JP7019242B2 - East pie - Google Patents

Description

The present invention relates to a dough for yeast pie and an yeast pie.

The pie is characterized by having volume due to the layered dough. In addition, the texture of the pie is characterized by having a crispy texture, good crispness, and a disintegrating texture. Pies are one of the most popular bakery foods.

A pie is usually made by kneading dough made by kneading ingredients such as wheat flour, kneading oil, sugar, water, and salt, then wrapping the dough with the folding oil and fat, and repeating rolling and folding to make a layered dough. Manufactured by baking the dough. As for the method for producing a pie, for example, Patent Documents 1 to 4 have been proposed.

Among bakery foods, breads are blended with yeast to give volume, and the dough is fermented. Usually, pies do not contain yeast. However, if you want the pie to be more voluminous, the pie will be blended with yeast. Pies containing yeast are also called yeast pies.

Yeast pies have more volume than pies without yeast. However, the yeast pie may not have a crispy texture, good crispness, and a crumbled texture.

From the above background, there has been a demand for the development of an yeast pie having a crispy texture, good crispness, and a disintegrating feeling.

Japanese Unexamined Patent Publication No. 2017-70226 Japanese Patent Application Laid-Open No. 2015-128383 Japanese Unexamined Patent Publication No. 2012-187020 Japanese Unexamined Patent Publication No. 11-11348

An object of the present invention is to provide an yeast pie having a crispy texture, good crispness, and a disintegrating feeling, and a dough for yeast pie for producing the yeast pie.

As a result of diligent studies to solve the above problems, the present inventors can solve this problem by kneading a specific amount of kneading oil / fat having a specific solid fat content into a dough for yeast pie. Was found. This has led to the completion of the present invention.

That is, the first invention of the present invention is a dough for yeast pie in which the following oil / fat composition A for kneading is kneaded in an amount of 7 to 25 parts by mass with respect to 100 parts by mass of flour.
Fat and oil composition A for kneading: Contains 70% by mass or more of fat and oil, and the solid fat content of the fat and oil contained is 60% or more at 5 ° C., 25 to 45% at 15 ° C., 10 to 35% at 20 ° C., 35. A fat composition for kneading at 3 to 15% at ° C.
The second invention of the present invention is the dough for yeast pie according to the first invention, in which 0.1 to 5.0 parts by mass of yeast is blended with respect to 100 parts by mass of flour.
The third invention of the present invention is the yeast pie obtained by baking the dough for yeast pie according to the first invention or the second invention.

According to the present invention, it is possible to provide an yeast pie having a crispy texture, good crispness, and a disintegrating feeling, and a dough for yeast pie for producing the yeast pie.

In the dough for yeast pie according to the embodiment of the present invention, 7 to 25 parts by mass of the following fat and oil composition A for kneading is kneaded with respect to 100 parts by mass of flour.
Oil and fat composition for kneading: The solid fat content of the oil and fat contained is 60% or more at 5 ° C, 25 to 45% at 15 ° C, 10 to 35% at 20 ° C, and 3 to 15% at 35 ° C. Oil and fat composition.
In the present invention, the yeast pie is a pie in which yeast is blended as a raw material. Further, in the present invention, the dough for yeast pie is the dough before folding or the dough before folding, which is obtained by kneading raw materials such as flour, fat for kneading, yeast, sugar, salt, and water. It is a post-folding dough obtained by folding the folding oil / fat into the pre-folding dough. The pre-folded dough and the post-folded dough, which are the dough for yeast pie according to the embodiment of the present invention, are both pre-baked dough.
Further, the fat and oil composition for kneading in the present invention is the fat and oil to be kneaded into the dough before baking in the production of yeast pie.
Further, in the present invention, the grain is a grain obtained by grinding into a powder. Specific examples of the flour are wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like. The flour blended in the dough for yeast pie according to the embodiment of the present invention is preferably wheat flour. The flour to be blended in the dough for yeast pie according to the embodiment of the present invention preferably contains wheat flour in an amount of 50 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass. do.

