TWI862631B - Starch composition for pie, composition for pie, dough for pie, method for producing dough for pie, and method for producing pie - Google Patents

Abstract

The present invention relates to a starch composition for pie that can improve the texture of a pie, a composition for pie, a pie dough containing the composition, a method for producing the pie dough, and a method for producing a pie. In the present invention, a starch composition for pie or a composition for pie is used to produce the pie dough, wherein the starch composition for pie contains processed starch having an acetyl group and having a cold water swelling degree of more than 1 and less than 15, and the pie composition contains the starch composition for pie, and the mass of the processed starch is converted to 0.3 mass % or more and 40 mass % or less. According to a preferred embodiment of the present invention, a pie can be obtained, which has a crispy outer layer and a moist, soft and chewy inner layer.

Description

Starch composition for pie, composition for pie, dough for pie, method for producing dough for pie, and method for producing pie

The present invention relates to a starch composition for pie, a composition for pie, and a pie dough containing the composition, etc., which are used for tart crust pie and shortcrust pie.

Pie is a popular food with its unique crispy texture. Pie is made by heating a dough containing flour, water and fat, but the difference in texture produced by the addition of fat distinguishes between tart crust pie and puff pastry pie. Tart crust pie is made by mixing flour, water and a plastic fat component, and dispersing the plastic fat component in small pieces in the dough. The plastic fat component dispersed in the dough floats up when the dough is heated, thereby producing a crispy texture. On the one hand, puff pastry is made by stacking a sheet of plastic fat composition in a raw dough containing flour and water, and repeatedly rolling and folding it, so that the raw dough layer and the plastic fat composition layer are alternately stacked in the dough. When the dough is heated, the plastic fat composition is heated, and the water contained in the raw dough evaporates, and the layers float up one by one due to its expansion force, producing a crispy and crumbly texture. In order to further enhance the unique taste of pie, some people have proposed to mix various additives into the dough. For example, Patent Document 1 states that by mixing gelatinized esterified starch into the dough, the floating degree and crack resistance of the puff pastry can be improved when the dough is baked. Furthermore, Patent Document 2 states that by mixing acetylated starch or crystalline cellulose into the dough, the crispy chewiness of the puff pastry can be maintained even after the dough is frozen after baking. Furthermore, Patent Document 3 states that by mixing cellulose into the dough, the expansion and crack resistance of the puff pastry can be improved when the dough is baked. [Prior Art Document] [Patent Document]

Patent document 1: Japanese Patent Publication No. 2015-136311 Patent document 2: Japanese Patent Publication No. 4-316446 Patent document 3: Japanese Patent Publication No. 2016-123388

(Invent the problem you want to solve)

Even with the prior art as described above, we still expect to further improve the taste of pies and provide products with excellent mouth-watering properties. However, when it comes to the taste of pies, as mentioned above, the characteristic is the crispy taste, but the taste of the inner layer of the pie has not received much attention. Therefore, not only for products such as filled pies, but also for products such as stick pies that do not contain fillings, different tastes can be enjoyed on the outer layer side and the inner layer side of the surface, which can become a new charm. In this case, it is desirable to provide a pie that can give a soft and chewy feeling on the inner layer without damaging the crispy taste of the surface. If the taste of the outer layer and the inner layer of the pie can be given a difference, a product with a more prominent taste and high mouth-watering property can be provided. (Problem solving method)

The present invention provides a starch composition for tartlets, a starch composition for tartlets, a dough for tartlets, a method for producing a dough for tartlets, and a method for producing tartlets as described below. [1] A starch composition for tartlets, comprising: a processed starch having an acetyl group and a cold water swelling degree of more than 1 and less than 15. [2] A starch composition for tartlets as described in [1], wherein the cold water swelling degree of the processed starch is more than 1 and less than 5. [3] A starch composition for tartlets as described in [1] or [2], wherein the acetyl content of the processed starch is more than 0.3 mass % and less than 2.5 mass %. [4] A starch composition for tart crust as described in any one of [1] to [3], wherein the processed starch is acetylated starch or acetylated phosphate-crosslinked starch. [5] A starch composition for tart crust, comprising the starch composition for tart crust as described in any one of [1] to [4], wherein the amount thereof is greater than 0.3% by mass and less than 40% by mass, calculated based on the mass of the processed starch. [6] A dough for tart crust, wherein the dough comprises the starch composition for tart crust as described in [5], wherein the amount thereof is greater than 0.1% by mass and less than 20% by mass, calculated based on the mass of the processed starch. [7] The tart dough as described in [6], wherein the plastic fat composition is contained in an amount of 15% by mass or more and 50% by mass or less. [8] The tart dough as described in [7], wherein the plastic fat composition contains a flake-shaped plastic fat composition. [9] A method for producing a tart dough, comprising producing the tart dough as described in any one of [6] to [8], comprising the following steps: a preparation step of preparing the tart composition; and a mixing step of mixing the tart composition, the plastic fat composition, and water. [10] A method for manufacturing a tart crust pie, comprising the following steps: A heating and conditioning step, wherein the tart crust pie dough described in any one of [6] to [8] is heated and conditioned. [11] The method for manufacturing as described in [10], wherein the heating and conditioning is deep-frying. [12] The method for manufacturing as described in [10] or [11], wherein the tart crust pie is a stuffed pie, and comprising the following steps: A stuffing step, wherein stuffing is stuffed into the tart crust pie dough.

In addition, the present invention intends to provide a starch composition for pie, a composition for pie, a dough for pie, a method for producing a dough for pie, and a method for producing a pie as shown below. [13] A starch composition for pie, comprising: a processed starch having an acetyl group and a cold water swelling degree of more than 5 and less than 15. [14] A starch composition for pie as described in [13], wherein the acetyl content of the processed starch exceeds 0.3 mass % and is less than 2.5 mass %. [15] A starch composition for pie as described in [13] or [14], wherein the processed starch is acetylated starch or acetylated phosphate cross-linked starch. [16] A starch composition for pie, wherein the starch composition for pie as described in any one of [13] to [15] is contained in an amount of 0.3% by mass or more and 40% by mass or less based on the mass of the processed starch. [17] A dough for pie, wherein the dough contains the starch composition for pie as described in [16] in an amount of 0.1% by mass or more and 20% by mass or less based on the mass of the processed starch. [18] The pie dough as described in [17], wherein the plastic fat composition is contained in an amount of 15% by mass or more and 50% by mass or less. [19] The pie dough as described in [18], wherein the plastic fat composition contains small flakes of plastic fat composition. [20] A method for producing a pie dough, comprising producing the pie dough as described in any one of [17] to [19], comprising the following steps: a preparation step of preparing the pie composition; and a mixing step of mixing the pie composition, the plastic fat composition, and water. [21] A method for producing pie dough, comprising producing the pie dough as described in any one of [17] to [19], comprising the following steps: Preparation step, preparing the aforementioned pie composition; Raw dough obtaining step, mixing the aforementioned pie composition and water to obtain raw dough; and Folding step, folding a sheet-like plastic fat composition into the aforementioned raw dough. [22] A method for producing pie, comprising the following steps: Heating and conditioning step, heating and conditioning the pie dough as described in any one of [17] to [19]. [23] A method for producing a pie as described in [22], wherein the aforementioned heating and conditioning is frying.

Furthermore, the present invention intends to provide a method for imparting a difference in texture between the inner layer and the outer layer of a pie, and a method for imparting a soft and chewy texture to the inner layer of a pie as shown below. [24] A method for imparting a difference in texture between the inner layer and the outer layer of a pie, comprising the following steps: A mixing step, mixing a starch composition for pie into a pie dough, wherein the starch composition for pie comprises processed starch, the processed starch has an acetyl group and a cold water swelling degree of more than 1 and less than 15, and the amount of the starch composition for pie mixed into the pie dough is more than 0.1% by mass and less than 20% by mass, based on the mass of the processed starch. [25] A method for imparting a soft and chewy texture to the inner layer of a pie, comprising the following steps: A mixing step, mixing a starch composition for pie into a pie dough, wherein the starch composition for pie comprises processed starch, the processed starch has an acetyl group and a cold water swelling degree of more than 1 but less than 15, and the amount of the starch composition for pie mixed into the pie dough is more than 0.1% by mass and less than 20% by mass, based on the mass of the processed starch. (Effect of the invention)

According to the present invention, the texture of the pie can be improved. According to the preferred embodiment of the present invention, a pie can be provided that does not damage the crispy texture of the outer layer of the surface, and gives the inner layer a soft and chewy texture. Furthermore, according to the preferred embodiment of the present invention, not only just after heating and conditioning, but also after being stored for a predetermined time, the texture of the outer layer of the surface being crispy and the inner layer being moist and chewy can be well maintained. According to the preferred embodiment of the present invention, the texture of the outer layer and the inner layer of the pie can be differentiated, so that the textures of each layer are prominent, and a highly delicious product can be provided.

(Preferred form of implementing the invention)

This time, the inventors of this case studied various additives and found that the texture of the pie can be improved by mixing acetylated starch with a predetermined cold water swelling degree into the dough. The following describes various aspects of the present invention.

First, a starch composition for tart crust, a composition for tart crust, a dough for tart crust, a method for producing the dough for tart crust, and a method for producing tart crust according to one aspect of the present invention are described.

1. Starch composition for tart crust The starch composition for tart crust of the present invention is characterized by comprising: processed starch having an acetyl group and a cold water swelling degree of more than 1 and less than 15. The starch composition for tart crust of the present invention can be used as a tart crust composition or an additive for tart crust dough. According to a preferred embodiment of the present invention, the taste of tart crust can be improved by using the starch composition for tart crust of the present invention. Furthermore, according to the preferred embodiment of the present invention, not only immediately after heating and cooking, but also after being stored for a predetermined period of time, the texture of the outer layer being crispy and the inner layer being moist and soft can be well maintained.

Here, "cold water swelling" refers to the value measured by the following method. (a) Heat the sample at 130°C to dry and measure the moisture content, and calculate the dry matter mass from the moisture value obtained. (b) After converting the dry matter mass of the sample to 1g and dispersing it in 50mL of water at 25°C, stir it at 25°C for 30 minutes. (c) After stirring, centrifuge for 10 minutes using a relative centrifugal force calculated from the following formula (1) of 1609.92 (×g) to separate the sediment layer and the supernatant layer. Relative centrifugal force (×g) = 1118 × centrifugal radius (cm) × (rotational speed (rpm)) ² ×10 ^-8 …(1) (d) Remove the supernatant layer, measure the mass of the sediment layer, and define it as B (g). (e) Define the mass of the sediment layer when it is dried (105℃, constant temperature) as C (g). (f) Define the value of B divided by C as the cold water swelling degree.

