JP2014042510A - Production method of dough for baked confectionery, and production method of baked confectionery by the production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique for easily producing a baked confectionery having a pie-like texture in a short time.SOLUTION: The production method of a dough for a baked confectionery which includes at least a dough making step of mixing 100 weight parts of wheat flour (1), 10 to 45 weight parts of one or more selected from water, milk, and liquid egg (2), and 15 to 60 weight parts of liquid oil (3) so as to make a dough in which (1) to (3) are non-uniformly dispersed. In the method, the making of the dough is completed in a state that the raw materials are non-uniformly dispersed. Although the method is outrageous for both those in the art and common consumers, a pie-like baked confectionery can be extremely easily produced in a short time.

Description

  The present invention relates to a method for producing a baked confectionery dough. More specifically, the present invention relates to a method for producing a baked confectionery dough having a pie-like crispness, and a method for producing baked confectionery using the production method.

  The texture of baked confectionery such as conventional cookies has various textures such as “moist”, “crisp”, and “crunchy” depending on the blending and manufacturing method of the materials. For example, Patent Document 1 discloses a technique relating to a cookie that is excellent in taste even when olive oil is used, is crisp and refreshed in the mouth, and a method for producing the cookie.

  Patent Document 2 discloses that the water content, oil content, and sugar content of the powder to be blended are each 30% by weight or more, and the texture is light by dissolving the water component and powder to be blended directly. A technique for producing biscuits and cookies having a new texture that has never been known has been disclosed.

  Furthermore, Patent Document 3 discloses baked confectionery containing wheat flour, sugar, edible fats and oils, starch (A) and resistant starch (B), wherein (A) + (B) is 17% by weight or less, and ( By setting A) / (B) to 0.1 to 5, a technique for improving the texture, particularly the crunchy feeling of baked confectionery, and at the same time improving the ease of eating and shape retention is disclosed.

As described above, there are many techniques for improving the texture of baked confectionery.
By the way, the crispy feeling in the texture can be classified into “crispy feeling with brittleness”, “crispy crispy feeling”, “pie-like crispy feeling that crumbles”, etc. There was no baked confectionery characterized by a crunchy pie-like crunch.

  Conventional pie is generally classified as folded pie or paste pie. In the case of a folded pie, the manufacturing method is a method characterized in that the process of wrapping butter in a dough is performed many times, and in the case of a kneaded pie, until the chilled butter and flour are in a smooth state It is a manufacturing method that cuts into a single piece of dough while cutting. There may be further folding work after this. Thus, all of the conventional general pie manufacturing methods are complicated and time consuming.

  For example, Patent Document 4 discloses a technique relating to a pie manufactured by a folded pie manufacturing method, which has excellent workability in the preparation of pie dough, has a uniform inner layer after baking, good floating, light texture, and good mouth melting. It is disclosed.

  Recently, there is also a method of manufacturing using chip-shaped margarine or butter in order to simplify the method slightly more than the above-described general method of manufacturing pie. However, in this method, a special material such as margarine or butter previously formed in a chip shape is used, or a method that requires a lot of labor such as freezing margarine or butter and cutting it into a chip shape. It is.

Japanese Patent Laid-Open No. 10-295259 JP 2002-65145 A JP 2010-239893 A JP 2010-057405 A

  As described above, it is technically impossible to manufacture a baked confectionery characterized by “a pie-like crispy crunchy shape” with a normal method of baked confectionery. On the other hand, the pie manufacturing method is complicated and takes a long time, and is very complicated.

  Therefore, the main object of the present invention is to provide a technique capable of producing a baked confectionery having a pie-like texture in a simple and short time.

  The inventors of the present invention have conducted intensive research on the technology that enables simplification and shortening of the production time in the production of baked confectionery having a pie-like texture. The inventors have determined that the blending of the materials is important, and have completed the present invention.

