JP2014204687A - Composite laminate-like dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bakery dough which gives a laminar bakery food having soft texture and good crispness even when various types of bakery dough, especially rich-blend bread dough and much-water-added bread dough, are used.SOLUTION: Composite laminate-like dough consists of an acidic oil-in-water type emulsified oil-and-fat composition, preferably an acidic oil-in-water type emulsified oil-and-fat composition using enzyme-treated egg yolk, and bakery dough, preferably much-water-added bread dough, and contains no roll-in oil-and-fat layer.

Description

  The present invention relates to a composite laminated dough for obtaining a layered bakery food having a soft and moist texture but having a good crispness, and a method for producing the same.

Sweet breads that contain a lot of sugar such as sweet rolls and coffee cakes tend to have a soft but sticky texture.
In recent years, there has been a strong tendency to soften bread, and a large amount of water-rich and multi-hydrated bread has been produced. In that case, the feeling of stickiness is particularly strong.
Also, there are many occasions where emulsifiers are used to improve the texture of bread, in particular to obtain a soft texture, or to improve the physical properties of the dough, but in general, bread using emulsifiers has a sticky texture. Prone.

Thus, when trying to make bread a soft texture, the occurrence of stickiness has been a major problem.
Various methods have been proposed to solve the problem.
For example, a method using an organic acid monoglyceride (for example, see Patent Document 1), a method using a specific gel composition (for example, Patent Documents 2 and 3), a method using a specific milk component (for example, Patent Document 4, 5), a method using a specific dietary fiber or paste (for example, see Patent Documents 6 and 7), and the like.

  However, the method described in Patent Document 1 tends to affect the flavor of bread, and the method of using a specific gel composition has a slightly increased amount, and in that case, a moist texture is easily lost. There is a problem, and the method of using a specific milk component has a problem that a high effect is obtained with a lean blended bread such as bread, but it is difficult to obtain an effect with a rich blended bread such as confectionery bread, Since the method of using specific dietary fiber and paste is basically a dough water retention invention in polyhydrated bread dough, improvement of the crispness of the resulting polyhydrated bread has not been performed.

  On the other hand, it is known that the floating of a baked product is improved by adding a low pH component to the dough during bakery food production (see, for example, Patent Document 8). However, this method is effective in the case of lean dough such as bread dough, but in the case of confectionery bread dough and polyhydrated bread dough where sugars are added in excess of 10% by weight of the flour, gluten generation during mixing is achieved. In order to suppress, there existed a problem that dough fell and this effect could not be seen.

On the other hand, for the purpose of obtaining layered bakery foods such as Danish and pies that have a soft texture and a crisp texture, a method of using an oil composition for folding, in which a low pH component is emulsified in a water-in-oil type (for example, Patent Document 9) And a method of supplying an acidic substance between layers at the time of oil roll-in (see, for example, Patent Document 10).
However, these methods require roll-in fats and oils in order to obtain a well-floating bakery product. Therefore, there is a problem that the soft feeling is poor and the texture becomes high in oiliness.

JP 2010-252667 A JP 2007-236322 A JP 2009-100710 A JP 2009-240261 A JP 2006-204130 A JP 2011-097923 A JP 2004-147629 A JP 2001-045969 A JP 2007-017502 A JP 2001-45969 A

  Accordingly, an object of the present invention is to obtain a bakery food having a soft and moist texture and a good crispness even when various bakery doughs, particularly rich dough and polyhydrated dough are used. It is to provide a bakery dough that can be manufactured and a method for producing the same.

As a result of various studies to solve the above problems, the present inventor applied an acidic oil-in-water emulsified oil / fat composition, particularly an acid oil-in-water emulsified oil / fat composition having heat resistance, in place of roll-in oil / fat, and folded it. It was found that the above problems can be solved by using the dough.
That is, the present invention has been made based on the above findings, and provides a composite laminated dough comprising an acidic oil-in-water emulsified oil / fat composition and a bakery dough, and does not include a roll-in oil / fat layer. To do.

  The present invention also provides a method for producing a composite laminated dough that does not include a roll-in fat layer, wherein the acidic oil-in-water emulsified fat composition is supplied to a bakery dough and rolled in.

