JPS63222642A - Production of folded pie - 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] The present invention relates to a method for manufacturing folded pies.

[Conventional technology and Problems that the invention attempts to solve]

Folded pies are made by mixing wheat flour with oil for kneading such as margarine (containing 0.2 to 1% emulsifier) and water, then using oil for roll-in so as to enclose the oil. It is manufactured by baking pie dough obtained through a roll-in process that involves repeated rolling and folding. It is known that the texture of a pie is influenced by the number of times the pie dough is folded in during the roll-in process, the size of the area it is rolled out, the length of the ripening time, the balance of flour, etc. (Original Bletterteich Textbook J: Published October 8, 1975), research on improving the texture of folded pies has focused on the number of folds, improving the oil and fat for roll-in, the balance of flour (strong flour and soft flour), and the composition. Although some efforts have been made to improve the ratio, there is currently little research into improving oils and fats for kneading.

On the other hand, folded pies have the advantage of being crispy and float well, and although these features have been further improved through conventional improvements, they have the disadvantage that the shape of the pies tends to be uneven and the pies tend to fall apart. These drawbacks have not yet been sufficiently improved.

[Means for solving problems]

In view of the above points, the present inventors conducted intensive research to further improve the features of folded pies by improving the oils and fats for kneading, and also to eliminate the drawback that the shape tends to be irregular. ,
I! By using an emulsified oil composition consisting of at least one of the above, edible oil, water, and an emulsifier, and containing 1 to 30% by weight of the emulsifier, in place of conventional oils and fats for kneading, In addition, the crumb has a good floating texture and extremely low elasticity (it can further improve the crispy and light texture that is a feature of folded pies, and also provides a moist and soft texture, while avoiding the drawbacks of folded pies). The inventors have discovered that it is possible to solve the disadvantages of pies that tend to become irregularly shaped, crumble and crackle, and to obtain pies that are well-shaped, leading to the completion of the present invention.

That is, the present invention consists of at least one selected from propylene glycol, glycerin, sorbitol, and sugars, edible oil and fat, an emulsifier, and water, and the content of the emulsifier is 1 to 3.
Mixing and kneading in a ratio of 1 to 30 parts by weight of an emulsified oil and fat composition of 0% by weight, 100 parts by weight of wheat flour, and 40 to 60 parts by weight of water,
The gist of this invention is a method for producing a folded pie, which is characterized by folding in oil and fat for roll-in, then shaping and baking.

The edible fats and oils in the emulsified fat composition used in the present invention include animal fats such as beef tallow and lard; solid vegetable fats and fats such as coconut oil, palm oil, and palm kernel oil; soybean oil, rapeseed oil,
Liquid vegetable oils such as cottonseed oil, safflower oil, peanut oil, and rice sugar oil; Hydrogenated animal oils and vegetable oils; Hydrogenated fish oils; Fractionated solid oils obtained by fractionating solid animal and vegetable oils and hydrogenated oils. , fractionated oil such as fractionated liquid oil; animal and vegetable oil;
Examples include transesterified oils obtained by transesterifying one type or a mixture of two or more hydrogenated oils. These edible fats and oils can be used alone or in combination of two or more. Examples of emulsifiers include edible emulsifiers such as fatty acid monoglycerides, fatty acid diglycerides, lecithin, propylene glycol fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, and Shimi fatty acid esters.

The emulsifier in the emulsified fat composition needs to be 1 to 30% by weight, and at least one compound selected from the group consisting of propylene glycol, glycerin, sorbitol, and ill (hereinafter abbreviated as OH compound for convenience). ), the content of edible fats and oils, and water is 1
0-50% by weight, edible fats and oils 10-60% by weight, water 5-3
It is preferably 0% by weight, particularly preferably 5 to 25% by weight of emulsifier, 15 to 45% by weight of OH compound, 15 to 50% by weight of edible oil and fat, and 10 to 25% by weight of water.

If the emulsifier is less than 1% by weight, the texture of the pie will be dull and lack softness and crispiness unless a large amount of an oil and fat composition that is a combination of an emulsified oil composition and a roll-in oil is used. If it exceeds 30% by weight, the gluten binding in the dough will be lacking, resulting in a pie that has poor floating quality and is easily crumbled as a product. Moreover, if there is too much emulsifier, the emulsifier smell will be produced and the flavor of the pie will be significantly impaired, and the pie will not cook well. In addition, if the OH compound is too low, the texture will be light and crispy, but it will lack a moist and soft feeling, and if it is too high, the pie will not cook well and will become moist, resulting in a lack of crispness and lightness. descend. Furthermore, if there is too much edible oil or fat or too little water, the moist and soft feel will be poor, and if there is too little edible oil or fat or too much water, the crispness and lightness will decrease. Incidentally, sorbitol in the OH compound may be added as sorbitan.

