JP2000139328A - Production method of puffed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a puffed food characterized by a layered pattern on the surface, in which the combined dough is puffed well by baking and which can be filled with a filling in a hollow part formed by the puffing. SOLUTION: A multi-layered Danish dough is sliced so as to cross a layer with a thickness of 1 to 5 mm, and the sliced dough is combined with a swollen dough having a specific volume of 14 after firing combined with the sliced dough and fired. A method for producing puffed foods with a layered pattern on the surface.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing puffed food, and more particularly to a method of producing puffed food, which is characterized by a layered pattern on the surface. The present invention relates to a method for producing a puffed food which can be filled with pulp.

[0002]

2. Description of the Related Art Conventionally, methods for producing puffed food having a layered pattern on its surface are roughly classified into danish and pie.
Danish blends a solid or plastic fat composition such as butter, margarine, and tallow with a dough that is lightly kneaded with strong flour, flour, sugar, egg, yeast, salt, and water, and folded and spread. It is adjusted by repeating several times, and has a structure in which thin layers are stacked.
For pie, combine a solid or plastic oil or fat composition such as butter, margarine, or tallow with a dough that is lightly kneaded with strong flour, soft flour, salt, and water, and repeat folding and spreading several times. Pie dough that is adjusted by dough and small pieces of the oil and fat composition are scattered in the dough, and the pie dough is adjusted by repeating folding and spreading several times. Each of them has a structure in which thin layers are stacked, and has a crispy or crispy texture after firing.

[0003] However, this layered direction is parallel to the surface of the danish and pie dough, and each layered pattern appears only on the small surface constituting the thickness direction of the end, and constitutes the main outer surface of the danish and pie products. do not do.

[0004] On the other hand, in recent years, consumers have increasingly demanded a variety of tastes, and various forms of products such as puffed foods such as danish and pies have been marketed. For example, there have been proposed a method for producing pastry dough and a method for producing pie dough, characterized by slicing a multi-layer dough composed of a dough layer and an oily layer across the layer, and further pressing the sliced surface. Kaihei 2-128864,
JP-A-2-167022, Japanese Utility Model Laid-Open No. 3-10777
issue). In addition, the confectionery dough in the form of a multilayer roll is cut along a diagonal direction with respect to the plane perpendicular to the axis, cut at a desired width, and the cut dough is turned back at a desired location, and then baked or fried. There has been proposed a method for producing a confection having folds on the surface, characterized by disposing a filling food material therein as desired (Japanese Patent Laid-Open No. 2-182142). However, in these methods, there is a limitation that the product itself does not bend due to expansion of the filling, the filling amount of the filling cannot be increased so much, and it can be used only with a heat-resistant filling material, and the variety of products is increased. Could only produce products with a very narrow range of applications. Also proposed is a method for producing a pie, characterized by slicing a multi-layer pie dough across layers, covering the shoe dough with the sliced dough, and filling a filling material in a hollow portion of the shoe generated after firing. (Japanese Unexamined Patent Publication No.
No. 150910). However, in this method, although a crispy texture can be obtained because of having a multilayer structure, a satisfactory one cannot be obtained in terms of lightness of the texture due to the use of pie dough. When slicing across layers, there is a problem that the dough peels off easily, wetting easily occurs, and the product itself tends to crack due to the unstable expansion of the matching shoe dough. I could only make products.

[0005]

[Problems to be Solved by the Invention] As the eating habits become richer, the diversification of existing foods and the desire to fashion them have become increasingly important factors. The present invention has been made in view of the above situation, and has as its object to stably produce a puffed food having a layered pattern on the surface.

[0006]

Means for Solving the Problems In view of the above-mentioned circumstances, the present inventors have intensively studied the production of puffed foods that are rich in variety and fashion, and as a result, completed the present invention.

[0007] That is, the present invention relates to a multi-layer Danish fabric.
The sliced dough is sliced so as to cross the layer at a thickness of ~ 5 mm, and the sliced dough is combined with a swollen dough having a specific volume of 14 or less after firing in combination with the sliced dough, and then fired. The present invention relates to a method for producing a puffed food having a pattern.

In a preferred embodiment, the multilayer Danish dough has a flour to flour ratio of 100-20 to 0-8.
0 flour 100 parts by weight, salt 0.5 to 2.5 parts by weight, sugar 1 to 30 parts by weight, kneaded oil and fat 1 to 30 parts by weight, yeast 0.1 to 10 parts by weight, whole egg 1 to 30 parts by weight And 20 to 100 parts by weight of roll-in fat and oil, and water.

