FAT COMPOSITION FOR KNEADING INTO FROZEN PASTRY DOUGH, FROZEN PASTRY DOUGH

Abstract

To provide an oil and fat composition for frozen pastry dough kneading in which operability in pastry dough, volume of a baked pastry, and a texture are improved, and to provide frozen pastry dough containing the oil and fat composition for the frozen pastry dough kneading.SOLUTION: There is provided an oil and fat composition for frozen pastry dough kneading, the composition comprising in (A) an edible oil and fat: (B) ascorbic acid or a salt thereof of 0.2 to 1.0 pt.mass based on 100 pts.mass of the edible oil and fat; and (C) a diglycerol mono fatty acid ester of 0.5 to 5.0 pts.mass based on 100 pts.mass of the edible oil and fat.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil-and-fat composition for kneading frozen pastry dough, and frozen pastry dough. More specifically, the present invention relates to an oil-and-fat composition for kneading frozen pastry dough that improves workability in pastries and the volume and texture of baked pastries, and frozen pastry dough containing the oil-and-fat composition for kneading frozen pastry dough. [Background technology]

[0002] Pastries are bakery products with a multi-layer structure formed from a thin dough film. Pastries, such as pies, Danishes, and croissants, are widely popular among consumers due to their unique crispy and crunchy texture. In the process of producing pastries, first, a sheet-shaped oil and fat composition (oil and fat composition for roll-in) is placed on flour dough prepared by kneading wheat flour, sugar, salt, yeast, water, etc. with oil and fat for kneading, and the flour dough is folded over on top to sandwich the oil and fat composition for roll-in. Then, the flour dough with the oil and fat composition for roll-in sandwiched between it is repeatedly rolled and folded to form a multi-layer structure of the oil and fat composition for roll-in and the flour dough. This multi-layer structure is called pastry dough, and pastries are obtained by fermenting and baking it.

[0003] The process of stretching the dough thinly and layering it to form a multi-layer structure is a process specific to pastry dough. If the extensibility of the pastry dough changes during this process, excessive shrinkage or stretching occurs, which causes differences in the weight of the pastry dough after division. In order to suppress the differences in the weight of the pastry dough, the settings of the manufacturing process and manufacturing equipment, such as the pastry dough temperature, rolling conditions, and number of rolling times, must be changed depending on the state of the pastry dough, which reduces workability. Therefore, maintaining the extensibility of the pastry dough is an important issue in obtaining good workability.

[0004] In recent years, pastry dough has been stored and distributed in the form of frozen pastry dough from the viewpoints of convenience, labor saving, productivity, etc. Demand for frozen pastry dough is increasing because it allows pastries to be provided in a state close to freshly baked by fermenting and baking the dough in stores or factories. However, when frozen pastry dough is used, the moisture in the dough turns into ice crystals, causing damage to the dough, and the volume and characteristic texture of the baked pastry tend to decrease in proportion to the length of time it has been frozen.

[0005] Therefore, a manufacturing method for improving the workability of frozen pastry dough and the volume and texture of the baked pastry has been studied. For example, Patent Document 1 describes a method for manufacturing frozen pastry dough in which ascorbic acid, which has the effect of cross-linking gluten contained in the dough, is added to the frozen dough in order to improve the texture and the volume of the baked pastry. However, by adding ascorbic acid to the frozen pastry dough, the physical properties of the pastry dough become hard and the extensibility decreases in order to obtain a baked pastry with a sufficient volume, so that the workability is reduced in the production of the frozen pastry dough. In addition, by adding ascorbic acid to the frozen pastry dough, the texture of the baked pastry becomes hard and the original crispness is reduced.

[0006] Patent Document 2 describes that by blending water-soluble soybean polysaccharides and ascorbic acid into frozen pastry dough, freezing damage is suppressed and the texture is improved. However, although blending water-soluble soybean polysaccharides and ascorbic acid has the effect of increasing the volume of baked pastry one day after freezing, when the pastry is stored frozen for a long period of time, the effect of increasing the volume of the baked pastry decreases and sufficient volume cannot be obtained. In addition, blending water-soluble soybean polysaccharides and ascorbic acid reduces the extensibility of the dough, which reduces the workability in producing frozen pastry dough.

