JP2001178353A - Method of producing cup food covered with pie lid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To facilitate the pie lid-covering operations with increased operation efficiency by allowing cups of any shape to be readily covered with a pie dough to attain the sure retention of the pie lid and improve the texture of the pie lid. SOLUTION: A cup vessel 10 is covered with a pie dough 20 on the opening 11 of the cup vessel 10 and they are baked to produce a cup food covered with a pie lid 30 in a dome shape. In this case, the pie dough 20 is coated with whole egg liquid on the back face and the outer periphery 21 of the pie dough 20 is stuck to the outer side face 12 of the cup vessel 10 so that the outer periphery 31 of the baked pie lid 30 may be stuck and fixed to the outer side face 12 of the cup vessel 10.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a cup food with a pie lid, and more particularly, to forming a dome-shaped baked pie lid by placing a pie dough on a cup-shaped container containing food and firing it. The present invention relates to a method for producing a pie-lid cup food product.

[0002]

2. Description of the Related Art Conventionally, as a method for producing a cup food with a pie lid, for example, a method disclosed in Japanese Patent Application Laid-Open No. 7-123932 is known. As shown in FIG. 6, a cup-shaped container 1 in which a flange 3 is formed in an opening 2 is used, a food 4 is put in the container 1, and an outer peripheral edge 5a of a pie crust 5 is placed below the flange 3. The opening 2 of the container 1 is covered with a pie crust 5 by hand, and then fired. In this baking process, the pie crust 5 expands, and the outer peripheral edge 5a of the pie crust 5 is wound around the flange 3 and solidified. Thereby, a dome-shaped fired pie lid 6 is formed on the upper portion of the cup-shaped container 1. The outer peripheral edge of the fired pie lid 6 is locked by the flange 3 so as not to come off.

[0003]

In the above-mentioned conventional method for producing a cup food with a pie lid, the pie dough 5 is covered with the outer peripheral edge 5a of the pie dough 5 along the lower side of the flange 3. However, if the coating is displaced, a gap is easily formed between the fired pie lid 6 and the container 1, and depending on the firing state of the fired pie lid 6, there is a variation in a method of cutting into the flange 3, There is a problem that the holding of the fired pie lid 6 to the container 1 is not always sufficient. Therefore, in order to avoid such a situation, the pie crust 5 must be covered with the opening 2 of the container 1 so that the outer peripheral edge 5a of the pie crust 5 surely follows the lower side of the flange 3. Since this coating operation requires skill, there is a problem that the operation is complicated and the operation efficiency is deteriorated. Furthermore, since the cup-shaped container 1 with a flange must be specially prepared, there is a disadvantage that the versatility is inferior in production. Further, there is a demand for further improving the texture of the pie lid 6 and a demand for making the appearance of the pie lid 6 interesting in design.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and enables a pie dough to be easily covered with a cup of any shape, thereby facilitating a covering operation and improving work efficiency. It is an object of the present invention to provide a method for producing a pie lid-mounted cup food in which the lid is securely held in a cup, the pie lid is greatly expanded, and the texture of the pie lid is further improved.

[0005]

The technical means of the present invention for achieving the above object is to cover a puff pastry 20 over an opening 11 of a cup-shaped container 10 as shown in FIGS. In a method for producing a cup food with a pie lid, which is baked and a dome-shaped baked pie lid 30 is formed above the opening 11 of the container 10, a whole egg liquid is applied to the back surface of the pie dough 20, 20 is attached to the outer surface 12 of the cup-shaped container 10 so that the outer peripheral edge 31 of the fired pie lid 30 is adhered and fixed to the outer surface 12 of the container 10 after firing. . According to this configuration, when the pie crust 20 is covered, the outer peripheral edge 21 of the pie crust 20 may be stuck to the outer surface 12 of the cup-shaped container 10, so that there is some deviation in the covering. Even
There is almost no gap between the pie crust 20 and the container 10, so that the coating operation can be easily performed without any particular skill, thereby improving the operation efficiency.

