Dietary fiber containing pastries

Abstract

To provide pastries having juicy texture, by suppressing dryness and roughness, irrelevant of containing dietary fibers .SOLUTION: According to the present invention, it has been found that by incorporating 15 to 100 pts.mass of a water-in-oil emulsion for folding, in which the oil phase SFC is 38 to 50% at 10°C and 15% or less at 30°C, per 100 pts.mass of flour, and then forming the dough for pastries and baking and / or frying, it is possible to provide pastries that, despite containing dietary fiber, suppress dryness and roughness and have a juicy texture.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to pastries containing dietary fiber. [Background technology]

[0002] It is generally known that after baking, bread deteriorates over time during storage and preservation, causing the texture to change, becoming dry and difficult to melt in the mouth. Furthermore, in recent years, in light of health-conscious trends, breads containing dietary fiber have been increasing in number, with the aim of reducing the sugar content of breads and expecting health benefits such as intestinal regulation.

[0003] Furthermore, pastries such as Danish pastries, croissants, and pies, which are typical examples of breads, are obtained by overlapping wheat flour dough with a layer of oil for folding, repeatedly folding and rolling to form a laminated structure of an oil layer and a wheat flour dough layer, and then shaping the dough, and in the case of Danish pastries and croissants, by subsequently carrying out a proofing process and baking the dough. Regarding the texture of such pastries, a crispy and flaky texture is important, but a juicy texture without being dry is also an important factor.

[0004] Much research has been conducted to improve the texture and dough properties of bakery products, and various improvement methods have been developed. Research has also been conducted to improve the texture and dough properties of bakery products that contain dietary fiber in order to reduce carbohydrates. Patent Document 1, for example, is an application relating to improving the texture of bakery products containing dietary fiber. Patent Document 1 describes "a baked confectionery containing 4.0 to 12.0 mass% insoluble dietary fiber, 10.0 to 30.0 mass% protein, and 8.0 to 15.0 mass% lipids, wherein the insoluble dietary fiber includes insoluble dietary fiber derived from wheat bran." Patent Document 2 describes "a coated starch in which a coating material containing oil or fat is attached to the surface of a core material mainly composed of resistant starch, wherein the amount of the oil or fat attached to the core material is 5 to 25 mass parts per 100 mass parts of the core material." [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-140364 [Patent Document 2] Japanese Patent Publication No. 2022-139073 Summary of the Invention [Problem to be solved by the invention]

[0006] In order to reduce the sugar content of breads, the number of breads containing dietary fiber has been increasing. The grain flour (sugar) contained in bread dough has been replaced with dietary fiber, and examples of such dietary fiber include resistant starch, resistant dextrin, and inulin. However, when dietary fiber is added to breads, the breads can become dry and have a rough texture, which can deteriorate the taste and texture, thereby impairing the deliciousness of the breads. Even when dietary fiber is added to pastries such as Danish pastries and croissants, which are examples of breads, the pastries may have a dry or rough texture.Since pastries have alternating layers of dough and fat, conventional methods for improving the texture of breads (dough) have not been effective enough.

[0007] An object of the present invention is to provide pastries that contain dietary fiber but are suppressed from becoming dry and rough and have a juicy texture. [Means for solving the problem]

[0008] The present inventors have conducted extensive research, hoping that if they could provide pastries that contain dietary fiber but are not dry or rough and have a juicy texture, this would lead to further market expansion. As a result, they have developed a water-in-oil emulsion in which the SFC of the oil phase is 38 to 50% at 10°C and 15% or less at 30°C, Fold in 15 to 100 parts by weight per 100 parts by weight of flour and form pastry dough. By baking and / or frying, the above problems were solved, and the present invention was completed.

[0009] Patent Document 1 is a baked confectionery containing increased amounts of insoluble dietary fiber and protein, but does not mention that the dryness and roughness of breads are suppressed, and was not useful as a reference for completing the present invention. Patent Document 2 does not mention pastries that contain dietary fiber but are suppressed from becoming dry and rough and have a juicy texture, as in the present invention.

