JP2000197444A - New thin transversely embossed pie dough and pie product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a thin transversely embossed pie dough, enabling the industrial continuous production of crispy and soft, super-thin type pies which could industrially not have been produced and have good solubility in mouths and extremely good tastes, and enabling the efficiently industrial production of new small foods, such as small (about 2-7 cm) petit croissants, which could not have been produced in an industrially large scale. SOLUTION: This method for producing a thin transversely embossed pie dough (a surface-like or belt-like pie dough) comprises cutting a laminated pie dough in thin belt-like pieces, turning the cut dough at 90 degree so that the cut surface of the cut dough is upward directed, and then rolling the cut dough with rollers. A method for producing a thin transversely embossed pie comprises using the thin transversely embossed pie dough. A method for producing a small wound confection or bread such as a petit croissant comprises forming the thin transversely embossed pie dough into a triangle dough, etc., forming one or more easily bendable portions such as pleats or perforations on the triangle dough, etc., and then utilizing the easily bendable portions to wind up the triangle dough, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a thin pie dough,
In particular, the present invention relates to the production of side-floating thinned pie dough (molded product and band-shaped or face-shaped pie dough). According to the present invention, the thickness (thinness) of a crust after firing is very thin, such as 2 mm. Even a thin horizontal floating pie that could not be produced industrially conventionally, such as a thin horizontal floating pie that is easily broken, can be continuously and efficiently mass-produced.

[0002] In addition, the use of the pie crust according to the present invention enables industrial mass production of small confectionery / small buns such as mini croissants (petit croissants) of very small size. , Super mini-size croissants that could not be produced industrially conventionally, such as super-mini-size croissants with a base length of 5 cm or less (hereinafter sometimes referred to as “petit croissants”)
Can also be manufactured efficiently.

[0003]

2. Description of the Related Art Generally, a horizontally floating pie is manufactured as follows. That is, first, the mass production method of puff pastry invented by the present inventors (Japanese Patent Publication No. 56-44687).
"In the production of pie dough that sandwiches fat and oil between two pieces of pie dough and repeats rolling-folding, the dough is continuously fed, and rolling-cutting-continuous lapping is continuously performed without intermittent stationary. Mass production of puff pastry characterized by operating and repeating. "

[0004] A method for producing a thin pie by cutting the pie dough produced in this manner vertically into a certain size, then traversing the pie dough into a certain size, turning the pie dough so that the lamination cross section is up or down, and baking it. Has been adopted. However, in such a conventional method, since the target food is a pie in which a large number of thin pieces are laminated, it is easily broken, it is difficult to handle, and it is industrially impossible to bake it very thinly.
For example, it has not been possible to industrially mass-produce pies thinly baked to a crust thickness of 5 mm or less.

[0005] Croissants have conventionally been manufactured as follows. First, yeast is added and fermented (27-34 ° C, 75-80% / RH, 30-45
Min), cool the dough (around 3 to 15 ° C), roll it with fats and oils, and fold, then roll and repeat the fold to prepare a laminated dough or add yeast Cool the dough (around 3-15 ° C)
Rolled and molded with oils and fats, and fermented (2
7-34 ° C, 75-80% / RH, 30-45 minutes)
It is manufactured by firing.

[0006] The croissant is manufactured by winding a flaky triangular rolled dough, and for example, an ultra-small petit croissant having a base length of about 2 to 5 cm is machined. There was no example of successful winding and efficient industrial production, and its production was considered impossible.

[0007]

SUMMARY OF THE INVENTION According to the present invention, the growth of consumption of confectionery, especially baked confectionery, dried confectionery, etc. is slowing, and there is a strong demand in the art to create new types of confectionery and new products. In view of the current situation, the present invention has been made for the purpose of newly developing a new system for efficiently and industrially producing a horizontally-floating thinned pie, which has been conventionally impossible to produce industrially. Further, the present invention has been made for the purpose of newly developing a new system for efficiently industrially producing products which could not be industrially produced conventionally, such as small rolled confectionery and bread such as petit croissants.

[0008]

SUMMARY OF THE INVENTION The present invention has been made to achieve the above object, and has been studied from various directions.
As a result of the research, it was possible for the first time to continuously and industrially mass-produce a previously unknown new pie dough, which is a horizontally floating thin pie dough consisting of a strip, a face or a single body. And as a result of further studying its use, pie dough is laminated or unlaminated, and it has a new texture, appearance, etc. Horizontal floating thin pie, sandwich pie sandwiched with cream etc., normal New pie products such as pie and bread (croissant, twisted bread, cornet bread, etc.) rolled into a conch-like roll by shifting the pie or to the other are also successfully created.

