JP2013017479A - Pastry dough and pastry food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide grain flour dough for pastry food of high work efficiency, pastry dough produced using the grain flour dough for the pastry food, and the pastry food with good dough rise and texture.SOLUTION: The grain flour dough for the pastry food is obtained by kneading an amylase-containing fat and oil composition into grain flour, and fulfills the following (a) and (b), wherein the amylase-containing fat and oil composition is a fat and oil composition containing α-amylase and maltogenic α-amylase. (a) The grain flour dough for the pastry food contains the amylase-containing fat and oil composition kneaded such that the enzyme activity of α-amylase is 4-53 units per 100 g of grain flour, and (b) the grain flour dough for the pastry food contains the amylase-containing fat and oil composition kneaded such that the enzyme activity of maltogenic α-amylase is 25-400 units per 100 g of grain flour.

Description

The present invention relates to a pastry food flour dough having good workability and a pastry dough manufactured using the pastry food flour dough.
The present invention also relates to pastry foods that have a good texture and texture.

  Pastry foods such as croissants, Danish and pies are produced by baking dough in which an oil and fat composition such as sheet margarine is folded in layers. Pastry foods are characterized in that the dough swells in layers when baked, so the dough floats well, there is a sense of volume, and the texture is soft and soft.

  Moreover, the dough which folds the fats and oils composition used for manufacture of pastry food is repeatedly folded and rolled a plurality of times. Therefore, the fabric to be folded needs to have good extensibility in terms of workability.

  In order to improve the workability at the time of manufacture of pastry foods, the dough floating of pastry foods, and the texture, methods for improving the dough into which the oil and fat composition is folded have been proposed. Specifically, a method using four types of emulsifiers (Patent Document 1), a method using a complexing agent of gelling agent, milk protein and water (Patent Document 2) are proposed.

However, the method of Patent Document 1 has a problem that the taste of pastry foods is deteriorated because a large amount of emulsifier is blended. Moreover, since the method of patent document 2 uses a special composite_body | complex, there existed a problem that acquisition was difficult.
Therefore, the methods of Patent Documents 1 and 2 have not been satisfactory as a method for improving workability during the manufacture of pastry foods, floating of dough of pastry foods, and texture.

JP 2003-92986 A JP 2007-259720 A

An object of the present invention is to provide a pastry food flour dough with good workability and a pastry dough manufactured using the pastry food flour dough.
Another object of the present invention is to provide a pastry food with good dough floating and texture.

  As a result of intensive studies to solve the above problems, the present inventors kneaded the amylase-containing fat composition into flour so that the enzyme activities of α-amylase and maltose-producing α-amylase per unit mass of the flour are within a specific range. In addition, a pastry food flour dough having good workability is obtained, and the pastry food flour dough is combined with an oil composition for folding containing fats and oils having a specific solid fat content. The present inventors have found that a pastry food with good quality can be obtained and have completed the present invention.

That is, one aspect of the present invention is a pastry food flour dough in which the following amylase-containing oil and fat composition is kneaded into flour and is a pastry food flour dough satisfying the following (a) and (b).
Amylase-containing fat and oil composition: fat and oil composition containing α-amylase and maltogenic α-amylase (a) Pastry in which the amylase-containing fat and oil composition is kneaded so that the enzyme activity of α-amylase is 4 to 53 units per 100 g of flour (B) Pastry food flour dough in which the amylase-containing fat and oil composition is kneaded so that the enzyme activity of maltose-producing α-amylase is 25 to 400 units per 100 g of flour. A pastry dough obtained by folding a fat composition for folding into the pastry food flour dough, wherein the solid fat content of the fat contained in the folding fat composition is 25 to 47% at 10 ° C and 15 to 25 at 25 ° C. It is a pastry dough that is 3-20% at 35% and 35 ° C.
Another aspect of the present invention is a pastry food obtained by baking the pastry dough.
Another aspect of the present invention is the pastry food, wherein the pastry food is a croissant, Danish or pie.
Another aspect of the present invention is a method for producing a pastry food flour dough, wherein the following amylase-containing oil and fat composition is kneaded into flour so as to satisfy the following (a) and (b).
Amylase-containing fat and oil composition: fat and oil composition containing α-amylase and maltogenic α-amylase (a) Pastry in which the amylase-containing fat and oil composition is kneaded so that the enzyme activity of α-amylase is 4 to 53 units per 100 g of flour (B) Pastry food flour dough in which the amylase-containing fat and oil composition is kneaded so that the enzyme activity of maltose-producing α-amylase is 25 to 400 units per 100 g of flour. The pastry food flour dough produced by the method for producing pastry food flour dough has a solid fat content of 25 to 47% at 10 ° C, 15 to 35% at 25 ° C, and 3 to 35 ° C at 35 ° C. It is a manufacturing method of pastry dough characterized by folding the oil composition for folding which is 20%.