  According to the present invention, a bakery food having a soft and moist texture and good crispness can be obtained by a simple method.

Hereinafter, the composite laminated fabric of the present invention will be described in detail.
The composite laminated dough has an acidic oil-in-water emulsified oil composition layer and a bakery dough layer.

The acidic oil-in-water emulsified oil / fat composition layer of the composite laminated dough will be described.
The oil / fat used in the acidic oil-in-water emulsified oil / fat composition may be any edible oil / fat, and representative examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, and bean flowers. Examples include oils and fats that are liquid at normal temperatures such as sunflower oil, but also include oils and fats that are solid at normal temperatures such as palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, and milk fat. It is also possible to use fats and oils that have been subjected to physical or chemical treatment such as edible fats and oils, such as hydrogenated oil, fractionated oil, and transesterified oil.

  Among these oils and fats, it is preferable to use the transesterified oil in an amount of 10% by mass or more, preferably 25% by mass or more in the oil / fat in that an acidic oil-in-water emulsified oil / fat composition having good spreadability is obtained.

The acidic oil-in-water emulsified oil / fat composition uses an acid, a sour agent, and water as necessary to make the pH of the aqueous phase acidic.
Acids and acidulants used for the above pH adjustment include lactic acid, citric acid, gluconic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, vinegar (acetic acid), fruit juice, fermented milk, etc. These can be used alone or in combination of two or more, but the use of vinegar (acetic acid) is particularly advantageous in that a layered bakery product with good texture, especially crispness is obtained. preferable.

  The acidic oil-in-water emulsified oil / fat composition has a pH of preferably 2.0 to 5.5, more preferably 2.5 to 5.0, and most preferably 2.8 to 4.5. If the pH is less than 2.0, the inner phase of the resulting layered bakery product may become rough, and the acidity may be too strong. If the pH exceeds 5.5, The effects of the present invention may not be obtained.

  In the acidic oil-in-water emulsified oil / fat composition, the acid and acidulant usage amount and water usage amount are preferably such that the pH of the acidic oil-in-water emulsion is 2 so that the pH of the aqueous phase is acidic. The amount of acid or acidulant used is preferably 1 to 20% by mass, and the amount of water used is 20 so as to be 0.0 to 5.5. Each is selected from a range of ˜70 mass%.

In the acidic oil-in-water emulsified oil / fat composition, egg yolks are preferably used in an amount of 1 to 20% by mass, more preferably 3 to 15% by mass, and still more preferably 5 to 15% by mass.
If the blending ratio of egg yolks is greater than 20% by mass, the viscosity of the resulting acidic oil-in-water emulsified oil / fat composition may be significantly increased, and spread properties may be decreased. If it is less than 1% by mass, the oil-in-water emulsification of the acidic oil-in-water emulsified fat composition may become unstable.

  The above egg yolks include whole egg, egg yolk, salted egg yolk, salted whole egg, whole sweetened egg, sweetened egg yolk, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, frozen sweetened whole egg, frozen sweetened egg yolk, enzyme Treated whole eggs, enzyme-treated egg yolks and the like can be mentioned, and one or more kinds selected from these can be used. In the present invention, the emulsion stability of the acidic oil-in-water emulsion, and further, baking It is preferable to use enzyme-treated egg yolk in order to improve the heat resistance at the time, particularly the adhesion to the bakery dough at the time of baking. In addition, when sugar content is contained in the said egg yolk, this sugar content is included in content of the following saccharides.

Here, the enzyme-treated egg yolk will be described below.
In the enzyme-treated egg yolk, phospholipase A or protease can be used as an enzyme used for enzyme treatment of the egg yolk as a substrate. The phospholipase A, also called phospholipid hydrolase, is an enzyme that catalyzes the reaction of decomposing phospholipids into lysophospholipids, and uses commercially available phospholipase A originating from the pancreas of mammals such as pigs and microorganisms. be able to.

