JPH0387134A - Production of breads or pies - Google Patents

Abstract

PURPOSE:To improve both dispersibility of plastic fats and oils in a dough and operating efficiency and obtain breads or pies excellent in touch, texture and taste by forming the aforementioned plastic fats and oils into the shape of small pieces having a circular arc cross section. CONSTITUTION:Breads or pies, such as pizza, Danish, croissant, muffin, roll-in- sweet roll or doughnut, obtained by using plastic fats and oils formed into the shape of small pieces having nearly a circular arc cross section.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing breads or pies, and more particularly relates to a method for producing layered breads or pies. be.

[Conventional technology]

The layered breads or pies mentioned here include, for example, pizza, Danish pastry, croissant, muffin, roll-in sweet roll, donut pastry, and the like.

Conventionally, in the manufacturing method of breads and pies having this type of layered structure, in many cases, a method has been adopted in which sheet-like roll-in margarine is used.

[Problem to be solved by the invention]

However, in this case, if the margarine is not uniformly dispersed throughout the dough, the stacked layers will be in poor condition and the product will lack volume and will not have a good crunchy texture. For this reason, in the past, it was necessary to spread margarine many times with a sheeter in order to spread it thinly and uniformly over the entire dough, which was time-consuming. In addition, if the amount of margarine used is small, it is difficult to disperse the margarine uniformly throughout the dough, and even if a sheeter is used, it is difficult to spread the margarine together with the dough, requiring a highly skilled technique. Furthermore, in the case of breads and pies that have these layers, the number of folds is usually 27.
More than one layer is required, and the folding and stretching operations can cause severe damage to the dough, and the so-called retardation process, in which the dough is rested in order to recover, takes a long time. For those involved in the production of pies, the work efficiency was extremely poor and it was difficult to improve efficiency.

In view of the problems in the conventional bread and pie manufacturing methods as described above, the present invention improves the workability when manufacturing layered breads, pies, etc. To provide a method for producing breads or pies which can stabilize the quality of the pies and produce breads or pies with excellent appearance, touch and texture.

[Means to solve the problem]

As a result of various studies to achieve the above-mentioned object, the present invention has been developed as a plastic fat and oil used in the production of layered breads and pies. By using plastic fats and oils, it is easy to disperse the plastic fats and oils uniformly throughout the dough, reducing the number of times the dough needs to be stretched on a sheeter, shortening working time, and ensuring stability without damaging the dough. The company has completed a manufacturing method that can produce high-quality breads and pies.

[For production]

As mentioned above, in the present invention, the plastic fat and oil used for manufacturing layered breads and pies is formed into strips having a substantially arcuate cross section. Since the outer surface has a curved shape, it is difficult for the pieces of plastic fat to adhere to each other, and the dispersibility into the dough is good. In addition, the thickness of the strips can be made thinner than in the case of conventionally used plastic oils and fats such as cylindrical shapes, which eliminates the need to spread them thinly after dispersing them into the dough, and allows for a uniform layer. The product has a crunchy texture and a good flavor. Furthermore, as mentioned above, since the pieces of plastic oil and fat do not adhere to each other, handling is easy and measurement can be performed accurately.

〔Example〕

The present invention will be described in detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples in any way.

194 Toru” = (Manufacture of pizza crust) [Dough composition] Strong flour 1000g Sugar 10g Meal
salt 15g oil
fat 40g yeast
40g water
580g chicken egg
20g [Process] Place all the above ingredients in a mixer bowl and mix. However, dissolve the yeast in the mixed water in advance.

After 2 minutes of main mixing at low speed and 6 minutes at medium speed, 250 g of plastic oil and fat formed into strips having a substantially arcuate cross section was added and further mixed at low speed for 1 minute. The dough temperature at this time was 26°C. This dough was taken out from the Kusa pole, and after floor time for 30 minutes, it was folded 3 times twice on a sheeter to make 9 layers, and the final dough thickness was 5 m.
m, and after molding into a circular shape, it was proofed at 38° C. for 20 minutes.

After finishing the proofing, baking was performed at an oven temperature of 230°C for 10 minutes.

