JPH0731358A - Pie food - Google Patents

Abstract

PURPOSE:To obtain a pie food having crispy texture which is peculiar flavor of the pie and has hitherto been difficult to obtain in a conventional product by baking the pie in an oven without causing the migration of moisture of a material to a pie dough even in the case of an ingredient material composed of a food, etc., with a high moisture content even after sfreezing and preserving the dough for a long period of time. CONSTITUTION:This pie food is obtained by wrapping an ingredient material (creamed young chicken, lobster chili sauce, etc.) in a pie dough prepared by laminating 2-10 sheets of the pie dough, having the surface coated with oils and fats (molten butter, margarine, etc.) and 0.1-0.2mm thickness.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pie food product in which ingredients are wrapped in a specific pie dough, and more specifically, a pie dough obtained by laminating a thin dough through an oil or fat such as butter, It relates to a pie food product having a preservability characterized by wrapping the ingredients, even after freezing for a long time, the moisture of the ingredients does not transfer to the pie dough, and by baking in an oven The present invention relates to a new type of pie food product that maintains a high level of quality, which makes it possible to reliably obtain a crispy and good texture peculiar to pies, which was difficult to obtain with conventional products.

[0002]

2. Description of the Related Art Conventionally, fold dough (folded pie dough) and kneaded dough (kneaded pie dough) are generally known as types of pie dough. Of these, the former is a pie dough obtained by applying a fat or oil to a rolled dough, and then folding it to form a multi-layered dough layer, and cutting it into an appropriate shape, and the latter is It is a pie dough obtained by cutting butter in the dough raw material, rolling it, folding it, and then cutting it into an appropriate shape.Even when making dough for pie food, these pies One of the doughs is properly used according to its purpose.

[0003] By the way, conventionally, frozen pies using these folded pie dough and kneaded pie dough have been marketed, but generally, the frozen pie is put into food by high-frequency heating with a microwave oven or the like. When you apply the pie, oil and fat will exude from the dough, and the moisture will moisten the pie skin and eliminate the crispy pie, so an oven that uses gas or electricity as a heat source from the outside is used, and also the filling of the pie Materials are limited to those with relatively low water content. For this reason, it is not possible to use a microwave oven for frozen pies in ordinary households, coffee shops, restaurants, etc., which is not suitable for quick cooking or quick service to meet customer orders. In addition, it is technically difficult to use a high-moisture filling such as stew or cream boiled so that it is served immediately after baking, and a pie made from a high-moisture content food such as a so-called cooking pie. It was difficult to prepare a food menu.

On the other hand, in recent years, heat-resistant paperboard containers that can be heated in an oven that is heated from the outside or a high-frequency heating oven have been developed and widely used in frozen bakery products and various cooked frozen foods. Although it is also beginning to be used in frozen pies in this section, when frozen food is put in this container and subjected to high-frequency heating, water tends to accumulate in the parts near the bottom of the container and on the side surfaces. Frozen pie foods produced by laying dough are more likely to get wet when thawed by high-frequency heating, and it is also impossible to prevent oil and fat from seeping out from the dough, making them suitable for eating. It was extremely difficult to offer.

As described above, conventionally, an instant pie product that can be served by simply baking it in an oven or the like is generally known, but as described above, a filling material for a pie is also used. It is difficult to include ingredients in conventional products due to the problem of storability of pie dough, which is limited to those with relatively low water content, and most of them are types in which only pie dough is stored in the package. It was the one. Therefore, when the pie crust is cooked at home or in a coffee shop or a restaurant, it is necessary to prepare the filling in advance, which is a problem as an instant pie product.

Under these circumstances, various improvements have been attempted so far in order to solve such problems, and a typical example thereof is a total of a dough fat and a layering fat. A method for producing a pie, characterized in that a pie dough having a ratio of dough fat to 2/3 or more is prepared, laid on the inside of a paperboard container having heat resistance, a filling material is added, followed by baking and freezing. (Japanese Patent Publication No. 3-65936), and the like have been proposed.

[0007] The manufacturing method relates to a method of manufacturing a product which can have a good texture like pie even if a filling material having a high water content is used, and the same problem as the present invention is solved. However, the invention is characterized by the fact that the above-mentioned kneaded pie dough and folded pie dough are combined to use a pie dough with a reduced proportion of the folded pie dough, and a paperboard container having heat resistance. The specific technical content is completely different from that of the present invention in that the above is used, the firing is performed after adding the filling material, and the like.

