JP6771817B2 - Pre-molded laminated fabric and its manufacturing method - Google Patents

Description

According to the present invention, a molded laminated dough that has a good dough floating, a crispy outside and a moist new texture on the inside, and a pastry food having an excellent butter flavor can be obtained, and the molded laminated dough. It relates to a manufacturing method.

Pastry foods such as croissants, Danish pastries, and pies are produced by baking a laminated dough in which fats and oils such as butter and sheet margarine are folded into a flour dough in layers. The pastry food is characterized in that the dough expands in layers during baking, so that the dough floats well and has a voluminous feel. Furthermore, consumer tastes have diversified recently, and there has been a demand for pastry foods with a new texture, which was not found in conventional pastry foods.
In addition, pastry foods are deeply popular because they have a mellow flavor of butter, but in order to enhance the flavor, it is necessary to increase the amount of butter used, and there is also a cost problem.

Up to now, various pastry foods can be easily and effortlessly produced by stacking two or more kinds of doughs wrapped with fats and oils having different stretch conditions and rolling them, which is a composite laminated dough (Patent Document 1) derived from milk. A water-in-oil roll-in type that contains fat, liquid fats and oils, and hydrogenated palm oil, enhances the juiciness of milk-derived fats, has excellent workability, and can obtain beautiful baked products with an inner layer. Although emulsified compositions (Patent Document 2) and the like have been reported, there have been no pastry foods that have good dough floating and a new texture can be obtained, and no pastry foods that have simultaneously solved the excellent flavor of butter.

Japanese Unexamined Patent Publication No. 3-266933 International release WO2006 / 011331

The present invention has been made in view of such circumstances. By stacking different types of laminated dough and arranging a specific laminated dough on the outside, the dough floats well, the outside is crispy, and the inside is moist. It has an unprecedented texture, and by including milk fat such as butter in the outer laminated dough, it is a new product with excellent butter flavor at the time of eating without using a large amount of milk fat such as butter. The present invention provides a molded laminated dough from which pastry food products can be obtained, and a method for producing the same.

In order to achieve the above object, the present invention provides the following [1] to [4] molded laminated dough, [5] method for producing a molded laminated dough, and [6] pastry food. To do.
[1] A dough in which a laminated dough A and a laminated dough B are laminated, and the laminated dough A contains a roll-in fat / oil composition X, and the fats and oils in the fat / oil composition X at 25 ° C. The SFC in the above-mentioned oil and fat composition B is less than 15%, the laminated dough B contains the oil and fat composition Y for roll-in, and the SFC of the oil and fat in the oil and fat composition Y at 25 ° C. is 15% or more and the laminated. A molded laminated fabric, wherein the shaped fabric B is arranged outside the laminated fabric A.
[2] The molded laminated dough according to [1], wherein the roll-in oil / fat composition Y contains milk fat.
[3] The fat and oil in the roll-in fat and oil composition X contains a total of 15 to 45% by mass of SSS-type triglyceride to which saturated fatty acid (S) is bound and UUU-type triglyceride to which unsaturated fatty acid (U) is bound. However, the SSS type triglyceride is contained in a smaller amount than the UUU type triglyceride, and the fat and oil in the roll-in fat and oil composition Y contains the SSS type triglyceride and the UUU type triglyceride in a total amount of 15 to 45% by mass. The molded laminated dough according to [1] or [2], which contains and contains the SSS type triglyceride in a larger amount than the UUU type triglyceride.
[4] The molded laminated dough according to any one of [1] to [3], wherein the molded laminated dough is a croissant dough, a pie dough, or a Danish pastry.
[5] A method for producing a laminated dough in which a laminated dough A and a laminated dough B are laminated, wherein the laminated dough A contains a roll-in oil / fat composition X and is contained in the oil / fat composition X. The SFC of the fat and oil at 25 ° C. is less than 15%, the laminated dough B contains the fat and oil composition Y for roll-in, and the fat and oil in the fat and oil composition Y has an SFC of 15% or more at 25 ° C. A method for producing a laminated dough, which comprises molding the laminated dough B so as to be arranged outside the laminated dough A.
[6] A pastry food in which the molded laminated dough according to any one of [1] to [4] is in a baked state.

INDUSTRIAL APPLICABILITY The present invention is a preformed laminated dough and its production, which can obtain a pastry food having a good dough floating, crispy on the outside and moist on the inside, and particularly excellent in butter flavor. Provide a method.

