calculated together with the water content.

The plastic fat composition used in the present invention is butter, oil-in-water margarine, water-in-oil margarine, shortening, etc. used in the production of laminated fabrics such as general pies and Danish pastries. A suitable sheet-shaped, block-shaped, or small-sized plastic oil-and-fat composition for roll-in can be used.
The raw oil used in the plastic oil composition is not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil , Various vegetable oils such as beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil, animal fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification .
In the present invention, these fats and oils can be used alone or in combination of two or more. Furthermore, the plastic fat composition used in the present invention includes, as necessary, water, saccharides, sugar alcohols, emulsifiers, salt, fragrances, colorants, antioxidants, various additives, in addition to the above-described raw oils and fats. A taste material or the like can be used. And according to a conventional method using raw material fats and oils and other auxiliary materials, it is set as a shortening type or a margarine type sheet-like, block-like, or small piece plastic oil-fat composition.

The laminated dough used in the present invention is obtained by rolling in the plastic fat composition with respect to the flour-based dough. Here, the roll-in amount of the plastic fat composition is as described above. It is preferably 5 to 100 parts by mass, more preferably 15 to 70 parts by mass, and still more preferably 30 to 60 parts by mass with respect to 100 parts by mass of dough mainly composed of wheat flour. If the amount of roll-in of the plastic fat composition is less than 5 parts by mass, the resulting layered bakery product may not have a layered structure, which is not preferable, and the amount of roll-in of the plastic fat composition is 100. If the amount is more than part by mass, the layered structure portion of the resulting layered bakery product may be brittle and may be easily damaged, and the oily texture may occur and oil leakage may occur during baking. There is also.
The preferred number of layers of the laminated fabric is 3 to 512 layers, more preferably 16 to 256 layers. If the number of layers is less than 3, the layered structure portion of the resulting layered bakery product is brittle and may be easily damaged. May also occur. Moreover, when there are more layers than 512 layers, there exists a possibility that the obtained layered bakery product may not have a layered structure.

  The roll-in method may be a folded pie method using a sheet-like plastic fat composition, or a kneaded pie method using a small piece of plastic fat composition, but is better. In terms of obtaining a layered bakery product having a texture and a homogeneous layered structure, it is preferably obtained by a folded pie method using a sheet-like plastic fat composition. The sheet-like plastic fat composition used here has a thickness of 2 to 30 mm, and may be a molded one, or the block-like plastic fat composition is fed out with a butter pump or the like and continuously on the dough. It may be based on a method of matching the sheet.

  In the composite laminated fabric of the present invention, the above-mentioned candy-like fabric is used as a top fabric and the above-mentioned laminated fabric is used as an inner fabric. If a bakery dough that is not a laminated dough is used as the inner dough, for example, a homogenous bakery dough such as bread dough, confectionery dough, cookie dough, sponge cake dough, butter cake dough, etc., the moisture and oil content during heating and baking can be reduced. Therefore, the effect of the present invention cannot be obtained because the caramel layer is not formed on the surface or burnt.

  Here, the method of making the overlying fabric and the inner fabric into a composite laminated fabric is not particularly limited. For example, after the laminated fabric is molded, a cocoon-like fabric molded into a plate shape is stacked on the upper surface. A method of placing the cocoon-like dough formed in a plate shape on the upper surface of the laminated dough before the final rolling, forming after the final rolling, or a hand-molding or automatic wrapping machine Thus, a method of wrapping a cocoon-like fabric as an outer packaging material and a laminated fabric as an inner packaging material can be used. In the case of stacking, the laminated dough and / or the cocoon-like dough may be frozen when combined.

The composite laminated dough molding method of the present invention can adopt the same method as the ordinary laminar bakery product molding method, but the cocoon-like dough formed into a plate shape on the upper surface of the above laminated fabric before final rolling. In the case of the method of forming after the final rolling and molding, the molding in which the cocoon-like fabric enters the interior of the laminated fabric, the cocoon-like fabric portion that has entered the interior is the present invention It is preferable to perform molding so that all the cocoon-like dough portions are exposed on the outer surface, since the effect of the cocoon-like dough in the above-described manner, that is, the crunchy texture cannot be obtained.
In the case of a method of stacking the dough-like dough formed into a plate shape on the upper surface of the above-mentioned laminated dough before the final rolling, and performing the forming after the final rolling, preferred forming methods include leaf pie, puff pie, etc. It is done.