Further, the present inventors have made efficient industrial production of petit croissants and other small rolled confectioneries and breads, which could not be produced industrially conventionally, using the horizontal floating thin pie dough according to the present invention. By controlling the final dough thickness, pie products having various desired textures were successfully produced for the first time, and finally the present invention was completed. Hereinafter, the present invention will be described in detail.

[0010] In order to produce the horizontal floating thin pie dough according to the present invention, first, ordinary pie dough is produced. For the production of this dough, all known methods can be used as appropriate, and in addition to the holding lamination method, the above-mentioned mass production method of the dough (cutting lamination method) developed by the present inventors is advantageous. Available.

According to the cutting lamination method (FIG. 1), the rolled dough 1 is sandwiched between two successive doughs and cut when the roll 2 reaches the line 2. Cut at line 3. Since the cut piece 4 moves by changing the direction by 90 degrees, the cut piece 4 'slightly overlaps the cut piece 4' which has been cut before, and further the cut piece 4 "before the cut piece 4 '.
And then rolled during rolling section 5, and when the fabric reaches line 6, it changes direction by 90 degrees and repeats cutting-continuous lap-rolling again, and this layer becomes 40
Rolling-cutting-continuous lapping is repeated a number of times until reaching ~ 1000, and as a result, it is possible to obtain a pie dough in which all of the individual slices are at right angles to the rolling direction and the cutting direction. Bread-like puff pastry can also be made using yeast.

[0012] The thin-sided horizontally floating pie dough according to the present invention and the manufacturing process of the pie using the same will be described below in detail according to a manufacturing line (FIG. 2: side view, FIG. 3: plan view) illustrated as an example. I do.

A continuous pie crust having a certain thickness and width, which has been prepared by the above-described cutting lamination method or an appropriately known method, is supplied to the supply conveyor 1. At this time, it is preferable to make the dough width narrow so that it can be spread later.
It is preferable that the width is about 2 to 1/4.

The pie crust band is cut into fine strips by the fine-cutting cutter 2 (for example, a pie crust band having a width of 26 cm is cut into about 24 to 40 rows). The cloth ropes obtained in this manner are spread at regular intervals while being cut off by a widening conveyor 3 (an example in which three are installed in the drawing).

Next, the dough rope is turned (90 ° rollover) by the rollover device 4 so that the cut surface faces upward. In addition, if desired, the rollover angle of the cloth rope is not exactly 90 ° C., but may be an acute angle of around 90 °, an obtuse angle, or an acute angle of less than 90 °. The dough rope rolled over in this manner is rolled from above and / or below by a roller or other suitable rolling means.
In the present invention, since it is necessary to roll from the cut surface or its containing portion, in addition to rolling the dough rope as described above and rolling from above / below, the cut surface is cut from the side without rolling. It may be rolled. In this case, needless to say, the rollover device 4 is unnecessary. In this way, a band-shaped pie crust can be obtained.

The puff pastry strip may be cut in the vertical direction as described above, may be cut in the horizontal direction, or may be cut obliquely at an appropriate angle if desired. By changing and rolling this, the texture,
Appearance can be changed, and a new horizontal floating thin pie dough can be manufactured. The new pie dough can be widely used for various uses, and can produce various types of pies and laminated bread products having a new texture and appearance.

As described above, the dough rope obtained by cutting the pie dough and turning it over is rolled alone from the cut surface (the portion including it) or two or more doughs are made adjacent to each other. Or at a certain interval or vice versa, at least partially overlap (stack) each other, and roll it from the cut surface (and / or the portion containing it) to obtain a strip type and a face type. Pie dough can be obtained. In addition, the laminated pie dough is further stretched thinly and cut into a certain width, and the cut pieces are continuously folded or wrapped and then shredded, then rolled over sequentially, and sprinkled with sugar or the like on the cut surface, and cut in a horizontal direction. /
Alternatively, a horizontally floating thin pie dough can be manufactured by rolling in the vertical direction.

For example, as shown in FIG. 4 (when the pie dough is cut in the vertical direction and the obtained dough rope is turned over by 90 °), one dough rope R is independently rolled (A). , Two cloth ropes (R-1, R-2) are made adjacent to each other (B) or four cloth ropes (R-1, R-2, R
-3, R-4) adjacent to each other (C) rolling,
Alternatively, the distance S is set to four cloth ropes (R-1 to R-4).
-1, S-2, and S-3 are provided (D), and can be rolled. If desired, two or more dough rolls may be put together, arranged at intervals, and rolled.

In the case of the above (A), when this is rolled, a horizontally floating thin pie dough can be obtained as it is, and this pie dough can be used as it is or as described later with reference to FIGS. By doing so, a new pie product called a thin floating pie floating horizontally can be obtained. In the case of (B) and (C) above, when this is rolled, each dough rope partially or entirely overlaps, or a completely new type of horizontal floating thin pie dough intricately entangled is obtained. ,
This can be laminated as it is, or molded and processed into an appropriate size to obtain a pie product.

