Multilayer fat folded bakery product and grain flour composition for multilayer fat folded bakery product

Abstract

To provide a multilayer fat folded bakery product and a grain flour composition for the multilayer fat folded bakery product having larger volume and excellent in crispy taste.SOLUTION: A multilayer fat folded bakery product comprises grain flour, fat, and water as essential components, where the grain flour includes protein of 10 mass% or more and glutinous wheat flour of 10 to 80 mass%. A grain flour composition for the multilayer fat folded bakery product includes the glutinous wheat flour of 10 to 80 mass% and the protein of 10 mass% or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a multi-layered bakery product containing glutinous wheat flour and a flour composition for a multi-layered bakery product. [Background technology]

[0002] Multi-layered folded-in-oil bakery products such as croissants and Danish pastries are produced by folding fats such as butter and margarine into layers of dough made of grain flour and baking the dough. During baking, the fat layers folded into the dough block the diffusion of water vapor and carbon dioxide gas generated from the dough, causing the dough to expand in layers, resulting in a crispy texture and a voluminous appearance. Consumers tend to demand a crispier texture and a more voluminous appearance for multi-layered folded-in-oil bakery products, and various technologies have been proposed to meet this demand. (Patent Document 1)

[0003] For example, Patent Document 1 describes that a croissant with a crispy texture and increased volume can be obtained by fermenting and baking a dough containing a starchy raw material containing 17 to 71 parts by mass of phosphate cross-linked starch made from one or more raw materials selected from the group consisting of wheat starch, tapioca starch, sweet potato starch, and potato starch, the phosphate cross-linked starch having a sedimentation volume of 11 to 18, in 100 parts by mass of the starchy raw material. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 7197892 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the technology of Patent Document 1 mentioned above has a limit to the volume of the croissant, and does not adequately meet the tastes of consumers who want a larger volume.

[0006] Therefore, an object of the present invention is to provide a multi-layered bakery product folded into a fat or oil layer, which has a larger volume and an excellent crispy texture, and a flour composition for use in a multi-layered bakery product folded into a fat or oil layer. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to achieve the above object and have completed the present invention.

[0008] That is, one aspect of the present invention provides a multi-layered, oil-filled bakery product having as essential ingredients flour, fats and oils, characterized in that the flour has a protein content of 10% by mass or more and contains 10 to 80% by mass of glutinous wheat flour.

[0009] According to the multi-layered folded bakery product of the present invention, a multi-layered folded bakery product having a larger volume and excellent crispy texture can be obtained.

[0010] In the multi-layered folded bakery product according to the present invention, the multi-layered folded bakery product is preferably one selected from the group consisting of Danish, croissant and pie.

[0011] In the multi-layered fat-and-oil folded bakery product according to the present invention, the glutinous wheat flour preferably has a protein content of 6 to 11% by mass.

[0012] In addition, in the multi-layered oil-and-fat folded bakery product according to the present invention, the cereal flour preferably contains glutinous wheat flour, semi-hard flour and / or hard flour.

[0013] Another aspect of the present invention provides a flour composition for multi-layered oil-and-fat folded bakery products, which contains 10 to 80 mass % of glutinous wheat flour and has a protein content of 10 mass % or more.

[0014] By preparing dough using the above-mentioned grain flour composition as a raw material, folding the dough into layers while folding in fats and oils, and baking the dough, a multi-layered fat-folded bakery product having a larger volume and an excellent crispy texture can be obtained. Effect of the Invention

[0015] According to the present invention, a multi-layered oil-and-fat folded bakery product having a larger volume and an excellent crispy texture can be obtained. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The present invention provides a multi-layered bakery product with folded oil. The multi-layered bakery product with folded oil refers to a food product obtained by thinly rolling out a dough containing flour and water as essential ingredients, placing a roll-in oil on it, folding it, forming many layers by further thinly rolling and folding it, cutting it to an appropriate size, rolling it, or wrapping it with other foods such as jam or cream, and then fermenting and baking it. Examples of such foods include Danish pastries and croissants. In addition, folded pies are foods that omit fermentation from the above process, and kneaded pies are foods that form layers by mixing chip-like oil into the dough instead of folding in roll-in oil, and these are also included in the multi-layered bakery product with folded oil of the present invention.

[0017] The flour in the present invention can be any flour obtained by milling edible grains without any particular limitations. Examples of the flour include weak flour, medium strength flour, semi-strong flour, strong flour, whole wheat flour, and wheat flour such as durum wheat flour, rice flour, barley flour, soy flour, buckwheat flour, rye flour, white sorghum flour, and corn flour. The flour in the present invention also includes starches (such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch, and starches that are physically or chemically processed using these starches as raw materials).

