JPH0775511B2 - Pastry dough, its manufacturing method and pastry - Google Patents

Description

TECHNICAL FIELD The present invention relates to a pastry dough, particularly a pastry dough having a novel layered structure, a method for producing the pastry dough, and a pastry using the pastry dough. is there.

[Conventional technology]

Pastries are baked confectioneries made from solid dough, and Danish pastries are a typical example of folded pastries containing yeast. The fold pastry dough (hereinafter sometimes simply referred to as the fold dough) uses a solid or plastic oily composition such as butter, margarine, beef tallow, and the like with strong flour, soft flour, sugar, egg, yeast, salt and water. It is prepared by applying folding and spreading several times together with a lightly kneaded dough, and has a structure in which thin layers are laminated. The dough has a soft texture after baking.

However, this layered direction is substantially parallel to the main outer surface of the pastry dough, and the end of each layered material appears only on the small surface forming the thickness direction and does not form the main outer surface of the pastry product. .

On the other hand, there has been a conventional orientation for the variety and fashion of existing foods. However, its success often depends on craftsmanship or time-consuming inefficient production, which does not always lead to efficient production.

For example, there is a method of manually cutting a folded cloth into a long and narrow ribbon shape and winding it in a mold to form a layered structure, but each layer is thick or the number of layers is large. Due to the small amount, the variety is low compared to ordinary pastries.

[Problems to be solved by the invention]

As food habits become richer, the focus on the variety and fashion of existing foods is becoming more and more important. The present inventor adopts a folded dough, slices the layers constituting the dough, and presses the slicing surface, so that a pasty dough with a checkerboard shape and parallel layer intervals Easily obtained, we found that this pastry dough has a unique appearance when baked,
This invention has been reached.

[Structure of Invention / Means for Achieving Problems]

The present invention is a method for manufacturing a pastry dough, a pastry dough, and a pastry. The constituent features of each invention will be described below in this order.

First, the method for producing a pastry dough of the present invention is characterized in that the folded pastry dough as it is or laminated is sliced across the layers constituting the folded dough, and then the sliced surface is further pressed. Includes a mode in which at least one end of the kneading powder layers adjacent to each other with the oily layer interposed therebetween is entirely and sequentially shifted.

The method for preparing the folded pastry dough is generally known, and the operations such as compounding, folding, spreading, and care can be carried out according to known methods. The folded dough has a kneading layer containing wheat flour, sugar, egg, yeast, salt and water as essential components, and an oily layer composed of a solid or plastic oily composition alternately forming layers. The kneaded powder layer usually contains soft flour or medium-strength flour in addition to the strong flour, and the hardness of the dough or pastry is adjusted by the mixing ratio thereof. The kneading layer also contains an oily composition for kneading (that is, butter, margarine, shortening, fats and oils separate from the oily layer) and sugar, each in an amount of 0-50% based on the total amount of flour (not specifically mentioned in this specification. As far as "%", "part",
"Ratio" and the like are included in the range), and in the case of shoe puff (puff pastry), 50-250% egg liquid is included. If this amount is too large, the fabric is too soft and lacks elasticity as a fabric. Most suitably, the oily layer is present in an amount in the range of 20-80% with respect to the kneading layer. As the oily layer increases, the layered structure of the pastry comes to be formed more clearly, but when too much, in the heating step such as firing, the amount of melted out to the outside of the pastry product is too large, and loss occurs, If the amount is too small, the displacement due to the pressure described later is less likely to occur.

The folded fabric is as it is or further laminated, thickness 20 ~
Slice across the layers that make up the dough with about 80 mm. If the dough is too thick, it will be difficult to slice. When dough is laminated, it is preferable to apply water to the kneaded powder layer of the seam for adhesion. The number of layers of the oily layer can be expressed by the mth power of n when expressed by the type of fold (n folds) and the number of times the fold is performed (m times), but the number of layers is 2 with the thickness of the folded cloth of 10 mm being standard. ˜81 layers, preferably about 3 to 54 layers. If the number of layers per 10 mm thickness is too small, the number of layers appearing on the main outer surface of the fabric will be small and the visual individuality will be weak, and if it is too large it will be difficult for the layers to shift and the layered structure on the main outer surface will be unclear. .

