JP3093355B2 - Composite laminated confectionery dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composite laminated confectionery dough, more particularly, to a composite laminated confectionery dough in which the outer layer is a laminated confectionery and the inner package is a fruit cake when baked. It is.

[0002]

2. Description of the Related Art A layered confection represented by a pie is a confection that has been widely favored because of its good texture and good balance of taste with a well-embedded inclusion. The fruit cake is also a confectionery that has gained popularity due to its complex flavor and texture of cake crumbs and berries pickled in Western sake, syrup or sweetened. The fruit in these fruit cakes has approximately 10-35% moisture. A confectionery in which these two confectioneries are combined as an outer layer as a laminated confection and an inner package as a fruit cake is a delicious composite confection having a good balance between a soft fruity fruity living fruit cake and a rich flavored laminated confectionery. Conventionally, when manufacturing this composite confectionery, first, put the soft fruit cake dough in an appropriate container and bake it, cut the baked one into a predetermined size, and then wrap it in a laminated confectionery dough, Further firing,
I had to take such a troublesome process.

In order to simplify this complicated manufacturing process,
It is also conceivable to prepare a fruit cake dough wrapped in a laminated confectionery dough in advance and bake it.

[0004]

However, in the above-mentioned method, the soft fruit cake dough must be wrapped in the laminated confectionery dough, which not only deteriorates the workability but also increases the fluidity before baking and coagulation during baking. There is a drawback that the dough expands and flows out of the gap of the laminated confectionery dough, losing commercial value. For this reason, the fruit cake dough of the inner package had to be hardened, and the portion of the fruit cake of the inner package after baking was hard, giving a sense of incongruity with the outer layered confectionery, which was extremely inconvenient. To combine the dough before baking and then bake it to make a composite confectionery, the dough of the inner wrapper is hardened to facilitate the wrapping operation with the laminated confectionery dough, and at the same time, the inner wrapper from the gap of the laminated confectionery dough during baking It is necessary to devise a means to prevent the flow of the water and to make the fruit cake portion, which is the internal body after firing, soft.

Accordingly, an object of the present invention is to provide a composite laminated confectionery dough which has solved the above problems.

[0006]

SUMMARY OF THE INVENTION The present invention provides the above object,
Due to the outer layer made of the laminated confectionery dough, the dough moisture obtained by mixing fruits, seeds or vegetables having a water content of 40% or more into the dough is 5 %.
The present invention has been attained by providing a composite laminated confectionery dough characterized in that an inner package made of cookie dough or cake dough of up to 30% is wrapped.

Hereinafter, the composite laminated confectionery dough of the present invention will be described in detail. The cookie dough or cake dough used in the present invention is mainly composed of flour, fats and oils, eggs and sugars, and the dough is usually 100 parts by weight of flour (parts by weight, the same applies hereinafter), 50 parts of fats and oils. What consists of 100 parts, 20-130 parts of eggs (as whole eggs) and 60-120 parts of saccharides is used, and a non-fluid dough is particularly preferably used.

The above-mentioned cookie dough or cake dough preferably has a water content of 5 to 30%. 5 moisture
%, The dough after baking becomes hard and the texture tends to deteriorate, and when it is more than 30%, the dough with increased fluidity before heating and coagulation expands during baking to produce a laminated confectionery dough. May flow out of the gap and lose commercial value. Examples of the fruits having a water content of 40% or more used in the present invention include apples, tangerines, lemons, oranges, oysters, grapes, strawberries, apricots, fathers, pineapples, melons, etc. Those that have been subjected to sugar treatment, salt treatment, drying treatment, etc.
If it is swollen with liquor, water or the like and has a water content of 40% or more, it can be used irrespective of the whole, pulp, or pericarp.

[0009] Examples of the seeds having a water content of 40% or more used in the present invention include kuri, ginnan, almonds, hazelnuts, peanuts and the like. Those having a water content of less than 40% are liquid sugar, liquors, water and the like. Use a material which has been swollen to a water content of 40% or more. In addition, vegetables having a water content of 40% or more used in the present invention include cucumbers, butterburs, sweet potatoes, peas, broad beans, red beans, pumpkins,
Carrots, spinach and the like are exemplified, fresh or steamed, sweetened, salted, dried, etc., and further swollen with liquid sugar, liquor, water, etc., and have a water content of 40. % Or more, then the whole of them,
It can be used for both meat and skin.

