JP2019205387A - Sandwiched-baked confectionery - Google Patents

Abstract

To provide layered sandwiched-baked confectionery excellent in softness and a damage-resistant property that effectively prevents pieces of the confectionery from falling apart while being distributed or taken.SOLUTION: Sandwiched-baked confectionery of this invention employs layered dough using flour paste. The layered dough is preferably dough not including yeast. The layered dough is also preferably kneaded pie dough. Sandwiched-baking is preferably done by using a Tai-yaki (sea bream-shaped waffle) maker, a waffle maker, a hot sandwich maker, etc.SELECTED DRAWING: None

Description

  The present invention relates to a sandwich baked confectionery.

Unlike baked confectionery obtained by baking in an oven, in the case of baked confectionery obtained by sandwiching and baking with an iron plate, etc., the heat transfer efficiency to the dough is high, and moisture is confined and baked, so the surface is hard, The interior is characterized by a soft texture.
For this reason, batter dough with a high water content is usually used for sandwich baked goods.
Typical examples of such confectionery are cake waffles and goofles for Western confectionery, and Imagawa Yaki and Taiyaki (boiled bakery) for Japanese confectionery.

  Recently, however, not batter dough but also dough dough that is usually baked in an oven, confectionery sandwiched between bread dough and confectionery dough, has come to be seen. In addition, confectionery that has been baked by sandwiching laminated doughs such as puff pastry and Danish dough that should originally be lifted has come to be seen. Examples of this include layered sandwich baked confectionery using kneaded pie dough (see, for example, Patent Document 1) and baked goods using croissant dough (see, for example, Patent Document 2).

However, the layered sandwich baked confectionery disclosed in Patent Document 1 has poor softness, and is simply baked with a kneaded pie (a dough obtained by further folding a kneaded pie dough). There was a problem of falling off at times and when eating.
In addition, Taiyaki using the croissant dough described in Patent Document 2 uses a fermented dough, so it has a soft texture, but it becomes a bread-like internal phase by sandwich baked, and the layered structure is visually recognized. It was difficult. In addition, although it is less brittle than the kneaded pie of Patent Document 1 and is less likely to break, there is a problem that it falls off during distribution and eating.

  Furthermore, since these sandwich-baked confectioneries do not have a flavor on the laminated dough, it is necessary to separately prepare a candy or a filling material to be sandwiched inside.

Japanese Patent Laid-Open No. 2003-052302 Registration No. 3189666

  Therefore, an object of the present invention is to provide a sandwich dough baked confectionery having a good softness and effectively preventing shards from falling off during distribution or eating.

As a result of various studies to achieve the above object, the present inventors have found that the above problem can be solved by using a laminated dough using a flour paste as a bakery dough for sandwich baking.
This invention is made | formed based on the said knowledge, and provides the sandwich-baked confectionery characterized by using the laminated dough using a flower paste.

The sandwich baked confectionery of the present invention is a confectionery using a layered dough, but has good softness and effectively prevents shards from falling off during distribution and eating.
Moreover, various flavorings can be easily performed by using a flour paste having a flavor.

Hereinafter, preferred embodiments of the sandwich baked confectionery of the present invention will be described in detail.
One of the features of the sandwich baked confectionery of the present invention is that a laminated dough using a flour paste is used. The sandwich baked confectionery of the present invention is preferably a layered bakery product having a layered structure formed by baking the above-mentioned laminated dough.
The term “baked confectionery” as used herein means that both sides of the baked confectionery dough are covered with a thermally conductive plate such as a metal plate such as iron or a ceramic plate, such as a fired mold or a waffle baker. It is a confectionery having a step of baking at the same time.

Next, the laminated fabric used in the present invention will be described.
The laminated dough used in the present invention is a dough in which a plurality of layers of oil and fat layers and flour-based dough layers are alternately laminated, and the production method thereof is to produce an oil and fat layer in the flour-based dough. It is obtained by rolling in the plastic fat composition.
The flour-based dough is kneaded by adding water and, if necessary, flour, fats and oils, eggs, milk powder, salt, saccharides, flavoring agents, yeast, swelling agents, etc. to wheat 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. The dough name “dough mainly composed of wheat flour” here refers to the dough before the plastic fat composition is rolled in.
“Wheat flour-based dough” is mainly composed of wheat flour. Specifically, the flour content in the dough is preferably 30% by mass or more, and more preferably 50% by mass or more. As a preferable upper limit, 98 mass% or less, More preferably, 95 mass% or less is mentioned.