That is, in the present invention, first, a dough for a baked confectionery that performs at least a dough preparation step for mixing dough in which (1) to (3) are mixed non-uniformly, and at least the following (1) to (3) are mixed: A manufacturing method is provided.
(1) Wheat flour: 100 parts by weight (2) One or more types selected from water, milk, and liquid eggs: 10 to 45 parts by weight (3) Liquid fats and oils: 15 to 60 parts by weight "" Refers to a state in which the flour of (1) that has absorbed (2) and / or (3) and the flour of (1) that has not been absorbed are mixed. In this state, the flour of (1) is present as it is, or the absorption of the liquid material of (2 and / or (3) into the flour of (1) is unevenly distributed. Such a state is recognized as being insufficiently mixed by general consumers as well as those skilled in the art, and further mixing is necessary. It is a state that gives an impression.
As described above, in the method for producing a baked confectionery dough according to the present invention, not only a person skilled in the art but also a general consumer knows that the preparation of the dough is finished in a state in which the materials are unevenly dispersed. The dough is produced by a simple method.
In the method for producing a baked confectionery dough according to the present invention, the specific blending amount of (1) to (3) is not particularly limited as long as it is within the above range, but (1) flour: 100 parts by weight On the other hand, it is preferable that the total amount of (2) one or more selected from water, milk, and liquid egg and (3) liquid fat is set to 50 to 90 parts by weight.

The method for producing a baked confectionery dough according to the present invention can be suitably used for a method for producing a baked confectionery.
Specifically, after the dough preparation step of the method for manufacturing a baked confectionery dough according to the present invention,
A molding step of molding the dough produced in the dough production step into a predetermined confectionery form;
A heat treatment step of heat-treating the dough formed in the molding step;
By performing at least, baked confectionery can be manufactured.

  According to the present invention, it is possible to manufacture a pie-like baked confectionery very easily and in a short time.

It is a flowchart of the manufacturing method of the baked confectionery material | dough which concerns on this invention, and the manufacturing method of baked confectionery. In Experimental example 1, it is the drawing substitute photograph which compared the dough for baked confectionery of samples 1-4. It is a drawing substitute photograph which image | photographed the pie pier manufactured in Example 5 (1). It is a drawing substitute photograph which image | photographed the waffle manufactured in Example 5 (2). It is a drawing substitute photograph which image | photographed the millefeuille manufactured in Example 5 (3). It is a drawing substitute photograph which image | photographed the tart manufactured in Example 5 (5). It is a drawing substitute photograph which image | photographed the melon bread manufactured in Example 5 (7). It is a drawing substitute photograph which image | photographed the confectionery bread manufactured in Example 5 (9). It is a drawing substitute photograph which image | photographed the baked confectionery manufactured in Experimental example 6.

  DESCRIPTION OF EXEMPLARY EMBODIMENTS Hereinafter, preferred embodiments for carrying out the invention will be described with reference to the drawings. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<1. Manufacturing method for baked confectionery dough>
FIG. 1 is a flowchart of a method 1 for producing a baked confectionery dough and a method 2 for producing a baked confectionery according to the present invention. The method for producing a baked confectionery dough according to the present invention is a method for performing (A) dough preparation step I at least. Details will be described below.

(A) Fabric preparation process I
The dough making process I is a process for making a dough by mixing specific dough materials. The dough production process I according to the present invention is characterized in that the production of the dough is terminated in a state where the material is unevenly dispersed. More specifically, dough materials (1) flour, (2) one or more selected from water, milk, and liquid eggs (hereinafter referred to as “water”), (3) liquid fats and oils, (2) Water or the like and / or (3) Liquid oil is absorbed (1) Wheat flour and non-absorbed (1) Wheat flour is mixed and finished mixing to complete the dough And

  Terminating the production of the dough with the material dispersed in a non-uniform manner is an insane way for those of ordinary skill in the art as well as for ordinary consumers. The idea was changed, and the mixing of the dough materials was ended at a halfway point, and unexpectedly succeeded in producing a baked confectionery having a pie-like texture. In other words, the inventors of the present application have found that a pie-like dough cannot be obtained if the materials described later are sufficiently kneaded according to conventional technical knowledge (see Examples described later).

  The confirmation of the non-uniform state can usually be performed by visual observation. FIG. 2 shows a dough (sample 1 and sample 2) produced by the method for producing a baked confectionery dough according to the present invention and a dough produced by a conventional general method (samples 3 and 4) in Examples described later. FIG. For example, as shown in the drawing substitute photo of FIG. 2, the surface is powdery and a plurality of lumps are present like the sample 1 of FIG. 2, and the surface smoothness is larger than those of the samples 3 and 4 of FIG. The state where there is no clear is the non-uniform state in the present invention.

  Moreover, as confirmation of a nonuniform state, it can confirm by analysis of a water | moisture content and / or an oil content. More specifically, for example, when collecting some points of the dough, and the analysis result of moisture and / or oil content of each sampling point has a variation that is not an analysis error, the mixed state is , It can be determined to be non-uniform.

