JP2828844B2 - Retort food and method for producing the same - Google Patents
Retort food and method for producing the sameInfo
- Publication number
- JP2828844B2 JP2828844B2 JP4309649A JP30964992A JP2828844B2 JP 2828844 B2 JP2828844 B2 JP 2828844B2 JP 4309649 A JP4309649 A JP 4309649A JP 30964992 A JP30964992 A JP 30964992A JP 2828844 B2 JP2828844 B2 JP 2828844B2
- Authority
- JP
- Japan
- Prior art keywords
- pie
- pie crust
- food
- retort
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、オーブントースター等
で調理した場合に、パイ皮の食感が良好であるレトルト
食品及びその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a retort food having a good texture of pie crust when cooked in an oven toaster or the like, and a method for producing the same.
【0002】[0002]
【従来の技術】レトルト加熱処理は、食品の保存性を高
めるための手段として広く用いられている。しかし、従
来の薄力粉を50重量%以上(以下重量%を単に%とい
う)用いた小麦粉生地層及び油脂層を重積したパイ生地
を焼成したパイ皮では、レトルト処理した場合に吸湿
し、喫食の際、オーブントースター等で加熱調理した場
合に、パイ皮の食感が不良となる問題があった。2. Description of the Related Art Retort heat treatment is widely used as a means for improving the preservability of foods. However, pie crusts obtained by baking a pie dough in which a flour dough layer and an oil / fat layer using conventional flour flour in an amount of 50% by weight or more (hereinafter, the weight% is simply referred to as%) absorb moisture when retorted and eat. In this case, when cooked in an oven toaster or the like, there is a problem that the texture of the pie crust becomes poor.
【0003】[0003]
【発明が解決しようとする課題】本発明は、上記の問題
がなく、レトルト処理した後、オーブントースター等で
加熱調理した場合に、パイ皮の良好な食感が達成される
レトルト食品びその製造方法の提供を目的とする。DISCLOSURE OF THE INVENTION The present invention does not have the above-mentioned problems, and a method of producing a retort food and a pie crust having a good texture when cooked in an oven toaster or the like after retort treatment. The purpose is to provide.
【0004】[0004]
【課題を解決するための手段】本発明は、前記の目的を
達成すべく研究されたもので、特に、小麦粉生地層に強
力粉を多く含んで焼成したパイ皮を含気レトルト処理す
ることにより、保存後にオーブントースター等で加熱し
た場合に、パイ皮の良好な食感が達成されるとの知見に
基づいて成されたものである。DISCLOSURE OF THE INVENTION The present invention has been studied in order to achieve the above-mentioned object. In particular, the present invention provides a wheat dough layer containing pulverized pie crust which contains a large amount of strong flour and is subjected to an aerated retort treatment. This is based on the finding that a good texture of pie crust is achieved when heated with an oven toaster or the like after storage.
【0005】すなわち、本発明は、強力粉を約60重量
%以上含む小麦粉生地及び油脂を含んで焼成したパイ
皮、又はこれを主体とする食品を含気レトルト加熱処理
してなることを特徴とするレトルト食品を提供する。That is, the present invention is characterized in that a flour dough containing about 60% by weight or more of strong flour and a pie crust baked with fats or oils, or a food mainly containing the same, are subjected to an air-containing retort heat treatment. Provide retort food.
【0006】パイ生地の原料である小麦粉生地は、該小
麦粉生地に対して強力粉を約60%以上、好ましく約6
5〜75%用いて、常法によりミキシングして得たもの
である。上記強力粉の使用量によると、焼成したパイ皮
が比較的硬質となり、これが含気レトルト処理されるこ
とで、該処理時或るいはその後の保存時における吸湿に
よる影響が避けられ、喫食の際加熱した場合にパイ皮が
本来の組織、食感となる。強力粉の使用量が60%に満
たないと、上記効果が十分に得られない。上記強力粉の
使用量が達成される限り、中力粉、薄力粉を用いてもよ
い。小麦粉生地は、小麦粉100部に対して約35〜6
5部の水を加えて調製するのがよく、食塩などの調味料
を添加することもできる。[0006] The flour dough, which is the raw material of the pie dough, contains about 60% or more, preferably about 6%, of flour based on the flour dough.
