JP2005341902A - Process for producing confectionery dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing confectionery dough by which the confectionery dough affording layer confectionery having a high oil and fat content, assuming a layer appearance and inner phase and scarcely causing layer peeling, breakage or warpage during baking can simply be obtained in a short time without using an oil and fat for folding. <P>SOLUTION: The oil and fat is added dividedly in twice or more to carry out incorporation when the confectionery dough comprising an oil and fat in an amount of 15-60 pts. mass based on 100 pts. mass of wheat flour and water in an amount of 30-60 pts. mass based on 100 pts. mass of the wheat flour is produced. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a confectionery dough for obtaining a layered confectionery, preferably a bar-shaped confectionery, having a layered appearance and an internal phase.

Examples of layered confectionery include Danish pastries and pies.
These layered confectionery has an oil content of 50 to 150 parts by mass and a water content of 30 to 70 parts by mass with respect to 100 parts by mass of flour, and the production method thereof is 5 to 30 parts by mass with respect to 100 parts by mass of flour. Once produced a dough using kneaded oil and fat, rolled in 30 to 100 parts by mass of the oil and fat to 100 parts by mass of wheat flour, repeated rolling and folding to form a layered dough, after rolling and forming, The method of baking is mentioned.

Another method is a pastry-type layered confectionery. The paste pie-type layered confectionery uses small pieces of roll-in fats and oils to produce kneaded pie dough in which small pieces of fats and oils are dispersed by a method such as an all-in-mix method, which is repeatedly rolled and folded. Then, a layered fabric is formed, which is rolled, molded, and fired.
However, when producing layered confectionery using these layered doughs, when making small confectionery, especially stick-shaped confectionery, it is easy to break because of the thin layer thickness, and the fat content is high and the binding property of the layer However, there is a problem that delamination is likely to occur, and gluten is strengthened by the folding operation.

Conventionally, studies have been conducted to solve such problems of layered confectionery. For example, a method of heating and melting a fat with a specific solid fat content, uniformly mixing it with flour and other materials, cooling, adding water, rolling, forming and heating the kneaded dough (for example, Patent Documents) 1) and a method of baking a layered dough such as pie dough obtained by using a general insert oil and fat into a long cylindrical shape (for example, see Patent Document 2).
However, the method of Patent Document 1 has a problem that it is easy to break, the layer peeling is not improved, and the texture is too brittle, and the method of Patent Document 2 hardly breaks or warps during firing. However, there has been a problem that delamination has not been improved, and a special molding tool is required, which is not common.

JP-A-3-254626 Japanese Patent Laid-Open No. 11-127766

  The object of the present invention is to provide a confectionery dough that can obtain a layered confectionery that has a high fat content, has a layered appearance and an internal phase, and does not easily peel off, break or warp during baking, without using a fat for folding. Is to provide a method for producing a confectionery dough that can be easily obtained in a short time.

As a result of various studies to achieve the above object, the present inventors have found that the above-mentioned problems of the prior art can be solved by devising the kneading process of the kneaded oil and fat.
This invention was made | formed based on the said knowledge, and when manufacturing the confectionery dough containing 15-60 mass parts of fats and 30-60 mass parts of water with respect to 100 mass parts of flour, the said fats and oils are 2 times or more. The present invention provides a method for producing a confectionery dough characterized in that addition and kneading are performed separately.
Moreover, this invention provides the manufacturing method of the layered confectionery characterized by baking and / or frying, after rolling and shape | molding the confectionery dough obtained by the manufacturing method of said confectionery dough of this invention. It is.

  According to the method for producing a confectionery dough of the present invention, a confectionery dough having a high fat content, exhibiting a layered appearance and an internal phase, and capable of obtaining a layered confectionery that is less prone to delamination, breakage, and warping during baking, It can be easily obtained in a short time without using oils for folding.

First, the manufacturing method of the confectionery material of this invention is demonstrated in detail.
The kind of confectionery dough of the present invention is not particularly limited as long as it is a confectionery dough containing 15 to 60 parts by mass of fat and oil and 30 to 60 parts by mass of water with respect to 100 parts by mass of wheat flour. Examples include biscuits, pretzels, salz stangen, baton au fromage, glycini, and other confectionery doughs that are mainly formed into sticks.

  Examples of the wheat flour include strong flour, quasi-strong flour, medium flour, thin flour, rye flour, durum flour, whole grain flour, germ, etc., preferably only strong flour or weak flour is used, or strong flour and weak flour Use together.