[0007] Patent Document 3 describes that the incorporation of ascorbic acid and ascorbic acid oxidase into frozen pastry dough inhibits freezing damage and increases the volume of baked pastries. However, the incorporation of ascorbic acid and ascorbic acid oxidase reduces the extensibility of the dough, which reduces the workability in the production of frozen pastry dough. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2019-4780 A [Patent Document 2] International Publication No. 2014 / 017139 [Patent Document 3] Japanese Patent Application Publication No. 9-56323 Summary of the Invention [Problem to be solved by the invention]

[0009] Existing methods for improving the baked volume and texture of frozen pastry dough do not meet all three requirements for frozen pastry dough, namely good workability, sufficient volume and crispy texture of the baked pastry. Therefore, there is a need for a frozen pastry dough with improved workability, volume and texture of the baked pastry. The object of the present invention is to provide an oil-and-fat composition for kneading frozen pastry dough, which improves the workability of pastry dough and the volume and texture of baked pastries, and to provide frozen pastry dough containing the oil-and-fat composition for kneading frozen pastry dough. [Means for solving the problem]

[0010] As a result of intensive research into the above-mentioned problems, the present inventors have discovered that by blending an oil and fat composition containing ascorbic acid or a salt thereof, and a diglycerol monofatty acid ester in edible oils and fats into frozen pastry dough, it is possible to improve the workability of the pastry dough and the volume and texture of the baked pastries, and have completed the present invention.

[0011] That is, the present invention relates to the following [1] and [2]. [1] An oil and fat composition for use in kneading frozen pastry dough, comprising (A) 100 parts by mass of edible fats and oils, (B) 0.2 to 1.0 parts by mass of ascorbic acid or a salt thereof, and (C) 0.5 to 5.0 parts by mass of a diglycerol monofatty acid ester. This oil and fat composition for kneading into frozen pastry dough can be kneaded into frozen pastry dough to provide a frozen pastry dough that improves the workability of the pastry dough and the volume and texture of the baked pastry. [2] A frozen pastry dough containing 3 to 20 parts by mass of the fat or oil composition for kneading frozen pastry dough of [1] per 100 parts by mass of grain flour. This frozen pastry dough makes it possible to provide a frozen pastry dough that improves the workability of the pastry dough and the volume and texture of the baked pastries. Effect of the Invention

[0012] According to the present invention, it is possible to provide an oil and fat composition for kneading into frozen pastry dough, which has good workability in the production process of frozen pastry dough, and which provides sufficient volume and a crisp texture in the baked pastry. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] Hereinafter, embodiments of the fat and oil composition for kneading frozen pastry dough and the frozen pastry dough according to the present invention will be described in detail.

[0014] [Oil and fat composition for kneading frozen pastry dough] The fat and oil composition for kneading frozen pastry dough of the present invention contains, per 100 parts by mass of (A) edible fat and oil, (B) 0.2 to 1.0 parts by mass of ascorbic acid or a salt thereof, and (C) 0.5 to 5.0 parts by mass of a diglycerol monofatty acid ester. The form of the fat composition for kneading frozen pastry dough is not particularly limited as long as the effects of the present invention are achieved. Examples of the form of the fat composition for kneading frozen pastry dough include shortening, water-in-oil emulsion, and oil-in-water emulsion. The ascorbic acid contained in the present invention strengthens the bond between gluten in the pastry dough and reduces damage to the pastry dough caused by freezing, so that sufficient volume can be obtained even when baked after thawing. In addition, the diglycerol mono-fatty acid ester contained in the present invention breaks down the gluten in the pastry dough, improving the extensibility of the pastry dough. As a result, the diglycerol mono-fatty acid ester can improve the decrease in extensibility of the dough and the poor crispness of the baked product caused by the addition of ascorbic acid.

[0015] ((A) Edible fats and oils) The edible oils and fats are not particularly limited as long as they are suitable for eating. Examples of edible oils and fats include natural animal and vegetable oils and fats such as beef tallow, lard, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, and corn oil, as well as hardened oils, extremely hardened oils, and interesterified oils thereof. These edible oils and fats may be blended alone or in combination of two or more.

