WO2020241649A1 - Frozen bread dough for layered puffed food - Google Patents

Abstract

This frozen bread dough for a layered puffed food is obtained by laminating alternately and freezing: an oil and fat composition layer; and kneaded flour dough (détrempe) layer containing flour, yeast, and water. Said frozen bread dough has a specific volume of 0.8-1.5 cm3/g. The kneaded flour dough (détrempe) layer contains 80-750 units (U) of specific heat-resistant α-amylase per 100g of the flour. The kneaded flour dough (détrempe) layer contains 0-90 units (U) of transglutaminase per 100g of the flour.

Description

Frozen bread dough for layered swelling foods

The present invention relates to frozen bread dough for layered swelling foods, layered swelling foods, and methods for producing them.

Layered swelling foods such as croissants and Danish pastries are one of the most popular breads in the world, characterized by their voluminous and crispy texture. The crispy texture is obtained by baking bread dough in which kneaded flour dough (detramp) made of flour and oil and fat compositions such as butter and margarine are alternately laminated. However, in order to obtain a high-quality laminated dough, the hardness of the kneaded dough (detramp) and the oil / fat composition must be adjusted to an appropriate range and then carefully folded. Therefore, in order to provide freshly baked layered swelling foods with good quality (volume, crispy texture, appearance, uniformity of inner layer) at each store, it is necessary for each store to have a skilled technician with advanced technology. there were.

Therefore, in order to provide high-quality freshly baked layered swelling foods without skilled workers at each store, bread dough made by freezing laminated dough manufactured by skilled workers is used. In particular, molded frozen bread dough obtained by freezing molded laminated bread dough is widely used worldwide. However, such frozen bread dough usually needs to be baked after being thawed and finally fermented, and in this case, there is a problem that it takes several hours to bake the bread. Further, it is desirable that the frozen bread dough has a small specific volume from the viewpoint of transportation cost.

In order to solve such a problem, Patent Document 1 describes a frozen laminated dough containing wheat flour, a specific amount of water, yeast, an emulsifier, and pectin and having a specific volume of less than 1.7 mL / g. It is disclosed that a layered swollen food can be obtained by directly baking in an oven without thawing. According to this, although the specific volume of the frozen bread dough is small and the time to bake is shortened, the obtained layered swelling food has a problem that the appearance is liable to be rough, the inner layer is uneven, and the texture is not crispy. ..

Further, in Patent Document 2, when a frozen bread dough formed by folding an oil / fat composition into a bread dough containing a bread quality improver containing transglutaminase, L-ascorbic acid, an emulsifier, gluten, and a food enzyme is baked. It is stated that croissants can be obtained without degrading quality such as bread volume, height and specific volume. However, the method disclosed in this document has a problem that a large amount of transglutaminase is used, the appearance of the obtained croissant is easily roughened, the inner layer is uneven, and the crispy texture is insufficient.

Special Table No. 11-507841 International Publication No. 14/157577

In view of the above situation, an object of the present invention is that fermentation after thawing and before baking is not required, and although the specific volume of the frozen bread dough is small, when baked, the volume is large, the appearance is less rough, and the inner layer is uniform. The present invention provides a frozen bread dough capable of providing a layered swelling food having a crispy texture, a layered swelling food obtained by baking the frozen bread dough, and a method for producing the same.

As a result of diligent research to solve the above problems, the present inventors have conducted a kneaded dough (detramp) containing a specific amount of a specific heat-resistant α-amylase and a transglutaminase content of a specific amount or less. ) Layers and fat composition layers are alternately laminated, and the frozen bread dough does not require fermentation after thawing and before baking, and although the specific volume of the frozen bread dough is small, when it is baked, it has a large volume. The present invention has been completed by finding that it is possible to provide a layered swelling food having a crispy texture with less roughness in appearance and a uniform inner layer.

That is, the first of the present invention is a frozen bread dough for layered swollen food, in which a kneaded flour dough (detramp) layer containing flour, yeast, and water and an oil / fat composition layer are alternately laminated and frozen. The frozen bread dough has a specific volume of 0.8 to 1.5 cm ³ / g, and the kneaded flour dough (detramp) layer contains 80 to 750 units of the following heat-resistant α-amylase with respect to 100 g of the flour. (U) The present invention relates to a frozen bread dough containing (U) and having a transglutaminase content of 0 to 90 units (U) per 100 g of the flour in the kneaded dough (detramp) layer.
Heat-resistant α-amylase: The optimum temperature is in the range of 60 to 80 ° C., and the enzyme activity after heat treatment at 70 ° C. for 10 minutes is 60% or more of the enzyme activity before heat treatment, and Α-Amylase whose enzyme activity after heat treatment at 90 ° C. for 10 minutes is 10% or less of the enzyme activity before heat treatment.
Preferably, the dough (detramp) layer further contains pectin and / or gluten. Preferably, the content of the pectin (parts by weight) and the content of the gluten (parts by weight) with respect to 100 parts by weight of the flour are the amounts in the regions (A) and (B) in FIG. Preferably, the kneaded dough (detramp) layer further contains at least one bread dough oxidant selected from the group consisting of ascorbic acid, vitamin E, bromates, cystine, gluconic acids, catalase and glucose oxidase. Preferably, the content of the bread dough oxidizing agent is 0.01 to 0.2 parts by weight with respect to 100 parts by weight of the flour. Preferably, the yeast is a freezing resistant yeast.
The second aspect of the present invention relates to a layered swelling food in which the frozen bread dough is baked.
The third aspect of the present invention contains flour, yeast, and water, and contains 80 to 750 units (U) of the heat-resistant α-amylase with respect to 100 g of the flour, and the content of transglutaminase with respect to 100 g of the flour. A bread dough in which 0 to 90 units (U) of kneaded flour dough (detramp) layers and oil and fat composition layers are alternately laminated is formed, and fermented at 5 to 40 ° C. for 5 to 160 minutes. The present invention relates to a method for producing frozen bread dough for layered swelling foods, which comprises a step of freezing the bread dough until the temperature of the bread dough becomes −10 ° C. or lower to obtain frozen bread dough having a specific volume of 0.8 to 1.5 cm ³ / g.
A fourth aspect of the present invention relates to a method for producing a layered swelling food having a specific volume of 5 to 10 cm ³ / g, which comprises a step of producing a frozen bread dough by the above-mentioned production method, then thawing and baking the frozen bread dough. Preferably, the frozen bread dough is thawed and then baked without fermentation.

According to the present invention, fermentation after thawing and before baking is not required, and although the specific volume of the frozen bread dough is small, when baked, the volume is large, the appearance is less rough, the inner layer is uniform, and the texture is crispy. It is possible to provide a frozen bread dough capable of giving the layered swelling food of the above, a layered swelling food in which the frozen bread dough is baked, and a method for producing the same.

