JP2010057405A - Pie dough and pie - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide such a pie as to be good in workability in preparing pie dough, with uniform inner layer after baked, light in palate feeling with favorable float, and good in meltability in the mouth, and to provide pie dough for obtaining the pie, further, to provide such a pie as to be light in palate feeling with favorable float even if pie dough is baked together with a hydrous material, and good in meltability in the mouth. <P>SOLUTION: The pie dough includes wheat flour and oil-and-fat; wherein part of the oil-and-fat is derived from an oil-in-water emulsified product in which an oil-and-fat fraction in 20-60 wt.%, and the oil-in-water emulsified product accounts for 1-40 wt.% to the whole pie dough. The pie is obtained by baking the pie dough. A baked food (a kind of such a pie) obtained by baking the pie dough and a hydrous material together is also provided. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a pie dough and a pie, and more particularly to a pie that has a light texture and that melts well in the mouth, and a pie dough for obtaining the pie.

Pies are in confectionery, and the appearance is floating in layers, and they are light and have a unique presence that is easy to break when eaten. Such quality seems to be particularly derived from the fats and oils that are raw materials and the production method.
There are “kneaded pie”, “folded pie” and “kneaded pie” roughly divided according to the manufacturing method. The “kneaded pie” is made by preparing a dough finely dispersed in the flour dough until it becomes so small that the fats and oils cannot be seen in the flour, and then spreading, molding and baking. On the other hand, the “folded pie” is obtained by spreading a fold-in oil and fat that has been processed into a sheet shape in advance into a flour dough and then folding it into a pie. The “kneaded and folded pie” is made by adding water to the flour after kneading it into small pieces that allow the oil and fat to be visually observed, creating a dough in which the oil and fat are scattered and dispersed in the flour dough, and then folding it into a pie.
In any case, the finished pie floats in layers, has a light texture and melts well. Patent Document 1 proposes a folded pie dough comprising a dough layer and an oil and fat layer, wherein the solid fat is dispersed in the dough layer. Further, in Patent Document 2, an oil and fat composition for roll-in that can produce pasty foods such as pie that have a unique texture that is hard to fall off when eaten, and pastry foods using the oil and fat composition Has been proposed. And in patent document 3, in the case of manufacture of the multilayer baked confectionery or fried confectionery containing fats and oils, (B) soluble starch and / or crosslinked starch in the ratio of 5-60 weight part with respect to (A) wheat flour 40-95 weight part. Contains fats and oils characterized by being blended or blended by applying flour of soluble starch and / or cross-linked starch or suspension of soluble starch and / or cross-linked starch to dough made of wheat flour A method for producing multilayer baked confectionery or fried confectionery has been proposed.
Thus, in order to improve the texture of the pie, the melting of the mouth, and the like, a specially inserted oil (fat composition for roll-in) and a certain type of starch have been used.
The pie needs to be improved only for popular confections.

WO2002 / 017727 JP 2002-101810 A JP 2007-037539 A

An object of the present invention is to provide a pie having excellent workability in the preparation of pie dough, a uniform inner layer after baking, a good floating, light texture, a good mouth melt, and a pie dough for obtaining the pie. It is in.
It is another object of the present invention to provide a pie that has good floating, light texture, and good melting in the mouth even if the pie dough is baked with water-containing material.

The finished pie is floated in layers and has a light texture and a good melt in the mouth. When the pie dough is baked with water, such as jam, apple purse slab, or orange peel, there is a phenomenon that the lightness of the pie is lost and the texture becomes worse.
As a result of intensive studies on the above problems, the present inventors have achieved the object of the present invention and completed the present invention by using a specific oil-in-water emulsion in pie dough. It was.
That is, the first of the present invention is a pie dough containing flour and fats and oils, wherein a part of the fats and oils in the pie dough is derived from an oil-in-water emulsion having a fat content of 20 to 60% by weight. It is dough. The second is the pie dough according to the first aspect, wherein the oil-in-water emulsion is 1 to 40% by weight with respect to the entire pie dough. 3rd is the pie dough of 1st which contains 0.5-25 weight% of fats and oils derived from an oil-in-water-type emulsion in pie dough. The fourth is the puff pastry according to the first aspect, wherein the oil-in-water emulsion contains fats and oils, protein and water. The fifth is the pie dough according to the first aspect, wherein the SFC of the oil phase of the oil-in-water emulsion is 45 to 90% at 10 ° C, 15 to 65% at 20 ° C, and 8.0% or less at 30 ° C. . 6th is the manufacturing method of pie dough which mixes beforehand the raw material containing flour other than a folding oil and fat, and the oil-in-water emulsion of 20-60 weight% of fats and oils, and then folds a folding oil and fat and prepares dough. The seventh is a pie formed by baking the pie dough according to any one of the first to sixth. Eighth is a baked food obtained by baking the pie dough and the hydrated product according to any one of the first to sixth.

