JPS6153003B2 - - Google Patents

Description

【発明の詳細な説明】[Detailed description of the invention]

本発明は、油脂中に水溶性成分を含有する可食
性物質を微粉状に混合分散させ、特に水溶性物質
である各種調味成分を水を含む生地中に溶解させ
ることなく、油脂と共に生地の間に均一に層状に
分散させることにより、好みの風味で、火通り、
膨化の良い、作業性に優れた積層菓子を容易に製
造する方法に関するものである。 近年、食生活の洋風化に伴い種々の積層菓子
（パイ、ペーストリー等層状をなした菓子。以
後、積層菓子と総称する）の消費も増大して来て
おり、種々の製品が市販されるようになつて来た
が、積層菓子もしだいに一般化するに従い、より
美味な、より作業性のよい、バラエテイーに富ん
だ油脂材料が要求されるようになつて来た。 従来積層菓子を作るには、小麦粉、水及び必要
によりその他の添加物を混合した生地を作成し、
この生地と油脂組成物を交互に重ねて圧延、おり
たたみをくり返し、適当な層数にしたのち成型
し、必要により醗酵等の工程を入れ焼成して製品
としている。しかし、このような製品もしだいに
一般化するようになり、より美味な、よりバラエ
テイーに富んだ味が要求されるようになつて来
た。この為、原材料の中に砂糖や脱脂粉乳、チー
ズ粉末等固形の呈味成分を添加配合し、風味の変
化を持たせる事も試みられている。しかし、通常
の積層菓子の生地は、小麦粉のタンパク質である
グルテン質が水を吸い混合されて伸展性を持ち、
圧延により薄膜状となり生地の骨格を形成してい
るものであり、連続した強固な膜が形成されるこ
とにより焼成の際内部で発生した水蒸気やガスを
閉じ込めて層と層の間を離して膨張させる事によ
り、積層菓子の特徴とする良く膨化した層状のサ
クサクした感じの製品を作る事が出来るのであ
る。ところが、この生地の中に砂糖や脱脂粉乳そ
の他の糖類や水に可溶性の物質を混合した場合
は、グルテン形成が阻害され、強固な膜ができ
ず、発生したガス類が逃げやすくなり、又、こう
した可溶性物質は保水力が強いため、焼成後の火
通りが悪く、浮きの悪い、口あたりのサクサクし
ない製品となつてしまうのである。これを防止す
るため、やむをえず生地への配合水量を減量する
と結果としてデンプンのα化率が低下し、口当た
りのパサついた粉つぽい製品となつてしまう欠点
がある。 又、デニツシユペーストリーのようにイースト
醗酵を行なう必要のある生地においては、生地中
に糖類、粉乳類等が多量に含有された場合はイー
ストの醗酵が阻害され、醗酵不充分かあるいは醗
酵しても非常に長時間を要するようになる。例え
ば、水溶性糖質の配合量は20〜25％が最適であ
り、此の場合も糖類を加えぬ生地に比し水配合量
が少なくなり、出来た製品は水分の少ない硬目の
ものとなり易い欠点を有している。 本発明は、叙上の如く、従来、製造が極めて困
難であつた特に水溶性の各種呈味成分類を多量に
配合する積層菓子の新しい製造法を提供すること
を目的として、鋭意研究した結果、到達したもの
である。 すなわち、本発明の積層菓子の製造方法は、固
型脂含有率が10℃で15以上、20℃で45以下の油脂
95〜50重量部中に糖類の微粉末、乳製品類の微粉
末又は／およびその他の水溶性成分を含有する可
食性物質の微粉末５〜50重量部が懸濁乃至分散し
ているところの、実質的に水分を含有しない可塑
性油脂組成物を、主として小麦粉、水から調製さ
れた生地と交互に層状となした後、成形、焼成す
ることを特徴とするものである。 以下、上記特徴を以てなる本発明の製造方法に
ついて詳述する。 本発明は、例えば砂糖、ブドウ糖、乳糖等の糖
類の微粉末、例えば粉乳、チーズ粉末、ホエーパ
ウダー等の乳製品類の微粉末又は／およびその他
の水溶性成分を含有する物質の微粉末５〜50部、
好ましくは10〜50部を、固型脂含有率（SFI）が
10℃で15以上、20℃で45以下の油脂95〜50部、好
ましくは90〜50部を、融点以上に溶融した中に、
懸濁、撹拌、分散した後、急冷可塑化する事によ
り得られるところの固型の水溶性微粉末が結晶固
化した油脂に包含され、実質的に水分を含有しな
い可塑性油脂組成物を、小麦粉、水を主体として
必要により他の成分を配合した生地にSFI15以上
の温度範囲内で前記油脂組成物を重ね合わせ交互
に層状となした後、成型、焼成する層状の菓子の
製法である。 本発明において、水溶性成分を含有する可食性
物質の微粉末としては、上記の如き糖類の微粉
末、乳製品の微粉末の他にインスタントコーヒー
粉末、その他種々の可食性物質の微粉末が広く使
用することができるが、特に糖類の微粉末、乳製
品の微粉末が好ましい。 上記のような物質は、小麦粉に対して非常に少
量であればある程、小麦粉生地調製中に小麦粉生
地に配合しても生地の物理的性質を大きく低下さ
せぬため、あまり問題が生じないが、その量が多
くなればなる程、小麦粉生地に配合すると生地の
粘着性が強くなると共に、生地中の蛋白の結合が
弱まり、伸展性の欠けたものとなり、層形成作業
に於て作業がしにくく、油脂層が均一に出来ず、
又成形後の焼成工程に於ても上記の如き物質の保
水力が働らいて、膨化時のガス圧力が強くなるた
め、いわゆる火通りの悪い、浮きの悪い製品しか
得られない。 又、繊維質、蛋白質等の水に不溶な物質又は難
溶な物質類を小麦粉生地中に配合する場合、その
配合される量が多くなれば、グルテンの量が相対
的に減少するため、グルテン膜の強度を相対的に
弱めるけれども、水溶性物質に比較すれば、その
程度は少ない。 本発明は、小麦粉生地のグルテン配合は著しく
悪影響を及ぼし、それ故に層状菓子の品質を劣化
させるような水溶性成分を含有する物質の微粉末
を、小麦粉生地と層形成する際に使用する油脂組
成物中に配合することを重要な要件とするもので
ある。 また、従来から行なわれているように、水分を
含むマーガリン類に上記の如き物質をあらかじめ
混合しておき、これをロールインしても、生地中
のグルテン結合への影響は少ないが、焼成時に層
