Composite dough and food obtained by heating said composite dough

Abstract

To provide food obtained by heating composite dough comprising outer dough and middle dough in which a gap between an outer dough portion and a middle dough portion after heating is reduced.SOLUTION: There is provided composite dough comprising outer dough and middle dough in which an absolute value of a difference between water content of the outer dough and water content of the middle dough is 12.5 mass% or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composite dough and a food product obtained by heating the composite dough. [Background technology]

[0002] A tart is characterized by having a plate-like shape and a texture that, while being somewhat hard, crumbles easily in the mouth when bitten. Usually, plate-like tarts are filled with ingredients such as fruit. Tarts filled with ingredients (hereinafter, tarts filled with ingredients are referred to as tart foods) are called tart pastries or quiches. Tart pastries and quiches have become very popular products in recent years. Methods for producing tarts are known, for example, from Patent Documents 1 and 2.

[0003] Tarts are made in two main ways. The first method involves filling a tart mold with dough, baking the resulting baked product, and then filling it with ingredients. The second method involves filling a tart mold with dough before baking, and then filling it with ingredients, and then baking it.

[0004] When tart foods are produced by filling ingredients into dough squeezed into a tart mold before baking, the outer dough and the ingredients packed inside the outer dough are baked at the same time, which can result in gaps between the outer dough and the ingredients packed inside after baking. If gaps form between the outer dough and the ingredients packed inside after baking, the outer dough is more likely to crack when the tart food is cut, resulting in more defective products.

[0005] In light of the above, there has been a demand for reducing the gap between the outer dough portion and the stuffed food portion after heating in foods obtained by simultaneously heating the outer dough and the food stuffed inside. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2016-165234 A [Patent Document 2] JP 2014-187964 A Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to reduce the gap between the outer and inner dough portions after heating in a food product obtained by heating a composite dough consisting of an outer dough and an inner dough. [Means for solving the problem]

[0008] The present inventors conducted extensive research to solve the above problem. As a result, they discovered that the problem can be solved by setting the absolute value of the difference in moisture content between the outer dough and the inner dough in a composite dough consisting of an outer dough and an inner dough within a specific range. This led to the completion of the present invention.

[0009] That is, The first aspect of the present invention is A tart food dough comprising an outer dough and an inner dough, wherein the absolute value of the difference between the moisture content of the outer dough and the moisture content of the inner dough is 9.2 to 12.5% ​​by mass (however, the following amandine dough And the following caramel nut almond tart dough (excluding. Amandine dough: The amandine dough is made up of a pâte sucre dough containing 1kg of butter, 600g of white sugar, 8 egg yolks, 7 whole eggs, and 2kg of plain flour, and a crème d'amandes dough containing 500g of butter, 500g of white sugar, 500g of peeled almond poodle, 6 whole eggs, 75g of plain flour, and 25cc of rum. Caramel nut almond tart dough: The tart dough is made of 120g plain flour, 60g unsalted butter, a little salt, 40g sugar, and one medium-sized egg yolk, and the caramel nut almond tart dough is filled with almond cream made of 5g plain flour, 40g unsalted butter, 40g sugar, one medium-sized egg, and 35g almond powder. A second aspect of the present invention is the tart food dough according to the first aspect of the present invention, wherein the moisture content of the outer dough is 5 to 25% by mass, and the moisture content of the inner dough is 15 to 35% by mass. A third aspect of the present invention is a tart food obtained by heating the tart food dough according to the first or second aspect of the present invention. Effect of the Invention

[0010] According to the present invention, in a food product obtained by heating a composite dough consisting of an outer dough and an inner dough, it is possible to reduce the gap between the outer dough portion and the inner dough portion after heating. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The composite dough of an embodiment of the present invention is a composite dough consisting of an outer dough and an inner dough, and the absolute value of the difference between the moisture content of the outer dough and the moisture content of the inner dough is 12.5 mass % or less.

[0012] The composite fabric of the embodiment of the present invention comprises an outer fabric and a middle fabric. In the present invention, the composite dough is composed of two types of dough and is a dough before baking for producing bakery foods, confectionery, or tart foods. In addition, in the present invention, the outer dough is the dough located on the outside of the composite dough (dough before baking). In addition, in the present invention, the middle dough is the dough located on the inside of the composite dough (dough located inside the outer dough) (dough before baking).

[0013] In the composite dough of an embodiment of the present invention, the absolute value of the difference between the moisture content of the outer dough and the moisture content of the inner dough is 12.5% ​​by mass or less, preferably 12.0% by mass or less, and more preferably 11.5% by mass or less. When the absolute value of the difference between the moisture content of the outer dough and the moisture content of the inner dough of the composite dough is within the above range, the gap between the outer dough portion and the inner dough portion after heating is small. In the present invention, the moisture content refers to the total moisture content in the dough, and includes not only the added water but also the moisture content in the ingredients that are mixed.