Then, as shown in FIGS. 1B and 2, after firing, the outer peripheral edge 3 is placed above the opening 11 of the container 10.
A baked pie lid 30 in which 1 is adhered and fixed to the outer surface 12 of the container 10 is formed in a dome shape. This fired pie lid 30
Since the outer peripheral edge 21 of the pie crust 20 is attached to the outer surface 12 of the cup-shaped container 10 and is baked, the pie dough 20 comes into surface contact, so that the pie dough 20 is securely attached to the container 10 and securely held on the container 10. A situation in which it is easily peeled off is prevented. In particular, since the whole egg liquid is applied to the back surface of the pie dough 20, the whole egg serves as a glue by baking, so that the adhesive force to the outer surface 12 of the container 10 is improved, and further peeling is performed. It will be difficult. In addition, at the time of baking, since the whole egg solution is applied to the back surface of the pie crust 20, the viscosity of the back surface of the pie crust 20 increases, so that water vapor generated from the food in the container 10 can be captured well. Therefore, it becomes easy to expand greatly, and the quality of the dome shape is improved. Further, the back side of the pie crust is baked by steaming action of water vapor generated from food in the container 10. However, when this baking is insufficient and the texture tends to be dumpling-like, the pie crust 20
Since the whole egg solution is applied to the back surface of the pie, the back surface of the pie crust 20 becomes crepe-like, and the texture is improved. Further, since the outer peripheral edge 31 of the fired pie lid 30 is stuck to the outer surface 12 of the cup-shaped container 10 by surface contact to ensure the holding, the cup-shaped container with a flange as in the related art is specially prepared. The versatility in manufacturing the cup-shaped container 10 can be improved.

[0007] If necessary, the shape of the pie dough 20 is a polygonal plate. When the outer peripheral edge 21 of the pie crust 20 is attached to the outer surface of the cup-shaped container 10, the number of overlapping portions of the dough on the outer peripheral edge 21 of the pie crust 20 can be reduced, and Is secured and expanded. Further, the fat and oil layer of the pie crust 20 was configured to be 96 to 192 as necessary.
If the number of fats and oils is too small, the volume of the baked pie lid 30 tends to be insufficient, and if the number of fats and oils is too large, each fat and oil becomes thin and has a property close to a kneaded pie, so that the expansion is also poor. Sufficient and brittle shape is not stable. Further, it is most desirable to configure the oil / fat layer to have a thickness of 128 to 144. Further, if necessary, it is desirable that the amount of fats and oils used when rolling in the pie dough 20 is 20 to 33% by mass based on the pie dough. Roll-in refers to a process of kneading and kneading the raw materials, rolling the dough to form a sheet, and sandwiching the fats and oils in a layer between the doughs and folding the dough. If the amount of fat is too small, the volume of the baked pie lid 30 tends to be insufficient, and if the amount of fat is too large, the baked pie lid 30 is baked into a thick pie crust and thus easily peeled from the cup-shaped container 10. In addition, the volume is insufficient, the shape is not uniform and the shape is not uniform. 20 fats and oils
By setting it to 33% by mass, the baked pie lid can be reliably baked in a thin pie crust and in a large volume.

Further, if necessary, the outer peripheral edge 21 of the pie dough 20 is attached to the outer side surface 12 of the cup-shaped container 10, and then the whole pie dough is applied to the surface of the pie dough 20. . Irregularities, cracks, cracks, and the like can be formed on the surface of the fired pie lid 30 after firing, and its appearance can be made more interesting than a normally baked pie. Furthermore, if necessary, the outer peripheral edge 21 of the pie dough 20 is attached to the side surface of the cup-shaped container 10, and then the whole egg solution is applied to the surface of the pie dough 20 and then allowed to fall again. The liquid is applied to the surface. Since the whole egg solution is repeatedly applied, unevenness, cracks,
Cracks and the like can be reliably formed. The cup-shaped container 10 was a paper container laminated on both the front and back sides as necessary. Microwave heating, take-out, outdoor eating, and disposal of empty containers at retail stores have become easier.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for producing a cup food with a baked pie lid according to an embodiment of the present invention will be described below with reference to the accompanying drawings. As shown in FIGS. 1 and 2, the basic manufacturing method of the cup food with a baked pie lid according to the embodiment is to apply the whole egg liquid to the whole back surface of the pie dough 20, 21 is attached to the outer surface 12 of the cup-shaped container 10 and the pie crust 20 is put on the opening 11 of the cup-shaped container 10 and then baked. By this calcination, a dome-shaped baked pie lid 30 is placed above the opening 11 of the container 10. While being formed, the outer peripheral edge 31 of the fired pie lid 30 is
0 is fixed to the outer surface 12.