[0018] The flour has a protein content of 10% by mass or more, preferably 10.5% by mass or more and 12% by mass or less. If the protein content of the flour is less than 10% by mass, there is a problem that the volume of the multi-layered oil-and-fat folded bakery product cannot be sufficiently increased.

[0019] As a method for increasing the protein content of the above-mentioned flour to 10% by mass or more, there can be mentioned a method of blending not only glutinous wheat flour but also semi-hard flour and / or hard flour into the flour. The above-mentioned flour is preferably a blend of glutinous wheat flour and hard flour.

[0020] The protein content of the flour is determined by a method commonly used for measuring the protein content of flour, for example, by the Kjeldahl method, using a nitrogen coefficient of 5.70, and converting the value to a moisture content of 13.5% using the moisture content calculated by the 11th edition of AACC method 44-19.01.

[0021] The above-mentioned flour contains 10 to 80% by mass of glutinous wheat flour, preferably 30 to 50% by mass. If the glutinous wheat flour content is less than 10% by mass, the effect of increasing the volume of the multi-layered bakery product is small, and if the glutinous wheat flour content is more than 80% by mass, the volume of the multi-layered bakery product cannot be sufficiently increased, and the texture is deteriorated.

[0022] As the above-mentioned glutinous wheat flour, wheat flour obtained by milling glutinous wheat, which is known to have a lower amylose content than non-glutinous wheat, can be used.

[0023] The amylose content of waxy wheat is usually 0 to 3% by mass. In waxy wheat, wild-type amylose synthesis genes (e.g., Wx-A1, Wx-B1, and Wx-D1) may be mutated or deleted.

[0024] Examples of varieties of glutinous wheat include Mochihime, Kuwanamochi, Hatsumochi, Mochiotome, and Beni.

[0025] The glutinous wheat flour preferably has a protein content of 6 to 11% by mass, more preferably 6.5 to 10% by mass. If the protein content of the glutinous wheat flour is less than 6% by mass, the volume of the multi-layered oil-and-fat folded bakery product cannot be increased sufficiently, and if the protein content of the glutinous wheat flour is more than 11% by mass, the texture becomes poor.

[0026] The dough for the multi-layered folded bakery product according to the present invention contains the above-mentioned cereal flour and water as essential ingredients, and may contain ingredients that can be used in ordinary multi-layered folded bakery products, without any particular limitations, as necessary. For example, water, eggs such as whole eggs, egg yolks, egg whites, dried egg whites, dried egg yolks, dried whole eggs, and sweetened egg yolks, yeast, sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products such as casein, whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, whole condensed milk, skim milk, and concentrated milk, cheeses such as natural cheese, processed cheese, Gouda cheese, and Cheddar cheese, alcohol, glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyl tartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and sucrose acetate isobutyrate esters. Examples of such products include emulsifiers such as esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, propylene glycol esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, egg yolk lecithin, and soy lecithin, leavening agents, inorganic salts, table salt, baking powder, yeast food, dough improvers, cacao and cacao products such as chocolate chips, coffee and coffee products, herbs, preservatives, bittering agents, acidulants, pH adjusters, shelf life extenders, fruits, seasonings, spices, flavorings, food ingredients such as vegetables, meat, and seafood, plant and animal extracts such as consomme and bouillon, and food additives.

[0027] The roll-in oil and fat in the present invention can be used without any particular limitation as long as it is generally considered to be a roll-in oil and fat. For example, butter, oil-in-water margarine, water-in-oil margarine, shortening, and other pasty to plastic roll-in oils and fats can be used, and the oil and fat used in the oil phase can be used without any particular limitation. Examples of the oil and fat include various vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter, monkey fat, beef tallow, lard, milk fat, fish oil, and whale oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and ester exchange, and MCT (medium chain fatty acid triglyceride), and one or more selected from these oils and fats can be used. In addition, the above-mentioned oil and fat may contain various salts, sugars, colorants, flavorings, antioxidants, and the like contained in general roll-in oils and fats. The amount of the oil or fat blended is preferably 5 to 50 parts by weight per 100 parts by weight of dough containing grain flour and water as essential ingredients.

