JP2010268750A - Thin plate-like laminated bakery product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a thin plate-like laminated bakery product having tasteful dough layers which shows no cracks even if performing a bend-processing after being baked. <P>SOLUTION: The thin plate-like laminated bakery product is provided by forming a plate-like dough by slicing a compounded laminated dough including bakery dough layers and tasteful ingredient layers, and arranging the plate-like dough in parallel on a flat plate so as to direct the sliced cross sections in a vertical direction, and baking so as to bind them with each other by the swelling on baking. The tasteful ingredient layer preferably is a flour paste. The bakery dough layer preferably includes the bakery dough containing 15 to 50 pts.mass sugars and 10 to 50 pts.mass oils and fats based on 100 pts.mass cereal flour. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a thin laminated bakery product that does not crack even if it is bent after baking.

  Layered bakery products represented by pies and danishes are usually loaded with sheet-like roll-in oil and fat and wrapped by wrapping, rolling and folding operations multiple times to produce a composite layered dough. Thereafter, it is obtained by subjecting it to various molding processes, then taking a proof as necessary, and firing. As for the flavor, butter-flavored products have been preferred for a long time, and this is still the mainstream, but recently, due to changes in taste, in addition to butter flavor, it has cheese flavor, chocolate flavor, coffee flavor, etc. Layered bakery products are also being sold.

  In order to obtain a layered bakery product having these tastes, usually, a composite layered dough in which the above sheet-like roll-in oil and fat and a sheet-like flower paste having taste are rolled into a bakery dough is used. To do. Recently, in order to obtain a layered bakery product having a taste more easily, a method of spraying and folding small pieces of a taste material on roll-in fats and oils (see, for example, Patent Document 1), the taste material is heterogeneously contained. A method of using roll-in fats and oils (for example, see Patent Documents 2 to 4) and a method of using a composite laminated bakery dough having a smaller number of roll-in fats and oil layers than the number of flower paste layers (for example, Patent Documents) 5) and the like, a layered bakery product having a taste dough layer is manufactured.

  Furthermore, these layered bakery products have recently been increasingly subjected to various forming processes after being baked. In that case, bending is performed with respect to the thin laminated laminated bakery product obtained by rolling and firing the composite laminated dough. For example, roll a baked thin laminated bakery product into a roll to make a roll cake, lay a baked thin laminated bakery product on a cup, place it on the wall of the cup, and then add mousse, jelly or cream. Casting into a cupcake is done.

  However, the laminar laminated bakery product having a taste obtained by the conventional method has a problem that the shape is not uniform because the float is not uniform, and cracking is likely to occur when bending is performed. It was.

Japanese Patent Laid-Open No. 2001-321064 JP-A-11-289978 JP 2001-178354 A JP 2006-000066 A JP 2006-333735 A

  Accordingly, an object of the present invention is to provide a laminar bakery product having a taste dough layer, which does not cause cracking even if it is bent after baking.

  As a result of various studies to achieve the above object, the present inventors have once sliced a composite laminated fabric using a sheet-like flour paste and separated it on the display board so that the slice cross section is in the vertical direction. It was found that the above-mentioned object can be achieved by a thin laminated bakery product obtained by arranging and firing these, and having a vertical layer direction.

  The present invention was made on the basis of the above knowledge, and a composite laminated dough composed of a bakery dough layer and a taste material layer was sliced across the layers to form a plate dough, and the plate dough was sliced. The present invention provides a thin laminated bakery product in which the cross-sections are arranged in parallel on a flat plate and fired so that the cross sections are in the vertical direction, and are bonded together by expansion during firing.

  The thin plate-like laminated bakery product of the present invention does not cause cracking even if it is bent after baking, and is suitable for the production of roll cakes.

First, the composite laminated fabric used in the present invention will be described below.
The composite laminated dough has a bakery dough layer and a taste material layer.
As a taste material constituting the taste material layer of the above composite laminated dough, it is usually a food material used for imparting a flavor to the bakery dough, and can be placed, applied and sprayed. For example, flour paste containing various taste ingredients; gelled foods such as jam and jelly; pasty forms such as custard cream, almond cream, malon paste, red bean paste, chocolate paste, and nougat Food: Examples include bakery dough that can be applied such as shoe dough and butter cake dough.