More specifically, referring to the process diagram shown in FIG. 3, first, flour (strong flour and soft flour), sugar (white sugar), salt (purified salt), whole egg (whole egg liquid) are used as raw materials for the puff pastry 20. ), Skim milk powder and fats and oils are prepared (1-1), and water is added and kneaded (1-2). This raw material has, for example, a mixing ratio (mass% based on flour) as shown in FIG. By adding eggs and / or sugar to the puff pastry, raw baking of the puff pastry is prevented. Next, roll-in (1-3) is performed in order to form a fat layer of the pie crust. The amount of fats and oils at the time of roll-in is adjusted to 20 to 33% by mass based on the mixed dough, and the fat and oil layer of the pie dough is adjusted to 128 to 144. The expansion of the pie dough 20 due to baking is due to the fact that the fats and oils between the thin doughs melt during baking and are absorbed into the dough, causing hot air to enter. The volume increases due to an increase in the number of fat layers. The pie crust is baked into a thin baked pie lid 30 to prevent peeling from the container 10. When the pie crust is thick, the baked pie lid 30 is not only easily peeled from the outer surface 12 of the container 10 but also becomes insufficiently expanded and fragile in shape. In addition, it is preferable that the pie dough is not provided with a piqué (small hole) or a slit because the pie dough is greatly expanded.

Thereafter, the sheet-shaped pie dough 20 is cut into a polygonal (substantially square in the embodiment) plate-shaped plate having a size completely covering the opening 11 of the cup (1-4). Next, the whole egg solution is applied to the back surface of the pie crust 20 (the inner surface of the baking pie lid 30) with a brush (1-5). On the other hand, a cup-shaped container 10 is prepared and food is put in advance. Cup-shaped container 1
No. 0 uses a paper container having a substantially cylindrical side wall laminated on both the front and back surfaces so that microwave heating is possible. The opening 11 is formed with a folded portion 13, but does not have a conventional flange, so that a general-purpose container can be obtained. Further, as the food 14 put in the cup-shaped container 10, for example, a food such as a stew or soup that has a good fit with the pie lid 30 when eaten and has a high water content is appropriately selected. Since the baked pie lid 30 expands by capturing water vapor generated from the food 14 in the container 10 at the time of baking, it is necessary to select a food having a large water content that generates a large amount of water vapor in order to greatly expand the pie lid. desirable.

Then, the pie crust 20 coated with the whole egg solution on the back surface is placed on the cup-shaped container 10 (1--1).
6). When the pie crust 20 is placed on the container 10, the center of the pie crust 20 is positioned substantially at the center of the opening 11 of the container 10, and the outer peripheral edge 21 of the pie crust 20 is slightly pressed onto the outer surface 12 of the container 10. Paste while slightly turning the container 10 slightly. In this case, the cup-shaped container 1
0, so that even if there is a slight deviation between the center of the container 10 and the center of the dough, there is almost no gap between the pie dough 20 and the container 10, and therefore, special skill is required. Even if it is not necessary, the coating operation can be easily performed, and the working efficiency can be improved accordingly. Further, in this case, if the pie dough 20 is circular, when the pie dough 20 covers the opening 11 of the container 10, an overlapping portion is formed at the periphery of the dough, and the pie dough 20 is attached to the container 10, and the fixation and expansion after baking are weakened. However, since the pie dough 20 has a polygonal shape, the overlap between the doughs is reduced, and the pasty to the container 10 and the fixation and expansion after firing are ensured.

After the pie crust 20 is covered on the cup-shaped container 10, the whole egg solution is applied to the surface of the pie crust 20 with a brush (1).
-7). Leave for a while and let the dough (1-8)
Thereafter, the whole egg solution is again applied to the surface of the pie crust 20 with a brush (1-9). Next, put in an oven, for example, 2
Baking is performed at 20 ° C. for about 20 minutes (1-10). As a result, the pie crust 20 is baked and swells to form a dome-shaped baked pie lid 30. Since the outer peripheral edge 21 of the pie crust 20 is attached to the outer surface 12 of the cup-shaped container 10, the baked pie lid 30 comes into surface contact, so that the holding of the pie dough 20 with respect to the container 10 is ensured, and it is easy Peeling is prevented. In particular, since the whole egg solution is applied to the entire back surface of the pie dough 20, the whole egg serves as a paste by baking, so that the adhesive force to the outer surface 12 of the container 10 is improved, and the whole egg is further removed. It will be difficult to be. In addition, at the time of baking, since the whole egg liquid is applied to the entire back surface of the pie crust 20, the viscosity of the back surface of the pie crust 20 increases, so that the water vapor generated from the food in the container 10 is captured well. As a result, it is easy to expand greatly, and the quality of the dome shape is improved. Furthermore,
The back side of the pie crust is baked by the steaming action of the water vapor generated from the food in the container 10. However, when the steaming tends to be insufficient and the texture tends to be dumpling-like, By applying the whole egg solution to the pie, the back surface of the pie crust 20 becomes crepe-like, and therefore the texture of the baked pie lid 30 is improved.

