Pastry manufacturing method and frozen pastry dough

Abstract

To provide a production method for providing pastry which has both a crispy feeling and a soft texture.SOLUTION: The above problem is solved by a method of producing pastry which comprises a step of rewarming frozen pastry dough in which final fermentation has not been performed or pastry dough in which the frozen pastry dough has been thawed until the core temperature reaches 4-28°C, and a step of heating the pastry dough in which rewarming has been performed without performing an additional fermentation step, and the frozen pastry dough is made such that bread dough containing starch raw materials made of cereal flour and / or starches and yeast and roll-in oil are folded in layers and the dough contains 3-16 pts.mass of yeast with respect to 100 pts.mass of the starch raw materials (in terms of 70 mass% moisture-containing fresh yeast).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing pastries and to a frozen pastry dough. [Background technology]

[0002] Layered bakery foods made by heating layered dough include products called pastries, such as croissants and Danish pastries. Pastries are made by folding fats such as butter or margarine into bread dough to form layers, and then baking this dough. Pastries made in this way have a multi-layered inner layer with voids formed between the layers, and have a crispy texture and a fragrant aroma from being heated together with fats and oils, making them a widely popular bakery food. In recent years, consumer tastes have become more diverse, and there is a need for improvements in pastries. Various efforts are being made to meet these needs. Patent Document 1 discloses a roll-in fat containing maltose-producing α-amylase and α-amylase, and describes the production of Danish pastries with a voluminous and soft texture. Patent Document 2 discloses a fat composition for kneading into pastries, containing compound crystals composed of triglycerides of specific constituent fatty acids, and describes the production of soft and crisp pastries. Meanwhile, in the production of layered puffed foods such as pastries, methods have been reported in which dough that has been frozen after proofing (final fermentation) is baked in order to streamline the production process (Patent Documents 3 and 4). Both methods aim to achieve a crispy texture. Patent Document 5 also discloses a method for producing bread and yeast donuts with a voluminous and soft texture, using dough containing baking powder and yeast that is fried without a final fermentation step. However, no method has been reported to date for producing pastries that are both crispy and soft in texture. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-192638 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-305048 [Patent Document 3] Japanese Patent Application Laid-Open No. 2011-36133 [Patent Document 4] Japanese Patent Application Laid-Open No. 2012-196176 [Patent Document 5] Japanese Patent Application Publication No. 2018-27057 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a pastry product that combines the crispy texture of a multi-layer structure with the soft texture of bread dough. More specifically, an object of the present invention is to provide a manufacturing method for providing a pastry that combines the crispy texture and soft texture, and a dough for use in the manufacturing method. [Means for solving the problem]

[0005] In pastries that have undergone conventional proofing (final fermentation), the evaporation of water from the oil layer and the expansion of fermentation gases create gaps between the dough layers, and the dough is heated together with the oil, resulting in a very crispy texture.The inventors have discovered that in order to give pastries a soft texture while maintaining this crispness, pastries can be made by freezing dough with an adjusted amount of yeast to suppress fermentation, and then adjusting the reheating conditions to bake the dough without proofing (final fermentation), which solves the above problem. That is, the present invention provides the following aspects. [1] A step of reheating frozen pastry dough that has not been final fermented or pastry dough obtained by thawing the frozen pastry dough until the core temperature is 4 to 28 ° C; heating the reheated pastry dough without an additional proofing step; Including, The frozen pastry dough is formed by layering bread dough containing a starchy ingredient consisting of cereal flour and / or starch, yeast, and roll-in oil and fat, and contains 3 to 16 parts by mass of yeast (equivalent to fresh yeast containing 70% by mass of water) per 100 parts by mass of the starchy ingredient. Pastry manufacturing method. [2] The method for producing a pastry according to [1], wherein the pastry is a Danish pastry. [3] A frozen pastry dough that has not undergone final fermentation and is used in the pastry manufacturing method according to [1] or [2], which comprises a bread dough containing yeast and a starchy raw material consisting of cereal flours and / or starches, and roll-in oil and fat, folded in layers, and contains 3 to 16 parts by mass of yeast (equivalent to fresh yeast containing 70% by mass of water) per 100 parts by mass of the starchy raw material. [Effects of the Invention]

[0006] The present invention can provide pastries that have both a crispy texture and a soft texture.The present invention also can provide a pastry manufacturing method and frozen pastry dough that can easily manufacture pastries that have both a crispy texture and a soft texture without complex adjustment of the fermentation time. [Brief explanation of the drawings]

