CN114173565A

CN114173565A - Pie starch compositions, pie compositions and pie doughs comprising these compositions

Info

Publication number: CN114173565A
Application number: CN202080053486.9A
Authority: CN
Inventors: 三崎顺子; 长泽大辅; 曾我贞夫
Original assignee: J Oil Mills Inc
Current assignee: J Oil Mills Inc
Priority date: 2019-08-01
Filing date: 2020-07-15
Publication date: 2022-03-11
Also published as: TW202119928A; JPWO2021020120A1; WO2021020120A1

Abstract

The present invention relates to a starch composition for a pie, which can improve the texture of a pie, a composition for a pie, a pie dough containing the composition, a method for producing a pie dough, a method for producing a pie, and the like. In the present invention, a dough for a pie is produced using a starch composition for a pie containing a processed starch having an acetyl group and a cold water swelling degree of more than 1 and less than 15, or a composition for a pie containing a starch composition for a pie in an amount of 0.3 to 40% by mass in terms of the mass of the processed starch. According to a preferred embodiment of the present invention, a pie having a crispy outer layer side as a surface and a moist, soft and glutinous texture on the inner layer side can be obtained.

Description

Pie starch compositions, pie compositions and pie doughs comprising these compositions

Technical Field

The present invention relates to a starch composition for pie (pie) used for kneading and overlapping pie, a composition for pie, and a dough and the like containing the same.

Background

The pie is a popular food with crisp unique mouthfeel. Although the pie may be obtained by heating a dough containing wheat flour, water and oil, it is classified into a kneading pie and a folding pie, because the addition of oil gives different tastes. The kneaded dough is a dough that is produced by mixing wheat flour, water, and a plastic oil-and-fat composition, dispersing the plastic oil-and-fat composition in the form of small pieces in the dough, and floating the plastic oil-and-fat composition dispersed in the dough when the dough is heated. On the other hand, the dough-to-dough double-layer is prepared by alternately laminating dough layers and a plastic fat composition layer in a manner that a sheet-like plastic fat composition is wrapped in a dough containing wheat flour and water, and repeating rolling and folding, and when the dough is heated, the plastic fat composition is heated, water contained in the dough evaporates, and the layers float one by one due to its expansive force, thereby giving a crispy and fluffy texture.

In order to further improve the unique taste of the pie, various additives have been proposed for incorporation into the dough. For example, patent document 1 describes that by blending gelatinized (alpharized) esterified starch into a dough, the degree of the favorable floating of a dough and the difficulty of the occurrence of crumbling can be improved when the dough is baked. Further, patent document 2 describes that by blending acetylated starch or crystalline cellulose into dough, the crispy texture of the cut-and-raised dough immediately after baking can be maintained even after the dough is baked and stored frozen. Further, patent document 3 describes that by blending cellulose into a dough, the extensibility and the difficulty of crushing of a dough piece during baking of the dough can be improved.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 2015-136311

Patent document 2: japanese laid-open patent publication No. 4-316446

Patent document 3: japanese patent laid-open publication No. 2016-123388

Disclosure of Invention

Technical problem to be solved by the invention

Despite the prior art as described above, it is desirable to further improve the mouthfeel of pies and to provide a product with excellent palatability.

However, as mentioned above, the mouthfeel of the pie is characterized by a crispy mouthfeel, but there is little concern about the mouthfeel of the inner layer of the pie. Therefore, not only for products such as stuffed pies but also for products without stuffing such as stick-shaped pies, the texture that can be tested differently on the outer layer side as the surface from the inner layer side may be a new charm.

In this case, it is preferable to provide a pie which gives a soft waxy feeling to the inner layer side without losing a crispy texture on the surface. If the outer layer and the inner layer of the pie can be endowed with different tastes, a product with more prominent taste and high palatability of the outer layer and the inner layer can be provided.

Means for solving the problems

The present invention is intended to provide a starch composition for dough kneading, a dough for dough kneading, a method for producing a dough for dough kneading, and a method for producing a dough kneading, which are described below.

[1] A starch composition for knead dough comprising a processed starch having acetyl groups and a cold water swelling degree of greater than 1 and less than 15.

[2] The dough starch composition according to [1], wherein the cold water swelling degree of the processed starch is more than 1 and less than 5.

[3] The starch composition for knead dough according to [1] or [2], wherein the acetyl group content of the processed starch is more than 0.3% by mass and 2.5% by mass or less.

[4] The starch composition for knead dough according to any one of [1] to [3], wherein the processed starch is acetylated starch or acetylated phosphate crosslinked starch.

[5] A composition for kneading, which comprises any one of the starch compositions for kneading of [1] to [4] in an amount of 0.3 to 40% by mass in terms of the mass of the processed starch.

[6] A dough for a kneading dough, wherein the dough contains the composition for a kneading dough according to [5] in an amount of 0.1 to 20 mass% in terms of the mass of the processed starch.

[7] The dough for kneading dough according to [6], which comprises 15 to 50 mass% of the plastic oil-and-fat composition.

[8] The dough for kneading dough according to [7], wherein the plastic oil-and-fat composition comprises a chip-like plastic oil-and-fat composition.

[9] A method for producing dough for kneading dough according to any one of [6] to [8], comprising:

preparing the composition for kneading dough; and

mixing the composition for kneading, the plastic fat composition and water.

[10] A method for producing a dough for kneading dough according to any one of [6] to [8] which comprises the step of heat-cooking the dough for kneading dough.

[11] The production method according to [10], wherein the heating cooking is frying.

[12] The method according to [10] or [11], wherein the dough is a stuffed dough, and the method comprises a step of stuffing the dough into the dough.

The present invention also provides a starch composition for a pie, a dough for a pie, a method for producing a dough for a pie, and a method for producing a pie, which are described below.

[13] A pie starch composition comprising a processed starch having an acetyl group and a cold water swelling degree of 5 or more and less than 15.

[14] The pie starch composition according to [13], wherein the acetyl group content of the processed starch is more than 0.3 mass% and 2.5 mass% or less.

[15] The pie starch composition according to [13] or [14], wherein the processed starch is acetylated starch or acetylated phosphate cross-linked starch.

[16] A composition for dispatch containing the starch composition for dispatch according to any one of [13] to [15] in an amount of 0.3 to 40 mass% in terms of the mass of the processed starch.

[17] A dough for dough, wherein the dough contains the composition for dough of [16] in an amount of 0.1 to 20 mass% in terms of the mass of the processed starch.

[18] The dough for pies according to [17], which comprises 15 to 50 mass% of the plastic fat or oil composition.

[19] The dough for dough according to [18], wherein the plastic oil-and-fat composition comprises a platelet-shaped plastic oil-and-fat composition.

[20] A method for producing a dough for a pie according to any one of [17] to [19], comprising:

preparing the composition for administration; and

mixing the composition for a cake, the plastic fat composition and water.

[21] A method for producing a dough for a pie according to any one of [17] to [19], comprising:

preparing the composition for administration;

mixing the dough composition with water to obtain a dough; and

and a step of sandwiching a sheet-like plastic fat composition between the dough.

[22] A method for producing a pie, comprising the step of heat-cooking the pie dough of any one of [17] to [19 ].

[23] The method for producing a pie according to [22], wherein the heating cooking is frying.

Further, the present invention is intended to provide a method of imparting a difference in texture between the inner layer and the outer layer of a pie and a method of imparting a soft waxy feeling to the inner layer of a pie, which are shown below.

[24] A method for imparting a difference in taste to an inner layer and an outer layer of a pie, comprising blending a pie starch composition into a pie dough, the pie starch composition comprising a processed starch having an acetyl group and a cold water swelling degree of more than 1 and less than 15, the dough being blended with from 0.1% by mass to 20% by mass of the pie starch composition in terms of the mass of the processed starch.

[25] A method for imparting a soft waxy feeling to an inner layer of a pie, comprising blending a pie starch composition into a pie dough, the pie starch composition comprising a processed starch having an acetyl group and a cold water swelling degree of more than 1 and less than 15, and blending from 0.1% by mass to 20% by mass of the pie starch composition in terms of the mass of the processed starch into the dough.

Effects of the invention

According to the present invention, the taste of the pie can be improved.

According to a preferred aspect of the present invention, a pie can be provided in which a soft waxy feeling is imparted to the inner layer side without losing a crispy texture on the outer layer side as a surface. Further, according to a preferred embodiment of the present invention, the texture of the surface, i.e., the outer layer side, which is crispy, and the inner layer side, which is moist and soft and waxy, can be maintained well not only immediately after the completion of cooking but also after storage for a predetermined time. According to the preferable scheme of the invention, the outer layer and the inner layer of the pie can be endowed with different mouthfeel, the mouthfeel of the outer layer and the inner layer is respectively outstanding, and a product with high palatability can be provided.

Detailed Description

The present inventors have studied various additives and, as a result, have found that the mouthfeel of a pie can be improved by blending a dough with an acetylated starch having a predetermined degree of cold water swelling. The following describes various aspects of the present invention.

First, a starch composition for a dough kneading, a dough for a dough kneading, a method for producing a dough for a dough kneading, and a method for producing a dough kneading, which are embodiments of the present invention, will be described.