On the other hand, it is possible to obtain a high quality pie with little trouble during distribution and to have a long-term storability, and at the time of eating, to obtain the enjoyment of homemade products. An example of an instant handmade pie that can be provided is, for example, an instant handmade pie (special feature) in which a package containing two or more pieces of pie dough and a package containing cooked fillings are stored together in the package. Kaihei 3-254629), and the like have been proposed.

In the invention relating to the instant handmade pie, by separately storing the pie dough and the filling, it is possible to perform a process suitable for each, and it is possible to improve the storability of the pie dough and the filling. On the occasion,
The knowledge that you can easily obtain a pie simply by sandwiching the filling with pie dough and baking it. Furthermore, by storing two or more pie dough, the pie dough that covers the top of the filling is decorated with cuts and other decorations. It has been completed based on the finding that it is possible to obtain the pleasure of handmade, and is characterized in that the pie dough and the filling are stored separately, and the gazette discloses that It is specifically described that the dough is produced by the method of producing a folded pie.

On the other hand, a pie dish in which a thin dough sheet is melted and coated with butter and the ingredients are wrapped in the raw sheet, or a pie dish in which the ingredients are wrapped in a dough sheet made by kneading butter into the dough material, It is well known as a regular homemade pie dish. However, such normal pie dough (folded pie dough or kneaded pie dough)
In the case of pie foods wrapped with ingredients, the water content of the ingredients moves to the pie dough during storage, and even if baked in an oven or a microwave oven, the crisp texture peculiar to pies cannot be obtained. However, an effective method for solving such a problem has not been developed so far, and there has been a strong demand in the industry for its solution.

[0011]

In view of such circumstances, the present inventors have basically solved the above problems found in conventional pie products, and in the case of a pie food product containing ingredients, A completely new pie that maintains a high level of quality that ensures a crispy texture peculiar to the pie when baked in an oven without the moisture of the ingredients shifting to the pie dough during storage. As a result of earnest researches aimed at developing foods, it was found that the intended purpose can be achieved by using a pie crust in which thin dough is laminated with butter, and the present invention is completed. I arrived.

That is, the present invention fundamentally solves the above-mentioned various problems existing in the case of a pie food product in which ingredients made of ordinary pie dough (folded pie dough, kneaded pie dough) are wrapped. The object is to provide a completely new type of pie food that has been solved.

Further, the present invention is a new type of ingredient which maintains a high level of quality capable of obtaining a crispy texture peculiar to pies by baking in an oven even after being frozen and stored for a long period of time. It is intended to provide a pie food product containing wood.

[0014]

The present invention for achieving such an object comprises the following technical means (1) to (3). (1) A pie food product in which ingredients are wrapped in a pie dough in which 2 to 10 pieces of pie dough having a thickness of 0.1 to 0.2 mm coated with oil and fat are laminated.

(2) The total thickness of the pie dough is 0.5-2 m
The pie food according to (1) above, which is m.

(3) The fats and oils are fats and oils such as melted butter and margarine, and the ingredients are foods containing high-moisture content foods such as boiled young chicken cream and shrimp chili sauce.
The listed pie foods.

Next, the present invention will be described in more detail. The pie food of the present invention uses a pie dough in which 2 to 10 layers of pie dough having a thickness of 0.1 to 0.2 mm coated with oil and fat are laminated, and the ingredients are wrapped in the pie dough. is there.

As a raw material of the pie dough, wheat flour (soft flour, medium flour, strong flour) to which water, fats and oils, seasonings such as salt, emulsifiers, etc. are added is preferable. The raw material is not particularly limited, and any appropriate material can be used.

The dough has a thickness of 0.1.
It is formed by stacking 2 to 10 sheets of fabric formed to ~ 0.2 mm. If the thickness of one fabric is thinner than this, it is easy to tear, and if it is thicker than this. It is not preferable because the texture becomes hard. These 2-10
The total thickness of the pie dough that is laminated is 0.5 to 2 mm
Are preferred. In this way, 0.1
Fabric that is formed in an extremely thin state of 0.2 mm,
Further, it is important to laminate with fat and oil, and it is possible to achieve the intended purpose only by using such a pie dough.

Next, if necessary, alcohol can be added in consideration of the storability of the pie dough and the water activity thereof can be adjusted appropriately. The alcohol content is preferably 1 to 4% by weight, and the water activity is preferably 0.95 or less. In this case, if the alcohol content of the pie dough is too low, the storability is deteriorated, and if the alcohol content is too high, the alcohol odor becomes too strong, which is not preferable in terms of flavor. In addition, when the water activity of the pie dough is 0.95 or more, it becomes difficult to maintain sufficient storability of the pie dough.

