JP2020068674A - Complex bread dough - Google Patents

Abstract

To provide complex bread dough capable of obtaining a complex bakery product having a large volume and an appearance added with pie pastry including irregular large cracks like puff on the surface, in which the pie pastry has crispy texture, inner dough has soft and moist texture, and the difference between these textures can be preserved for a long period of time, and to also provide the aforementioned complex bakery product, and further a method of manufacturing the aforementioned complex bakery product.SOLUTION: There are provided complex bread dough using paste pie dough as topping dough and using confectionary bread dough as inner dough, and also provided a complex bakery product obtained by heating the complex bread dough, and a method of manufacturing the complex bakery product comprising heating the complex bread dough.SELECTED DRAWING: None

Description

  The present invention relates to a composite dough.

  A bakery product that is baked by placing a short pasted dough such as biscuit dough or a batter dough such as choux dough or butter cake dough on top of an internal dough such as confectionary bread dough or Danish dough is called a melon bread. Has been done. The melon bread, which uses a short paste dough, has a thick cortex and fine cracks on the surface, giving it a hard, crispy and crunchy texture. On the other hand, melon bread, which uses batter, has a thin cortex and a smooth surface, giving it a moist cake-like texture.

However, in recent years, there is a demand for an appearance with a large cabbage-like crack like a shoe puff, rather than a fine crack on the surface, while having a hard and crisp texture.
In order to obtain a melon bread with such an appearance, it is necessary to have an overwrapping dough that has both the flexibility to extend with the elongation of the inner dough during firing and the brittleness that causes large cracks. As a bakery dough having such characteristics, there has been proposed a method of using a pie dough in which roll-in oil and fat is folded as an overwrap dough (for example, refer to Patent Document 1). Further, a method has also been proposed in which small pieces of sheet-shaped pie dough are dispersed in bread dough as an inner dough to expose the pie dough portion on the surface (see, for example, Patent Document 2). Furthermore, a method has also been proposed in which a composite fabric in which the skin layer is a pie fabric and the inner phase fabric is a highly extensible fabric is partially ruptured to partially expose the inner layer. (For example, refer to Patent Document 3).

  However, in the method of using the folded pie dough described in Patent Document 1, since the dough is hard to crack, the cracks become too large, and the areas of the exposed parts of the outer dough and the inner dough become about the same, and However, there is a problem that uniform cracking is unlikely to occur on the whole. The method of using the sheet-shaped puff pastry piece described in Patent Document 2 deviates from the concept of overwrapping dough, resulting in the appearance that only two types of dough are mixed as a whole, and the inside of the inner dough Since a part of the outer fabric will be put in, there is a problem that it becomes unevenly floated. The method described in Patent Document 3 has a problem that a uniform crack cannot be generated in all directions like a melon pan because a linear crack is generated in the spreading direction. That is, in any of the methods described in Patent Documents 1 to 3, it was not possible to obtain an appearance in which a pie skin having irregular large cracks such as shoes adhered to the surface.

JP, 09-308432, A JP 2001-045962 A JP 2000-236804 A

  Therefore, an object of the present invention is an appearance in which a pie skin with irregular large cracks like a shoe is attached to the surface, the pie skin portion has a crunchy texture, and the inner dough portion is soft. It is a moist texture, and to provide a composite bread dough that can obtain a composite bakery product in which the difference in texture is maintained for a long time, the composite bakery product, and a method for producing the composite bakery product. ..

As a result of various studies to achieve the above-mentioned object, the present inventors have found that the above object can be achieved by a composite bread dough in which the wrapping dough and the inner dough are specific bakery doughs.
That is, the present invention provides a composite bread dough including a kneaded pie dough as a top dough and a confectionery bread dough as an inner dough.

The present invention also provides a composite bakery product obtained by baking the composite bread dough.
Further, the present invention provides a method for producing a composite bakery product, which comprises heating a composite dough containing a kneaded pie dough as a top dough and a confectionery bread dough as an inner dough.

  By heating the composite bread dough of the present invention, the appearance is such that a pie crust with irregular large cracks like a shoe is attached to the surface, and the pie crust part has a crunchy texture and inner dough part. Is a soft and moist texture, and it is possible to easily obtain a complex bakery product in which the difference in texture is maintained for a long time.

Hereinafter, the composite bread dough of the present invention will be described in detail based on preferred embodiments.
The composite bread dough of the present invention is composed of a paste pie dough as an overwrap dough and a confectionery bread dough as an inner dough.

First, the kneaded pie dough used in the present invention will be described.
With the kneaded pie dough in the present invention, a small piece of fat and oil is used as a roll-in fat and oil to produce a starch dough in which the small piece of fat and oil is dispersed by a method such as an all-in-mix method, which is rolled and folded. Is repeated to form a layered dough, or a bakery dough in which small pieces of fat and oil are dispersed to the extent that they cannot be visually recognized by using strong mixing or an agitator.

  In the present invention, the kneaded pie dough obtained by either method can be used, but using a strong mixing or agitator or the like, a bakery dough dispersed to the extent that small pieces of fat and oil are invisible can be used. Preference is given to using. This is because when the kneaded pie dough that has been subjected to the folding operation is used, it is possible to avoid the problem that the pie skin portion is easily peeled off and the surface cracks are likely to be rough.

  Here, as the starch used in the starch dough, for example, strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, wheat flour such as whole grain flour, rye flour, barley flour, other flours such as rice flour, Starch such as almond flour, hazelnut flour, cashew-nut flour, o nut flour, pine nut flour, cornstarch, tapioca starch wheat starch, sweet potato starch, sago starch, rice starch, etc., and these starches such as amylase Those treated with enzymes, modified starches subjected to one or more treatments selected from α-treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, etc. In the present invention, 50% by mass or more, and more preferably 70% by mass or more of wheat flour is used in starches.

The water used for the starch dough is not particularly limited, and examples thereof include natural water and tap water.
In the present invention, the content of water in the starch dough is preferably 30 to 80 parts by mass, more preferably 38 to 70 parts by mass, and further preferably 40 to 60 parts by mass with respect to 100 parts by mass of the starches. It is a mass part. When the content of water is 30 parts by mass or more with respect to 100 parts by mass of the starches, a homogeneous dough is likely to be formed, and when the content of water is 70 parts by mass or less, the surface has a shoe-like appearance. It is even easier to obtain an appearance with a pie crust with irregular large cracks.
From the same viewpoint, the content of water in the kneaded pie dough is preferably 30 to 120 parts by mass, more preferably 40 to 100 parts by mass, and further preferably 44, with respect to 100 parts by mass of the starches. ~ 80 parts by mass.
In addition, in the present invention, the content of the water includes not only the natural water and tap water but also water in the following other raw materials.