In a further preferred embodiment, the leavening dough to be combined is a whole egg 18 per 100 parts by weight of flour.
The present invention relates to a method for producing a puffed food in which less than 0 parts by weight of dough is used and the weight of the dough exceeds 2/3 of the weight per sliced multilayered Danish dough.

[0010] In a further preferred embodiment, the present invention relates to a method for producing a puffed food, wherein the multilayered Danish dough is sliced at a dough temperature of 0 to -18 ° C.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The method for preparing a multilayer Danish dough of the present invention is generally known, and operations such as mixing of dough, folding and spreading of oils and fats, and pasting can be performed according to known methods. Further, as the expanded dough to be combined, any one can be suitably used as long as the specific volume after baking becomes 14 or less in combination with the sliced dough. For example, bread dough, sponge cake, butter cake, shoe, can be used for cake dough including cookies, and it is preferable to use less than 180 parts by weight of whole egg per 100 parts by weight of flour, Each can be adjusted by a known method. 180 whole eggs
When used in an amount of more than parts by weight, the specific volume after firing may exceed 14. On the other hand, multi-layer Danish dough has flour, sugar, egg, yeast, salt, water as essential components, and a layer composed of lightly kneaded dough and butter, margarine,
Layers of fats and oils composed of a solid or plastic fat composition such as beef tallow alternately form layers. Usually, flour is used in combination with flour and flour, and the hardness of the multilayer Danish dough is adjusted according to the blending ratio, and the ratio of flour to flour is preferably in the range of 100 to 20 to 0 to 80. If the amount of the flour is greater than this, the texture will be lighter, but it will be less likely to float and the commercial value will tend to be lower.

For salt, sugar, kneaded oil, yeast, and whole egg, 0.5 to 2.5 parts by weight, 1 to 30 parts by weight, 0.1 to
A range of 10 parts by weight and 1 to 30 parts by weight is suitable in terms of texture, floating, baked color, flavor, and unity of the dough. If the amount of these raw materials is less than the above amount, problems such as light flavor and difficulty in floating are likely to occur, and if too large, on the other hand, the baked color becomes dark or the flavor becomes too strong. In addition, problems such as poor cohesion of the dough are likely to occur.

As the roll-in fat, a solid or plastic fat composition such as butter, margarine, and tallow can be used. Further, the amount of the roll-in fat or oil with respect to the flour is preferably in the range of 20 to 100 parts by weight.
As the amount of the roll-in fat increases, the layered structure is clearly formed. However, when the amount is too large, problems such as a large amount of dissolution of the fat during firing are likely to occur. Conversely, if the amount is too small, it becomes difficult to form a layer, and problems such as a hard texture are likely to occur.

The number of roll-in fats and oils is usually 16
It is appropriate to use one in the range of layers to 214 layers.
If the number of folds is too small, the number of layers appearing on the surface is reduced and the appearance characteristics are reduced, the layers themselves tend to fall apart, oils and fats easily flow out, and the like.
On the other hand, if the number is more than this, the layer itself is likely to be crushed, and the problem of unclearness of the layer is likely to occur.

It is preferable that the dough to be expanded is squeezed out in an amount exceeding 2/3 of the weight per one sliced dough. The amount of the squeezed dough for the sliced dough is 2
If the ratio is / 3 or less, the problem that the swollen portion is small and the commercial value is inferior in terms of overall appearance is likely to occur.
If the specific volume after baking exceeds 14, the cavities due to expansion may become too large, and the sliced dough surface may be broken to reduce the commercial value. The above range is appropriate. The multilayer Danish dough prepared in the manner described above can be neat or further laminated, rolled, etc., and then the dough is cooled and sliced across the layers (see, eg, FIGS. 1 and 2).

The dough temperature is preferably in the range of 0 to -18 ° C. If the dough temperature is too high, the problem of crushing the layer when slicing is liable to occur, and if it is low, cracking is likely to occur during slicing. Any slice, such as a knife, a kitchen knife, or a saw, can be suitably used as long as it can slice the dough.

The thickness of the slice is suitably in the range of 1 to 5 mm. If the thickness is smaller than this, problems such as cracking and deformation of the dough are likely to occur. On the other hand, if the thickness is greater than this, problems such as poor fire and too heavy volume to easily come out are likely to occur.