In the case of (D), by adjusting the size of the interval S, if this is rolled, one flat pie crust can be obtained, and also a partially overlapped pie crust can be obtained. In the former case, for example, when the final rolled fabric width is set to 22 w for a 9 t × 10 w rope, 22 w−9 (t → w) = 1
There is an interval of 3 mm. Therefore, the distance between the cloth ropes R is 1
By arranging with a spacing 3W of 3w, the fabric ropes R-1 to R-1
With R-4, the adjacent members are joined to obtain a single flat horizontally-floating pie dough. Even if the interval is narrow, the adjacent members are joined and adhered to each other, so that a single flat horizontally-floating pie crust can be obtained.

FIG. 5 shows a case where the pie dough is cut in a horizontal direction instead of a vertical direction, that is, a case where the pie dough is cut at an angle shifted by 90 ° from the case of FIG.
Rather than roll over at 0 ° (rather than roll over completely with the cut side up), roll over diagonally (at an angle of less than 90 °), and each fabric rope is partly rather than completely separate and independent This is a diagram illustrating the case of overlapping (oblique folding). The dough rope cut and inclined in this way is obtained by rolling one or two or more ropes as shown in FIG.
It is possible to manufacture a different type of horizontal floating pie dough than in the case of the above.

The horizontal floating thin pie dough manufactured in this manner is subjected to various treatments, such as cutting or molding, as it is, without laminating or laminating at least a part thereof. In addition to being a thin pie, it can be rolled into rolls to make rolled confectionery, bread, etc., and can be widely used for various purposes.

For example, in order to manufacture a horizontal floating thin pie by using the dough rope shown in FIG. 4A, the apparatus shown in FIG. Processing may be performed. That is, sugar is sprinkled on the upper surface of the conveyor 7 by the duster 6, a dough rope with a cut surface facing upward is supplied onto the conveyor 7, and sugar or powder is further sprinkled on the dough rope by the duster 5. By applying sugar and powder to the upper and lower surfaces of the dough rope with dusters 5 and 6,
Next, the rolling process performed by the rollers 8 is performed smoothly. The dough rope is rolled by the roller 8 from a thickness of 10 mm to about 1/2 thereof. Note that duster processing may be performed as desired.

Next, sugar is sprinkled on the rolled dough from a duster 9 and is finally rolled by a roller 10.
The thickness is reduced to 4 mm or less, preferably 0.5 to 3.5 mm, and more preferably to about 2 to 3 mm (the width of the rolled dough spreads about 1.5 to 3 times the initial width). In addition, in this example, the case where two sets of rolling rollers are illustrated is illustrated, but one set may be provided, or two or more sets may be provided. The desired dough obtained after each of the rolling processes described above,
A horizontally floating thin pie dough can be obtained.

After the final rolling, the rolled dough is then sprinkled with sugar, sliced almonds, nuts, and (dried) fruits by a duster 11, and if necessary, a different material (for example, ,
Creams, dairy products, crème damand, etc.) on the dough.

Next, the dough 14 is sprinkled with sugar, a polishing agent or the like with a duster 14 and then cut into a fixed size (for example, about 7 to 10 cm in length) with a cutting tool 16 such as a guillotine cutter. To the oven 19. In addition, 12 and 15 are horizontal drawing conveyors for collecting sugar, nuts and the like scattered around by the dusters 11 and 14.

The dough molded in this manner is supplied to a band oven 19 by a transfer conveyor 17 and baked under a certain condition (for example, 150 ° C. to 200 ° C., 8 ° C. to 8 ° C.).
Firing for 15 minutes, preferably 160-180 ° C, 11-
Baking for 12 minutes). After firing, it is allowed to cool and packaged to make a product.

The thin-sided horizontal floating pie thus obtained is
Its thickness is extremely thin, 4 mm or less, and 2
An ultra-thin pie with a thickness of ４4 mm can also be easily manufactured. The present pie is not only extremely thin but also has the structure of a horizontally floating pie, has an extremely good texture and melting in the mouth, and has excellent flavor and texture. In addition, the pie has a further excellent characteristic that it is hard to be broken as compared with a normal horizontal floating pie, despite being extremely thin.

The production of the horizontally floating stripped pie dough according to the present invention and the pie product using the same are as described above, and the horizontally floating thinned pie dough, which is another pie dough according to the present invention, is described. The production of a pie product using, for example, can be performed as follows.

First, as in the case of the production of the band-shaped pie dough, the continuous pie dough having a constant thickness and width is stacked on the feeding conveyor 1 as shown in FIG. 2 (FIG. 3).
, And the pie dough band is cut into multiple rows (for example, 32 rows) by a fine cutter 2 in a thin and rope-like manner. The dough rope obtained in this manner is fed to a widening conveyor 3 (for example, 3
Base) and spread them out at regular intervals.