  In the case of the method of stacking the dough-like dough formed into a plate shape on the upper surface after forming the laminated dough, even if the cross section of the layer of the laminated dough is in the vertical direction (ie, perpendicular to the display plate) Even in the horizontal direction (that is, parallel to the display plate), it may have a certain degree of inclination, or it may have a mixed cross-section and surface, such as twist molding, but it is a normal layered bakery. The horizontal direction is preferred in that it exhibits the same lift as the product and can be obtained without changing the production conditions, so that the production is easy.

  In the case of stacking the laminated fabric and then placing the cocoon-like fabric molded into a plate shape on the upper surface, the size of the overlay fabric is the same as the overlay fabric when viewed from above. It is preferable that the covering cloth has a shape substantially the same as the upper surface of the laminated cloth, and preferably has the same area. By doing so, the entire top surface of the layered bakery product has a crispy texture, and the float is not hindered and can have a good appearance. In addition, since the cocoon-like fabric has extremely high binding properties with the laminated fabric, if there is a laminated fabric portion that is not covered by the overlaid fabric when viewed from above, only the periphery of the upper surface is affected by the texture and texture. It becomes a layered bakery product with different colors.

  When the top fabric is stacked, the thickness of the top fabric is preferably 1 mm to 7 mm, more preferably 1 to 5 mm, and still more preferably 1 to 3 mm. If it is less than 1 mm, it is difficult to obtain a smooth and homogeneous surface with almost no cracks, and if it exceeds 7 mm, the expansion is inhibited, resulting in a layered bakery product with a small volume or a crushed layered bakery product. There is a risk that the shape retention will deteriorate.

In the case of wrapping, the wrapping method is not particularly limited, and hand wrapping, a method using various automatic wrapping machines, and the like can be appropriately selected and used. Examples of the automatic packaging machine include CN200, CN208, and CN500 manufactured by Leon Automatic Machine.
In the case of wrapping here, the mass ratio of the top fabric (outer packaging material) and the inner fabric (inner packaging material) is preferably 10:90 to 70:30, more preferably 15:85 to 60 for the former: the latter. : 40, more preferably 20:80 to 50:50. When the top dough is less than 10 parts by mass, the top dough portion becomes too thin when covering the inner dough, and the layer covering the surface of the layered bakery product becomes too thin during heating, so that the effect of the present invention is obtained. It's hard to be done. Moreover, when it exceeds 70 mass parts, there exists a possibility that the volume of a layered bakery product may be restrained by the weight, and the top dough part will become too thick.

  Even in the case of wrapping, the thickness of the top fabric is preferably 1 mm to 7 mm, more preferably 1 to 5 mm, and still more preferably 1 to 3 mm. If it is less than 1 mm, it is difficult to obtain a smooth and homogeneous surface, and if it exceeds 7 mm, the expansion may be hindered or the layered bakery product may be crushed.

The composite laminated fabric of the present invention is heated after thawing, proofing, resting, etc., if necessary. As a heating method, firing is generally performed, but frying may be used, or frying and firing may be combined.
When firing, it is usually placed on a display plate or on a conveyor, but it may be placed in a firing mold and fired. The temperature at the time of baking is preferably 160 ° C. to 250 ° C., more preferably 170 ° C. to 220 ° C., similarly to a normal layered bakery product. If it is lower than 160 ° C., the fire is bad and the firing time is prolonged, and in addition, there is a possibility that the kiln may be dropped. Moreover, when it exceeds 250 degreeC, there exists a possibility of producing a burn, bad taste, and inferior volume.

  The layered bakery product of the present invention obtained as described above exhibits a crispy and good texture in addition to a uniform, smooth, glossy appearance with an excellent transparency.

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

<Manufacture of candy-like fabric>
[Production Example 1]
100 parts by weight of white sucrose and 100 parts by weight of water were added to 120 parts by weight of white flour and kneaded at 90 ° C. using a steamer. Furthermore, 40 parts by mass of sucrose and 40 parts by mass of water were added, kneaded until viscoelasticity was exhibited, and cooled to 30 ° C. to obtain a cocoon-like dough A which is a fertilizer dough.

