JP2003219793A - Molded frozen dough for fried pie and method for producing fried pie using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a molded and frozen dough for a fried pie suitable for preparing a freshly fried pie by frying the dough in a short time without thawing. <P>SOLUTION: The molded and frozen dough for a fried pie has a multilayer structure and contains a perforated ingredient having a thickness of ≤40 mm. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried pie molded frozen dough for frying in a short time and supplying a fried pie, and a method for producing a fried pie using the same.

[0002]

2. Description of the Related Art Conventionally, since frozen bread dough is produced by thawing and roasting, then baking or frying, it is impossible to cook freshly baked bread or donuts in a short time when necessary. Also, some baked pies do not need to be thawed or proofed, but even that requires 20 to 25 cooking.
It took about a minute.

As for the method of making pies, it is well known that wheat dough and butter or margarine are repeatedly folded and stretched to form a large number of thin layers (“Professional collective bread making”, No. 7). Edition, published by Pan News, 1995).

[0004] Conventionally, it is common practice to put the molded frozen pie dough into the oven as it is in a frozen state and to bake it without thawing, but in this case, it takes about 20 minutes to bake. In the case of fried pies, it usually takes a long time to thaw because it is fried and then fried.

Frozen dough is convenient because it can be stored for a long period of time, but in stores such as fast food,
There is a demand for being able to cook in as short a time as possible, according to an order from a customer or even when cooking at home. However, especially in the case of molded frozen dough in which the ingredients are wrapped, since the latent heat of fusion is large, it is necessary to thaw the ingredients before frying. Therefore, it is difficult to fry frozen dough directly without thawing. Further, when the surface is in an appropriate fried state, the center becomes cold, and under the heating conditions such that the center becomes hot at the time of eating, the surface becomes charred.

On the other hand, in order to supply freshly fried pie products and obtain satisfactory operability and workability, it must be possible to fried in 10 minutes or less, preferably 5 minutes or less.
For this reason, the temperature of the oil cannot be lowered, and it is difficult to heat the central part until it becomes hot.

When the temperature of the ingredients is 30 ° C. or less during eating, the feeling of fried products is impaired, which is not preferable. If possible, the range of 45 ° C to 80 ° C is preferable. It may be possible to deal with the problem by frying twice, but it is not preferable because it takes time and effort to leave it after frying and the operation becomes complicated.

[0008]

If the frozen pie dough can be used for frying without thawing, the operation is simple and the hot fried pie product can be supplied. Is preferred.

An object of the present invention is to provide a molded frozen dough for fried pie suitable for supplying a freshly fried pie by frying in a short time without thawing.

Another object of the present invention is to provide a method for producing a fried pie which has a good volume and a good texture using the molded frozen dough for the fried pie.

[0011]

The present inventor has studied the behavior and morphology of frozen pie dough and found that the total thickness of the dough when the ingredients are incorporated is 40 mm or less. Molded frozen pie dough made of pie dough that has a multi-layered structure such as ingredients and lower dough, and has a perforating process, and the frying time when fried is short and the center of the product The present invention was completed by finding that the temperature of the product was easy to rise and the volume and texture of the fried product were good.

That is, the first aspect of the present invention is that the thickness is 40 mm.
The following is a molded frozen dough for deep-fried pies having a multi-layered structure in which ingredients that have been subjected to perforation treatment are incorporated, and the second of the present invention is 0.5 to 4 mm in diameter per 1 cm ² of dough, preferably 0.8 in diameter. A frozen frozen dough for deep-fried pies having at least one pore of ˜2 mm formed therein, and the third aspect of the present invention is to use the frozen frozen dough for deep-fried pies as it is without thawing the oil temperature 160
A method for producing a fried pie, which comprises frying at ˜210 ° C. for a short time of 1 to 10 minutes.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present invention, "pie" is a dough mainly composed of wheat flour wrapped in margarine or butter, and the dough and fat layers are repeatedly heated by repeating the operation of folding and applying heat to the dough and fat layer. A product in which the fabric is peeled off thinly due to evaporation of water, expansion of air between layers, etc. The layered pie dough before applying heat such as baking is also abbreviated as pie. Yeast is not used in principle and expands upon expansion of water vapor.

In addition to wheat flour, the dough is used as an auxiliary material.
It may contain salt, sugars, fats, dairy products, etc.,
Add water and eggs and knead. Margarine, butter, and chocolate are used in a ratio of 20 to 80 parts by weight per 100 parts by weight of the dough, and the number of folding layers is 24 or more, preferably 48 or more. It also includes a kneading pie having a folded layer formed by mixing chip-shaped margarine with dough.

The piercing of the pie dough, which is usually done as pickets, is usually done by piercing the air as air vents. The bottom of the dough is to keep the bottom without holes. However, in the present invention, it is preferable that even a small portion has a through hole.

The pie dough is perforated with fine pores. In this case, the fine pores preferably have a diameter of 0.5 to 4 mm, particularly 0.8.
~ 2 mm is preferred. The number of pores is 1 per cm ^2.
The number is preferably 10 to 10, more preferably 2 to 4.