[0007] [Figure 1] 1 is a photograph of a cross section of a pastry according to an embodiment of the present invention. [Figure 2] 1 is a photograph of a cross section of a pastry according to an embodiment of the present invention. [Figure 3] 1 is a photograph of a cross section of a pastry of a comparative example of the present invention. [Figure 4] This is a cross-section of a standard Danish pastry. DETAILED DESCRIPTION OF THE INVENTION

[0008] <Pastry manufacturing method> First, a conventional method for producing pastries will be described. Generally, pastries are produced through the following steps: mixing bread ingredients to obtain dough, dividing the dough, allowing the dough to undergo a primary fermentation, layering the dough with rolled-in oil to obtain pastry dough, shaping the pastry dough, subjecting the shaped pastry dough to a final fermentation (proofing), and baking the fermented pastry dough. Here, primary fermentation refers to fermenting the dough for 15 to 40 minutes at a temperature of 25 to 39°C and a relative humidity of 70 to 85%, and final fermentation refers to fermenting the pastry dough for 20 to 70 minutes at a temperature of 25 to 39°C and a relative humidity of 70 to 85%. Optionally, punching may be performed after primary fermentation to release gases, or a floor time may be provided to allow the dough to rest after being impacted by mixing and shaping. Retardation may also be performed instead of the primary fermentation. In the conventional method, when the pastry dough is to be frozen, the frozen dough can be obtained by quick freezing a shaped pastry dough that has not been subjected to final leavening or a pastry dough that has been subjected to final leavening.

[0009] The method for producing pastries of the present invention comprises: (A) A step of reheating a frozen pastry dough that has not been final fermented or a pastry dough obtained by thawing the frozen pastry dough until the core temperature is 4 to 28 ° C; (B) heating the reheated pastry dough without an additional proofing step; Including, (C) The frozen pastry dough is formed by layering bread dough containing starchy ingredients consisting of cereal flours and / or starches and yeast, and roll-in oil and fat, and contains 3 to 16 parts by mass of yeast (equivalent to fresh yeast containing 70% by mass of water) per 100 parts by mass of the starchy ingredients. It is a method. The production method of the present invention will be explained in detail below.

[0010] (1) Frozen pastry dough Pastry is a type of bakery food product, and is made by baking dough that has a unique layered structure in which the inside of the dough is baked into a thin film and voids are connected in multiple layers, and examples of such pastry include Danish pastry, croissant, flaky pastry, puff pastry, choux pastry, etc. In the present invention, the pastry is preferably Danish pastry. Pastry dough is a layered dough consisting of alternating layers of dough and fat. When baked, the water contained in the fat layer evaporates, and the resulting water vapor pressure lifts the layered dough, creating voids and resulting in the formation of a layered structure. Such pastry dough can be obtained by forming dough into a sheet, placing roll-in fat on the dough sheet, enveloping it, spreading it, folding or refolding it one or more times, and repeating this process an appropriate number of times to form alternating layers of dough and roll-in fat. Alternatively, the dough sheet can be overlaid with a sheet of roll-in fat, and then folded or refolded one or more times to spread it, and then repeating the same process. This can be rolled out to the desired final thickness, cut to the desired shape and size, and shaped into the desired shape to form individual pastry doughs. In the present invention, the pastry dough is then frozen. Before freezing, it is in a state where it has not undergone final fermentation (called "proofing"). It may have undergone primary fermentation. In the present invention, freezing the dough is an operation to completely stop the fermentation of the dough. Frozen pastry dough can be obtained by cutting the pastry dough produced by the above-mentioned method into any shape and size as needed and freezing it. When obtaining frozen pastry dough, it is desirable to quickly freeze it so that it passes through the maximum ice crystal formation zone (around -1 to -5°C), where ice crystals grow most rapidly, because the dough structure and yeast are easily damaged when ice crystals grow.

