JP7171239B2 - Sandwich baked sweets - Google Patents

Description

TECHNICAL FIELD The present invention relates to a layered sandwiched baked snack.

Unlike baked confectionery that is baked in an oven, sandwiched baked confectionery that is obtained by sandwiching and baking on an iron plate has a high heat transfer efficiency to the dough and is baked with moisture trapped, so the surface is hard. The inside is characterized by a soft texture that is easy to obtain.
For this reason, baked sandwiches usually use a batter dough with a high moisture content.
Typical examples of such sweets include waffle cakes and gaufres for Western sweets, and imagawayaki and taiyaki (taiyaki) for Japanese sweets, which have been widely popular for a long time.

However, recently, confectionery made by sandwiching and baking bread dough or confectionery dough, which is not batter dough but dough dough that is usually baked in an oven, has been seen. In addition, confectionery made by sandwiching and baking layered dough such as pie dough and Danish pastry, which should have been supposed to float, has also come to be seen. As such examples, there are layered pastry sandwiches using pie dough (see, for example, Patent Document 1) and taiyaki using croissant dough (see, for example, Patent Document 2).

However, the layered sandwiched baked confectionery of Patent Document 1 is poor in softness, and because it is simply sandwiched and baked with a kneaded pie (pie pastry dough folded into layers), it is easily damaged and distributed. There was a problem that it would fall apart when eating.
In addition, the taiyaki using the croissant dough described in Patent Document 2 has a soft texture because it uses fermented dough, but it becomes a bread-like inner phase due to sandwich baking, and the layered structure is visually visible. It was difficult. In addition, although it is less fragile than the kneaded and folded pie of Patent Document 1 and is less likely to be damaged, there is a problem that it falls apart during distribution or eating.

Furthermore, since these sandwiched baked snacks do not have flavor imparted to the layered dough, it was necessary to separately prepare bean paste and filling material to be sandwiched inside.

Japanese Patent Application Laid-Open No. 2003-052302 Actual design registration No. 3189666

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide sandwiched baked confectionery of layered dough which has good softness and effectively prevents pieces from falling off during distribution or eating.

As a result of various studies aimed at achieving the above object, the present inventors have found that the above problems can be solved by using a layered dough using flour paste as bakery dough to be sandwiched and baked.
The present invention has been made based on the above findings, and provides sandwiched baked confectionery characterized by using a layered dough using flour paste.

Although the sandwiched baked confectionery of the present invention is a confectionery using a layered dough, it has good softness and effectively prevents pieces from falling off during distribution and eating.
In addition, by using flavored flour paste, various flavors can be added easily.

Preferred embodiments of the sandwiched baked confectionery of the present invention are described in detail below.
One of the characteristics of the sandwiched baked confectionery of the present invention is that it uses a layered dough using flour paste. The sandwiched baked confectionery of the present invention is preferably a layered bakery product having a layered structure obtained by baking the layered dough.
In addition, the sandwiched baked confectionery here refers to the manufacturing process where both sides of the baked confectionery dough are covered with a thermally conductive plate such as a metal plate such as iron or a ceramic plate, such as a taiyaki mold or a waffle baker. It is a confectionery having a process of baking at the same time.

Next, the layered fabric used in the present invention will be described.
The layered dough used in the present invention is a dough in which a plurality of layers of oil and fat layers and wheat flour dough layers are alternately laminated. It is obtained by rolling in the plastic oil composition.
The above-mentioned wheat flour-based dough is kneaded by adding water and, if necessary, grain flour other than wheat flour, fats and oils, eggs, milk powder, salt, sugars, flavoring agents, yeast, leavening agents, etc. to wheat flour. , for example, pie dough, Danish dough, croissant dough, donut dough, yeast donut dough, tart dough and the like. In the present invention, the pie crust preferably does not contain yeast because it can provide a good layered structure. In addition, the dough name of the above-mentioned "flour-based dough" refers to the dough before the plastic oil composition is rolled in.
"Wheat flour dough" is mainly composed of wheat flour. Specifically, the content of wheat flour in the dough is preferably 30% by mass or more, more preferably 50% by mass or more. A preferred upper limit is 98% by mass or less, more preferably 95% by mass or less.

The water content of the dough mainly composed of wheat flour is preferably 40 to 60 parts by mass, more preferably 45 to 55 parts by mass, per 100 parts by mass of wheat flour. This is because with this moisture content, sandwiched baked confectionery with a crispy surface and excellent baked color can be obtained. The water content of the dough mainly composed of wheat flour is calculated together with the amount of water contained in ingredients other than wheat flour. As will be described later, the timing of adding the flour paste to the layered dough may be at the time of manufacturing the flour-based dough. quantity is not included.

