JP2005102597A - Piecrust and method for producing pie - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide piecrust for obtaining pie having good melting feeling of pie in mouth even when using the pie together with a water-containing filling material such as custard cream, whip cream, jam or water-containing chocolate by adding koji to a natural raw material and adding the resultant fermented material to a piecrust raw material, and to provide a method for producing the piecrust. <P>SOLUTION: The piecrust is produced by adding koji to one or more kinds of raw materials selected from grains and beans and adding the resultant fermented material to a piecrust raw material containing wheat flour and oil and fat. The fermented material is preferably a fermented material of boiled soybean free of drainage. In the piecrust, the fermented material is preferably added in an amount of 0.1 wt.% to 5 wt.% based on whole piecrust. The method for producing the piecrust comprises adding 0.1 wt.%-5 wt.% of the above fermented material based on whole the piecrust to the piecrust. The pie is obtained by baking the piecrust. Pie cake is obtained by combining the pie with the water-containing filling material. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing pie dough, in which a fermented product of koji is added to a pie dough raw material containing wheat flour and fats and oils, and a pie obtained by baking the dough.

Pies are made from doughs distributed in layers with many layers of fats and oils. By folding in layers with fats and oils sandwiched between flour-centered dough, discontinuous layers of fats and oils are made between the layers of flour, and each layer of flour is separated during baking, It becomes a peculiar organization of flaky pie. Therefore, many layers are broken when you eat, and you can enjoy a crisp texture.
Thus, pie is widely used for pie confectionery, gift confectionery, and even a cooking menu because of its interesting texture and deliciousness derived from fats and oils. The pie can enjoy the interesting texture that comes from the laminated structure immediately after baking, but it absorbs moisture over time, and the crispness becomes worse and the mouth melts worse.
In particular, in a confectionery such as millefeuille where the pie is sandwiched with a custard cream-like filling, the moisture of the filling moves to the pie and the melting of the mouth becomes worse in a short time. The pie that sucked this moisture was poorly melted in the mouth and had a so-called crisp texture, which was a major factor in reducing the commercial value.
As a conventional technique for improving the melting of mouth of pie products, as disclosed in Patent Document 1, a kneaded pie using an edible oil and fat composition containing 1 to 30% of an emulsifier together with roll-in oil and fat has an unprecedented soft texture, Although it has melting properties in the mouth, the pie certainly becomes soft by containing an emulsifier, but it is difficult to say that the melting in the mouth is improved. In particular, when such a pie containing an emulsifier is used in a mille-feuille using a hydrous filling, the moisture in the filling is absorbed over time, resulting in a so-called strong texture and very poor melting in the mouth.
Patent Document 2 discloses a new pie that can be filled with various filling materials by pie-baking pie dough, which has an unprecedented volume and has a varied appearance and shape with a clear layer of pie. A confectionery manufacturing method has been proposed, but this is not an improvement of the pie dough itself.
None of the prior arts can be found from the viewpoint of solving the deterioration of the melting of the pie itself over time as mentioned in the present invention.

Japanese Examined Patent Publication No. 7-28639 JP 2002-281888 A

  An object of the present invention is to add a fermented product obtained by adding koji to a natural raw material to a pie dough raw material, so that a pie with a good melt, especially a hydrated filling material such as pie and custard creek, whipped cream, jam, hydrated chocolate, etc. Even when used together, it is to provide a pie dough and a method for producing the pie dough for obtaining a pie having a good pie melting feeling.

As a result of intensive studies, the present inventors have completed the present invention based on the knowledge that a specific fermented koji product is effective in the production of pie dough.
That is, the first of the present invention is a pie dough obtained by adding fermented material obtained by adding straw to one or more raw materials selected from cereals and beans to a pie dough raw material containing wheat flour and fats and oils. The second is the pie dough according to the first, wherein the fermented product is a fermented product of undrained steamed soybeans. 3rd is a manufacturing method of pie dough which adds 0.1 to 5 weight% of fermented material of 1st or 2nd with respect to the whole pie dough. The fourth is a pie confectionery in which a pie obtained by baking the pie dough and a hydrous filling material are combined.

  By adding a fermented product obtained by adding koji to one or more ingredients selected from cereals and beans to pie dough ingredients containing flour and fats and oils, pie with good melt, especially pie and custard cream, whipped cream Even when used together with a water-containing filling material such as jam, water-containing chocolate, etc., it has become possible to provide a pie dough and a method for producing the pie dough for obtaining a pie having a good melting feeling in the mouth of the pie.

The pie dough production method of the present invention may be carried out in accordance with the ordinary pie dough production method. The usual pie dough production is performed by making dough containing flour and water in advance, and then fats and oils such as butter and margarine. There are ones in which layers are folded alternately (referred to as a folded pie) and ones in which a dough prepared by lightly kneading block-like oils and fats is stretched into a sheet shape and folded several times (referred to as a paste pie).
As a method for producing the pie dough according to the present invention, a fermented material obtained by adding koji to one or more kinds of raw materials selected from cereals and beans to a pie dough raw material containing wheat flour and fats and oils, In the case of a folded pie, the fermented product is added when the dough is first made. Also in the case of kneaded pie, fermented product is added when making dough.

