JP2016178877A - Baked confectionery and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an easily-producible chip-shaped confectionery, a laminar dough for producing a confectionery, and a production method of a laminar dough.SOLUTION: In a chip-shaped baked confectionery and a production method thereof, a laminar dough in which a dough containing grain flour and a plastic oil-and-fat composition form each layer alternately, having the layer number of 2-27, is rolled so that the thickness of one layer of a dough containing the grain flour in the laminar dough agrees with a specified value, and thereby each layer is peeled off when being heated, and the chip-shaped baked confectionery can be obtained easily.SELECTED DRAWING: None

Description

  The present invention relates to a baked confectionery, a layered dough for the baked confectionery, and a method for producing the same.

  Chip-shaped confectionery (typically potato chips) that is thin and generally eaten by hand is preferred by a wide range of consumers because of its simplicity.

  For example, potato chips are manufactured by peeling a raw potato, slicing it, washing it with water, frying it, and seasoning it with salt (Patent Document 1). In addition, a method of obtaining potato chips that are inferior to fried cooked potato chips by spraying sliced potatoes with superheated steam and then spraying them with a high-temperature and high-speed air current (Patent Document 2) is also known. Yes.

  There is also a chips-shaped confectionery (for example, tortilla chips) that can be prepared by preparing a dough from flour such as wheat flour and corn flour, baking it into a sheet form (Patent Document 3).

  However, frying cooking requires a space for using high-temperature frying oil, and its management is complicated. In addition, a special device is required for blowing high-temperature airflow. Furthermore, when firing in a sheet form, a large amount of space is required. For example, when manufacturing in a small oven or the like, it takes time because the number of times is required. None of them are easy to manufacture.

JP 2002-191314 A JP 2014-103881 A Special table 2003-534017 gazette

  The objective of this invention is providing the chip-shaped confectionery which can be manufactured simply, the layered dough for manufacture of this confectionery, and the manufacturing method of a layered dough.

  As a result of intensive studies on the above problems, the present inventors reduced the number of layers of the layered dough, and rolled so that the thickness of one layer of the dough containing flour in the layered dough becomes a specified value. As a result, the layers were peeled off when the heat treatment was performed, and it was found that chips-shaped confectionery can be provided, thereby completing the present invention.

That is, the present invention provides:
(1) It is a layered dough in which dough containing flour and plastic fat composition form layers alternately between dough containing flour, and the number of layers of the plastic fat composition is 2 to 27 layers Layered dough, wherein the dough containing flour is independent in each layer, not a continuous layer, and the thickness of one layer of dough containing flour is 0.05 mm or more,
(2) The layered dough according to (1), wherein the amount of the plastic fat composition is 20 to 120% by weight based on the dough containing flour.
(3) The layered fabric according to (1) or (2), wherein the thickness is 9 mm or less,
(4) A baked confectionery obtained by baking the layered dough of (1) to (3),
(5) A raw material containing flour is mixed to prepare a dough containing flour, and the dough containing the flour and the plastic fat composition form layers alternately, and the number of layers of the plastic fat composition is 2 to 27 layers. A method for producing a layered dough comprising preparing a layered dough, wherein the dough containing flour in the layered dough is independent in each layer, not a continuous layer, and the thickness of one layer of dough containing flour is A manufacturing method of 0.05 mm or more,
(6) The method according to (5), wherein the amount of the plastic fat composition is 20 to 120% by weight based on the dough containing flour.
(7) The manufacturing method of (5) or (6), wherein the thickness of the layered fabric is 9 mm or less,
(8) A method for producing a baked confectionery, characterized in that the layered dough obtained by the production method according to any one of (5) to (7) is baked.
It is about.

  According to the present invention, a chips-shaped baked confectionery can be easily produced.

It is a figure which shows an example of the method of folding a plastic fat composition in the dough containing flour. It is a figure which shows an example of the method of producing a 4-fold layered fabric. It is a figure which shows the aspect cut | disconnected circularly. This corresponds to a state in which the layered fabric is viewed from above. A dotted line shows a cut line. It is a schematic diagram which shows the cut cross section of the layered fabric A of an Example. When prepared by a general production method, the thickness of the outermost dough layer is about half that of the inner dough layer. It is a figure which shows baking. The white layer is a dough containing flour, and the shaded layer is a layer of a plastic fat composition. By baking, the portion of the dough containing flour is peeled from the layered dough, and the number of baked confectioneries corresponding to the number of layers of the plastic fat composition is obtained.