状油脂中の水溶性成分の保水力により、品質のす
ぐれた積層菓子は得られず、本発明は上記の如き
水溶性成分を含む物質の微粉末を含有する油脂組
成物が実質的に水分を含有していないことも重要
な要件とするものである。 本発明の方法によれば、生地に水溶性成分を加
えずともよく、容易に層形成作業が出来ることは
もちろん、水溶性成分は、形成された層状生地中
の油脂中に含まれ、焼成された時層間が剥離膨張
した際に発生する水蒸気により幾分溶解される
が、大部分は油脂膜に包まれるため、保水力を得
ることがないので、火の充分通つた積層菓子が容
易に得られるものであり、従来の製法とは全く異
なるものである。 しかし、層状に形成された油脂が水溶性成分を
含有する微粉末を完全に包み込むためには、該微
粉末の量は油脂に対して同量以下が良く、固形物
が同量以上含まれる場合は層形成作業中、該微粉
末を包み込む油脂が少ない為、生地中の水分によ
り、可溶性成分も溶解される。したがつて、生地
中に水溶性成分を配合したような生地の粘着性の
増加が生じると同時に保水力が生じるので好まし
くないため油脂組成物中の該微粉末の量は50％以
下が望ましい。 また、水溶性成分を含む物質の微粉末は油脂組
成物に対し５％以上であることが好ましく、それ
より少ない量の場合、それらの物質に小麦粉生地
に配合した場合と比較し、その効果は顕著に認め
られない。 さらに、上記の如き微粉末を含有する油脂組成
物は小麦粉100重量部に対して50〜120重量部の割
合で使用できる。 積層菓子製造工程中の層形成作業は、油脂組成
物と小麦粉生地を重ね合せ折りたたみ、圧延を繰
り返すものであり、この間油脂組成物の物理的性
質と小麦粉生地の物理的性質が同様であれば均一
に層が形成されやすいが、両者が異なる物性を持
てば均一な層は形成されず、この結果層状菓子は
不良なものとなる。この為、積層菓子に用いる層
形成用油脂は小麦粉生地と同じ硬さ、物性を示す
物を作るよう工夫がこらされており、小麦粉生地
の配合により異なるが、通常、固形脂含有率で20
〜35位が層形成に最適である。 本発明に係る油脂組成物においては、固型微粉
末が配合される為、単なる油脂単体に比し小麦粉
生地物性に近いものとなり易く、従つて、本発明
に係る油脂組成物によれば、従来の油脂単体又は
油脂と水との乳化物による層状構造形成に比較し
て、容易に優れた積層菓子を得ることができる。 この為、本発明の方法によれば、従来法に比較
して油脂の硬さが硬いものから軟らかいもの迄広
範囲の硬さの油脂を配合することが可能であり、
通常固型脂含有率（SFI）15〜45の状態で層形成
作業が可能となることも本発明の大きな特徴であ
る。 本発明で使用される油脂組成物の油脂は、固型
脂含有率（SFI）が20℃で45以下のものが使用で
き、それ以外の油脂であれば、ココアバターの様
な可塑性範囲の狭い特殊な油脂を除き体温以上で
多量の固型脂を含むので口どけの悪い油脂とな
り、本発明の目的とする呈味成分の味を有効に利
用する風味良好な積層菓子の製法には不適当であ
る。 又、10℃で15以上の固型脂含有率（SFI）が必
要であり、10℃でSFI15以下では固型の微粉末を
配合しても、10℃以上のいわゆる作業温度では小
麦粉生地に比較して油脂組成物が極めて軟らか
く、生地又は油脂の極端な冷却あるいは作業室の
低温調製など実質作業がきわめて困難であり層の
形成がむずかしくなる。 したがつて、10℃でSFIが15以上ある事も本発
明の必須条件である。 また、配合される微粉末の粒度も本発明の効果
に大きな影響を与えるものである。 即ち、本発明に係る油脂組成物は、小麦粉生地
間に挾み込まれ、圧延、折りたたみの結果、目的
とする積層菓子の種類に応じて数十層〜数百層の
油脂組成物の層が形成されるが、この際油脂組成
物中の微粉末の径が油脂層より大きい場合油脂層
を破り小麦粉生地中に入り易くなる為、小麦粉中
の水分により溶解され生地中に入り生地を粘着化
させ本発明の効果を減退させやすく、又生地層間
を結着させ易くする為積層菓子の膨張を抑えると
いう欠点が出易くなる。 したがつて、本発明に使用する微粉末の粒径
は、生地の最終シート時の油脂層の厚さよりも極
端に大きくないことが望ましく、例えば100μ以
下の粒径であることが好ましい。 積層菓子製造時の生地の粘着性を防止する水溶
性成分の配合方法としては、積層菓子製造時の圧
延折りたたみ工程で、水溶性成分を折りたたみの
際に薄く挾み込むことや振りかけることも考えら
れるが、このような方法は、成分によつては、可
溶が激しく膨化不十分、不均一なコーテイングあ
るいは、焼成時の表面の炭化、固化など欠点を有
しているもので、本発明に比べて良好な製品を得
にくい。 本発明で使用される油脂組成物を調製するに
は、シヨートニングのような無水の可塑化した油
脂類の中に後から微粉末を混合、分散させてもよ
く、その場合も本発明の効果は発揮されるが、発
明者らは、融解した油脂組成物中に微粉末を懸濁
分散させた後、急冷可塑化して油脂組成物を調製
することにより、油脂結晶量が多くしかもすぐれ
た結晶の析出状態のものが得られ、伸展性および
微粉末被覆効果にすぐれ、よりすぐれた品質の積
層菓子が得られることを見い出した。すなわち、
融解した油脂中に懸濁した微粉末はその後の冷却
工程で油脂の結晶化の際、核となることにより、
微粉の固型物は周囲を結晶油脂で完全に被覆され
ると共に、油脂の結晶化を促進し、こまかい油脂
の結晶化をうながし、この結果として粘弾性に富
む、ロールインに適した、層の形成しやすい性質
の油脂組成物を作るものである。また、積層菓子
製造工程で油脂組成物は小麦粉生地と共に容易に
圧延、薄層化されると共に水溶性成分は結晶油脂
により強固に覆われる事により、生地中の水分に
よる溶解が少なく、焼成工程迄生地の軟化、粘着
化が生ぜず、優れた積層菓子が得られるのであ
る。 なお、油脂組成物の製造に際して、例えば乳化
剤等のその他の成分を油脂組成物に添加してもよ
い。 前述したように本発明に係る油脂組成物中に水
分を配合する事は、水溶性微粉末を水により溶解