  The starch dough and the kneaded pie dough have an easily-appearing appearance in which a pie crust with irregular large cracks such as shoes adheres to the surface, and a difference in texture from the inner dough portion. The sugar content is preferably 25 parts by mass or less, more preferably 3 to 25 parts by mass, and still more preferably 3 parts by mass with respect to 100 parts by mass of starches, in order to obtain a composite bakery product having a large and good texture. 10 to 10 parts by mass. By setting the saccharide content to 25 parts by mass or less, the crunchy texture during baking becomes a moist texture over time, which reduces the difference in texture from the inner dough portion. Can be prevented. By setting the saccharide content to 3 parts by mass or more, it is possible to prevent the texture of the outer dough after baking from becoming too hard and easily peeling from the inner dough portion.

  Examples of the saccharides include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatically saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bonded starch syrup, oligosaccharides, reducing sugars, polysaccharides. Dextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, honey and the like. It is possible to use one or two or more selected from these.

The starch dough may contain a kneading oil or fat in advance before the small-sized roll-in oil or fat is dispersed. The kneading fats and oils are different from roll-in fats and oils because they are not used in the form of small pieces or sheets and do not directly contribute to the formation of the pie skin layer. When such a kneading fat is added to the starch dough, the amount of the kneading fat is 70 parts by mass or less based on 100 parts by mass of the roll-in fat used for the kneaded pie dough. It is preferable from the viewpoint that the surface of the dough can be cracked and the texture of the overlaid dough part can be improved, and it is more preferably 40 parts by mass or less. When the kneading fats and oils are used, the lower limit thereof is 3 parts by mass or more with respect to 100 parts by mass of the roll-in fats and oils used for the kneading pie dough. It is preferable in that the pie dough can be obtained, and further that the spreadability of the overwrap dough is good, and in particular that the suitability for stuffing at the time of stuffing can be good.
Further, the amount of the kneading fats and oils is 2 to 50 parts by mass with respect to 100 parts by mass of the starches used for the starch dough, so that the dispersibility of the flaky fats and oils is increased to obtain a homogeneous kneaded pie dough. Is preferable, and further, the extensibility of the overwrapping fabric is good, and in particular, the suitability for stuffing at the time of stuffing can be good, which is preferable. It is more preferably 5 to 30 parts by mass.
The amount of the kneading oil and fat as used herein is an amount including the water phase when the kneading oil and fat has a water phase.

  The above-mentioned starch dough may contain other raw materials other than starch, water, fats and oils and sugars, if necessary. As the other raw materials, for example, yeast, high-intensity sweeteners, thickening stabilizers, colorants such as β-carotene, caramel and red yeast rice pigments, antioxidants such as tocopherols and tea extracts, dextrin, milk and the like. Dairy products, kneading oils, emulsifiers, swelling agents, inorganic salts, salt, baking powder, yeast foods, dough improvers, cacao and cacao products, coffee and coffee products, herbs, beans, plants such as wheat protein and soy protein. Protein, preservative, bittering agent, acidulant, pH adjuster, shelf life improver, fruit, fruit juice, jam, fruit sauce, seasoning, spice, spice, food material such as vegetables, meat, seafood, consomme broth Plant and animal extracts, food additives and the like.

The above-mentioned other materials can be optionally used as long as the object of the present invention is not impaired, but preferably, they are used in a total amount of 50 parts by mass or less with respect to 100 parts by mass of the starches.
However, it is preferable that the yeast and the swelling agent are not substantially used in that a composite bakery product having a large texture difference with the inner dough portion and a good texture can be obtained. Specifically, each of the yeast and the swelling agent is preferably 0.5% by mass or less, and more preferably 0.1% by mass or less, in the kneaded pie dough.

  The flaky fats and oils used as the roll-in fats and oils in the present invention include, for example, flaky plastic fat and oil compositions such as shortening, margarine and butter. When the plastic oil / fat composition is an emulsion, its emulsified form may be any of a water-in-oil type, an oil-in-water type and a double emulsified type.

  The content of fats and oils in the above-mentioned small pieces of fats and oils is preferably 35 to 100% by mass, more preferably 40 to 95% by mass, and most preferably 45 to 87% by mass. Further, the water content of the above-mentioned small flakes is preferably 65 to 0% by mass, more preferably 60 to 10% by mass, and most preferably 55 to 13% by mass. The oil and fat content and the water content are calculated by adding the oil content and water content contained in the following other components.

Examples of the raw material fats and oils used for the above small flaky fats and oils include, but are not limited to, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil. , Vegetable fats and oils such as beef tallow, milk fat, butterfat, cocoa butter, fish oil and whale oil, and animal fats and oils and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. ..
In the present invention, these oils and fats may be used alone or in combination of two or more.

Here, in the present invention, even when the folding is increased, and even when the strength is dispersed, a stable and good appearance of the pie skin can be obtained, and thus the above-mentioned small piece of fat and oil is obtained. It is preferable that the triglyceride composition of the oil phase satisfies the following conditions (1) and (2).
(1) The total content of S3, S2m, S2d and Sm2 is 50 to 80% by mass.
(2) (StStSt + PPP + StOSt + POSt + POP) / (StStSt + PPP + S2m + S2d + Sm2) = 0.50-0.90
However,
S: Saturated fatty acid having 16 to 18 carbon atoms m: Monounsaturated fatty acid having 16 to 18 carbon atoms d: Polyunsaturated fatty acid having 16 to 18 carbon atoms S3: Triglyceride in which three saturated fatty acids having 16 to 18 carbon atoms are bonded S2m: Triglyceride in which two saturated fatty acids having 16 to 18 carbon atoms and one monounsaturated fatty acid having 16 to 18 carbon atoms are bonded S2d: 2 saturated fatty acids having 16 to 18 carbon atoms and 16 to 18 carbon atoms Triglyceride Sm2 to which one polyunsaturated fatty acid is bound: Triglyceride PPP to which one saturated fatty acid having 16 to 18 carbon atoms and two monounsaturated fatty acids having 16 to 18 carbon atoms are bound: Triglyceride to which three palmitic acids are bound StStSt: Triglyceride in which three stearic acids are bound StOSt: 1: Triglyceride in which stearic acid is bound to the 3rd position and oleic acid is bound to the 2nd position Ost: 1, 3 of the stearic acid and palmitic acid, 2-position triglyceride oleate bound to POP: 1, 3 of the palmitic acid, triglyceride oleic acid bound at the 2-position.