The cold water swelling degree of the processed starch is more than 1 and less than 15. From the viewpoint of the soft and chewy texture of the inner layer and the difference in the texture between the inner layer and the outer layer, it is preferably more than 1 and less than 12, more preferably more than 1 and less than 10, and more preferably more than 1 and less than 5. By making the cold water swelling degree within the above range, the texture of the tart crust can be improved. Furthermore, according to a preferred embodiment of the present invention, by making the cold water swelling degree within the above range, a moist and chewy texture can be given to the inner layer without damaging the crispy texture of the outer layer. Furthermore, by giving a difference in texture between the outer layer and the inner layer of the tart crust pie, the texture can be enriched, thereby increasing the mouth-watering degree of the tart crust pie obtained by preparing the starch composition for tart crust pie.

The processed starch used in the present invention is not particularly limited as long as it has acetyl groups and a predetermined cold water swelling degree. From the perspective of improving the crispness of the outer layer of the pie, the acetyl content of the processed starch is preferably more than 0.3 mass% and less than 2.5 mass%, preferably more than 0.7 mass% and less than 2.5 mass%, more preferably more than 1.5 mass% and less than 2.1 mass%, and particularly preferably more than 1.5 mass% and less than 1.9 mass%. In addition, the measurement method of the acetyl content of the processed starch will be described later in the embodiment section. Furthermore, the upper limit and lower limit values of the numerical range defined in this detailed manual can be appropriately combined.

The processed starch may be, for example, unprocessed starch subjected to acetylation treatment.

Examples of the unprocessed starch include starch derived from plants. Specific examples of plants as the source of the unprocessed starch include common corn (teeth corn), glutinous corn (waxy corn), high-amylose corn, sorghum, glutinous rice, wheat, sweet potato, potato, tamarind and sago, etc., preferably common corn, glutinous corn, high-amylose corn, sorghum, glutinous rice, wheat, potato and tamarind, more preferably common corn, glutinous corn, high-amylose corn, glutinous rice, potato and tamarind, more preferably glutinous corn, glutinous rice and tamarind, and particularly preferably tamarind.

Furthermore, the processed starch may be subjected to processing other than acetylation. As for processing other than acetylation, for example, there are monoesterification such as phosphoric acid monoesterification; crosslinking such as phosphoric acid crosslinking and adipic acid crosslinking; etherification such as hydroxypropylation; oxidation; acid treatment; alkaline treatment; enzyme treatment, etc., one or more of monoesterification, crosslinking, etherification, oxidation and acid treatment are preferred, one or more of monoesterification, crosslinking, etherification and oxidation are preferred, and one or more of crosslinking and oxidation are more preferred.

Among them, the processed starch used in the present invention is preferably acetylated starch, acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, acetylated oxidized starch, preferably acetylated starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, and particularly preferably acetylated starch and acetylated phosphate cross-linked starch.

Furthermore, as for the processed starch, as long as the cold water swelling degree meets the above range, it is not necessary to apply gelatinization treatment. Here, "gelatinization treatment" refers to the treatment of heating and gelatinizing the starch slurry obtained by mixing the starch selected from the unprocessed starch and the processed starch with water, and then drying it. It can also be pulverized after the drying treatment as necessary. More specifically, the heating gelatinization in the gelatinization treatment can be selected by using mechanical methods such as heat exchangers (Onlator), jet cookers, extruders, etc., and the drying can be selected by using mechanical methods such as drum dryers, spray dryers, and air supply dryers. Furthermore, when a drum dryer is used, the starch slurry can be directly applied to the drum, thereby performing heating, gelatinization and drying at the same time.

In the starch composition for tart crust pie of the present invention, the content of the processed starch is preferably 0.5% by mass or more and 100% by mass or less, preferably 5% by mass or more and 100% by mass or less, more preferably 7% by mass or more and 100% by mass or less, still more preferably 10% by mass or more and 100% by mass or less, still more preferably 20% by mass or more and 100% by mass or less, and particularly preferably 50% by mass or more and 100% by mass or less. That is, the starch composition for tart crust pie of the present invention may be the processed starch alone, or may be a mixture of the processed starch and one or more other additives other than the processed starch.

As for other additives, there are no particular limitations as long as they can be mixed into the tart crust composition. Examples include unprocessed starch and processed starch other than the aforementioned processed starch, cereal flour, gluten, leavening agent, salt, sweetener, skimmed milk powder, flavoring powder, quality improver and other powder raw materials. As for specific examples of unprocessed starch and processed starch, examples include those mentioned above (wherein the processed starch used as other additives may not be acetylated). As for specific examples of other additives, examples include those described in "2. Tart crust composition" described later.

2. Composition for tart crust The composition for tart crust of the present invention is characterized in that it contains the starch composition for tart crust, and the mass of the processed starch is converted to 0.3% by mass or more and 40% by mass or less. The composition for tart crust of the present invention is preferably a powdery composition containing powder raw materials used for tart crust dough.

In the tartlet composition of the present invention, the content of the starch composition for tartlet, calculated as the mass of the processed starch, is 0.3% by mass or more and 40% by mass or less, preferably 0.5% by mass or more and 35% by mass or less, preferably 1.5% by mass or more and 30% by mass or less, more preferably 3% by mass or more and 28% by mass or less, still more preferably 5% by mass or more and 25% by mass or less, still more preferably 6% by mass or more and 22% by mass or less, and particularly preferably 7% by mass or more and 19% by mass or less. One or more of the above-mentioned starch compositions for tart crust pie of different compositions may be combined, as long as the mass conversion value of the processed starch in the final tart crust pie composition of the present invention satisfies the above-mentioned range.

The tart crust pie composition of the present invention preferably comprises, in addition to the aforementioned processed starch, one or two selected from the group consisting of cereal flour and gluten.

As for the cereal flour used in the present invention, for example, there are flour, rice flour, soybean flour, rye flour, barley flour, corn flour, etc. As for flour, as long as it can be used for pies such as tart crust pies, there is no particular restriction, and for example, high-gluten flour, medium-gluten flour, low-gluten flour, and combinations thereof can be used, and high-gluten flour is preferably used. As for rice flour, as long as it can be used for pies such as tart crust pies, there is no particular restriction, and for example, rice flour can be used. As for soybean flour, as long as it can be used for pies such as tart crust pies, there is no particular restriction, and for example, full-fat soybean flour, defatted soybean flour, and combinations thereof can be used. There are no particular restrictions on rye flour as long as it can be used for tartlets or other pies. There are no particular restrictions on barley flour as long as it can be used for tartlets or other pies. There are no particular restrictions on corn flour as long as it can be used for tartlets or other pies. These grain flours can be used alone or in combination of two or more.

In the tart pie composition of the present invention, the content of the above-mentioned cereal flour is preferably 0 mass % or more and 99.7 mass % or less, preferably 20 mass % or more and 98 mass % or less, more preferably 30 mass % or more and 94 mass % or less, and particularly preferably 35 mass % or more and 90 mass % or less, relative to the total mass of the tart pie composition.

Furthermore, in the tart pie composition of the present invention, the content of the gluten is preferably 0% by mass or more and 17% by mass or less, preferably 3% by mass or more and 17% by mass or less, more preferably 6% by mass or more and 17% by mass or less, still more preferably 7% by mass or more and 15% by mass or less, still more preferably 8% by mass or more and 13% by mass or less, and particularly preferably 9% by mass or more and 11% by mass or less, relative to the total mass of the tart pie composition.

In the case where flour and gluten are used in combination, the gluten content finally obtained in the tart pie composition of the present invention satisfies the above-mentioned gluten content range. Furthermore, in the case where the starch composition for tart pie of the present invention contains one or two selected from the group consisting of flour and gluten, the flour and gluten content finally obtained in the tart pie composition of the present invention respectively satisfies the above-mentioned content range.

The tart pie composition of the present invention may contain one or more powder raw materials such as leavening agent, salt, sweetener, skimmed milk powder, flavor powder, quality improver, etc. in addition to the above. The amount of powder raw materials can be appropriately determined according to the use and purpose. As for the leavening agent, it is not particularly limited as long as it can be used for tart pie dough. For example, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, calcium hydrogen phosphate, and combinations thereof can be used. As for sweeteners, there are no particular restrictions as long as they can be used in tart dough. Monosaccharides such as glucose, fructose, and isocyanate, disaccharides such as sugar, maltose, and trehalose, oligosaccharides, reduced starch decomposition products, honey, molasses, maple syrup, synthetic sweeteners such as aspartame, natural sweeteners such as stevia, and combinations thereof can be used. The amount of these powder raw materials in the tart composition can be appropriately determined according to the use and purpose.

The tart pie composition of the present invention can be prepared by mixing the aforementioned tart pie starch composition and other necessary powder materials. The tart pie composition of the present invention can be suitably used in various tart pie doughs.

3. Pie dough The pie dough of the present invention is characterized in that it contains the pie composition, and the mass of the processed starch is converted to 0.1-20 mass % (that is, more than 0.1 mass % and less than 20 mass %). The processed starch is included in the above range, so as to improve the texture of the pie. Furthermore, according to the preferred embodiment of the present invention, the crispy texture of the outer layer of the pie surface is not damaged, and a moist and soft chewy texture can be given to the inner layer. Furthermore, according to the preferred embodiment of the present invention, not only immediately after heating and cooking, but also after being stored for a predetermined time, the texture of the outer layer being crispy and the inner layer being moist and soft can be well maintained. Furthermore, by giving the outer layer and the inner layer of the tart pie a different texture, the texture can be enriched, thereby increasing the delicacy of the obtained tart pie.

The content of the aforementioned tart pie composition, calculated as the mass of the aforementioned processed starch, relative to the total mass of the aforementioned tart pie dough, is preferably 0.1 mass % or more and 20 mass % or less, preferably 0.31 mass % or more and 16 mass % or less, more preferably 0.5 mass % or more and 13 mass % or less, still more preferably 2 mass % or more and 10 mass % or less, still more preferably 2.5 mass % or more and 8 mass % or less, and particularly preferably 3 mass % or more and 7 mass % or less.

The tart crust dough of the present invention may contain a plastic fat component and water in addition to the aforementioned tart crust composition.

