JPH11266778A - Production of kneaded pie - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable the suppression of the yield loss of a pie dough at a lowest limit, since it is possible to re-use residual dough generated in a large amount in producing a kneaded pie in an industrial level to obtain a kneaded pie having no scattering in its degree of extension and a high expansion rate by performing an extrusion treatment of the already press-treated pie dough such as the residual dough and the like, and then using the same as a part of the raw material. SOLUTION: This method for producing a kneaded pie is to use a pie dough performed with an extrusion treatment as part of a raw material thereof. It is preferable to keep a press-treated dough such as a residual dough and the like generated in the molding or rapping of the pie dough by refrigerating or freezing quickly. In the case of using a pie dough other than the residual one, it is also preferable to refrigerate or freeze the same in advance. The extrusion treatment is preferably performed at <=-5 deg.C freezing temperature zone. It is preferable to use the residual raw material not yet press-treated by >=1/3 based on the extrusion treated material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a pastry pie, and particularly to minimizing the yield loss of pastry dough when industrially producing pasty pie having a low yield, such as a leaf type or a round type, in mass production. The present invention relates to a method for producing a kneaded pie, which is suitable for suppressing the pie.

[0002]

2. Description of the Related Art Pies are roughly classified into two types: folded pie and kneaded pie, due to the difference in the production method. Folded pie is
A dough made by kneading raw materials consisting mainly of flour, water and salt, wrapping a sheet-like or block-like plastic fat called roll-in fat, rolling and folding (lamination)
This is manufactured by baking the pie crust prepared by repeating the above procedure. On the other hand, kneaded pie is manufactured by baking a pie dough prepared by adding small pieces of a plastic fat to flour, water and salt, kneading the mixture lightly, rolling and folding.

[0003] The kneaded pie has less lift after baking and a non-uniform layer formation than a folded pie, but has the advantages of a lighter texture and less shrinkage during baking.
They are used according to the purpose and preference.

[0004] When industrially mass-producing these pies, if the shape of the final product is a square such as a square or a rectangle, the puffed dough generates little wasted cut dough at the time of molding. There are few problems. However, there is a strong demand in the market for variety and fashion of existing foods, and the shape of a pie product is not enough to be a simple square shape, and it is often necessary to cut out a pie product into a round shape, a leaf shape, an irregular shape, or the like. In such molding, a large amount of cloth remains after die-cutting, the yield is extremely low, and this is often a problem in industrial-level production.

That is, when the remaining dough is reused in the manufacture of a folded pie, the remaining dough can be treated by wrapping the remaining dough together with the fat or oil for roll-in, but the remaining dough can be reused in the manufacture of a kneaded pie. When used, there is no step of wrapping the fats and oils, so that it cannot be processed in the same manner as a folded pie.
In addition, kneaded pie dough is generally lightly kneaded, so if the dough is rolled in as it is, the kneaded dough will not be uniform and will stretch unevenly. Unfavorable results such as a low rate and a lack of light and crisp mouthfeel.

[0006] Such a residual dough is produced in a small amount of pie in a general confectionery shop, so that a small amount of the residual dough is generated. At such a small level, a floating rate and a light texture are required so much. It can be reused for non-tart dough or mille-feuille dough. However, when the pie is mass-produced industrially, a large amount of residual dough is generated. At such a large level, it cannot be processed simply by reusing it as tart dough or mille-feuille dough.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the fact that it is difficult to treat a large amount of residual dough in the production of kneaded pies at an industrial production level. To provide a method for producing a punched pie product which has been conventionally difficult to produce due to its low yield, by performing a specific treatment on a rolled dough such as residual dough generated during manufacturing, with a good yield. It is intended for.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies in view of the above points, and as a result, when manufacturing kneaded pie dough, extruding a rolled pie dough such as remaining dough with an extruder or the like. Due to this, it is difficult for unevenness to appear,
We have found that the floating rate can be increased, and have completed the present invention.

That is, the present invention provides, as a part of raw materials,
A method for producing a kneaded pie, comprising using a pie crust subjected to an extrusion treatment.

In the present invention, the raw material used for the production of the kneaded pie may be any material conventionally used in the art, and examples thereof include strong flour, soft flour, salt, water, and plastic oils. Uses extruded puff pastry in addition to these raw materials. In addition to the above-mentioned raw materials, flavors, emulsifiers, dairy products and the like can be used if necessary. These raw materials are mixed with a dough mixing mixer, and are kneaded lightly to such an extent that small pieces of plastic oil and fat remain moderately, then rolled and repeatedly folded to form a kneaded pie dough. The mixer for dough kneading and the method of rolling and folding may be performed in accordance with a conventional method.