A cup or a mold is filled with a certain amount of the dough which expands by baking, and a sliced dough is placed thereon, or the sliced dough is laid on the bottom of a cup or a mold, and the dough which expands by baking is placed thereon. May be fired by a known method (for example, see FIG. 3).

The hollow portion of the puffed food thus obtained can be filled with various fillings after firing. Fillings include custard cream, whipped cream, butter cream, chocolate cream and other creams, apples, pineapples,
Vegetables and fruits such as peach, strawberry, marron, cherry, orange, raisin, sweet potato, apricot, and pumpkin can be appropriately selected from preserves, various cheeses, sauces, and the like.

[0020]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
Hereinafter, all “parts” indicate parts by weight. (Example 1) 100 parts of strong flour, 1.5 parts of salt, 10 sugar
Parts, 10 parts of margarine, 3.5 parts of yeast and 55 parts of water were mixed in a mixer ball to prepare a dough.
The dough kneading temperature was 20 ° C. Next, -20
The dough was put in a constant temperature bath at ℃, the retard was removed for 30 minutes, and the temperature of the dough was cooled to 0 ° C. 30 parts of the roll-in oil was added to the dough, and the mixture was folded three times twice and laid in a thermostat at 0 ° C. for 30 minutes to obtain an intermediate retard. After the intermediate retard, tri-folding was performed once, spread by a sheeter to a width of 40 cm and a length of 60 cm, and water was applied to the surface with a brush. Loose the dough so that the diameter is about 70mm.
Then, the dough was cooled to a temperature of -10 ° C. After cooling, the rolled dough was sliced in a direction perpendicular to the lamination surface to obtain a sliced dough having a thickness of 3 mm (one piece weighing about 15 g). On the other hand, 20 parts of strong flour, 80 parts of flour, 130 parts of margarine, 150 parts of whole egg, 17 parts of water
A screen material was prepared according to a known method using 0 parts and 1.2 parts of ammonium carbonate. After laying the dough for about 30 minutes, squeeze the dough on the top plate in 12g increments.
The sliced dough was placed and baked at 200 ° C. for 20 minutes. After cooling, the swollen portion of the cloth was filled with a whip cream to obtain a whipped cream-containing puffed food characterized by a layered pattern on the surface, and the lower cloth was well-puffed. The specific volume of this puffed food was 12 (ml / g). (Example 2) 20 parts of strong flour, 80 parts of soft flour, 1.5 parts of salt
Parts, 10 parts of sugar, 10 parts of margarine, 1 part of yeast and 55 parts of water were mixed in a mixer ball to prepare a dough. The dough kneading temperature was 20 ° C. Next, the dough was placed in a -20 ° C constant temperature bath, the retard was removed for 30 minutes, and the dough temperature was cooled to 0 ° C. Add 50 parts of roll-in fat to the dough, perform three folds three times,
In a constant temperature bath overnight to take an intermediate retardation. After middle retard, tri-fold once, width 40cm, length 60
The sheet was spread by a sheeter so as to have a size of 1 cm, and water was applied to the surface with a brush. The dough was rolled so as to have a diameter of about 70 mm and cooled so that the dough temperature became -15 ° C. After cooling, the rolled dough was sliced in a direction perpendicular to the lamination surface to obtain a sliced dough having a thickness of 3 mm (one piece weighing about 15 g).

On the other hand, 100 parts of flour, margarine 130
, Dough, 100 parts of egg, 220 parts of water, and 1 part of ammonium carbonate were used to prepare a screen dough according to a known method.
After allowing the dough to rest for about 30 minutes, squeeze the dough on the top plate in 15 g increments, and place the sliced dough on top of it.
Baking was performed at 00 ° C. for 20 minutes. After cooling, the swollen portion of the fabric is filled with a custom cream to provide a layered pattern on the surface. I got The specific volume of the puffed food was 14 (ml / g). (Example 3) A multi-layer Danish dough was prepared according to the composition and procedure of Example 2, and the rolled dough was sliced in a direction perpendicular to the lamination surface to obtain a sliced dough having a thickness of 3 mm (one piece). Weight of about 15 g).