[Preformed laminated fabric]
The molded laminated dough of the present invention is a dough obtained by laminating at least two different types of laminated dough (laminated dough A and laminated dough B) and molding them into a shape immediately before baking. Here, the laminated dough is a dough in which a flour layer and an oil / fat layer are alternately laminated.
Further, in the molded laminated fabric of the present invention, the laminated fabric B is arranged outside the laminated fabric A. Specifically, the fabric in which the laminated fabric A and the laminated fabric B are overlapped is rolled and molded so that the surface of the laminated fabric B is on the outside, or the surface of the laminated fabric B is on the outside. Examples thereof include a dough that is folded, twisted and molded, or a dough that is formed by sandwiching a laminated dough A between two laminated doughs B and die-cutting the laminated dough.

[Laminated fabric A]
The laminated dough A used in the present invention contains the oil / fat composition X for roll-in used in the present invention. Specifically, it is a dough in which layers of the oil and fat composition X for roll-in and a flour layer are alternately laminated, and the flour layer is not particularly limited as long as it is a flour dough usually used in confectionery and bread making. ..
Further, the blending amount of the oil / fat composition X for roll-in with respect to 100 parts by mass of the flour in the laminated dough A is preferably 35 to 65 parts by mass, and more preferably 40 to 60 parts by mass. When the blending amount of the oil / fat composition X for roll-in is within the above range, the pastry food obtained by baking the molded laminated dough of the present invention has good dough floating.

[Roll-in oil / fat composition X]
The roll-in oil / fat composition X used in the present invention has an SFC of less than 15%, preferably 6 to 13%, and more preferably 8 to 12% of the oil / fat in the oil / fat composition X at 25 ° C. When the SFC is in the above range, the pastry food obtained by baking the molded laminated dough of the present invention has a moist texture inside.
Further, the difference between the SFC at 15 ° C. and the SFC at 35 ° C. is preferably 10% or more, and more preferably 15% or more for the fat and oil in the fat and oil composition X. When the difference in SFC is within the above range, the pastry food obtained by baking the molded laminated dough of the present invention has a texture that melts in the mouth.

The fats and oils in the roll-in oil and fat composition X used in the present invention are not particularly limited as long as the SFC at 25 ° C. satisfies the above range, and for example, soybean oil, rapeseed oil, corn oil, sunflower oil, and red flowers. Examples include oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, flaxseed oil, palm oil, palm kernel oil, coconut oil, etc., and oils and fats obtained by processing these fats and oils by ester replacement, separation, hydrogenation, etc. ..

The fats and oils in the roll-in fats and oils composition X used in the present invention have a total content of SSS-type triglyceride (hereinafter, abbreviated as SSS) in which three molecules of saturated fatty acids (S) are bonded in the whole fats and oils. The content of unsaturated fatty acid (U) in fats and oils is less than the content of UUU-type triglyceride (hereinafter abbreviated as UUU) to which three molecules are bound, and the total content of SSS and UUU is 15 to 45% by mass. Is preferable. The total content of SSS and UUU is more preferably 20 to 40% by mass, and most preferably 25 to 35% by mass. When the content ratio of SSS and UUU and the total content of SSS and UUU are within the above ranges, the pastry food obtained by baking the molded laminated dough of the present invention has a moist inside. It becomes a texture.

The fats and oils in the roll-in fats and oils composition X used in the present invention are S2U-type triglycerides in which two molecules of saturated fatty acid (S) and one molecule of unsaturated fatty acid (U) are bound to each other. , S2U) and SU2 type triglyceride (hereinafter abbreviated as SU2) in which one molecule of saturated fatty acid (S) and two molecules of unsaturated fatty acid (U) are bound in the whole fat and oil are 55 in total. It is preferably contained in an amount of ~ 85% by mass, more preferably 60 to 80% by mass, and most preferably 65 to 75% by mass. When the total content of S2U and SU2 is within the above range, the pastry food obtained by baking the molded laminated dough of the present invention has a texture that melts in the mouth.

The S is preferably a linear saturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear saturated fatty acid having 16 to 18 carbon atoms. Further, the U is preferably a linear unsaturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear unsaturated fatty acid having 16 to 18 carbon atoms.

The content of the fat and oil in the roll-in fat and oil composition X used in the present invention is 30 to 100% by mass, preferably 45 to 90% by mass, and more preferably 50 to 80% by mass.