According to the present invention, it is possible to provide a pastry food flour dough having good workability and a pastry dough manufactured using the pastry food flour dough.
Moreover, according to this invention, pastry foodstuffs with good dough floating and texture can be provided.

The present invention is described in detail below.
The pastry food flour dough of the present invention is a pastry food flour dough obtained by kneading the following amylase-containing oil and fat composition into flour, which satisfies the following (a) and (b).
Amylase-containing fat and oil composition: fat and oil composition containing α-amylase and maltogenic α-amylase (a) Pastry in which the amylase-containing fat and oil composition is kneaded so that the enzyme activity of α-amylase is 4 to 53 units per 100 g of flour Food flour flour (b) Pastry flour flour for kneading an amylase-containing fat composition so that the enzyme activity of maltose-producing α-amylase is 25 to 400 units per 100 g of flour. Is a pastry dough obtained by folding a fat composition for folding into the pastry food flour dough of the present invention, and the solid fat content of the fat contained in the folding fat composition is 25 to 47% at 25C, 25C 15 to 35%, and 3 to 20% at 35 ° C.
The pastry food of the present invention is characterized by baking the pastry dough of the present invention.

In this invention, a pastry foodstuff is a foodstuff obtained by baking the dough (following pastry dough) in which the oil-fat composition for folding was folded in layers. The fats and oils folded in layers in the dough make many thin fat and oil layers in the dough, and these oil and fat layers block the diffusion of water vapor and carbon dioxide generated from the dough during baking, so the dough after baking is layered It will be expanded. Specific examples of pastry foods include croissants, Danish, pie and the like.
In the present invention, the pastry food flour dough is a dough used for the manufacture of pastry food, and is a dough mainly composed of flour before folding the oil composition for folding.
Further, in the present invention, the pastry dough is a dough used for the manufacture of pastry food, and is a dough before baking after folding the fat and oil composition for folding into the pastry food flour dough.

  The flour dough for pastry food according to the present invention comprises an amylase-containing fat composition in flour so that the enzyme activity of α-amylase is 4 to 53 units and the enzyme activity of maltogenic α-amylase is 25 to 400 units per 100 g of flour. Is a kneaded thing. When an amylase-containing fat and oil composition is kneaded into a pastry food flour dough, a pastry food with a soft texture and good dough floating can be obtained without using an emulsifier or the like. Moreover, the fabric extensibility at the time of folding of the folding oil and fat is improved, and workability is improved.

