JPH03266933A - Complex laminated dough - Google Patents

Abstract

PURPOSE:To advantageously prepare cake having excellent quality by laminating at least two species of laminated dough derived from processes of wrapping oils and fats with dough raw material mainly comprising wheat flour and subjecting to roll-folding, and further subjecting to roll-folding process. CONSTITUTION:For instance, dough raw material mainly composed of wheat flour is received in a retarder and subjected to a resting stage, then margarine exclusively used for roll-in as oils and fats for folding is wrapped in the dough material. In another process, dough material wrapping widely used margarine is obtained by same process as the above-mentioned process. The above- mentioned two species of oils and fats-containing dough are put in layers and rolled, then subjected to folding process to prepare laminated dough. Resultant dough is received in a retarder and subjected to resting. Next, the dough is subjected to a folding process and rolled to desired thickness, then suitably cut to prepare complex laminated dough. Resultant complex laminated dough is directly baked or subjected to freezing treatment and defrosted, then baked to prepare laminated cake.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a composite laminated dough used in the production of confectionery having a laminated structure such as pies, pastries, crackers, lemon puffs and the like.

(Prior Art and Problems to be Solved by the Invention) Pies and pastries are typical examples of confectionery having a laminated structure, and various methods have been known for imparting such a laminated structure to confectionery. ing.

For example, a method of creating a dough-oil layer dough structure by wrapping oil (grouper, margarine, etc.) into rolled dough, and then folding the dough to create a multilayer structure. There are methods such as dispersing granular fats and oils, creating a structure in which the fats and oils are wrapped in dough, and then performing a folding operation to create a multilayer structure. When these laminated doughs with an alternating structure of dough and oil and fat are baked in an oven, the oil and fat layer moderately suppresses the dissipation of water vapor and puffs, resulting in a confectionery with a laminated structure.

On the other hand, in Japan, with the rapid economic growth and rise in income levels in recent years, tastes have become more sophisticated in the area of dietary habits.
Diversification has occurred, and even in the Hekari division, conventional bread,
Aufunfrenoche Hekaly, which offers not only anpan, jam bread, and cream bread, but also a variety of blends, pies, pastries, and cooked bread, in a wide variety of fresh (freshly baked) conditions, is at the peak of its popularity. The selling point of these oven-fresh hekaly products is the freshness and variety of products that will keep customers satisfied, and managers must keep in mind the balance between characterizing the store (differentiation), securing manpower and manufacturing space, and manufacturing costs. was hurting.

Under these circumstances, for laminated confectionery such as pies and pastries, which require a lot of effort to manufacture by rolling and folding various types of fats and oils, it is not only difficult to obtain a variety of products, but also to use butter with excellent flavor. In this case, due to the characteristics of butter, that is, the consistency changes greatly depending on temperature, the oil layer breaks and the dough layers adhere and coalesce, making it impossible to make a good laminated dough. When stored frozen, there is a drawback that deterioration is further accelerated.

SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a composite laminated fabric which is improved from the above-mentioned drawbacks.

In other words, the first object of the present invention is to easily and effortlessly produce various laminated confectioneries that are highly varied in terms of puffability, flavor, color tone, appearance, price, etc., by combining various doughs. Our goal is to provide composite laminated fabrics that can

A second object of the present invention is to provide a composite laminated dough that uses butter and has improved puffability.

[Means to solve the problem]

The present invention achieves the above-mentioned second and second objects by providing a composite laminated dough obtained by overlapping two or more kinds of wrapping dough in which fats and oils are wrapped in a flour-based dough and performing a rolling-folding operation. This was achieved by

The composite laminated fabric of the present invention will be described in detail below.

The flour-based dough used in the present invention consists of wheat flour, oil, water, eggs, milk powder, salt, etc., if necessary.
Examples include those made by adding sugars, flavoring agents, yeast, leavening agents, etc., such as pie dough, pastry dough, bread dough, and croissant dough.

The size and shape of the flour-based dough are not particularly limited as long as they can envelop fats and oils. Also, there are no particular restrictions on the form in which it is wrapped; for example,
In addition to wrapping sheet-like fats and oils in a bag shape with the above-mentioned dough, granular or lump-like fats and oils may be dispersed in the above-mentioned dough.

