JP2022119273A - Production method of layered bakery product - Google Patents

Abstract

To provide a production method of a layered bakery product employing baker's yeast such as a danish pastry and a croissant, by which a layered bakery product with a beautiful appearance and a beautiful internal phase can be obtained even with a small amount of roll-in fat.SOLUTION: In a production method of a layered bakery product, the fermentation temperature is equal to or higher than the melting point of an oil phase of roll-in fat. Preferably, the fermentation time is equal to or shorter than 45 minutes.SELECTED DRAWING: None

Description

The present invention relates to a method for producing layered bakery products.

In layered bakery products using baker's yeast, such as Danish pastries and croissants, butter has long been used as a roll-in fat.

Since butter has a unique SFC profile that is hard at low temperature and softens rapidly at high temperature, gentle handling will result in a visually clean layer, a clean exterior and a clean inner phase.

However, if there is a problem in the process, such as a slight deviation in temperature, too much time for folding, or a short retard time, the layers will not come out all at once, or the appearance will be crushed and the volume will not be obtained. becomes bread-like.

For this reason, large-scale bread makers and the like give priority to functionality, and roll-in oils and fats with a flat SFC and a high melting point are generally used because of their ease of handling. Moreover, it has been customary to carry out proofing at a temperature lower than the melting point of the roll-in oil.

The layered bakery product obtained is of satisfactory quality with a clean layer exit and a clean internal phase.

However, Danish pastries and croissants from full-fledged bread specialty stores have a large amount of roll-in fat and low melting point butter, and use a relatively large amount of roll-in fat and oil. It has an appearance that looks like it was painted over, and it is popular because it feels like a luxury product.

Since it is difficult to stably produce a layered bakery product with such an appearance, it is difficult for a large-scale bread maker to manufacture it. Therefore, as a method for stably obtaining a layered bakery product with such an appearance, for example, a method of increasing the roll-in oil content and decreasing the number of folds, or a method of increasing the strength before the final rolling when manufacturing the layered bakery dough. A method of inserting a cooling step (for example, see Patent Documents 1 to 3) has been performed.

However, in the method of increasing the roll-in oil content and decreasing the number of folds, the peeling of the layers is too severe, and the product tends to have a poor appearance in which the peeling of the layers occurs sporadically with almost no binding portion. In addition, there is a problem that the texture becomes too oily.

In the method of applying a high degree of cooling immediately before final rolling, even if the roll-in oil content is small and the number of folds is small, a layered bakery product with a beautiful appearance and a beautiful internal phase can be obtained, but the retarding process is complicated. In addition, since it takes a long time, there is a problem of a decrease in productivity.

JP-A-04-173048 Japanese Patent Application Laid-Open No. 2007-267705 JP-A-63-079553 JP-A-06-046738

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing a layered bakery product that can stably obtain a layered bakery product with a clean appearance and a clean internal phase without reducing productivity.

As a result of various studies to solve the above problems, the inventors of the present invention have found that, instead of cooling as in Patent Documents 1 to 3, on the contrary, the proof temperature is set at a higher temperature than usual. was found to be solvable.

That is, the present invention provides a method for producing a layered bakery product, characterized in that the proofing temperature is set to a temperature equal to or higher than the melting point of the oil phase of the roll-in oil.

According to the method for producing a layered bakery product of the present invention, even when the amount of roll-in oil is small, a layered bakery product with a clean appearance and a clean internal phase can be easily and stably produced without requiring a long period of retardation. can get to

Hereinafter, the method for producing layered bakery products of the present invention will be described in detail based on preferred embodiments.

The manufacturing method of the layered bakery product of the present invention is characterized in that the proofing temperature is set to a temperature equal to or higher than the melting point of the oil phase of the roll-in oil.

Specifically, during proofing of a layered dough in which roll-in oil is rolled into dough mainly made of wheat flour, the proofing temperature is set to a temperature equal to or higher than the melting point of the oil phase of the roll-in oil. .

First, the dough mainly composed of wheat flour will be described here.