First, the above condition (1) will be described.
The total content of S3, S2m, S2d, and Sm2 in the triglyceride composition of the oily phase of the above-mentioned small piece of fat is preferably 50 to 80% by mass, more preferably 55 to 75% by mass. When the total content is 50% by mass or more, the fat solid content of the flaky fat is sufficient, and the flaky fat is difficult to be kneaded into the starch dough. Further, it is possible to prevent the stickiness of the kneaded pie dough from becoming severe. As a result, irregular large cracks are likely to occur on the surface of the resulting composite bakery product, and the crunchy texture of the outer dough is likely to be maintained over time. On the other hand, by setting the total content to 80% by mass or less, the small amount of the fat-and-fats and starches are not well compatible with each other due to the high fat-solid content of the flaky-oils and fats, and thus the time required for preparing the starch dough is extended. It is possible to easily prevent the problem that the oil and fat composition is cracked unless the temperature is strictly adjusted when the fat composition is molded into small pieces.

Next, the above condition (2) will be described.
In the triglyceride composition of the oil phase of the flaky oil and fat, the value of (2) (StStSt + PPP + StOSt + POSt + POP) / (StStSt + PPP + S2m + S2d + Sm2) is preferably 0.50 to 0.90, more preferably 0.55 to 0.90. is there. By setting the value of the above ratio to 0.50 or more, it is possible to prevent the pasty dough from becoming extremely sticky. As a result, irregular large cracks are likely to occur on the surface, peeling of the outer dough is prevented, and a crunchy texture is easily maintained over time. On the other hand, by setting the value of the above ratio to 0.90 or less, the brittleness of the flaky fat and oil can be reduced, and when the kneaded pie dough is produced, it becomes cracked into fine fat and oil pieces, which are easily kneaded into the starch dough. It can be prevented.

In addition to the above-mentioned conditions (1) and (2), it is preferable that the above-mentioned small pieces of fat and oil satisfy the following condition (3).
Hereinafter, the condition (3) will be described.
The value of (StStSt + PPP) / (StStSt + PPP + StOSt + POSt + POP) in the triglyceride composition of the oil phase is preferably 0.5 or less, more preferably 0.25 or less, and most preferably 0.05 or less. When the value of the above ratio is 0.5 or less, the melting of the pie crust portion of the obtained composite bakery product in the mouth can be improved. The lower limit of the value of (StStSt + PPP) / (StStSt + PPP + StOSt + POSt + POP) is 0.
The content of triglycerides such as S3, S2m, S2d, Sm2, PPP, StStSt, StOSt, POSt, and POP in the oil phase of the above-mentioned small-sized fats and oils is determined by, for example, the standard fat and oil analysis test method (2, 4, 6, 2-. 2013 triacylglycerin composition (high performance liquid chromatography method)) and silver ion-high performance liquid chromatography method can be used in combination for measurement.

  Here, in order for the oil phase of the above-mentioned small-sized oil / fat to satisfy the above conditions (1) and (2), preferably the above-mentioned conditions (1), (2) and (3), It is preferable that the oil A and the oil A and the oil B described below are contained. The compounding ratio of the fat A and the fat B is preferably 50 to 90:50 to 10 and more preferably 60 to 80:40 to 20 in terms of the mass ratio of the fat A and the fat B. Moreover, the total content of the fat A and the fat B in the fat in the oil phase in the above-mentioned small-sized fat is preferably 70 to 100% by mass, more preferably 80 to 100% by mass, and 90 to 90% by mass. It is more preferable that the content is 100% by mass, and it is particularly preferable that the oil phase consists only of fat A and fat B. Further, the content of the fat A is preferably 30 to 90% by mass in the oil phase in the flaky fat or oil, and preferably 45 to 80% by mass, provided that the blending ratio and the total content are satisfied. Is more preferable, and most preferably 60 to 80% by mass. Similarly, the content of oil B is preferably 6 to 50% by mass, more preferably 15 to 40% by mass, most preferably 20 to 40% by mass in the oil phase in the flaky oil and fat. is there.

Fats and oils A: fats and oils containing a large amount of SUS Fats and oils B: fats and oils that are liquid at 30 ° C. Here, SUS: saturated fatty acids having 16 to 18 carbon atoms at the 3rd and 2nd positions and unsaturated fatty acids having 16 to 18 carbons at the 2nd position Is a linked triglyceride.

Here, the fat A will be described.
The above-mentioned “oil and fat containing a large amount of SUS” is an oil and fat containing 15% by mass or more, preferably 30% by mass or more of SUS. "Fat and oil containing a large amount of SUS" includes, for example, various plants such as palm oil, cacao butter, shea butter, mango kernel fat, monkey butter, irippe butter, kokum butter, duper butter, molar butter, fulcra butter and Chinese tallow. Fats and oils, processed fats and oils obtained by fractionating these various vegetable fats and oils, as well as transesterified fats and oils described below, and processed fats and oils obtained by fractionating the transesterified fats and oils can be used. In the present invention, one or more selected from these fats and oils can be used.

  Examples of the transesterified oils and fats include palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, shea butter, mango kernel. Fats, monkey fats, illipe fats, various animal and vegetable oils and fats such as fish oil and whale oil, and processed fats and oils obtained after hydrogenating and / or fractionating these various animal and vegetable oils and fats, fatty acids, and fatty acid lower alcohol esters. The transesterified oil and fat having SUS of 15% by mass or more, preferably 30% by mass or more. As a method of transesterification, an enzyme or a chemical catalyst may be used, and random transesterification or transesterification having 1,3 regioselectivity may be used.

  In the above-mentioned small-sized oils and fats, as the above-mentioned "oils and fats containing a large amount of SUS", palm oil, cacao butter, shea butter, mango kernel fat, monkey fat, and various vegetable oils such as illipe fat, etc. It is preferable to use oil, and one of fats and oils selected from cocoa butter fractionated hard part oil, palm oil fractionated hard part oil, palm oil fractionated middle part oil, shea fat fractionated hard part oil and kokum fat fractionated hard part oil It is more preferable to use one kind or two or more kinds and is selected from palm oil fractionated hard part oil, palm oil fractionated middle part oil and shea butter fractionated hard part oil in that a small piece of fat and oil having a better mouth-melting property can be obtained. It is more preferable to use one or two or more of the fats and oils to be used, and it is particularly preferable to use at least a shea and fat fractionated hard part oil.