  The protease is an enzyme that catalyzes a protein hydrolysis reaction, and originates from plants, animals and microorganisms, for example, bromelain originating from pineapple, papain originating from papaya, and mammalian pancreatic juice. Commercially available proteases such as trypsin, pepsin derived from mammalian gastric juice, and protease derived from fungi can be used, and bromelain is particularly suitable.

  At the time of enzyme treatment of egg yolk, only phospholipase A may be used, or only protease may be used, or phospholipase A and protease may be used in combination. Enzyme-treated egg yolk obtained by treating egg yolk with phospholipase A and protease Is preferably used.

  Moreover, in the said acidic oil-in-water type emulsified oil-fat composition, saccharides are used as solid content, Preferably it is 1-30 mass%, More preferably, it is 5-20 mass%, More preferably, 5-15 mass% is used. If the blending ratio of saccharides is greater than 30% by mass, the viscosity of the resulting acidic oil-in-water emulsified oil / fat composition may be significantly increased, and spread properties and extensibility may be decreased. May also occur. If it is less than 1% by mass, the oil-in-water emulsification of the acidic oil-in-water emulsified fat composition may become unstable.

Examples of the sugars include sucrose, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzymatic saccharified starch syrup, acidified starch syrup, reduced polydextrose, reduced lactose, Sorbitol, xylitol, maltitol, erythritol, mannitol, palatinit, lactitol, linear oligosaccharide alcohol, branched oligosaccharide alcohol, highly saccharified reduced starch syrup, reduced maltose starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide , Xylose, trehalose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylo-oligosaccharide, arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, whey oligosaccharide, hemicellulose, molasses, isomaltoligosaccharide, malto-oligosaccharide, coupling sugar Chromatography, raffinose, lactulose, Teandeorigo sugar, Genchiorigo sugar and the like, can be used alone or in combination of two or more selected from these.
In the acidic oil-in-water emulsified oil / fat composition, the thickening stabilizer is preferably used in an amount of 0.01 to 15% by mass, more preferably 0.1 to 8% by mass.

  Examples of the thickening stabilizer include guar gum, tamarind gum, xanthan gum, carrageenan, pectin, microcrystalline cellulose, fur celerane, agar, gelatin, gellan gum, glucomannan, alginic acid, alginate, curdlan, locust bean gum, gum arabic. And thickening polysaccharides such as pullulan, tamarind seed gum, psyllium seed gum, carboxymethylcellulose, methylcellulose, egg white powder, and gelling agents, starches, gelatinized starches, starches such as gelatinized starches, and the like.

  In the acidic oil-in-water emulsified oil / fat composition, among the thickening stabilizers, it is preferable to use thickening polysaccharides or gelling agents and starches, more preferably xanthan gum, gelatin, sodium alginate and One or more selected from the group consisting of alginic acid, gelatinized starch derived from tapioca starch, gelatinized starch derived from tapioca starch, gelatinized starch derived from waxy corn starch, and gelatinized starch derived from waxy corn starch 1 type, or 2 or more types of starches selected from the group consisting of

In addition, the acidic oil-in-water emulsified oil / fat composition described above includes auxiliary materials known to be used in acidic oil-in-water emulsified oil / fat compositions such as mayonnaise, tartar sauce, and emulsified salad dressing. It can be used arbitrarily as long as the purpose is not impaired.
As the auxiliary materials, flavor materials such as spices and spice extracts such as tomato, cheese, curry powder, pepper, etc., emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, fragrance, antioxidant, salt, protein, coloring agent, Examples include vegetables such as pickles.

  Examples of the protein include milk proteins such as casein, whey protein, milk fat globule coat protein, and vegetable proteins such as egg white, soybean protein, and pea protein. The acidic oil-in-water emulsified oil / fat composition is preferably 0.1 to 5% by mass, more preferably 0.1 to 5% by mass, with egg white as a solid content, in order to improve heat resistance during baking, particularly adhesion to bakery dough during baking. Is preferably 0.2 to 1% by mass.

  Although the usage-amount of the said auxiliary material can be suitably selected according to a use purpose etc., in the said acidic oil-in-water-type emulsified oil-fat composition, Preferably it is 15 mass% or less in total.