[0010] That is, the present invention is (1) A method for producing dietary fiber-containing pastries, comprising all of the following steps (A) to (C): (A) A water-in-oil emulsion for folding, in which the SFC of the oil phase is 38 to 50% at 10°C and 15% or less at 30°C, A step of folding 15 to 100 parts by mass of flour per 100 parts by mass to prepare dough; (B) shaping the dough; (C) baking and / or frying the dough of (B); (2) The method for producing dietary fiber-containing pastries according to (1), wherein the SFC of the oil phase of the water-in-oil emulsion is 18 to 30% at 20°C. (3) The method for producing dietary fiber-containing pastries according to (1) or (2), wherein the oil phase of the water-in-oil emulsion contains 18% by mass or more of liquid oil. (4) A water-in-oil emulsion containing 10% by mass or more and 25% by mass or less of soy milk as a solid content in the aqueous phase, The method for producing dietary fiber-containing pastries according to (1) or (2), wherein 15 to 100 parts by mass of the fiber is blended per 100 parts by mass of cereal flour; (5) A water-in-oil emulsion containing 10% by mass or more and 25% by mass or less of soy milk as a solid content in the aqueous phase of the water-in-oil emulsion, The method for producing dietary fiber-containing pastries according to (3), wherein 15 to 100 parts by mass of the dietary fiber is blended per 100 parts by mass of cereal flour; (6) The method for producing dietary fiber-containing pastries according to (4), wherein the soy milk is soy milk cream. (7) The method for producing dietary fiber-containing pastries according to (5), wherein the soy milk is soy milk cream. (8) A water-in-oil emulsion in which the SFC of the oil phase is 38 to 50% at 10°C and 15% or less at 30°C, Fold in 15 to 100 parts by weight of flour per 100 parts by weight of flour, and form the dough. A method for improving the texture of dietary fiber-containing pastries, which comprises baking and / or frying the pastries; It is related to. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide pastries that contain dietary fiber but are suppressed from becoming dry and rough and have a juicy texture. DETAILED DESCRIPTION OF THE INVENTION

[0012] ■ Pastries In the present invention, pastries refer to products obtained by kneading a dough made primarily from grain flour such as wheat flour or rice flour with the addition of water, salt, etc., and then thinly rolling it out, adding a layered fat or oil, folding it over or dotting it, and then thinly rolling it out again to form a layered dough, which is then fermented, shaped, baked, or fried as needed. Specific examples include Danish pastries, croissants, pies, Danish donuts, Danish bread, sfogliatella, cornetti, babka, and croffins. Furthermore, various fillings can be filled and enclosed before or after heating. In particular, Danish pastries are preferred in the present invention. The present invention exhibits particularly significant effects in Danish pastries, such as Danish pastries. Commonly used methods for producing Danish pastries include the straight method, the frozen dough method, and the refrigerated dough method.

[0013] ■Dietary fiber In the present invention, dietary fiber is contained in the pastry dough. The dietary fiber used in the present invention is a resistant component contained in food that is difficult to digest with human digestive enzymes, known as dietary fiber. The fiber is not particularly limited as long as it is used in foods, but examples include cocoa fiber, chitosan, cellulose, hemicellulose, sodium carboxymethylcellulose, glucan, lignin, dietary fiber derived from legumes such as soybeans, wheat bran, wheat germ, oatmeal, and cornmeal. Preferably, the fiber is insoluble dietary fiber, and examples of insoluble dietary fiber include insoluble dietary fiber derived from legumes such as soybeans, chitosan, cellulose, hemicellulose, sodium carboxymethylcellulose, glucan, lignin, wheat bran, wheat germ, oatmeal, and cornmeal. Here, an example of insoluble dietary fiber derived from legumes such as soybeans is soybean pulp.

[0014] The dietary fiber content of all ingredients in pastry dough can be, for example, at least 1% by mass, 3% by mass, 6% by mass, 7% by mass, 8% by mass, 9% by mass, 10% by mass, or 12% by mass, calculated as solids, with an upper limit of 50% by mass, 40% by mass, 30% by mass, 25% by mass, 23% by mass, 20% by mass, or 18% by mass, calculated as solids. Dietary fiber can be added in powder form or dissolved or dispersed in a liquid such as water. In either case, a range between the upper and lower limits in terms of solids content is preferred, as this provides better floating and texture. Different types of dietary fiber may be used in combination, provided the total amount of dietary fiber added is within the above range.