[0016] By dispersing ascorbic acid or a salt thereof, and a diglycerol monofatty acid ester in edible fats and oils to prepare an oil and fat composition, and mixing the oil and fat composition with a dough for frozen pastries, each component can be efficiently and uniformly dispersed in the frozen pastry dough. In addition, edible fats and oils have the effect of promoting gluten formation when kneaded into dough. This promoting effect of gluten formation can synergistically improve the effects of ascorbic acid or its salts and diglycerol mono-fatty acid esters contained in edible fats and oils on improving the workability of pastry dough and the volume and texture of baked pastries. On the other hand, when ascorbic acid or its salts and diglycerol mono-fatty acid esters are used without being dispersed in edible fats and oils, they cannot be efficiently and uniformly dispersed in frozen pastry dough, so it is not expected to improve the effects of ascorbic acid or its salts and diglycerol mono-fatty acid esters on improving the workability of pastry dough and the volume and texture of baked pastries.

[0017] The edible oil and fat must have physical properties that are neither too hard nor too soft, from the viewpoint of mixability with frozen pastry dough and synergistic effects with ascorbic acid or its salts and diglycerol monofatty acid ester. The physical properties of the edible oil and fat are not particularly limited, but for example, the SFC (solid fat content) of (A) edible oil and fat at 25°C is 4% or more and 40% or less. The lower limit is more preferably 6% or more, even more preferably 8% or more, and particularly preferably 10% or more. On the other hand, the upper limit is more preferably 30% or less, even more preferably 20% or less, and particularly preferably 15% or less. By setting the SFC (solid fat content) of the edible oil and fat at 25°C to 4% or more and 40% or less, the effects of the present invention can be further exhibited. The solid fat content can be measured, for example, using a measuring device such as "SFC-2000R" (manufactured by Astec Co., Ltd.) in accordance with "2.2.9 Solid fat content (NMR method): Standard test method for the analysis of fats, oils and oils 2013."

[0018] ((B) Ascorbic acid or its salts) Ascorbic acid or its salts are not particularly limited as long as they are edible. Examples of ascorbic acid or its salts include L-ascorbic acid (vitamin C), sodium ascorbate, calcium ascorbate, etc. Ascorbic acid or its salts may be used after being coated with polysaccharides or edible fats and oils. Commercially available products of ascorbic acid or salts thereof include, for example, trade names "L-ascorbic acid (vitamin C)" and "sodium L-ascorbate (sodium vitamin C)" manufactured by Northeast Pharmaceutical Group Co., Ltd.; trade names "ascorbic acid (crystal)", "ascorbic acid (fine powder)", "ascorbic acid (ultrafine powder)", "ascorbic acid (fine granules)", "L-ascorbic acid (crystals)", "L-ascorbic acid (fine powder), "L-ascorbic acid (ultrafine powder), "L-ascorbic acid (fine granules)", "ascorbic acid powder", "ascorbic acid powder type EC", "calcium ascorbate", "calcium L-ascorbate", "sodium ascorbate (crystals)", "sodium L-ascorbate (crystals)", and trade names "ascorbic acid" manufactured by BASF Japan Ltd.; HEBEI Examples include the product name "Calcium L-ascorbate" manufactured by WELCOME PHARMACEUTICAL CO., LTD. Moreover, these ascorbic acids or salts thereof may be blended alone or in combination of two or more kinds.

[0019] The content of ascorbic acid or its salts is not particularly limited. The content of ascorbic acid or its salts is, for example, 0.2 parts by mass or more and 1.0 parts by mass or less per 100 parts by mass of edible oils and fats. The lower limit is more preferably 0.4 parts by mass or more. On the other hand, the upper limit is more preferably 0.8 parts by mass or less. By setting the content of ascorbic acid or a salt thereof within the above range, it is possible to improve the workability of the pastry dough and the volume and texture of the baked pastry. Furthermore, if the content of ascorbic acid or its salts is less than 0.2 parts by mass per 100 parts by mass of edible oil or fat, the baked pastry will not have sufficient volume, and if it is more than 1.0 part by mass per 100 parts by mass of edible oil or fat, the workability and texture of the pastry dough will be reduced.