  In the confectionery dough of the present invention, the content of the fat / oil is 15 to 60 parts by mass, preferably 15 to 55 parts by mass, more preferably 20 to 45 parts by mass, and still more preferably 25 to 100 parts by mass of the flour. 40 parts by mass. When the content of the oil and fat is less than 15 parts by mass with respect to 100 parts by mass of the flour, in addition to not becoming a confectionery that exhibits a layered appearance and an internal phase, Become. If the content of the oil or fat is more than 60 parts by mass, the dough becomes sticky and molding becomes difficult, and the oil or fat is not easily mixed into the dough.

  The fats and oils are not particularly limited. For example, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao Examples include various vegetable oils and fats such as fats, fish oils and whale oils, animal fats and oils, and processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.

  In addition, the fats and oils may be in the form of plastic oils and fats such as shortening, margarine and butter, or in fluid to liquid forms such as salad oil, fluid shortening and melted butter, or in the form of powdered fats and oils. Since it is easy to knead into the dough and a good layered structure is easily obtained, a plastic fat composition is preferable. When the plastic oil / fat composition is an emulsion, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type. When it is in the form of an emulsion or powdered fat, the content of the fat refers to a pure oil component excluding raw materials other than the fat contained therein.

In the confectionery dough of the present invention, the water content is 30 to 60 parts by mass, preferably 38 to 55 parts by mass, and more preferably 40 to 53 parts by mass with respect to 100 parts by mass of the flour. When the water content is less than 30 parts by mass with respect to 100 parts by mass of the flour, it is difficult to form a homogeneous dough, and when the water content is more than 60 parts by mass, the stability during rolling decreases. In addition, delamination, breakage, and warping during firing are likely to occur.
In addition, the said water shall also contain the water | moisture content in the material containing a water | moisture content other than a natural water and a tap water. Examples of the moisture-containing material include milk and milk products such as milk, concentrated milk, and cream, eggs such as whole egg, egg yolk, and egg white, and liquid sugar. Moreover, when fats and oils are the form of an emulsion, content of the said water also contains the water | moisture content contained in this emulsion.

  In the present invention, the following materials can be used as other materials. For example, yeast, sugars and sweeteners, starch, thickening stabilizers, coloring agents such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, dextrin, casein, whey, cream, and defatted Milk and dairy products such as powdered milk, fermented milk, cow milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, defatted condensed milk, concentrated milk, pure cream, whipped cream (compound cream), vegetable whipped cream, Natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese and other cheeses, raw alcohol, distilled liquor such as shochu, whiskey, vodka, brandy, brewed liquor such as wine, sake, beer, various liqueurs, glycerin fatty acid esters・ Glycerin acetate fatty acid ester ・ Glycerol lactate fatty acid ester・ Glycerin succinic acid fatty acid ester ・ Glycerin diacetyl tartaric acid fatty acid ester ・ Sorbitan fatty acid ester ・ Sucrose fatty acid ester ・ Sucrose acetic acid isobutyric acid ester ・ Polyglycerin condensed ricinoleic acid ester ・ Propylene glycol fatty acid ester ・ Stearoyl calcium lactate・ Stearoyl sodium lactate ・ Polyoxyethylene sorbitan monostearate ・ Polyoxyethylene sorbitan monoglyceride ・ Lecithin and other emulsifiers, swelling agents, inorganic salts, salt, baking powder, yeast food, dough improving agent, cacao and cacao products, coffee and coffee Products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, fruit juice, dice Jams, fruit sauces, seasonings, spices, fragrances, food materials such as vegetables, meat and seafood, plant and animal extracts such as consomme and bouillon, food additives and the like. Other materials can be arbitrarily used as long as the object of the present invention is not impaired, but preferably used in a range of 50 parts by mass or less with respect to 100 parts by mass of the flour.

  The above saccharides and sweeteners include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reduced sugar Sugar polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, Aspartame, honey and the like can be mentioned, and one or more selected from these can be used.

  As the above starch, starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, sweet potato starch, sago starch, rice starch, mochi rice starch, and those starches treated with enzymes such as amylase, Examples of these starches include modified starches that have been subjected to one or more treatments selected from alpha treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, etc. One or more selected from among them can be used.

  The above thickening stabilizers include xanthan gum, alginic acid, sodium alginate, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, tamarind seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, fur Examples include cellulan, tara gum, karaya gum, tragacanth gum, gellan gum, and soy polysaccharide, and one or more selected from these can be used.