  Examples of the wheat flour of the present invention include strong flour, quasi-strong flour, medium strength flour, thin flour, and ultrathin flour, and these can be used alone or in combination of two or more.

  Examples of the oil and fat of the present invention include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, Examples include vegetable oils such as shea fat, monkey fat, cacao butter, palm oil, and palm kernel oil, and animal fats such as milk fat (butter, fermented butter, etc.), beef fat, lard, fish oil, whale oil, etc. Single or mixed oils or processed oils and fats that have been cured, fractionated, transesterified, etc. are suitable. Those having a rising melting point of 15 to 45 ° C. are preferable. When the rising melting point of the fat is less than 15 ° C., the fat is melted in the pie dough and it becomes difficult to form a layer of the dough and the fat. When the rising melting point of fats and oils exceeds 45 ° C., the pie dough mixed with the fats and oils becomes hard and spreadability deteriorates.

  The fermented product of the present invention is a fermented product obtained by adding straw to one or more raw materials selected from cereals and beans, and examples of the cereals include barley, wheat and rice, and the beans are red beans, An example is soybean. Koji can be obtained by steaming wheat, rice, beans, bran, bran, etc., and then breeding koji molds.

In the present invention, the fermented product is a fermented product obtained by adding koji to one or more raw materials selected from cereals and beans, and examples thereof include wheat miso, rice miso, and bean miso. In terms of flavor and effect, fermented non-drained steamed soybeans are preferred. As a method for producing a fermented non-drained soybean, Japanese Patent Publication No. 5-74332 discloses a soybean that has been roughly crushed to about 1/2 to 1/8 at room temperature or lower. After spraying water vapor with a gauge pressure of 1 kg / cm ² or less into the container and maintaining the pressurized state for 3 to 20 minutes without steaming the soybeans, it is rapidly discharged out of the sealed container under atmospheric pressure and expanded. A fermented product of undrained steamed soybean obtained by spraying hot water of 80 to 95 ° C. to fermented powder (non-drained steamed soybean expanded product), adding koji and salt, and so on can be exemplified. In normal methods, cereals and beans are boiled to remove water, and then fermented with koji.Steaming removes some water-soluble components in cereals and beans during the manufacturing process. A fermented product of undrained steamed soybean is preferred. The amount of fermented undrained steamed soybean is 0.1 to 5% by weight, preferably 0.2 to 3% by weight, more preferably 0.5 to 2% by weight based on the whole puff pastry. 5% by weight is preferred. Since the effect is difficult to obtain when the amount of fermented undrained steamed soybean is small, the flavor derived from the fermented material appears when the amount is large, which is not desirable.

Since the fermented product of undrained steamed soybean is undrained, useful components such as lecithin and tocopherol contained in the soybean remain as they are. Further, the fermentation product contains a proteolysate, an enzyme such as alpha-amylase. These components act synergistically to improve the melting of the mouth of the pie and delay the water absorption of the pie when in contact with the hydrated filling.
This is presumed to be because alpha amylase decomposes damaged starch in wheat flour.
The alpha amylase here is a kind of amylase produced by koji when fermenting soybeans.

In the pie of the present invention, the pie dough obtained above can be baked by a known method, but in general, the temperature of the baking oven is often in the range of 180 to 220 ° C.
The pie obtained by sanding, coating, or topping the hydrated filling material on the pie thus obtained can provide a pie confectionery in which the pie of the present invention and the hydrated filling material are combined. Examples of the hydrous filling material include custard cream, whipped cream, jam, hydrous chocolate and the like.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
Evaluation method of pie For evaluation of pie, sensory evaluation was adopted. In addition, the hardness of the pie was measured with a rheometer (manufactured by Fudo Kogyo Co., Ltd.), and the moisture of the pie was measured with an infrared moisture meter (manufactured by Kett Science Laboratory).
(Evaluation by sensuality)
10 panelists were able to melt and feel the mouth of the pie,
◎: Very good ○: Good △: Not good or bad ×: Evaluated in four grades of bad, and the average value was obtained.

(Rheometer method)
The hardness of the pie was measured with a rheometer (manufactured by Fudo Kogyo Co., Ltd.). Specifically, when the pie was placed on the stage and the stage was raised at 5 cm / min, a plunger with a diameter of 1 mm was used, and the measured stress (maximum value) was the hardness of the pie.
(Method using infrared moisture meter)
The moisture of the pie was measured with an infrared moisture meter (manufactured by Kett Science Laboratory). Specifically, the pie was finely ground in a mortar and about 10 g was placed on a tray, and the moisture was converted from the weight after heating at 110 ° C. for 30 minutes.

Experimental example 1
(Preparation of undrained steamed soybean fermented product)
Soybeans roughly crushed to about 1/2 to 1/8 at room temperature or lower are placed in a sealed container, and steam with a gauge pressure of 1 kg / cm ² or less is sprayed into the container for 3 to 20 minutes without steaming the soybeans. After maintaining the pressurized state, it is suddenly discharged out of a closed container below atmospheric pressure and expanded, sprayed with 80-95 ° C hot water, added with straw and salt, and fermented. A fermented soybean paste was obtained.