  In one aspect, the present invention relates to a layered dough in which a dough containing flour and a plastic fat composition are layered.

  The dough containing flour in the present invention is typically dough containing flour used in baked foods. The dough containing flour is a dough that can be rolled into a sheet.

  The flour used in the present invention is not particularly limited as long as it is usually used for this kind of dough. For example, wheat flour such as weak flour, medium flour, strong flour, rye flour, barley flour, sorghum flour, buckwheat flour, rice flour, bean flour, corn flour and the like can be mentioned. You may use these individually by 1 type or in combination of 2 or more types. Although the quantity of the flour contained in the dough containing flour is not specifically limited, Preferably it is 30 weight% or more of the whole raw material of the dough containing flour, More preferably, it is 40 weight% or more.

  The flours used in the present invention preferably contain 50% by weight or more of wheat flour, preferably 70% by weight or more, more preferably 85% by weight or more, and still more preferably 95% by weight or more. The flour may be 100% by weight of flour.

  In addition to flour, the dough containing flour can appropriately contain other raw materials used for this kind of dough. For example, starches, fats and oils, sugars, eggs, dairy products, meats, salts, fruits or fruit juices, vegetables or vegetable juices, emulsifiers, thickeners, acidulants, fragrances, spices, coloring agents, vitamins and other fortifiers, 1 type (s) or 2 or more types may be included. Here, examples of the starch include potato starch, corn starch, waxy starch, wheat starch and the like, and processed starch subjected to processing such as pregelatinization, etherification, esterification and oxidation treatment. Moreover, the form of these raw materials is not limited, For example, liquid, solid form, a fresh product, a dried product, an extract, a powder product etc. are mentioned.

  A person skilled in the art can appropriately select the type of the oil and fat composition used for the dough containing flour. Although not necessarily limited to these as an oil-fat composition used for the dough containing cereal flour, for example, a plastic oil-fat composition, a fluid oil-fat composition, a shortening, a powdered oil-fat, etc. are mentioned. Examples of the plastic oil composition include margarine and butter. Moreover, as fluid oil-fat composition, salad oil, a melted butter, etc. can be illustrated, for example. The oil and fat composition may be an emulsion. In this case, the emulsified state of the emulsion may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.

  In this invention, 5-25 weight% with respect to flour is preferable, and, as for the quantity of the fats and oils composition contained in the dough containing flour, More preferably, it is 5-20 weight%.

  The layered dough of the present invention is characterized in that the dough containing flour and the plastic fat composition for folding are alternately overlapped to form a layer. In the layered dough of the present invention, the dough containing flour is independent of each other, not a continuous layer. This makes it possible to produce a large amount of chips-shaped confectionery at a time by separating the layers after baking.

  In contrast, in pie and croissant doughs that are typical layered doughs, it is not preferable that the layers are separated, but rather it has been studied to prevent the separation. For example, pie dough has a large number of layers of the plastic fat composition, and separation is prevented by thinning the dough, and croissant is prevented from separation by rolling (for example, JP 2012-213367 A, Patent No. No. 5,370,596).

  The plastic oil / fat composition for folding used in the layered fabric of the present invention is not particularly limited as long as it can be used as a so-called roll-in oil / fat. The shape is not particularly limited, and for example, a sheet-like or block-like plastic fat composition can be used as the folding fat. The plastic fat composition may be the plastic fat itself. Moreover, what mixed the other raw material with plastic fats and oils may be sufficient as a plastic fat composition. Further, the plastic fat composition may be an emulsion. In this case, the emulsified state of the emulsion may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type. The plastic fat composition preferably contains a fat content of 70% by weight or more, more preferably 75% by weight or more, and still more preferably 80% by weight or more. Generally, the plastic fat composition for folding has both the extensibility that fats and oils are uniformly folded between the dough containing flour and the hardness that is not kneaded into the dough.