In the present invention, as the fats and oils to be wrapped in the flour-based dough, any edible oil can be used regardless of whether it is an emulsified type or a non-emulsified type, such as a natural plastic oil such as butter. Oils and fats, marcarin, plasticized shortening, plasticized oils such as reverse layer margarine, various animal and vegetable oils, and the like can be used.

There is no particular restriction on the shape of the above-mentioned fats and oils as long as they can be wrapped in the dough, but usually those shaped into a sheet, dice, or granules are used. used.

The usage ratio of the oil and fat to the dough is preferably 20 to 60 parts by weight, particularly 30 to 50 parts by weight, per 100 parts by weight of the dough. If the amount of fat and oil is less than 20 parts by weight, the puff function will be poor and the result will be laminated confectionery that does not float well. It becomes an intensely laminated confectionery.

The composite laminated dough of the present invention is produced by first making two or more kinds of wrapping dough in which the above-mentioned fats and oils are wrapped around the flour-based dough, and then, after overlapping these wrapping doughs, rolling and folding operations are performed on this. can get.

As a combination of the above two or more types of wrapping fabric, there are two types and two types.
Any combination of two or more sheets may be used, and can be changed as appropriate depending on the purpose and use. For example, pie dough and vestry dough, pie dough and bread dough, etc.
A combination of wrapping dough using different types of dough, a combination of wrapping dough using two or more types of pie dough with different formulations, a combination of wrapping dough using two or more types of bread dough with different formulations, Alternatively, examples include a combination of wrapping fabrics in which different oils and fats are wrapped, and among these, combinations of wrapping fabrics in which two or more types of oils and fats with substantially different stretching conditions are wrapped, and oils and fats with different puff properties are wrapped. A combination of wrapping fabrics and a combination of wrapping fabrics of different colors are preferred.

- Two or more types of oils and fats that have substantially different degrees of expansion are two or more types of oils and fats that differ in the degree of expansion of the oil layer and cause a significant difference in puffability when wrapping or rolling-folding operations are performed. Combinations of two or more types of fats include, for example, a combination of a plastic fat with excellent extensibility, such as margarine for pies, and butter or a normal plastic fat, or a combination of a normal plastic fat and a non-stick fat. Examples include combinations with plastic fats and oils, and combinations of butter and margarine exclusively for roll-ins are preferred. What is roll-in margarine?
It is a margarine made especially for dough made by performing a roll-in operation, and is commercially available as margarine, which has excellent extensibility and viscoelasticity, and has characteristics that can withstand rolling and folding operations.

When overlapping the wrap-up dough that wraps butter and the wrap-up dough that wraps roll-in special margarine, you can achieve good puffability and flavor by overlapping the roll-in special margarine wrap-up dough with the butter-wrap dough sandwiched in between. You can get a laminated confectionery.

Furthermore, examples of the above-mentioned combination of oils and fats with different puff properties include a combination of roll-in special margarine and general-purpose margarine. When stacking such a combination of laminated doughs, a distinctive laminated confectionery can be obtained by stacking roll-in special margarine-wrapping dough with a general-purpose margarine-wrapping dough sandwiched in between.

Further, the above-mentioned wrapping doughs having different colors are wrapping doughs obtained by adding various coloring ingredients, coloring agents, etc. to oil and fat or dough dough. When such a combination of wrapping doughs is overlapped, a layered confectionery with a distinctive appearance can be obtained by shaping the laminated confectionery so that the cross section of the confectionery is exposed to the surface.

The rolling-folding operation in the present invention can be performed using a machine such as a rolling pin or a reverse sheeter.
Preferably, a composite laminated fabric with 8 to 256 layers is obtained.

The composite laminated dough of the present invention can be baked as it is, or a laminated confectionery can be obtained by once freezing it, thawing it, and baking it.

The above-mentioned freezing process may be carried out using an appropriate apparatus and means used for freezing ordinary foods.

[Example] The present invention will be explained in more detail below by giving examples of the present invention together with comparative examples.

Example 1 A pie made of the composite laminated dough of the present invention was manufactured using the following formulation and manufacturing method.

