Note: Descriptions are shown in the official language in which they were submitted.
CA 02451627 2003-12-01
Attorney docket no: v80228CA
Filename: #124411 v2 - taranoff / patent final / healthy puff pastry
Healthy Puff Pastry
Field of the Invention
This invention relates generally to baked products and in particular to puff
pastries and to a method of making such pastries.
Background
Puff pastry is a light, tender pastry traditionally made by layering
shortening (or other suitable fat) and pastry dough, then rolling out and
folding
the dough repeatedly. This painstaking and time-consuming process yields a
pastry made of dozens of layers. The pastry "puffs" when baked because the
moisture in the dough creates steam between the layers, causing them to
separate.
Traditionally, puff pastry dough is made by first preparing a folded sheet
comprising at least one layer of fat sandwiched between at least two layers of
dough, and then repeatedly folding and rolling the sheet over on itself, with
rest
periods of about 10-15 minutes between each folding and rolling step. This
process results in a laminated sheet of pastry dough having a large number of
thin layers of dough separated from each other by interposed layers of fat.
One method of making puff pastry dough is known as the "French method"
and involves mixing flour, butter, margarine and salt at low speed to produce
a
mixture having a fine crumb texture. Then, cream of tartar is dissolved in
water,
added to the mixture and mixed for about 3 minutes to obtain a smooth dough.
The dough is then rounded into a ball and rested for 30 minutes. Then, the
dough is cut cross-wise and rolled out into the shape of a cross, and roll-in
fat is
shaped into a flat block and placed into the center of the cross. The dough
ends
are then folded over the fat such that the fat is wrapped completely into the
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dough. Repeated rolling and folding steps are carried out with 15 minute rest
periods in between until a suitable number of layers are formed, producing a
laminated composite puff pastry dough sheet.
The French method for preparing puff pastry dough is very time
consuming, and typically takes 2 to 3 hours or more. Another, slightly quicker
method of preparing puff pastry dough involves mixing together a dough part
comprising flour, water and butter for 2-3 minutes until a smooth dough is
formed, then rounding the dough into a ball and iettirig the ball rest for
about 30
minutes. Then, a fat part is formed by mixing together butter, shortening,
flour
and salt until well mixed; then, this mixture is formed into a square block.
The
dough part is then cut cross-wise and rolled out into the shape of a cross,
and
then the fat part is placed into the center of the cross and the ends of the
dough
part are folded over the fat part until the fat is wrapped completely in the
dough
part. Then, the combined dough and fat parts are given a three fold, rested
for
about 30 minutes, then given another three fold, and then a four fold, until a
sheet of laminated composite puff pastry dough is produced. The dough is then
rested for 45 minutes before it is proofed and baked.
When baked, the puff pastry dough rises to yield a crisp, light pastry which
is characterized by a structure of parallel, horizontal flakes, and can be
used with
savoury or sweet fillings to provide pies, turnovers, strudels, etc. The
rising and
flaking are obtained without the aid of yeast or chemical leaveners, and
instead
occurs as a result of vaporization of moisture and the expansion of air
trapped in
the dough.
A sheet of pastry dough can have 700 or more alternating layers of fat and
dough. As rest periods are required between folding and rolling steps, all
methods of preparing laminated composite puff pastry dough is time-consuming.
Furthermore, these methods all require judicious amounts of shortening (fat),
butter and/or margarine. Butter is high in cholesterol; shortening and
margarine
are high in saturated fats and trans-fatty acids, which are considered harmful
to a
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person's health when consumed in substantial quantities. As there has been an
increasing tendency towards healthier food products, there exists a great
demand for fat-reduced and nutritious products.
Canadian patent application no. 2,269,623 (Ferrari-Philippe) discloses a
method for preparing flaky pastry that does not involve forming laminated
composite dough. In this method, a composition containing flour, salt, acid
proteins and an inactive fermenting agent is mixed at room temperature. During
the mixing step, lumps of butterfat are added to this mixture so as to obtain
a
heterogeneous paste; and finally water is incorporated in this paste, the
paste is
extruded, and the resulting flaky pastry is stored at a temperature between -
40 C
and +10 C. While this method avoids the time-consuming steps of forming a
laminated composite sheet of dough, this method uses substantial amounts of
unhealthy fats in order to provide a puff pastry with properties and qualities
similar to traditional puff pastries.