させることになり、積層菓子工程中水に溶解した
成分が生地中へ移り易く、生地の軟化による積層
菓子の劣化が生ずるもので、油脂組成物中への水
分の配合は極力避ける事が望ましいが、水に対す
る溶解度の比較的低い乳糖等を用いるような場合
は少量の水分を含有しても大部分の糖質微粉末は
固型状で油脂に被覆されており、本発明の効果は
充分保持されるので、本発明の効果が失なわれぬ
程度の水分を含有する事は本発明の基本をそこな
うものではない。 又、デニツシユペーストリーのように、小麦粉
生地中に対粉20％程度の砂糖及び５％程度の脱脂
粉乳が入る場合、この砂糖及び脱脂粉乳を小麦粉
生地中に添加せずに生地を作り、かわりに、この
脱脂粉乳及び砂糖をロールイン油脂中に包含させ
て、無水のロールイン油脂を作り、この油脂を使
用してデニツシユペーストリー生地を圧延、成型
し、ホイロ工程をとると、醗酵時間が大幅に短縮
でき、又成型、圧延操作が楽で作業性の良いもの
となる。 又、従来醗酵阻害を起こすため、脱脂粉乳はや
むをえず対粉５％以下程度しか添加きなかつた
が、本製法ではこれ以上の添加量も充分可能であ
り、製造者の風味的要求を充分に満たす添加が可
能となつた。 又、パイやデニツシユペーストリー等の成型の
際、生地内部にジヤムやママレード、各種ミート
フイリング、ソース類、その他の水分の多いフイ
リングを詰めた場合は、フイリングの下部及び直
上部の生地層の火通りが悪く、焼成後でもかなり
生焼けの状態で触感が悪く、又、小麦粉生地層が
何層も互いに付着して、充分にパフしない場合、
あるいはフイリング上部に大きな空洞があく場合
がしばしば見うけられたが、このような現象も本
発明のように、水分を含まず、かつ各層間を充分
離反させて火通りを良くできるロールイン用油脂
を使用した場合は著しい改善効果が認められ、火
通り、浮きの良い製品が得られる。 このように、本発明による積層菓子の製法は、
従来のものと比べ、非常に風味のよいものが得ら
れ、また、浮き、火通り、膨化も良く、これまで
得られなかつた製品が容易にできるようになり、
製品のバラエテイー化の上で大きな効果を持つも
のである。 以下、実施例により本発明をさらに詳細に説明
する。 実施例 １ グラニユー糖を粉砕機にかけ、さらにローラー
を通して粒径を200メツシユ以下として粉糖を調
製した。この粉糖200Kg及び脱脂粉乳50Kgを65℃
に加熱した。これを10℃でのSFIが35、20℃での
SFIが25で上昇融点が38℃の動物及び植物硬化油
750Kg中に懸濁させ、バターフレーバーを微量添
加して充分混合撹拌し、90℃で５分の殺菌を行な
つたのち、急冷可塑化、エージングを行ない、ロ
ールイン用油脂組成物を得た。 この際、粉糖、脱脂粉乳には若干の水分は存在
するが特に水は配合していないため混合時の糖成
分の分離等は見られず、油脂組成物製造の際の作
業性は良好であつた。 一方、小麦粉100部、水52部、食塩２部、シヨ
ートニング５部を混合撹拌して得た小麦粉生地を
30分間放置して生地を休め、この生地に対粉80％
の割合で前記のロールイン用油脂組成物をロール
インして、品温、室温ともに20℃で圧延し、折り
たたみを４ツ折り３回行なつたのち2.5mmにシー
トし、そののち型抜き成型し、195℃で10分間焼
成してパイ製品を得た。 このパイは、脱脂粉乳や砂糖が配合してあるた
め美味であることはもちろんであるが、浮きも良
好で触感がパリツとして良好であり、又、ロール
イン時の作業性も良好であつた。なお、浮き、火
通り、作業性等の評価結果については後述の各例
の評価結果と共に表１にまとめて記載する。 比較例 １ 小麦粉100部、水48部、食塩２部、シヨートニ
ング５部、脱脂粉乳４部、粉糖16部を混合して小
麦粉生地を調製し、30分間生地を休ませた。この
生地に通常のロールインマーガリン（配合油は、
実施例１と同じ。油分80％、水分16％）を対粉75
％をロールインし、実施例１と同様の操作でパイ
製品を試作した。得られたパイは、組成的には実
施例１と同様なものであるが、生地のちぢみがか
なりあり、浮きも悪く、火通りが悪く内部まで充
分に火が通つていないにもかかわらず、パイ全体
がややこげぎみの色を呈し、口当たりも悪くやや
ぐちやぐちやした製品であつた。なお、パイの圧
延工程での油脂のコシは、実施例１より軟らか
く、一部油脂のはみ出し等も見られ、作業性は実
施例１に比較して劣るものであつた。 実施例 ２ 水分約５％の粉末チーズパウダー200Kgに、実
施例１と同様の配合油800Kgを添加し、撹拌混合
した後、実施例１と同様の操作で油脂組成物を試
作し、実施例１と同様の小麦粉生地に対粉80％と
なるようロールインし、４ツ折り３回の圧延、折
りたたみを行なつた後、成型、焼成を行なつた。
得られた製品は、浮きの非常に良い軽い口当たり
のものであり、しかも各層間のはがれ、こわれの
比較的少ないものであつた。 比較例 ２ 実施例２と同様の粉末パウダー200Kgを、160Kg
の水に溶解させ（一部半固型の状態で残つている
ものもある）、これを640Kgの油脂（配合組成は実
施例１と同）に分散乳化を行なわしめた。 この際、レシチン及びモノグリを各１Kgずつ使
用したが、水相部分の粘度が非常に高いためかエ
マルジヨンが大きくなり易く、又、タンク内にて
溶解中の組成物溶液中で水相部分は短時間の静置
ですぐ分離してしまい、製品の成分は、タンクの
下部と上部ではバラツキが見られた。 また、この油脂を実施例１で使用した小麦粉生
地中に、対粉80％となるようにロールインした
が、実施例２の油脂よりもコシが弱いため、圧延
工程で油脂のはみ出し、生地のベタツキが見ら
れ、作業性の悪い油脂となつた。 また、この生地を実施例２と同様に成型、焼成
したが、同時間では生地内部への火通りが不充分
であり、実施例２より長い焼成時間を必要とし
た。又、でき上がりパイ製品は、サクサクした口
当たりがなく、浮き悪く、ちぢみの大きなもので
あつた。 実施例 ３ 小麦粉100部、水36部、卵15部、シヨートニン
グ15部、イースト６部、イーストフード0.1部、
