JPH0775508B2 - Kneaded 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]

Two types of pie are known: folded pie and kneaded pie. Of these, the kneaded pie has a smaller buoyancy rate than the folded pie, and the layer formation is not uniform compared to the folded pie. However, it has a characteristic that a relatively firm pie can be obtained, and is used in the production of tarts, palmiers, and the like. Conventionally, this kind of kneading pie is made by adding a roll-in oil and fat having a relatively high melting point (usually 32 ° C. or more) and water to wheat flour and kneading them, and then repeating rolling and folding operations (folding step). 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.

However, with these conventional improved methods, it is still not possible to sufficiently solve the problem that the buoyancy is small and the volume feeling is poor compared to the folded pie, and in the case of the kneading pie,
There is a problem that the texture is harder than the folded pie because the roll-in fat and oil used for forming the pie in a layered structure is added in advance in the kneading step, and this texture problem is still sufficiently solved. The current situation is not.

[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. Propylene glycol, glycerin,
At least one selected from Sorbit and edible oil and fat,
Combining an emulsified oil and fat composition containing an emulsifier and water, and containing 1 to 30% by weight of an emulsifier, it has an unprecedented soft texture and meltability in the mouth, and the elasticity of the pie crumb is extremely small, The present inventors have completed the present invention by finding that a kneaded pie having a light texture, excellent crispness and flavor, a moist texture, and a volume feeling with a larger floating rate than in the past can be obtained.

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, 100 parts by weight of wheat flour, 20 to 120 parts by weight of oil for roll-in and 20 to 70 parts by weight of water, and a kneading step of kneading, and rolling 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 of performing folding and a step of molding and baking the dough obtained in the folding step.

Edible oils and fats in the emulsified oil and fat composition used in the present invention include 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 and safflower oil. , Liquid peanut oil, liquid bran oil such as rice bran oil; the above-mentioned animal fats and oils, hydrogenated oils of vegetable fats and oils; fish oil hydrogenated oil; solid animal fats and oils, fractionated solid fats and oils obtained by fractionating hardened oils, fractionated liquid fats and oils Fractionated oils; transesterified oils 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, per 100 parts by weight of flour,
Emulsified fat composition 1 to 30% by weight containing the above emulsifier
30 parts by weight, preferably 3 to 28 parts by weight, oil for roll-in
20 to 120 parts by weight, preferably 40 to 100 parts by weight, water 20 to 70 parts by weight, preferably 25 to 65 parts by weight (kneading step), the emulsified oil and fat composition and the oil for roll-in You may add simultaneously and knead | mix, and after adding only an emulsified oil / fat composition first and kneading | mixing, you may employ | adopt the method of adding the oil / fat for roll-in and kneading | mixing lightly. When the amount of the emulsified oil / fat composition is less than 1 part by weight with respect to 100 parts by weight of the wheat flour, even if a large amount of the edible oil / fat composition for kneading and roll-in is used, it is not crisp, soft and crispy. If you can only get a pie with a lacking texture, and if it exceeds 30 parts by weight, if the amount of the oil for roll-in is small, the dough will not spread well, the folding will not go smoothly, and it will be difficult to obtain a layer with good floatability. Also, when the amount of the fats and oils for roll-in increases, the buoyancy improves, but the folding does not become smooth, the flavor and texture are inferior, and the pie becomes fragile.

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, emulsified 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. In the present invention, at least 1 of OH compound is added to wheat flour.
It is important to add an emulsified oil / fat composition containing seeds, and if the OH compound and the oil / fat are added separately, the intended effect of the present invention cannot be obtained.

In the kneading step, the emulsified oil composition containing 1 to 30% by weight of the emulsified oil and fat for roll-in is used in combination with, for example, a pie or Danish pastry as a roll-in margarine, an oil or fat used for folding croissants, etc. It has strong plasticity and has a property that it does not melt out even at 30 ° C.Furthermore, the oil and fat for roll-in is not kneaded into the dough when repeatedly rolling and folding with the dough in the folding process. As long as it has physical properties such as waist strength and extensibility so that it can grow with the dough and form a layered structure peculiar to the pie, lard, roll-in shortening, etc. as other fats and oils used for roll-in Is mentioned. 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. Again 12
If the amount of pie exceeds 0 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 poor, and the layer heated by heat will have a crispy hardness and the taste of the pie will be It becomes a pie that is easily lost and peels off.