1. Starch composition for knead style

The starch composition for kneading is characterized by containing a processed starch having an acetyl group and a cold water swelling degree of more than 1 and less than 15. The dough composition of the present invention can be used as an additive to a dough composition or dough. According to a preferred embodiment of the present invention, by using the starch composition for a dough of the present invention, the texture of the dough can be improved. Further, according to a preferred embodiment of the present invention, the texture of the surface, i.e., the outer layer side, which is crispy, and the inner layer side, which is moist and soft and waxy, can be maintained well not only immediately after the completion of cooking but also after storage for a predetermined time.

Here, the "cold water swelling degree" refers to a numerical value measured by the following method.

(a) The sample was dried by heating at 130 ℃ and moisture was measured, and the amount of the dried material was calculated from the obtained moisture value.

(b) The sample was dispersed in 50mL of 25 ℃ water in an amount of 1g in terms of the dry matter, and stirred at 25 ℃ for 30 minutes.

(c) After the stirring, the mixture was centrifuged for 10 minutes by a centrifugal separation method in which the relative centrifugal force was 1609.92(× g) as calculated from the following formula (1), and the mixture was separated into a precipitate layer and a supernatant layer.

(1) Relative centrifugal force (x g) × 1118 × centrifugal radius (cm) × (rotation speed (rpm))²×10^-8

(d) The supernatant layer was removed, and the mass of the precipitate layer was determined and set as B (g).

(e) The mass of the precipitate layer after drying (105 ℃ C., constant) was defined as C (g).

(f) The cold water swelling degree was determined as the value obtained by dividing B by C.

The cold water swelling degree of the processed starch is more than 1 and less than 15, and from the viewpoint of imparting a soft waxy feeling to the inner layer and imparting a difference in texture between the inner layer and the outer layer, it is preferably more than 1 and less than 12, more preferably more than 1 and less than 10, and still more preferably more than 1 and less than 5. By setting the cold water swelling degree to the above range, the mouth feel of the kneaded dough can be improved. Further, according to a preferred embodiment of the present invention, by setting the cold water swelling degree to the above range, a moist soft waxy feeling can be imparted to the inner layer side without losing the crispy texture of the outer layer side as the surface. Further, by providing a difference in texture between the outer layer and the inner layer of the dough, the texture can be enriched, and the palatability of the dough obtained by blending the dough starch composition can be improved.

The processed starch used in the present invention is not particularly limited as long as it has an acetyl group and a predetermined cold water swelling degree.

From the viewpoint of improving the crispness of the outer layer of the pie, the acetyl group content of the processed starch is preferably more than 0.3% by mass and 2.5% by mass or less, more preferably 0.7% by mass or more and 2.5% by mass or less, further preferably 1.5% by mass or more and 2.1% by mass or less, and further more preferably 1.5% by mass or more and 1.9% by mass or less. In addition, the method for determining the acetyl group content of the processed starch is described in the first example. In the present specification, the upper limit and the lower limit of the numerical range may be appropriately combined.

The processed starch may be obtained by acetylating raw starch.

Examples of the raw starch include starches derived from plants. Specific examples of the plant from which the raw starch is derived include conventional corn (dent corn), waxy corn (waxy corn), high amylose corn, polished round-grained rice, glutinous rice, wheat, sweet potato, tapioca (cassava), and sago, and preferably include conventional corn, waxy corn, high amylose corn, polished round-grained rice, glutinous rice, wheat, potato, and tapioca, more preferably include conventional corn, waxy corn, glutinous corn, high amylose corn, glutinous rice, potato, and tapioca, further preferably include waxy corn, glutinous rice, and tapioca, and further more preferably tapioca.

In addition, the processed starch may be subjected to a processing treatment other than acetylation.

Examples of the processing treatment other than acetylation include monoesterification such as phosphoric acid monoesterification; phosphoric acid crosslinking, adipic acid crosslinking, and the like; etherification such as hydroxypropylation; oxidizing; acid treatment; alkali treatment; one or more of enzyme treatment and the like. Among these, one or more of monoesterification, crosslinking, etherification, oxidation and acid treatment are preferable, one or more of monoesterification, crosslinking, etherification and oxidation are more preferable, and one or more of crosslinking and oxidation are further preferable.

Among these, as the processed starch used in the present invention, acetylated starch, acetylated phosphate crosslinked starch, acetylated adipate crosslinked starch, and acetylated oxidized starch are preferable, acetylated starch, acetylated phosphate crosslinked starch, and acetylated oxidized starch are more preferable, and acetylated starch and acetylated phosphate crosslinked starch are particularly preferable.

Further, as the processed starch, as long as the cold water swelling degree satisfies the above range, the gelatinization treatment may be performed.

Here, the "gelatinization treatment" refers to a treatment in which a starch slurry in which a starch selected from raw starch and processed starch is mixed with water is gelatinized by heating and further dried. If necessary, the drying treatment may be followed by the pulverization treatment. Specifically, in the above-mentioned gelatinization, a method using a machine such as a heat exchanger (ONLATOR), Jet Cooker (Jet Cooker) or extruder (extruder) is selected for heating gelatinization; for the drying, a drum dryer (drum dryer), a spray dryer (spray dryer), a blow dryer, or the like can be used. When a drum dryer is used, the starch slurry may be directly applied to the drum to integrally perform gelatinization by heating and drying.

In the starch composition for kneading dough of the present invention, the content of the processed starch is preferably 0.5% by mass or more and 100% by mass or less, more preferably 5% by mass or more and 100% by mass or less, further preferably 7% by mass or more and 100% by mass or less, further preferably 10% by mass or more and 100% by mass or less, further preferably 20% by mass or more and 100% by mass or less, and particularly preferably 50% by mass or more and 100% by mass or less. That is, the starch composition for kneading of the present invention may be the processed starch itself, or may be a mixture of the processed starch and one or two or more other additives other than the processed starch.

The other additive is not particularly limited as long as it can be incorporated into the kneading composition. Examples of the raw material include raw starch other than the above-mentioned processed starch, and powdery raw materials such as processed starch, cereal flour, gluten (gluten), puffing agent, salt, sweetener, skim milk powder, seasoning powder, and quality improver. Specific examples of the raw starch and the processed starch include those described above (among them, the processed starch used as another additive may not be subjected to acetylation treatment). Specific examples of the other additives include those similar to those described in "composition for kneading 2" described later.

2. Composition for kneading dough

The composition for kneading is characterized by containing the starch composition for kneading in an amount of 0.3 to 40 mass% in terms of the mass of the processed starch. The dough composition of the present invention is preferably a powdery composition containing a powdery raw material for dough.

In the composition for kneading of the present invention, the content of the starch composition for kneading is 0.3 to 40% by mass, preferably 0.5 to 35% by mass, more preferably 1.5 to 30% by mass, further preferably 3 to 28% by mass, further more preferably 5 to 25% by mass, further more preferably 6 to 22% by mass, and particularly preferably 7 to 19% by mass, in terms of the mass of the processed starch. One or more of the above-mentioned dough composition having different compositions may be combined as long as the converted value of the processed starch in the finally obtained dough composition of the present invention satisfies the above-mentioned range.

Preferably, the composition for a knead style of the present invention further comprises one or two selected from the group consisting of grain flour and gluten, in addition to the processed starch.

Examples of the cereal flour used in the present invention include wheat flour, rice flour, soybean flour, rye flour, barley flour, and corn flour.

The wheat flour is not particularly limited as long as it is a wheat flour that can be used for a dough or the like, and for example, high gluten flour, medium gluten flour, low gluten flour, and a combination of these flours can be used, but high gluten flour is preferably used.

The rice flour is not particularly limited as long as it is a rice flour that can be used in a pie such as a knead, and for example, japonica rice flour can be used.

The soybean powder is not particularly limited as long as it is a soybean powder that can be used in a dough or the like, and for example, a full fat soybean powder, a defatted soybean powder, or a combination thereof can be used.

The rye flour is not particularly limited as long as it is usable for a dough or the like.

The barley flour is not particularly limited as long as it is a barley flour that can be used in a pie such as a knead.

The corn flour is not particularly limited as long as it is a corn flour that can be used in kneepads and the like.

These cereal powders may be used alone or in combination of two or more.

In the composition for a kneading pad of the present invention, the content of the cereal flour is preferably 0 mass% or more and 99.7 mass% or less, more preferably 20 mass% or more and 98 mass% or less, further preferably 30 mass% or more and 94 mass% or less, and particularly preferably 35 mass% or more and 90 mass% or less, with respect to the total mass of the composition for a kneading pad.

In the composition for a kneading pad of the present invention, the content of the gluten is preferably 0 mass% or more and 17 mass% or less, more preferably 3 mass% or more and 17 mass% or less, further preferably 6 mass% or more and 17 mass% or less, further preferably 7 mass% or more and 15 mass% or less, further preferably 8 mass% or more and 13 mass% or less, and particularly preferably 9 mass% or more and 11 mass% or less, based on the total mass of the composition for a kneading pad.

