JPH0551254B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing confectionery, bread, and cooking bread. (Conventional technology) Conventionally, it has good floating, good mouthfeel, and good layer condition, and
Good plasticity, good elongation during rolling and folding,
In order to make a pie that is not sticky and has good productivity, first, increase the proportion of strong flour in the flour.
Reduce the proportion of soft flour, increase the protein content to a level that does not cause stickiness at a certain low temperature, and increase the number of kneading rotations when adding emulsifiers, salt, kneaded fats and oils, water, etc. to the flour. The speed is set at about 300 to 500 RPM to encourage the generation and expansion of gluten while kneading and to prevent damage to the generated gluten. (Problem to be solved by the invention) In this case, since there is a large amount of strong flour, the dough has a strong elasticity and a strong gluten film, and although the layers have good floating properties, the texture is rather hard, and it is necessary to create a soft feeling. In order to achieve this, it is inevitable to increase the number of layers, increase the amount of rolled-in oil, and reduce the thickness of the layers, but even in that case, the original soft feeling cannot be obtained, and each layer is different from each other. Because it is hard and tough, the layers tend to fall apart and fly apart when you bite into it, so the polite way to eat pie is to place a plate or your hand under the pie. This was considered to be a drawback of conventional pies. In addition, because the dough is strong, it suffers from large internal distortions when it is cut out after rolling and folding.As a result, pie dough must be allowed to rest for about 40 to 60 minutes after being cut out before it is baked, in order for the dough to recover from its stress. However, due to the residual internal distortion, the pie would warp and shrink, making it impossible to produce a product.However, during the production process, the pie dough after being cut out from the die was required to be heated for 40 minutes to remove the internal distortion.
Leaving the pie to rest for about 60 minutes not only takes up a lot of factory space, but it also has the disadvantage of significantly reducing pie productivity and significantly increasing pie production costs. Therefore, the purpose of the present invention is to reduce the amount of time the pie dough is left to rest after being cut out of the mold, while improving its floatability and mouthfeel.
To provide a method for producing pies that can produce pies with good layer condition. (Means for Solving the Problems) That is, the present invention uses wheat flour with a protein content of 6 to 14% that suppresses the generation of gluten, and a gluten network that is supple, soft, strong, and resilient when aged as a dough. To promote the generation of L-ascorbic acid or diacetyl tartrate monoglyceride alone or in combination with diacetyl tartrate monoglyceride and lecithin, glycerin fatty acid ester, sucrose fatty acid ester, and alcohol fatty acid ester, salt, kneaded oil and fat, liquid sugar, and water were added. Rotation speed to cut gluten generated during mixing
After kneading at 1000 to 4000 RPM for a preset period of time and at a constant temperature to form a dough, the dough is allowed to rest for a preset period of time, and then rolling and roll-in oil folding is repeated a preset number of times to form the dough. It is a method of manufacturing pies that involves baking a pie dough that has been prepared. (Function) In the case of such a method for producing pies, wheat flour with a protein content of 6 to 14%, for example, 30% strong flour and 70% soft flour, is used.
% diacetyl tartaric acid monoglyceride, salt, kneaded fats and oils, liquid sugar, and water are added to the flour mixed at a ratio of 1.5%, and then the mixture is heated at low speed for 3 minutes at first, then at medium-high speed of 1000-4000RPM and the temperature is set to 25%. A dough is formed by kneading for about 10 minutes while keeping the temperature at around ℃.In the case of this dough, the gluten generated during kneading is cut by the blades of the mixer due to the high rotational speed of the kneading mixer, resulting in the generation of gluten. is considerably suppressed, and fabrics with less internal distortion are produced. Note that as the liquid sugar, sugar alcohols, reduced starch decomposition products, etc. can be used. The dough formed in this way has, for example, 1.25
Divide into approximately 1.5 kg and leave in a freezer at approximately -10°C for approximately 40 minutes, then roll out with a roller to a thickness of approximately 3 to 10 mm, and repeat rolling and folding while sandwiching and wrapping the folding oil to create, for example, 144 layers. In this state, remove it with a specified cutting die and arrange it on an iron plate, and keep it in this state for about 20 to 30 minutes.
When left to rest at room temperature of approximately 20℃ for 30 minutes, the internal distortion of the pie dough is removed, and the diacetyl tartrate monoglyceride mixed into the pie dough promotes the development of soft and supple gluten within the dough. After being molded and cut out, each piece of pie dough that has been laid out can gain sufficient firmness to make the pie float in a relatively short period of time without causing any internal distortion while lying down. can. (Effect of the invention) Therefore, pie baked in this state has sufficient float and rises without warping, distortion, or shrinkage, and has a protein content of 7 to 13%, which is the proportion of strong flour contained in wheat flour. Since the pie is significantly smaller than that produced in traditional pie production, the pie itself has a low hardness, is extremely soft and supple to the touch, and has a sufficient crunchiness, resulting in a chewy pie when you bite into it. In addition, since the protein content is low, residual moisture after baking can be removed by water activity (AW).
0.85 or less and a moisture content of 6 to 18%, it can be distributed at room temperature and baked twice at the end user for consumption. In that case, baking twice with as much residual moisture as possible will further increase the crispness. It has a good mouthfeel and has the effect of providing a texture similar to that of freshly baked pie. (Example) Next, a method for producing pies according to an example of the present invention will be described. First, a comparison of the conventional formulation of raw materials for pie dough production is as follows.