The aforementioned plastic oil composition is made by plasticizing the oil composition. The plastic oil composition can be manufactured by a general method, for example, it can be obtained through the following aging step (Tempering): after rapid cooling and stirring by a scraped surface heat exchanger (SSHE) represented by Kombinator (US registered trademark), Perfector (US registered trademark), Votator (US registered trademark), etc., it is filled into a box and kept in a heat preservation warehouse for a certain period of time.

The oils and fats used in the aforementioned plastic oil composition are not particularly limited, and examples thereof include palm oil, palm kernel oil, coconut oil, corn germ oil, cottonseed oil, soybean oil, rapeseed oil, rice bran oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok seed oil, sesame oil, evening primrose oil, cocoa butter, shea butter, saro butter, butter, cream, lard, fish oil, whale oil and other oils and fats, and processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hydrogenation, separation and transesterification. In the present invention, one or more selected from these oils and fats can be used appropriately.

The solid fat content of the above-mentioned oil at 20°C is preferably 20% or more and 50% or less, preferably 25% or more and 45% or less, and more preferably 30% or more and 40% or less. When the solid fat content at 20°C is within the above range, the plastic fat composition will not melt out and will easily remain in the dough, resulting in a tart crust with a good taste.

The oil content in the aforementioned plastic oil composition is preferably 60% by mass or more and 100% by mass or less, preferably 70% by mass or more and 100% by mass or less, and even more preferably 80% by mass or more and 100% by mass or less. The aforementioned plastic oil composition may also contain commonly used ingredients as long as it does not hinder the purpose of the present invention. Such ingredients include emulsifiers, flavors, food coloring, milk ingredients, etc., which may also be appropriately added to the aforementioned plastic oil composition.

The shape of the plastic oil composition is not particularly limited, but is preferably in the form of small flakes because it is easily dispersed in the pie dough. Specifically, the small flakes include cylindrical and rectangular shapes, preferably with a long side of about 1 cm to 5 cm.

In the tart pie dough of the present invention, the content of the plastic fat composition is preferably 15% by mass or more and 50% by mass or less, preferably 15% by mass or more and 40% by mass or less, more preferably 20% by mass or more and 35% by mass or less, still more preferably 20% by mass or more and 30% by mass or less, and particularly preferably 22% by mass or more and 26% by mass or less.

As for the water used in the tart dough of the present invention, there is no particular limitation, for example, natural water and tap water. Furthermore, water-containing liquids such as milk, eggs, soy milk and fruit juice can also be used. Among them, the water contained in the powder raw materials is not included here. In the tart dough of the present invention, the water content (including the water in the water-containing liquid) relative to the total mass of the aforementioned tart dough is preferably 18 mass% or more and 38 mass% or less, preferably 20 mass% or more and 36 mass% or less, more preferably 22 mass% or more and 34 mass% or less, and particularly preferably 24 mass% or more and 32 mass% or less.

The tart dough of the present invention may further include malt, fats other than the aforementioned plastic fat composition, and the like in addition to the above.

4. Method for producing dough for tart crust The method for producing dough for tart crust of the present invention comprises the following steps: Preparation step, preparing the aforementioned tart crust composition; and Mixing step, mixing the aforementioned tart crust composition, the aforementioned plastic fat composition, and water. Each step is described below.

First, prepare the tart crust composition. The tart crust composition can be prepared by mixing the tart crust starch composition and other necessary powder materials as described in the above "2. Tart crust composition".

Next, the tart crust composition, the plastic fat composition, and water are mixed. The plastic fat composition, water, and the amounts thereof are as described in the above-mentioned "3. Tart crust dough".

The temperature of the plastic oil composition before mixing is not special, but is preferably above -30°C and below 10°C. By mixing at a predetermined temperature, a pie with good crust can be obtained.

The temperature of the dough raw materials other than the plastic fat composition is not particularly limited, but is preferably above 0°C and below 30°C, more preferably above 0°C and below 25°C. The temperature of the dough raw materials can be adjusted to a desired temperature by appropriately adjusting the temperature of the added water and the temperature of the powder raw materials in advance.

The order of adding the tart crust composition, the plastic fat composition, and water is not particularly limited. The tart crust composition and water may be mixed, and then the plastic fat composition may be added to the obtained mixture and mixed, or the tart crust composition and the plastic fat composition may be mixed, and then water may be added to the obtained mixture and mixed.

As described in "3. Dough for tartlets", the dough may also contain the aforementioned tartlet composition, the aforementioned plastic fat composition, and additional ingredients other than water, such as malt, and fats other than the aforementioned plastic fat composition. These additional ingredients may be added and mixed with the aforementioned tartlet composition, the aforementioned plastic fat composition, and water at the same time, or may be added and mixed in the middle or final stage of the mixing. The tart crust pie dough can be obtained by mixing the tart crust pie composition, the plastic fat composition, water, and any additional ingredients, and slightly kneading the tart crust pie dough to such an extent that the plastic fat composition is not evenly kneaded into the dough, so that the plastic fat composition is dispersed in the dough to form a layer of the plastic fat composition. The tart crust pie dough can also be subjected to multiple stretching and folding steps to form a tart crust pie dough. In addition, in this specification, "tart crust pie" is also included in "tart crust pie".

5. Method for manufacturing tart crust pie The method for manufacturing tart crust pie of the present invention comprises the following steps: a heating and conditioning step, wherein the tart crust pie dough is heated and conditioned. By heating and conditioning the tart crust pie dough, the plastic fat component dispersed in the dough is floated, and the tart crust pie has a crispy outer layer and a moist, soft and chewy inner layer. The heating and conditioning method is not particularly limited as long as the dough can be heated, and is preferably "baking" or "frying", and is particularly preferably "frying". The heating and cooking method is "frying", which produces an exchange of water and liquid oil, so that the outer layer can get a crispier and lighter texture, and the inner layer can get a moister and softer texture.

The heating temperature during heating and conditioning can be appropriately selected. In the case of frying, it is preferably 150°C to 200°C, preferably 160°C to 190°C, and more preferably 170°C to 180°C. In the case of baking in an oven, it is preferably 150°C to 250°C, preferably 170°C to 240°C, and more preferably 180°C to 220°C.

The aforementioned tart dough is preferably formed into a desired shape before heating and conditioning. In the case of putting filling into the tart dough, the step of putting in the filling can be before or after the heating and conditioning of the tart dough. The shape of the tart is not particularly limited, as long as it is appropriately determined according to the purpose and use. Furthermore, the obtained tart can be a single pie such as a stick pie, a leaf pie, or a butterfly pie, or it can be a filled pie with fillings wrapped in the inner layer of the pie.

In the case of a tart crust pie being a stuffed pie, the timing of stuffing is not particularly limited, and the stuffing may be added before the step of heating and conditioning the tart crust pie dough, or may be added after the heating and conditioning, etc. However, it is preferred to include: a stuffing step of stuffing the tart crust pie dough before the step of heating and conditioning the tart crust pie dough.

The fillings used in stuffed pies are not particularly limited as long as they can be stuffed into a tart crust. Examples include bean paste, chocolate, jam, custard, cheese, curry, stew, meat sauce, gratin, etc. The amount of fillings used is not particularly limited as long as it can be stuffed into a tart crust.

Tart crust is a pie with fillings. By heating and conditioning the tart crust dough filled with the aforementioned fillings, it absorbs the water evaporated from the fillings, making the moist and soft chewy texture of the inner layer of the tart crust more prominent, and the difference in texture between the inner and outer layers of the tart crust can be felt more clearly.

Furthermore, in one embodiment of the present invention, the method for making a tart crust pie of the present invention may also include: a holding step, before the heating and conditioning step, keeping the tart crust pie dough at room temperature, refrigerated, or frozen. The holding step is preferably held under refrigeration, and the holding step is preferably performed after the tart crust pie dough is formed.

According to the preferred embodiment of the present invention, the tart crust obtained by the method of the present invention can well maintain the texture of crispy outer layer and moist, soft and chewy inner layer not only just after heating and cooking, but also after being stored in a warmer (also called a heat preservation display cabinet or heat preservation box) or at room temperature for a predetermined time. For example, the tart crust obtained by the method of the present invention can well maintain the texture of crispy outer layer and moist, soft and chewy inner layer even after being stored in a warmer or at room temperature for 4 hours, and the difference in texture between the inner layer and the outer layer of the tart crust can be felt.

When the tart crust obtained by the method of the present invention is stored in a warmer, the storage temperature is preferably 45°C or higher and 80°C or lower, preferably 50°C or higher and 70°C or lower. Furthermore, when the tart crust obtained by the method of the present invention is stored at room temperature, the storage temperature is preferably 10°C or higher and less than 45°C, preferably 12°C or higher and 40°C or lower, and more preferably 15°C or higher and 35°C or lower.

Next, other aspects of the present invention, including a starch composition for pie, a composition for pie, a pie dough, a method for producing the pie dough, and a method for producing pie, are described.

6. Pie starch composition The pie starch composition of the present invention is characterized in that it comprises: processed starch having acetyl groups and a cold water swelling degree of more than 5 and less than 15. The pie starch composition of the present invention can be used as a pie composition or an additive for pie dough. According to a preferred embodiment of the present invention, the taste of the pie can be improved by using the pie starch composition of the present invention. The measurement method of "cold water swelling degree" is as described in "1. Pie starch composition".

The cold water swelling degree of the processed starch is 5 or more and less than 15, preferably 6 or more and less than 14, preferably 7 or more and less than 14, and more preferably 8 or more and less than 14. By making the cold water swelling degree within the above range, the mouthfeel of the pie can be improved. Furthermore, according to a preferred embodiment of the present invention, by making the cold water swelling degree within the above range, the crispy mouthfeel of the outer layer of the surface is not damaged, and a moist soft chewy feeling can be given to the inner layer. Furthermore, by giving a difference in mouthfeel between the outer layer and the inner layer of the pie, the mouthfeel can be enriched, and the mouthfeel of the pie obtained by preparing the starch composition for pie can be improved. Furthermore, according to the preferred embodiment of the present invention, not only immediately after heating and cooking, but also after being stored for a predetermined period of time, the texture of the outer layer being crispy and the inner layer being moist and soft can be well maintained.

The processed starch used in the present invention is not particularly limited as long as it has acetyl groups and a predetermined cold water swelling degree. The acetyl content of the processed starch is preferably more than 0.3 mass% and less than 2.5 mass%, preferably more than 0.7 mass% and less than 2.5 mass%, more preferably more than 1.5 mass% and less than 2.1 mass%, and even more preferably more than 1.5 mass% and less than 1.9 mass%. The method for measuring the acetyl content of the processed starch will be described later in Example 1.