The flour dough for pastry foods of the present invention has an amylase-containing fat in the flour so that the enzyme activity of α-amylase is 4 to 53 units, preferably 5 to 50 units, more preferably 15 to 45 units per 100 g of flour. The composition is kneaded. When the enzyme activity of α-amylase with respect to 100 g of flour is in the above range, the flour dough for pastry foods has good workability (extensibility), and the resulting dough floating (swelling of dough) and texture also It will be good.
In the present invention, the unit of enzyme activity of α-amylase corresponds to 1 micromole of glucose per minute when AZCL-amylose is used as a substrate and the enzyme is allowed to act under optimum conditions (optimum temperature, optimum pH). The amount of enzyme that produces reducing sugar is defined as 1 unit. The optimum conditions for the enzyme reaction of α-amylase are not particularly limited because the optimum range varies depending on the origin of the enzyme, the type of enzyme preparation, etc., but is preferably 37 to 43 ° C. and pH 4 to 5. Reducing sugar can be measured with reference to the reducing sugar quantification method 2nd edition (Sakuzo Fukui Society Publishing Center).

The flour dough for pastry foods of the present invention has an amylase in the flour so that the enzyme activity of maltose-producing α-amylase is 25 to 400 units, preferably 40 to 370 units, more preferably 120 to 350 units per 100 g of flour. The oil-and-fat composition is kneaded. When the enzyme activity of maltose-producing α-amylase with respect to 100 g of flour is within the above range, the flour dough for pastry foods has good workability (excellence in extensibility), and the resulting dough floating (swelling of dough) and food The feeling is also good.
In the present invention, the unit of enzyme activity of maltose-producing α-amylase is 1 micromole of maltose per minute by allowing the enzyme to act under optimum conditions (optimum temperature, optimum pH) using maltotriose as a substrate. Is defined as 1 unit. The optimum conditions for the enzymatic reaction of maltose-producing α-amylase are not particularly limited because the optimum range varies depending on the origin of the enzyme, the type of enzyme preparation, etc., but preferably 35 to 70 ° C. and pH 4 to 6 More preferably, it is 35-40 degreeC and pH 4-6.

  The kneading amount of the amylase-containing fat and oil composition in the pastry food flour dough of the present invention is not particularly limited as long as the enzyme activity of α-amylase and the enzyme activity of maltose-producing α-amylase with respect to 100 g of flour are within the above ranges. Preferably it is 1-40 mass parts with respect to 100 mass parts, More preferably, it is 1-30 mass parts, More preferably, it is 2-20 mass parts.

  In the present invention, the amylase-containing oil / fat composition is an oil / fat composition containing α-amylase and maltogenic α-amylase. The form of the amylase-containing oil / fat composition includes an emulsified oil / fat composition containing an oil phase and an aqueous phase and a shortening consisting only of the oil phase, and preferably an emulsified oil / fat composition. The emulsified oil / fat composition is called margarine or fat spread, and its form includes a water-in-oil emulsion, an oil-in-water emulsion, and a double emulsion type, preferably a water-in-oil emulsion. It is a thing. The amylase-containing oil / fat composition is preferably a plastic oil / fat composition having plasticity.

  The origin of α-amylase and maltose-producing α-amylase (animals, plants, fungi, bacteria, genetic recombination, etc.) is not particularly limited, and an enzyme preparation can also be used. When using an enzyme preparation, it is preferable to use starch, starch hydrolyzate (dextrin), and a food material containing them (hereinafter, including starch, starch hydrolyzate (dextrin), and them) The food material is starch.) Whether or not starch is contained in the enzyme preparation can be determined by a qualitative test of iodine starch reaction. When an iodine solution is directly reacted with the enzyme preparation and the iodine starch reaction does not develop blue-violet to blue, it can be determined that no starch is contained in the enzyme preparation.

  α-amylase is an endo-type enzyme that randomly hydrolyzes amylose and amylopectin to produce disaccharides, trisaccharides, and dextrins. An enzyme preparation can also be used as α-amylase. The enzyme activity of α-amylase in 1 g of α-amylase enzyme preparation is preferably 200 to 3000 units, more preferably 500 to 1500 units, and still more preferably 700 to 900 units. As the commercially available α-amylase enzyme preparation, for example, Nagase ChemteX Japan Co., Ltd., Spitase CP3 and Spitase L, Novozyme Japan Co., Ltd. Fungamyl 800L, Amano Enzyme Co., Ltd. Christase L1, etc. can be used. .