  The moisture 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, with this moisture content, a sandwich baked confectionery with excellent surface crispness and baked color can be obtained. In addition, the amount of water contained in other raw materials other than wheat flour is calculated together with the water content of the flour-based dough. As will be described later, the timing of adding the flour paste to the laminated dough may be during the production of the flour-based dough, but the moisture content of the flour-based dough includes the moisture content in the flour paste. Quantity not included.

  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 oil / fat content in the plastic oil / fat composition is preferably 60% by mass or more, and more preferably 75% by mass or more from the viewpoint that a good layered structure is obtained. The upper limit is 100% by mass.

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 oil and fat 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 oil composition so as to form an oil layer in the flour-based dough. The amount of roll-in 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 the flour-based dough. When the amount of roll-in of the plastic fat composition is 5 parts by mass or more, the obtained sandwich baked confectionery preferably has a layered structure, and the amount of roll-in of the plastic fat composition is 100 parts by mass or less. The brittleness of the layered structure portion of the sandwich baked confectionery obtained is further improved, making it difficult to break, preventing oily texture, and preventing oil leakage during baking more reliably.

  The preferred number of layers of the laminated fabric is 3 to 512 layers, more preferably 9 to 256 layers. When the number of layers is 3 or more, the brittleness of the layered structure portion of the sandwich baked confectionery obtained is further improved, it is difficult to break, and it is prevented from having an oily texture. Leakage can be prevented more reliably. When the number of layers is 512 or less, the sandwiched baked confectionery obtained has a layered structure more reliably. For example, it is preferable that the folded pie dough before the flower paste is contained in the laminated dough has the above-mentioned number of layers. Moreover, the number of layers of the laminated dough, which is a folded pie dough in which the flower paste is folded, is preferably 64 to 4064 layers, and more preferably 64 to 2187 layers. Further, the number of layers of the laminated dough, which is a kneaded pie dough in which the flour paste is folded, is preferably 16 to 1024 layers, more preferably 27 to 512 layers.

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, The kneaded pie method is preferred because it is excellent in that it is more effectively prevented from falling off when eating.
The piece-like plastic oil and fat composition used here is in the form of a cube, a rectangular parallelepiped, a prism, a cylinder, a semi-column, a sphere, a flake, a rag, a lump, etc. For example, a cubic or rectangular parallelepiped shape has a side length of about 2 mm to 30 mm, and a prismatic shape has a polygonal side of a cross section of 2 mm to 30 mm and a length of about 2 mm to 100 mm, a cylindrical shape. Alternatively, a semi-cylindrical shape has a diameter of 2 mm to 30 mm and a length of about 2 mm to 100 mm, a spherical shape has a diameter of about 2 mm to 30 mm, and a flaky shape has a thickness of about 0.5 mm to 5 mm. In the case of a rag or lump, the average particle diameter is about 2 mm to 30 mm.

  Unlike the baked dough of Patent Document 2, the layered dough is substantially free of yeast, and is excellent in the point that the layered structure of the obtained sandwich baked confectionery can be easily seen and the crisp texture. This is preferable. Specifically, the laminate dough preferably has a yeast content of 0.5% by mass or less, more preferably 0.1% by mass or less, and 0% by mass as a solid content. Is most preferred.

Subsequently, the flour paste used in the present invention will be described.
The flour paste referred to in the present invention has a body obtained by gelatinizing starch.
Examples of starches used in the above flour paste include, for example, strong flour, semi-strong flour, medium flour, weak flour, durum flour, wheat flour such as whole wheat flour, other flour such as rye flour, barley flour, rice flour, almond flour, Nut flour such as hazelnut flour, cashew nut flour, ornut flour, pine nut flour, corn starch, tapioca starch wheat starch, sweet potato starch, sago starch, rice starch, etc., pregelatinized, decomposed, etherified, ester Examples thereof include modified starch and the like that have been subjected to one or more treatments selected from a chemical treatment, a crosslinking treatment, a grafting treatment, and the like.