Next, the pie crust is extruded as follows. First, the rolled dough prior to processing, for example, the remaining dough generated in the process of molding and die-cutting pie dough,
It is desirable to refrigerate or freeze immediately.
The reason is that if left at room temperature for a long time, the action of the enzyme in the flour may cause black-brown spots on the whole pie dough, or the oil or fat may ooze out, losing value as a raw material . In addition, as described later, when extruding these pie crusts, if the pie crust is performed at a temperature of 10 ° C. or less, the treatment is easy, and the resulting processed material has a preferable shape. Even when used, it is preferable to refrigerate or freeze in advance.

Next, the refrigerated or frozen pie crust is extruded using a suitable extruder. Examples of the extruder include a meat grinder, a frozen cutter, a slicer, and the like. By this extrusion treatment, in the kneading pie kneading step performed lightly to the extent that small pieces of plastic oil and fat remain, a good mixing state can be obtained, and the quality of the product is improved.

On the other hand, in the pie crust extruding process, the state of the ejected material obtained greatly differs depending on the product temperature. That is, at room temperature, the whole becomes a rod shape connected long, whereas at low temperature, it becomes a fine piece-like discharge. In addition, the pie crust has a high stickiness at room temperature, so that the pie crust adheres to the extruder and the workability is poor. Therefore, the temperature of the pie crust at the time of extrusion processing is 10 ° C. or less, preferably −
It is preferable that the freezing temperature range is 5 ° C. or less. Pie dough extruded at a temperature higher than 15 ° C tends to have a very long bar shape and is not only difficult to mix with kneaded pie dough, but also kneaded kneaded pie dough is sticky, rolled and folded Shows a tendency to worsen.

The thus obtained extruded product (hereinafter sometimes referred to as residual dough chips) is used as a raw material for kneading pie. The amount of the remaining dough chips is not mechanically limited, but if a large amount of the remaining dough chips is used, the dough is not made into a dough. It is preferable to use about 1/3 or more of the remaining raw material with respect to the amount of extrusion treatment. In addition, the extruded product and the remaining raw material that has not been converted into a dough, after mixing, kneading conditions, and rolling, the kneading pie can be manufactured by adopting conditions that are substantially the same as those of the ordinary kneading pie for the conditions of the folding step. .

[0015]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but these exemplifications do not limit the present invention in any way. The parts and percentages shown in the examples
Means weight basis.

Preparation of Extruded Pie Pastry A dough having a butter content of 85% of wheat flour manufactured by kneading, rolling and folding according to a conventional method is subjected to temperature control at the following temperatures. Extrusion treatment was performed using a meat grinder (manufactured by Raska Corporation, TYPE W-114) on which a perforated plate having a diameter of 18 mm was set. The work record at that time is shown below. The working room temperature is about 17 ° C.

─────────────────────────────────── Treatment A Treatment B Treatment C Treatment D投入 Meat grinder input temperature -18 ℃ -5 ℃ 10 ℃ 18 ℃吐出 Discharge temperature of meat grinder -13 ℃ -2 ℃ 11 ℃ 18 ℃状態 The condition of the processed material A few mm square length 3cm length 10 ~ A piece of debris chips 30cm stick long stick shape 繋Adhesion to meat grinder None None None Slightly present ──────────────────────────── ───────

As described above, when the temperature of the processed product is 10 ° C. or less, a processed product cut to an appropriate length can be obtained. However, at 18 ° C., the processed product is connected to one piece. At 18 ° C., some dough adhesion inside the meat grinder was observed.

Example 1 A kneaded pie was produced using the pie dough extruded products A to D obtained above. The mixture of the dough is 100 parts flour, 41 parts water, 1.5 parts salt, 80 parts oil and fat,
This was 50 parts of processed material, which was lightly kneaded, rolled and folded repeatedly according to a conventional method, and folded into 64 layers. For baking, after rolling the kneaded pie to a thickness of about 2 mm, cut it into 40 mm long and 50 mm wide, open two 2 cm cuts,
It was baked in a 90 ° C. oven for 15 minutes. The work record and firing result at that time are shown below. In addition, the product temperature at the time of addition of the treated product was all kept constant at 5 ° C.

