JPH0775507B2 - Fold pie manufacturing method - Google Patents

Description

The present invention relates to a method for manufacturing a folded pie.

[Problems to be Solved by Prior Art and Invention]

The fold pie is prepared by adding kneading fats and oils (containing 0.2 to 1% by weight of an emulsifier) such as margarine and water to flour and kneading the mixture.
Next, a roll-in oil and fat is used, and the pie dough obtained by rolling and rolling so as to wrap the oil and fat (roll-in step) is baked. It is known that the texture of pies depends on the number of folds of pie dough in the roll-in process, the size of the area to be extended, the length of the aging time, the balance of the flour, etc. (for example, "Practical application published by Foreign Confectionery Research Sprout Association" Original Bretter Tayk Textbook "(issued on October 8, 1975), research to improve the texture of folding pies has traditionally been done exclusively on the number of folds, improvement of fats and oils for roll-in, flour balance (strong flour and soft flour), compounding Although it has been carried out in terms of improving the ratio, the present situation is that little research has been done on improving the fats and oils for kneading.

On the other hand, a folded pie is characterized by its excellent crispness and good floatability, and these features are further improved by improvements from the past, but the drawbacks are that the shape of the pie tends to be uneven and the pie is easy to lift. However, these drawbacks have not been sufficiently improved.

[Means for solving problems]

In view of the above points, the present inventors have diligently studied to improve the characteristics of the folded pie by improving the kneading fats and oils and to eliminate the drawback that the shape is likely to be uneven, resulting in propylene glycol, glycerin, and sorbit. Of at least one of edible oil and fat, water and an emulsifier,
In addition, by using an emulsified oil / fat composition containing 1 to 30% by weight of an emulsifier instead of the conventional kneading oil / fat, it has better floating than before, and the crumb's elasticity is extremely low. It is possible to further improve the light texture that is excellent in crispness, and to obtain a moist and soft texture, and to eliminate the defect that the shape of the folded pie is irregular and easy to collapse The inventors have found that a sharp pie can be obtained and completed the present invention.

That is, the present invention comprises at least one selected from propylene glycol, glycerin and sorbit, edible oil and fat, an emulsifier and water, and the content of the emulsifier is 1 to 30% by weight.
1 to 30 parts by weight of the emulsified oil and fat composition, which is 100 parts by weight of wheat flour, and 40 to 60 parts by weight of water are mixed and kneaded, and then the oil and fat for roll-in is folded, and then molded and baked. The gist is the method of manufacturing a folding pie.

As the edible oil and fat in the emulsified oil and fat composition used in the present invention, animal fats and oils such as beef tallow and lard; solid vegetable oils and fats such as palm oil, palm oil and palm kernel oil; soybean oil, rapeseed oil, cottonseed oil, safflower oil , Liquid vegetable oils and fats such as peanut oil and rice sugar oil; above-mentioned animal oils and oils, hydrogenated oils of vegetable oils and oils; hydrogenated oils of fish oils; solid animal and vegetable oils and oils obtained by separating hydrogenated oils; And the like; transesterified oil obtained by transesterifying one or more mixed oils of animal and vegetable oils and hydrogenated oils. These edible oils and fats can be used alone or in combination of two or more.
As the emulsifier, for example, fatty acid monoglyceride,
Examples thereof include edible emulsifiers such as fatty acid diglyceride, lecithin, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester.

The emulsifier in the emulsified oil and fat composition must be 1 to 30% by weight, and at least one compound selected from the group consisting of propylene glycol, glycerin and sorbit (hereinafter, abbreviated as OH compound for convenience). ), Edible oil and fat, the content of OH compound is 10 to 50 wt%, edible oil and fat is 10 to 60 wt%, water is preferably 5 to 30 wt%, particularly preferably 5 to 25 wt% emulsifier, OH Compounds 15 to 45% by weight, edible oils and fats 15 to 50% by weight, water 10 to 25% by weight.

