Method for preventing food texture deterioration of layered bakery food product by microwave heating

Abstract

To provide a method for preventing food texture deterioration of a layered food product by microwave heating.SOLUTION: A layered bakery food product in which a folding oil and fat composition is folded in an amount of 15 to 130 pts.mass relative to grain flour of 100 pts.mass contained in pre-folding dough, the number of folds of the layered bakery food product being 12 to 1,024 layers. A method for preventing food texture deterioration of a layered bakery food product by microwave heating in which layered bakery food product dough is used in which a folding oil and fat composition is folded in an amount of 15 to 130 pts.mass relative to grain flour of 100 pts.mass contained in pre-folding dough so that the number of folds is 12 to 1,024 layers.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for suppressing deterioration in the texture of layered bakery foods due to heating in a microwave oven. [Background technology]

[0002] Generally, bread is made by adding flour, water, yeast, salt, oils and fats, sugars, dairy products, etc. to the dough, kneading it, and baking the resulting fermented dough. Among breads, layered bakery foods such as Danish pastries are characterized by their layered dough and are very popular.

[0003] Breads, including layered bakery foods, lose softness and their texture deteriorates over time, mainly due to starch retrogradation. Since the texture deterioration of baked breads often occurs in a relatively short time, breads have a short shelf life and are a product with relatively high food waste. Methods for suppressing the deterioration of bread texture have been proposed, for example, in Patent Documents 1 to 4.

[0004] One way to extend the expiration date of bread is to freeze baked bread to make frozen bread. Frozen bread can be eaten immediately after thawing, so in addition to extending the expiration date, it also has the advantage of shortening the time it takes to serve. Furthermore, since frozen bread can be served in large quantities in a short time, the market has expanded, mainly for commercial use. Furthermore, in recent years, with the expansion of frozen foods for home use and mail order product items, the number of frozen bread products for home use has also increased. Therefore, the market for frozen bread is expected to continue to expand.

[0005] There are several methods for thawing frozen bread, such as natural thawing and thawing by microwave heating. However, natural thawing takes time, so thawing by microwave heating is often adopted in order to shorten the time until serving. However, there is a problem that frozen bread may become hard in texture when thawed by microwave heating. There is also a problem that frozen layered bakery foods may become hard in texture when thawed by microwave heating.

[0006] Given the above circumstances, there was a need to develop a method to prevent deterioration in the texture of layered bakery foods due to microwave heating. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-35074 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-72221 [Patent Document 3] Japanese Patent Application Laid-Open No. 2002-345394 [Patent Document 4] Japanese Patent Publication No. 2022-150937 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a method for suppressing deterioration in the texture of layered bakery foods due to microwave heating. [Means for solving the problem]

[0009] The present inventors have conducted extensive research to solve the above-mentioned problems. As a result, they have found that the problems can be solved by setting the amount of an oil or fat composition to be folded into dough before baking and the number of folds within specific ranges. This has led to the completion of the present invention.

[0010] That is, the first invention of the present invention is a layered bakery food dough in which 15 to 130 parts by mass of an oil or fat composition is folded into 100 parts by mass of grain flour contained in the dough before folding, and the layered bakery food dough has 12 to 1024 folds. A second invention of the present invention is the layered bakery food dough according to the first invention, wherein the solid fat content at 10° C. of the total fat contained in the fat and oil composition to be folded in is 42 to 55%. A third aspect of the present invention is the layered bakery food dough according to the first or second aspect of the present invention, wherein the layered bakery food dough is for producing a frozen layered bakery food for heating in a microwave oven. A fourth aspect of the present invention is the layered bakery food dough according to the first or second aspect of the present invention, wherein the layered bakery food dough is for producing frozen layered bakery food products. A fifth aspect of the present invention is a layered bakery food obtained by baking the layered bakery food dough according to the first or second aspect of the present invention. A sixth aspect of the present invention is the layered bakery food according to the fifth aspect, wherein the layered bakery food is a layered bakery food to be heated in a microwave oven. A seventh aspect of the present invention is the layered bakery food according to the fifth aspect, wherein the layered bakery food is a frozen layered bakery food. The eighth aspect of the present invention is a method for suppressing deterioration in texture of a layered bakery food due to microwave heating, characterized by using a layered bakery food dough in which 15 to 130 parts by mass of an oil or fat composition is folded into 100 parts by mass of grain flour contained in the dough before folding, so that the number of folds is 12 to 1024. The ninth aspect of the present invention is a method for suppressing deterioration in texture due to microwave heating of a layered bakery food according to the eighth aspect of the present invention, wherein the solid fat content at 10°C of the total fat contained in the folded-in fat composition is 42 to 60%. A tenth aspect of the present invention is a method for suppressing deterioration in texture due to microwave heating of a layered bakery food according to the eighth or ninth aspect of the present invention, wherein the layered bakery food is a frozen layered bakery food. [Effects of the Invention]