The dough mainly composed of wheat flour used in the present invention includes wheat flour, water, baker's yeast, starch, fats and oils, eggs, milk and dairy products, salt, sugars, flavoring agents, leavening agents, etc. Specific examples include yeast pie dough, Danish pastry, croissant dough, yeast donut dough, and tart dough. Among them, Danish dough or croissant dough is preferred in the present invention. The name of the dough here refers to the dough before roll-in of the roll-in oil.

Examples of wheat flour used for the dough include strong flour, semi-strong flour, all-purpose flour, soft flour, durum flour, and whole wheat flour.

Examples of the water used for the dough include natural water and tap water.

The amount of water in the dough is preferably 30 to 100 parts by mass, more preferably 40 to 70 parts by mass, per 100 parts by mass of wheat flour in the dough.

In addition to the above-mentioned natural water and tap water, the amount of water contained in the other raw materials described below is also included in the amount of water to be blended.

The baker's yeast used for the dough is not particularly limited as long as it is used for bread making, and may be either fresh yeast or dry yeast, or may be a fermented yeast.

For the dough, if necessary, other raw materials that can be used as general bread-making ingredients can be used. Examples of other raw materials include oils and fats, emulsifiers, sugars, whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, dried whole eggs, dried egg yolks, frozen Eggs such as whole egg, frozen egg yolk, frozen egg white, frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk, raw starch, modified starch, gelatinized starch, gelatinized modified starch, etc. starches, xanthan gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, alginate, pectin, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, hemicellulose, lignin, carboxymethylcellulose, methylcellulose, polydextrose, agar・Thickening stabilizers such as glucomannan, tara gum, karaya gum, tragacanth gum, gellan gum, gelatin, furcellulan, sweeteners such as stevia, aspartame, sucralose, acesulfame potassium, coloring agents such as β-carotene, caramel, monascus pigment , antioxidants such as tocopherol and tea extract, dextrin, casein, whey, cream, skimmed milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, skimmed condensed milk, concentrated milk, pure fresh cream・Whipping cream (compound cream) ・Milk and dairy products such as vegetable whipping cream, cheeses such as natural cheese, processed cheese, cream cheese, Gouda cheese, cheddar cheese, raw alcohol, shochu, whiskey, vodka, brandy Distilled liquor such as wine, sake, beer, etc., various liqueurs, swelling agents, inorganic salts, salt, baking powder, yeast food, dough improver, cacao and cacao products, coffee and coffee products, herbs, beans, Vegetable proteins such as wheat protein and soybean protein, preservatives, bittering agents, acidulants, pH adjusters, shelf life improving agents, enzymes, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavors, vegetables, meats, seafood and food materials such as consommé and bouillon, plant and animal extracts, and food additives.

Examples of the fats and oils include plastic fat compositions such as shortening, margarine, and butter, fluid fat compositions such as salad oil, liquid shortening, and melted butter, and powdered fats and oils. Moreover, when the oil-and-fat composition is an emulsion, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsified type.

In addition, as the emulsifier, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, Polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin, etc., and one or two selected from these More than one species can be used.

The content of the emulsifier in the dough is preferably 0.01 to 2 parts by mass, more preferably 0.05 to 1 part by mass, most preferably 0.1 to 0.1 part by mass, based on 100 parts by mass of wheat flour in the dough. 5 parts by mass.

The sugars mentioned above include refined sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatically saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, and reduced sugar polydextrose. , reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, milk oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, honey, etc. , one or more selected from these can be used.

The content of the saccharides in the dough is preferably 5 to 40 parts by mass, more preferably 5 to 40 parts by mass, more preferably 10 to 20 parts by mass.

The above and other raw materials can be used arbitrarily as long as they do not impair the purpose of the present invention, but the total amount is preferably 100 parts by mass or less, more preferably 50 parts by mass or less, relative to 100 parts by mass of wheat flour in the dough. Use within the range.

In addition, the above-mentioned dough can be obtained by a general manufacturing method of bread dough without any particular limitation.