The processed starch mentioned above includes, for example, unprocessed starch subjected to acetylation. Furthermore, the processed starch mentioned above may also be subjected to processing other than acetylation. Specific examples of unprocessed starch and processing other than acetylation are the same as those described in the aforementioned "1. Starch composition for tartlets".

The processed starch used in the present invention is preferably acetylated starch, acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, acetylated oxidized starch, preferably acetylated starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, and particularly preferably acetylated starch and acetylated phosphate cross-linked starch.

Furthermore, as for the processed starch, as long as the cold water swelling degree meets the above range, it can also be gelatinized. The method of gelatinization is as described in the above "1. Starch composition for tart crust".

In the starch composition for pie of the present invention, the content of the processed starch is preferably 0.5% by mass or more and 100% by mass or less, preferably 5% by mass or more and 100% by mass or less, more preferably 7% by mass or more and 100% by mass or less, still more preferably 10% by mass or more and 100% by mass or less, still more preferably 20% by mass or more and 100% by mass or less, and particularly preferably 50% by mass or more and 100% by mass or less. That is, the starch composition for pie of the present invention may be the processed starch alone, or may be a mixture of the processed starch and one or more other additives other than the processed starch.

As for other additives, there is no particular limitation as long as they can be mixed into the pie composition. Examples include unprocessed starch, processed starch, cereal flour, gluten, leavening agent, salt, sweetener, skimmed milk powder, flavoring powder, and quality improver, etc., other than the processed starch. Specific examples of unprocessed starch and processed starch include those mentioned above. Specific examples of other additives include the same ones as those described in the aforementioned "2. Tartlet Pie Composition".

7. Pie composition The pie composition of the present invention is characterized by comprising: the aforementioned pie starch composition, the mass of the aforementioned processed starch converted to be greater than 0.3 mass % and less than 40 mass %. The pie composition of the present invention is preferably a powdery composition comprising a powder raw material used for pie dough.

In the pie composition of the present invention, the content of the starch composition for pie, calculated based on the mass of the processed starch, is 0.3% by mass or more and 40% by mass or less, preferably 0.5% by mass or more and 35% by mass or less, preferably 1.5% by mass or more and 30% by mass or less, more preferably 3% by mass or more and 28% by mass or less, still more preferably 5% by mass or more and 25% by mass or less, still more preferably 6% by mass or more and 22% by mass or less, and particularly preferably 7% by mass or more and 19% by mass or less. One or more of the above-mentioned starch compositions for pies of different compositions may be combined, as long as the mass conversion value of the processed starch in the final pie composition of the present invention satisfies the above-mentioned range.

The pie composition of the present invention preferably contains one or two selected from the group consisting of cereal flour and gluten in addition to the processed starch. The cereal flour and gluten are as described in the above-mentioned "2. Pie composition".

In the pie composition of the present invention, the content of the above-mentioned cereal flour is preferably 0 mass % or more and 99.7 mass % or less, preferably 20 mass % or more and 98 mass % or less, more preferably 30 mass % or more and 94 mass % or less, and particularly preferably 35 mass % or more and 90 mass % or less, relative to the total mass of the pie composition. The cereal flour may be used alone or in combination of two or more.

Furthermore, in the pie composition of the present invention, the content of the gluten is preferably 0% by mass or more and 17% by mass or less, preferably 3% by mass or more and 17% by mass or less, more preferably 6% by mass or more and 17% by mass or less, still more preferably 7% by mass or more and 15% by mass or less, still more preferably 8% by mass or more and 13% by mass or less, and particularly preferably 9% by mass or more and 11% by mass or less, relative to the total mass of the pie composition.

In the case where cereal flour and gluten are used in combination, the gluten content finally obtained in the pie composition of the present invention satisfies the above-mentioned gluten content range. Furthermore, in the case where the starch composition for pie of the present invention includes one or two selected from the group of cereal flour and gluten, the cereal flour and gluten content finally obtained in the pie composition of the present invention respectively satisfies the above-mentioned content range.

The pie composition of the present invention may contain one or more powder raw materials such as leavening agent, salt, sweetener, skimmed milk powder, flavor powder, quality improver, etc. in addition to the above. Specific examples of leavening agent and sweetener include the same ones as those described in the aforementioned "2. Tartlet Pie Composition". The amount of these powder raw materials in the pie composition can be appropriately determined according to the use and purpose.

The pie composition of the present invention can be prepared by mixing the aforementioned pie starch composition and other necessary powder materials. The pie composition of the present invention can be suitably used in various pie doughs.

8. Pie dough The pie dough of the present invention is characterized in that it comprises the aforementioned pie composition, and the aforementioned processed starch mass is converted to 0.1-20 mass %. By containing the aforementioned processed starch in the above range, the texture of the pie can be improved. Furthermore, according to the preferred embodiment of the present invention, the crispy texture of the outer layer of the pie surface is not damaged, and the inner layer can be given a moist and soft chewy texture. Furthermore, according to the preferred embodiment of the present invention, not only immediately after heating and conditioning, but also after being stored for a predetermined time, the texture of the outer layer of the surface being crispy and the inner layer being moist and soft chewy can be well maintained. Furthermore, by giving a difference in texture between the outer layer and the inner layer of the pie, the texture can be enriched, thereby increasing the delicacy of the resulting pie.

The content of the pie composition relative to the total mass of the pie dough is 0.1 mass % or more and 20 mass % or less, preferably 0.31 mass % or more and 16 mass % or less, preferably 0.5 mass % or more and 13 mass % or less, more preferably 2 mass % or more and 10 mass % or less, still more preferably 2.5 mass % or more and 8 mass % or less, and particularly preferably 3 mass % or more and 7 mass % or less, calculated as the mass of the processed starch.

The pie dough of the present invention may contain a plastic fat component and water in addition to the aforementioned pie components.

As for the aforementioned plastic fat composition, for example, there is the same one as described in the aforementioned "3. Pie dough".

The shape of the aforementioned plastic oil composition is not particularly limited, and can be appropriately determined according to the type of pie. For example, when the pie dough is a tart-crust pie dough, it is preferably in the shape of a small piece because it is easy to disperse into the tart-crust pie dough. More specifically, the small piece includes a cylindrical shape and a rectangular shape, and it is preferably a small piece whose long side is about 1 cm to 5 cm. Furthermore, when the pie dough is a puff pastry pie dough, it is preferably in the shape of a sheet because it is easy to fold into the raw dough containing the aforementioned pie composition and water. The thickness of the plate-shaped plastic oil composition is not particularly limited, but is preferably greater than 5 mm and less than 30 mm, more preferably greater than 6 mm and less than 20 mm, and even more preferably greater than 8 mm and less than 12 mm.

In the pie dough of the present invention, the content of the plastic fat composition is preferably 15% by mass or more and 50% by mass or less, preferably 15% by mass or more and 40% by mass or less, more preferably 20% by mass or more and 35% by mass or less, still more preferably 20% by mass or more and 30% by mass or less, and particularly preferably 22% by mass or more and 26% by mass or less.

The water used in the pie dough of the present invention is not particularly limited, and the same as that described in the aforementioned "3. Tartlet pie dough" can be used. In the pie dough of the present invention, the water content (including the water in the water-containing liquid) relative to the total mass of the aforementioned pie dough is preferably 18 mass% or more and 38 mass% or less, preferably 20 mass% or more and 36 mass% or less, more preferably 22 mass% or more and 34 mass% or less, and particularly preferably 24 mass% or more and 32 mass% or less.

The pie dough of the present invention may further contain malt, fats and oils other than the aforementioned plastic fat composition, and the like.

9. How to make pie dough The method for making pie dough varies depending on the type of pie (tart crust pie or shortcrust pie). Below, we will explain it based on each type of pie.

(1) Method for producing pie dough The method for producing pie dough of the present invention is characterized in that it comprises the following steps: Preparation step, preparing the aforementioned pie composition; and Mixing step, mixing the aforementioned pie composition, the aforementioned plastic fat composition, and water. Each step is described below.

First, prepare the pie composition. The pie composition is as described in the above "7. Pie composition".

Next, the pie composition, the plastic fat composition, and water are mixed. The plastic fat composition and water, as well as the mixing amounts thereof, are as described in the above-mentioned "8. Pie dough".

The temperature of the plastic oil composition before mixing is not particularly limited, but is preferably above -30° C. and below 10° C. By mixing at a predetermined temperature, a tart crust with a good texture can be obtained.

The temperature of the dough raw materials other than the plastic fat composition is not particularly limited, but is preferably above 0°C and below 30°C, more preferably above 0°C and below 25°C. The temperature of the dough raw materials can be adjusted to a desired temperature by appropriately adjusting the temperature of the added water and the temperature of the powder raw materials in advance.

The order of adding the pie composition, the plastic fat composition and water is not particularly limited. The pie composition and water may be mixed, and then the plastic fat composition may be added to the obtained mixture and mixed, or the pie composition and the plastic fat composition may be mixed, and then water may be added to the obtained mixture and mixed.

As described in "8. Pie dough", the dough may also contain the aforementioned pie composition, the aforementioned plastic fat composition, and additional ingredients other than water, such as malt, fats other than the aforementioned plastic fat composition, etc. These additional ingredients may be added and mixed with the aforementioned pie composition, the aforementioned plastic fat composition, and water at the same time, or may be added and mixed in the middle or final stage of the mixing process. The aforementioned pie composition, the aforementioned plastic fat composition, and water, and any additional ingredients are mixed, and the aforementioned plastic fat composition is slightly kneaded to such an extent that the aforementioned plastic fat composition is not evenly kneaded into the dough, so that the aforementioned plastic fat composition is dispersed in the dough to form a layer of the aforementioned plastic fat composition, thereby obtaining the aforementioned tart dough. The aforementioned tart dough can also be subjected to the steps of extending and folding several times to be used as a tart dough.

(2) Method for producing puff pastry dough The method for producing puff pastry dough of the present invention is characterized in that it comprises the following steps: Preparation step, preparing the aforementioned pie composition; Raw dough obtaining step, mixing the aforementioned pie composition and water to obtain raw dough; and Folding step, folding the sheet-shaped plastic fat composition into the aforementioned raw dough. Each step is described below.

First, prepare the pie composition. The pie composition is as described in the above "7. Pie composition".