[0011] According to the present invention, a method for suppressing deterioration in texture of layered bakery food products due to microwave heating can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0012] The layered bakery food dough of an embodiment of the present invention is a layered bakery food dough in which 15 to 130 parts by mass of an oil / fat composition is folded into 100 parts by mass of cereal flour contained in the dough before folding, and the layered bakery food dough has 12 to 1024 folds.

[0013] In the layered bakery food dough of an embodiment of the present invention, 15 to 130 parts by mass, preferably 20 to 100 parts by mass, more preferably 23 to 70 parts by mass, and even more preferably 25 to 45 parts by mass of an oil or fat composition to be folded in per 100 parts by mass of the grain flour contained in the dough before folding in. When the amount of the oil or fat composition to be folded in into the layered bakery food dough is within the above range, deterioration in the texture of the layered bakery food after baking due to heating in a microwave oven can be suppressed. In the present invention, the layered bakery food dough refers to a layered dough before baking, which is obtained by folding an oil-and-fat composition multiple times into a pre-folding dough obtained by kneading ingredients such as grain flour, kneaded oil and fat, sugar, dairy products, yeast, salt, and water. The fat composition to be folded in the present invention is a fat composition to be folded into dough before folding in the production of layered bakery food products. The fat composition to be folded in is also called a fat composition for roll-in or sheet margarine. Furthermore, the layered bakery food in the present invention refers to a layered bakery food obtained by baking a layered bakery food dough. Specific examples of layered bakery foods include croissants, Danish pastries, pies, etc. Furthermore, in the present invention, flour refers to grains that have been ground into a powder. Specific examples of flour include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, etc. The flour blended into the dough before folding is preferably wheat flour. The flour blended into the dough before folding 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.

[0014] The layered bakery food dough according to the embodiment of the present invention has a number of folds of 12 to 1024, preferably 32 to 512, and more preferably 64 to 512. When the number of folds of the layered bakery food dough is within the above range, deterioration in texture of the layered bakery food after baking due to heating in a microwave oven can be suppressed.

[0015] The fat composition to be folded in used for producing the layered bakery food dough according to the embodiment of the present invention is preferably an emulsion having an aqueous phase, such as margarine or fat spread, or shortening (a fat composition having no aqueous phase), more preferably an emulsion having an aqueous phase. When the fat composition to be folded in is an emulsion having an aqueous phase, it is preferably a water-in-oil emulsion. The fat composition to be folded into is preferably a plastic fat composition. In the present invention, the term "plastic fat composition" refers to a fat composition having plasticity. The fat and oil composition for incorporation may take various shapes such as a sheet, a block, a cylinder, a rectangular parallelepiped, etc. Among these, the shape is preferably a sheet.

[0016] The fat and oil composition for incorporation preferably contains 50 to 98 mass %, more preferably 70 to 96 mass %, and even more preferably 80 to 95 mass % of fat and oil. The oil and fat composition for folding contains water in an amount of preferably 2 to 25% by mass, more preferably 3 to 20% by mass, and even more preferably 4 to 18% by mass.