[0015] ■Water-in-oil emulsion for folding The water-in-oil emulsion for folding used in the present invention, which is folded into pastry dough, is characterized in that the SFC (solid fat content) of its oil phase is 38 to 50% at 10°C and 15% or less at 30°C, more preferably 40 to 48% at 10°C and 13% or less at 30°C, and even more preferably 42 to 46% at 10°C and 10% or less at 30°C. Furthermore, the SFC of the oil phase is preferably 18 to 30%, more preferably 19 to 28%, and even more preferably 20 to 25% at 20° C. Furthermore, the SFC of the oil phase is preferably 25 to 40%, more preferably 28 to 38%, and even more preferably 30 to 35% at 15° C. By ensuring that the SFC is within the above range, it is possible to provide dietary fiber-containing pastries that are juicy and suppress dryness and roughness despite containing dietary fiber. In the present invention, SFC is measured in accordance with AOCS Official Method 5th Edition Cd16-81, by melting the fat or oil at 60°C for 15 minutes or more, solidifying it by holding it at 0°C for 60 minutes, and then further regulating the temperature at each measurement temperature for 30 minutes.

[0016] The oil phase referred to in the present invention is a mixture of oil and oil-soluble ingredients among the raw materials for the water-in-oil emulsion of the present invention. Typically, it is a mixture of oil with an oil-soluble emulsifier, an oil-soluble colorant, an oil-soluble flavoring, etc. Furthermore, the aqueous phase is a mixture of water and water-soluble ingredients among the raw materials for the water-in-oil emulsion of the present invention. Typical examples include a mixture of a water-soluble emulsifier, a water-soluble colorant, a protein, carbohydrates such as sugars and dextrin, egg products, Maillard products, etc.

[0017] ◆Oils and fats Any known edible oils and fats can be used as the oil and fat raw material, and examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, coconut oil, and palm kernel oil, and animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil, and / or these alone or in combination, or processed oils and fats obtained by subjecting these to one or more treatments selected from hardening, fractionation, interesterification, etc. These can be used alone or in combination of two or more. The water-in-oil emulsion for folding according to the present invention preferably contains liquid oil, i.e., fats and oils that are liquid at 20°C. The content of liquid oil in the oil phase of the water-in-oil emulsion is preferably 18% by mass or more. The lower limit is more preferably 19% by mass or more, 20% by mass or more, 21% by mass or more, 22% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more. The upper limit is more preferably 50% by mass or less, 48% by mass or less, 47% by mass or less, 46% by mass or less, or 45% by mass or less.

[0018] The melting point of the oil phase of the water-in-oil emulsion of the present invention is preferably 30 to 37° C., more preferably 31 to 36° C., and even more preferably 32 to 35° C. The melting point here refers to the slip melting point, which is measured by the method described in the Standard Methods for Analysis of Fats, Oils, and Related Materials (1) established by the Japan Oil Chemists' Society, and refers to the temperature at which a sample filled in a capillary tube softens and begins to rise when heated under specified conditions.

[0019] ◆Soy milk The water-in-oil emulsion for folding into pastry dough used in the present invention preferably contains soy milk. The soy milk preferably has an oil content of 2 to 25% by mass, more preferably 2.5 to 20% by mass, and even more preferably 3 to 15% by mass. Also, soy milk can be added as an aqueous phase. The blending ratio of soy milk in the aqueous phase of the water-in-oil emulsion can be, for example, a lower limit of 10% by mass or more, 15% by mass or more, or 16% by mass or more, calculated as solids, and an upper limit of 25% by mass or less, 23% by mass or less, 22% by mass or less, or 20% by mass or less, calculated as solids. The soy milk can be blended in liquid form or can be blended after being powdered. In either case, a better texture can be imparted if the blending ratio is within the range of the upper and lower limits of the amount equivalent to the solids.

