JP2016165234A - Method for producing simultaneously baked tart confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce by simple means, simultaneously baked tart confectionery excellent in external appearance, flavor and texture, by causing no crack on a filling surface while sufficiently heating both tart dough and filling.SOLUTION: Cracks are significantly suppressed by including an edible material becoming liquid at 50°C into a boundary surface including at least a side surface part of tart dough and filling dough, and baking the product. As for the edible material, water, cow milk, soybean milk, liquid sugar, honey, jam, fat, a water-in-oil emulsified product such as butter and margarine, an oil-in-water emulsified product such as cream, various chocolates, and fat processed foods are exemplified. Since burning for 20 min at an oven temperature in which upper fire/lower fire=150°C-220°C/160°C-200°C is possible, tart confectionery prevented from being half-baked and excellent in flavor and texture can be obtained.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing tart confectionery.

There are many confectionery made of a combination of tart dough (tart base) and fillings, and cheese tart is a typical item. Tart confectionery is manufactured not only in Western confectionery stores but also in factories (lines). Tart confectionery mass-produced at these factories is distributed at room temperature and chilled, and is sold mainly at mass stores such as convenience stores and supermarkets. In a small-scale production site such as a confectionery shop, only the tart dough is once baked (empty baked, white baked) to prepare a tart base, filled with filling dough here, and baked again, that is, the baking process is divided into two times. Manufactured by doing.

On the other hand, in mass-store applications (so-called distribution half-baked confectionery) that are mass-produced in factories, mainly from the viewpoint of production and work efficiency, the method is to stuff the filling dough directly into the mold and bak it at the same time. It is. In this case, if the tart dough and the filling are baked under conditions where both are sufficiently heated, the filling dough expands to a medium-high shape with heating, and eventually the surface cracks and vapor escapes. The trace of this steam passage becomes “cracked”, which significantly impairs the commercial value. In order to avoid this, in general, measures are taken such as setting the temperature of the lower fire low and firing the filling dough slowly on the upper fire, or burning the filling dough in a short time at high temperature. Is close to raw baking, and it is difficult to obtain a product that is satisfactory in terms of texture and flavor.

According to Patent Document 1, a solid tart and liquid oil are blended to form a tart dough, and a filling is placed and frozen to obtain a crisp tart product without having to be baked twice. Does not solve the problem. Patent Document 2 is an application related to a soft and crisp textured baked confectionery, but it has a unique shape configuration that uses a batter dough as an outer packaging material and wraps a short paste of the inner packaging material, and is a general tart confectionery. It does not solve the problem.

In other words, in a scene where baked confectionery consisting of a combination of dough parts with different moisture content and optimum baking conditions, especially tart confectionery is manufactured by simultaneous baking, a manufacturing method that does not generate cracks while fully extracting the deliciousness has not been known. .

JP 2013-99268 A JP 2006-115754 A

An object of the present invention is to obtain a co-fired tart having a good appearance and flavor and texture without causing cracks on the filling surface while both the tart dough and the filling are sufficiently heated by a simple means.

As a result of earnest study on the above problems, the present inventor has applied a liquid edible material to the inside of the tart dough, and then stuffed the filling dough and baked, so that the tart base is not cracked, and cracked. Was found to be significantly suppressed, and the present invention was completed.

That is, the present invention
(1) A method for producing a tart confectionery in which tart dough and filling dough are simultaneously fired, and the tart dough and filling dough are baked by interposing an edible material that is liquid at 50 ° C. at the interface including at least the side surface portion. A method for producing tart confectionery,
(2) The production method according to (1), wherein the firing conditions are oven temperature: upper flame / lower flame = 150 ° C. to 220 ° C./160° C. to 200 ° C., 20 minutes or more,
(3) The method for producing a tart confectionery according to (1) or (2), wherein the edible material does not substantially contain a heating gelling agent.
It is about.

