Leaf-shaped pastry sheet dough composition with rolled-in margarine for baking and method of preparing chocolate pastry

Abstract

To provide a leaf-shaped pastry sheet dough composition with rolled-in margarine for baking and a method of preparing a chocolate pastry.SOLUTION: There is provided a method of preparing a chocolate pastry including: rolling-in margarine with 0% butterfat to prepare pastry dough for baking; molding the dough into a predetermined leaf shape; topping the dough with a pre-mix of a maltose powder and powdered sugar at a ratio of 7:3 to impart exterior gloss to the baked pastry; baking the resulting dough; and coating the bottom of the baked pastry confectionery with tempered chocolate. This method is first attempted in the chocolate pastry confectionery with a long shelf life of one month or more.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present disclosure relates to a bakeable leaf form pastry composition and a method for producing chocolate pastries. [Background technology]

[0002] Generally, baking margarine used to create layers between dough sheets in pastries contains about 5-10% less dairy cream than regular butters, taking into consideration suitability for the molding process. However, the pastry produced this time uses margarine without dairy cream, and also creates a leaf-shaped pattern on the pastry dough sheets. By creating a characteristic continuous leaf-shaped pattern, scraps generated during the molding process are designed to be less than 5%, minimizing factors that affect product quality when scraps accumulate during continuous production, which is a differentiated process.

[0003] After shaping the dough into leaves, a process of pre-mixing maltose powder and powdered sugar in a ratio of 7:3, which minimizes moisture absorption, was added to the top surface to give the pastry a glossy appearance after baking. Normally, sugar syrup (40~65 Brix°) is sprayed as a glossing agent, but this causes uneven dough expansion during baking and also has a limit where the moisture in the sugar syrup transfers to the pastry dough. In contrast, the above method uses ingredients with low moisture content to top the dough, which can maintain the shape of the pastry after baking and improve the stability of its inherent texture.

[0004] In contrast, bread pastries, which must be sold within a short expiration date, have a high moisture content in the dough itself, are easy to express flavors in, and have a moist texture and rich flavor compared to confectionery pastries. However, compared to confectionery pastries, they are inferior in heat stability, storage, and long-term distribution safety for more than one month, so there are limitations to mass production and distribution.

[0005] On the other hand, when producing margarine-containing confectionery / bread using such a pastry composition, special production equipment and processes or troublesome work procedures for the manufacturer are required to supply margarine by roll-in at a certain rate and to shape it into a desired shape.

[0006] Therefore, in the production of compositions in which bakeable margarine is rolled in and pastry sheet dough is shaped into leaves, which enhances the realization of texture attributes inherent to pastries and provides technically good thermal stability, storage and distribution safety, and chocolate pastries, there is a demand for products that can be commercially satisfied by consumers by increasing the convenience of roll-in and shape realization and ensuring distribution safety.

[0007] After the pastry was made, tempering chocolate was added to impart a high-quality chocolate flavor, leading to the invention of a method for making bottom half-enrobed chocolate pastries. This method was the first to be attempted in Korea for mass-produced pastries that are distributed for a long period of time (over a month). Similar methods exist overseas, including in Japan and Europe. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] U.S. Patent Publication US005409723A (Apr. 25, 1995) Summary of the Invention [Problem to be solved by the invention]

[0009] Therefore, the present inventors have studied the above problems and arrived at the present invention.

[0010] Therefore, one aspect of the present invention is to provide a method for producing a chocolate pastry composition with good morphology and texture.

[0011] More specifically, the present invention provides a method for producing a pastry composition and a chocolate pastry in which bakeable margarine is rolled into a pastry sheet dough in a leaf shape, the pastry has a good inherent flavor, and the layers have an excellent texture.

[0012] The object of the present invention is not limited to the object mentioned above. The object of the present invention will become clearer from the following description and will be realized by the means and combinations thereof described in the claims. [Means for solving the problem]

[0013] One aspect of the present invention is a chocolate pastry having excellent shape and texture, which contains, relative to the total weight of the composition, 39 to 42% by weight of wheat flour, 16 to 18% by weight of margarine (0% milk fat), 13 to 15% by weight of semi-chocolate (temper), 12 to 14% by weight of purified water, 8 to 10% by weight of sugar, 3 to 4% by weight of maltose powder and powdered sugar, 1.7 to 2.0% by weight of processed butter, 1.0 to 1.5% by weight of milk powder and cinnamon powder, 0.1 to 0.2% by weight of synthetic flavoring, 0.1 to 0.2% by weight of salt, 0.02 to 0.05% by weight of emulsifier, and 0.0007 to 0.001% by weight of coloring agent.

[0014] Another aspect of the present invention provides a method for producing the pastry composition, comprising the steps of: preparing a pastry dough containing the margarine; forming the dough into a lobe; topping with sugar, maltose powder and powdered sugar; and baking.