[Production Example 2]
The cocoon-like dough A was rolled to a thickness of 2 mm and punched out into a circle with a diameter of 60 mm to obtain a cocoon-like dough B as a fertilizer dough.

[Production Example 3]
“Frozen crepe crepe (white) 12cm square” (manufactured by Tanuma Co., Ltd.) (35g / 1 sheet, measured thickness = 1.5mm) is divided into 60mm squares in four equal parts and thawed at room temperature (20 ° C) for 2 hours. , And the candy-like dough C.

[Production Example 4]
“Nama Yatsuhashi Nikki” (manufactured by Otabe Co., Ltd.) (thickness 2 mm, width 30 mm, length 80 mm) was used as it was as cocoon-like fabric D.

[Production Example 5]
100 parts by weight of white ball powder was put in a mixer bowl, and a portion of 300 parts by weight of water was added little by little and mixed well. When there was no lumps, the remaining amount of water was added and mixed well. To this, 400 parts by weight of upper white sugar and 200 parts by weight of the upper powder were added and mixed well. This mixture was steamed in a steamer for 15 minutes and then kneaded to make a smooth dough. 400 parts by mass of cinnamon was spread on a bat, and the dough was placed on the bat, and mixed with a rolling pin while stretching to make a uniform dough. This dough was rolled to a thickness of 2 mm and cut into 60 mm squares to obtain a cocoon-like dough E which was a fertilizer dough.

<Manufacture of dough for packaging machines>
[Production Example 6]
60 parts by weight of strong powder, 40 parts by weight of flour, 1.5 parts by weight of salt, 3 parts by weight of skim milk powder, 5 parts by weight of kneaded fat (margarine), and 54 parts by weight of water are put into a mixer bowl, and a vertical mixer is used. Mixing at a low speed of 3 minutes and a medium speed of 3 minutes to obtain a dough mainly composed of flour having a moisture content of 55 parts by mass with respect to 100 parts by mass of the flour. This dough was retarded for 12 hours in a refrigerator at 5 ° C. Put the dough into the mixer bowl again, mix it with a vertical mixer for 3 minutes at low speed and 8 minutes at medium speed, add 80 parts by weight of oil and fat (margarine) for small roll-in, mix gently, and wrap A machined puff pastry was obtained.

<Manufacture of laminated fabric>
[Production Example 7]
70 parts by weight of strong powder, 30 parts by weight of flour, 1.5 parts by weight of salt, 3 parts by weight of skim milk powder, 5 parts by weight of kneaded fat (margarine) and 54 parts by weight of water are placed in a mixer bowl Mixing at a low speed of 3 minutes and a medium speed of 3 minutes to obtain a dough mainly composed of flour having a moisture content of 55 parts by mass with respect to 100 parts by mass of the flour. This dough was retarded for 4 hours in a refrigerator at 5 ° C. 80 parts by weight of sheet-like oil and fat for roll-in (margarine) is placed on this dough, and rolled in (four times four times) using a reverse sheeter and molded to a length of 300 mm, width of 300 mm, and thickness of 35 mm. And the laminated dough A which contains 48 mass parts of plastic oil-fat compositions with respect to 100 mass parts of dough mainly composed of wheat flour, and has 256 layers.

<Manufacture of composite laminated dough and layered bakery products>
[Example 1]
The above-mentioned koji-like dough A is used as an outer packaging material, and the above-mentioned kneaded pie dough for a packaging machine cooled overnight in a refrigerator at 5 ° C. is used as an inner packaging material, and using an automatic packaging machine (CN500 manufactured by Leon Automatic Co., Ltd.) = 30:70, and the total mass was 40 g, to obtain a composite laminated dough A of the present invention. After crushing to a thickness of 20 mm, baking was carried out in a fixed oven set at 210 ° C. for 25 minutes (the upper fire was cut after 13 minutes) to obtain a layered bakery product A.
The obtained layered bakery product A had a uniform, smooth, glossy appearance with an excellent transparency and a good crispy texture.

[Example 2]
The laminated fabric A was rolled to a thickness of 2 mm and punched into a circle with a diameter of 60 mm. On the surface, the above-mentioned cocoon-like fabric B was placed and a picket hole was drilled to obtain a composite laminated fabric B of the present invention. The layered bakery product B was obtained by baking in a fixed oven set at 210 ° C. for 25 minutes (upper heat cut after 13 minutes).
The obtained layered bakery product B exhibited a smooth and crisp texture, in addition to a smooth and glossy appearance with an excellent transparency.

