JP2886763B2 - Pie food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pie food in which ingredients are wrapped in a specific pie dough, and more particularly, to a pie dough obtained by laminating thin dough via fat or oil such as butter. The present invention relates to a pie food having storability characterized by wrapping ingredients, and even after being frozen and stored for a long time, the moisture of the ingredients does not transfer to the pie dough, and is baked in an oven. The present invention also relates to a new type of pie food which maintains a high level of quality that can surely obtain a crisp and good texture peculiar to pie, which was difficult to obtain with conventional products.

[0002]

2. Description of the Related Art Conventionally, folded dough (folded pie dough) and kneaded dough (kneaded pie dough) are generally known as types of pie dough. Among them, the former is a pie dough obtained by applying a fat or the like to a rolled dough and then folding to form a multilayered dough layer and cutting this into an appropriate shape, and the latter is This is a pie dough obtained by cutting and mixing butter in the dough material, rolling it, folding it, and cutting it into an appropriate shape. Any of the doughs is properly used depending on the purpose.

[0003] By the way, conventionally, frozen pie using such folded pie dough or kneaded pie dough is commercially available, but in order to make it ready for eating, generally, high-frequency heating using a microwave oven or the like is carried out on the frozen pie. When oils and fats exude from the dough, and the moisture moistens the pie crust, the crispy appearance of the pie disappears, so an oven that heats it from outside using gas or electricity as a heat source is used. The materials are also limited to those with relatively low water content. For this reason, a frozen pie cannot be used in a general household or in a coffee shop or restaurant, and the microwave oven cannot be used, so that it is not suitable for quick cooking or quick service according to a customer's order. In addition, it is technically difficult to use a high-moisture filling such as stew or cream boil that is served immediately after baking. It was difficult to prepare a food menu.

On the other hand, in recent years, heat-resistant paperboard containers and the like that can be heated by an externally heated oven or a high-frequency heating oven have been developed and widely used for frozen bakery products and various cooked frozen foods. However, when frozen food is put into this container and high-frequency heating is performed, moisture tends to accumulate in the portion near the bottom or on the side of the container. When thawing frozen pie food made with spread dough, the pie crust is easier to wet when thawed by high-frequency heating, and it does not prevent the exudation of oils and fats from the dough. It was extremely difficult to provide.

[0005] As described above, instant pie products which can be served for food simply by baking them in an oven or the like are generally known, but as described above, pie filling materials are also used. It is limited to those with relatively low water content, and in the case of conventional products, it is difficult to include ingredients due to the problem of preservation of pie dough, and most of them contain only pie dough in the package It was. Therefore, when cooking the pie dough at home or in a coffee shop or restaurant, it is necessary to prepare the filling in advance, and this has many problems as an instant pie product.

[0006] Under such circumstances, various improvements have been attempted to solve the above problems. A typical example is a total of a dough foot and a layering foot. A pie crust having a dough-fat ratio of at least 2/3 or more, laying the inside of a heat-resistant paperboard container, adding a filling material, and baking and freezing the pie crust. (Japanese Patent Publication No. 3-65936), and the like.

[0007] This manufacturing method relates to a method for manufacturing a product which can have a good texture like a pie even using a filling material having a high moisture content, and will solve the same problems as those of the present invention. However, the present invention is characterized by the fact that the pasty pie dough and the folded pie dough are combined and a pie dough having a reduced ratio of the folded pie dough is used. The present invention is completely different from that of the present invention in the point of using, and firing after adding a filling material.

On the other hand, it is possible to obtain a high-quality pie with little deterioration in quality at the time of distribution and to have a long-term preservability, and to take time and effort when eating, and also to enjoy the pleasure of handmade. To provide an instant handmade pie that can be provided, for example, an instant handmade pie, in which a package containing two or more pieces of pie dough and a package containing a cooked filling are stored together in a package, (Japanese Unexamined Patent Publication No. Hei 3-254629).

According to the invention relating to the instant handmade pie, the pie crust and the filling can be stored separately, so that a suitable treatment can be performed for each pie crust and the filling can be improved. In doing so,
Finding that a pie can be easily obtained simply by sandwiching the filling with the pie dough, and decorating the pie dough that covers the top of the filling with notches by storing two or more pieces of pie dough It has been completed based on the knowledge that handmade pleasure can be obtained, and is characterized in that the pie dough and the filling are stored separately. It is specifically described that the dough is manufactured by a method of manufacturing a folded pie.