  When preparing the pie dough, the workability is excellent, and it has become possible to provide a pie with a uniform inner layer after baking, a good floating, a light texture and a good mouth melt, and a pie dough for obtaining the pie. Furthermore, even when the pie dough is baked with a hydrated product, it is possible to provide a pie that has a good float, a light texture, and a good melt in the mouth.

The pie dough of the present invention is a pie dough containing flour and fats and oils, and part of the fats and oils in the pie doughs must be derived from an oil-in-water emulsion having a fat content of 20 to 60% by weight.
As raw materials other than wheat flour, fats and oils and oil-in-water emulsions, water, salt and yeast can be appropriately selected and used.
Usually, yeast is not used, but it is preferable to use it when trying to soften the texture of the pie.
The pie dough may be any pie dough, such as kneaded pie dough, folded pie dough, kneaded pie dough, but in terms of floating the pie as much as possible, which is one of the purposes of the present invention, preferable.
Folded pie dough is manufactured by a known ordinary method, but generally after kneading 3 to 30 parts of kneaded fats and oils with respect to 100 parts of flour, 20 to 100 parts of flour with respect to 100 parts of flour. Folding oils and fats are folded and prepared.
The oil-in-water emulsion uses water when kneading the kneaded fats and oils, but this water and kneaded fats and oils can be used alternatively. Thus, by using an oil-in-water emulsion having a fat and oil content of 20 to 60% by weight in the pie dough, the float of the pie after baking is improved, and the pie layer can be made a uniform layer.

  The pie dough of the present invention kneads the oil-in-water emulsion, but the oil-in-water emulsion is preferably 1 to 40% by weight, more preferably 2 to 35% by weight, based on the whole pie dough, Preferably it is 3-32 weight%. When there are few oil-in-water emulsions, a float will worsen and a mouth melt will also worsen a little. If the oil-in-water emulsion is too much, the dough tends to be sticky.

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

  The fats and oils used for the pie dough of the present invention can be exemplified by commercially available kneaded fats and oils, and examples of these fats and oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, Vegetable oils such as corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cacao fat, palm oil, palm kernel oil, and milk fat, beef tallow, lard, fish oil, whale oil Animal fats and oils such as the above can be exemplified, and single or mixed oils of the above fats and oils or processed fats and oils subjected to curing, fractionation, transesterification and the like can be used.

  The oil-in-water emulsion used for the pie dough of the present invention contains fats and oils, proteins and water, and has an oil content of 20 to 60% by weight, preferably an oil and fat content of 30 to 50% by weight, Preferably it is 35 to 50% by weight. If the oil-in-water emulsion is low in fat and oil, the effect on pie floating and melting in the mouth decreases. If it is too much, it becomes difficult to knead and workability becomes worse.

  The puff pastry contains oils and fats derived from the oil-in-water emulsion, and the puff pastry preferably contains 0.5 to 25% by weight of oils and fats derived from the oil-in-water emulsion, and more preferably 1.0 to 20%. % By weight, more preferably 1.5 to 20% by weight. If the oil and fat content is low, the effect on pie floating and melting in the mouth will decrease. When there is too much fat and oil, it becomes difficult to knead and workability | operativity will worsen.

  The fats and oils used in the oil-in-water emulsion of the present invention can be subjected to various chemical treatments or physical treatments on animal and plant fats and oils and their hardened fats and fats alone or in a mixture of two or more. Such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. Processed oils and fats such as animal and vegetable fats and oils thereof, hardened oils, fractionated oils, transesterified oils and the like can be exemplified, and a melting point of 15 to 40 ° C and further 20 to 38 ° C are preferable.

