JP2001178354A - Layered food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel layered food that shows neat aftertaste, differs in the taste expression from the conventional layered food and can give regular patterns in the inner layers and on the appearance with good pattern float and a new type of texture. SOLUTION: In the objective layered food products, taste materials characteristically are distributed in individual layers unevenly.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a layered food, and more particularly, to the production of bread such as croissants and danish, and confectionery such as pies, and has excellent appearance, volume, texture and flavor. It relates to layered food.

[0002]

2. Description of the Related Art As is well known, in order to manufacture pastry products such as croissants and danish, the dough before folding is cooled, spread to an appropriate size by a rolling machine such as a reverse sheeter, and then the fat and oil is folded into the dough. It is common to repeat the operation of wrapping, folding, spreading, and adjusting the thickness of the dough, dividing, molding, and firing. The pastries obtained in this manner are layered foods having a characteristic flavor and texture in which a laminate of dough and fats and oils is formed. As the fat or oil to be folded, butter, margarine, fat spread, shortening, flower paste or the like molded into a sheet is used, or these are folded into a dough while being molded.

[0003] Conventionally, butter, margarine, fat spread, and shortening, which are used as folding fats and oils, have the drawback that they have a single taste, are monotonous, and have a thin taste due to a thin layer state, and lack real taste. there were. On the other hand, flower sheets formed from flower paste into sheets are not suitable for the original layered food, although unique flavoring is possible and many products are sold.
At present, products are manufactured by reducing the number of folds and the like and overlaying flower sheets on other folding fats such as margarine to improve the work.

[0004] As another device for flavoring layered foods,
A method has been proposed in which compounding materials such as chips, dice, straws, and the like are put into dough at the final stage of mixing of dough into dough to produce bread, and a bread having a pattern in an inner layer is obtained (Japanese Patent Laid-Open No. HEI 9-208572). 9-149755). But,
This method has the advantage that the pattern can be freely changed by the mixing time or the like, but has the disadvantage that it is difficult to control, and that a regular and uniform bread product cannot always be obtained.

[0005] In addition, various breads are sold as pastry products, such as croissants for eating dough and Danish for preparing fillings in a variety of manners. However, the taste of the dough itself is basically a butter taste, and although it has a good floating and good texture, there is a problem that the taste remains after eating pastry and the aftertaste is not refreshing. Despite being pointed out by the public, the reality is that there is no way to do it. On the other hand, although flower sheets having various flavors are used for taste variability, they do not have the original floating of pastry and have different textures. In any case, there is no prospect of solving the problem, and sales are decreasing, but the current situation is that it is maintained by means of bread molding.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned circumstances, and has solved the above-mentioned problems. The present invention provides a layered food which can be controlled while giving a regular pattern to the food, has a good floating, and has a new texture.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the flavoring material in the folded dough is unevenly distributed, rather than in a uniform state, so that the taste can be quickly expressed, and the bread is finished to be eaten. At the same time, the inventor found that the above-mentioned problems could be solved by making the aftertaste clear and the aftertaste refreshed, thereby completing the present invention.

[0008] That is, the present invention relates to a layered food having a characteristic that a flavoring material is unevenly distributed in each layer.

In a preferred embodiment, the present invention relates to a layered food in which the layered food is pastry.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The layered food of the present invention, which will be described in more detail below, is not particularly limited as long as it has a layer formed by folding a fat or the like into dough. Examples include pastries and pies such as croissants and danish. The fat or the like or other compounding material to be folded into the dough is not particularly limited, but generally includes butter, margarine, fat spread, shortening fat and oil products, flower sheets, and the like. These folded fats and oils
Usually, it is used in the range of 30 to 80% by weight based on the flour in the dough.

Hereinafter, the present invention will be described by taking Danish as an example, but the present invention is not limited thereto.

A typical Danish dough formulation is illustrated below. Parts represent weight.

Strong powder 80 parts Light flour 20 parts White sugar 12 parts Salt 1.5 parts Oil (shortening) 10 parts Whole egg 10 parts Skim milk powder 2 parts Yeast 4 parts East food 0.1 parts Water 55 parts Folding composition 50 parts Mixer bowl Materials other than the fat and oil composition for shortening and folding are added, and mixed for 2 minutes at low speed and 3 minutes at medium and high speed. Shortening was added to this, and low speed 2 was added.
Mix for 5 minutes at high speed. The kneading temperature of the dough is 25 ° C., the floor time is 30 minutes, and then the dough is placed in a thermostat at 1 ° C. and retarded for 4 hours. There, the fat and oil composition for folding is added, and three folds are performed twice.
Lay overnight in a constant temperature bath for intermediate retard. After the middle retard, three folds are performed once, stretched by a sheeter, molded into a square, and put in a 35 ° C proofer for 50 minutes.
Bake in oven for 10 minutes.