On the other hand, a pie dish in which a thin dough sheet is melted with butter and the ingredients are wrapped in the raw sheet, or a pie dish in which ingredients are wrapped in a dough sheet made by kneading butter with dough ingredients, It is well-known as a regular homemade pie dish. However, such normal puff pastry (folded puff pastry or kneaded puff pastry)
In the case of pie food wrapped with ingredients, the problem is that the moisture of the ingredients migrates to the pie dough during storage, and the crisp texture peculiar to the pie cannot be obtained even when baked in an oven or microwave oven In addition, no effective method for solving such a problem has been developed so far, and there has been a strong demand for a solution in the art.

[0011]

In view of such a situation, the present inventors have fundamentally solved the above-mentioned problems seen in conventional pie products, and in the case of a pie food in which ingredients are wrapped, An all-new pie that maintains a high level of quality that ensures the crisp, crispy texture of the pie when baked in an oven without the moisture of the ingredients transferring to the pie dough during storage. As a result of intensive research with the aim of developing food, it was found that the intended purpose could be achieved by using pie dough in which thin dough was laminated via butter, and to complete the present invention Reached.

That is, the present invention fundamentally solves the above-mentioned various problems in the case of a pie food in which ingredients made of ordinary pie dough (folded pie dough, kneaded pie dough) are wrapped. The purpose is to provide a completely new type of pie food that has been solved.

[0013] The present invention also provides a new type of ingredient which maintains a high level of quality that can obtain a crisp texture peculiar to pies by baking in an oven even after long-term frozen storage. It is intended to provide a pie food containing ingredients.

[0014]

The present invention, which achieves the above object, comprises the following technical means (1) to (3). (1) A pie food product, wherein ingredients are wrapped in a pie dough in which 2 to 10 pie doughs each having a thickness of 0.1 to 0.2 mm and an oil or fat are applied to the surface thereof are laminated.

(2) The thickness of the whole pie crust is 0.5 to 2 m
m. The pie food according to (1) above,

(3) The fat or oil is a fat or oil such as molten butter or margarine, and the ingredient is a food containing a high water content food such as boiled chicken cream and shrimp chili sauce.
Pie food as described.

Next, the present invention will be described in more detail. The pie food of the present invention uses a pie dough in which 2 to 10 pie doughs having a thickness of 0.1 to 0.2 mm and a fat or oil is applied on the surface thereof are laminated, and the pie dough is wrapped with ingredients. is there.

The raw material for the pie dough is preferably a mixture of wheat flour (soft flour, medium flour, and strong flour) to which a seasoning such as water, oil and fat, salt and the like, an emulsifier and the like have been added. The raw material is not particularly limited, and an appropriate material can be used.

The pie dough has a thickness of 0.1 piece.
It is formed by laminating 2 to 10 pieces of dough formed to a thickness of 0.2 mm. If the thickness of one piece of cloth is smaller than this, it is easily broken, and if it is thicker than this, It is not preferable because the texture becomes hard. These are 2-10
The thickness of the whole pie crust, which is made by laminating pieces, is 0.5 to 2 mm
Are preferred. Thus, 0.1 to
Dough formed in a very thin state of 0.2 mm,
Furthermore, it is important to laminate through an oil or fat, and the intended purpose can be achieved only by using such a pie crust.

Next, if necessary, alcohol can be contained in consideration of the storage stability of the pie dough, and its water activity can be appropriately adjusted. The preferred alcohol content is 1 to 4% by weight, and the water activity is desirably 0.95 or less. In this case, if the alcohol content of the pie dough is too small, the storage stability is lowered, and if the alcohol content is too large, the alcohol odor becomes too strong, which is undesirable in flavor. Further, when the water activity of the pie crust is 0.95 or more, it becomes difficult to maintain sufficient storability of the pie crust.

As described above, the thickness of one piece of dough is 0.1 to
On the surface of the dough formed to a thickness of 0.2 mm, an oil or fat is applied by an appropriate means to form an oil or fat film. In this case, examples of suitable fats and oils to be applied include melted butter, margarine, shortening, and lard, but are not particularly limited thereto. It is possible to use without. The means for producing the dough and the means for applying the fat and oil are not particularly limited, either.
A method of applying fats and oils to a dough rolled to 1 to 0.2 mm by an ordinary method, and then laminating and molding is appropriately adopted.