The method for producing a confectionery dough according to the present invention is characterized in that when the confectionery dough is produced, the fats and oils are added and kneaded in two or more times.
In the conventional method for producing a conventional layered confectionery, a dough is prepared by first kneading 5 to 10 parts by mass of kneaded fats and oils with respect to 100 parts by mass of wheat flour, salt and water. In the case of the folded pie method, the folded oil is loaded on the above dough and wrapped, rolled and folded repeatedly to obtain a layered dough. Is dispersed in the dough, and then rolling and folding are repeated to obtain a layered dough. In addition, in the manufacturing method of stick biscuits and stick sables that suppress the production of gluten obtained by the sugar batter method and the flower batter method as much as possible, and in the manufacturing method of hard biscuits, the addition of fats and oils is performed only once in the first dough manufacturing. is there.

The manufacturing method of the confectionery dough of the present invention is different from the conventional method in that the fats and oils are added a plurality of times, and all of them are not folded but kneaded.
By adding the oil and fat multiple times, the oil and fat added the first time is incorporated into the gluten structure in a bound state, and the oil and fat added after the second time is coated in a free state on the surface of the gluten structure. The gluten structure is reinforced to form a pseudo layered structure.

That is, in the method for producing a confectionery dough of the present invention, first, when producing a confectionery dough containing 15 to 60 parts by mass of fat and oil and 30 to 60 parts by mass of water with respect to 100 parts by mass of flour, a part of the fat and oil is added. Add, knead, preferably mix until gluten is sufficiently produced, once to make a homogeneous dough, then add and knead the remaining fats and oils once to several times, and make a homogeneous dough again Is.
The addition and kneading of the fats and oils is preferably carried out into a homogeneous dough by kneading the fats and oils completely each time, instead of dividing them into a plurality of times because the fats and oils content is high.

  The method for kneading fats and oils is not particularly limited. For the first kneading method, gluten is mixed with powder raw materials such as wheat flour, powdered oils and fats, plastic fats and liquid oils in advance, and gluten. After kneading plastic fats and oils into the resulting dough, there are methods such as mixing further to make a homogeneous dough, all-in-mix method, etc. Among them, kneading plastic fats and oils in a plastic state is gluten structure It is preferable in terms of being easily incorporated in a bonded state, and it is particularly preferable to knead the plastic fat into the dough from which gluten has come out, as in general breadmaking.

  About the kneading | mixing method of the fats and oils after the 2nd time, what is necessary is just to knead the remaining fats and oils in the dough after the kneading | mixing of the 1st fats and oils, and to make a homogeneous dough. Since the fats and oils kneaded after the second time are coated in a free state on the homogeneous dough formed by the first kneading of fats and oils, the form of powdered fats and oils is not preferred, and the flow of plastic fats and oils, melted butter, etc. It is preferably in the form of a paste.

  The number of oils and fats added in the present invention is particularly preferably 2 times. If the number of additions of oils and fats is 3 times or more, there is a possibility that a layered appearance and an internal phase are difficult to obtain depending on the amount of oils and fats added. The upper limit of the number of additions of fats and oils is not particularly limited, but is preferably 5 times or less.

  Moreover, the addition amount of the fats and oils after the 2nd time becomes like this. Preferably the addition amount of the fats and oils added before 1 time is 2 times or more, More preferably, it is 2.5 times or more. When the added amount of the oil and fat after the second time is less than twice the added amount of the oil and fat before the first time, it is difficult to obtain a layered appearance and an internal phase. The upper limit of the amount of oil added after the second time is not particularly limited, but is preferably within 10 times the amount of oil added before the first time.

  Moreover, the addition amount of the first oil is preferably 5 parts by mass or more, more preferably 5 parts by mass or more and 20 parts by mass or less with respect to 100 parts by mass of the flour. When the amount of the first oil / fat is less than 5 parts by mass with respect to 100 parts by mass of the flour, the gluten structure is difficult to form, and furthermore, the oil / fat added after the second time does not extend along the gluten. If the confectionery does not form a clear layer and exceeds 20 parts by mass, the resulting layered confectionery does not form a clear layer, and oil and fat are liable to leak during baking.

  The fats and oils added for the first time and the fats and oils added after the second time may be the same or different. It is preferable that the oil added at the first time is a plastic oil added under temperature conditions with good plasticity. Further, the fat added at the first time preferably has a melting point of 15 to 45 ° C., more preferably has a melting point of 25 to 40 ° C., and most preferably has a melting point of 28 to 36 ° C. Further, the fat added after the second time is preferably one that does not dissolve at room temperature, more preferably has a melting point of 28 to 45 ° C, more preferably 30 to 42 ° C, and most preferably 33. ~ 40 ° C. Moreover, you may melt | dissolve and add the fats and oils added after the 2nd time besides adding on temperature conditions with favorable plasticity. In this case, it is necessary that the fats and oils solidify during the production of the dough and do not cause stickiness.