When the cereal powder and the gluten are used in combination, the composition for kneading of the present invention may contain the finally obtained gluten in an amount within the range of the content of the gluten.

In addition, when the starch composition for kneading of the present invention contains one or two selected from the group consisting of grain flour and gluten, the composition for kneading of the present invention may be such that the contents of the grain flour and gluten to be finally obtained respectively satisfy the above-mentioned content ranges.

In addition, the composition for a dough of the present invention may further contain one or more kinds of powdery raw materials such as a bulking agent, salt, a sweetener, skim milk powder, seasoning powder, and a quality improving agent. The blending amount of the powder raw material may be determined as appropriate depending on the application and the purpose.

The puffing agent is not particularly limited as long as it is a puffing agent usable for dough for kneading, and for example, sodium hydrogen carbonate, potassium hydrogen carbonate, sodium aluminum acid phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, calcium dihydrogen phosphate, and a combination thereof can be used.

The sweetener is not particularly limited as long as it is a sweetener usable in dough for dough kneading, and monosaccharides such as glucose, fructose, and high fructose corn syrup; disaccharides such as white sugar, maltose, and trehalose; an oligosaccharide; reducing the starch decomposition product; honey; molasses; maple syrup; synthetic sweeteners such as aspartame; stevia sugar and their combination.

The blending amount of these powder materials in the composition for kneading may be determined as appropriate depending on the application and the purpose.

The composition for a dough of the present invention can be prepared by mixing the starch composition for a dough with other powdery raw materials as needed. The composition for dough of the present invention can be suitably used for various dough for dough.

3. Dough for kneading dough

The dough for kneading is characterized by containing 0.1 to 20 mass% (that is, 0.1 to 20 mass%) of the composition for kneading in terms of the mass of the processed starch.

By including the processed starch in the above range, the mouthfeel of a kneaded dough can be improved. Further, according to a preferred aspect of the present invention, a moist soft waxy feeling can be imparted to the inner layer side without losing the crispy texture of the outer layer side as the surface of the kneaded dough. Further, according to a preferred embodiment of the present invention, the texture of the surface, i.e., the outer layer side, which is crispy, and the inner layer side, which is moist and soft and waxy, can be maintained well not only immediately after the completion of cooking but also after storage for a predetermined time. In addition, by giving the outer layer and the inner layer of the kneaded dough a difference in taste, the taste can be enriched, and the palatability of the resulting kneaded dough can be improved.

The content of the dough for kneading is 0.1 to 20% by mass, preferably 0.31 to 16% by mass, more preferably 0.5 to 13% by mass, even more preferably 2 to 10% by mass, even more preferably 2.5 to 8% by mass, and particularly preferably 3 to 7% by mass, in terms of the mass of the processed starch, relative to the total mass of the dough for kneading.

The dough for kneading of the present invention may contain a plastic fat or oil composition and water in addition to the composition for kneading.

The plastic oil and fat composition is a composition obtained by plasticizing an oil and fat composition. The plastic fat composition may be prepared by a conventional method, and can be obtained, for example, in the following manner: the resin composition is quenched and kneaded by a scraped surface heat exchanger typified by a kombinator, a perfactor, a votor, etc., and then filled in a box, followed by a ripening step (tempering) in which the resin composition is held in a heat retainer for a certain period of time.

The fat or oil used in the plastic fat or oil composition is not particularly limited, and examples thereof include various fats or oils such as palm oil, palm kernel oil, coconut oil, corn germ oil, cottonseed oil, soybean oil, rapeseed oil, rice bran oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea butter, buckeye fat (salefat), beef tallow, milk fat, lard, fish oil, whale oil, and processed fats or oils obtained by subjecting these fats or oils to one or more treatments selected from hydrogenation, fractionation, and transesterification. In the present invention, one or two or more selected from these fats and oils can be preferably used.

The solid fat content of the fat or oil at 20 ℃ is preferably 20% to 50%, more preferably 25% to 45%, and still more preferably 30% to 40%. When the solid fat content at 20 ℃ is in the above range, the plastic oil or fat composition is not dissolved out and easily remains in the dough, and as a result, a kneaded dough having a good texture can be obtained.

The plastic fat composition preferably has a fat content of 60 mass% to 100 mass%, more preferably 70 mass% to 100 mass%, and still more preferably 80 mass% to 100 mass%.

The plastic oil or fat composition may contain a component generally used as long as the object of the present invention is not impaired. Examples of such components include emulsifiers, perfumes, colorants, milk components, and the like, and these components may be appropriately added to the plastic fat and oil composition.

The shape of the plastic oil or fat composition is not particularly limited, and a flake-like plastic oil or fat composition is preferably in the form of a flake since it is easily dispersed in dough for kneading. The pellet may be, for example, a cylindrical pellet or a rectangular parallelepiped pellet, and a pellet having a long side of about 1cm to 5cm is preferable.

In the dough for kneading of the present invention, the content of the plastic oil or fat composition is preferably 15% by mass or more and 50% by mass or less, more preferably 15% by mass or more and 40% by mass or less, still more preferably 20% by mass or more and 35% by mass or less, still more preferably 20% by mass or more and 30% by mass or less, and particularly preferably 22% by mass or more and 26% by mass or less.

The water used for the dough for kneading of the present invention is not particularly limited, and natural water or tap water may be mentioned. In addition, aqueous liquids such as milk, egg, soybean milk, and fruit juice can also be used. However, the moisture contained in the powder raw material is not included.

In the dough for a kneading dough of the present invention, the content of water (including water in the aqueous liquid) is preferably 18 mass% or more and 38 mass% or less, more preferably 20 mass% or more and 36 mass% or less, still more preferably 22 mass% or more and 34 mass% or less, and particularly preferably 24 mass% or more and 32 mass% or less, with respect to the total mass of the dough for a kneading dough.

In addition, the dough for kneading of the present invention may further contain malt (malt), an oil or fat other than the above-mentioned plastic oil or fat composition, and the like.

4. Method for producing dough for kneading dough

The method for producing dough for dough kneading of the present invention comprises:

preparing the composition for kneading dough; and

mixing the composition for kneading, the plastic fat composition and water. Hereinafter, each step will be explained.

First, a composition for kneading is prepared. As for the composition for a dough, as described in the above "composition for a dough 2", the composition for a dough can be prepared by mixing the starch composition for a dough with other powdery raw materials as needed.

Subsequently, the composition for kneading, the plastic fat and oil composition, and water are mixed. The plastic fat composition and water, and their blending amounts are as described in "3. knead dough".

The temperature before mixing of the plastic fat or oil composition is not particularly limited, but is preferably from-30 ℃ to 10 ℃. By mixing at a predetermined temperature, a kneaded dough having a good texture can be obtained.

The temperature of the dough material other than the plastic oil or fat composition is not particularly limited, but is preferably more than 0 ℃ and not more than 30 ℃, and more preferably more than 0 ℃ and not more than 25 ℃. The temperature of the dough material can be set to a desired temperature by adjusting the temperature of the water to be added or the temperature of the powder material to an appropriate temperature in advance.

The order of adding the composition for kneading, the plastic oil or fat composition and water is not particularly limited. The plastic oil and fat composition may be added to the obtained mixture and mixed after the composition for kneading and water are mixed, or the composition for kneading and the plastic oil and fat composition may be mixed and then water may be added to the obtained mixture and mixed.

As described in the above "3. dough for dough kneading", additional components other than the composition for dough kneading, the plastic oil or fat composition and water, for example, malt and oil or fat other than the plastic oil or fat composition, may be blended into the dough. These additional components may be added and mixed together with the composition for kneading, the plastic oil or fat composition and water, or may be added and mixed at an intermediate stage or a final stage of mixing.

The dough for kneading can be obtained by mixing the composition for kneading, the plastic fat composition, water, and optional additional ingredients, and lightly kneading the plastic fat composition to such an extent that the plastic fat composition is not uniformly kneaded into a dough, thereby dispersing the plastic fat composition in the dough and forming a layer of the plastic fat composition. The dough for kneading dough may be further subjected to a plurality of stretching and folding processes to produce a kneaded dough for kneading and stacking. In addition, in the present specification, the "knead-fold" is also included in the "knead-fold".

5. Method for producing kneaded pie

The method for producing a dough for a dough for a dough for.

By heating and cooking the dough for a dough. The heating method is not particularly limited as long as the dough can be heated, but "baking" or "frying" is preferable, and "frying" is particularly preferable. If the cooking method is "frying", water and liquid oil are replaced with each other, and thus a more crispy and light texture can be obtained on the outer layer side, and a more moist and soft texture can be obtained on the inner layer.

The heating temperature during cooking may be appropriately selected, and is preferably 150 ℃ to 200 ℃ inclusive, more preferably 160 ℃ to 190 ℃ inclusive, and further preferably 170 ℃ to 180 ℃ inclusive, when frying. When baking is performed in an oven or the like, the temperature is preferably 150 ℃ to 250 ℃, more preferably 170 ℃ to 240 ℃, and still more preferably 180 ℃ to 220 ℃.

