Method of producing simple pain suisse-like pastry

Abstract

To provide a method capable of producing a pain suisse-like pastry having an appearance and a texture similar to those of pain suisse, in which a surface layer hardly peels off, the method being simpler than conventional methods of producing pain suisse.SOLUTION: The above problem can be solved by a method of preparing a pain suisse-like pastry dough, the method including forming a plurality of cuts on a surface of the pastry dough, the pastry dough being a stacked body of a dough layer and a fat layer, the cuts being substantially parallel to a direction substantially perpendicular to the stacked body.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing a simple Swiss roll-like pastry.

Background Art

[0002] Pastries are produced by folding fats such as butter and margarine into bread dough in layers to form layered dough and baking this dough. The pastries produced in this way have a multi-layered internal phase with voids formed between the layers, have a crispy texture, and a fragrant aroma heated together with the fat, and are popular bakery foods. Many methods for producing pastries that maintain a crispy texture have been reported, starting with Patent Document 1. As such a pastry, Swiss roll is known. Swiss roll is a type of bread that sandwiches chocolate and custard with pastry dough such as croissant dough or Danish pastry dough. By shaping the cross-section of the layered croissant dough to be visible on the surface, a delicate pleated pattern appears on the surface, creating a visually luxurious appearance and a unique texture, making Swiss roll popular. However, when making the dough so that the cross-section of the dough is visible from the surface, if the dough is spread while in a soft state, the layers will collapse, so the dough in a hard and cooled state must be quickly and carefully flattened, which requires labor and skill. Also, after baking, there was a drawback that the surface portion where the dough was bonded together was likely to peel off.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a method for producing a Swiss roll-like pastry that is simpler than conventional methods for producing Swiss rolls, has an appearance similar to that of Swiss rolls, and has a surface layer that is less likely to peel off. Another object of the present invention is to provide a method for producing a Swiss roll-like pastry that is simpler than conventional methods for producing Swiss rolls, has an appearance similar to that of Swiss rolls, and has a texture similar to the crispy texture derived from the multilayer structure on the surface of Swiss rolls.

Means for Solving the Problems

[0005] The present inventors have found that by making a plurality of narrow cuts in the upper surface (surface) of a pastry dough having a laminated dough layer and a fat layer in a direction substantially perpendicular to the lamination direction of the layers to produce a Swiss roll-like pastry dough, the above problems can be solved. That is, the present invention provides the following aspects. 〔1〕A method for producing a Swiss roll-like pastry dough, characterized in that a plurality of cuts substantially parallel to each other in a direction substantially perpendicular to the laminate are formed on the surface of a pastry dough that is a laminate of a dough layer and a fat layer. 〔2〕The method for producing a Swiss roll-like pastry dough according to 〔1〕, wherein the distance between each of the plurality of cuts is between 1.0 mm and 3.0 mm. 〔3〕The method for producing a Swiss roll-like pastry dough according to 〔1〕 or 〔2〕, wherein the depth of each of the plurality of cuts is 35% or less of the thickness of the pastry dough. 〔4〕A method for producing a Swiss roll-like pastry, comprising molding and baking a Swiss roll-like pastry dough produced by the production method according to any one of 〔1〕 to 〔3〕. 〔5〕A Swiss roll-like pastry dough, characterized in that it has a plurality of substantially parallel cuts formed in a direction substantially perpendicular to the laminate on the surface of a pastry dough that is a laminate of a dough layer and a fat layer. 〔6〕A Swiss roll-like pastry obtained by baking the molded Swiss roll-like pastry dough according to 〔5〕.

Effects of the Invention

[0006] The pan Suisse-like pastry produced by the present invention has a pan Suisse-like appearance and has the effect that the surface layer is not easily peeled off. Further, according to the present invention, a pan Suisse-like pastry having a pan Suisse-like appearance and a texture similar to that of pan Suisse, such as crispy or crunchy, can be produced by a production method that is simpler than the conventional production method of pan Suisse-like pastries.