Graph showing a suitable range of pectin content and gluten content Graph showing a more preferable range of pectin content and gluten content Graph showing a more preferable range of pectin content and gluten content Graph showing particularly preferred ranges of pectin content and gluten content

Hereinafter, the present invention will be described in more detail. The frozen bread dough of the present invention refers to a layered frozen bread dough in which a kneading flour dough (detramp) layer containing flour, yeast, and water and an oil / fat composition layer are alternately laminated and frozen. Specifically, by laminating a fat composition for folding (for example, roll-in margarine) on a thinly stretched kneaded flour dough and folding it multiple times, the kneaded flour dough (detramp) layer and the fat and oil composition layer alternate. It is produced by forming a laminated layered dough, fermenting it, and freezing it. The frozen bread dough can be made into a layered swelling food by thawing and then baking. Examples of the layered swelling food include Danish pastry, pastry, pie, croissant, tart and the like.

It is desirable that the frozen bread dough of the present invention has a small specific volume from the viewpoint of transportation cost. Specifically, the specific volume of the frozen dough is preferably from 0.8 ~ 1.5cm ³ / g, more preferably ^{0.85 ~ 1.3cm 3 / g, 0.9} ~ 1.15cm 3 / g is more preferable, and 1.05 to 1.15 cm ³ / g is particularly preferable. If the specific volume of the frozen bread dough exceeds 1.5 cm ³ / g, the transportation cost will increase and the bubble film in the frozen bread dough will become thinner due to the temperature rise and impact during transportation and handling. However, the volume of the layered swelling food obtained by baking may not be sufficient, and a crispy texture may not be obtained. On the other hand, frozen bread dough with a specific volume of less than 0.8 cm ³ / g may be difficult to prepare. The specific volume of the frozen bread dough can be controlled mainly by adjusting the temperature and time of fermentation performed before freezing.

The fat and oil composition layer contained in the frozen bread dough of the present invention is composed of the fat and oil composition for folding.

The type of fats and oils contained in the folding fats and oils composition is not particularly limited as long as it is an edible fats and oils that can be used for producing layered swelling foods and has physical properties as a folding fats and oils composition. Specifically, liquid oils such as butter, palm oils, rapeseed oils, soybean oils, corn oils, rice oils and cottonseed oils, laurin oils such as palm kernel oils and coconut oils, animal fats such as beef fats and pig fats, and fish oils. , Milk fat, their fractionated oils, ester exchange oils, extremely hydrogenated oils and the like. These fats and oils can be mixed and used in any ratio.

Further, as the folding oil / fat composition, an oil-soluble component such as an emulsifier or a fragrance is added to the melted edible oil / fat as needed and mixed to obtain an oil phase, and then a water-soluble component is added as necessary. An oil / fat composition such as a sheet-shaped or chip-shaped shortening, margarine, or fat spread, which is obtained by adding the dissolved aqueous phase to the oil phase and then quenching and kneading, can be used. However, unlike the fat and oil composition for kneading described later, the fat and oil composition for folding needs to be uniformly folded without being kneaded into the kneaded flour dough mainly composed of flour. It is preferable to carry out the kneading so as not to impair the stiffness.

The folding oil / fat composition preferably has an oil / fat content of 60 to 100% by weight and a water content of 0 to 40% by weight so as not to impair the elasticity. If the fat content or water content falls outside this range, the volume of the layered swelling food obtained by baking may not be sufficient.

The folding oil / fat composition is preferably used so that the oil content contained in the folding oil / fat composition is 20 to 100 parts by weight with respect to 100 parts by weight of the flour in the kneading flour dough (detramp) layer. 20 to 80 parts by weight is more preferable, 30 to 70 parts by weight is further preferable, and 30 to 60 parts by weight is particularly preferable. If the oil content in the folding oil / fat composition is less than 20 parts by weight, the volume and crispy texture of the layered swelling food obtained by baking may be insufficient. If it is more than 100 parts by weight, fats and oils may seep out from the bread dough during baking, and the layered swelling food after baking may become sticky and the crispy texture may be impaired.

Next, the kneading flour dough (detramp) layer will be described. The kneading dough (detramp) layer contained in the frozen bread dough of the present invention is mainly composed of flour and contains at least yeast, water, and a specific heat-resistant α-amylase. Further, transglutaminase, pectin, gluten, an oxidizing agent for bread dough and the like can be contained.

The cereal flour is obtained by grinding grains into powder, and can be used without particular limitation on the origin and the degree of refining as long as it is usually used in the production of breads. Examples of the origin of the flour include wheat, barley, rye, buckwheat, rice, corn, and soybean. From the viewpoint of the volume of the layered swelling food obtained by baking, wheat, barley and rye are preferable, and wheat is more preferable. As the wheat-derived flour, strong flour, semi-strong flour, super-strong flour, medium-strength flour, weak flour and the like can be used. Regarding the degree of refining, ordinary wheat flour or the like having a high degree of refining may be used, or graham flour, whole grain flour or the like having a low degree of refining may be used.

The yeast may be any baker's yeast usually used for producing breads. As the form of yeast, for example, baker's yeast such as raw yeast, semi-dry yeast, and dry yeast can be used.

The yeast is preferably a freezing resistant yeast from the viewpoint of the volume of the layered swelling food obtained by baking. If yeast that is not freezing resistant is used, death sterilization increases during baking, and the volume of layered swelling food may be difficult to produce. Here, the freezing-tolerant yeast means that the fermenting power shown after preparing bread dough using the yeast and storing the bread dough in a frozen state at −20 ° C. for 30 days becomes the fermenting power shown before the frozen storage of the bread dough. It refers to baker's yeast that is 80% or more. The fermenting power is represented by the amount of gas generated (ml) from the bread dough obtained by measuring with a thermograph (manufactured by Atto Co., Ltd.). Examples of the freezing-tolerant yeast include Saccharomyces cerevisiae CFB27-1 (deposit number FERM P-15903, described in Japanese Patent No. 4357007) and the like.

The content of the yeast is preferably 0.1 to 3.5 parts by weight, more preferably 0.5 to 3.4 parts by weight, and 0.75 to 3.2 parts by weight based on 100 parts by weight of the flour. The weight part is more preferable. If it is more than 3.5 parts by weight, the kneaded flour dough is excessively fermented during the work of folding the kneaded flour dough into the kneaded flour dough, and the extensibility balance between the kneaded flour dough and the folding fat / oil composition Since the kneaded flour dough (detramp) layer and the oil / fat composition layer cannot be folded uniformly, the volume of the layered swelling food obtained by baking and the uniformity of the inner layer may be insufficient. In addition, the flavor of yeast itself may remain as an off-flavor. On the other hand, if it is less than 0.1 parts by weight, the amount of carbon dioxide produced by yeast is too small, so that the bubble film in the bread dough is too thick to obtain sufficient kiln elongation, and the layered swelling food obtained by baking The volume and crispy texture may be insufficient.

