PROBLEM TO BE SOLVED: To provide a layered flour food capable of sustaining a crisp texture for a long time, and to provide a method for producing the flour food.SOLUTION: The layered flour food is constituted as follows. The amount of fat and oil used in the dough is regulated so as to be more than the usual one and so as to be 5-16 wt.%. The melting point of the oil phase of a sheet-shaped fat and oil composition used for interfolding is regulated so that the value obtained by subtracting the softening point (°C) from the rising melting point (°C) may be 3-10. 20-40 wt.% of the fat and oil composition for interfolding is interfolded based on the amount of dough.COPYRIGHT: (C)2012,JPO&INPIT【課題】サクサクした食感を長時間保持できる層状穀粉食品およびその製造法を提供する。【解決手段】生地に使用する油脂の量を、通常より多く、油脂が5~16重量%とする。折り込みに使用するシート状油脂組成物の油相の融点を上昇融点(℃)から軟化点(℃)を引いた値が3~10とする。また、折り込み用油脂組成物を生地に対して20~40重量%折り込む。【選択図】なし