食塩１部を撹拌、混合してデニツシユペーストリ
ー用小麦粉生地を試作した。 一方、実施例１で使用した油脂組成物80部をロ
ールインし、３つ折り３回圧延折りたたみを行な
つた後、成型、醗酵、焼成を行なつた。ホイロは
非常に短時間ですみ、この場合は約25分であつ
た。又、成型の際、ジヤムを内部にフイリングし
たデニツシユにおいても、フイリングの下の生地
部分が火通りが悪いということはほとんどなく、
火通りの良い、口当たりの良いペーストリーが得
られた。 比較例 ３ 小麦粉100部、水36部、卵15部、シヨートニン
グ15部、イースト６部、イーストフード0.1部、
食塩１部、粉糖16部、脱脂粉乳４部を混合撹拌し
て、小麦粉生地を試作し、これに油分80％、水分
20％で実施例３の油脂組成物における油脂と同一
油脂を使用したロールイン用マーガリンを75部ロ
ールインし、以下実施例３と同様に成型、醗酵、
焼成を行なつて製品を得た。 このペーストリーは、醗酵が非常に遅く、55分
経過しても充分な醗酵の進行は見られなかつた。
このペーストリーは層の出来具合は実施例３ほど
明確ではなく、口当たりもサクツとした感じは得
られなかつた。 又、実施例３と同様のジヤムをフイリングした
成型品においては、フイリング下部の生地が火通
りが特に悪く、又、フイリング上部にもかなりの
大きさの空間ができ、商品価値の著しく劣る製品
となつた。 比較例 ４ 実施例１の粉糖のかわりに約20メツシユのグラ
ニユー糖を油脂組成物中に分散させてロールイン
用油脂組成物を試作し、実施例１と同様にパイを
試作した。しかし、圧延の際にグラニユー糖の粗
大結晶が生地をこわす結果となり、浮きの良いパ
イは得られなかつたのみならず、特にコシの良い
油脂も得られず、作業性、製品の浮きともに問題
となつた。 The present invention mixes and disperses edible substances containing water-soluble components in fats and oils in the form of fine powder, and in particular, mixes and disperses various seasoning ingredients that are water-soluble substances between the dough together with fats and oils without dissolving them in the water-containing dough. By dispersing it evenly in a layer, it can be cooked through with the desired flavor.
The present invention relates to a method for easily manufacturing a laminated confectionery that expands well and has excellent workability. In recent years, with the westernization of eating habits, the consumption of various layered confectioneries (confections with layers such as pies and pastries; hereinafter collectively referred to as layered confectioneries) has also increased, and a variety of products have become commercially available. However, as laminated confectionery has become increasingly common, there has been a demand for tastier, easier to work with, and richer variety of fat and oil ingredients. Traditionally, to make laminated confectionery, a dough is made by mixing flour, water, and other additives as necessary.
This dough and oil composition are alternately layered, rolled and folded repeatedly to obtain an appropriate number of layers, then molded, and if necessary, a process such as fermentation is added and baked to produce a product. However, such products have gradually become popular, and there has been a demand for more delicious and more varied flavors. For this reason, attempts have been made to add solid flavoring ingredients such as sugar, skim milk powder, and cheese powder to the raw materials to change the flavor. However, the dough for regular laminated confectionery is made of gluten, which is a protein in wheat flour, which absorbs water and becomes extensible.