On the other hand, 100 parts of flour, 100 parts of white sugar,
160 parts of whole egg, 10 parts of egg white, 12 parts of foaming emulsified oil and fat, 25 parts of kneaded oil and fat, 4 parts of rum, 0.3 part of salt, 3 parts of baking powder, 15 parts of water, almond powder 10
The mixture was prepared according to a known all-in-mix method using the above-mentioned parts to obtain a chiffon material having a specific gravity of 0.45. At the bottom of the cup, 20 g of caster-flavored flower paste was squeezed, and 30 g of chiffon dough was squeezed thereon. The sliced dough was placed on the surface and baked at 160 ° C. for 25 minutes. A chiffon-type puffed food containing caster-flavored flower-paste, which is characterized by a layered pattern on the surface and in which the combined chiffon dough is visually pleasing, is obtained. The specific volume of this puffed food was 4.7 (ml / g). (Example 4) A multi-layer Danish dough was prepared according to the composition and procedure of Example 1, and the rolled dough was sliced in a direction perpendicular to the lamination surface to obtain a sliced dough having a thickness of 3 mm (one piece). Weight of about 15 g).

On the other hand, 60 parts of flour, 40 parts of almond poodle, 80 parts of white sugar, 90 parts of whole egg, 70 parts of margarine
, Cocoa paste 10 parts, rum 3 parts, salt 0.5 parts, baking powder -2 parts, skim milk powder 5 parts, and a known sugar-butter method. A dough for baking was prepared according to the above procedure to obtain a dough for dough having a specific gravity of 0.75. On the bottom of the mold, spread the above sliced dough, squeeze 70 g of butter cake dough, and squeeze 15 g of caster-flavored flower-paste on it, 190
Baking was performed at 25 ° C. for 25 minutes. After firing, caster flavor flower that features a layered pattern on the surface by making the bottom part upward, and the combined butter cake is well-expanded and expanded.
A puffed, butter-cake type puffed food was obtained. The specific volume of this puffed food was 3.7 (ml / g). (Example 5) Multi-layer Danish dough was prepared according to the composition and procedure of Example 1, and the roll-wound dough was sliced in the direction perpendicular to the lamination surface to obtain a sliced dough having a thickness of 3 mm (one piece). Weight of about 15 g).

On the other hand, 90 parts of strong flour, 10 parts of soft flour, 10 parts of white sugar, 1.8 parts of salt, 15 parts of shorting,
3 parts of strike, 0.1 part of east food, 8 parts of whole egg, 3 parts of skim milk powder, and 55 parts of water were put into a mixer ball and mixed to prepare a dough. The dough kneading temperature was 27 ° C. Thereafter, a fermentation time of 90 minutes was taken. After fermentation 4
In order to divide the dough into 0 g and recover the dough that has been damaged by the split, take a bench time of 20 minutes, mold it into a round shape, put the above sliced dough on top, and ferment went. (Cooler temperature 38 ° C, relative humidity 8)
The dough prepared in this manner is baked at a temperature of 210 ° C. for 10 minutes, so that the layered pattern on the surface is suitable for the sliced dough in terms of its appearance. A puffed food was obtained. The specific volume of the puffed food was 6.5 (ml / g). (Comparative Example 1) 100 parts of flour, 1.5 parts of salt, 10 sugar
Parts, 10 parts of margarine, 3.5 parts of yeast and 55 parts of water were mixed in a mixer ball to prepare a dough.
The dough kneading temperature was 20 ° C. Next, -20
The dough was put in a constant temperature bath at ℃, the retard was removed for 30 minutes, and the temperature of the dough was cooled to 0 ° C. 30 parts of the roll-in oil was added to the dough, and the mixture was folded three times twice and laid in a thermostat at 0 ° C. for 30 minutes to obtain an intermediate retard. After the intermediate retard, tri-folding was performed once, spread by a sheeter to a width of 40 cm and a length of 60 cm, and water was applied to the surface with a brush. Loose the dough so that the diameter is about 70mm.
The dough was cooled to a dough temperature of 1 ° C. After cooling, the rolled dough was sliced in the direction perpendicular to the laminating surface, but the dough was deformed at the time of slicing, and a sliced dough with a beautiful layered pattern was not obtained, and the product was not commercialized. (Comparative Example 2) 100 parts of strong flour, 1.5 parts of salt, 10 sugar
Parts, 10 parts of margarine, 3.5 parts of yeast and 55 parts of water were mixed in a mixer ball to prepare a dough.
The dough kneading temperature was 20 ° C. Next, -20
The dough was put in a constant temperature bath at ℃, the retard was removed for 30 minutes, and the temperature of the dough was cooled to 0 ° C. 30 parts of the roll-in oil was added to the dough, and the mixture was folded three times twice and laid in a thermostat at 0 ° C. for 30 minutes to obtain an intermediate retard. After the intermediate retard, tri-folding was performed once, spread by a sheeter to a width of 40 cm and a length of 60 cm, and water was applied to the surface with a brush. Loose the dough so that the diameter is about 70mm.
The dough was cooled so that the dough temperature became -20 ° C. After cooling, the rolled dough was sliced in a direction perpendicular to the lamination surface, but the dough was cleaved at the time of slicing, resulting in only a sliced dough and no commercial product. (Comparative Example 3) 20 parts of strong flour, 80 parts of soft flour, salt 1.5
Parts, 10 parts of sugar, 10 parts of margarine, 1 part of yeast and 55 parts of water were mixed in a mixer ball to prepare a dough. The dough kneading temperature was 20 ° C. Next, the dough was placed in a -20 ° C constant temperature bath, the retard was removed for 30 minutes, and the dough temperature was cooled to 0 ° C. Add 50 parts of roll-in fat to the dough, perform three folds three times,
And let them rest in a constant temperature bath for 30 minutes to take an intermediate retard. After middle retard, tri-fold once, width 40cm, length 6
Spreading was carried out with a sheeter so as to reach 0 cm, and water was applied to the surface with a brush. The dough was rolled so as to have a diameter of about 70 mm and cooled so that the dough temperature became -15 ° C. After cooling, the rolled dough was sliced in the direction perpendicular to the lamination surface to obtain a sliced dough having a thickness of 3 mm (a piece weighing about 15 g).