[0014] The outer dough used for producing the composite dough according to the embodiment of the present invention preferably has a moisture content of 5 to 25% by mass, more preferably 7 to 23% by mass, and even more preferably 10 to 20% by mass.

[0015] The ingredients of the outer dough used in the production of the composite dough according to the embodiment of the present invention are ingredients that are usually mixed into dough for producing bakery foods, confectionery, and tart foods. Specific examples of the ingredients of the outer dough include flour, kneaded oil and fat, sugar, eggs, salt, dairy products, water, leavening agents, flavorings, emulsifiers, etc.

[0016] In the present invention, flour refers to grains or nuts that have been powdered, or starch (processed starch). Specific examples of flour include wheat flour (strong flour, medium flour, weak flour, etc.), soy flour, barley flour, rice flour, corn flour, rye flour, buckwheat flour, bran flour, almond powder, etc. The flour used as an ingredient of the outer dough is preferably wheat flour. The flour used as an ingredient of the outer dough preferably contains wheat flour in an amount of 70 to 100% by mass, more preferably 80 to 100% by mass, and even more preferably 90 to 100% by mass.

[0017] In the present invention, the oil-and-fat to be kneaded refers to the oil-and-fat to be kneaded into the dough. Specific examples of the oil-and-fat to be kneaded include liquid oil, solid fat, butter, margarine, fat spread, shortening, etc. In the present invention, the sugar refers to monosaccharides and disaccharides. Specific examples of sugars are sugar (white sugar, granulated sugar, powdered sugar, etc.), lactose, maltose, glucose, fructose, etc. The sugar used as a raw material for the outer dough is preferably sugar. In the present invention, eggs refer to eggs and processed eggs. Specific examples of eggs include liquid eggs (whole liquid eggs, liquid egg yolks, liquid egg whites, etc.), dried eggs (dried egg yolks, dried egg whites, etc.), frozen eggs (frozen egg yolks, frozen egg whites, etc.), etc.

[0018] The outer dough used in the production of the composite dough according to the embodiment of the present invention contains flour, kneaded oil and fat, sugar, and eggs. The outer dough used to produce the composite dough of the embodiment of the present invention preferably contains 30 to 80 parts by mass of kneaded oils and fats, 5 to 60 parts by mass of sugars, and 3 to 30 parts by mass of eggs per 100 parts by mass of flour, more preferably contains 35 to 75 parts by mass of kneaded oils and fats, 10 to 55 parts by mass of sugars, and 5 to 25 parts by mass of eggs per 100 parts by mass of flour, and even more preferably contains 40 to 70 parts by mass of kneaded oils and fats, 20 to 50 parts by mass of sugars, and 7 to 20 parts by mass of eggs per 100 parts by mass of flour.

[0019] The intermediate dough used for producing the composite dough of the embodiment of the present invention preferably has a moisture content of 15 to 35% by mass, more preferably 17 to 33% by mass, and even more preferably 20 to 30% by mass.

[0020] The raw materials for the intermediate dough used in the production of the composite dough according to the embodiment of the present invention are usually the same as those used in the production of bakery foods, confectionery, and tart foods. Specific examples of the raw materials for the intermediate dough include flour, kneaded oils and fats, sugars, eggs, salt, nut powder, cream cheese, creams (such as fresh cream), emulsified oils and fats, dairy products, water, leavening agents, flavorings, emulsifiers, etc.

[0021] The flour used as an ingredient of the intermediate dough is preferably wheat flour. The flour used as an ingredient of the intermediate dough preferably contains wheat flour at 70 to 100% by mass, more preferably 80 to 100% by mass, and even more preferably 90 to 100% by mass. The sugar used as an ingredient of the intermediate dough is preferably sugar.

[0022] The intermediate dough used for producing the composite dough according to the embodiment of the present invention contains flour, kneaded oil and fat, sugar, and eggs. The intermediate dough used to produce the composite dough of the embodiment of the present invention preferably contains 30 to 130 parts by mass of kneaded oils and fats, 50 to 160 parts by mass of sugars, and 40 to 140 parts by mass of eggs per 100 parts by mass of flour, more preferably contains 40 to 120 parts by mass of kneaded oils and fats, 60 to 150 parts by mass of sugars, and 45 to 130 parts by mass of eggs per 100 parts by mass of flour, and even more preferably contains 60 to 100 parts by mass of kneaded oils and fats, 80 to 130 parts by mass of sugars, and 50 to 120 parts by mass of eggs per 100 parts by mass of flour.

[0023] The composite dough according to the embodiment of the present invention is preferably a bakery food dough, a confectionery dough or a tart food dough, more preferably a tart food dough.

[0024] The composite dough of the embodiment of the present invention can be produced by preparing the outer dough and the inner dough using conventionally known manufacturing conditions and methods for bakery food dough, confectionery dough, or tart food dough, and then combining the outer dough and the inner dough, so that the absolute value of the difference in moisture content between the outer dough and the inner dough is within the above-mentioned range.

