WO2002017727A1 - Folded pie dough - Google Patents

Folded pie dough Download PDF

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Publication number
WO2002017727A1
WO2002017727A1 PCT/JP2001/007084 JP0107084W WO0217727A1 WO 2002017727 A1 WO2002017727 A1 WO 2002017727A1 JP 0107084 W JP0107084 W JP 0107084W WO 0217727 A1 WO0217727 A1 WO 0217727A1
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WO
WIPO (PCT)
Prior art keywords
dough
pie
layer
folded
fat
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Application number
PCT/JP2001/007084
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French (fr)
Japanese (ja)
Inventor
Hideo Okano
Masaatu Iizuka
Yasunobu Hasegawa
Toshiaki Arimura
Original Assignee
Ajinomoto Co., Inc.
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Application filed by Ajinomoto Co., Inc. filed Critical Ajinomoto Co., Inc.
Priority to JP2002522712A priority Critical patent/JPWO2002017727A1/en
Priority to AU2001278762A priority patent/AU2001278762A1/en
Publication of WO2002017727A1 publication Critical patent/WO2002017727A1/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough

Definitions

  • the present invention relates to a layered folded pie dough which can produce a folded pie having a good texture and a good texture by firing in a short time or oiling.
  • Pie dough (pie crust) is generally made from flour such as flour, oils and fats such as bar and shortening, and water as the main raw materials, and is classified into two types according to its manufacturing method: folded pie dough and kneaded pie dough. .
  • the dough layer at the center of flour such as flour and the oil layer are overlaid, and when heated, the oil and fat are melted, and water vapor is generated between the layers. This creates a gap between the fabric layers. As a result, a unique layer structure is formed and a good texture is obtained.
  • the latter dough does not have a layer structure because it is made by mixing fats and oils into flour such as flour, and therefore has a different texture from folded pie dough.
  • the folded pie dough has a layer structure
  • the air layer between the doughs becomes a heat insulating layer during baking, and even if a high-temperature oven is used, it takes a long time for the heat to penetrate inside the dough and bake.
  • the cooking time is short, and the layer in contact with the outer fat and oil rapidly expands and the heat insulating layer becomes thicker, so that heat is hardly transmitted to the inner layer during the normal cooking time. Attempting to heat the interior more slowly in this state results in overheating of the outer layer.
  • this phenomenon is remarkable when the ingredients are wrapped in dough, or when the frozen dough is burned or oiled in a frozen state without being thawed.
  • An object of the present invention is to provide a folded pie dough capable of producing a pie having a good texture with a good burning sensation by baking in a short time or using an oily sauce.
  • the present inventor has conducted studies to achieve the above object, and as a result, by using a folded pie dough characterized in that solid fats and oils are dispersed in the dough layer, the baked pie dough can be baked in a short time or oiled pie dough. According to the present invention, it has been found that a layered folded pie having good texture and good texture can be produced, and the present invention has been completed.
  • the present invention relates to the folded pie dough, which is a folded pie dough comprising a dough layer and a fat and oil layer, wherein solid fat and oil are dispersed in the dough layer.
  • the folded pie dough of the present invention since the solid fat dispersed in the dough layer functions as a heat medium, heat is quickly conducted from the outer layer portion to the inner layer portion.
  • the total amount of solid fats and oils per 1 kg of the dough layer is preferably 50 g to 500 g, more preferably 200 g to 500 g. It is preferable that the solid fat is dispersed as uniformly as possible in the dough layer.
  • the average weight is preferably 0.1 g to 5 g, more preferably 0.5 g to 3 g. is there.
  • the total amount of the fat and oil layer is preferably 50 g to 1,200 g, more preferably 100 g to 1,000 g, per 1 kg of the dough layer.
  • the present invention further provides a method of producing a pie pie, which comprises baking the pie dough comprising the above-mentioned folded pie dough and ingredients, and a heat treatment of the above-mentioned pie pie. And a method for producing a pie.
  • the folded pie dough of the present invention can be produced by dispersing a solid fat in a dough layer to obtain a mixed dough, and folding the mixed fat into a sheet-like shape.
  • a method of dispersing the solid fat in the dough layer according to a conventional method known in the art, for example, mixing the solid fat divided into chunks of an appropriate size into the dough layer and kneading the mixture.
  • it can be easily performed by stopping the kneading operation at an appropriate stage before the solid fat is completely kneaded in the dough layer. Therefore, a certain amount of fats and oils may be kneaded in the dough layer.