  The amount of the plastic oil composition for folding used in the layered fabric of the present invention can be appropriately adjusted by those skilled in the art depending on the type of the fabric and the plastic oil composition. Preferably, the amount of the plastic fat composition is preferably 20 to 120% by weight, more preferably 20 to 100% by weight, and further preferably 30 to 90% by weight with respect to the dough containing flour. When the amount of the plastic fat composition is large, separation becomes easy. Moreover, it is good also as a healthy baking confectionery with few amounts of fats and oils by reducing the quantity of a plastic fat composition as much as possible.

  The thickness of the layered fabric of the present invention is preferably 9 mm or less. More specifically, it is preferably 2 to 9 mm, more preferably 2 to 8 mm, still more preferably 2 to 6 mm, and most preferably 3 to 6 mm.

  In the present specification, the number of layers of the layered fabric is represented by the number of layers of the folding plastic oil composition in the layered fabric. The number of layers of the plastic fat composition is 2 to 27 layers, preferably 2 to 16 layers, more preferably 2 to 8 layers, and further preferably 2 to 4 layers. Other examples of the preferred number of layers include 2-24 layers, 2-20 layers, 2-18 layers, 3-24 layers, 3-20 layers, 3-18 layers, 3-9 layers, 4-24 layers, 4 -20 layers, 4-18 layers, 4-16 layers, 4-8 layers, etc. are mentioned. When the number of layers of the plastic fat composition is 28 or more, the dough layer containing each flour in the layered dough may not be peeled off after baking.

  The thickness of one layer of the dough containing flour in the layered dough of the present invention is 0.05 mm or more, preferably 0.06 mm or more, more preferably 0.1 mm or more. Although the upper limit of the thickness of one layer is not specifically limited, For example, they are 5 mm or less, 3 mm or less, 2 mm or less, 1.5 mm or less, 1 mm or less. Examples of preferable thickness of one layer are 0.05 to 2 mm, 0.06 to 1.5 mm, 0.1 to 1.15 mm, and the like.

  Here, the thickness of the dough layer containing the flour in the layered dough is preferably the same thickness at all locations, but not necessarily the same thickness at all locations. Also for the preferred thickness examples described above, it is not necessary that all locations are in the above range, for example, the average of three or more thicknesses measured at random is the above thickness. I just need it.

  By baking the layered dough of the present invention, the dough containing the flour that has formed the layer is peeled off, and a chip-shaped baked confectionery is generated according to the number of layers. Therefore, this invention relates to the baked confectionery obtained in this way in one aspect. The chip shape referred to in the present specification refers to a thin shape that can be normally taken by confectionery such as potato chips, vegetable chips, and tortilla chips. Examples of the chip shape include, but are not limited to, a circle, an ellipse, a polygon such as a triangle and a rectangle, a shape such as a character, an animal and a vehicle, and an indeterminate shape.

  In one aspect, the present invention relates to a method for producing a layered fabric. This manufacturing method includes preparation of dough containing flour, and preparation of layered dough that forms layers in which dough containing flour and plastic oil and fat compositions are alternately stacked. The raw materials used for the dough containing flour, the plastic fat composition, and the properties of the resulting layered dough are as described above.

  The method for preparing the layered dough is not particularly limited, and can be prepared by methods available to those skilled in the art. As a specific example, the manufacturing method may include the following steps. Mixing flour, fats and oils, water, salt, etc., prepare the dough (dough ball) containing flour. The obtained dough ball is rolled into a sheet-like dough. On top of that, a sheet-like plastic fat composition is layered and wrapped with a dough containing flour. This dough is rolled and further folded as many times as necessary to roll it to a desired thickness. The rolled layered dough is formed by cutting or die cutting as necessary to prepare the layered dough of the present invention.

  As a method of layering the dough containing flour and the plastic fat composition, for example, folding the dough containing flour and the plastic fat composition, folding the dough containing sheet flour and the plastic fat composition, The method of going etc. is mentioned. Moreover, methods, such as rolling and a press, are mentioned as a method of adjusting layered fabric to desired thickness.