Canadian application no. 2,158,970 (Boode-Boissevain et al.) discloses a
fat-reduced laminated dough, wherein anaqueous gel containing 20-50 wt.% of
maltodextrin and 0-30wt.% of f3-glucan andlor pentosans is present as a fat
replacer. However, this fat-reduced dough is of the laminated composite type
which is time-consuming to make.
Canadian application no. 2,070,220 (Moore et al.) discloses a process for
making pastry dough, and in particular, for making pie crust dough. The
process
involves making two phases: a dough-like mixture of flour, water, salt, polyol
and
oil, and a shortening and starch phase. These phases are laminated to make
heterogeneous pastry dough which has a flaky tender texture when baked. This
dough composition is made in a manner which is largely independent of
processing temperatures and mix times. The dough is characterized by having
multiple, discontinuous layers which are interrupted by regions of gluten and
starch/fat phase.
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Summary of the Invention
Traditional methods of preparing puff pastries involve delicate time
consuming steps that use high-fat ingredients that are not favoured in today's
healthy lifestyles. It is thus an object of the invention to provide an
improved puff
pastry that is low in fat and is nutritious, and a method of making such a
puff
pastry that is faster and easier than traditional methods for preparing
laminated
composite pastry dough.
According to one aspect of the invention, there is provided a method of
making a reduced-fat and reduced-water puff pastry crust, comprising the
following steps:
a) mix together 124 to 130 parts (volume) sour cream or yogurt with
90 to 110 parts (volume) eggs, 125 to 160 parts (volume) grape-
seed oil, and 1 part (volume) baking soda or baking powder until a
smooth mixture is produced;
b) add 550 to 620 parts (volume) wheat flour to the mixture to form a
dough, then knead the dough for three to five minutes;
c) wrap the dough in a moisture retention covering and chill the dough
for at least 20 minutes,
d) form the dough into a crust shape; then
e) bake the crust at an elevated temperature until the crust is crispy
and has a light golden colour.
One or more of these ingredients can be organically produced to provide
additional nutritional benefits. In step (a), up to 1 part (volume) salt can
be added
to the mixture to provide additional flavour. Also, the flour can comprises at
least
75 vol. % low-gluten flour. In step (d), the dough can be cut into multiple
portions
which are each formed into a crust shape.
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To produce a crispy crust having a light golden colour, the dough can be
baked in an electric skillet or covered pan for six to eight minutes at a
temperature between 270 and 400 F.
According to another aspect of the invention, there is provided a method
of making a reduced fat vanilla cream pastry cake comprising forming a
plurality of pastry crusts according to the above method, and combining these
crusts with a vanilla pastry cream made by one of the following methods:
Method 1: Blend together a mixture comprising 230-350 parts (wt.) sugar,
50-200 parts (wt.) milk, 14-20 parts (wt.) agar-agar, 10-20 parts (wt.)
vanilla powder, 70-130 parts (wt.) honey, and 70-130 parts (wt.) maple
syrup, 85-125 parts (wt.) flour. Then, combine the mixture with 1950-2050
parts (wt.) of boiling milk and stir the combination until a cream is formed.
Method 2 (vegan recipe): Blend together a mixture comprising 50-200
parts (wt.) soya or rice milk; 270-350 parts (wt.) sugar; 70-200 parts (wt.)
maple syrup; 90-125 parts (wt.) flour; 14-20 parts (wt.) agar-agar; and, 13-
parts (wt.) vaniliin. Combine the mixture with 1950-2050 parts (wt.) of
boiling soya or rice milk and stirring until a cream is formed.
After the cream has cooled, a cake can be formed by stacking together
alternating layers of the crusts with the cream.
Detailed Description of Embodiments of the Invention
According to one embodiment of the invention, there is provided a method
for making a reduced-fat, nutritious puff pastry crust that is quicker than
traditional methods of making a puff pastry crust.
Generally speaking, the method comprises mixing sour cream or yogurt
with eggs, grape-seed oil, whole wheat flour and baking soda or baking powder
in proportions that produce a smooth mixture, kneading the mixture to produce
a
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dough, chilling and wrapping the dough in a moisture-retention wrap, forming
the
dough into suitable pastry crust shapes, then baking the crust at an elevated
temperature until the crust is crispy and has a light golden colour.
The wheat flour and egg whites used in this method contain proteins that
provide strength for the dough so it will rise and not collapse when baked.