Next, the aforementioned pie composition and water are mixed to obtain raw dough. The usage amounts of the aforementioned pie composition and water are as described in the aforementioned "8. Pie dough". Here, the raw dough may also be added with fats other than the aforementioned plastic fat composition as necessary. The aforementioned pie composition and water are mixed and kneaded to obtain a viscoelastic raw dough. In the present invention, the raw dough can be prepared by mixing the aforementioned pie composition and water in a mixing container such as a mixing bowl.

Next, the sheet-shaped plastic fat composition is folded into the raw dough. The sheet-shaped plastic fat composition is as described in the above-mentioned "8. Pie dough".

The temperature before mixing of the aforementioned plate-like plastic oil composition is not particularly limited. The solid fat content of the oil in the aforementioned plate-like plastic oil composition at 20°C is preferably above 20% and below 50%, and preferably above 25% and below 45%.

The temperature of the dough raw materials other than the plate-shaped plastic fat composition is not particularly limited, but is preferably above 0°C and below 30°C, and more preferably above 0°C and below 25°C. The temperature of the dough raw materials can be adjusted to a desired temperature by appropriately adjusting the temperature of the added water and the temperature of the powder raw materials in advance.

As described in the aforementioned "8. Pie dough", the aforementioned pie composition, the aforementioned plate-shaped plastic fat composition, and additional ingredients other than water, such as malt and fats other than the aforementioned plate-shaped plastic fat composition, may also be blended into the dough. The timing for mixing these additional ingredients is not particularly limited, and they may be mixed into the raw dough.

The sheet-like plastic fat composition is wrapped with the raw dough, and the stretching and folding steps are performed multiple times, so that the sheet-like plastic fat composition can be folded into the raw dough. After this step, the thin sheet-like plastic fat composition preferably exists in the dough in multiple layers (more than 2 layers). The number of times of wrapping the sheet-like plastic fat composition with the raw dough and repeatedly stretching and folding is not particularly limited, as long as it is appropriately determined according to the use and purpose. Generally speaking, the number of layers of the sheet-like plastic fat composition is preferably more than 27 layers.

10. Pie manufacturing method The pie manufacturing method of the present invention comprises: a heating and conditioning step, wherein the pie dough is heated and conditioned. The pie dough is a tart pie dough. By heating and conditioning the pie dough, the plastic fat component dispersed in the dough can be floated, and the tart pie surface can be crispy on the outside and moist and soft on the inside. Furthermore, in the case where the pie dough is a shortcrust pie dough, by heating and conditioning the pie dough, the plate-like plastic oil composition can be heated, causing the water contained in the raw dough to evaporate, and the layers can float up one by one due to the expansion force, thereby obtaining a crispy and crumbly texture.

The heating and cooking method is not particularly limited as long as it can heat the dough, and is preferably "baking" or "frying", and is particularly preferably "frying". When the heating and cooking method is "frying", water and liquid oil are replaced, and the outer layer has a more crispy and light texture, and the inner layer has a more moist and soft texture.

The heating temperature during heating and conditioning can be appropriately selected. For frying, it is preferably 150°C to 200°C, preferably 160°C to 190°C, and more preferably 170°C to 180°C. For baking in an oven, it is preferably 150°C to 250°C, preferably 170°C to 240°C, and more preferably 180°C to 220°C.

The aforementioned pie dough is preferably formed into a desired shape before heating and conditioning. When filling is put into the pie, the filling step can be done before or after heating and conditioning the pie dough. The shape of the pie is not particularly limited, and can be appropriately selected according to the purpose and use.

In the case where the pie dough is a tart crust pie dough, the obtained tart crust pie can be a single pie such as a stick pie, a leaf pie, or a butterfly pie, or can be a filled pie with the fillings wrapped inside the pie.

In the case of a tart crust pie that is a filled pie, the timing of filling is not particularly limited, and the filling may be added before the step of heating and conditioning the tart crust pie dough, or after the heating and conditioning, but it is preferred that the filling be filled into the tart crust pie dough before the step of heating and conditioning the tart crust pie dough.

The fillings and amounts used in the stuffed pie are as described in the above-mentioned "5. Method for Making Tartlet Pie".

By heating and conditioning the tart crust dough filled with the aforementioned fillings, the dough absorbs the water evaporated from the fillings, and the moist, soft and chewy texture of the inner layer of the tart crust becomes more prominent, and the difference in texture between the inner layer and the outer layer of the tart crust is more noticeable.

In the case where the pie dough is shortcrust pie dough, the shortcrust pie obtained can be a single pie such as a stick pie, a leaf pie, or a butterfly pie, or can be a filled pie with the filling wrapped inside the pie.

In the case of a puff pastry pie being a filled pie, the timing of filling is not particularly limited, and the filling may be injected before the step of heating and conditioning the puff pastry dough, or after the heating and conditioning, but it is preferred that the filling be filled into the puff pastry dough before the step of heating and conditioning the puff pastry dough.

The fillings and materials used in stuffed pies are as described in the above-mentioned "5. Method for Making Tartlet Pie".

By heating and conditioning the puff pastry dough filled with the aforementioned fillings, the dough absorbs the water evaporated from the fillings, so that the moist and soft chewy texture of the inner layer of the puff pastry is more prominent, and the difference in texture between the inner layer and the outer layer of the puff pastry can be more felt.

Furthermore, in one embodiment of the present invention, the pie manufacturing method of the present invention may also include: a holding step, before the heating and conditioning step, the pie dough is held at room temperature, refrigerated or frozen. The holding step is preferably held under refrigeration, and the holding step is preferably performed after the pie dough is formed.

According to the preferred embodiment of the present invention, the pie obtained by the method of the present invention, whether it is a tart crust pie or a puff pastry pie, can well maintain the texture of the outer layer of the surface being crispy and the inner layer being moist and soft, not only just after heating and conditioning, but also after being stored in a warmer or at room temperature for a predetermined time. For example, the pie obtained by the method of the present invention can well maintain the texture of the outer layer of the surface being crispy and the inner layer being moist and soft, after being stored in a warmer or at room temperature for 4 hours, and the difference in texture between the inner layer and the outer layer of the pie can be felt.

When the pie obtained by the method of the present invention is stored in a warmer, the storage temperature is preferably 45°C to 80°C, preferably 50°C to 70°C. Furthermore, when the pie obtained by the method of the present invention is stored at room temperature, the storage temperature is preferably 10°C to less than 45°C, preferably 12°C to 40°C, and more preferably 15°C to 35°C.

11. Method for improving the taste of pie As described above, according to the present invention, the taste of various pies can be improved. According to a preferred embodiment of the present invention, a pie is provided, which does not damage the crispy taste of the outer layer, but can give the inner layer a soft and chewy texture. Furthermore, the taste of the outer layer and the inner layer of the pie can be differentiated, so that the taste of each layer is prominent, and a highly delicious product can be provided.

That is, the present invention includes a method for giving a difference in taste between the inner layer and the outer layer of a pie. According to the present invention, a starch composition for pie is mixed into a pie dough to give a difference in taste between the inner layer and the outer layer of the pie, the starch composition for pie includes processed starch, the processed starch has an acetyl group and a cold water swelling degree of more than 1 and less than 15, and the starch composition for pie in the dough is converted to 0.1% by mass and less than 20% by mass. Regarding the processed starch, the same one as described in the aforementioned "1. Starch composition for tart crust pie" can be used. The amount of the processed starch blended relative to the total mass of the pie dough is 0.1 mass % or more and 20 mass % or less, preferably 0.31 mass % or more and 16 mass % or less, more preferably 0.5 mass % or more and 13 mass % or less, more preferably 2 mass % or more and 10 mass % or less, still more preferably 2.5 mass % or more and 8 mass % or less, and particularly preferably 3 mass % or more and 7 mass % or less.

According to a preferred embodiment of the present invention, by using the method of the present invention, whether it is a tart crust pie or a puff pastry pie, not only immediately after heating and cooking, but also after being kept in a warmer or at room temperature for a predetermined period of time, the texture of the outer layer being crispy and the inner layer being moist and soft can be well maintained.

In addition, the present invention includes a method for imparting a soft and chewy texture to the inner layer of a pie. According to the present invention, a starch composition for pie is blended into a pie dough to impart a soft and chewy texture to the inner layer of the pie, wherein the starch composition for pie includes processed starch, the processed starch has an acetyl group and a cold water swelling degree of more than 1 and less than 15, and the starch composition for pie in the dough is more than 0.1% by mass and less than 20% by mass in terms of the mass of the processed starch. Regarding the processed starch, the same one as described in the aforementioned "1. Starch composition for tart crust pie" can be used. The amount of the processed starch blended relative to the total mass of the pie dough is 0.1 mass % or more and 20 mass % or less, preferably 0.31 mass % or more and 16 mass % or less, more preferably 0.5 mass % or more and 13 mass % or less, more preferably 2 mass % or more and 10 mass % or less, still more preferably 2.5 mass % or more and 8 mass % or less, and particularly preferably 3 mass % or more and 7 mass % or less.

According to a preferred embodiment of the present invention, by using the method of the present invention, whether it is a tart crust pie or a puff pastry pie, the inner layer of the pie can maintain a good soft and chewy texture not only just after heating and conditioning, but also after being kept in a warmer or at room temperature for a predetermined time.

In addition, when the pies with improved taste by the method of the present invention are stored in a warmer, the storage temperature is preferably above 45°C and below 80°C, preferably above 50°C and below 70°C. Furthermore, when the pies obtained by the method of the present invention are stored at room temperature, the storage temperature is preferably above 10°C and below 45°C, preferably above 15°C and below 40°C, and more preferably above 15°C and below 35°C. [Example]

Next, embodiments are given to further illustrate the present invention in detail, but the present invention is not limited to these embodiments.

1. Preparation of deep-fried tart crust filling pie (Part 1) A deep-fried tart crust filling pie was prepared with the composition shown in Table 1. In addition, as for the processed starch, processed starch 1 was used. First, the processed starch, low-gluten flour, high-gluten flour, and other powder raw materials shown in Table 1 were mixed to obtain a tart crust pie composition. Among them, only the control example was obtained by mixing low-gluten flour, high-gluten flour, and other powder raw materials to obtain a mixed flour. The obtained tart crust composition (only the mixed flour in the control example), plastic fat composition, whole egg, and water were mixed with a mixer ("Kanto Mixer KTM-10" manufactured by Kanto Mixer Co., Ltd., Japan) in a container with a mixing hook, and slightly kneaded to such an extent that the plastic fat composition was not evenly kneaded into the dough, so that the plastic fat composition was dispersed in the dough to obtain tart crust dough. 16 g of the above-mentioned tart crust dough was manually wrapped with 8 g of fillings and frozen, and then fried at 170°C for 6 minutes to obtain a deep-fried tart crust filling pie.