Using pierced pie dough, and 1 cm
^{2 When} the number of holes per area is 1-10, even if it is a frozen dough containing filling (filling) in the center part, when keeping the total thickness below 40 mm, fry the frozen pie dough directly Also gives satisfactory results. Compared with the case where there is no through-hole, the temperature of the central part rises faster, the ingredients melt, the temperature rises, and a freshly fried pie that can be eaten immediately is obtained.

The shape of the pores is usually cylindrical, but there is no particular problem with the cross section as long as water vapor can move. It is preferable that the size of the holes is large inward, which is the direction of the tool, because it promotes heat conduction.

When the temperature of the frying oil is low, it is less likely to be burnt, but the frying time is long as a whole and the finish is oily. Therefore, the frying temperature is usually 160 ° C. or higher, preferably 170 to 210 ° C. . It can be fried at a temperature higher than 210 ° C, but the deep-fried color tends to be deep.

The dough is composed mainly of high-protein high-strength flour as wheat flour, sugar, skimmed milk powder, oil papers, a dough improving agent, and other additives, and water is added thereto in a predetermined amount, and the dough obtained by a conventional method is mixed. After wrapping the fat or butter in the center of the dough, the dough is spread on a sheet and laminated in multiple layers, and this is repeated to obtain a sheet-shaped pie dough. It is manufactured by molding so that the thickness of the sheet material is about 6 mm or less. This is perforated manually or mechanically using a picket having the required thickness. If manual, use sufficient force to drill the holes through. The number of pores is 1
Adjust so that it is no less than 10 and no more than 10. After using this to wrap the filling inside, match the dough well,
It is adhered with water or beaten egg, pressed with a rolling pin or the like to adjust the total thickness, and finally frozen at -20 ° C or lower to obtain a product.

In the case of mechanical molding, for example, a normal dough and fats and oils are folded, and a pie dough molding machine is used to repeatedly stretch and superimpose the sheets to form a thin sheet-like dough, and the pores that mechanically penetrate are punched. It is manufactured by placing a filling on it and molding it appropriately. It is formed into a triangle or a quadrangle, the filling is wrapped in it, and pressed with a two-stage or three-stage roll to obtain a predetermined thickness.

When the frozen dough is directly fried, 18
For frying at 0 ° C. in 4 minutes, the dough thickness on one side is 3 to 16 mm, preferably 5 to 13 mm. Regarding the thickness ratio of a multi-layer structure, for example, a three-layer structure, it is preferable that the upper and lower cloths have substantially the same thickness, and the ingredient is preferably 10 to 50% of the total thickness.

In the case of interposing tools, it is preferable to use tools which are fluid at room temperature because heat can be easily transferred to the central portion.

Furthermore, since the frozen pie dough obtained according to the present invention does not cause the blistering that often occurs when fried,
There is a feature that the defective rate of the product decreases and the non-defective rate is high.

[0025]

EXAMPLES The present invention will be described in detail below with reference to examples.

[0026] [Example 1]   A curry pie frozen dough <Manufacture of original fabric>   An original dough for pie is manufactured using the following formulation.     Original dough: Blended strong wheat flour 100 parts by weight                     Margarine 3                     Salt 1.5                     Sugar 4                     Skim milk powder 2                     Water 56

All raw materials are horizontal mixers (Oshikiri Co., Ltd.,
"HM300") was mixed for 3 minutes at low speed, 5 minutes at medium speed, and 2 minutes at high speed to obtain a base material having a kneading temperature of 19 ° C. The original dough was divided into 5 kg pieces, spread into a sheet having a thickness of about 2 cm, stored in a refrigerator for 3 hours. Fuji Oil
"Artpia EL" (trade name) manufactured by KK Co., Ltd. 1 kg of folded margarine is sandwiched between fabric sheets, and rolled and folded repeatedly with a pie sheeter to form a 4 × 4 × 6 96-layer 3.8 mm-thick sheet fabric. .

Next, the thickness is 1.5 mmφ and the vertical interval is 10 m.
The through holes were formed by sequentially shifting the rows one by one with pickets having a horizontal spacing of 5 mm. Cut this into a square with a weight of 40g and a length / width of 11cm, put a soft curry filling 20g in the center, fold the dough from one side into a triangular shape, press down the center and make a pie dough with a thickness of 14mm. Obtained.
When folded, the dough was moistened with water to complete the bond. Frozen dough was obtained by cooling with a blast freezer at -35 ° C for 30 minutes. The frozen dough thus obtained was stored in a freezer at -20 ° C.

The center portion of the obtained flat triangular frozen dough was cut with a knife to measure the thickness of three layers of the dough, and the upper layer, the filling layer (component layer) and the lower layer were 4 mm and 6 respectively.
mm and 4 mm. Overall thickness is the same as before freezing 14
It was mm.

<Production of Frozen Dough for Comparative Example> Example 1 above
5m of the same material produced by mixing and mixing
A m-thick pie sheet was divided into 55 g with the same vertical and horizontal sizes without punching holes, wrapped with curry filling, and molded into a slightly thicker shape. The dough was placed on an aluminum-type cooling plate and rapidly frozen at -40 ° C for 35 minutes to obtain a curry pie frozen dough. The obtained frozen dough was sealed in a plastic bag and stored in a -20 ° C freezer for 2 weeks.

