JP7124547B2 - Frozen pie dough and method for producing the same, fried pie and method for producing the same, and agent for suppressing decrease in texture of pie - Google Patents

Description

The present invention provides a frozen pie crust and a method for producing the same, a fried pie made using the frozen pie crust and a method for producing the same, and a texture reduction suppressing agent capable of suppressing a decrease in the texture of the pie. Regarding.

Pie is a food with a long history since it began to be eaten in Europe in the Middle Ages. It is baked in an oven after wrapping ingredients such as sweetly boiled fruits, nuts, and meat in a dough made from flour and butter. Or fried food or confectionery. Instead of butter, margarine, shortening, lard, etc. are also used with butter.

There are many reported methods of making pies, but the traditional method often used at home is as follows.
(1) First, add water and salt to wheat flour and mix well.
(2) Add melted butter and mix further.
(3) Roll out the dough into a square and wrap it with a chunk of chilled butter.
(4) Beat the butter-wrapped dough with a rolling pin and flatten it out.
(5) Sprinkle flour on the flattened dough and roll it out flat with a rolling pin.
(6) Fold the dough in three and leave it for a while.
(7) Stretch again in a direction orthogonal to the first stretch, and fold into three.
(8) Perform the process of folding in three about 3 to 6 times.
(9) After the dough is left for a while, it is appropriately cut, wrapped with ingredients (also known as fillings and middle ingredients), and baked or fried in oil (fried).
In addition to the traditional production method described above, many improved methods have been reported, such as adding lipids such as butter from the beginning and mixing them uniformly. In addition, when pies are manufactured industrially, a simple manufacturing method that emphasizes efficiency is adopted.

During the period of high economic growth in the 1960s, the westernization of food progressed, and pies rapidly spread in Japan as well, and were offered in Western-style confectionery shops, restaurants, and the like. At this time, pies were made according to the traditional method, or a modification thereof, as described above. The pies produced by these methods are excellent in quality, but there was a big problem that production takes time.
In view of the above problems, frozen pie crust (hereinafter sometimes referred to as "frozen pie crust") was developed in the early 1970s and became widely distributed in Japan. In addition to the advantage that frozen pie dough can be stored frozen for a long period of time, it is widely used in pastry shops, restaurants, etc., because it can be baked or fried after thawing and does not require the conventional complicated manufacturing process. It is In particular, frozen pie dough is preferred by fast food restaurants that serve fried pies, and fried pies have become established as an important menu item in fast food restaurants.

A fast food restaurant starts cooking according to an order from a customer. Therefore, there has long been a demand for a frozen pie crust that can be cooked in as short a time as possible, ie, a frozen pie crust that can be simply fried in oil without thawing and has good texture and volume. For this problem, it was found that perforating the frozen ^pie crust is extremely effective. A technique for forming and using the above has been proposed (Patent Document 1). Such perforated frozen pie dough has been widely used in fast food restaurants in recent years.

However, in fast food restaurants and the like, fried pies are often stored in a hot warmer after being fried in oil, in preparation for a rush of orders from many customers at once.
In the perforated frozen pie dough described in Patent Document 1, when a fried pie is prepared using the pie dough, it exhibits an excellent texture immediately after being fried. There was a problem that the texture deteriorated during storage. No effective technique capable of solving such problems has been reported yet.

Japanese Patent No. 3799600

Therefore, the object of the present invention is to produce pies, especially fried pies, which can suppress the deterioration of texture due to storage in a heat-retaining machine and can maintain excellent texture when provided to customers. The provision of frozen pie dough. More specifically, 1) a frozen pie crust suitable for producing pies, especially fried pies, which can retain a large volume and excellent texture even after being stored in a warmer; and a method for producing the same, 2) a fried pie that can retain a large volume and an excellent texture even after being stored in a warmer, and a method for producing the same, and 3) and a pie, especially a fried pie, that is eaten by preservation. Disclosed is an agent for suppressing deterioration of texture that can suppress deterioration of texture.

The present inventors have made intensive studies to solve the above problems, and found that the above problems can be solved by including one or more selected from the group consisting of alginate, whey, casein and inulin in the pie dough. The inventors have found that and completed the present invention.