[0020] ((C) Diglycerol mono fatty acid ester) The diglycerin mono-fatty acid ester is not particularly limited as long as it is edible. Examples of the diglycerin mono-fatty acid ester include diglycerin monopalmitate, diglycerin monooleate, and diglycerin monostearate. The HLB of the diglycerin mono-fatty acid ester is preferably 5 to 8. The fatty acid of the diglycerin mono-fatty acid ester may be either saturated or unsaturated, but saturated fatty acid is preferred. The carbon number of the fatty acid of the diglycerin mono-fatty acid ester is not particularly limited, but it is preferably 12 to 22 carbon atoms. Commercially available diglycerol monofatty acid esters include, for example, products manufactured by Riken Vitamin Co., Ltd. under the trade names "Poem DS-100A", "Poem DO-100V", "Poem DP-95RF", "Poem J-2081V", and "Poem DM-100". These diglycerol mono-fatty acid esters may be used alone or in combination of two or more.

[0021] The content of diglycerol mono-fatty acid ester is not particularly limited. The content of diglycerol mono-fatty acid ester is, for example, 0.5 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of edible oils and fats. The lower limit is more preferably 1.0 parts by mass or more, even more preferably 1.5 parts by mass or more, and particularly preferably 2.0 parts by mass or more. On the other hand, the upper limit is more preferably 4.0 parts by mass or less, even more preferably 3.5 parts by mass or less, and particularly preferably 3.0 parts by mass or less. By setting the content of the diglycerol monofatty acid ester within the above range, it is possible to improve the workability of the pastry dough and the volume and texture of the baked pastry. If the diglycerol monofatty acid ester content is less than 0.5 parts by mass per 100 parts by mass of edible oils and fats, the extensibility of the dough decreases, resulting in a decrease in the workability of the pastry dough and the texture of the baked pastry.If the diglycerol monofatty acid ester content is more than 5.0 parts by mass per 100 parts by mass of edible oils and fats, the extensibility becomes excessive, resulting in a decrease in the workability of the pastry dough and the volume of the baked pastry.

[0022] (Other Ingredients) The fat and oil composition for kneading frozen pastry dough in the present invention may contain, in addition to (A) edible fat and oil, (B) ascorbic acid or a salt thereof, and (C) diglycerol monofatty acid ester, additives generally used in food applications as necessary, so long as they do not impair the workability of the pastry dough, or the volume, texture, flavor, etc. of the baked pastry. Examples of additives include processed starch, enzymes, emulsifiers, preservatives, pH adjusters, colorants, and flavors. Specific examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters having a degree of polymerization of 3 or more, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, and polyglycerin condensed fatty acid esters.

[0023] The method for producing the fat composition for kneading frozen pastry dough of the present invention is not particularly limited, and known methods can be used. For example, the method for producing the fat composition for kneading frozen pastry dough includes heating and dissolving edible fats and oils, adding and mixing ascorbic acid or its salts and diglycerol monofatty acid esters, and then rapidly cooling and kneading the mixture with a cooling mixer such as a combinator, perfector, or votator. The mixing device used for mixing the fat and oil composition for kneading frozen pastry dough is not particularly limited, and examples thereof include a propeller mixer, a homomixer, and a homogenizer.

[0024] Due to the above-mentioned characteristics, the fat composition for kneading frozen pastry dough of the present invention can exert the effect of improving the workability of the pastry dough and the volume and texture of the baked pastry through the action of (A) edible fats and oils, (B) ascorbic acid or a salt thereof, and (C) diglycerol monofatty acid ester.

[0025] [Frozen pastry dough] The frozen pastry dough of the present invention is prepared by blending an oil / fat composition for kneading into frozen pastry dough, which contains (A) 100 parts by mass of edible fats and oils, (B) 0.2 to 1.0 parts by mass of ascorbic acid or a salt thereof, and (C) 0.5 to 5.0 parts by mass of a diglycerol monofatty acid ester. The frozen pastry dough of the present invention is prepared by kneading flour and an oil-and-fat composition for kneading frozen pastry dough, sandwiching the oil-and-fat composition for rolling in between flour dough, rolling and folding the dough to form a multi-layered pastry dough, and then freezing the dough. The frozen pastry dough is baked to produce, for example, croissants, Danishes, pies, etc. The pastries obtained by baking the frozen pastry dough also include pastries stuffed with fillings. The cereal flour is not particularly limited as long as it is edible. Examples of the cereal flour include wheat flour, rice flour, barley flour, and rye flour.