  In the layered dough of the present invention, the dough containing flour is not a continuous layer, and each layer is independent. That is, the layer of the plastic fat composition is exposed on the outer periphery. In order to obtain such a layered fabric, processing such as cutting or die cutting is performed as necessary. Moreover, it can be made into a desired shape by performing cutting or die cutting.

  In one aspect, the present invention relates to a method for producing a baked confectionery comprising baking a layered dough. The production method, raw materials, and properties of the layered fabric are as described above.

  The method for firing the layered fabric is not particularly limited, and methods well known to those skilled in the art can be used. For example, a fixed pot, a convection oven, a microwave oven, a stone kiln, etc. are mentioned. Preferably, a stationary hook is used.

  Heating conditions can be appropriately adjusted by those skilled in the art depending on the equipment used and the properties of the layered fabric. As a specific example, 180-250 degreeC, 15-30 minutes, etc. are mentioned, for example.

  Examples will be described below, but the technical idea of the present invention is not limited to these examples. Unless otherwise specified, parts and percentages indicate weight basis.

Experimental Example 1: Examination of the number of layers (number of folds) and thickness of the plastic fat composition in the layered dough 850 parts strong powder, 150 parts weak flour, 50 parts kneaded fat (Pariol Ace LT, manufactured by Fuji Oil Co., Ltd.), 20 parts of salt and 500 parts of water were mixed with a mixer and retarded overnight to prepare a dough (dough ball) containing flour. Of the prepared dough balls, 1000 parts are stretched to a thickness of 5 mm, and 500 parts of a plastic fat composition (Artpia GS, manufactured by Fuji Oil Co., Ltd., fat content of about 82% by weight) is folded as shown in FIG. Furthermore, it rolled to 5 mm with the reverse sheeter, and the dough containing flour was folded into four as shown in FIG. After being retarded for 1 hour, it was further rolled to prepare layered fabrics having a thickness of 2 mm, 3 mm, and 6 mm, respectively, and a number of layers of the plastic fat composition (fabric A, fabric B, and fabric C, respectively). Similarly, the above-described operations are repeated to form a layered fabric (the fabric D, fabric E, fabric F) and 16 a layered fabric (respectively fabric G, fabric H, respectively). , Dough I) was prepared.

  After each dough was retarded for 1 hour, it was punched out in a round shape with a diameter of 5 cm, and the dough layer containing flour was not a continuous layer, but an independent layered dough was obtained (FIGS. 3 and 4).

  The layered fabrics were arranged on a top plate and baked in a fixed kettle for 20 minutes at 190 ° C. on the top and 190 ° C. on the bottom. After baking, the confectionery after baking was checked for ease of peeling and texture. The ease of peeling was evaluated by three evaluators, and those that were easily peeled were evaluated as ◯, those that were not easily peeled were evaluated as Δ, and those that did not peel (become a normal pie-like structure) were evaluated as ×. The results are shown in Table 1. Here, in the evaluation of the ease of peeling, the ones that were easily peeled off (◯) were regarded as acceptable.

  When a layered dough is prepared by a general folding method, the thickness per layer of dough containing flour is an intermediate layer in which the outermost layer that is in contact with the plastic oil composition only on one side is sandwiched between the plastic oil composition. About half of the layer. In the present application, the thickness of the dough layer including the outermost flour was estimated (calculated) as follows.

Method for calculating the thickness of the fabric layer Taking the layered fabric A of Experimental Example 1 as an example, a method for calculating the thickness of the fabric layer is shown below. First, the ratio of the dough containing flour to the plastic fat composition for folding is 1000 parts of dough containing flour with respect to 500 parts of the plastic fat composition, which is about 2.

  Here, the layered dough as shown in FIG. 4 has a structure in which the plastic fat composition layer is sandwiched from above and below by a dough layer containing flour of the outermost layer thickness. For this reason, for example, when the number of folds (number of layers of the plastic oil composition for folding) is 4 and the thickness of the layered dough is 2 mm (corresponding to the layered dough A), flour having the thickness of the outermost layer is used. The total thickness of the two doughs to be included and one layer of the plastic fat composition can be estimated as 2 mm ÷ 4 layers = 0.5 mm / layer.