Next, the oil B will be described.
Examples of the above-mentioned "oils and fats that are liquid at 30 ° C" include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, Benihana oil, high oleic safflower oil, sunflower oil and high oleic sunflower. Examples include oils and fats that are liquid at room temperature (30 ° C.). In addition to these oils and fats, palm oil, palm kernel oil, palm oil, shea butter, monkey butter, mango kernel fat, milk fat, beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil, etc. It is also possible to use a soft part oil obtained by fractionating a solid fat and oil at (° C) and being a liquid at normal temperature (30 ° C). Further, with regard to oils and fats obtained by subjecting these oils and fats to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification, the obtained processed oils and fats are liquid at 30 ° C. It can also be used within the range. In the present invention, these oils and fats may be used alone or in combination of two or more kinds.

In the present invention, soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, It is preferable to use one or more selected from olive oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, sunflower oil and high oleic sunflower oil.
In addition to the above-mentioned fats and oils A and B, other fats and oils can be used for the said small-sized fats and oils. The content of the above-mentioned other fats and oils is preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less in the oil phase in the flaky fats and oils. By setting the content of other fats and oils to 30% by mass or less, a kneaded pie dough having good physical properties can be obtained more reliably.

  The content of transesterified fats and oils of the above-mentioned small flakes is preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less in the oil phase of the small flakes. It is particularly preferable not to contain transesterified oil and fat. The transesterified oil and fat has a complicated triglyceride composition, and when it is contained, the oil and fat composition is likely to become hard. Therefore, by setting the amount of the transesterified oil and fat to the amount not more than the above upper limit, the problem that the melted mouth of the pie crust portion of the obtained composite bakery product is likely to decrease, and the workability in processing the oil and fat composition into small pieces Can be easily prevented, which makes it difficult to process into uniform small pieces.

  The content of the extremely hardened oil is preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, in the oil phase of the small flaky oil or fat. It is especially preferred not to include hardened oil. Since almost all of the extremely hardened oil is S3 in the triglyceride composition, the fat composition is liable to be hard when it is contained, and the problem that the pie crust portion of the obtained composite bakery product is extremely deteriorated in the mouth, There is a problem that workability when processing the oil composition into small pieces is deteriorated, and it becomes difficult to process into a uniform small piece.

  Moreover, it is preferable that the above-mentioned small-sized fat and oil does not substantially contain trans acid. Hydrogenation is a typical method of increasing the melting point of fats and oils, but the hydrogenated fats and oils obtained by this method usually contain about 10 to 50% by mass of trans acid in the constituent fatty acids, except for completely hydrogenated fats and oils. ing. On the other hand, there is almost no trans acid in natural fats and oils, and rubbing animal-derived fats and oils contain less than 10% by mass. In recent years, there has been a demand for an oil / fat composition that has not been subjected to a chemical treatment, particularly hydrogenation, that is, an oil / fat composition that is substantially free of trans acid and has an appropriate consistency.

  The term “substantially” as used herein means that the trans acid content is preferably less than 10% by mass, more preferably less than 5% by mass, and most preferably less than 2% by mass in all the constituent fatty acids of the above-mentioned flaky fat and oil. Means there is.

  In the present invention, since the above-mentioned flaky fat or oil has a good consistency without using hydrogenated fat or oil, a flaky fat or oil substantially containing no trans acid can be obtained.

  In addition, the above-mentioned small flaky fat may contain one or more emulsifiers. However, the above-mentioned small pieces of fats and oils show good properties as roll-in fats and oils for kneading pie even without addition of an emulsifier, and even when containing an aqueous phase, there is no water separation during storage or roll-in work. It is in a stable emulsified form. The emulsifier content of the flaky fat is preferably 5% by mass or less, more preferably 2% by mass or less, and particularly preferably 1% by mass or less.

  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 tartaric acid fatty acid ester, glycerin citrate fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Fatty acid ester, sucrose acetate 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 and other synthetic emulsifiers, such as soybean lecithin, Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme treated egg yolk, saponin, plant sterols Such as milk fat globule membrane, emulsifying agents not synthetic emulsifiers.

  The above-mentioned flaky oil and fat may contain other components other than the above components. Examples of the other components include thickeners, salt, salting agents such as potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, stevia, sweeteners such as aspartame, β- Colorants such as carotene, caramel and red yeast rice pigments, antioxidants such as tocopherols and tea extracts, plant proteins such as wheat protein and soybean protein, eggs and various egg processed products, flavoring agents, dairy products, seasonings, pH adjustment Examples include food materials and food additives such as agents, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, cocoa trout, cocoa powder, grains, beans, vegetables, meats and seafood.

  The thickening stabilizer, guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin. , Starch, modified starch and the like, and one or more selected from these can be used. The content of the above-mentioned thickening stabilizer is not particularly limited, but is preferably 0 to 10% by mass, and more preferably 0 to 5% by mass in the above-mentioned small flaky oil and fat. In addition, in the said small-sized oil and fat, if the said thickening stabilizer is not needed, a thickening stabilizer does not need to be used.

Next, a suitable method for producing the above-mentioned small piece of fat and oil will be described.
The production method of the above-mentioned small flaky fat is not particularly limited, and the oil phase, preferably the above conditions (1) and (2), more preferably the conditions (1), (2) and (3) are used. When the oil phase to be filled is dissolved, cooled, and crystallized into an oil / fat composition, it can be obtained by including a step of molding into small pieces, but preferably it is crystallized to give a plastic oil / fat composition. After that, it is preferable to form a small piece.
Specifically, first, an oil phase, preferably an oil phase satisfying the above-mentioned conditions (1) and (2), more preferably conditions (1), (2) and (3), is dissolved and, if necessary, an aqueous phase is added. Mix and emulsify. Then, sterilization is desirable. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.

  The oil phase is then cooled and crystallized. It is preferably cooled and plasticized. The cooling condition is preferably −0.5 ° C./min or higher, more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling.

Examples of the cooling device include a closed type continuous tube cooling machine, for example, a margarine manufacturing machine such as a voter, a compinator, and a perfector, a plate heat exchanger, and the like, and a combination of an open type dia cooler and a compactor. Can be mentioned.
Further, nitrogen, air, or the like may or may not be aerated in any of the production steps when producing the above-mentioned small-sized fats and oils.

  Next, it is formed into a small piece. Here, the method for forming the above-mentioned small pieces is not particularly limited, but the above oil phase, preferably the conditions (1) and (2), more preferably the conditions (1), (2) and After cooling the oil phase satisfying the condition of (3) and before solidifying, it is poured into a small mold and solidified by cooling, or the above conditions (1) and (2) after cooling and solidifying once. It is preferable that the fat composition satisfying the conditions (1), (2) and (3) is cut into small pieces with a knife or an automatic line, or is extruded through a die having small holes. A method of cutting into small pieces after cutting is exemplified.