Brief Description of the Drawings

[0007]

Figure 1

Figure 2

Figure 3

Figure 4

Modes for Carrying Out the Invention

[0008] The first aspect of the present invention is a method for producing a pan Suisse-like pastry dough, characterized in that a plurality of cuts substantially parallel to each other in a direction substantially perpendicular to the laminated body are made on the surface of a pastry dough that is a laminate of a dough layer and a fat layer. Hereinafter, the first aspect of the present invention will be described.

[0009] <Pastry Dough> A "puff pastry" is a type of bakery product that has a unique layered structure with multiple layers of baked dough in a thin film shape and voids. "Puff pastry dough" is usually a laminated dough in which a dough layer made by adding auxiliary materials such as fats and oils to a starchy raw material and a fat layer are alternately laminated. When this is baked, the moisture contained in the fat layer evaporates, and the dough is lifted by the water vapor pressure, creating voids, and as a result, a layered structure is formed. Such puff pastry dough can be obtained by forming the dough into a sheet, placing roll-in fat on the sheet-like dough, wrapping it, stretching it, folding or laminating it one or more times and stretching it, and repeating this operation an appropriate number of times so that the dough layer and the roll-in fat layer are alternately laminated. Alternatively, after stacking sheet-like roll-in fat on the sheet-like dough, it can also be obtained by folding or laminating it one or more times and stretching it, and repeating the operation in the same manner. This is stretched to a desired final thickness, cut into a desired shape and size, and formed into a desired shape to obtain individual puff pastry doughs.

[0010] There are no particular restrictions on the dough (composition and manufacturing method) used for puff pastry dough, and any dough (composition and manufacturing method) commonly used, such as sweet bun dough, bread dough, pie dough, etc., may be used. Such dough can be obtained by kneading mainly wheat flour, water, etc., and adding auxiliary raw materials such as fats and oils, eggs, dairy products, salt, sugar, yeast, leavening agents, seasonings, flavors, etc. as necessary, and there is no limitation on its composition. In the present invention, the puff pastry dough is preferably Danish puff pastry dough or croissant dough. Danish puff pastry dough refers to a dough containing at least wheat flour, yeast, water, sugar, salt, and fat, and containing 10% by mass or more of sugar based on 100 parts by mass of wheat flour. Croissant dough refers to a dough containing at least wheat flour, yeast, water, salt, and fat, and containing less than 10% by mass of sugar based on 100 parts by mass of wheat flour.

[0011] <Roll-in fat> The roll-in fat used for pastry dough is not particularly limited as long as it can be folded together with the dough. Examples thereof include paste-like or plastic fats such as butter, margarine, and shortening. Such roll-in fats are processed fats that use various vegetable and animal fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, sal fat, beef tallow, lard, milk fat, fish oil, and whale oil as raw materials, and are subjected to processing treatments such as hydrogenation, fractionation, and transesterification, and may be paste-like or plastic at normal temperature. It may also be a mixture of one or more selected from such processed fats with such properties. Among the fats used as the raw materials, as long as they are paste-like or plastic at normal temperature, they can also be used without undergoing processing treatment.

[0012] As the shape of the paste-like or plastic fat used for pastry dough, if it is pre-formed into a sheet shape, it is easy to apply to folding or laminating operations, but other shapes such as block shape or small piece shape may also be acceptable. The amount of roll-in fat used to obtain pastry dough is not particularly limited, but it is 15 to 100 parts by mass, preferably 20 to 60 parts by mass, and more preferably 25 to 40 parts by mass with respect to 100 parts by mass of bread dough.

[0013] <Starchy raw material> The starchy raw material used for the pastry dough is mainly composed of wheat flour and consists of cereal flours and / or starches. "Cereal flours" refer to cereal flours derived from grains such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybeans, millet, oats, amaranth, etc.; tuber flours or tuberous root flours such as potato, taro, cassava, sweet potato, yam, etc., which are staple crops similar to grains. "Starches" refer to starches separated and purified from grains, tubers, tuberous roots, tree trunks, etc. and their waxy varieties or high-amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their waxy starches and high-amylose starches), and modified starches obtained by subjecting the above starches to etherification, esterification, acetylation, cross-linking, oxidation treatment, heat treatment, enzyme treatment, etc. and combinations thereof. The starchy raw material preferably consists of wheat flour, but other cereal flours and / or starches can be used in consideration of the desired taste, texture, or workability in production. In such cases, the content of wheat flour in the starchy raw material is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 90% by mass or more.