As described above, the thickness of one sheet of dough is 0.1 to
Oil or fat is applied to the surface of the dough formed to 0.2 mm by an appropriate means to form a film of oil or fat. In this case, as the oil and fat to be applied, melted butter, margarine, shortening, lard and the like can be mentioned as suitable ones, but the invention is not particularly limited thereto, and any kind of oil or fat may be used as long as it has the same effect. It is possible to use without. Further, the means for producing the dough, the means for applying the fats and oils, etc. are not particularly limited, and the thickness can be set to 0.
A method in which fats and oils are applied to the dough rolled to 1 to 0.2 mm by a usual method, then laminated and molded, is appropriately adopted.

The ingredients are wrapped in the thus-produced pie dough, but the method is not particularly limited, and an appropriate method is used. In this case, the ingredients include boiled cream, shrimp chili sauce, meat sauce,
Suitable examples include boiled apple syrup, pumpkin cream, custard cream, and almond cream, but the invention is not limited to these and appropriate ones can be used. The pie food product of the present invention can be obtained by appropriately wrapping such ingredients in a usual manner. If necessary, in consideration of the shelf life of the ingredient, the water activity, pH, alcohol content, etc. are adjusted, or the ingredient is appropriately sterilized by a method such as pressure heating sterilization or hot water sterilization. It is also possible to apply. In this case, it is preferable that the water activity is 0.95 or less, the pH is 5 or less, and the alcohol content is 2% by weight or more.

Next, the method for producing the pie food product of the present invention will be described. First, 25 parts of water to 100 parts by weight of flour
60 parts by weight, preferably 30 to 50 parts by weight are added and mixed to obtain a dough. If the amount of water is too small, the dough becomes hard and difficult to spread on the puff pastry. On the other hand, when the amount of water is too large, the tackiness increases, which is not preferable in terms of workability, but also the water activity becomes high, which is also undesirable in terms of storage stability.

When mixing flour and water,
Sugar, salt, alcohol, egg, Na citrate, Na lactate
You may add and mix seasonings such as. Oils and fats mainly affect the spread of the pie dough, sugars mainly affect the taste, baking color, water activity of the pie dough, salt is the flavor, and
Alcohol is mainly effective for keeping the pastry dough.

Examples of the fats and oils include butter, margarine, shortening and the like, and the addition amount thereof is preferably 20% by weight or less based on the flour. As sugars, glucose, fructose, maltose, maltitol,
There are sorbitol, starch syrup, isomerized liquid sugar and the like, and one or more of these may be used. The amount used is 30% by weight or less with respect to the flour, preferably 1 to 10
A weight% can be illustrated. The amount of salt used is 4% by weight or less based on the flour, preferably 0.5 to
It may be about 2.5% by weight. Alcohol includes ethyl alcohol, rum, brandy, liqueur, etc., and the addition amount is 1 to 4% by weight based on the pie dough.
Is preferred. In addition, substances that reduce the water activity of the pie dough, such as sodium lactate, glycerin, potassium chloride, and glycine, may be appropriately added and mixed.

If necessary, the dough obtained by mixing the above raw materials may be aged for 48 hours or less, preferably 0.5 to 2 hours in an atmosphere of 0 to 15 ° C., if necessary. As a result, the dough cools and becomes moderately hard, and the tackiness decreases, thus improving workability.

Next, the dough is rolled or spread. The thickness of the rolled material is preferably 0.1 to 0.2 mm. When the thickness of rolled material is less than 0.1 mm and 0.2
When it exceeds mm, it is not preferable as described above.

Next, the process of further laminating the dough thus rolled is repeated several times to form a dough layer. In addition,
When stacking the rolled dough, it is important to perform a process of applying the oil or fat to the rolled dough to form an oil layer between the dough layers. And finally, the number of the dough layers is preferably about 2 to 10. In this case, if the number of layers is too small, it becomes difficult to obtain a pie-like texture, and if the number of layers is too large, the layers become too dense and have a pie-like texture. I can't do it.

The dough laminated as described above to form layers is cut into an appropriate shape to obtain a pie dough. The pie dough thus obtained is suitable to be frozen or stored in a chilled state, and in such a state, it can be expected to be stored for 3 months or more. In this case, as a storage method, in the case of freezing, quick freezing at −40 ° C., packaging, and then freezing storage (−18 ° C.), and in the case of chilled, AW,
It is exemplified that the water content is adjusted and stored in a refrigerator.

