JP6193792B2 - Oil composition for roll-in, dough for layered flour expanded food and layered flour expanded food - Google Patents

Description

  The present invention relates to an oil / fat composition suitable for roll-in use, a layered flour-expanded food dough in which the oil / fat composition is folded, and a layered flour-expanded food obtained by baking the layered flour-expanded food dough.

Generally, the oil-in-fat composition for roll-in is used for the production of layered flour-expanded foods having a crispy texture such as Danish, croissant, pie and the like.
The oil-in-fat composition for roll-in is sandwiched between flour doughs during the production of these layered flour-expanded foods, and is repeatedly folded and rolled to form a large number of thin oil-fat layers in the dough. These layers of fats and oils prevent the dough layers from sticking to each other during rolling, and during baking, these layers of fats and oils block the diffusion of water vapor and carbon dioxide gas generated from the dough, thereby blocking the dough. Expand in layers. As a result, the layered flour expanded food has a unique layer structure and a crispy texture.

  In recent years, various layered flour-expanded foods have been put on the market in response to the diversification of consumer tastes. In particular, there is a need for layered flour-swollen foods that have a plump and voluminous appearance and a soft texture. is there.

As a method for improving the volume feeling of layered flour-expanded food, a fat composition for roll-in comprising a mixture of extremely hardened palm kernel oil and extremely hardened palm oil, transesterified oil, palm stearin, and liquid oil (patent Document 1) and an oil / fat composition for roll-in (Patent Document 2) composed of a specific extremely hardened vegetable oil and liquid oil have been proposed.
Further, as a method for improving the soft texture of the layered flour-swollen food, a method of adding an enzyme such as amylase into the flour dough is known. For example, a method of kneading amylase-containing fat into the dough (Patent Document 3). Patent Document 4) and the like have been proposed.

JP-A-10-1691 JP 57-74041 A JP 2013-17479 A JP 2013-74865 A

  However, the conventional technology to improve soft texture by adding amylase is that starch amylase is kneaded into the flour dough so that the flour in the dough comes into contact with amylase. Decomposition proceeds. Therefore, depending on the production temperature and production time of the flour dough, the softening of the dough progresses, and when dough sagging occurs, the flour dough and the oil for roll-in cannot be rolled uniformly at the time of roll-in. There was a risk of impairing the shape and texture of the expanded food.

  The present invention has been made in order to solve the above-described problems, and gives a layered flour-expanded food with a sense of volume and softness. Furthermore, the oil-in-fat composition for roll-in that is excellent in workability at the time of roll-in, the oil-and-fat An object of the present invention is to provide a dough for layered flour expanded food in which the composition is folded, and a layered flour expanded food obtained by baking the dough for layered flour expanded food.

  The present inventors have surprisingly found that the above-mentioned problems can be solved by blending amylase into a roll-in oil composition, and have completed the present invention. Specifically, the present invention provides the following.

(1) Maltose producing α-amylase and an oil / fat composition for roll-in containing α-amylase, and 125 to 840 U of maltose-producing α-amylase and 11 to 115 U of α-amylase are added to 100 g of the roll-in oil / fat composition. The oil-fat composition for roll-ins characterized by being made.
(2) The maltose-producing α-amylase and α-amylase are added to the roll-in oil / fat composition in an amount of 2: 1 to 15: 1 as enzyme activity (1) The fat-and-oil composition for roll-ins described in 1.
(3) A dough for layered flour-expanded food, wherein 20 to 60 g of the roll-in oil composition according to (1) or (2) above is folded with respect to 100 g of flour.
(4) A layered flour expanded food obtained by baking the dough for layered flour expanded food according to (3).
(5) The layered flour expanded food according to (4), wherein the layered flour expanded food is a croissant, Danish or pie.
(6) Oil and fat composition for roll-in as described in (1) or (2) characterized by containing the following fat and oil A and fat and oil B.
Fats and oils A: Transesterified fats and oils containing 15 to 45% by weight of fatty acids having 8 to 14 carbon atoms and 55 to 85% by weight of fatty acids having 16 or more carbon atoms, and having an iodine value of 0 to 50 in all the constituent fatty acids.
Fats and oils B: Transesterified fats and oils containing 20 to 45% by weight of saturated fatty acids and 86% by weight or more of fatty acids having 16 or more carbon atoms in all constituent fatty acids.
(7) The mass ratio of the fats and oils A and the fats and oils B is 3: 1 to 1: 1, and is for roll-in according to any one of (1), (2), or (6) Oil composition.