[0011] (2) Bread dough The dough used for the pastry dough is not particularly limited, and any commonly used dough, such as a sweet bread dough or a bread dough, may be used. Such dough can be obtained by kneading a mixture of starchy ingredients, such as wheat flour and / or starches, yeast, water, and the like, with optional addition of secondary ingredients such as fats and oils, eggs, dairy products, salt, sugar, yeast, leavening agents, seasonings, and flavors. There are no limitations on its composition. Starchy ingredients and yeast will be described later. While there is no clear definition, a rich dough containing relatively high amounts of secondary ingredients such as sugars and eggs is sometimes used to make Danish pastries, while a lean dough containing relatively few of these secondary ingredients is sometimes used to make croissants. The dough used for the pastry dough in the present invention may have undergone a primary fermentation but has not undergone a final fermentation. While the primary fermentation is optional, it is preferable to complete the primary fermentation for a short period of time or to avoid the risk of pitting the baked Danish pastry. In the present invention, the pastry dough is preferably Danish pastry dough. The dough for Danish pastry dough has a relatively rich blend with a high proportion of secondary ingredients such as sugars and egg ingredients, making it possible to obtain pastries with a softer texture that melts in the mouth. If the blend is too rich, the crispiness may be lost, so it is preferable that the blend contains 10 to 30 parts by mass of sugars and 10 to 40 parts by mass of egg ingredients per 100 parts by mass of starch ingredients.

[0012] (3) Roll-in oils and fats The roll-in fat used in the pastry dough is not particularly limited as long as it can be folded together with the bread dough, and examples include pasty or plastic fats such as butter, margarine, and shortening. Such roll-in fats may be made from various vegetable and animal fats, such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, monkey fat, beef tallow, lard, milk fat, fish oil, and whale oil, and may be processed by hydrogenation, fractionation, interesterification, or other processes to produce a pasty or plastic fat at room temperature. One or a mixture of two or more processed fats with such properties may also be used. Among the above-mentioned raw fats, those that exhibit pasty or plastic properties at room temperature can also be used without further processing. The paste-like or plastic fat used in the pastry dough is preferably formed into a sheet beforehand, which is easy to apply to the folding or refolding process, but other shapes such as blocks or small pieces are also acceptable. The amount of roll-in fat used to obtain the pastry dough is not particularly limited, but is 10 to 100 parts by mass, preferably 15 to 60 parts by mass, and more preferably 18 to 40 parts by mass, per 100 parts by mass of bread dough.

[0013] (4) Starchy raw materials The starchy ingredients used in the bread dough are cereal flours and / or starches. "Cereal flours" refers to flours derived from cereals such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, and amaranth; and tuber or root flours derived from staple crops such as potato, taro, cassava, sweet potato, and yam. The term "starches" refers to starches separated and refined from grains, tubers, tuberous roots, trunks, and the like, as well as their waxy or high-amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, and the like, as well as their waxy and high-amylose starches), and modified starches obtained by etherifying, esterifying, acetylating, crosslinking, oxidizing, heat-treating, enzymatically treating, or a combination thereof. The starchy raw material is preferably cereal flour, more preferably wheat flour. However, cereal flours and / or starches other than wheat flour can be used depending on the desired taste and texture or workability during production. In such cases, the content of cereal flour, preferably wheat flour, in the starchy raw material is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 90% by mass or more.

[0014] The secondary ingredients used in bread dough along with starchy ingredients, depending on the type of pastry desired, include bran such as wheat bran and rice bran; yeast food; water-insoluble dietary fiber such as cellulose and resistant starch; water-soluble dietary fiber such as polydextrose, barley beta-glucan, and resistant dextrin; starch hydrolysates and their derivatives such as dextrin and cyclodextrin; thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, tara gum, locust bean gum, and inulin; cellulose derivatives such as methylcellulose; sugars such as glucose, fructose, lactose, sugar, and isomaltose; and egg yolk. Any of the auxiliary ingredients normally used in making bread can be used, such as egg components such as egg whites, whole eggs and their powdered forms, and other components derived from eggs; dairy components such as powdered milk, skim milk powder, and soy milk powder; proteins such as gluten, soy protein, wheat protein, and pea protein; solid or liquid fats and oils such as shortening, lard, margarine, butter, olive oil, and soybean oil; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, lecithin, saponin, and sodium caseinate; inorganic salts such as table salt; preservatives; flavorings; colorings; spices; vitamins; and fortifying agents such as calcium.

[0015] (5) Yeast The yeast used in the bread dough is not particularly limited as long as it is yeast commonly used in bread production, but freeze-resistant yeast is preferred from the perspective of producing frozen dough. Examples of yeast to be used include fresh yeast (moisture content 65-73% by mass), semi-dry yeast (moisture content approximately 25% by mass), dry yeast (moisture content 8% by mass), and instant dry yeast (moisture content 4% by mass or less). While any of these forms may be used, the optimum amount varies for each. When describing the amount of yeast in this invention, the amount used is specified in terms of fresh yeast (moisture content 70% by mass), and the numerical value is followed by "(amount equivalent to fresh yeast containing 70% by mass of moisture)" to indicate that it is a converted value. Yeast other than fresh yeast, such as semi-dried yeast, can be converted to fresh yeast based on its fermentation ability. Fermentation ability can be evaluated by the total amount of gas generated when the yeast is incubated with a substrate. For example, using a Fermograph (ATTO Corporation), 200 parts by weight of wheat flour, 4 parts by weight of salt, 200 parts by weight of water, and 1 part by weight of yeast are mixed to prepare a fluid dough, which is then incubated at 28°C for 24 hours, and the fermentation ability can be evaluated by measuring the change over time in the amount of gas generated.

