Pie dough and its manufacturing method

Abstract

To provide pie dough excellent in swelling when baked even though sweetness is added thereto and a pie by solving the problem that, in a pie which is baked, especially after repeating rolling out and folding up dough and obtaining layered dough, when using saccharide such as sugar as a raw material of pie dough aiming at providing sweetness, it becomes difficult to obtain a crispy feeling typical of a pie because swelling at a time of baking is curbed.SOLUTION: The above-mentioned problem can be solved by using D-psicose being one of rare saccharides as a composition of pie dough. Specifically, the pie dough is prepared on condition that 100 pts.mass of grain flour being a raw material contains (A) the D-psicose of 0.5-20 pts.mass, (B) sugar of 10 pts.mass or less, and (C) the D-psicose of an equal amount to or a greater amount than that of the sugar, and the pie dough is baked after repeating rolling out and folding up the pie dough once or more.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to pie dough that is excellent in expansion during baking and has a sweet taste imparted thereto.

Background Art

[0002] Pie is made by baking dough mainly composed of flour such as wheat flour, fats and oils, and water. The manufacturing methods of the dough are roughly classified into the folding method and the kneading method. In the folding method, a dough is first prepared by kneading wheat flour with water, and then solid fats such as butter are wrapped therein, and rolling and folding are repeated a considerable number of times to obtain a layered dough in which the dough and the fats are alternately folded. On the other hand, the kneading method is a method of combining all raw materials including solid fats to form a kneaded dough, and in addition to baking it as it is, rolling and folding may be repeated several times to form a layered dough. When the pie dough obtained by any of these methods is baked, water vapor is generated from the dough and the melted fats are absorbed by the dough. The generated water vapor enters the gaps in the dough formed by the melted fats and lifts the dough layer. As a result, a crispy texture unique to pie is obtained. However, a layered dough obtained by repeating rolling and folding has a more crispy feeling unique to pie.

[0003] By the way, pie is often used for confectionery or cooked dishes in which ingredients (such as red bean paste, jam, cream, seasoned fish and vegetables) are wrapped in pie dough and baked. In that case, seasoning the pie dough itself is not so necessary. On the other hand, in the case of pie confectionery that is eaten as pie itself, for flavoring and scenting, in addition to the above-mentioned main raw materials, auxiliary raw materials such as salt, eggs, milk, and sugar may be used. However, when auxiliary raw materials such as sugar are used in the dough, while sweetness and aroma are imparted to the pie, the lifting of the dough layer during baking is poor, and it becomes difficult to obtain the crispy feeling unique to pie. Therefore, in the case of confectionery that is eaten as pie itself, it is common to apply sugar, jam, etc. for seasoning after baking the dough.

[0004] However, while there is a limit to the amount of sugar and jam that can be applied to the surface of a pie without compromising the crispy texture of the pie, there are still many consumers who seek sweetness in pies. As a means of imparting sweetness to pies, a "high-sugar incorporated fat composition" in which sugar is highly kneaded into folded fat has been proposed (Patent Document 1). However, since the high-sugar incorporated fat composition is a fat-based composition despite being able to impart sweetness, it has been difficult to use as a material for adjusting only the sweetness.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] An object of the present invention is to provide a pie dough that is excellent in expansion during baking while being imparted with sweetness, although when sugars such as sugar are used as raw materials for pie dough and the expansion during baking is suppressed, it becomes difficult to obtain the crispy texture unique to pies.

Means for Solving the Problems

[0007] The inventors of the present invention conducted various studies to solve such problems and found that by using D-psicose, which is one of the rare sugars, as the composition of pie dough, the above problems are solved, and the present invention has been completed.