It is obtained by mixing by a conventional method using 5 to 75%. According to the use amount of the above-mentioned strong powder, the baked pie crust is relatively hard, and this is subjected to an aerated retort treatment, so that the influence of moisture absorption during the treatment or subsequent storage can be avoided, and heating during eating can be avoided. When this is done, the pie crust has the original texture and texture. If the use amount of the strong powder is less than 60%, the above effect cannot be sufficiently obtained. As long as the use amount of the above-mentioned strong powder is achieved, a medium flour or a soft flour may be used. The flour dough is about 35-6 per 100 parts of flour.
It is preferably prepared by adding 5 parts of water, and a seasoning such as salt may be added.
【0007】油脂は、製品に風味を与え、パイ層を形成
する原料として用いるが、特に融点約40〜55°C、
好ましくは約40〜45°Cのものを用いるのがよい。
これは、油脂の融点が40°Cに満たないと、保存時に
パイ皮中で油脂が溶融してパイ皮組織が崩れやすくなる
ためで、一方、融点が55°Cを超えると、パイの口ど
けが悪くなりやすいからである。従って、前記融点の油
脂を用いることにより、保存時におけるパイ皮の組織保
持及び吸湿防止が達成され、喫食時の加熱でパイ皮本来
の組織、食感が得られる。[0007] Fats and oils are used as a raw material for imparting flavor to products and forming a pie layer.
Preferably, a material having a temperature of about 40 to 45 ° C. is used.
This is because if the melting point of the fat or oil is less than 40 ° C., the fat or oil is melted in the pie crust during storage and the pie crust tissue tends to collapse. This is because it is easy to get sick. Therefore, by using the fats and oils having the above-mentioned melting point, tissue retention of the pie crust during storage and prevention of moisture absorption can be achieved, and the original texture and texture of the pie crust can be obtained by heating during eating.
【0008】更に、油脂は、生地に用いる小麦粉100
部に対して約70〜110部、好ましくは約80〜10
0部用いるのがよい。これらにより、上述の効果と共
に、焼成したパイ皮が十分に膨らみ、風味もよくなる。
油脂の種類としては、バター、マーガリン、植物性ショ
ートニングが例示されるが、バター、マーガリンの使用
が望ましい。[0008] Further, fats and oils are used for the flour 100 used for dough.
About 70 to 110 parts per part, preferably about 80 to 10 parts
It is preferable to use 0 parts. By these, the baked pie crust is sufficiently swelled and the flavor is improved in addition to the above-mentioned effects.
Examples of the type of fats and oils include butter, margarine and vegetable shortening, but use of butter and margarine is preferred.
【0009】小麦粉生地に油脂を層状及び/又は粒状に
含ませてパイ生地を得る。この場合は、油脂を細かく刻
んで小麦粉と混ぜ、水を加えて練り上げてつくる(いわ
ゆる練りパイ生地)、或るいは油脂を小麦粉生地で包ん
で、これを何回も折りたたんでつくる(いわゆる折りパ
イ生地)等任意の方法を採用し得る。特に、小麦粉生地
と予め−20〜10°Cに冷却された凝固状態の径5〜
15mm程度の油脂細片とを練り上げて得た練りパイ生
地が、レトルト処理時等におけるパイ皮の吸湿防止を達
成する上で望ましい。また、パイ生地は、断面において
厚み0.1〜0.5mm程度の小麦粉生地が、油脂層に
よって分断された状態に調製するのが良好な組織、食感
のパイを得る上で望ましい。パイ生地の水分は15〜3
0%程度がよい。パイ生地の厚みは、約2.5mm以
上、好ましくは約2.5〜3.5mmがよい。厚みが
2.5mmに満たないと、パイ皮の食感維持効果が十分
に達成されない場合があり、前記厚みによりこれが達成
できる。[0009] A dough is obtained by adding fats and oils to the flour dough in layers and / or granules. In this case, the fats and oils are finely chopped and mixed with flour, and then kneaded with water (so-called kneaded pie dough). Any method can be adopted. In particular, the flour dough and a diameter of 5 to 5 in a coagulated state which has been cooled to −20 to 10 ° C. in advance.