That is, the present invention consists of the following technical matters.
[1] Frozen pie dough containing one or more selected from the group consisting of alginate, whey, casein and inulin.
[2] The pie dough according to [1], containing alginate and whey.
[3] The pie dough according to [1], containing alginate and casein.
[4] The pie dough according to [2] or [3], which further contains inulin.
[5] The pie dough according to any one of [1] to [4], wherein the alginate is derived from seaweed and has a degree of esterification of 20% to 95% by weight.
[6] The pie crust according to any one of [1] to [5], which is a multi-layered pie crust and has one or more perforated pores with a diameter of 0.5 mm to 4 mm per 1 cm ² of the pie crust. Dough for pies.
[7] The pie dough according to any one of [1] to [6], which contains one or more fillings selected from the group consisting of cream, jam, bean paste, and side dishes.
[8] The pie dough according to [7], which has an overall thickness of 10 mm to 40 mm.
[9] The pie dough according to any one of [1] to [8], which is for fried pies.
[10] A method for producing a frozen pie dough, comprising the step of preparing a dough containing one or more selected from the group consisting of alginate, whey, casein and inulin.
[11] The production method according to [10], including the step of preparing a dough containing alginate and whey.
[12] The production method according to [10], which includes the step of preparing a dough containing alginate and casein.
[13] The production method of [11] or [12], further comprising the step of preparing a dough containing inulin.
[14] The production method according to any one of [10] to [13], wherein the alginate is derived from seaweed and has a degree of esterification of 20% to 95% by weight.
[15] Further, a step of stacking the dough to form a multilayer pie dough, and a perforation process to provide one or more perforated pores having a diameter of 0.5 mm to 4 mm per 1 cm ² of the multilayer pie dough. The production method according to any one of [10] to [14], including the step of applying.
[16] The manufacturing method according to [15], which includes the step of perforating so as to provide 1 to 10 penetrating pores having a diameter of 0.5 mm to 4 mm per 1 cm ² of the fabric.
[17] The production method according to any one of [10] to [16], further comprising the step of molding with one or more fillings selected from the group consisting of cream, jam, bean paste and side dishes.
[18] The manufacturing method according to [17], further comprising the step of setting the overall thickness to 10 mm to 40 mm.
[19] The production method according to any one of [10] to [18], wherein the frozen pie dough is for fried pie.
[20] A deep-fried pie containing, in the dough, one or more selected from the group consisting of alginate, whey, casein and inulin.
[21] The fried pie of [20], containing alginate and whey.
[22] The fried pie of [20], containing alginate and casein.
[23] The fried pie of [21] or [22], further containing inulin.
[24] The fried pie according to any one of [20] to [23], wherein the alginate is derived from seaweed and has a degree of esterification of 20% to 95% by weight.
[25] Any one of [20] to [24], having a multi-layer structure in which folded fabrics are stacked, and having one or more perforated pores with a diameter of 0.5 mm to 4 mm per 1 cm ² fried pie.
[26] The fried pie according to any one of [20] to [25], containing one or more fillings selected from the group consisting of cream, jam, bean paste and side dishes.
[27] A method for producing a fried pie, comprising the step of frying the pie dough according to any one of [1] to [9] without defrosting.
[28] An agent for suppressing decrease in texture of pie, containing one or more selected from the group consisting of alginate, whey, casein and inulin.
[29] The inhibitor of [28], which is an inhibitor of deterioration of texture of fried pie.

ADVANTAGE OF THE INVENTION According to this invention, the frozen pie dough suitable for manufacturing the pie which the deterioration of the texture by preserve|saving with a warmer was suppressed satisfactorily can be provided. The frozen pie crust is particularly suitable for producing fried pies in which deterioration in texture due to storage in a warmer is well suppressed.
Therefore, according to the present invention, it is possible to provide a pie, particularly a fried pie, which can maintain the same favorable texture and volume as immediately after baking or frying, even after being stored in a warmer.
Further, according to the present invention, it is possible to provide an agent for suppressing decrease in texture of pie, which can satisfactorily suppress decrease in texture due to storage in a heat-retaining machine. The texture deterioration suppressing agent is particularly effective in suppressing deterioration of the texture of fried pies.

The present invention provides a frozen pie crust (hereinafter also referred to herein as "the frozen pie crust of the present invention") for use in making pies.
The frozen pie dough of the present invention contains one or more selected from the group consisting of alginate, whey, casein and inulin.

Here, the "pie" is a dish or confection made by wrapping the filling described later in the dough described later and baking or frying with oil. A food characterized by thin peeling of the dough due to the evaporation of water from the dough and the fat layer, the expansion of the air between the layers, and the like.

The "dough" is a raw material powder containing wheat flour and, if necessary, starch and other cereal flour, added with water, eggs, etc., and kneaded. If necessary, salt, sugar, fats and oils, dairy products (butter etc.), etc. may be added.
As the wheat flour contained in the raw material flour, those commonly used in the production of bread, such as strong flour, semi-strong flour, all-purpose flour, weak flour, whole wheat flour, and durum wheat flour, can be used without particular limitation.
Moreover, as described above, cereal flour or starch other than wheat flour may be added to wheat flour and used as raw material flour. Grain flour other than wheat flour can be used without particular limitation as long as it is used in the production of bread. Examples include barley flour, rye flour, oat flour, corn flour, soybean flour, rice flour, and the like. mentioned.
As for starch, any starch for food can be used without any particular limitation, and various plant-derived raw materials such as corn starch, wheat starch, rice starch, potato starch, sweet potato starch, tapioca starch, etc. can be used. Starch can be used. Furthermore, modified starch obtained by subjecting the starch produced from the above-mentioned plant to a physical or chemical treatment can also be used. Such modified starches include acid-treated starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, and hydroxypropyl phosphate cross-linked starch. , phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, sodium starch glycolate and the like.
Grain flour and starch other than wheat flour can be used alone or in combination of two or more.

