JP3194990B2 - Protease-containing roll-in fat composition and puff pastry using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roll-in fat / oil composition containing a protease, and a puff pastry obtained by using the same and having improved texture.

[0002]

2. Description of the Related Art Conventionally, roll-in fats and oils have been folded into puff pastries to form a layered structure and give a fluffy texture. Recently, due to changes in taste, soft and crisp ones are preferred, and some doughs added with enzymes such as proteases. This technique includes the following.

[0003] For example, Japanese Patent Publication No. 1-2940 discloses a method for producing confectionery bread, in which 100 parts of flour having a protein content of 8% or more, 10 to 30 parts of saccharides such as sugar, glucose and isomerized saccharides, , Yeast, eggs, water, dairy products,
Required amounts of yeast food, seasonings, flavors, pigments, etc., and a protease that actively acts at a temperature of 20 ° C. or more and a pH of 7.5 to 5.0 are added in an amount of 0.1 to 1 g of the flour.
10 to 10 units are added and blended, and the mixture is kneaded at 20 ° C. or less to produce a dough. If necessary, the dough is refrigerated and stored. After forming ~ 100 layers, rolling, molding,
A method for producing confectionery bread having a cake-like tissue structure and a texture characterized by decomposing wheat flour protein during the heating and storage at 25 to 40 ° C. for 30 to 90 minutes, and baking the resulting protein. I have.

Japanese Patent Publication No. 57-53058 discloses a method for producing an antioxidant for foods, which comprises melting and mixing glycerin monofatty acid ester and fats and oils, and further adding amylase or protease to the molten mixture. A method for producing a characteristic food aging inhibitor is described.

[0005]

However, in the method described in Japanese Patent Publication No. 1-21940, since the enzyme works from the mixing stage, if the amount of the enzyme used and the working temperature are not sufficiently controlled, the dough may be removed. There is a problem that the target product cannot be obtained. In addition, the above-mentioned Japanese Patent Publication No. 57-
When the anti-aging agent obtained by the method described in JP-A-53058 is used for puff pastry,
As in the case of the method described in JP-A-21940, there is a problem that a target product cannot be obtained. In particular, when the pie is used for a pie having a large number of folds, there is a problem that the dough is greatly damaged and the pie has a poor floating.

[0006] Accordingly, an object of the present invention is to provide a roll-in fat / oil composition capable of obtaining a soft and crisp puff pastry with good floating without damaging the dough during operation, and using the roll-in fat / oil composition. To provide a puff pastry with an improved texture.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above object can be achieved by adding a protease to roll-in fats and oils, and reached the present invention. That is, the present invention provides a roll-in fat composition containing a protease.

The present invention also provides a puff pastry obtained by using the above-mentioned roll-in fat composition of the present invention. Hereinafter, the protease-containing roll-in fat composition and puff pastry of the present invention will be described in detail. The fats and oils used in the present invention may be any one of vegetable oils and fats, animal fats and oils, hardened fats and oils, fractionated fats and transesterified fats and the like, or mixed fats and oils as long as they are edible.

[0009] The protease may be of any origin regardless of its origin, but is preferably a heat-resistant protease. The amount of the protease to be added is generally 10 to 1000 ppm, preferably 30 to 1 ppm, based on the whole roll-in fat composition.
It is good to be 50 ppm. In addition, water, milk powder, emulsifiers, salts, sugars, flavors, pigments, and the like can be appropriately added to the roll-in oil / fat composition of the present invention depending on the use and taste.

[0010] The protease-containing roll-in fat composition of the present invention is obtained by uniformly mixing the protease with the fat before or after quenching plasticization of the fat and oil, similarly to the conventional roll-in fat and oil. The composition is the same as that of the conventional roll-in fat except for containing. The puff pastry of the present invention is obtained by using the above-mentioned protease-containing roll-in fat composition of the present invention as a roll-in fat and oil, except that the protease-containing roll-in fat composition of the present invention is used. Obtained in the same manner as puff pastries.

The puff pastry of the present invention is obtained, for example, as follows. The roll-in fat composition of the present invention is preferably put into 10 to 90 parts, more preferably 30 to 70 parts, based on 100 parts of powder (parts by weight, the same applies hereinafter), and folded, then rolled and molded. By performing a fermentation step, if necessary, and baking, the puff pastry of the present invention having improved texture can be obtained.