  Maltose-producing α-amylase is an exo-type enzyme that hydrolyzes α-1,4 glycosidic bonds between amylose and amylopectin from the non-reducing end in maltose units. An enzyme preparation can also be used as the maltose-producing α-amylase. The enzyme activity of maltose-producing α-amylase in 1 g of maltose-producing α-amylase enzyme preparation is preferably 2000 to 12000 units, more preferably 3000 to 7500 units, and further preferably 3500 to 5000 units. As a commercially available maltose production | generation alpha amylase enzyme formulation, the product name: NovamylL etc. of Novozyme Japan Ltd. can be used, for example.

  The amount of α-amylase added to the amylase-containing oil / fat composition used in the present invention is not particularly limited, but the enzyme activity of α-amylase in 100 g of the oil / fat composition is preferably 30 to 1000 units, more preferably 80 to Alpha amylase is added so that it may become 800 units, More preferably, it is 100-750 units.

  The amount of maltose-producing α-amylase used in the amylase-containing oil / fat composition used in the present invention is not particularly limited, but the enzyme activity of maltose-producing α-amylase in 100 g of the oil / fat composition is preferably 500 to 7500 units. Maltogenic α-amylase is added so that the amount is preferably 700 to 6000 units, more preferably 850 to 5700 units.

In addition to α-amylase and maltogenic α-amylase, the amylase-containing oil / fat composition used in the present invention includes oils and fats (soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil Linseed oil, palm oil, palm kernel oil, coconut oil, milk fat, etc., oils and fats processed by transesterification, fractionation, hydrogenation, etc.), emulsifier (lecithin, glycerin fatty acid ester, etc.), salty agent (Salt, etc.), coloring agents (carotene, etc.), antioxidants, water, other enzymes, etc. that are usually blended in confectionery bread kneading fats and oils can be blended.
In the amylase-containing oil / fat composition used in the present invention, the solid fat content (hereinafter referred to as SFC) of the oil / fat contained in the oil phase is preferably 10-60% at 10 ° C, 2-40% at 20 ° C, 30 0 to 30% at 10 ° C, more preferably 20 to 50% at 10 ° C, 5 to 30% at 20 ° C, 2 to 20% at 30 ° C, more preferably 25 to 40% at 10 ° C, 20 It is 10 to 25% at 30 ° C. and 5 to 15% at 30 ° C. In addition, the solid fat content of fats and oils can be measured according to 2.2.9-2003 solid fat content (NMR method) of the Japan Oil Chemists' Society edited by "Standard fat and oil analysis test method".

  The amylase-containing fat and oil composition used in the present invention can be produced by a usual method for producing fats and oils for confectionery bread kneading. Specifically, it can be produced by rapidly cooling and kneading the dissolved and mixed oil phase or emulsifying and mixing the dissolved and mixed oil phase and the aqueous phase and then rapidly cooling and kneading. In the production of the amylase-containing fat composition, α-amylase and maltose-producing α-amylase are dispersed or dissolved in the oil phase or the aqueous phase.

  In the present invention, cereal flour is a product obtained by grinding cereals into powder and can be used without particular limitation as long as it is usually blended into pastry food dough. Moreover, the compounding quantity of flour can also be normally mix | blended without a restriction | limiting especially in the range mix | blended with the dough of pastry food. Specific examples of the flour include wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like, but preferably wheat flour is used.

  In addition to flour and amylase-containing oil and fat composition, the flour dough for pastry food according to the present invention includes sugars and sugar alcohols such as yeast, salt, sugar (granulated sugar, sucrose), eggs (whole egg, liquid egg), Ingredients usually blended in pastry food flour doughs such as various processed eggs, dairy products such as skimmed milk powder and milk, fats and oils for kneading (butter etc.), yeast food, water, soy milk, etc. Can do.