The angle across the layer is preferably in the range of ± 45 ° perpendicular to the layer. If the runout in the vertical direction is too great, it will be difficult to cut the dough.

The sliced thickness is suitably in the range of 5 to 40 mm, but optimally 8 to 20 mm. If this thickness is too thin, the layer pieces will fall apart, making it difficult to form a packaging material for fillings.As the thickness gradually increases, the layer pieces will not fall apart, but the filling will be visible. If it is too thick or too thin, it will reduce the layered portion of the main outer surface of the fabric.

The sliced surface is further pressed. It is understood that this pressing acts to shift the relative position of each layer piece, and after the displacement, bond each layer piece to a certain extent. The pressing can be carried out by a known means such as a dough sheeter, a rolling pin, etc., which carries out an ordinary spreading operation of pastry dough. It is appropriate that pressing is performed so that the final thickness of the sheet is about 0.5 to 5 mm.
If it is too thin, the dough tends to tear, making it difficult to use for filling purposes, and if it is too thick, heating such as baking takes time or becomes difficult.

The pressing is particularly regular in an embodiment in which the kneading layer pieces adjacent to each other are parallel to each other via the oily layer and are sequentially displaced in a direction, that is, in a direction in which the long side of the layer piece is tilted about an axis. It is preferable as a method of stacking in a certain band shape, and if necessary, after the pressing, pressing to spread in a direction intersecting with the pressing can also be performed. However, the pressing may be first spread in the longitudinal direction of the kneading layer piece to give an appearance having a slight irregularity like a frill.

The pastry dough obtained as described above is a pastry dough formed by stacking the kneading powder layer pieces in the shape of a checkerboard via the oily layer, and the laminate constituting the main outer surface. Here, the term "striped shape" refers to a state in which the blinds for adjusting the lighting and ventilation in the room are just closed, that is, a state in which strip-shaped layer pieces are shifted in parallel and overlapped. In particular, since the pressing is performed in an embodiment in which the long sides of the layer pieces are spread in the direction in which the long sides of the layer pieces fall, the pieces constituting the anchor-shaped laminate are excellent in regular parallelism without kinking. It is a thing. Further, the pastry dough of the present invention is obtained by slicing the folded pastry dough by a conventional method across the layers, and the sliced surface is the main outer surface, so that the die-shaped laminate constitutes the main outer surface. . The pastry dough can be cut to the desired shape.

The pastry of the present invention is a pastry in which a major outer surface is constituted by layer pieces that are laminated in a band shape, and has a novel layered appearance. The pastry of the present invention is the pastry dough, as it is, in a state wrapped around the filling, in a state where other confectionery dough, for example, a cookie dough is adhered, or after refrigerating or freezing them for a certain period, fermentation, It can be manufactured by heating such as baking, frying, far-infrared heating, and high-frequency heating.

The filling is apples, pineapples, peaches, marrons, terry, orange marmalades, raisins, blackberries, raspberries, sweet potatoes, apricots, pumpkins, pectin jellies and other vegetables, fruits and other preserves, and various cheeses (natural cheese /
Regardless of processed cheese, it also includes filled cheese and imitation cheese), creams, marzipan, sauces such as meat sauce and white sauce,
And chocolate mix can be used.

[Action]

In this invention, since the layered pieces constituting the pastry or the pastry dough are laminated while being displaced, there is a portion where the upper part of each layered piece is not covered by other layers, Is it easy to move? The peeling action of the exposed part of the layered piece makes the layered appearance remarkable, and the crease shape constitutes the main outer surface of the pastry dough or pastry, so it is more remarkable than the conventional product. It has a layered appearance.