  In the present invention, among these, the composite laminated dough having a homogeneous layered structure is easy to manufacture, and the binding force with the bakery dough layer obtained after baking is high. Flour paste in that it is difficult to occur, and furthermore, it can be adjusted to an appropriate hardness from a plastic sheet to a soft paste, and can give various desired flavors. Is preferably used.

The composition of the flour paste is not particularly limited, and a general one can be adopted, but typical examples are as follows.
(Composition example of flower paste)
2-10% by weight starch, preferably 2.5-8% by weight
Oils and fats 5 to 45% by mass, preferably 15 to 45% by mass
Saccharides 8-30% by mass, preferably 10-27% by mass, more preferably 10-25% by mass
In addition, as said starches, the modified starch obtained from various starches other than general wheat flour and corn starch can be used.
Moreover, it is preferable that a moisture content is 30-85 mass%.

  In addition, these taste materials can be used without problems as long as the physical properties of the taste materials as a whole do not hinder the production of the composite laminated dough, even if solids are present in them. Examples of solids in this case include pulp, red beans contained in mash, chocolate chips, nut diced products, salmon sugar, granulated sugar and the like.

  As the bakery dough constituting the bakery dough layer of the above composite laminate dough, it is not particularly limited, but bread, sweet bread, pie, Danish, croissant, French bread, semi-hard roll, donut, cracker, cookies, hard biscuits, The bakery dough commonly used for the production of waffles, scones, etc. can be mentioned, but it is hard to break when bending the obtained thin laminated bakery product, and bread, confectionery bread, Danish, croissant, French bread, semi-hard It is preferable to use a dough containing yeast such as a roll.

  In this invention, it is obtained when the said bakery dough contains 15-50 mass parts of saccharides and 10-50 mass parts of fats and oils with respect to 100 mass parts of flours used for this bakery dough. It is preferable in that it is more difficult to break when the thin plate-like laminated bakery product is bent.

  In this invention, you may use roll-in fats and oils for the said composite laminated fabric. When roll-in fats and oils are used for the composite laminated dough, there are the following two methods. That is, as the bakery dough, a method of using bakery dough using roll-in fats such as pie dough, Danish dough, croissant dough, etc., and roll-in fats and oils are used separately in addition to the taste material and the bakery dough. Is the method.

  In the present invention, either of the above two methods can be used. Here, when roll-in fats and oils are used for the composite laminated dough, a well-defined and clear layered structure can be visually recognized. When the obtained thin plate-like laminated bakery product is bent, depending on the amount of roll-in oil used and the number of folds (number of layers), there is a risk of being easily broken. Therefore, in this invention, it is preferable that the said composite laminated fabric does not contain roll-in fats and oils.

  The ratio of the bakery dough and the taste material in the composite laminated dough is preferably 5 to 100 parts by mass, more preferably 10 to 50 parts by mass with respect to 100 parts by mass of the bakery dough. is there. If the supply amount of the taste material is less than 5 parts by mass, the resulting thin plate-like laminated bakery product may not feel the flavor of the taste material, and if it exceeds 100 parts by mass, In addition to the deterioration of the dough extensibility, the resulting lamellar laminated bakery product has poor flame-out, and is easily broken when bent.

  Moreover, the number of layers of the said taste raw material layer in the said composite laminated fabric becomes like this. Preferably it is 2-584 layers, More preferably, it is 4-64 layers, More preferably, it is 6-21 layers. If the total number of layers is less than 2, the resulting laminated laminar bakery product also has poor layer binding properties and is easily broken when bent. On the other hand, when the number exceeds 584 layers, the layers are easily kneaded at the time of producing the dough, so that the layered structure cannot be visually recognized in the obtained thin laminated bakery product, so that it becomes a so-called pan-like shape.

Next, a method for producing the composite laminated fabric will be described.
The composite laminated dough can be obtained by laminating the taste material and the bakery dough. The layers are preferably stacked so that the ratio of layers and the number of layers satisfy the above conditions.

As a taste material supplied to form the taste material layer, various forms and shapes such as paste, powder, small pieces, and sheets can be used. When it is, it is easy to disperse | distribute a taste raw material uniformly in the said composite laminated dough, and it is preferable at the point which the float of the obtained lamellar laminated bakery product is more favorable.
Moreover, as a supply method to a bakery dough of a taste material, the 1 or more types of method of loading, application | coating, and dispersion | spreading can be suitably selected with the physical property.