Also, since the pie crust 20 is relatively thin,
The fired pie lid 30 adheres better to the container 10 as compared to a thicker one, and in this regard, peeling from the container 10 is prevented and the pie lid 30 is securely held. Further, after attaching the outer peripheral edge 21 of the pie crust 20 to the outer surface 12 of the cup-shaped container 10,
Since the whole egg solution is applied to the surface of the pie dough 20 and then allowed to apply again, the whole egg solution is applied again to the surface, so that irregularities, cracks, cracks, and the like are formed on the surface of the baked pie lid 30 during baking. As shown in FIG. 2, the surface has a turtle shell shape, and its appearance is more interesting than a baked pie.

Next, Examples 1 to 3 and Comparative Examples 1 to 4 of the present invention will be described. For these examples and comparative examples, the expansion of the baked pie, the fixation of the baked pie lid to the cup, and the texture of the baked pie were evaluated. FIG. 5 shows the results. In the evaluation in FIG. 5, ◎ is particularly good, ○ is good, Δ is not good, ×
Indicates bad. [Example 1] In accordance with the above-mentioned method for producing a cup food with a pie lid, raw materials having a blending ratio (mass% based on flour) shown in Fig. 4 are blended and kneaded to prepare a dough for pie. The prepared pie dough is divided into 4 to 6 kg, rolled, and then cooled sufficiently in a refrigerator to impart extensibility to the dough and to reduce tackiness. The dough for pie is taken out of the refrigerator, and a sheet of margarine (about 25% by mass with respect to the dough) of approximately half the size of the dough is placed in the center of the dough. Fold it over margarine, roll it and cool it down again in the refrigerator. The thus cooled dough is folded and rolled so that the margarine layer becomes 96 layers, and then cooled sufficiently in a refrigerator. The large pie crust sheet is cut so as to obtain a large number of pie crusts of about 15 cm square. The whole egg solution is applied thickly on the upper surface of the cut pie dough sheet. Thereafter, the pie crust sheet is divided into individual pie crusts (about 60 g) at a cutting line. Next, a pie crust on which the whole egg solution has been applied is put on a cup-shaped container containing about 90 g of corn potage soup in advance. When placing the pie crust on the container, make sure that the center of the pie crust is located almost at the center of the opening of the container, hold the outer edge of the pie crust slightly on the outer surface of the container, and slowly rotate the container. wear. After the pie crust is covered on the cup-shaped container, the whole egg solution is applied to the surface of the pie crust with a brush. About 6 at room temperature (about 25 ° C)
Leave the dough to stand for 0 minutes, and then apply the whole egg solution to the surface of the pie dough again with a brush. Next, it is baked at about 220 ° C. for about 20 minutes in an oven.

In the baked pie lid-containing corn potage soup cup food, the outer peripheral edge of the baked pie lid is firmly adhered and fixed to the side surface of the cup-shaped container. The baked pie lid was greatly expanded and formed in a dome shape at the upper part of the opening of the cup without any gaps resulting from the folding of the pie. When this is heated in a microwave oven and eaten, the front side has a crisp texture, and the back side has a crepe-like texture. Met. FIG. 5 shows the results.

Example 2 As Example 2, a cup food with a pie lid was prepared by folding the pie dough of Example 1 so that the margarine layer was 144 layers. In the cup food containing corn potage soup with a pie lid prepared in this way, the outer peripheral edge of the baked pie lid is firmly attached and fixed to the side surface of the cup-shaped container, and the outer peripheral edge of the baked pie lid overlaps. The baked pie lid was very greatly expanded and formed in a dome shape at the upper portion of the opening of the cup without any gaps caused by the pie. In addition, when this is heated in a microwave oven and eaten, the crispy texture is particularly good on the front side and the crepe-like texture is good on the back side. It was a nice texture. FIG. 5 shows the results.