The crispness of the outer layer of the deep-fried tart crust filling pies, the softness and chewiness of the outer layer, and the difference in taste between the inner layer and the outer layer were evaluated by five professional judges according to the following evaluation criteria, and the average score was determined as the evaluation value.

(1) Crispness of the crust 5 points: Very crispy. 4 points: Fairly crispy. 3 points: Somewhat crispy. 2 points: Not too crispy. 1 point: Not crispy at all.

(2) Softness of the inner layer 5 points: moderate elasticity, very comfortable softness and chewiness. 4 points: slightly elasticity, comfortable softness and chewiness. 3 points: slightly softness and chewiness, or slightly heavy softness and chewiness. 2 points: almost no chewiness, or a slightly heavy chewiness like rice cake and stickiness. 1 point: no chewiness at all, or a fairly heavy chewiness like rice cake and stickiness.

(3) Difference in taste between the inner layer and the outer layer 5 points: The difference in taste between the inner layer and the outer layer is excellent. 4 points: The difference in taste between the inner layer and the outer layer is slightly good. 3 points: The difference in taste between the inner layer and the outer layer is fair. 2 points: The difference in taste between the inner layer and the outer layer is not good. 1 point: The difference in taste between the inner layer and the outer layer is poor. Here, the difference in taste between the inner layer and the outer layer refers to the state in which the outer layer of the pie that the teeth touch is crispy when biting down the pie of the present invention, and the teeth can feel the unique soft and chewy texture when reaching the inner layer.

The results are shown in Table 1.

[Table 1] Preparation (mass) Dough Ingredients Powder raw materials Raw material name Comparison example Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Embodiment 6 Embodiment 7 Embodiment 8 Embodiment 9 ○ (A) Processed starch 6 7 8 10 20 50 70 100 200 ○ (B) Low-gluten flour 250 250 250 250 250 250 250 250 250 250 ○ (B) High gluten flour 750 750 750 750 750 750 750 750 750 750 ○ Add sugar 80 80 80 80 80 80 80 80 80 80 ○ Salt 12 12 12 12 12 12 12 12 12 12 ○ Hair Powder 16 16 16 16 16 16 16 16 16 16 ○ Skim milk powder 30 30 30 30 30 30 30 30 30 30 Plastic oil composition 1 600 600 600 600 600 600 600 600 600 600 Plastic fat composition 2 Plastic fat composition 3 Whole Egg 120 120 120 120 120 120 120 120 120 120 water 480 483 483.5 484 485 490 505 515 530 580 Filling Filling 1 Filling 2 Filling 3 1169 1174 1174 1175 1177 1184 1207 1222 1244 1319 Filling 4 Full amount of dough 2338 2347 2349 2350 2353 2368 2413 2443 2488 2638 Total amount of powder raw materials 1138 1144 1145 1146 1148 1158 1188 1208 1238 1338 (A)/Powder raw material (mass %) 0.5 0.6 0.7 0.9 1.7 4.2 5.8 8.1 14.9 (A)/Dough (mass %) 0.25 0.30 0.34 0.42 0.84 2.07 2.87 4.02 7.58 Plastic fat composition/dough (mass %) 25.6 25.5 25.5 25.5 25.3 24.9 24.6 24.1 22.7 Evaluation items Just finished frying The crispness of the pie crust 2.4 2.8 2.8 3.0 3.0 3.4 3.6 4.0 4.6 5.0 The soft and chewy inner layer 2.0 2.8 3.0 3.2 3.6 3.4 4.0 4.2 4.6 3.4 Difference in taste between the inner layer and the outer layer 2.2 3.4 3.2 3.2 3.2 3.4 3.6 3.2 4.4 4.0

As shown in Table 1, by including acetylated starch having a predetermined cold water swelling degree, i.e., processed starch 1, the crispness of the outer layer of the pie, the softness and chewiness of the inner layer, and the difference in taste between the inner layer and the outer layer are improved compared to the control example without the processed starch 1 (Examples 1 to 9). From the perspective of the crispness of the outer layer of the pie, the pie powder raw material contains 0.5 mass% or more and 14.9 mass% or less of the processed starch 1, which is good, 0.7 mass% or more and 14.9 mass% or more is better, 1.7 mass% or more and 14.9 mass% or more is better, and 8.1 mass% or more and 14.9 mass% or more is even better. From the perspective of the soft and chewy texture of the inner layer, the content of processed starch 1 in the pie powder raw material is good when it is 0.5 mass% or more and 14.9 mass% or less, better when it is 0.9 mass% or more and 8.1 mass% or less, even better when it is 4.2 mass% or more and 8.1 mass% or less, and even better when it is 5.8 mass% or more and 8.1 mass% or less. From the perspective of improving the taste difference between the inner layer and the outer layer, the content of processed starch 1 in the pie powder raw material is good when it is 0.5 mass% or more and 14.9 mass% or less, better when it is 1.7 mass% or more and 14.9 mass% or less, and even better when it is 4.2 mass% or more and 14.9 mass% or less. From the viewpoint of the crispness of the pie outer layer, the content of the processed starch 1 in the pie dough is good when it is 0.26 mass % or more and 7.58 mass % or less, better when it is 0.34 mass % or more and 7.58 mass % or less, even better when it is 0.84 mass % or more and 7.58 mass % or less, and even better when it is 4.02 mass % or more and 7.58 mass % or less. From the perspective of the soft and chewy texture of the inner layer, the content of the processed starch 1 in the pie dough is good when it is 0.26 mass % or more and 7.58 mass % or less, preferably when it is 0.42 mass % or more and 4.02 mass % or less, more preferably when it is 2.07 mass % or more and 4.02 mass % or less, and even more preferably when it is 2.87 mass % or more and 4.02 mass % or less. From the perspective of improving the difference in texture between the inner layer and the outer layer, the content of the processed starch 1 in the pie dough is good when it is 0.26 mass % or more and 7.58 mass % or less, preferably when it is 0.84 mass % or more and 7.58 mass % or less, and even more preferably when it is 2.07 mass % or more and 7.58 mass % or less.

2. Preparation of deep-fried tart crust filling pie (Part 2) The deep-fried tart crust filling pie was prepared in the same manner as in the above-mentioned "Preparation of deep-fried tart crust filling pie (Part 1)" using the composition listed in Table 2.

Five professional assessors evaluated the crispness, softness, and taste differences of the outer layer of the deep-fried tart crust pies immediately after frying, after being stored in a warmer (60°C) for 4 hours, and after being stored at room temperature (25°C) for 4 hours on a 5-level scale according to the aforementioned evaluation criteria, and the average score was determined as the evaluation value. The results are shown in Table 2.

[Table 2] Preparation (mass) Dough Ingredients Powder raw materials Raw material name Embodiment 10 Embodiment 11 Embodiment 12 Embodiment 13 Embodiment 14 Embodiment 15 Comparison Example 1 Comparison Example 2 Comparison Example 3 ○ (A) Processed starch 100 100 100 100 100 100 100 100 100 ○ Low gluten flour 250 250 250 250 250 250 250 250 250 ○ High gluten flour 750 750 750 750 750 750 750 750 750 ○ Add sugar 80 80 80 80 80 80 80 80 80 ○ Salt 12 12 12 12 12 12 12 12 12 ○ Hair Powder 16 16 16 16 16 16 16 16 16 ○ Skim milk powder 30 30 30 30 30 30 30 30 30 Plastic oil composition 1 600 Plastic fat composition 2 600 600 600 Plastic fat composition 3 600 600 600 600 600 Whole Egg 120 120 120 120 120 120 120 120 120 water 530 530 530 530 530 530 530 530 680 Filling Filling 1 1244 1244 1244 Filling 2 1244 1244 Filling 3 1244 1319 Filling 4 1244 1244 (A) Types of processed starch Processed starch1 Processed starch 2 Processed starch 3 Processed starch 4 Processed starch 5 Processed starch 6 Processed starch7 Processed starch8 Processed starch9 Cold water expansion 2.3 2.2 2.2 2.2 14.1 2.2 2.3 2.1 24.2 Acetyl content (mass %) 1.8 2.3 0.5 1.7 1.7 0.5 - - 1.8 Full amount of dough 2488 2488 2488 2488 2488 2488 2488 2488 2638 Total amount of powder raw materials 1238 1238 1238 1238 1238 1238 1238 1238 1238 (A)/Dough (mass %) 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 3.8 Plastic fat composition/dough (mass %) 24.1 24.1 24.1 24.1 24.1 24.1 24.1 24.1 22.7 Evaluation items Just finished frying The crispness of the pie crust 4.6 4.4 4.0 4.0 4.2 3.8 2.2 2.2 1.8 The soft and chewy inner layer 4.6 4.4 3.6 3.2 3.0 3.2 2.4 2.4 2.0 Difference in taste between the inner layer and the outer layer 4.8 4.6 4.0 3.2 3.2 3.2 2.2 2.0 2.0 Warm storage (4 hours) The crispness of the pie crust 4.6 4.2 NT 3.8 3.2 3.6 NT NT 1.6 The soft and chewy inner layer 3.6 3.4 NT 3.2 2.6 3.2 NT NT 2.0 Difference in taste between the inner layer and the outer layer 3.8 3.4 NT 3.2 2.6 3.0 NT NT 1.6 Store at room temperature (4 hours) The crispness of the pie crust 3.6 3.0 NT 3.0 2.6 3.2 NT NT 1.0 The soft and chewy inner layer 3.2 3.2 NT 3.0 2.4 3.0 NT NT 1.6 Difference in taste between the inner layer and the outer layer 3.6 3.2 NT 3.0 2.4 2.6 NT NT 1.4

As shown in Table 2, by containing acetylated starches, i.e., processed starches 1 to 6, respectively, having a predetermined cold water swelling degree, the crispness of the outer layer of the pie, the soft and chewy texture of the inner layer, and the difference in taste between the inner layer and the outer layer are all good (Examples 10 to 15). On the other hand, when processed starches 7 or 8 without acetyl groups are used, the crispness of the outer layer, the soft and chewy texture, and the balance between the inner layer and the outer layer are poorly evaluated (Comparative Examples 1 and 2). Furthermore, even when processed starches 9 having an acetyl group but having an excessively high cold water swelling degree are used, the crispness of the outer layer, the soft and chewy texture, and the difference in taste between the inner layer and the outer layer are poorly evaluated (Comparative Example 3).