  The oil content in the acidic oil-in-water emulsified oil / fat composition is not particularly limited, but is preferably 5 to 60% by mass, more preferably 10 to 50% by mass, and still more preferably 20 to 40% by mass. If it is less than 5% by mass, the viscosity of the acidic oil-in-water emulsified oil / fat composition becomes too low, and the oil-in-water emulsification of the acidic oil-in-water emulsified oil / fat composition may become unstable. Moreover, when it exceeds 60 mass%, there exists a problem that the emulsification stability of an acidic oil-in-water-type emulsified fat composition will fall.

  The acidic oil-in-water emulsified oil / fat composition can be obtained, for example, as follows. First, prepare an aqueous phase in which water-soluble components such as acids such as vinegar and sour seasonings, egg yolks such as salted egg yolk, saccharides such as salt and syrup, and spices such as pepper are dispersed and dissolved in water. An oil phase is prepared by dispersing oil-soluble components and, if necessary, a thickening stabilizer in a fat or oil such as bean oil. Subsequently, an oil phase is added, stirring an aqueous phase, and an oil-in-water type preliminary emulsion is obtained. The oil-in-water type pre-emulsified product is processed with a homogenizer such as a colloid mill or a homogenizer such as a homogenizer and subjected to final emulsification to obtain the acidic oil-in-water type emulsified oil / fat composition.

  The average particle size of the oil particles in the acidic oil-in-water emulsified oil / fat composition is preferably 20 μm or less, more preferably 10 μm or less, and most preferably 5 μm or less. If it exceeds 20 μm, the emulsification stability of the acidic oil-in-water emulsified oil / fat composition is liable to decrease, and there is a risk of oil separation during storage, which is not preferable. There is also a problem that the obtained layered bakery product tends to have a sticky texture. The average particle diameter can be measured, for example, with a laser diffraction particle size distribution analyzer (SALD-2100 type) manufactured by Shimadzu Corporation or an optical microscope.

  In addition, the acidic oil-in-water emulsified oil / fat composition, even if solids are present therein, as long as the physical properties of the entire acidic oil-in-water emulsified oil / fat composition do not hinder the production of the composite laminate dough, It can be used without problems. Examples of solids in this case include, for example, dairy products such as vegetables, processed vegetables, fish meat, livestock meat, cheese, cooked foods such as eggs, ham, and sausages, and fresh foods cut into appropriate sizes and salted. Alternatively, cooked food is used.

Next, the bakery dough used in the present invention will be described.
The bakery dough that constitutes the bakery dough layer of the composite laminated dough is not particularly limited, but bread, confectionery bread, pie, Danish, croissant, French bread, semi-hard roll, donut, cracker, cookies, hard biscuits, Bakery dough commonly used in the production of waffles, scones, etc. can be mentioned, but from the point of high effect of improving the softness of the resulting layered bakery product, yeast such as bread, confectionery bread, Danish, croissant, French bread, semi-hard roll, etc. It is preferable to use a dough containing a crumb, that is, a bread dough. In addition, among the above-mentioned dough names, the dough that uses normal roll-in fats and oils such as pie dough and Danish dough refers to the dough before the oils and fats are rolled in.

In this invention, it is obtained when the said bakery dough contains 11-50 mass parts of saccharides and 5-50 mass parts of fats and oils with respect to 100 mass parts of starches used for this bakery dough. The layered bakery product is preferred because of its high texture and especially softness.
Moreover, it is preferable that the said bakery dough is a polyhydro bread dough.

  Here, the polyhydrate bread dough in the present invention includes 60 to 150 parts by weight, preferably 62 to 100 parts by weight, and more preferably 62 to 90 parts by weight of water with respect to 100 parts by weight of starches used for bread dough. In addition, the water content in the above-mentioned multi-hydrated bread dough includes, in addition to natural water and tap water used for the preparation of bakery dough, moisture in the above acidic oil-in-water emulsified oil and fat composition, and other raw materials described later Including water.