Next, the cloth rope is rolled by 90 ° by the roll-over device 4 so that the cut surface faces upward. After the rollover is completed, the cloth ropes are brought together by a guide or a side conveyor (4 ': FIG. 6) provided after the rollover device 4 to reduce or eliminate the gap. Several examples of aspects of the rollover fabric rope are shown in FIG. The dough ropes arranged in this way are transferred to the conveyor 7
The dough rope is fed to the upper side (if necessary, sugar, flour or other powdered food may be sprinkled on the upper and / or lower side of the dough with dusters 5 and / or 6), and the dough rope is rolled by, for example, thickener. Rolled from 10 mm to about 1/2, each fabric rope is joined and pressed together to form a face fabric.

Next, (if necessary, sugar (powder) is sprinkled from the duster 9 on the rolled dough).
, And is rolled to a thickness of 4 mm or less, preferably 0.5 to 3.5 mm, more preferably about 2 to 3 mm. The rolled dough obtained in this manner may be used as a horizontally floating, thin-faced pie dough.

Alternatively, sugar (edible powder) with duster
Without being sprinkled, the dough ropes (R1 to R-8) widened by the widening conveyor 3 and rolled 90 ° by the rollover device 4 as shown in FIG. , A roller 8 and then a roller 10 to produce a horizontally floating, thin-faced pie crust. The rolled dough (horizontal floating thinned pie dough) thus obtained is transferred to a molding line to be a pie product.

That is, the face pie dough after the final rolling is sprinkled with sugar or sliced almonds or the like by the duster 11 if necessary, and a material different from the above is mounted on the dough by the depositor 13 if necessary. Thereafter, a die-cutting device (not shown) provided after the depositor 13 performs punching and molding into a leaf shape and other various shapes.

After molding, if necessary, sprinkle sugar or the like with a duster 14 (cut with a cutter 16).
The product is transferred from the transfer conveyor 17 to the band oven 19 and baked at, for example, 180 to 200 ° C. for about 11 to 12 minutes, allowed to cool, and packaged to obtain a product. In addition, you may collect | recover the material scattered around the cloth | dough by the horizontal drawing conveyors 12 and 15.

In the above, the depositor 13
, A leaf-type punching molding was performed using a die-cutting device provided after the above, but as shown in FIG. 7, a croissant dough, a roll pie dough, or a corne pie dough wound into a conch It may be stamped and formed. (Note that the dotted line on the dough indicates an easily bent portion (described later).) Furthermore, a dough (for example, 2 to 5 cm × 2 to 7 cm) punched and formed into a dough shape for sand pie is 180 to 20 pieces.
After baking at 0 ° C. for about 10 minutes, the mixture is cooled, and cream, jam or the like is sanded to form a sand pie.

The product produced using the dough-shaped pie dough obtained in this manner has a unique structure of the horizontally floating pie, has a crisp texture, is very good in melting in the mouth, is very delicious, and has a flat floating pie. The result was outstanding quality that could not be obtained. In addition, a characteristic that the pie is hard to break as compared with a normal horizontal floating pie obtained by a conventional method has been obtained, and such a pie was conventionally impossible to be industrially continuously produced.

[0038] Such a horizontally floating pie in a thin state, which is hard to be broken, cannot be continuously mass-produced industrially by conventional equipment and methods, but it is possible by the present invention for the first time. It became. Therefore, the continuous production technology of the thin-floating horizontal floating pie according to the present invention is a new technology, and the pie itself is an industrial new product. Also, it has been impossible at all with conventional methods and equipment to continuously and efficiently produce a horizontally floating thinned pie face material which is a raw material of such a pie. Is one that makes this possible.

The horizontal floating thin pie dough manufactured as described above can be used freely for the manufacture of various pie products (including laminated bread products), both in a strip-shaped pie dough and a face pie dough. For example, by cutting this pie dough into an appropriate shape and size and winding it into a roll, rolled confectionery and bread having a new texture and appearance can be manufactured. For example, as shown in FIG. 7, a croissant can be manufactured by winding a substantially triangular dough in a roll shape (I), (II), and a roll pie can be manufactured by winding a rectangular dough in a roll shape. (III), a deformed trapezoid can be rolled into a roll to produce a shell-shaped pie (corne-shaped pie) (IV).

In order to manufacture rolled confectionery and bread as described above,
If the dough is wound into a roll, the desired rolled confectionery / bread can be manufactured. At this time, when the dough is creased ((II), (III), (IV) shown in FIG. 7) in the case of),
New knowledge has been obtained that rolling can be performed very smoothly, and efficient and industrial production of products of uniform shape has become possible for the first time. The present invention also makes this point one of the important features.