[0020] Furthermore, in an embodiment in which soy milk is contained in the water-in-oil emulsion for folding, the blending ratio of soy milk to the pastry dough can be set at a lower limit of 0.5% by mass or more, 0.8% by mass or more, 1% by mass or more, or 1.5% by mass or more, calculated as solids, relative to 100 parts by mass of flour, and at an upper limit of 5% by mass or less, 4.5% by mass or less, 4% by mass or less, 3.5% by mass or less, or 3% by mass or less, calculated as solids. If the blending ratio is within the range of the upper and lower limits calculated as solids, then despite the inclusion of dietary fiber, dryness and roughness are further suppressed, and dietary fiber-containing pastries with a juicy texture can be obtained, which is more preferable.

[0021] ◆Soy milk cream In the water-in-oil emulsion for folding in the present invention, it is more preferable to use soy milk cream as the soy milk. Here, soy milk cream refers to a material in which soy protein is emulsified with lipids in an oil-in-water emulsion, and has a higher lipid content in the solids than soy milk or soybeans. Examples include soy milk cream with a higher lipid concentration than soy milk or soybeans, or cream in which the lipid content is increased by adding fats and oils. According to the 2020 edition of the Standard Tables of Food Composition in Japan (8th edition, Ministry of Education, Culture, Sports, Science and Technology), the lipid content of the solids of soy milk is approximately 21.7% by mass, and that of soybeans is approximately 22.3 to 24.6% by mass, although this varies depending on the origin and variety. The lipid content of soy milk cream is preferably higher than these, preferably 25% by mass or more, or more preferably 35% by mass or more, based on the solids. The upper limit of the lipid content is not particularly limited, but may be 99% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, or 80% by mass or less, based on the solids.

[0022] The protein content of the dry matter of the soy milk cream is preferably 20% by mass or more, or 25% by mass or more, and 60% by mass or less, or 50% by mass or less. According to the 2020 edition of the Standard Tables of Food Composition in Japan (8th edition, Ministry of Education, Culture, Sports, Science and Technology), the protein content of the solids of soy milk is about 39.1% by mass, and that of soybeans is about 36.6 to 38.6% by mass, although this varies depending on the production area and variety.

[0023] The lipid / protein content ratio in the soy milk cream is preferably 0.8 or more, 0.9 or more, 1 or more, or 1.2 or more by mass, with the upper limit being 3.5 or less, or 3 or less. According to the 2020 edition of the Standard Tables of Food Composition in Japan (8th edition, Ministry of Education, Culture, Sports, Science and Technology), the lipid / protein content ratio in soy milk is approximately 0.56 by mass, and the ratio of soybeans is approximately 0.58 to 0.67 by mass, although this varies depending on the production area and variety.

[0024] The blending ratio of soy milk cream in the aqueous phase of the water-in-oil emulsion for folding can have a lower limit of 10% by mass or more, 15% by mass or more, or 16% by mass or more, calculated as solids, and an upper limit of 25% by mass or less, 23% by mass or less, 22% by mass or less, or 20% by mass or less, calculated as solids. A blending ratio within the range between the upper and lower limits in terms of solids can provide a better texture, and is more preferred.

[0025] Furthermore, the blending ratio of soy milk cream to pastry dough, in an embodiment in which the soy milk cream is contained in the water-in-oil emulsion for folding, can have a lower limit of 0.5% by mass or more, 0.8% by mass or more, 1% by mass or more, or 1.5% by mass or more, calculated as solid content, relative to 100 parts by mass of flour, and an upper limit of 5% by mass or less, 4.5% by mass or less, 4% by mass or less, 3.5% by mass or less, or 3% by mass or less, calculated as solid content.

