Method for manufacturing polyphenol-containing pie

Abstract

This invention provides a method for producing polyphenol-containing pies that have a crisp texture, even when polyphenol-containing ingredients are added to the pie dough, without hindering the pie's rise or causing the dough to shrink during baking. [Solution] A method for producing a pie containing polyphenols, comprising a dough preparation step of preparing dough by mixing flour with water and other ingredients, and a baking step of baking the prepared dough into a pie, wherein the dough preparation step comprises a primary mixing step of adding water and ingredients substantially free of polyphenols to flour and mixing, a retarding step of letting the mixed ingredients obtained in the primary mixing step rest, and a secondary mixing step of adding ingredients containing polyphenols to the mixed ingredients that have been rested in the retarding step and mixing.

Claims

1. A method for producing a pie containing polyphenols, comprising a dough preparation step of preparing dough by mixing flour with water and other ingredients, and a baking step of baking the prepared dough into a pie, wherein the dough preparation step comprises a primary mixing step of adding water and ingredients substantially free of polyphenols to flour and mixing, a retarding step of resting the mixed ingredients obtained in the primary mixing step, and a secondary mixing step of adding ingredients containing polyphenols to the mixed ingredients that have been rested in the retarding step and mixing.

2. The method according to claim 1, further comprising a roll-in step between the secondary mixing step and the baking step, in which the dough prepared through the secondary mixing step is formed into a sheet, and this and a sheet of solid fat are repeatedly folded together to form a multilayer structure.

3. The method according to claim 1, wherein the cereal flour comprises wheat and / or oats.

4. The method according to any one of claims 1 to 3, wherein the polyphenol content in the dough during the primary mixing step is less than 0.04% of the total dough excluding water.

5. The method according to any one of claims 1 to 3, wherein the polyphenol content in the dough during the primary mixing step is less than 0.02% of the total dough excluding water.

6. The method according to any one of claims 1 to 3, wherein the polyphenol content in the dough during the primary mixing step is less than 0.01% of the total dough excluding water.

7. The method according to any one of claims 1 to 3, wherein the food ingredient containing the polyphenols includes cocoa powder.

8. The method according to claim 7, wherein the cocoa powder content in the dough during the secondary mixing step is 0.03% or more of the total dough content excluding water.

9. The method according to claim 7, wherein the cocoa powder content in the dough during the secondary mixing step is 0.06% or more of the total dough content excluding water.

10. The method according to any one of claims 1 to 3, wherein the food ingredient containing the polyphenols includes matcha powder.

11. The method according to claim 10, wherein the amount of matcha powder in the dough during the secondary mixing step is 0.02% or more of the total amount of dough excluding water.

12. The method according to claim 10, wherein the amount of matcha powder in the dough during the secondary mixing step is 0.1% or more of the total amount of dough excluding water.

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