  The confectionery dough obtained by the method for producing a confectionery dough of the present invention contains a gluten-binding oil / fat incorporated in a gluten structure of the dough and a free oil / fat for coating the surface of the gluten structure in a free state. Therefore, the gluten structure is reinforced to form a pseudo layered structure.

Next, the manufacturing method of the layered confectionery of this invention is described.
The method for producing a layered confectionery of the present invention is a method for obtaining a layered confectionery by rolling and shaping the confectionery dough obtained by the method for producing a confectionery dough of the present invention, followed by baking and / or frying. .

The thickness of the dough after the rolling is not particularly limited, but is preferably 1 to 10 mm, and more preferably 2 to 5 mm. This rolling operation may be performed manually using a reverse sheeter or the like, or may be performed fully automatically using a continuous line.
The confectionery dough of the present invention is a layered confectionery that exhibits a layered appearance and an internal phase only by rolling, and further, by performing a rolling-folding operation, a better layered appearance and an internal phase are obtained. Can be obtained. The number of layers in that case is not particularly limited, but is preferably 1 to 36 layers, more preferably 3 to 27 layers, and most preferably 9 to 16 layers. This rolling-folding operation may be performed manually using a reverse sheeter or the like, or may be performed fully automatically using a continuous line.

  After the rolling, if necessary, a retard is taken and the confectionery dough is rested. Under the present circumstances, it is good to cool until the center temperature of confectionery material becomes -3-15 ° C preferably 0-7 ° C more preferably.

Next, it molds. The above molding may be molded in any shape and may be mold-filled, but the confectionery dough of the present invention is molded by cutting or die cutting, which tends to make the shape during molding unstable. It is particularly effective when used. The most effective molding is a rod-shaped molding that is easy to cause breakage and delamination because the width of the dough is narrow.
These moldings may be performed manually using a pie cutter or a knife, or may be performed fully automatically using a continuous line. The rod-shaped forming can also be performed by an extrusion method.

In the manufacturing method of the layered confectionery of this invention, it is preferable to perform a wet heat treatment process with respect to confectionery dough before baking. By performing this wet heat treatment step, it is possible to increase the degree of gelatinization, to give a more refreshing texture and to prevent breakage.
The wet heat treatment method can be carried out without any limitation as long as it is a method of heating in the presence of moisture, for example, a method of steaming with a shiro or steamer, a method of heating a dough immersed in water, etc. Is mentioned. Moreover, as the conditions for the wet heat treatment, for example, the conditions when steaming with a steamer, the temperature is preferably 60 to 120 ° C., more preferably 90 to 110 ° C., and the treatment time is preferably 10 seconds to 20 minutes, more preferably. Is 30 seconds to 15 minutes. The wet heat treatment step is preferably performed after forming the dough because the extensibility of the dough is reduced by the wet heat treatment.

Further, if necessary, take a proofer, a retard, and a rest, and fire and / or fry.
The heating conditions for baking vary depending on the type of bakery food. For example, when an oven is used, it is preferably 4 to 25 minutes at 150 to 240 ° C, more preferably 5 to 20 minutes at 180 to 230 ° C.
Moreover, the heating conditions in the case of frying are preferably 180 to 260 ° C. for 1 to 10 minutes, more preferably 200 to 250 ° C. for 2 to 5 minutes.
When combining firing and frying, it may be fried after firing or fired after frying.

  The layered confectionery obtained by the method for producing a layered confectionery of the present invention has a high fat and oil content, exhibits a layered appearance and an internal phase, and has the characteristics that layer peeling, breakage, and warping during baking hardly occur. In addition, this layered confectionery may be further decorated with chocolate coating, glaze, butter cream or the like sanding or topping.

  Examples of the present invention will be given below, but the present invention is not limited to the following examples.

[Example 1]
1 kg of soft flour, 100 g of margarine adjusted to 20 ° C. (melting point = 32 ° C.), 20 g of salt and 410 g of water are placed in a 10-coat mixer bowl, using a hook in a 10-coat vertical mixer, low speed 2 minutes, medium speed 3 Mixing was carried out to obtain a dough with sufficient gluten. To this, 200 g of shortening (melting point = 38 ° C) adjusted to 25 ° C was added, and further mixed until evenly mixed at a low speed of 2 minutes, a medium speed of 3 minutes, and 28 parts by weight of fat and oil and 43 parts by weight of water with respect to 100 parts by weight of flour. A confectionery dough of the present invention containing parts was obtained.
This confectionery dough is immediately rolled to a thickness of 3 mm with a reverse sheeter, cut into 10 mm × 150 mm with a knife, placed on a display board, rested at 20 ° C. for 20 minutes, and then baked in a fixed kiln set at 200 ° C. for 13 minutes. The layered confectionery of the present invention was obtained. The obtained layered confectionery had no warp, was not easily broken, did not peel off, had a durable structure, had a layered appearance and an internal phase, and had good meltability in the mouth.