  • the temperature of the dough does not exceed the melting point of the fat or oil of the solid oil ⁇ ⁇ ⁇ to be dispersed in the dough layer. Thus, it is necessary to control the cooling by an appropriate method.
  • the operation of folding the fats and oils in a sheet form into the mixed dough thus obtained can be performed by a conventional method known in the art.
  • a folded pie dough usually consisting of, for example, 4 to 5 12 oil layers can be obtained.
  • the dough layer in the present invention is a conventionally known arbitrary one using flour or the like as a main raw material, and solid fats and oils to be dispersed in the dough layer and fats and oils in the fat and oil layer include butterflies known in the technical field. 1. Margarine, fat spread, shortening, lard, tallow, etc. can be used as appropriate.
  • the fats and oils can be appropriately selected according to the ingredients used for the pie together with the folded pie dough of the present invention and the type of pie to be produced.These fats and oils can be of the same type or different types. Can be done.
  • Ingredients used in the pie production method of the present invention include any foods known in the art, such as custard cream, curry, gratin, chocolate cream, and bean jam.
  • the pie is produced by baking or heat-treating the pie material comprising the folded pie dough and ingredients by any method known in the art, such as baking or oil filing. I can do it.
  • the above-mentioned ingredients are sandwiched between appropriately formed folded pie doughs, and thereafter, for example, by heat treatment such as baking or oil pie, custard pie, curry pie, gratin pie, Chocolate pie, bean jam pie and the like can be obtained.
  • heat treatment such as baking or oil pie, custard pie, curry pie, gratin pie, Chocolate pie, bean jam pie and the like can be obtained.
  • each of the above amounts of strong flour, soft flour, salt, and water were mixed with a mixer, and when the dough was fully filled, butter was added.
  • the butter was divided into small pieces of 1 g to 5 g in advance so as to be easily dispersed in the dough layer.
  • Mixing was stopped in a state before the butter was completely kneaded into the dough layer, that is, in a state where the butter was dispersed in a solid state in the dough layer.
  • the average weight of one grain of the flutter was 0.5.
  • cooling was controlled in the range of 10 to 20 degrees Celsius so that the temperature of the dough layer did not exceed the melting point of the putter.
  • the mixed dough obtained in this way is refrigerated and spread while controlling the dough temperature in the range of 5 to 15 degrees Celsius.
  • Margarine was folded into a mixed dough to produce a folded pie dough having a fat and oil layer of 243 layers.
  • the finished folded pie dough was formed into a square having a thickness of 6 mm and a piece of 10 cm, and baked at 200 ° C. open for 10 minutes to obtain a folded pie with a good texture. Comparative Example 1
  • the dough is refrigerated and spread while controlling the dough temperature in the range of 5 to 15 degrees Celsius to obtain sheet-shaped margarine.
  • the pie was folded into the dough to produce a 243 fat layer.
  • the finished folded pie crust is formed into a 10 cm square piece with a thickness of 6 mm.
  • the dough is refrigerated using the mixed dough according to the normal method of manufacturing a pie, and is spread while controlling the temperature of the raw material in a range of 5 to 15 degrees Celsius, thereby forming a sheet-shaped flutter in the ground. Then, a folded pie having a fat and oil layer of 144 layers was manufactured.
  • the finished folded pie dough was formed into a 10 cm square piece of 6 mm thickness, placed on a 10 cm square, and staked with cream, and folded in half to produce a rectangular crusted pie crust. This product was stored frozen in a freezer.
  • the custard pie was removed from the freezer, immediately poured into oil heated to 180 degrees Celsius, and oiled for 5 minutes.A crusted pie with layered dough with good texture was obtained. .
  • the dough is refrigerated using the mixed dough according to the normal method of manufacturing a pie, and is spread while controlling the temperature of the raw material in a range of 5 to 15 degrees Celsius, thereby forming a sheet-shaped flutter in the ground. Then, a folded pie dough having a fat and oil layer of 144 layers was manufactured.
  • the finished dough was formed into a 6 cm thick, 10 cm square piece with custard cream and folded in half to produce a rectangular, pie-filled pie crust. This product was stored frozen in a freezer.