The dough for yeast pie according to the embodiment of the present invention contains yeast. In the dough for yeast pie according to the embodiment of the present invention, yeast is preferably blended in an amount of 0.1 to 5.0 parts by mass, more preferably 0.5 to 3.0 parts by mass, based on 100 parts by mass of flour. It is more preferably 1.0 to 2.0 parts by mass.

In the dough for yeast pie according to the embodiment of the present invention, the following fat and oil composition A for kneading is kneaded. In the dough for yeast pie according to the embodiment of the present invention, 7 to 25 parts by mass of the following fat and oil composition A for kneading is kneaded with respect to 100 parts by mass of flour, and preferably 10 to 20 parts by mass is kneaded. It is kneaded, and more preferably 10 to 18 parts by mass is kneaded.
When the following fat and oil composition A for kneading is kneaded into the dough for yeast pie in the above range, a yeast pie having a crispy texture, good crispness, and a disintegrating feeling can be obtained.

The kneading fat / oil composition A used for producing the dough for yeast pie according to the embodiment of the present invention contains a solid fat content of 60% or more at 5 ° C. and 25 to 45% at 15 ° C. It is an oil / fat composition for kneading at 20 ° C. of 10 to 35% and at 35 ° C. of 3 to 15%. The kneading fat / oil composition A used for producing the dough for yeast pie according to the embodiment of the present invention contains a solid fat content of 60% or more at 5 ° C. and 25 to 45% at 15 ° C. It is 10 to 35% at 20 ° C, 3 to 15% at 35 ° C, more preferably 60 to 75% at 5 ° C, 28 to 43% at 15 ° C, 12 to 33% at 20 ° C, and 3 to 3 at 35 ° C. It is 12%, more preferably 60 to 70% at 5 ° C, 30 to 40% at 15 ° C, 15 to 30% at 20 ° C, and 3 to 10% at 35 ° C.
In the present invention, the fat and oil contained in the fat and oil composition is the total fat and oil content including all of the contained fats and oils (for example, when the fat and oil composition contains fat and oil a, fat and oil b, and fat and oil c, the fat and oil composition. The oil and fat contained in is a mixed oil of oil and fat a, oil and fat b, and oil and fat c). Therefore, the fats and oils contained in the fats and oils composition in the present invention include fats and oils (milk fats and the like) contained in oil-containing raw materials (butter, whole fat powdered milk, etc.) such as dairy products in addition to the fats and oils to be blended.
The SFC of fats and oils can be measured according to the 2.2.9-2003 solid fat content (NMR method) of "Standard Oil and Fat Analysis Test Method" edited by the Japan Oil Chemists' Society. The solid fat content is also referred to as SFC below.
When the solid fat content of the fat and oil contained in the fat and oil composition A for kneading used in the production of the dough for yeast pie is within the above range, the yeast pie having a crispy texture, good crispness, and disintegration feeling can be obtained. Be done.

The above-mentioned kneading oil / fat composition A used for producing the dough for yeast pie according to the embodiment of the present invention is any edible oil / fat as a raw material oil / fat as long as the solid fat content of the contained oil / fat satisfies the above range. May be used. Examples of the raw material oil and fat of the above-mentioned oil and fat composition A for kneading include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, coconut oil, shea butter, monkey oil, palm oil, and the like. Various vegetable and animal fats and oils such as palm kernel oil, palm oil, beef fat, pork fat, milk fat, fish oil, whale oil, and one or more treatments selected from hydrogenation, fractionation and ester exchange were applied to them. Examples include processed oils and fats. As the raw material fat and oil of the above-mentioned kneading fat and oil composition A used for producing the dough for yeast pie according to the embodiment of the present invention, one kind or a combination of two or more kinds of the above-mentioned edible fat and oil can be used.