Furthermore, by applying the above-mentioned new technology, it is possible for the first time to manufacture a small rolled confectionery or pie, such as a very small petit croissant, which could not be industrially produced conventionally. Is one of the important features of the present invention. Hereinafter, the present invention will be described in detail by taking a petit croissant as an example and referring to the drawings.

A continuous pie dough having a certain thickness and width (the above-mentioned horizontal floating thin pie dough) is cut by a conventional method using a rotary cutter with a presser or a stamping machine (FIG. 8 (i)). ), And cut off with a pitch-opening conveyor (separation conveyor) (FIG. 8 (ii)).
In addition, according to the above-mentioned croissant manufacturing process using the face pie dough, for example, the base length 3
It is also possible to use a croissant dough having a small size of cm and punched out into a dough shape.

As shown in FIG. 9 (reversing line), after separating the doughs A and B cut into substantially triangular shapes by separating them with the pitch-opening conveyor 1, the inverted triangular cut dough B is placed on the reversing line (FIG. 9). In ()), the direction is changed to the normal direction A, and all the cloths are aligned in the same direction as the normal triangular cut cloth A.

That is, the inverted triangular cut cloth B moves to the reversing vacuum conveyor 2, and after reversing, moves to the B cloth conveyor 4. On the other hand, the normal triangular cut cloth A is transferred to the A cloth conveyor 3 without changing the direction. The sorting and transfer of the dough B to the reversing vacuum conveyor 2 is appropriately performed by a known method, such as moving the reversing vacuum conveyor 2 to the end of the conveyer 1 by opening the pitch in response to the detection of the B dough.

A dough conveyor 3 and B dough conveyor 4
After adjusting the distance between the A and B doughs (adjusting the front and rear ends) at the confluence point with the above, the A and B doughs merge and move to the folding line via the A and B dough conveyer 5,
In the meantime, the easily bent portions are provided to the A and B reproduction grounds (the cloth B is already in the same direction as the cloth A).

The easily bendable portion is a folding line or a folded portion, through which the fabric can be easily folded. In this way, the easily bendable portion is formed on the fabric. If provided, this part can be easily bent, and once this part is bent, the fabric can be rolled up extremely smoothly, and not only croissants of normal size but also petit croissants Can also be efficiently industrially produced by machines.

Examples of the easily bent portion include at least one selected from a streak, a fold, a groove, a perforation, a comb, and a hole provided at an interval, through which the fabric can be bent. As the groove, U-shaped cross section, V
A mold, a circle, or a groove having an appropriate cross section is appropriately selected. In addition, the easily bent portion may be provided in a non-linear shape such as a wave shape or a zigzag shape in addition to the straight shape, and one or two or more may be provided. In FIG. 10, four pieces of a1 to a4
The case where the easily bent portion of the book is provided substantially parallel to the base of the isosceles triangle is illustrated. FIG. 10 illustrates the case where the cloth is substantially triangular. However, in the case of a circular, elliptical, quadrangular or other appropriately shaped cloth, the necessary number of easily bent portions may be similarly provided, and It may be provided in parallel and wound up regularly, or may be provided diagonally at an appropriate angle on the bottom and wound up irregularly.

Both A and B are aligned in the same direction (therefore, they are indicated by the designation symbol A).
The fabric provided with the easily bent portion in this manner moves to the folding line (FIGS. 11 and 12). In the folding line (1) (FIG. 11), when the fabric A moves on the belt and its end comes in contact with the end of the folding belt 10 (the end is preferably sharpened as much as possible), the easily bent part a
No. 1 easily bent. One folding is performed. When the belt up / down folding roller 11 moving up and down by an air cylinder (not shown) raises the belt upward, the No. 1 is set. (1) Folding is made easier. Reference numeral 12 denotes a dough holding roller (fixed). The upper part of the drawing shows an upper plan view of the folded state (rolled up state) of the fabric.

Subsequently, the belt vertical folding roller 11
Is further raised by the action of the air cylinder, and in combination with the action of the folding belt 10 (the tip radius is preferably changed by the number of folds), 2
Make a fold.

In this way, No. The fabric A that has been folded into two proceeds to the folding line (2) (FIG. 12). In this line, further folding is performed using a folding roller 13 in which two rollers (rollers) are connected (one is for folding, and the other is for transferring the folded fabric to the next unit). The folding roller 13 includes two upper and lower rollers (rollers), and rotates the folding roller 13 by horizontally moving an air cylinder from a position at the time of folding start illustrated in the lower part of the drawing. Then, the upper rotating roller (13-1) rises from a position flush with the conveyor, moves upward by the amount of the folded fabric, and performs folding of the fabric (No. 3 folding).
On the other hand, the lower rotating roller (13-2) is now flush with the conveyor at this point. 3. The fabric after folding is moved to the next folding unit. Reference numeral 14 denotes a dough holding roller (up and down movement).