Judgment of variation can be made by performing statistical processing on the analysis results of moisture and / or oil content at each sampling point and evaluating the value of standard deviation or variance (sample variance). A formula for calculating the standard deviation (σ) and the variance (σ ² ) is shown in the following formula (1).

n: Number of samples (collection points)
x: Analytical value of moisture or oil content at the sampling location

  In the present invention, the standard deviation of analysis values of moisture and / or oil content, which is one of the indicators of the uneven state of the dough, or the specific value of dispersion is not particularly limited as long as the effects of the present invention are not impaired. In the present invention, in particular, the standard deviation (dispersion) of the analysis value when 10 points are collected from the dough after the dough preparation step I is finished and the moisture and / or oil content of each collected place is analyzed is preferably Is 0.8 (0.64) or more, more preferably 1.0 (1.0) or more.

  A method for analyzing moisture and / or oil is not particularly limited, and a general method can be freely selected and used. For example, an example of moisture measurement may be an atmospheric drying method, and an example of oil content measurement may be a Soxhlet extraction method.

  In order to confirm the uneven state of the dough, either or both of moisture and oil can be freely selected and analyzed, but in the present invention, moisture measurement is performed from the viewpoint of ease of analysis operation. It is preferable to evaluate it.

  Next, the fabric material used in the fabric production process I will be described. In the method for producing a baked confectionery dough according to the present invention, the dough material contains at least one kind selected from (1) wheat flour, (2) water, milk, and liquid egg, and (3) liquid fats and oils in a predetermined amount. It is characterized by doing. Moreover, as needed, the material which can be normally used for the baked confectionery material can be freely selected and used within a range not impairing the effects of the present invention. Hereinafter, each dough material will be described in detail.

(1) Wheat flour The type of flour that can be used in the method for producing a baked confectionery dough according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known flours are used. It can be freely selected and used. For example, one kind or two or more kinds can be freely selected and used from light flour, medium flour, semi-strong flour, strong flour, and wheat flour derived from durum wheat. Among these, in the present invention, it is particularly preferable to select strong powder.

  In the present invention, the specific content of the flour contained in the dough material is not particularly limited as long as the effects of the present invention are not impaired, and can be freely set according to the amount of dough to be produced, the amount of baked confectionery, and the like. be able to.

(2) Water, milk, liquid egg In the method for producing a baked confectionery dough according to the present invention, one or more kinds of water selected from water, milk, liquid egg (any of egg white, egg yolk, and whole egg) are used. To do. In the present invention, the content of water or the like contained in the dough material is 10 to 45 parts by weight of water or the like with respect to 100 parts by weight of the flour. By adjusting the content of water and the like to this range, it is possible to gather doughs in which the dough materials are dispersed unevenly, and to give an excellent pie-like texture to the finished baked goods it can.

(3) Liquid fats and oils The liquid fats and oils are used in the method for producing a baked confectionery dough according to the present invention. The kind of liquid fats and oils that can be used in the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known liquid fats and oils can be freely selected and used. For example, vegetable oils such as salad oil, melted butter, melted margarine and the like can be mentioned. Among these, in the present invention, it is particularly preferable to select vegetable oil.

  In the present invention, the content of the liquid fat contained in the dough material is 15 to 60 parts by weight of the liquid fat with respect to 100 parts by weight of the flour. By adjusting the content of the liquid fat within this range, it is possible to collect doughs in which the dough materials are dispersed unevenly, and to give an excellent pie-like texture to the finished baked goods it can.

  In the present invention, the total content of (2) water and the like and (3) liquid fat contained in the dough material can be freely set as long as the effects of the present invention are not impaired. It is preferable to set it as 50-90 weight part with respect to 100 weight part of wheat flour. (2) By adjusting the total content of water and the like and (3) liquid fat within this range, the dough in which the dough materials are dispersed unevenly can be gathered, and the finished baked confectionery is excellent. A pie-like texture can be imparted.

(4) Others In the present invention, as long as the effects of the present invention are not impaired, in addition to the materials described in the above (1) to (3), any one or more arbitrary materials may be used. It can be freely selected and used. For example, non-wheat flour such as starch, various sugars such as sucrose, salt, swelling agent, skimmed milk powder, whey powder, butter powder, and other main ingredients, flavors, emulsifiers, powdered eggs, etc. Depending on the type and nature of the desired baked confectionery, it can be freely contained.

<2. Manufacturing method of baked confectionery>
The method for producing a baked confectionery dough according to the present invention is a method of performing at least (A) a dough preparation step I, (B) a forming step II, and (C) a heat treatment step III. Hereinafter, each step will be described in detail. In addition, since (A) dough preparation process I is the same as the manufacturing method of the baked confectionery dough mentioned above, description is omitted here.