  The starch used in the bakery dough includes, for example, strong flour, semi-strong flour, medium flour, thin flour, durum flour, wheat flour such as whole wheat flour, other flour such as rye flour, barley flour, rice flour, almonds, etc. Flour, Hazelnut powder, Cashew nut powder, Ornut powder, Pine nut powder and other nut flour, Corn starch, Waxy corn starch, Tapioca starch, Wheat starch, Sweet potato starch, Sago starch, Rice starch, Mochi rice starch, etc. Examples thereof include a modified starch subjected to one or more treatments selected from treatment, decomposition treatment, etherification treatment, esterification treatment, cross-linking treatment, miniaturization, grafting treatment and the like.

  Examples of the fats and oils used in the bakery dough include plastic fat and oil compositions such as shortening, margarine and butter, fluid oil and fat compositions such as salad oil, fluid shortening and melted butter, and powdered fats and oils. . Moreover, when an oil-and-fat composition is an emulsion, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.

  The sugars used in the bakery dough include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligo Sugar, reducing sugar polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide Honey etc. can be mentioned, and one or more selected from these can be used.

  In the bakery dough of the present invention, if necessary, other raw materials that can be used as general confectionery / baking materials can be used. Examples of the other raw materials include yeast, eggs, gelling agents and thickening stabilizers, sweeteners, coloring agents, antioxidants, dextrin, milk and dairy products, cheeses, alcoholic beverages, emulsifiers, swelling agents, Inorganic salts, salt, baking powder, yeast food, dough improver, cacao and cacao products, coffee and coffee products, herbs, beans, plant proteins, preservatives, bitter agents, acidulants, pH adjusters, shelf life improvers, enzymes , Fruit, fruit juice, jam, fruit sauce, seasonings, spices, fragrances, vegetables, meat, seafood, extracts and the like.

  The above-mentioned other raw materials can be used arbitrarily as long as the object of the present invention is not impaired. However, the total amount is preferably 100 parts by mass or less, more preferably 50 parts by mass or less, based on 100 parts by mass of the starch. Use within the range.

  The composite laminated dough of the present invention is composed of the above acidic oil-in-water emulsified oil composition and the above bakery dough, and the ratio thereof is an acidic oil-in-water emulsified oil composition with respect to 100 parts by mass of the bakery dough. The amount is preferably 5 to 100 parts by mass, more preferably 10 to 50 parts by mass. When the supply amount of the acidic oil-in-water emulsified oil / fat composition is less than 5 parts by mass, the effect of the present invention is hardly obtained, and when it exceeds 100 parts by mass, the fabric extensibility during production is deteriorated and obtained. The lamellar bakery product has a poor flame and tends to have a sticky texture.

  Moreover, the number of layers of the acidic oil-in-water emulsified oil / fat composition layer in the composite laminate dough is preferably 2 to 584 layers, more preferably 4 to 64 layers, and still more preferably 6 to 21 layers. . If the total number of layers is less than 2, the resulting layered bakery product has poor binding properties and the appearance tends to be poor, and if it exceeds 584 layers, the resulting layered bakery product has a crispy texture. It is easy to become.

  Here, it is necessary that the composite laminated fabric of the present invention does not include a roll-in fat layer. If the roll-in oil / fat layer is present, the texture becomes sticky due to the deterioration of the burning, and there is also a problem that the dough is exposed during baking and the appearance is deteriorated.

Next, a method for producing the composite laminated fabric will be described.
The composite laminated dough can be obtained by supplying and laminating the acidic oil-in-water emulsified fat composition to the bakery dough. The layers are preferably stacked so that the ratio of layers and the number of layers satisfy the above conditions.

As the acidic oil-in-water emulsified oil / fat composition supplied to form the taste material layer, various forms and shapes such as paste, powder, small piece, and sheet can be used. When it is pasty or sheet-like, it is easy to uniformly disperse the acidic oil-in-water emulsified oil / fat composition in the composite laminate dough, and the shape of the obtained layered bakery product is stable In particular, a pasty form is preferable because the binding property of the layer is increased, and a layered bakery product having a more stable shape can be obtained.
Moreover, as a supply method to a bakery dough of a taste material, the 1 or more types of method of loading, application | coating, and dispersion | spreading can be suitably selected with the physical property.