Example 3 As Example 3, a cup food with a pie lid was prepared by folding the pie dough of Example 1 so that the margarine layer was 192 layers. In the cup food containing corn potage soup with a pie lid prepared in this way, the outer peripheral edge of the baked pie lid is firmly attached and fixed to the side surface of the cup-shaped container, and the outer peripheral edge of the baked pie lid overlaps. The baked pie lid was greatly expanded and formed in a dome shape at the upper portion of the opening of the cup without any gap caused by the pie. When this is heated in a microwave oven and eaten, the front side has a crisp texture, and the back side has a crepe-like texture. Met. FIG. 5 shows the results.

Next, a comparative example will be described. [Comparative Example 1] Under the same conditions as in Example 1 described above, but different from Example 1, a cup food with a pie lid was prepared without applying eggs to the back surface of the pie dough. Cup food with corn potage soup with pie lid created in this way,
The outer peripheral edge of the fired pie lid is not firmly attached and fixed to the side of the cup-shaped container, and the fired pie lid has almost no expansion,
It was not formed in a dome shape at the upper part of the opening of the cup. The food was eaten after heating in a microwave oven, but the texture was poor. FIG. 5 shows the results.

[Comparative Example 2] Under the same conditions as in Example 1 described above, but different from Example 1, the dough for pie is folded so that the margarine layer has 48 layers, and a cup food with a pie lid is obtained. Created. In the thus prepared cup food containing corn potage soup with a pie lid, the outer peripheral edge of the baked pie lid was adhered and fixed to the side surface of the cup-shaped container, but the baked pie lid had a small expansion. In addition, this was eaten after heating in a microwave oven, but the texture was not good. FIG. 5 shows the results.

[Comparative Example 3] Under the same conditions as in Example 1 described above, but different from Example 1, a cup food with a pie lid was prepared with the fat content of the pie dough being 10%. In the corn potage soup cup food with pie lid prepared in this way, the outer peripheral edge of the baked pie lid is firmly attached and fixed to the side surface of the cup-shaped container, but the baked pie lid has a small expansion. Was. In addition, this was eaten after heating in a microwave oven, but the texture was not good. FIG. 5 shows the results.

Comparative Example 4 A cup food with a pie lid was prepared under substantially the same conditions as in the above-mentioned Example 1, except that the amount of fat and oil in the pie dough was 50%. The cup food containing corn potage soup with a pie lid created in this way had a good crispy texture on the front side and a good crepe-like texture on the back side when eaten,
The outer peripheral edge of the fired pie lid was not firmly attached and fixed to the side surface of the cup-shaped container, and the fired pie lid had a small expansion.
FIG. 5 shows the results.

[0023]

As described above, according to the method for producing a cup food with a baked pie lid of the present invention, the whole egg solution is applied to the back surface of the pie dough, and the outer peripheral edge of the pie dough is placed in the cup-shaped container. Paste on the outer surface, and after firing, the outer peripheral edge of the baked pie lid is fixed to the side of the container, so the outer peripheral edge of the pie dough is attached to the outer surface of the cup-shaped container to cover the pie dough Even if there is some deviation in the coating, there is almost no gap between the pie crust and the container, so the coating operation can be easily performed without special skill, Efficiency can be greatly improved. In addition, after firing, the outer peripheral edge of the fired pie lid is adhered and fixed to the outer surface of the container, so that the outer peripheral edge of the fired pie lid comes into surface contact, so that the container is reliably held and easily held. Peeling can be prevented. In particular,
Since the whole egg liquid was applied to the back of the pie crust, the whole egg served as glue by baking, so that the adhesive strength to the outer surface of the container was improved and it was possible to make it more difficult to peel off. , Can improve retention.

Further, during baking, the whole egg solution is applied to the back side of the pie crust, so that the viscosity of the back side of the pie crust increases, so that the pie crust is subjected to the steaming action of water vapor generated from the food in the container. Although the steaming is insufficient and the texture tends to be dumpling-like, the whole egg solution is applied to the back of the pie crust, which makes it easy to expand greatly, and the quality of the dome shape is improved. In addition to being able to improve, the back part can be made crepe-like, and the texture can be greatly improved. Furthermore,
Since the outer peripheral edge of the fired pie lid is fixedly attached to the outer surface of the container and the holding to the container is ensured, there is no need to specially create a cup-shaped container with a flange as in the conventional case, and the cup-shaped container Versatility in the production of