[0026] The amount of the fat composition for kneading frozen pastry dough in the frozen pastry dough is not particularly limited. The amount of the fat composition for kneading frozen pastry dough in the frozen pastry dough is, for example, 3 parts by mass or more and 20 parts by mass or less per 100 parts by mass of grain flour. The lower limit is more preferably 5 parts by mass or more. On the other hand, the upper limit is more preferably 10 parts by mass or less. By setting the blending amount of the fat or oil composition for kneading frozen pastry dough in the frozen pastry dough within the above range, it is possible to improve the workability of the pastry dough and the volume and texture of the baked pastry.

[0027] The method for producing frozen pastry dough is the same as the method for producing normal pastry dough, except for the cold thawing, and is not particularly limited, and any known method can be used. A method for producing frozen pastry dough includes, for example, sandwiching a sheet-shaped oil-and-fat composition for rolling in between flour dough containing an oil-and-fat composition for kneading frozen pastry dough, and then repeatedly rolling and folding the oil-and-fat composition for rolling in to form layers in the dough, thereby forming multiple thin layers of flour dough and oil-and-fat composition for rolling in. The layered pastry dough is then rolled, cut, weighed, molded, frozen, and other processes to produce frozen pastry dough. The frozen pastry dough is thawed, fermented, and baked to cause the pastry dough to rise and become a pastry. In addition, examples of the kneading method for kneading the fat composition for kneading frozen pastry dough with the cereal flour include bread-making methods such as the straight method and sponge method. The kneading device used for kneading the fat composition for kneading frozen pastry dough with the cereal flour is not particularly limited, and examples thereof include kneading devices such as a mixer bowl.

[0028] When freezing the pastry dough containing the fat and oil composition for kneading frozen pastry dough, it is preferable to freeze it as quickly as possible in order to reduce damage to the frozen pastry dough. The pastry dough may be molded before or after freezing. Furthermore, the frozen pastry dough may be frozen either before or after a fermentation step.

[0029] The frozen pastry dough of the present invention may contain other raw materials as necessary in addition to the grain flour and the fat and oil composition for kneading frozen pastry dough. Examples of other raw materials include yeast, yeast food, emulsifiers, fats and oils such as shortening, lard, margarine, butter, and liquid oil, water, eggs, processed starch, dairy products, salt, sugars, seasonings such as monosodium glutamate and nucleic acids, preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical leavening agents, flavors, powdered cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, dried fruits, wheat bran, and whole wheat flour. In addition, from the viewpoint of fermentation, it is preferable that the yeast has freeze resistance.

[0030] Due to the above characteristics, the frozen pastry dough can exhibit the effect of improving the workability of the pastry dough and the volume and texture of the baked pastry by adding edible fats and oils, ascorbic acid or a salt thereof, and diglycerol monofatty acid ester as the fat and oil composition for kneading into the frozen pastry dough. EXAMPLES

[0031] Although examples of the present invention will be described below, the present invention is not limited to these examples, and various modifications are possible within the technical concept of the present invention.

[0032] (Production of fat and oil composition for kneading frozen pastry dough) According to the blending ratios shown in Tables 1, 2, and 4, fat and oil compositions for kneading frozen pastry dough were produced by the following method. That is, in Example 1, 700g of palm oil, 200g of rapeseed oil, and 100g of palm stearin were heated and dissolved at 70°C, and then 25g of diglycerol monostearate was added as an emulsifier and thoroughly stirred, and then the temperature was lowered to 50-55°C, and 2g of powdered ascorbic acid was added and thoroughly stirred. Then, the mixture was rapidly cooled and kneaded using a combinator to obtain an oil and fat composition for kneading into frozen pastry dough. Examples 2-8 and Comparative Examples 1-5 were produced in the same manner according to the blending ratios shown in Table 1 or Table 2. Example 6 was produced in the same manner, except that an emulsifier was added to edible oil and fat, and then water was added to emulsify.

[0033] The ascorbic acid, sodium ascorbate, diglycerol monostearate, monoglycerol fatty acid ester, polyglycerol polyricinoleate, and tetraglycerol tristearate used in each test example were the following commercial products. [Ascorbic acid] Product name: "L-Ascorbic Acid (Vitamin C)" (manufactured by Northeast Pharmaceutical Group Co., Ltd.) [Sodium ascorbate] Product name: "Sodium L-ascorbate (sodium vitamin C)" (manufactured by Northeast Pharmaceutical Group Co., Ltd.) [Diglycerol monostearate] Product name: Poem DS-100A (manufactured by Riken Vitamin Co., Ltd.) [Monoglycerol fatty acid ester] Product name: "Emulgy MS" (manufactured by Riken Vitamin Co., Ltd.) [Polyglycerol polyricinoleate] Product name: "Sunsoft 818H" (manufactured by Taiyo Kagaku Co., Ltd.) [Tetraglycerol tristearate] Product name: "SY Glister MS-3S" (manufactured by Sakamoto Pharmaceutical Co., Ltd.)