[0026] Typical methods for producing soy milk cream include methods of obtaining a lipid-enriched fraction using soybeans and water as raw materials, such as centrifuging soy milk extracted from soybeans to recover a light-gravity lipid-rich fraction, extracting soy milk from soybeans and separating it from okara again with water to obtain a lipid-rich fraction, centrifuging a slurry liquid obtained by water extraction from soybeans before separating it into soy milk and okara to obtain a lipid-rich fraction, and flocculating soy milk extracted from soybeans with acid or mineral enzymes and then obtaining a lipid-rich fraction from the flocculated product. Another method for producing soy milk cream is to mix a dispersion of soy flour and water, a paste of mashed tofu, soy milk, or the like with oil and fat, optionally together with an emulsifier, and emulsify the mixture uniformly to increase the amount of lipids.

[0027] The soybeans used as the raw material for soy milk cream may be highly water-soluble, with a water-soluble nitrogen index (NSI) of 80 or higher, or may be pre-denatured soybeans until the NSI falls within a specific range, for example, approximately 20 to 77. The latter soybeans are particularly preferred in terms of flavor. Soy milk cream obtained by extracting a lipid-enriched fraction from such raw materials contains a particularly high proportion of lipophilic proteins other than glycinin and β-conglycinin (or, as another indicator, lipoxygenase proteins) among the proteins contained therein. This results in a soy emulsion composition rich in neutral lipids and polar lipids. This soy emulsion composition is primarily characterized by a protein content of 20% by mass or more per dry matter, a lipid content of 100% by mass or more relative to the protein content, and an LCI (Lipophilic Proteins Content Index) of 55% or more, preferably 60% or more. The LCI is an index used to estimate the proportion of lipophilic proteins in protein. For details of the protein and lipid composition of this soybean emulsion composition and the manufacturing method, the description in JP 2012-16348 A is incorporated by reference and can be obtained by reference thereto.

[0028] The water-in-oil emulsion to be folded into pastries in the present invention does not preclude the incorporation of other ingredients, and in addition to soy milk, any known water-in-oil emulsion or plastic fat composition for folding into breads, i.e., a combination of fats and oils and other ingredients, can be used. Specifically, emulsifiers, enzymes, gelling agents, stabilizers, polysaccharides, sugars, sweeteners, salts, etc. can be added as appropriate within a range that does not impair the effects of the present invention.

[0029] ◆Production method of water-in-oil emulsion for folding The method for producing a water-in-oil emulsion for folding is not particularly limited, but it can be produced by conventionally pre-emulsifying the oil and water phases, followed by quenching and kneading using a scraping-type quenching and kneading device such as a combinator, perfector, or votator, and then forming it into a sheet. The oil phase can be prepared by adding, dissolving, and / or dispersing oil-soluble ingredients such as colorants, antioxidants, and flavorings to melted oil or fat as needed. The water phase can be prepared by adding, dissolving, and / or dispersing water-soluble dairy ingredients, and, as needed, salt, sugars, inorganic salts, etc., to water or warm water. Various emulsifiers may also be added as long as they do not impair the effects of the present invention.

[0030] The content of the oil phase in the water-in-oil emulsion of the present invention is desirably 70 to 90% by mass, preferably 75 to 88% by mass, and more preferably 80 to 87% by mass. The content of the aqueous phase is desirably 10 to 30% by mass, preferably 12 to 25% by mass, and more preferably 13 to 20% by mass. By setting the amount of the aqueous phase within an appropriate range, it is possible to improve the suitability for production.

[0031] ■Moisture The water content that can be used in the dietary fiber-containing pastry dough of the present invention is not particularly limited as long as it is suitable for consumption, and examples thereof include tap water, distilled water, mineral water, etc. The amount of water to be blended into the pastry dough as the oil-in-water emulsified oil / fat composition of the present invention, including the amount of water contained in ingredients other than the water, can be 40 parts by mass or more, 45 parts by mass or more, or 50 parts by mass or more per 100 parts by mass of flour. It can also be 120 parts by mass or less, 100 parts by mass or less, 90 parts by mass or less, 80 parts by mass or less, 70 parts by mass or less, or 60 parts by mass or less.

[0032] In addition to the above, pastry dough can also contain dairy ingredients such as milk, whole milk powder, skim milk powder, fresh cream, butter, milk proteins such as casein and whey, dairy products containing these, eggs, yeast (baker's yeast), yeast food, vital gluten, dough improvers, creams, colorings, flavorings, enzymes, peptides, fruit juice / pulp, nuts, chocolates, cocoa, powdered green tea, cinnamon, and other ingredients generally used in bread production, provided the effects of the present invention are not impaired.