The oil-in-water emulsion of the present invention contains fats and oils, protein and water, but the SFC of the oil phase is 45 to 90% at 10 ° C, 15 to 65% at 20 ° C, and 8.0% or less at 30 ° C. Preferably, the SFC is 50 to 88% at 10 ° C, 20 to 63% at 20 ° C, 7.0% or less at 30 ° C, and more preferably, the SFC is 55 to 85% at 10 ° C. , 22 to 61% at 20 ° C and 6.0% or less at 30 ° C. If the SFC at 30 ° C exceeds 8.0%, the melting of the pie will be poor.
Among the oils and fats used in the oil-in-water emulsion of the present invention, lauric oils and fats are preferable, and examples thereof include coconut oil, palm kernel oil, and oils and fats that have been cured, fractionated, and transesterified.
It is preferable that 30% or more, and further 50% or more of the fats and oils in the oil-in-water emulsion is lauric fats and oils. Use of lauric oils improves pie float.

  The protein of the present invention can make an oil-in-water emulsion into a stable emulsion due to its emulsification characteristics. Proteins derived from milk such as milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, lactalbumin, and fresh cream Examples of proteins other than milk include egg protein and soybean protein. Examples of egg proteins include liquid or dried egg yolk, egg white, whole egg, and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, ovoglobulin and the like. Examples of soy protein include soy milk, defatted soy flour, concentrated soy protein, separated soy protein, defatted soy milk powder, and soy protein hydrolysate.

  For the oil-in-water emulsion of the present invention, it is preferable to use various emulsifiers, such as lecithin, monoglyceride, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester. Etc. are preferably used alone or in combination of two or more.

  Regarding the oil-in-water emulsion of the present invention, it is preferable to use various salts, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. are used alone or in combination of two or more. It is desirable. In addition, fragrances, colorants, preservatives and the like can be used as desired.

  The manufacturing method of the oil-in-water emulsion of this invention can be performed in the way which manufactures general creams. Pre-emulsification, sterilization or sterilization, homogenization, cooling is a manufacturing method, but it can be homogenized or stirred before and after sterilization or sterilization. Either two-stage homogenization combining both may be used.

  The pie dough production method of the present invention may be carried out in accordance with the usual pie dough production method, and includes flour, oil-in-water emulsion, butter, kneaded fats and oils, sugar, water, salt and yeast. The kneaded pie dough, the folded pie dough, and the kneaded pie dough are obtained by appropriately selecting and using, but the folded pie dough is preferable in terms of floating the pie as much as possible, which is one of the objects of the present invention. As a manufacturing method, the raw material containing wheat flour other than a folding oil and fat and the oil-in-water emulsion of 20-60 weight% of fats and oils can be mixed previously, and a dough can be prepared by folding folding oil and fat after that.

  Thus, the pie dough of the present invention is a pie dough containing flour and fats and oils, wherein a part of the fats and oils in the pie dough is derived from an oil-in-water emulsion having a fat content of 20 to 60% by weight, The pie dough is baked to obtain a pie. By using an oil-in-water emulsion, the float of the pie is improved and the mouth melts well. Further, the conventional pie is hard and has cracks with time and melts in the mouth, whereas the pie of the present invention is light and free of cracks over time. The above-mentioned excellent effects can be exhibited by kneading into pie dough in the form of an oil-in-water emulsion. This effect is presumed to be due to the uniform dispersion of fats and oils in the dough. In addition, foldable oils and fats must be processed into a sheet, and because of their crystallinity, lauric fats and oils are hard and difficult to use for pie dough, but by making oil-in-water emulsions, lauric fats and oils can be made into pie dough. Kneading became easier.