In the above-mentioned kneading fat and oil composition A used for producing the dough for yeast pie according to the embodiment of the present invention, the fat and oil preferably contained is a palm-based fat and oil, and more preferably the fat and oil contained is a palm-based fat and oil. Is contained in an amount of 60% by mass or more, more preferably 70% by mass or more of palm-based fat and oil, and most preferably 80 to 100% by mass of palm-based fat and oil.
In the present invention, the palm-based fat and oil is a processed fat and oil of palm oil such as palm oil, palm fractionated oil, and hydrogenated palm oil. Specific examples of palm-based oils and fats include palm oil, palm olein, palm stearin, palm super olein, the melting point of palm, and extremely hydrogenated palm oil. In the embodiment of the present invention, one kind or two or more kinds selected from these can be mixed and used.
The palm-based oil and fat used in the production of the above-mentioned oil and fat composition A for kneading is preferably a mixed oil of palm oil and an extremely hydrogenated palm oil. When the palm-based oil used for producing the above-mentioned oil composition A for kneading is a mixed oil of palm oil and an extremely hardened oil of palm oil, the blending ratio of the extremely hardened oil of palm oil and palm oil (palm oil:: The extremely hardened oil of palm oil) is preferably 90:10 to 99: 1, more preferably 93: 7 to 99: 1, and even more preferably 95: 5 to 99: 1.

The above-mentioned fat and oil composition A for kneading used for producing the dough for yeast pie according to the embodiment of the present invention preferably contains 70% by mass or more, more preferably 80% by mass or more, and further preferably. Contains 90 to 100% by mass.

In addition to the fat and oil, the above-mentioned fat and oil composition A for kneading used for producing the dough for yeast pie according to the embodiment of the present invention is a raw material usually used for producing the fat and oil for kneading of bakery foods such as pies. Can be blended. Specifically, dairy products such as butter, full-fat milk powder, defatted milk powder and milky protein, sugars such as sugar, lactose and liquid sugar, sugar alcohols, sweeteners such as stevia and aspartame, water, emulsifiers and thickening. Stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, coloring agents such as β-carotene, caramel and red koji pigment, tocopherols, tea extracts (catechins, etc.) and rutin, etc. Antioxidants, plant proteins such as wheat protein and soybean protein, eggs, processed egg products, flavors, seasonings, pH adjusters, food preservatives, fruits, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains , Beans, vegetables, meats, seafood and other food materials or food additives can be added to the above-mentioned fat and oil composition A for kneading.

The above-mentioned oil-and-fat composition A for kneading used in the production of the dough for yeast pie according to the embodiment of the present invention is a shortening without an aqueous phase or an emulsion having an aqueous phase (margarine, fat spread). The above-mentioned fat and oil composition A for kneading used in the production of the dough for yeast pie according to the embodiment of the present invention is preferably shortening.

The method for producing the above-mentioned oil and fat composition A for kneading used for producing the dough for yeast pie according to the embodiment of the present invention is not particularly limited, and is not particularly limited, and known conditions and methods for producing the oil and fat for kneading. Can be applied. Specifically, the above-mentioned oil / fat composition A for kneading can be produced by mixing and dissolving the oil-soluble components to be blended. Further, when the plasticity is imparted to the oil-and-fat composition A for kneading, the oil-and-fat composition A for kneading is prepared by mixing and dissolving the oil-soluble components to be blended with the prepared aqueous phase, if necessary. It can be produced by a step of mixing and emulsifying, then cooling and crystallizing. In the steps of cooling and crystallization, the above-mentioned fat and oil composition A for kneading is preferably cooled and plasticized. The cooling conditions are preferably −0.5 ° C./min or higher, more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling. Further, after the oil phase is prepared or mixed and emulsified, the above-mentioned oil / fat composition A for kneading is preferably sterilized. Examples of the sterilization method include a batch type in a tank, a plate type heat exchanger, and a continuous type using a scraping type heat exchanger. Examples of the cooling device include a closed continuous tube cooler, for example, a margarine making machine such as a botator, a combinator, and a perfector, and a plate type heat exchanger. Further, as a cooling device, a combination of an open type diacooler and a compactor can be mentioned.
The above-mentioned fat and oil composition A for kneading used in the production of the dough for yeast pie according to the embodiment of the present invention is preferably plasticized. The above-mentioned fat and oil composition A for kneading used in the production of the dough for yeast pie according to the embodiment of the present invention is preferably a fat and oil composition for plastic kneading.