As used herein, the term "pie dough" refers to a layered dough prepared by repeating the operations of adding margarine, butter, chocolate, etc. to the dough described above, folding, rolling again, and folding.
Margarine, butter, chocolate, etc. added when folding the dough are usually added in a ratio of 20 to 80 parts by weight per 100 parts by weight of the dough.
The pie dough of the present invention preferably has a multi-layer structure in which 24 or more, more preferably 48 or more folded layers are stacked.
In addition, the "pie dough" of the present invention also includes a kneaded pie formed by mixing chip-like margarine with the dough to form a folded layer.
Furthermore, the above-described pie crust wrapped around the filling is also wrapped in the "pie crust" of the present invention. In the present specification, the pie dough containing the filling may be particularly referred to as "formed pie dough".

The alginic acid ester contained in the frozen pie dough of the present invention is contained in seaweeds and contains at least one carboxyl group of alginic acid, which is a polysaccharide composed of β-D-mannuronic acid and α-L-guluronic acid. It is a partially esterified compound, and can be used without any particular limitation depending on the ratio and sequence of β-D-mannuronic acid and α-L-guluronic acid, which are constituent sugars, and the type of ester.
Although the molecular weight of the alginate is not particularly limited, the weight average molecular weight measured by size exclusion chromatography-multi light scattering (SEC-MALS) is 250,000 to 350,000. A degree is preferably used. The degree of esterification is also not particularly limited, but is preferably 20% to 95% by weight, more preferably 60% to 95% by weight, and still more preferably 75% to 95% by weight.

The alginate used in the present invention may be derived from natural products or may be synthesized.
When obtaining alginic acid from natural products, it is preferable to obtain alginic acid from seaweeds and the like and then esterify it. Specifically, brown algae rich in high-molecular-weight alginic acid are washed with, for example, dilute sulfuric acid, extracted with a sodium carbonate solution, and then precipitated with sulfuric acid to obtain high-molecular-weight alginic acid. An alginic acid ester can be obtained by esterification according to the method. Alternatively, brown algae and the like are washed with a dilute mineral acid such as dilute sulfuric acid or dilute hydrochloric acid, extracted with an alkaline solution such as a sodium carbonate solution, and then precipitated with a calcium salt such as calcium chloride to obtain calcium alginate, followed by sulfuric acid. Alternatively, alginate can be obtained by decalcifying with a mineral acid such as hydrochloric acid to obtain high-molecular-weight alginic acid, and then esterifying the obtained alginic acid according to a conventional method.
When preparing a low-molecular-weight alginic acid ester, high-molecular-weight alginic acid may be made low-molecular and then esterified, or high-molecular-weight alginic acid may be esterified and then low-molecular. As a method for reducing the molecular weight, there is a method of acting an enzyme (alginate lyase, etc.) on high molecular weight alginic acid, a method of reacting with sodium hypochlorite, hydrogen peroxide, etc., a method of thermal decomposition, a method of pressure decomposition, etc. can be adopted.

Moreover, the alginate used in the present invention may have a functional group or a crosslinked structure within a range that does not impair the effects of the present invention. Moreover, alginic acid, alginates, and alginic acid derivatives other than alginates may be mixed in the alginates.

In the present invention, the alginic acid ester may be used by extracting and purifying alginic acid from a natural product as described above, then esterifying it, or by synthesizing it by a method known per se. It is also possible to use the commercially available products provided by Alginate derived from seaweed is preferably used for the purpose of the present invention.
Commercially available alginic acid esters include propylene glycol alginate, the Duckroid series provided by Kikkoman Biochemifa Co., Ltd., the Kimiloid series provided by Kimika Co., Ltd., and the Taiyo Kagaku Co., Ltd. Mensoft APG, etc. are mentioned.
In addition, in this invention, an alginate may be used individually by 1 type, and may use 2 or more types together.
The frozen pie dough of the present invention preferably contains 0.2 to 0.8 parts by weight, more preferably 0.4 to 0.6 parts by weight of alginate per 100 parts by weight of the raw material flour. Contains parts by weight.

Whey contained in the frozen pie dough of the present invention is an aqueous solution obtained by removing milk fat, casein, etc. from milk such as milk, and is also called whey. Rich in protein and low in fat, it contains inorganic nutrients such as milk-derived calcium and various vitamins including B vitamins.
In the present invention, it can be used by separating it from milk such as cow's milk, but it is also possible to use commercially available products such as whey powder.
Whey is preferably contained in the frozen pie dough of the present invention in an amount of 1 to 5 parts by weight, more preferably 1.5 to 3 parts by weight, per 100 parts by weight of the raw material flour.