3. Preparation of deep-fried tart crust pie (Part 3) In the preparation of deep-fried tart crust pie (Part 3), all the powder raw materials, the plastic fat composition, the whole egg, and water are added to the container at the same time. Other than that, the process is the same as the above-mentioned "Preparation of deep-fried tart crust pie (Part 1)". Deep-fried tart crust pie is prepared with the composition listed in Table 3.

The crispness, softness, and taste difference between the inner and outer layers of the deep-fried tart crust pies immediately after frying, after being stored in a warmer (60°C) for 4 hours, and after being stored at room temperature (25°C) for 4 hours were evaluated by 5 professional assessors according to the aforementioned evaluation criteria, and the average score was determined as the evaluation value. The results are shown in Table 3.

[Table 3] Preparation (mass) Dough Ingredients Powder raw materials Raw material name Embodiment 16 Embodiment 17 Embodiment 18 ○ (A) Processed starch 100 100 100 ○ Low gluten flour 250 250 250 ○ High gluten flour 750 750 750 ○ Add sugar 80 80 80 ○ Salt 12 12 12 ○ Hair Powder 16 16 16 ○ Skim milk powder 30 30 30 Plastic oil composition 1 Plastic fat composition 2 Plastic fat composition 3 300 400 600 Whole Egg 120 120 120 water 530 530 530 Filling Filling 1 Filling 2 Filling 3 1094 1144 1244 Filling 4 (A) Types of processed starch Processed starch1 Processed starch1 Processed starch1 Full amount of dough 2188 2288 2488 Total amount of powder raw materials 1238 1238 1238 (A)/Dough (mass %) 4.6 4.4 4.0 Plastic fat composition/dough (mass %) 13.7 17.5 24.1 Evaluation items Just finished frying The crispness of the pie crust 4.0 4.0 4.6 The soft and chewy inner layer 3.0 3.4 4.6 Difference in taste between the inner layer and the outer layer 2.6 3.4 4.8 Warm storage (4 hours) The crispness of the pie crust NT NT 4.6 The soft and chewy inner layer NT NT 3.6 Difference in taste between the inner layer and the outer layer NT NT 3.8 Store at room temperature (4 hours) The crispness of the pie crust NT NT 3.6 The soft and chewy inner layer NT NT 3.2 Difference in taste between the inner layer and the outer layer NT NT 3.6

As shown in Table 3, by including acetylated starch having a predetermined cold water swelling degree, i.e., processed starch 1, the crispness of the outer layer of the pie, the softness and chewiness of the inner layer, and the difference in taste between the inner layer and the outer layer are all good (Examples 16 to 18). As the amount of the plastic fat component in the dough increases, the crispness of the outer layer of the pie, the softness and chewiness of the inner layer, and the difference in taste between the inner layer and the outer layer are better.

In addition, the components in Tables 1, 2, and 3 are as follows. Processed starch 1 (acetyl tapioca starch): In a 500 mL separable flask, tapioca starch (manufactured by J-Oil Mills Co., Ltd., Japan) was used, and water was added to 160 g of starch to prepare a slurry having a dry starch weight/slurry weight of 38%. After the temperature of the obtained slurry was adjusted to 30°C, 8.5 g of vinyl acetate was added at a pH of 8.4, and then a sodium hydroxide aqueous solution was dripped at an appropriate time to maintain the pH within the set value ±0.03 until the reaction was completed, and the reaction was allowed to proceed for 60 minutes. Thereafter, 3 mass % sodium hydroxide was added to the slurry to neutralize the slurry to pH 6, and the slurry was washed, dehydrated and dried to obtain acetylated starch as processed starch 1. The acetyl content was 1.8 mass % and the cold water swelling degree was 2.3.

Processed starch 2 (acetyl tapioca starch): In a 500 mL separable flask, tapioca starch (manufactured by J-OIL MILLS Co., Ltd., Japan) was used to add water to 160 g of starch to prepare a slurry having a dry starch weight/slurry weight of 38%. The temperature of the obtained slurry was adjusted to 30°C, and 10.9 g of vinyl acetate was added at a pH of 8.4. Thereafter, a sodium hydroxide aqueous solution was dripped at an appropriate time, and the pH was maintained within the set value ±0.03 until the reaction was completed, and the reaction was allowed to proceed for 60 minutes. Thereafter, 3 mass % sodium hydroxide was added to the slurry to neutralize the slurry to pH 6, and the slurry was washed, dehydrated and dried to obtain acetylated starch as processed starch 2. The acetyl content was 2.3 mass % and the cold water swelling degree was 2.2.

Processed starch 3 (acetyl tapioca starch): In a 500 mL separable flask, tapioca starch (manufactured by J-Oil Mills Co., Ltd., Japan) was used to add water to 160 g of starch to prepare a slurry having a dry starch weight/slurry weight of 38%. The temperature of the obtained slurry was adjusted to 30°C, and 2.2 g of vinyl acetate was added at a pH of 8.4. Thereafter, a sodium hydroxide aqueous solution was dripped at an appropriate time, and the pH was maintained within the set value ±0.03 until the reaction was completed, and the reaction was allowed to proceed for 60 minutes. Thereafter, 3 mass % sodium hydroxide was added to the slurry to neutralize to pH 6, and the slurry was washed, dehydrated and dried to obtain acetylated starch as processed starch 3. The acetyl content was 0.5 mass % and the cold water swelling degree was 2.2.

Processed starch 4 (acetylated phosphate cross-linked cassava starch): In a 500 mL separable flask, cassava starch (manufactured by J-Oil Mills Co., Ltd., Japan) was used to add water to 160 g of starch to prepare a slurry having a dry starch weight/slurry weight of 38%. After the temperature of the obtained slurry was adjusted to 30°C, 144 mg of phosphorus oxychloride was added at a pH of 11.0, and then a sodium hydroxide aqueous solution was dripped at appropriate times to maintain the pH within the set value ±0.03 until the reaction was completed, and the reaction was allowed to proceed for 90 minutes. Then, 7.3 g of vinyl acetate was added at pH 8.4, and a sodium hydroxide aqueous solution was added dropwise at appropriate times to maintain the pH within the set value ± 0.03 until the reaction was completed, and the reaction was allowed to proceed for 60 minutes. Then, 3% by mass sodium hydroxide was added to the slurry to neutralize to pH 6, and the slurry was washed, dehydrated, and dried to obtain acetylated phosphate cross-linked starch as processed starch 4. The acetyl content was 1.7% by mass, and the cold water swelling degree was 2.2.

Processed starch 5 (gelatinized acetylated phosphate cross-linked cassava starch): Prepare 5% mucus (slurry) of processed starch 4, apply the slurry on a baking pan heated at 200°C and dry, and after it becomes a film, peel it off with a spatula and dry it in a constant temperature tank (40°C, 4 hours). The dried product is crushed using a tabletop grinder and sieved with 60 mesh to obtain gelatinized acetylated phosphate cross-linked starch as processed starch 5. The acetyl content is 1.7% by mass, and the cold water swelling degree is 14.1.

Processed starch 6 (acetylated cassava starch): In a 500 mL separable flask, cassava starch (manufactured by J-Oil Mills Co., Ltd., Japan) was used. Water was added to 160 g of starch to prepare a slurry having a dry starch weight/slurry weight of 38%. The slurry was brought to a temperature of 38°C, stirred at 300 rpm, and a sodium hypochlorite aqueous solution was added to a starch dry matter weight concentration of 3.0%. A 3% sodium hydroxide aqueous solution was added dropwise to adjust the pH to 8.25. Thereafter, a sodium hydroxide aqueous solution was dripped at an appropriate time to maintain the pH within the set value ± 0.03 until the reaction was completed, and oxidized starch was obtained. The end of the reaction was determined as the time when a small amount of the slurry was sampled and a saturated potassium iodide aqueous solution was dripped and no longer purple. After confirming the end of the reaction, 2.3 g of anhydrous acetic acid was slowly added at 37°C at pH 8.1, and then a sodium hydroxide aqueous solution was dripped at an appropriate time to maintain the pH within the set value ± 0.03 until the reaction was completed, and the reaction was allowed to proceed for 10 minutes. Thereafter, 3 mass% sodium hydroxide was added to the slurry to neutralize to pH 6, and after washing and dehydration, it was dried to obtain acetylated oxidized starch as processed starch 6. The acetyl group content is 0.5% by mass, and the cold water swelling degree is 2.2.

Processed starch 7 (etherified tapioca starch): "Jelcall POT-05" manufactured by Japan J-Oil Mills Co., Ltd., acetyl content is 0% by mass, cold water swelling is 2.3. Processed starch 8: Phosphate-crosslinked tapioca starch, "Actbody TP-2" manufactured by Japan J-Oil Mills Co., Ltd., acetyl content is 0% by mass, cold water swelling is 2.3.

Processed Starch 9 (Gelatinized Acetyl Cassava Starch): Prepare a 5% mucus (slurry) of Processed Starch 1, apply the slurry on a baking pan heated at 200°C and dry, and after it becomes a film, peel it off with a spatula and dry it in a constant temperature bath (40°C, 4 hours). The dried product is crushed using a tabletop grinder and sieved with 60 mesh to obtain gelatinized acetylated starch as Processed Starch 9. The acetyl content is 1.8% by mass, and the cold water swelling degree is 24.2.

Here, "cold water swelling" is measured by the following method. (a) The sample is heated and dried at 130°C to measure the water content, and the dry matter mass is calculated from the obtained water value. (b) This dry matter mass is converted into a state where 1 g of the sample is dispersed in 50 mL of water at 25°C and stirred at 25°C for 30 minutes. (c) After stirring, the relative centrifugal force calculated from the following formula (1) is 1609.92 (×g) and centrifuged for 10 minutes to separate into a sediment layer and a supernatant layer. Relative centrifugal force (×g) = 1118 × centrifugal radius (cm) × (rotational speed (rpm)) ² ×10 ^-8 …(1) (d) Remove the supernatant layer, measure the mass of the sediment layer, and define it as B (g). (e) Define the mass of the sediment layer when it is dried (105℃, constant temperature) as C (g). (f) Define the value of B divided by C as the cold water swelling degree.