[0017] The fat composition to be folded in used to produce the layered bakery food dough according to an embodiment of the present invention preferably has a solid fat content at 10°C of the total fats and oils of 30 to 60%, more preferably 38 to 55%, even more preferably 42 to 55%, and most preferably 43 to 50%. When the solid fat content at 10°C of the total fats and oils of the fat composition to be folded in used to produce the layered bakery food dough is within the above range, deterioration in texture of the layered bakery food after baking due to heating in a microwave oven can be further suppressed. The solid fat content is sometimes referred to as SFC. Furthermore, the total fats and oils in the oil-and-fat composition to be folded refers to the total fats and oils contained in the composition (for example, when the oil-and-fat composition to be folded contains fats and oils a, b, and butter, the total fats and oils contained in the composition to be folded is a mixture of fats and oils a, b, and the milk fat contained in the butter). Therefore, the total fats and oils in the oil-and-fat composition to be folded includes not only the fats and oils blended in, but also fats and oils (milk fat, etc.) contained in oil-containing raw materials such as dairy products (butter, whole milk powder, etc.). The SFC of fats and oils can be measured in accordance with 2.2.9-2003 Solid Fat Content (NMR Method) of "Standard Test Methods for the Analysis of Fats, Oils and Oils" compiled by the Japan Oil Chemists' Society.

[0018] The fat composition to be folded in used for producing the layered bakery food dough of an embodiment of the present invention preferably has a solid fat content of the total fat of 15 to 45% at 20°C and 18% or less at 35°C, more preferably 20 to 40% at 20°C and 15% or less at 35°C, even more preferably 30 to 38% at 20°C and 12% or less at 35°C, and most preferably 30 to 35% at 20°C and 5 to 12% at 35°C.

[0019] The edible oils and fats used in the production of conventional oils and fats for folding can be used to produce the oil and fat composition for folding. Examples of the oils and fats used to produce the oil and fat composition for folding include various vegetable oils and animal oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, coconut oil, 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 interesterification. The oils and fats used to produce the oil and fat composition for baked confectionery according to the embodiment of the present invention can be one or a combination of two or more of the above edible oils and fats.

[0020] For producing the oil-and-fat composition to be folded in, preferably used are randomly interesterified oils and fats between lauric fats and palm-based fats (hereinafter, the randomly interesterified oils and fats between lauric fats and palm-based fats will be referred to as randomly interesterified oils and fats A), oils and fats that are liquid at 20°C (hereinafter, the oils and fats that are liquid at 20°C will be referred to as liquid oils), and more preferably randomly interesterified oils and fats A, liquid oils, palm-based oils, and dairy-based oils and fats.

[0021] The fat and oil composition for incorporation preferably contains 10 to 95 mass% of random interesterified fat A, 3 to 45 mass% of liquid oil, 0 to 65 mass% of palm-based fat, and 0 to 15 mass% of dairy-based fat, more preferably 40 to 90 mass% of random interesterified fat A, 5 to 35 mass% of liquid oil, 0 to 40 mass% of palm-based fat, and 0 to 10 mass% of dairy-based fat, and even more preferably 45 to 70 mass% of random interesterified fat A, 10 to 30 mass% of liquid oil, 10 to 30 mass% of palm-based fat, and 1 to 7 mass% of dairy-based fat.

[0022] The randomly interesterified oil A used for producing the oil-and-fat composition for incorporation has an iodine value of 45 or less, preferably 40 or less, and more preferably 35 or less. In the present invention, lauric fats and oils refer to fats and oils in which lauric acid accounts for 30% by mass or more of the fatty acids that make up the fat and oil. Specific examples of lauric fats and oils include coconut oil, palm kernel oil, and fractionated oils thereof, interesterified fats and oils, and hardened oils. In an embodiment of the present invention, one or more selected from these may be used. In the present invention, palm-based fats and oils refer to palm oil and processed palm oil such as palm fractionated oil. Furthermore, in the present invention, processed palm fractionated oil such as interesterified palm fractionated oil is also referred to as palm-based fats and oils. Specific examples of palm-based fats and oils include palm oil, palm olein, interesterified palm olein, palm stearin, palm superolein, palm mid fraction (palm mid fraction (PMF)), soft palm, hard stearin, etc. In this embodiment, one or a mixture of two or more selected from these can be used.

[0023] The lauric fats and oils used in the production of the random interesterified fat A are preferably extremely hydrogenated palm kernel oil or extremely hydrogenated palm kernel olein oil. The palm-based fats and oils used in the production of the random interesterified fat A are preferably palm stearin having an iodine value of 25 to 40, palm mid-point having an iodine value of 40 to 50, or extremely hydrogenated palm stearin oil.