The plastic oil and fat composition used in the present invention is butter, oil-in-water margarine, water-in-oil margarine, shortening, etc., which are used in the production of layered dough such as general pies and Danish pastries. A suitable sheet-like, block-like, or piece-like plastic fat composition for general roll-in can be used. The fat content in the plastic fat composition is preferably 60% by mass or more, more preferably 75% by mass or more, from the viewpoint of obtaining a good layered structure. The upper limit is 100% by mass.

The raw material fats and oils used in the plastic fat composition are not particularly limited, but examples include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, and safflower oil. , beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil and other vegetable oils and fats, animal oils and fats, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification. .
In the present invention, these fats and oils can be used alone, or two or more of them can be used in combination. Furthermore, the plastic fat composition used in the present invention may contain water, sugars, sugar alcohols, emulsifiers, salt, flavors, coloring agents, antioxidants, various A taste-imparting material or the like can be used. Then, a shortening-type or margarine-type sheet-like, block-like, or small piece-like plastic oil/fat composition is formed by using the raw material oil and other auxiliary materials according to a conventional method.

The layered dough used in the present invention is obtained by rolling the plastic fat composition into the wheat flour dough so as to form a fat layer. The amount of roll-in is preferably 5 to 100 parts by mass, more preferably 15 to 70 parts by mass, and still more preferably 30 to 60 parts by mass with respect to 100 parts by mass of the wheat flour-based dough. A roll-in amount of the plastic fat composition of 5 parts by mass or more is preferable because the sandwiched baked confectionery obtained more reliably has a layered structure, and a roll-in amount of the plastic fat composition of 100 parts by mass or less is preferable. In addition, the brittleness of the layered structure portion of the resulting sandwiched baked confectionery is further improved, making it less likely to be damaged, and a greasy texture is prevented, and the occurrence of grease leakage during baking can be more reliably prevented.

Also, the number of layers of the laminated fabric is preferably 3 to 512 layers, more preferably 9 to 256 layers. When the number of layers is 3 or more, the brittleness of the layered structure portion of the sandwiched baked confectionery obtained is further improved, it becomes less likely to be damaged, and an oily texture is prevented. Leakage can be prevented more reliably. Further, when the number of layers is 512 or less, the sandwiched baked confectionery obtained more reliably has a layered structure. For example, it is preferable that the folded pie dough has the above number of layers before the flour paste is added to the layered dough. The number of layers of the layered dough, which is the folded pie dough in which the flour paste is folded, is preferably 64 to 4064 layers, more preferably 64 to 2187 layers. The number of layers of the layered dough, which is the kneaded pie dough in which the flour paste is folded, is preferably 16 to 1024 layers, more preferably 27 to 512 layers.

The roll-in method may be a folding pie method using a sheet-like plastic oil composition or a kneading pie method using a small piece-like plastic oil composition. The kneaded pie method is preferable because it is excellent in that it is more effectively prevented from falling apart when eaten.
The small piece-shaped plastic fat composition used here has a shape such as a cube, a rectangular parallelepiped, a prism, a cylinder, a semi-cylindrical, a sphere, a flake, a flake, or a lump, and the size thereof is For example, a cubic shape or a cuboid shape has a side length of about 2 mm or more and 30 mm or less, a prism shape has a polygonal side of 2 mm or more and 30 mm or less and a length of about 2 mm or more and 100 mm or less, and a cylindrical shape. Alternatively, a semi-cylindrical shape has a diameter of 2 mm or more and 30 mm or less and a length of about 2 mm or more and 100 mm or less, a spherical shape has a diameter of about 2 mm or more and 30 mm or less, and a flaky shape has a thickness of about 0.5 mm or more and 5 mm or less. In the case of crumbly or lumpy particles, the average particle size is about 2 mm to 30 mm.

Unlike the taiyaki dough of Patent Document 2, the layered dough is substantially free of yeast, making it easy to visually recognize the layered structure of the sandwiched baked confectionery and excellent in crisp texture. point is preferable. Specifically, the yeast content of the layered dough is preferably 0.5% by mass or less, more preferably 0.1% by mass or less, and 0% by mass based on the solid content. is most preferred.