[0012]

The present invention will be further described below with reference to examples and comparative examples, but the present invention is not limited to these examples. The percentages and ppm below are all based on weight unless otherwise specified. The puff pastry was tested with the following two formulations and manufacturing methods.

[Puff pastry formulation] [Manufacturing method of puff pastry] Manufacturing method 1 (manufacturing method in the case of puff pastry formulation 1) Put fats and oils (margarine, shortening), sugar, salt and skim milk powder for kneading the ingredients into a ball, and use a beater to mix in a vertical mixer. After creaming at low and medium speed until the ingredients are uniformly mixed, the eggs are added in several portions with stirring, and yeast and water are further added and mixed evenly. Finally, strong flour is added, and the dough prepared by developing the dough to the same degree as a general Danish pastry dough is fermented at a low temperature for 20 minutes in a refrigerator at 5 ° C. for about 15 hours. Roll-in (three-folding three times), molding, proofing, and firing.

Manufacturing method 2 (Manufacturing method in the case of puff pastry mixture 2) Materials other than fats and oils for roll-in are mixed at low speed and medium speed, and the dough is retarded in a refrigerator. The dough is rolled in (folded four times four times), molded and fired in a conventional manner. Example 1 A roll-in fat composition was prepared with the following composition.

[Blending]-Soybean hardened oil and fat 50%-Fish hardened oil and fat 31.4%-Water 16%-Skim milk powder 1%-Salt 1%-Emulsifier (lecithin) 0.5%-Butter flavor 0.1%- Protease 100 ppm Danish pastry was obtained by using the roll-in fat composition according to the puff pastry formulation 1 and the production method 1 described above. In this case, the Danish pastry, which had good workability and good floating, was soft and crisp, was obtained.

Example 2 A roll-in fat composition was prepared with the following composition. [Blending]-Rapeseed hardened oil and fat 50%-Fish hardened oil and fat 31.4%-Water 16%-Skim milk powder 1%-Salt 1%-Emulsifier (lecithin) 0.5%-Butter flavor 0.1%-Protease 120ppm A pie was obtained using the roll-in fat composition according to the above puff pastry formulation 2 and production method 2. in this case,
The pie which was good in workability, good in floating, soft and crisp was obtained.

Comparative Example 1 A roll-in fat composition was prepared with the following composition. [Blending]-Soybean hardened fat 50%-Fish hardened fat 31.4%-Water 16%-Skim milk powder 1%-Salt 1%-Emulsifier (lecithin) 0.5%-Butter flavor 0.1% This roll-in fat Using the composition, Danish pastry was obtained by puff pastry formulation 1 and production method 1 described above. In this case, although the workability and lifting of the Danish pastry were good, it became a very flaking and general Danish pastry.

Comparative Example 2 A roll-in fat composition was prepared with the following composition. [Blending]-Rapeseed hardened oil and fat 50%-Fish hardened oil and fat 31.4%-Water 16%-Skim milk powder 1%-Salt 1%-Emulsifier (lecithin) 0.5%-Butter flavor 0.1% This roll-in oil and fat A pie was obtained in the same manner as in Example 2 except that the composition was used and the protease was added to the puff pastry mixture 2 at the time of mixing the dough, in the same amount as in Example 2. In this case, a soft and crisp pie was obtained, but the dough was sticky during the operation, and it was easy to cut, the pie was not sufficiently elongated, and the floating of the pie was not sufficient, and the desired pie could not be obtained.

Comparative Example 3 A roll-in fat composition was prepared with the following composition. [Blending]-Rapeseed hardened oil and fat 50%-Fish hardened oil and fat 31.4%-Water 16%-Skim milk powder 1%-Salt 1%-Emulsifier (lecithin) 0.5%-Butter flavor 0.1% This roll-in oil and fat Using the composition, protease was added to the fat and oil for kneading of the puff pastry composition 2 described above.
A pie was obtained in the same manner as in Example 2 except that the same amount was added. In this case, a soft and crisp pie was obtained. However, although not as good as in Comparative Example 2, the dough was not sticky at the time of work and the pie was not sufficiently lifted, so that the desired pie could not be obtained.

[0020]

By using the roll-in fat composition of the present invention, a soft and crisp puff pastry can be obtained with good floating without damaging the dough during work.

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Claims (2)

(57) [Claims] 1. A roll-in fat composition containing a protease. 2. A puff pastry obtained using a roll-in fat composition containing a protease.