JPH0728639B2 - Kneading pie manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a dough pie.

[Problems to be Solved by Prior Art and Invention]

There are roughly two types of pie known, a folded pie and a kneaded pie. Among these, the kneaded pie has a small buoyancy and the layer formation is not uniform compared to the folded pie, but it is relatively It has the characteristic of obtaining a firm pie, tart,
It is used in the production of Palmiers. Conventionally, this kind of paste pie has a relatively high melting point in wheat flour (usually 32 ° C or higher)
After adding and kneading the oil and fat for roll-in and rolling,
Repeat the folding operation (folding process)
It is manufactured by a method of baking the obtained dough. Generally, the texture of pies is known to be influenced by the number of folds in the folding process, the size of the rolling area, the length of aging time, the balance of the flour, etc. (For example, the "Practical Original Bretter Thai Textbook published by Foreign Confectionery Research Sprout Association" ], Published on October 8, 1975), studies have been added to improve the texture of pies from various viewpoints, and as a method for improving the texture, flavor, etc. of kneaded pies, for example, the mixing ratio of flour. , The use ratio of the strong flour and the soft flour, the number of times of folding, etc., and proposals for improving the roll-in fats and oils have been made.

[Means for solving problems]

The present inventors, in order to produce a kneaded pie having a more excellent texture and flavor, as a result of continuing research from the viewpoint of improving edible oils and fats used for kneaded pie production, a comparison conventionally used in a kneading process. By using an edible oil / fat composition containing an emulsifier in an amount of 1 to 30% by weight together with a roll-in oil / fat having a relatively high melting point, it has unprecedented soft chewyness, meltability in the mouth, and elasticity of pie crumbs. The present inventors have completed the present invention by finding that a kneaded pie that is extremely small and has a light texture, excellent crispness, and flavor can be obtained.

That is, the present invention, with respect to 100 parts by weight of flour, 1 to 30 emulsifier
1-30 parts by weight of an edible oil / fat composition containing 10% by weight, a kneading step of kneading in a ratio of 20-120 parts by weight of oil for roll-in and 20-70 parts by weight of water, and rolling and folding of the dough obtained in the kneading step. The gist of the present invention is to provide a method for producing a dough pie, which comprises a folding step to be performed and a step of molding and baking the dough obtained in the folding step.

Examples of the emulsifier in the edible oil / fat composition containing 1 to 30% by weight of the emulsifier used in the present invention include fatty acid monoglyceride, fatty acid diglyceride, lecithin,
Examples include edible emulsifiers such as propylene glycol fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester. As edible oils and fats, animal fats and oils such as beef tallow and lard; solid vegetable oils and fats such as coconut oil, palm oil and palm kernel oil; soybean oil, rapeseed oil, cottonseed oil, safflower oil, peanut oil, rice sugar oil, etc. Liquid vegetable oils and fats; hardened oils of the above-mentioned animal resins, vegetable oils and fats; fish hydrogenated oils; solid animal and vegetable oils and fats, fractionated solid oils and fats obtained by fractionating hardened oils, fractionated oils such as liquid fats and oils; animal and vegetable oils , 1 or 2 of hydrogenated oil
Examples thereof include transesterified oil obtained by transesterifying a mixed oil of at least one kind. One or two of these edible oils and fats
A mixture of two or more species can be used.