[0024] In the randomly interesterified oil A, the mixing ratio of the lauric oil and palm oil as raw material oils to be subjected to the interesterification reaction (lauric oil:palm oil) is preferably 35:65 to 65:35 by mass, more preferably 40:60 to 60:40 by mass, and even more preferably 45:55 to 55:45 by mass. The method of transesterification when producing the randomly transesterified oil / fat A is not particularly limited, and can be carried out by a conventionally known method. Hydrogenation may be carried out as necessary when producing the randomly interesterified oil A. The hydrogenation method is not particularly limited, and can be carried out by a conventionally known method.

[0025] Specific examples of liquid oils used in producing the oil-and-fat composition for incorporation include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, and processed oils and fats of these oils (interesterified oil, fractionated oil, hardened oil (hydrogenated oil), etc.). In the present embodiment, one or a mixture of two or more selected from these oils can be used. The liquid oil used in the production of the oil and fat composition for incorporation is preferably soybean oil or rapeseed oil.

[0026] The palm-based fats and oils used in producing the oil and fat composition for folding are preferably palm oil, palm superolein having an iodine value of 55 to 70, or interesterified palm olein having an iodine value of 50 to 60.

[0027] Specific examples of the dairy fats and oils used in producing the fat and oil composition for incorporation include milk fat, milk fat fractionated olein, etc. In the present embodiment, one or a mixture of two or more selected from these may be used. The dairy fat used to produce the fat and oil composition for incorporation is preferably milk fat. The incorporation of a dairy oil into the fat composition for incorporation can also be carried out by incorporating an oil-containing raw material containing a dairy oil such as butter into the fat composition for incorporation.

[0028] The content of each fatty acid in fats and oils can be measured by gas chromatography in accordance with AOCS Ce1f-96. The iodine value of fats and oils can be measured in accordance with "2.3.4.1-1996 Iodine value (Wijs-cyclohexane method)" in "Standard Methods for the Analysis of Fats, Oils and Related Materials (compiled by the Japan Oil Chemists' Society)."

[0029] The fat and oil composition for folding used in the production of the layered bakery food dough according to the embodiment of the present invention may contain, in addition to fat and oil and water, ingredients typically used in the production of fat and oil compositions for folding. Specifically, the fat and oil composition for folding may contain sugars such as sugar, lactose, and liquid sugar, sugar alcohols, sweeteners such as stevia and aspartame, synthetic emulsifiers such as lecithin, glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters, thickening polysaccharides, salty seasonings such as salt and potassium chloride, colorants such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol, tea extract (e.g., catechin), and rutin, dairy products such as butter, milk powder, milk peptides, milk protein, and enzyme-treated butter hydrolysates, flavorings, etc.

[0030] The method for producing the fat composition to be folded in used for producing the layered bakery food dough of the embodiment of the present invention is not particularly limited, and known conditions and methods for producing fats to be folded in can be applied. Specifically, the fat composition to be folded in can be produced by mixing and emulsifying an oil phase in which oil-soluble components to be blended are mixed and dissolved with a prepared aqueous phase, as needed, followed by rapid cooling and kneading and molding.

[0031] The pre-folding dough used to produce the layered bakery food dough of the embodiment of the present invention can contain ingredients other than flour, including ingredients typically used in pre-folding dough, in the usual amounts. Specific examples of ingredients other than flour for the pre-folding dough include yeast, yeast food, enzymes, salt, sugars (granulated sugar, white sugar) and other sugar alcohols, dairy products such as skim milk powder and milk, oils and fats for kneading (margarine, fat spread, shortening, butter, etc.), aqueous ingredients such as water and soy milk, eggs (whole eggs, liquid eggs), various egg products, activated gluten, starch, cellulose powder, protein powder (soy protein, milk protein, etc.), and other flours.