[0033] ■Method of manufacturing pastries containing dietary fiber The water-in-oil emulsion for folding having the above-mentioned composition is folded into pastry dough containing dietary fiber. Specific usage patterns may be similar to those of commonly known water-in-oil emulsions for folding. For example, raw materials other than the oil for kneading, such as flour, water, yeast, and salt, are kneaded for a certain period of time, followed by addition of margarine and / or shortening for kneading, and further mixing. The flour-containing dough is then rolled out thinly, and the water-in-oil emulsion of the present invention, adjusted to an appropriate size and thickness, is placed on top of the dough and folded. The dough, with the water-in-oil emulsion encapsulated, is then rolled out thinly and folded. The final number of folds is determined by the number of folds and the number of repetitions, and a desired number of folds can be set. The pastry dough, into which the water-in-oil emulsion for fold-in according to the present invention has been folded, is shaped, and, if necessary, is left to rise before being baked and / or fried.

[0034] In the present invention, the pastries are preferably Danish pastries. Despite the fact that the pastry dough contains 1 to 50% by mass of dietary fiber, the Danish pastries are prevented from becoming dry or rough and have a juicy texture. Furthermore, the obtained pastries have a soft texture, rather than being as hard as paper.

[0035] Examples are described below. In the following, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified. [Example]

[0036] Preparation of water-in-oil emulsion for folding According to the formulations in Table 1, the oil phase and the water phase were prepared by conventional methods, and after preliminary emulsification, all the raw materials were mixed, rapidly cooled and kneaded in a combinator, and formed into sheets to produce water-in-oil emulsions A to D for folding. Water-in-oil emulsions A to D can be obtained by contacting Fuji Oil Co., Ltd. Separately, commercially available water-in-oil emulsions for folding E and F were prepared. The physical properties of the water-in-oil emulsions A to F are shown in Table 2.

[0037] Table 1. Composition of water-in-oil emulsion for folding (unit: mass%) TIFF2025144417000001.tif101164·Emulsifier A used was "Emulgy P100" (HLB 4.3) manufactured by Riken Vitamin Co., Ltd. Emulsifier B was lecithin manufactured by Tsuji Oil Mills. The soy milk used was "Nokurimu (Co-cream)" (registered trademark), a soy milk cream manufactured by Fuji Oil Co., Ltd. The component values ​​of the soy milk cream were as follows: solids: 19%, protein content: 5.6%, lipid content: 12.3%, lipid / protein ratio: 2.2 by mass, and protein content on a dry basis: 29.5%.

[0038] Table 2. SFC and melting point of the oil phase of each water-in-oil emulsion TIFF2025144417000002.tif41165·For water-in-oil emulsion E, commercially available margarine (oil content 83.1%, moisture content 15.9%) manufactured by Fuji Oil Co., Ltd. was used. For water-in-oil emulsion F, commercially available margarine (oil content 88.9%, water content 8.7%) manufactured by Fuji Oil Co., Ltd. was used.

[0039] Preparation of pastries (Danish) Danish pastries were prepared according to the formulation shown in Table 3. Specifically, the ingredients other than the oil / fat composition for folding were mixed at low speed for 5 minutes and medium speed for 8 minutes to prepare a dough kneaded at 24°C. The dough was then roughly divided and cooled at -5°C overnight for retardation. 50 g of each water-in-oil emulsion for folding was then folded into the dough, folded twice into thirds using a reverse sheeter, and cooled at -5°C for 1 hour for retardation. After folding once into thirds, the dough was cooled at -5°C for 1 hour for retardation, and then rolled out to a thickness of 3 mm. This dough was cut into 9 cm x 9 cm pieces, fermented in a proofer at 32°C / 70% humidity for 1 hour, and baked for 14 minutes at 210°C for top heat and 190°C for bottom heat, to obtain each example and comparative example.