  • the custard pie was removed from the freezer and immediately poured into oil heated to 180 degrees Celsius to remove oil. With a 5-minute grease, the heat was not transferred to the inside of the dough and the inside remained raw. The same was true for the 8-minute greasy oil and the heating was insufficient. Heating for 10 minutes caused heat to penetrate into the interior, but the exterior had already been overheated and "burned" to the surface. Therefore, a fried pie with good texture and layered dough was not obtained by this method. Industrial applicability
  • the time required for baking or oil frying can be reduced to about half as compared with the conventional method, and a pie having good texture and good texture can be produced. It is possible.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A folded pie dough consisting of dough layers and fat layers characterized in that solid fat is dispersed in the dough layers; and a process for producing a pie, which can be smoothly baked and has a favorable texture, by baking or frying the above-described dough within a short period of time.

Description

明 細 書 折りパイ生地 技術分野  Folding pie dough technical field
本発明は短時間の焼成もしくは油ちようにより、 火通り良く良好な食感を有す る折りパイを製造することの出来る層状の折りパイ生地に関するものである。 背景技術  TECHNICAL FIELD The present invention relates to a layered folded pie dough which can produce a folded pie having a good texture and a good texture by firing in a short time or oiling. Background art
パイ生地 （パイ皮） とは一般に小麦粉等の穀粉、 バ ー及びショートニング等 の油脂、 並びに水を主原料に作ったもので、 その製法により折りパイ生地と練り パイ生地の 2種類に分類される。  Pie dough (pie crust) is generally made from flour such as flour, oils and fats such as bar and shortening, and water as the main raw materials, and is classified into two types according to its manufacturing method: folded pie dough and kneaded pie dough. .
前者の折りパイ生地は小麦粉等の穀紛中心の生地層と油脂層が幾重にも重なつ ており、 加熱したときに油脂分が融解し、 また、 その層の間に水蒸気等が発生す ることにより、 生地層と生地層の間に隙間ができる。 これにより独特の層構造を 形成し良好な食感を有することとなる。  In the former folded pie dough, the dough layer at the center of flour such as flour and the oil layer are overlaid, and when heated, the oil and fat are melted, and water vapor is generated between the layers. This creates a gap between the fabric layers. As a result, a unique layer structure is formed and a good texture is obtained.
一方、 後者の練りパイ生地は小麦粉等の穀紛中に油脂を混ぜ合わせて作るパイ 生地で層構造は有しない故、 折りパイ生地とは食感が異なる。  On the other hand, the latter dough does not have a layer structure because it is made by mixing fats and oils into flour such as flour, and therefore has a different texture from folded pie dough.
折りパイ生地は層構造を持つ故に、 焼成中にそ'の生地間の空気の層が断熱層と なり、 高温のオーブンを用いても生地内部に熱が浸透し焼き上がるまでに長時間 を有する。 特に油ちよう調理では調理時間が短い上に外側の油脂に接する層の膨 化が急激で断熱層が厚くなり、 通常の調理時間内では内部の層にまで熱が伝わり にくい。 この状態でより時間をかけて内部まで加熱することを試みると、 外側の 層が加熱過剰になる。 さらに、 生地で具材を包んだり、 冷凍状態の生地を解凍す ることなく冷凍状態のまま焼成、 油ちようする場合はこの現象が顕著である。 従来のパイ製造技術において、 例えば、 特開平 6— 3 0 3 8 9 2及び特開平 8 - 3 2 2 4 5 6にみられるように、 食感や冷凍に対する耐性を改良する試みはさ れているが、 調理時間を短縮するための試みは成されていない。 発明の開示 Because the folded pie dough has a layer structure, the air layer between the doughs becomes a heat insulating layer during baking, and even if a high-temperature oven is used, it takes a long time for the heat to penetrate inside the dough and bake. . In particular, in the cooking of oil fried chicken, the cooking time is short, and the layer in contact with the outer fat and oil rapidly expands and the heat insulating layer becomes thicker, so that heat is hardly transmitted to the inner layer during the normal cooking time. Attempting to heat the interior more slowly in this state results in overheating of the outer layer. In addition, this phenomenon is remarkable when the ingredients are wrapped in dough, or when the frozen dough is burned or oiled in a frozen state without being thawed. In conventional pie manufacturing techniques, for example, as disclosed in Japanese Patent Application Laid-Open Nos. Hei 6-330892 and Hei 8-3-322456, attempts have been made to improve the texture and the resistance to freezing. However, no attempt has been made to reduce cooking time. Disclosure of the invention
本発明の目的は、 短時間の焼成もしくは油ちようにより火通り良く良好な食感 を有するパイを製造することの可能な、 折りパイ生地を提供することである。 本発明者は上記目的を達成すべく検討した結果、 該生地層中に固形状油脂が分 散していることを特徴とする折りパイ生地を使用することによって、 短時間の焼 成もしくは油ちようによつても、 火通り良く良好な食感を有する層状の折りパイ が製造できることを見いだし、 本発明を完成した。  SUMMARY OF THE INVENTION An object of the present invention is to provide a folded pie dough capable of producing a pie having a good texture with a good burning sensation by baking in a short time or using an oily sauce. The present inventor has conducted studies to achieve the above object, and as a result, by using a folded pie dough characterized in that solid fats and oils are dispersed in the dough layer, the baked pie dough can be baked in a short time or oiled pie dough. According to the present invention, it has been found that a layered folded pie having good texture and good texture can be produced, and the present invention has been completed.