In the dough for yeast pie according to the embodiment of the present invention, the folding oil / fat is preferably folded, and more preferably the following folding oil / fat composition B is folded. In the dough for yeast pie according to the embodiment of the present invention, the following fat and oil composition B for folding is preferably folded in 50 to 100 parts by mass, and more preferably 55 to 90 parts by mass with respect to 100 parts by mass of flour. It is more preferably 60 to 80 parts by mass folded.
When the following oil / fat composition B for folding is folded in the dough for yeast pie within the above range, an yeast pie having a crispy texture, good crispness, and a disintegrating feeling can be obtained.

The folding fat / oil composition B used for producing the dough for yeast pie according to the embodiment of the present invention contains a solid fat content of 35 to 55% at 5 ° C. and 10 to 30% at 15 ° C. It is a folding oil / fat composition of 5 to 25% at 20 ° C. and 5% or less at 35 ° C. The folding fat / oil composition B used for producing the dough for yeast pie according to the embodiment of the present invention contains a solid fat content of 35 to 55% at 5 ° C. and 10 to 30% at 15 ° C. 5 to 25% at 20 ° C, 5% or less at 35 ° C, more preferably 38 to 53% at 5 ° C, 13 to 28% at 15 ° C, 8 to 23% at 20 ° C, 4% or less at 35 ° C. More preferably, it is 40 to 50% at 5 ° C, 15 to 25% at 15 ° C, 10 to 20% at 20 ° C, and 3% or less at 35 ° C.
In the present invention, the fat and oil composition for folding is the fat and oil that is folded into the dough before baking in the production of yeast pie. The oil / fat composition for folding may be referred to as an oil / fat composition for roll-in or sheet margarine.
When the solid fat content of the fat and oil contained in the fat and oil composition B for folding used in the production of the dough for yeast pie is within the above range, the yeast pie having a crispy texture, good crispness, and disintegration feeling can be obtained. Be

The folding fat / oil composition B used for producing the dough for yeast pie according to the embodiment of the present invention uses any edible fat / oil as a raw material fat / fat as long as the solid fat content of the contained fat / fat satisfies the above range. You may use it. Examples of the raw material oil and fat of the above-mentioned oil and fat composition B for folding include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, coconut oil, shea butter, monkey oil, palm oil, and palm. Various vegetable and animal fats and oils such as nuclear oil, palm oil, beef fat, pork fat, milk fat, fish oil, whale oil, and processing of these with one or more treatments selected from hydrogenation, fractionation and ester exchange. Examples include oils and fats. As the raw material fat and oil of the folding fat and oil composition B used for producing the dough for yeast pie according to the embodiment of the present invention, one kind or a combination of two or more kinds of the above edible fat and oil can be used.

The folding oil / fat composition B used for producing the dough for yeast pie according to the embodiment of the present invention preferably contains palm-based oil / fat, liquid oil, the following random transesterified oil C, and milk fat. More preferably, the oils and fats contained are 10 to 35% by mass of palm-based fats and oils, 25 to 50% by mass of liquid oils, 20 to 40% by mass of the following transesterified oil C, 20% by mass or less of milk fats, and further. The fats and oils preferably contained are 13 to 32% by mass of palm-based fats and oils, 28 to 47% by mass of liquid oils, 22 to 38% by mass of the following transesterified oil C, and 3 to 15% by mass of milk fats. Contains 15 to 30% by mass of palm-based oil, 30 to 45% by mass of liquid oil, 25 to 35% by mass of the following transesterified oil C, and 3 to 13% by mass of milk fat.
The palm oil used in the production of the folding oil / fat composition B is preferably palm oil.
In the present invention, the liquid oil is a fat or oil that is liquid at 20 ° C. The liquid oil used for producing the folding oil / fat composition B is preferably soybean oil or rapeseed oil, and more preferably soybean oil.
Further, in the present invention, the milk fat also includes milk fat contained in oil-containing raw materials such as butter and whole fat powdered milk.