The dough for a heat cooking. When stuffing is applied to the dough for kneading dough, the stuffing application step may be performed before the cooking of the dough for kneading dough or after the cooking of the dough for kneading dough. The shape of the kneaded dough is not particularly limited, and may be appropriately determined according to the purpose and use.

In addition, the obtained kneaded pie can be a strip pie, a leaf pie (leaf pie), a butterfly crisp and the like, and can also be a stuffed pie with stuffing on the inner layer side of the pie.

When the dough is a stuffed dough, the timing of stuffing the dough is not particularly limited, and the stuffing may be poured before the step of cooking the dough for kneading by heating or after the step of cooking by heating.

The stuffing for the stuffed pie is not particularly limited as long as it can be wrapped in the kneaded pie. Examples of the food include sweetened bean paste, chocolate, jam, custard (custard), cheese, curry, stew (stew), meat paste, and butter dish (gratin).

The amount of the filling to be used is not particularly limited as long as it can be used for the kneadable dough.

When the kneading pie is a stuffed pie, the dough for kneading pie wrapped with the stuffing is heated and cooked, so that the moisture evaporated by the stuffing is absorbed, the wet and soft glutinous taste of the inner layer side of the kneading pie is more prominent, and the taste difference between the inner layer and the outer layer of the kneading pie can be more felt.

In one embodiment of the present invention, the method for producing a dough for a. The storage step is preferably performed after the dough for a dough for kneading is molded.

According to a preferred embodiment of the present invention, the kneaded dough obtained by the method of the present invention can maintain a crispy texture on the outer layer side, a moist texture on the inner layer side, and a soft and glutinous texture on the surface, not only immediately after the completion of cooking but also after the dough is stored in a warmer (also called a hot freezer) or a heating device for a predetermined period of time at room temperature.

For example, the kneaded dough obtained by the method of the present invention can maintain a good texture, i.e., a texture with a crispy outer layer side, a moist inner layer side, and a soft glutinous texture as the surface, even after being stored in a warmer or at room temperature for 4 hours, and can make a difference in texture between the inner layer and the outer layer of the kneaded dough.

When the kneaded dough obtained by the method of the present invention is stored in a warmer or the like, the storage temperature is preferably 45 ℃ to 80 ℃, and more preferably 50 ℃ to 70 ℃. When the kneaded dough obtained by the method of the present invention is stored at room temperature, the storage temperature is preferably 10 ℃ or higher and less than 45 ℃, more preferably 12 ℃ or higher and 40 ℃ or lower, and still more preferably 15 ℃ or higher and 35 ℃ or lower.

Next, a dough composition for a pie, a method for producing a dough for a pie, and a method for producing a pie of other embodiments of the present invention will be described.

6. Pie starch compositions

The inventive pie starch composition is characterized by comprising a processed starch which has an acetyl group and a cold water swelling degree of 5 to less than 15. The inventive pie starch compositions can be used as additives to a pie composition or to a pie dough. According to a preferred embodiment of the present invention, by using the inventive pie starch composition, the mouthfeel of the pie can be improved. The "cold water swelling degree" was measured as described in "1. kneading dough starch composition".

The processed starch has a cold water swelling degree of 5 or more and less than 15, preferably 6 or more and less than 14, more preferably 7 or more and less than 14, and further preferably 8 or more and less than 14. By setting the cold water swelling degree within the above range, the taste of the pie can be improved. Further, according to a preferred embodiment of the present invention, by setting the cold water swelling degree to the above range, a moist soft waxy feeling can be imparted to the inner layer side without losing the crispy texture of the outer layer side as the surface. In addition, by imparting a difference in mouthfeel to the outer layer and the inner layer of the pie, it is possible to enrich the mouthfeel and improve the palatability of the pie obtained by blending the starch composition for the pie. Further, according to a preferred embodiment of the present invention, the texture of the surface, i.e., the outer layer side, which is crispy, and the inner layer side, which is moist and soft and waxy, can be maintained well not only immediately after the completion of cooking but also after storage for a predetermined time.

The acetyl group content of the processed starch is preferably more than 0.3% by mass and 2.5% by mass or less, more preferably 0.7% by mass or more and 2.5% by mass or less, still more preferably 1.5% by mass or more and 2.1% by mass or less, and still more preferably 1.5% by mass or more and 1.9% by mass or less. The method for determining the acetyl content of the processed starch is illustrated in the first example.

The processed starch may be obtained by acetylating raw starch. In addition, the processed starch may be subjected to a processing treatment other than acetylation.

Specific examples of the raw starch and the processing treatment other than acetylation are the same as those of the raw starch and the processing treatment other than acetylation described in the above "1. starch composition for knead".

The processed starch used in the present invention is preferably acetylated starch, acetylated phosphate crosslinked starch, acetylated adipate crosslinked starch, acetylated oxidized starch, more preferably acetylated starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, and particularly preferably acetylated starch and acetylated phosphate crosslinked starch.

Further, as the processed starch, as long as the cold water swelling degree satisfies the above range, the gelatinization treatment may be performed. For the gelatinization treatment, the procedure was as described in "1. kneading dough starch composition".

In the dispatch starch composition of the present invention, the content of the processed starch is preferably 0.5 mass% or more and 100 mass% or less, more preferably 5 mass% or more and 100 mass% or less, further preferably 7 mass% or more and 100 mass% or less, further more preferably 10 mass% or more and 100 mass% or less, further more preferably 20 mass% or more and 100 mass% or less, and particularly preferably 50 mass% or more and 100 mass% or less. That is, the inventive pie starch composition may be the processed starch itself, or may be a mixture of the processed starch and one or two or more other additives other than the processed starch.

The other additive is not particularly limited as long as it can be incorporated into the composition for a patch. For example, raw starch other than the above-mentioned processed starch, and powdery raw materials such as processed starch, cereal flour, gluten, puffing agent, salt, sweetener, skim milk powder, seasoning powder, and quality improver can be cited. Specific examples of the raw starch and the processed starch include the above-mentioned ones. Specific examples of the other additives include those similar to those described in the above-mentioned "composition for kneading 2".

7. Composition for pie

The present invention is characterized by comprising 0.3 to 40 mass% of the above-described dispatch starch composition in terms of the mass of the above-described processed starch. The dough composition of the present invention is preferably a powdery composition comprising a powdery raw material for dough.

In the dispatch composition of the present invention, the dispatch starch composition is contained in an amount of 0.3 to 40 mass%, preferably 0.5 to 35 mass%, more preferably 1.5 to 30 mass%, even more preferably 3 to 28 mass%, even more preferably 5 to 25 mass%, even more preferably 6 to 22 mass%, and particularly preferably 7 to 19 mass%, in terms of the mass of the processed starch. One or more of the above-mentioned group starch compositions having different compositions may be combined, as long as the processed starch quality equivalent value satisfies the above-mentioned range for the finally obtained group composition of the present invention.

Preferably, the inventive composition for use in the present invention further comprises one or two selected from the group consisting of cereal flour and gluten, in addition to said processed starch. The grain flour and gluten are as described in "2. composition for dough".

In the dish composition of the present invention, the content of the cereal flour is preferably 0 mass% or more and 99.7 mass% or less, more preferably 20 mass% or more and 98 mass% or less, further preferably 30 mass% or more and 94 mass% or less, and particularly preferably 35 mass% or more and 90 mass% or less, based on the total mass of the dish composition. The cereal powder may be used alone or in combination of two or more.

In the composition for a patch of the present invention, the content of the gluten is preferably 0 mass% or more and 17 mass% or less, more preferably 3 mass% or more and 17 mass% or less, further preferably 6 mass% or more and 17 mass% or less, further preferably 7 mass% or more and 15 mass% or less, further preferably 8 mass% or more and 13 mass% or less, and particularly preferably 9 mass% or more and 11 mass% or less, based on the total mass of the composition for a patch.

When the cereal flour and the gluten are used in combination, the gluten content to be finally obtained in the composition for administration of the present invention may be within the above-mentioned gluten content range.

In addition, when the inventive pie starch composition includes one or two selected from the group consisting of grain flour and gluten, it is sufficient for the inventive pie composition that the contents of the finally obtained grain flour and gluten respectively satisfy the above-mentioned content ranges.

In addition, the composition for a pie of the present invention may further comprise one or more kinds of powdery raw materials such as a bulking agent, common salt, a sweetener, skim milk powder, seasoning powder, and a quality improving agent. Specific examples of the bulking agent and the sweetener include those similar to those described in the above-mentioned "composition for kneading 2".

The blending amount of these powder raw materials in the composition for use may be determined as appropriate depending on the application and the purpose.

The pie composition of the present invention can be prepared by mixing the pie starch composition and other powder raw materials as needed. The dough composition of the present invention can be suitably used for various dough.

8. Dough for pie

The dough for dough of the present invention is characterized by comprising 0.1 to 20 mass% of the dough for dough, based on the dough for.