  According to the present invention, the layered flour expanded food is given a sense of volume and softness, and is further excellent in workability at the time of roll-in. The oil composition for roll-in and the layered flour expanded food in which the fat composition is folded A dough and a layered flour-expanded food using the oil and fat composition are provided.

  Hereinafter, although embodiment of this invention is described, this invention is not limited to the following embodiment.

[Oil composition for roll-in]
The oil and fat composition for roll-in of the present invention contains maltose-producing α-amylase and α-amylase, and 125 to 840 U of maltose-producing α-amylase and 11 to 115 U of α-amylase are added to 100 g of the oil-and-fat composition for roll-in. It is the oil-fat composition for roll-ins characterized by being made. Hereinafter, each component will be described.

(Maltogenic α-amylase)
The maltogenic α-amylase used in the present invention is an exo-type enzyme that hydrolyzes α-1,4 glycosidic bond between amylose and amylopectin from the non-reducing end in maltose units. An enzyme preparation can also be used as the maltose-producing α-amylase. The enzyme activity of maltose-producing α-amylase in 1 g of the maltose-producing α-amylase enzyme preparation is preferably 2000 to 12000 U, more preferably 3000 to 7500 U, and further preferably 3500 to 5000 U. As a commercially available maltose production | generation alpha amylase enzyme formulation, the product name: NovamylL etc. of Novozyme Japan Ltd. can be used, for example.

The maltose-producing α-amylase added to 100 g of the oil-in-fat composition for roll-in of the present invention is 125 to 840 U, preferably 150 to 600 U, more preferably 175 to 500 U, more preferably 250 to 400 U. More preferably it is. For example, when a commercially available general maltose-producing α-amylase preparation (titer: 4000 U / g) is used, the maltose-generating α-amylase preparation is 0 with respect to 100 g of the roll-in oil composition of the present invention. Add 0.031 to 0.21 g.
When the added amount of the maltose-producing α-amylase is within the above range, the layered flour-expanded food of the present invention has an excellent soft feeling.

(Α-amylase)
The α-amylase used in the present invention is an endo-type enzyme that randomly hydrolyzes amylose and amylopectin to produce disaccharides, trisaccharides, and dextrins. An enzyme preparation can also be used as α-amylase. The enzyme activity of α-amylase in 1 g of α-amylase enzyme preparation is preferably 200 to 3000 U, more preferably 500 to 1500 U, and still more preferably 700 to 900 U. As the commercially available α-amylase enzyme preparation, for example, Nagase ChemteX Japan Co., Ltd., Spitase CP3 and Spitase L, Novozyme Japan Co., Ltd. Fungamyl 800L, Amano Enzyme Co., Ltd. Christase L1, etc. can be used. .

The α-amylase added to 100 g of the oil and fat composition for roll-in of the present invention is 11 to 115 U, preferably 15 to 100 U, more preferably 20 to 90 U, and more preferably 20 to 70 U. Is more preferable. For example, in the case of using a commercially available general α-amylase preparation (titer: 800 U / g), the α-amylase preparation is used in an amount of 0.014 to 0 with respect to 100 g of the roll-in oil composition of the present invention. Add 14 g.
When the added amount of the α-amylase is in the above range, the layered flour-expanded food of the present invention has an excellent soft feeling.

The amount of maltogenic α-amylase and α-amylase added to 100 g of the oil-in-fat composition for roll-in of the present invention is 2: 1 to 15: 1 as enzyme activity (maltogenic α-amylase activity: α-amylase activity). Preferably, it is added in an amount of 3: 1 to 13: 1, more preferably 7: 1 to 13: 1.
When the added amount of the maltose-producing α-amylase and the α-amylase is in the above range, the layered flour-expanded food of the present invention has a better soft feeling.