If the emulsifier content is less than 1% by weight, the texture of the pie is not crisp, soft and lacks crispness unless a large amount of an oil / fat composition comprising an emulsified oil / fat composition and an oil / fat for roll-in is used. When it exceeds 30% by weight, the gluten bond in the dough is lacking, the floating is poor, and the product is easily crumbled. On the other hand, if the amount of emulsifier is large, the odor of the emulsifier will be generated, the flavor of the pie will be significantly impaired, and the fire will be poor. If the amount of OH compound is too small, light texture and crispness are recognized, but the moist and soft feeling becomes poor, and if it is too large, it becomes poorly cooked and becomes a moist pie, resulting in good crispness and lightness. descend. Furthermore, if the amount of edible oil and fat is too large or the amount of water is too small, the moist and soft feeling becomes poor, and if the amount of edible oil and fat is too small or the amount of water is too large, the sharpness and lightness of the teeth are reduced.
The sorbit in the OH compound may be added as sorbitan.

In the method of the present invention, first, the flour, the above emulsified oil and fat composition and water are added to the emulsified oil and fat composition 1 per 100 parts by weight of the flour.
To 30 parts by weight, particularly preferably 2 to 25 parts by weight, and water 40 to 60 parts by weight, particularly preferably 45 to 55 parts by weight.
The wheat flour can be used by appropriately mixing strong flour and soft flour, and it is preferable to use the flour at a ratio of 100 to 30% by weight of strong flour and 0 to 70% by weight of flour. In addition to wheat flour, an emulsified oil and fat composition, and water, sweeteners, salt, eggs, milk, condensed milk, nuts, cheese, spices, flavors and the like can be appropriately added, if necessary. The time for kneading the flour, the emulsified oil and fat composition and water is about 2 to 10 minutes, preferably 4 to 8 minutes, and the kneading temperature is 0 to 30 ° C, particularly 5 to 15 ° C. In the present invention, it is important to add an emulsified oil / fat composition containing at least one OH compound to wheat flour, and when the OH compound and the oil / fat are separately added, the No effect.

Then, after rolling the dough at 5 ° C. or lower, the roll-in fat and oil is wrapped and then folded (roll-in step). Any oil or fat for roll-in used in this roll-in step can be used as long as it is used in a normal roll-in step. It is preferable to use 20 to 50 parts by weight of the oil and fat for roll-in with respect to 100 parts by weight of the dough.

The above-mentioned oil and fat for roll-in is, for example, oil and fat used for folding pie or Danish pastry, croissant, etc. as roll-in margarine, which has strong plasticity in a wide temperature range and has a property that it does not melt even at 30 ° C. In addition, since the oil and fat for roll-in is repeatedly rolled and folded together with the dough, it should have sufficient rigidity so that it is not kneaded into the dough, and physical properties such as extensibility that extends with the dough. It is sufficient to use lard, roll-in shortening, etc. as the oil and fat used for ordinary roll-in.

A pie is obtained by baking the dough obtained as described above, and the baking temperature and the baking time are each usually 16
It is 0 to 250 ° C. and 5 to 60 minutes.

〔Example〕

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

Examples 1 to 10 and Comparative Examples 1 to 4 60 parts by weight of strong flour, 40 parts by weight of soft flour, 15 parts by weight of emulsified oil and fat composition shown in Table 1, 1.5 parts by weight of salt and 52 parts by weight of water in a mixer at 155 rotations / The mixture was stirred at a stirring speed of 3 minutes for 3 minutes, and then at a stirring speed of 255 rpm for 2 minutes to mix. Next, after letting this dough rest at 5 ° C for 30 minutes, it is rolled to a thickness of 5 mm and 60 parts by weight of margarine for roll-in (manufactured by Miyoshi Yushi Co., Ltd .; trade name: European FK sheet) is placed on it. After wrapping it up, it was rolled to a thickness of 4 mm, folded into three folds, rolled again to a thickness of 4 mm and folded into four folds. Then, after incubating at 5 ° C for 30 minutes, the same operation was repeated again, and a total of 144 layers (3 folds 2 times, 4 times
It was folded twice and finally formed into a sheet having a thickness of 1.25 mm. The properties of this dough are shown in Table 2. Next, the sheet-shaped material was punched out into 50 mmφ and the material was cut at 195 ° C ± 5 ° C.
Baking for 10 minutes in a controlled oven. Table 2 shows the properties and texture of the obtained pies.

The cutting power of the texture of the pie was tested as a test for comparing the goodness and poorness of crispness when eating the pie. The larger the cutting power, the less crisp and the harder the pie becomes.