  The laminating method is not particularly limited, and similarly to the conventional method for producing a composite laminated fabric, the dough is spread using a reverse sheeter or other known machine or rolling pin, and the spread dough is cut. Various known methods such as a method of stacking and a method of stacking with an automatic laminator can be employed.

  In addition to the acidic oil-in-water emulsified oil / fat composition and the bakery dough, the composite laminate dough does not interfere with the production of the composite laminate dough even if solids are present therein. As long as it can be used without problems. Examples of solids in this case include, for example, dairy products such as vegetables, processed vegetables, fish meat, livestock meat, cheese, cooked foods such as eggs, ham, and sausages, and fresh foods cut into appropriate sizes and salted. Alternatively, cooked food is used.

Next, the layered bakery product of the present invention will be described.
The layered bakery product of the present invention uses the above-mentioned composite laminated dough of the present invention. Specifically, the composite laminated dough of the present invention is appropriately formed, and if necessary, a proofer, a retard, and a rest are formed. After being taken, it is heated and has a characteristic of being crisp while having a soft and moist texture.

In the said shaping | molding, you may shape | mold to what kind of shape and may perform die-packing. These moldings may be performed manually or fully automatically using a continuous line.
Examples of the heating include firing, frying, steaming, and steaming, and one or more treatments selected from these can be performed.

  The heating conditions for baking vary depending on the type of layered bakery product. For example, when an oven is used, it is preferably 4 to 40 minutes at 150 to 240 ° C, more preferably 8 to 30 minutes at 180 to 230 ° C. . Moreover, the heating conditions in the case of frying are preferably 180 to 260 ° C. for 1 to 10 minutes, more preferably 200 to 250 ° C. for 2 to 5 minutes.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.
<Production of acidic oil-in-water emulsified oil / fat composition>
[Production Example 1]
From 35 parts by weight of water, sugar mixed fructose glucose liquid sugar (sugar content 70% by weight, water content 30% by weight) 10 parts by weight, vinegar (acetic acid content 15% by weight) 7 parts by weight, sodium chloride 3 parts by weight, sodium glutamate 1 part by weight A water phase was prepared by mixing 0.4 parts by weight of mash, 2 parts by weight of powdered gelatin, 0.5 parts by weight of alginic acid, and 7 parts by weight of enzyme-treated (phospholipase A-treated) 10% salted egg yolk. Separately, 20 parts by weight of rapeseed salad oil, 10 parts by weight of random transesterified oil of palm super olein, 3 parts by weight of gelatinized starch obtained by gelatinizing waxy corn starch after phosphoric acid crosslinking, 1 part by weight of egg white powder, and 0.1 part by weight of xanthan gum The oil phase was prepared by mixing the parts. Next, the oil phase was added while stirring the aqueous phase to obtain an oil-in-water preliminary emulsion, which was homogenized with a homogenizer to obtain a paste-like acidic oil-in-water emulsion oil and fat composition A. When the obtained acidic oil-in-water emulsified oil / fat composition A was measured under an optical microscope, the average particle size of the oil particles was 3 μm or less.

[Production Example 2]
The enzyme treatment (phospholipase A treatment) used in Production Example 1 was changed to 7 parts by mass of whole egg (net) instead of 7 parts by mass of salted egg yolk. An oil-type emulsified oil / fat composition B was obtained. In addition, when measured under the optical microscope, the average particle diameter of the oil particles was 3 μm or less.