Next, the flour paste used in the present invention will be described.
The flour paste referred to in the present invention has a body due to gelatinization of starches.
Examples of starches used in the flour paste include, for example, flours such as strong flour, semi-strong flour, all-purpose flour, soft flour, durum flour, and whole wheat flour, other grain flours such as rye flour, barley flour, and rice flour, almond flour, Nut flour such as hazelnut flour, cashew nut flour, oat flour, pine nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, etc. Starch such as gelatinization, decomposition, etherification, esterification Examples include modified starch that has been subjected to one or more treatments selected from modification treatment, cross-linking treatment, grafting treatment, and the like.

The starch content in the flour paste is preferably 2 to 10% by mass, more preferably 2.5 to 8% by mass. When the starch content is 2% by mass or more, it is easy to obtain a paste having a desired hardness.
The flour paste preferably contains 8 to 45% by mass, more preferably 15 to 45% by mass of oil. Favorable extensibility is obtained as content of fats and oils is 8 mass % or more. Further, when the content is 45% by mass or less, it is difficult to cause problems such as stickiness and easy separation of oil.

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

The flour paste preferably contains 8 to 30% by mass, more preferably 10 to 27% by mass, still more preferably 10 to 25% by mass of saccharides. When the content of saccharides is 8% by mass or more, good spreadability is easily obtained, and the resulting sandwiched baked confectionery is resistant to aging. Moreover, when it is 30% by mass or less, it is easy to obtain good extensibility and is less sticky.

Sugars used in the flour paste include, for example, refined sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose, sugar-bound starch syrup, oligosaccharide, reduced sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk oligosaccharide, raffinose, lactulose, palatinose oligosaccharides and the like. These saccharides can be used alone or in combination of two or more.

The flour paste preferably contains a thickening stabilizer. By containing a thickening stabilizer, it is possible to improve physical properties by preventing emulsification destruction during the production of flour paste and during combined work with layered dough, etc. It is possible to obtain a feeling improvement effect.

Thickening stabilizers used in the flour paste include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, and low substitution degree. Carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin and the like can be mentioned, and one or more selected from these can be used. , carrageenan, xanthan gum and gelatin.
The content of the thickening stabilizer is preferably 0.01 to 10% by mass, more preferably 0.01 to 5% by mass in the flour paste.

Other raw materials that can be used as general flour paste materials can be used in the above flour paste, if necessary. Other raw materials include, for example, water, glycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, and stearoyl lactic acid. Emulsifiers such as calcium, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, gluconic acid, milk, condensed milk, powdered skim milk, casein, whey powder・ Milk and dairy products such as butter, cream, natural cheese, processed cheese, fermented milk, milk fat globule membrane, sweeteners such as stevia, aspartame, acesulfame potassium, coloring agents such as β-carotene, caramel, monascus pigment, etc. Antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soybean protein, milk proteins and animal proteins such as whey protein concentrate and total milk protein, eggs such as whole eggs, egg yolks, egg whites and enzyme-treated egg yolks Flavors, seasonings, pH adjusters, food preservatives, shelf-life improvers such as sorbic acid and potassium sorbate, fruits, fruit juices, coffee, nut pastes, spices, spice extracts, cocoa mass, cocoa powder, beans, Examples include food materials and food additives such as vegetables, meats and seafood.

Among these ingredients, it is preferable to use water and ingredients containing water such as milk and eggs so that the water content in the flour paste is 30 to 85% by mass.

Next, a preferred method for producing the flour paste will be described.
The above-mentioned flour paste can be obtained by homogenizing a flour paste raw material containing starches and aqueous raw materials such as water, milk and eggs, followed by heating and cooling.
Specifically, first, flour paste raw materials containing starches and aqueous raw materials such as water, milk and eggs are heated and dissolved, and if necessary, fats and oils are emulsified and mixed to prepare a pre-emulsified composition. In this case, the ratio of the aqueous phase to the oil phase (former: latter, based on mass) is preferably 90:10 to 55:45. When adding a thickening stabilizer, it is preferable to add it to the oil phase from the viewpoint of workability.
Then, the obtained pre-emulsified composition is homogenized with a homogenizer such as a valve homogenizer, a homomixer, a colloid mill, etc., preferably at a pressure of 0 to 80 MPa, and then heated. Heating is sterilization by UHT, HTST, batch type, retort, microwave heating, etc. using direct heating methods such as injection type and infusion type, or indirect heating methods such as plate type, tubular type and scraping type. Alternatively, it can be carried out by heat sterilization, or heat cooking using an open flame or the like. The heating temperature is preferably 60 to 130° C., and the heating time is preferably 0.5 to 30 minutes. Further, after heating, the mixture may be homogenized again, if necessary.