[0016] In the present invention, the amount of yeast used in the bread dough used in the pastry dough is 3 to 16 parts by mass, preferably 5 to 15 parts by mass, more preferably 9 to 14 parts by mass, and even more preferably 11 to 13 parts by mass, calculated as fresh yeast per 100 parts by mass of the starchy raw material. If the amount is less than 3 parts by mass, the inner layer of the pastry will be densely packed like a pie, resulting in a hard, crispy texture. If the amount is more than 16 parts by mass, the inner layer will be bready and will have a soft texture without a crispy feel. If the amount is 3 to 16 parts by mass, a good texture will be achieved that is both crispy and soft. Since thawing and reheating of frozen pastry dough can be carried out at room temperature without using a warming device such as an incubator, it is desirable that the amount of fresh yeast be more than 8 parts by mass, even more preferably more than 10 parts by mass, and even more preferably more than 12 parts by mass.

[0017] (6) Thawing In the present invention, "thawing" refers to leaving frozen pastry dough at an appropriate ambient temperature for an appropriate period of time so that the core temperature exceeds the freezing point. The ambient temperature can be selected appropriately depending on the process from thawing to baking. For example, if refrigerated storage is required after thawing, a temperature of 0 to 10°C is preferred, and if reheating and baking are required following thawing, a temperature of 20 to 50°C is preferred. Note that the "freezing point" refers to the freezing point of the pastry dough, and is generally above -10°C, although it depends on the blending ratio of ingredients with a freezing point depressant effect, such as salt, contained in the dough, and the melting point of the raw oil used in the roll-in oil. Therefore, if the core temperature of the pastry dough reaches 0°C, it can be determined that the pastry dough has essentially thawed.

[0018] (7) Rewarming In the present invention, "reheating" refers to leaving frozen pastry dough or thawed pastry dough at an appropriate ambient temperature until the core temperature reaches 4 to 28°C. The core temperature is preferably 6 to 26°C, more preferably 10 to 25°C, even more preferably 15 to 24°C, and even more preferably 18 to 23°C. If the core temperature is below 4°C, the inner layer of the baked pastry may become densely packed like a pie, resulting in a hard, crispy texture. If the temperature exceeds 28°C, the inner layer of the pastry will become bready and have a soft texture without a crispy feel. There are no particular restrictions on the ambient temperature for reheating, but it is preferably 20 to 45°C, more preferably 25 to 40°C. There is no problem with quality even if the ambient temperature is below 20°C, but the time required for reheating will be longer, resulting in a longer product supply cycle. If the ambient temperature exceeds 45°C, yeast fermentation may occur in the portion of the pastry dough close to the outer surface when the core temperature of the pastry dough is reheated to the above range, which may result in the inner layer of the baked pastry being brittle near the outer surface. The resting time for reheating is not particularly limited and may be set appropriately in relation to the target core temperature of the pastry dough and the ambient temperature for reheating. For example, it is preferable to start reheating the thawed pastry dough at an appropriate ambient temperature, monitor the core temperature of the pastry dough using a thermosensor, and stop reheating when the target core temperature is reached.

[0019] In the present invention, the thawing step and the rewarming step can be performed as a single thawing and rewarming step without being separated. In this case, the core temperature of the pastry dough and the ambient temperature can be adjusted in accordance with the conditions for the rewarming step. The thawing step, reheating step, and thawing and reheating step are preferably carried out at a relative humidity of 60 to 95% to prevent moisture from scattering from the pastry dough. In the present invention, the "core temperature" refers to the temperature near the center of the pastry dough, where heat transfer from the outside is slowest. The core temperature of the pastry dough can be measured using a thermosensor such as a digital thermometer equipped with a rod-shaped thermistor sensor, and an example of such a thermosensor is the AD-5625 manufactured by A&D Co., Ltd.