(B) Molding process II
The forming step II is a step of forming the dough produced in the dough producing step I into a predetermined confectionery form. The concrete dough forming method in the forming step II is not particularly limited as long as the effects of the present invention are not impaired, and a dough forming method usually performed in the method for producing baked confectionery can be freely selected and used. For example, a method of forming using a hand or a mold, a method of forming using a machine capable of forming a dough, a method of forming into a columnar shape or a polygonal column shape, and cutting out with a knife or the like are included.

  The specific form to be molded in the molding step II is not particularly limited as long as the effects of the present invention are not impaired, and can be freely designed according to the type of the desired baked confectionery.

(C) Heat treatment step III
The heat treatment step III is a step of heat-treating the fabric formed in the forming step II. In the method for producing a baked confectionery according to the present invention, the method for the heat treatment performed in the heat treatment step III is not particularly limited as long as the effect of the present invention is not impaired, and a heat treatment method used for producing a normal baked confectionery is used. It can be freely selected and used. For example, a heat treatment method using an oven, an oven toaster, a frying pan, a microwave oven, or the like can be given.

  The heating temperature and heating time in the heat treatment step III are not particularly limited as long as the effects of the present invention are not impaired, and can be freely set according to the size, thickness, amount, etc. of the dough formed in the forming step II. .

(D) Others In the method for producing a baked confectionery according to the present invention, in addition to the steps (A) to (C), other steps depending on the type of the baked confectionery, as long as the effects of the present invention are not impaired. Can be added. For example, before the heat treatment step III, the surface of the dough formed in the molding step II may be coated with a glossy egg or added with a topping such as nuts, and then the heat treatment step III may be performed. Is possible. Further, as exemplified in the examples described later, when the dough produced in the present invention is used for both a tart dough and a rag (Stroyzel) placed on the tart, the dough formed in the forming step II is a tart type ( Tart type: mold made of metal, etc., tart table: spread the dough on it and baked it, etc.), after performing heat treatment process III, put ingredients such as cream on the tart table, and then It is also possible to carry out the second heat treatment step III by placing a rag made of the dough produced in the present invention on the second. Furthermore, as illustrated in the examples described later, such as when using the dough produced in the present invention for the skin of melon bread, before the heat treatment step III, covering the bread dough produced separately with the dough formed in the molding step II, It is also possible to perform the heat treatment step III after performing the secondary fermentation.

  Examples of the baked confectionery that can be produced by the production method according to the present invention described above include cookies, biscuits, pies, waffles, millefeuilles, etc., and use for tart tables and melon bread for the skin. It can be applied to various uses, such as the use as a stroezel.

  Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example demonstrated below shows an example of the typical Example of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<Experimental example 1>
In Experimental Example 1, a suitable degree of mixing was examined in the dough preparation step of the method for manufacturing a baked confectionery dough and a baked confectionery according to the present invention. Specifically, when the mixing time of the dough material was changed, the difference in the texture of the finished baked confectionery was examined. In Experimental Example 1, cookies were manufactured as an example of baked confectionery.

[Sample 1]
(1) Fabric preparation process All materials shown in the following Table 1 are put in a bowl, and using Kenmix (registered trademark) (manufactured by Kenwood, UK, Japan Aikosha Manufacturing Co., Ltd.) using hooks. For 30 seconds. The dough was made by pressing powders that could not be mixed together into the dough by hand. In this Experimental Example 1, strong flour and thin flour as an example of wheat flour, salad oil as an example of liquid fat, corn starch as an example of starch, granulated sugar as an example of sugar, baking powder as an example of swelling agent, milk For example, butter powder was used as an example of a material, butter flavor was used as an example of a fragrance, and sugar ester was used as an example of an emulsifier. Moreover, milk was selected from water, milk, and liquid egg.

(2) Molding process The dough for baked confectionery prepared above was stretched to about 5 to 7 mm, and was cut out and molded.

(3) Heat treatment process The baked confectionery dough formed above was baked at 200 ° C. for 15 minutes using an oven to produce a baked confectionery sample 1.

[Sample 2]
The baked confectionery of Sample 2 was manufactured by performing dough preparation, molding, and heat treatment in the same manner as Sample 1 except that the mixing time in the dough preparation step was 60 seconds.

[Sample 3]
The baked confectionery of Sample 3 was manufactured by performing dough preparation, molding, and heat treatment in the same manner as Sample 1 except that the mixing time in the dough preparation step was 3 minutes.