  The pastry food flour dough of the present invention can be produced by known production conditions and production methods, except that the amylase-containing fat composition is kneaded into the flour so as to be within the specified range. Specifically, it can be produced through processes such as mixing, fermentation (primary fermentation), division / rounding, and retarding.

  The pastry food flour dough of the present invention has good extensibility. For this reason, pastry dough has good workability at the time of manufacture.

  The pastry dough of the present invention is obtained by folding a fat composition for folding into the pastry food flour dough of the present invention. Can be prescribed. The folding amount of the oil composition for folding in the pastry dough of the present invention is preferably 20 to 150 parts by mass, more preferably 30 to 100 parts by mass with respect to 100 parts by mass of flour in the pastry food flour dough of the present invention. More preferably, it is 40-80 mass parts.

  The oil and fat composition for folding used in the present invention has an SFC of 25 to 47% at 10 ° C., 15 to 35% at 25 ° C., 3 to 20% at 35 ° C., preferably 28 to 45 at 10 ° C. %, 17 to 33% at 25 ° C, 5 to 17% at 35 ° C, more preferably 30 to 42% at 10 ° C, 20 to 30% at 25 ° C, and 5 to 15% at 35 ° C. The fats and oils used for the folding oil and fat composition are not particularly limited as long as the SFC of the contained fats and oils is in the above range, and the fats and oils (soybean oil, rapeseed oil, corn oil, Sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, milk fat, etc., and these fats and oils are processed by transesterification, separation, hydrogenation, etc. Oil and fat etc.) can be used. When the SFC of the fats and oils contained in the folding fat and oil composition is in the above range, the pastry food dough floats well.

  Although the form of the oil-fat composition for folding used in the present invention includes shortening consisting of an emulsified oil-fat composition containing an oil phase and an aqueous phase and an oil phase alone, the emulsified oil-fat composition is preferred. Examples of the emulsified oil / fat composition include a water-in-oil emulsion, an oil-in-water emulsion, and a double emulsion type emulsion, and a water-in-oil emulsion is preferable. Moreover, the oil / fat composition for folding is preferably a plastic oil / fat composition having plasticity. The shape of the oil-fat composition for folding is preferably a sheet.

  In addition to fats and oils, the oil / fat composition for use in the present invention is made of confectionery such as emulsifiers (lecithin, glycerin fatty acid esters, etc.), salting agents (salts, etc.), coloring agents (carotene, etc.), antioxidants, water, etc. Ingredients that are usually blended in oils for bread folding can be blended.

  The oil / fat composition for folding used in the present invention can be produced by a conventional method for producing oil / fat for bread folding. Specifically, it can be produced by quenching and kneading the dissolved and mixed oil phase or emulsifying and mixing the dissolved and mixed oil phase and the aqueous phase and then quenching and kneading and then molding into a sheet.

  A taste material can also be mix | blended with the pastry dough of this invention. Specific examples of the taste material include creams such as flower paste and custard cream, vegetables and fruits such as apples, strawberries, marron, oranges, sweet potatoes, apricots, raspberries, blueberries and pumpkins, and jams and pastes thereof. , Moss, nuts, chocolates and the like.

  The pastry dough of the present invention can be produced by known production conditions and production methods other than folding the folding oil composition into the pastry food flour dough of the present invention. Specifically, it can be manufactured through processes such as folding, retarding, molding, and proofing (final fermentation).

The pastry food of the present invention is obtained by baking the pastry dough of the present invention.
Specific examples of the pastry food of the present invention include croissants, Danish, pie and the like.

  The pastry food of the present invention can be produced using the pastry dough of the present invention by known production conditions and production methods. Specifically, it can be produced by baking in an oven or the like.

  The pastry food of the present invention has good dough floating and has a large volume. In addition, the pastry food of the present invention has a soft texture and a good texture.

  Next, the present invention will be described in detail by way of examples and comparative examples. However, the present invention is not limited to these examples.