The random transesterification oil C used in the production of the folding oil / fat composition B is a random transesterification oil of a lauric-based oil / fat and a palm-based oil / fat. The random transesterified oil C used in the production of the folding oil / fat composition B has an iodine value of less than 5, preferably less than 3, and more preferably less than 1.
In the present invention, the lauric-based fat and oil is a fat and oil in which lauric acid is 30% by mass or more among the fatty acids constituting the fat and oil. The laurin-based oils and fats include, for example, coconut oil, palm kernel oil, separated oils such as palm kernel olein obtained by separating them, palm kernel stea, oils and fats obtained by exchanging these with esters, and hardened oils thereof (for example, palm kernel oil). Extremely Hardened Oil of Palm Nucleus Olein The laurin-based oil and fat used in the production of the above random ester exchange oil C is preferably extremely hardened oil of palm kernel olein and palm kernel olein.
The palm-based fats and oils used in the production of the random transesterification oil C are preferably palm stearin (iodine value 5 to 40, preferably 15 to 35) and extremely hydrogenated palm stearin.
The mixing ratio of the laurin-based fat and the palm-based fat and oil (laurin-based fat and oil: palm-based fat and oil) when the random transesterification reaction of the above random transesterification oil C is performed is preferably a mass ratio of 35:65 to 65:35. The mass ratio is more preferably 40:60 to 60:40, and even more preferably the mass ratio is 45:55 to 55:45.
The method of transesterification reaction when the random transesterification reaction of the above random transesterification oil C is carried out is not particularly limited and can be carried out by a usual method. The random transesterification reaction can be carried out by either a chemical transesterification method using a synthetic catalyst such as sodium methoxide or an enzymatic transesterification method using a lipase as a catalyst.
In the production of the above transesterification oil C, hydrogen may be added before the transesterification reaction or after the transesterification reaction in order to keep the iodine value in the above range. The method of hydrogenation in the production of the above random transesterification oil C is not particularly limited and can be carried out by a usual method.
The iodine value of fats and oils can be measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)". ..

The folding fat / oil composition B used for producing the dough for yeast pie according to the embodiment of the present invention preferably contains 70% by mass or more of fat and oil, more preferably 80% by mass or more, and further preferably. Contains 90-97% by mass.

The folding fat / oil composition B used for producing the dough for yeast pie according to the embodiment of the present invention contains, in addition to the fat / oil, a raw material usually used for producing folding fat / oil for bakery foods such as pies. can do. Specifically, dairy products such as butter, full-fat milk powder, defatted milk powder and milky protein, sugars such as sugar, lactose and liquid sugar, sugar alcohols, sweeteners such as stevia and aspartame, water, emulsifiers and thickening. Stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, coloring agents such as β-carotene, caramel and red koji pigment, tocopherols, tea extracts (catechins, etc.) and rutin, etc. Antioxidants, plant proteins such as wheat protein and soybean protein, eggs, processed egg products, flavors, seasonings, pH adjusters, food preservatives, fruits, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, grains , Food materials or food additives such as beans, vegetables, meats and seafood can be blended in the above-mentioned fat and oil composition B for folding.

The folding oil / fat composition B used in the production of the dough for yeast pie according to the embodiment of the present invention is an emulsion having an aqueous phase (margarine, fat spread) or shortening having no aqueous phase. The folding oil / fat composition B used in the production of the dough for yeast pie according to the embodiment of the present invention is preferably an emulsion having an aqueous phase. When the folding oil / fat composition B used for producing the dough for yeast pie according to the embodiment of the present invention is an emulsion having an aqueous phase, it is preferably a water-in-oil emulsion. When the oil-and-fat composition B for folding used in the production of the dough for yeast pie according to the embodiment of the present invention is a water-in-oil emulsion, the water content is preferably 1 to 20% by mass. It is more preferably 2 to 15% by mass, still more preferably 2 to 10% by mass.

