JPS61247332A - Production of pie foods - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for producing pie foods, and in particular, it has excellent freezing resistance and can be easily made into an edible state with good flavor just by heating in a microwave oven. This relates to a method for producing pie foods.

[Prior art] 6 Among the folded pie foods that have been commercially available in recent years, confectionery-like pies generally use a relatively large amount of fat and oil (approximately 10% fat compared to wheat flour).
0%), bread-like pies use relatively little fat and oil (
(approximately 70-80% of wheat flour).

On the other hand, frozen pies using folded pies are also commercially available,
To make this into an edible state, an oven that heats it externally using gas or electricity as a heat source is usually used, but high-frequency heating using a microwave oven or the like can cause oils and fats to seep out or moisture to migrate from the dough. In addition to the disadvantage that the pie becomes crumbly and has a sticky texture, it also has the disadvantage that the pie tends to fall apart, staining the surrounding area when eating, and causing discomfort when eating.

[Problem that the invention seeks to solve]

The present invention attempts to solve the above-mentioned difficulties.

[Means for solving problems]

That is, the present invention covers the inner material with a folded pie dough having a thickness of 2 to 3.51 mm, which contains oil and fat in a ratio of 25 to 60% by weight based on wheat flour, and has a fold number of about 30 to 60M. This is a method of manufacturing pie food based on this.

In addition to flour and oil, the dough contains water and salt. If necessary, fatty acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, emulsifiers such as lecithin, egg components, yeast, etc. can also be added, and oil and fat are excluded. These blending amounts can be used within known ranges. As the wheat flour, strong flour or soft flour can be used, and as the oil and fat, oils and fats that are plastic at room temperature, such as margarine, shortening, butter, and lard, can be suitably used. A kneaded dough is usually prepared from raw materials excluding fats and oils, and is folded and rolled out into layers sandwiching fats and oils. This folding operation may be done manually, or a known device such as a stretcher or a device that extrudes the fat and dough into an annular shape as an outer layer and an inner layer, respectively, may be used. A particularly preferred amount of fat and oil to be used in wheat flour is in the range of 30 to 45%.

The inner material is preferably a hamburger steak that has been molded and heated, and the hamburger steak is usually made from ground meat or ground meat-like protein (
(textured protein or structural protein), onion wood, and onion. In particular, ketchup, cheese (including so-called filled-type cheese in which milk fat is replaced with other fats and oils), or pizza sauce is added to the hamburger,
Alternatively, a part or all of the ground meat-like protein or cutlet material may be derived from soybean protein, and if the hamburger is
It is preferable that it is a rod-shaped object having a diameter of 0 to 35 mmφ.

The rod-shaped cross section may be circular or angular. The length in the longitudinal direction is usually 10 to 20 cm.

The inner material may be heated by any of steaming, baking, heating in oil, and high-frequency heating.

The inner material may be encapsulated manually or by using a device. The inner material does not need to be completely covered with the dough, and may be wound into a roll, for example.

After the inner material is wrapped, it can be baked and eaten, either frozen after baking and heated before eating, or frozen without baking and baked before eating.

[Effect]

The functions and effects of the above configuration are as follows.

That is, if the amount of oil and fat in the dough is too large, the product will become sticky, and especially when subjected to high-frequency heating such as in a microwave oven, it will become sticky, and parts of the pie dough will crumble and flake off when frozen. Since the fat and oil content is 60% or less compared to wheat flour, the flavor of the inner ingredients stands out and is not bitter. If the amount of fat or oil is too low, the pie will not have the crispness typical of a folded pie, and it will not have a luxurious feel.

Also, if the number of folds in the layer is too large, it will easily fall apart (
If it's too small, it won't have the crispness typical of a folded pie.

If something with relatively high moisture content, such as hamburger dough, is not shaped and heated, it will tend to fall apart when wrapped in pie dough, making it difficult to wrap, and the moisture will migrate to the pie dough during heating or thawing. However, when you eat it, it lacks the crispy texture that is typical of pies and becomes moist.

By having a rod-like shape, particularly having a diameter of 10 to 35 mm, more preferably 20 to 30 mm, the folded pie food containing the rod can be easily put into the human mouth. You can easily chew it with just your front teeth while holding it with one hand, so unlike the conventional flat-shaped hamburger filling, you don't have to open your mouth fully to the side and use more teeth than just your front teeth. There is no need to hold the hamburger steak while pulling it with both hands to tear it apart, and there is no chance of the hamburger steak remaining uncut and being pulled out. In addition, if the length of the rod-shaped object is 10 to 20 cm in the horizontal direction, it is easy to hold it in one hand. It also has the appeal of being a convenience food or fast food.