The casein contained in the frozen pie dough of the present invention is a phosphorylated protein that accounts for about 80% of the milk protein contained in milk such as milk, and is classified into α-casein, β-casein and κ-casein. .
In the present invention, casein can be used after being separated and purified from milk or the like, but commercially available products such as casein protein can also be used.
In the present invention, casein may be used singly or in combination of two or more.
Casein is preferably contained in the frozen pie dough of the present invention in an amount of 1 to 5 parts by weight, more preferably 1.5 to 3 parts by weight, per 100 parts by weight of the raw material flour.

Inulin contained in the frozen pie crust of the present invention is mainly polysaccharides obtained by polymerizing fructose, and is produced by various plants.
For the purposes of the present invention, those having a weight average molecular weight of about 2,000 to 3,000 as measured by size exclusion chromatography are preferably used.
In the present invention, a method of extracting, separating, and refining (desalting, decolorizing, etc.) inulin from a plant containing a high content of inulin such as chicory, and a method of using sugar as a raw material to convert fructose into sugar by inulin synthase. Although it can be manufactured and used by a method of adding and manufacturing, etc., a commercially available product provided by each company can also be used.
In addition, in this invention, inulin may be used individually by 1 type, and may use 2 or more types together.
The frozen pie dough of the present invention preferably contains 2 to 8 parts by weight, more preferably 2.5 to 5 parts by weight of inulin per 100 parts by weight of the raw material flour.

For the frozen pie dough of the present invention, any one selected from the group consisting of alginate, whey, casein and inulin may be used, or two or more may be used in combination.
From the viewpoint of the effect of suppressing the deterioration of the texture when the pie prepared using the frozen pie dough of the present invention is stored in a warmer, the combination of alginate and whey, or the combination of alginate and casein are preferably used in combination. Alternatively, alginate, whey and inulin may be used in combination, or alginate, casein and inulin may be used in combination.

The frozen pie dough of the present invention is preferably multi-layered with 24 or more layers, more preferably 48 or more layers, and has at least one through hole with a diameter of 0.5 mm to 4 mm per 1 cm ² of the multi-layered pie dough. , more preferably 1 to 10 perforations. By applying such a perforation treatment, it is possible to obtain a voluminous fried pie with a good texture by cooking with oil for a short period of time without thawing.
The punching process can be performed by the method described in Patent Document 1, for example.
The thickness of the multilayer pie dough is preferably about 2.5 mm to 5.5 mm.
Further, the thickness after the filling is wrapped in the multi-layered pie dough, that is, the thickness of the pie dough is preferably 10 mm to 40 mm.

The frozen pie dough of the present invention comprises raw materials commonly used for pie dough, such as flour such as wheat flour, oils and fats such as butter and margarine, seasonings such as salt, and alginate, whey, casein and inulin. After adding one or more selected materials, further adding water and kneading and kneading to produce a dough, rolling and folding are repeated, preferably after perforating as the above-described multi-layer, or further filling is performed. After enveloping and molding, it can be produced by freezing.
Also, one or more selected from the group consisting of alginate, whey, casein and inulin may be added together with water, or may be added after kneading the raw materials and water.
One or more selected from the group consisting of alginate, whey, casein and inulin may be added in the form of powder, granules, etc., or may be added after being dissolved or dispersed in a solvent such as water. good too. Furthermore, it can also be added as an agent for suppressing a decrease in texture of pies, which will be described later.

As noted above, the frozen pie crust of the present invention may include a filling. A frozen pie dough prepared by wrapping the filling in the pie dough, forming the pie dough, and then freezing the pie dough is also referred to herein as a "frozen pie dough".
In addition, "filling (also called middle ingredient)" is a food material made mainly of flour made from grains and beans, water and, if necessary, other ingredients such as fruits, nuts, meat, etc. are added and mixed. Anything that is usually used as a pie filling can be used without particular limitation, such as cream (chocolate cream, butter cream, cheese cream, custard cream, fresh cream, flour paste, etc.), jam (strawberry jam, orange jam, marmalade, etc.), bean paste (red bean paste, chestnut paste, sweet potato paste, peanut paste, etc.), chocolate, side dishes (curry, stew, beef stew, gratin, tomato sauce, pizza sauce, etc.), etc. .
In particular, since the effect of the present invention can be obtained remarkably, as the filling in the present invention, cream, jam, bean paste, side dishes and the like with a high water content are preferably used. Custard cream, flour paste, strawberry jam, Orange jam, marmalade, red bean paste, curry and the like are more preferably used.
The filling is usually used in an amount of 20 to 80 parts by weight, preferably 30 to 60 parts by weight, per 100 parts by weight of the frozen pie dough of the present invention.

As the freezing treatment, freezing means used for freezing foods can be used, and examples thereof include freezing in a freezer at -20°C and rapid freezing.