  The laminating method is not particularly limited, and similarly to the conventional method for producing a composite laminated fabric, the dough is spread using a reverse sheeter or other known machine or rolling pin, and the spread dough is cut. Various known methods such as a method of stacking and a method of stacking with an automatic laminator can be employed.

  Subsequently, the composite laminated dough obtained as described above is rolled, rolled into a roll, tri-folded, formed by Palmier etc., if necessary, and then sliced across the layers. To make a plate-like fabric. The size of the composite laminate dough to be sliced may be appropriately selected in consideration of the size of the target thin plate laminate bakery product, and is not particularly limited.For example, when slicing after rolling, From the viewpoints of resistance to cracking during bending, manufacturing efficiency, texture, etc., it is preferable to roll to a thickness of 5 to 30 mm. The shape of the composite laminated dough to be sliced may be appropriately selected according to the appearance of the target thin laminated bakery product.

When the bakery dough is a dough not containing yeast, the thickness to be sliced (thickness of the plate-like dough) is preferably 2 to 30 mm, more preferably 5 to 20 mm, but the bakery dough contains yeast. In the case of a dough, the dough stretches upward (perpendicular from the flat plate) during the proofing (expansion in the direction parallel to the flat plate is suppressed by the taste material layer), preferably 2 to 20 mm, more preferably 5 to 15 mm.
When it is less than the above lower limit, the resulting thin plate-like laminated bakery product is easily cracked. Moreover, when the said upper limit is exceeded, the layered bakery product obtained will become thick and will become very easy to be cracked when bending.
By appropriately selecting the thickness to be sliced, the thickness of the obtained thin plate laminated bakery product can be adjusted.

  When slicing the composite laminate fabric so as to cross the layer, the angle across the layer is preferably within ± 45 ° in the direction perpendicular to the layer, more preferably within ± 30 °, and even more preferably ± 15 °. Within 5 °, most preferably within ± 5 °. Note that “slicing so as to cross a layer” means slicing so that a laminated structure appears in the slice cross section. When slicing after rolling in a roll shape, forming in three folds, Palmier molding, etc., slice so that shapes such as spiral winding, three folds, Palmier etc. appear in the slice cross section.

The obtained plate-shaped dough is arranged in parallel on the flat plate so that the slice cross section is in the vertical direction (so that the slice cross section is parallel to the flat plate). Here, the sliced plate-shaped doughs need to be arranged in parallel with appropriate separation so that they are bound to each other by expansion during firing.
This is because the above-mentioned plate-shaped fabric that is a layered fabric expands when fired in the vertical direction of the layer (in the direction parallel to the flat plate), and when fired in a contacted state without having a proper separation, This is because it becomes a layered bakery product having a severely undulating shape.

Here, if the plate-like fabric is a simple bar shape, it is arranged in parallel with an appropriate separation in the spreading direction of the layer. The spacing interval may be appropriately selected according to the thickness of the bar (same as the thickness of the composite laminated dough to be sliced), the type of bakery dough, etc., and is not particularly limited, It is desirable that the distance between the rods is preferably 0.3 to 2.5 times, more preferably 0.5 to 1.5 times. In addition, the simple rod-like plate-like fabric mentioned here is a composite laminate-like fabric that is rolled into a roll, sliced without being formed into three folds, Palmier, etc. It extends substantially linearly in the vertical direction.
In addition, when the plate-like cloth is a simple bar shape, it is preferable that all the bar-shaped cloths have the same length and are arranged in parallel so as to be parallel to each other. Further, it is preferable that the plurality of rod-shaped fabrics to be arranged are arranged in parallel so that the ends of the plurality of rod-shaped fabrics are aligned in a straight line, and the straight line and the length direction of the rod-shaped fabric are perpendicular to each other. By arranging in parallel in this way, a rectangular or square thin plate-like laminated bakery product can be obtained.