In addition, before the roll-in, the floor time may be taken, and the retard may be taken.

Next, the roll-in fat used in the present invention will be explained.

As fats and oils that can be used in the roll-in fats and oils, any edible fats and oils can be used without particular limitation. Specifically, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao selected from various vegetable fats and oils such as fat, shea butter, mango kernel oil, monkey fat and illipe fat, various animal fats and oils such as beef tallow, milk fat, lard, fish oil and whale oil, and hydrogenation, fractionation and transesterification thereof Processed fats that have undergone one or more treatments can be used. In the present invention, one or more selected from these can be used.

In the present invention, the melting point of the oil phase of the roll-in fat is preferably 29° C. or higher, particularly 31° C. or higher, in order to obtain layered bakery products with high float. The upper limit of the melting point of the oil phase is preferably 43°C or lower, more preferably 38°C or lower. In the present invention, the oil phase includes not only the above oils and fats but also oil-soluble components. The melting point of the oil phase in the roll-in fat is an elevated melting point, and can be measured by the method described in the Standard Fats and Oils Analysis Test Method established by the Japan Oil Chemists' Society.

The content of fat in the roll-in fat is preferably 30% by mass or more, more preferably 35 to 100% by mass in the roll-in fat.

The roll-in oil/fat preferably has an oil phase as a continuous phase. Moreover, it is preferable that the said roll-in fats and oils are plastic fats and oils.

The roll-in fat may be water-containing margarine or fat spread, or may be shortening that does not substantially contain water.

When the roll-in fat has an oil phase as a continuous phase and contains water, the water content is preferably 70% by mass or less, more preferably 55% by mass or less, from the viewpoint of emulsion stability. In addition, the emulsification type may be a water-in-oil type in which water is the dispersed phase, or a multiple emulsification type higher than double emulsification, such as an oil-in-water-in-oil type in which water in which fats and oils are dispersed is used as the dispersed phase. may

When the roll-in fat is a shortening type, the water content is preferably 1% by mass or less, more preferably less than 0.5% by mass.

Furthermore, when the roll-in fat is a sweetened roll-in fat, the saccharide content is 5 to 50% by mass, more preferably 15 to 40% by mass, in terms of solid content.

The above sugars include refined sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzymatically saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligo Sugar, reducing sugar, polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, etc. Sugars are mentioned. These sugars can be used alone, or two or more of them can be used in combination.

The roll-in fat preferably contains 0.05 to 5% by mass, more preferably 0.2 to 2% by mass, of an emulsifier in order to improve floating during baking. . The content of the emulsifier in the roll-in fat can be measured by using, for example, Iatrosscan Mk-6s (manufactured by LSI Medience Co., Ltd.).

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, Polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin can be used, and one selected from these or Two or more kinds can be used.

The roll-in fat may contain other materials, if necessary. Other materials mentioned above include starches such as cornstarch, tapioca starch, potato starch, wheat starch, rice starch, waxy rice starch, modified starches, thickeners such as xanthan gum, sodium alginate, guar gum, locust bean gum, and carrageenan, and eggs. Coloring agents such as β-carotene, caramel, monascus pigment, antioxidants such as tocopherol and tea extract, dextrin, casein, whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, Sweetened condensed milk, full-fat condensed milk, skim condensed milk, concentrated milk, pure fresh cream, whipping cream (compound cream), vegetable whipping cream, milk and dairy products such as whey minerals, natural cheese, processed cheese, cream cheese, gouda Cheese, cheddar cheese and other cheeses, raw alcohol, distilled liquors such as shochu, whiskey, vodka, and brandy, brewed liquors such as wine, sake, and beer, various liqueurs, inorganic salts, salt, cacao and cacao products, coffee and coffee Products, herbs, legumes, vegetable proteins such as wheat protein and soybean protein, preservatives, high-intensity sweeteners, bittering agents, acidifiers, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, Spices, fragrances, food materials such as vegetables, meats, and seafood, plant and animal extracts such as consommé and bouillon, and food additives can be used. Other materials can be arbitrarily used as long as they do not impair the purpose of the present invention. The content of other materials in the roll-in fat is preferably 30% by mass or less, more preferably 10% by mass or less, in the roll-in fat.