Examples of the form of the edible oil and fat containing the emulsifier in an amount of 1 to 30% by weight include plastic shortening, plastic margarine, and fluid shortening. The term “fluidity shortening” as used herein refers to a shortening that is a transparent or opaque oil and fat and has fluidity at 5 ° C. or lower. Plastic margarine and plastic shortening mean margarine and shortening that have plasticity at room temperature or below 30 ° C. When an edible oil / fat composition having an emulsifier of less than 1% by weight is used, the amount of the emulsifier is small and unless the oil / fat composition for kneading and roll-in is used in a large amount, the crispness is poor, and the softness and smoothness are improved. It becomes a pie with a texture that lacks in texture,
If more than 30% by weight is used, the gluten in the dough is lacking in binding, resulting in a crispy pie that tends to crumble but does not float well. Further, when the amount of the emulsifier contained in the pie is large, the flavor of the pie is extremely impaired due to the odor of the emulsifier, and the pie has a poor heat passage. The preferred range of the amount of emulsifier in the above edible oil / fat composition is 5 to 30% by weight, and the elasticity of crumb is less without impairing the flavor of pie, and the texture excellent in lightness and crispness can be further improved. In addition, when a plastic oil / fat composition such as plastic shortening or plastic margarine is used as the above-mentioned edible oil / fat composition, a pie with a crisp texture and a light texture can be obtained as compared with conventional pies. Furthermore, when fluidity shortening is used, it is well dispersed in the dough, the effect of the emulsifier can be fully exerted, and the dough can be prepared by mixing for a short time. As a result, a pie with a light texture that is more crisp and easier to float than when using plastic margarine or plastic shortening is obtained.

In the method of the present invention, first, per 100 parts by weight of flour,
Edible oil and fat composition containing 1 to 30% by weight of the above emulsifier 1
30 parts by weight, preferably 3 to 28 parts by weight, oil for roll-in
20-120 parts by weight, preferably 40-100 parts by weight, water 20-70 parts by weight, preferably 25-65 parts by weight (kneading step), but an edible oil containing 1-30% by weight of an emulsifier. The composition and the fat and oil for roll-in may be added and kneaded at the same time, and only the edible fat and oil composition containing 1 to 30% by weight of an emulsifier is first added and kneaded, and then the fat and oil for roll-in is added. You may also use the method of kneading lightly. When the amount of the edible oil / fat composition containing 1 to 30% by weight of the emulsifier is less than 1 part by weight with respect to 100 parts by weight of wheat flour, a large amount of the edible oil / fat composition for kneading and roll-in is used. Only pie with a crisp texture and lacking in softness and crispness can be obtained, and if it exceeds 30 parts by weight, if the amount of oil for roll-in is small, the dough will not spread well and the fold will not go smoothly. In addition, it is difficult to obtain a layer having a good floating property, and when the amount of the fats and oils for roll-in is large, the floating property is improved, but the folding is not smooth, the flavor and texture are inferior, and the pie is easily crumbled.

As the wheat flour, strong flour and soft flour can be appropriately mixed and used, but it is preferable to use strong flour 100 to 30% by weight and soft flour 0 to 70% by weight. In addition to flour, edible oil and fat composition and water, if necessary, sweetener, salt,
Egg, milk, milk powder, nuts, cheese, spices, flavors and the like can be added as appropriate. The kneading time in the kneading step is preferably about 30 seconds to 8 minutes, particularly preferably 40 seconds to 4 minutes, and the temperature at the time of kneading is 0 to 30 ° C, particularly preferably 5 to 15 ° C.

The fats and oils for roll-in used in combination with the edible fat and oil composition containing 1 to 30% by weight of an emulsifier in the kneading step include fats and oils used for folding pies and Danish pastries, croissants and the like as roll-in margarine, in a wide temperature range. It has a strong plasticity and does not melt even at 30 ° C. Roll-in fats and oils are rolled and folded repeatedly with the dough, so that they do not get kneaded into the dough. As long as it has physical properties such as extensibility and strength that extends with the dough,
Lard, roll-in shortening and the like can also be used as the oil and fat used for ordinary roll-in. If the amount of the fat or oil for roll-in is less than 20 parts by weight, it is difficult to form a pie layer, the volume does not appear, and the pie has a hard texture and does not float easily. If the amount of pie exceeds 120 parts by weight, the pie will float well, but the oil layer will ooze out on the surface and become oily and the flavor will be inferior, and the layer heated by heat will have a crispy hardness and the taste of the pie Is lost, and the pie becomes easy to peel off.