By including the processed starch in the above range, the mouthfeel of the pie can be improved. Further, according to a preferred aspect of the present invention, a moist soft waxy feeling can be imparted to the inner layer side without losing the crispy texture of the outer layer side as the surface of the pie. Further, according to a preferred embodiment of the present invention, the texture of the surface, i.e., the outer layer side, which is crispy, and the inner layer side, which is moist and soft and waxy, can be maintained well not only immediately after the completion of cooking but also after storage for a predetermined time. In addition, by endowing the outer layer and the inner layer of the pie with taste difference, the taste can be enriched, and the palatability of the obtained pie can be improved.

The content of the dough composition is 0.1 to 20% by mass, preferably 0.31 to 16% by mass, more preferably 0.5 to 13% by mass, even more preferably 2 to 10% by mass, even more preferably 2.5 to 8% by mass, and particularly preferably 3 to 7% by mass, in terms of the mass of the processed starch, relative to the total mass of the dough.

The dough for pies of the present invention may also contain, in addition to the dough composition, a plastic fat composition and water.

Examples of the plastic oil and fat composition include those similar to those described in the above "dough for kneading 3".

The shape of the plastic oil or fat composition is not particularly limited, and may be appropriately determined according to the type of the group.

For example, when the dough is a dough for kneading, the shape is preferably a small piece shape because the plastic oil-and-fat composition in a small piece shape is easily dispersed in the dough for kneading. The sheet-like shape may be, for example, a cylindrical shape or a rectangular parallelepiped shape, and is preferably a sheet having a long side of about 1cm to 5 cm.

In addition, when the dough for a party is a laminated dough for a party, the sheet-like plastic oil or fat composition is preferably a sheet-like one since the dough containing the dough composition and water is easily sandwiched between the dough. The thickness of the sheet-like plastic oil or fat composition is not particularly limited, but is preferably 5mm to 30mm, more preferably 6mm to 20mm, and still more preferably 8mm to 12 mm.

In the dough for pies of the present invention, the content of the plastic oil or fat composition is preferably 15% by mass or more and 50% by mass or less, more preferably 15% by mass or more and 40% by mass or less, still more preferably 20% by mass or more and 35% by mass or less, still more preferably 20% by mass or more and 30% by mass or less, and particularly preferably 22% by mass or more and 26% by mass or less.

The water used for the dough for dough of the present invention is not particularly limited, and the same water as described in "3. kneaded dough" can be used.

In the dough for a pie of the present invention, the water content (including the water content in the aqueous liquid) is preferably 18 mass% or more and 38 mass% or less, more preferably 20 mass% or more and 36 mass% or less, still more preferably 22 mass% or more and 34 mass% or less, and particularly preferably 24 mass% or more and 32 mass% or less, with respect to the total mass of the dough for a pie.

The dough for pies of the present invention may further comprise malt, fats and oils other than the plastic fat and oil composition, and the like.

9. Method for producing dough for pie

The method of preparing dough for pies varies depending on the type of pie (knead or stacked). Hereinafter, the explanation will be made according to the type of the group.

(1) Method for producing dough for kneading dough

The method for producing dough for kneading dough of the present invention is characterized by comprising:

preparing the composition for administration; and

mixing the composition for a cake, the plastic fat composition and water. Hereinafter, each step will be explained.

First, a composition for administration is prepared. With respect to the administration composition, the same is as described in the description of "7. administration composition".

Subsequently, the composition for a cake, the plastic fat composition and water are mixed. As for the plastic fat composition and water, and their blending amounts, as described in the "8. pie dough".

The order of adding the composition for a cake, the plastic oil or fat composition and water is not particularly limited. The plastic oil and fat composition may be added to the obtained mixture and mixed after the dough composition and water are mixed, or the dough composition and the plastic oil and fat composition may be mixed and then water may be added to the obtained mixture and mixed.

As described in the "8. dough", additional components other than the dough composition, the plastic oil or fat composition and water, for example, malt, oil or fat other than the plastic oil or fat composition, and the like may be blended into the dough. These additives may be added and mixed together with the above-mentioned dough composition, the above-mentioned plastic fat and oil composition and water, or may be added and mixed at an intermediate stage or a final stage of the mixing.

The dough for kneading can be obtained by mixing the dough composition, the plastic fat composition, water, and optional additional ingredients, and lightly kneading the dough to such an extent that the plastic fat composition is not uniformly kneaded into the dough, thereby dispersing the plastic fat composition in the dough and forming a layer of the plastic fat composition. The dough for kneading dough may be further subjected to a plurality of stretching and folding processes to produce a kneaded dough for kneading and stacking.

(2) Method for producing dough for superimposed pies

The method for producing dough for a laminated dough of the present invention is characterized by comprising:

preparing the composition for administration;

mixing the dough composition with water to obtain a dough; and

and a step of sandwiching a sheet-like plastic fat composition into the dough. Hereinafter, each step will be explained.

Next, the dough composition and water are mixed to obtain a dough.

With regard to the amount of the dough composition and water used, as described in the "8. dough for dough". Here, fat or oil other than the plastic fat or oil composition may be added to the dough as needed.

The dough composition and water are mixed and kneaded, thereby obtaining a dough having viscoelasticity.

In the present invention, dough can be prepared by mixing the dough composition and water in a mixing vessel such as a mixing bowl (mixing bowl).

Next, a sheet-like plastic oil or fat composition is sandwiched between the dough pieces. As for the plastic oil and fat composition in a sheet form, as described in said "8. dough for pies".

The temperature before mixing of the plastic oil or fat composition in a sheet form is not particularly limited, and the solid fat content of the oil or fat in the plastic oil or fat composition in a sheet form at 20 ℃ is preferably 20% to 50%, more preferably 25% to 45%.

The temperature of the dough material other than the sheet-like plastic oil or fat composition is not particularly limited, and is preferably more than 0 ℃ and 30 ℃ or less, more preferably more than 0 ℃ and 25 ℃ or less. The temperature of the dough material can be set to a desired temperature by adjusting the temperature of the water to be added or the temperature of the powder material to an appropriate temperature in advance.

As described in the "8. dough", additional components other than the dough composition, the plastic oil-and-fat composition in a sheet form and water, for example, malt, and an oil-and-fat other than the plastic oil-and-fat composition in a sheet form may be blended into the dough. The timing of mixing these additives is not particularly limited, and may be mixed into the dough.

The sheet-shaped plastic oil or fat composition can be sandwiched between the dough by wrapping the dough with the sheet-shaped plastic oil or fat composition and performing a plurality of stretching and folding processes. Preferably, after this step, the plastic oil or fat composition in a thin sheet form is present in the dough in a layer of a plurality of layers (2 or more). The number of times the sheet-like plastic oil or fat composition is wrapped with the dough and the stretching and folding steps are repeated is not particularly limited, and may be appropriately determined depending on the use and purpose, but it is generally preferable that the sheet-like plastic oil or fat composition has 27 or more layers.

10. Manufacturing method of pie

The method for producing the pie of the present invention comprises a step of heat-cooking the pie dough.

When the dough is a dough for kneading, the dough is heated and cooked to cause the plastic fat composition dispersed in the dough to rise, thereby providing a crispy outer layer side and a moist inner layer as a surface of the dough for kneading, and a soft and glutinous texture.

In addition, when the dough for a party is a laminated dough for a party, the dough for a party is heated and cooked, so that the sheet-like plastic oil or fat composition is heated to evaporate water contained in the dough and the layers are floated one by its expansive force, thereby providing a crispy, fluffy texture.

The heating method is not particularly limited as long as the dough is heated, but "baking" or "frying" is preferable, and "frying" is particularly preferable. If the cooking method is "frying", water and liquid oil are replaced with each other, and thus a more crispy and light texture can be obtained on the outer layer side, and a more moist and soft texture can be obtained on the inner layer.

The dough is preferably shaped into the desired shape prior to cooking. When stuffing is wrapped in the pie, the stuffing wrapping procedure can be performed before the heating cooking of the pie dough or after the heating cooking of the pie dough. The shape of the pie is not particularly limited and may be appropriately selected depending on the purpose and use.

When the dough for the pie is dough for a kneaded pie, the obtained kneaded pie can be a strip pie, a leaf pie, a butterfly crisp and the like, and can also be a stuffed pie with stuffing on the inner layer side of the pie.

The amount of the stuffing for the stuffed pie and the amount thereof used are as described in the description of "5. method for producing kneaded pie".

By heating and cooking the dough for a kneading dough wrapped with the filling, moisture evaporated from the filling is absorbed, the moist and soft waxy texture of the inner layer side of the kneading dough is more prominent, and the difference in texture between the inner layer and the outer layer of the kneading dough can be more felt.

When the pie dough is the overlapped pie dough, the obtained overlapped pie can be a strip pie, a leaf pie, a butterfly crisp and the like, and can also be a stuffed pie with stuffing at the inner layer side of the pie.

When the dough for sandwich type is a stuffed dough, the timing of stuffing is not particularly limited, and the stuffing may be filled before the step of cooking the dough for sandwich type, or may be filled after cooking, and preferably, the stuffing is filled into the dough for sandwich type before the step of cooking the dough for sandwich type.