The method for producing the folding oil / fat composition B used for producing the yeast pie dough according to the embodiment of the present invention is not particularly limited, and known manufacturing conditions and manufacturing methods for folding oil / fat are applied. can. Specifically, the folding oil / fat composition B can be produced by mixing and dissolving the oil-soluble components to be blended. Further, when imparting plasticity to the folding oil / fat composition B, the folding oil / fat composition B mixes and emulsifies the oil phase in which the oil-soluble components to be blended are mixed and dissolved with the prepared aqueous phase, if necessary. After that, it can be manufactured by a step of cooling and crystallizing. In the steps of cooling and crystallization, the folding oil / fat composition is preferably cooled and plasticized. The cooling conditions are preferably −0.5 ° C./min or higher, more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling. Further, after the preparation of the oil phase or the mixed emulsification, the oil / fat composition for folding is preferably sterilized. Examples of the sterilization method include a batch type in a tank, a plate type heat exchanger, and a continuous type using a scraping type heat exchanger. Examples of the cooling device include a closed continuous tube cooler, for example, a margarine making machine such as a botator, a combinator, and a perfector, and a plate type heat exchanger. Further, as a cooling device, a combination of an open type diacooler and a compactor can be mentioned.
The folding oil / fat composition B used in the production of the dough for yeast pie according to the embodiment of the present invention is preferably plasticized and molded. The folding oil / fat composition B used for producing the yeast pie dough according to the embodiment of the present invention is preferably a plastic folding oil / fat composition.

The folding oil / fat composition B used in the production of the dough for yeast pie according to the embodiment of 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, the shape is preferably a sheet shape. When the folding oil / fat composition B used for producing the dough for yeast pie according to the embodiment of the present invention is in the form of a sheet, the preferable size is 50 to 1000 mm in width, 50 to 1000 mm in length, and thickness. Is 1 to 50 mm.

In the dough for yeast pie according to the embodiment of the present invention, in addition to flour, yeast, fats and oils for kneading, and fats and oils for folding, a normal amount of raw materials usually used for producing pie dough can be blended. The raw materials used for producing the dough for yeast pie according to the embodiment of the present invention include, for example, sugars such as salt and sugar (granulated sugar, white sugar), sugar alcohols, malt, fermented seeds, emulsifiers, and dough improvers. , Active gluten, starch, powders such as cellulose powder, enzymes, eggs (whole egg, liquid egg), various processed egg products, defatted milk powder, dairy products such as milk, and aqueous components such as water and soy milk.

The method for producing the dough for yeast pie according to the embodiment of the present invention is not particularly limited, and known production conditions and methods for producing the dough for yeast pie can be applied. The dough for yeast pie according to the embodiment of the present invention can be produced through, for example, mixing of raw materials, fermentation, division / rounding, retarding, folding, and molding. For folding, for example, a sheet-shaped folding oil / fat composition is wrapped in a pre-folding dough, folded, and further thinly stretched or folded to form a number of layers. The number of folds and retards is adjusted as appropriate depending on the product. The molded dough can also be stored frozen. In addition, the dough for yeast pie can be filled with fruits, jam, cream, etc. and topped with it.
In the production of croissant dough and Danish dough, the molded dough is fermented separately from the fermentation performed after mixing. However, usually, yeast pie dough is produced without fermenting the molded dough. The dough for yeast pie according to the embodiment of the present invention is preferably produced without fermenting the molded dough. The fermentation of the molded dough is also called proofing or final fermentation.

The dough for yeast pie according to the embodiment of the present invention preferably has a number of folds (layers) of 64 to 2000, more preferably 64 to 280.

The yeast pie according to the embodiment of the present invention can be obtained by baking the dough for yeast pie according to the embodiment of the present invention.

The method for baking the yeast pie dough according to the embodiment of the present invention (the method for producing the yeast pie according to the embodiment of the present invention) is not particularly limited, and is the same as the conventionally known baking method for yeast pie dough. It can be fired by the method of. Specific examples of the baking method include oven heating, direct baking, high-frequency heating (microwave oven heating), and the like.
The method for baking the dough for yeast pie according to the embodiment of the present invention is preferably oven heating. For oven heating, the heating temperature is preferably 190 to 240 ° C., and the heating time is preferably 5 to 30 minutes.