Example 1
(Preparation of pie dough)
The pie dough was prepared by a general kneaded pie preparation method. Add 660 parts of strong flour, 660 parts of weak flour, and 18 parts of fermented undrained soybeans, add 1110 parts of butter cut slightly larger than the size of the dice and add it to the mixer (manufactured by Aikosha Seisakusho) until the flour reaches the surface of the butter at low speed. And stirred. Thereafter, 18 parts of sodium chloride and 534 parts of water were added and stirred at medium to low speed until the whole was collected. The finished dough was taken out, stretched into a sheet with a rolling pin, folded in three and four times, and finally stretched to a thickness of about 2.3 mm. The stretched dough was cut into a length of 530 mm x a width of 360 mm, and a picket was put in the front.
(Baked pie dough)
The pie dough was placed on an iron plate and baked in an oven at 190 ° C. for 40 minutes. The size after firing was 450 mm long × 330 mm wide × 8 mm thick (representative value).
(Preparation of millefeuille)
The baked pie is cooled to room temperature, and custard cream (manufactured by Fuji Oil Co., Ltd., moisture: 67.4%) is applied to the pie to a thickness of about 10 mm. Further, a pie was placed, and the custard cream was applied to a thickness of about 10 mm, and the pie was placed to prepare a millefeuille. The millefeuille was cut into a size for one person (about 30 mm long x about 80 mm wide x about 44 mm thick) and stored in a 2 ° C incubator.
Regarding the prepared millefeuille, immediately after preparation, store it in a 2 ° C incubator for 8 hours, and after storing it in a 2 ° C incubator for 24 hours, take out the middle pie from the millefeuille and remove custard cream as much as possible. did. The evaluation results are summarized in Table 1.

Comparative Example 1
(Preparation of pie dough)
In the same manner as in Example 1, the kneaded pie was prepared. To the 663 parts of the strong flour and 663 parts of the weak flour, 1116 parts of butter cut slightly larger than the dice was added, and the mixture was stirred at a low speed until a sufficient amount of flour was attached to the surface of the butter with a mixer (manufactured by Aikosha Seisakusho). Thereafter, 18 parts of salt and 537 parts of water were added and stirred at medium to low speed until the whole was collected. The finished dough was taken out, stretched into a sheet with a rolling pin, folded in three and four times, and finally stretched to a thickness of about 2.3 mm. The stretched dough was cut into a length of 530 mm x a width of 360 mm, and a picket was put in the front.
(Baked pie dough)
The pie dough was baked in the same manner as in Example 1.
(Preparation of millefeuille)
Mill feuille was prepared in the same manner as in Example 1, and stored in a 2 ° C. thermostat.
Regarding the manufactured millefeuille, immediately after preparation, after storing in a thermostat at 2 ° C for 8 hours, after storing in a thermostat at 2 ° C for 24 hours, remove the middle pie from the millefeuille, remove custard cream as much as possible, did. The evaluation results are summarized in Table 1.

表１より実施例においては、パイはスタートから口溶けが良く、８時間後もまだサクサが残り、口溶けが良好である。さらに２４時間後では、サクサは少なくなっているが、口溶けが良く、十分お菓子として価値のある品質であった。硬さの経時変化も少なく、カスタードクリームからの水分の移行も遅くなっていた。
一方、比較例においては、スタートでは、サクサがあり、口溶けもまずまずであるが、８時間後ではサクサが少なくなっており、口溶けが良くも悪くもない状態になっていた。さらに２４時間後では、サクサは殆どなくなっており、口溶けも悪く、いわゆるひきのある食感でお菓子としての価値が殆どない品質であった。

In Table 1, in the examples, the pie melts well from the start, and after 8 hours, crispy still remains and the mouth melts well. Furthermore, after 24 hours, the crispy content was low, but it melted well in the mouth, and it was a quality worthy enough as a confectionery. There was little change in hardness over time, and the moisture transfer from the custard cream was slow.
On the other hand, in the comparative example, there was crispy at the start and the mouth melted well, but after 8 hours the cactus decreased and the mouth melted was not good or bad. Further, after 24 hours, the crispy was almost gone, the mouth melted poorly, and the so-called crisp texture was of little quality as a candy.

  The present invention relates to a method for producing pie dough, in which a fermented product of koji is added to a pie dough material containing wheat flour and fats and oils, and a pie obtained by baking the dough.

Claims (4)

A pie dough obtained by adding fermented material obtained by adding koji to one or more materials selected from cereals and beans to a pie dough material containing wheat flour and fats and oils. The puff pastry according to claim 1, wherein the fermented product is a fermented product of undrained steamed soybeans. A method for producing pie dough, wherein the fermented product according to claim 1 or 2 is added in an amount of 0.1 to 5% by weight based on the whole pie dough. Pie confectionery in which a pie obtained by baking the pie dough and a hydrous filling material are combined.