The content of the starch is preferably 2 to 10% by mass, more preferably 2.5 to 8% by mass in the flour paste. When the content of the starch is 2% by mass or more, a paste having a desired hardness can be easily obtained, and when it is 10% by mass or less, the possibility of becoming too hard or having poor extensibility can be prevented.
The flour paste preferably contains 8 to 45% by mass of oil and fat, more preferably 15 to 45% by mass. Good extensibility is acquired as content of fats and oils is 8 mass% or more. On the other hand, when it is 45% by mass or less, it is difficult to cause stickiness and problems such as easy oil separation.

Examples of the fats and oils used in the flour paste include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, Examples include various vegetable oils and animal fats and oils such as milk fat, pork fat, cacao butter, fish oil, and whale oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. These fats and oils can be used alone or in combination of two or more.
In addition, when the raw material containing fats and oils is used for the said flour paste, the fats and oils content contained in those raw materials shall be included in content of the said fats and oils.

  The flour paste preferably contains 8 to 30% by mass of saccharide, more preferably 10 to 27% by mass, and still more preferably 10 to 25% by mass. When the saccharide content is 8% by mass or more, good extensibility is easily obtained, and the obtained sandwich baked confectionery becomes difficult to age. Further, when it is 30% by mass or less, good extensibility is easily obtained and stickiness is difficult.

  Examples of sugars used in the above flour paste include white sucrose, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch 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 flour paste preferably contains a thickening stabilizer. By including a thickening stabilizer, physical property improvement effect by preventing emulsion breakage at the time of production of flour paste or composite work with laminated dough, water separation prevention effect and food by improving water retention A feeling improving effect can be obtained.

The thickening stabilizer used in the above flour paste is guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, low substitution degree Carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin and the like can be used, and one or two or more selected from these can be used. However, since the effect of preventing water separation is particularly high, locust bean gum, pectin It is preferable to use one or more selected from the group consisting of carrageenan, xanthan gum and gelatin.
The content of the thickening stabilizer is preferably 0.01 to 10% by mass, more preferably 0.01 to 5% by mass in the flour paste.

  Other ingredients that can be used as a general flower paste material can be used for the above-mentioned flower paste, if necessary. Examples of the other raw materials include water, glycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactic acid. Emulsifiers such as calcium, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, gluconic acid, milk, condensed milk, skimmed milk powder, casein, whey powder・ Butter, cream, natural cheese, processed cheese, fermented milk, milk and milk products such as milk fat globule film, sweeteners such as stevia, aspartame, acesulfame potassium, β-carotene, caramel・ Colorants such as red yeast rice pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, milk proteins and animal proteins such as whey protein concentrate and total milk protein, whole egg and egg yolk・ Eggs such as egg white and enzyme-treated egg yolk, flavorings, seasonings, pH adjusters, food preservatives, shelf-life improvers such as sorbic acid and potassium sorbate, fruit, fruit juice, coffee, nut paste, spices and spices Food materials such as foods, cacao mass, cocoa powder, beans, vegetables, meat, and seafood, and food additives.

  Of these components, water and components containing water such as milk and eggs are preferably used so that the water content in the flour paste is 30 to 85% by mass.

Next, the preferable manufacturing method of the said flour paste is described.
The above-mentioned flour paste can be obtained by homogenizing a flour paste raw material containing starches and water-based raw materials such as water, milk and eggs, followed by heating and cooling.
Specifically, first, a flour paste raw material containing starches and aqueous raw materials such as water, milk, eggs and the like is heated and dissolved, and if necessary, an oil and fat is emulsified and mixed to prepare a pre-emulsified composition. At that time, the ratio of the water phase to the oil phase (the former: the latter, based on mass) is preferably 90:10 to 55:45. In addition, when adding a thickening stabilizer, it is preferable to add to an oil phase from the point of workability | operativity.
Next, the obtained preliminary emulsified composition is homogenized by a homogenizer such as a valve-type homogenizer, a homomixer, or a colloid mill, preferably at a pressure of 0 to 80 MPa, and then heated. Heating sterilization such as UHT, HTST, batch type, retort, microwave heating, etc. using direct heating method such as injection type, infusion type, etc., or indirect heating method such as plate type, tubular type, scraping type etc. Alternatively, it can be carried out by heat sterilization or cooking using a direct fire or the like. The heating temperature is preferably 60 to 130 ° C., and the heating time is preferably 0.5 to 30 minutes. Moreover, you may homogenize again after a heating if necessary.