After homogenization, the heated pre-emulsified composition is then cooled. Cooling may be rapid cooling, slow cooling, or the like, and aging may be performed before or after cooling. Further, the resulting flour paste may be stored in a refrigerated or frozen state, if desired.

Furthermore, the flour paste may be in the form of either a sheet or a small piece, preferably in the form of a sheet. The preferred size is 50 to 1000 mm long, 50 to 1000 mm wide and 1 to 50 mm thick. In addition, when molding into a continuous sheet shape using a fat pump or the like in a continuous production line, the thickness is set to 1 to 50 mm as described above.

One of the characteristics of the sandwiched baked confectionery of the present invention is that it uses a layered dough containing the flour paste.
Here, the method for incorporating the flour paste into the layered dough is (1) folding the sheet-shaped flour paste into the layered dough (2) folding the sheet-shaped flour paste at the time of manufacturing the layered dough (3). There is a method of kneading flour paste in the form of small pieces when manufacturing the layered dough, but in the present invention, the method (1) or (2) is used in that the high effect of the present invention can be obtained. The method (1) is particularly preferable because the high effect of the present invention can be obtained and the sandwiched baked confectionery of stable quality can be stably produced.

In the case of method (2), the flour paste may be folded in before the plastic oil composition is rolled in, or it may be folded in at the same time as the roll-in oil.
In the case of the method (3), the flour paste may be kneaded during the manufacture of the wheat flour dough before the plastic oil composition is rolled in. may be added at the same time.

The ratio of the layered dough and the flour paste, that is, the ratio of the layered dough and the flour paste used is preferably the ratio of the flour paste to 100 parts by mass of the layered dough before containing the flour paste. 10 to 100 parts by mass, more preferably 20 to 70 parts by mass. When the flour paste is 10 parts by mass or more, the effect of the present invention can be reliably exhibited, and when it is 100 parts by mass or less, the extensibility of the layered fabric is easily improved, and the layered It is easy to feel the texture peculiar to sweets.

The number of layers of the flour paste when the flour paste is folded is preferably 3 to 96 layers, more preferably 6 to 48 layers, and still more preferably 6 to 27 layers. When the number of flour paste layers is 3 or more, it is easy to make the shape of the sandwiched baked confectionery obtained uniform. In addition, when the number of layers is 96 or less, the extensibility of the layered dough can be easily improved, the layered structure can be easily felt as a texture, and the inner phase can be prevented from becoming so-called bread-like. In the case of (1) or (2) above, the lamination direction of the layered fabric and the lamination direction of the flour paste are the same, and the flour paste layer is interposed between the layers of the layered fabric. It is preferable in that sandwiched baked confectionery can be obtained. It is preferable that the thickness direction of the sandwiched baked confectionery, the lamination direction of the layered dough, and the lamination direction of the flour paste are approximately the same from the viewpoint that the texture of the layered confectionery is easy to feel.

Here, by preparing and supplying various flour pastes with different flavors, it is possible to easily obtain sandwiched baked snacks with a variety of flavors, even with only one type of layered dough.

The layered dough using the flour paste obtained as described above is subjected to molding, proofing, resting, and other treatments in a conventional manner, and then sandwiched and baked.
The thickness of the layered dough immediately before being supplied to the sandwich baking is preferably 30 mm or less, more preferably 15 mm or less, and most preferably 10 mm or less.

Sandwiching can be done by using various devices as long as they can bake while sandwiching the baked confectionery dough between thermally conductive plates such as metal plates and ceramic plates. It is also common to use taiyaki molds, waffle bakers, hot sandwich makers, etc., which have a bonded part and a non-bonded part, as well as baking molds in which these are continuously connected. However, in order to maximize the effect of the present invention, and in terms of texture and appearance, it is recommended to use a baking mold having a bonded part and a non-bonded part, preferably a grid-like Belgian waffle mold. is preferred. In that case, the thickness of the bound portion of the sandwiched baked confectionery is preferably 2 to 15 mm, more preferably 2 to 10 mm, and the thickness of the unbound portion is preferably 5 to 35 mm, more preferably 2 to 10 mm. A thickness of 10 to 20 mm is preferable in that it is possible to obtain sandwiched baked confectionery which has good texture and softness and does not fall apart during distribution or eating. In taiyaki, hot sandwiches, etc., the non-bonded part is the part where the two doughs are not bonded with bean paste interposed between the two doughs, and the bonded part is the peripheral edge surrounding the non-bonded part. This is the part where two pieces of fabric are bound together. In addition, in the waffle, the bound portion is a portion that is recessed inward in the waffle shape having unevenness, and the non-bound portion is a portion that protrudes outward.
The heating conditions for firing can be appropriately set according to the type, thickness, size, etc. of the layered fabric.

