JP2003102370A - Method for producing pie - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a pie by which molding by using a mold is enabled and baking while keeping the shape is also enabled by simultaneously carrying out the molding and the baking. SOLUTION: Both baking molds 1 and 2 are heated to a prescribed temperature, and a fresh butter dough 3 is inserted into the concave part of the baking female mold 1 in the state. The baking male mold 2 is lowered simultaneously with the insertion of the fresh butter dough 3 to soften and simultaneously press the fresh butter dough 3, so as to fill the whole cavity of the baking molds with the fresh butter dough. When the whole cavity of the baking molds is filled with the fresh butter dough, the baking male mold 2 is slightly lifted to form a space between the fresh butter dough 3 and the baking male mold 2.

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 pie by baking a dough containing an oil and fat component, and in particular, a pie called fresh butter containing more oil and fat components than ordinary pie dough. The present invention relates to a method for producing a pie using a dough (hereinafter referred to as fresh butter dough).

[0002]

2. Description of the Related Art In a conventional pie manufacturing method, thinly spread pie dough is laminated in multiple layers, cut into a desired shape, and then baked in an oven or other baking device.
However, this type of manufacturing method has been exclusively used as a manufacturing method of a pie such as an apple pie that contains ingredients such as fruits. However, recently, a pie is sometimes used as a container for Western confectionery called tarts (see FIG. 1), and when used for such a purpose, a pie made of laminated dough can have a crispy feeling. However, it was not possible to get a moist feeling, so the balance of the whole tart was lacking.

Therefore, a method has been used in which the pie is baked using a fresh butter dough containing a large amount of butter instead of the laminated dough.

[0004]

However, in the production of a pie using fresh butter dough, since the fresh butter dough contains a large amount of butter, it is not possible to spend a long time on molding, and Even if a molding machine or the like was used, it was difficult to make the shape or size uniform. Moreover, since many oils and fats and water are exuded during firing, it is also difficult to achieve a suitable baking condition.

Therefore, it is conceivable that the molded product is fired by compression of the mold, but at room temperature, even fresh butter dough is difficult to stretch, and in order to press it into a desired shape, the mold is strongly pressed. In addition to requiring a device to be used only for that purpose, if the fresh butter dough is pressed strongly, butter will be squeezed out from the dough at the point where the pressing force acts and it will have a high density. Therefore, the baked part loses the crispness peculiar to the pie. In particular, if fresh butter dough is compression-molded with a molding die in order to manufacture a bowl-shaped pie 10 as shown in FIG. 1, pressure will concentrate on the bottom portion 11 of the pie 10, while the side portion It was also difficult to push 12 up to the desired height.

Therefore, since it is possible to soften the fresh butter dough by applying a little heat to the fresh butter dough, it is necessary to mold the fresh butter dough after such softening. It was However, in such a method, oil and fat components and water may exude from the fresh butter dough due to insufficient adjustment of the heating temperature, there is a case where partial baking starts before molding, and even when suitably softened. When manufacturing the bowl-shaped pie 10, the degree of softening increases,
Since it is generally softened to such an extent that its shape cannot be maintained, it has been deformed between the time of taking out from the molding die and the firing which is the next step.

In view of the above points, the present invention provides a method for producing a pie which enables molding by a molding die by performing molding and baking at the same time and baking while maintaining the shape. To aim.

[0008]

According to the present invention, a dough containing a large amount of fats and oils is formed into a plate having a desired wall thickness, and the plate-like dough is cut into a predetermined weight to form each dough, This is put into a baking female mold, and the baking male mold is fitted to seal the cavities formed in both molds to start baking, and then the above cavities are opened. The main point is the manufacturing method.

The firing mold is kept in a sealed state for less than 10 seconds, and the open state is kept for 10 seconds.
It is preferable that the time is not less than 2 seconds, and when the sealed state and the opened state are alternately repeated, it is preferable that the initial sealed state duration is less than 5 seconds and the duration of the continuously opened state is 5 seconds or more. Further, only the initial sealed state duration may be set within the range of 2 seconds to 5 seconds, and thereafter the open / sealed state may be repeated for a short time. Further, it is preferable that the baking mold is heated in both the sealed state and the opened state.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the drawings. In this embodiment, as shown in FIG. 2, a baking female mold 1 and a baking male mold 2 are used. Fresh butter dough 3 is put into the baking female mold 1 and the fresh butter dough 3 is put into both baking molds. Firing is performed while pressing with 1 and 2.