Although the above is an example of a general Danish manufacturing method, in the present invention, a sheet-like margarine or the like is not used as it is as the folded fat composition.
For example, it is used in the following manner to unevenly distribute the flavoring material in the layered food layer. That is, using an encrusting machine or the like, use a folding fat or oil composition in which the flavoring material is wrapped with a folding fat or oil such as margarine, or wrap only a general folding fat or oil first in a dough, and after folding three times, The flavoring material is squeezed into the dough at regular intervals, or a stick-like flavoring material is placed on the dough, and the dough is further overlapped and folded in a predetermined manner to mold and bake the dough. Of course, other methods may be used as long as the flavoring material can be unevenly distributed in the layered food layer.

The feature of the present invention, that the flavoring material is unevenly distributed, means that the portion where the flavoring material exists between the respective layers is present, as shown in the cross-sectional view of the croissant of Example 1 described later (FIG. 1). That is, there are parts that do not mix, and furthermore,
It is preferable that they are repeated regularly in terms of appearance and flavor. As shown in the cross-sectional view of Comparative Example 3 (FIG. 2), the taste material itself having a uniform band shape cannot be said to be unevenly distributed.

The flavoring material used in the present invention is not particularly limited, but includes dairy products such as flower sheet, margarine, fat spread, shortening, butter, cheese, whey cheese, yogurt, mayonnaise, chocolate, and foods utilizing chocolate. , Jam, curry, various powdered foods, pulp, dried pulp, seeds, food of frozen dough, and the like.

The layered food product of the present invention obtained in this way has the characteristics that, compared to the conventional pastry, the appearance and the appearance of the layer are good, the taste is quickly expressed even in the flavor, and the taste is strong. are doing. Therefore, according to the present invention, new bread and confectionery having high commercial value can be provided.

[0018]

EXAMPLES The present invention will be described in detail with reference to examples and comparative examples, but the present invention is not limited to these examples. In the following formulations, parts are by weight.

(Example 1) Using a N208 type encrusting machine (manufactured by Leon Automatic Machine Co., Ltd.), fresh chocolate as a flavoring material was wrapped in a folding fat or oil under the following conditions. <Conditions> Nozzle drive sprocket 40T worm output STD center output STD side output STD AB clutch 1: 0.65 wrapping machine rotation speed 30rpm Scale (inner material) B / (outer material) 3 Inner material: outer material ratio = 1/1 .19 (Flow rate) 4.6 Nozzle diameter: Medium φ10mm Outer φ12mm As the outer material of the encrusting machine, the oil and fat for folding (JAS standard margarine for roll-in, melting point: 37.5 ° C), the temperature of which was controlled to 22 ° C, was used as the inner material. Using a flavoring O / W-based ganache-like cream (water content: 27.3%, AW: 0.878) whose temperature is controlled at 22 ° C., using an encrusting machine, length 230
The fat and oil composition for folding in Example 1 was arranged in a sheet having a size of 230 mm and a width of 230 mm, and lightly pressed with a rolling pin to form a sheet. <Croissant dough formulation> Strong powder 80 parts Soft flour 20 parts White sugar 5 parts Salt 1.8 parts Oil (shortening) 5 parts Whole egg 5 parts Skim milk powder 4 parts East 4 parts East food 0.1 parts Water 58 parts Folding composition Material 60 parts <Croissant manufacturing method> Materials other than the shortening and the fat / oil composition for folding were placed in a mixer bowl, and mixed for 2 minutes at low speed and 3 minutes at medium to high speed. Shortening was added to this and mixed for 2 minutes at low speed and 5 minutes for medium and high speed. The kneading temperature of the dough was 25 ° C. After 30 minutes of floor time, the dough was placed in a thermostat at 1 ° C., and retarded for 3 hours. Add the folding fat composition, perform four folds twice,
It was laid in a thermostat at 1 ° C. for 3 hours to take an intermediate retard.
After the intermediate retard, the sheet was stretched to a gauge of 2.5 mm with a sheeter and molded into a croissant shape. After placing in a 35 ° C. proofer for 50 minutes, it was baked in an oven at 200 ° C. for 12 minutes.