In the method of the present invention, first, wheat flour, the above-mentioned emulsified oil and fat composition and water are mixed with 1 to 30 parts by weight, particularly preferably 2 to 25 parts by weight, of the emulsified oil and fat composition and 4 parts by weight of water per 100 parts by weight of wheat flour.
Kneading is carried out in a proportion of 0 to 60 parts by weight, particularly preferably 45 to 55 parts by weight. Wheat flour can be used by appropriately mixing strong flour and soft flour, but it is preferable to use a ratio of 100 to 30% by weight of strong flour and 0 to 70% by weight of soft flour. In addition to the flour, the emulsified oil and fat composition, and water, sweeteners, salt, eggs, milk, condensed milk, nuts, cheese, spices, fragrances, and the like can be added as appropriate. The time for kneading the flour, emulsified oil and fat composition, and water is about 2 to 10 minutes.
Particularly preferred is 4 to 8 minutes, and the kneading temperature is preferably 0 to 30°C, particularly preferably 5 to 15°C. In the present invention, it is important to add an emulsified oil composition containing at least one OH compound to the wheat flour, and if the OH compound and the oil are added separately, the intended effect of the present invention will not be achieved. No effect is obtained.

Next, the above-mentioned dough is left to rest at 5° C. or lower, and then the dough is wrapped in oil for roll-in and then folded in (roll-in step). The roll-in fats and oils used in this roll-in step can be any of those used in a normal roll-in step. The amount of oil and fat for roll-in is 20 to 50 parts by weight per 100 parts by weight of dough.
It is preferable to use parts by weight.

The above-mentioned roll-in fats and oils are fats and oils used for folding pies, Danish pastries, croissants, etc., as roll-in margarine, for example, and have strong plasticity over a wide temperature range and do not melt even at 30°C. In addition, because the oil and fat for roll-in is repeatedly rolled and folded together with the dough, it has physical properties such as strength that prevents it from being kneaded into the dough, and extensibility that allows it to extend with the dough. Lard, roll-in margaring, etc. can also be used as oils and fats used in ordinary roll-ins.

A pie is obtained by baking the dough obtained as described above, and the baking temperature and baking time are usually 1.
The temperature is 60 to 250°C for 5 to 60 minutes.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Examples 1 to 10, Comparative Examples 1 to 4 60 parts by weight of strong flour, 40 parts by weight of thin cutlery, 15 parts by weight of emulsified oil composition remaining in Table 1, 1.5 parts by weight of salt, and 52 parts by weight of water.
The weight parts were mixed using a mixer at a stirring speed of 155 revolutions/minute for 3 minutes, and then at a stirring speed of 225 revolutions/minute for 2 minutes. Next, this dough was left to rest at 5°C for 30 minutes, rolled to a thickness of 51 m, and margarine for roll-in (manufactured by Miyoshi Yushi ■; product name: European F
After wrapping 60 parts by weight of K sheet), it was rolled to a thickness of 4u, folded into three, rolled again to a thickness of 4cm, and folded into four. Next, after boiling at 5℃ for 30 minutes, the same operation was repeated again, and a total of 144
The layers were folded (two times in three times and two times in four times) to finally form a sheet with a thickness of 1.25n+. The properties of this dough are shown in Table 2. Next, 50wmφ from this sheet-like fabric
The molded dough was baked in an oven controlled at 195°C±5°C for 10 minutes. Table 2 shows the properties and texture of the pie obtained.

In addition, the cutting power of the pie texture was conducted as a test to compare the crispness when eating the pie. The greater the cutting power, the less crisp and hard the pie will be.

Comparative Example 5 15 parts by weight of an emulsified fat composition consisting of 81% by weight of edible fat, 17% by weight of water, 1% by weight of monoglyceride (same as that used in the above example), and 1% by weight of propylene glycol fatty acid ester, strong flour 60 parts by weight, thin blade 4
0 parts by weight, 1.5 parts by weight of salt, 48 parts by weight of water and 70%
15 parts by weight of sorbitol was added, mixed in the same manner as in the above Examples and Comparative Examples, and then allowed to age.Then, fat and oil for roll-in was folded in in the same manner to obtain a dough. The properties of this dough are shown in Table 2.

Table 2 also shows the properties and texture of a pie obtained by baking this dough in the same manner as in the above example.

The abbreviations in the emulsifier type column in Table 1 are abbreviations for the following emulsifiers, and the numbers in parentheses after the abbreviations indicate the blending ratio (% by weight).

Among the OH compounds, sorbitol is a 70% aqueous solution.