The above-mentioned plastic fat and oil formed into strips having a substantially arcuate cross section is, for example, margarine strips 1 having a substantially arcuate cross section as shown in FIG. As shown in FIGS. 2 to 4, this is an opening 4 on the surface of a cutting plate 5 made of a disc-shaped metal plate, etc., which penetrates into the inside of the arc-shaped blade part 3 to the back surface of the metal plate. A large number of cutting blades 2 formed by the above are protruded by cutting and raising, and the raw material margarine M produced in the form of a block or sheet by the Itto method is applied to the surface of the cutting plate 5 in FIG. By rotating the cutting plate 5 in the direction of the arrow with the end surfaces pressed together as shown in FIG. 1
is discharged from the opening 4 below the cutting plate 5. in this case,
Instead of the cutting plate 5, the raw margarine M can also be rotated around the axis of the cutting plate 5. The raw material margarine M
is a margarine produced using a general formulation, and any shape such as a block or a sheet can be adopted. The cross-sectional shape, width W, and thickness d of the margarine 1 cut into pieces having a substantially arcuate cross section as described above are determined by the shape (width W, contact angle θ) of the cutting blade 2 provided on the cutting plate 5 as shown in FIG.
Determined by That is, when the width W of the cutting edge 2 increases or the contact angle θ increases, the width W and the thickness d of the strip 1 increase, and when the width W of the cutting edge 2 decreases or the contact angle θ increases, the width W and the thickness d of the strip 1 increase.
As becomes smaller, the width W and thickness d of the strip 1 become smaller.

The shape and size of this strip 1 are not particularly limited and can be appropriately selected depending on the purpose. Usually, this margarine strip 1 has a width W of 1.0 to 108 m, a thickness d of 0.1 to 10 mm, and a length l of about 5 to 100 mm. The length C of the strip 1 is determined by the thickness L of the raw material margarine M, and it is possible to make the strip 100 mm or more, for example, about 300 mm, but if the length E of the strip 1 is too long, it will not be handled properly. It is difficult to use, and the strips may break during use, resulting in irregular sizes of the strips, which is not preferable from the viewpoint of uniform dispersion, so it is better to make them shorter in advance. The physical properties of the raw material margarine M when cutting with the cutting plate 5 as described above include, for example, a solid fat content of 50% or more and a penetration of about 60 or less. However, if the margarine is made of ordinary margarine or the like, the above-mentioned physical properties are satisfied by setting the product temperature to 0° C. or lower, and it is possible to cut the margarine into pieces using the cutting plate 5 as described above.

Although the arrangement of the cutting blades 2 provided on the surface of the cutting plate 5 is not particularly limited, for example, as shown in FIG. 6, the cutting blades 2 are arranged radially from the center of the cutting plate 5 at regular intervals. 2A to 2D are provided, and the adjacent rows 2A to 2D of the protruding shapes are set as one set, and as shown in FIG. By shifting the positions, the end faces of the raw material margarine M are sequentially cut by each row 2A to 2D as shown in FIG. It is cut into strips (IA-ID) with a substantially arcuate cross section. Also, in the above case, each Bunzuki column is a set of 4 columns 2A to 2D, but by adjusting the spacing between them, 3 columns -
It is also possible to cut them sequentially in groups.

In this embodiment, the middle W of the cutting edge 2 is 8 mm.
, strip-shaped margarine cut using a cutting plate 5 with a contact angle θ=75° was used. However, the size of the strip-shaped margarine l, the amount added, etc. can be changed as appropriate depending on the purpose and use, and are not limited to the above.

1EJffi Example 1 (Denisoche production) [Dough composition] Strong flour 800g Weak flour 200g Sand tri 18og
Salt 14g Oil
fat 150g yeast
40g water
430g dairy products 20g chicken eggs 150g [Process] Place all the above ingredients in a mixer bowl and mix. However, dissolve the yeast in the mixed water in advance.

Mix this for 2 minutes on low speed and 8 minutes on medium speed! After J.
It was taken out from the ξ kisser pole and given 30 minutes of floor time. The dough temperature at the end of the kissing was 26°C. After this floor time, 250g of margarine formed into strips with a substantially arcuate cross section similar to that used in Example 1 was spread on the dough, rolled in, and placed on a sheeter for 3 minutes.
The dough was folded twice, folded to 9N, and further stretched to give a final dough thickness of 5 mm.

The dough stretched on this sheeter was divided into approximately 40 g pieces, twisted and shaped appropriately, and then proofed at 38°C for 155 minutes. After baking, set the oven temperature to 220℃ for 10 minutes.
I performed the precept.

Le Comparison (Production of Pizza Crust) A comparative sample of margarine having the same formulation and physical properties as the margarine used in Example 1, but molded into a sheet, was used to produce pizza crust in the following manner. In addition, the margarine sheet size is 240mm x 10.8 x 21
4 Seal Prizes were awarded.