The amount of water in the dough is 2 per 100 parts by weight of flour
Plastic margarine as an edible fat composition containing 1 to 30% by weight of an emulsifier, which is appropriately adjusted in the range of 0 to 70 parts by weight.
When plastic shortening is used, it is preferable to increase the amount of water because the dough is considered to be tight, but when it exceeds 70 parts by weight, the dough becomes too soft and fluid shortening with a large amount of emulsifier is used. Since the dough becomes soft when used, it is preferable to keep the amount of water small, but if the amount of water is less than 20 parts by weight, the dough becomes too hard, and in both cases rolling and folding in the following folding steps. It becomes difficult to do the work.

Then, after rolling the dough obtained in the kneading step, the operation of folding is repeated (folding step). Examples of the method for folding the rolled dough include three-fold and four-fold, and this operation is repeated about 1 to 6 times to form a layer. The folding step is preferably performed at 0 to 15 ° C.

The dough obtained as described above is cut into an appropriate size, molded and fired to obtain a kneaded pie. The firing temperature and firing time are usually 160 to 250 ° C. and 5 to 5, respectively.
60 minutes.

〔Example〕

 Hereinafter, the present invention will be described in more detail with reference to examples.

Examples 1 to 8 and Comparative Examples 1 and 2 60 parts by weight of strong flour, 40 parts by weight of soft flour, 15 parts by weight of the edible oil / fat composition shown in Table 1, 1.5 parts by weight of salt, and 37 parts by weight of water at a mixer of 155 rpm. After kneading at a stirring speed of 40 seconds for 40 seconds, 60 parts by weight of oil for roll-in (made by Myon Yushi Co., Ltd .: European FK sheet [w / o type sheet margarine]) was added at 5 ° C., and further 155 The mixture was kneaded for 45 seconds at a stirring speed of rotation / minute. Then, the dough was rested at 5 ° C. for 30 minutes, rolled at 5 ° C. to a thickness of 4 mm, then folded into three folds, rolled again to a thickness of 4 mm, and then folded into four folds. The same operation was repeated again, folding was performed in layers (two times in threefold and two times in fourfold), and after resting at 5 ° C. for 30 minutes, the product was finally rolled to a thickness of 1.25 mm. The properties of this dough are shown in Table 2. Next, die-cut 50mmφ from this dough, and put it in an oven controlled at 195 ± 5 ℃ for 10
Bake for minutes. Table 2 shows the properties and texture of the obtained pies.

Examples 9 to 12 50 parts by weight of strong flour, 50 parts by weight of soft flour, 10 parts by weight of the edible oil and fat composition shown in Table 1, 1.5 parts by weight of salt and 52 parts by weight of water were kneaded in a mixer in the same manner as in Examples 1 to 8. After mixing, 80 parts by weight of oil for roll-in (New Roll-in margarine [o / w type margarine] manufactured by Miyon Yushi Co., Ltd.) was added and further kneaded with a mixer at a speed of 155 rpm for 50 seconds. did. This dough was folded into layers in the same manner as in Examples 1 to 8 and finally rolled to a thickness of 1.25 mm. The properties of this dough are shown in Table 2. Next, this dough was die-cut into 50 mmφ and baked in an oven at 195 ± 5 ° C for 10 minutes. The properties and texture of the obtained pie are shown in Table 2 together.

The abbreviations in the emulsifier type column in Table 1 are the abbreviations for the emulsifiers below, and the numbers in parentheses after the abbreviations indicate the blending ratio (parts by weight).