A kneaded pie dough obtained by kneading a fat and oil flake of about 15 mm is desirable in order to achieve prevention of moisture absorption of the pie crust during retort treatment or the like. The pie dough is desirably prepared in such a manner that a flour dough having a thickness of about 0.1 to 0.5 mm in section is divided by an oil layer to obtain a pie having a good texture and texture. The puff pastry moisture is 15 ~ 3
About 0% is good. The thickness of the pie crust is about 2.5 mm or more, preferably about 2.5 to 3.5 mm. If the thickness is less than 2.5 mm, the texture maintaining effect of the pie crust may not be sufficiently achieved, and the thickness can achieve this.
【0010】パイ皮を主体とする食品は、前記のパイ生
地を詰め物の外側に設け、つまり詰め物の少なくとも一
部をパイ生地で包んで焼成して得られる。詰め物は、比
較的水分含量の多い食品を用いることができるが、水分
含量80%以下程度、好ましくは70%以下程度のもの
を用いるのがよい。水分含量80%程度の詰め物は、パ
イ皮への水分移行を起こしやすいが、この場合でも、本
発明における前記生地の配合及び含気レトルト処理によ
り、喫食時にパイ皮の良好な食感を達成できるからであ
る。但し、水分が80%程度を超えると、上記効果が十
分に達成されない場合がある。尚、水分含量約65〜8
0%の詰め物を、水分含量約30〜36%のパイ生地で
包み、これを焼成してレトルト処理すると、詰め物の水
分含量は約60〜75%、パイ皮の水分含量は約11〜
21%となる。上記各段階の水分状態によれば、本発明
の効果が得られる。A food mainly composed of pie crust is obtained by providing the above-mentioned pie crust on the outside of a stuffing, that is, wrapping at least a part of the stuffing with pie crust and baking. As the filling, a food having a relatively high moisture content can be used, but it is preferable to use a food having a moisture content of about 80% or less, preferably about 70% or less. A filling with a water content of about 80% tends to transfer moisture to the pie crust, but even in this case, a good texture of the pie crust can be achieved at the time of eating due to the combination of the dough and the aerated retort treatment in the present invention. Because. However, if the water content exceeds about 80%, the above effects may not be sufficiently achieved. In addition, a water content of about 65 to 8
A stuffing of 0% is wrapped in a puff pastry having a moisture content of about 30 to 36%, and then baked and retorted, the moisture content of the filling is about 60 to 75%, and the moisture content of the pie crust is about 11 to 11%.
21%. According to the water state in each of the above stages, the effects of the present invention can be obtained.
【0011】尚、詰め物は、焼成前において食品全部に
対して80%以下程度、好ましくは40〜70%程度に
するのがよい。詰め物が、80%を超えると、パイ皮の
食感維持効果を達成しにくい場合がある。詰め物として
は、ミートソース、ホワイトソース等のソース類、各種
肉、野菜、果物等の調理品及びこれらを適宜組み合せた
ものが例示される。パイ皮と組み合わされる詰め物とし
ては、20°Cにおける粘度が20000cp以上、好
ましくは30000cp以上乃至固体状(cpはB型粘
度で測定したもの)とするのがよい。これにより、前記
効果がより好適に達成される。[0011] The filling is preferably about 80% or less, preferably about 40 to 70% of the whole food before baking. If the filling exceeds 80%, it may be difficult to achieve the texture maintaining effect of the pie crust. Examples of the filling include sauces such as meat sauce and white sauce, cooked products such as various meats, vegetables, fruits, and the like, and those obtained by appropriately combining these. The filling to be combined with the pie crust has a viscosity at 20 ° C. of 20,000 cp or more, preferably 30,000 cp or more to a solid (cp is a B-type viscosity). Thereby, the above-mentioned effect is more suitably achieved.
