A composition of bakeable margarine-rolled pastry sheet dough formed into a leaf shape and a method for producing chocolate pastries

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 specification relates to a bakeable leaf-form pastry composition and a method for producing chocolate pastries. [Background technology]

[0002] Generally, baking margarine, which is used to create the distinctive layers between dough sheets in confectionery pastries, contains around 5-10% less dairy cream than regular butter, taking into consideration the suitability of the forming process. However, the pastry produced this time uses margarine without dairy cream, and also creates a leaf-shaped pattern in the pastry dough sheets. By creating a distinctive continuous leaf-shaped pattern, scrap generated during the forming process is designed to be less than 5%, minimizing factors that affect product quality when scrap accumulates during continuous production, making this a differentiated process.

[0003] After forming the dough into leaves, we added a process of topping the top surface with a premix of 7:3 maltose powder and powdered sugar, which minimizes moisture absorption. This is to ensure the pastry has a glossy appearance after baking. While the usual method of spraying sugar syrup (40-65 Brix°) as a glossing agent is to spray sugar syrup, this can lead to uneven dough rise during baking and a limit to the transfer of moisture from the sugar syrup to the pastry dough. In contrast, this method uses a low-moisture ingredient to top the pastry, thereby preserving its shape and enhancing the stability of its unique texture after baking.

[0004] In contrast, bakery pastries, which must be sold within a short shelf life, 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, bakery pastries are inferior in heat stability, storage, and safety for long-term distribution of more than one month, which has limited their mass production and distribution.

[0005] On the other hand, when producing margarine-containing confectioneries / breads using such pastry compositions, special manufacturing equipment and processes or complicated work processes for the manufacturer are required to supply margarine by roll-in at a certain rate and shape it into a desired shape.

[0006] Therefore, in the production of compositions and chocolate pastries in which bakeable margarine is rolled into pastry sheet dough and formed into leaves, which enhance the realization of texture attributes inherent to pastries and technically impart heat stability, storage and distribution safety, there is a demand for products that can be commercially satisfied by consumers by increasing the convenience of rolling and shaping while ensuring distribution safety.

[0007] He invented a method for making bottom half-enrobed chocolate pastries, in which tempering chocolate is added after the pastry is made to impart a luxurious chocolate flavor, and the bottom half is then enrobed. This method was the first to be attempted in Korea for mass-produced pastries that are distributed for 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 pastry composition and a chocolate pastry that has good shape and texture.

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

[0012] The objectives of the present invention are not limited to the above-mentioned objectives, but will become clearer from the following description and be realized by the means and combinations thereof set forth in the claims. [Means for solving the problem]

[0013] One aspect of the present invention is a chocolate pastry with 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; shaping the dough into lobes; topping with sugar, maltose powder, and powdered sugar; and baking.

[0015] In another aspect of the present invention, there is provided a method for producing bottom half-enrobed chocolate pastries, in which tempering chocolate is added to impart a high-quality chocolate flavor to the pastry dough after baking, and the method comprises adding 13 to 15% by weight of semi-chocolate based on the total weight of the composition. [Effects of the Invention]

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

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

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

[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 instances to be modified by the term "about," in that these numbers are approximations that reflect various uncertainties of measurement that arise in deriving such values ​​from disparate materials. Also, when numerical ranges are disclosed herein, such ranges are continuous and, unless otherwise specified, include every value from the minimum value to the maximum value, inclusive, of such range. Furthermore, when such ranges refer to integers, they include every integer from the minimum value to the maximum value, inclusive, unless otherwise specified.

[0020] When a range is recited herein for a variable, the variable will be understood to include all values ​​within the stated 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 fall within the stated range, such as 5.5, 6.5, 7.5, 5.5 to 8.5, and 6.5 to 9. Also, for example, a range of "10% to 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% to 15%, 12% to 18%, 20% to 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 producing 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 for adding chocolate to pastries produced based on this to impart a luxurious feel.

[0024] Generally, to roll margarine into pastry dough, the pastry dough is mixed and then extruded simultaneously (in two layers) using a co-extruding device. The mixture is then pressed through the first upper and lower rollers, folded into eight layers, pressed through the second upper and lower rollers, folded into ten layers, and pressed through the third or fourth upper and lower rollers to thinly roll it out to the final thickness (3mm or less). The mixture is then shaped into the desired shape, known as the stamping process. Once stamped into a leaf shape, it moves on to the next process.

[0025] This invention is the first to attempt this method compared to other pastries in that it uses the general process described above to form the dough into a differentiated shape (leaf) (Figure 1). The top of the formed dough surface is topped with sugar (first), maltose powder, and powdered sugar (secondary), and then baked to give it a glossy appearance. After baking, the finished product shown in Figure 1 is obtained immediately without any additional glossing process. This invention is possible because the dough is heat-resistant so that margarine can be rolled in, and the gloss on the top of the dough surface is realized before the baking process after stamping into a leaf shape.