[Analysis method]
The solid fat content of fats and oils was measured according to 2.2.9-2003 solid fat content (NMR method) of “Standard oil fat analysis test method” edited by Japan Oil Chemists' Society.
The enzyme activity of α-amylase is defined as the amount of enzyme that produces reducing sugar corresponding to 1 micromole of glucose per minute when AZCL-amylose is used as a substrate and the enzyme is operated at 40 ° C. and pH 4.4. The enzyme activity was measured.
The enzyme activity of maltose-producing α-amylase is the enzyme activity with maltotriose as the substrate, the enzyme acting at 37 ° C and pH 5.0, and the amount of enzyme producing 1 micromole of maltose per minute is 1 unit. Was measured.
Reducing sugars were measured according to “Reducing sugar quantification method 2nd edition (Sakuzo Fukui Society Publishing Center)”.

[Oil composition containing amylase]
As shown in Table 1, the oil / fat mixture was dissolved and the emulsifier was dissolved to prepare an oil phase. Water, sodium chloride, and enzyme preparations A and B were mixed to prepare an aqueous phase. An oil phase and an aqueous phase were prepared, both were emulsified and mixed, and then rapidly cooled and kneaded to obtain oil composition A to C containing amylase.

The fat and oil mixture in the table is obtained by dissolving and mixing 35 parts by mass of soybean oil, 15 parts by mass of coconut oil, 30 parts by mass of the melting point of palm, 10 parts by mass of palm stearin, and 10 parts by mass of transesterified oil A. The SFC of the fat and oil mixture was 33.6% at 10 ° C, 14.4% at 20 ° C, and 8.2% at 30 ° C.
The transesterified oil A was produced by the following method. After the mixed oil obtained by mixing 50 parts by mass of palm stearin and 50 parts by mass of palm kernel olein is sufficiently dried by heating to 120 ° C. under reduced pressure, 0.1% by mass of sodium methylate for oil is added. The ester exchange reaction was carried out with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water and decolorized. Then, hydrogenation was performed at 160 to 200 ° C. using a nickel catalyst to adjust the iodine value to 2 or less. After confirming that the iodine value became 2 or less, the temperature was lowered to 100 ° C. or less, the nickel catalyst was removed by filtration, decolorization and deodorization were performed, and transesterified oil A was obtained.

The following emulsifiers and enzyme preparations were used.
Lecithin (Nisshin Oilio Group, product name: Lecithin DX)
Monoglycerin fatty acid ester (MG) (manufactured by Riken Vitamin Co., Ltd., trade name: Emulgie P100)
Enzyme preparation A: α-amylase enzyme preparation (manufactured by Novozymes Japan Ltd., trade name: Fungamyl 800L, enzyme activity: 880 units / enzyme preparation g)
Enzyme preparation B: Maltose-producing α-amylase enzyme preparation (manufactured by Novozymes Japan, trade name: NovamylL, enzyme activity: 4227 units / enzyme preparation g)

<Evaluation of croissants>
The flour dough for croissants was manufactured under the formulations shown in Tables 2 and 3 and the manufacturing conditions shown in Table 4 (Steps 1 to 3). The dough for croissants was prepared by folding the oil composition for folding into the produced flour dough for croissants according to the formulations shown in Tables 2 and 3 and the production conditions shown in Table 4 (steps 4 to 9). The produced croissant dough was baked in an oven under the production conditions shown in Table 4 (step 10) to produce croissants. The workability at the time of preparing the croissant dough, the dough floating of the croissant after baking and the texture were evaluated according to the following criteria. The case where each item was 4 points or more was judged good. The evaluation results are shown in Tables 2 and 3.