It is rolled into a thin film that forms the backbone of the dough, and by forming a continuous, strong film, it traps the water vapor and gas generated inside during baking, causing the layers to separate and expand. By doing so, it is possible to create a product with a well-swelled, layered, and crispy texture that is characteristic of layered confectionery. However, if sugar, skim milk powder, or other sugars or water-soluble substances are mixed into this dough, gluten formation is inhibited, a strong film cannot be formed, and gases generated can easily escape. Because these soluble substances have a strong water-holding capacity, they do not cook well after baking, resulting in a product that does not float well and does not have a crispy texture. In order to prevent this, if the amount of water added to the dough is unavoidably reduced, the rate of gelatinization of starch decreases, resulting in a dry and powdery product. In addition, for dough that requires yeast fermentation, such as Danish pastry, if the dough contains large amounts of sugar, milk powder, etc., yeast fermentation will be inhibited, resulting in insufficient fermentation or no fermentation. However, it will take a very long time. For example, the optimal amount of water-soluble carbohydrates is 20 to 25%, and in this case, the amount of water is lower than in dough without added sugars, resulting in a hard product with less moisture. It has some disadvantages. As mentioned above, the present invention is the result of intensive research aimed at providing a new method for manufacturing laminated confectionery that incorporates large amounts of various water-soluble flavoring ingredients, which have been extremely difficult to manufacture in the past. , has been reached. That is, the method for producing a laminated confectionery of the present invention uses an oil or fat having a solid fat content of 15 or more at 10°C and 45 or less at 20°C.
5 to 50 parts by weight of fine powder of edible substances containing fine powder of sugars, fine powder of dairy products, and/or other water-soluble ingredients are suspended or dispersed in 95 to 50 parts by weight. The method is characterized in that a plastic oil/fat composition containing substantially no water is alternately layered with a dough prepared mainly from wheat flour and water, and then shaped and baked. Hereinafter, the manufacturing method of the present invention having the above characteristics will be described in detail. The present invention provides fine powders of sugars such as sugar, glucose, and lactose, fine powders of dairy products such as milk powder, cheese powder, and whey powder, and/or fine powders of substances containing other water-soluble components. 50 copies,
Preferably 10 to 50 parts of solid fat content (SFI)
95 to 50 parts, preferably 90 to 50 parts of an oil or fat having a temperature of 15 or more at 10°C and 45 or less at 20°C, melted above the melting point,
After suspension, stirring, and dispersion, a solid water-soluble fine powder obtained by rapid cooling and plasticization is included in the crystallized oil and fat, and a plastic oil and fat composition that does not contain substantially water is mixed with wheat flour, This is a method for producing a layered confectionery in which the above-mentioned oil and fat composition is layered alternately on a dough containing water as a main ingredient and other ingredients are blended as necessary within a temperature range of SFI 15 or higher, and then molded and baked. In the present invention, as the fine powder of edible substances containing water-soluble components, there are widely used fine powders of sugars, dairy products, instant coffee powder, and other various edible substances as mentioned above. Although fine powder of sugars and fine powder of dairy products are particularly preferred. The substances mentioned above do not pose much of a problem, as they do not significantly reduce the physical properties of the dough if they are added to the flour dough during the preparation of flour dough, as long as they are in very small amounts relative to the flour. The larger the amount, the stronger the stickiness of the dough when added to the flour dough, the weaker the binding of proteins in the dough, the less extensibility it becomes, and the more difficult it is to form layers. It is difficult to coat, and the oil layer cannot be formed evenly.
In addition, in the firing process after molding, the water-retaining power of the substance as described above acts, and the gas pressure during expansion becomes strong, resulting in a product that does not cook well or float easily. In addition, when adding water-insoluble or poorly soluble substances such as fibers and proteins to flour dough, the amount of gluten will decrease relatively as the amount added increases. Although it relatively weakens the strength of the membrane, the extent of this is small compared to water-soluble substances. The present invention provides an oil and fat composition used when layering with flour dough fine powder of a substance containing a water-soluble component that has a significant adverse effect on the gluten content of flour dough and therefore deteriorates the quality of layered confectionery. It is an important requirement that it be incorporated into products. Furthermore, even if the above-mentioned substances are mixed in advance with moist margarine and rolled in, as has been done in the past, this will have little effect on the gluten bonds in the dough, but during baking. Laminated confectionery of excellent quality cannot be obtained due to the water-holding power of water-soluble components in layered fats and oils, and the present invention provides that an oil and fat composition containing fine powder of a substance containing water-soluble components as described above substantially retains water. It is also an important requirement that it does not contain any substances. According to the method of the present invention, it is not necessary to add water-soluble components to the dough, and the layer formation work can be easily performed. Although some of the confectionery is dissolved by the water vapor generated when the layers peel and expand, the majority of the confectionery is wrapped in an oily film and does not have any water retention capacity, making it easy to obtain well-cooked laminated confectionery. This method is completely different from conventional manufacturing methods. However, in order for the fat and oil formed in a layer to completely envelop the fine powder containing water-soluble components, the amount of the fine powder should be equal to or less than the amount of fat and oil; Since there is less fat and oil surrounding the fine powder during the layer forming operation, the soluble components are also dissolved by the moisture in the dough. Therefore, the amount of the fine powder in the oil and fat composition is desirably 50% or less, since this is undesirable as it increases the tackiness of the dough, which is similar to when a water-soluble component is blended into the dough, and at the same time increases water retention. Furthermore, it is preferable that the amount of fine powder of substances containing water-soluble components is 5% or more based on the fat and oil composition.If the amount is less than that, the effect will be lower than when those substances are added to flour dough. Not noticeable. Further, the oil and fat composition containing the fine powder as described above can be used in a proportion of 50 to 120 parts by weight per 100 parts by weight of wheat flour. The layer forming process during the laminated confectionery manufacturing process involves repeating the stacking, folding, and rolling of the oil and fat composition and flour dough. However, if the two have different physical properties, a uniform layer will not be formed, and as a result, the layered confectionery will be defective. For this reason, efforts have been made to make the layer-forming fats and oils used in laminated confectionery to have the same hardness and physical properties as flour dough, and although this varies depending on the composition of the flour dough, the solid fat content is usually 20%.