(Oil and fat)
The oil and fat composition for roll-in of the present invention can contain fat and oil A and fat and oil B in the fat and oil. Fat and oil A contains 15 to 45 mass%, preferably 20 to 40 mass%, more preferably 25 to 35 mass% of a fatty acid having 8 to 14 carbon atoms in the total fatty acid constituting the oil and fat A, and has 16 carbon atoms. It contains 55 to 85% by mass of the above fatty acid, preferably 60 to 80% by mass, more preferably 65 to 75% by mass, and an iodine value of 0 to 50, preferably 10 to 40, more preferably 15 to 30. It is a certain transesterified fat. In addition, other fatty acids may be contained in the fatty acid which comprises the fats and oils A in the range which a C8-C14 fatty acid and a C16 or more fatty acid satisfy | fill the above.

  When the composition and content of the fatty acid constituting the fat and oil A and the iodine value of the fat and oil A are within the above ranges, the obtained fat and oil composition for roll-in has good workability because appropriate extensibility is obtained. Moreover, the layered flour-expanded food product using the roll-in oil and fat composition of the present invention has a sense of volume, and when actually eaten, has a good soft feeling.

  As the fat / oil A, one type of transesterified fat / oil may be used, or a mixture of two or more types of transesterified fat / oil may be used. Moreover, there is no restriction | limiting in particular in the method of transesterification, The method of making it react to 1 type fats and oils or 2 or more types mixed oils and fats using alkali catalysts, such as sodium methoxide, or enzymes, such as lipase, as a catalyst is mentioned. The transesterification may be regiospecific transesterification or random transesterification, but random transesterification is preferred.

  Moreover, the raw material fat of the transesterified fat of the fat A is 30 to 70% by weight of lauric fat and oil, preferably 40 to 60% by weight, and 30 to 70% by weight of palm fat and oil, preferably 40 to 60% by weight. Can be included.

  Furthermore, it is preferable that the said fats and oils A contain the following fats and oils A-1 and fats and oils A-2, and an iodine value is 10-40. Specifically, for example, the fat A-1 is a fat obtained by transesterifying a mixture containing lauric fat and palm fat and has an iodine value of 21 to 50. And fats and oils A-2 are fats and oils obtained by transesterifying the mixture containing lauric fats and oils and palm fats and oils, and an iodine value is 0-20.

Here, lauric fats and oils are those having a lauric acid content of 30% by mass or more in the constituent fatty acids of the fats and oils, such as palm kernel oil, coconut oil, and fractionated oils thereof. Palm oil and fat are oils and fats obtained by fractionating palm oil and palm oil as raw materials, and examples include palm stearin, palm hard stearin, palm olein, palm super olein, and palm oil middle melting point fraction. .
The iodine value can be adjusted as appropriate by hydrogenation. In addition, there is no restriction | limiting in particular in the method of hydrogenation, For example, it can carry out on the conditions of 160-200 degreeC under a nickel catalyst. Furthermore, the order of transesterification and hydrogenation may be reversed. For example, transesterification may be performed after hydrogenation of lauric fat and / or palm fat.

  Fats and oils B contain 86 mass% or more, preferably 90 mass% or more, more preferably 95 mass% or more of fatty acids having 16 or more carbon atoms in the total fatty acids constituting the fats and oils B, and constitute the fats and oils B It is a transesterified fat and oil containing 20 to 45 mass%, preferably 25 to 45 mass%, more preferably 30 to 40 mass% of saturated fatty acid in the total fatty acid.

  When the composition and content of the fatty acid constituting the fat and oil B are in the above range, the layered flour-swollen food using the fat and oil composition for roll-in has a sense of volume, and is actually good when eaten. Has a soft feeling.

  As the said fats and oils B, 1 type of transesterified fats and oils may be used, and the mixture of 2 or more types of transesterified fats and oils may be used. Moreover, there is no restriction | limiting in particular in the method of transesterification, The method of making it react with enzymes, such as alkali catalysts, such as sodium methoxide, or a lipase, as 1 type of fats and oils or 2 or more types of mixed fats and oils is mentioned. The transesterification may be regiospecific transesterification or random transesterification.

  Specifically, the fats and oils B include, for example, raw oils and fats of transesterified fats and oils that contain palm-based fats and oils and palmitic acid content in saturated fatty acids is 70% by mass or more. This is a transesterified oil.

  The mass ratio of fats and oils A and fats and oils B in the roll-in fat and oil composition of the present invention is such that fats and oils A and fats and oils B are 3: 1 to 1: 1, preferably 3: 1 to 1.5: 1, and more preferably 2. .5: 1 to 1.5: 1.