On the other hand, 20 parts of strong powder, 80 parts of soft powder,
Shred according to a known method using 130 parts of garin, 200 parts of whole egg, 120 parts of water and 1.2 parts of ammonium carbonate.
The dough was prepared. After the dough was laid for about 30 minutes, the dough was squeezed in 10 g increments on a top plate, and the sliced dough was placed on it and baked at 200 ° C. for 20 minutes. Cracks occurred, disturbing the filling of the filling, and the sliced dough itself was greatly displaced obliquely as it expanded. The specific volume of the puffed food was measured and found to be 18 (ml / g).

[0026]

As described above, according to the manufacturing method of the present invention, the layered pattern on the surface is characteristic, and the combined fabric is expanded well by firing, and the filling is filled in the hollow portion formed by the expansion. The puffed food that can be provided can be provided to the world.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a rolled Danish fabric.

FIG. 2 is a schematic view of slicing a rolled Danish dough.

FIG. 3 is a schematic diagram showing a sliced dough placed on a leavening dough.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Saburo Kaneko 1026 Yorii-cho, Osato-gun, Saitama Prefecture (72) Inventor Osamu Nishimura 2-19-60-502 Mihara, Asaka-shi, Saitama F-term (reference) DG02 DK03 DK12 DK18 DK47 DK54 DP25 DP28 DP55 DP66

Claims (4)

[Claims] 1. A multi-layer Danish cloth is sliced across a layer with a thickness of 1 to 5 mm, and this sliced cloth is combined with an expanding cloth having a specific volume of 14 or less after firing in combination with the sliced cloth. A method for producing a puffed food having a layered pattern on its surface, characterized by baking. 2. The multilayer Danish dough comprises 100 parts by weight of flour having a ratio of strong flour to flour of 100 to 20 to 0 to 80, 0.5 to 2.5 parts by weight of salt, 1 to 30 parts by weight of sugar,
1-30 parts by weight of kneaded fat, 0.1-10 parts by weight of yeast, 1-30 parts by weight of whole egg, 20-10 parts of roll-in fat
The method for producing a puffed food according to claim 1, comprising 0 parts by weight and water. 3. The puffing dough to be combined is flour 100
3. The method for producing a leavened food according to claim 2, wherein the weight of the dough exceeds 2/3 of the weight of one sliced multi-layered Danish dough in a dough used in an amount of less than 180 parts by weight of the whole egg with respect to part by weight. 4. A multi-layer Danish dough having a dough temperature of 0 to -1.
The method for producing puffed food according to claim 2 or 3, wherein the sliced food is sliced at 8 ° C.