[0032] The method for producing the layered bakery food dough according to the embodiment of the present invention is not particularly limited, and known production conditions and methods for layered bakery food dough can be applied. The layered bakery food dough according to the embodiment of the present invention can be produced, for example, through the steps of mixing ingredients, fermentation (primary fermentation), dividing and rolling, retarding, folding, retarding, folding, retarding, shaping, and proofing (final fermentation). The folding step involves, for example, wrapping a sheet-shaped oil and fat composition with pre-folding dough and folding it, and then further thinly stretching and folding it to form multiple layers. The number of retarding steps can be adjusted appropriately depending on the product. When the layered bakery food dough is pie dough, the fermentation step is omitted. Furthermore, the dough before or after proofing may be frozen and stored. Furthermore, fruit, jam, cream, biscuit dough, etc. may be filled, poured, or topped as a filling other than the layered bakery food dough.

[0033] The layered bakery food product according to the embodiment of the present invention is obtained by baking the layered bakery food dough according to the embodiment of the present invention. The layered bakery food product according to the embodiment of the present invention is preferably a croissant, a Danish pastry or a pie, more preferably a Danish pastry.

[0034] The baking method (manufacturing method) of the layered bakery food according to the embodiment of the present invention is not particularly limited, and the layered bakery food can be baked by the same baking method (manufacturing method) as that used for conventionally known layered bakery foods. Specific examples of the baking method include oven heating, direct baking, and high-frequency heating (microwave heating). The layered bakery food product according to the embodiment of the present invention is preferably baked in an oven, preferably at a heating temperature of 150 to 220° C. for a heating time of 5 to 30 minutes.

[0035] The layered bakery food according to the embodiment of the present invention obtained by using the layered bakery food dough according to the embodiment of the present invention can suppress deterioration in texture due to microwave heating. Therefore, by using the layered bakery food dough according to the embodiment of the present invention, deterioration in texture of the layered bakery food due to microwave heating can be suppressed. The layered bakery food dough of the present invention is preferably for producing a microwaveable layered bakery food product, and the layered bakery food of the present invention is preferably a microwaveable layered bakery food product. In the present invention, the layered bakery food for microwave heating refers to a layered bakery food that is heated in a microwave oven. In addition, the microwave heating in the present invention is performed on the bakery food after baking.

[0036] The method for heating the layered bakery food of the embodiment of the present invention in a microwave oven is not particularly limited, and the layered bakery food can be heated in a microwave oven in the same manner as when conventionally known bakery foods are heated or thawed. The heating conditions for the layered bakery food product of the embodiment of the present invention in a microwave oven are preferably 500 to 1500 W for 5 to 120 seconds, more preferably 10 to 90 seconds for 500 W or more but less than 1000 W, 5 to 60 seconds for 1000 to 1500 W, and even more preferably 10 to 30 seconds for 500 W or more but less than 1000 W, and 5 to 20 seconds for 1000 to 1500 W.

[0037] The layered bakery food according to the embodiment of the present invention, which is obtained by using the layered bakery food dough according to the embodiment of the present invention, can suppress deterioration in texture of the frozen layered bakery food due to heating in a microwave oven. Therefore, microwave heating can be suitably used to thaw the frozen layered bakery food according to the embodiment of the present invention. The layered bakery food dough of the present invention is preferably for producing a frozen layered bakery food, and the layered bakery food of the present invention is preferably a frozen layered bakery food. In the present invention, the frozen layered bakery food product refers to a layered bakery food product that has been frozen and stored after baking. In addition, in the present invention, frozen storage refers to storage at -5 to -50°C.

[0038] By using the layered bakery food dough according to the embodiment of the present invention, it is possible to suppress deterioration in texture of the layered bakery food due to microwave heating. Therefore, the method for suppressing deterioration in texture of the layered bakery food due to microwave heating according to the embodiment of the present invention is characterized by using the layered bakery food dough according to the embodiment of the present invention. [Example]

[0039] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0040] The SFC of fats and oils can be measured in accordance with 2.2.9-2003 Solid Fat Content (NMR Method) of "Standard Test Methods for the Analysis of Fats, Oils and Oils" compiled by the Japan Oil Chemists' Society.