  In the case of a plate-like cloth sliced after being rolled up, it is concentrically shaped, and it is expanded into an oval to an oval shape in the case of a plate-like cloth sliced after being formed into three-folded, Palmier, etc. In view of the above, it is necessary to arrange them in parallel at an appropriate distance. When arranging in parallel, it is preferable to arrange so that the plate-like fabrics are distributed substantially evenly on the flat plate (for example, in a staggered manner). The amount of the plate-like fabric to be used varies depending on the molding method of the composite laminated fabric and the type of the bakery fabric, and is not particularly limited, but as a guide, the total area of all the plate-like fabrics to be used is It is preferable to be in the range of 40 to 80% of the area of the intended thin plate laminated bakery product.

  The number of plate-like doughs arranged in parallel is not particularly limited, and may be appropriately selected according to the size and type of the plate-like dough, the size of the target thin plate-like laminated bakery product, and the like.

Next, when the bakery dough is a dough that does not contain yeast, baking is performed after taking a rest time if necessary. Moreover, when the bakery dough is a dough containing yeast, it is baked after taking a proof.
The baking conditions are not particularly limited and vary depending on the type of bakery product. For example, when an oven is used, it is preferably 4 to 40 minutes at 150 to 240 ° C, more preferably 8 to 30 minutes at 180 to 230 ° C.
Due to the expansion at the time of baking, the plate-like doughs that are spaced apart and arranged in parallel are bonded to each other to form one plate-like shape, whereby the thin plate-like laminated bakery product of the present invention can be obtained.

Subsequently, the roll cake of the present invention will be described.
The roll cake of the present invention is obtained by using the above-described thin laminated bakery product of the present invention.
Specifically, after cooling the laminar laminated bakery product of the present invention, for example, jam; anse; custard cream, fresh cream, whipped cream, charlotte cream, fruit cream, butter cream, almond cream and other creams; Flower paste; Gelled foods such as jelly; Paste foods such as malon paste, chocolate paste, fat spread, curry paste, margarine, butter, nougat, etc., sheet-like pudding, sheet-like flower paste, etc. It can be obtained by rolling up the food material and then rolling it up.

  The winding direction is preferably perpendicular to the layer when it is isotropic, such as when the layers are parallel, and the direction of the layer is the length direction of the roll cake. . In addition, when there is no directionality, such as when a layer is a concentric combination, the same result is obtained regardless of the direction.

  Moreover, when winding up, it may be either an external winding (how to wind the upper surface when firing) or an inner winding (how to wind the upper surface when firing), but it will crack. Outer winding is preferred because it is difficult and the appearance of the roll cake obtained is gently undulating and is pleasant to the eye.

  In addition, the obtained laminar laminated bakery product or roll cake can be subjected to napage, glassage, or chocolate for stabilization of the shape or decoration.

  EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not restrict | limited at all by these Examples. In the following examples and comparative examples, “%” means “mass%”.

[Example 1]
<Manufacture of sheet-like flower paste>
Xanthan gum 0.01% and pectin 0.3% were added to 24.5% palm oil and 0.5% rapeseed extremely hardened oil to obtain an oil phase. 30% of water, 4% of starch, 3% of wheat flour, 2% of gelatin, 27% of sugar mixed fructose glucose liquid sugar, 3% of skim milk powder, 5% of dried whole egg and 0.69% of flavor were mixed to obtain an aqueous phase. This oil phase and aqueous phase are mixed, emulsified and homogenized, then sterilized by heating, then cooled to 22 ° C., then formed into a sheet having a length of 400 mm, a width of 200 mm, and a thickness of 8 mm. A sheet-like flower paste was obtained.

<Manufacture of bakery dough>
30 parts by mass of kneaded fats and oils (margarine), 25 parts by mass of super white sugar, and 20 parts by mass of whole eggs were put into a mixer ball and creamed with a vertical mixer at a low speed of 3 minutes and a medium speed of 4 minutes. Next, 80 parts by weight of strong powder, 20 parts by weight of flour, 1.0 part by weight of salt, 6 parts by weight of yeast, 0.1 part by weight of yeast food, and 30 parts by weight of water are added, and further mixed for 3 minutes at low speed and 8 minutes at medium speed. And sweet roll dough was obtained.

<Manufacture of composite laminated fabric>
The obtained bakery dough (sweet roll dough) was allowed to stand at 2 ° C. for 12 hours after setting the floor time to 30 minutes (25 ° C.). Next, using a reverse sheeter, four-fold folding is performed once as an empty fold, and 60 parts by mass of sheet-like flour paste is placed on 200 parts by mass of the dough, and further three-folding is performed twice (9 layers). After that, the laminate was rolled to a thickness of 15 mm to obtain a composite laminate dough having a taste material layer of 30 parts by weight and a taste material layer of 9 layers with respect to 100 parts by weight of the bakery dough layer.