[0014] As secondary raw materials used in pastry dough together with starchy raw materials, depending on the type of pastry required, there are bran such as wheat bran and rice bran; yeasts such as fresh yeast, semi-dry yeast, dry yeast, and instant dry yeast; hood; water-insoluble dietary fibers such as cellulose and resistant starch; water-soluble dietary fibers such as polydextrose, barley β-glucan, and resistant dextrin; starch degradation products and their derivatives such as dextrin and cyclodextrin; thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, tara gum, locust bean gum, and inulin; cellulose derivatives such as methyl celluloses; saccharides such as glucose, fructose, lactose, sugar, and isomaltose; egg components such as egg yolk, egg white, whole egg, their powdered forms, and other components derived from eggs; milk components such as powdered milk, skimmed milk powder, and soy milk powder; yeast; proteins such as gluten, soy protein, wheat protein, and pea protein; solid or liquid fats and oils such as shortening, lard, margarine, butter, olive oil, and soybean oil; emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, lecithin, saponin, and sodium caseinate; inorganic salts such as table salt; preservatives; flavors; pigments; spices; vitamins; fortifiers such as calcium, etc. Any of the secondary raw materials commonly used in bread production can be used.

[0015] <Pan Suisse and Pan Suisse-like Pastries> Pan Suisse is a bread made by changing the brioche dough of brioche Suisse, which wraps custard cream and chocolate chips, into croissant dough or Danish pastry dough. Furthermore, in the conventional method, Pan Suisse is characterized in that half of the layered dough is sliced into strips of the same width in the shape of a strip so that the cross-section of the dough layer can be seen on the surface, and then the cross-section is placed upwards and pasted together in one direction on the remaining half of the dough to produce a Pan Suisse pastry dough, and then this is shaped (see Figure 3). When baked, it has a thin linear pattern (a fine striped pattern) derived from the layer cross-section on the surface (see Figure 4). Also, since a layer of fat and oil is exposed on the surface of the bread, it is in a state where the surface dough is baked by frying, resulting in a characteristic texture that is crispy or crunchy. On the one hand, since the surface area is large and it is in a state where moisture easily escapes after baking, the product is prone to drying, and there is a demerit that the layers of the sliced dough in strip shape collapse and are easily peeled off from the bonded parts. In this specification, the bread produced by the method of the present invention, which has a dense shim pattern appearance similar to the above-mentioned pain suisse and a crispy or crumbly texture, is called pain suisse-like pastry.

[0016] <Conventional method for producing pain suisse pastry dough> First, a detailed conventional method for producing pain suisse pastry will be described for reference, but the method of the present invention is not limited by these at all. Generally, pain suisse pastry is produced through the following steps: (a) a step of mixing bread raw materials to obtain bread dough; (b) a step of dividing the bread dough as necessary and performing primary fermentation; (c) a step of laminating the bread dough and roll-in fat to obtain croissant dough or Danish pastry dough; (d) a step of shaping the dough to produce pain suisse pastry dough having the characteristic shim pattern of pain suisse; (e) a step of further shaping it into the characteristic shape of pain suisse; (f) a step of finally fermenting (proofing) the shaped pain suisse pastry dough; (g) a step of baking the fermented pain suisse pastry dough. Here, primary fermentation means fermenting the bread dough at a temperature of 25 to 39°C and a relative humidity of 70 to 85% for 15 to 40 minutes, and final fermentation (proofing) usually means fermenting the pastry dough at a temperature of 25 to 39°C and a relative humidity of 70 to 85% for 20 to 70 minutes. Optionally, punching may be performed for degassing after primary fermentation, and floor time may be provided to allow the dough that has received shock during mixing or shaping to rest. In addition, retardation may be performed instead of the primary fermentation. In the conventional method, when the pain suisse pastry dough is made into frozen dough, the unfermented pre-shaped or shaped pain suisse pastry dough or the finally fermented shaped pain suisse pastry dough can be rapidly frozen to obtain frozen dough.