The frozen pie dough (formed frozen pie dough of the present invention) of the present invention in an aspect containing a filling can be baked or fried in a frozen state or thawed, but can be baked or fried in oil without thawing. It is thus particularly suitable for making fried pies.
A pie obtained using the frozen pie dough of the present invention, particularly a fried pie, is prevented from losing texture when stored in a heat-retaining machine, and can maintain a good texture immediately after preparation. .

The present invention also provides a method for producing a frozen pie crust (hereinafter also referred to as "a method for producing a frozen pie crust of the present invention").
The method for producing a frozen pie dough of the present invention includes a step of preparing a dough containing one or more selected from the group consisting of alginate, whey, casein and inulin.
Alginate, whey, casein and inulin, and their contents in the dough, are as described above for the frozen pie dough of the present invention.

In the method for producing a frozen pie dough of the present invention, one or more selected from the group consisting of alginate, whey, casein and inulin is used as raw materials used for preparing the pie dough, such as flour such as wheat flour, salt , Seasonings such as sugar, oils and fats, dairy products, etc. may be added and mixed, water, eggs, etc. may be added and kneaded to form a dough. It may be added after kneading. One or more selected from the group consisting of alginate, whey, casein and inulin can also be added by dissolving or dispersing in a solvent such as water, and added as an agent for suppressing deterioration of pie texture described below. may
Mixing or kneading of one or more selected from the group consisting of alginate, whey, casein and inulin with raw materials used for preparing pie dough can be carried out using a vertical mixer, spiral mixer, slant mixer, horizontal mixer, or the like. It is preferably carried out in a mixer or kneader for 8 minutes to 20 minutes, more preferably 10 minutes to 16 minutes, and the kneading temperature is preferably 14 ° C. to 24 ° C., more preferably 16 ° C. to 22 ° C. .

The method for producing a frozen pie dough of the present invention further includes a step of preparing a pie dough using a dough containing one or more selected from the group consisting of alginate, whey, casein and inulin.
In this step, the dough is folded together with margarine, butter, chocolate, etc., and rolling and folding are repeated to form folded layers. Such rolling and folding may be performed manually, but may also be performed using a universal stretching machine or the like.
The resulting folded layers are preferably stacked 24 or more, more preferably 48 or more, to prepare a multi-layer pie crust. Margarine, butter, chocolate, etc. are preferably used in an amount of 20 to 80 parts by weight per 100 parts by weight of the dough. The thickness of the prepared multilayer pie crust is as described above for the frozen pie crust of the present invention.

It is preferable that the method for producing a frozen pie crust of the present invention further includes a step of perforating the multi-layered pie crust. The diameter and number of the penetrating pores formed in the pie dough by the perforating process are as described above.
Such perforation can be done manually or mechanically using a picket of the required thickness, as described in US Pat.

The method for producing frozen pie crust of the present invention may further include steps included in ordinary methods for producing frozen pie crust, such as the step of wrapping and molding the filling, and the step of freezing.
The filling and freezing treatment are as described above for the frozen pie dough of the present invention. In the molding step, the pie dough is molded into a desired shape.
The thickness of the pie dough (formed pie dough) including the filling is as described above for the frozen pie dough of the present invention.

According to the method for producing a frozen pie dough of the present invention, a frozen pie dough that can be easily used for preparing a pie can be provided by thawing and wrapping the filling.
Further, by the method for producing a frozen pie dough of the present invention, a frozen pie dough (formed frozen pie dough) that can be baked or deep-fried while containing a filling and frozen or thawed is provided. can do.
The method for producing a frozen pie dough according to the present invention is particularly suitable for producing a fried pie by frying a frozen pie dough without thawing it.
By the method for producing frozen pie dough of the present invention, the decrease in texture when stored in a warmer is suppressed, and the preparation of pies, especially fried pies, that can maintain a good texture immediately after preparation. A suitable frozen pie crust can be provided.

Further, the present invention provides a fried pie.
Here, the term "fried pie" refers to a pie prepared by frying a pie crust (formed pie crust) containing a filling.
The fried pie of the present invention contains one or more selected from the group consisting of alginate, whey, casein and inulin in the dough.
Alginate, whey, casein and inulin are as described above for the frozen pie dough of the present invention.
The content of alginate in the fried pie of the present invention is not particularly limited, but is usually 0.05 g to 0.3 g per 100 g of fried pie.
The content of whey in the fried pie of the present invention is not particularly limited, but is usually 0.1 g to 1.5 g per 100 g of fried pie.
The content of casein in the fried pie of the present invention is not particularly limited, but is usually 0.1 g to 1.5 g per 100 g of fried pie.
The content of inulin in the fried pie of the present invention is not particularly limited, but is usually 0.3 g to 2.5 g per 100 g of the fried pie.