The yeast pie according to the embodiment of the present invention has a crispy texture, good crispness, and a disintegrating feeling.

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

[Analysis method]
The SFC of fats and oils was measured according to the 2.2.9-2003 solid fat content (NMR method) of the "Standard Fats and Fats Analysis Test Method" edited by the Japan Oil Chemists' Society.
The iodine value of fats and oils was measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)".

[Manufacturing of random transesterified oil C1]
50 parts by mass of palm kernel olein (lauric acid content: 41% by mass) and 50 parts by mass of palm stearin (iodine value: 32) were mixed. The obtained mixed oil was subjected to a random transesterification reaction and then hydrogenated until the iodine value became 2 or less to obtain a random transesterified oil C1 (iodine value 2 or less).

[Manufacturing of random transesterified oil c1]
60 parts by mass of palm oil (iodine value: 51) and 40 parts by mass of palm kernel oil (lauric acid content: 47.1% by mass) were mixed. The obtained mixed oil was subjected to a random transesterification reaction to obtain a random transesterification oil c1 (iodine value: 39).

[Manufacturing of oil and fat composition A1 for kneading]
97 parts by mass of palm oil (iodine value: 51) and 3 parts by mass of palm oil extremely hydrogenated oil were mixed. After injecting nitrogen gas into the obtained mixed oil, it is rapidly cooled and kneaded to make the oil and fat composition A1 for kneading (SFC at 5 ° C.: 64.2%, SFC at 15 ° C.: 35.0%, 20 ° C.). SFC: 22.4%, SFC at 35 ° C.: 8.5%) was obtained.

[Manufacturing of oil and fat composition a1 for kneading]
4 parts by mass of random transesterified oil C1 and 96 parts by mass of random transesterified oil c1 were mixed. After injecting nitrogen gas into the obtained mixed oil, the oil and fat composition for kneading is a1 (SFC at 5 ° C.: 56.1%, SFC at 15 ° C.: 35.6%, 20 ° C.) by quenching and kneading. SFC: 25.2%, SFC at 35 ° C.: 1.4%) was obtained.

[Manufacturing of oil and fat composition a2 for kneading]
30 parts by mass of palm oil, 16 parts by mass of random ester exchange oil C1, 20 parts by mass of soybean oil (liquid oil at 20 ° C.) and 34 parts by mass of palm super olein (iodine value 65) were mixed. After injecting nitrogen gas into the obtained mixed oil, the oil and fat composition for kneading is a1 (SFC at 5 ° C.: 36.7%, SFC at 15 ° C.: 19.6%, 20 ° C.) by quenching and kneading. SFC: 14.9%, SFC at 35 ° C.: 3.5%) was obtained.

[Manufacturing of oil and fat composition B1 for folding]
21.26 parts by mass of palm oil (iodine value 51), 35.60 parts by mass of soybean oil (fat and oil liquid at 20 ° C), 29.01 parts by mass of random ester exchange oil C1 and 0.45 parts by mass of fragrance And 0.00135 parts by mass of a colorant were mixed to prepare an oil phase. An aqueous phase was prepared by mixing 0.3 parts by mass of salt, 3.37 parts by mass of water and 10.0 parts by mass of butter. The prepared aqueous phase was mixed with the prepared oil phase and emulsified to obtain an emulsion (water-in-oil emulsion). The emulsion is rapidly cooled and kneaded and extruded into a sheet (length 300 mm × width 200 mm × thickness 10 mm) to form an oil / fat composition for folding B1 (SFC at 5 ° C.: 44.9%, SFC at 15 ° C.). : 21.3%, SFC at 20 ° C.: 13.6%, SFC at 35 ° C.: 0%, oil / fat content in oil / fat composition for folding: 94.28% by mass, water content in oil / fat composition for folding Amount: 4.97% by mass, palm-based fat content in fats and oils: 22.55% by mass, liquid oil content in fats and oils: 37.77% by mass, random transesterification oil C content in fats and oils: 30. 77% by mass, milk fat content in fats and oils: 8.91% by mass) was obtained.