The ingredients are wrapped in the pie crust produced in this way, but the method is not particularly limited, and an appropriate method is used. In this case, the ingredients include boiled cream, shrimp chili sauce, meat sauce,
Suitable examples include boiled apple syrup, pumpkin cream, custard cream, almond cream, and the like, but are not limited thereto, and appropriate ones can be used. The pie food of the present invention can be obtained by appropriately wrapping such ingredients in a usual manner. In addition, if necessary, the water activity, pH, alcohol content, etc. are adjusted in consideration of the preservability of the ingredients, or the ingredients are appropriately sterilized by a method such as pressurized heat sterilization or hot water sterilization as necessary. Can also be applied as appropriate. In this case, it is preferable that the water activity is 0.95 or less, the pH is 5 or less, and the alcohol content is 2% by weight or more.

Next, a method for producing the pie food of the present invention will be described. First, water 25 to 100 parts by weight of flour
60 parts by weight, preferably 30 to 50 parts by weight are added and mixed to obtain a dough. If the amount of water is too small, the dough becomes too hard to spread into the pie dough. Conversely, if the amount of water is too large, the tackiness increases, which is not only undesirable in terms of workability, but also increases the water activity and is not preferred in terms of storage stability.

In mixing flour and water, fats and oils,
Sugars, salt, alcohol, eggs, sodium citrate, sodium lactate
May be added and mixed. Fats and oils mainly affect the elongation of the puff pastry, sugars mainly affect the taste, roasted color and water activity of the puff pastry, salt affects the flavor, and
Alcohol is mainly effective for the preservation of puff pastry.

Examples of fats and oils include butter, margarine, shortening and the like, and the amount of the fat is preferably 20% by weight or less based on flour. As sugars, glucose, fructose, maltose, maltitol,
There are sorbitol, starch syrup, isomerized liquid sugar and the like, and one or more of these may be used. The amount used is 30% by weight or less based on the flour, preferably 1 to 10%.
% By weight. The amount of salt used is 4% by weight or less based on the flour, preferably 0.5 to
It may be about 2.5% by weight. Alcohols include ethyl alcohol, rum, brandy, liqueur, etc., and the amount of addition is 1 to 4% by weight based on the pie crust.
Is preferred. In addition, a substance that reduces the water activity of the pie crust, for example, sodium lactate, glycerin, potassium chloride, glycine, and the like may be appropriately added and mixed.

If necessary, the dough obtained by mixing the above raw materials may be aged in an atmosphere at 0 to 15 ° C. for 48 hours or less, preferably for about 0.5 to 2 hours. As a result, the dough cools and becomes moderately hard, and the tackiness is reduced, and the workability is improved.

Next, the dough is rolled or spread. The thickness of the rolled dough is preferably 0.1 to 0.2 mm. When the thickness of the rolled dough is less than 0.1 mm and 0.2
If it exceeds mm, it is not preferable as described above.

Next, the step of further laminating the rolled dough is repeated several times to form a dough layer. In addition,
When laminating the rolled dough, it is important to apply a process of applying the fat or oil to the rolled dough to form a fat or oil layer between the dough layers. The number of the fabric layers is preferably about 2 to 10 finally. In this case, if the number of layers is too small, it becomes difficult to obtain a pie-like texture, and if the number of layers is too large, the layers become too dense to obtain a pie-like texture. I can no longer do it.

The dough layered as described above to form a layer is cut into an appropriate shape to obtain a pie dough. The pie crust obtained in this manner is suitable for storing frozen or chilled, and in such a state, it can be expected to be stored for 3 months or more. In this case, as a preservation method, in the case of freezing, quick-freeze at −40 ° C., pack, and store frozen (−18 ° C.). In the case of chilled, use AW,
Adjusting the amount of water and refrigerated storage are exemplified as preferable examples.

The pie food of the present invention produced and stored in this manner is placed in, for example, an oven at about 200 ° C. without baking the frozen pie food, and is baked for 10 to 15 minutes. By doing so, a pie food can be obtained that can be immediately served to food while maintaining a high level of quality.