[0010] These fruits, seeds and fruits having a water content of 40% or more can be used alone or in combination of two or more kinds. In that case, they are used after being finely cut as necessary. The size to be cut is not particularly limited as long as the object of the present invention is not impaired, but is preferably 2 to 50 mm.
It is. Moisture 4 as the above fruits, seeds or vegetables
If less than 0% is used, the dough after firing does not become soft, and the effects of the present invention cannot be expected. The effect of the present invention is more remarkable as the water content increases, but in practice, the water content is preferably set to 50 to 70%.

The mixing ratio of fruits, seeds or vegetables having a water content of 40% or more to cookie dough or cake dough is not limited as long as the object of the present invention is not impaired.
Preferably it is 20 to 200 parts for 100 parts of cookie dough or cake dough. In the present invention, fruits, seeds, and vegetables having a water content of less than 40%, and those obtained by subjecting them to steaming, sweetening, salting, drying and the like as optional components according to the present invention, They can be used together as long as the purpose is not impaired.

Further, as the outer layered confectionery dough used in the present invention, a pie dough or the like having a layered structure obtained by wrapping oil and fat in a dough dough mainly composed of flour and repeating rolling and folding operations is used. Is raised. The thickness, size, and shape of the laminated confectionery dough of the outer layer, and the ratio of the outer layer to the cookie dough or cake dough in which fruits, seeds, or vegetables having a water content of 40% or more, which are the inner inclusions, are mixed. Is not limited as long as the inner layer can be wrapped in the outer layer as long as the texture is not impaired.

The composite laminated confectionery dough of the present invention is produced by placing the above-mentioned inner package on the above-mentioned laminated confectionery fabric and wrapping the inner package with the above-mentioned laminated confectionery fabric. The composite laminated confectionery dough of the present invention can be distributed and stored as frozen food, and this freezing treatment may be a normal freezing treatment performed on food, for example, an air blast quick freezing such as a spiral freezer. It may be carried out at −25 to −35 ° C. for 15 to 30 minutes by using an apparatus, air blast such as a steel belt freezer, and a contact type quick refrigerating apparatus.
It can also be performed by leaving it for up to 6 hours.

[0014] The composite laminated confectionery dough of the present invention that has been subjected to the freezing treatment is thawed at room temperature or in a refrigerator or the like, and then baked to obtain a composite confectionery. The firing may be performed at 200 ° C. for about 20 minutes in a commonly used oven or the like.

[0015]

The composite laminated confectionery dough of the present invention is obtained by wrapping a cookie dough or a cake dough containing fruits, seeds or vegetables having a water content of 40% or more in a laminated confectionery dough. Osmotic pressure due to the difference in water content between the cookie dough or cake dough and the fruits, seeds or vegetables causes the moisture of the fruits, seeds or vegetables to transfer to the cookie dough or cake dough of the inclusion By doing so, the amount of water in the dough increases, and the fruit cake portion becomes softly baked.

[0016]

The present invention will be described in more detail with reference to the following examples, comparative examples and test examples showing the effects of the composite laminated confectionery dough of the present invention. Example 1 According to the composition shown in Table 1 below, a fabric was produced as follows. After kneading the fats and oils, the white sugar and salt are added and kneaded, the eggs are slowly embraced, and the flour and flavor are thoroughly mixed. Then, sugar-boiled apples (water content 65%) cut into 10 mm squares were mixed to prepare dough. Next, the dough obtained as described above is used as an internal body, and the dough made of flour dough and margarine is wrapped in a sheet-shaped rolled dough (laminated confectionery dough), formed into a rectangular shape, and shaped into a composite laminated confectionery of the present invention. A dough (Product 1 of the present invention) was obtained.

Example 2 A dough was prepared in the following manner according to the composition shown in Table 1 below. After kneading the fats and oils, the white sugar and salt are added and kneaded, the eggs are slowly embraced, and the flour and flavor are thoroughly mixed. Next, dried grape (water-dried grape) swelled with water and adjusted to a water content of 50% was mixed to prepare a dough. Next, the dough obtained as described above was used as an inner package, wrapped with a laminated confectionery dough in the same manner as in Example 1, and formed into a rectangle, and the composite laminated confectionery dough of the present invention (the present invention product 2)
I got

Example 3 According to the composition shown in Table 1 below, a composite laminated confectionery dough of the present invention (product 3 of the present invention) was obtained in the same procedure as in Example 2. Example 4 According to the composition shown in Table 1 below, a fabric was produced as follows. After kneading the fats and oils, white sugar and salt are added and kneaded, the eggs are slowly embraced, and the flour and flavor are thoroughly mixed. Next, the dried grape, the dried grape swollen with water to adjust the water content to 50%, and the candied mother cut into a size of about 5 mm were mixed to prepare a dough. Next, the dough obtained as described above was used as an inner package, wrapped with a laminated confectionery dough in the same manner as in Example 1, and formed into a rectangle, and the composite laminated confectionery dough of the present invention (the present invention product 4)
I got