[0015] In another aspect of the present invention, the method provides a method for producing bottom half-enrobed chocolate pastries, in which tempering chocolate is added to impart a high-quality chocolate flavor to the baked pastry dough, the method comprising the step of producing a chocolate composition comprising 13 to 15% by weight of semi-chocolate based on the total weight of the composition. Effect of the Invention

[0016] The pastry composition provided by the present invention embodies a texture that takes advantage of the characteristics of the butter flavor and 160 layers, and also ensures a level of heat resistance that allows it to be baked at high temperatures for a long time together with the pastry dough during production, and the pastries produced based on this are given a luxurious feel by adding chocolate. It can be reproducibly embodied through an automated production process during mass production at industrial sites, and long-term distribution safety for more than one month can be enhanced, satisfying the requirements of suppliers while understanding the demands of consumers who want high-quality food and providing products.

[0017] The effects of the present invention are not limited to the effects mentioned above, and should be understood to include all effects that can be inferred from the following description. [Brief description of the drawings]

[0018] [Figure 1] FIG. 1 is a schematic representation of a finished chocolate pastry according to one aspect of the present invention, the finished chocolate pastry having a pastry confectionery composition contained within the chocolate pastry composition. [Diagram 2] FIG. 1 is a process diagram for making a chocolate pastry containing the pastry composition of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] Unless otherwise specified, all numbers, values ​​and / or expressions expressing ingredients, reaction conditions, and amounts of ingredients used herein should be understood in all cases to be modified by the term "about" in that these numbers are approximations reflecting various uncertainties of measurement that arise in obtaining such values ​​from disparate entities. Also, when numerical ranges are disclosed in this description, such ranges are continuous and include all values ​​from the minimum value to the maximum value, including the maximum value, unless otherwise specified. Furthermore, when such ranges indicate integers, they include all integers from the minimum value to the maximum value, including the maximum value, unless otherwise specified.

[0020] When a range is recited herein for a variable, the variable will be understood to include all values ​​within the recited range, including the recited endpoints of the range. For example, the range "5 to 10" will be understood to include not only the values ​​5, 6, 7, 8, 9, and 10, but also any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc., and any value between the integers that are appropriate within the recited range, such as 5.5, 6.5, 7.5, 5.5 to 8.5, and 6.5 to 9. Also, for example, the range "10%-30%" will be understood to include not only values ​​such as 10%, 11%, 12%, 13%, etc., and all integers up to and including 30%, but also any subranges such as 10%-15%, 12%-18%, 20%-30%, etc., and any value between any reasonable integers within the stated range, such as 10.5%, 15.5%, 25.5%, etc.

[0021] The present invention will be described in detail below.

[0022] The present invention relates to a composition of bakeable margarine rolled-in pastry sheet dough formed into the shape of leaves and a method for making chocolate pastries.

[0023] More specifically, the pastry composition embodies a texture that takes advantage of the butter flavor and the characteristics of 160 layers, and also ensures a level of heat resistance that allows it to be baked at high temperatures for a long period of time together with the pastry dough during production, and the present invention relates to a method in which chocolate is added to the pastry confectionery produced based on this to impart a luxurious feel.

[0024] Generally, to roll-in margarine into pastry dough, the pastry dough is mixed and manufactured, then the dough and margarine are extruded simultaneously (in two layers) using a co-extruding device, then pressed with the first upper and lower rollers, folded into eight layers, pressed with the second upper and lower rollers, folded into ten layers, and pressed with the third to fourth upper and lower rollers to thin out to the final thickness (3mm or less). Then, it goes through a process to shape it into the desired shape, which is called the stamping process. It is stamped into a leaf shape and goes to the next process.

[0025] The present invention is the first to attempt this compared to other pastries in that it forms a differentiated shape (leaf) in the general process described above (Fig. 1). The top of the formed dough surface is topped with sugar (1st), maltose powder + powdered sugar (2nd), and then baked to give it a glossy appearance. After baking, the finished product as shown in Fig. 1 is obtained immediately without an additional gloss-giving process. The reason this invention is possible is that the margarine that can be baked is given heat resistance so that it can be rolled in, and after stamping into a leaf shape, the gloss of the top of the dough surface is realized before the baking process.

[0026] Various aspects of the invention are described below.

[0027] The present invention provides a composition in which bakeable margarine is rolled in and pastry sheet dough is formed into a leaf shape, and a method for producing chocolate pastry, the composition containing 39-42% by weight of wheat flour, 16-18% by weight of margarine (milk fat 0% by weight), 13-15% by weight of semi-chocolate (temper), 12-14% by weight of purified water, 8-10% by weight of sugar, 3-4% by weight of maltose powder + powdered sugar, 1.7-2.0% by weight of processed butter, 1.0-1.5% by weight of milk powder and cinnamon powder, 0.1-0.2% by weight of synthetic flavoring, 0.1-0.2% by weight of salt, 0.02-0.05% by weight of emulsifier, and 0.0007-0.001% by weight of coloring agent, based on the total weight of the chocolate pastry composition.