  The baked food of the present invention can be obtained by baking the pie dough and the hydrated material described above. Examples of the hydrated product include hydrated fillings, fruits, processed fruit products, potatoes, and protein foods. Specific examples of the hydrated fillings include creams with various flavors such as custard cream, chocolate cream, and matcha cream. Fruits include apricots, strawberries, figs, plums, persimmons, kiwi fruits, guava, grapefruits, mandarin oranges, pomegranates, peaches, pineapples, passion fruits, bananas, papayas, loquats, grapes, blueberries, oranges, tangerines, lemons, Examples include fruits such as cherry, mango, melon, lime, raspberry, and apple.

Examples of the processed fruit products include apples, leather peels, orange peels, raisins of raisins, cherry peel, strawberry jam, blueberry jam, marmalade and other jams. Examples of potatoes include grain candy, rice cake candy, Ogura candy, white candy, green tea candy, cherry candy, apricot candy, fried potato, and dairyaku. An example of protein food is tofu.
Thus, even when the pie dough is baked with a hydrated product, a pie that has a good float, a light texture, and a good melt in the mouth can be obtained.

  The pie and baked food of the present invention can be obtained by baking the pie dough and hydrated product obtained above. Specifically, firing can be performed using, for example, an oven, a microwave oven, or the like. In the case of an oven, it is usually in the range of 5 to 60 minutes at 100 to 250 ° C, more preferably in the range of 10 to 50 minutes at 170 to 230 ° C. If the baking temperature is too low, the pie dough will catch fire and the fire will worsen, and the float and texture will worsen. On the other hand, if the firing temperature is too high, the surface is too burnt, although the inside is not burnt.

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.
(A) Stability evaluation of emulsification of oil-in-water emulsion ・ Bottom test Whether or not bottling occurred when 50 g of oil-in-water emulsion was placed in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then stirred for 10 minutes. confirmed.
(B) SFC value of oil phase of oil-in-water emulsion SFC value is IUPAC. It was measured according to 2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR.

(C) Evaluation of pie dough and pie was performed according to the following criteria.
(I) Evaluation of baking of pie dough and hydrated product Apple razorve, which is familiar in the market, was used as the hydrated product.
・ Stretchability of pie dough Evaluates workability when spreading dough on reverse sheeter in three stages ○ Good △ Slightly poor elongation but can be folded × Unsatisfactory stretch ・ Inner layer of baked pie product Cross section Evaluate the state of the layer in three steps ○ Uniform △ Slightly non-uniform × Non-uniform, not layered ・ Floating state of the baked product of the pie Measure the height of the baked product and evaluate it in four steps and numerical values ◎ Good ○ Slightly good △ Slightly bad × Poor ・ Food texture of the baked product of the pie The texture and lightness of the apple pie after packaging for 24 hours was evaluated in 4 levels by sensory evaluation ◎ Good ○ Slightly good △ Slightly bad × Poor ・ Mouth melting of baked products of pie Packaging and mouth melting of apple pie after a 24-hour evaluation by sensory evaluation ◎ Good ○ Slightly good △ Slightly bad × Baking evaluation of pie dough Puff pastry The following items are only baked And value. (It will be the same as the evaluation above)
・ Stretchability of pie dough Evaluates workability when spreading dough on reverse sheeter in three stages ○ Good △ Slightly poor elongation but can be folded × Unsatisfactory stretch ・ Inner layer of baked pie product Cross section Evaluate the state of the layer in three steps ○ Uniform △ Slightly non-uniform × Non-uniform, not layered ・ Floating state of the baked product of the pie Measure the height of the baked product and evaluate it in four steps and numerical values ◎ Good ○ Slightly good △ Slightly bad × Poor ・ Food texture of the baked pie product Wrapped and lightened pie texture and lightness after 24 hours in four levels ◎ Good ○ Slightly good △ Slightly Poor × Poor ・ Mouth melting of baked pie products Package evaluation after 24 hours of sensory evaluation of pie mouth melting in 4 stages ◎ Good ○ Slightly good △ Slightly bad × Poor

Experimental example 1
Preparation of oil-in-water emulsion A 0.2 parts of lecithin is added to, mixed and dissolved in 40 parts of purified palm kernel oil and 5 parts of palm super olein to obtain an oil phase. Separately, 6 parts of skim milk powder, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium citrate are dissolved and dispersed in 48.5 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion A. The oil-in-water emulsion A had a fat and oil content of 45.1% by weight, and the bottest was 5 minutes and 50 seconds. The SFC of the oil phase of the oil-in-water emulsion A was 70.9% at 10 ° C, 43.6% at 20 ° C, and 0.4% at 30 ° C.