  Next, considering the ratio of the dough containing flour to the above-mentioned plastic oil composition for folding, the thickness of the outermost layer of the dough containing flour is 0.5 mm ÷ (2 (ratio of the dough layer containing flour) +1 ( The ratio of the plastic fat composition layer)) × (2/2 (to have a structure in which two dough layers sandwich the plastic fat composition layer)) = approximately 0.17 mm.

  Similarly, Table 1 shows the results of calculating the thickness of the outermost layer of the dough containing flour for each layered dough. Strictly speaking, the thickness of the outermost layer of the dough containing flour is also affected by factors such as the ratio and properties of the plastic oil composition for folding used and the working temperature.

  The four layered doughs A to C were all peeled cleanly after baking and showed a crispy texture. The layered fabric D prepared as 16 layers with a thickness of 2 mm was not easily peeled off. However, the layered doughs E and F peeled cleanly after baking and showed a crispy texture. In the layered fabrics G to I having 32 layers, the fabric was not peeled off after firing.

Experimental Example 2: Examination of amount of plastic oil composition used 850 parts strong powder, 150 parts thin flour, 50 parts kneaded oil (Pariol Ace LT, manufactured by Fuji Oil Co., Ltd.), 20 parts salt and 500 parts water were mixed with a mixer. Then, it was retarded overnight to prepare a dough (dough ball) containing flour. Of the prepared dough balls, 1000 parts are stretched to a thickness of 5 mm, and 100 parts (dough J), 300 parts (dough K), and 900 parts (dough L) of plastic oil and fat composition ( Art Pier GS, manufactured by Fuji Oil Co., Ltd.) was folded and further rolled to 5 mm with a reverse sheeter, and the dough was folded into four as shown in FIG. After being retarded for 1 hour, it was further rolled to prepare a layered fabric having a thickness of 3 mm and a plastic fat composition having 4 layers.

  After each dough was retarded for 1 hour, it was punched out in a round shape with a diameter of 5 cm, and the dough layer containing flour was not a continuous layer but an independent layered dough was obtained. The layered fabrics were arranged on a top plate and baked in a fixed kettle for 20 minutes at 190 ° C. on the top and 190 ° C. on the bottom. After baking, as in Example 1, the confectionery after baking was checked for ease of peeling and texture. The fabric thickness of the outermost layer was calculated in the same manner as in Example 1. The results are shown in Table 2.

  All of the layered doughs were peeled off neatly after baking and showed a crispy potato chip-like texture.

Experimental example 3: Examination of flour to be used 300 parts of strong flour and 700 parts of weak flour (dough M), 500 parts of strong flour and 500 parts of weak flour (dough N) or 1000 parts of strong flour (dough O) 50 parts of Fuji Oil Co., Ltd.), 20 parts of salt, and 500 parts of water were mixed with a mixer and retarded overnight to prepare a dough containing dough (dough balls). Of the prepared dough balls, 1000 parts are stretched to a thickness of 5 mm, and 500 parts of a plastic oil composition (Artpia GS, manufactured by Fuji Oil Co., Ltd.) is folded as shown in FIG. The dough was rolled into four as shown in FIG. After being retarded for 1 hour, it was further rolled to prepare a layered fabric having a thickness of 3 mm and a plastic fat composition having 4 layers.

  After each dough was retarded for 1 hour, it was punched out in a round shape with a diameter of 5 cm, and a dough containing flour was not a continuous layer, but a layered dough with independent layers was obtained. The layered fabrics were arranged on a top plate and baked for 20 minutes at 190 ° C. on the top and 190 ° C. on the bottom. After baking, as in Example 1, the confectionery after baking was easily peeled and the texture was confirmed. The fabric thickness of the outermost layer was calculated in the same manner as in Example 1. The results are shown in Table 3.

  All the layered fabrics peeled cleanly into 5 sheets after firing. Moreover, the baked product of the layered dough M had a crispy texture, and the baked products of the layered doughs N and O showed a crispy texture like potato chips. It was shown that the texture can be adjusted by the flour used.