The shape of the roll-in oil/fat may be sheet-like, block-like, columnar, rectangular parallelepiped, or the like. Preferred sizes for each shape are sheet: length 50 to 1000 mm, width 50 to 1000 mm, thickness 1 to 50 mm; block: length 50 to 1000 mm, width 50 to 1000 mm, thickness 50 to 500 mm; 1-50 mm in diameter, 5-100 mm in length, cuboid: 5-50 mm in length, 5-50 mm in width, and 5-100 mm in height.

Next, a method for producing the roll-in fat will be described.

When the roll-in fat is shortening, an oil phase is prepared by adding an oil-soluble emulsifier and other materials to the fat. When the roll-in fat is margarine, prepare an oil phase in which an oil-soluble emulsifier and other materials are added to the fat, and an aqueous phase in which a water-soluble emulsifier and other materials are added to water if necessary, A water-in-oil emulsion is obtained.

Next, it is desirable to sterilize the oil phase in the case of shortening, and the water-in-oil emulsion in the case of margarine. The sterilization method may be a batch method using a tank or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80-100°C, more preferably 80-95°C, and most preferably 80-90°C. After that, pre-cooling is performed to the extent that fat crystals do not precipitate, if necessary. The pre-cooling temperature is preferably 40-60°C, more preferably 40-55°C, and most preferably 40-50°C. Cooling, preferably quenching, is then carried out. This quenching plasticization includes a closed-type continuous scraped tubular cooler (A unit) such as a combinator, a votator, a perfector, and a chemtator, a plate-type heat exchanger, etc., and a diamond cooler of an open-type cooling machine. Combining complexors.

After these devices, a kneading device (B unit) such as a pin machine, a resting tube, and a holding tube may be used.

Nitrogen, air, or the like may be added to the oil phase in the case of shortening, or to the water-in-oil emulsion in the case of margarine, in any of the production steps for producing the above roll-in fats and oils.

In the method for producing a layered bakery product of the present invention, first, the roll-in oil is rolled into the wheat flour dough.

The amount of roll-in varies depending on the target product and is not particularly limited. On the other hand, the amount of roll-in fat used is preferably 40 to 80 parts by mass, more preferably 50 to 75 parts by mass.

The number of folds after roll-in, that is, the number of layers varies depending on the intended product, and is not particularly limited, but in order to obtain a layered bakery product with sufficient float, preferably 12 to 36 layers. , more preferably 16 to 32 layers.

The roll-in method may be a folded pie method or a kneaded pie method. A folding pie method using roll-in oil is preferred. The roll-in fat used here may be pre-formed, or may be formed by a method in which block-shaped plastic fat is fed by a butter pump or the like and continuously formed into a sheet on the dough.

As a roll-in method, a reverse sheeter or the like may be used, and a continuous production line using a laminator may also be used.

You can also take a retard if necessary during the roll-in.

The layered dough obtained in this way is subjected to final rolling and molding after cooling as necessary, followed by proofing (final fermentation).

The present invention is characterized in that the proofing temperature is set to a temperature equal to or higher than the melting point of the oil phase of the roll-in oil. By setting the temperature above the melting point, solid oils and fats become liquid at the proofing stage, inhibiting the bonding of layers, and partly rebonding during baking, so that the layers are slightly peeled off. On the other hand, it is possible to obtain a layered bakery product with a good internal phase and a layered structure with good floating and uniformity.

Here, the proofing temperature may be higher than the melting point of the oil phase of the roll-in oil, preferably 1 to 6° C. higher than the melting point of the oil phase of the roll-in oil.

