JPH03224432A - Preparation of pies - Google Patents

Abstract

PURPOSE:To prepare a pie having soft, flexible and sufficiently dry tooth touches and not scattering when crunched by kneading wheat flour having a small protein content with ascorbic acid, lecithin, etc., at a specific rotation number and subsequently baking the formed pie dough. CONSTITUTION:(A) wheat flour having a protein content of 6-14% and prevented in the generation of gluten, (B) single ascorbic acid. single diacetyl tartaric acid monoglyceride, or a combination of the diacetyl tartaric acid monoglyceride with leathin, a glycerol fatty acid ester, a sucrose fatty acid ester, an alcohol fatty acid ester, etc., and (C) seat, an kneading oil, a saccharide alcohol, a saccharide such as a reducing saccharide-decomposed product and water are compounded with each other and kneaded at a rotation number of 1000-4000r.p.m. The prepared dough is aged, repeatedly rolled and folded back, molded and subsequently baked.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing confectionery, bread, and culinary pies.

(Conventional technology) Conventionally, in order to make a pie that has good float, texture, layer condition, good plasticity, good elongation during rolling and folding, is not sticky, and has good productivity, it is necessary to first increase the proportion of flour. By increasing the proportion of strong flour and decreasing the proportion of weak flour, the protein content is increased to a level that does not cause stickiness at a certain low temperature, and the flour is mixed with an emulsifier, salt, kneaded oil and fat, water, etc. The rotational speed for kneading is set at about 300 to 500 RPM so as to promote the generation and expansion of gluten in the kneading state and to prevent the generated gluten from being damaged.

(Problem to be solved by the invention) In this case, since there is a large amount of strong flour, the dough has a strong elasticity and a strong gluten film, and although the layers have good floating properties, the texture is rather hard, and it is necessary to create a soft feeling. In this case, it is inevitable to increase the number of layers, increase the amount of rolled-in oil, and make the layers thinner, but even in that case, the original soft feeling is not achieved, and - each layer is thinner. Because the pie is relatively hard and strong, each layer tends to fall apart and scatter when you bite into it, so the polite way to eat pie is to place a plate or your hand under the pie. This was considered a drawback of conventional pies.

In addition, because the dough is strong, the internal distortion after rolling and folding is large, and as a result, pie dough must be left to rest for about 40 to 60 minutes after being cut out before being baked to recover its stress. However, due to the residual internal distortion, the pie would warp or shrink and become unusable.However, during the production process, the pie dough after being cut out from the die was left to rest for about 40 to 60 minutes to remove the internal distortion. This had the disadvantage that it not only took up a large amount of factory space, but also significantly reduced pie productivity and significantly increased pie production costs.

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a method for producing pies that can make pies with good floating quality, texture, and layered texture while reducing the time required for resting the pie dough after cutting.

(Means for Solving the Problems) That is, the present invention provides protein content 6 that suppresses the development of gluten.
~14% wheat flour, rare ascorbic acid or diacetyl tartrate monoglyceride alone or diacetyl tartrate monoglyceride, lecithin, glycerin fatty acid ester, sucrose, which promotes the development of a gluten network that is supple, soft, strong, and resilient when the dough is aged. A combination of fatty acid esters, alcohol fatty acid esters, etc. is mixed with salt, kneaded fats and oils, sugar alcohols, liquid sugars such as reduced starch decomposition products, and water. A pie dough is formed by kneading and kneading at a constant temperature for a preset period of time, then allowing the dough to rest for a preset period of time, and then rolling and folding the roll-in oil a preset number of times. It is in the method of manufacturing pies to be baked.

(Function) In the case of such a method for producing pies, the protein content is 6 to 14
% of wheat flour, for example, 30% strong flour and 70% soft flour, diacetyl tartaric acid monoglyceride, glycerin fatty acid ester, salt, kneaded oil and fat,
With water added, first at low speed for 3 minutes, then at medium high speed at 1000-4000 RPM and at a temperature of e.g. 25°.
If you knead for about 10 minutes while maintaining the temperature at about C, a dough will be formed.In the case of this dough, the gluten generated during the kneading process will be cut by the blades of the mixer due to the high rotation speed of the mixer for kneading, resulting in the generation of gluten. is considerably suppressed, and fabrics with less internal distortion are produced.

The dough formed in this way weighs, for example, 1°25kg.
After dividing it into portions and letting it rest in a freezer at about -1θ℃ for about 40 minutes, it was rolled out with a roller to a thickness of about 3 to 10 mm, and rolled and folded repeatedly while sandwiching and wrapping the folding oil to make, for example, 144 layers. In this state, cut it out with a specified cutting die, arrange it on an iron plate, and leave it in this state for about 20 to 30 minutes.
When left to rest at room temperature (°C), the internal distortion of the pie dough is removed, and diacetyl tartrate monoglyceride mixed into the pie dough promotes the development of soft and supple gluten within the dough, and after cutting, Each laid pie dough can acquire sufficient firmness to make the pie float in a relatively short period of time without causing internal distortion in the laid-down state.