The dough for the superimposed pie wrapped with the stuffing is heated and cooked, so that the moisture evaporated by the stuffing is absorbed, the wet and soft glutinous taste of the inner layer side of the superimposed pie is more prominent, and the taste difference between the inner layer and the outer layer of the superimposed pie can be more felt.

In one embodiment of the present invention, the method for producing a pie of the present invention may further include a storage step of storing the pie dough at room temperature, under refrigeration or in a frozen state before the cooking step. The storage step is preferably performed after the dough for a pie is molded.

According to a preferred embodiment of the present invention, the dough obtained by the method of the present invention, whether it is a kneaded dough or a superimposed dough, can maintain a good texture such as crispy texture on the outer layer side and moist texture on the inner layer side as the surface immediately after the completion of cooking by heating and after storage in a warmer or at room temperature for a predetermined period of time.

For example, the pie obtained by the method of the present invention can maintain a good crispy texture on the outer layer side, a moist texture on the inner layer side, and a soft and waxy texture on the surface even after being stored in a warmer or at room temperature for 4 hours, and the difference in texture between the inner layer and the outer layer of the pie can be perceived.

When the pie obtained by the method of the present invention is stored in a warmer or the like, the storage temperature is preferably 45 ℃ to 80 ℃, more preferably 50 ℃ to 70 ℃. When the pie obtained by the method of the present invention is stored at room temperature, the storage temperature is preferably 10 ℃ or higher and less than 45 ℃, more preferably 12 ℃ or higher and 40 ℃ or lower, and still more preferably 15 ℃ or higher and 35 ℃ or lower.

11. Method for improving taste of pie

As described above, according to the present invention, the taste of various pies can be improved.

According to a preferred embodiment of the present invention, a pie can be provided in which a soft waxy feeling is imparted to the inner layer side without losing the crispy texture of the outer layer side as the surface. In addition, the outer layer and the inner layer of the pie can be endowed with taste difference, the respective taste of the outer layer and the inner layer is improved, and a product with high palatability can be provided.

That is, the present invention includes a method of imparting a mouthfeel difference between the inner layer and the outer layer of the pie.

According to the present invention, a difference in texture can be imparted to an inner layer and an outer layer of a pie by blending a pie starch composition into a pie dough, wherein the pie starch composition contains a processed starch having an acetyl group and a cold water swelling degree of more than 1 and less than 15, and the dough contains 0.1 to 20 mass% of the pie starch composition in terms of the mass of the processed starch.

As the processed starch, the same processed starch as described in the "1. knead dough composition" can be used.

The blend amount of the processed starch is 0.1 to 20 mass%, preferably 0.31 to 16 mass%, more preferably 0.5 to 13 mass%, still more preferably 2 to 10 mass%, yet more preferably 2.5 to 8 mass%, and particularly preferably 3 to 7 mass%, based on the total mass of the dough.

According to a preferred embodiment of the present invention, the method of the present invention can maintain a crispy texture on the outer layer side and a moist and soft and glutinous texture on the inner layer side as the surface immediately after completion of cooking by heating and after storage in a warmer or at room temperature for a predetermined period of time, regardless of whether the dough is a knead or a superimposed dough.

In addition, the present invention includes a method of imparting a soft waxy feel to the inner layer of the pie.

According to the present invention, a soft waxy feeling can be imparted to the inner layer of a pie by blending a pie starch composition into a pie dough, wherein the pie starch composition contains a processed starch having an acetyl group and a cold water swelling degree of more than 1 and less than 15, and the dough contains 0.1 to 20 mass% of the pie starch composition in terms of the mass of the processed starch.

According to a preferred embodiment of the present invention, the method of the present invention can maintain a soft and glutinous texture in the inner layer of the pie, both immediately after completion of cooking and after storage in a warmer or at room temperature for a predetermined period of time.

When the pie whose texture has been improved by the methods of the present invention is stored in a warmer or the like, the storage temperature is preferably 45 ℃ to 80 ℃, more preferably 50 ℃ to 70 ℃. When the pie obtained by the method of the present invention is stored at room temperature, the storage temperature is preferably 10 ℃ or higher and less than 45 ℃, more preferably 15 ℃ or higher and 40 ℃ or lower, and still more preferably 15 ℃ or higher and 35 ℃ or lower.

Examples

The present invention will be described in further detail with reference to examples, but the present invention is not limited to these examples.

1. Preparation of deep-fry knead stuffing pie (1)

A deep-fried kneaded stuffed pie was prepared according to the composition described in table 1. In addition, processed starch 1 was used as the processed starch.

First, among the raw materials shown in table 1, processed starch, low gluten flour, high gluten flour, and other powdery raw materials were mixed to obtain a composition for a dough. Of these, only the comparative examples obtained mixed powders by mixing weak flour, strong flour and other powdery raw materials. The resulting dough composition (mixed flour in the comparative example only), the plastic fat composition, whole egg and water were mixed in a container with a dough hook using a Mixer ("KANTO Mixer KTM-10" manufactured by KANTO kongki INDUSTRIAL Co, Ltd) to such an extent that the plastic fat composition was not uniformly kneaded into the dough, whereby the plastic fat composition was dispersed in the dough to obtain dough for dough kneading. With respect to 16g of the dough for a knead, 8g of the filling was manually stuffed and frozen, and then fried at 170 ℃ for 6 minutes to obtain a fried knead stuffed pie.

The crispness and soft waxy feeling of the outer layer immediately after the frying and the difference in the texture between the inner layer and the outer layer of the obtained fried kneaded stuffed pie were evaluated by 5 professional test panelists in 5 grades according to the following evaluation criteria, and the average score was used as an evaluation value.

(1) Degree of crispness of outer layer of pie

Score 5 was very crisp.

Score 4 was very crisp.

3 points slightly crisp.

Score 2 is not too crisp.

Score 1 is completely not crispy.

(2) Soft glutinous feeling of the inner layer

5 points of the utility model have proper elasticity and very comfortable soft glutinous feeling.

4 minutes has slight elasticity and comfortable soft glutinous feeling.

3, slightly soft glutinous or slightly thick glutinous.

The score 2 is substantially free from soft waxy feeling, or slightly thick glutinous rice cake-like soft waxy feeling or stickiness.

No soft waxy feeling was found at all or a very thick glutinous rice cake-like soft waxy feeling or stickiness was found in score 1.

(3) The taste difference between the inner layer and the outer layer

The taste difference between the inner layer and the outer layer of the 5 th layer is very good.

The taste difference between the inner layer and the outer layer is good in 4.

3 the taste difference between the inner layer and the outer layer is slightly good.

2 the difference in taste between the inner and outer layers is not very good.

The taste difference between the inner layer and the outer layer is poor in 1.

Here, the improvement of the difference in the texture between the inner layer and the outer layer means that when the pie of the present invention is chewed, the portion of the pie on the outer layer which the teeth initially hit is crisp, and when the teeth reach the inner layer, a unique soft and glutinous feeling with moderate elasticity is felt.

The results are shown in Table 1.

As shown in table 1, by including the processed starch 1 as the acetylated starch having the predetermined cold water swelling degree, the crispness of the outer layer, the soft waxy feeling of the inner layer, and the difference in the mouth feel between the inner layer and the outer layer were improved as compared with the control example not including the processed starch 1 (examples 1 to 9).

From the viewpoint of the crispness of the dough layer, the crispness is good when the dough material contains 0.5 to 14.9 mass% of the processed starch 1, more good when the dough material contains 0.7 to 14.9 mass%, even more good when the dough material contains 1.7 to 14.9 mass%, and even more good when the dough material contains 8.1 to 14.9 mass%. From the viewpoint of soft waxy feeling of the inner layer, the soft waxy feeling was good when the processed starch 1 was contained in the powder material in an amount of 0.5 to 14.9% by mass, more good when it was contained in an amount of 0.9 to 8.1% by mass, further good when it was contained in an amount of 4.2 to 8.1% by mass, and further good when it was contained in an amount of 5.8 to 8.1% by mass. From the viewpoint of improving the difference in texture between the inner layer and the outer layer, it is preferable that the processed starch 1 is contained in an amount of 0.5 to 14.9 mass% in the dough material, and the content is preferably

It is more preferable that the content is 1.7 to 14.9% by mass, and still more preferable that the content is 4.2 to 14.9% by mass.

From the viewpoint of the crispness of the dough layer, the crispness was good when the dough contained 0.26 to 7.58 mass% of the processed starch 1, more good when the dough contained 0.34 to 7.58 mass%, even better when the dough contained 0.84 to 7.58 mass%, and even better when the dough contained 4.02 to 7.58 mass%. From the viewpoint of soft waxy feeling of the inner layer, the soft waxy feeling was good when the dough contained 0.26 to 7.58 mass% of the processed starch 1, more good when the dough contained 0.42 to 4.02 mass%, further good when the dough contained 2.07 to 4.02 mass%, and further good when the dough contained 2.87 to 4.02 mass%. From the viewpoint of improving the difference in texture between the inner layer and the outer layer, it is preferable when the dough contains 0.26 to 7.58 mass% of the processed starch 1, more preferable when the dough contains 0.84 to 7.58 mass%, and even more preferable when the dough contains 2.07 to 7.58 mass%.