In addition, in the manufacturing method of the layered bakery product of the present invention, by raising the proofing temperature as described above, the fermentation is hastened and the appropriate proofing time is shortened. The appropriate proofing time is determined as appropriate while observing the floating of the layered dough in the proofing, as in the case of ordinary layered bakery products. Here, if the proofing time is exceeded for a long time beyond the appropriate proofing time, it will be over-fermented and baked down, resulting in a bakery product with a small volume and a bad flavor with a strong sour taste. There is a risk. In addition, in the production method of the present invention, the roll-in oil is completely dissolved, and there is a possibility that a layered structure cannot be obtained at all, resulting in bread grains. Therefore, the proofing time for layered bakery products, which is generally 45 to 60 minutes, is preferably 45 minutes or less, more preferably 35 minutes or less in the present invention.

After the proofing is finished, it is baked. A fixed oven may be used for baking, and a reel oven, a rack oven, and a continuous oven may also be used without any problem.

The baking temperature and time are not particularly limited, and can be selected as appropriate in the same manner as in ordinary layered bakery products.

The layered bakery product thus obtained has a clean exterior and a clean internal phase.

Furthermore, the layered bakery product may be further decorated with chocolate coating, sandwiched or topped with filling cream such as glaze, butter cream, fresh cream, custard cream, mayonnaise, and the like.

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but these are not intended to limit the present invention in any way.

<Preparation of transesterified oil>
(Fat A)
An oil-and-fat blend obtained by mixing and dissolving 65 parts by mass of palm oil with an iodine value of 52 and 35 parts by mass of extremely hardened palm oil with an iodine value of 0.8 at 70 ° C. is added to a random ester using sodium methylate as a catalyst. After the exchange reaction, bleaching (white clay 3%, 85°C, under reduced pressure of 0.93 kPa or less), deodorization (250°C, 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less), A random transesterified fat A was obtained.

(Oil B)
Palm olein with an iodine value of 55, which is a low melting point part obtained by dry fractionation of palm oil, was subjected to a random transesterification reaction using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 ° C., 0.93 kPa (under reduced pressure below) and deodorization (250° C., 60 minutes, steam blowing amount 5%, under reduced pressure of 0.4 kPa or less) to obtain random transesterified fat B.

<Production of sheet-like roll-in oil>
[Production Example 1]
50 parts by mass of lard, 30 parts by mass of palm oil, and 20 parts by mass of milk fat were heated to 60° C. and mixed to obtain a mixed oil.
Next, in 82 parts by mass of the obtained mixed oil, 0.5 parts by mass of stearic acid monoglyceride and 0.5 parts by mass of lecithin as emulsifiers were mixed and dissolved in the oil phase, and 16 parts by mass of water and 1 part by mass of salt were mixed and dissolved. A water-in-oil emulsified product is formed from the obtained water phase by a conventional method, subjected to a rapid cooling plasticization process (cooling rate of -20°C/min or more), and then formed into a sheet with a length of 420 mm, a width of 285 mm, and a thickness of 9 mm. Then, a roll-in fat A having sheet-like plasticity was obtained. The roll-in fat A had an oil phase as a continuous phase, and the melting point of the oil phase was 32° C., the fat content was 82% by mass, and the water content was 16% by mass.

[Production Example 2]
10 parts by mass of the fat A, 70 parts by mass of the fat B, and 20 parts by mass of rapeseed oil were heated to 60° C. and mixed to obtain a mixed oil.
Next, in 82 parts by mass of the obtained mixed oil, 0.5 parts by mass of stearic acid monoglyceride and 0.5 parts by mass of lecithin as emulsifiers were mixed and dissolved in the oil phase, and 16 parts by mass of water and 1 part by mass of salt were mixed and dissolved. A water-in-oil emulsified product is formed from the obtained water phase by a conventional method, subjected to a rapid cooling plasticization process (cooling rate of -20°C/min or more), and then formed into a sheet with a length of 420 mm, a width of 285 mm, and a thickness of 9 mm. Then, a roll-in fat B having sheet-like plasticity was obtained. The roll-in fat B had an oil phase as a continuous phase, and the melting point of the oil phase was 37° C., the fat content was 82% by mass, and the water content was 16% by mass.