  In the present invention, the small piece shape means a shape such as a cubic shape, a rectangular parallelepiped shape, a prismatic shape, a cylindrical shape, a semi-cylindrical shape, a spherical shape, a thin piece shape, a rag shape, and a lump shape, and the size thereof is a cubic shape or a rectangular parallelepiped shape. One side has a length of 2 mm or more and 30 mm or less, and a prismatic shape has a polygonal cross section having a side of 2 mm or more and 30 mm or less and a length of 2 mm or more and 100 mm or less. A cylindrical or semi-cylindrical shape has a diameter. Is about 2 mm or more and 30 mm or less and the length is about 2 mm or more and about 100 mm or less, the spherical shape has a diameter of about 2 mm or more and about 30 mm or less, and the flaky shape has a thickness of about 0.5 mm or more and about 5 mm or less. When the maximum length is 2 mm or more and 100 mm or less, and the average particle size is about 2 mm or more and 30 mm in the case of a rough or lump shape. The above-mentioned one side of the rectangular parallelepiped has only to satisfy the above range in length of any one side, and each side preferably satisfies the above range. Further, the above-mentioned maximum length refers to the maximum length of the line segment that crosses the image. Furthermore, the above-mentioned average particle size means a value calculated by a sieving particle size measuring method. By setting the size of the flaky fats and oils within the above range, it is possible to prevent the dispersibility in the starch dough (ie, homogeneous dispersion without kneading in a short time) from being deteriorated.

  In the present invention, the content of the flaky oil and fat in the starch dough is preferably 15 to 150 parts by mass, more preferably 30 to 100 parts by mass, and further preferably 50, relative to 100 parts by mass of the starch. ˜70 parts by mass. By setting the content of the above-mentioned small flaky oil to 15 parts by mass or more, it is more effective that the pie crust portion of the resulting composite bakery product is likely to crack and the pie crust portion is too hard. Can be prevented. Further, by setting the content of the above-mentioned small-sized fats and oils to 150 parts by mass or less, it is possible to suppress the stickiness of the dough and facilitate the molding, and it is easy for the fats and oils to be completely mixed in the starch dough, so that the resulting composite bakery product is obtained. The oily feel of the pie skin of the product is reduced, making it easier to obtain a crispy texture.

Next, a suitable method for producing the above-mentioned kneaded pie dough will be described.
The kneaded pie dough is produced by using the above-mentioned small piece of fat and oil as a roll-in fat and oil to produce a starch-based material in which the small piece of fat and oil is dispersed by a method such as an all-in-mix method, which is repeatedly rolled and folded. Layered dough or a bakery dough in which small pieces of fat and oil are dispersed to the extent that they cannot be visually recognized by using strong mixing or an agitator.
In the present invention, either method may be used, but as described above, the kneaded pie dough that has been subjected to the folding operation easily peels off the pie skin portion, and the surface cracks tend to become rough. It is preferable to use a bakery dough in which small pieces of fat and oil are dispersed to the extent that they cannot be visually recognized by using strong mixing or an agitator.

  In addition, 1 type may be sufficient as the small-sized fats and oils used by the said manufacturing method, However, 2 or more types may be added simultaneously or separately.

Next, the confectionery bread dough used in the present invention will be described.
Confectionery bread dough is, by definition, starch mainly composed of wheat flour, sugars (10% by mass or more of flour), water, yeast (including fermented seeds), salt as main raw materials, and if necessary, oils and fats, The dough is kneaded and fermented with milk, dairy products, eggs, egg products, and other auxiliary materials (including additives) added, and it is considered to have many auxiliary materials. However, in the present invention, the confectionery bread dough having a high sugar content among the above-mentioned confectionery bread doughs has a high swelling rate, and thus the resulting composite bakery product has irregular large cracks such as puffs on the surface. It is preferable because the inner dough portion tends to have a soft and moist texture, and the contrast of the texture is excellent. More preferred is a confectionery bread dough having a high sugar content and a high fat content.

Specifically, in the confectionery bread dough, the sugar content is preferably 15 to 40 parts by mass, and more preferably 15 to 30 parts by mass, relative to 100 parts by mass of starch. Further, in the confectionery bread dough, the fat content is preferably 10 to 40 parts by mass, more preferably 15 to 30 parts by mass, relative to 100 parts by mass of the starch.
The amount of fats and oils shall include the following other fats and oils content.

The sugars are not particularly limited, and the same sugars as those used for the starch dough can be used.
Examples of the oils and fats include plastic oil and fat compositions such as shortening, margarine, butter and the like. When the plastic oil / fat composition is an emulsion, its 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 raw material fats and oils used for the above fats and oils, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork Fats, cocoa butter, various vegetable oils such as fish oil and whale oil, animal oils and fats and oils processed by one or more treatments selected from hydrogenation, fractionation and transesterification, and these fats and oils alone. Can also be used in combination with, or can be used in combination of two or more.

  Here, as the starches used for the confectionery bread dough, the same starches used for the above-mentioned starch dough can be used.

Further, the water used for the confectionery bread dough is not particularly limited, and the same starches used for the above-mentioned starch dough can be used. The content of water in the confectionery bread dough is preferably 40 to 100 parts by mass, more preferably 50 to 75 parts by mass, and further preferably 50 to 70 parts by mass, relative to 100 parts by mass of the starches. When the content of water is 40 parts by mass or more with respect to 100 parts by mass of the starches, the expansion power of the confectionery bread dough is high, and a large-volume composite bakery product is easily obtained. By setting the content of water to 100 parts by mass or less, the risk of burning out can be reduced.
The amount of water includes water contained in the following other raw materials.

In the above-mentioned confectionery bread dough, if necessary, as other raw materials, for example, yeast, high-intensity sweeteners, thickening stabilizers, colorants such as β-carotene, caramel, and red yeast rice pigments, tocopherols, tea extracts, etc. Antioxidants, dextrins, milk and dairy products, eggs and egg products, emulsifiers, swelling agents, inorganic salts, salt, baking powder, yeast food, dough improvers, cacao and cacao products, coffee and coffee products, herbs, beans, Vegetable protein such as wheat protein and soy protein, preservative, bittering agent, acidulant, pH adjusting agent, shelf life improving agent, fruit, fruit juice, jam, fruit sauce, seasoning, spice, spice, vegetables, meat, seafood, etc. Food materials, plant and animal extracts such as consomme and broth, and food additives.
Other materials can be optionally used as long as the object of the present invention is not impaired, but the total amount is preferably 50 parts by mass or less based on 100 parts by mass of the starches.
In addition, it is preferable not to use roll-in fats and oils in the above-mentioned confectionery bread dough, since a composite bakery product having a large expansion force and a large volume can be obtained.