[0028] In one embodiment, the wheat flour may include at least one of general wheat flour and enriched wheat flour.

[0029] In one embodiment, the margarine is more suitable for manufacturing liquid milk than milk with a high solid fat content, which causes milk fat crystallization and changes due to temperature changes, compared to general margarines, but butter and processed butter can also be used depending on the physical properties of the final pastry dough product that are specifically required. While general margarines contain 5 to 10% by weight of milk fat, the margarine applied to the present invention contains 0% by weight of milk fat, and can realize pastries that can be baked.

[0030] In one embodiment, the purified water and sugar may include at least one of sugar and other sugars.

[0031] In one embodiment, the processed butter, milk powder, and cinnamon powder, artificial flavors, salt, and colorants are included to provide the unique flavor and color of the pastry.

[0032] In one embodiment, the emulsifier may include at least one of glycerin fatty acid ester, succinic acid monoglyceride, saturated acid monoglyceride, calcium stearoyl lactylate, sodium stearoyl lactylate, sugar ester, and lecithin. In one embodiment, the emulsifier may be included in an amount of 0.02 to 0.05% by weight.

[0033] In one embodiment, when the maltose powder + powdered sugar is included in an amount of 3 to 4 wt%, it is possible to realize a pastry gloss after baking.

[0034] In one embodiment, the semi-chocolate is a composition including 3 to 8% by weight of cocoa mass, 20 to 35% by weight of sugar, and 25 to 38% by weight of milk fats, and is soft and has a high-quality chocolate flavor after undergoing a tempering process in which the temperature of the chocolate is adjusted to stabilize milk fat crystals in the milk fats.

[0035] Another aspect of the present invention provides a method for producing the chocolate pastry, comprising the steps of: preparing a pastry dough containing the margarine; forming the dough into a lobe; topping with sugar, maltose powder and powdered sugar; baking; and adding tempering chocolate to the bottom half of the pastry to impart a high-quality chocolate flavor to the baked pastry (bottom half-enrobed chocolate).

[0036] In one embodiment, the method includes the steps of extruding the mixed pastry dough and margarine simultaneously (in two layers) in a co-extruding device, pressing the mixture with first upper and lower rollers, folding the mixture into eight layers, pressing the mixture with second upper and lower rollers, folding the mixture into ten layers, and pressing the mixture with third to fourth upper and lower rollers to a total of 160 layers (2 layers x 8 layers x 10 layers) and thinning the mixture to a final thickness (3 mm or less).

[0037] In one embodiment, the method comprises forming the dough into lobes (Figure 2).

[0038] In one embodiment, the method includes a step of topping with maltose powder and powdered sugar, and provides a method of topping with maltose powder and powdered sugar at 3 to 4% by weight.

[0039] In one embodiment, the method includes a baking step, in which the product is passed through a tunnel oven using gas heat as a heat transfer medium for 15 to 18 minutes.

[0040] In one embodiment, the method includes the step of adding tempering chocolate to a bottom half-enrobed chocolate, providing a method for coating the bottom half of a baked pastry confection with 13-15% by weight of semi-enrobed chocolate.

[0041] The present invention will be described in more detail with reference to the following specific examples. The following examples are merely illustrative to aid in understanding the present invention, and are not intended to limit the scope of the present invention.

[0042] Preparation of chocolate pastry composition: Chocolate pastry preparation examples 1 to 6 The composition of bakeable margarine rolled-in pastry sheet dough formed into a leaf shape and the method of manufacturing chocolate pastry according to one embodiment of the present invention were manufactured by the steps of preparing a composition containing 39-42% by weight of wheat flour, 16-18% by weight of margarine (milk fat 0% by weight), 13-15% by weight of semi-chocolate (temper), 12-14% by weight of purified water, 8-10% by weight of sugar, 3-4% by weight of maltose powder + powdered sugar, 1.7-2.0% by weight of processed butter, 1.0-1.5% by weight of milk powder and cinnamon powder, 0.1-0.2% by weight of synthetic flavor, 0.1-0.2% by weight of salt, 0.02-0.05% by weight of emulsifier, and 0.0007-0.001% by weight of coloring agent based on the total weight of the chocolate pastry composition according to Table 1 below.