Comparative Example 5 15 parts by weight of an emulsified oil composition comprising 81% by weight of edible oil and fat, 17% by weight of water, 1% by weight of monoglyceride (the same as the one used in the above example) and 1% by weight of propylene glycol fatty acid ester, strong powder 60 parts by weight, soft flour 40 parts by weight,
1.5 parts by weight of salt, 48 parts by weight of water and 15 parts by weight of 70% sorbite were added, mixed in the same manner as in the above-mentioned Examples and Comparative Examples, allowed to mix, and then the roll-in fat was folded in the same manner to obtain a dough. It was The properties of this dough are shown in Table 2. Table 2 also shows the properties and texture of pies obtained by baking this dough in the same manner as in the above examples.

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 (% by weight). Of the OH compounds, Solbit is a 70% aqueous solution.

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) SGE: Sucrose ester (Daiichi Kogyo Seiyaku: DK ester F11
0) In Examples 1 to 3 and Comparative Example 1, 50% by weight of hydrogenated fish oil (melting point: 38 ° C., iodine value: 70), soybean hydrogenated oil (melting point: 34)
C., iodine value 72) 15% by weight, palm oil 20% by weight, rapeseed white squeezing oil 15% by weight. In Examples 4 to 6 and Comparative Examples 2 to 5, 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 10.

* 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 10 samples each with a diameter of 50 mm from the fabrics of the examples and comparative examples
After die-cutting (thickness 1.5 mm) and baking, 10 panelists observed the pie's outer shape (circular condition) and thickness. It was judged according to the standard.

◎ ・ ・ ・ 8 or more out of 10 ○ ・ ・ ・ 6 to 7 out of 10 △ ・ ・ ・ 4 to 5 out of 10 × ・ ・ ・ 3 or less out of 10 ※ 5 Chewy by 10 panel testers Was judged according to the following criteria.

The baked pie is contained in the mouth, and the texture when chewed with teeth is "sakusa" and "lightness" ◎ ... 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.

* 6 Adapter N for rheometer (Fudo Kogyo Co., Ltd.)
The load (g) when the pie was cut was measured by applying a load (maximum 2 kg) to the baked pie using o.15.

* 7 "Shiritasa" was judged by 10 panel testers according to the following criteria.

The baked pie is contained in the mouth, and the texture when chewed with teeth is "moisturizing" and "softness". ◎ ... 8 out of 10 people are said to be moist and soft.

○: 6 to 7 out of 10 people said it was moist and soft.

△: 4 to 5 out of 10 people said that it was moist and soft.

×: 0 to 3 out of 10 people said that it was moist and soft.

〔The invention's effect〕

As described above, the method for producing a folded pie of the present invention, in the step of kneading wheat flour, kneading fat and oil, and water, there has been little improvement in the past, for confectionery / baking with a small emulsifier content. By using an emulsified fat composition containing a large amount of an emulsifier instead of the kneading fat and containing a specific amount of at least one of propylene glycol, glycerin, and sorbit, the number of times the dough is folded and the roll-in fat and oil are improved. The quality, the balance of flour, the ratio of blending, etc., which is not obtained at all by conventional improvement measures, and the crumb's elasticity is extremely low, and the pie excellent in lightness and crispness is obtained. It is possible to improve the crispness and lightness which are the characteristics of pies, and to produce excellent folded pies with a moist texture. Further, according to the method of the present invention, it is possible to solve the drawback of the folded pie that the shape tends to be irregular and to manufacture a folded pie having a uniform shape.

Claims (2)

[Claims] 1. A composition comprising at least one selected from propylene glycol, glycerin and sorbit, an edible oil / fat, an emulsifier and water, wherein the content of the emulsifier is 1 to 30% by weight.
1 to 30 parts by weight of the emulsified oil and fat composition, which is 100 parts by weight of wheat flour, and 40 to 60 parts by weight of water are mixed and kneaded, and then the oil and fat for roll-in is folded, and then molded and baked. How to make folding pie. 2. An emulsified oil composition comprises 10 to 50% by weight of at least one selected from propylene glycol, glycerin and sorbit, 10 to 60% by weight of edible oil and fat, and emulsifier 1.
The method for producing a folded pie according to claim 1, wherein the content is -30% by weight and 5-30% by weight of water.