Here, "acetyl content" is measured by the following method. (1) The sample is heated and dried at 130°C using a moisture meter (manufactured by Japan Kensei Industry Co., Ltd., electromagnetic moisture meter: model MX50) to measure the moisture content, and the dry matter mass is calculated from the moisture value obtained. (2) 50 mL of water and a few drops of 1.0 w/v% phenolphthalein ethanol solution are added to 5 g of starch sample converted to dry mass. (3) After adding 0.1 N sodium hydroxide aqueous solution until the red color of the liquid does not disappear, add 8 mL of 0.45 N sodium hydroxide aqueous solution and stir vigorously at room temperature for 30 minutes. (4) Titrate with 0.2 N hydrochloric acid until the red color of the liquid disappears, and calculate the titration value A (mL). (5) As a blank group, 25 mL of 0.45 N sodium hydroxide aqueous solution was titrated with 0.2 N hydrochloric acid until the red color of the liquid disappeared, and the titration value B (mL) was calculated. (6) The acetyl content was calculated by the following formula. Acetyl content = [(titration value B-titration value A) × hydrochloric acid standard × 0.43 × 100] ÷ sample mass

Plastic oil composition 1: "Meister Gold Palettes" manufactured by Japan J-Oil Mills Co., Ltd. (Shape: small flakes, solid fat content at 20°C: 32%) Plastic oil composition 2: "Meister Palettes" manufactured by Japan J-Oil Mills Co., Ltd. (Shape: small flakes, solid fat content at 20°C: 30%) Plastic oil composition 3: "Granmaster Primeran Palettes" manufactured by Japan J-Oil Mills Co., Ltd. (Shape: small flakes, solid fat content at 20°C: 37%)

Filling 1 (beef curry): "Good beef curry" from Japan Yeast Industry Co., Ltd. Filling 2 (beef stew): "Easy-to-eat beef stew" from Japan Tanaka Food Industry Co., Ltd. Filling 3 (custard cream): "F Grande custard" from Japan Sonton Co., Ltd. Filling 4 (soy milk cream): "Premium Japanese domestic soy milk cream N" from Japan Tanaka Food Industry Co., Ltd.

4. Stick-shaped deep-fried pie Stick-shaped deep-fried pie was prepared with the composition described in Table 4. The ingredients in Table 4 are the same as those used in Tables 1 to 3. As for the processed starch, processed starch 1 was used. [Table 4] Preparation (mass) Powder raw materials Raw material name Embodiment 19 Embodiment 20 Comparison Example 4 Comparison Example 5 ○ (A) Processed starch 1 100 100 0 0 ○ (B) Low-gluten flour 250 250 250 250 ○ (B) High gluten flour 750 750 750 750 ○ Add sugar 80 80 80 80 ○ Salt 12 12 12 12 ○ Hair Powder 16 16 16 16 ○ Skim milk powder 30 30 30 30 Plastic oil composition 1 600 600 600 600 Plastic fat composition 2 Plastic fat composition 3 Whole Egg 120 120 120 120 water 530 530 480 480 Full amount of dough 2488 2488 2338 2338 Total amount of powder raw materials 1238 1238 1138 1138 (A)/Powder raw material (mass %) 8.1 8.1 0 0 (A)/Dough (mass %) 4.02 4.02 0.00 0.00 Plastic fat composition/dough (mass %) 24.1 24.1 25.7 25.7

In Example 19 and Comparative Example 4, the ingredients listed in Table 4 were stirred in a container with a stirring hook, and then rolled into 4 mm to prepare a dough for tart crust pie. On the other hand, in Example 20 and Comparative Example 5, the ingredients listed in Table 4 were stirred in a container with a stirring hook, (i) folded into three once, folded into four once (low temperature cooking), (ii) folded into four once, folded into three once (low temperature cooking), and then (iii) rolled into 4 mm to prepare a dough for tart crust pie. The obtained dough was cut into 10 cm × 3 cm (with holes), and fried at 170°C for 5 minutes. The obtained tart crust or tart crust pie was evaluated by 5 professional assessors for the crispness of the outer layer, the softness and chewiness of the outer layer, and the difference in taste between the inner layer and the outer layer after frying. The results showed that the crispness of the outer layer of Examples 19 and 20 was not changed compared with Comparative Examples 4 and 5 which did not contain processed starch 1, but the chewiness of the inner layer was significantly improved.

5. Stick-shaped baked pie Stick-shaped baked pie was prepared with the composition described in Table 5. The ingredients in Table 5 are the same as those used in Tables 1 to 3. As for the processed starch, processed starch 1 was used. [Table 5] Preparation (mass) Powder raw materials Raw material name Embodiment 21 Embodiment 22 Comparison Example 6 Comparative Example 7 ○ (A) Processed starch 1 100 100 0 0 ○ (B) Low-gluten flour 250 250 250 250 ○ (B) High gluten flour 750 750 750 750 ○ Add sugar 80 80 80 80 ○ Salt 12 12 12 12 ○ Hair Powder 16 16 16 16 ○ Skim milk powder 30 30 30 30 Plastic oil composition 1 600 600 600 600 Plastic fat composition 2 Plastic fat composition 3 Whole Egg 120 120 120 120 water 530 530 480 480 Full amount of dough 2488 2488 2338 2338 Total amount of powder raw materials 1238 1238 1138 1138 (A)/Powder raw material (mass %) 8.1 8.1 0 0 (A)/Dough (mass %) 4.02 4.02 0.00 0.00 Plastic fat composition/dough (mass %) 24.1 24.1 25.7 25.7

In Example 21 and Comparative Example 6, the ingredients listed in Table 5 were stirred in a container with a stirring hook, and then rolled into 4 mm to prepare a dough for tart crust pie. On the other hand, in Example 22 and Comparative Example 7, the ingredients listed in Table 5 were stirred in a container with a stirring hook, (i) folded into three once, folded into four once (low temperature curing), (ii) folded into four once, folded into three once (low temperature curing), and then (iii) rolled into 4 mm to prepare a dough for tart crust pie. The obtained dough was cut into 10 cm × 3 cm (with holes) and baked in an oven at 200/200°C for 10 minutes. Five expert assessors evaluated the crispness, softness and chewiness of the outer layer of the obtained tart crust or tart crust pie just after baking, and the difference in taste between the inner layer and the outer layer. The results showed that, compared with Comparative Examples 6 and 7 which did not contain processed starch 1, the crispness of the outer layer of Examples 21 and 22 remained unchanged, but the chewiness of the inner layer was improved. In addition, the tart crust pie, i.e., Example 22, was more substantial than Example 21.

Claims (23)

A starch composition for tart crust, comprising: processed starch, having acetyl groups and a cold water swelling degree exceeding 1 and less than 15, wherein the acetyl content of the processed starch exceeds 0.3% by mass and is less than 2.5% by mass. For example, in the starch composition for tart crust as claimed in claim 1, the cold water swelling degree of the processed starch exceeds 1 but is less than 5. The starch composition for tart crust as claimed in claim 1 or 2, wherein the processed starch is acetylated starch or acetylated phosphate cross-linked starch. A tart crust composition, comprising a tart crust starch composition as claimed in any one of claims 1 to 3, wherein the amount thereof is greater than 0.3% by mass and less than 40% by mass, calculated based on the mass of the processed starch. A dough for tart crust, the dough contains the tart crust composition as claimed in claim 4, the amount of which is more than 0.1 mass % and less than 20 mass % converted to the mass of the processed starch. As in claim 5, the dough for tart crust pie contains a plastic fat component in an amount of more than 15% by mass and less than 50% by mass. As in claim 6, the dough for tart crust, wherein the plastic fat composition comprises a flake-shaped plastic fat composition. A method for manufacturing a pie dough for a tart crust is to manufacture the pie dough for a tart crust as claimed in any one of claims 5 to 7, comprising the following steps: a preparation step of preparing the pie dough composition; and a mixing step of mixing the pie dough composition, the plastic fat composition, and water. A method for manufacturing a tart crust pie, comprising the following steps: a heating and conditioning step, wherein the tart crust pie dough as described in any one of claims 5 to 7 is heated and conditioned. As in the method for manufacturing tart crust pie of claim 9, wherein the heating and conditioning is frying. A method for manufacturing a tart crust pie as claimed in claim 9 or 10, wherein the tart crust pie is a stuffed pie and comprises the following steps: a stuffing step of stuffing the tart crust pie dough. A starch composition for pie, comprising: processed starch, having acetyl groups and a cold water swelling degree of more than 5 and less than 15, wherein the acetyl content of the processed starch exceeds 0.3% by mass and is less than 2.5% by mass. The starch composition for pie as claimed in claim 11 or 12, wherein the processed starch is acetylated starch or acetylated phosphate cross-linked starch. A pie composition, comprising a pie starch composition as claimed in claim 12 or 13, wherein the amount thereof is greater than 0.3% by mass and less than 40% by mass, calculated based on the mass of the processed starch. A pie dough, the dough containing the pie composition as claimed in claim 14, the amount of which is more than 0.1 mass % and less than 20 mass % converted to the mass of the processed starch. For example, the pie dough of claim 15 contains a plastic fat component in an amount of more than 15% by mass and less than 50% by mass. As in claim 16, the pie dough, wherein the plastic fat composition comprises a flake-shaped plastic fat composition. A method for manufacturing pie dough, for manufacturing the pie dough as claimed in any one of claims 15 to 17, comprising the following steps: a preparation step of preparing the pie composition; and a mixing step of mixing the pie composition, the plastic fat composition, and water. A method for manufacturing pie dough, for manufacturing the pie dough as claimed in any one of claims 15 to 17, comprising the following steps: a preparation step of preparing the pie composition; a raw dough obtaining step of mixing the pie composition and water to obtain raw dough; and a folding step of folding a sheet-like plastic fat composition into the raw dough. A method for making a pie, comprising the following steps: a heating and conditioning step, wherein the pie dough as described in any one of claims 15 to 17 is heated and conditioned. The method for making a pie as claimed in claim 20, wherein the heating and conditioning is frying. A method for imparting a difference in texture between the inner layer and the outer layer of a pie, comprising the following steps: a mixing step, mixing a starch composition for pie into a pie dough, wherein the starch composition for pie comprises processed starch, the processed starch has an acetyl group and a cold water swelling degree of more than 1 but less than 15, and the amount of the starch composition for pie mixed into the pie dough is more than 0.1% by mass and less than 20% by mass, calculated based on the mass of the processed starch. A method for imparting a soft and chewy texture to the inner layer of a pie comprises the following steps: a mixing step, mixing a starch composition for pie into a pie dough, wherein the starch composition for pie comprises processed starch, the processed starch has an acetyl group and a cold water swelling degree of more than 1 but less than 15, and the amount of the starch composition for pie mixed into the pie dough is more than 0.1% by mass and less than 20% by mass, based on the mass of the processed starch.