[0043] The flour used was strong wheat flour with a protein content of 10-13% and weak wheat flour with a protein content of 7.5-9%. The margarine used was margarine containing 0% milk fat by weight. As for the purified water and sugar, white sugar was used. As for the processed butter, general processed butter with 30% or more milk fat by weight was used, and milk powder and cinnamon powder were also used. As for the synthetic flavoring, milk flavoring was used, and as for the salt, refined salt was used. As for the coloring agent, raw materials extracted from farms were used. As the emulsifier, lecithin was used, and as for the maltose powder, other candies in which starch syrups were added with food additives were used. As for the powdered sugar, sugar mixed with about 2-5% starch by weight was used to prevent the phenomenon of caking during storage at room temperature (1-35°C). As for the semi-chocolate, a composition containing 3-8% cocoa mass by weight, 20-35% sugar by weight, and 25-38% milk fat by weight was used.

[0044] [Table 1]

[0045] Experimental Example 1. Evaluation of compositions of chocolate pastry production examples 1 to 6 The chocolate pastry production examples 1 to 6 were evaluated for manufacturability, heat stability, flavor and texture by the following methods.

[0046] The suitability for manufacturing was checked by checking the suitability for margarine roll-in and the suitability for leaf-shaping during the production of pastry dough sheets, dividing them into three grades.

[0047] Thermal stability was evaluated by checking the shape retention of the pastries after baking for 16 minutes in an oven at 190°C, and dividing them into four categories.

[0048] After the chocolate pastries were made, the flavor and texture were checked by sensory evaluation (crispness, mouth-melting texture) and divided into four grades.

[0049] The experimental results are shown in Table 2 below.

[0050] [Table 2] ×: Very bad, △: Bad, ○: Good, ◎: Very good

[0051] It was confirmed that in Production Example 1, the dough became too soft after production and had poor thermal stability.

[0052] It was confirmed that Production Example 2 had good manufacturability but poor thermal stability.

[0053] It was confirmed that Production Example 5 had a strong oily texture, phase transition easily occurred during production, and good thermal stability, but was poor in suitability for production.

[0054] It was confirmed that Production Example 6 had a similar texture to Production Example 5 and was suitable for manufacturing, but had poor thermal stability.

[0055] It was finally confirmed that the chocolate pastry compositions of Production Examples 3 and 4 have suitable manufacturing suitability, and also have good heat stability, flavor and texture.

[0056] Although the embodiments of the present invention have been described above with reference to the accompanying drawings, those skilled in the art will understand that the present invention can be embodied in other specific forms without changing the technical idea or essential features of the present invention. Therefore, the above-described embodiments should be understood to be illustrative and not restrictive in any respect.

Claims

1. 1. A bakeable margarine rolled-in pastry composition comprising: A bakeable margarine rolled-in pastry composition comprising a dairy fat free margarine.

2. Based on total composition weight Wheat flour 39-42% by weight, Margarine 16-18% by weight, Purified water 12-14% by weight, Sugar 8-10% by weight, Maltose powder + powdered sugar 3-4% by weight, Processed butter 1.7 to 2.0% by weight, Milk powder and cinnamon powder 1.0 to 1.5% by weight, Synthetic fragrance 0.1-0.2% by weight, 0.1 to 0.2% by weight of salt, 0.02 to 0.05% by weight of an emulsifier, and Contains 0.0007 to 0.001% by weight of a colorant; 10. The bakeable margarine rolled-in pastry composition of claim 1, wherein said composition has 0% milk fat content.

3. The composition contains, based on the total weight of the composition:

10. The bakeable margarine rolled-in pastry composition of claim 1 further comprising 13-15% by weight semi-chocolate.

4. A method for producing bakeable margarine rolled-in pastries according to claims 1 to 3, comprising the steps of: preparing a pastry composition comprising wheat flour, margarine, purified water, processed butter, milk powder, cinnamon powder, synthetic flavors, salt, coloring agents and emulsifiers; forming the pastry composition into a lobe; topping with sugar, maltose powder and powdered sugar; Baking; and adding tempered chocolate to the bottom of the baked pastry confection.

5. The method for producing bakeable margarine rolled-in pastries according to claim 4, further comprising the step of pre-mixing maltose powder and powdered sugar in a ratio of 5-9:1-5 to give the pastry a glossy appearance.

6. The pastry composition comprises, relative to the total weight of the composition: Wheat flour 39-42% by weight, Margarine 16-18% by weight, Purified water 12-14% by weight, Sugar 8-10% by weight, Maltose powder + powdered sugar 3-4% by weight, Processed butter 1.7 to 2.0% by weight, Milk powder and cinnamon powder 1.0 to 1.5% by weight, Synthetic fragrance 0.1-0.2% by weight, 0.1 to 0.2% by weight of salt, 0.02 to 0.05% by weight of an emulsifier, and Contains 0.0007 to 0.001% by weight of colorant; A method for producing the bakeable margarine rolled-in pastry of claim 4.

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