【0012】上記物性の詰め物を得るためには、詰め物
にジェランガム、タマリンドガム、キサンタンガム、ロ
ーカストビーンガム、カラギーナン、結晶セルロース等
の増粘剤を、一種又は二種以上の組合せで添加するのが
望ましい。増粘剤は、詰め物中に0.3%以上、好まし
くは0.5〜3.0%含ませるのがよい。増粘剤の使用
により、詰め物は、保存時(常温等)は略固状〜高粘性
で、焼成によりソフトになる状態となり、保存時に略固
状等で保水された詰め物からパイ皮への水分移行を抑制
できる。尚、安定剤の使用量が0.3%に満たないと、
上記の作用が十分に達成されにくい。In order to obtain a filling having the above physical properties, it is desirable to add a thickening agent such as gellan gum, tamarind gum, xanthan gum, locust bean gum, carrageenan, crystalline cellulose or the like to the filling in one kind or in a combination of two or more kinds. . The thickener should be contained in the filling at 0.3% or more, preferably 0.5 to 3.0%. Due to the use of the thickener, the filling becomes substantially solid to highly viscous at the time of storage (normal temperature or the like) and becomes a softened state by baking. Migration can be suppressed. If the amount of the stabilizer is less than 0.3%,
It is difficult to achieve the above-mentioned effects sufficiently.
【0013】また、詰め物は、前記水分調整及び増粘剤
の添加等により、Aw0.80〜0.98にするのがよ
い。これにより、保存時のパイ皮への水分移行を抑制で
きる。パイ皮で詰め物を包む態様としては、パイ皮で詰
め物をそっくり包むか、これらを層状に重ね合わせる
か、或るいは皿状のパイ皮の上部収容部に詰め物を入れ
る等があげられる。The filling is preferably adjusted to have an Aw of 0.80 to 0.98 by adjusting the water content and adding a thickener. Thereby, moisture transfer to the pie crust during storage can be suppressed. Examples of the mode of wrapping the stuffing with pie crust include wrapping the stuffing entirely with pie crust, laminating these layers in layers, or putting the stuffing into the upper accommodating portion of a dish-shaped pie crust.
【0014】以上のパイ生地若しくはこれを主体とする
食品を、常法により焼成する。焼成は、焼成後の生地の
水分含量が約10〜20%、好ましくは約12〜18%
となり、かつ生地中の蛋白質グルテンがほぼ完全に熱変
性するように行うのが望ましい。つまり、前記の強力粉
を多く含むパイ生地を、上記の状態に焼成すると、パイ
皮は比較的強固な組織となり、これを含気レトルト処理
することで、喫食時までパイ皮の食感が維持されるから
である。生地を、均一に上記の状態に焼成するために
は、オーブン等の焼成手段が望ましく、また焼成の条件
としては、170〜220°C程度で30〜90分間程
度が挙げられる。尚、喫食時のパイ皮の焼色を良好にす
るためには、170〜180°C程度で60〜80分間
程度焼成するのがよい。つまり、この条件で薄色に焼上
げられたパイ皮は、レトルト処理を経て喫食時に加熱し
た場合に本来の焼色となる。[0014] The above-mentioned dough or the food mainly comprising the dough is baked by a conventional method. In the baking, the moisture content of the dough after baking is about 10 to 20%, preferably about 12 to 18%.
It is desirable that the heat treatment be performed so that the protein gluten in the dough is almost completely thermally denatured. In other words, when the pie crust containing a large amount of the above-mentioned strong powder is baked in the above-mentioned state, the pie crust has a relatively strong structure, and the puff crust is maintained until the time of eating by treating it with an aerated retort. This is because that. In order to uniformly bake the dough in the above-mentioned state, a baking means such as an oven is desirable, and baking conditions include 170 to 220 ° C. for about 30 to 90 minutes. In order to improve the color of the pie crust during eating, it is preferable to bake the pie crust at about 170 to 180 ° C. for about 60 to 80 minutes. In other words, the pie crust that has been lightly baked under these conditions will have its original baked color when heated during eating after retort processing.