[Sample 4]
The baked confectionery of Sample 4 was manufactured by performing dough preparation, molding, and heat treatment in the same manner as Sample 1, except that the mixing time in the dough preparation step was 5 minutes.

(4) Evaluation About the baked confectionery dough and the baked confectionery of Samples 1 to 4 produced, the dough feeling of the baked confectionery dough and the texture of the finished baked confectionery are based on the criteria described in Table 2 and Table 3 below. Based on the evaluation. Moreover, photography was performed before performing a shaping | molding process about the dough for baked confectionery samples 1-4.

(5) Results Table 4 shows the results. Moreover, the photograph which carried out comparative photography of the dough for baked confectionery samples 1-4 is shown in FIG.

  As shown in Table 4, it was found that the longer the mixing time, the less the pie-like texture was felt. As shown in FIG. 2, the baked confectionery dough of Sample 1 had a powdery surface and a plurality of lumps, and the surface smoothness was not clearly seen compared to Samples 3 and 4. Moreover, since the sample 4 was mixed too much, the oil oozed out from the dough.

<Experimental example 2>
In Experimental Example 2, suitable blending of the dough material for baked confectionery and the dough material used in the method for producing baked confectionery according to the present invention was examined. Specifically, with respect to 100 parts by weight of flour used for the dough material, when the blending amounts of water and liquid oils are variously changed, the texture of the baked confectionery dough and the texture of the finished baked confectionery I examined the difference. In Experimental Example 2, cookies were produced as an example of baked confectionery.

(1) Manufacture of baked confectionery dough Samples 5 to 16 of baked confectionery dough were manufactured in the same manner as Sample 1 of Experimental Example 1 using the dough materials blended as shown in Table 6 below. In this Experimental Example 2, strong flour was used as an example of wheat flour and salad oil was used as an example of liquid fat. Water was selected from water, milk, and liquid eggs.
(2) Manufacture of baked confectionery The dough for baked confectionery of Samples 5-16 manufactured above was molded and heat-treated by the same method as Sample 1 of Experimental Example 1 to manufacture baked confectionery of Samples 5-16. .

(3) Evaluation About the dough feeling and food texture of each of the baked confectionery doughs and baked confectionery samples 5 to 16 produced, the evaluation was performed based on the criteria described in Table 5 and Table 3 below.

(3) Results The results are shown in Table 6 below.

  As shown in Table 6, with respect to 100 parts by weight of flour, the texture of the baked confectionery samples 6, 7, 13, and 15 in which water is in the range of 10 to 45 parts by weight and liquid fat is in the range of 15 to 60 parts by weight It had a pie-like texture.

  In Sample 5 which did not contain water, the water content was too small to collect the dough, and the baked confectionery dough and the baked confectionery could not be manufactured. In Samples 10 and 14, where the water content was less than 10 parts by weight, the amount of liquid fat was increased, so it could barely be made into dough, but the finished baked confectionery did not have a pie-like taste. It was.

  In Sample 8 having a water content of more than 45 parts by weight, the dough could not be gathered because there was too much water, and a baked confectionery dough and a baked confectionery could not be produced. In Samples 9 and 16, in which the water content was more than 45 parts by weight, the amount of liquid oil was reduced, so the dough could be barely gathered, but the finished baked confectionery did not have a pie-like texture.

  In Sample 16, which contained less than 15 parts by weight of liquid fat, the dough could barely be gathered because the water content was increased, but the finished baked confectionery did not have a pie-like texture. .

  In Sample 11 in which the content of the liquid fat exceeds 60 parts by weight, the oil content was too high to collect the dough, and the dough for baked confectionery and the baked confectionery could not be manufactured. Sample 14 in which the content of the liquid fat exceeded 60 parts by weight was able to barely gather the dough because the amount of water was small, but the finished baked confectionery did not have a pie-like texture.

  As mentioned above, in order to manufacture the baked confectionery which has a pie-like crispy feeling from the result of Experimental Example 2, 10 to 45 parts by weight of water and 15 to 60 parts by weight of liquid oil / fat with respect to 100 parts by weight of flour. , It was found necessary to contain.

<Experimental example 3>
In Experimental Example 3, more suitable blending was examined for the baked confectionery dough and the dough material used in the method for producing the baked confectionery according to the present invention. Specifically, when the total amount of water and liquid oil / fat is varied with respect to 100 parts by weight of flour used for the dough material, the texture of the dough for baked confectionery and the finished baked confectionery food I examined the difference in feeling. In Experimental Example 3, cookies were manufactured as an example of baked confectionery.