The water content of the frozen bread dough of the present invention includes, in addition to the water added to the kneaded dough (detramp) layer, components blended in the kneaded dough (detramp) layer such as flour, yeast, eggs, and dairy ingredients. There is water derived from yeast and water derived from the fat and oil composition for folding. The amount of water contained in the frozen bread dough is preferably 50 to 140 parts by weight, more preferably 60 to 120 parts by weight, still more preferably 60 to 100 parts by weight with respect to 100 parts by weight of the flour. If it is less than 50 parts by weight or more than 140 parts by weight, the appearance of the layered swelling food obtained by baking may be rough or the volume may be insufficient. The water content can be measured according to a conventional method such as a normal pressure drying method or a vacuum drying method.

The kneaded flour dough (detramp) layer contained in the frozen bread dough of the present invention contains α-amylase. The α-amylase refers to an enzyme having an activity of catalyzing the hydrolysis reaction of the α-1,4-glycosidic bond of the glucose monomer constituting amylose and amylopectin. In the present invention, a specific heat-resistant α-amylase is used so that the action of α-amylase is suppressed in the step before freezing the bread dough, and α-amylase acts mainly when baking the bread dough. The thermostable α-amylase has an optimum temperature in the range of 60 to 80 ° C., and the enzyme activity after heat treatment at 70 ° C. for 10 minutes is 60% or more of the enzyme activity before heat treatment. Moreover, it refers to α-amylase whose enzyme activity after heat treatment at 90 ° C. for 10 minutes is 10% or less of the enzyme activity before heat treatment.

The optimum temperature refers to the temperature at which the enzyme activity is highest under a specific pH condition that does not impair the enzyme activity. The pH conditions that do not impair the enzyme activity vary depending on the organism and type of origin of the thermostable α-amylase. For example, the pH of the thermostable α-amylase derived from Aspergillus niger is 4 to 6.

The heat treatment refers to an operation of dissolving the thermostable α-amylase in a buffer solution having an appropriate pH and holding the solution at a specific temperature and time. The pH of the buffer solution can be arbitrarily selected as long as the enzymatic activity of the thermostable α-amylase is not impaired, but in order to obtain stable measurement results, the thermostable α-amylase is optimal. It is desirable to use a buffer solution adjusted to around pH. The optimum pH varies depending on the organism and type of origin of the heat-resistant α-amylase. For example, the heat-resistant α-amylase derived from Aspergillus niger has a pH of around 4.5, and the heat-resistant α-amylase derived from Bacillus subtilis. If there is, it is around pH 5.0. When the thermostable α-amylase is dissolved in the buffer solution, it is preferable to dissolve the thermostable α-amylase in a concentration range in which the thermostable α-amylase can be uniformly dispersed in the buffer solution. Concentration range can be uniformly dispersed, heat resistant α- amylase type and source organism, although in the case of powder formulations varies depending on the dispersing agent, at least buffer 100 cm ³ per about 100 ~ 1000 U thermostable α- amylase It is sufficient if it can be dissolved, and even if it is excessive, there is no problem as long as it can be uniformly dispersed. Further, the heat-resistant α-amylase may be directly dissolved in the buffer solution, or when the heat-resistant α-amylase is contained in the kneaded dough, the heat-resistant α-amylase is transferred from the kneaded dough to the buffer solution. -Amylase may be extracted and dissolved. The enzyme activity before heat treatment is measured at 40 ° C. according to the definition of amylase activity, that is, starch saccharification activity. The enzyme activity after the heat treatment is measured at 40 ° C. by rapidly cooling the heat-treated buffer solution.

Examples of the thermostable α-amylase include those derived from molds such as Aspergillus niger and those derived from eubacteria such as Bacillus subtilis, although the origin organism and type are not limited as long as they have the above-mentioned active properties. These may be used alone, or two or more kinds may be used in combination.

The content of the heat-resistant α-amylase in the kneaded flour dough (detramp) layer is preferably 80 to 750 units (U), more preferably 90 to 600 U, still more preferably 105 to 450 U, based on 100 g of the flour. 120-300U is particularly preferable. If it is less than 80 U, the α-amylase activity that acts during baking is not sufficient, and the kneading flour dough (detramp) layer during baking is too hard, so that the volume and inner layer uniformity of the layered swelling food obtained by baking are reduced. It may not be enough or you may not get a crispy texture. If it is more than 750 U, the α-amylase activity acting during baking is excessive, and the kneaded flour dough (detramp) layer during baking is too soft, so that a crispy texture can be obtained with the layered swelling food obtained by baking. It may not be. The heat-resistant α-amylase may be blended as it is in the kneaded flour dough (detramp) layer, or may be blended in a state of being dispersed in fats and oils or powder in advance.

The amylase activity can be measured according to the measuring method described in the column of industrial amylase (JIS K7001-1972) of Japanese Industrial Standards. The measuring method is a method of indicating the amylase activity by the starch saccharifying power, and one unit of the starch saccharifying power activity produces a reducing sugar corresponding to 1 mg of glucose per minute under the reaction conditions of 40 ° C. for 10 minutes. Represents the amount of enzyme. Therefore, the content (U) of the heat-resistant amylase with respect to 100 g of the above-mentioned flour is the product of the specific activity (U / g) of the heat-resistant amylase and the content weight (g).

The kneaded flour dough (detramp) layer contained in the frozen bread dough of the present invention may or may not contain transglutaminase. Transglutaminase refers to an enzyme having an activity of catalyzing an acyl transfer reaction using a glutamine residue in a protein or peptide as a donor and a lysine residue as a receptor. Various origins such as animal-derived, fish-derived, and microbial-derived are known as the origin of transglutaminase, but transglutaminase of any origin can be used as long as it has the above-mentioned activity.

In the kneaded flour dough (detramp) layer, the content of the transglutaminase is preferably as small as possible from the viewpoint of obtaining a crispy texture preferred in layered swelling foods, and specifically, 90 units per 100 g of the flour. (U) or less is preferable, 45U or less is more preferable, 10U or less is further preferable, 1U or less is even more preferable, 0.2U or less is particularly preferable, and 0.02U or less is most preferable. If the content is more than 90 U, the appearance and the uniformity of the inner layer of the layered swelling food obtained by baking may be insufficient, or a crispy texture may not be obtained. The transglutaminase may be blended in the kneaded flour dough (detramp) layer as it is, or may be blended in a state of being dispersed in fats and oils or powder in advance.