<Manufacture of composite laminated dough and layered bakery products>
[Example 1]
90 parts by weight of strong flour, 10 parts by weight of flour, 15 parts by weight of super white sugar, 3.5 parts by weight of yeast, 1.5 parts by weight of salt, 10 parts by weight of whole egg (net), 0.1 part by weight of yeast food, and water Add 60 parts by weight into the mixer bowl, mix with low speed 3 minutes and medium speed 3 minutes using a hook, then add 10 parts by weight of shortening, and mix with low speed 3 minutes and medium speed 3 minutes. Bread dough (water absorption = 68 parts) (kneading temperature 25 ° C.) was taken at a floor time of 30 minutes, divided into 1 kg, lightly rolled, and then retarded in a refrigerator at 2 ° C. for 15 hours. This dough is rolled to a thickness of 5 mm using a sheeter, the above-mentioned acidic oil-in-water emulsified oil / fat composition A is applied 15% to the dough, is folded once in three, is then rolled again to 5 mm in another direction, and then folded in three. Thus, a composite laminated fabric of the present invention was obtained. After further retarding at 2 ° C. for 2 hours, the dough is rolled to a thickness of 10 mm, cut into a width of 30 mm × a length of 180 mm, twisted and twisted to form a baking mold with a width of 60 mm × a length of 180 mm and a depth of 60 mm. The mixture was fermented for 60 minutes in a proofer at 34 ° C. and 85%, and then baked in a fixed kiln set at 200 ° C. for 15 minutes to obtain a layered bakery product of the present invention.
The texture of the obtained layered bakery product was evaluated after 1 hour of baking. As a result, the crispness was good although the texture was soft and moist.

[Example 2]
The composite laminated dough and layered bakery product of the present invention were prepared in the same manner as in Example 1 except that the acidic oil-in-water emulsified oil / fat composition A was used in place of the acidic oil-in-water emulsified oil / fat composition A. Obtained.
The texture of the obtained layered bakery product was evaluated after 1 hour of baking. As a result, the crispness was good although the texture was soft and moist. However, layer peeling was slightly observed as compared with the layered bakery product obtained in Example 1.

[Comparative Example 1]
In place of the acidic oil-in-water emulsified oil / fat composition A used in Example 1, except for using a citric acid aqueous solution having a pH of 3, the same composition and production method as in Example 1, A layered bakery product of a comparative example was obtained.
When the obtained layered bakery product was evaluated for texture after 1 hour of baking, the crispness was poor although it was soft and moist. In addition, since the adhesion between the dough layers was poor, the dough was difficult to slide and fold during molding, and the layers were peeled off during firing, resulting in poor appearance.

[Comparative Example 2]
After applying the acidic oil-in-water emulsified oil / fat composition A, the roll-in oil / fat composition obtained by the following blending and manufacturing method was loaded with 40 parts by mass of the dough, and the number of folds was changed to 3 times 4 times (81 layers). Except for the above, the composite laminated dough of the comparative example and the layered bakery product of the comparative example were obtained by the same composition and manufacturing method as in Example 1.
When the obtained layered bakery product was evaluated for texture after 1 hour of baking, the oily feeling was strong and the texture was excellent. Also, the appearance was poor, such as the dough becoming violent during baking and the shape not being constant.

<Manufacture of roll-in oil and fat composition>
Oil obtained by mixing and dissolving 25 parts by mass of palm stearin (iodine value = 33), 45 parts by mass of pork fat, 30 parts by mass of soybean liquid oil, 0.4 parts by mass of monoglyceride stearate and 0.1 parts by mass of lecithin as an emulsifier A water-in-oil type solution of 81% by mass of water and 15.5% by mass of water, 1% by mass of sodium chloride, 0.5% by mass of citric acid and 2% by mass of skim milk powder were mixed and dissolved in a conventional manner. The emulsion was subjected to a rapid plasticization step (cooling rate −20 ° C./min or more) to obtain a margarine type roll-in fat composition. In addition, the obtained roll-in oil-fat composition was shape | molded in the sheet form of thickness 9mm.

Claims (6)

  A composite laminated dough comprising an acidic oil-in-water emulsified oil / fat composition and a bakery dough, and does not include a roll-in oil / fat layer.   The composite laminated dough according to claim 1, wherein the acidic oil-in-water emulsified fat composition contains enzyme-treated egg yolk.   The composite baked dough according to claim 1 or 2, wherein the bakery dough is a polyhydrate bread dough.   An acidic oil-in-water emulsified oil / fat composition is supplied to a bakery dough and laminated, and a method for producing a composite laminated dough without a roll-in oil / fat layer is provided.   The method for producing a composite laminated dough according to claim 4, wherein the supply method of the acidic oil-in-water emulsified oil / fat composition is coating.   A layered bakery product using the composite laminated dough according to claim 5.