即ち、 本発明は、 生地層と油脂層から成る折りパイ生地であって、 該生地層中 に固形状油脂が分散していることを特徴とする、 前記折りパイ生地に係る。 本発明の折りパイ生地においては、 生地層中に分散した固形状油脂が熱媒体と して機能するために、 熱が速やかに外層部から内層部へと伝導するのである。 本発明の折りパイ生地において、 生地層 1 k g当り固形状油脂が合計で、 好ま しくは 5 0 g ~ 5 0 0 g、 より好ましくは 2 0 0 g〜 5 0 0 g含まれている。 固 形状油脂は生地層中に出来るだけ均一に分散していることが好ましい。 又、 分散 した固形状油脂の各粒の大きさは均一である必要はないが、 その平均重量は、 好 ましくは 0 . 1 g〜5 g、 より好ましくは 0 . 5 g〜3 gである。  That is, the present invention relates to the folded pie dough, which is a folded pie dough comprising a dough layer and a fat and oil layer, wherein solid fat and oil are dispersed in the dough layer. In the folded pie dough of the present invention, since the solid fat dispersed in the dough layer functions as a heat medium, heat is quickly conducted from the outer layer portion to the inner layer portion. In the folded pie dough of the present invention, the total amount of solid fats and oils per 1 kg of the dough layer is preferably 50 g to 500 g, more preferably 200 g to 500 g. It is preferable that the solid fat is dispersed as uniformly as possible in the dough layer. Although the size of each grain of the dispersed solid fat does not need to be uniform, the average weight is preferably 0.1 g to 5 g, more preferably 0.5 g to 3 g. is there.
又、 生地層 l k g当り、 油脂層は合計で好ましくは 5 0 g〜 1 , 2 0 0 g、 よ り好ましくは 1 0 0 g〜 1 , 0 0 0 g含まれている。  In addition, the total amount of the fat and oil layer is preferably 50 g to 1,200 g, more preferably 100 g to 1,000 g, per 1 kg of the dough layer.
本発明は更に、 上記折りパイ生地及び具材から成るパイの素、 並びに、 折りパ ィ生地を焼成処理することから成る、 折りパイの製造方法、 及び、 上記パイの素 を加熱処理することから成る、 パイの製造方法に係る。  The present invention further provides a method of producing a pie pie, which comprises baking the pie dough comprising the above-mentioned folded pie dough and ingredients, and a heat treatment of the above-mentioned pie pie. And a method for producing a pie.
本発明の折りパイ生地は、 固形状油脂を生地層中に分散させて混合生地を得、 該混合生地にシート状に油脂を折りこむことにより製造することが出来る。 生地 層中に固形状油脂を分散させる方法としては、 当該技術分野で公知の従来の方法 に従って、 例えば、 適当な大きさの塊に分割した固形状油脂を生地層に混合した 後、 練り込む際に、 固形状油脂が生地層中に完全に練り込まれる前の適当な段階 で練り込む操作を止めることによって容易に行うことが出来る。 従って、 生地層 中に一定量の油脂が練り込まれていてもよい。 尚、 本発明のパイ生地を製造する 際には、 生地の温度が生地層中に分散させる固形状油腌の油脂の融点を超えない ように適当な方法で冷却制御することが必要である。 The folded pie dough of the present invention can be produced by dispersing a solid fat in a dough layer to obtain a mixed dough, and folding the mixed fat into a sheet-like shape. As a method of dispersing the solid fat in the dough layer, according to a conventional method known in the art, for example, mixing the solid fat divided into chunks of an appropriate size into the dough layer and kneading the mixture. In addition, it can be easily performed by stopping the kneading operation at an appropriate stage before the solid fat is completely kneaded in the dough layer. Therefore, a certain amount of fats and oils may be kneaded in the dough layer. When producing the pie dough of the present invention, the temperature of the dough does not exceed the melting point of the fat or oil of the solid oil さ せ る to be dispersed in the dough layer. Thus, it is necessary to control the cooling by an appropriate method.
