| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject product having microbiological stability and storable for a long period of time by fermenting cooking dough having specific microbiological properties. sweet flavor and good taste by a bread fermenting microorganism, baking and packaging. SOLUTION: This backed pastry product is obtained by fermenting cooking dough obtained from wheat, drinking water, table salt and sugar, etc., and satisfying following conditions A to C by using a bread fermenting microorganism, baking and packaging: (A) storable at an ambient temperature for >=2 years without propagation of a microorganism, (B) having sweet flavor, good taste, gold-brown color, soft and good quality of an outer skin and ingredient, and having 0.15-0.45g/cc, preferably 0.26-0.30g/cc, pH of 4.4-5.4, preferably 4.7-5.0, water activity of 0.81-0.87, preferably 0.84-0.85 and moisture of 24-38%, preferably 27-30% and (C) as for microbiological properties total number of aerobion as a mesophil is <1×10<2> cfu/g, enterobacterium is not detected in 1g and Escherichia coli is not detected in 1g, etc.
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