JPH0545A - Protease-containing roll-in fat composition and puff pastry using the same - Google Patents

Abstract

(57) [Summary] [Purpose] A roll-in oil / fat composition that gives a soft, crisp puff pastry that does not hurt the dough during work and that floats well, and using the roll-in oil / fat composition Providing a puff pastry with an improved texture. [Structure] The roll-in fat composition contains a protease. The puff pastry is obtained by using the roll-in oil / fat composition.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roll-in oil / fat composition containing a protease, and a puff pastry having an improved texture obtained by using the same.

[0002]

2. Description of the Related Art Conventionally, a puff pastry has a roll-in oil and fat folded therein to form a layered structure to give a flaky texture. Further, recently, due to changes in taste, softer and crisp ones are preferred, and some doughs are added with enzymes such as protease. Examples of this technology include the following.

For example, Japanese Examined Patent Publication No. 1-21940 discloses a method for producing confectionery breads, such as 100 parts of flour having a protein content of 8% or more, 10 to 30 parts of sugars such as sugar, glucose and isomerized sugar, and fats and oils. , Yeast, eggs, water, dairy products,
Yeast foods, seasonings, flavors, pigments and the like in necessary amounts, and a proteolytic enzyme that actively acts at a temperature of 20 ° C. or higher and a pH of 7.5 to 5.0, are added to 0.1 g of the flour.
-10 units are added and blended, and these are kneaded at 20 ° C. or less to produce a dough, which is refrigerated and stored, after which 10 to 50 parts of roll-in fat and oil are sandwiched and folded to form a fat and oil layer 10 ~ 100 layers, then rolled, molded,
A method for producing confectionery breads having a cake-like structure and texture is described, which comprises heating at 25 to 40 ° C. for 30 to 90 minutes while decomposing wheat flour proteins, and then baking. There is.

Further, Japanese Patent Publication No. 57-53058 discloses a method for producing an antiaging agent for foods, in which glycerin monofatty acid ester and fats and oils are melted and mixed, and amylase or protease is further mixed in the melted mixture. A method for producing a characteristic food anti-aging agent is described.

[0005]

However, in the method described in Japanese Patent Publication No. 1-21940, since the enzyme works from the mixing stage, the amount of the enzyme used and the working temperature must be controlled sufficiently to form the dough. It hurt and there is a problem that the intended product cannot be obtained. In addition, the above Japanese Patent Publication No. 57-
Even when the antiaging agent obtained by the method described in Japanese Patent No. 53058 is used in puff pastry, the above Japanese Patent Publication No.
As in the case of the method described in JP-A-21940, there is a problem in that the intended product cannot be obtained. In particular, when used for a pie with a large number of folds, there is a problem that the dough will be seriously damaged, and the pie will not float well.

Therefore, an object of the present invention is to use a roll-in oil / fat composition which gives a soft and crisp puff pastry which does not hurt the dough at the time of working and has a good floating property. The object of the present invention is to provide a puff pastry having an improved texture obtained by the above.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above object can be achieved by adding a protease to a roll-in fat and oil, and arrived at the present invention. That is, the present invention provides a roll-in oil / fat composition containing a protease.

The present invention also provides a puff pastry obtained by using the roll-in oil / fat composition of the present invention. Hereinafter, the protease-containing roll-in oil / fat composition and puff pastry of the present invention will be described in detail. The fats and oils used in the present invention may be edible ones such as vegetable fats and oils, animal fats and oils, and hardened fats and oils thereof, fractionated fats and oils, transesterified fats and oils, etc., or mixed fats and oils.

The protease may be of any origin, but is preferably heat-resistant. The amount of the protease added is usually 10 to 1000 ppm, preferably 30 to 1 relative to the entire roll-in fat composition.
It should be 50 ppm. In addition, water, milk powder, emulsifiers, salts, sugars, flavors, pigments and the like can be appropriately added to the roll-in oil / fat composition of the present invention depending on the use and taste.

The roll-in fat and oil composition containing protease of the present invention is obtained by uniformly mixing the protease with the fat or oil before or after the rapid plasticization of the fat or oil, like the conventional roll-in fat or oil. The composition is the same as that of the conventional roll-in fats and oils, except that Further, the puff pastry of the present invention is obtained by using the above-described protease-containing roll-in oil / fat composition of the present invention as a roll-in oil / fat, except for using the protease-containing roll-in oil / fat composition of the present invention. Obtained in the same manner as puff pastry.