こうして得られた混合生地にシ一ト状に油脂を折りこむ操作は、 当該技術分野 で公知の従来方法で行うことが出来る。 その結果、 通常、 例えば、 4 ~ 5 1 2枚 の油脂層から成る折りパイ生地を得ることが出来る。  The operation of folding the fats and oils in a sheet form into the mixed dough thus obtained can be performed by a conventional method known in the art. As a result, a folded pie dough usually consisting of, for example, 4 to 5 12 oil layers can be obtained.
本発明における生地層は小麦粉等の穀紛を主原料とした従来公知の任意のもの であり、 生地層中に分散せしめる固形状油脂及び油脂層の油脂としては、 当該技 術分野で公知のバタ一、 マ一ガリン、 フアットスプレッド、 ショートニング、 豚 脂、 及び牛脂等を適宜使用することが出来る。 本発明の折パイ生地と共にパイに 使用する具材及ぴ製造するパイの種類等に応じて、 各油脂を適宜選択することが 出来、 これらは互いに同じ種類、又は異なる種類の油脂を使用することが出来る。 本発明のパイの製造方法において使用する具材としては、 当該技術分野で公知 の任意の食材、 例えば、 カスタードクリームやカレ一、 グラタン、 チョコレート クリーム、 及び餡等を挙げることが出来る。  The dough layer in the present invention is a conventionally known arbitrary one using flour or the like as a main raw material, and solid fats and oils to be dispersed in the dough layer and fats and oils in the fat and oil layer include butterflies known in the technical field. 1. Margarine, fat spread, shortening, lard, tallow, etc. can be used as appropriate. The fats and oils can be appropriately selected according to the ingredients used for the pie together with the folded pie dough of the present invention and the type of pie to be produced.These fats and oils can be of the same type or different types. Can be done. Ingredients used in the pie production method of the present invention include any foods known in the art, such as custard cream, curry, gratin, chocolate cream, and bean jam.
本発明のパイの製造方法においては、 折りパイ生地及び具材から成るパイの素 を当該技術分野で公知の任意の方法で焼成又は油ちよう等の加熱処理することに より、 パイを製造することが出来る。 例えば、 適当に成形した折りパイ生地で上 記の具材を挟み込み、 その後、 例えば、 焼成又は油ちよう等の加熱処理すること により、 良好な食感のカスタードパイ、 カレ一パイ、 グラタンパイ、 チョコレー トパイ、 及び餡パイ等を得ることができる。 尚、 これらのパイの素は加熱調理前 に冷凍処理することも可能であり、 この場合加熱調理する際には事前の解凍を必 要とせず、 冷凍状態から直接加熱することができる。 発明を実施するための最良の形態  In the method for producing a pie according to the present invention, the pie is produced by baking or heat-treating the pie material comprising the folded pie dough and ingredients by any method known in the art, such as baking or oil filing. I can do it. For example, the above-mentioned ingredients are sandwiched between appropriately formed folded pie doughs, and thereafter, for example, by heat treatment such as baking or oil pie, custard pie, curry pie, gratin pie, Chocolate pie, bean jam pie and the like can be obtained. In addition, it is also possible to freeze these pie pieces before cooking, and in this case, heating and cooking do not require prior thawing and can be directly heated from a frozen state. BEST MODE FOR CARRYING OUT THE INVENTION
以下、 実施例により、 本発明を詳説する。 尚、 これらの実施例は本発明の技術 的範囲を何等拘束するものではない。  Hereinafter, the present invention will be described in detail with reference to examples. Note that these examples do not restrict the technical scope of the present invention.