The enzymatic activity of the transglutaminase is determined by reacting benzyloxycarbonyl-L-glutaminylglycine with hydroxylamine as a substrate to form an iron complex from the produced hydroxamic acid in the presence of trichloroacetic acid, and then determining the absorbance at 525 nm. It can be calculated by measuring and obtaining the amount of hydroxamic acid from the calibration curve. The amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37 ° C. and pH 6.0 is defined as 1 unit (U). The content (U) of transglutaminase with respect to 100 g of the above-mentioned flour is the product of the specific activity (U / g) of transglutaminase and the content weight (g).

The kneaded flour dough (detramp) layer preferably further contains pectin and / or gluten from the viewpoint of the volume of the layered swelling food obtained by baking.

The gluten is not particularly limited as long as it is selected from cereals, and cereal-derived gluten such as wheat, barley, and rye can be used. The place of origin of cereals is not particularly limited, and gluten derived from cereals in various places such as North America, Europe, Asia and Australia can be used. From the viewpoint of less roughness in appearance and volume of the layered swelling food obtained by baking, the origin of cereals is preferably North America, Europe and Australia, and more preferably Australia.

The pectin is not particularly limited as long as it is selected from plants, and citrus fruits, apples, beets and the like can be used. Generally, pectin can be roughly classified into HM (High Methylester) pectin having an esterification degree of 50% or more and LM (Low Methylester) pectin having a degree of esterification of less than 50%, but in the present invention, either pectin is used regardless of the degree of esterification. can do. HM pectin is preferable from the viewpoint of less roughness in appearance, volume, and uniformity of the inner layer of the layered swelling food obtained by baking.

By further containing these pectins and / or gluten, the volume of the layered swelling food becomes better, but the volume of the layered swelling food and the less rough appearance, the uniformity of the inner layer, and the crispy texture are obtained. From the viewpoint of compatibility, the content of the pectin (parts by weight) and the content of the gluten (parts by weight) with respect to 100 parts by weight of the flour are the regions (A) in FIG. 1. (0 ≦ X ≦ 3, 0 ≦). Y ≦ 15) and region (B): The amount is preferably within (X ≧ 3, 0 ≦ Y ≦ 15/7 × [(10-X) × (4 + X)] ^1/2 ), and is shown in FIG. Region (A): (0 ≦ X ≦ 3, 0 ≦ Y ≦ 15) and region (C): (3 ≦ X ≦ 5, 0 ≦ Y ≦ 5/7 × [(10-X) × (4 + X) ] ^1/2 ) is more preferable, and the amount in the region (D): (0 ≦ X ≦ 5, 0 ≦ Y ≦ 10) in FIG. 3 is more preferable, and the amount in FIG. 4 Region (E): The amount is particularly preferably within (1 ≦ X ≦ 5, 1 ≦ Y ≦ 8). Here, X is the content of pectin (parts by weight) with respect to 100 parts by weight of the flour, and Y is the content of gluten (parts by weight) with respect to 100 parts by weight of the flour.

The kneaded dough (detramp) layer is at least one selected from the group consisting of ascorbic acid, vitamin E, bromate, cystine, gluconic acids, catalase and glucose oxidase from the viewpoint of the volume of the layered swelling food obtained by baking. It is preferable to further contain an oxidizing agent for bread dough. By further containing such an oxidizing agent for bread dough, the volume of the layered puffed food becomes better.

From the viewpoint of achieving both the volume of the layered swelling food and the crispy texture, the content of the oxidizing agent for bread dough is preferably 0.01 to 0.2 parts by weight with respect to 100 parts by weight of the flour. , 0.015 to 0.15 parts by weight is more preferable, and 0.015 to 0.1 parts by weight is further preferable.

The kneaded flour dough (detramp) layer may further contain an oil / fat composition for kneading. The type of fat and oil contained in the above-mentioned fat and oil composition for kneading is not particularly limited as long as it is an edible fat and oil that can be kneaded into bread dough, and specifically, the type of fat and oil for the above-mentioned fat and oil composition for folding. The same can be mentioned.

The oil-and-fat composition for kneading includes shortening obtained by quenching and kneading an oil phase obtained by adding and mixing oil-soluble components such as emulsifiers and fragrances to melted edible oils and fats as necessary. Oil-soluble components such as emulsifiers and fragrances were added to the melted edible oils and fats as needed and mixed to obtain an oil phase, and then an aqueous phase in which the water-soluble components were dissolved was added to the oil phase as needed. After that, after adding any fat or oil-soluble component to the water-in-oil oil-and-fat composition such as margarine and fat spread obtained by quenching and kneading, or the aqueous phase in which the water-soluble component such as protein is dissolved, An oil-in-water oil-type oil / fat composition such as cream obtained by homogenization can be used. In addition, edible oils and fats can be used as they are.

The kneading oil / fat composition may be blended so that the oil content contained in the kneading oil / fat composition is 0 to 50 parts by weight with respect to 100 parts by weight of the flour in the kneading flour dough (detramp) layer. Preferably, 0 to 40 parts by weight is more preferable, 0 to 30 parts by weight is further preferable, and 0 to 20 parts by weight is particularly preferable. If it is more than 50 parts by weight, fats and oils may seep out from the bread dough during baking, and the layered swelling food after baking may become sticky and the crispy texture may be impaired.

In addition, the total content of the above-mentioned oil / fat composition for folding and the oil / fat composition for kneading is such that the total content of the oil / fat composition for folding and the oil / fat composition for kneading is the kneading powder dough (detramp). ) It is preferable to adjust the amount to 20 to 150 parts by weight with respect to 100 parts by weight of the flour in the layer, more preferably 20 to 100 parts by weight, further preferably 30 to 90 parts by weight, and 30 to 80 parts by weight. Parts by weight are particularly preferred. If the total oil content is less than 20 parts by weight, the volume and crispy texture of the layered swelling food obtained by baking may be insufficient. If it is more than 150 parts by weight, fats and oils may seep out from the bread dough during baking, and the layered swelling food after baking may become sticky and the crispy texture may be impaired.

The oil content contained in the frozen bread dough of the present invention is derived from the kneaded flour dough (detramp) layer and the oil / fat composition layer. The oil content in the kneaded flour dough (detramp) layer includes those derived from the above-mentioned fat and oil composition for kneading and those derived from raw materials other than the fat and oil composition for kneading such as wheat flour and eggs. The oil content derived from the raw materials other than the above-mentioned oil and fat composition for kneading is not particularly limited as long as it does not adversely affect the formation of the kneaded flour dough (detramp) layer, but 100 weight of flour in the kneaded flour dough (detramp) layer. 0.5 to 10 parts by weight is desirable with respect to the part. The oil content in the fat and oil composition layer is derived from the fat and oil composition for folding. The oil content contained in the frozen bread dough is represented by the percentage of the fat and oil weight (B) extracted from the bread dough to the flour weight (A) in the kneading flour dough (detramp) layer: [B / A] × 100, and is kneaded. It is preferably 20.5 to 160 parts by weight, more preferably 20.5 to 110 parts by weight, still more preferably 30.5 to 100 parts by weight, based on 100 parts by weight of the flour in the flour dough (detramp) layer. 3,0.5 to 90 parts by weight is particularly preferable. In order to extract fats and oils from bread dough, for example, the Soxhlet method may be followed. Specifically, after the bread dough is dried, the fat and oil is extracted from the bread dough using an organic solvent that can dissolve the fat and oil, such as diethyl ether and hexane, and the weight of the extract after removing the organic solvent is the weight of the fat and oil. It may be regarded as (B).