[0031] [Example 2]   B cream pie frozen dough <Manufacture of original fabric>   An original dough for pie is manufactured using the following formulation.     Original dough: Blended strong wheat flour 100 parts by weight                     Margarine 5                     Salt 1.5                     Sugar 8                     Skim milk powder 2                     Water 52

All raw materials were mixed with a horizontal mixer at a low speed for 3 minutes, a medium speed for 5 minutes and a high speed for 2 minutes to obtain an original dough having a kneading temperature of 19 ° C. The original dough was divided into 5 kg pieces, spread into a sheet having a thickness of about 2 cm, stored in a refrigerator for 3 hours. "Artpia EL" made by Fuji Oil Co., Ltd. 1k
The folded margarine (g) was sandwiched between dough sheets, and rolling and folding were repeated with a "CWC pie line" manufactured by Leon Auto Machine Co., Ltd. to obtain 4 × 4 × 6 96-layer 3 mm-thick sheet fabrics.

Next, the thickness is 1.3 mmφ and the vertical interval is 10 m.
The through holes were formed by sequentially shifting the rows one by one with pickets having a horizontal spacing of 5 mm. Weight 50g, length 11cm / width 9c
20 g of custard cream was put in the center, the dough was folded from both sides to fit into a rectangle, and the center was pressed to obtain a pie dough having a thickness of 16 mm.
When folded, the dough was moistened with water to complete the bond. Frozen dough was obtained by cooling with a blast freezer at -35 ° C for 30 minutes. The frozen dough thus obtained was stored in a freezer at -20 ° C.

The center portion of the obtained flat rectangular frozen dough was cut with a knife to measure the thickness of three layers of the dough, and the upper layer, the filling layer (component layer) and the lower layer were 5 mm and 6 respectively.
mm and 5 mm. The total thickness is the same as before freezing 16
It was mm.

<Production of Frozen Dough for Comparative Example> Example 2 above
Similarly to the above, as a pie sheet having a thickness of 5 mm, the pie sheet was formed in the same shape with the same vertical and horizontal sizes without forming holes.
The dough was lined up on an aluminum-type cooling plate and similarly frozen rapidly to obtain a pie dough.

<Results of Frying Test of Frozen Dough> Example 1,
The following table shows the results of using the frozen doughs of Comparative Example 1, Example 2 and Comparative Example 2 and fried directly at an oil temperature of 180 ° C.

[0037]

[Table 1]

[0038]

EFFECTS OF THE INVENTION The molded frozen dough according to the present invention can supply freshly fried pie products without thawing, and can easily and easily serve various types of pies as needed. it can. It is ideal for fast food, restaurants, coffee shops, etc. because it allows you to cook fried pies in a short time after receiving the customer's order. At home, you can easily cook fried pies and enjoy eating.

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[Procedure amendment]

[Submission date] March 11, 2002 (2002.3.1)
1)

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Claim 1

[Correction method] Change

[Correction content]

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction content]

[0011]

Means for Solving the Problems The present inventor, while studying the behavior and morphology of frozen pie dough, has a total dough thickness of 40 mm or less when the ingredients are incorporated, for example, the upper dough, the center Molded frozen pie dough made of pie dough that has a multi-layered structure such as ingredients and lower dough, and has a perforating process, and the frying time when fried is short and the center of the product The present invention was completed by finding that the temperature of the product was easy to rise and the volume and texture of the fried product were good.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction content]

That is, the first aspect of the present invention is that the thickness is 40 mm.
The following is a molded frozen dough for deep-fried pies having a multi-layered structure containing a perforated component, and the second aspect of the present invention is 0.5 to 4 mm in diameter per 1 cm ² of dough, preferably 0.8 in diameter. A third aspect of the present invention is a frozen frozen dough for deep-fried pies having at least one pore of ˜2 mm, and an oil temperature of 160 as it is without thawing the frozen frozen dough for deep-fried pies.
A method for producing a fried pie, which comprises frying at ˜210 ° C. for a short time of 1 to 10 minutes.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor, Yoetsu             1177-1 Oyanagi Shimada City, Shizuoka Prefecture Ajinomoto Flow             Dung Bakery Co., Ltd. (72) Inventor Hiroshi Iwashita             1177-1 Oyanagi Shimada City, Shizuoka Prefecture Ajinomoto Flow             Dung Bakery Co., Ltd. F-term (reference) 4B032 DB13 DE05 DE06 DP23 DP30                       DP37 DP47

Claims (3)

[Claims] 1. A molded frozen dough for a deep-fried pie having a multi-layered structure and having a thickness of 40 mm or less and containing perforated ingredients. ^{2. A} diameter of 0.5 per cm ^{2 of} molded frozen dough.
The molded frozen dough for deep-fried pie according to claim 1, wherein at least one pore having a diameter of 4 mm is perforated. 3. The oil temperature of 160 to 210 ° C. without thawing the molded frozen dough for fried pie according to claim 1 or 2.
Then, a method for producing a fried pie, which comprises frying in a short time of 1 to 10 minutes.