実施例 1 Example 1
強力粉 5 0 0 g 500 g strong powder
薄力粉 5 0 0 g 500 flour
食塩 1 0 g ノ 夕一 5 0 0 g 10 g of salt No Yuichi 5 0 0 g
水 5 0 0 g 500 g of water
シート状マーガリン 1 0 0 0 g Margarine sheet 1 100 g
以上に示した各量の強力粉、 薄力粉、 食塩、 及び水をミキサーにて混合し、 充 分に生地がまとまったところで、 バターを投入した。 この時、 生地層中に分散し やすいようにバターは予め 1 g〜 5 gの小片に分割しておいた。 バタ一が完全に 生地層に練り込まれる前の状態、 即ちバタ一が固形状で生地層中に分散した状態 で混合を止めた。 この時のバタ一の 1粒の平均重量は 0 . 5 であった。 この時 生地層の温度がパターの融点を超えないように摂氏 1 0度〜 2 0度の範囲で冷却 制御した。  Each of the above amounts of strong flour, soft flour, salt, and water were mixed with a mixer, and when the dough was fully filled, butter was added. At this time, the butter was divided into small pieces of 1 g to 5 g in advance so as to be easily dispersed in the dough layer. Mixing was stopped in a state before the butter was completely kneaded into the dough layer, that is, in a state where the butter was dispersed in a solid state in the dough layer. At this time, the average weight of one grain of the flutter was 0.5. At this time, cooling was controlled in the range of 10 to 20 degrees Celsius so that the temperature of the dough layer did not exceed the melting point of the putter.
こうして得られた混合生地を用いて、通常の折りパイの製造方法に従い、先ず、 混合生地を冷蔵し、生地温度を摂氏 5度〜 1 5度の範囲で制御しながら延展して、 シ一ト状マ一ガリンを混合生地中に折り込み、 油脂層が 2 4 3層になる折りパイ 生地を製造した。  Using the mixed dough obtained in this way, according to the usual method of manufacturing a folded pie, first, the mixed dough is refrigerated and spread while controlling the dough temperature in the range of 5 to 15 degrees Celsius. Margarine was folded into a mixed dough to produce a folded pie dough having a fat and oil layer of 243 layers.
できあがった折りパイ生地を、 厚み 6 mm、 1片 1 0 c mの正方形に成形し、 2 0 0度に熱したオープンで 1 0分間焼成すると、食感の良い折りパイが得られた。 比較例 1  The finished folded pie dough was formed into a square having a thickness of 6 mm and a piece of 10 cm, and baked at 200 ° C. open for 10 minutes to obtain a folded pie with a good texture. Comparative Example 1
強力粉 5 0 0 g 500 g strong powder
薄力粉 5 0 0 g 500 flour
食塩 1 0 g 10 g of salt
水 5 0 0 g 500 g of water
シート状マ一ガリン 1 0 0 0 g Sheet-shaped margarine 100 g
以上に示した各量の強力粉、 薄力粉、 食塩、 及び水をミキサーにて混合し、 充 分にに生地がまとまったところで混合を止めた。  Each of the above amounts of strong flour, soft flour, salt, and water were mixed by a mixer, and the mixing was stopped when the dough was fully filled.
こうして得られた混合生地を用い通常の折りパイの製造法に従い、 先ず、 生地 を冷蔵し、 生地温度を摂氏 5度〜 1 5度の範囲で制御しながら延展して、 シ一卜 状マーガリンを生地中に折り込み、油脂層が 2 4 3層になる折りパイを製造した。 できあがった折りパイ生地を、 厚み 6 mm、 1片 1 0 c mの正方形に成形し、 2 Using the mixed dough obtained in this manner, according to the usual method of manufacturing a folded pie, first, the dough is refrigerated and spread while controlling the dough temperature in the range of 5 to 15 degrees Celsius to obtain sheet-shaped margarine. The pie was folded into the dough to produce a 243 fat layer. The finished folded pie crust is formed into a 10 cm square piece with a thickness of 6 mm.