Lec: Lecithin (soybean lecithin) MG Nistearic acid monoglyceride (RIKEN VITAMIN: Emulge-MSA) PGE: Propylene glycol stearate monoester (RIKEN VITAMIN: PS1 PG: Polyglycerin ester (Sakamoto Pharmaceutical: S)
Y Glister PS500) SE: Sorbitan ester (Solman 3300 manufactured by Riken Vitamin Co., Ltd.) SGE Nidig sugar ester (Dikyo Pharmaceutical Department: DK Ester FILO) In Examples 1 to 3 and Comparative Example 1, the oils and fats were hydrogenated fish oil (
Melting point 38℃, iodine value 70) 50% by weight, hydrogenated soybean oil (
Melting point 34℃, iodine value 72) 15% by weight, palm oil 20
% by weight, mixed oil of 15% by weight of white rapeseed oil, Example 4~
6. In Comparative Examples 2 to 5, a mixed oil of 50% by weight of hydrogenated soybean oil (melting point 34°C, iodine value 72), 20% by weight of palm oil, 15% by weight of fractionated liquid palm oil, 15% by weight of white pressed rapeseed oil,
In Examples 7 to 10, only white rapeseed oil was used.

*1 The properties of the fabric are ◎...Homogeneous, smooth surface, and extremely good elongation.

○...Slightly non-uniform, but the surface is smooth and spreads well.

△: Non-uniform and slightly poor stretchability.

×...Dough is hard and has poor extensibility.

It was evaluated as

*2 Value obtained by dividing the thickness of the pie obtained by the weight of the dough before baking. The unit is wl/g *3 The value obtained by dividing the thickness of the pie obtained by the thickness of the dough before baking.

*4 After baking 10 samples each with a diameter of 50 mm from the dough of the example and comparative example and baking them with a thickness of 1.5 fl), 10 panelists determined the external shape (circularity) and thickness of the pie. Judgment was made based on the following criteria based on the number of people who observed and judged that the external shape and thickness were constant for 8 or more pieces.

◎... More than 8 Å out of 10 people ○... 6 to 7 out of 10 people △... 4 to 5 out of 10 people Judgment was made based on the following criteria.

The texture of the baked pie when you put it in your mouth and chew it with your teeth is ``crispy'' and ``light.'' 8 out of 10 people or more said it was crispy and light.

○: 6-7 out of 10 people said it was crispy and light.

△...4 to 5 out of 10 people said it was crispy and light.

×: 0 to 3 out of 10 people said it was crispy and light.

It was judged as.

*6 Rheometer (manufactured by Fudo Kogyo) with adapter N11
15 was used to apply a load (maximum 2 + r) to the pie after baking, and the load (g) when the pie was cut was measured.

*7 "Moisture" was judged by 10 panel testers based on the following criteria.

The texture of the baked pie when you put it in your mouth and chew it with your teeth is ``moist'' and ``soft.'' ◎ Out of 10 people, 8 Å or more said it was moist and soft.

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

Δ: 4 to 5 out of 10 people found the product to be moist and soft.

×: 0 to 3 out of 10 people found it moist and soft.

〔Effect of the invention〕

As explained above, the folded pie manufacturing method of the present invention is suitable for confectionery and bread making with a low emulsifier content, which has not been improved in the past in the process of kneading flour, oil for kneading, and water. By using an emulsified oil composition that contains a large amount of emulsifier instead of oil for kneading and a specific amount of propylene glycol, glycerin, Tsurupinto, and fPi (all of them), the number of folds and rolls of the dough can be reduced. A pie with a good float that cannot be obtained by conventional improvement methods such as modifying the oil and fat for filling, changing the balance of flour, and changing the blending ratio.In addition, the crumb elasticity is extremely low, and the pie is light and crispy. This makes it possible to further improve the crispness and lightness that are the characteristics of folded pies, and to produce excellent folded pies that have a moist texture.Furthermore, according to the method of the present invention, folded pies that tend to have irregular shapes can be produced. This has the advantage of being able to eliminate the defects of pies and producing folded pies of uniform shape.

Claims (2)

[Claims] (1) An emulsified oil/fat composition consisting of at least one selected from propylene glycol, glycerin, sorbitol, and sugars, edible oil/fat, an emulsifier, and water, with an emulsifier content of 1 to 30% by weight. part, flour 100
A method for producing a folded pie, which comprises kneading the dough in a proportion of 40 to 60 parts by weight of water and 40 to 60 parts by weight, then folding in oil and fat for roll-in, and then shaping and baking. (2) The emulsified oil and fat composition contains at least one selected from propylene glycol, glycerin, sorbitol, and saccharides.
The method for producing a folded pie according to claim 1, which contains 10 to 50% by weight of seeds, 10 to 60% by weight of edible fats and oils, 1 to 30% by weight of an emulsifier, and 5 to 30% by weight of water.