[0028] The chip-like fats and oils in the present invention can be used without any particular limitation as long as they are generally considered to be chip-like fats and oils, or fats and oils cut into chips. For example, butter, oil-in-water margarine, water-in-oil margarine, shortening, and other paste-like to plastic chip-like fats and oils can be used, and the fats and oils used in the oil phase can be used without any particular limitation. Examples of the fats and oils include various vegetable fats and oils and animal fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter, monkey fat, beef tallow, lard, milk fat, fish oil, and whale oil, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and ester exchange, and MCT (medium chain fatty acid triglyceride), etc., and one or more types selected from these fats and oils can be used. In addition, the fats and oils may contain various salts, sugars, colorants, flavorings, antioxidants, etc. contained in general fats and oils. The amount of the oil or fat blended is preferably 5 to 50 parts by weight per 100 parts by weight of dough containing grain flour and water as essential ingredients.

[0029] The multi-layered oil-and-fat folded bakery product according to the present invention can contain a flavoring material in addition to the dough and oil-and-fat described above. The flavoring material is a food material that is usually used to impart flavor to bakery dough, and can be used without any particular limitation as long as it can be applied, stacked, or folded. For example, flour paste containing various flavoring ingredients, gel foods such as jams and jellies obtained using gelling agents or thickening polysaccharides, and paste-like foods such as custard cream, almond cream, chestnut paste, bean paste, chocolate paste, nougat, etc. can be mentioned.

[0030] The method for producing the multi-layered oil-filled bakery product of the present invention can follow the conventional production process and production conditions. For example, a dough is prepared by mixing flour, other raw materials, and water, and the dough is thinly rolled out, rolled with oil for roll-in, and then rolled out and folded to form many layers, and then cut into appropriate sizes, rolled out, or wrapped with other foods such as jam or cream, and then fermented and baked to obtain a multi-layered oil-filled bakery product. Examples of such multi-layered oil-filled bakery products include Danish pastries and croissants. In addition, a folded pie can be produced by baking without fermentation from the above process. In addition, a so-called kneaded pie is a product in which chip-shaped oil is mixed into the dough instead of folding in roll-in oil to form layers, and even with such a method, a multi-layered oil-filled bakery product of the present invention can be obtained.

[0031] The multi-layered fat-filled bakery products according to the invention may be frozen and stored, if necessary, before baking, and may be baked either in the frozen state or thawed.

[0032] The multi-layered fat-filled bakery product according to the present invention is preferably one selected from Danish, croissant and pie. EXAMPLES

[0033] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples in any way.

[0034] [Materials and equipment used] Strong flour: "Beluga" (product name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) Semi-strong flour: "Tendanshin" (product name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) Medium-strength flour: "Omen Kagami" (product name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) - Weak flour: "White Feather" (product name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) Mochi wheat flour: Mochi wheat flour produced by Nitto Fuji Flour Milling Co., Ltd., "Mochihime" (product name, produced by Fukin Flour Milling Co., Ltd.), "Beni" (product name, produced by Kuma Flour Milling Co., Ltd.) (If no product name is specified here, it refers to mochi wheat flour produced by Nitto Fuji Flour Milling Co., Ltd.) Baker's yeast for frozen dough: "Yeast GA" (product name, manufactured by Kaneka Corporation) Bread improver: "Dawjust NEW" (product name, manufactured by Oriental Yeast Co., Ltd.) Margarine: "Meister Gold Super" (product name, manufactured by J Oil Mills Co., Ltd.) Folded oil: "Ara Ardenne Sheet 10G" (product name, manufactured by Kaneka Corporation) - Folding oil for pies: "Ara Ardenne Sheet 10G" (product name, manufactured by Kaneka Corporation)

[0035] [Test Example 1: Croissant] According to the flour composition shown in Tables 2 to 5 and the various raw materials composition shown in Table 1, the flour, various raw materials, and water were put into a mixer and mixed to obtain a croissant dough. The obtained croissant dough was left to stand at -8°C for 4 hours after a floor time of 20 minutes (23°C). Next, 50 parts by mass of folded oil and fat adjusted to 10°C was placed on the dough, wrapped in a cloth, and folded twice in four. The laminated dough was rolled to a thickness of about 4 mm, cut into a size of 8 cm x 22 cm, and formed into a croissant shape. The formed croissants were flash frozen at -40°C and stored frozen at -20°C. The frozen croissants were thawed at room temperature until the core temperature reached approximately 18°C, then arranged on a baking sheet and proofed for 85 minutes at 32°C and 75% relative humidity. After that, the surfaces were coated with egg wash and baked for 13 minutes in an oven with an upper heat of 210°C and a lower heat of 180°C to obtain the croissants.