[Example 2]
In Example 1, after arranging the cut confectionery dough on the display board, the entire display board was put into a steamer and subjected to wet heat treatment at 110 ° C. for 10 minutes to obtain the layered confectionery of the present invention in the same manner as in Example 1. . The obtained layered confectionery did not warp, was not easily broken, did not peel off, had a durable structure, and exhibited a layered appearance and an internal phase. In addition, the texture was good and the mouth melted well.

(Comparative Example 1)
1 kg of soft flour, 100 g of margarine adjusted to 20 ° C. (melting point = 32 ° C.), 200 g of shortening adjusted to 25 ° C. (melting point = 38 ° C.), 20 g of salt and 410 g of water are placed in a 10-coat mixer bowl, 10-coat vertical type Using a hook in a mixer, mixing at a low speed of 2 minutes and a medium speed of 6 minutes to sufficiently extract gluten, a confectionery dough containing 28 parts by mass of fat and oil and 43 parts by mass of water was obtained with respect to 100 parts by mass of flour.
The confectionery dough was immediately rolled to a thickness of 3 mm with a reverse sheeter, cut into a 10 mm × 150 mm knife and arranged on a display board, rested at 20 ° C. for 20 minutes, and then baked in a fixed kiln set at 200 ° C. for 13 minutes. . The obtained confectionery was severely warped and easily broken. Moreover, it had a log-like appearance and a bread-like inner phase, and did not exhibit a layered appearance and an inner phase. The mouth melted well, but the texture was too crunchy.

(Comparative Example 2)
1 kg of soft flour, 20 g of salt and 410 g of water were put in a 10-coat mixer bowl, and a hook was used with a 10-coat vertical mixer, and mixed at a low speed of 2 minutes and a medium speed of 3 minutes to obtain a dough with sufficient gluten. To this was added 100 g of margarine (melting point = 32 ° C.) adjusted to 20 ° C. and 200 g of shortening (melting point = 38 ° C.) adjusted to 25 ° C., and further mixed until evenly mixed at low speed 2 minutes, medium speed 3 minutes. A confectionery dough containing 38 parts by mass of fat and oil and 43 parts by mass of water was obtained with respect to 100 parts by mass of flour.
The confectionery dough was immediately rolled to a thickness of 3 mm with a reverse sheeter, cut into a 10 mm × 150 mm knife and arranged on a display board, rested at 20 ° C. for 20 minutes, and then baked in a fixed kiln set at 200 ° C. for 13 minutes. . The obtained confectionery was severely warped and easily broken. Moreover, it had a log-like appearance and a bread-like inner phase, and did not exhibit a layered appearance and an inner phase. In addition, the mouth melted poorly and the texture was heavy.

Claims (10)

  When producing a confectionery dough containing 15 to 60 parts by weight of fat and oil and 30 to 60 parts by weight of water with respect to 100 parts by weight of flour, the fats and oils are added and kneaded in two or more times. A method for producing confectionery dough.   The method for producing a confectionery dough according to claim 1, wherein the amount of the fat added after the second time is at least twice the amount of the fat added one time before.   The method for producing a confectionery dough according to claim 1 or 2, wherein the amount of the first fat added is 5 parts by mass or more per 100 parts by mass of the flour.   The method for producing a confectionery dough according to any one of claims 1 to 3, wherein the fat added after the second time is a fat having a melting point of 28 to 45 ° C.   A confectionery dough obtained by the production method according to claim 1.   6. The confectionery dough according to claim 5, comprising a gluten-binding oil / fat incorporated in a gluten structure of the dough in a bound state and a free oil / fat for coating the surface of the gluten structure in a free state.   A method for producing a layered confectionery, characterized in that the confectionery dough according to claim 5 or 6 is rolled and molded, and then baked and / or fried.   8. The method for producing a layered confectionery according to claim 7, wherein the molding is a rod-shaped molding.   The method for producing a layered confectionery according to claim 7 or 8, wherein a wet heat treatment step is performed before baking. A layered confectionery obtained by the production method according to claim 7.