[0025] When the composite dough according to the embodiment of the present invention is a dough for a tart food, the outer dough is divided into a certain amount and filled into a mold (such as a tart mold), and then a mold that is one size smaller than the mold is pressed against the outer dough to squeeze it into the mold, and the inner dough is then filled into the outer dough, whereby the outer dough can be produced. Note that, if necessary, holes can be made in the bottom of the outer dough that has been squeezed into the mold with a fork or the like before filling with the inner dough.

[0026] The food product of the present invention is obtained by heating the composite dough of the present invention.

[0027] The food product according to the embodiment of the present invention is preferably a bakery food product, a confectionery product, or a tart food product, and more preferably a tart food product. Specific examples of the bakery food product include sweet bread, etc. Specific examples of the confectionery product include cookies, biscuits, etc. Specific examples of the tart food product include tart confectionery, quiche, etc.

[0028] The method for heating the composite dough according to the embodiment of the present invention (the method for producing food according to the embodiment of the present invention) is not particularly limited, and the dough can be heated by the same method as the conventionally known heating method for bakery food dough, confectionery dough, or tart food dough. Specific examples of the heating method include oven heating, direct baking, high-frequency heating (microwave heating), etc. The method for heating the composite dough according to the embodiment of the present invention is preferably baking, more preferably oven heating. In oven heating, the heating temperature is preferably 150 to 200° C., and the heating time is preferably 30 to 80 minutes.

[0029] The food product according to the embodiment of the present invention is a food product in which the gap between the outer dough portion and the inner dough portion after heating is small. EXAMPLES

[0030] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0031] [Production and evaluation of tart confectionery] The outer dough of the tart confectionery was produced according to steps 1) to 7) of the outer dough production procedure below, using the recipes in Tables 1 and 2. Next, the inner dough of the tart confectionery was produced according to steps 1) to 4) of the inner dough production procedure below, using the recipes in Tables 1 and 2. Next, the dough for the tart confectionery and the tart confectionery were produced according to steps 1) to 2) of the tart confectionery production procedure below. The tarts were visually observed and the gap between the outer and inner crusts of the baked tarts was evaluated according to the following criteria. If the evaluation result was ◎ or ○, the tarts were judged to have a small gap between the outer and inner crusts. The results are shown in Tables 1 and 2.

[0032] [Outer fabric manufacturing procedure] 1) Mix the margarine. 2) Add the white sugar and mix. 3) Dissolve the salt in the liquid whole egg. 4) Add the whole eggs and water to the liquid in which the salt has dissolved and mix. 5) Add the flour and mix. 6) Leave the resulting dough in the refrigerator overnight. 7) After the dough has returned to room temperature, divide it into 112g portions and squeeze them into a tart mold (top diameter 145mm, bottom diameter 165mm, height 20mm).

[0033] [Made-in dough manufacturing procedure] 1) Mix margarine, emulsified oil, and white sugar. 2) Add the liquid whole egg and mix. 3) Add almond powder, cake flour, and baking powder and mix. 4) Add the liquor and mix.

[0034] [Procedure for manufacturing tart confectionery] 1) Fill the outer dough with 105 g of the inner dough to obtain a dough for a tart. 2) Bake the tart dough in an oven with the top heat set to 160℃ and the bottom heat set to 160℃ for 50 minutes.

[0035] [Evaluation criteria for tart confectionery] ◎: There is no gap between the outer and inner fabric parts. ○: There is a small gap between the outer and inner fabric parts. ×: There is a large gap between the outer and inner fabric parts.

[0036] [Table 1]

[0037] [Table 2]

[0038] As can be seen from Tables 1 and 2, the tart confectionery of the embodiment had a small gap between the outer crust portion and the inner crust portion. On the other hand, as can be seen from Table 1, the tart confectionery of the comparative example had a large gap between the outer crust portion and the inner crust portion.

Claims

1. A tart food dough consisting of an outer dough and an inner dough, wherein the absolute value of the difference between the moisture content of the outer dough and the moisture content of the inner dough is 9.2 to 12.5% ​​by mass (excluding the dough for the amandine tart described below and the dough for the caramel nut almond tart described below). Amandine dough: The amandine dough is made up of a pâte sucre dough made with 1 kg of butter, 600g of white sugar, 8 egg yolks, 7 whole eggs, and 2 kg of plain flour, and a creme d'amandes dough made with 500g of butter, 500g of white sugar, 500g of almond poodle (peeled), 6 whole eggs, 75g of plain flour, and 25cc of rum. Caramel nut almond tart dough: The tart dough is made of 120g plain flour, 60g unsalted butter, a little salt, 40g sugar, and one medium-sized egg yolk, and the caramel nut almond tart dough is filled with almond cream made of 5g plain flour, 40g unsalted butter, 40g sugar, one medium-sized egg, and 35g almond powder.

2. The tart food dough according to claim 1, wherein the moisture content of the outer dough is 5 to 25% by mass, and the moisture content of the inner dough is 15 to 35% by mass.

3. A tart food obtained by heating the tart food dough according to claim 1 or 2.

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