[0034] (Production of frozen pastry dough) Frozen pastry dough was produced by the following method according to the blending ratio shown in Table 3. That is, the fat and oil compositions for kneading frozen pastry dough obtained in the Examples and Comparative Examples were added to a mixer bowl in a ratio of 50 g per 1000 g of strong flour, and all other ingredients were mixed at low speed for 3 minutes and at medium-high speed for 4 minutes to produce flour dough. After the kneading temperature of the flour dough was set to 25°C, the dough was placed in a thermostatic chamber at -3°C and cooled for 2 hours. 500g of a roll-in oil and fat composition (product name "Royal Sheet LT" (manufactured by NOF Corp.)) was folded into 1761g of the obtained flour dough, folded into thirds three times, and left to rest in a thermostatic chamber at -3°C for 3 hours to make a pastry dough. The cooled pastry dough was rolled to 2.5mm, divided into 9cm squares, shaped into a bale, and flash-frozen at -30°C to make a frozen pastry dough. The frozen pastry dough was sealed in a plastic bag and frozen and stored at -20°C for 14 days. The frozen pastry dough that had been frozen and stored was removed from the plastic bag, thawed on an iron plate at 20°C for 1 hour, fermented in a proofer at 33°C and 75% humidity for 60 minutes, and then baked in an oven at 210°C for 12 minutes to make a baked pastry product (Danish).

[0035] (Evaluation of fabric workability) The workability of the dough was evaluated using the extensibility of the dough during molding as an index, and was compared with Comparative Example 1, which had no problems with workability and good extensibility. Extensibility was evaluated by measuring the weight of 10 pieces of dough divided into 9 cm squares, and calculating the difference in the average dough weight of the samples using the following formula 1 to quantify it. Furthermore, with dough that has poor extensibility, excessive shrinkage (dough contraction) occurs after rolling to 2.5 mm during molding, and the weight becomes heavy when divided into 9 cm squares. On the other hand, with dough that shows excessive extensibility, the weight of the dough becomes lighter after the same treatment.

[0036]

number

[0037] The workability of the fabric was evaluated as follows. ◎: The difference in average fabric weight from Comparative Example 1 is less than 5% by weight ○: The difference in average fabric weight from Comparative Example 1 is 5% by weight or more and less than 8% by weight. △: The difference in average fabric weight from Comparative Example 1 is 8% by weight or more and less than 12% by weight. ×: The difference in average fabric weight from Comparative Example 1 is 12% by weight or more In addition, the workability of the fabric was evaluated as being acceptable with ⊚ and ◯, and unacceptable with △ and ×.

[0038] (Evaluation of the volume of baked products) The volume of the baked products was evaluated by measuring the specific volume of the baked pastry products cooled at 20°C for 1 hour using a laser volume meter (Selnac-Win VM2100A, Astex Corporation). The measurement results were calculated as the average value of 10 baked products. The volume of the baked product was evaluated as follows. ◎:Specific volume 6.0 or more ○: Specific volume 5.0 or more and less than 6.0 △: Specific volume 4.0 or more and less than 5.0 ×: Specific volume less than 4.0 In addition, in the evaluation of the volume of the baked products, ◎ and ◯ were deemed acceptable, and △ and × were deemed unacceptable.

[0039] (Evaluation of the texture of baked products) The texture of the baked products was evaluated by measuring the maximum stress value (N) of baked pastries cooled at 20°C for 1 hour using a food property tester (RHEONERII, manufactured by Yamaden Co., Ltd.). The maximum stress value (N) was measured when the center of the short side of the baked product was cut at 5 mm / sec with a 10 cm long tool with cutter teeth. The measurement results were averaged for 10 baked products. The texture of the baked product was evaluated as a relative value with the maximum stress value (N) of Comparative Example 1 taken as 100, as follows. ◎: Relative value is less than 85 ○: Relative value is 85 or more and less than 95 △: Relative value is 95 or more and less than 105 ×: Relative value is 105 or more In addition, the texture of the baked products was evaluated as acceptable with ◎ and ◯, and unacceptable with △ and ×.