Experimental Example 4: Addition of Vegetable Components According to the formulation shown in Table 4, the raw materials of (a) were mixed with a mixer to prepare a dough (dough ball), and the retard was taken overnight.

  Of the prepared dough balls, 1000 parts were stretched to a thickness of 5 mm, and 300 parts of folded oil (sheet butter, thickness 5 mm, milk fat content about 83% by weight) were folded as shown in FIG. Furthermore, it rolled to 5 mm with the reverse sheeter, and the dough was folded into four as shown in FIG. After being retarded for 1 hour, it was further rolled to prepare a layered dough having a thickness of 3 mm and 4 layers of the plastic fat composition.

  After the above-mentioned dough was retarded for 1 hour, it was punched out in a round shape having a diameter of 5 cm, and the dough containing flour was not a continuous layer, but each layered dough was obtained independently. The layered fabrics were arranged on a top plate and baked in a fixed kettle for 20 minutes at 190 ° C. on the top and 190 ° C. on the bottom. After baking, as in Example 1, the confectionery after baking was easily peeled and the texture was confirmed. The fabric thickness of the outermost layer was calculated in the same manner as in Example 1. The results are shown in Table 5.

  The layered dough P peeled off beautifully after baking and showed a crisp texture like potato chips. It was shown that the desired ease of peeling can be obtained even when vegetable components are added.

Experimental Example 5
The layered fabric K and the final fabric composition were the same, but the layered fabric Q was prepared using the entire amount of the plastic oil composition for folding into the fabric. Specifically, 850 parts of strong flour, 150 parts of weak flour, 350 parts of butter, 20 parts of salt, and 500 parts of water were mixed with a mixer and retarded overnight to prepare a dough (dough ball) containing flour. The prepared dough ball was stretched to a thickness of 5 mm, and the dough was folded in four as shown in FIG. After being retarded for 1 hour, it was further rolled to prepare a dough containing flour having a thickness of 3 mm.

  After this dough was retarded for 1 hour, it was cut out in a round shape with a diameter of 5 cm, arranged on a top plate, and baked in a fixed kettle for 20 minutes at 190 ° C. on the top and 190 ° C. on the bottom. After baking, as in Example 1, the confectionery after baking was checked for ease of peeling and texture. The results are shown in Table 6.

  Since the entire amount of the plastic fat composition for folding was kneaded and used, the state of the plastic fat composition in the dough containing flour was different, and the layer of the plastic fat composition was not formed. Therefore, unlike the above-mentioned Example, the dough layer containing flour was not able to be peeled in the baked product. Moreover, since it became a normal kneaded pie-like structure, it had a crispy texture unique to layered foods.

  According to the present invention, a chips-shaped baked confectionery can be easily obtained.

Claims (8)

  A dough containing flour and a layered dough comprising a dough containing flour and a plastic fat composition alternately forming layers, wherein the number of layers of the plastic fat composition is 2 to 27, and flour A layered dough in which the dough containing is independent in each layer, not a continuous layer, and the thickness of one layer of the dough containing flour is 0.05 mm or more.   The layered dough according to claim 1, wherein the amount of the plastic fat composition is 20 to 120% by weight based on the dough containing flour.   The layered fabric according to claim 1 or 2, wherein the thickness is 9 mm or less.   A baked confectionery obtained by baking the layered dough according to any one of claims 1 to 3.   A dough is produced by mixing raw materials containing flour, and a dough containing flour and a plastic fat composition are alternately formed into layers, and a layered dough having 2 to 27 layers of the plastic fat composition is prepared. The dough containing the flour in the layered dough is independent of each layer, not a continuous layer, and the thickness of one layer of the dough containing flour is 0.05 mm or more. ,Production method.   The production method according to claim 5, wherein the amount of the plastic fat composition is 20 to 120% by weight with respect to the dough containing flour.   The manufacturing method according to claim 5 or 6, wherein the thickness of the layered fabric is 9 mm or less.   A method for producing a baked confectionery, characterized in that the layered dough obtained by the production method according to any one of claims 5 to 7 is baked.

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