【0015】パイ皮が他の食品と組み合わされる場合、
例えば、パイ生地で詰め物を包んで焼成する場合は、パ
イ皮と詰め物との間に可及的に空気層が介在するように
焼成するのが望ましい。つまり、該空気層によって、レ
トルト処理時の詰め物からパイ生地への水分移行を抑制
できるからである。空気層が形成されるように焼成する
手段としては、パイ生地で詰め物を包んで皿状容器に入
れ、該容器の上部を開放系にした状態でオーブン等で焼
成すればよい。上記の場合は、上部でパイ皮が膨らみ、
これと詰め物との間に空気層が形成される。この場合、
下部におけるパイ生地が容器と接触する部分には空気層
が形成されないが、この部分ではパイ皮が強固に焼上げ
られるので、レトルト処理時の吸湿は特に問題にならな
い。パイ皮により空気層を介在させて詰め物を覆うため
には、上記の方法の他、パイ皮を焼成型で詰め物に合わ
せた適宜形状に焼成し、これで詰め物を包む方法等を採
用することもできる。When the pie crust is combined with other foods,
For example, in the case where the filling is wrapped and baked with a pie crust, it is desirable to perform calcination so that an air layer is interposed between the pie crust and the filling as much as possible. That is, the air layer can suppress the transfer of moisture from the filling to the pie crust during the retort treatment. As a means for baking so that an air layer is formed, the filling may be wrapped in a pie crust, placed in a dish-shaped container, and fired in an oven or the like with the upper part of the container being open. In the case above, the pie crust swells at the top,
An air layer is formed between this and the filling. in this case,
An air layer is not formed in the lower part where the pie crust contacts the container, but since the pie crust is baked firmly in this part, moisture absorption during the retort treatment is not particularly problematic. In order to cover the filling with an air layer interposed by the pie crust, in addition to the above method, a method of baking the pie crust in an appropriate shape according to the stuffing with a firing mold and wrapping the stuffing with this may be adopted. it can.
【0016】パイ皮と組み合わされる食品は、必ずしも
焼成により調理される必要はなく、レトルト処理或るい
は喫食時の加熱処理によって調理を完了する形態でもよ
い。また、パイ皮と他の食品とを別途焼成した後組み合
わせてもよい。The food to be combined with the pie crust need not necessarily be cooked by baking, but may be in a form in which cooking is completed by retort treatment or heating during eating. Alternatively, the pie crust and other foods may be separately baked and then combined.
【0017】焼成したパイ皮若しくはこれを主体とする
食品は、耐熱性容器に密封収容し、含気レトルト加熱処
理する。含気レトルト加熱処理とは、容器内の含気率が
比較的高い状態でレトルト加熱処理する場合において、
レトルト釜内及び容器内の圧力差による容器の変形を防
止すべく、レトルト釜内の圧力を制御しながら行う処理
をいう。上記含気レトルト処理によれば、処理時にパイ
皮組織が好適に維持され、喫食時にパイ皮本来の食感を
達成できる。レトルト処理の条件は、例えば100〜1
50°Cで1〜60分間程度である。本発明は、製品の
常温保存を可能にするレトルト処理において、該処理時
のパイ皮組織の崩れを防ぎ、喫食の際にパイ皮の良好な
食感を達成し得る上で極めて有効な技術である。尚、オ
ーブントースター等で焼成した場合に、食品内部まで均
一に調理できるようにするため、径50〜150mm程
度、厚み15〜25mmの皿状容器に、これと略同じ大
きさの食品を収容するのがよい。前記焼成時に用いた容
器をこの容器にすれば、焼成及びレトルト処理を連続で
行い得る。The baked pie crust or a food mainly composed of the baked crust is sealed in a heat-resistant container and heated with an aerated retort. When the retort heat treatment is performed in a state where the air content in the container is relatively high,
This refers to a process performed while controlling the pressure in the retort pot to prevent deformation of the container due to a pressure difference between the retort pot and the container. According to the aerated retort treatment, the pie crust tissue is suitably maintained during the treatment, and the original texture of the pie crust can be achieved during eating. The conditions for the retort treatment are, for example, 100 to 1
It is about 1 to 60 minutes at 50 ° C. The present invention is a retort treatment that allows a product to be stored at room temperature, a technique that is extremely effective in preventing collapse of the pie crust tissue during the treatment and achieving a good texture of the pie crust during eating. is there. In addition, when baked in an oven toaster or the like, a dish having a diameter of about 50 to 150 mm and a thickness of 15 to 25 mm is accommodated in a dish-like container in order to uniformly cook the inside of the food. Is good. If the container used at the time of the firing is this container, the firing and the retort treatment can be performed continuously.