The puff pastry of the present invention is obtained, for example, as follows. The roll-in oil and fat composition of the present invention is preferably 10 to 90 parts, more preferably 30 to 70 parts per 100 parts of powder (parts by weight, the same applies hereinafter), and is rolled and molded after being folded into a dough. The puff pastry of the present invention having an improved texture is obtained by carrying out a fermentation step as needed and baking.

[0012]

EXAMPLES The present invention will be further described below with reference to Examples and Comparative Examples, but the present invention is not limited thereto. The following% and ppm are based on weight unless otherwise specified. The puff pastry was tested by the following two formulations and manufacturing methods.

[Composition of Puff Pastry] [Manufacturing method of puff pastry] Manufacturing method 1 (manufacturing method in the case of puff pastry mixture 1) Put fats and oils (margarine, shortening) for kneading materials, sugar, salt and skim milk powder in a bowl, and use a beater in a vertical mixer. After performing creaming at low speed and medium speed until each material is uniformly mixed, eggs are added in several portions with stirring, and yeast and water are further added and mixed uniformly. Finally, strong flour was added, and the dough prepared by developing the dough to the same extent as general Danish pastry dough was subjected to low temperature fermentation for about 15 hours in a refrigerator at a floor time of 20 minutes and a temperature of 5 ° C., and this dough was then subjected to the usual method. Roll in (fold three times three times), mold, proof, and fire.

Manufacturing method 2 (manufacturing method in the case of puff pastry formulation 2) Mixing materials other than roll-in fats at low and medium speeds, and retarding the dough in a refrigerator. This dough is rolled in (folded in four, four times) by a conventional method, molded, and baked. Example 1 A roll-in oil / fat composition was prepared with the following formulation.

[Compounding] 50% soybean hardened oil / fat 31.4% fish hardened oil / fat 16% water 1% skim milk powder 1% salt 1% emulsifier (lecithin) 0.5% butter flavor 0.1% Protease 100 ppm Using this roll-in oil and fat composition, Danish pastry was obtained by the above-mentioned puff pastry formulation 1 and production method 1. In this case, a Danish pastry was obtained which had good workability, good floatability, softness, and good sharpness.

Example 2 A roll-in oil / fat composition was prepared with the following composition. [Blending] 50% rapeseed hardened oil / fat 31.4% fish hardened oil / fat 16% water 1% skim milk powder 1% salt 1% emulsifier (lecithin) 0.5% butter flavor 0.1% protease 120 ppm A pie was obtained using the roll-in oil and fat composition by the above-mentioned puff pastry formulation 2 and production method 2. in this case,
A pie was obtained which had good workability, good floatability, softness, and crispness.

Comparative Example 1 A roll-in oil / fat composition was prepared with the following composition. [Blending] 50% soybean hardened oil / fat 31.4% fish hardened oil / fat 16% water 1% skim milk powder 1% salt 1% emulsifier (lecithin) 0.5% butter flavor 0.1% This roll-in oil Using the composition, Danish pastry was obtained by the above-mentioned puff pastry formulation 1 and production method 1. In this case, the workability and the floating of the Danish pastry were good, but it was a very flaky and general Danish pastry.

Comparative Example 2 A roll-in oil / fat composition was prepared with the following composition. [Blending] 50% rapeseed hardened oil / fat 31.4% fish hardened oil / fat 16% water 1% skim milk powder 1% salt 1% emulsifier (lecithin) 0.5% butter flavor 0.1% This roll-in fat A pie was obtained in the same manner as in Example 2 except that the same amount of protease as in Example 2 was added to the above-mentioned puff pastry formulation 2 when the dough was mixed using the composition. In this case, a soft and crisp pie was obtained, but the dough became sticky during work and was not easily stretched, and the pie did not float sufficiently, and the desired pie was not obtained.

Comparative Example 3 A roll-in oil / fat composition was prepared with the following composition. [Blending] 50% rapeseed hardened oil / fat 31.4% fish hardened oil / fat 16% water 1% skim milk powder 1% salt 1% emulsifier (lecithin) 0.5% butter flavor 0.1% This roll-in fat Example 2 Using the composition, protease was added to the kneading fats and oils of the above-mentioned puff pastry formulation 2
A pie was obtained in the same manner as in Example 2 except that the same amount was added. In this case, although a soft and crisp pie was obtained, although not as in Comparative Example 2, the dough was not sticky during the work and the pie did not float sufficiently, and the desired pie was not obtained.

[0020]

EFFECTS OF THE INVENTION By using the roll-in oil / fat composition of the present invention, a soft, crisp puff pastry having good floatability without damaging the dough during working can be obtained.

Claims (2)

[Claims] 1. A roll-in oil / fat composition containing a protease. 2. A puff pastry obtained by using a roll-in oil / fat composition containing a protease.