When the shape of the pie dough is a polygonal plate, the number of folds at the periphery of the dough can be reduced, so that the pie dough can be securely fixed to the container and expanded. Further, when the fat and oil layer of the pie dough is 96 to 192, the pie dough becomes a thin pie dough, so that the baked pie lid expands greatly and can be prevented from easily peeling from the container. Furthermore, the amount of fats and oils used for rolling in the pie crust is
When the content is 0 to 33% by mass, the baked pie lid can be surely baked in a thin pie crust and in a large volume. Also, when the whole egg solution is applied to the surface of the pie dough after the outer peripheral edge of the pie dough is attached to the outer surface of the cup-shaped container, the surface of the baked pie lid after baking has irregularities, cracks, and cracks. And the like can be formed, and its appearance can be made interesting. Furthermore, when the whole egg solution is repeatedly applied to the surface of the pie crust, irregularities, cracks, cracks, and the like can be reliably formed on the surface of the baked pie lid. Furthermore, when the cup-shaped container is a paper container laminated on both the front and back, a microwave oven at a retail store may be used.
Take-out, eating outdoors, and disposal of empty containers became easier.

[Brief description of the drawings]

FIG. 1 shows a main part of a method for producing a cup food with a baked pie lid according to the present invention, wherein (a) is a cross-sectional view showing a state before baking with a pie crust, and (b) is a state after baking. It is sectional drawing.

FIG. 2 is a partially cutaway perspective view showing a cup food with a baked pie lid manufactured by the method for producing a cup food with a baked pie lid of the present invention.

FIG. 3 is a view showing a manufacturing process of the method for manufacturing a cup food with a baked pie lid according to the present invention.

FIG. 4 is a diagram showing an example of a mixing ratio of raw materials for a pie crust according to the method for producing a cup food with a baked pie lid of the present invention.

FIG. 5 is a table showing the results of evaluations of cup foods with a baked pie lid according to the examples and comparative examples.

FIG. 6 is a cross-sectional view showing an example of a conventional cup food with a baked pie lid.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Cup-shaped container 11 Opening 12 Outer side surface 14 Food 20 Pie dough 21 Outer edge 30 Baking pie lid 31 Outer edge

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Shinya Okuda F-term (reference) in Yamazaki Bread Co., Ltd. 3-10-1 Iwamotocho, Chiyoda-ku, Tokyo 4B032 DB13 DB17 DB38 DE05 DE06 DE10 DG17 DK18 DK47 DP24 DP30 DP33 DP54 DP64 DP66 DP73 4B035 LC03 LE06 LE11 LG12 LG43 LG47 LP02 LP26 LP37 LP42 LP43 LP46 LT16

Claims (8)

[Claims] 1. A method of manufacturing a cup food with a pie lid, wherein a pie crust is placed over an opening of a cup-shaped container and baked, and a dome-shaped baked pie lid is formed above the opening of the container. The whole egg solution is applied to the back side, and the outer peripheral edge of the pie dough is attached to the outer surface of the cup-shaped container, so that the outer peripheral edge of the baked pie lid is adhered and fixed to the outer surface of the container after firing. A method for producing a cup food with a pie lid. 2. The method according to claim 1, wherein said pie crust has a polygonal plate shape. 3. The puff pastry fat layer of 96 to 192
The method for producing a cup food with a pie lid according to claim 1 or 2, wherein: 4. The puff pastry oil and fat layer may be in a range of 128 to 14
3. The method for producing a cup food with a pie lid according to claim 1 or 2, wherein 5. The pie according to claim 1, wherein the amount of fats and oils used for rolling in the pie dough is 20 to 33% by mass based on the pie dough. A method for producing cup food with a lid. 6. The whole pie dough is applied to the surface of the pie dough after the outer peripheral edge of the pie dough is attached to the outer surface of the cup-shaped container. , 4
Or the method for producing a cup food with a pie lid according to 5 above. 7. After pasting the outer periphery of the pie dough to the outer surface of the cup-shaped container, apply a whole egg solution to the surface of the pie dough, let it stand for a predetermined time, and then apply the whole egg solution again. 6. The method for producing a pie-lid cup food according to claim 1, wherein the food is applied to a pie lid. 8. A cup food with a pie lid according to claim 1, wherein said cup-shaped container is a paper container laminated on both front and back sides. Manufacturing method.