[Fabric composition]

1000g strong flour 10g sugar
Salt 15g Oil Fat 40g Yeast 40g Water
580g chicken egg
20g [Step] Mix all the above ingredients into a mixer bowl. However, dissolve the yeast in the mixed water in advance.

After mixing for 2 minutes at low speed and 6 minutes at medium speed, this was taken out from the mixer bowl and left overnight in a constant temperature room at 0 to -2°C (retard). Roll in 250g of the above sheet margarine into the retarded and damaged dough, fold it 3 times with a seeker to make 27M, and finally make the dough thickness 5 mm, shape it into a circular shape, and then °C125
I took the test for a minute. After finishing the proofing, open temperature 2
The precepts were burned at 30°C for 10 minutes.

Example 4 (Manufacture of pizza crust) In Example 1, instead of the margarine formed into strips with an approximately arcuate cross section, commercially available margarine cut into cylindrical strips was used, Example ■ Pizza class as in 1! Comparative Example 2 was produced.

Comparison group leader (Manufacturing of Danish pastry) Using the same sheet margarine as that used in Comparative Example 1, Danish pastry was manufactured as follows with the same dough composition as in Example 2.

[Process]

Put all the ingredients into the Takara Kisser Bowl and mix. However, the yeast should be dissolved in the mixed water in advance.

After mixing for 2 minutes on low speed and 8 minutes on medium speed, remove from the mixer bowl and retard at 0 to 20℃ overnight to recover from damage. 250g of sheet margarine is added to the dough.
Roll it in, fold it 3 times on a sheeter to make 27 layers, make the final dough thickness 5 pieces, divide it into 40g pieces,
After suitably kneading and shaping, it was proofed at 38°C for 355 minutes.

After finishing the proofing, baking was performed at an oven temperature of 220°C for 0 hours.

2. In Example 2, commercially available margarine cut into cylindrical strips was used instead of the margarine formed into strips with an approximately arcuate cross section. Comparative Example 4 was prepared by producing Denisoche in the same manner as in Example 2.

〔evaluation〕

The above-mentioned Example 1.2 and Comparative Example 1.2.3.4 were evaluated, and the results are shown in the attached table.

As is clear from the results in the attached table, in the case of Comparative Examples 1 and 3 using sheet margarine, the number of folds had to be increased and the time required for retard time was longer; In Examples 1 and 2, which use margarine formed into strips having a substantially arcuate cross section according to the invention, only a short floor time is required, and production can be performed in a much shorter time. In addition, in Comparative Examples 2 and 4, although strips of margarine were used, the workability was poor due to mutual adhesion of the margarine, and the dispersibility into the dough was uneven. In Example 1 and Example 2, the workability and dispersibility of margarine into the dough were excellent. Furthermore, the Pizza Craft and Danish of Examples 1 and 2 were superior in texture, texture, and taste compared to each comparative example, and according to the method of the present invention, breads with a new layered structure that had never been seen before could be produced. It can be seen that pies and pies can be obtained.

〔Effect of the invention〕

As described above, according to the present invention, workability is improved by improving the dispersibility of plastic oils and fats used in the production of layered breads and pies into dough, and the work time is reduced. It is possible to significantly shorten the time, stabilize the quality of these breads and pies, and provide unprecedented new breads and pies that are excellent in texture, texture, and taste.

[Brief explanation of drawings]

FIG. 1 is a perspective view of an embodiment of margarine used in the method for producing breads or pies according to the present invention, and FIG. 2 is a perspective view of an embodiment in which the margarine is produced using a cutting plate. Fig. 3 is an enlarged perspective view of the cutting blade portion of the cutting plate, Fig. 4 is a process explanatory diagram showing how the raw material margarine 4 is cut into strips, and Fig. 5 a''-c are the cutting blade portions. FIG. 6 is a plan view of the cutting plate; FIGS. 7 a - d are explanatory diagrams showing the positions of the actual forces in each row on the cutting plate; FIGS. 8 a '' - e
FIG. 2 is an explanatory diagram showing how raw margarine is cut. 1: Margarine in the form of strips, 2: Cutting blade, 3: Blade, 4: Opening, 5: Cutting plate, M: Raw margarine. 0 Ifu

Claims (1)

[Claims] 1) A method for producing breads or pies, characterized by using plastic fats and oils formed into strips having a substantially arcuate cross section.