[0040] Table 3. Mixture (unit: parts by mass) TIFF2025144417000003.tif104166·For the dietary fiber-containing mixed flour, a commercially available mixed flour containing 48.4% dietary fiber was used. The dough improver used was "Panmac 200V" manufactured by Riken Vitamin Co., Ltd. The oil used for kneading was "Pampas Puree M" manufactured by Fuji Oil Co., Ltd.

[0041] Evaluation method The Examples and Comparative Examples were evaluated. The pastries (Danishes) prepared above were stored at 20°C for 18 hours, and then subjected to a sensory evaluation. The sensory evaluation was carried out by a blind panel of 10 people, who tasted the pastries in a blind test, and evaluated the texture felt immediately after putting them in the mouth according to the following criteria, and the average value was calculated. The panelists for this evaluation were 10 experienced panelists who had previously been engaged in research on bread and pastries.

[0042] <Evaluation> Dryness 5 points: Very good (very strong and moist texture) 4 points: Good (strong and moist texture) 3 points: Acceptable (feels moist) 2 points: Slightly poor (the texture is not moist and / or feels a little dry) 1 point: Poor (not moist or feels dry)

[0043] Roughness 5 points: Very good (no roughness felt at all) 4 points: Good (no roughness felt) 3 points: acceptable 2 points: Slightly poor (slightly rough) 1 point: Poor (very rough)

[0044] Juicy 5 points: Very good (very strong and juicy texture) 4 points: Good (strong and juicy texture) 3 points: Acceptable (feels juicy) 2 points: Slightly poor (not very juicy) 1 point: Poor (not juicy) The results are shown in Table 4.

[0045] Table 4. Evaluation results TIFF2025144417000004.tif31165

[0046] The results in Table 4 show that in Examples 1 to 4, pastries (Danishes) were obtained that were less dry and rough and had a juicy texture.

[0047] From the above results, in the present invention, We have found that by folding 15 to 100 parts by mass of a water-in-oil emulsion for folding, in which the SFC of the oil phase is 38 to 50% at 10°C and 15% or less at 30°C, per 100 parts by mass of grain flour, forming pastry dough, and baking and / or frying it, it is possible to provide pastries that are juicy and not dry or rough, despite containing dietary fiber.

Claims

1. A method for producing dietary fiber-containing pastries, comprising all of the following steps (A) to (C): (A) A water-in-oil emulsion for folding, in which the SFC of the oil phase is 38 to 50% at 10°C and 15% or less at 30°C, A process of folding in 15 to 100 parts by mass of flour per 100 parts by mass to prepare dough. (B) The process of shaping the dough. (C) A step of baking and / or frying the dough of (B).

2. 2. The method for producing dietary fiber-containing pastries according to claim 1, wherein the SFC of the oil phase of the water-in-oil emulsion is 18 to 30% at 20°C.

3. 3. The method for producing dietary fiber-containing pastries according to claim 1, wherein the oil phase of the water-in-oil emulsion contains 18% by mass or more of liquid oil.

4. The water-in-oil emulsion contains 10% by mass or more and 25% by mass or less of soy milk as a solid content in the aqueous phase, The method for producing dietary fiber-containing pastries according to claim 1 or 2, wherein 15 to 100 parts by mass of the dietary fiber is blended per 100 parts by mass of cereal flour.

5. A water-in-oil emulsion containing 10% by mass or more and 25% by mass or less of soy milk as a solid content in the aqueous phase of the water-in-oil emulsion, The method for producing dietary fiber-containing pastries according to claim 3, wherein 15 to 100 parts by mass of the fiber is blended per 100 parts by mass of cereal flour.

6. 5. The method for producing dietary fiber-containing pastries according to claim 4, wherein the soy milk is soy milk cream.

7. 6. The method for producing dietary fiber-containing pastries according to claim 5, wherein the soy milk is soy milk cream.

8. A water-in-oil emulsion having an SFC of the oil phase of 38 to 50% at 10°C and 15% or less at 30°C, The dough is folded into 15 to 100 parts by weight per 100 parts by weight of flour, and then shaped. A method for improving the texture of dietary fiber-containing pastries, which comprises baking and / or frying the pastries.

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