  Next, after homogenization, the heated pre-emulsified composition is cooled. The cooling may be rapid cooling, slow cooling, or the like, and aging may be performed before or after cooling. Furthermore, the obtained flour paste may be stored in a refrigerated state or a frozen state as necessary.

  Further, the flour paste may be in the form of a sheet or a small piece, but is preferably a sheet. The preferable size is 50 to 1000 mm in length, 50 to 1000 mm in width, and 1 to 50 mm in thickness. In addition, when forming into a continuous sheet form using a fat pump etc. in a continuous production line, it sets so that thickness may be set to 1-50 mm as mentioned above.

One of the characteristics of the sandwich baked confectionery of the present invention is to use a laminated dough containing the above-mentioned flour paste.
Here, the method of including the flower paste in the laminated dough is (1) folding the sheet-like flower paste into the laminated dough (2) folding the sheet-like flower paste during the production of the laminated dough (3) Although the method of kneading small piece-like flour paste is mentioned at the time of manufacture of laminated dough, In this invention, it is the usage method of (1) or (2) by the point from which the high effect of this invention is acquired. In particular, the method (1) is preferable in that the high effect of the present invention can be obtained and that stable baked confectionery can be stably produced.

In the case of the method (2), the timing of folding the flour paste may be before roll-in of the plastic fat composition, or may be folded simultaneously with the roll-in fat.
In the case of the method (3), the timing of kneading the flour paste may be during the production of flour-based dough before roll-in of the plastic fat composition, or the plastic fat composition during roll-in. The method of adding simultaneously may be sufficient.

  The ratio of the laminated dough and the flower paste, that is, the use ratio of the laminated dough and the flower paste is preferably the ratio of the flower paste to 100 parts by mass of the laminated dough before containing the flower paste. It is 10-100 mass parts, More preferably, it is 20-70 mass parts. When the flour paste is 10 parts by mass or more, the effects of the present invention can be reliably achieved, and when it is 100 parts by mass or less, the extensibility of the laminated fabric is easily improved, and the layered state It is easy to feel the texture unique to confectionery.

  In addition, the number of layers of the flour paste when folding the flour paste is preferably 3 layers to 96 layers, more preferably 6 layers to 48 layers, and even more preferably 6 layers to 27 layers. When the number of the flower paste layers is 3 or more, it is easy to make the shape of the sandwiched confectionery obtained uniform. Moreover, when it is 96 layers or less, it is easy to make the extensibility of the laminated dough good, the layered structure is easy to feel as a texture, and the inner phase can be prevented from becoming a so-called pan-like shape. In the case of (1) or (2) above, the laminating direction of the laminated dough is the same as the laminating direction of the flower paste, and it is excellent in softness that the layer of the flower paste is interposed between the layers of the laminated dough It is preferable at the point from which a sandwiched baked confectionery is obtained. The thickness direction of the sandwich baked confectionery, the laminating direction of the laminated dough, and the laminating direction of the flour paste are preferably approximately the same from the viewpoint of easily feeling the texture of the layered confectionery.

  Here, by preparing and supplying various types of flour pastes having different flavors, it is possible to easily obtain sandwiched confectionery of various flavor variety even with only one kind of laminated dough.

The laminated dough using the flour paste obtained as described above is subjected to sandwiching and grilling after processing such as molding, proofing and resting by a conventional method.
In addition, it is preferable that the dough thickness of the laminated dough immediately before being supplied to the sandwich grill is 30 mm or less, more preferably 15 mm or less, and most preferably 10 mm or less.