In addition, the layered material can be easily formed by a simple pressing means, and the deviation has more regular parallelism as compared with the conventional manual product, so that the appearance is more beautiful.

〔Example〕

 The present invention will be described below with reference to examples.

Example 1 80 parts of strong flour, 20 parts of soft flour, 10 parts of white powder, 6 parts of yeast, 5 parts of skimmed milk powder, 20 parts of egg, 1.8 parts of salt and margarine ("Fuji Sunny Convol # 800": Fuji Oil Co., Ltd.) ) 10 parts were lightly mixed with a mixer, 41 parts of cold water was added, and the mixture was lightly kneaded. This dough is left to stand in the refrigerator for 3 hours, then rolled up and wrapped with 50 parts of folding margarine (“Artpia 200”: Fuji Oil Co., Ltd.), wrapped in a sheeter to a thickness of 7 mm and folded in three. The operation was repeated twice (the number of oily layers was 9).

After holding this dough (about 2 kg) in the refrigerator for 3 hours and letting it lay down, spread the dough to a thickness of 10 mm with a sheeter to obtain a folded pastry dough, cut into 4 equal parts and stack them in 4 layers (contact) Apply water between the faces) and then let it rest in the refrigerator overnight. By slicing in a direction perpendicular to the laminated surface, a sliced product having a width of about 10 mm or about 20 mm was obtained.

Spread this sliced product with a sheeter, but spread in a direction in which adjacent kneading layer pieces gradually shift in parallel, that is, in the direction in which the long side of the layer piece falls on the axis, 2.5 mm After thickening, it was cut to obtain a diamond-shaped Danish pastry dough having a side of about 10 cm and an angle of 60 °.

Example 2 On the Danish pastry dough obtained in Example 1,
Put a commercially available filling material enclosed in a protein film (“Wrapsfilling” Fuji Oil Co., Ltd.), apply thin egg liquid around the pastry dough, fold the dough into two, and form into a triangle. I pressed well. Next, post-coat eggs that have been left in a roasting furnace at 30 ° C for 30 minutes for fermentation and fermented (whole egg plus 1/2 amount of water) are coated in an oven at about 200 ° C for about 2
It was baked for 0 minutes.

The pastry made using the slice width of 10 mm in Example 1 was a product in which the filling material could be seen in a state where the layer pieces were separated one by one in the central portion of the outer surface of the pastry. The pastry made with a width of 20 mm was a product with long layer pieces and no filling material visible.

〔The invention's effect〕

As described above, according to the method of the present invention, it is possible to easily obtain a structure in which thin layers are laminated without depending on craftsmanship. The pastry dough or pastry product of the present invention has an excellent layered appearance. The layer spacing can give an aesthetic appearance with enhanced regularity, and is also excellent in aesthetic appearance in that the fabric is not distorted to form a layered structure.

[Brief description of drawings]

FIG. 1 is a flow chart showing an outline of the pastry dough preparation method of Example 1, (A) of which is a folded pastry dough, (B) is a dough in which it is laminated in four stages, (C) )
Is a sliced dough, and (D) is a spread dough before cutting into a diamond shape. FIG. 2 is a diagram showing a state in which the diamond-shaped material is folded with the filling material sandwiched in the second embodiment. FIG. 3 is a cross-sectional view showing a change in the dough layers from FIG. 1 (c) to FIG.
1A corresponds to the cross section of FIG. 1C, and FIG. 3D corresponds to the cross section of FIG. 1D.

Claims (3)

[Claims] 1. A pastry dough (excluding pie dough) characterized by slicing a folded or pasted dough as it is or laminated, across the layers constituting the folded dough, and then pressing the slicing surface further. Manufacturing method. 2. A kneaded powder layer piece is laminated in a checkerboard pattern via an oily layer,
Pastry dough (excluding pie dough) in which the laminate constitutes the main outer surface. 3. A pastry (excluding pies) in which a main outer surface is constituted by layer pieces laminated in a fan shape.