[0041] The fat and oil compositions used for folding were as follows: All of fat and oil compositions 1 to 4 for folding were sheet-shaped margarines (water-in-oil emulsions). Folded oil and fat composition 1: SFC at 10°C 44.9%, SFC at 20°C 32.2%, SFC at 35°C 9.2%, oil and fat content 86.4% by mass (total oil and fat contains 56.7% by mass of random interesterified oil A, 20.5% by mass of liquid oil, 18% by mass of palm oil, and 4.8% by mass of milk fat), water content 10.8% by mass Folded oil and fat composition 2: SFC at 10°C 40.4%, SFC at 20°C 23.1%, SFC at 35°C 1.6%, oil and fat content 85.9% by mass (total oil and fat contains 87.5% by mass of randomly interesterified oil A, 11.5% by mass of liquid oil, and 1% by mass of milk fat), water content 10.1% by mass Folded oil / fat composition 3: SFC at 10°C 35.2%, SFC at 20°C 27.7%, SFC at 35°C 10.5%, oil / fat content 93.9% by mass (total oil / fat contains 35% by mass of randomly interesterified oil A, 32% by mass of liquid oil, and 33% by mass of palm-based oil), water content 5% by mass Folded oil / fat composition 4: SFC at 10°C 34.6%, SFC at 20°C 24.9%, SFC at 35°C 9.9%, oil / fat content 83.2% by mass (total oil / fat contains 17% by mass of randomly interesterified oil A, 28% by mass of liquid oil, and 55% by mass of palm oil), water content 16% by mass

[0042] [Production and evaluation of Danish melon bread 1] Danish melon bread was obtained from a bread dough (before folding) containing 50 parts by weight of semi-hard flour, 50 parts by weight of hard flour, 4.5 parts by weight of fresh yeast, 8 parts by weight of caster sugar, 1.5 parts by weight of salt, 3 parts by weight of skim milk powder, 5 parts by weight of fermented liquid, 10 parts by weight of kneaded margarine, and 52 parts by weight of water, and a biscuit dough containing 30 parts by weight of kneaded margarine, 50 parts by weight of caster sugar, 30 parts by weight of whole eggs, 100 parts by weight of soft flour, and 2 parts by weight of baking powder, according to steps 1 to 8 below. The Danish melon bread was frozen and stored at -18°C for 3 days, and then thawed in a microwave oven at 500W for 2 minutes. The texture of the Danish melon bread was evaluated according to the following method. The results are shown in Tables 1 and 2. Step 1: Add all dough ingredients to a mixer. Step 2: Mix at a low speed for 5 minutes at a mixing temperature of 22°C. Step 3: Mix at medium speed for 3 minutes at a mixing temperature of 22°C. Step 4: Ferment for 30 minutes at a temperature of 28°C and humidity of 80%. Step 5: The dough obtained in step 4 is left to rest overnight at -2°C. Step 6: 10 parts by mass, 20 parts by mass, 30 parts by mass, 40 parts by mass, 50 parts by mass, or 70 parts by mass of the folded oil and fat composition 1 was folded into the pre-folded dough obtained in Step 5 so that the number of folds was 256 (4 folds x 4 folds x 4 folds x 4 folds), and the dough was rolled out to a final thickness of 2.0 mm. Step 7: Cut the Danish pastry dough obtained in step 6 into pieces of approximately 100mm x 110mm (approximately 55g) and form them into cushion shapes. Place the seam facing down. Step 8: Place the shaped dough obtained in step 7 with the seam facing down and place a 2.5mm thick, 8.5mm diameter Bis dough (approximately 25g) on ​​top. Step 9: Bake the Danish melon bread dough in the oven (top heat 170℃, bottom heat 170℃) for 20 minutes.

[0043] [Evaluation of texture] After heating in the microwave, each Danish melon bread was eaten by a panel of five experts and scored on a four-point scale from 1 to 4. The higher the score, the better the texture, with a moderate oiliness, softness, crispness, and melt-in-the-mouth texture. The average score of each panel's scores was calculated and evaluated according to the following criteria. The evaluation results, ◎, ○, or △, were judged to have a good texture. The expert panel that evaluated the texture of each bread had been regularly trained in sensory evaluation of food texture, etc., and there was little individual variation in the sensory evaluation results of food texture, etc. <Average score> ◎: 3.5 points or more ○: 2.5 points or more and less than 3.5 points △: 1.5 points or more and less than 2.5 points ×: Less than 1.5 points

[0044] [Table 1]

[0045] [Table 2]

[0046] As can be seen from Tables 1 and 2, the Danish melon bread of the example had a good texture, and deterioration in texture due to thawing in a microwave oven was minimal. On the other hand, as can be seen from Table 1, the texture of the Danish melon bread of the comparative example deteriorated when thawed in a microwave oven.