[0017] <Method for producing pain suisse-like pastry dough> The method for producing the pan Suisse-like pastry dough of the present invention is different from the conventional method for producing pan Suisse pastry dough in step (d) "forming a croissant dough or a Danish pastry dough to produce a pan Suisse pastry dough having the characteristic stripe pattern of pan Suisse". That is, in the conventional method, after producing a croissant dough or a Danish pastry dough, half of the layered dough is sliced into strips of the same width so that the cross-section of the layer of the croissant dough or the Danish pastry dough is visible on the surface, and then it is pasted onto the remaining half of the dough with the cross-section facing up in one direction, and then this is stretched to produce a pan Suisse pastry dough having the characteristic stripe pattern. In this method, the step of slicing into strips of the same width takes time, and furthermore, when the dough is stretched (spread out) in a soft state, the layers are crushed, so the dough in a hard and cooled state must be carefully and quickly crushed, which requires labor and skill, and there is a problem. The method of the present invention is characterized in that, instead of performing the above step, a step of making a plurality of substantially parallel cuts in a direction substantially perpendicular to the laminate on the surface of the pastry dough, which is a laminate of a dough layer and a fat layer, is performed.

[0018] The plurality of cuts made on the aforementioned surface are substantially parallel to each other, and the distance between each cut is preferably 1.0 mm to 3.0 mm, more preferably 1.5 to 2 mm, such that the work can be done without the dough being twisted or torn by the blade when making the cuts, and the appearance is close to that of pan Suisse. The depth of each of the plurality of cuts is preferably 35% or less of the dough thickness. This is because if the cuts are too shallow or too deep, the appearance will deviate greatly from that of pan Suisse. Preferably it is 30% or less, more preferably 25% or less, and also preferably 5% or more, and more preferably 8% or more. When making incisions, any tool that can make incisions can be used, such as a kitchen knife, a pastry cutter, a pizza cutter, a scallion cutter, etc. It is preferable that the tool is one that can make a plurality of parallel incisions at a certain distance at one time. Also, the tool used for making incisions can be a pulling-cutting tool or a pushing-cutting tool.

[0019] <Method for manufacturing Swiss roll-like pastry> After manufacturing the Swiss roll-like pastry dough by the method described above, through the same steps as the method for manufacturing a Swiss roll pastry from a normal Swiss roll pastry dough, a Swiss roll-like pastry can be manufactured. That is, on the manufactured strip-shaped Swiss roll-like pastry dough, put fillings such as custard and chocolate, fold it from both sides to form the shape of a Swiss roll-like pastry, and bake this to manufacture a Swiss roll-like pastry dough.

[0020] <Swiss roll-like pastry dough> A second aspect of the present invention is a Swiss roll-like pastry dough, which is characterized in that on the surface of a pastry dough that is a laminate of a dough layer and a fat layer, there are a plurality of substantially parallel incisions formed in a direction substantially perpendicular to the laminate. By the method for manufacturing the Swiss roll-like pastry dough described above, a Swiss roll-like pastry dough having the above-mentioned incisions can be manufactured. The characteristics of the incisions are the same as those described in the manufacturing method. Also, the Swiss roll-like pastry of the present invention is formed by shaping and baking the above-mentioned Swiss roll-like pastry dough.

Example

[0021] <Production Example 1: Production of Danish Pastry Dough> According to the following steps and the following formulation table 1, bread dough was manufactured while appropriately performing retardation. (1) Put the bread dough raw materials other than shortening into a vertical mixer and mix at low speed for 2 minutes and high speed for 4 minutes using a hook. (2) Shortening was added and the mixture was further blended at low speed for 2 minutes and high speed for 7 minutes to obtain bread dough. (3) The bread dough was rolled out into a sheet with a thickness of 10 mm, and the fat was evenly spread. (4) Using a sheeter, it was folded (folded into four once and folded into two once), rolled out to a final thickness of 20 mm to form a substantially rectangular shape with a length of approximately 280 mm and a width of approximately 300 mm, and cut to obtain Danish pastry dough.