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 4 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 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, 37 parts by weight of water at 155 rpm with a mixer. After kneading at a stirring speed of 40 seconds, 60 parts by weight of oil for roll-in (manufactured by Miyoshi 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 to 50 mmφ from this dough, and place in an oven controlled at 195 ± 5 ° C for 10
Bake for minutes. Table 2 shows the properties and texture of the obtained pies.

Examples 9 to 10 50 parts by weight of strong flour, 50 parts by weight of soft flour, 10 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 were kneaded with a mixer in the same manner as in Examples 1 to 8. After mixing, 80 parts by weight of oil for roll-in (manufactured by Miyoshi Yushi Co., Ltd .: New roll-in margarine [o / w type magarin]) 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. Die cut 50mmφ from this fabric,
Baking for 10 minutes in an oven at 195 ± 5 ° C. The properties and texture of the obtained pie are shown in Table 2 together.

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,
After adding 1.5 parts by weight of salt, 48 parts by weight of water and 15 parts by weight of 70% sorbite and kneading with a mixer in the same manner as in the above-mentioned example, fats and oils for roll-in (manufactured by Miyoshi Yushi Co., Ltd .: New Roll in Margarine [ 80 parts by weight was added, and the mixture was further kneaded with a mixer at a speed of 155 rpm for 50 seconds. This dough was folded into layers in the same manner as in the example, 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 (% 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 addition, as for fats and oils, in Examples 1 to 3 and 10, in Comparative Example 1, 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 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 7-9.

* 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 Die-cutting 10 samples each with a diameter of 50 mm from the fabrics of Examples and Comparative Examples (thickness 1.5 mm)
After baking, the external shape (circularity) and thickness of the pie were observed by 10 panelists, and the external shape and the number of people who were judged to have a constant thickness of 8 or more were judged according to the following criteria.

◎ ・ ・ ・ 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.

* 8 "Taste" and "fragrance" when eating a pie baked by 10 panel testers 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 × ... 2 or less out of 10 people had a good flavor [Effect of the invention] As described above, the kneading pie production method of the present invention is a kneading process in which wheat flour, roll-in fats and oils and water are kneaded. In the step, at least one selected from propylene glycol, glycerin, and sorbit together with the roll-in fats and oils that have been conventionally used, edible fats and oils, emulsifiers and water, and the content of the emulsifier is 1 to 30% by weight. By using a certain emulsified oil and fat composition in combination at a specific ratio, it has an unprecedentedly light and crunchy texture and an excellent flavor, and also has a very moist texture, etc. Can be manufactured In addition, the conventional roll-in fats and oils in the kneading step and the emulsified fat and oil composition described above are used together so that the elastic properties of the pie crumbs are extremely small and the texture is light and crispy. In addition, the flavor can be further improved, and a pie with a feeling of volume that is better than before can be obtained, and the goodness of the kneaded pie can be further improved, and the texture and volume of the kneaded pie can be improved. Can have various effects such as being able to be manufactured.

Claims (3)

[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, 100 parts by weight of wheat flour, 20 to 120 parts by weight of oil for roll-in and 20 to 70 parts by weight of water, and a kneading step of kneading, and rolling of the dough obtained in the kneading step. A method for producing a kneaded pie, comprising: a folding step of performing folding, and a step of molding and baking the dough obtained in the folding step. 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 kneading pie according to claim 1, wherein the content is -30% by weight and 5-30% by weight of water. 3. An emulsified oil / fat composition containing an emulsifier in an amount of 1 to 30% by weight in the kneading step, kneading the flour and water, and then adding an oil / fat for roll-in. Alternatively, the method for producing the dough pie according to item 2.