[0008] The present invention mainly consists of six inventions, namely, pie dough mix powder (1), pie dough (2 to 4), pie (5, 6), pie manufacturing method (6, 7), pie expansion composition (8, 9), and pie expansion improvement method (10). [1] Pie dough mix powder containing sugar and D-psicose under the following conditions (A) to (C) with respect to 100 parts by mass of cereal flour: (A) 0.5 to 20 parts by mass of D - psicose, (B) 10 parts by mass or less of sugar, (C) D - psicose is contained in an amount equal to or more than that of sugar. [2] Pie dough comprising sugar and D - psicose under the following conditions (A) to (C) per 100 parts by mass of flour: (A) 0.5 to 20 parts by mass of D - psicose, (B) 10 parts by mass or less of sugar, (C) D - psicose is contained in an amount equal to or more than that of sugar. [3] The pie dough according to [2] above, wherein the pie dough contains 0.2 to 9.0% by mass of D - psicose and less than 4.5% by mass of sugar. [4] The pie dough according to [2] or [3] above, wherein the pie dough is formed into a layered structure by repeating at least one rolling and folding. [5] A pie obtained by baking a pie dough comprising sugar and D - psicose under the following conditions (A) to (C) per 100 parts by mass of flour and formed into a layered structure by repeating at least one rolling and folding: (A) 0.5 to 20 parts by mass of D - psicose, (B) 10 parts by mass or less of sugar, (C) D - psicose is contained in an amount equal to or more than that of sugar. [6] The pie according to [5] above, having a specific volume of 4.6 cm 3 / g or more. [7] A method for producing a pie, comprising blending sugar and D - psicose under the following conditions (A) to (C) per 100 parts by mass of flour, repeating at least one rolling and folding to form a layered pie dough, and baking: (A) 0.5 to 20 parts by mass of D - psicose, (B) 10 parts by mass or less of sugar, (C) D - psicose is contained in an amount equal to or more than that of sugar. [8] A composition for expanding pie, containing D - psicose as an active ingredient. [9] The composition for expanding pie according to [8] above, wherein 0.5 to 20 parts by mass of D - psicose is used per 100 parts by mass of flour.

[10] Prepare a dough by blending 0.5 to 20 parts by mass of D - psicose and 10 parts by mass or less of sugar with 100 parts by mass of cereal flour, form a layered pie dough by rolling and folding at least once or more, and then bake it, a method for improving the puffing of pie dough.

Effect of the Invention

[0009] According to the present invention, it is possible to provide a sweet pie dough excellent in puffing during baking, so that it is possible to provide a pie that does not require coating with sugar or jam after baking or a pie with a reduced coating amount.

Brief Description of the Drawings

[0010]

Figure 1

Mode for Carrying Out the Invention

[0011] The "pie dough" referred to in the present invention is a dough obtained by baking a dough mainly composed of cereal flour such as wheat flour, fats and oils, and water, and refers to a dough prepared by either the folding method or the kneading method. The folding method is a method of first preparing a dough by kneading cereal flour such as wheat flour with water, and then repeatedly rolling and folding while wrapping solid fats such as butter, so that the dough and the fats are alternately folded into a layered dough. On the other hand, the kneading method is a method of combining all raw materials including solid fats into a kneaded dough, and there are cases where it is baked as it is and cases where it is further rolled and folded several times to form a layered dough. In any pie dough, when baked, water vapor is generated from the dough and the melted fats are absorbed by the dough. The generated water vapor enters the gaps in the dough formed by the melted fats and lifts the dough layer. As a result, the unique crispy texture of the pie is obtained. However, the effect of the present invention is particularly remarkable in the pie dough obtained through at least one or more folding steps in the dough.

[0012] The "grain flour" which is the main raw material of the dough is mainly wheat flour, but is not limited thereto, and may include rice flour, corn flour, soybean flour, rye flour, barley flour, millet flour, sorghum flour, starch, etc., and the starch includes modified starch. Specific examples of the modified starch include cross-linked starch (for example, phosphate cross-linked starch), etherified starch (for example, hydroxypropyl starch), esterified starch (for example, acetic acid starch), modified starch combining these processes (for example, acetylated adipic acid cross-linked starch, hydroxypropylated phosphate cross-linked starch), sodium octenyl succinate starch, oxidized starch, acid-treated starch, and the like.

[0013] The "solid fat" folded into the dough may be any solid fats, for example, in addition to butter, margarine, shortening, processed fat compositions (water-in-oil type emulsified fat compositions), and the like. In the folding method, when folding in the solid fat, as long as it can be formed into an alternating layered shape with the dough, it can be used in the form of a sheet or in the form of a block (dice shape, chip shape). The usage amount of this solid fat is 10 to 100 parts by mass, preferably 20 to 70, more preferably 20 to 50 parts by mass with respect to 100 parts by mass of the dough. Also, in the kneading method, there is no limitation on the type of solid fat, and the usage amount is the same as that in the folding method.