2. Preparation of deep-fry knead stuffing pie (2)

A deep-fried kneaded stuffed bun was prepared in the same manner as in the "preparation of deep-fried kneaded stuffed bun (1 thereof)", with the composition described in table 2.

The crispness and soft-waxy texture of the outer layer and the difference in texture between the inner layer and the outer layer immediately after the finish of frying, after storage in a warmer (60 ℃) for 4 hours and after storage at room temperature (25 ℃) for 4 hours of the obtained fried dough were evaluated by 5 professional test panelists on a scale of 5 according to the evaluation criteria, and the average score was used as an evaluation value. The results are shown in Table 2.

As shown in table 2, since each of the processed starches 1 to 6 was an acetylated starch having a predetermined cold water swelling degree, the crispness of the outer layer, the soft waxy feeling of the inner layer, and the difference in the texture between the inner layer and the outer layer were all good (examples 10 to 15).

On the other hand, when the processed starch 7 or 8 having no acetyl group was used, the evaluation of the crispness and soft waxy feeling of the outer layer and the balance between the inner layer and the outer layer were poor (comparative examples 1 and 2). In addition, when the processed starch 9 having an acetyl group but an excessively high cold water swelling degree was used, the evaluation of the crispness and soft waxy feeling of the outer layer and the difference in the texture between the inner layer and the outer layer were all poor (comparative example 3).

3. Preparation of deep-fry knead stuffing pie (its 3)

In the preparation of the deep-fried kneaded stuffed bun (its 3), a deep-fried kneaded stuffed bun was prepared in the same manner as in the preparation of the deep-fried kneaded stuffed bun (its 1) with the composition described in table 3, except that all of the powder material, the plastic fat composition, the whole egg, and water were added to the container at the same time.

The crispness and soft-waxy texture of the outer layer and the difference in texture between the inner layer and the outer layer immediately after the finish of frying, after optionally storing in a warmer (60 ℃) for 4 hours and after storing at room temperature (25 ℃) for 4 hours of the obtained fried dough were evaluated by 5 professional test panelists on a scale of 5 according to the evaluation criteria, and the average score was used as an evaluation value. The results are shown in Table 3.

[ Table 3]

As shown in table 3, the processed starch 1, which is an acetylated starch having a predetermined cold water swelling degree, was included, so that the crispness of the outer layer, the soft waxy feeling of the inner layer, and the difference in the texture between the inner layer and the outer layer were all good (examples 16 to 18). As the amount of the plastic fat composition in the dough increases, the crispness of the outer layer, the soft and waxy feeling of the inner layer, and the difference in the texture between the inner layer and the outer layer are more excellent.

The components in tables 1, 2 and 3 are as follows.

Processed starch 1 (acetylated tapioca starch): in a 500mL separable flask (separable flash), 160g of starch was added with water using tapioca starch (J-OIL mils, inc., manufactured) to obtain a slurry, wherein water was added so that the starch dry matter equivalent mass concentration to the slurry mass became 38% (dry starch mass/slurry mass). The temperature of the slurry was adjusted to 30 ℃, then 8.5g of vinyl acetate was added under the condition of pH 8.4, and then aqueous sodium hydroxide solution was added dropwise at appropriate time to maintain the pH within the set value ± 0.03 until the reaction was completed, and the reaction was carried out for 60 minutes. Then, 3 mass% of sodium hydroxide was added to the slurry to neutralize the slurry to a pH of 6, and the slurry was washed, dehydrated and dried to obtain acetylated starch as processed starch 1. The acetyl group content was 1.8 mass%, and the cold water swelling degree was 2.3.

Processed starch 2 (acetylated tapioca starch): in a 500-mL separating flask, 160g of starch was added with water using tapioca starch (J-OIL MILLS, INC.) to obtain a slurry, wherein the water was added so that the starch dry matter equivalent mass concentration to the slurry mass becomes 38% (dry starch weight/slurry weight). The temperature of the slurry was adjusted to 30 ℃, 10.9g of vinyl acetate was added under the condition of pH 8.4, and then aqueous sodium hydroxide solution was added dropwise at appropriate time to maintain the pH within the set value ± 0.03 until the reaction was completed, and the reaction was carried out for 60 minutes. Then, 3 mass% of sodium hydroxide was added to the slurry to neutralize the slurry to a pH of 6, and the slurry was washed, dehydrated and dried to obtain acetylated starch as processed starch 2. The acetyl group content was 2.3 mass%, and the cold water swelling degree was 2.2.

Processed starch 3 (acetylated tapioca starch): in a 500mL separate flask, tapioca starch (J-OIL mils, manufactured by inc.) was used, and water was added to 160g of the starch to prepare a slurry, wherein the water was added so that the starch dry matter equivalent mass concentration to the mass of the slurry became 38% (dry starch weight/slurry weight). The temperature of the slurry was adjusted to 30 ℃, 2.2g of vinyl acetate was added under the condition of pH 8.4, and then aqueous sodium hydroxide solution was added dropwise at appropriate time to maintain the pH within the set value ± 0.03 until the reaction was completed, and the reaction was carried out for 60 minutes. Then, 3 mass% of sodium hydroxide was added to the slurry to neutralize the slurry to a pH of 6, and the slurry was washed, dehydrated and dried to obtain acetylated starch as processed starch 3. The acetyl group content was 0.5 mass%, and the cold water swelling degree was 2.2.

Processed starch 4 (acetylated phosphate cross-linked tapioca starch): in a 500mL separate flask, tapioca starch (J-OIL mils, manufactured by inc.) was used, and water was added to 160g of the starch to prepare a slurry, wherein the water was added so that the starch dry matter equivalent mass concentration to the mass of the slurry became 38% (dry starch weight/slurry weight). The temperature of the slurry was adjusted to 30 ℃, then 144mg of phosphorus oxychloride was added under the condition of pH 11.0, and then an aqueous sodium hydroxide solution was added dropwise at appropriate time to maintain the pH within ± 0.03 of the set value until the reaction was completed, and the reaction was carried out for 90 minutes. Then, 7.3g of vinyl acetate was added under the condition of pH 8.4, and an aqueous sodium hydroxide solution was added dropwise at appropriate time to maintain the pH within the set value. + -. 0.03 until the reaction was completed, followed by reaction for 60 minutes. Then, 3 mass% of sodium hydroxide was added to the slurry to neutralize the slurry to a pH of 6, and the slurry was washed, dehydrated and dried to obtain acetylated phosphate crosslinked starch as processed starch 4. The acetyl group content was 1.7 mass%, and the cold water swelling degree was 2.2.

Processed starch 5 (gelatinized acetylated phosphate cross-linked tapioca starch): a5% dope (slurry) of processed starch 4 was prepared, and the slurry was coated on a hot plate heated at 200 ℃ and dried, and peeled off using a squeegee after being formed into a film shape, and dried in a constant temperature bath (40 ℃ C., 4 hours). The dried product was pulverized by a tabletop pulverizer and sieved with a 60-mesh sieve to obtain gelatinized acetylated crosslinked phosphate starch as the processed starch 5. The acetyl group content was 1.7 mass%, and the cold water swelling degree was 14.1.

Processed starch 6 (acetylated oxidized tapioca starch): in a 500mL separate flask, tapioca starch (J-OIL mils, manufactured by inc.) was used, and water was added to 160g of the starch to prepare a slurry, wherein the water was added so that the starch dry matter equivalent mass concentration to the mass of the slurry became 38% (dry starch weight/slurry weight). The temperature of the slurry was 38 ℃, and then stirring was performed at 300rpm, while adding an aqueous sodium hypochlorite solution so that the mass concentration of starch was 3.0% in terms of dry matter, and adding a 3 mass% aqueous sodium hydroxide solution dropwise so that the pH was 8.25. Then, sodium hydroxide aqueous solution is added dropwise at proper time, and the pH value is maintained within the set value of +/-0.03 until the reaction is finished, so that the oxidized starch is obtained. The reaction was terminated at the point when a small amount of the slurry was sampled and dropped into a saturated aqueous potassium iodide solution without showing a purple color. After completion of the reaction, 2.3g of acetic anhydride was slowly added under the conditions of 37 ℃ and pH 8.1, and then an aqueous sodium hydroxide solution was added dropwise at appropriate times to maintain the pH within. + -. 0.03 of the set value until completion of the reaction, followed by reaction for 10 minutes. Then, 3 mass% of sodium hydroxide was added to the slurry to neutralize the slurry to a pH of 6, and the slurry was washed, dehydrated and dried to obtain acetylated oxidized starch as processed starch 6. The acetyl group content was 0.5 mass%, and the cold water swelling degree was 2.2.

Processed starch 7 (etherified tapioca starch): ジェルコール POT-05 manufactured by J-OIL MILLS, INC., having an acetyl group content of 0 mass% and a cold water swelling degree of 2.3.

And 8, processing starch: アクトボディー TP-2 made by phosphate crosslinked tapioca starch, J-OIL Mills, INC, with an acetyl content of 0 mass% and a cold water swelling degree of 2.3.