The oil / fat composition X for roll-in used in the present invention may be a shortening type that does not contain water, or a margarine type that is an emulsion with water, but is preferably a margarine type. When used as a margarine type, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsified type, but the water-in-oil type is preferable.

In addition, the roll-in oil / fat composition X used in the present invention may contain other components other than the above-mentioned oil / fat and water. Other ingredients include emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidity agents such as acetic acid, lactic acid and gluconic acid, sweeteners such as sugars and sugar alcohols, stevia and aspartame, and β-carotene. , Colorants such as caramel and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soybean protein, eggs and various processed egg products, flavors, dairy products, seasonings, pH adjusters, Examples include food materials and food additives such as food preservatives, fruits, fruit juices, coffee, nut pastes, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meats, seafood and the like.

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, and glyceride ester, soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, and enzyme-treated egg yolk. Examples thereof include emulsifiers that are not synthetic emulsifiers such as saponin, plant sterols, and milk fat globules.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, arabic gum, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and gelatin. , Starch, chemical starch and the like.

[Laminated fabric B]
The laminated dough B used in the present invention contains the oil / fat composition Y for roll-in used in the present invention. Specifically, it is a dough in which layers of the oil and fat composition Y for roll-in and a flour layer are alternately laminated, and the flour layer is not particularly limited as long as it is a flour dough usually used in confectionery and bread making. ..
Further, the blending amount of the oil / fat composition Y for roll-in with respect to 100 parts by mass of the flour in the laminated dough B is preferably 35 to 65 parts by mass, and more preferably 40 to 60 parts by mass. When the blending amount of the oil / fat composition X for roll-in is within the above range, the pastry food obtained by baking the molded laminated dough of the present invention has good dough floating.

[Fat composition Y for roll-in]
The roll-in oil / fat composition Y used in the present invention has an SFC of 15% or more, preferably 16 to 25%, and more preferably 17 to 22% of the oil / fat in the oil / fat composition Y at 25 ° C. When the SFC is in the above range, the pastry food obtained by baking the molded laminated dough of the present invention has a crispy texture on the outside.
Further, the difference between the SFC at 15 ° C. and the SFC at 35 ° C. is preferably 10% or less, and more preferably 15% or more for the fat and oil in the fat and oil composition Y. When the difference in SFC is within the above range, the pastry food obtained by baking the molded laminated dough of the present invention has a texture that melts in the mouth.

Further, the fat and oil in the roll-in fat and oil composition Y used in the present invention may contain milk fat. Here, the milk fat is a fat derived from milk, and specific examples thereof include butter, butter oil, adjusted milk fat, and the like, which have been separated, cured, transesterified, and the like. By containing milk fat in the fat and oil in the roll-in fat and oil composition Y, the pastry food obtained by baking the molded laminated dough of the present invention becomes a pastry food having an excellent butter flavor.
The content of milk fat in the fat and oil contained in the fat and oil composition Y for roll-in used in the present invention is preferably 5 to 25% by mass, more preferably 7 to 20% by mass, and most preferably 8 to 15% by mass. If the milk fat content is too low, the butter flavor may be poor. Further, when the content of milk fat is high, the cost may be high.

The fats and oils in the roll-in fats and oils composition Y used in the present invention are not particularly limited as long as the SFC at 25 ° C. satisfies the above range, and for example, soybean oil, rapeseed oil, corn oil, sunflower oil, and red flowers. Examples include oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, flaxseed oil, palm oil, palm kernel oil, coconut oil, etc., and oils and fats processed by ester exchange, separation, hydrogenation, etc. ..

The fats and oils in the roll-in fats and oils composition Y used in the present invention have a total content of SSS-type triglyceride (hereinafter, abbreviated as SSS) in which three molecules of saturated fatty acids (S) are bonded in the whole fats and oils. The content of unsaturated fatty acid (U) in fats and oils is larger than the content of UUU-type triglyceride (hereinafter abbreviated as UUU) to which three molecules are bound, and the total content of SSS and UUU is 15 to 45% by mass. Is preferable. The total content of SSS and UUU is more preferably 20 to 40% by mass, and most preferably 25 to 35% by mass. When the content ratio of SSS and UUU and the total content of SSS and UUU are within the above ranges, the pastry food obtained by baking the molded laminated dough of the present invention has a crispy outside. It makes me feel.