[0047] [Production and evaluation of Danish melon bread 2] Danish melon bread was produced using the same formulation and production process as in Danish Melon Bread Production and Evaluation 1, except that the number of folds was 16 layers (4 folds x 4 folds), 64 layers (4 folds x 4 folds x 4 folds), 256 layers (4 folds x 4 folds x 4 folds x 4 folds), 1024 layers (4 folds x 4 folds x 4 folds x 4 folds), or 2048 layers (4 folds x 4 folds x 4 folds x 4 folds x 2 folds x 4 folds), and the amount of folds was 30 parts by mass. Danish melon bread was produced using the same formulation and production process as in Danish Melon Bread Production and Evaluation 1, after being frozen and stored at -18°C for 3 days and thawed in a microwave oven at 500W for 2 minutes. The texture of the Danish melon bread was evaluated in the same manner as in Danish Melon Bread Production and Evaluation 1. The results are shown in Table 3.

[0048] [Table 3]

[0049] As can be seen from Table 3, the Danish melon bread of the example had a good texture, and deterioration in texture due to thawing in a microwave oven was small. On the other hand, as can be seen from Table 3, the texture of the Danish melon bread of the comparative example deteriorated when thawed in a microwave oven.

[0050] [Production and evaluation of Danish melon bread 3] Danish melon breads were produced using the same formulations and production steps as in Danish melon bread production and evaluation 1, except that the folded oil and fat compositions were Folded Oil and Fat Composition 1, Folded Oil and Fat Composition 2, Folded Oil and Fat Composition 3, and Folded Oil and Fat Composition 4, and the amount of folding was 30 parts by mass. The Danish melon breads that had been frozen and stored at -18°C for 3 days were thawed by heating in a microwave oven at 500W for 2 minutes, and the texture of the Danish melon breads was evaluated in the same manner as in Danish melon bread production and evaluation 1. The results are shown in Table 4.

[0051] [Table 4]

[0052] As can be seen from Table 4, the Danish melon bread of the example had a good texture, and there was little deterioration in texture due to thawing in a microwave oven.

Claims

1. The layered bakery food dough is obtained by folding 15 to 130 parts by mass of an oil and fat composition into 100 parts by mass of grain flour contained in the dough before folding, and the layered bakery food dough has 12 to 1024 folds.

2. The layered bakery food dough according to claim 1, wherein the solid fat content at 10°C of the total fat contained in the folded-in fat composition is 42 to 55%.

3. 3. The layered bakery food dough of claim 1 or claim 2, wherein the layered bakery food dough is for producing frozen layered bakery food products for microwave cooking.

4. 3. The layered bakery food dough of claim 1 or claim 2, wherein the layered bakery food dough is for producing frozen layered bakery food products.

5. A layered bakery food product obtained by baking the layered bakery food dough according to claim 1 or 2.

6. 6. The layered bakery food product of claim 5, wherein the layered bakery food product is a microwaveable layered bakery food product.

7. 6. The layered bakery food product of claim 5, wherein the layered bakery food product is a frozen layered bakery food product.

8. A method for suppressing deterioration in texture of a layered bakery food due to microwave heating, characterized by using a layered bakery food dough in which 15 to 130 parts by mass of an oil and fat composition is folded into 100 parts by mass of grain flour contained in the dough before folding, so that the number of folds is 12 to 1,024.

9. The method for suppressing deterioration in texture of a layered bakery food due to microwave heating according to claim 8, wherein the solid fat content at 10°C of the total fat contained in the folded fat composition is 42 to 60%.

10. The method for suppressing deterioration in texture of a layered bakery food due to microwave heating according to claim 8 or claim 9, wherein the layered bakery food is a frozen layered bakery food.

Images