JP3153003B2 - 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 laminated confectionery dough, and more particularly to a composite confectionery dough which, when baked, can easily obtain a composite confectionery in which the outer layer is a laminated confectionery and the inner package is a butter cake. .

[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. Butter cake is also a confectionery that has gained popularity because of its complex flavor of butter, margarine and other fats and oils, sugars and eggs, and a moist texture. A confectionery in which these two confectioneries are combined as an outer layer as a laminated confection and an inner package as a butter cake is a delicious confection having a good balance between the flavor of the butter cake and the moist texture and rich flavor of the laminated confection. When manufacturing this composite confectionery, first put the soft butter cake dough in an appropriate container and bake it, cut the baked one into a predetermined size, then wrap it in a laminated confectionery dough, and further bake it Had to take the troublesome process of doing. In order to simplify this complicated manufacturing process, a method of wrapping butter cake dough in advance with laminated confectionery dough and baking it is also conceivable.

[0003]

However, according to the above-mentioned method, the soft butter cake dough must be wrapped in the laminated confectionery dough, which causes not only poor workability but also an increase in fluidity before heating and coagulation during baking. There is a drawback in that the dough expands and flows out of the gap of the laminated confectionery dough and loses its commercial value. For this reason, the cake dough of the inner package must be hardened, but if the cake dough is excessively hardened, the butter cake portion of the inner package after baking hardens and gives a sense of incongruity with the outer layer laminated confection, which is extremely inconvenient. . In order to wrap the cake dough (inner package) with the above-mentioned laminated confectionery dough and then bake it to produce a composite laminated confectionery, the dough of the inner wrapper is hardened to facilitate the wrapping operation with the laminated confectionery dough, It is necessary to prevent the confectionery dough from flowing out of the gaps and to make the butter cake portion, which is the inner package body after firing, soft and moist.

[0004] Accordingly, an object of the present invention is to provide an inner package having a hardness that is easy to work, and to prevent the inner package from flowing out from a gap in the laminated confectionery dough, and to make the internal package soft after baking. Another object of the present invention is to provide a composite laminated confectionery dough that is moist.

[0005] The object of the present invention is characterized in that an inner layer made of butter cake dough in which food containing bean jam particles is mixed in a dough is surrounded by an outer layer made of laminated confectionery dough. This has been achieved by providing a composite laminated confectionery dough. Hereinafter, the composite laminated confectionery dough of the present invention will be described in detail. Butter cake dough used as an inclusion body of the composite laminated confectionery dough of the present invention, flour, oil and fat,
Eggs and sugars are mainly used, and as the butter cake dough, usually 100 parts (by weight, hereinafter the same) of flour, 50 to 100 parts of fats and oils, 20 to 130 parts of eggs (as whole eggs),
Butter cake dough consisting of 50 to 250 parts of saccharides is preferable, and the butter cake dough is used by incorporating food containing bean jam particles. In particular, dough having no fluidity is suitably used.

[0006] The food containing bean cake particles contained in the butter cake dough is prepared, for example, by heat-treating a plant having a high starch storage property such as sweet potato, pumpkin, miscellaneous beans, chestnut, sweetening if necessary, and kneading. It is made into a paste (paste) and contains bean particles. The bean particles are
It has a capsule-like structure in which starch particles are enveloped in the cell wall. As the above-mentioned food containing bean paste, sweet potato paste is particularly preferably used.

The mixing ratio of the food containing bean cake particles to the butter cake dough is not limited as long as the object of the present invention is not impaired, but is preferably 5 to 100 parts per 100 parts of butter cake dough.

The laminated confectionery dough used as the outer layer of the composite laminated confectionery dough of the present invention is a pie having a layered structure obtained by wrapping oil and fat in a dough mainly composed of flour and repeating the rolling and folding operations. Cloth,
And danish pastry dough.

[0009] The thickness, size,
The shape, and the ratio between the laminated confectionery dough and the inner wrapper are not limited as long as the inner wrapper can be wrapped in the outer layer, as long as the texture is not impaired. As, for example, 3 of one bite size
Cut and eat even small things of about 0mm 200
It may be as large as about mm. Examples of the shape of the laminated confectionery dough include a rectangular shape obtained by folding the outer layered confectionery material, a circular shape obtained by cutting a circular or leaf shape die, and the like. The ratio (weight ratio) between the laminated confectionery dough and the inner package is (former) / (latter) = 70/30.
~ 30/70 is preferred. The composite laminated confectionery dough of the present invention is obtained by producing the above-mentioned food containing bean paste on the laminated confectionery dough.
It is manufactured by placing the above-mentioned inner package made of butter cake dough mixed in the ground, and wrapping the inner package with the above-mentioned laminated confectionery dough. The composite laminated confectionery dough of the present invention can be distributed and stored as frozen food (frozen composite laminated confectionery dough), and the freezing treatment may be a normal freezing treatment performed on food, such as a spiral freezer. Air blast type quick freezing device, air blasting such as steel belt freezer, and contact type combined use type quick freezing device may be performed at -25 to -35 ° C for 15 to 30 minutes. It can also be carried out by leaving it in a frozen storage for 5 to 6 hours.

