JPS63309131A - Filling for roll-in - 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 Field of Application] The present invention relates to materials for confectionery and bread making, and particularly to the development of fillings (flavoring materials) having roll-in characteristics.

[Conventional technology]

First of all, in the roll-in type confectionery/bread making method, the dough is rolled out to an appropriate thickness using a dough sheeter (dough layering machine) or a rolling pin, and then 2/3 of the rolled dough surface is , apply roll-in oil and fat, then fold the dough in thirds, right and left, and then lightly stretch the front and back sides and press. This folding operation (without using any oil or fat) is performed two to three times to form the roll-in dough, after which the dough is divided into parts and molded.

The feature of this roll-in type is that as a result of the folding operation, the dough layer and the oil layer are composed of several thin layers. To construct this thin layer, "shortening" butter (margarine), which is called roll-in fat, is used.
A blend of oil and fat is used. Typical roll-in-tape products include pies, pastries, and croissants.

As described above, in order to form a roll-in thin layer, roll-in oil and fat are essential materials. Currently commercially available oils and fats for roll-ins are for the purpose of structuring dough into layers, and only have that function.

[Problem that the invention seeks to solve]

In recent years, it has been desired for roll-in products to have distinctive flavors, but at present it is not possible to maintain a variety of flavors between layers.

In order to insert a variety of flavors into the dough using this regular roll-in oil, there is a method in which the filling (flavoring material) is added and kneaded into the dough during the mixing stage where the dough is prepared in advance. Or, there is only a method of spreading or coating the filling on the rolled dough surface at the dough rolling stage of the roll-in process and folding it. It has a negative effect on the confectionery/bread-making properties of the dough, and it is practically impossible to add a large amount of flavoring material to the extent that it can express a distinct taste as a filling. In the latter case, the insertion is done in one step in the dough sheeter, which significantly impedes workability and makes it difficult to insert the dough uniformly into each layer of the dough, resulting in inferiority in terms of uniform taste and floating of the layers after baking.

There is a flour paste for roll-in that is similar to the present invention, but the main composition of the flour paste is starch, while the main composition of the dough is also starch, and in both cases, most of the starch is exposed on the surface, so it is difficult to bake. After that, they are completely adhered to each other, and there is no visible lifting caused by lamination like pie or dinner history, and only the color layer of the flower paste is expressed. Further, even in the roll-in operation, flower paste has drawbacks such as difficulty in spreading regardless of the hardness or softness of the paste.

[Means for Solving the Problems] The present invention has been made in view of the above circumstances, and has the function of forming a multi-layer structure similar to a thin layer of roll-in oil and fat, and at the same time has the ability to To provide a filling for roll-in which can impart a filling with unique characteristics.

First of all, the characteristics that must be maintained as a filling for roll-in are that when applied to the dough rolled in a dough sheeter, it has a reasonable softness and can be spread uniformly without tearing or damaging the dough. Need help. Also, during the folding operation, the filling material should not flow out from between the layers of fabric.

The inventors of the present invention have conducted various studies in order to maintain the above-mentioned characteristics, and as a result, they have not succeeded in obtaining a filling having roll-in characteristics.

That is, the present invention mixes a filling material and fats and oils, heats and gelatinizes the mixture as necessary to form an emulsified filling, and then mixes this emulsified filling with normal roll-in fats and oils to create roll-in fats and oils. It is a roll-in filling that is characterized by being held inside.

The filling materials used in the present invention include most of the materials that give a variety of flavors to the product.For example, in the case of sweet flavors, chocolate, milk, coffee, peanuts, etc.
There are various fruits, etc., and salty flavors include various meat pastes, curry pastes, stews, sauces, etc.1
In the present invention, it is possible to use one or more of these in combination, a mixture thereof, a processed product such as concentration, etc., which can be arbitrarily selected and used. It goes without saying that other general materials such as various seasonings and flavoring materials can also be used to supplement the filling material.

In the present invention, an emulsified filling is made by mixing the above-mentioned filling materials of your choice with oils and fats, and the oils mentioned here include cocoa butter, lard, head oil, hydrogenated oil, soybean oil, cottonseed oil, rapeseed oil, sesame oil, etc. These oils and fats are appropriately selected and used alone or in combination in the present invention.The blending adjustment of the combination is determined by the physical properties of the filling material, and it is not necessary to transfer from the filling material. It is only necessary to adjust the blending of the added fats and oils by taking into account the fat components and amounts used in the filling. It is important to mix and emulsify in a manner that approximates the temperature. To this end, it is preferable that the ingredients are first separated into oil phase raw materials and aqueous phase raw materials, and pretreated for each phase.