[Composition (unit: g)]

Top” ■ ■Strong flour
500 500 Egg powder (net) Salt shortening water 4 500 500 100 100 10 10 50 50 80 480 Margarine (general purpose) 900 [Production method] (1) t! Add the flour to the mixer according to step III.

(2) Mix cold water (approximately 5°C), eggs and salt evenly,
Add to (1) and mix and stir at low speed for 2 minutes and medium speed for 4 to 5 minutes.

(3) Add shortening and mix and stir on low speed for 2 minutes, medium speed for 3 minutes, and high speed for 1 minute. Kneading dough temperature 20°C±1°
C0 (4) Place the dough in a retarder (2°C) and take the resting. About 1 hour.

(5) Wrap the fat and oil for folding in the dough and roll it to 20 m/m to obtain a margarine-wrapping dough specifically for roll-ins.

(6) According to the recipe (2), obtain a general-purpose margarine wrapped dough through the same steps as in (1) to (5).

(7) After overlapping the wrapped dough obtained in (5) and (6) above, they are rolled and folded into four twice to obtain 321 dough.

(8) Place the dough in the retarder and remove the resting.

(9) Fold in four once, roll to 10 m/m, cut into strips 100 m/m long and 10 m/m wide, and arrange on a top plate with the cross section facing up.

θO) Bake at 200'C for 12 minutes to obtain a pie.

The resulting pie had a layered structure in which continuous layers and discontinuous layers existed alternately, and the pie float after baking (average of 10 pieces) was 45.
It was m/m. Moreover, this pie had the characteristics of being flaky and not easily breaking.

The roll-in margarine wrapping dough with formulation ■ uses a roll-in margarine with excellent extensibility and viscoelasticity, so the oil 1 fat layer in the pie dough becomes a continuous layer, resulting in excellent puff performance. It's the fabric. On the other hand, the general-purpose margarine wrapping dough with formulation (■) uses ordinary margarine as the folding fat and oil, which does not have properties suitable for roll-in technology such as cooling, plasticizing processes, and crystallization control. , it lacks viscoelasticity, and the oil and fat layer in the pie dough becomes a discontinuous layer, creating a layered structure similar to the kneaded pie method.

The composite laminated dough of the present invention, which is obtained by overlapping the wrapping doughs of formulations ■ and ■ and going through a rolling and folding process, has a shape in which continuous and discontinuous layers of oil and fat are present alternately, making it possible to create flaky yet unbreakable pies. Obtainable. Pies puff (float) when they are baked, but the float differs depending on the layer structure.If the layer structure is the same, it is preferable to have a good float, but if the pie has a different layer structure, it is not necessarily determined by the float alone. .

Such a pie cannot be obtained if the two types of margarine mentioned above are combined or premixed and wrapped.

2 Comparative example 1 A pie was manufactured using the following formulation and manufacturing method.

[Composition] Same as formulation ① of Example 1.

[Manufacturing method]

(1) Steps (1) to (5) of Example 1 according to the above formulation
In the same way as above, wrap the folding fat in the dough and wrap it for 20 minutes.
Roll to m/m to obtain margarine-wrapped dough exclusively for roll-in.

(2) Fold this dough in half and then fold it into quarters twice to obtain 32 layers of dough.

(3) Fired in the same manner as in Example 1.

The pie obtained has a layered structure in which only continuous layers are present,
The float of the pie after baking (average of 10 pieces) is 50 m/m
Met. Also, this pie felt flaky and falling apart.

[Effects of the Invention] The composite laminated fabric of the present invention provides the following effects.

(1) By combining various fabrics, puffability, flavor, color tone,
Various types of laminated confectionery, which are highly varied in terms of appearance, price, etc., can be manufactured simply and without much effort.

(2) The puffability of laminated dough using butter can be improved.

Claims (3)

[Claims] (1) Composite laminated dough obtained by stacking two or more types of wrapped dough containing flour-based dough and fat and oil, and performing rolling and folding operations. (2) Claim (2) wherein the two or more types of enveloping fabrics are fabrics encased in oils and fats that have substantially different degrees of expansion.
1) Composite laminated fabric as described. (3) The composite laminated dough according to claim (2), wherein the oils and fats having substantially different stretching properties are general-purpose margarine and roll-in-specific margarine.