0 0度に熱したオーブンで焼成した。 食感の良い折りパイが得られるのには 2 0 分の焼成時間が必要であった < It was baked in an oven heated to 00 degrees. 2 0 to get a good textured pie Minutes of firing time was required <
実施例 2 Example 2
強力粉 8 0 0 g 800 g
薄力粉 2 0 0 g Soft flour 200 g
食塩 8 g 8 g salt
マ一ガリン 5 0 0 g Magarine 500 g
水 5 0 0 g 500 g of water
シ一卜状バター 1 0 0 0 g Buttered butter 1 0 0 0 g
以上に示した各量の強力粉、 薄力粉、 食塩、 及び水をミキサーにて混合し、 充 分にに生地がまとまったところで、 マ一ガリンを投入した。 この時、 生地中に分 散しやすいようにマ一ガリンは予め 1 g ~ 5 gの小片に分割し、 使用直前まで冷 凍庫 （保存摂氏温度一 1 8度） に保存した。 マーガリンが完全に生地に練り込ま れる前の状態、即ちマ一ガリンが固形状で生地中に分散した状態で混合を止めた。 この時のマ一ガリンの 1粒の平均重量は 0 . 8 gであった。 この時生地の温度が マーガリンの融点を超えないように冷却制御した。  Each of the above amounts of strong flour, soft flour, salt, and water were mixed by a mixer, and when the dough was fully filled, margarine was added. At this time, margarine was divided into small pieces of 1 g to 5 g in advance so as to be easily dispersed in the dough, and stored in a freezer (storage temperature: 18 degrees Celsius) until immediately before use. Mixing was stopped in a state before margarine was completely kneaded into the dough, that is, in a state where margarine was dispersed in a solid state in the dough. At this time, the average weight of one grain of margarine was 0.8 g. At this time, the cooling was controlled so that the temperature of the dough did not exceed the melting point of margarine.
この混合生地を用い通常の折りパイの製造法に従い、 先ず、 生地を冷蔵し、 生 地温度を摂氏 5度〜 1 5度の範囲で制御しながら延展して、 シート状バタ一を生 地中に折り込み、 油脂層が 1 4 4層になる折りパイを製造した。  First, the dough is refrigerated using the mixed dough according to the normal method of manufacturing a pie, and is spread while controlling the temperature of the raw material in a range of 5 to 15 degrees Celsius, thereby forming a sheet-shaped flutter in the ground. Then, a folded pie having a fat and oil layer of 144 layers was manufactured.
できあがった折りパイ生地を、 厚み 6 mm、 1片 1 0 c mの正方形に成形し、 力 スタードクリームを乗せ、 半分に折り畳み長方形の、 カスタード入りパイの素を 製造した。 この製品を冷凍庫にて冷凍保存した。  The finished folded pie dough was formed into a 10 cm square piece of 6 mm thickness, placed on a 10 cm square, and staked with cream, and folded in half to produce a rectangular crusted pie crust. This product was stored frozen in a freezer.
カスタード入りパイの素を冷凍庫から取り出し、 直ちに摂氏 1 8 0度に加熱し た油中に投入し、 5分間油ちようすると、 食感の良い層状の生地のカスタード入 り揚げパイが得られた。  The custard pie was removed from the freezer, immediately poured into oil heated to 180 degrees Celsius, and oiled for 5 minutes.A crusted pie with layered dough with good texture was obtained. .
比較例 2 Comparative Example 2
強力粉 8 0 0 g 800 g
薄力粉 2 0 0 g Soft flour 200 g
食塩 8 g 8 g salt
マーガリン 5 0 0 g 水 5 0 0 g 500 g of margarine 500 g of water
シート状バタ一 1 0 0 0 g 1 0 0 0 g
以上に示した各量の強力粉、 薄力粉、 食塩、 マ一ガリン、 及び水をミキサーに て混合し、 混合生地を得た。 この場合マーガリンは充分に生地に練り込み固形状 でなくなるまで混合した。  Each amount of the above-mentioned strong flour, soft flour, salt, margarine, and water was mixed with a mixer to obtain a mixed dough. In this case, the margarine was thoroughly kneaded into the dough and mixed until it was no longer solid.
この混合生地を用い通常の折りパイの製造法に従い、 先ず、 生地を冷蔵し、 生 地温度を摂氏 5度〜 1 5度の範囲で制御しながら延展して、 シート状バタ一を生 地中に折り込み、 油脂層が 1 4 4層になる折りパイ生地を製造した。  First, the dough is refrigerated using the mixed dough according to the normal method of manufacturing a pie, and is spread while controlling the temperature of the raw material in a range of 5 to 15 degrees Celsius, thereby forming a sheet-shaped flutter in the ground. Then, a folded pie dough having a fat and oil layer of 144 layers was manufactured.
できあがった生地を、 厚み 6 mm、 1片 1 0 c mの正方形に成形し、 カスタード クリームを乗せ、 半分に折り畳み長方形の、 カス夕一ド入りパイの素を製造した。 この製品を冷凍庫にて冷凍保存した。  The finished dough was formed into a 6 cm thick, 10 cm square piece with custard cream and folded in half to produce a rectangular, pie-filled pie crust. This product was stored frozen in a freezer.