[0020] (8) Additional fermentation process (final fermentation process) In the present invention, the reheated pastry dough is not subjected to an additional fermentation step. Therefore, it is baked without fermentation, which is generally called final fermentation (proofing). Optionally, the reheated pastry dough can be stored in a refrigerator, but it is preferable to bake it after reheating. A bed time may be included between reheating and baking, but it is preferable to keep it as short as possible. This is because a long bed time may cause yeast fermentation. For example, the bed time involved in the transition from reheating to baking is within the acceptable range.

[0021] As mentioned above, in a conventional pastry manufacturing method, a molded pastry dough is subjected to a final proofing step in a proofer, and then this proofed pastry dough is baked. This final proofing is carried out before or after the dough is frozen. The final proofing involves proofing the pastry dough for 20 to 70 minutes at a temperature of 25 to 39°C and a relative humidity of 70 to 85%. In contrast, in the method for producing pastries of the present invention, the reheated pastry dough is heated without an additional proofing step (i.e., without final proofing). In the pastry manufacturing method of the present invention, the pastry dough can be heated by a conventionally known method, such as baking in an oven or a fixed kettle, deep frying, etc. The heating temperature may be, for example, 160 to 250°C, and preferably 170 to 220°C. [Example]

[0022] <Production Example 1: Production of Danish pastries> Pastries were made using the ingredients in the following recipe: (1) All dough ingredients except shortening were placed in a vertical mixer and mixed using a hook at low speed for 2 minutes and high speed for 4 minutes. The shortening was then added and mixed at low speed for another 2 minutes and high speed for 7 minutes to obtain the dough. (2) The dough was rolled out into a 10 mm thick sheet and margarine was spread evenly over it. (3) The dough was folded using a sheeter (three times in thirds and once in fourths) and then rolled out to a final thickness of 12 mm to obtain a Danish pastry dough. (4) The dough was cut into squares with sides of 65 mm when viewed from above, and then placed in a metal tray. The dough was quickly frozen at -30°C to obtain frozen Danish pastry dough. The dough was stored at -20°C until use. (5) The frozen Danish pastry dough was placed in a metal tray in an incubator and kept warm at an internal temperature of 40°C (ambient temperature) and a relative humidity of 80%. (6) After 5 minutes had passed since the start of keeping warm, the sensor tip of a digital thermometer (A&D Co., Ltd., AD-5625) was inserted 6 mm into the center of five randomly selected Danish pastry dough pieces as viewed from the top, and the pieces were further kept warm while measuring the core temperature. (7) After 20 minutes had passed since the start of the warming process, the metal tray was removed from the incubator and the Danish pastry dough was placed on a baking sheet. (8) The dough was placed in a static oven preheated to 180°C and baked at 180°C for 24 minutes to obtain a Danish pastry.

[0023] <Composition table> TIFF0007786897000001.tif67142 *The fresh yeast used is freeze-resistant yeast (Yeast GA, Kaneka Corporation), and has a moisture content of 68.1% by mass. This is equivalent to 12.76 parts by mass of fresh yeast (moisture content 70% by mass).

[0024] <Evaluation Example 1: Sensory evaluation of Danish pastry> The obtained Danish pastries were divided into two equal halves approximately in the middle, and the texture and state of the inner layer were subjected to a sensory evaluation by 10 experienced panelists according to the evaluation criteria in Table 1 below. The amount of fresh yeast in the recipe was set to 4 parts by mass, and the bread dough obtained in step (1) of Production Example 1 was subjected to a primary fermentation for 20 minutes at a temperature of 34°C and a relative humidity of 75%, and the shaped Danish pastry dough obtained in step (5) of Production Example 1 was subjected to a final fermentation (proofing) for 50 minutes at a temperature of 38°C and a relative humidity of 80%, and then baked in the same manner as in step (8).The crispness of the standard Danish pastry was given a score of 5, and the softness a score of 3.The state of the inner layer was not used as an evaluation criterion because the voids in the standard Danish pastry expanded significantly (see Figure 4).