Example 3
The laminated fabric A was rolled to a thickness of 2 mm and punched into a 60 mm square. On the surface, the above-mentioned cocoon-like dough C was stacked, and a picket hole was made to obtain a composite laminated dough C of the present invention. The layered bakery product C was obtained by baking in a fixed oven set at 210 ° C. for 25 minutes (upper heat cut after 13 minutes).
The obtained layered bakery product C had a uniform, smooth, glossy appearance with an excellent transparency and a good crispy texture.

Example 4
The laminated fabric A was rolled to a thickness of 2 mm and punched into a rectangle with a width of 30 mm and a length of 80 mm. On the surface, the above-mentioned cocoon-like dough D was placed, and a picket hole was made to obtain a composite laminated dough D of the present invention. The layered bakery product D was obtained by firing in a fixed oven set at 210 ° C. for 25 minutes (upper heat cut after 13 minutes).
The obtained layered bakery product D has a uniform, smooth and glossy surface, a good flavor of cinnamon, an excellent transparency and an excellent crispy texture. there were.

Example 5
The laminated fabric A was rolled to a thickness of 2 mm and punched into a 60 mm square. On the surface, the above-mentioned cocoon-like dough E was stacked, and a picket hole was made to obtain a composite laminated dough E of the present invention. The layered bakery product E was obtained by baking in a fixed oven set at 210 ° C. for 25 minutes (upper heat cut after 13 minutes).
The obtained layered bakery product E has a uniform, smooth and glossy surface, a good flavor of cinnamon, an excellent transparency, and a good crispy texture. there were.

Example 6
The laminated dough A was rolled to a thickness of 10 mm. On the other hand, the cocoon-like dough A was rolled to 5 mm. Then, the two doughs were superposed, rolled to a thickness of 5 mm, punched into a rectangle with a width of 30 mm and a length of 80 mm, and a picket hole was formed to obtain a composite laminated fabric F of the present invention. The layered bakery product F was obtained by baking in a fixed oven set at 210 ° C. for 25 minutes (upper heat cut after 13 minutes).
The obtained layered bakery product F had a uniform, smooth, glossy appearance with an excellent transparency, and also exhibited a good crispy texture.

Example 7
The laminated fabric A was further folded in three and performed twice. In addition, granulated sugar was sprayed 4 mass% with respect to the dough each time when it was folded in three. This granulated sugar folded dough is rolled to a thickness of 9 mm, cut to a width of 9 mm (length 70 mm), placed on a display board with the cross-section as the top, and further, the above-mentioned cocoon-like dough A has a thickness of 2 mm. The dough which was rolled and cut into a width of 9 mm and a length of 70 mm was stacked to obtain a composite laminated dough G of the present invention. Baking was carried out in a fixed oven set at 210 ° C. for 25 minutes (upper heat cut after 13 minutes), and a layered bakery product G having a Palmier shape was obtained.
The obtained layered bakery product G had a uniform, smooth and glossy appearance, an excellent appearance with a transparent feeling, and a good crunchy texture.

[Comparative Example 1]
The laminated fabric A was rolled to a thickness of 2 mm and punched into a circle with a diameter of 60 mm. Pique holes were drilled on the surface, powdered maltose was sprayed on the upper surface, and baked in a fixed oven set at 210 ° C. for 25 minutes (cut off after 13 minutes) to obtain a layered bakery product H.
The obtained layered bakery product H is mostly glossy and has a surface with excellent transparency, but it is smooth but non-uniform, such as a part that is burnt and a part where white powder remains. It was the surface. The texture is generally crunchy and good, but the heterogeneous surface portion has a heterogeneous texture such as a hard stone texture or a powdery texture.

Claims (4)

  A composite laminated fabric characterized in that the cocoon-like fabric is the top fabric and the laminated fabric is the inner fabric.   The composite laminated fabric according to claim 1, wherein the cocoon-like fabric is a fertilizer fabric.   A layered bakery product obtained by heating the composite laminated dough according to claim 1 or 2.   A method for producing a layered bakery product, comprising heating a composite laminated dough having a straw-like dough as a top dough and a laminated dough as an inner dough.