  In addition, the analysis of each constituent fatty acid content in the fats and oils is a gas chromatography method, and the iodine value is measured according to the method of “Japan Oil Chemistry Society Standard Fats and Fats Analysis Test Method 2.3.4.-1996”. Can do.

  Furthermore, the oil-and-fat composition for roll-in of this invention can mix | blend liquid oil in addition to fats and oils A and fats and oils B in fats and oils. Here, the liquid oil refers to oil and fat having fluidity at normal temperature (25 ° C.). The liquid oil is preferably vegetable oil having fluidity and / or transparency at 5 ° C. The vegetable oils of the liquid oil include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, and hydrogen of these single oils or mixed oils. Examples thereof include additive oils, transesterified oils of single oils or mixed oils, and processed oils such as fractionated oils of single oils or mixed oils. Among these, it is preferable to use soybean oil, rapeseed oil, and corn oil from the viewpoint of availability and price.

The oil-in-fat composition for roll-in of the present invention contains 50 to 99% by mass, preferably 70 to 99% by mass, and more preferably 75 to 95% by mass of the oil A and the fat B in the oil and fat. Can do.
Moreover, the oil-in-fat composition for roll-in of this invention can contain the said liquid oil in fats and oils 1-50 mass%, Preferably it is 1-30 mass%, More preferably, it can contain 5-25 mass%.

  Moreover, the fats and oils for roll-ins of this invention can also mix | blend fats and oils other than the said fats and oils A, fats and oils B, and liquid oil, unless the characteristic of this invention is impaired. For example, milk fat is mentioned.

  In addition, the content of the fats and oils in the fat-and-oil composition for roll-ins of this invention is 40-100 mass%, Preferably it is 50-98 mass%, More preferably, it is 60-95 mass%.

  The oil-in-fat composition for roll-in of this invention can contain other components other than the said fats and oils. Other ingredients include emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, and β-carotene. , Colorants such as caramel and red bean pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavors, dairy products, seasonings, pH adjusters, Examples thereof include food preservatives, fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meats, seafood, and other food materials and food additives.

  Examples of the emulsifier include synthetic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, glyceride ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Non-synthetic emulsifiers such as saponins, plant sterols, and milk fat globule membranes.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like.

  Examples of the form of the oil-in-fat composition for roll-in of the present invention include an emulsified oil-and-fat composition containing an oil phase and an aqueous phase and a shortening consisting only of the oil phase, and preferably an emulsified oil-and-fat composition. The emulsified oil / fat composition is called margarine or fat spread, and its form includes a water-in-oil emulsion, an oil-in-water emulsion, and a double emulsion type, preferably a water-in-oil emulsion. It is a thing. The oil-in composition for roll-in is preferably a plastic oil-and-fat composition having plasticity.

[Method for producing oil-in-fat composition for roll-in]
The manufacturing method of the oil-fat composition for roll-ins of this invention is demonstrated. In order to prevent the amylase from being inactivated (not reducing the enzyme activity), it is preferable that the method for producing the oil-in composition for roll-in of the present invention is produced at a product temperature of 55 ° C. or lower after the step of adding amylase.
Specifically, when manufacturing a shortening, first, the said fats and oil-soluble raw materials, such as an emulsifier, are heat-dissolved as needed. Next, after cooling the heat-dissolved oil / fat composition to 55 ° C. or lower, amylase is added. Moreover, when manufacturing a margarine, after adding an amylase to the water phase (55 degrees C or less) prepared separately, it mix-emulsifies with an oil phase at 55 degrees C or less.

Next, it cools and fats and oils are crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling.
Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are mentioned.

The oil and fat composition for roll-in of the present invention can have various shapes such as a sheet shape, a block shape, a columnar shape, and a rectangular parallelepiped shape. Among these, from the viewpoint of ease of processing, a sheet shape is preferable.
The preferable size of the oil-in-fat composition for roll-in of the present invention in the form of a sheet is 50 to 1000 mm in width, 50 to 1000 mm in length, and 1 to 50 mm in thickness.