The frozen bread dough of the present invention may further contain ingredients normally used for bread making, such as yeast food, salt, dairy ingredients, sugar, emulsifiers, and dough improvers. In addition, ice crystal inhibitors may be included to maintain good quality after long-term storage for several months under frozen conditions.

Examples of the milk raw material include whole milk powder, skim milk powder, milk, skim milk, cream, butter, cheese and the like, and at least one selected from these groups can be used.

Examples of the sugar include sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharide, water candy, sugar alcohols and the like, and at least one selected from these groups can be used. As the sugar, powdered sugar is preferable, and white sugar and granulated sugar are more preferable from the viewpoint of sweetness to be exhibited.

Examples of the emulsifier include monoglyceride, a monoglyceride derivative to which an organic acid is bound, a sucrose fatty acid ester, a polyglycerin fatty acid ester, a propylene glycol fatty acid ester, a polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate and the like. , At least one selected from those groups can be used. The monoglyceride derivative to which the organic acid is bound is a monoglyceride in which an organic acid is further ester-bonded to the fatty acid monoglyceride. Examples of the organic acid include acetic acid, lactic acid, citric acid, diacetyl tartaric acid, succinic acid and the like.

The dough improving agent is, for example, an enzyme such as the amylase, the transglutaminase, the gluten, the pectin, the emulsifier, the bread dough oxidizing agent, and the hemicellulase dispersed in a dispersant such as wheat flour or starch. Can be used.

The ice crystal inhibitor has an ice crystal inhibitory activity such as a specific protein derived from a plant (Japanese Patent Laid-Open No. 2011-231089) and a specific polysaccharide derived from basidiomycete (International Publication WO2012 / 0263339). You can use the substances you have. Generally, when frozen bread dough is baked after long-term frozen storage for 2 to 3 months, the quality of the layered swelling food obtained may be inferior to that when baked after short-term frozen storage for 1 week because the frozen bread dough is damaged by ice crystals. Are known. Since the frozen bread dough containing the ice crystal inhibitor inhibits the growth of ice crystals, a layered swelling food of good quality can be obtained even if it is baked after long-term freezing storage. The content of the ice crystal inhibitor is preferably 0.000001 to 1 part by weight, preferably 0.00001 to 0.1 part by weight, based on 100 parts by weight of the flour, the solid content of the substance having ice crystallization inhibitory activity. Is more preferable, and 0.0004 to 0.01 parts by weight is further preferable. If it exceeds 1 part by weight, the flavor may be impaired.

The frozen bread dough of the present invention can be produced, for example, as follows. First, flour such as wheat flour, yeast, water, heat-resistant α-amylase, transglutaminase, pectin, gluten, oxidizer for bread dough, fat composition for kneading, yeast food, salt, dairy raw material, sugar, emulsifier, dough improvement Mix raw materials such as agents and knead the dough. Fermentation is performed as necessary, the dough is divided into dough balls, and then the kneaded flour dough obtained by cooling as necessary is laminated with the fat and oil composition for folding, and the dough is folded a plurality of times to obtain a layered bread dough. The frozen bread dough of the present invention is preferably obtained by molding the bread dough, fermenting it at 5 to 40 ° C. for 5 to 160 minutes, and freezing it in a freezer such as a shock freezer until it reaches −10 ° C. or lower. Can be done. After molding and fermenting, it is not necessary to roll the bread dough to make it thinner, and the dough can be frozen in the molded shape.

The fermentation temperature is preferably 5 to 40 ° C, more preferably 10 to 35 ° C, even more preferably 15 to 30 ° C, and particularly preferably 20 to 30 ° C. If the fermentation temperature is lower than 5 ° C, the amount of carbon dioxide produced by yeast is too small, and the bubble film in the bread dough is too thick to obtain sufficient kiln elongation, and the volume of layered swelling food obtained by baking The crispy texture may be inadequate. Further, if the fermentation temperature is higher than 40 ° C., it is difficult to adjust the specific volume of the frozen bread dough to 1.5 cm ³ / g or less, which increases the transportation cost and in the frozen bread dough. The bubble film becomes thin, the bubble film is damaged due to temperature rise and impact during transportation and handling, and the volume of the layered swelling food obtained by baking is not sufficient, and a crispy texture may not be obtained. is there.

The fermentation time is preferably 5 to 160 minutes, more preferably 10 to 120 minutes, even more preferably 15 to 100 minutes, and particularly preferably 20 to 80 minutes. If the fermentation time is shorter than 5 minutes, the amount of carbon dioxide produced by the yeast is too small, and the bubble film in the bread dough is too thick to obtain sufficient kiln elongation, and the volume of the layered swelling food obtained by baking is increased. The crispy texture may be inadequate. Further, if the fermentation time is longer than 160 minutes, it is difficult to adjust the specific volume of the frozen bread dough to 1.5 cm ³ / g or less, so that the specific volume becomes larger than 1.5 cm ³ / g. In addition to the increase in transportation cost, the bubble film in the frozen bread dough becomes thin, the bubble film is damaged due to the temperature rise and impact during transportation and handling, and the volume of layered swelling food obtained by baking is sufficient. Instead, you may not get a crispy texture.

The frozen bread dough of the present invention can be made into a layered swelling food by being frozen and stored for an arbitrary period, thawed, and baked by a known method. For thawing, the core temperature of the frozen bread dough does not necessarily have to return to room temperature, and the thawing time and temperature range can be selected as needed. For example, thawing can be carried out in a refrigerator at 3 to 10 ° C. for 4 to 14 hours, or at room temperature of 20 to 30 ° C. for 5 to 120 minutes. Furthermore, if a convection oven or the like that can control the temperature inside the oven from about 90 to 250 ° C. in a short time is used, thawing and baking can be continuously performed in the oven, so that a layered swelling food can be obtained more easily. be able to.

The frozen bread dough of the present invention is produced through fermentation so as to satisfy a predetermined specific volume, and after thawing, it is not necessary to carry out fermentation and can be baked. Therefore, the time required for the layered swelling food to be baked after thawing can be shortened.