Similarly, in the case of No. No. 4 fold and No. 4
Perform 5 folds. Final fold (5 in this example)
In the second fold, water is attached to the end of the fabric by a water dropping (water attachment) device (not shown), so that this portion is necessarily located at the center of the folded lower portion (tail stop). It is also possible to use egg white, milk, starch, a polysaccharide solution or the like instead of water to keep the tail of the dough from separating.

In the present example, the fifth fold is finished, but the number of folds can be appropriately determined according to the target product. However, once the first fold is achieved, the subsequent folds are often performed smoothly, so the number of easily bent portions may be at least one. In this example, No. The first and second folds are performed by the fold belt 10, and the subsequent folds are performed by the fold rollers 13. However, if an easily bendable portion is provided, there is no particular limitation on the type of the fold device. The roller 13 may be reversed, the belt 10 alone, or the roller 13 alone, and the roller 13 may be appropriately modified. In addition, the folding roller 13
, Two upper and lower free rollers 13-1, 13-
Although 2 is connected at a right angle, the desired purpose is achieved even if it is an acute angle smaller than that, for example, so that the connection angle can be determined as appropriate, and a conventional method in croissant production can be used as appropriate.

The fabric that has been folded and formed in this manner may be processed according to a conventional method, for example, sent to a net conveyor, sprayed with water, sent to a belt conveyor, and dusted on the belt conveyor. Sprinkle with granulated sugar and / or edible material. Next, it is sent to a panning conveyor, sequentially transferred to a band oven, and baked.

The calcination is performed at 180 to 200 ° C. for about 8 to 15 minutes.
Dry at about 10 to 15 minutes. More specifically, for example, about 1/3 of the furnace length from the entrance of the tunnel-type scale belt oven is heated with far infrared rays, and the remaining about 2/3 of the furnace length is indirectly heated. ~ 200
Bake at 11 ° C for about 11 to 12 minutes. Alternatively, baking can also be performed in a band oven. And if you want to lower the water content of the crust (about 2-5%),
It may be passed through a drying tunnel for about 15 minutes. After firing treatment,
Allow to cool, package, and make the product. These processes can be appropriately performed according to a conventional method.

The petit croissant thus obtained is:
Small grains (3-4 cm in length, 2 cm in height, 2 cm in width), have a pie-like structure, which could not be produced industrially in the past, and can be further reduced to smaller grains . The resulting petit croissant has its shape,
In addition to having a special feature in size (smallness), the use of yeast in addition to the flavor of conventional pie has a new texture as a pie with a bread-like tissue, and has good mouth-melting properties It is a novel industrial product that is further added with a flavor brewed by fermentation on the basis of to give a more excellent flavor and texture.

Further, a claim / damand dough may be placed on the molded dough before folding and / or on the folded folded dough, or toppings such as nuts and fruits may be performed and baked. Further, powdered sugar or the like may be sprinkled on the crust that has been fired.

As the dough, pie dough, Danish pastry dough, bread dough, biscuit dough, baked confectionery dough, and other various doughs can be used as appropriate. As the pie dough, in addition to the one manufactured by the conventional holding lamination method, the cutting lamination method (Japanese Patent Publication No.
44687) can also be used advantageously. It goes without saying that the above-mentioned new horizontally floating thin pie dough can be used.

Further, the fabric itself can be used only with the fabric as described above. Of course, a punched portion is formed, and a hollow portion formed inside at an appropriate time after completion of folding and / or after firing is formed. Fillings such as anne, jam, cream, chocolate, curry, meat paste and the like may be used. Alternatively, a product that gives a crisp texture without filling the hollow portion can also be used.

According to the present invention, by using the dough provided with the easily bent portions, not only can croissants and roll pies having a normal size be efficiently produced, but also small rolled confections and breads such as petit croissants. It has also become possible to mass-produce such products industrially. In addition, especially for pie and bread (corne type products) twisted in a shell shape, it is necessary to insert a core in the center and twist it into a roll while twisting it, and then remove the core. However, according to the present invention, it is possible to mass-produce a product without using a core at all, which is very excellent as an industrial production method.

Further, if desired, the rolled small confectionery having a hollow portion can be obtained by inserting a core in the center and folding the core, and then extracting the core. -It is also possible to manufacture bread, a previously unknown new food. Hereinafter, examples of the present invention will be described.