[Dough for layered flour expanded food]
The layered flour expanded food dough of the present invention can be obtained by a known production method as a dough used for croissants, Danish, pie and the like. Specifically, the flour dough prepared by mixing flour, sugar, fats and oils for kneading, yeast, eggs, water, etc., is thinly spread, and the flour composition for roll-in of the present invention that has been thinly spread is placed on the flour. Wrap with dough. Next, it is obtained by repeating the process of further rolling and folding the flour dough 2 to 4 times.

The dough for layered flour expanded food according to the present invention is characterized in that 20 to 60 g of the oil-in composition for roll-in of the present invention is folded into 100 g of flour. The amount of the oil and fat composition for roll-in of the present invention that is folded into the dough for layered flour expanded food is preferably 25 to 60 g, more preferably 25 to 55 g, and more preferably 30 to 50 g with respect to 100 g of flour. More preferably.
When the amount of folding of the oil-in composition for roll-in of the present invention is in the above range, the layered flour-expanded food of the present invention has an excellent volume feeling and soft feeling.

Moreover, it is preferable that the addition amount of the maltose production | generation alpha amylase derived from the oil-fat composition for roll-ins of this invention is 60-420U with respect to 100g of flour for the dough for layered flour expansion foodstuffs of this invention, and 65-65 It is more preferable that it is 350U, and it is further more preferable that it is 100-200U.
And it is preferable that the addition amount of (alpha) amylase derived from the oil-fat composition for roll-ins of this invention is 5-58U with respect to 100g of flour, It is more preferable that it is 5-45U, It is 8-35U. More preferably.
When the amount of each amylase added to the dough for the layered flour-expanded food of the present invention is in the above range, the layered flour-expanded food of the present invention has an excellent soft feeling. In addition, the workability at the time of forming the dough is excellent.

  In the present invention, cereal flour is obtained by grinding cereals into powder and can be used without particular limitation as long as it is usually blended with dough for puffed layered flour. Moreover, the compounding quantity of flour can also be normally mix | blended without a restriction | limiting especially in the range mix | blended with the dough for layered flour flour foods. Specific examples of the flour include wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like, preferably wheat flour.

[Layered flour expanded food]
The layered flour-expanded food of the present invention can be produced using the layered flour-expanded food dough of the present invention by known production conditions and production methods. Specific examples of the layered flour-expanded food of the present invention include croissants, Danish, pie and the like.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited to a following example.

[Preparation of Oil A-1]
Reduced pressure of mixed oil obtained by mixing 40 parts by mass of palm kernel oil (Nisshin Oillio Group Co., Ltd., lauric acid content 46% by mass) and 60 parts by mass of palm oil (Nisshin Oilio Group Co., Ltd.) After sufficiently drying by heating to 120 ° C., 0.2% by mass of sodium methylate is added to the mixed oil, and the ester exchange reaction is performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. Went. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization treatment according to a conventional purification method to obtain fat A-1. The iodine value of the obtained fat A-1 was 39.

[Preparation of Oil A-2]
A mixed oil obtained by mixing 50 parts by mass of palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.) and 50 parts by mass of palm kernel olein (manufactured by Nisshin Oilio Group Co., Ltd., 41% by mass of lauric acid) is decompressed. After sufficiently drying by heating to 120 ° C., 0.2% by mass of sodium methylate is added to the mixed oil, and the ester exchange reaction is performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. Went. After completion of the reaction, sodium methylate was removed by washing with water and decolorized, followed by hydrogenation at 160 to 200 ° C. using a nickel catalyst, and after confirming that the iodine value was 2 or less, the temperature was adjusted to 100 ° C. Then, the nickel catalyst was removed by filtration, and decolorization and deodorization were performed according to a conventional purification method to obtain an oil A-2. The iodine value of the obtained fat A-2 was 0.3.

[Preparation of fat and oil B]
65 parts by mass of palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) and 35 parts by mass of rapeseed oil (trade name: Nissin Rape Seed Salad Oil, Nisshin Oilio Group Co., Ltd.) are mixed. After adding 1.2% by mass of 1,3-position specific lipase (trade name: Lipozyme TLIM, manufactured by Novozymes), transesterification was carried out with stirring at 40 ° C. for 20 hours. After completion of the reaction, the lipase was removed by filtration, followed by decolorization and deodorization treatment according to a conventional purification method to obtain fats and oils B. In addition, the palmitic acid content in the saturated fatty acid of the mixed oil before the reaction was 85% by mass.