The deep-fried pie of the present invention preferably has a multi-layer structure in which folded dough is laminated in 24 or more layers, more preferably 48 or more layers, and more preferably has penetrating pores.
The through holes are as described above for the frozen pie crust of the present invention, and the perforation treatment for forming such pores is also as described above for the frozen pie crust of the present invention. be.

The fried pie of the present invention can contain the fillings described above for the frozen pie dough of the present invention, and preferably contain fillings with a high water content such as cream, jam, bean paste and side dishes.
The content of the filling in the fried pie of the present invention is usually 20 to 80 parts by weight, preferably 30 to 60 parts by weight, per 100 parts by weight of the fried pie.

The deep-fried pie of the present invention can suppress deterioration in texture even after being stored in a heat-retaining machine, and can retain the texture immediately after preparation.

The present invention also provides a method of making a fried pie.
The method for producing the fried pie of the present invention is to include the filling in the frozen pie dough of the present invention and fry it, or the frozen pie dough of the present invention containing the filling (formed dough for frozen pie). including oiling.
The step of including the filling in the frozen pie dough of the present invention can be performed after the frozen pie dough is thawed.
In addition, the frozen pie dough (frozen pie dough) of the present invention containing a filling can be fried in a frozen state or after thawing, from the viewpoint that fried pies can be provided in a shorter time. , it is preferable to deep-fry them while they are still frozen without thawing.
Oil frying can be performed using cooking utensils such as a fryer, usually at 160° C. to 210° C., preferably 180° C. to 190° C., usually 1 minute to 10 minutes, more preferably 5 minutes to 7 minutes. .
The frying can be performed using commonly used edible oils such as salad oil, soybean oil, canola oil, rapeseed oil, corn oil, olive oil, sesame oil, safflower oil, shortening and the like.

According to the method for producing a fried pie of the present invention, it is possible to provide a fried pie whose texture is suppressed from being deteriorated even after being stored in a heat-retaining machine, and which can retain the texture immediately after preparation.

In addition, the present invention can provide an agent for suppressing deterioration of texture of pie (hereinafter also referred to as "the inhibitor of the present invention" in the present specification).
The inhibitor of the present invention contains one or more selected from the group consisting of alginate, whey, casein and inulin.
Alginate, whey, casein and inulin are as described above for the frozen pie dough of the present invention.

In the present invention, one or more selected from the group consisting of alginate, whey, casein and inulin may be used as the inhibitor of the present invention as it is, and excipients (e.g., magnesium carbonate, sugars (glucose, lactose, etc.) ), sugar alcohols (sorbitol, mannitol, etc.), binders (eg, gelatin, cellulose and its derivatives (crystalline cellulose, hydroxypropylcellulose, etc.), etc.), disintegrants (eg, crospovidone, povidone, crystalline cellulose, etc.) , Lubricants (e.g., talc, magnesium stearate, etc.), thickeners (xanthan gum, carboxymethylcellulose sodium, etc.), emulsifiers (glycerin fatty acid esters, sucrose fatty acid esters, saponin, lecithin, etc.), preservatives (benzoic acid , sodium benzoate, sorbic acid, potassium sorbate, ε-polylysine, etc.), antioxidants (ascorbic acid, erythorbic acid, catechin, etc.), sweeteners (aspartame, acesulfame potassium, licorice extract, etc.), acidulants (citric acid, acetic acid, tartaric acid, etc.), bittering agents (caffeine, naringin, wormwood extract, etc.), seasonings (sugar, salt, sodium L-glutamate, etc.), coloring agents (annatto pigment, turmeric pigment, gardenia pigment, etc.), Common food additives such as fragrances (synthetic fragrances such as ethyl acetoacetate and anisaldehyde, spice extracts, natural fragrances such as laurel) and the like may be added to serve as the inhibitor of the present invention.

The inhibitor of the present invention may be in liquid form such as solution, emulsion, suspension or dispersion, or in semi-form such as gel, cream or paste, according to methods commonly employed in the field of formulation. Solid forms such as solid forms, powder forms, granule forms, and tablet forms can be used.

The content of alginate in the inhibitor of the present invention is generally 0.1% to 100% by weight, preferably 1% to 100% by weight.
The whey content in the inhibitor of the present invention is generally 0.1% to 100% by weight, preferably 1% to 100% by weight.
The content of casein in the inhibitor of the present invention is generally 0.1% to 100% by weight, preferably 1% to 100% by weight.
The content of inulin in the inhibitor of the present invention is generally 0.1% to 100% by weight, preferably 1% to 100% by weight.

In the preparation of the pie dough, the inhibitor of the present invention has a content of one or more selected from the group consisting of alginate, whey, casein and inulin, which is the content described above in the frozen pie dough of the present invention. is added so that
The addition of the inhibitor of the present invention in the preparation of the pie dough is as described above in the method for producing the frozen pie dough of the present invention.

The suppressing agent of the present invention can satisfactorily suppress the decrease in texture observed when pies are stored in a warmer. The suppressant of the present invention is particularly effective in suppressing deterioration of the texture of fried pies.