カスタード入りパイの素を冷凍庫から取り出し、 直ちに摂氏 1 8 0度に加熱し た油中に投入し、 油ちようした。 5分間の油ちようでは、 生地内部まで熱が通ら ず内部は生のままであった。 8分間の油ちようでも同様で加熱不足であった。 1 0分間の加熱では内部への熱の浸透は起こるものの、 外部は既に加熱が過剰で表 面には 「焦げ」 が発生した。 よって、 食感の良い層状の生地のカス夕一ド入り揚 げパイはこの方法では得られなかった。 産業上の利用可能性  The custard pie was removed from the freezer and immediately poured into oil heated to 180 degrees Celsius to remove oil. With a 5-minute grease, the heat was not transferred to the inside of the dough and the inside remained raw. The same was true for the 8-minute greasy oil and the heating was insufficient. Heating for 10 minutes caused heat to penetrate into the interior, but the exterior had already been overheated and "burned" to the surface. Therefore, a fried pie with good texture and layered dough was not obtained by this method. Industrial applicability
本発明の折パイ生地を使用することによって、 焼成もしくは油ちように要する 時間が従来方法に較べて約半分に短縮することができ、 且つ、 火通り良く良好な 食感を有するパイを製造することが可能である。  By using the folded pie dough of the present invention, the time required for baking or oil frying can be reduced to about half as compared with the conventional method, and a pie having good texture and good texture can be produced. It is possible.

Claims

請 求 の 範 囲 The scope of the claims
1 . 生地層と油脂層から成る折りパイ生地であって、 該生地層中に固形状油脂が 分散していることを特徴とする、 前記折りパイ生地。 1. A folded pie dough comprising a dough layer and a fat layer, wherein solid fat is dispersed in the dough layer.
2 . 生地層 1 k g当り固形状油脂が合計で 5 0 g〜5 0 0 g含まれている、 請求 項 1に記載の折りパイ生地。  2. The folded pie dough according to claim 1, wherein a total of 50 g to 500 g of solid fat is contained per 1 kg of the dough layer.
3 . 固形状 ·油脂の 1粒の平均重量が 0 . l g〜5 gである、 請求項 1又は 2に記 載の折りパイ生地。  3. The folded pie dough according to claim 1 or 2, wherein the average weight of one solid oil and fat is 0.1 to 5 g.
4 . 生地層 1 k g当り油脂層が合計で 5 0 g〜 1， 2 0 0 g含まれている、 請求 項 1ないし 3のいずれか一項に記載の折りパイ生地。  4. The folded pie dough according to any one of claims 1 to 3, wherein the fat and oil layer is contained in a total of 50 to 1,200 g per 1 kg of the dough layer.
5 . 請求項 1ないし 4のいずれか一項に記載の折りパイ生地及び具材から成るパ ィの素。  5. A pie element comprising the folded pie dough and ingredients according to any one of claims 1 to 4.
6 . 請求項 1ないし 4のい れか一項に記載の折りパイ生地を加熱処理すること から成る、 折りパイの製造方法。  6. A method for producing a folded pie, comprising heat-treating the folded pie dough according to any one of claims 1 to 4.
7 . 請求項 5に記載のパイの素を加熱処理することから成る、 パイの製造方法。  7. A method for producing a pie, comprising heat-treating the raw pie according to claim 5.
PCT/JP2001/007084 2000-08-29 2001-08-17 Folded pie dough WO2002017727A1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3388997A (en) * 1964-06-08 1968-06-18 Baker Res Dev Service Inc Process for preparing danish pastry
JPS4421388B1 (en) * 1963-08-06 1969-09-12
JPH119178A (en) * 1997-06-20 1999-01-19 Yamazaki Baking Co Ltd Production of bun
JPH11318319A (en) * 1998-05-11 1999-11-24 Yamazaki Baking Co Ltd Production of bread

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2795789B2 (en) * 1992-12-17 1998-09-10 敷島製パン株式会社 Bread and bread making

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4421388B1 (en) * 1963-08-06 1969-09-12
US3388997A (en) * 1964-06-08 1968-06-18 Baker Res Dev Service Inc Process for preparing danish pastry
JPH119178A (en) * 1997-06-20 1999-01-19 Yamazaki Baking Co Ltd Production of bun
JPH11318319A (en) * 1998-05-11 1999-11-24 Yamazaki Baking Co Ltd Production of bread

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