[Liquid oil]
As the liquid oil, rapeseed oil (trade name: Nissin Rape Seed Salad Oil, Nisshin Oilio Group Co., Ltd.) was used.

[Maltose-producing α-amylase]
As the maltose-producing α-amylase, a maltose-producing α-amylase enzyme preparation (trade name: NovamylL (enzyme activity: 4108 U / enzyme preparation g), manufactured by Novozymes Japan K.K.) was used.

[Α-amylase]
As the α-amylase, an α-amylase enzyme preparation (trade name: Fungamyl 800L (enzyme activity: 880 U / enzyme preparation g), manufactured by Novozymes Japan K.K.) was used.

[Measuring method]
In the examples of the present application, each constituent fatty acid content in the fat and oil of the roll-in fat and oil composition is gas chromatography method, and the iodine value is “Japanese Oil Chemistry Society Standard Oil Analysis Test Method 2.3.4.- 1996 ".

[Preparation-1 of Roll-in Oil Composition]
First, the fats and oils of the blending examples 1 and 2 were prepared by dissolving and mixing the fats and oils according to the blending shown in Table 1 below. Then, the oil-fat composition for roll-ins was prepared with the composition shown in the following Tables 2 and 3. That is, the oil phase was prepared by mixing the fats and oils, the lecithin, and the emulsifier of each formulation example. Next, an aqueous phase was prepared by mixing water, an amylase preparation, and sodium chloride, and the prepared oil phase and aqueous phase were mixed to perform preliminary emulsification. The obtained preliminary emulsion was quenched and plasticized using a combinator, and then molded into a sheet through a resting tube to obtain a roll-in oil and fat composition having a thickness of 10 mm. In addition, in the said preparation, the oil-fat composition for roll-ins was prepared with the product temperature of 55 degrees C or less after the process of adding amylase.

  Next, Danish was manufactured with the following mixing | blending and manufacturing method using the oil-fat composition for roll-ins of Examples 1-4 and Comparative Examples 1 and 2. FIG. And the workability | operativity at the time of the flour dough manufacture in manufacture of a Danish, the workability | operativity at the time of roll-in, the volume feeling (dough | floating floating) of the baked Danish, and soft feeling were compared and evaluated by the following evaluation criteria. The results are shown in Table 6 below.

[Manufacture of Danish-1]
A flour dough is produced with the composition shown in Tables 4 and 5 below (cooking temperature: 24 ° C.), and various roll-in oil and fat compositions molded into a sheet form are put on the obtained flour dough (for 1925 g of the dough). According to a conventional method, a roll-in oil / fat composition 500 g) was rolled into the dough 3 times to produce a dough for layered floured food. The dough for puffed layered flour was cut into a square with a side of 9 cm and then baked to produce a Danish. In addition, the Danish which used the oil-fat composition for roll-ins of Examples 1-4 was set to Comparative Examples 4 and 5 which used the oil-fat composition for roll-ins of Examples 5-8 and Comparative Examples 1 and 2.

[Evaluation criteria for workability during production of flour dough]
○: Dough does not occur, good △: Slight dough sagging, slightly bad ×: Dough sagging, poor

[Evaluation criteria for workability during roll-in]
○: Roll-in oil and fat composition and flour dough are uniformly stretched, good △: Roll-in oil and fat composition is slightly cracked and slightly defective, or the flour dough is softened and hardly stretched uniformly , Slightly poor ×: Cracking occurs in the oil-in-fat composition for roll-in, or it is defective, or the flour dough is too soft and does not extend uniformly, which is defective

[Evaluation criteria for volume feeling (floating fabric)]
○: Large △: Slightly small ×: Small

[Evaluation criteria for soft feeling]
◎: Soft, no flickering, good ○: Slightly inferior to ◎, but good △: Slightly hard or too soft, slightly fluffy, somewhat poor ×: Hard or too soft, fluffy, Bad

[Comprehensive evaluation]
Based on the above four types of evaluation results (workability during production of flour dough, workability during roll-in, volume feeling, and soft feeling), comprehensive evaluation was performed for each Danish.
◎: Soft feeling is ◎, and other evaluation results are ○ or more ○: Soft feeling is ○, and other evaluation results do not include ×, and Δ is 1 or less ×: Any of the evaluation results is x, or there are two or more Δ

[Preparation-2 of Roll-in Oil Composition]
Using the fats and oils of the above blending example 1, the blends shown in the following Table 7 are produced in the same manner as described in “Preparation of oil and fat composition for roll-in-1” above, and no amylase preparation is added. An oil and fat composition for roll-in (Comparative Example 6) was obtained.