When
wheat flour is moistened and stirred, two proteins in the flour, namely,
glutenin
and gliadin, connect and cross-connect to form strands of gluten, which help
give
structure to the baked crust. The more a batter is stirred, the stronger the
gluten
becomes. Wheat is the only grain with significant amounts of gluten-forming
potential; other grains like corn and oats do not create the gluten in dough.
Baked goods made from high-gluten flours have a firm crumb; low-gluten flours
give more tender results. In this method, at least 75 vol. % of the flour used
should be low-gluten flour such as whole wheat flour, with the balance being
higher gluten flour such as white flour. When using 550-620 parts (volume)
flour,
90-110 parts (volume) eggs and 124-130 parts (volume) sour cream are used.
Alternatively, 124-126 parts (volume) of yogurt can be substituted for the
sour
cream.
Importantly, the ingredients used in this method do not include any butter,
shortening, or margarine. These missing ingredients provide fat in traditional
baking that coat the flour proteins, reducing their contact with moisture in
the
recipe and shortening the length of the gluten strands when the flour is
stirred
with the moisture. However, for the reasons mentioned above, these missing
ingredients are considered unhealthy and are thus not desired in fat-reduced
nutritious foods.
However, some fat is necessary in baking as it serves as a lubricator in
the dough forming process; without such a lubricator, the gluten strands form
more readily when the dough is kneaded, thereby resulting in a tough
undesirable baked good. In place of the fats provided by the shortening,
butter
or margarine, lubricating fats for this pastry are provided by the grape-seed
oil.
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For the amounts of flour and eggs defined above, 125-160 parts (volume) grape-
seed oil is used. Grape-seed oil is selected as it one of the most stable
cooking
oils known. Also, it has very good heat stability and serves to enhance the
natural flavor of foods and reveals a subtle pleasant buttery flavor. It has a
high
smoke point at approximately 420 F (216 C); when the dough is baked at a
temperature below the grape-seed oil smoke point, the negative effects
associated with oil breakdown above the smoke-point are avoided. Grape-seed
oil is a polyunsaturated oil and has the beneficial effects of lowering the
blood
levels of LDL cholesterol while increasing the levels of HDL cholesterol.
Grape-
seed oil contains between 68-78% linoleic acid, which has been found to
substantially reduce the blood cholesterol levels in humans. Grape-seed oil is
also enriched in vitamin E; this vitamin is well known for its potential anti-
oxidant
effects in human tissue. Vitamin E is also considered by some to prevent or
reduce the chances of heart disease and cancer. Also, grape-seed oil contains
proanthrocyanidins, which have been found to be excellent antioxidants that
protect tissues from a range of oxidative injuries.
Another ingredient missing from this method that is normally found in
traditional puff pastry recipes is water. Water is used in traditional recipes
to
cause the dough to rise during baking: as the water in the dough evaporates in
high heat (around 400 F), steam forms between the layers of dough and fat,
causing them to separate. However, steam will leach vitamins, minerals,
enzymes and other nutritional matter from the dough. As there is no separately
added water in this recipe, much of the nutritional matter will be retained in
the
crust after baking.
One part (volume) of baking soda is used in the method to cause the
dough to rise. Alternatively, one part (volume) of baking powder can be
substituted for the baking soda to serve as the rising agent, although baking
soda
is preferred for its healthier ingredients.
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Optionally, up to one part (volume) of salt can be used to the method to
add flavour. Also optionally, one or more of the ingredients can be organic.
To form the dough, all the ingredients except the flour are whisked
together for about three minutes until a smooth mixture is formed. Then, the
flour
is added to the mixture to form dough, and the dough is kneaded for about
three
minutes. Then, the dough is wrapped in a plastic wrap and chilled in a
refrigerator for about 20-30 minutes. The step of chilling is important, as
gluten
in flour needs time to absorb necessary moisture in order to make dough
sufficiently pliable for the rolling procedure. Wrapping is also important as
it
prevents moisture from escaping the dough. After the dough has been chilled,
the dough can be cut into portions, and these portions can be rolled into
pastry
crusts. These crusts can be baked in covered pan for about three to four
minutes for each side of the crust at a temperature of between 270-400 F
inside
the covered pan.