The fats and oils in the roll-in fats and oils composition Y used in the present invention are S2U-type triglycerides (hereinafter, S2U-type triglycerides in which two molecules of saturated fatty acid (S) and one molecule of unsaturated fatty acid (U) are bound in the total fat and oil. , S2U) and SU2 type triglyceride (hereinafter abbreviated as SU2) in which one molecule of saturated fatty acid (S) and two molecules of unsaturated fatty acid (U) are bound in the whole fat and oil are 55 in total. It is preferably contained in an amount of ~ 85% by mass, more preferably 60 to 80% by mass, and most preferably 65 to 75% by mass. When the total content of S2U and SU2 is within the above range, the pastry food obtained by baking the molded laminated dough of the present invention has a texture that melts in the mouth.

The S is preferably a linear saturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear saturated fatty acid having 16 to 18 carbon atoms. Further, the U is preferably a linear unsaturated fatty acid having 16 to 22 carbon atoms, and more preferably a linear unsaturated fatty acid having 16 to 18 carbon atoms.

The content of the fat and oil in the roll-in fat and oil composition Y in the present invention is 30 to 100% by mass, preferably 45 to 95% by mass, and more preferably 50 to 90% by mass.

The oil / fat composition Y for roll-in used in the present invention may be a shortening type that does not contain water, or a margarine type that is an emulsion with water, but is preferably a margarine type. When used as a margarine type, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsified type, but the water-in-oil type is preferable.

Further, the oil / fat composition Y for roll-in used in the present invention may contain other components other than the above oil / fat and water. Examples of other components include the same components that can be contained in the roll-in oil / fat composition X used in the present invention.

The SFC (solid fat content) of the fats and oils in the roll-in fats and oils composition X and the roll-in fats and oils composition Y used in the present invention is described in "Standard Fats and Fats Analysis Test" edited by the Japan Oil Chemists' Society. It can be measured according to 2.2.9-2003 solid fat content (NMR method) of "Method". Specifically, for example, the measurement can be performed as follows using a measuring device SFC-2000 (NMR method) manufactured by Astec Co., Ltd. First, a completely dissolved sample (raw material fat or oil to be blended in the fat or oil composition X or the fat or oil composition Y) is placed in a measuring cell of the measuring device SFC-2000, held at 60 ° C. for 30 minutes, and then 30 at 0 ° C. Hold for minutes. Further, after holding at 25 ° C. for 30 minutes, holding at 0 ° C. for 30 minutes, and then holding at the temperature at which SFC is measured for 30 minutes, SFC is measured.

The contents of SSS, UUU, S2U, and SU2 in the fat and oil composition X for roll-in and the fat and oil composition Y for roll-in used in the present invention can be measured by a gas chromatography method. .. Specifically, it can be measured according to AOCS Ce5-86.

[Manufacturing method of oil / fat composition X for roll-in and oil / fat composition Y for roll-in]
The method for producing the roll-in oil / fat composition X and the roll-in oil / fat composition Y used in the present invention is not particularly limited, and the raw material oil / fat is dissolved, the other raw materials are mixed, and then the mixture is cooled and kneaded. Then, it can be obtained by rolling.
Specifically, first, the raw material fat and oil and, if necessary, an oil-soluble raw material such as an emulsifier are dissolved. Further, if necessary, it may be mixed and emulsified with an aqueous phase prepared separately. Then, it is preferable to carry out sterilization treatment. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. It is then cooled and crystallized. It is preferably cooled and plasticized. The cooling conditions are preferably −0.5 ° C./min or higher, and more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling.
Examples of the cooling device include a closed type continuous tube cooler, for example, a margarine making machine such as a botator, a combinator, and a perfector, a plate type heat exchanger, and the like, and an open type diacooler and a compressor. Combinations can be mentioned.

The roll-in oil / fat composition X and the roll-in oil / fat composition Y used in the present invention may have various shapes such as a sheet shape, a block shape, a columnar shape, and a rectangular parallelepiped shape. Among them, from the viewpoint of ease of processing, it is preferable to form a sheet. In the case of a sheet, the preferred size is 50 to 1000 mm in width, 50 to 1000 mm in length, and 1 to 50 mm in thickness.

[Manufacturing method of laminated fabric A and laminated fabric B]
The method for producing the laminated dough A and the laminated dough B used in the present invention is a known production condition and production method except that the roll-in oil / fat composition X or the roll-in oil / fat composition Y is used. Can be manufactured by Specifically, it can be produced by wrapping the roll-in oil / fat composition X in a flour dough and repeating folding and rolling. The number of laminates can be adjusted as appropriate.
In addition, a retard process may be included if necessary. For rolling, for example, a reverse seater or the like can be used. By spreading the dough using these, the dough can be made to a desired thickness.