~35th position is optimal for layer formation. Since the oil and fat composition according to the present invention contains solid fine powder, it tends to have physical properties closer to those of wheat flour dough than a simple oil and fat composition. Compared to forming a layered structure using a single oil or fat or an emulsion of oil and water, superior laminated confectionery can be easily obtained. Therefore, according to the method of the present invention, it is possible to blend oils and fats with a wide range of hardness, from hard to soft, compared to conventional methods.
Another major feature of the present invention is that layer formation can be carried out at a solid fat content (SFI) of 15 to 45. The fat and oil composition used in the present invention can have a solid fat content (SFI) of 45 or less at 20°C, and other fats with a narrow plasticity range such as cocoa butter can be used. Except for special oils and fats, it contains a large amount of solid fat at temperatures above body temperature, resulting in oils and fats that do not melt in the mouth, making them unsuitable for the manufacturing method of laminated confectionery with good flavor, which effectively utilizes the taste of flavor components, which is the objective of the present invention. It is. In addition, it is necessary to have a solid fat content (SFI) of 15 or more at 10°C, and even if solid fine powder is mixed at SFI of 15 or less at 10°C, it will not be as good as flour dough at the so-called working temperature of 10°C or higher. As a result, the oil and fat composition is extremely soft, making it extremely difficult to perform practical operations such as extremely cooling the dough or fat or preparing the working room to a low temperature, making it difficult to form a layer. Therefore, having an SFI of 15 or more at 10°C is also an essential condition for the present invention. Furthermore, the particle size of the fine powder to be blended also has a great influence on the effects of the present invention. That is, the oil and fat composition according to the present invention is sandwiched between flour dough, and as a result of rolling and folding, tens to hundreds of layers of the oil and fat composition are formed depending on the type of the desired laminated confectionery. However, at this time, if the diameter of the fine powder in the oil/fat composition is larger than the oil/fat layer, it will break through the oil/fat layer and easily enter the flour dough, so it will be dissolved by the moisture in the flour and enter the dough, making the dough sticky. This tends to reduce the effect of the present invention, and also tends to cause the disadvantage of suppressing the expansion of the laminated confectionery because it facilitates bonding between dough layers. Therefore, the particle size of the fine powder used in the present invention is desirably not extremely larger than the thickness of the oil layer in the final sheet of dough, and is preferably 100 μm or less, for example. As a method of blending water-soluble ingredients to prevent the dough from becoming sticky during the production of laminated confectionery, it is possible to thinly sandwich or sprinkle the water-soluble ingredients during folding during the rolling and folding process during the production of laminated confectionery. However, depending on the ingredients, these methods have drawbacks such as severe solubility, insufficient swelling, non-uniform coating, and surface carbonization and solidification during firing, and are inferior to the present invention. It is difficult to obtain a good product. In order to prepare the oil and fat composition used in the present invention, fine powder may be mixed and dispersed in anhydrous plasticized oil and fat such as shotoning, and in that case, the effect of the present invention is still the same. However, the inventors have found that by suspending and dispersing fine powder in a molten fat composition and then rapidly cooling and plasticizing it to prepare an oil composition, a large amount of fat crystals and excellent crystals can be obtained. It has been found that a layered confectionery can be obtained in a precipitated state, which has excellent extensibility and fine powder coating effect, and has better quality. That is,
The fine powder suspended in the melted fat becomes a core when the fat crystallizes in the subsequent cooling process.
The fine powder solid substance is completely covered with crystalline fats and oils, and promotes the crystallization of the fats and oils.As a result, a layer with rich viscoelasticity and suitable for roll-in is formed. This creates an oil and fat composition that is easy to form. In addition, in the process of manufacturing laminated confectionery, the oil and fat composition is easily rolled and made into a thin layer together with the flour dough, and the water-soluble components are tightly covered with the crystalline fat, so they are less likely to be dissolved by water in the dough, and can be easily rolled into a thin layer until the baking process. The dough does not soften or become sticky, and excellent laminated confectionery can be obtained. In addition, when producing the fat and oil composition, other components such as an emulsifier may be added to the fat and oil composition. As mentioned above, adding water to the oil and fat composition of the present invention causes the water-soluble fine powder to be dissolved in water, and during the layered confectionery process, the components dissolved in water are likely to transfer into the dough. This causes deterioration of the laminated confectionery due to the softening of the confectionery, so it is desirable to avoid adding water to the oil and fat composition as much as possible. However, most of the fine carbohydrate powder is solid and coated with oil and fat, and the effect of the present invention is sufficiently maintained. Therefore, it is important to contain water to the extent that the effect of the present invention is not lost. This does not damage the basics of the invention. Also, when the wheat flour dough contains about 20% sugar and 5% skim milk powder, as in the case of Danish pastry, the dough is made without adding this sugar and skim milk powder to the flour dough. Instead, this skim milk powder and sugar are included in the roll-in fat to create an anhydrous roll-in fat, and this fat is used to roll and shape the Danish pastry dough, and when the baking process is performed, fermentation occurs. The time can be significantly shortened, and molding and rolling operations are easy and workable. Additionally, in the past, it was unavoidable to add skim milk powder to less than 5% of the flour to prevent fermentation inhibition, but with this manufacturing method, it is possible to add more than this amount, and it satisfies the flavor requirements of manufacturers. It is now possible to make additions that meet the requirements. Also, when forming pies, Danish pastries, etc., if the inside of the dough is stuffed with jam, marmalade, various meat fillings, sauces, or other moist fillings, the dough layer below and directly above the filling. If the flour is not cooked well, and even after baking it is still raw and has a bad texture, or if the flour dough layers stick to each other and are not puffed properly,
Alternatively, large cavities were often found in the upper part of the filling, but this phenomenon can also be solved by using roll-in oils and fats that do not contain moisture and can sufficiently separate the layers to improve cooking. When using this method, a remarkable improvement effect is observed, and a product with good cooking and floating properties can be obtained. In this way, the method for manufacturing a laminated confectionery according to the present invention is as follows:
Compared to conventional products, products with a very good flavor can be obtained, and they also float, cook, and puff well, making it easier to create products that were previously unavailable.