<Manufacture of plate-like fabric>
The obtained composite laminated fabric was sliced to a width of 7 mm in the vertical direction so as to cross the layers (length was 300 mm) to obtain a plate-shaped fabric.

<Manufacture of thin laminated bakery products>
6 Spread a baking sheet on the spreading plate, and the obtained plate-shaped dough is 15 at a distance of 35 mm at the center distance (separation distance = 20 mm) at equal intervals in the longitudinal direction so that the cross section becomes vertical. After arranging in parallel and taking a proof of 38 minutes at 38 ° C. and 80% relative humidity, it was fired for 12 minutes in a 180 ° C. fixed kiln. Due to the expansion during the baking, the plate-like doughs spaced apart and arranged in parallel were bonded to each other to obtain one sheet-like laminated bakery product of the present invention.

<Manufacture of roll cake>
After standing to cool, the obtained laminar laminated bakery product is turned upside down, 250 g of whipped cream is applied to the surface, 80 g of ram raisin is sprinkled on it, and the layers are rolled in a direction perpendicular to the layer ( Outer roll), a roll cake was obtained in which the layer direction was the length direction of the roll cake. The obtained roll cake was free from cracks on the surface and kept soft and good melting even when stored at 2 ° C. for 3 days.

[Example 2]
As the bakery dough, except for using the bakery dough obtained by the following blending and manufacturing method, a composite laminated dough was produced in the same manner as the blending and manufacturing method of Example 1, and the obtained composite laminated dough was sliced. Then, a plate-shaped dough was prepared, a thin plate-like laminated bakery product was produced using the plate-like dough, and a roll cake was produced using the obtained thin plate-like laminated bakery product.
The obtained roll cake was free from cracks on the surface and kept soft and good melting even when stored at 2 ° C. for 3 days.

<Manufacture of bakery dough>
50 parts by weight of strong powder, 50 parts by weight of flour, 3 parts by weight of skim milk powder, 0.1 parts by weight of yeast food, 10 parts by weight of margarine for kneading adjusted to 20 ° C., and small pieces of margarine that have been frozen 70 parts by mass is put into a mixer ball and mixed for 3 minutes using a vertical mixer until each material becomes uniform at low speed, then 1.5 parts by mass of salt, 5 parts by mass of yeast, 48 parts by mass of cold water, 15 whole eggs The mass part was put into a mixer ball and mixed at low speed for 2 minutes, and the kneading temperature was 20 ° C. Next, after taking a floor time of 20 minutes, the dough was cooled for 60 minutes in a freezer at −20 ° C., and the dough was folded three times on a reverse sheeter to obtain a Danish dough.
[Comparative Example 1]

  Without slicing the composite laminated fabric produced in Example 1, it was further rolled to a thickness of 5 mm, pickled, placed on a 6-plate, 38 ° C., 80% relative humidity, 60 minutes After removing the proofer, it was baked for 12 minutes in a fixed kiln at 180 ° C. to obtain a thin laminated bakery product of a comparative example. A roll cake was produced in the same manner as in Example 1 except that the laminar laminated bakery product was used. As a result, the obtained roll cake had fine cracks on the surface, and the mouth melted poorly and became sticky. It was a nice texture.

Claims (5)

  A composite layered dough composed of a bakery dough layer and a taste material layer is sliced across the layers to form a plate-like dough, and the plate-like dough is arranged in parallel on a flat plate so that the slice cross section is in the vertical direction. Laminar bakery products that are fired and bonded together by expansion during firing.   The laminar laminated bakery product according to claim 1, wherein the taste material layer is a flower paste.   The thin laminated bakery product according to claim 1 or 2, wherein the composite laminated dough does not contain roll-in oil.   The laminar laminated bakery product according to any one of claims 1 to 3, wherein the bakery dough layer is made of bakery dough containing 15 to 50 parts by mass of sugar and 10 to 50 parts by mass of fat and oil with respect to 100 parts by mass of flour. .   The roll cake which uses the thin-plate laminated bakery product in any one of Claims 1-4.