[0031]

The present invention will be specifically described below based on examples and comparative examples. Example 75 parts by weight of strong flour, 25 parts by weight of flour, 0.5 part by weight of salt, and 52 parts by weight of water were kneaded, rolled to a thickness of 1 to 2 mm, and then aged for 30 minutes.
It was formed into a sheet having a size of about 180 mm x 120 mm. Next, after this sheet (100 parts by weight) was air-dried, 30 parts by weight of melted butter was applied to the surface of the sheet, four sheets of the butter were stacked, the corners of the sheet were cut off, and the sheet was molded into a cross shape. Boiled chicken in cream 2
One part by weight was placed, and the dough was folded so as to wrap it, thereby obtaining a pie food in which ingredients were wrapped.

Comparative Example 1 75 parts by weight of strong powder, 25 parts by weight of flour, 0.5 part by weight of salt, and 52 parts by weight of water were kneaded, then 100 parts by weight of butter was folded in, three folds were repeated four times, and the thickness was rolled. 1mm
We obtained a folded pie dough. This was molded into the same cross shape as in the example, and 21 parts by weight of the chicken was simmered in cream at the center, and the dough was folded so as to wrap it, thereby obtaining a pie food in which ingredients were wrapped.

Comparative Example 2 50 parts by weight of strong powder, 50 parts by weight of flour, 0.5 part by weight of salt, 53 parts by weight of water and 70 parts by weight of butter were kneaded, repeated three times, and rolled to a thickness of about 1 mm. A folded puff pastry was obtained. This was molded into the same cross shape as in the example, and 21 parts by weight of the chicken was simmered in cream at the center, and the dough was folded so as to wrap it, thereby obtaining a pie food in which ingredients were wrapped.

Sensory evaluation The pie foods obtained in Examples and Comparative Examples 1-2 were -40
After cooling at 60 ° C for 60 minutes, packaging and freezing (-18 ° C)
For 2 months. 2 without thawing the pie food after storage
The pie food texture obtained by placing it in a 00 ° C. oven and baking for 12 minutes was evaluated by a panel of 20 people on a 5-point scale, ie, a perfect score of 5 (5 ... very good, 4 ... good, 3 ...
Ordinarily, 2 ... bad, 1 ... very bad), and the sensory evaluation was performed according to a conventional method. Table 1 shows the results.

[0035]

[Table 1]

As is evident from the results in Table 1, the pie food of the present invention, even after being stored for a long period of time, is baked in an oven, whereby the crisp texture peculiar to the pie is well maintained. Was confirmed. On the contrary,
The conventional products (products using the folded pie dough) shown as Comparative Examples 1 and 2 have weak or no crisp texture, and are entirely wet, and are unique to pie. The feeling was hardly felt. Separately, the products using the dough were also compared by sensory evaluation, and similar results were obtained.

[0037]

As described in detail above, according to the present invention,
By using pie dough in which thin dough is laminated via butter, during distribution, even when high moisture content food is used as an ingredient, the moisture of the ingredients does not transfer to the pie dough, As a result, it is possible to prevent a decrease in the water content of the ingredients and to obtain a product that can withstand relatively long-term storage. In addition, it is possible to prevent deterioration of the quality of each of the pie dough and the ingredients over time, and in the roasted color, flavor, and texture after baking, it is possible to obtain handmade pleasure and to use the ingredients. It is possible to easily produce high-level pie food containing ingredients only by baking in an oven or the like, without the need for preparation and the like. Such an effect is not obtained in the case of a product using a conventional folded pie dough or a kneaded pie dough, and it has been confirmed by sensory evaluation that the effect is peculiar to the pie food of the present invention. .

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁶ , DB name) A21D 2/00-17/00

Claims (3)

(57) [Claims] An oil or fat applied on the surface has a thickness of 0.1 to 0.1.
A pie food product, wherein ingredients are wrapped in a pie dough in which 2 to 10 2 mm pie doughs are stacked. 2. The pie food according to claim 1, wherein the thickness of the whole pie dough is 0.5 to 2 mm. 3. The pie food according to claim 1, wherein the fat or oil is a fat or oil such as melted butter or margarine, and the ingredient is a food containing a food containing high moisture such as boiled chicken cream and shrimp chili sauce.