This has a great effect on increasing the variety of products. Hereinafter, the present invention will be explained in more detail with reference to Examples. Example 1 Granulated sugar was passed through a pulverizer and then passed through a roller to a particle size of 200 mesh or less to prepare powdered sugar. 200Kg of this powdered sugar and 50Kg of skim milk powder at 65℃
heated to. The SFI at 10℃ is 35, and the SFI at 20℃ is
Hydrogenated animal and vegetable oils with an SFI of 25 and an elevated melting point of 38°C
The mixture was suspended in 750 kg of water, a small amount of butter flavor was added thereto, thoroughly mixed and stirred, sterilized at 90°C for 5 minutes, and then rapidly plasticized and aged to obtain an oil and fat composition for roll-in. At this time, although some water is present in the powdered sugar and skim milk powder, since no water is added, no separation of sugar components is observed during mixing, and workability during production of the oil and fat composition is good. It was hot. On the other hand, mix and stir 100 parts of wheat flour, 52 parts of water, 2 parts of salt, and 5 parts of flour dough.
Leave the dough for 30 minutes to rest, then add 80% flour to this dough.
The above-mentioned oil and fat composition for roll-in was rolled in at a ratio of , rolled at both the product temperature and room temperature of 20°C, folded into 4 pieces three times, formed into a sheet of 2.5 mm, and then molded into a die. The pie product was then baked at 195°C for 10 minutes to obtain a pie product. This pie was not only delicious because it contained skim milk powder and sugar, but also floated well, had a crisp texture, and was easy to work with when rolled in. The evaluation results of floating, cooked-through, workability, etc. are summarized in Table 1 together with the evaluation results of each example described later. Comparative Example 1 A wheat flour dough was prepared by mixing 100 parts of wheat flour, 48 parts of water, 2 parts of salt, 5 parts of skimming, 4 parts of skim milk powder, and 16 parts of powdered sugar, and the dough was allowed to rest for 30 minutes. Add regular roll-in margarine to this dough (the blended oil is
Same as Example 1. 80% oil, 16% water) to flour 75%
% was rolled in, and a pie product was produced as a trial product in the same manner as in Example 1. The resulting pie had a composition similar to that of Example 1, but the dough had a lot of shrinkage, did not float well, and did not cook well even though the inside was not fully cooked. The entire pie had a slightly darkish color, and the product had a poor texture and was slightly chewy. In addition, the stiffness of the fat and oil in the pie rolling process was softer than that in Example 1, and some of the fat and oil protruded out, and the workability was inferior to that in Example 1. Example 2 800 kg of the same blended oil as in Example 1 was added to 200 kg of powdered cheese powder with a moisture content of approximately 5%, and after stirring and mixing, an oil and fat composition was prepared as a prototype using the same operations as in Example 1. The dough was rolled into a flour dough similar to the above so that the flour content was 80%, and after rolling and folding three times, it was shaped and baked.
The obtained product had a light texture with very good floating properties, and had relatively little peeling or cracking between the layers. Comparative Example 2 200Kg of the same powder as in Example 2 was added to 160Kg.
of water (some remained in a semi-solid state), and dispersed and emulsified in 640 kg of oil (composition was the same as in Example 1). At this time, 1 kg each of lecithin and monogly was used, but the emulsion tended to become large, probably because the viscosity of the aqueous phase part was very high, and the aqueous phase part was short in the composition solution being dissolved in the tank. The product separated easily after being allowed to stand still for some time, and the composition of the product varied between the bottom and top of the tank. In addition, this oil was rolled into the flour dough used in Example 1 so that it was 80% of the flour, but since it was weaker than the oil and fat used in Example 2, the oil and fat protruded during the rolling process, causing the dough to deteriorate. The oil was sticky and had poor workability. Further, this dough was shaped and baked in the same manner as in Example 2, but the inside of the dough was insufficiently cooked within the same time period, and a longer baking time than in Example 2 was required. In addition, the finished pie product lacked a crispy texture, did not float well, and had a large amount of shrinkage. Example 3 100 parts of wheat flour, 36 parts of water, 15 parts of eggs, 15 parts of toning, 6 parts of yeast, 0.1 part of yeast food,
A wheat flour dough for Danish pastry was prepared by stirring and mixing 1 part of common salt. On the other hand, 80 parts of the oil and fat composition used in Example 1 was rolled in, folded into three and rolled three times, and then molded, fermented, and baked. The test took a very short time, in this case about 25 minutes. In addition, even in the case of Denishi where jam is filled inside during molding, there is almost no chance that the dough under the filling will cook poorly.