Lec: Lecithin (soybean lecithin) MG: Monoglyceride stearate (manufactured by Riken Vitamin:
Emergy MSA) PGE: Propylene glycol stearic acid monoester (RIKEN Vitamin: PS100) PG: Polyglycerin ester (Sakamoto Yakuhin Kogyo: SY Glister PS500) SE: Sorbitan ester (RIKEN Vitamin: Solman S3)
00) In addition, the fats and oils used in Examples 1 to 3 and 10 and Comparative Example 1 were 55% by weight of fish hydrogenated oil (melting point 38 ° C., iodine value 70), soybean hydrogenated oil (melting point 34
C., iodine value 72) 15% by weight, palm oil 15% by weight, rapeseed white squeezing oil 15% by weight, in Examples 4 to 6 and 11 and Comparative Example 2, soybean hydrogenated oil (melting point 34 ° C., iodine value 72) ) 50% by weight, palm oil 20% by weight, fractionated liquid palm oil 15% by weight, rapeseed white squeezing oil
A mixed oil of 15% by weight, only oilseed rapeseed oil was used in Examples 7 to 9 and 12.

* 1 The texture of the dough is ◎ ... homogeneous, the surface is smooth, and the elongation is extremely good.

◯ ... Slightly heterogeneous, but the surface is smooth and stretches well.

B: Non-uniform and slightly distractable.

×: The fabric is hard and the distensibility is poor.

Evaluated as.

* 2 The value obtained by dividing the thickness of the obtained pie by the weight of the dough before baking. The unit is mm / g * 3 The value obtained by dividing the thickness of the obtained pie by the thickness of the dough before baking.

* 4 "Chasticity" and "flavor" by 10 panel testers
Was judged according to the following criteria.

Chewy texture A baked pie is included in the mouth, and the texture when chewed with teeth is "smooth" and "light". ◎ ... More than 8 out of 10 people are crispy and light.

○: 6 to 7 out of 10 people were crispy and light.

△: 4 to 5 out of 10 people were crispy and light.

×: 0 to 3 out of 10 people were crispy and light.

Was judged as.

Flavor "Taste" and "aroma" when eating the baked pie were judged according to the following criteria.

◎ ... 8 or more out of 10 made good flavor ○ ... 6-7 out of 10 made good flavor △ ... 3-5 out of 10 made good flavor ×: Less than 2 out of 10 people had good taste * 5 Rheometer (Fudo Kogyo Co., Ltd.) with adapter N
The load (g) when the pie was cut was measured by applying a load (maximum 2 kg) to the baked pie using o.15.

〔The invention's effect〕

As described above, the method for producing a kneaded pie of the present invention is a kneading step of kneading wheat flour, a roll-in fat and oil, and water, and an emulsifier with a roll-in fat and fat that has been conventionally used is 1 to 30% by weight. By using the edible oil / fat composition contained in a specific proportion, it is possible to produce a paste pie excellent in texture and flavor such as having a light crispy texture and an excellent flavor which have never been obtained. Further, in the kneading step, by using the conventional fat and oil for roll-in and the edible fat and oil composition containing 1 to 30% by weight of an emulsifier,
Both of them act synergistically so that the elasticity of the crumb of the pie is extremely small, the texture can be further improved in lightness, crispness and flavor, and it is possible to produce a paste pie having extremely excellent texture and flavor, etc. Has various effects.

Claims (5)

[Claims] 1. An emulsifier is added to 1 to 30 parts by weight of flour 100 parts by weight.
1-30 parts by weight of an edible oil / fat composition containing 10% by weight, a kneading step of kneading in a ratio of 20-120 parts by weight of oil for roll-in and 20-70 parts by weight of water, and rolling and folding of the dough obtained in the kneading step. A method for producing a dough pie, comprising a folding step to be performed and a step of molding and baking the dough obtained in the folding step. 2. An edible oil / fat composition containing 1 to 30% by weight of an emulsifier is a plastic shortening.
A method for producing a paste pie according to the item. 3. The method for producing a dough pie according to claim 1, wherein the edible oil / fat composition containing 1 to 30% by weight of an emulsifier is a plastic margarine. 4. The edible oil / fat composition containing 1 to 30% by weight of an emulsifier is a fluid shortening.
A method for producing a paste pie according to the item. 5. The edible oil / fat composition containing 1 to 30% by weight of an emulsifier in the kneading step is added first to knead the flour and water, and then the oil / fat for roll-in is added. ~ The method for producing a kneaded pie according to any one of items 4.