The sandwiched baked confectionery obtained in this way has good softness and is characterized in that it does not fall apart during distribution or eating.
The sandwiched baked confectionery thus obtained can be sandwiched or topped with creams such as whipped cream, custard cream and chocolate cream.

As described above, the sandwiched baked confectionery of the present invention is obtained by baking a layered dough containing flour paste. The inventors of the present invention have found that such sandwiched baked confectionery has unprecedented properties such as excellent softness, excellent resistance to breakage, and effective prevention of falling pieces. Ideally, it would be desirable to measure the characteristics of this sandwiched baked confectionery using some means and then directly specify them in the claims of the present application. However, many elements such as chemical properties and internal structure are involved in the soft texture and damage resistance of sandwiched baked confectionery. It takes time. Therefore, in view of the fact that the nature of the patent application requires promptness, etc., the applicant stated in claim 1 of the present application that "the layered dough containing flour paste was baked" as described above. did.
The inventor understands that the description of claim 1 of the present application represents the state rather than the manufacturing method. However, there was a situation in which it was impossible to specify the characteristics of sandwiched baked confectionery.

EXAMPLES The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
<Production of sheet-like flour paste>
An oil phase was prepared by adding 0.01% by mass of xanthan gum and 0.3% by mass of pectin to 24.5% by mass of palm oil and 0.5% by mass of rapeseed extremely hardened oil. 30% by mass of water, 4% by mass of starch, 3% by mass of wheat flour, 2% by mass of gelatin, 27% by mass of fructose-glucose liquid sugar mixed with sugar, 3% by mass of skimmed milk powder, 5% by mass of dried whole egg and 0.69% by mass of flavoring Mix to form the aqueous phase.
After mixing, emulsifying and homogenizing the oil phase and the water phase, heat sterilizing, cooling to 22° C., forming into a sheet having a length of 400 mm, a width of 200 mm and a thickness of 8 mm, and a custard-flavored product. A sheet-like flour paste, which is an oil-in-water emulsion, was obtained.

<Production of layered dough and sandwiched baked confectionery>
[Example 1]
70 parts by mass of strong flour, 30 parts by mass of soft flour, 1.5 parts by mass of salt, 3 parts by mass of skimmed milk powder, 5 parts by mass of kneaded oil (margarine), and 54 parts by mass of water are put into a mixer bowl and mixed with a vertical mixer. Mixing was carried out at low speed for 3 minutes and medium speed for 3 minutes to obtain a dough mainly composed of wheat flour with a water content of 55 parts by mass per 100 parts by mass of wheat flour. The dough was retarded in a refrigerator at 5°C for 4 hours. 80 parts by mass of sheet-shaped roll-in oil (margarine, oil content 80% by mass) is stacked on this dough, and rolled in by a conventional method (folded in four three times) using a reverse sheeter, and the length is 300 mm and the width is 300 mm. , and formed into a thickness of 35 mm, containing 48 parts by mass of a plastic oil composition for roll-in per 100 parts by mass of dough mainly composed of wheat flour, to obtain a folded pie dough with 64 layers.
Here, the folded pie dough is rolled to a thickness of 10 mm, 45 parts by mass of the sheet-shaped flour paste is stacked with respect to 100 parts by mass of the folded pie dough, and a reverse sheeter is used to fold it into four twice (a total of 16 layer) to obtain a layered dough in which a plurality of layers of flour paste and layers of folded pie dough were laminated in the thickness direction.
The obtained layered dough was retarded in a refrigerator for 1 hour, rolled with a reverse sheeter to a thickness of 2.5 mm, and cut into 110 mm squares. The obtained plate-shaped dough is put in a waffle baker set with a pair of Belgian waffle molds (Belgian waffle plates), and the thickness direction of the laminated dough and the direction in which the dough is sandwiched between the pair of waffle molds are approximately the same. and sandwiched and baked at 200° C. for 7 minutes to obtain the Belgian waffle-like sandwiched baked confectionery A of the present invention. The pair of Belgian waffle molds together had a grid-like internal shape with a bonded portion having a thickness of 5 mm and an unbonded portion having a thickness of 15 mm.
The sandwiched baked confectionery A thus obtained had a good softness and texture, and was a sandwiched baked confectionery which did not fall apart when eaten and which was excellent in damage resistance.