As for the sandwich-baking, various devices can be used as long as they can be baked while sandwiching the baked confectionery dough with a heat conductive plate such as a metal plate or a ceramic plate. It is also good to use baked molds, baked molds with binding and non-binding sections such as waffle baker and hot sand maker, etc. However, in order to maximize the effects of the present invention and to have a texture and appearance, a baking mold having a binding part and a non-binding part, preferably a grid-shaped Belgian waffle type should be used. Is preferred. In that case, the thickness of the binding part of the obtained sandwich baked confectionery is preferably 2 to 15 mm, more preferably 2 to 10 mm, and the thickness of the non-binding part is preferably 5 to 35 mm. Preferably, the thickness is 10 to 20 mm, since it is possible to obtain a sandwich baked confectionery having a good texture and does not fall off during distribution or eating. In Taiyaki, hot sand, etc., the non-binding part is a part in which wrinkles etc. are interposed between two doughs, and the two doughs are non-binding, and the binding part is the periphery surrounding the non-binding part It is a part, and is a part where two pieces of fabric are bound together. In the waffle, the binding portion is a portion recessed inward in the waffle shape having irregularities, and the non-binding portion is a portion protruding outward.
In addition, the heating conditions in the case of baking can be suitably set with the kind of laminated fabric, thickness, a magnitude | size, etc.

The sandwich baked confectionery obtained in this manner has good softness and does not fall off during distribution or eating.
In addition, the sandwich baked confectionery obtained in this way can also be used for sanding or topping creams such as whipped cream, custard cream, and chocolate cream.

As described above, the sandwich baked confectionery of the present invention is obtained by baking a laminated dough containing a flower paste. The present inventor has found that such sandwich baked confectionery has an unprecedented characteristic that it is excellent in softness and excellent in breakage resistance, and is effectively prevented from falling off. Originally, it is desirable to directly specify the characteristics of the sandwich baked confectionery in the claims of the present application after measuring it using some means. However, many factors such as chemical characteristics and internal structure are complexly involved in the soft texture and damage resistance of sandwich baked confectionery, and in order to analyze these factors, extremely excessive economic expenditure and It takes time. For this reason, in view of the need for quickness and the like due to the nature of the patent application, the applicant described in claim 1 that “the laminated dough containing the flower paste was baked” as described above. did.
Although the inventor understands that the description of claim 1 of the present application represents a state rather than a manufacturing method, as described above, even if pinched baked confectionery is specified by the manufacturing method, However, there was a circumstance that it was impossible to specify the characteristics of the sandwich baked confectionery.

The present invention will be described in more detail with reference to the following examples and comparative examples, but the present invention is not limited to these examples.
<Manufacture of sheet-like flower paste>
Xanthan gum 0.01% by mass and pectin 0.3% by mass were added to palm oil 24.5% by mass and rapeseed extremely hardened oil 0.5% by mass to obtain an oil phase. 30% by mass of water, 4% by mass of starch, 3% by mass of wheat flour, 2% by mass of gelatin, 27% by mass of sugar mixed fructose glucose liquid sugar, 3% by mass of skim milk powder, 5% by mass of dried whole egg and 0.69% by mass of flavoring Mix to make aqueous phase.
This oil phase and aqueous phase are mixed, emulsified and homogenized, then heat sterilized, then cooled to 22 ° C., then formed into a sheet of length 400 mm, width 200 mm, thickness 8 mm, and custard-flavored A sheet-like flour paste that was an oil-in-water emulsion was obtained.

<Manufacture of laminated dough and sandwich baked confectionery>
[Example 1]
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 made mainly of flour having a water 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, fat and oil content of 80% by mass) are placed on this dough, and rolled-in (three times in four folds) using a reverse sheeter, 300 mm long and 300 mm wide The folded pie dough was molded to a thickness of 35 mm and contained 48 parts by mass of a roll-in plastic fat composition for 100 parts by mass of dough mainly composed of wheat flour and having 64 layers.
Here, the folded pie dough is rolled to a thickness of 10 mm, and 45 parts by mass of the sheet-like flour paste is placed on 100 parts by mass of the folded pie dough, and then folded into four four times using a reverse sheeter (total 16 Layer), and a laminated dough was obtained in which a plurality of layers of flour paste and folded pie dough were laminated in the thickness direction.
The obtained laminated dough was retarded for 1 hour in a refrigerator, rolled to a thickness of 2.5 mm with a reverse sheeter, and cut into 110 mm squares. In the obtained plate-shaped dough, the thickness direction of the laminated dough and the direction in which the dough is sandwiched between the pair of waffle molds substantially coincide with a waffle baker in which a pair of Belgian waffle types (Belgium waffle plate) is set. And then sandwiched and baked at 200 ° C. for 7 minutes to obtain Belgian waffle-like sandwiched confectionery A of the present invention. The pair of Belgian waffle types, when combined, had a grid-like internal shape with a binding portion thickness of 5 mm and a non-binding portion thickness of 15 mm.
The obtained sandwich-baked confectionery A was a sandwich-baked confectionery with excellent softness and excellent damage resistance that did not fall off when eating.