When baking the frozen bread dough of the present invention after thawing, an oven usually used for producing breads may be used, for example, a deck oven, a reel oven, a convection oven, or the like can be used.

As described above, from a frozen bread dough having a small specific volume of 0.8 to 1.5 cm ³ / g, a layered swelling food having a large volume after thawing and baking, specifically, a specific volume of 5 to 10 cm ³ A layered swollen food in the range of / g can be obtained. The specific volume of the layered swelling food is more preferably 6 cm ³ / g or more, and further preferably 7 cm ³ / g or more.

Examples are shown below, and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

The raw materials used in Examples and Comparative Examples are as follows.
1) "Vitamin C TypeSS" manufactured by Fuso Chemical Industry Co., Ltd.
2) "Sumiteam AS" manufactured by Shin Nihon Kagaku Kogyo Co., Ltd. (heat-resistant α-amylase, specific activity 1500 U / g, optimum temperature: 65-70 ° C, enzyme activity after heat treatment at 70 ° C for 10 minutes (Ratio before heat treatment): 78%, Enzyme activity after heat treatment at 90 ° C. for 10 minutes (Ratio before heat treatment): 0%)
3) "PANODAN A2020" manufactured by Danisco Japan Co., Ltd.
4) "Fmerit A2" manufactured by Nagata Sangyo Co., Ltd.
5) "GENU HM Pectin BETA BI-J" manufactured by Sansho Co., Ltd.
6) "Cornstarch Y NON-GMO" manufactured by Kato Chemical Co., Ltd.
7) "Million" manufactured by Nisshin Seifun Co., Ltd.
8) "Kaneka Yeast GA" manufactured by Kaneka Corporation * Freezing-tolerant yeast, water content 68.1%
9) "Refined salt" manufactured by Salt Industry Center of Japan
10) "Johakuto P" manufactured by Nissin Sugar Co., Ltd.
11) "Skim milk powder" manufactured by Yotsuba Dairy Co., Ltd.
12) "Everlight G" manufactured by Kaneka Corporation * Oil content: 100%
13) "Kaneka Dou Improver EF4" manufactured by Kaneka Co., Ltd. * After heat treatment of 3750 U of heat-resistant α-amylase per 100 g of the dough improver (optimum temperature: 70 to 75 ° C, 70 ° C for 10 minutes) Enzyme activity (ratio before heat treatment): 82%, enzyme activity after heat treatment at 90 ° C. for 10 minutes (ratio before heat treatment): 0%)), containing 1.5% ascorbic acid 14) Novozymes Japan Co., Ltd. "Novamyl 10000BG" (heat-resistant α-amylase, specific activity: 3600 U / g, optimum temperature: 65-70 ° C, 70 ° C for 10 minutes, then enzyme activity (heat treatment) Compared to before): 84%, enzyme activity after heat treatment at 90 ° C. for 10 minutes (compared to before heat treatment): 0%)
15) "Sumiteam L" manufactured by Shin Nihon Kagaku Kogyo Co., Ltd. (α-amylase not applicable to the heat-resistant α-amylase of the present application, specific activity: 12000 U / g, optimum temperature: 50 to 55 ° C, 70 ° C for 10 minutes Enzyme activity after heat treatment (ratio before heat treatment): 31%, enzyme activity after heat treatment at 90 ° C. for 10 minutes (ratio before heat treatment): 0%)
16) "Spitase CP3" manufactured by Nagase ChemteX Corporation (α-amylase not corresponding to the heat-resistant α-amylase of the present application, specific activity: 635 U / g, optimum temperature: 90 to 95 ° C, heated at 70 ° C for 10 minutes. Enzyme activity after treatment (ratio before heat treatment): 97%, enzyme activity after heat treatment at 90 ° C. for 10 minutes (ratio before heat treatment): 98%)
17) "RM Consebourg V" manufactured by Kaneka Corporation * Oil content 86.6%, water content 10.7%
18) "Activa Koshi Keep STG-M" manufactured by Ajinomoto Co., Inc. (specific activity: 27 U / g)
19) "Kaneka Antifreeze Protein KG1" manufactured by Kaneka Corporation (derived from Kaiware daikon, solid content: 0.3% by weight)
20) "Kaneka Antifreeze Polysaccharide EG1" manufactured by Kaneka Corporation (derived from Enokitake mushroom, solid content: 0.5% by weight)

<Measurement of specific volume of frozen bread dough>
For the specific volume of the frozen bread dough obtained in Examples and Comparative Examples, the weight (g) of the frozen bread dough was measured by the electronic balance "CB-III 1500" (manufactured by Ishida), and the volume of the frozen bread dough (cm ³ ) was measured by the laser volume. It was measured with a measuring instrument "WinVM200" (manufactured by ASTEX), and the obtained volume was divided by the weight.

<Evaluation of volume>
The specific volume of the layered swelling food obtained in Examples and Comparative Examples was such that the weight (g) of the layered swelling food was measured by the electronic balance "CB-III 1500" (manufactured by Ishida) and the volume of the layered swelling food (cm ³ ). Was measured with a laser volume measuring device "WinVM200" (manufactured by ASTEX), and the obtained volume was divided by the weight to obtain a value. The obtained specific volume was evaluated according to the following criteria.
5 points: The specific volume is 7.0 cm ³ / g or more, and the volume is extremely good.
4 points: specific volume of less than 6.0 cm ³ / g or more 7.0 cm ³ / g, a very good volume.
3 points: specific volume of less than 5.0 cm ³ / g or more 6.0 cm ³ / g, a good volume.
2 points: The specific volume is 4.5 cm ³ / g or more and less than 5.0 cm ³ / g, and there is not much volume.
1 point: Specific volume is less than 4.5 cm ³ / g and there is no volume.

<Evaluation of rough appearance>
The appearance of the 10 layered swelling foods obtained in Examples and Comparative Examples was viewed by 10 skilled panelists, evaluated according to the following criteria, and the average was used as the evaluation value.
5 points: None of the 10 pieces were peeled off, and the surface cortex was extremely good.
4 points: Only 1 or 2 out of 10 are peeled off, and the surface cortex is also very good.
3 points: 3 to 4 out of 10 have peeling, but the surface cortex is also good.
2 points: 5 to 7 out of 10 have peeling, and the cortex is not very good.
1 point: 8 or more out of 10 have peeling, and the surface cortex is not good.

<Evaluation of inner layer>
The cross sections of the layered swelling foods obtained in Examples and Comparative Examples were viewed by 10 skilled panelists, evaluated according to the following criteria, and the average was used as the evaluation value.
5 points: Better than Example 5, the inner layer is extremely uniform and extremely good.
4 points: Same as Example 5, the inner layer is very uniform and very good.
3 points: Although it is inferior to Example 5, the inner layer is uniform and good.
2 points: worse than Example 5, the inner layer is not very uniform and not very good.
1 point: Very worse than Example 5, the inner layer is not uniform and not good.