The composite laminated confectionery dough of the present invention can be obtained by firing. This firing may be performed at 200 ° C. for about 20 minutes using a commonly used oven or the like. In the case where the freezing treatment is performed as described above, it may be thawed at room temperature or in a refrigerator and then fired.

[0011]

The composite laminated confectionery dough according to the present invention contains an anion particle-containing food in a butter cake dough, which is an inner package of the dough , and the starch particles are wrapped in the cell wall of the bean cake-containing food. has taken the capsule-like structure, during the firing of the composite laminate confectionary dough, less likely to increase the fluidity of the butter cake dough, yet after firing hardly causes aging over time starches, it was and adsorbed Moist texture is maintained for a long period of time to release moisture gradually.

[0012]

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.

Examples 1 to 4 According to the composition shown in the following [Table 1], outer layered confectionery dough was prepared as follows. Flour, shortening, salt, whole egg and water were added and mixed with a mixer to obtain a flour dough. The obtained flour dough was put in a refrigerator and rested. Next, roll-in margarine was wrapped in the flour dough and subjected to a rolling and folding operation to obtain a laminated confectionery dough.

Next, according to the composition shown in Table 2 below, a butter cake dough was prepared by mixing the food containing the bean jam particles in the inner package into the dough as follows. Margarine, white sugar and salt were mixed by stirring with a mixer. Next, the whole egg was added and mixed with stirring, and then the flour and the leavening agent were further mixed with stirring. Then, add the sweet potato or dried red bean paste that has been steamed and crushed into a paste beforehand, mix and stir and mix the food containing bean paste into the dough.
To obtain a mixed butter cake dough. Next, the above-mentioned inner package body (butter cake dough) was wrapped with a sheet-like laminated confectionery dough obtained by rolling the above-mentioned laminated confectionery dough, and formed into a rectangular shape to obtain a composite laminated confectionery dough of the present invention (products of the present invention 1-4). .

Comparative Examples 1 to 3 In the same manner as in Examples 1 to 4, an outer-layer laminated confectionery material was prepared. Next, according to the composition shown in the following [Table 3], a butter cake dough of an inner package was prepared as follows. margarine,
The white sugar and salt were mixed by stirring with a mixer. Next, the whole egg was added and stirred and mixed. Then, the flour, the leavening agent and the corn starch (only Comparative Example 2) were further mixed and stirred to obtain a butter cake dough. Next, the inner package was wrapped with a sheet-shaped laminated confectionery material obtained by rolling the laminated confectionery material, and was shaped into a rectangle to obtain a composite laminated confectionery material (Comparative products 1 to 3).

[0016]

[Table 1]

[0017]

[Table 2]

[0018]

[Table 3]

Test Examples The products 1 to 4 of the present invention obtained in Examples 1 to 4 and the comparative products 1 to 3 obtained in Comparative Examples 1 to 3 were baked in an oven at 200 ° C. for 20 minutes. Were evaluated for the presence or absence of the flow of the inclusion body, the change over time in the degree of hardening of the inclusion body on the texture, and the balance of taste. The results are shown in Table 4 below.

[0020]

[Table 4]

[0021]

According to the composite laminated confectionery dough of the present invention, the dough of the inner wrapper is hard enough to work, and the inner wrapper is prevented from flowing out of the gap of the laminated confectionery dough. It is soft and moist after firing, and more specifically has the following effects.

According to the composite laminated confectionery dough of the present invention, it is possible to produce a composite laminated confectionery simply by baking the composite laminated confectionery dough, and since the inner layer of the composite laminated confectionery dough is sufficiently hard, Thereby, the operation of wrapping the inner package is easy, and at the same time, at the time of baking, the dough having increased fluidity before heat coagulation can be prevented from expanding and flowing out from the gap of the laminated confectionery dough. Also, the inclusion body is
Since it contains bean-particle-containing foods, it retains its softness over time after baking, even though it is hardened.

The bean particles contained in the food containing bean particles are as follows:
It has a capsule-like structure in which the starch particles are wrapped in the cell walls, does not increase the fluidity of the dough during baking, and hardly causes aging of the starch over time after baking and adsorbs. Gradually release the water. For this reason, the composite laminated confectionery dough of the present invention keeps a moist texture for a long period of time, and as a result, the butter cake as an inclusion body has a soft texture that is almost the same as a butter cake baked from ordinary soft dough. Presents and matches well with layered confectionery.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Norio Iwaki 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References JP-A-2-203734 (JP, A) 3-117472 (JP, U) JP-A 1-142687 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 10/02 A21D 13/08

Claims (4)

(57) [Claims] 1. A composite laminated confectionery dough characterized in that an inner layer made of a butter cake dough in which food containing bean jam particles is mixed in a dough is surrounded by an outer layer made of the laminated confectionery dough. 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 confectionery obtained by baking the composite laminated confectionery dough according to claim 1 or the frozen composite laminated confectionery dough according to claim 2. 4. An inner package for a composite laminated confectionery dough, comprising a buttercake dough in which a food containing bean particles is mixed in a dough.