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

[0027] The present invention provides a composition in which bakeable margarine-rolled pastry sheet dough is shaped into leaves, and a method for producing chocolate pastries, the composition comprising, relative to the total weight of the chocolate pastry 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.

[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 when liquid milk is used than when using milk with a high solid fat content, which causes milk fat crystallization and changes with temperature, compared to general margarines. However, butter and processed butter can also be used depending on the desired physical properties of the final pastry dough. While general margarines contain 5 to 10% by weight of milk fat, the margarine used in the present invention contains 0% by weight of milk fat, allowing for the realization of bakeable pastries.

[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, cinnamon powder, artificial flavoring, salt, and coloring are included to impart a unique flavor and color to 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 wt %.

[0033] In one embodiment, when the maltose powder and powdered sugar are contained in an amount of 3 to 4 wt %, the pastry can have a glossy appearance after baking.

[0034] In one embodiment, the semi-chocolate has a composition including 3 to 8 wt% of cocoa mass, 20 to 35 wt% of sugar, and 25 to 38 wt% of milk fats, and is soft and has a luxurious chocolate flavor after undergoing a tempering process in which the temperature of the chocolate is adjusted to stabilize the 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; shaping the dough into a lobe; topping the dough with sugar, maltose powder, and powdered sugar; baking; and adding tempering chocolate to the bottom of the pastry (bottom half-enrobed chocolate) to impart a luxurious chocolate flavor to the baked pastry.

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

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

[0038] In one embodiment, the method for producing the maltose powder and powdered sugar includes a step of topping the maltose powder and powdered sugar in an amount of 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 the bottom half of a pastry confection (bottom half-enrobed chocolate), thereby providing a method for coating the bottom of a baked pastry confection with 13 to 15% by weight of semi-chocolate.

[0041] The present invention will be described in more detail below using specific examples. The following examples are merely illustrative examples 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 A method for producing a bakeable margarine-rolled pastry sheet dough formed into a leaf shape and a method for producing chocolate pastries according to one embodiment of the present invention were prepared by preparing a composition containing 39-42 wt% wheat flour, 16-18 wt% margarine (milk fat 0 wt%), 13-15 wt% semi-chocolate (temper), 12-14 wt% purified water, 8-10 wt% sugar, 3-4 wt% maltose powder and powdered sugar, 1.7-2.0 wt% processed butter, 1.0-1.5 wt% milk powder and cinnamon powder, 0.1-0.2 wt% synthetic flavoring, 0.1-0.2 wt% salt, 0.02-0.05 wt% emulsifier, and 0.0007-0.001 wt% coloring, based on the total weight of the chocolate pastry composition, according to Table 1 below.

[0043] The wheat 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 contained 0% milk fat by weight. Regarding the purified water and sugar, white sugar was used. For the processed butter, general processed butter with 30% or more milk fat by weight was used, along with milk powder and cinnamon powder. Milk flavoring was used as the synthetic flavoring, and refined salt was used. Farm-derived extract materials were used as coloring agents. Lecithin was used as the emulsifier, and other candies made by adding food additives to starch syrup were used as the maltose powder. For powdered sugar, sugar mixed with approximately 2-5% starch by weight was used to prevent caking during storage at room temperature (1-35°C). 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 the 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 confirmed 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 baking the pastries in an oven at 190°C for 16 minutes and then classifying them into four grades based on their shape retention.

[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] ×: extremely bad, △: bad, ○: good, ◎: extremely good

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

[0054] It was confirmed that Production Example 6 had a texture similar to that of 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 spirit or essential characteristics 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: Contains dairy-free margarine, of the total weight of the composition Wheat flour 39-42% by weight, 16-18% by weight of milk fat free margarine, 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, 1.2 to 1.3% by weight of milk powder and cinnamon powder, 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; A bakeable margarine rolled-in pastry composition.

2. 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 of semi-chocolate.

3. A method for producing bakeable margarine rolled-in pastries, comprising: preparing a pastry composition comprising wheat flour, non-dairy margarine, purified water, modified butter, milk powder, cinnamon powder, artificial flavoring, salt, coloring, and an emulsifier; forming the prepared pastry composition into a loaf shape; topping the leaf-shaped pastry composition with sugar, maltose powder and powdered sugar; baking the topped pastry composition; and adding tempered chocolate to the bottom of the baked pastry; The pastry composition comprises, by weight of the total composition: Wheat flour 39-42% by weight, 16-18% by weight of milk fat free margarine, 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, 1.2 to 1.3% by weight of milk powder and cinnamon powder, 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; A method for producing bakeable margarine rolled-in pastries.

4. 4. The method for producing bakeable margarine-rolled pastries according to claim 3, further comprising pre-mixing maltose powder and powdered sugar in a ratio of 5-9:1-5 to give the pastry a glossy appearance.

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