<Evaluation of crispy texture>
The layered swelling foods obtained in Examples and Comparative Examples were eaten by 10 skilled panelists, evaluated according to the following criteria, and the average was used as the evaluation value.
5 points: It is better than Example 17, has an extremely crispy texture, and is extremely good.
4 points: Same as Example 17, with a very crispy texture and very good texture.
3 points: Although it is inferior to Example 17, it has a crispy texture and is good.
2 points: It is worse than Example 17, the texture is not so crispy, and it is not so good.
1 point: Very worse than Example 17, the texture is not crispy, and it is not good.

<Comprehensive evaluation of layered swollen foods>
Based on the evaluation results of volume, rough appearance, inner layer, and crispy texture, a comprehensive evaluation of the layered swelling food was performed. The evaluation criteria at that time are as follows.
A: Volume, rough appearance, inner layer, and crispy texture are all evaluated as 4.0 points or more and 5.0 points or less.
B: Volume, rough appearance, inner layer, and crispy texture are all evaluated by 3.5 points or more and 5.0 points or less, and at least one of 3.5 points or more and less than 4.0 points.
C: The evaluation of volume, rough appearance, inner layer, and crispy texture are all 3.0 points or more and 5.0 points or less, and at least one of 3.0 or more and less than 3.5 points.
D: Volume, rough appearance, inner layer, and crispy texture are all evaluated by 2.0 points or more and 5.0 points or less, and at least one of 2.0 or more and less than 3.0 points.
E: At least one evaluation of volume, rough appearance, inner layer, and crispy texture of less than 2.0.

(Manufacturing Example 1)
The powder raw materials were mixed according to the formulation shown in Table 1 to obtain a dough improving agent A.

 

 

(Examples 1 to 7, Comparative Examples 1 to 8)
According to the formulation shown in Table 2 or Table 3, the raw materials are mixed with a vertical mixer "HPI-20M" (manufactured by Kanto Mixer Industry Co., Ltd.) for 3 minutes at low speed and 12 minutes at medium speed, and kneaded with flour at 20 ° C ± 1 ° C. I kneaded the flour dough. After cooling the obtained kneaded flour dough to 10 ° C., the folding oil / fat composition was folded into the kneading flour dough once in three folds and once in two folds. After cooling to 10 ° C. again, it was folded in four and folded once to cut out an isosceles triangle having a size of 40 ± 1 g and formed into a croissant shape. The molded bread dough is fermented at a temperature of 27 ° C. and a humidity of 70% for 30 minutes, and then quickly frozen at -35 ° C. for 60 minutes, and then frozen in which a kneading flour dough (detramp) layer and an oil / fat composition layer are alternately laminated. I got the dough.

The frozen bread dough is frozen and stored at -20 ° C for 1 week, thawed for 30 minutes at 20 ° C and 60% humidity, and placed in a 190 ° C deck oven "Prince III" (manufactured by Fujisawa Maruzen) without fermentation. It was baked for 23 minutes to obtain a croissant, which is a layered swelling food.

 

 

 

 

Baking frozen bread dough in which a kneading flour dough (detramp) layer having a heat-resistant α-amylase content of 80 to 750 U and a transglutaminase content of 0 U per 100 g of flour and an oil / fat composition layer are laminated. The croissants of Examples 1 to 7 thus obtained had a sufficiently large volume, and the evaluation of the rough appearance, the inner layer, and the crispy texture was good, and the overall evaluation was also good. On the other hand, the croissant of Comparative Example 1 obtained by baking a frozen bread dough containing a kneading flour dough (detramp) layer having a heat-resistant α-amylase content of less than 80 U per 100 g of flour has sufficient volume and crispy texture. It wasn't. The croissant of Comparative Example 2 obtained by baking a frozen bread dough containing a kneaded dough (detramp) layer having a heat-resistant α-amylase content of more than 750 U per 100 g of flour did not have a sufficient crispy texture. Although α-amylase is added, the croissants of Comparative Examples 3 to 8 obtained by baking a frozen bread dough containing a kneaded dough (detramp) layer having a heat-resistant α-amylase content of less than 80 U are volumetric. The uniformity of the inner layer and the crispy texture were not sufficient.

(Examples 8 to 12, Comparative Example 9)
According to the formulation shown in Table 4, croissants were obtained in the same manner as in Example 1 except that transglutaminase was added.

 

 

A kneaded dough (detramp) layer and an oil / fat composition layer in which the content of heat-resistant α-amylase per 100 g of flour is in the range of 80 to 750 U and the content of transglutaminase per 100 g of flour is 90 U or less are laminated. The croissants of Examples 8 to 12 obtained by baking the frozen bread dough had a sufficiently large volume, and the evaluation of the rough appearance, the inner layer, and the crispy texture was good, and the overall evaluation was also good. Furthermore, it was found that the lower the content of transglutaminase, the better the crispy texture. On the other hand, a frozen bread dough containing a kneaded dough (detramp) layer in which the content of heat-resistant α-amylase per 100 g of flour is in the range of 80 to 750 U but the content of transglutaminase per 100 g of flour is more than 90 U is baked. The obtained croissant of Comparative Example 9 did not have a sufficient crispy texture.

(Examples 13 to 18)
According to the formulation in Table 5, the fermentation time of Example 1 before freezing was 30 minutes, 5 minutes (Example 13), 20 minutes (Example 14), 24 minutes (Example 15), 35 minutes (Example 16). By changing to 42 minutes (Example 17) and 45 minutes (Example 18), a croissant was obtained in the same manner as in Example 1 except that the specific volume of the frozen bread dough was changed as shown in Table 5.

 

 

The croissants of Examples 13 to 18 obtained by baking frozen bread dough having a specific volume in the range of 0.8 to 1.5 cm ³ / g had a sufficiently large volume, and had a rough appearance, an inner layer, and crispy. The evaluation of texture was good, and the overall evaluation was also good.

(Examples 19 to 28)
A croissant was obtained in the same manner as in Example 1 except that wheat gluten and HM pectin were added according to the formulation shown in Table 6 and the amounts of water and the fat and oil composition for folding were changed.

(Comparative Example 10)
According to the formulation shown in Table 6, croissants were obtained in the same manner as in Example 1 except that the heat-resistant α-amylase 1 was not added, wheat gluten and HM pectin were added, and the amounts of water and the fat and oil composition for folding were changed. ..