ADVANTAGE OF THE INVENTION According to this invention, tart confectionery with a favorable external appearance and flavor texture can be provided for mass retailers.

2 is a drawing-substituting photograph of the appearance of the tart confectionery of Example 1. 3 is a drawing-substituting photograph of the appearance of the tart confectionery of Comparative Example 1.

Hereinafter, the present invention will be specifically described.

(Tart fabric)
The tart dough used in the present invention is a dough that is mixed and spread with raw materials mainly composed of flour, fats and oils, sugar and moisture, and spread on tart type, pie type, manke type, cellul etc. Sometimes called dough. A typical production method and dough type is as follows: Part ukule (parts) that soften edible fats and oils such as butter margarine, add sugar and salt, add eggs and mix, add flour and mix evenly.・ Sable), flour, salt, mix edible oils and fats into the slabs, mix with water and eggs, and add the water and eggs to make a kneaded pie (part blise), flour, eggs, water, and salt butter -Folding pie and the like that folds edible oils and fats such as margarine are exemplified.

(Edible material)
Subsequently, an edible material that is liquid at 50 ° C. is applied to at least the inside of the side surface portion of the tart dough, and is continuously interposed at the interface with the filling dough described later. Here, “liquid at 50 ° C.” means a liquid, solution, or melt at a product temperature of 50 ° C., specifically, water, milk, soy milk, liquid sugar, honey, Examples thereof include jams, fats and oils having a melting point of 50 ° C. or less, water-in-oil emulsions such as butter and margarine, oil-in-water emulsions such as cream, various chocolates, and oil processed foods. By using jam, chocolates, etc., flavor accents can be given simultaneously. Even if the melting point is 50 ° C. or higher, it may have an effect of preventing cracking, but it is not preferable because the mouth melts poorly and the texture is impaired.

The side surface of the tart fabric refers to a vertical or diagonally rising portion corresponding to the “depth” or “height” of the tart shape. The above-mentioned edible material is heated and dissolved as necessary and applied to at least this side surface portion of the tart dough spread on the inside of the tart mold (baking container). That is, a film (layer) of an edible material is formed at the interface between the side surface portion of the tart dough and the filling dough. The application amount of the edible material can be set as appropriate, but it may be enough to cover the tart cloth, and it is desirable to apply it thinly and uniformly. Moreover, you may apply | coat to the whole inside of a tart cloth, ie, the whole side and bottom face. Examples of the application means include a method of spreading with a brush, a spatula, a spoon or the like, or spraying.

It is preferable that the edible material described above does not substantially contain a heating gelling agent, that is, does not have a property of solidifying and binding by heating. Here, the "heated gelling agent" refers to a substance that solidifies by heating its aqueous solution or suspension, and has a function of binding food materials, egg white, separated soy protein, pea protein Examples thereof include heat-coagulating proteins such as canola protein, wheat protein and milk protein, and polysaccharides such as methylcellulose, hydroxypropylmethylcellulose, carrageenan and processed starch.

(Filling fabric)
Then put various filling dough here. Specifically, it is effective in a dough having a relatively high viscosity, exemplified by cheese dough, almond cream, and custard cream. When the filling dough is a liquid type (appaille), the effects of the present invention may not be sufficiently obtained.

(Baking conditions)
Although the tart prepared as described above is baked in an oven, the temperature of the lower flame can be set higher than that of the conventional co-fired tart and baking can be performed for a long time. Specifically, it can be fired for 20 minutes or more at the top / bottom = 150 ° C. to 220 ° C./160° C. to 200 ° C. That is, the tart table and the filling are not burned and are fully baked. Thus, a tart confectionery can be obtained in which the characteristics and taste of each flavor and texture are sufficiently extracted. More specifically, for example, what was conventionally fired at 180 ° C./0 to 150 ° C. for 10 to 20 minutes in accordance with the method of the present invention is 180 ° C./180° C., 25 to Can be fired for 40 minutes.

Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples. In the text,% and parts mean weight basis unless otherwise specified.

(Preparation of tart dough and tart table)
Soften 500 parts of commercially available compound margarine (product name: Message 500, manufactured by Fuji Oil Co., Ltd.), add 320 parts of powdered sugar, and mix 60 parts of whole egg and 60 parts of egg yolk together. Further, 1000 parts of weak flour was added and put together to obtain a tart dough. After resting in the refrigerator, it was stretched to a thickness of 2.5 mm and laid inside a tart mold (diameter 5 cm x height 1.6 cm) to prepare a tart stand.

(Preparation of cheese filling dough)
Hand whip with natural cheese (product name: Cheese Paste NYA, Fuji Oil Co., Ltd.) 920 parts, sugar 135 parts, xanthan gum 3 parts, processed starch (product name: MM9, Matsutani Chemical Industry Co., Ltd.) 25 parts Stir well until the powder disappeared, 140 parts of commercial cream (product name: Clear Whip CR, manufactured by Fuji Oil Co., Ltd.) and 150 parts of egg white were added, and further stirred to prepare a cheese filling dough.

Example 1
Commercially available salad oil (product name: confectionery salad oil, manufactured by Fuji Oil Co., Ltd., melting point of 10 ° C. or less) was thinly and evenly applied with a brush to the inside of the side surface of the tart table (rising part having a height of 1.6 cm). Subsequently, 35 to 40 g of cheese filling dough was placed here, placed on a top board and oven baked (top fire / bottom fire = 180 ° C./180° C., 30 minutes) to obtain a tart confectionery.

(Examples 2 to 7)
The salad oil of Example 1 was replaced with each edible material shown in Table 1, and tart confectionery was similarly prepared.
In addition, the palm oil of Example 2 (melting point 21 ° C., manufactured by Fuji Oil Co., Ltd.), the chocolate of Example 3 (product name: Couverture White, manufactured by Fuji Oil Co., Ltd.), the margarine of Example 4 (product name) : Message 500, manufactured by Fuji Oil Co., Ltd.) was heated and dissolved in advance and then applied with a spatula.
The following were used for other materials.
Cream (Example 5) ... Product name: Gato Neue 22, Fuji Oil Co., Ltd. jam (Example 6) ... Product name: Lamp Strawberry jam, Aohata Co., Ltd.

(Example 8)
The application site | part of the salad oil in Example 1 was made into the side surface + bottom face (entire whole surface) of tart, and tart confectionery was baked in the same procedure except others.

(Comparative Example 1)
Without applying the edible material, the cheese filling dough was put directly on the tart base, and the tart confectionery was baked in the same manner.

(Comparative Example 2)
Using the melted egg white as an edible material, it was applied in the same manner as in Example 1, filled with a filling dough, and baked.

(Table 1)

After firing, surface cracks were evaluated by visual observation according to the following criteria.
○: No cracks △: Cracks occurred at a rate of about 1 to 3 out of 10 ×: Cracks occurred at a rate of about 4 to 10 out of 10

As shown in the table, the occurrence of cracks was significantly suppressed by applying an edible material to the tart table and then filling and baking the filling dough. In addition, both the tart and filling were well cooked and the flavor texture was good. However, when egg white was used as the edible material, the same cracks occurred as when the edible material was not used (no application).

Claims (3)

A method for producing tart confectionery that simultaneously fires tart dough and filling dough, characterized in that the tart dough and filling dough are baked by interposing an edible material that is liquid at 50 ° C. at the interface including at least the side surface portion. The manufacturing method of tart confectionery. The production method according to claim 1, wherein the firing conditions are oven temperature: upper flame / lower flame = 150 ° C to 220 ° C / 160 ° C to 200 ° C for 20 minutes or more. The method for producing a tart confectionery according to claim 1, wherein the edible material does not substantially contain a heat gelling agent.