(Example 2) A fat and oil composition for folding in Example 2 was prepared in the same manner as in the encrusting machine of Example 1 except that the nozzle diameter was changed to the following condition.

Nozzle diameter Medium: φ14 mm, Outside: φ22 mm A croissant was prepared in the same manner as in Example 1 by using the oil / fat composition for folding.

(Example 3) <Containing croissant dough> 80 parts of strong flour 20 parts of flour 20 parts of white sugar 5 parts of salt 1.8 parts of oil and fat (shortening) 5 parts of whole egg 5 parts of skim milk powder 4 parts of yeast 4 parts of yeast food 0.1 Part Water 58 parts Folding fat 36 parts Ganache-like cream 24 parts <Croissant process> Put ingredients other than shortening and folding fats and oils into a mixer bowl,
Minutes, medium speed 3 minutes mixing. Shortening was added to this and mixed for 2 minutes at low speed and 5 minutes for medium and high speed. The kneading temperature of the dough was 25 ° C. After taking the floor time for 30 minutes,
The dough was placed in a thermostat at 1 ° C. and retarded for 3 hours.
Folding fat (JAS standard margarine for roll-in,
(Melting point: 37.5 ° C) only, wrapped in three, and folded twice, and then pasted in a 20 ° C O / W ganache-like cream (moisture: 27.3%, AW: 0.878) using a squeeze bag to form a rod with a diameter of about 10 mm. And wrapped it with dough and made an intermediate retard. After the middle retard, perform three folds once and gauge 2.5mm with a sheeter
It was stretched to a croissant shape. After placing in a 35 ° C. proofer for 50 minutes, it was baked in an oven at 200 ° C. for 12 minutes.

(Comparative Example 1) A fat and oil for folding (JAS standard margarine for roll-in, melting point: 37.5 ° C) having a sheet thickness of 5 mm, a sheet length of 135 mm, and a width of 230 mm was mixed with O /
W-type ganache-like cream (moisture: 27.3%, AW: 0.87
8) Using a squeezing bag, squeezed into a rod shape with a diameter of about 10 mm and arranging them at equal intervals, and laying the same sheet-size foldable fat on top of it, then pressing between the ganache-like creams with a rolling pin Comparative Example 1
And a fat / oil composition for folding. A croissant was prepared in the same manner as in Example 1 using this fat / oil composition for folding.

(Comparative Example 2) <Containing croissant dough> 80 parts of strong flour 20 parts of flour 20 parts of white sugar 5 parts of salt 1.8 parts of oil and fat (shortening) 5 parts of whole egg 5 parts of skim milk 4 parts of yeast 4 parts of yeast food 0.1 Part Water 58 parts Folding fat 36 parts Crushed chocolate 24 parts <Croissant process> Shortening, filling fats and ingredients other than crushed chocolate were put into a mixer ball, and mixed for 2 minutes at low speed and 3 minutes at medium and high speed.
Shortening was added to this and mixed for 2 minutes at low speed and 5 minutes for medium and high speed. The kneading temperature of the dough was 25 ° C. After 30 minutes of floor time, the dough was placed in a thermostat at 1 ° C., and retarded for 3 hours. Folding fat (for roll-in J
24 parts by weight of crushed chocolate (crushed chocolate: about 2-3 mm in length, 1-2 mm in width and 1-2 mm in thickness) sprinkled almost uniformly over AS standard margarine, melting point 37.5 ° C. They were wrapped in dough, folded three times, and laid in a thermostat at 1 ° C. for 3 hours to take an intermediate retard. After the intermediate retard, three folds were performed once, stretched to a gauge of 2.5 mm with a sheeter, and molded into a croissant shape. After placing in a 35 ° C. proofer for 50 minutes, it was baked in an oven at 200 ° C. for 12 minutes.

(Evaluation 1) The croissants of Examples 1 to 3 and Comparative Examples 1 and 2 were evaluated for extensibility, thinness of the inner layer, appearance, volume, texture, and flavor. The evaluation criteria and results are as follows.