Experimental example 2
Preparation of Oil-in-Water Emulsion B Addition and dissolution of 0.2 part of lecithin to 30 parts of hardened soybean palm oil and 15 parts of refined palm oil to obtain an oil phase. Separately, 6 parts of skim milk powder, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium citrate are dissolved and dispersed in 48.5 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion B. The oil-and-fat content of the oil-in-water emulsion B was 44.8% by weight. The SFC of the oil phase of the oil-in-water emulsion B was 58.9% at 10 ° C, 31.1% at 20 ° C, and 5.4% at 30 ° C.

Experimental example 3
Preparation of oil-in-water emulsion C 0.2 parts of lecithin is added to, mixed and dissolved in 20 parts of purified palm kernel oil and 2.5 parts of palm super olein to obtain an oil phase. Separately, 6 parts of skim milk powder, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium citrate are dissolved and dispersed in 71.0 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion C. The oil-and-fat content of the oil-in-water emulsion C was 25.1% by weight. The SFC of the oil phase of the oil-in-water emulsion C was 70.9% at 10 ° C, 43.6% at 20 ° C, and 0.4% at 30 ° C.

Experimental Example 4
Preparation of oil-in-water emulsion D 0.24 parts of lecithin is added to and dissolved in 44.5 parts of purified palm kernel oil and 5.5 parts of palm super olein to obtain an oil phase. Separately, 5 parts of skim milk powder, 0.1 part of sucrose fatty acid ester and 0.2 part of sodium citrate are dissolved and dispersed in 44.5 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 100 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion D. The oil-in-water emulsion A had a fat content of 49.8% by weight, and the bottest was 2 minutes 30 seconds. The SFC of the oil phase of the oil-in-water emulsion D was 70.9% at 10 ° C, 43.6% at 20 ° C, and 0.4% at 30 ° C.

Example 1
Added 60 parts of oil-in-water emulsion A to 70 parts of strong flour, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, and 25 parts of water, and mixed with a vertical mixer at low speed for 5 minutes to knead the dough. (Fabric after mixing).
After the dough has been retarded (from -8 ° C for 30 minutes), fold 60 parts of oil and fat (product name: Artpia GS, manufactured by Fuji Oil Co., Ltd.) into 4 and 3 folds using a reverse sheeter. Each was performed once.
Again, the retard was taken (−8 ° C. for 30 minutes), and each of the four and three folds was performed. (Total 144 layers)
And after taking a retard (-8 degreeC 30 minutes-), the dough was extended and it shape | molded. At that time, the dough is expanded to a final dough thickness of 3 mm, cut to 100 x 120 mm, 25 g of apple prazabu is placed on the dough, and then shaped in the shape of an apple pie that covers the dough with the cut in the center. went. At this time, the content of the oil-in-water emulsion A with respect to the entire puff pastry was 24.0% by weight.
After molding, the mixture was allowed to stand at 20 ° C. for 20 minutes, coated with eggs, and baked in a fixed oven at 230 ° C. on the upper flame and 200 ° C. on the lower flame for 18 minutes.
The baked apple pie was allowed to cool at room temperature for 1 hour, and after taking rough heat, it was wrapped in a polyethylene bag and stored at 20 ° C. for 24 hours to evaluate the pie. The results are summarized in Table 1.
The float of the pie was good, and also in sensory evaluation, both the texture and the mouth melting were good.