  The method for producing the confectionery bread dough is not particularly limited, and can be obtained by a known method.

The composite bread dough of the present invention will be described in more detail.
As described above, the composite bread dough of the present invention is characterized in that the above kneaded pie dough is used as the top dough and the confectionery bread dough is used as the inner dough.

  Here, the method of forming the top dough and the inner dough into the composite bread dough is not particularly limited as long as at least the upper surface of the surface of the inner dough is covered with the top dough. The upper surface is a surface facing the mounting surface. As an example of a method for forming the dough and the inner dough into a composite bread dough, after molding the confectionery bread dough, a method of stacking the kneaded pie dough formed into a plate on the upper surface thereof, or the confectionery bread dough before final rolling A method of stacking plate-shaped kneaded pie dough on the upper surface of the plate, performing final rolling, and then molding, or by hand molding or an automatic stuffing machine Examples of the method include wrapping. In the case of stacking, when kneading, the kneaded pie dough and / or the confectionery bread dough may be frozen.

  In addition, when stacking the top cloth, the thickness of the top cloth is preferably 1 mm to 7 mm, more preferably 1 to 5 mm, and further preferably 1 to 3 mm. By setting the thickness to 1 mm or more, it is easier to obtain a surface having an appearance in which a pie skin with irregular large cracks such as shoes adheres. By setting the thickness to 7 mm or less, a composite bakery product having a desired appearance can be obtained more easily without hindering expansion, a composite bakery product having a large volume can be obtained, and deterioration of shape retention such as crushing of the composite bakery product can be prevented.

In the case of wrapping, the wrapping method is not particularly limited, and hand wrapping molding, a method using various automatic wrapping machines, and the like can be appropriately selected and used. Examples of the automatic wrapping machine include CN200, CN208, and CN500 manufactured by Leon Auto Machine.
The dough mass ratio of the overwrap dough (outer wrapping material) and the inner dough (inner wrapping material) in the case of wrapping is preferably 10:90 to 75:25, more preferably 15:85 to 70, in the former: the latter. : 30, and more preferably 33:67 to 67:33. When the amount of the overwrap dough is 10 parts by mass or more, the overwrap dough portion covering the confectionery bread dough has a sufficient thickness, so that the effect of the present invention is high. Further, by setting the amount to be 75 parts by mass or less, it is possible to more reliably prevent the risk of suppressing the thickness of the overwrap dough portion and suppressing the volume of the confectionery bread dough due to its weight.

Also in the case of embedding, the thickness of the overwrap dough is preferably 1 mm to 7 mm, more preferably 1 to 5 mm, and further preferably 1 to 3 mm. By setting it to 1 mm or more, it is easier to obtain a surface with an appearance of pie crust with irregular large cracks such as shoes, and by setting it to 7 mm or less, there is no hindrance to expansion and the composite bakery product is crushed. It is possible to more reliably prevent the shape from becoming different.
The composite dough may be frozen or refrigerated without taking the proof, or may be frozen or chilled after taking the proof.

Next, the composite bakery product of the present invention will be described.
The composite bakery product of the present invention is a heated product of the above composite bread dough. Examples of the type of heated product include a baked product, a fried product, a steamed product, and a microwave oven heated product, but a baked product is preferable. Incidentally, as a specific manufacturing method of the composite bakery product of the present invention, similar to the ordinary bakery dough, the above-mentioned composite bread dough is optionally subjected to molding, molding, proofing, etc., followed by baking, frying and steaming. It can be obtained by subjecting it to a heating step such as microwave heating.

  When firing, it is usually stacked on a spreading plate or a conveyor, but may be placed in a baking mold and fired. The temperature for firing is preferably 160 ° C. to 250 ° C., more preferably 170 ° C. to 220 ° C., as in ordinary bakery products. If the temperature is lower than 160 ° C, the fire will not work well, the firing time will be extended, and the kiln may be dropped. On the other hand, if it exceeds 250 ° C, charring may occur, the taste may be poor, and the volume may be poor.

  The composite bakery product of the present invention obtained as described above has an appearance in which a pie skin with irregular large cracks such as shoes adheres to the surface, and the pie skin portion is crispy. Texture, the inner dough is soft and moist.

  Further, the bakery product obtained by subjecting the bakery dough of the present invention to a heating step such as baking can be frozen and stored, and the frozen bakery product can be thawed and cooked in a microwave oven. is there.

Finally, the method for producing the composite bakery product of the present invention will be described.
One of the features of the method for producing a composite bakery product of the present invention is to heat the composite bread dough including the kneaded pie dough as the top dough and the confectionery bread dough as the inner dough. Details of the kneaded pie dough, confectionery bread dough, and composite bread dough used at this time and the baking conditions are as described above.

It is also possible to include a filling material such as bean paste or flower paste in the confectionery bread dough before baking, or to fill the confectionery bread dough part with the filling material after baking.
Further, the surface of the baked composite bakery product may be covered with chocolate or icing.

Examples of the present invention will be given below, but the present invention is not limited to the following Examples.
<Production of small pieces of fat and oil>
[Production Example 1-1]
0.5 parts by mass of lecithin and 0.5 parts by mass of palmitic acid monoglyceride were added to 80 parts by mass of mixed fats and oils consisting of 70% by mass of hard fat fraction of shea fat and 30% by mass of rapeseed liquid oil (canola oil), and at 70 ° C. It was dissolved by heating. To this oil phase, 1 part by mass of salt was added to 18 parts by mass of water, and the water phase heated and dissolved at 70 ° C. was added to emulsify into a water-in-oil type, which was rapidly plasticized to give a water content of 18% by mass. A plastic oil / fat composition was obtained. This plastic oil / fat composition was temperature-controlled at 20 ° C. for 24 hours, and then shredded into cubes of 10 mm square with a cutter to obtain a small piece of oil / fat A.

[Production Example 1-2]
The same composition and production method as in Production Example 1-1, except that the mixed oil / fat in Production Example 1-1 was changed to a mixed oil / fat consisting of 70% by mass of palm oil fractionated central oil and 30% by mass of rapeseed liquid oil (canola oil). Thus, a small piece of oil B was obtained.

[Production Example 1-3]
The same composition and the same as in Production Example 1-1, except that the mixed oil and fat in Production Example 1-1 was changed to a mixed oil and fat composed of 70% by mass of palm oil fractionated hard part oil and 30% by mass of rapeseed liquid oil (canola oil). A small piece of fat C was obtained by the production method.