[Manufacturing method of molded laminated fabric]
The method for producing the molded laminated dough of the present invention is particularly limited as long as the laminated dough B used in the present invention can be molded so as to be arranged outside the laminated dough A used in the present invention. Although not limited, for example, when the molded laminated dough is for croissants, the dough in which the laminated dough A and the laminated dough B are laminated is rolled and molded so that the surface of the laminated dough B is on the outside. It can be manufactured by doing.
If the molded laminated dough is for pie wrapping, the dough in which the laminated dough A and the laminated dough B are laminated is molded by wrapping the ingredients so that the surface of the laminated dough B is on the outside. Can be manufactured at.
If the molded laminated fabric is for Danish pastry, the fabric in which the laminated fabric A and the laminated fabric B are laminated can be folded or twisted so that the surface of the laminated fabric B is on the outside. It can be manufactured by sandwiching the laminated fabric A between two laminated fabrics B and die-cutting and molding the laminated fabric.
[Manufacturing method of croissant, pie, or Danish pastry]
Pastry foods can be produced by baking the molded laminated dough of the present invention. Specifically, when the molded laminated dough of the present invention is a dough for croissants, pies, or Danish pastries, croissants, pies, and Danish pastries can be produced by baking under normal baking conditions. ..

Next, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the present invention is not limited to these examples.

[Ingredient oils and fats]
The following fats and oils were used as raw material fats and oils.
・ Refined palm oil [Nisshin Oillio Group Co., Ltd. in-house preparation]
・ Palm stearin [In-house preparation of Nisshin Oillio Group Co., Ltd., iodine value 33, hard part obtained by dry separation of palm oil]
・ Palm Super Olein [In-house preparation of Nisshin Oillio Group Co., Ltd., iodine value 60, soft part obtained by dry sorting palm oil]
-Palm transesterification oil [Nisshin Oillio Group Co., Ltd. in-house preparation, oil and fat obtained by randomly transesterifying the soft part of iodine value 56 obtained by dry sorting of palm oil]
・ Soybean oil [In-house preparation of Nisshin Oillio Group Co., Ltd.]
・ Fermented butter [manufactured by Lactalis, water content 15%]

[Manufacturing of oil and fat composition for roll-in]
An oil phase was prepared by melting and mixing fats and oils according to the formulation table in Table 1 below. Separately, salt, skim milk powder, and water were mixed and dissolved to prepare an aqueous phase. Next, the aqueous phase is mixed and stirred with the oil phase according to a conventional method to pre-emulsify, then rapidly cooled and mixed by a combinator, formed into a sheet through a resting tube, and the roll-in oil / fat composition X and the roll-in oil / fat are formed. Composition Y was produced. The content of milk fat in the fat and oil of the roll-in fat and oil composition Y was 9.3% by mass.

[Manufacturing of Laminated Fabric A, Laminated Fabric B, and Laminated Fabric C]
From 40 parts by mass of strong flour, 60 parts by mass of medium-strength flour, 8 parts by mass of sugar, 2 parts by mass of salt, 3 parts by mass of defatted milk powder, 6 parts by mass of shortening, 50 parts by mass of milk, 7 parts by mass of water, and 4 parts by mass of raw yeast. A flour dough was prepared. Next, 830 g of the oil / fat composition X for roll-in produced above was placed on 3000 g of the flour dough and folded in three twice according to a conventional method to produce a laminated dough A having a thickness of 3 mm. In the same manner, a laminated dough B using the oil / fat composition Y for roll-in was produced.
In the laminated dough C, the roll-in oil / fat composition X wrapped in the flour dough and the roll-in oil / fat composition Y wrapped in the flour dough are superposed in the same mass, and the roll-in oil / fat composition is prepared according to a conventional method. It was produced by performing tri-folding twice and folding in half once so that Y was outside the oil / fat composition X for roll-in. The laminated dough C contained a flour layer, a layer of the oil and fat composition X for roll-in, and a layer of the oil and fat composition Y for roll-in alternately. Further, in the laminated dough C, the outermost layer of the oil / fat composition for roll-in was the oil / fat composition Y for roll-in.