Comparative Example 1 According to the composition shown in Table 2 below, a composite laminated confectionery dough (Comparative product 1) was obtained in the same manner as in Example 1 except that no sugar-boiled apple was added. Comparative Example 2 In accordance with the composition shown in Table 2 below, Example 2 was repeated, except that hot grapes were dried, and instead of dried grapes, 10% water and 20% water were used. In the same manner as in the above, a composite laminated confectionery dough (comparative product 2) was obtained.

Comparative Example 3 According to the composition shown in Table 2 below, instead of sugar-boiled apples,
Composite laminated confectionery dough (Comparative product 3) in substantially the same manner as in Example 1 except that dried grape with a moisture content of 10% and candied sugar with a moisture content of 20% cut into a size of about 5 mm were used.
I got Comparative Example 4 According to the composition shown in Table 2 below, instead of sugar-boiled apples,
Composite laminated confectionery dough in the same manner as in Example 1 except that dried grapes with a moisture content of 10% and candied sugar with a moisture content of 20% cut to a size of about 5 mm were used and the amount of whole eggs used was reduced. (Comparative product 4) was obtained.

Comparative Example 5 In accordance with the composition shown in Table 2 below, instead of sugar-boiled apples,
A composite laminated confectionery dough (comparative product 5) was prepared in the same manner as in Example 1 except that dried grapes having a water content of 10% and candied sugar having a water content of 20% cut to a size of about 5 mm were used, and water was added. ) Got.

[0022] Test Example The products 1 to 4 of the present invention obtained in Examples 1 to 4 and the comparative products 1 to 5 obtained in Comparative Examples 1 to 5 were baked in an oven at 200 ° C. for 20 minutes, and the inclusions at the time of calcination Was evaluated for the presence or absence of outflow, the texture of the inner package, and the balance of the taste with the outer layered confectionery. These results are shown in Tables 3 and 4 below.
Shown in

As shown in the following Tables 3 and 4, all of the products 1 to 4 of the present invention had a good balance between the texture of the inner package and the taste with the laminated confection of the outer layer. On the other hand, the comparative products 1, 2 and 4 had a firm texture and a poor balance of taste with the outer layered confectionery. Comparative products 3 and 5 are:
The balance between the texture of the inner package and the taste with the outer layered confectionery was good, but the inner package material flowed out from the joint of the outer layered confectionery material during firing.

[0024]

[0025]

According to the composite laminated confectionery dough of the present invention, a composite confectionery in which the outer layer is a laminated confectionery and the inner package is a fruit cake can be made only by baking, and the laminated confectionery dough during the production can be produced. Is easy to wrap, and at the same time, during baking, it is possible to prevent the dough with increased fluidity before heating and coagulation from expanding and flowing out of the gaps in the laminated confectionery dough, and fruits and seeds having a water content of 40% or more. Fruit or vegetable is mixed, so even though the dough is hardened, the fruit cake part, which is the inner package after baking, is soft, almost the same as a fruit cake baked from ordinary soft dough It has a natural texture and matches layered confectionery.

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Tsuneaki Okada 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References JP-A-55-153559 (JP, A) JP-A Sho 55-58066 (JP, A) Hikaru Hira 1-142687 (JP, U) Yoshito Sakurai et al., "Processing and Storage of New Edition Food" Koseikan Co., Ltd. (1968-3-1) p. 28 (58) Field surveyed (Int. Cl. ⁷ , DB name) A23G 1/00-9/30 A21D 10/02 A21D 13/08

Claims (4)

(57) [Claims] 1. Mixing fruits, seeds or vegetables having a moisture content of 40% or more into the dough by an outer layer made of a laminated confectionery dough.
A composite laminated confectionery dough, wherein an inner package made of cookie dough or cake dough having a dough moisture of 5 to 30% is wrapped. 2. A frozen composite laminated confectionery material obtained by subjecting the composite laminated confectionery material according to claim 1 to a freezing treatment. 3. A composite laminated confection obtained by baking the composite laminated confectionery dough according to claim 1 or the frozen composite laminated confectionery dough according to claim 2. 4. Use for the composite laminated confectionery dough according to claim 1.
Characterized in that it comprises a cookie dough or a cake dough having a dough moisture of 5 to 30% obtained by mixing fruits, seeds or vegetables having a water content of 40% or more into the dough. For inclusion.