[Production Example 1-4]
Except that the mixed fat and oil in Production Example 1-1 was changed to a mixed fat and oil consisting of shea butter fractionated hard part oil 35% by mass, palm oil fractionated hard part oil 35% by mass, and rapeseed liquid oil (canola oil) 30% by mass, A small piece of fat and oil D was obtained by the same composition and production method as in Production Example 1-1.

[Production Example 1-5]
The composition and the same as in Production Example 1-1, except that the mixed fat and oil in Production Example 1-1 was changed to a mixed fat and oil consisting of palm oil fractionated hard part oil 50% by mass and rapeseed liquid oil (canola oil) 50% by mass. A small piece of fat and oil E was obtained by the production method.

[Production Example 1-6]
A small piece of fat F was obtained by the same composition and production method as in Production Example 1, except that the mixed fats and oils in Production Example 1-1 were changed to random transesterified fats and oils of palm fractionated soft part oil.

(1) S3, S2m, S2d and the total content (2) (StStSt + PPP + StOSt + POSt + POP) / (3) in the triglyceride composition of the oil phase of the flaky oils A to F obtained in Production Examples 1-1 to 1-6. StStSt + PPP + S2m + S2d + Sm2)
(3) (StStSt + PPP) / (StStSt + PPP + StOSt + POSt + POP)
The values of are shown in Table 1.

<Manufacture of kneaded pie dough>
Kneaded pie doughs 1 to 10 were obtained using the above-mentioned small pieces of fats and oils A to F by the following formulation and manufacturing method.
[Production Example 2-1]
100 parts by weight of flour mixed with strong flour and weak flour at a mass ratio of 50:50, 5 parts by weight of white sucrose, 1 part by weight of salt, margarine for kneading (Floyd Premium: manufactured by ADEKA: oil content 80% by mass, water content 18 20 parts by mass of water and 52 parts by mass of water were put in a mixer bowl, and a hook was used in a vertical mixer to mix at low speed for 4 minutes. Here, 60 parts by mass of the above-mentioned small pieces of fat A and A regulated at 25 ° C. were charged, mixed at a low speed for 3 minutes and at a medium speed for 6 minutes, and dispersed until they became invisible, whereby a kneaded pie dough 1 was obtained.

[Production Example 2-2]
Kneaded pie dough 2 was obtained with the same composition and production method as in Production Example 2-1, except that the small pieces of fat and oil A in Production Example 2-1 were changed to the small pieces of fat and oil B.

[Production Example 2-3]
Kneaded pie dough 3 was obtained by the same composition and production method as in Production Example 2-1, except that the small pieces of fat and oil A in Production Example 2-1 were changed to the small pieces of fat and oil C.

[Production Example 2-4]
Kneaded pie dough 4 was obtained with the same composition and production method as in Production Example 2-1, except that the small pieces of fat A and oil A in Production Example 2-1 were changed to the small pieces of fat and oil D.

[Production Example 2-5]
Kneaded pie dough 5 was obtained by the same composition and production method as in Production Example 2-1, except that the small pieces of fat and oil A in Production Example 2-1 were changed to the small pieces of fat and oil E.

[Production Example 2-6]
Kneaded pie dough 6 was obtained by the same composition and production method as in Production Example 2-1, except that the small pieces of fat and oil A in Production Example 2-1 were changed to the small pieces of fat and oil F.

[Production Example 2-7]
Kneaded pie dough 7 was obtained with the same composition and production method as in Production Example 2-1, except that the addition amount of the flaky oil and fat A in Production Example 2-1 was changed from 60 parts by mass to 20 parts by mass.

[Production Example 2-8]
Kneaded pie dough 8 was obtained by the same composition and production method as in Production Example 2-1, except that the addition amount of the upper white sugar in Production Example 2-1 was changed from 5 parts by mass to 30 parts by mass.

[Production Example 2-9]
Kneaded pie dough 9 was obtained by the same composition and production method as in Production Example 2-1, except that 3 parts by mass of raw yeast was added in Production Example 2-1.

[Production Example 2-10]
The kneaded pie dough 1 obtained in Production Example 2-1 was cooled in a refrigerator at 5 ° C. overnight and then folded in three times to obtain a kneaded pie dough 10.

[Production Example 2-11]
Margarine for confectionery (Floyd Premium: manufactured by ADEKA Co., Ltd .: oil content 80% by mass, water content 18% by mass) 40 parts by mass and white sucrose 50 parts by mass are put in a mixer bowl, and a beater is used in a vertical mixer, and medium. I mixed for 4 minutes. Here, 20 parts by mass of whole egg (net) is gradually added while mixing at a low speed, and after mixing for 1 minute at a low speed, 100 parts by mass of soft flour is added, and mixed for 1 minute at a low speed and 1 minute at a medium speed to obtain cookie dough 1. did.

<Manufacture of confectionery bread dough>
Confectionery bread doughs 1 to 3 were obtained by the following formulation and manufacturing method.

[Production Example 3-1]
70 parts by mass of strong flour, 3 parts by mass of raw yeast, 0.1 part by mass of yeast food, 3 parts by mass of white sucrose and 40 parts by mass of water are put into a mixer bowl, and a hook is used for 3 minutes at low speed and 2 at medium speed. Minute mixing was performed to obtain a medium seed dough. The kneading temperature was 26 ° C. This medium seed dough was put in a dough box, and medium seed fermentation was carried out for 2 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that has undergone the intermediate fermentation is again charged into the mixer bowl, and further 30 parts by mass of soft flour, 20 parts by mass of white sucrose, 1.2 parts by mass of salt, 5 parts by mass of whole egg (net), and 18 parts by mass of water are added. Add and mix at low speed for 3 minutes, medium speed for 3 minutes. Here, 20 mass of margarine for kneading (Floyd Premium: manufactured by ADEKA Co., Ltd .: oil content 80 mass%, water content 18 mass%) was added, and a hook was used to mix at low speed for 3 minutes and at medium speed for 4 minutes. The confectionery bread dough 1 was obtained. The dough temperature at this point was 31 ° C. The obtained confectionery bread dough 1 was subjected to a floor time of 30 minutes and then divided and rounded to 40 g, and after a bench time of 30 minutes, it was subjected to the production of the following composite bread dough and a composite bakery product.

[Production Example 3-2]
Confectionery bread dough 2 was obtained with the same composition and production method as in Production Example 3-1, except that the addition amount of the upper white sugar in the kneaded dough in Production Example 3-1 was changed from 20 parts by mass to 10 parts by mass. The obtained confectionery bread dough 2 was subjected to a floor time of 30 minutes and then divided and rounded to 40 g, and after a bench time of 30 minutes, it was provided for production of the following composite bread dough and a composite bakery product.