[0061]

Example 1 The following formulations A and B were prepared. (Formulation A) (parts by weight) Flour (strong flour) 70 parts Flour (soft flour) 30 parts Shortening 5 parts Skim milk powder 3 parts Salt 1.5 parts Flavor 0.5 part β-carotene liquid 0.4 parts Water 50 parts

(Blend B) (parts by weight) Oil and fat 80 parts Sugar 15 parts Slice almond 5 to 10 parts (Harfrost)

The raw materials shown in Formulation A were mixed well to prepare an extensible dough. Then, two upper and lower fabric bands were made, and the margarine 80 shown in Formulation B was placed between the fabric bands.
Part / powder, roll the dough continuously, and continuously cut, repeat and roll according to the method of FIG. 1, and if necessary, dust the sugar of compound B at the time of lamination. Sanded. And as the final lamination number, 8 × 7 × 6 =
It was adjusted to 336 layers.

The dough thus completed in required lamination is stretched to a certain thickness (8 to 12 mm), and a narrow dough strip (about 26 cm wide) obtained by preparing a continuous pie dough strip is illustrated. This was processed sequentially using the instrument.

The cloth band was cut into a rope shape by a fine cutter (32 rows). The obtained dough rope was spread at a constant interval by a widening conveyor, and then rolled over by 90 ° by a roll-over device so that the cut surface faced upward. Then, while sprinkling sugar, use the first roller and then the second roller,
mm, and then rolled to 2 to 3 mm to produce a horizontally floating, thin strip-shaped pie crust.

Next, the sliced almonds of the composition B were placed on the mixture and cut into 8 cm lengths with a guillotine cutter. This was baked in a band oven controlled at 160 to 180 ° C. for 11 to 12 minutes to obtain a 3.5 mm-thick ultra-thin horizontally-floating pie. Also,
Even using the dough obtained by adding yeast to the dough and fermenting it at 27 ° C. and 75% / 30 minutes, an excellent horizontal floating thinned pie could be produced. The resulting pie, despite being ultra-thin, was hard to break and had a good appearance, had a texture of a horizontally floating pie, had a good texture and melted in the mouth, and was very delicious.

[0067]

Example 2 The following formulation was prepared.

The above components were mixed well and rolled to form two plates. Rolled with 75 parts of margarine between the two plates, the dough was continuously fed, and cut-continuous according to the method shown in FIG. The lap-rolling was repeated, and processing was carried out until the final cut number was reduced to 36 to 46 thin film layers when cut to obtain a continuous puff pastry belt.

Using the illustrated apparatus, two continuous puff dough bands were
The cloth band was cut to a width of 6 cm, and the obtained cloth band was cut into a rope shape by a fine-cutting cutter (32 rows). The obtained dough rope was spread at a constant interval by a widening conveyor, and then rolled over at 90 ° C. by a roll-over device so that the cut surface faced upward. As shown in FIG. 4 (D), four of them were arranged at intervals. The interval was between one and 1.5 rope widths. After the width was adjusted, the thickness was reduced from 10 mm to 圧 延 and then to 2 to 3 mm with a first roller and then a second roller to produce a horizontally floating, thin-faced pie dough.

The obtained pie dough is continuously rolled thinly (1.5 to 2.5 mm), molded, folded using the folding device shown in the figure, and water is poured onto the molded dough after the completion of the folding. After spraying and sprinkling with granulated sugar, the mixture was baked in an oven at a temperature of 180 to 200 ° C. for 1 to 12 minutes. A small pie in the form of a croissant (length 2c) dried at 100-120 ° C for 10-15 minutes
m, height 1.5 cm, width 1.5 cm).

[0071]

Example 3 The following composition was prepared.

The dough (dough obtained by adding yeast to the raw material) thus prepared is subjected to a fermentation treatment (27 ° C., 75% / 30%).
), And then, in the same manner as in Example 2, the fats and oils were sandwiched to produce a horizontally floating thin pie dough according to the continuous pie dough manufacturing method.

With respect to the obtained pie dough, small croissants were industrially produced in the same manner as in Example 2. There has been no successful example of efficient mass production of small granular croissants, and thus it can be said that the present invention has made it possible for the first time to produce a new food product, a new pie product.
Also, a new pie product could be manufactured using dough prepared by the twisted pie method instead of the folded pie method described above.

[0074]

According to the present invention, it has been successfully succeeded for the first time to efficiently mass-produce a thin horizontal floating pie dough. Moreover, according to the present invention, the thickness can be freely adjusted, and as a result, a horizontally floating thin pie having any texture can be manufactured continuously and efficiently.

When rolling from the cut surface according to the present invention, when this is fired, there is a remarkable effect that there is no hard part and the mouth melts well.