The specific manufacturing method is as follows.
2 is heated to reach a predetermined temperature, and in this state, the fresh butter dough 3 is put into the concave portion of the baking female mold 1 (FIG. 2).
(A)). Simultaneously with the introduction of the fresh butter dough 3, the firing male mold 2 is lowered to make the fresh butter dough 3
Is softened and pressed to fill the entire cavity of the baking mold with fresh butter dough (FIG. 2 (b)).
When the fresh butter dough is filled in the entire cavity, the firing male mold 2 is slightly raised to provide a gap between the fresh butter dough 3 and the firing male mold 2 (FIG. 2 (c)).
Here, when the fresh butter dough 3 is softened and baked to a considerable extent, oil and fat components and water are exuded. The components and water are gasified, and the above gas is released to the outside through the gap provided by the rise of the firing male mold 2.
At the same time as this gas is discharged, the air mixed in the cavity is also discharged.

The timing of discharging the gasified fats and oils components from the firing molds 1 and 2 is most important immediately after the firing is started. That is, when the baking of the fresh butter dough 3 is started, oil and fat components and water are surely exuded from the fresh butter dough 3, and this is gradually gasified. However, if this gas is not discharged to the outside, the fresh butter is required. Since the dough 3 is strongly pressed, a depression is generated on the surface of the fresh butter dough 3 in that portion.

In addition, if the firing male mold 2 rises quickly in order to expel the gas as described above, the fresh butter dough 3 may not be formed into a desired shape. That is, the fresh butter dough 3 is softened by heating and fills the entire cavity with the pressing force of the firing male die 2. However, when the firing male die 2 rises too quickly, the detail of the cavity having the desired shape is obtained. Since the fresh butter dough 3 does not spread to the above and the baking female mold 1 is always heated, the fresh butter dough 3 is solidified with an imperfect shape, and the pie with a shape lacking details is baked. It will be.

Next, an optimum firing method for producing the pie 10 having the vessel shape shown in FIG. 1 will be described. First, the baking molds 1 and 2 are heated in advance and adjusted to a predetermined temperature, and the fresh butter dough 3 is put into the baking female mold 1 in this state. With this addition, fresh butter dough 3
Suddenly begins to soften. Therefore, the firing male die 2 is fitted into the firing female die 1 to seal the cavity. Heating is started at the same time as the cavity is sealed, the temperature of the baking molds 1 and 2 is raised, and the fresh butter dough 3 is compressed. The sealing time at this time is changed within the range of 5 seconds to 7 seconds according to the heating state and the like.

In the above-mentioned sealed state, the firing male mold 2 presses the fresh butter dough 3 in the cavity and is compressed between the fresh butter dough 3 and the bottom portion 11 of the bowl-shaped pie 10, and the fresh butter dough 3 itself also extends. Therefore, the peripheral portion of the fresh butter dough 3 is pushed up to the wall surface. This constitutes the side portion 12 of the pie 10, but since the cavity corresponding to this side portion 12 is also sealed, the fresh butter dough 3 that has risen to the desired height stops at the upper end of the cavity. At this time, the fresh butter dough 3 is spread all over the inside of the cavity.

As described above, even after the fresh butter dough 3 has spread over the entire cavity, the molds 1 and 2 are still in a fitted state, so that the firing male mold 2 has the fresh butter dough 3 inside the cavity. The whole is compressed, and the whole can be arranged in the shape of the bowl-shaped pie 10. By this compression, the molding of the pie 10 is completed, and what remains is firing.

In order to reach this state, as described above, the compression / heating time of 5 to 7 seconds is required.
Since the oil and fat components and the water are exuded from the fresh butter dough 3 by the above heating, the cavity is unsealed at this point and the gas in the baking molds 1 and 2 is discharged to the outside. Oil and fat components and water are baked type 1 and 2.
Since it is gasified by the rise of the internal temperature of
By opening the cavities, these can be easily discharged to the outside. Further, of the oil and fat components that are not gasified, they are absorbed by the pie 10 after firing, so that a moist feeling can be obtained in the finished state. Here, the heating of the baking female die 1 is continued, and the baking of the outer surface of the bottom portion 11 and the side portion 12 of the pie 10 is continued. The opening time of the cavity as described above is about 10 seconds, but may be longer, for example, 20 seconds.