Processed starch 9 (gelatinized acetylated tapioca starch): a5% dope (slurry) of the processed starch 1 was prepared, and the slurry was applied to a hot plate heated at 200 ℃ and dried, and peeled off using a squeegee after being formed into a film shape, and dried in a constant temperature bath (40 ℃ C., 4 hours). The dried product was pulverized by a tabletop pulverizer and sieved with a 60-mesh sieve to obtain gelatinized acetylated starch as processed starch 9. The acetyl group content was 1.8 mass%, and the cold water swelling degree was 24.2.

Here, the "cold water swelling degree" is measured by the following method.

Here, the "acetyl group content" is measured by the following method.

(1) The sample was dried by heating at 130 ℃ and subjected to moisture measurement using a moisture meter (KENSEI KOGYO co., ltd., model MX50), and the dried substance amount was calculated from the obtained moisture value.

(2) To a starch sample (5 g in terms of dry mass) were added 50mL of water and a few drops of a 1.0 w/v% phenolphthalein ethanol solution.

(3) After 0.1N aqueous sodium hydroxide solution was added until the red color of the solution did not disappear, 8ml of 0.45N aqueous sodium hydroxide solution was added and the mixture was vigorously stirred at room temperature for 30 minutes.

(4) Titration was carried out with 2N hydrochloric acid until the red color of the solution disappeared, and the titration value A (ml) was determined.

(5) As a blank, 25mL of a 0.45N aqueous solution of sodium hydroxide was titrated with 0.2N hydrochloric acid in the same manner until the red color of the solution disappeared, and the titer B (mL) was determined.

(6) The acetyl group content was calculated by the following formula.

Acetyl content [ (titration value B-titration value a) × hydrochloric acid specification × 0.43 × 100] ÷ sample mass

Plastic fat composition 1: マイスターゴールドパレッツ manufactured by J-OIL Mills, INC. (shape: tablet shape, solid fat content at 20 ℃: 32%)

Plastic fat composition 2: マイスターパレッツ manufactured by J-OIL Mills, INC. (shape: tablet shape, solid fat content at 20 ℃: 30%)

Plastic fat composition 3: グランマスタープリメランパレッツ manufactured by J-OIL Mills, INC. (shape: tablet, solid fat content at 20 ℃: 37%)

Filling 1 (beef curry): "Wei わいビーフカレー" manufactured by Oriental Yeast Co., ltd.

Filling 2 (beef stew): "なめらかビーフシチュー" manufactured by Tanaka Foods co., ltd.

Filling 3 (custard sauce)): SONTON HOLDING CO., LTD, manufactured by "F グランデカスタード"

Filling 4 (soy milk batter) (soymilk flour paste)): "プレミアム made by Tanaka Foods co., ltd. made" instant string of beans フラワー N "

4. Strip fried pie

A stick fried pie was prepared according to the composition reported in table 4. In addition, the components in table 4 are the same as those used in tables 1 to 3. As the processed starch, processed starch 1 was used.

[ Table 4]

In example 19 and comparative example 4, the ingredients described in table 4 were mixed in a container using a dough hook, and then stretched to 4mm to prepare dough for dough kneading.

On the other hand, in example 20 and comparative example 5, after mixing the ingredients described in table 4 in a container using a dough hook, (i) 3 folds and 4 folds (cold fermentation) were performed once; (ii) (ii) one 4-fold, one 3-fold (cold fermentation) and then (iii) stretching to 4mm to prepare a dough for kneading and folding.

The resulting dough was cut into pieces of 10cm × 3cm (with fork holes), and fried at 170 ℃ for 5 minutes.

The crispness and soft waxy feeling of the outer layer immediately after frying and the difference in the mouth feel between the inner layer and the outer layer of the obtained kneaded pie or kneaded superimposed pie were evaluated by 5 professional test panelists. As a result, the crispness of the outer layer was not changed but the soft and waxy feeling of the inner layer was greatly improved in both of the pies of examples 19 and 20 as compared with comparative examples 4 and 5 containing no processed starch 1.

5. Strip-shaped baking pie

A stick-shaped baked pie was prepared according to the composition described in table 5. In addition, the components in table 5 are the same as those used in tables 1 to 3. As the processed starch, processed starch 1 was used.

[ Table 5]

In example 21 and comparative example 6, the ingredients described in table 5 were mixed in a container using a dough hook, and then the mixture was stretched to 4mm to prepare dough for dough kneading.

On the other hand, in example 22 and comparative example 7, after mixing the ingredients described in table 5 in a container by a dough hook, (i) 3 folds and 4 folds (cold fermentation) were performed once; (ii) (ii) one 4-fold, one 3-fold (cold fermentation) and then (iii) stretching to 4mm to prepare a dough for kneading and folding.

The resulting dough was cut into 10cm × 3cm pieces (with fork holes), and baked in an oven at 200/200 ℃ for 10 minutes.

The crispness and soft waxy feeling of the outer layer immediately after baking of the obtained kneaded dough or kneaded dough-folded dough, and the difference in the mouth-feel between the inner layer and the outer layer were evaluated by 5 professional test panelists.

As a result, the crispness of the outer layer was not changed but the soft and waxy feeling of the inner layer was improved in examples 21 and 22 as compared with comparative examples 6 and 7 containing no processed starch 1. In addition, the volume (volume) of example 22 as a knead-fold was larger than that of example 21.

Claims

1. A starch composition for knead dough comprising a processed starch having acetyl groups and a cold water swelling degree of greater than 1 and less than 15.

2. The kneaded dough starch composition of claim 1, wherein the processed starch has a cold water swelling degree of greater than 1 and less than 5.

3. The kneaded dough starch composition according to claim 1 or 2, wherein the acetyl group content of the processed starch is more than 0.3 mass% and 2.5 mass% or less.

4. A starch composition for kneadated dough according to any of claims 1 to 3, wherein said processed starch is acetylated starch or acetylated phosphate cross-linked starch.

5. A composition for kneading, which comprises the starch composition for kneading according to any one of claims 1 to 4 in an amount of 0.3 to 40% by mass in terms of the mass of the processed starch.

6. A dough for a kneading dough, wherein the dough contains the composition for a kneading dough according to claim 5 in an amount of 0.1 to 20% by mass in terms of the mass of the processed starch.

7. Dough for kneading dough according to claim 6, which comprises 15% by mass or more and 50% by mass or less of the plastic fat composition.

8. Dough for kneading dough according to claim 7, wherein the plastic fat composition comprises a platelet-shaped plastic fat composition.

9. A method for producing a dough for a dough, comprising:

preparing the composition for kneading dough; and

mixing the composition for kneading, the plastic fat composition and water.

10. A method for producing a kneaded dough, comprising the step of heat-cooking the kneaded dough according to any one of claims 6 to 8.

11. The manufacturing method according to claim 10, wherein the heat cooking is frying.

12. The manufacturing method according to claim 10 or 11, wherein the kneaded dough is a stuffed dough, and the manufacturing method includes a step of stuffing the stuffing into the kneaded dough.

13. A pie starch composition comprising a processed starch having an acetyl group and a cold water swelling degree of 5 or more and less than 15.

14. The pie starch composition of claim 13, wherein the acetyl group content of the processed starch is greater than 0.3 mass% and 2.5 mass% or less.

15. The serving starch composition of claim 13 or 14, wherein the processed starch is an acetylated starch or an acetylated phosphate cross-linked starch.

16. A composition for dispatch containing the starch composition for dispatch set forth in any one of claims 13 to 15 in an amount of 0.3 to 40% by mass in terms of the mass of the processed starch.

17. A dough for dough preparation, wherein the dough contains the composition for dough preparation of claim 16 in an amount of 0.1 to 20% by mass in terms of the mass of the processed starch.

18. The dough for pies of claim 17, comprising 15% by mass or more and 50% by mass or less of the plastic fat composition.

19. The dough of claim 18, wherein the plastic fat composition comprises a platelet-shaped plastic fat composition.

20. A method for producing the dough for pies according to any one of claims 17 to 19, comprising:

preparing the composition for administration; and

mixing the composition for a cake, the plastic fat composition and water.

21. A method for producing the dough for pies according to any one of claims 17 to 19, comprising:

preparing the composition for administration;

mixing the dough composition with water to obtain a dough; and

22. A method for producing a pie, comprising the step of heat-cooking the pie dough of any one of claims 17 to 19.

23. The method for manufacturing a pie according to claim 22, wherein the heat cooking is frying.

24. A method for imparting a difference in taste to an inner layer and an outer layer of a pie, comprising blending a pie starch composition into a pie dough, the pie starch composition comprising a processed starch having an acetyl group and a cold water swelling degree of more than 1 and less than 15, the dough being blended with from 0.1% by mass to 20% by mass of the pie starch composition in terms of the mass of the processed starch.

25. A method for imparting a soft waxy feeling to an inner layer of a pie, comprising blending a pie starch composition into a pie dough, the pie starch composition comprising a processed starch having an acetyl group and a cold water swelling degree of more than 1 and less than 15, and blending from 0.1% by mass to 20% by mass of the pie starch composition in terms of the mass of the processed starch into the dough.