【0018】以上のようにして得られた本発明のレトル
ト食品は、オーブントースター、オーブン、電子レンジ
等で焼成して調理することができる。本発明の対象とす
る食品としては、一般にパイといわれるものの他に、詰
め物をパイ皮で包んだ、タルト、フラン、ミルフィユ等
が含まれる。The retort food of the present invention obtained as described above can be cooked by baking in an oven toaster, oven, microwave oven or the like. Foods to be covered by the present invention include, in addition to those generally called pies, tarts, furans, mill feuilles and the like in which fillings are wrapped in pies.
【0019】[0019]
【実施例1】強力粉70部、薄力粉30部及び水300
部を常法によりミキシングして得た小麦粉生地を得た。
該小麦粉生地に、予め0°Cに冷却して凝固状態にある
融点40°Cのマーガリンの径約5〜10mmの細片8
0部を加え、更にミキシングした。得られたパイ生地
を、ロール機で厚み約3mmのシートに整型した。上記
のパイ生地は、断面において厚み0.1〜0.5mm程
度の小麦粉生地が、凝固状態の油脂層によって分断され
た状態のもので、水分含量約33%のものであった。Example 1 70 parts of strong flour, 30 parts of soft flour and 300 parts of water
The flour dough obtained by mixing the parts by a conventional method was obtained.
The flour dough is preliminarily cooled to 0 ° C. and solidified in a solidified state.
0 parts were added and further mixed. The pie crust obtained was shaped into a sheet having a thickness of about 3 mm by a roll machine. The above-mentioned pie dough had a cross-section of a flour dough having a thickness of about 0.1 to 0.5 mm separated by a solidified oil layer, and had a water content of about 33%.
【0020】ラード5部に、ミンチ肉100部、細断し
て炒めた玉葱40部、キサンタンガム1部及び調味料適
量を加え、加熱撹拌してミートソースを得た。上記ソー
スは、水分含量70%、20°Cにおける粘度が約25
000cp、Aw約0.96のものであった。To 5 parts of lard, 100 parts of minced meat, 40 parts of chopped and fried onion, 1 part of xanthan gum and an appropriate amount of seasoning were added, followed by heating and stirring to obtain a meat sauce. The sauce has a water content of 70% and a viscosity at 20 ° C of about 25.
000 cp and Aw of about 0.96.
【0021】前記のパイ生地100gでミートソース1
00gを包み、径約120mm、厚み約20mmの円盤
型の食品を得、これを径約120mm、高さ約25mm
の金属製皿状容器に入れ、容器の上端面を金網で押さえ
た状態でオーブンにより約200°Cで約40分間焼成
した。焼成したパイ皮は上部が膨らみ、水分含量約12
%で、蛋白質グルテンはほぼ熱変性しており、ミートソ
ースの水分含量は約68%であった。焼成後上記の容器
を密封し、120°Cで25分間含気レトルト加熱処理
してレトルトパイを得た。With 100 g of the above pie crust, meat sauce 1
00g, and a disc-shaped food having a diameter of about 120 mm and a thickness of about 20 mm is obtained.
Was baked in an oven at about 200 ° C. for about 40 minutes with the upper end surface of the vessel held down by a wire mesh. The baked pie crust swells at the top and has a moisture content of about 12
%, The protein gluten was almost thermally denatured and the meat sauce had a moisture content of about 68%. After firing, the above container was sealed and subjected to an aerated retort heat treatment at 120 ° C. for 25 minutes to obtain a retort pie.
【0022】以上のようにして得たパイでは、レトルト
処理直後及び常温で約3カ月保存後、オーブントースタ
ーで加熱調理(約8分間)した場合も、パイ皮本来の良
好な食味、食感、焼色が生かされたパイが得られた。The pie obtained as described above can be cooked in an oven toaster (about 8 minutes) immediately after retort treatment and after storage at room temperature for about 3 months. A pie that took advantage of the roast was obtained.