As described above, after the gas generated by the oil and fat components and the water that has exuded once is removed, a large amount of the oil and fat components and the water do not exude even by the subsequent heating. By fitting 2 to seal the cavity, not only the outer surface of the pie 10 but also the inner surface is fired. The firing time in this state requires 30 seconds or more, but it is possible to remove unnecessary oil and fat components and water by appropriately opening the cavity.

As described above, when the container-shaped pie 10 is manufactured, the initial heating and compressing time is 5 seconds to 7 seconds, and after degassing, 30 seconds or more are spent to burn the whole. is there. Therefore, in the case where the shape to be manufactured or the same shape but different in wall thickness is used, it is possible to enable suitable molding and firing by changing the initial heating and compression time. The above time may be changed depending on the proportion of the oil and fat component contained in the fresh butter dough 3. If the cavity cannot be molded into the desired shape by only sealing it once, it is possible to mold it several times. In that case, if the initial heating and compression time exceeds 5 seconds, the pie In this case, the shape must be less than 5 seconds.

Various modes can be adopted without departing from the spirit of the present invention. For example, the initial heating and compression time may be about 2 seconds in three times. In this case, it is possible to adjust the total pressing time until the shape of the pie is determined to be less than 10 seconds. Further, it is possible to suppress the initial heating and compression time to about 2 to 5 seconds, and then alternately repeat a short time of less than 5 seconds after the subsequent opening. In this case, as the heating of the fresh butter dough progresses, the gas, water vapor and the like can be gradually discharged, so that the desired texture can be easily obtained. The heating means or the shape or structure of the firing mold for realizing the above-mentioned manufacturing method may be those already developed, but it is also possible to manually open and close the firing male mold. In this case, as a method for obtaining the open state, the pressure in the firing mold can be left as it is, but it is also possible to control the predetermined time mechanically or electrically.

[0021]

As described above, according to the present invention, the dough can be softened by heating and simultaneously molded, and
Since the baking is performed while molding, it facilitates the production of a pie using a dough using fresh butter containing a large amount of fat and oil components.

Since the softened material is pressed,
The pressing force does not concentrate on one place, and it is possible to prevent the occurrence of high-density parts, so you can give the finished pie a crispy feeling.

Furthermore, since the cavity is opened at the point of time when the sealing of the cavity, which is the minimum required for molding, is completed, the oil and fat components and the water can be discharged from the baking mold to the outside. Can be prevented from deforming, and because only gasified products are discharged,
It can prevent unnecessary oil and fat components from being discharged and give the finished pie a moist feeling.

[Brief description of drawings]

FIG. 1 is a perspective view of a container-shaped pie.

FIG. 2 is an explanatory diagram showing an outline of a manufacturing method.

[Explanation of symbols]

1 Firing female mold 2 firing male type 3 pie dough 10 pies 11 bottom 12 sides

Claims (6)

[Claims] 1. A dough containing a large amount of fats and oils is formed into a plate having a desired thickness, and the plate-like dough is cut into a predetermined weight to form individual dough, which is put into a baking female mold. At the same time, the firing is started while fitting the firing male dies to seal the cavities formed in both dies, and then opening the cavities. 2. The method for producing a pie according to claim 1, wherein the sealed state is maintained for less than 10 seconds and the open state is maintained for 10 seconds or more. 3. The method of manufacturing a pie according to claim 2, wherein the sealed state and the open state are provided intermittently. 4. The method for manufacturing a pie according to claim 3, wherein the sealed state is less than 5 seconds only in the first sealed state. 5. The hermetically sealed state is set within a range of 2 seconds to 5 seconds only for the first hermetically sealed state, and thereafter the opened state and the hermetically sealed state are alternately repeated at intervals of less than 5 seconds. The method for producing a pie according to claim 3, wherein 6. The method for producing a pie according to claim 1, wherein the baking mold is heated in any state of the sealing time and the releasing time.