 

 

The croissants of Examples 19 to 28 obtained by baking a frozen bread dough in which a kneaded flour dough (detramp) layer containing wheat gluten and HM pectin and an oil / fat composition layer were laminated had a sufficiently large volume. The evaluation of rough appearance, inner layer, and crispy texture was good, and the overall evaluation was also good. In particular, the croissants of Examples 19 to 25 obtained by baking a frozen bread dough containing a kneading flour dough (detramp) layer in which the contents of wheat gluten and HM pectin are in the region shown in FIG. 1 have an appearance. Roughness, inner layer, and crispy texture were evaluated well, and the overall evaluation was also good. On the other hand, although the contents of wheat gluten and HM pectin are within the region shown in FIG. 1, the frozen bread dough containing the kneaded dough (detramp) layer in which the content of heat-resistant α-amylase per 100 g of flour is less than 80 U is baked. The croissant of Comparative Example 10 thus obtained was not sufficiently in appearance.

(Examples 29 to 34)
According to the formulation shown in Table 7, a croissant was obtained in the same manner as in Example 1 except that the dough improving agent was not added, the amount of heat-resistant α-amylase 1 was changed, and ascorbic acid was added.

(Example 35)
According to the formulation shown in Table 7, the dough improving agent A obtained in Production Example 1 was used as the dough improving agent, and a croissant was obtained in the same manner as in Example 1 except that the amounts of water and the fat and oil composition for folding were changed.

 

 

The croissants of Examples 29 to 34 obtained by baking a frozen bread dough in which a kneaded flour dough (detramp) layer to which ascorbic acid, which is an oxidizing agent for bread dough, and an oil / fat composition layer are laminated are baked, have a sufficiently large volume. Therefore, the evaluation of the rough appearance, the inner layer, and the crispy texture was good, and the overall evaluation was also good. Furthermore, the higher the content of ascorbic acid, the better the volume was obtained, but the crispy texture tended to decrease. It was found that the content of ascorbic acid is preferably 0.01 to 0.2 parts by weight with respect to 100 parts by weight of the flour in order to achieve both a good volume and a crispy texture.

Example 35 obtained by baking a frozen bread dough containing a kneaded flour dough (detramp) layer to which a dough improving agent A containing ascorbic acid, heat-resistant α-amylase, wheat gluten, and HM pectin was added. The croissant also had a sufficiently large volume, and the evaluation of the rough appearance, the inner layer, and the crispy texture was good, and the overall evaluation was also good. Therefore, instead of adding ascorbic acid, heat-resistant α-amylase, wheat gluten, and HM pectin directly to the flour, adding a dough improving agent containing these to the flour also has a sufficiently large volume. It was found that croissants with good evaluation of rough appearance, inner layer, and crispy texture can be obtained.

(Example 36)
A croissant was obtained in the same manner as in Example 1 except that the freezing storage period of the frozen bread dough was changed to 3 months.

(Examples 37-40)
A croissant was obtained in the same manner as in Example 36 except that the ice crystal inhibitor 1 or the ice crystal inhibitor 2 was added according to the formulation shown in Table 8.

 

 

The croissant of Example 36 obtained by baking the frozen bread dough that had been frozen and stored for 3 months had a sufficient volume, and the evaluation of the rough appearance, the inner layer, and the crispy texture was good, and the overall evaluation was good. However, it did not reach the comprehensive evaluation of the croissant of Example 1 obtained by baking the frozen bread dough that had been frozen and stored for one week. On the other hand, the croissants of Examples 37 to 40 obtained by baking a frozen bread dough in which a kneaded flour dough (detramp) layer in which an ice crystal inhibitor is kneaded and an oil / fat composition layer are laminated are frozen bread dough. Even if the storage period was 3 months, there was sufficient volume, the evaluation of the rough appearance, the inner layer, and the crispy texture was good, and the overall evaluation was better than that of Example 36.

Claims (10)

A frozen bread dough for layered swollen foods, in which a kneaded dough (detramp) layer containing flour, yeast, and water and an oil / fat composition layer are alternately laminated and frozen.
The frozen bread dough has a specific volume of 0.8 to 1.5 cm ³ / g.
The kneaded flour dough (detramp) layer contains 80 to 750 units (U) of the following heat-resistant α-amylase with respect to 100 g of the flour.
A frozen bread dough in which the content of transglutaminase per 100 g of the flour in the kneaded dough (detramp) layer is 0 to 90 units (U).
Heat-resistant α-amylase: The optimum temperature is in the range of 60 to 80 ° C., and the enzyme activity after heat treatment at 70 ° C. for 10 minutes is 60% or more of the enzyme activity before heat treatment, and The enzyme activity after heat treatment at 90 ° C. for 10 minutes is 10% or less of the enzyme activity before heat treatment, α-amylase. The frozen bread dough according to claim 1, wherein the kneaded flour dough (detramp) layer further contains pectin and / or gluten. According to claim 2, the content of the pectin (parts by weight) and the content of the gluten (parts by weight) with respect to 100 parts by weight of the flour are the amounts in the regions (A) and (B) in FIG. The listed frozen bread dough. The dough (detramp) layer further contains at least one oxidant for bread dough selected from the group consisting of ascorbic acid, vitamin E, bromate, cystine, gluconic acids, catalase and glucose oxidase. The frozen bread dough according to any one of 3. The frozen bread dough according to claim 4, wherein the content of the oxidizing agent for bread dough is 0.01 to 0.2 parts by weight with respect to 100 parts by weight of the flour. The frozen bread dough according to any one of claims 1 to 5, wherein the yeast is a freezing resistant yeast. A layered swelling food obtained by baking the frozen bread dough according to any one of claims 1 to 6. It contains flour, yeast, and water, and contains 80 to 750 units (U) of the following heat-resistant α-amylase per 100 g of the flour, and the content of transglutaminase per 100 g of the flour is 0 to 90 units (U). A bread dough in which a kneaded flour dough (detramp) layer and an oil / fat composition layer are alternately laminated is formed and fermented at 5 to 40 ° C. for 5 to 160 minutes, and then the temperature of the bread dough is −10 ° C. A method for producing frozen bread dough for layered swollen foods, which comprises a step of freezing until the following becomes obtained to obtain frozen bread dough having a specific volume of 0.8 to 1.5 cm ³ / g.
Heat-resistant α-amylase: The optimum temperature is in the range of 60 to 80 ° C., and the enzyme activity after heat treatment at 70 ° C. for 10 minutes is 60% or more of the enzyme activity before heat treatment, and The enzyme activity after heat treatment at 90 ° C. for 10 minutes is 10% or less of the enzyme activity before heat treatment, α-amylase. A method for producing a layered swelling food having a specific volume of 5 to 10 cm ³ / g, which comprises a step of thawing and baking the frozen bread dough after producing the frozen bread dough by the production method according to claim 8. The method for producing a layered swelling food according to claim 9, wherein the frozen bread dough is thawed and then baked without fermentation.

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