The pan in which the dough is baked must have good thermal conductivity
and be able to distribute heat evenly to the dough. The pan is covered during
baking to retain the heated air that is necessary to cook the dough. The
temperature of the dough must be closely monitored to ensure that the crust is
baked for a period of time not exceeding 6-8 minutes total when baking at a
temperature between 270-400 F. The dough cari be cooked at a lower
temperature; however the baking period must be extended to ensure that a
crispy crust having a light golden colour is obtained. The pan can optionally
be
made of a relatively non-reactive multi-ply material to ensure than minimal
metal
is absorbed by the dough. One such suitable covered pan is the Versa TecTM
brand pan sold or the Versa Tec EOC electric skillet made by Saladmasterr"'
This pan or skillet is made of 316L surgical grade steel, which has excellent
heat
conductivity and distribution, and minimal reactivity with food. When using
the
electric skillet or any other covered pan having its own temperature dial,
care
must be taken to check that the temperature inside the pan is within the
specified
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range, as the temperature setting on the dial is often inaccurate.
Alternatively, the
dough can be baked in a conventional oven.
The resulting crust has physical properties and organoleptic qualities that
are similar to those of puff pastries made by traditional methods, yet is
lower in
fat and retains much of the nutritional matter original present in the
uncooked
ingredients. This recipe enables the pastry shell to be made without a number
of
ingredients typically found in pastry recipes, namely: butter, shortening,
margarine and water. Each of these ingredients is undesirable from a
nutritious
dietary perspective. Butter is high in cholesterol and in saturated fats.
Shortening
and margarine are high in trans fatty acids. Trans fatty acids are created
when
vegetable oil is processed into hardened fat such as margarine or shortening.
Also, by minimizing the water content in this recipe, more of the nutritious
material in the ingredients is retained in the pastry. Furthermore, the crust
can
be made much more quickly that traditional method, as the crust is formed
without having to perform the time-consuming steps of folding and rolling the
dough.
The dough can be formed into many shapes and be baked into crusts for
a number of different savory and sweet fillings, such as meat pies, vegetable
pies, cream pies, fruit cakes etc. In particular, the crusts can stacked with
layers
of pastry cream to form a cake. The pastry cream can be made from a suitable
recipe as is known in the art, or can be a vanilla pastry cream made according
to
the following method:
First, bring 1950-2050 g of 2%-3.25% m.f. milk to a boil. Then, combine
the following ingredients in a separate container and blend into a mixture:
sugar 230-350 g
milk (2%-3.25% m.f.) 50-200 g
agar-agar 14-20 g
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eggs 100 g (optional)
vanilla powder 10-20 mg
yellow food colouring 5 drops (optional)
honey 70-130 g
maple syrup 70-130 g
flour 85-125 g
Combine the blended mixture with the boiling milk and stir continuously
until the mixture bubbles and a cream is formed. Cook the cream for about 2
minutes in a heated container. Then, remove the container from the heat and
quickly cool the container and the contents therein, for example, by immersing
the container in cold water. When the cream is cold, natural flavours,
liqueur,
berries and/or dried fruit can be added as desired.
Alternatively, the above ingredients can be replaced with the following
ingredients which are free of animal products, to produce a "vegan" pastry
cream: 1900-2050 g soya milk or soya beverage, or rice milk or any milk of non
animal origin;270 - 350 g sugar; 70-200 g maple syrup; 90-125 g flour; 14-20 g
agar-agar; and, 13-20 g vanillin.
A stack can then be formed of alternating layers of pastry crusts and
cream to form a cake. The cake can be covered with an outer layer of cream,
and sprinkled with nuts or other toppings as desired.
The following are examples of recipes for forming pastry crusts and pastry
creams:
Example 1:The pastry crust
The pastry crust is made from dough having the following ingredients:
"Liberty" sour cream, 5.5% m.f. '/2 cup (125 parts)
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eggs, 2 (100 parts)
grape seed oil %Z cup (125 parts)
flour, whole wheat 2'/2 cup (375 parts)
flour, white '/2 cup (125 parts)
salt tsp (1 part)
baking soda tsp (1 part)
Instead of sour cream, 1/2 cup of natural goat yogurt, 4.4% m.f. can be
substituted. Preferably, all the ingredients are organic.
To form the dough, all the ingredients except the flour are whisked
together for 3 minutes until a smooth mixture is formed. Then, the flour is
added
to the mixture to form a dough, and the dough is kneaded for 3 minutes. Then,
the dough is rolled into a cylinder about 1 foot long, and the cylinder is
wrapped
in a plastic bag and chilled for 20-30 minutes in a refrigerator.