The pie food product of the present invention produced and stored in this way is placed in an oven at about 200 ° C. for 10 to 15 minutes without thawing the pie food product after frozen storage. By doing so, a pie food product can be obtained that can be immediately used for food while maintaining a high level of quality.

[0031]

EXAMPLES The present invention will be specifically described below based on Examples and Comparative Examples. Example 75 parts by weight of strong flour, 25 parts by weight of soft flour, 0.5 parts by weight of salt, and 52 parts by weight of water were kneaded and rolled to a thickness of 1 to 2 mm, and then aged for 30 minutes, and this was stretched to a thickness of 0.1.
˜0.2 mm, and molded into a sheet having a size of about 180 mm × 120 mm. Next, after air-drying this sheet (100 parts by weight), 30 parts by weight of melted butter was applied to the surface of the sheet, four sheets of this were piled up, the corners of the sheet were cut off and molded into a cross shape, and at the center thereof. Boiled chicken with cream 2
By placing 1 part by weight and folding the dough so as to wrap it, a pie food containing the ingredients was obtained.

Comparative Example 1 75 parts by weight of strong flour, 25 parts by weight of soft flour, 0.5 parts by weight of salt, and 52 parts by weight of water were kneaded, and then 100 parts by weight of butter were folded in, and the trifold was repeated 4 times and rolled to a thickness. 1 mm
I got some folded pie dough. This was molded into a cross shape similar to that of the example, 21 parts by weight of boiled chicken was placed in the center thereof, and the dough was folded so as to wrap this to obtain a pie food containing the ingredients.

Comparative Example 2 50 parts by weight of strong flour, 50 parts by weight of soft flour, 0.5 parts by weight of salt, 53 parts by weight of water, and 70 parts by weight of butter were kneaded, and the trifold was repeated 3 times and rolled to a thickness of about 1 mm. I got a folded puff pastry. This was molded into a cross shape similar to that of the example, 21 parts by weight of boiled chicken was placed in the center thereof, and the dough was folded so as to wrap this to obtain a pie food containing the ingredients.

Sensory Evaluation The pie foods obtained in Examples and Comparative Examples 1 and 2 were -40
After cooling for 60 minutes at ℃, package and freeze (-18 ℃)
Stored for 2 months. 2 without thawing the pie food after storage
Regarding the texture of the pie dish obtained by putting it in an oven at 00 ° C. and baking it for 12 minutes, a 5-point evaluation method by a panel of 20 people, that is, a maximum of 5 points (5 ... very good, 4 ... good, 3 ...
The sensory evaluation was performed according to the usual method according to the standard method (normal, 2 ... bad, 1 ... very bad). The results are shown in Table 1.

[0035]

[Table 1]

As is clear from the results shown in Table 1, the pie food of the present invention maintains good crisp texture peculiar to the pie by baking in an oven even after long-term frozen storage. Was confirmed. On the contrary,
The conventional products (products using the folded pie dough) shown as Comparative Examples 1 and 2 have a crunchy texture or have no texture, and are entirely wet, which is a peculiar food. I could hardly feel it. Separately, the products using the kneaded pie dough were also compared by sensory evaluation, and similar results were obtained.

[0037]

As described above in detail, according to the present invention,
By using a puff pastry in which a thin dough is laminated via butter, at the time of distribution, even when using a high moisture content food as an ingredient, the moisture of the ingredient does not transfer to the puff pastry, As a result, it is possible to prevent the water content of the ingredients from decreasing and obtain a product that can be stored for a relatively long period of time. In addition, it is possible to prevent the quality of the pie dough and the ingredients from deteriorating over time, and it is possible to obtain handmade enjoyment in the baked color, flavor, and texture after baking, as well as the ingredients. It is possible to easily make a high-quality pie food product containing ingredients by simply baking it in an oven or the like, without the need for preparation and the like. Such an effect cannot be obtained in the case of a product using a conventional folded pie dough or a kneaded pie dough, and it was confirmed by sensory evaluation that the pie food according to the present invention has a unique effect. .

Claims (3)

[Claims] 1. A thickness of 0.1 to 0.
A pie food product, characterized in that 2 to 10 pieces of 2 mm pie dough are laminated to wrap the ingredients. 2. The pie food product according to claim 1, wherein the total thickness of the pie dough is 0.5 to 2 mm. 3. The pie food according to claim 1, wherein the fats and oils are fats and oils such as melted butter and margarine, and the ingredients are foods containing high moisture content foods such as boiled young chicken cream and shrimp chili sauce.