Example 2
70 parts of strong powder, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, 25 parts of water, 38 parts of oil-in-water emulsion A, 10 parts of kneaded oil and fat (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) ) Was mixed with a vertical mixer at a low speed of 5 minutes to knead the dough (the dough after mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 1. At this time, the content of the oil-in-water emulsion A with respect to the entire puff pastry was 16.0% by weight.
Example 3
70 parts strong flour, 30 parts weak flour, 2 parts granulated sugar, 1 part fresh yeast, 38 parts water, 20 parts oil-in-water emulsion A, 10 parts kneaded oil (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) ) Was mixed with a vertical mixer at a low speed of 5 minutes to knead the dough (the dough after mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 1. At this time, the content of the oil-in-water emulsion A with respect to the entire puff pastry was 8.6% by weight.
Example 4
70 parts strong flour, 30 parts weak flour, 2 parts granulated sugar, 1 part fresh yeast, 43 parts water, 10 parts oil-in-water emulsion A, 10 parts kneaded oil (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) ) Was mixed with a vertical mixer at a low speed of 5 minutes to knead the dough (the dough after mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 1. At this time, the content of the oil-in-water emulsion A with respect to the entire puff pastry was 4.4% by weight.

The formulations, production methods, and evaluations of Examples 1 to 4 are summarized in Table 1.

Example 5
Mixing 70 parts of strong flour, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, 10 parts of water, 80 parts of oil-in-water emulsion A with a vertical mixer, and mixed the dough (5 minutes) After mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 2. At this time, the content of the oil-in-water emulsion A with respect to the entire puff pastry was 31.4% by weight.
Example 6
70 parts strong powder, 30 parts thin flour, 2 parts granulated sugar, 1 part fresh yeast, 38 parts water, 20 parts fresh cream (product name: Nakazawa Fresh Cream 45, Nakazawa Dairy Co., Ltd., milk fat 45% by weight), 10 parts of kneaded fat (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) was mixed with a vertical mixer at a low speed of 5 minutes to knead the dough (dough after mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 2. At this time, the content of the fresh cream with respect to the whole puff pastry was 8.6% by weight.
The SFC of the oil phase of the fresh cream was 46.8% at 10 ° C, 17.3% at 20 ° C, and 5.3% at 30 ° C.

Comparative Example 1
70 parts of strong flour, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, 48 parts of water, 5 parts of whole egg, 10 parts of kneaded oil (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) Mixing was carried out at a low speed for 5 minutes with a mixer, and the dough was rolled up (the dough after mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 2.

Comparative Example 2
70 parts of strong flour, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, 40 parts of water, 27 parts of kneaded fats and oils (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.), 5 minutes on low speed After mixing, the dough was rolled up (the dough after mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 2.

The formulations, production methods, and evaluations of Examples 5 and 6 and Comparative Examples 1 and 2 are summarized in Table 2.

Example 7
70 parts of strong powder, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, 38 parts of water, 20 parts of oil-in-water emulsion B, 10 parts of kneaded oil (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) ) Was mixed with a vertical mixer at a low speed of 5 minutes to knead the dough (the dough after mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 3. At this time, the content of the oil-in-water emulsion B with respect to the entire puff pastry was 8.6% by weight.

Example 8
70 parts strong flour, 30 parts weak flour, 2 parts granulated sugar, 1 part fresh yeast, 38 parts water, 20 parts oil-in-water emulsion C, 10 parts kneaded oil (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) ) Was mixed with a vertical mixer at a low speed of 5 minutes to knead the dough (the dough after mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 3. At this time, the content of the oil-in-water emulsion C with respect to the entire puff pastry was 8.6% by weight.

Example 9
70 parts of strong powder, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, 38 parts of water, 20 parts of oil-in-water emulsion D, 10 parts of kneaded oil (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) ) Was mixed with a vertical mixer at a low speed of 5 minutes to knead the dough (the dough after mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 3. At this time, the content of the oil-in-water emulsion D in the whole pie dough was 8.6% by weight.

Example 10
70 parts strong flour, 30 parts weak flour, 2 parts granulated sugar, 1 part fresh yeast, 38 parts water, 60 parts oil-in-water emulsion D, 10 parts kneaded oil (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) ) Was mixed with a vertical mixer at a low speed of 5 minutes to knead the dough (the dough after mixing). Thereafter, the same processing as in Example 1 was performed to obtain an apple pie, and the pie was evaluated. The results are summarized in Table 3. At this time, the content of the oil-in-water emulsion D in the whole pie dough was 26.7% by weight.

The formulations, production methods, and evaluations of Examples 7 to 10 are summarized in Table 3.