[0036] The volume of the obtained croissants was measured with a volume measuring device (product name "Volscan profiler 600", manufactured by Stable Micro Systems). Ten croissants of each type were measured, and the average volume of the ten croissants was calculated. The volume of the croissant of Comparative Example 1 was set as 100 to calculate the evaluation value of the volume.

[0037] Five expert panelists tasted the produced croissants and rated the texture on a five-point scale (1 to 5 points), with the croissant of Comparative Example 1 being given a score of 3 points, and the texture was evaluated by calculating the average score.

[0038] The evaluation scores for the volume and texture of each croissant are shown in the lower part of Tables 2 to 5.

[0039] [Table 1]

[0040] [Table 2]

[0041] [Table 3]

[0042] [Table 4]

[0043] [Table 5] As shown in Tables 2 to 5, Examples 1 to 9, in which the protein content in the flour is 10% by mass or more and the flour contains 10 to 80% by mass of glutinous wheat flour, produced croissants with a larger volume and a higher evaluation of texture than Comparative Example 1, in which the flour is entirely made of strong wheat flour. In addition, Comparative Examples 2 to 6, in which the flour does not contain glutinous wheat flour, and Comparative Examples 7 to 9, in which the flour contains less than 10% by mass or more than 80% by mass of glutinous wheat flour, produced croissants with a larger volume or a lower evaluation of texture than Comparative Example 1. Furthermore, Comparative Examples 10 to 11, in which the flour contains 10 to 80% by mass of glutinous wheat flour but the flour contains less than 10% by mass of protein, produced croissants with a smaller volume and a lower evaluation of texture than Comparative Example 1.

[0044] [Test Example 2: Croissant] Croissants were obtained in the same manner as in Test Example 1 using the flour composition shown in Table 6 and the various ingredients shown in Table 1.

[0045] The volume and texture of the obtained croissants were evaluated in the same manner as in Test Example 1. The evaluation scores for the volume and texture of each croissant are shown in the lower part of Table 6.

[0046] [Table 6] As shown in Table 6, Examples 3 and 10, in which the protein content of the glutinous wheat flour was 6 to 11% by mass, produced croissants with a larger volume and were evaluated as having a higher texture than Comparative Example 1. Example 11, in which the protein content of the glutinous wheat flour was more than 11% by mass, produced a croissant with a larger volume than Comparative Example 1, but the texture was worse.

[0047] [Test Example 3: Pie] The flour composition shown in Table 8 and the various raw materials composition shown in Table 7 were mixed in a mixer with the flour, various raw materials, and water to obtain a pie dough. The obtained pie dough was left to stand for 1 to 2 hours, and then 40 parts by mass of folded oil and fat adjusted to 10°C was placed on the dough and wrapped in a cloth-like shape, and folded three times into four. The laminated dough was rolled to a thickness of about 2 to 2.5 mm, fine holes were made evenly all over, and the dough was cut into pieces 5 cm x 5 cm in size. An egg liquid was applied to the surface, and the dough was baked for 7 minutes in an oven with an upper heat of 200°C and a lower heat of 200°C to obtain a pie.

[0048] The volume and texture of the obtained pie were evaluated in the same manner as in Test Example 1, except that Comparative Example 12 was used as the standard. The evaluation values ​​for volume and texture are shown in the lower part of Table 8.

[0049] [Table 7]

[0050] [Table 8] As shown in Table 8, Example 12, in which the protein content in the flour was 10% by mass or more and the flour contained 10 to 80% by mass of glutinous wheat flour, produced a pie with a larger volume and received a higher evaluation of texture than Comparison Example 12, which did not contain glutinous wheat flour.

Claims

1. A multi-layered fat-and-oil folded bakery product comprising flour, fat and water as essential components, The multi-layered fat-and-oil folded bakery product is characterized in that the flour has a protein content of 10% by mass or more and contains 10 to 80% by mass of glutinous wheat flour.

2. The multi-layered folded bakery product according to claim 1, wherein the multi-layered folded bakery product is one selected from the group consisting of Danish, croissant and pie.

3. The multi-layered fat-and-oil folded bakery product according to claim 1, wherein the glutinous wheat flour has a protein content of 6 to 11% by mass.

4. The multi-layered fat-and-oil folded bakery product according to any one of claims 1 to 3, wherein the cereal flour contains glutinous wheat flour, semi-strong flour and / or strong flour.

5. A flour composition for multi-layered oil-and-fat folded bakery products, comprising 10 to 80% by mass of glutinous wheat flour and having a protein content of 10% by mass or more.

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