[0022] <Formulation Table 1> TIFF2025108843000002.tif62131

[0023] <Production Example 2: Production of Pain Suisse> Using the Danish pastry dough obtained in Production Example 1, Swiss rolls were produced according to the following steps. The test results of the obtained Swiss rolls were taken as Reference Example 1. (1) Half of the obtained dough (length approximately 280 mm × width approximately 150 mm) was sliced into strips with a width of about 2 cm (length approximately 150 mm × width about 2 cm), and on the remaining half of the dough (length approximately 280 mm × width approximately 150 mm), with the cross-section in the thickness direction of the dough facing up, it was pasted together in one direction. At this time, the upper surface of the remaining half of the dough laid below was arranged from end to end so that it could not be seen through the dough pasted on top (see Figure 3. A part of the lower dough is exposed at the right end). (2) The stacked dough was stretched to a thickness of 7 mm and integrated, and cut so that it became approximately 160 mm × approximately 30 mm when viewed from above. (3) With the side where the cross-section of the pasted dough was visible on the outside, filling was placed in the center of the cut dough, and both ends were wrapped so as to meet in the center. (4) The dough was arranged on the baking tray with the joined ends facing down, and proofed at a temperature of 32 °C (ambient temperature) and a relative humidity of 80% in the storage. (5) It was put into a fixed oven preheated to 180 °C and baked at 180 °C for 24 minutes to obtain Swiss rolls (see Figure 4).

[0024] <Production Example 3: Production of Pain Suisse-like Pastry> Using the Danish pastry dough obtained in Production Example 1, a Swiss roll-like pastry was produced according to the following steps. (1) It was folded using a sheeter (folded in half once), and extended into a substantially rectangular shape with a final thickness of 7 mm, a length of approximately 280 mm, and a width of approximately 300 mm. (2) A plurality of substantially parallel cuts with a depth of approximately 1 mm and a width of approximately 2 mm were made on the surface of the dough (see Figure 1). (3) It was cut so as to be approximately 160 mm × approximately 30 mm in top view. (4) With the side where the cuts were made on the dough facing outward, the filling was placed in the center of the cut dough, and both ends were wrapped so as to meet in the center. (5) The dough was arranged on the top plate with the joined ends facing downwards, and proofed at a temperature of 32°C (ambient temperature) and a relative humidity of 80% in the storage. (6) It was put into a fixed oven preheated to 180°C and baked at 180°C for 24 minutes to obtain a Swiss roll-like pastry (see Figure 2).

[0025] <Evaluation Example 1: Sensory Evaluation> The pastries obtained in Production Examples 2 and 3 were subjected to sensory evaluation by 10 skilled panelists according to the following Evaluation Criteria Table 1.

[0026] <Evaluation Criteria Table 1> TIFF2025108843000003.tif83144

[0027] <Test Example 1: Examination of the Width of the Notch> A Swiss roll-like pastry was prepared according to Production Example 3 except that the width of the cuts was in accordance with the description in Table 1, and evaluated according to Evaluation Example 1. Also, the Swiss roll prepared in Production Example 2 was used as Reference Example 1. TIFF2025108843000004.tif62147

[0028] <Test Example 2: Examination of the Depth of the Notch> A Swiss roll-like pastry was prepared according to Production Example 3 except that the depth of the cuts was in accordance with the description in Table 2, and evaluated according to Evaluation Example 1.

[0029] TIFF2025108843000005.tif73146

Claims

1. A method for manufacturing a pain suisse - like pastry dough, characterized in that a plurality of cuts parallel to each other in a direction substantially perpendicular to the laminated body are formed on the surface of a pastry dough which is a laminate of a dough layer and a fat layer.

2. The method for manufacturing a pain suisse - like pastry dough according to Claim 1, wherein the distance between each of the plurality of cuts is between 1.0 mm and 3.0 mm.

3. The method for manufacturing a pain suisse - like pastry dough according to Claim 1, wherein the depth of each of the plurality of cuts is 35% or less of the thickness of the pastry dough.

4. A method for manufacturing a pain suisse - like pastry, comprising forming and baking a pain suisse - like pastry dough manufactured by the manufacturing method according to any one of Claims 1 to 3.

5. A pain suisse - like pastry dough, characterized in that it has a plurality of substantially parallel cuts formed in a direction substantially perpendicular to the laminated body on the surface of a pastry dough which is a laminate of a dough layer and a fat layer.

6. A pain suisse - like pastry obtained by baking the formed pain suisse - like pastry dough according to Claim 5.

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