Example 11
20 parts of oil-in-water emulsion A was added to 70 parts of strong flour, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, and 38 parts of water, and the dough was crushed by mixing at a low speed for 5 minutes with a vertical mixer. (Fabric after mixing).
After the dough has been retarded (from -8 ° C for 30 minutes), fold 60 parts of oil and fat (product name: Artpia GS, manufactured by Fuji Oil Co., Ltd.) into 4 and 3 folds using a reverse sheeter. Each was performed once. Again, the retard was taken (−8 ° C. for 30 minutes), and each of the four and three folds was performed. (Total 144 layers)
And after taking a retard (-8 degreeC 30 minutes-), the dough was extended and it shape | molded. At that time, the dough was spread to a final dough thickness of 3 mm, cut into 50 × 50 mm, and baked with two 10 mm cuts diagonally in the center of the dough. (Instead of picking. In order not to be violated) After molding, it was allowed to stand at 20 ° C. for 20 minutes, and baked for 15 minutes in a fixed oven at 230 ° C. on the top and 200 ° C. on the bottom.
The baked pie was allowed to cool at room temperature for 1 hour, and after taking rough heat, it was packed in a polyethylene bag and stored at 20 ° C. for 24 hours to evaluate the pie. The results are summarized in Table 4.
At this time, the content of the oil-in-water emulsion A with respect to the entire puff pastry was 8.6% by weight.

Example 12
Added 60 parts of oil-in-water emulsion A to 70 parts of strong flour, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, and 25 parts of water, and mixed with a vertical mixer at low speed for 5 minutes to knead the dough. (Fabric after mixing).
Thereafter, the same processing as in Example 11 was performed to obtain a pie, and the pie was evaluated. The results are summarized in Table 4.
At this time, the content of the oil-in-water emulsion A with respect to the entire puff pastry was 24.0% by weight.

Example 13
20 parts of oil-in-water emulsion B was added to 70 parts of strong flour, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, and 38 parts of water, and the dough was crushed by mixing at a low speed for 5 minutes with a vertical mixer. (Fabric after mixing).
Thereafter, the same processing as in Example 11 was performed to obtain a pie, and the pie was evaluated. The results are summarized in Table 4.
At this time, the content of the oil-in-water emulsion B with respect to the entire puff pastry was 8.6% by weight.

Comparative Example 3
A conventional pie dough that does not use an oil-in-water emulsion for pie dough was prepared and evaluated as follows.
70 parts of strong flour, 30 parts of weak flour, 2 parts of granulated sugar, 1 part of fresh yeast, 48 parts of water, 5 parts of whole egg, 10 parts of kneaded oil (product name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) Mixing was carried out at a low speed for 5 minutes with a mixer, and the dough was rolled up (the dough after mixing). Thereafter, the same processing as in Example 11 was performed to obtain a pie, and the pie was evaluated. The results are summarized in Table 4.

Table 4 summarizes the formulations, production methods, and evaluations of Examples 11 to 13 and Comparative Example 3.

  The present invention relates to a pie dough and a pie, and more particularly to a pie having a light texture and a good melting of the mouth, and a pie dough for obtaining the pie.

Claims (8)

A pie dough comprising wheat flour and fats and oils, wherein a part of the fats and oils in the pie dough is derived from an oil-in-water emulsion having a fat content of 20 to 60% by weight. The pie dough according to claim 1, wherein the oil-in-water emulsion is 1 to 40% by weight based on the entire pie dough. The pie dough according to claim 1, comprising 0.5 to 25% by weight of fat and oil derived from an oil-in-water emulsion in the pie dough. The pie dough according to claim 1, wherein the oil-in-water emulsion contains fat, protein, and water. The pie dough according to claim 1, wherein the SFC of the oil phase of the oil-in-water emulsion is 45 to 90% at 10 ° C, 15 to 65% at 20 ° C, and 8.0% or less at 30 ° C. A method for producing a pie dough, in which a raw material containing flour other than oils and fats and oil-in-water emulsions containing 20 to 60% by weight of fats and oils is mixed in advance, and then the oils and fats are folded to prepare the dough. A pie formed by baking the pie dough according to any one of claims 1 to 6. A baked food obtained by baking the pie dough according to any one of claims 1 to 6 and a hydrated product.