◎: considerably excellent ○: excellent Δ: inferior ×: considerably inferior

[0027]

[Table 1] Example 1 has excellent spreadability and good workability, and the obtained croissant has a large volume, a clear layered shape, an inner layer, and an appearance, both of which have a pattern that is a unique color tone of chocolate derived from a flavoring material. The flavor was good, the flavor was good, and there was no variation in the uniform finish. In Example 2, as in Example 1, the spreadability was good, and even after the folding was completed, a portion containing much of the flavoring material and a portion not entering at all remained in a striped shape, and the inner layer was present as a fine bread-like portion. The flavor portion was in a spiral shape. In addition, the bread had a characteristic appearance in which a portion with a large amount of taste material was unevenly distributed, and the chocolate color became regular. There is volume and the texture is
Somewhat hard and crispy was obtained. In Example 3, the spreadability was good, the inner layer and the outer layer had a regular chocolate color tone, the volume and flavor were excellent, and the novel pastery was good.

On the other hand, Comparative Example 1 had poor spreadability,
The oil / fat layer did not extend sufficiently even after the folding was completed, and remained in a layered form, so that the oil dissolved out during firing. This inner layer
There was no inner layer of pastries at all, with large cavities and bunches spiraling. Because of this inner layer, the volume of the croissant was large, but there were many variations in the product. Comparative Example 2 was inferior in spreadability and used a small crashed chocolate, but sometimes the dough was broken, the inner layer and volume of the croissant did not appear, and the appearance was poor and rough.

Example 4 A pie was produced using the fat and oil composition for folding prepared in Example 1. <Powder dough formulation> Strong flour 60 parts Light flour 40 parts Salt 1.8 parts Oil (shortening) 5 parts Water 50 parts Folding oil composition 60 parts <Pie manufacturing method> Materials other than shortening and mixing oil and fat composition for mixer balls And mixed for 2 minutes at low speed and 3 minutes at medium speed. Shortening was added to this and mixed for 2 minutes at low speed and 5 minutes for medium and high speed. The kneading temperature of the dough was 20 ° C. The dough was placed in a thermostat at 1 ° C. and retarded for 3 hours. Add fat for folding and fold four
And three folds were performed once, and the plate was laid in a thermostat at 1 ° C. for 2 hours to take an intermediate retard. After the intermediate retard, four folds were performed once and three folds were performed once. After the dough was rested in a thermostat at 1 ° C., molding was performed. Molding is 3.5m with a sheeter
m to form a square of 10 cm square, and picket was added. Next, after a rack time of about 30 minutes was obtained, baking was performed in an oven at 200 ° C. for 20 minutes.

(Comparative Example 3) <Puff pastry formulation> Strong flour 60 parts Thin flour 40 parts Salt 1.8 parts Oil (shortening) 5 parts Water 50 parts Folding fat 36 parts Flower sheet 24 parts Folding fat 36 parts, flower sheet (Chocolate taste) A pie was produced in the same manner as in Example 4, except that 24 parts of the mixture were used as an oil / fat composition for folding.

(Evaluation 2) The pies of Example 4 and Comparative Example 3 were evaluated. Table 2 shows the results.

Extensibility, thinness of inner layer, appearance, volume,
The evaluation criteria for texture and flavor are as follows.

◎: considerably excellent ○: excellent △: inferior ×: considerably inferior

[0034]

[Table 2] The pie of Example 4 was good in both the inner layer and the volume. In particular, the appearance was excellent in chocolate color without the whole being blackish, and had a taste material pattern, and a new pie was obtained.

On the other hand, in Comparative Example 3 in which the fat and oil for folding and the flower sheet were combined, the extension was poor, and the dough was roughened when the dough was stretched and spread. In addition, the volume did not appear as seen from the floating magnification, and the inner layer was also clogged. The texture was crisp and the crispness needed for the pie was not felt.

[0036]

The layered food of the present invention is excellent in appearance and volume, such as various pastries and pies, has a fast appearance of taste, and has a high commercial value because it provides a novel bread which could not be obtained because it is strong. .

[Brief description of the drawings]

FIG. 1 is a photograph of a cross section of a fabric with a microwatcher at the time of four folding in Example 1. Taste is unevenly distributed.

FIG. 2 is a photograph of a cross section of a fabric with a microwatcher at the time of four folding in Comparative Example 3. The flower sheet is uniformly strip-shaped and not unevenly distributed.

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Claims (2)

[Claims] 1. A layered food having a characteristic that a flavoring material is unevenly distributed in each layer. 2. The layered food according to claim 1, wherein the layered food is pastry.