(1) Production of baked confectionery dough Baked confectionery doughs of Samples 17 to 21 were produced in the same manner as Sample 1 of Experimental Example 1 using the dough materials having the composition shown in Table 7 below. In this Experimental Example 3, strong flour was used as an example of wheat flour and salad oil was used as an example of liquid fat. Water was selected from water, milk, and liquid eggs.
(2) Manufacture of baked confectionery The dough for baked confectionery of Samples 17 to 21 manufactured above was molded and heat-treated by the same method as Sample 1 of Experimental Example 1 to manufacture baked confectionery of Samples 17 to 21. .

(3) Evaluation Dough feeling and texture of each of the baked confectionery doughs and baked confectionery samples 17 to 21 produced were evaluated based on the criteria described in Tables 5 and 3 above.

(3) Results The results are shown in Table 7 below.

  As shown in Table 7, the baked confectionery of Sample 17 in which the total amount of water and liquid oils and fats is 73 parts by weight with respect to 100 parts by weight of flour has a very good pie-like crispy feeling, and the pie-like layer Also had. The baked confectionery of Sample 18 in which the total amount of water or the like and liquid oil was 90 parts by weight had a crisp-like crisp feeling, but had a pie-like layer. The baked confectionery of Sample 19 in which the total amount of water or the like and liquid fats and oils was 50 parts by weight had a good pie-like crispy feeling and a pie-like layer, but was a little fragile.

  The baked confectionery of Sample 20 in which the total amount of water and liquid oils and fats was 95 parts by weight with respect to 100 parts by weight of flour had a pie-like crispy feeling and a pie-like layer, but the degree thereof was slight. there were. The baked confectionery of Sample 21 in which the total amount of water and the like and liquid fats and oils was 45 parts by weight had a pie-like crispy feeling and a pie-like layer, but was very easy to collapse.

  As mentioned above, it turned out that the suitable total amount of water etc. and liquid fats and oils is 50-90 weight part with respect to 100 weight part of wheat flour from the result of Experimental example 3.

<Experimental example 4>
In Experimental Example 4, a method of numerically indicating a suitable degree of mixing in the dough preparation process of the method for manufacturing a baked confectionery dough and a baked confectionery according to the present invention was examined. Specifically, 10 points were collected from any part of the dough, and the results of analysis of the moisture and / or oil content of each part were subjected to statistical processing, and the standard deviation or variance (sample variance) was obtained and examined. . In Experimental Example 4, cookies were manufactured as an example of baked confectionery. In the analysis of Experimental Example 4, the amount of water was measured.

[Sample 22]
(1) Production of baked confectionery dough All materials shown in Table 1 of Experimental Example 1 were put in a bowl and mixed to such an extent that the dough feeling evaluation in Table 2 was “◎” to prepare dough.

(2) Production of baked confectionery Sample 22 baked confectionery dough was molded and heat-treated in the same manner as Sample 1 of Experimental Example 1 to produce baked confectionery of Sample 22.

[Sample 23]
A dough for baked confectionery and a baked confectionery were produced in the same manner as in Sample 22, except that the materials were mixed to such an extent that the feeling of dough in Table 2 was “◯”.

[Sample 24]
A dough for baked confectionery and a baked confectionery were produced in the same manner as Sample 22, except that each material was mixed to such an extent that the feeling of dough in Table 2 was “Δ”.

[Sample 25]
A dough for baked confectionery and a baked confectionery were produced in the same manner as in Sample 22, except that each material was mixed well to such an extent that the feeling of dough in Table 2 was “x”.

(3) Evaluation Ten arbitrary points of the baked confectionery dough of the manufactured samples 22 to 25 were collected, and the moisture content of each collected point was measured by a normal pressure drying method. With respect to Samples 22 to 25, the standard deviation and dispersion of the measured water content were calculated using Equation (1). Further, the texture of the baked confectionery samples 22 to 25 was evaluated based on the criteria described in Table 3 above.

(4) Results The results are shown in Table 8.

  As shown in Table 8, it was found that the pie-like texture was not felt as the standard deviation and dispersion values were reduced.

  From the results of Experimental Example 4, the standard deviation (dispersion) of the analysis value when analyzing the moisture and / or oil content at each sampling point is preferably 0.8 (0.64) or more, more preferably 1.0 ( 1.0) or more. As long as the dough is gathered, it is possible to produce a baked confectionery having a pie-like texture. Therefore, it was found that the standard deviation and the upper limit of dispersion are not particularly limited as long as the dough is gathered.