A well-cooked pastry with a pleasant texture was obtained. Comparative Example 3 100 parts of wheat flour, 36 parts of water, 15 parts of eggs, 15 parts of toning, 6 parts of yeast, 0.1 part of yeast food,
Mix and stir 1 part of table salt, 16 parts of powdered sugar, and 4 parts of skim milk powder to make a prototype flour dough, and add 80% oil and water to this.
75 parts of roll-in margarine using the same oil and fat as the oil and fat in the oil and fat composition of Example 3 at 20% was rolled in, and then molded, fermented, and molded in the same manner as in Example 3.
A product was obtained by firing. Fermentation of this pastry was very slow, and sufficient progress of fermentation was not observed even after 55 minutes had passed.
The layer formation of this pastry was not as clear as in Example 3, and the texture was not crispy. In addition, in a molded product filled with jam similar to that in Example 3, the dough at the bottom of the filling did not cook well, and there was also a considerable space at the top of the filling, resulting in a product with significantly inferior commercial value. Summer. Comparative Example 4 Approximately 20 mesh of granulated sugar was dispersed in an oil and fat composition instead of the powdered sugar in Example 1 to prepare a roll-in oil and fat composition, and a pie was prepared in the same manner as in Example 1. However, the coarse crystals of the granulated sugar caused the dough to break during rolling, making it impossible to obtain a pie with a good floating quality.In addition, it was not possible to obtain a particularly chewy fat or oil, which caused problems in both workability and the floating quality of the product. Summer.

【表】 ← →
良 悪
比較例 ５ 10℃での固形脂含有率（以下SFIと言う）が
35、25℃でのSFIが25で上昇融点が37℃の動物及
び植物硬化油800ｇを40℃に加熱溶解した中に市
販のナチユラルチーズ200ｇを添加し佐竹式撹拌
機で混合した。この状態ではナチユラルチーズは
殆ど溶解せず、溶解した油脂の中に浮遊している
状態であり均一混合は不可能であつた。そこで加
熱温度を90℃まで上昇させたがやはり均一混合は
不可能であつた。そこで加熱したナチユラルチー
ズを取り出して乳鉢でよく練りあわせてからもと
の油脂の入つている混合槽へ戻し、強力な撹拌を
行つた。この段階でナチユラルチーズは若干の分
散をしたが大部分は混合槽の下部に沈澱し均一な
油脂組成物は得られなかつた。これを５℃まで冷
却してパイ用の油脂としたが、チーズ分が一部分
離した付着性のある油脂組成物となつた。 一方、小麦粉100重量部、水52重量部、食塩２
重量部、シヨートニング５重量部を混合撹拌して
得た小麦粉生地を30分間冷蔵庫で休めた生地1590
ｇに前記油脂組成物800ｇを包みこんで20℃で圧
延折りたたみを、４つ折り４回行い2.5mmにシー
トしたのち型抜きして、190℃で10分間焼成した
が、このパイ生地は圧延作業時に、圧延圧力によ
つて一部チーズ部分の不均一な分離が見られ、圧
延時にベタつきがあり圧延作業性の悪いパイ生地
であつた。 焼成したパイは、分離したチーズが焦げて外観
が悪く、又、パイの浮きが悪く且つ不均一な浮き
となり、内部は火通りの悪いパイとなつた。[Table] ← →
Good Bad comparative example 5 Solid fat content (hereinafter referred to as SFI) at 10℃
35, 200 g of commercially available natural cheese was added to 800 g of hardened animal and vegetable oil having an SFI of 25 at 25°C and an elevated melting point of 37°C and melted at 40°C, and mixed with a Satake type stirrer. In this state, the natural cheese hardly melted and was suspended in the melted fat and oil, making uniform mixing impossible. Therefore, the heating temperature was raised to 90°C, but uniform mixing was still impossible. The heated natural cheese was then taken out and thoroughly kneaded in a mortar, then returned to the mixing tank containing the oil and fat, and vigorously stirred. At this stage, the natural cheese was slightly dispersed, but most of it settled at the bottom of the mixing tank, making it impossible to obtain a uniform fat and oil composition. This was cooled to 5° C. to obtain a fat for pie, but the result was a sticky fat composition with a portion of the cheese separated. Meanwhile, 100 parts by weight of wheat flour, 52 parts by weight of water, 2 parts by weight of salt
Dough 1590 made by mixing and stirring 5 parts by weight of flour dough and 5 parts by weight of flour dough and resting it in the refrigerator for 30 minutes.
800g of the above oil and fat composition was wrapped in a bag, rolled and folded at 20℃, folded into four times four times, formed into a 2.5mm sheet, cut out, and baked at 190℃ for 10 minutes. Some of the cheese parts were unevenly separated due to the rolling pressure, and the pie dough was sticky during rolling and had poor rolling workability. The baked pie had a bad appearance because the separated cheese was burnt, and the pie had poor and uneven floating, and the inside was poorly cooked.

Claims (1)

【特許請求の範囲】[Claims] １ 固型脂含有率が10℃で15以上、20℃で45以下
の油脂95〜50重量部中に、糖類の微粉末、乳製品
類の微粉末、又は／およびその他の水溶性成分を
含有する可食性物質の微粉末５〜50重量部が懸濁
乃至分散しているところの、実質的に水分を含有
しない可塑性油脂組成物を、主として小麦粉、水
から調製された生地と交互に層状となした後、成
形、焼成することを特徴とする積層菓子の製造方
法。1 Contains fine powder of sugar, fine powder of dairy products, and/or other water-soluble ingredients in 95 to 50 parts by weight of fats and oils with a solid fat content of 15 or more at 10℃ and 45 or less at 20℃ A substantially water-free plastic oil composition in which 5 to 50 parts by weight of fine powder of an edible substance is suspended or dispersed is alternately layered with a dough prepared mainly from wheat flour and water. A method for producing a laminated confectionery, which comprises forming and baking the confectionery.