Next, in the present invention, the above-mentioned emulsified filling is mixed with a normal roll-in oil and fat to be incorporated into the roll-in oil. In this step, the emulsified filling is quickly and uniformly mixed under vacuum to avoid air inclusion. In this way, the roll-in filling of the present invention is obtained.

The roll-in filling of the present invention obtained as described above can be used in pies, dinner pastries, croissants, etc. in the same way as conventional roll-in oils and fats, and can be used to create a 11811 layer with a floating dough layer and oil layer. A roll-in type is obtained in which the roll-in type is composed of the following ingredients and a desired flavor is added.

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

Example 1 Chocolate formulation for roll-in (%) Among the above ingredients, as the oil phase, the filling material cacao mass, salad oil and vegetable hydrogenated oil are heated and dissolved in advance, and the filling material cocoa powder is added to this. Add and mix to obtain an oil phase. Separately, as an aqueous phase part, water, powdered milk, sugar, gelatin, starch, flavor, and other trace ingredients and emulsifiers are added and uniformly dissolved to obtain an aqueous phase part.Next, the above oil phase is added to this aqueous phase part. and emulsify with a homomixer. Furthermore, this emulsion is heated with an onlator to promote gelatinization and obtain an emulsion filling.

Finally, mix this emulsified filling and the oil for roll-in in a 1:1 ratio.
The emulsified filling is completely incorporated into the oil and fat for roll-in to obtain the invented chocolate for roll-in.

Example 2 Curry meat combination for roll-in
(%) Among the above ingredients, as the oil phase, the filling material, ground beef, and the oil and fat, beef fat, are heated, melted and stir-fried, and then the ground beef is made into a paste using a juicer, and the filling material, Beefex, is added to this. to obtain the oil phase. Separately, as a water phase, stir-fry onions, garlic, and garlic in water.
Curry powder, tomato paste, cornstarch, emulsifier, and other trace ingredients are added and uniformly dissolved to obtain an aqueous phase.

Next, the oil phase is introduced into the aqueous phase and emulsified using a homomixer. Further, this emulsion is heated and gelatinized using an onlator to obtain an emulsion filling.

Finally, add this emulsified filling and the oil and fat for roll-in in a 1:1 ratio.
The emulsified filling is completely incorporated into the oil and fat for roll-in to obtain the invented curry meat for roll-in.

Example 3 Chili-meat formulation for roll-in
(%) Oil and fat for roll-in 100.
0 (%) As the oil phase of the above ingredients, the filling material, ground beef, and the oil and fat, beef fat, are heated and melted, stir-fried, and then the ground beef is made into a paste using a juicer, and the filling material, Beefex, is added to this. to obtain the oil phase. Separately, add well-fried onions, tomato paste, chili powder, cornstarch, emulsifiers, and other trace ingredients to the water and dissolve them uniformly to obtain the water phase.Next, add oil to this water phase. Inject the phase and emulsify with a homomixer. Furthermore, this emulsion is heated and gelatinized in an onlator and cooked to obtain an emulsified filling. After that, this emulsified filling and the oil for roll-in are uniformly mixed in a vacuum high-speed kneader to completely coat the emulsified filling in the oil for roll-in. Get the invented chilli meat for roll-in.

Example 4 Blend of shizun for roll-in (%) Among the above ingredients, as the oil phase part, vegetable hydrogenated oil and salad oil are heated and dissolved in advance to obtain the oil phase part.

Separately, the filling material raisin paste, whole milk powder, skim milk powder, sweetened condensed milk, granulated sugar, cornstarch, emulsifier, and other trace ingredients are added to water and uniformly dissolved to obtain the water phase.

Next, the oil phase is introduced into the aqueous phase and emulsified using a homomixer. Further, this emulsion is heated and gelatinized using an onlator to obtain an emulsified filling. Finally, the emulsified filling and the roll-in oil are mixed uniformly in a 1:1 ratio using a vacuum high-speed kneader, and the emulsified filling is completely incorporated into the roll-in oil to create the roll-in product of the invention.
Get a dung.

Claims (1)

[Claims] A roll-in filling characterized in that a filling material and an oil are mixed to form an emulsified filling, and then this emulsified filling is mixed with a normal roll-in oil and fat to be incorporated into the roll-in oil.