[0040] [Table 1]

[0041] [Table 2]

[0042] [Table 3]

[0043] As shown in Tables 1 and 2, comparing Examples 1 to 8 and Comparative Examples 1 to 5, the fat and oil compositions for kneading frozen pastry dough of Examples 1 to 8, in which ascorbic acid or sodium ascorbate and diglycerol monostearate were blended with edible fats and oils, were good in all aspects of workability in the pastry dough, and the volume and texture of the baked pastries. On the other hand, the fat and oil compositions for kneading frozen pastry dough of Comparative Examples 1 to 5, which did not contain a predetermined amount of ascorbic acid, sodium ascorbate or diglycerol monostearate, did not provide good workability in the pastry dough, or the volume and texture of the baked pastries. Furthermore, from Examples 1 to 8, the contents of ascorbic acid or sodium ascorbate and diglycerol monostearate contained in the oil and fat composition for kneading frozen pastry dough, which gave good workability in the pastry dough and good volume and texture of the baked pastries, were 0.2 parts by mass or more and 1.0 parts by mass or less, and 0.5 parts by mass or more and 5.0 parts by mass or less, respectively.

[0044] Therefore, it has become clear that the oil and fat composition for kneading frozen pastry dough, which contains 0.2 to 1.0 parts by mass of ascorbic acid or a salt thereof and 0.5 to 5.0 parts by mass of diglycerol monofatty acid ester in edible oil and fat, improves the workability of the pastry dough and the volume and texture of the baked pastry.

[0045] Next, the blending amount of the fat and oil composition for kneading frozen pastry dough relative to the cereal flour was examined. The preparation and evaluation methods of Examples 9 and 10 and Comparative Examples 6 and 7 were as follows, and the evaluation results are shown in Table 4. Example 9 30 g of the oil composition of Example 3 was mixed with 1000 g of strong flour. Comparative Example 6 30 g of the oil and fat composition of Comparative Example 1 was mixed with 1000 g of strong flour. The production of frozen pastry dough, the evaluation of dough workability, the evaluation of the volume of the baked products, and the evaluation of the texture of the baked products were the same as in Examples 1 to 8 and Comparative Examples 1 to 5. However, the difference in average dough weight between Example 9 and Comparative Example 6 in dough extensibility, which is an index for the evaluation of dough workability, was calculated and quantified using the following formula 2.

[0046]

number

[0047] Example 10 200 g of the oil composition of Example 3 was mixed with 1000 g of strong flour. Comparative Example 12 200 g of the oil and fat composition of Comparative Example 1 was mixed with 1000 g of strong flour. The production of frozen pastry dough, the evaluation of dough workability, the evaluation of the volume of the baked products, and the evaluation of the texture of the baked products were the same as in Examples 1 to 8 and Comparative Examples 1 to 5. However, the difference in average dough weight between Example 10 and Comparative Example 7 in dough extensibility, which is an index for the evaluation of dough workability, was calculated and quantified using the following formula 3.

[0048]

number

[0049] [Table 4]

[0050] As shown in Table 4, comparing Examples 9 and 10 with Comparative Examples 6 and 7, when the amount of the oil composition for kneading frozen pastry dough containing ascorbic acid and diglycerol monostearate was in the range of 3 parts by mass or more and 20 parts by mass or less per 100 parts by mass of grain flour, the workability of the pastry dough, and the volume and texture of the baked pastries were all good.

[0051] Therefore, it was found that by mixing the oil and fat composition for kneading frozen pastry dough in an amount of 3 to 20 parts by mass per 100 parts by mass of grain flour, the workability of the pastry dough and the volume and texture of the baked pastry are all improved.

Claims

1. An oil-and-fat composition for kneading into frozen pastry dough, comprising, per 100 parts by mass of edible oil (A), (B) 0.2 to 1.0 part by mass of ascorbic acid or a salt thereof, and (C) 0.5 to 5.0 parts by mass of a diglycerol mono-fatty acid ester (however, the oil-and-fat composition does not contain calcium stearate).

2. A frozen pastry dough containing 3 to 20 parts by mass of the oil / fat composition for kneading frozen pastry dough according to claim 1 relative to 100 parts by mass of grain flour.

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