(Effect of the invention) Therefore, the pie baked in this state has sufficient float,
In addition to rising without warping, distortion, or shrinkage, the pie itself has a low hardness because the protein content is 7 to 13%, which is a much smaller proportion of strong flour contained in wheat flour than in conventional pie production. The texture is extremely soft and supple, giving you a sufficient amount of crunchiness, which prevents the pie from splattering when you bite into it.Furthermore, because the protein content is low, It is possible to distribute the residual moisture at room temperature with a water activity (AW) of 0.85 or less and a moisture content of 6 to 18%, and then bake it twice at the end user and serve it as food. If you bake it twice, it will become even more refreshing, have a nice texture, and have a texture similar to that of freshly baked pie.

(Example) Next, a method for producing pies according to an example of the present invention will be described.

First, a comparison of the conventional formulation of raw materials for pie dough production is as follows.

In addition, A excludes the oil and fat column for inserts. Shows the total amount of pie dough.

All of the raw materials blended in this way are put into a mixer bowl, and water is added with the temperature maintained at 0 to 2°C in advance. First, it is run at a low speed for 3 minutes, and then at a medium-high speed, for example, 1000°C. By kneading for about 10 minutes at ~4000 RPM and maintaining the temperature at about 25°C, pie dough is completed. The generation of gluten is considerably suppressed, and a relatively hard and inelastic pie dough with little internal distortion is produced.

The pie dough formed in this way is, for example, 1.25
Divide the dough into pieces of about 1.5 kg and leave them in a freezer at -10°C for about 40 minutes to cool them down, then roll them out to a thickness of about 1cm using rollers, while maintaining the temperature of the dough at 0 to 2°C.
Then, it is wrapped with folding oil adjusted to 16 to 18°C, and while the temperature of the pie dough is maintained at 8°C ± 1°C, rolling and folding, for example, folding into three, are repeated,
Finally, for example, 108 to 144 layers of pie dough with a thickness of 6 mm are cut out using a specified cutting die and arranged on an iron plate.
When left to rest in this state for about 20 to 30 minutes at a room temperature of about 20°C, the internal distortion of the pie dough has been removed, and the dough has been absorbed by the diacetyl tartrate monoglyceride and other additives mixed into the pie dough. This promotes the development of gluten, and after cutting, each piece of pie dough that is laid out has enough firmness to make the pie float, and is relatively short without causing any internal distortion while lying. You can get it in time. Therefore, a pie baked in this state will have sufficient float and will rise without warping, distortion, or shrinkage, and will have a protein content of 6 to 14%, which is the proportion of strong flour contained in wheat flour that is difficult to make in conventional pie manufacturing. Because it is much smaller in comparison, the pie itself has a lower hardness, is extremely soft to the touch, and has a little elasticity, giving it a sufficient crispiness, and as a result, prevents the pie from scattering when you bite into it. can do.

In these examples, there are differences in the composition of raw materials, manufacturing processes (kneading, dough resting, folding in fats and oils, shaping, baking), and the degree of puffiness (float ratio) and texture (texture, smoothness, etc.) of the manufactured pie. ), etc., when compared with the results of evaluations using equipment measurements or panel tests.

Note that this example shows a case in which diacetyl tartrate monoglyceride and other additives were used, and a conventional example shows a case in which diacetyl tartrate monoglyceride was not used.

In this case, the height of the pie is the average value measured with calipers from 10 randomly sampled pies after baking,
The floating ratio is a value obtained by dividing the height of the pie by the number measured in advance of the thickness of the dough before baking.The layer condition and texture are evaluated using a three-point method by a panel of seven people. This is the numerical value.

In this example, in addition to being able to obtain such an excellent pie, since the protein content is low, the residual moisture after baking is kept at a water activity (AW) of 0.85 or less, and the moisture content is 6 to 18%, and the pie is distributed at room temperature. It is possible for the end user to bake the food twice and serve it as food. In that case, by baking it twice with as much residual moisture as possible, it is possible to further increase the refreshing taste and improve the texture. can also be improved.

Claims (1)

[Claims] Wheat flour with a protein content of 6 to 14% that suppresses the development of gluten, and rare ascorbic acid or diacetyl tartrate monoglyceride alone or diacetyl tartrate monoglyceride, lecithin, glycerin fatty acid ester, sucrose fatty acid ester, which promotes the development of gluten networks when left as dough. , alcohol fatty acid ester, etc., salt, kneaded fats and oils, sugar alcohols, liquid sugars such as reduced starch decomposition products, and water are added.The rotation speed is preset at 1000 to 4000 RPM to cut the gluten generated in the kneading state. After kneading at a certain temperature for a certain period of time to form a dough,
A method for producing pies, which comprises letting the dough rest for a predetermined period of time, and then repeating rolling and folding of roll-in oil a predetermined number of times to bake the formed pie dough.