[Table] Note that A indicates the total amount of pie dough excluding the fat and oil column for folding. All of the raw materials blended in this way are placed in a mixer bowl, and the water is added to
It is kept at 2°C and is first operated at low speed for 3 minutes, then at medium-high speed for example 1000~
If you knead for about 10 minutes at 4000 RPM and keep the temperature at about 25℃, pie dough will be completed. The generation of gluten is considerably suppressed, and a relatively hard and inelastic pie dough with little internal distortion is produced. Puff pastry formed in this way is, for example
The dough is broken down into pieces of about 1.25Kg and left to cool in a freezer at about -10℃ for about 40 minutes, then rolled out with rollers to a thickness of about 1cm, while maintaining the temperature of the dough between 0 and 2℃. The temperature of the puff pastry is 8℃.
Rolling and folding, for example three folds, are repeated while maintaining the temperature at ±1℃, and the final product is, for example, 108
~144 layers, 6mm thick pie dough, cut out with a specified cutting die and arranged on a steel plate, about 20 pieces in this state.
When left to rest at room temperature of approximately 20℃ for ~30 minutes, the internal distortion of the pie dough is removed, and gluten is generated within the dough due to diacetyl tartrate monoglyceride and other additives mixed into the pie dough. After cutting out the mold, each piece of pie dough that is laid out has sufficient strength to make the pie float in a relatively short period of time without causing any internal distortion during the laying process. I can do it. Therefore, pies baked in this state have sufficient float and rise without warping, distortion, or shrinkage, and have a protein content of 6 to 14% and a proportion of strong flour contained in wheat flour that is higher than in conventional pie manufacturing. Because it is much smaller than the pie itself, the hardness of the pie itself is low, and the texture is extremely soft and slightly elastic, giving it a sufficient crunchiness. It can be prevented. In these examples, the combination of raw materials, manufacturing process (kneading, dough resting, folding in fats and oils, molding, baking)
and the degree of puffiness (float magnification) of the manufactured pie,
A data comparison of the results of evaluating texture (texture, crunchiness, etc.) using equipment measurements or panel tests shows the following.

[Table] Note that this example shows a case in which diacetyl tartrate monoglyceride and other additives were used, and a conventional example shows a case in which diacetyl tartrate monoglyceride was not used. In this case, the height of the pie is the average value measured with calipers from 10 randomly sampled pies after baking, and the floating ratio is the thickness of the dough before baking. The value obtained by dividing the height of the pie by the number, the layer condition, and the texture are the values evaluated by a five-point method in a sensory evaluation by a panel of seven people. In this example, in addition to being able to obtain an excellent pie as described above, since the protein content is low, the remaining moisture after baking is distributed at room temperature with a water activity (AW) of 0.85 or less and a moisture content of 6 to 18%. The end user can bake it twice and serve it as a meal, and in that case, by baking it twice with as much residual moisture as possible, it is possible to further increase the crunchiness and improve the texture. can do.

Claims (1)

[Claims] 1 Protein content that suppresses gluten development 6-14
% of wheat flour, L-ascorbic acid or diacetyl tartrate monoglyceride alone or cyacetyl tartrate monoglyceride and lecithin, which promote the development of gluten networks when the dough is left to rest.
A combination of glycerin fatty acid ester, sucrose fatty acid ester, and alcohol fatty acid ester was mixed with salt, kneaded oil, liquid sugar, and water, and the rotation speed was preset at 1000 to 4000 RPM to cut the gluten that was generated. for a certain period of time,
After kneading at a constant temperature to form a dough, the dough is allowed to rest for a preset period of time, and then rolling and roll-in oil and fat are repeated a preset number of times to bake the formed pie dough. A method for producing pies.