The present invention will be described below based on examples. In addition, the present invention is not limited to the examples.

[Example 1] Forming dough for frozen pie 500 g of strong flour ("Camellia", manufactured by Nisshin Flour Milling Co., Ltd.), 500 g of soft flour ("Violet", manufactured by Nisshin Flour Milling Co., Ltd.), 15 g of salt, margarine ("Luminous Regno", Tsukishima Foods Industry Co., Ltd.) 60 g, propylene glycol alginate (“Duckroid PFR”, Kikkoman Biochemifa Co., Ltd., derived from brown algae, degree of esterification = 75% by weight or more, average molecular weight = 294,300) 5 g, and 500 g of water was used as a raw material. After mixing all the raw materials with a vertical mixer ("HPI-30M", manufactured by Kanto Kosei Kogyo Co., Ltd.) at low speed for 8 minutes and medium speed for 5 minutes at room temperature (20 ° C.), the kneading temperature is 16 ° C. The fabric was manufactured so as to be.
Next, after placing 470 g of margarine (“Roll-in Margarine Severiano”, manufactured by Kaneka Foods Co., Ltd.) in the center of the dough, it is rolled and folded with a universal stretching machine (“Reverse Sheet”, manufactured by Kamata Kikai Seisakusho Co., Ltd.). Repeatedly, 24 layers of 4.5 mm thick sheet pie dough were obtained.
Next, using a picket with a thickness of 1.5 mmφ (diameter), a longitudinal interval of 10 mm, and a lateral interval of 5 mm, each row was sequentially shifted to form penetrating pores having a diameter of 1.5 mm. After that, it was cut into squares of 10.5 cm in length and width. The weight of the cut pie dough was 49 g. One piercing pore was observed per 1 cm ² of the fabric.
20 g of custard cream was added to the center of the pie dough cut into squares, the pie dough was folded from one side to form a triangle, and the center part was pressed to obtain a pie dough having a thickness of 25 mm. The fabric was lightly moistened with water at the time of folding to ensure perfect adhesion. It was cooled in a blast freezer at -35°C for 40 minutes to obtain a frozen pie dough of Example 1. The resulting frozen pie dough was stored in a freezer at -20°C for 15 days.

[Examples 2 to 8, Comparative Example 1] Molded dough for frozen pies was prepared in the same manner as in Example 1 above, except that propylene glycol alginate was replaced with the raw material shown in Table 1. 2 to 8.
Further, a dough for forming a frozen pie was prepared in the same manner as in Example 1 except that propylene glycol alginate was not added, and designated as Comparative Example 1.
The content in Table 1 is indicated by the amount (g) added to 100 g of raw material powder.
Additionally, the inulin used in Examples 4 and 8 had an average molecular weight of 2,500.
In each of the frozen pie doughs of Examples 2 to 8 and Comparative Example 1, one penetrating pore with a diameter of 1.5 mm was observed per 1 cm ² of the dough.

Each of the frozen pie doughs of Examples 1 to 8 and Comparative Example 1 showed a flat triangular shape. The central portion of the frozen pie dough was cut with a knife to measure the thickness of the following three layers of the pie dough.
In any of the frozen pie doughs of Examples 1 to 8 and Comparative Example 1, the thicknesses of the upper layer, the filling layer (the layer of the filling), and the lower layer were 4.5 mm, 16 mm, and 4.5 mm, respectively. was 25 mm thick. The overall thickness was the same as the thickness before freezing.

[Test Example 1] Evaluation of texture after storing fried pies made using each frozen pie dough of Examples 1 to 8 and Comparative Example 1 in a warmer Each frozen pie dough was removed from the freezer and immediately fried in oil at an oil temperature of 182°C for 6 minutes. After frying, the oil was drained, and the mixture was placed in a paper container and stored in a 55°C heat insulator for 90 minutes.
The fried pies prepared by frying the frozen pie doughs of Examples 1 to 8 and Comparative Example 1 were subjected to sensory evaluation of texture after storage in a warmer.
The sensory evaluation was performed by 10 experienced panelists aged 20 to 55 who have been involved in the evaluation of fried pies for more than 5 years. : normal to 1 point: bad). The evaluation points for each fried pie after thermal insulation were determined by discussion among all the panelists after the tasting. In addition, after the tasting, all the panelists discussed the texture and volume to make the final comments. Ratings and comments for each fried pie are shown in Table 2.

As shown in Table 2, the deep-fried pies produced using the frozen pie doughs of Examples 1 to 8 and Comparative Example 1 all had good volume.
In addition, the fried pies produced using the molded dough for frozen pies of Examples 1 to 8 all had a score of 4.5 or higher in the sensory evaluation, and exhibited a good texture.
On the other hand, the deep-fried pie made using the frozen pie dough of Comparative Example 1, which does not contain alginate, whey, casein, or inulin, had a sensory evaluation score of 2.0, indicating that the pie did not die during storage. The dough was softened and the texture was remarkably lowered.