[0014] As described above, the main raw materials of the above-mentioned dough are three types: grain flour such as wheat flour, solid fat such as butter, and water, but auxiliary raw materials such as salt and sugar can also be used. However, since sugar acts inhibitory on the expansion of the dough, it can be used within a range that does not inhibit the expansion effect of the dough by D-psicose described later. For example, it is 10 parts by mass or less, preferably 8 parts by mass or less, more preferably 5 parts by mass or less with respect to 100 parts by mass of the grain flour. Also, this "sugar" may have different names such as granulated sugar, powdered sugar, refined sugar, and raw sugar depending on the size and degree of refinement of its grains, but any form can be used as long as it is within the above-mentioned amount range. Furthermore, the above-mentioned dough may also contain a small amount of saccharides other than sugar within the above-mentioned amount range, for example, sugar alcohols, disaccharides, oligosaccharides, malt syrup, high-intensity sweeteners, and the like.

[0015] In addition to the above main raw materials, the pie dough of the present invention contains "D-psicose" as an essential component for obtaining the puffing effect of the present invention. D-psicose is an epimer of D-fructose (fructose) and is a sugar that exists only in small amounts in nature. However, in recent years, it has become relatively easy to obtain due to the development of mass production technology, and it is available as a crystalline product (for example, "Astraea" manufactured by Matsutani Chemical Industry Co., Ltd.) or a liquid mixture (for example, "Rare Sweet" manufactured by Matsutani Chemical Industry Co., Ltd.). The sweetness of D-psicose is about 60-70% of that of granulated sugar. The amount of D-psicose used in the pie dough of the present invention is preferably 0.5-20 parts by mass, more preferably 0.5-15 parts by mass, and even more preferably 0.5-10 parts by mass with respect to 100 parts by mass of the cereal flour. Also, when the amount of granulated sugar added is more than that of D-psicose, it becomes difficult to improve the puffing suppression caused by granulated sugar, so it is preferable to use the same amount or more of granulated sugar as that of D-psicose.

[0016] The "puffing improvement" of the pie referred to in the present invention means that the specific volume of the pie obtained by baking the pie dough is equal to that of a pie without added saccharides or larger than that of a pie added with other saccharides. If exemplified by specific numerical values, it means that the specific volume (cm 3 / g) is 4.6 or more, preferably 5.0 or more. This specific volume is the volume (cm 3 ) measured by a laser volumeter (for example, manufactured by Astec Co., Ltd., Selnac Win VM2000 series, etc.) after allowing the baked pie to cool at room temperature, divided by the mass (g) (cm 3 / g). The laser volumeter scans the shape of the object by measuring the time from when a laser having a certain wavelength (pulse length) is projected onto the object until the reflected light is received by the light receiving part, and measures the volume. Here, the "saccharides" referred to herein mean monosaccharides, disaccharides and trisaccharides, and specifically refer to glucose, fructose, granulated sugar, maltose, and sugar alcohols in which the hydroxyl groups of these sugars are hydrogenated.

[0017] As described above, the "pie mix" of the present invention only needs to contain D-psicose as an essential component, and it may be provided as a composition premixed with the above-mentioned flour or the like, or the pie manufacturer can also mix and use a favorite material with respect to D-psicose later. However, in order to obtain the swelling effect of the present invention, it is necessary to contain D-psicose in the range of 0.2 to 9.0% by mass, preferably 0.4 to 9.0% by mass, at least at the dough stage.

Example

[0018] Hereinafter, experimental examples will be presented to explain the present invention in detail and specifically, but the present invention is not limited to these experimental examples. In the following experimental examples, unless otherwise specified, "parts" means parts by mass and "%" means mass%.

[0019] <The influence of sugar on the specific volume of the pie> Each pie was baked according to the procedure in [Table 1] with the formulation in [Table 2] below, and the specific volume was measured with a laser volumeter (Selnac Win VM2000 series manufactured by Astex). The numerical values of the specific volume are shown in [Table 2].

[0020]

Table 1

[0021]

Table 2

[0022] It was found that the more sugar was added to the dough, the lower the specific volume (the worse the swelling) (Tests 1 to 4). On the other hand, as for the sweetness, 10 parts by mass of sugar per 100 parts by mass of flour was not enough, and those with 20 parts by mass or more were preferred. As for the volume of the pie, in terms of both appearance and texture, since those with a specific volume of at least 4.6 cm 3 / g or more were preferred, subsequent studies were conducted using this as a reference.