【0023】[0023]
【実施例2】実施例1と同様に得たパイ生地を、120
×120mm、厚み3mmで皿状に整型し、オーブンに
より約200°Cで約15分間焼成したパイ皮を、略同
じ大きさの収容部を有するポリプロピレン主体の袋状容
器に密封し、122°Cで7分間含気レトルト加熱処理
してレトルトパイ皮を得た。Example 2 A pie crust obtained in the same manner as in Example 1 was
The pie crust, which was shaped into a dish with a size of × 120 mm and a thickness of 3 mm, and baked in an oven at about 200 ° C. for about 15 minutes, was sealed in a polypropylene-based bag-like container having a housing part of approximately the same size, and 122 ° C. C for 7 minutes to obtain a retort pie crust.
【0024】上記のようにして得たパイ皮を、常温で約
6ヵ月保存後、これを用いて常法によりアップルパイを
調製し、オーブントースターで約7分間加熱調理した場
合は、パイ皮本来の良好な食味、食感、焼色が生かされ
たアップルパイが得られた。When the pie crust obtained as described above is stored at room temperature for about six months, an apple pie is prepared using the pie crust in a conventional manner and cooked in an oven toaster for about seven minutes. An apple pie with good taste, texture, and brown color was obtained.
【0025】[0025]
【発明の効果】本発明によれば、レトルト加熱処理して
喫食に加熱調理した場合にも、パイ皮本来の食感が達成
されるので、常温保存が可能であり、オーブントースタ
ーで加熱するだけで簡単に本来のパイの食感を楽しむこ
とができる食品が提供される。According to the present invention, the original texture of the pie crust can be achieved even when the pie crust is cooked by heating with a retort, so that the pie crust can be stored at room temperature and only heated with an oven toaster. Food that can easily enjoy the texture of the original pie.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平5−23098(JP,A) 特開 平4−293453(JP,A) 特開 昭57−159434(JP,A) 特開 昭58−47426(JP,A) 特開 昭57−166928(JP,A) 特開 昭56−68337(JP,A) 特開 平3−108439(JP,A) 特開 平4−84849(JP,A) 実開 平3−117472(JP,U) 特公 昭39−7982(JP,B1) (58)調査した分野(Int.Cl.6,DB名) A21D 2/00 - 17/00────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-5-23098 (JP, A) JP-A-4-293453 (JP, A) JP-A-57-159434 (JP, A) JP-A-58-58 47426 (JP, A) JP-A-57-166928 (JP, A) JP-A-56-68337 (JP, A) JP-A-3-108439 (JP, A) JP-A-4-84849 (JP, A) Japanese Utility Model Laid-Open No. 3-117472 (JP, U) Japanese Patent Publication No. 397982 (JP, B1) (58) Fields investigated (Int. Cl. 6 , DB name) A21D 2/00-17/00
Claims (3)
地及び油脂を含んで焼成したパイ皮、又はこれを主体と
する食品を含気レトルト加熱処理してなることを特徴と
するレトルト食品。1. A retort food obtained by subjecting flour dough containing at least about 60% by weight or more of strong flour and baked pie crust containing oils or fats, or a food containing this as a main component to an aerated retort heat treatment.
較的水分含量の多い食品を包んだものである請求項1記
載の食品。2. The food according to claim 1, wherein the food mainly composed of pie crust wraps a food having a relatively high moisture content in pie crust.
地及び油脂を含むパイ生地で比較的水分含量の多い食品
を包み、これを該パイ生地と食品との間に可及的に空気
層が介在するように焼成した後、含気レトルト加熱処理
することを特徴とするレトルト食品の製造方法。3. A food having a relatively high water content is wrapped with a flour dough containing about 60% by weight or more of flour and a pie dough containing fats and oils, and an air layer is formed between the pie dough and the food as much as possible. A method for producing a retort food, comprising baking so as to intervene, followed by heat treatment with an aerated retort.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4309649A JP2828844B2 (en) | 1992-10-22 | 1992-10-22 | Retort food and method for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4309649A JP2828844B2 (en) | 1992-10-22 | 1992-10-22 | Retort food and method for producing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH06133683A JPH06133683A (en) | 1994-05-17 |
JP2828844B2 true JP2828844B2 (en) | 1998-11-25 |
Family
ID=17995592
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4309649A Expired - Lifetime JP2828844B2 (en) | 1992-10-22 | 1992-10-22 | Retort food and method for producing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2828844B2 (en) |
-
1992
- 1992-10-22 JP JP4309649A patent/JP2828844B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH06133683A (en) | 1994-05-17 |
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