Furthermore, by using the raw material derived from soybean protein as described above, it is possible to prevent shrinkage during heating, which is effective in giving a sense of volume, and is even more effective in making the shape of the product uniform. Such an effect usually requires only 30% or more of soybean protein paste in the fillet material or 10% or more of ground meat-like protein in the stick, and even smaller amounts are sufficient when both are used together.

By adding ketchup, pizza sauce, soft cheese, etc. together with ground meat or ground meat-like protein, onion material, and onion, the inner material can have a pizza-type flavor.

〔Example〕

Example 1 A dough was kneaded from 100 parts of wheat flour (hereinafter "parts" are parts by weight), 33 parts of water, and 1.8 parts of salt, and from this and 38 parts of margarine, it was made into 48 layers with a thickness of 2.5 mm. A folded pie was prepared and cut into 90 mm x 170 ml pieces.

On the other hand, pork, chicken, lard, shredded onions, bread crumbs, whole eggs, salt, sugar, and spices were mixed and formed into a rod shape, and then heated and formed by baking in an oven.
A bar-shaped hamburger steak with a size of m was used as the inner material.

Wrap the inner material with the outer material cut above, arrange this on a press top plate, apply egg wash containing egg white and egg yolk, and bake this for 20 to 25 minutes (upper window temperature 210 ° C, lower kiln temperature 200 ° C) ), this was frozen in a -40°C freezer overnight, and then stored in a -20°C freezer.

For comparison, a frozen pie food was produced in the same manner as in this example, except that the amount of margarine used and the number of folded layers were changed.

Each of the above frozen products was heated in a microwave oven, thawed, and evaluated for overall texture, including the texture of the outer dough and the texture of the inner dough. Comparison 1 and Comparison 4 were folded pie Unlike Comparisons 2 and 3, which lacked the natural crispness and were tattered, flaky, and somewhat slimy, the product of this example was a good product without such drawbacks.

As another comparison, a frozen pie food was produced in the same manner as in Example 1, except that the hamburger raw material, which was only molded but not heat-set, was directly wrapped in the inner material. However, this product was not easy to wrap manually as it was broken up into pieces, and even when molded by machine, the shape of the heated product was noticeable and the shape of the product could not be said to be good.

Example 2 35 parts of ground chicken, 10 parts of pork fat, 20 parts of onion, 1 part of breadcrumbs
The standard formulation is 0 parts, 4 parts of seasonings, 1 part of spices, and 20 parts of chicken paste (jacket), and a part of ground chicken or chicken paste is mixed with ground meat-like protein (rehydrated tissue protein: 2 times water) or soy protein paste (separated soy protein powder: water:
The mixture replaced with a 1:3:1 ratio of oil and fat,
Pipe it out to a thickness of 25mm using a piping bag, and make it 150mm long.
A frozen pie product was produced in the same manner as in Example 1 using a rod-shaped product which was baked for 5 minutes in an open gas atmosphere and used as the inner material.

The results of tasting and evaluating the thawed products were that Pies No. 3 to No. 8 had a voluminous feel and had the least amount of cavities between the pie crust and the inner material, while No. 1 and No. 2 had the least voluminous feel. In terms of flavor, N11 to floor 3.11kL5, and N
Although No. 116 was the best, No. 4 and No. 7 to No. 9 were also good, and No. 7 had the best texture including the granularity of the inner material.

Example 3 A pie food was produced in the same manner as in Example 1, except that the inner material was prepared according to the formulation in Example No. 7, and the inner material was wrapped in pie dough and baked after freezing.

[Brief explanation of drawings]

Figures 1, 2, and 3 are a top view, a front view, and a sectional view of a pie product that is an example of the present application, and Figure 4 is a perspective view showing the external shape of a hamburger steak used as the inner material. It is a diagram. In the figure, 1 is a hamburger steak, and 2 is a pie crust.

Claims (3)

[Claims] (1) Thickness of 2 to 3.5 layers, containing 25 to 60% by weight of oil and fat to wheat flour, and having approximately 30 to 60 folds.
A method for producing a pie food product, which comprises wrapping an inner material with a folded pie dough of mm. (2) The manufacturing method according to claim (1), in which the inner material is covered with pie dough and then frozen as it is or after baking. (3) The manufacturing method according to claim (1), wherein the inner material is a bar-shaped hamburger steak that has been molded and heated.