[Example 2]
Mixer bowl with 50 parts by mass of strong flour, 50 parts by mass of soft flour, 3 parts by mass of white sugar, 1.5 parts by mass of salt, 2 parts by mass of skimmed milk powder, 5 parts by mass of whole egg (net), 1 part by mass of malt, and 43 parts by mass of water , mix for 3 minutes at low speed and 3 minutes at medium speed with a vertical mixer, add 5 parts by mass of kneaded oil (margarine), further mix for 3 minutes at low speed and 1 minute at medium speed, flour A wheat-based dough (dough) having a water content of 48 parts by weight per 100 parts by weight was obtained. Add 60 parts by mass of small piece roll-in oil (margarine, oil content 80% by mass), mix lightly, fold in four using a reverse sheeter three times, and shape into a length of 300 mm, width of 300 mm, and thickness of 35 mm. Then, 37 parts by mass of the plastic fat composition for roll-in was added to 100 parts by mass of the dough mainly composed of wheat flour to obtain a kneaded pie dough having 64 layers.
Here, the kneaded pie dough is rolled to a thickness of 10 mm, 45 parts by mass of the sheet-shaped flour paste is stacked with respect to 100 parts by mass of the kneaded pie dough, and a reverse sheeter is used to fold it in four twice (total of 16 layer) to obtain a layered dough in which a plurality of layers of flour paste and a layer of kneaded pie dough were laminated in the thickness direction.
The obtained layered dough was retarded in a refrigerator for 1 hour, rolled with a reverse sheeter to a thickness of 2.5 mm, and cut into 110 mm squares. The obtained plate-shaped dough is placed in a waffle baker set with the same Belgian waffle mold (Belgian waffle plate) as used in Example 1, and the dough is placed in the thickness direction of the laminated dough and a pair of waffle molds. were supplied in such a way that the direction of sandwiching substantially coincided with the sandwiching direction, and sandwich baking was performed at 200° C. for 7 minutes to obtain the Belgian waffle-like sandwiched baked confectionery B of the present invention.
The sandwiched baked confectionery B obtained had a soft texture and was even more excellent than the sandwiched baked confectionery A obtained in Example 1 in terms of resistance to damage such that the baked confectionery did not fall apart when eaten.

[Comparative Example 1]
The pie dough obtained in Example 2 was rolled to a thickness of 10 mm, and folded into four using a reverse sheeter three times (total of 64 layers) to form a layered dough in which multiple layers of pie dough were laminated in the thickness direction. got
The obtained laminated dough was retarded in a refrigerator for 1 hour, rolled with a reverse sheeter to a thickness of 2.5 mm, cut into 110 mm squares, and used in the same Belgian waffles as those used in Example 1. A waffle baker set with a mold (Belgian waffle plate) is supplied so that the thickness direction of the layered dough and the direction in which the dough is sandwiched between the pair of waffle molds are substantially aligned, and sandwiched and baked at 200 ° C. for 7 minutes. Thus, a Belgian waffle-like sandwiched baked confectionery C of Comparative Example was obtained.
The sandwiched baked confectionery C thus obtained had a texture with poor softness, and was a sandwiched baked confectionery with poor resistance to breakage that fell apart when eaten.

Claims (3)

A method for producing sandwiched baked confectionery by baking a layered dough containing flour paste,
A step of rolling a plastic fat composition into a flour-based dough having a water content of 40 to 60 parts by mass with respect to 100 parts by mass of wheat flour to form a fat layer to obtain a pie crust;
A step of folding a sheet of flour paste into the obtained pie dough to obtain a laminated dough in which a plurality of layers of flour paste and pie dough are laminated in the thickness direction of the dough;
A method for producing sandwiched baked confectionery, comprising a step of sandwiching and baking the obtained layered dough between baking molds having a binding portion and a non-binding portion. 2. The method for producing sandwiched baked snacks according to claim 1, wherein the pie crust is a kneaded pie crust. 3. The method for producing sandwiched baked confectionery according to claim 1 or 2, wherein the baking mold having the bonded portion and the non-bonded portion is a waffle type.