[Manufacture of Danish-2]
A flour dough was prepared with the formulation shown in Table 8 below, and the obtained flour dough was put on the oil composition for roll-in of Comparative Example 6 containing no amylase molded into a sheet, and the above-mentioned “Manufacture of Danish-1” A Danish (Comparative Example 7) was produced in the same manner as described in 1.
And like said Examples 5-8 and Comparative Examples 4 and 5, workability at the time of flour dough manufacture in manufacture of Danish, workability at the time of roll-in, and volume feeling of baked Danish (dough floating) The soft feeling was compared and evaluated. The results are shown in Table 11 below.

[Preparation of amylase-added margarine]
200 g of margarine (trade name: Nisshin Royal Sharp 180, Nisshin Oillio Group Co., Ltd.) used in Table 4 was heated to 40 ° C., 0.83 g of maltose-producing α-amylase used in Table 2 and α After adding 0.52 g of amylase and stirring to uniformly disperse various amylases, the mixture was allowed to cool to room temperature to prepare amylase-added margarine.

[Manufacture of Danish-3]
A flour dough was prepared with the formulation shown in Table 9 below, and the obtained flour dough was put on the oil composition for roll-in of Comparative Example 6 containing no amylase molded into a sheet shape. A Danish (Comparative Example 8) was produced in the same manner as described in 1.
And like said Examples 5-8 and Comparative Examples 4 and 5, workability at the time of flour dough manufacture in manufacture of Danish, workability at the time of roll-in, and volume feeling of baked Danish (dough floating) The soft feeling was compared and evaluated. The results are shown in Table 11 below.

[Manufacture of Danish-4]
A method according to “Manufacturing of Danish-1” above, wherein a flour dough is prepared with the formulation shown in Table 10 below, and the resulting flour dough is molded into a sheet-like oil composition for roll-in in Example 2. Danish (Examples 9 and 10) was produced in the same manner as above.
And like said Examples 5-8 and Comparative Examples 4 and 5, workability at the time of flour dough manufacture in manufacture of Danish, workability at the time of roll-in, and volume feeling of baked Danish (dough floating) The soft feeling was compared and evaluated. The results are shown in Table 11 below.

As shown in Tables 6 and 11, a layered flour-expanded food dough was prepared using the oil-in-fat composition for roll-in of the present invention (Examples 1 to 4), and the manufactured Danish (Examples 5 to 10). ) Was excellent in volume and softness. Moreover, the workability | operativity at the time of the roll-in of the said fat-and-oil composition for roll-ins was also favorable, and did not raise | generate a fabric | dough sagging at the time of shaping | molding of a fabric.
Moreover, as shown in Table 11, when using maltose production | generation alpha amylase and alpha amylase directly to flour dough without using the oil-fat composition for roll-ins of this invention (comparative example 7), or for kneading | mixing When added to margarine (Comparative Example 8), sagging of the dough occurred when the Danish dough was formed.

Claims (5)

  A maltose-producing α-amylase and a roll-in oil-and-fat composition containing α-amylase, and 125 to 840 U of maltose-generating α-amylase and 11 to 115 U of α-amylase are added to 100 g of the roll-in oil and fat composition. An oil and fat composition for roll-in characterized by the above.   The maltose-producing α-amylase and α-amylase are added in the amount of 2: 1 to 15: 1 as enzyme activity in the oil-in-fat composition for roll-in. Oil composition for roll-in.   A dough for layered flour-expanded food, characterized in that 20 to 60 g of the roll-in oil composition according to claim 1 or 2 is folded with respect to 100 g of flour.   A layered flour expanded food obtained by baking the dough for layered flour expanded food according to claim 3.   The layered flour expanded food according to claim 4, wherein the layered flour expanded food is a croissant, Danish or pie.