[Manufacturing of molded laminated fabric (croissant fabric)]
The laminated dough A and the laminated dough B produced above were superposed with the same mass and rolled to a thickness of 3 mm with a reverse sheeter. Next, a croissant dough was produced by rolling and molding the laminated dough B so that the surface was on the outside (Example 1).
In addition to the above, a croissant dough was produced by rolling and molding the laminated dough A so that the surface of the dough A was on the outside (Comparative Example 1).

The laminated dough C produced above was rolled to a thickness of 3 mm with a reverse sheeter, rolled and molded to produce a croissant dough (Comparative Example 2).

The laminated dough B produced above was folded in half, rolled to a thickness of 3 mm with a reverse sheeter, rolled and molded to produce a croissant dough (Comparative Example 3).

[Manufacturing and evaluation of croissants]
The croissant dough produced above (Example 1, Comparative Examples 1 to 3) was whipped and then baked (upper heat 220 ° C., lower heat 200 ° C., 15 minutes) to obtain a croissant. Next, the dough floating, flavor, and texture of the croissant were evaluated. The evaluation was a comprehensive evaluation of five panelists, and the results are shown in Table 2.

<Evaluation criteria>
・ Fabric floating The fabric floating was evaluated by visually evaluating the appearance of the croissant according to the following criteria.
◎: The dough floats better than “○” ○: The dough floats better ×: The dough floats poorly ・ Flavor The flavor of butter when eaten by croissants was evaluated according to the following criteria.
◎: Butter flavor is stronger than “○” ○: Butter flavor is felt ×: Butter flavor is weak or not felt ・ Inside texture The texture inside is baked inside the croissant. The juiciness when eating the dough was evaluated according to the following criteria.
◎: Juicy feeling is stronger than “○” ○: Juicy feeling is felt ×: Juicy feeling is weak or not felt ・ Outside texture The outside texture eats the baked dough on the outside of the croissant. The crispy texture (crispy texture) at the time of baking was evaluated according to the following criteria.
◎: Crispy feeling is stronger than “○” ○: Crispy feeling is felt ×: Crispy feeling is weak or not felt

The croissant obtained by baking the molded dough of Example 1 has a good dough floating that is equal to or higher than that of a normal croissant, and when eaten, the outside is crispy and the inside is moist. It had a new texture that was not found in the market, and had a mellow buttery flavor.

Claims (6)

It is a fabric in which the laminated fabric A and the laminated fabric B are laminated.
The laminated dough A contains the oil / fat composition X for roll-in, and the layer of the oil / fat composition X and the flour layer are alternately laminated, and the oil / fat in the oil / fat composition X at 25 ° C. SFC in is less than 15%
The laminated dough B contains the oil / fat composition Y for roll-in, and the layer of the oil / fat composition Y and the flour layer are alternately laminated, and the oil / fat in the oil / fat composition Y at 25 ° C. SFC is 15% or more in
Further, the molded laminated fabric is characterized in that the laminated fabric B is arranged outside the laminated fabric A. The molded laminated dough according to claim 1, wherein the roll-in oil / fat composition Y contains milk fat. The fat and oil in the roll-in fat and oil composition X contains a total of 15 to 45% by mass of SSS-type triglyceride to which saturated fatty acid (S) is bound and UUU-type triglyceride to which unsaturated fatty acid (U) is bound, and , The SSS type triglyceride is contained less than the UUU type triglyceride,
The fat and oil in the roll-in fat and oil composition Y contains the SSS type triglyceride and the UUU type triglyceride in a total amount of 15 to 45% by mass, and contains the SSS type triglyceride in a larger amount than the UUU type triglyceride. The molded laminated dough according to claim 1 or 2. The molded laminated dough according to any one of claims 1 to 3, wherein the molded laminated dough is a croissant dough, a pie dough, or a Danish pastry. A method for producing a laminated fabric in which a laminated fabric A and a laminated fabric B are laminated.
The laminated dough A contains the oil / fat composition X for roll-in, and the layer of the oil / fat composition X and the flour layer are alternately laminated, and the oil / fat in the oil / fat composition X at 25 ° C. SFC in is less than 15%
The laminated dough B contains the oil / fat composition Y for roll-in, and the layer of the oil / fat composition Y and the flour layer are alternately laminated, and the oil / fat in the oil / fat composition Y at 25 ° C. SFC is 15% or more in
Further, a method for producing a laminated dough, which comprises molding the laminated dough B so as to be arranged outside the laminated dough A. A pastry food in which the molded laminated dough according to any one of claims 1 to 4 is in a baked state.