[Manufacturing and evaluation of yeast pie]
The dough before folding was produced by mixing the raw materials with the formulations shown in Tables 1 and 2 so that the kneading temperature was 20 ° C. and then fermenting (temperature: room temperature, time: 30 minutes). After the pre-folding dough was left overnight at -2 ° C (retard), the pre-folding dough was wrapped with the folding oil / fat composition B1 according to the formulations shown in Tables 1 and 2, folded into four folds, and then folded into four. A dough for yeast pie (number of folds: 64, thickness: 2.5 mm) was manufactured by folding and further folding in four. The dough for yeast pie was molded into 45 g (6.5 cm × 13 cm) and then frozen (temperature: −40 ° C., time: 30 minutes). Thaw the frozen dough for yeast pie (temperature: 20 ° C, humidity: 75%, time: 60 minutes), squeeze 30 g of apple jam into the thawed dough for yeast pie, and bake in the oven (top heat temperature: 210). The yeast pie was produced by heating at ° C., top heat temperature: 220 ° C., time: 20 minutes).

[Evaluation of texture of yeast pie]
A panel of 10 specialists ate the yeast pie and scored the crispy, crisp, and crumbled feelings according to the following evaluation criteria. The average score of 10 specialized panels was calculated and evaluated according to the following evaluation criteria. As for the evaluation results, when the evaluation of the average score was ⊚ or ◯, it was judged that the texture had a crispy texture, a good crispness, and a disintegrating feeling. The results are shown in Tables 1 and 2.
The specialized panel that evaluated the texture of yeast pie is regularly trained in sensory evaluation of the texture of bakery foods such as yeast pie, and the sensory evaluation of the texture of bakery foods such as yeast pie. There are few individual differences in the results.

[Evaluation criteria for crispness]
3 points: When chewed, it feels crispy and the dough spills.
2 points: There is a crispy feeling, but the dough does not spill.
1 point: I don't feel crispy.
0 points: There is no crispness at all and it is soft.
<Average score>
⊚: 2.5 points or more ○: 2.0 points or more and less than 2.5 points △: 1.5 points or more and less than 2.0 points ×: less than 1.5 points

[Evaluation criteria for crispness]
3 points: I do not feel any resistance when biting.
2 points: There is some resistance when bitten, but it can be bitten off with normal force.
1 point: There is a feeling of resistance when biting, and it takes force to bite off.
0 point: When bitten, there is a strong sense of resistance and the bite cannot be completed.
<Average score>
⊚: 2.5 points or more ○: 2.0 points or more and less than 2.5 points △: 1.5 points or more and less than 2.0 points ×: less than 1.5 points

[Evaluation criteria for feeling of collapse]
3 points: Instantly melts in your mouth.
2 points: There is a feeling of fluffiness, but there is a slight feeling of residual mouth.
1 point: There is little fluffy feeling and there is a feeling of residual mouth.
0 points: There is no fluffy feeling at all, and there is a strong feeling of residual mouth.
<Average score>
⊚: 2.5 points or more ○: 2.0 points or more and less than 2.5 points △: 1.5 points or more and less than 2.0 points ×: less than 1.5 points

The yeast pie of the example had a crispy texture, good crispness, and a disintegrating feeling.
On the other hand, the yeast pie of the comparative example was not satisfied with any or all of the crispy feeling, good crispness, and disintegration feeling.

Claims (3)

A dough for yeast pie in which 7 to 25 parts by mass of the following fat and oil composition A for kneading is kneaded with respect to 100 parts by mass of flour.
Fat and oil composition A for kneading: Contains 70% by mass or more of fat and oil, and the solid fat content of the fat and oil contained is 60% or more at 5 ° C., 25 to 45% at 15 ° C., 10 to 35% at 20 ° C., 35. A fat composition for kneading at 3 to 15% at ° C. The dough for yeast pie according to claim 1, wherein 0.1 to 5.0 parts by mass of yeast is blended with respect to 100 parts by mass of flour. The yeast pie obtained by baking the dough for the yeast pie according to claim 1 or 2.