[Example 2]
Mixer bowl containing 50 parts by weight of strong powder, 50 parts by weight of flour, 3 parts by weight of super white sugar, 1.5 parts by weight of salt, 2 parts by weight of skim milk powder, 5 parts by weight of whole egg (net), 1 part by weight of malt and 43 parts by weight of water , Mix with a vertical mixer for 3 minutes at low speed and 3 minutes at medium speed, add 5 parts by weight of kneaded fat (margarine), mix at low speed for 3 minutes and medium speed for 1 minute, and flour A dough made mainly of flour having a water content of 48 parts by mass with respect to 100 parts by mass was obtained. Add 60 parts by weight of fat and oil for small pieces of roll-in (margarine, 80% by weight of fats and oils), mix it lightly, fold it in four using a reverse sheeter, and shape it to 300mm in length, 300mm in width and 35mm in thickness. Then, a kneaded pie dough containing 37 parts by mass of the plastic oil and fat composition for roll-in with respect to 100 parts by mass of the dough mainly composed of flour and having 64 layers was obtained.
Here, the kneaded pie dough is rolled to a thickness of 10 mm, 45 parts by mass of the sheet-like flour paste is stacked on 100 parts by mass of the kneaded pie dough, and is folded into four parts twice using a reverse sheeter (total 16 Layer), and a laminated dough was obtained in which a plurality of layers of flour paste layers and kneaded puff pastry layers were laminated in the thickness direction.
The obtained laminated dough was retarded for 1 hour in a refrigerator, rolled to a thickness of 2.5 mm with a reverse sheeter, and cut into 110 mm squares. The obtained plate-shaped dough was placed in a waffle baker set with the same Belgian waffle type (Belgium waffle plate) as used in Example 1 in the thickness direction of the laminated dough and the pair of waffle types. Was fed so that the direction in which it was sandwiched substantially coincided, and sandwiched and baked at 200 ° C. for 7 minutes to obtain a Belgian waffle-like sandwich baked snack B of the present invention.
The obtained sandwich baked confectionery B had a soft texture and was more excellent than the sandwich baked confectionery A obtained in Example 1 above in terms of damage resistance that did not fall off when eating.

[Comparative Example 1]
The kneaded pie dough obtained in Example 2 was rolled to a thickness of 10 mm, and folded into three four times using a reverse sheeter (total of 64 layers), and a laminated dough having a plurality of layers of kneaded pie dough laminated in the thickness direction. Got.
The obtained layered dough was retarded for 1 hour in a refrigerator, rolled to a thickness of 2.5 mm with a reverse sheeter, cut into 110 mm squares, and this was the same Belgian waffle as used in Example 1 Supply to a waffle baker set with a mold (Belgium waffle plate) so that the thickness direction of the layered dough and the direction in which the dough is sandwiched between the pair of waffle molds are approximately the same, and baked for 7 minutes at 200 ° C Then, a comparatively Belgian waffle-like sandwich-baked confectionery C was obtained.
The obtained sandwich baked confectionery C was a sandwich baked confectionery having poor softness and poor resistance to breakage that falls off when eaten.

Claims (4)

  A sandwich baked confectionery made by baking laminated dough containing flower paste.   The sandwich baked confectionery according to claim 1, wherein the laminated dough is a dough not containing yeast.   The sandwich baked confectionery according to claim 1 or 2, wherein the laminated dough is a kneaded pie dough.   The sandwich baked confectionery according to any one of claims 1 to 3, which is baked in a waffle type.