PROBLEM TO BE SOLVED: To provide a pie dough having physical properties optimal when used in cooking.SOLUTION: The pie dough is blended with a predetermined amount of powdery fat so as to make a pie having physical properties optimal for cooking. The pie doughs for cooking may be: (1) a pie dough for cooking which contains 1 to 6 wt.% powdery fat relative to the flour or (2) the pie dough for cooking described in (1), of which the powdery fat is derived from a fat having a melting point of 50 to 70°C. (3) A method for manufacturing the pie dough for cooking described in any one of (1) and (2), which contains 1 to 6 wt.% powdery fat relative to the flour, is provided.COPYRIGHT: (C)2015,JPO&INPIT【課題】料理に使った場合に最適な物性となるパイ生地。【解決手段】パイ生地に所定量の粉末状油脂を配合することにより、調理に最適な物性をあわせもつパイとなるパイ生地を提供。パイ生地の製造法は、(1)粉末状油脂を、対粉で1~6重量%含有する調理用パイ生地、(2)粉末状油脂が、融点50~70℃の油脂に由来するものである、(1)記載の調理用パイ生地、および(3)粉末状油脂を、対粉で1~6重量%含有する、(1)~(2)いずれか1つに記載の調理用パイ生地の製造法。【選択図】なし