According to the present invention, continuous, efficient and mass production of side-floating thinned pie dough (facepieces and band-shaped pie dough) has been successful for the first time. This pie dough has a wide range of uses, and can produce various types of pies, roll-shaped products and bread products.In addition, according to the present invention, by controlling the final dough thickness of the pie dough, The product can be manufactured, and by providing the easily bent portion according to the present invention, it has been successfully succeeded for the first time to industrially efficiently produce various small rolled confections and breads such as petit croissants. Moreover, according to the present invention, it was possible for the first time to continuously manufacture mini-sized products having a very small and accurate size and shape.

As described above, it is very difficult to manufacture small-sized bite-sized croissants and the like, and it is impossible to accurately mold the croissants with existing machines and devices. To be located below
This was not possible with the conventional manufacturing method and apparatus, but was made possible by the present invention for the first time. Thus, mini-sized petit croissants and the like are conventionally unknown new foods.

Further, in the present invention, since the fabric is provided with an easily bent portion, the fabric is easily bent from the bottom end portion by abutting only a small obstacle, and thus the first folding is performed once. When the folding is performed, the subsequent folding is performed smoothly and accurately, so that there is also obtained an industrial advantage that existing equipment and devices can be used as they are.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of puff pastry production by a cutting lamination method.

FIG. 2 is a side view of the manufacturing process of the thinned horizontal floating pie.

FIG. 3 is a plan view of the manufacturing process as viewed from above.

FIG. 4 shows an arrangement of dough ropes.

FIG. 5 shows an example of oblique molding.

FIG. 6 is a perspective view of the manufacture of a horizontally floating thin-faced pie dough.

FIG. 7 shows an easily bent portion and a roll product (croissant, roll pie, corn pie) provided on a horizontally floating thin pie dough.

FIG. 8 shows cutting (i) and pitch opening (ii) of the dough.

FIG. 9 shows a dough reversal line.

FIG. 10 shows an easily bent portion provided on the fabric.

FIG. 11 shows a folding line (1).

FIG. 12 shows a folding line (2).

Claims (19)

[Claims] 1. A method for manufacturing a horizontally floating thin pie pastry, which comprises cutting the pie pastry as it is or processing it, shredding it, laying a thin slice horizontally, and applying pressure. 2. A thin floating pie dough, characterized in that the laminated pie dough is cut into strips in the vertical, horizontal or diagonal direction and the obtained strip is rolled from the cut surface. How to manufacture. 3. The laminated pie dough is cut into strips in the vertical, horizontal or oblique directions, the obtained strip is rolled over so that the cut surface faces upward, and rolling is performed from the cut surface.
A method for producing a horizontally-floating thin puff pastry characterized by the following. 4. The cut strip-shaped dough is 90 ° or 90 °.
The method according to any one of claims 1 to 3, wherein the roll is rolled over or placed at an angle of less than 1, and the cut surface or its containing portion is rolled from the upper surface and / or the lower surface. 5. The method according to claim 4, wherein the cut strip-shaped dough is processed independently and independently without contacting each other to obtain a strip-shaped pie dough. 6. A face-piece pie according to claim 4, wherein two or more cut strip-shaped doughs are processed at a certain interval or a part of each other while being kept adjacent to each other. Forming a dough; 7. The method according to claim 1, wherein a layered bread dough is used as the layered pie dough. 8. A horizontally-floating strip-shaped or flat pie dough produced by the method according to any one of claims 1 to 7. 9. A method for producing a horizontally floating thin pie, comprising using the pie crust according to claim 8. 10. A method of manufacturing a horizontally floating thin pie, comprising laminating and / or molding the pie dough according to claim 8. 11. A roll-shaped horizontally floating pie, wherein the pie dough according to claim 8 is provided with one or more easily bendable portions and the dough is rolled up using the bent portion. Manufacturing method. 12. The easily bendable portion is at least one selected from a streak, a fold, a groove having a cross section of various shapes, a perforation, a comb, and a hole provided at intervals so that the fabric can be easily bent. The method of claim 11, wherein: 13. The method according to claim 11, wherein the tail part at the end of winding of the dough is positioned downward. 14. The method according to claim 11, wherein a dough having a punched portion is used for containing the filling therein. 15. A laterally floating thin pie produced by the method according to claim 9. Description: 16. The thinned pie according to claim 15, wherein the thickness of the crust after firing is about 2 to 5 mm, and the crust is not only soft and has good melting properties in the mouth but also is not easily broken. 17. A small confectionery / bread type having a mini size of about 2 to 7 cm.
15. A roll-shaped, horizontally floating, thin pie produced by the method described in any one of the above-described items. 18. The stacked pie dough is further stretched thinly and cut into a certain width, and the cut pieces are continuously folded or rolled, then shredded, rolled over sequentially, and sprinkled with sugar or the like on the cut surface. Rolling in the horizontal direction and / or the vertical direction. 19. A horizontally floating thin pie produced by baking using the horizontally floating thin pie dough produced by the method according to claim 18.