[0023] <Influence of Each Saccharide on the Specific Volume of Pie> Next, we decided to examine the specific volume when saccharides other than granulated sugar were used. Specifically, according to the procedure in [Table 1] above, each pie was prepared with the dough formulation in [Table 3] below, and its specific volume was measured using a laser volumeter (the same as above).

[0024]

Table 3

[0025] Using the dough with 10 parts by mass of granulated sugar added to 100 parts by mass of flour (Test Group 2) as the basic formulation, and baking pies using the dough with an additional 10 parts by mass of D-psicose, D-glucose, D-fructose, or erythritol added thereto, when measuring the specific volume of the pies, the specific volume of the pies with 10 parts by mass of D-glucose, D-fructose, or erythritol added decreased extremely, while the specific volume of the pies did not decrease even when 10 parts by mass of D-psicose was added. Regarding the sweetness, the pies in all test groups were sufficient.

[0026] <Influence of D-Psicose on the Specific Volume of Pie (with Granulated Sugar Added)> As described above, in the basic formulation (Test Group 2) with 10 parts by mass of granulated sugar added to 100 parts by mass of flour, the specific volume of the pies did not decrease even when 10 parts by mass of D-psicose was added. Therefore, we decided to examine the appropriate addition amount of D-psicose. Specifically, according to the procedure in [Table 1] above, each pie dough was baked with the formulation in [Table 4] below, and its specific volume was measured using a laser volumeter (the same as above).

[0027]

Table 4

[0028] In the dough with 15 parts by mass or more of granulated sugar added to 100 parts by mass of flour, D-psicose did not show the effect of completely eliminating the suppression of the expansion of the pie dough due to the addition of granulated sugar, but it was found that the expansion of the pie was improved compared to when no granulated sugar was added (Test Group 10).

[0029] <Effect of D - psicose on the specific volume of pie (without added sugar)> Finally, the appropriate addition amount of D - psicose in the dough without added sugar and other saccharides was investigated. Specifically, according to the procedure in [Table 1] above, each pie dough was baked with the formulation in [Table 5] below, and its specific volume was measured with a laser volumeter (same as above).

[0030]

Table 5

[0031] In the dough without added sugar, when 25 parts by mass or more of D - psicose was blended with 100 parts by mass of flour, a tendency of inhibition of expansion was observed. However, the pies blended at a ratio of 0.5 - 20 parts by mass maintained an expansion state equivalent to or better than that of the pie without added sugar and were excellent in crispness. Also, they had a natural sweetness and were good as pies that could be eaten as they were without applying honey or the like.

Claims

1. A pie crust mix powder containing sugar and D - psicose under the following conditions (A) to (C) per 100 parts by mass of flour: (A) 0.5 to 20 parts by mass of D - psicose, (B) 10 parts by mass or less of sugar, (C) D - psicose is contained in an amount equal to or more than that of sugar.

2. A pie crust containing sugar and D - psicose under the following conditions (A) to (C) per 100 parts by mass of flour: (A) 0.5 to 20 parts by mass of D - psicose, (B) 10 parts by mass or less of sugar, (C) D - psicose is contained in an amount equal to or more than that of sugar.

3. The pie crust according to Claim 2, containing 0.2 to 9.0% by mass of D - psicose and less than 4.5% by mass of sugar.

4. The pie crust according to any one of Claims 2 or 3, which is made into a layered structure by repeating rolling and folding at least once or more.

5. A pie obtained by baking a pie crust which contains sugar and D - psicose under the following conditions (A) to (C) per 100 parts by mass of flour and is made into a layered structure by repeating rolling and folding at least once or more: (A) 0.5 to 20 parts by mass of D - psicose, (B) 10 parts by mass or less of sugar, (C) D - psicose is contained in an amount equal to or more than that of sugar.

6. Specific volume is 4.6 cm ３ / g or more, the pie according to claim 5.

7. A method for producing a pie, comprising blending sugar and D - psicose under the following conditions (A) to (C) per 100 parts by mass of flour, repeating rolling and folding at least once or more to form a layered pie crust, and baking: (A) 0.5 to 20 parts by mass of D - psicose, (B) 10 parts by mass or less of sugar, (C) D - psicose is contained in an amount equal to or more than that of sugar.

Images