[0025] Evaluation Criteria Table 1 TIFF0007786897000002.tif78135

[0026] <Test Example 1: Study of rewarming> Danish pastries were produced according to Production Example 1, except for the warming temperature and warming time shown in Table 1, and evaluated according to Evaluation Example 1. The core temperature is the temperature immediately after the Danish pastry dough was removed from the incubator. SD is the standard deviation. At a warming temperature of 25°C, the sensor of the digital thermometer was inserted into the Danish pastry dough 10 minutes after the start of warming, taking into account the thawing state. The results are shown in Table 1. When frozen Danish pastry dough was kept warm (thawed and reheated) at 40°C, in Test No. 1, where the core temperature was reheated to 4.7°C, the voids between the baked dough layers were narrow but not dense, which was acceptable (Figure 1), and the texture was firm and crispy, and also acceptably soft and fluffy. In Test No. 2, where the core temperature was 13.8°C, the balance between the layers and the voids was excellent, and the texture was crispy, slightly soft, and fluffy. In Test No. 3, where the core temperature was 22.9°C, the voids were somewhat wide in some areas, but the balance between the layers and the voids was good (Figure 2), and the texture was slightly crispy, but even softer and fluffier. The voids were stronger, but still crispy. Test No. 4, with a core temperature of 26.4°C, was even softer and fluffier, but the inner layer had a slightly bread-like texture on the crust side, and the crispness was only moderately good. Test No. 5, with a core temperature of 29.7°C, had some large voids in some places, and the inner layer had an even stronger bread-like texture, probably due to the progress of yeast fermentation (Figure 3). The softness was very good, but the crispness was inversely inferior. When frozen Danish pastry dough was kept warm (thawed and reheated) at 25°C, both the texture and the condition of the inner layer were good in Tests 6 to 8. In Test 9, the core temperature was 21.2°C, the same as in Test 8, indicating that a plateau had been reached, and the inner layer had become crumbly, likely due to the progress of yeast fermentation, and the texture was soft and not very crispy. This shows that good Danish pastries can be obtained by baking when the core temperature of the Danish pastry dough reaches the specified range, but if the dough is kept warm for a while at that core temperature, the inner layer will become crumbly, likely due to yeast fermentation.

[0027] Table 1-1 TIFF0007786897000003.tif57130

[0028] TIFF0007786897000004.tif62142

[0029] <Test Example 2: Examination of the amount of yeast used> Danish pastries were produced in accordance with Production Example 1, except that the fresh yeast listed in Table 2 was used and the dough was kept warm at 25°C for 40 minutes or at 40°C for 20 minutes, and evaluated in accordance with Evaluation Example 1. Since the moisture content in the dough fluctuates depending on the amount of fresh yeast added, the proportion of water added was increased to keep the moisture content in the dough constant. The results are shown in Table 2. In test number 11, the balance between the layers and the voids was good, as in test number 3, and the texture was crispy, slightly soft, and good. In test number 10, although large voids were occasionally observed, the balance with the multi-layer structure was acceptable, and the texture was sufficiently crispy, good, and acceptable soft. In test number 12, there were some crumbs, probably due to the progress of fermentation, and the texture was not very crispy. In test number 14, the layers were slightly denser than in test number 7, but the balance with the voids was good, and the texture was crispy, slightly soft, and fluffy. In test number 13, the layers were densely packed with few voids, but the balance was acceptable, and the texture was crispy and acceptably soft. In test number 15, like test number 12, there were crunch marks and the crispness was insufficient.

[0030] Table 2 TIFF0007786897000005.tif83148 *1 Fresh yeast with a moisture content of 68.1% by mass

Claims

1. A step of reheating frozen Danish pastry dough that has not been subjected to final fermentation or Danish pastry dough obtained by thawing the frozen Danish pastry dough until the core temperature reaches 4 to 28 ° C; heating the reheated Danish pastry dough without an additional fermentation step; Including, The frozen Danish pastry dough is formed by layering bread dough containing a starchy raw material consisting of cereal flours and / or starches and yeast, and roll-in oil and fat, and contains 5 to 15 parts by mass of yeast (equivalent to fresh yeast containing 70% by mass of moisture) per 100 parts by mass of the starchy raw material. How to make Danish pastry.

2. The method for producing Danish pastries according to claim 1, wherein the core temperature in the reheating step is 20.1 to 28°C.

3. The method for producing Danish pastries according to claim 1 or 2, wherein the yeast is contained in an amount of 11 to 15 parts by mass (equivalent to fresh yeast containing 70% by mass of water) per 100 parts by mass of the starch raw material.

4. 4. A frozen Danish pastry dough that has not been subjected to final fermentation and is for use in the method for producing Danish pastries according to any one of claims 1 to 3, the frozen Danish pastry dough comprising a bread dough containing yeast and a starchy raw material consisting of cereal flours and / or starches, and roll-in oil and fat, which are layered one on top of the other, and which contains 5 to 15 parts by mass of yeast (equivalent to fresh yeast containing 70% by mass of water) per 100 parts by mass of the starchy raw material.

Images