処理 Processed product Processed product A Processed product B Processed product C Processed material D Not used ─────────────────────────────────── Kneading dough / kneading kneading kneading Good processed material At the time of folding Good elongation Good elongation Good Elongation good Mixing difficult Workability 7.8 times after firing 7.7 times 7.8 times 7.1 times 7.7 times Floating rate * ───────────────────不 Not used, not used and not used after baking Oily Good Flavor / texture difference Slightly good Slightly good Slightly good Slightly inferior ──── ────────────────────────────── * height of the post-float rate :( firing) ÷ (height before baking)

As described above, the kneaded pie using the processed products A to C is excellent in the production workability and the flavor evaluation of the baked product as compared with the product without the remaining dough chips. The result was somewhat inferior when was used.
This is because the size of the processed material D is large, so that it is difficult to mix uniformly, and because the temperature of the product extruded by a meat grinder is high, oils and fats ooze out, giving an oily feeling to the flavor of the baked product. I think that the. Therefore, the temperature at which the pie crust is extruded is preferably set to 10 ° C. or less.

Comparative Example 1 A kneaded pie was prepared by using, as raw materials, an extruded product A of pie dough and a pie dough (extruded unprocessed product) of about 500 g which had not been extruded. Was manufactured, and the same evaluation as in Example 1 was performed. The composition of the pie dough that has not been extruded and the composition of the pie dough extruded product A are the same. Further, the composition and production method of the kneaded pie and the firing conditions were the same as in Example 1.
The results are shown below.

処理 Used product Processed product A Extruded unprocessed product ── ──────────────────────────────── Dough kneading / kneading The dough is difficult to mix and is uneven. Workability ────────────────────────────────── 7.8 times after firing 6.1 times floating Rate * 良好 Good after baking Good tough to the touch, no taste / texture ─────────────────────────────────── * Floating ratio: (height after firing) ÷ (before firing) Height)

From the above results, the kneaded pie using the pie dough that has not been subjected to the extruding process as a part of the raw material is inconvenient because the dough is difficult to mix, and the degree of elongation is uneven. The texture of the baked product was also hard to the touch, lacking the crispy light mouthfeel characteristic of pie, and of poor quality. This is considered to be due to the fact that the dough portion of the kneaded pie excluding small pieces of fat and oil has a non-uniform composition, and therefore has a low floating rate and, consequently, a hard texture. As described above, it is clear that the quality of the kneaded pie is inferior when the pie dough that is not subjected to the extrusion treatment is used as one raw material of the kneaded pie, and the method of the present invention was extremely effective.

Example 2 The processed material A prepared in advance by extruding the pie dough was mixed with the kneaded pie dough in various addition amounts, and the same evaluation as in Example 1 was performed. . In addition, about the manufacturing method of a kneaded pie dough, and baking conditions, Example 1
It went according to. The composition and the result at that time are shown below.
It should be noted that all the numbers in the composition mean parts by weight.

─────────────────────────────────── Classification (a) (b) (c) (d) ) 配合 Formulation Strong flour 22.47 15.73 5.62 2.25 Soft flour 22.47 15.73 5.62 2.25 Water 18.43 12.90 4.60 1.83 Salt 0.67 0.47 0.17 0.07 Small oil and fat 35.96 25.17 8.99 3.60 (Subtotal 100.00 70.00 25.00 10.00) Treated A 0.00 30.00 75.00 90.00 ──────────────────────── ────────── Workability good good good浮 Floating rate 7.7 times 7.9 times 6.9 times 5.7 times ──────────────────────────────── Good flavor and texture (a) and difference (a) No Slightly hard texture, but not tolerable. ─

From the above results, in comparison with (a),
(B) has no difference and the workability and the flavor and texture of the baked product are very good. In (c), although the hardness of the baked product appears slightly, it has a layer and texture peculiar to the pie, and it is judged that there is no problem in quality. On the other hand, in (d), the workability itself was not a problem, but it was judged that the quality of the pie was not appropriate because the baked product had few layers and had a hard texture. From the above, it was found that the mixing amount of the extruded pie dough was desirably about 75% or less.

[0028]

As described in detail above, it has been conventionally difficult to manufacture a kneaded pie because it is difficult to reuse the remaining dough generated during the manufacturing process. As a result, it has become easier to produce punched products such as round and leaf dies, which have been difficult to mass-produce due to a low yield rate.

Claims (5)

[Claims] 1. A method for producing a kneaded pie, comprising using an extruded pie dough as a part of raw materials. 2. For a pie crust subjected to an extrusion treatment,
The production method according to claim 1, wherein the remaining raw material which is not made into a dough is used about 1/3 or more. 3. The method according to claim 1, wherein the pie dough subjected to the extrusion treatment is residual dough generated during the production of the kneaded pie. 4. The method according to claim 1, wherein the extruder is a meat grinder. 5. The temperature of a pie crust to be subjected to an extrusion treatment is 1
The method according to claim 1, wherein the temperature is 0 ° C. or lower.