After the dough has been chilled, the cylinder is cut into 16 portions, and
the portions are rolled into thin pastry crusts. These crusts are baked in a
preheated covered Saladmaster Versa TecTM pan at a temperature setting at
between low and medium until the crusts are crispy and have a light golden
colour. Alternatively, the crusts can be baked inside a Saladmaster EOC
skillet
for four minutes on each side at a temperature setting of 320 F. The baked
crusts can then be filled with a variety of savoury or sweet fillings.
Example 2: Vanilla Pastry Cream
A vanilla pastry cream is made from the following ingredients:
part I
milk 2%-3.25% 2000 g
partll
granulated sugar, non-refined 300 g
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milk (2%-3.25%) 100 g
agar-agar 15g
eggs 100 g (optional)
vanilla powder 15 mg
yellow food colouring 5 drops (optional)
honey 100 g
maple syrup 100 g
flour 100 g
These ingredients are combined as follows:
First, bring first part of milk to a boil in a heated Saladmaster pan. Then,
mix the ingredients in the second part in a small bowl and blend with a hand
wire
whip. Once the milk is boiling, add the contents in the bowl into the pan and
stir
continuously with the wire whip until the mixture bubbies and a cream is
formed.
Cook the cream for 2 minutes in the pan, then remove the pan from the heat and
then quickly cool the pan and the contents therein in a sink filled with cold
water.
When the cream is cold, add natural flavours, liqueur, berries and/or dried
fruit as
desired.
Example 3: Vegan Pastry Cream
The following is a recipe for a cream free of animal products, and comprises
the
following ingredients:
part I
soya milk, soya beverage, rice milk
or any milk of non animal origin 2000 g
part 11
soya milk, soya beverage, rice milk
or any milk of non animal origin milk 100g
sugar 300g
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maple syrup 100g
flour 100g
agar-Agar 15g
vanillin 15 mg
These ingredients are combined as follows:
First, bring the first part of milk to a boil in a heated Saladmaster pan.
Then, mix the ingredients of the second part in a small bowl and blend with a
hand wire whip. Once the milk is boiling, add the contents in the bowl into
the
pan and stir continuously with the wire whip until the mixture bubbles and a
cream is formed. Cook the cream for 2 minutes in the pan, then remove the pan
from the heat and then quickly cool the pan and the contents therein in a sink
filled with cold water. When the cream is cold, add natural flavours, liqueur,
berries andlor dried fruit as desired.
The cream made by the second or third exarriples can be combined with
the 10-16 pastry crusts made from the first example to produce a cream cake.
This cake will have alternating layers of cream and crust, and can have
various
toppings as is known in the art. The cake is formed by spreading a iayer of
pastry cream on a crust and covering the cream layer with another crust and
lightly pressing the second crust with a palm of a hand in order to provide a
firm
bond between the crusts. The cream should be spread generously over the crust
because the crust is very dry as there is no water in the dough. These steps
are
repeated until a stack is formed. When the last crust has been put into place,
the whole stack is lightly pressed by a cutting board or something similarly
flat
and heavy, in order to prevent uncontrollable sliding of the layers of the
cake
during the resting period. This step is important to produce a round and firm
shape of the cake. Then, spread the last amount of the cream over the cake. At
this stage a cake is at least 1" higher and 2-3" narrower than the desired
size.
The cake is then refrigerated for at least 10-12 hours ("rest period") until
it
obtains its desired shape. During the rest period, the dry crusts absorb the
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cream; the cream is moisturizing the dry flakes of the crusts and lets them
grow
in width while absorbing the moisture. This process causes the cake to become
about 1" shorter and 2-3" wider in diameter by the end of the rest period.
After
the cake has rested, it can be decorated. Also, the flavors of the crusts and
the
cream combine together and the taste of the cake gains its peak by the 3rd
day.
When using the "Vegan" cream, the amount of cream should be reduced
somewhat relative to the dairy cream on the crust as the crusts have
additional
moisture through the usage of soya milk in the dough instead of animal-based
products such as eggs and sour cream.
While the preferred embodiment of the invention has been illustrated and
described, it will be appreciated that various changes can be made therein
without departing from the scope and spirit of the invention.
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