[Evaluation criteria for workability]
5: Extensibility is very good 4: Extensibility is good 3: Standard level 2: Extensibility is slightly bad 1: Extensibility is bad

[Evaluation criteria for fabric floating]
5: Volume is very large 4: Volume is large 3: Standard level 2: Volume is slightly small 1: Volume is small

[Evaluation criteria for texture]
5: Very soft and good texture 4: Soft and good texture 3: Standard level 2: Slightly crisp 1: Texture with extremely soft texture

The following were used for the oil-fat composition D, the oil-fat composition a for insertion, and the oil-fat composition b for insertion.
Oil composition D (Nisshin Oillio Group Co., Ltd., trade name: Nissin Royal Wide 100, enzyme activity of α-amylase in 100 g of oil composition: 0 unit, enzyme of maltogenic α-amylase in 100 g of oil composition Activity: 0 unit)
Folding oil and fat composition a (Nisshin Oillio Group, product name: Nissin Crispite 300, SFC: 10 ° C 36.9%, 25 ° C 24.5%, 35 ° C 10.6%)
Folding oil and fat composition b (Meiji Dairies Co., Ltd., trade name: Meiji Fermentation Butter Sheet, SFC: 10 ° C 49.0%, 25 ° C 11.2%, 35 ° C 0.5%)

As can be seen from Table 2, in Examples 1 and 2, all the evaluation items were good results.
On the other hand, as can be seen from Tables 2 and 3, in Comparative Examples 1 to 4, one or more evaluation items were inferior.

<Evaluation of pie>
The flour dough for pie was manufactured with the composition of Table 5 and the manufacturing conditions of Table 6 (steps 1 and 2). The pie dough was prepared by folding the oil composition for folding into the produced pie flour dough under the formulation shown in Table 5 and the production conditions shown in Table 6 (steps 3 to 7). The produced pie dough was baked in an oven under the production conditions shown in Table 6 (step 8) to produce a pie. The workability at the time of preparing the dough for pie, the float of the pie after baking, and the texture were evaluated according to the same criteria as the evaluation criteria of croissants. The case where each item was 4 points or more was judged good. The evaluation results are shown in Table 5.

As can be seen from Table 5, in Examples 3 and 4, all the evaluation items were good results.
On the other hand, as can be seen from Table 5, in Comparative Example 5, one or more of the evaluation items was inferior.

Claims (6)

A pastry food flour dough, in which the following amylase-containing fat and oil composition is kneaded into flour, and satisfies the following (a) and (b).
Amylase-containing fat and oil composition: fat and oil composition containing α-amylase and maltogenic α-amylase (a) Pastry in which the amylase-containing fat and oil composition is kneaded so that the enzyme activity of α-amylase is 4 to 53 units per 100 g of flour (B) Pastry food flour dough in which the amylase-containing fat and oil composition is kneaded so that the enzyme activity of maltose-producing α-amylase is 25 to 400 units per 100 g of flour   A pastry dough obtained by folding a fat composition for folding into the flour dough for pastry food according to claim 1, wherein the solid fat content of the fat contained in the fat composition for folding is 25 to 47% at 25C, 25 Pastry dough that is 15-35% at 35 ° C and 3-20% at 35 ° C.   A pastry food obtained by baking the pastry dough according to claim 2.   The pastry food according to claim 3, wherein the pastry food is a croissant, a Danish or a pie. The manufacturing method of the flour dough for pastry foods which knead | mixes the following amylase containing oil-fat composition into flour so that following (a) and (b) may be satisfy | filled.
Amylase-containing fat and oil composition: fat and oil composition containing α-amylase and maltogenic α-amylase (a) Pastry in which the amylase-containing fat and oil composition is kneaded so that the enzyme activity of α-amylase is 4 to 53 units per 100 g of flour (B) Pastry food flour dough in which the amylase-containing fat and oil composition is kneaded so that the enzyme activity of maltose-producing α-amylase is 25 to 400 units per 100 g of flour   The solid fat content of fats and oils contained in the pastry food flour dough produced by the method for producing pastry food flour dough according to claim 5 is 25 to 47% at 10 ° C, 15 to 35% at 25 ° C, 35 A method for producing a pastry dough, wherein the oil composition for folding is 3 to 20% at 0C.