<Experimental example 5>
In Experimental Example 5, various uses of the baked confectionery manufactured using the manufacturing method according to the present invention were examined. Specifically, in the following manner, (1) Pai bun, (2) Waffle, (3) (4) Millefeuille, (5) Tart, (6) (7) Melon bread, (8) (9) Sweet bread Manufactured. In addition, as the basic dough, the baked confectionery dough produced in Sample 1 of Experimental Example 1 was used.

(1) Pai bun 20g of candy was hand wrapped with 40g of basic dough. After arranging this on a top plate, a coated egg was applied to the surface and baked in an oven (top fire 190 ° C., bottom fire 170 ° C.) for 20 minutes to produce a pie bun. The photograph which image | photographed the manufactured pie pier is shown in FIG.

  When the baked confectionery dough produced by the production method according to the present invention was used, a pie bun could be made by a very simple procedure as compared with a production method using ordinary folded pie dough or kneaded pie dough. In addition, the pie bun obtained by this production method had a texture where sakumi was felt stronger than the conventional pie bun.

(2) Waffle 60 g of the basic dough was set in a waffle maker and baked for 15 minutes to produce a waffle. The photograph which image | photographed the manufactured waffle is shown in FIG.

  When the baked confectionery dough produced by the production method according to the present invention was used, it was not necessary to apply oil or fat for preventing adhesion to the waffle mold. In addition, the waffles obtained by this method are different from waffles made from ordinary waffle dough (dough-like or batter-like dough using yeast), and the whole waffle has a very crispy texture. there were.

(3) Millefeuille 1
700 g of the basic dough was sandwiched between vinyl sheets and rolled using a rolling pin so as to be 2 to 3 mm thick, and then a 9 × 4.5 cm cut was made using a knife. The rolled dough was placed on a top plate and baked for 15 minutes in an oven (top heat 200 ° C., bottom heat 180 ° C.). It cut along the cut after baking. Millfeuille was produced by sanding the custard cream using the cut baked dough. The photograph which image | photographed manufactured millefeuille is shown in FIG.

  When the baked confectionery dough produced by the production method according to the present invention was used, millefeuille could be made by a very simple procedure as compared with the production method using ordinary folded pie dough and kneaded pie dough. Further, the millefeuille obtained by this production method had a crispy texture when it was crispy.

(4) Millefeuille 2
Millfeuille was manufactured in the same manner as in (3) except that the baking time was extended by 2 minutes to 17 minutes in order to give a more solid baking color than in (3).

  The millefeuille obtained by this production method had a texture close to that of millefeuille using kneaded pie dough, compared with the millefeuille of (3) above.

(5) Tart 50 g of basic dough was spread thinly on a tart type (8.5 cm diameter round type) by hand, pickled, and baked in an oven (top heat 200 ° C., bottom heat 180 ° C.) for 15 minutes. After the heat was removed, the dough was removed from the mold and cooled by natural cooling to produce a tart table. Next, put an appropriate amount of custard cream, amando cream, etc. on an baked tart stand, and put “Soboro (Caster)” with 10 g of basic dough cut on top of it.・ Tart was produced by baking for 20 minutes at 170 ° C. In the same way, put an appropriate amount of cheesecake dough instead of cream, and put “Soboro (Caster)” with 10 g of basic dough cut on top, and oven (top heat 180 ° C, bottom heat 170 ° C) Baked for 30 minutes to produce a cheese tart. The photograph which image | photographed the manufactured tart is shown in FIG.

  When the dough for baked confectionery produced by the production method according to the present invention was used, a tart table could be made by a very simple procedure as compared with a conventional method for producing a tart table. In addition, the tart obtained by this production method had a light texture that was both brittle and tooth-brittle on both the tart table and sobolo.

(6) Melon bread 1
30 g of the basic dough was sandwiched between vinyl sheets and rolled using a rolling pin so as to be 2 to 5 mm thick to prepare a screw dough. This screw dough was topped on a melon bread dough (divided weight 50 g) prepared and molded by a conventional method, followed by secondary fermentation (38 ° C., relative humidity 80%, 60 minutes). After secondary fermentation, it was baked for 15 minutes in an oven (top fire 200 ° C., bottom fire 200 ° C.) to produce melon bread.

  The melon bread obtained by this production method has a new texture that can enjoy a pie-like texture. Although some melon breads were cracked in the dough portion, the quality of the product was within an acceptable range.