[Production Example 3]
50 parts by mass of milk fat, 15 parts by mass of rapeseed oil, and 35 parts by mass of palm were heated to 60° C. and mixed to obtain a mixed oil.
Next, in 82 parts by mass of the obtained mixed oil, 0.5 parts by mass of palmitic acid monoglyceride and 0.5 parts by mass of lecithin as emulsifiers were mixed and dissolved in the oil phase, 16 parts by mass of water, and 1 part by mass of salt were mixed and dissolved. A water-in-oil emulsified product is formed from the obtained water phase by a conventional method, subjected to a rapid cooling plasticization process (cooling rate of -20°C/min or more), and then formed into a sheet with a length of 420 mm, a width of 285 mm, and a thickness of 9 mm. Then, a roll-in fat C having sheet-like plasticity was obtained. The roll-in fat C had an oil phase as a continuous phase, and the melting point of the oil phase was 31° C., the fat content was 82% by mass, and the water content was 16% by mass.

<Production of Danish>
[Example 1]
80 parts by weight of strong flour, 20 parts by weight of soft flour, 4 parts by weight of baker's yeast, 0.2 parts by weight of yeast food, 15 parts by weight of white sugar, 10 parts by weight of whole eggs (net), 5 parts by weight of pure vegetable margarine, 45 parts by weight of water The mixture was placed in a mixer bowl and mixed with a vertical mixer at low speed for 3 minutes and medium speed for 3 minutes using a hook to obtain a Danish pastry. The obtained Danish dough was retarded for 24 hours in a -5°C freezer with a floor time of 20 minutes. Here, 45 parts by mass of the sheet-shaped plastic roll-in fat A that has been temperature-controlled is rolled in while taking a retard on the way (folding in three + folding in two layers). got The resulting Danish dough A is rolled to a thickness of 4 mm, cut into a plate of 100 mm x 100 mm, picketed, placed in a proofing at 38 ° C., and after proofing for 30 minutes, which is an appropriate proofing time, in a fixed oven. It was baked at 200° C. for 15 minutes to obtain Danish A-1.

[Comparative Example 1]
A Danish pastry A-2 was obtained according to the formulation and manufacturing method of Example 1, except that the proofing conditions were changed from 38° C. for 30 minutes to 32° C. for 30 minutes.

[Comparative Example 2]
Danish A-3 was obtained according to the composition and manufacturing method of Example 1, except that the proofing conditions were changed from 38° C. for 30 minutes to 32° C. for 50 minutes.

[Example 2]
The roll-in fat B was used instead of the roll-in fat A, the proofing temperature was kept at 38 ° C., and the proofing time was changed from 30 minutes to 40 minutes, which is an appropriate proofing time. Danish B-1 was obtained.

[Example 3]
Danish C-1 was obtained by the blending and manufacturing method of Example 1, except that the roll-in fat C was used instead of the roll-in fat A.

The appearance and internal phase of the Danish pastry one day after baking were evaluated according to the following criteria, and the results are shown in Table 1.

<Appearance evaluation criteria>
⊚: The layer is a little peeled off, and the float is good and uniform.
◯: The layer is slightly peeled off, and the lift is uniform but slightly gentle.
Δ: The layer is hard to peel off, and the lift is uneven.
x: The layer is extremely easily peeled off.

<Internal Phase Evaluation Criteria>
⊚: A fine layered and uniform inner layer of a thin film.
◯: The inner layer is clean and uniform.
Δ: The inner layer has slightly nonuniform portions.
x: The inner layer is non-uniform with layered portions and bread-like portions.

Claims (4)

A method for producing a layered bakery product, characterized in that the proofing temperature is set to a temperature equal to or higher than the melting point of the oil phase of the roll-in oil. 2. The method for producing a layered bakery product according to claim 1, wherein the proofing time is within 45 minutes. The method for producing a layered bakery product according to claim 1 or 2, wherein the amount of roll-in oil is 40 to 80 parts by mass with respect to 100 parts by mass of wheat flour contained in the dough. A method for producing a layered bakery product according to any one of claims 1 to 3, characterized in that the number of folds is 12-36.