[Test Example 2] Evaluation of the relationship between the texture of fried pies made using the frozen pie doughs of Examples 1 to 8 and the storage time in the warmer Each frozen pie dough of Examples 1 to 8 was used. Using this, the relationship between the storage time in the heat-retaining machine and the texture of the fried pie prepared in the same manner as in Test Example 1 was evaluated. The temperature of the warmer was set at 55°C.
As in Test Example 1, the texture of the fried pie was sensory evaluated on a scale of 5 out of 5 by 10 experienced panelists who have been involved in the evaluation of fried pie for more than 5 years.
As in the case of Test Example 1, the score of the sensory evaluation was determined by discussion among all members after tasting. Table 3 shows the evaluation results of the texture of the fried pie after storage for each time.

From the results shown in Table 3, in any of the fried pies made using each of the frozen pie doughs of Examples 1 to 8, the texture is preferable even if stored in a warmer for at least 90 minutes. was found to be retained.

As described in detail above, the present invention can provide a frozen pie dough that is suitable for producing a pie in which deterioration in texture due to storage in a heat-retaining machine is suppressed satisfactorily. The above-mentioned frozen pie dough is particularly suitable for producing fried pies in which deterioration in texture due to storage in a heat-retaining machine after frying is well suppressed.
Therefore, according to the present invention, it is possible to provide a pie, particularly a fried pie, which can retain the same favorable texture and volume as immediately after being fried in oil even after being stored in a heat-retaining machine.
Further, according to the present invention, it is possible to provide an agent for suppressing decrease in texture of pie, which can satisfactorily suppress decrease in texture due to storage in a heat-retaining machine. The texture deterioration suppressing agent is particularly effective in suppressing deterioration of the texture of fried pies.

Claims (24)

A frozen pie dough containing one or more selected from the group consisting of alginate and inulin. The pie dough according to claim 1, further comprising one or more selected from the group consisting of whey and casein. 3. The pie dough according to claim 1, wherein the alginate is derived from seaweed and has a degree of esterification of 20% to 95% by weight. The pie crust according to any one of claims 1 to 3 , which is a multi-layered pie crust and has at least one penetrating pore with a diameter of 0.5 mm to 4 mm per 1 cm ² of the pie crust. . 5. The pie crust according to any one of claims 1 to 4 , comprising one or more fillings selected from the group consisting of cream, jam, bean paste and side dishes. The pie dough according to claim 5 , having an overall thickness of 10 mm to 40 mm. The pie dough according to any one of claims 1 to 6 , which is for fried pies. A method of making a frozen pie dough, comprising preparing a dough containing one or more selected from the group consisting of alginate and inulin. 9. The production method according to claim 8 , further comprising the step of preparing a dough containing one or more selected from the group consisting of whey and casein. The production method according to claim 8 or 9 , wherein the alginate is derived from seaweed and has a degree of esterification of 20% to 95% by weight. Furthermore, a step of stacking the dough to form a multilayer pie dough, and a step of perforating so that one or more perforated pores with a diameter of 0.5 mm to 4 mm are provided per 1 cm ² of the multilayer pie dough. The manufacturing method according to any one of claims 8 to 10 , comprising 12. The manufacturing method according to claim 11 , comprising the step of perforating so as to provide 1 to 10 perforated pores having a diameter of 0.5 mm to 4 mm per 1 cm ² of the fabric. 13. The production method according to any one of claims 8 to 12 , further comprising a step of molding with one or more fillings selected from the group consisting of cream, jam, bean paste and side dishes. 14. The manufacturing method according to claim 13 , further comprising a step of setting the overall thickness to 10 mm to 40 mm. The method according to any one of claims 8 to 14 , wherein the frozen pie dough is for fried pies. A fried pie containing at least one selected from the group consisting of alginate and inulin in the dough. 17. The fried pie of Claim 16 , further comprising one or more selected from the group consisting of whey and casein. 18. The fried pie according to claim 16 or 17 , wherein the alginate is derived from seaweed and has a degree of esterification of 20% to 95% by weight. 19. The fried pie according to any one of claims 16 to 18 , which has a multi-layered structure in which folded dough is stacked and has one or more perforated pores having a diameter of 0.5 mm to 4 mm per 1 cm ² . . The fried pie according to any one of claims 16 to 19 , comprising one or more fillings selected from the group consisting of cream, jam, bean paste and side dishes. A method for producing a fried pie, comprising the step of frying the pie dough according to any one of claims 1 to 7 without defrosting. An agent for suppressing decrease in texture of pie, containing one or more selected from the group consisting of alginate and inulin. 23. The inhibitor of Claim 22, further comprising one or more selected from the group consisting of whey and casein. 24. The inhibitor according to claim 22 or 23 , which is an agent for suppressing deterioration of texture of fried pie.