[Production Example 3-3]
Production Example 3 except that the addition amount of the upper white sugar in the kneaded dough in Production Example 3-1 was changed from 20 parts by mass to 10 parts by mass, and the addition amount of the kneading margarine was changed from 20 parts by mass to 5 parts by mass. A confectionery bread dough 3 was obtained with the same composition and production method as in -1. The confectionery bread dough 3 thus obtained was subjected to a floor time of 30 minutes and then divided and rounded to 40 g, and after a bench time of 30 minutes, it was subjected to the production of the following composite bread dough and a composite bakery product.

<Manufacture of composite bread dough and composite bakery products>
The above kneaded pie dough 1 to 10 and the cookie dough 1 were used as the overlaid dough, and the confectionery bread doughs 1 to 3 were used as the inner dough, and 40 g of each was wrapped with the combination of the formulations shown in Table 2 below (outer dough: inner dough). = Mass ratio 1: 1), proofed at a temperature of 38 ° C and a relative humidity of 80% for 50 minutes, placed in a fixed oven set at 190 ° C, baked for 14 minutes, and then compared with Examples 1 to 12 and Comparative Examples. Composite bakery products 1-13 of Example 1 were obtained. The thickness of the cover fabric was 2 mm.
The obtained composite bakery products 1 to 13 were first evaluated on the degree of cracking of the overwrap dough part, the texture of the overwrap dough part, and the appearance after cooling to room temperature on the day of baking, according to the following evaluation criteria, and the results Is shown in Table 3.

  In addition, a part of the obtained composite bakery products 1 to 13 was placed in a bag after being left to cool at room temperature, and the texture after storing at 25 ° C. for 3 days was evaluated according to the following evaluation criteria, and the results are shown in Table 3. Described.

<Evaluation criteria>
・ (The degree of cracking of the cover fabric part)
⊚: The pie skin having irregular large cracks such as shoes adhered to the surface and had an extremely good appearance.
◯ +: The appearance was good with a few cracks but with shoe-like cracks.
◯: The appearance was good with some coarse cracks but with shoe-like cracks.
◯-: The appearance was good with some fine cracks but with shoe-like cracks.
(Triangle | delta): The crack was fine and it was a homogeneous surface in which shoe-like cracks were not seen.
×: No appearance of cracks was observed, or the outer fabric portion did not extend and the outer fabric portion was not seen on the upper surface of the inner fabric, and the appearance was poor.

・ (Texture of the cover fabric part)
⊚: The texture was crisp and excellent.
◯ +: The texture was slightly hard, but the texture was good and crisp.
◯: The texture was good and crisp.
Δ: Crunchy texture and no crunchy texture was felt.
X: Hard and bad texture or powdery texture.

(appearance)
⊚: The volume was sufficiently large, no peeling of the top cloth material was observed, and the appearance was good.
◯: The volume is sufficiently large, but some peeling of the cover fabric part is seen.
◯-: The volume was slightly small, but no peeling of the top cloth material was observed and the appearance was good.
Δ: The volume is slightly small, and no shoe-like cracks are seen in the cover fabric part.
X: The volume is small, and no cracks are seen in the cover fabric part.

(Food texture after 3 days)
⊚: The top cloth portion had a crunchy texture, and the inner cloth portion had a soft and moist texture.
○ +: The texture of the top cloth was crispy, but the texture of the inner cloth was slightly crispy.
◯: The top cloth portion had a slightly soft texture, but the inner cloth portion had a soft and moist texture.
◯-: The coat fabric part had a slightly moist texture, but the inner fabric part had a soft and moist texture.
Δ: The outer fabric portion was felt to be shiny, and the inner fabric portion was also felt to have a slightly bad texture.
X: The top cloth portion had a sticky feel, and the inner cloth portion had a sticky feel, and had a poor texture.

Claims (7)

A composite bread dough that uses kneaded pie dough as the top dough and sweet bread dough as the inner dough. The composite bread dough according to claim 1, wherein the triglyceride composition of the oil phase of the roll-in fat used in the kneaded pie dough satisfies the following conditions (1) and (2).
(1) The total content of S3, S2m, S2d and Sm2 is 50 to 80% by mass.
(2) (StStSt + PPP + StOSt + POSt + POP) / (StStSt + PPP + S2m + S2d + Sm2) = 0.50-0.90
However,
S: Saturated fatty acid having 16 to 18 carbon atoms m: Monounsaturated fatty acid having 16 to 18 carbon atoms d: Polyunsaturated fatty acid having 16 to 18 carbon atoms S3: Triglyceride in which three saturated fatty acids having 16 to 18 carbon atoms are bonded S2m: Triglyceride in which two saturated fatty acids having 16 to 18 carbon atoms and one monounsaturated fatty acid having 16 to 18 carbon atoms are bonded S2d: 2 saturated fatty acids having 16 to 18 carbon atoms and 16 to 18 carbon atoms Triglyceride Sm2 to which one polyunsaturated fatty acid is bound: Triglyceride PPP to which one saturated fatty acid having 16 to 18 carbon atoms and two monounsaturated fatty acids having 16 to 18 carbon atoms are bound: Triglyceride to which three palmitic acids are bound StStSt: Triglyceride in which three stearic acids are bound StOSt: 1: Triglyceride in which stearic acid is bound to the 3rd position and oleic acid is bound to the 2nd position Ost: 1, 3 of the stearic acid and palmitic acid, 2-position triglyceride oleate bound to POP: 1, 3 of the palmitic acid, triglyceride oleic acid bound at the 2-position. The composite bread dough according to claim 2, wherein the triglyceride composition of the oil phase of the roll-in fat / oil further satisfies (3) below.
(3) (StStSt + PPP) / (StStSt + PPP + StOSt + POSt + POP) ≦ 0.5 The composite bread dough according to any one of claims 1 to 3, wherein the sugar content of the kneaded pie dough is 25 parts by mass or less based on 100 parts by mass of the starch used in the kneaded pie dough. The composite bread dough according to any one of claims 1 to 4, wherein the sugar content of the confectionery bread dough is 15 to 40 parts by mass with respect to 100 parts by mass of the starch used in the confectionery dough. A composite bakery product which is a heated product of the composite bread dough according to any one of claims 1 to 5. A method for producing a composite bakery product, which comprises heating a composite dough containing kneaded pie dough as a top dough and confectionery bread dough as an internal dough.