(7) Melon bread 2
30 g of the basic dough was sandwiched between vinyl sheets and rolled using a rolling pin so as to be 2 to 5 mm thick to prepare a screw dough. This biscuits dough is prepared by a conventional method, topped with melon bread dough (split weight 50 g) that has been subjected to secondary fermentation, and then baked for 15 minutes in an oven (top heat 200 ° C, bottom heat 200 ° C) to produce melon bread did. The photograph which image | photographed manufactured melon bread is shown in FIG.

  In the melon bread obtained by this production method, no cracking phenomenon was observed in the screw dough part, and the appearance was good as compared with the above (6). Moreover, the texture of this melon bread was a new texture that can enjoy a pie-like texture, similar to (6) above.

(8) Sweet bread 1
30 g of the basic dough was wrapped with confectionery bread dough (50 g divided weight) prepared by a conventional method, and subjected to secondary fermentation (38 ° C., relative humidity 80%, 60 minutes). Subsequently, it was baked for 12 minutes in an oven (top fire 200 ° C., bottom fire 200 ° C.) to produce a confectionery bread.

  The bread obtained by this production method had a novel texture with a pie-like texture at the center.

(9) Sweet bread 2
After 30 g of the basic dough was wrapped with a pastry bread dough (divided weight 50 g) prepared by a conventional method, it was placed on a round tart table having a diameter of 10 cm adjusted according to the above (5) and subjected to secondary fermentation (38 ° C. Relative humidity 80%, 60 minutes). Subsequently, it was baked for 15 minutes in an oven (upper fire 200 ° C., lower fire 200 ° C.) to produce a tart-style bread. The photograph which image | photographed the manufactured sweet bun is shown in FIG.

  The bread obtained by this production method was a very fresh texture that combines the rough texture of a tart with the texture of a pie-like texture at the center of the bread, confectionery and bread.

<Experimental example 6>
In Experimental Example 6, as the heat treatment step, heat treatment was performed using a frying pan to manufacture a baked confectionery. In Experimental Example 6, cookies were manufactured as an example of baked confectionery.

  Similarly to Sample 1 of Experimental Example 1, after performing the dough preparation process and the forming process, the dough was placed on a low heat frying pan and subjected to heat treatment for 6 minutes while being inverted to produce a baked confectionery. The photograph which image | photographed the manufactured baked confectionery is shown in FIG.

  As shown in FIG. 9, the cookie manufactured by heat treatment using a frying pan has the same appearance as the cookie manufactured by heat treatment using an oven, and its texture is a good pie-like texture. It had a sag and a good pie-like layer.

<Experimental example 7>
In Experimental Example 7, liquid eggs were selected from water, milk, and liquid eggs to produce baked goods. In Experimental Example 7, cookies were manufactured as an example of baked confectionery.

  A baked confectionery was produced in the same manner as Sample 1 of Experimental Example 1 except that the total amount of eggs was 20 parts by weight instead of 30 parts by weight of milk.

  The baked confectionery dough produced in Experimental Example 7 had a powdery surface, a plurality of lumps, and no surface smoothness. Moreover, the texture of the baked confectionery produced had a very good pie-like texture and had a good pie-like layer.

Claims (4)

A method for producing a baked confectionery dough, comprising at least a dough preparation step of mixing at least the following (1) to (3) to prepare a dough in which (1) to (3) are dispersed non-uniformly.
(1) Wheat flour: 100 parts by weight (2) One or more types selected from water, milk, and liquid eggs: 10 to 45 parts by weight (3) Liquid fats and oils: 15 to 60 parts by weight   The total amount of (1) wheat flour: 100 parts by weight of (2) one or more selected from water, milk and liquid egg and (3) liquid fat is 50 to 90 parts by weight. The manufacturing method of the dough for baked confectionery of description. Mixing at least the following (1) to (3), and preparing a fabric in which (1) to (3) are dispersed non-uniformly;
(1) Flour: 100 parts by weight (2) One or more types selected from water, milk, and liquid eggs: 10 to 45 parts by weight (3) Liquid oil: 15 to 60 parts by weight The dough produced in the dough production step is predetermined A molding process for molding into a confectionery form,
A heat treatment step of heat-treating the dough formed in the molding step;
A method for producing baked confectionery at least.   4. The total amount of (1) wheat flour: 100 parts by weight, the total amount of (2) one or more selected from water, milk, and liquid egg and (3) liquid fat is 50 to 90 parts by weight. The manufacturing method of baked confectionery of description.