JP2007306850A - Western-style dorayaki - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a western-style Dorayaki (pancake stuffed with bean jam) having rich and moist palate feeling, and obtained by using baked coating containing oil and fat, and available in mechanized mass production. <P>SOLUTION: The western-style Dorayaki comprises two pieces of baked coating baked by using dough containing wheat flour, sugar, egg and oil and fat, and filling material put between the two pieces of baked coating. The two pieces of baked coating each has a center recessed part charged with filling material, and a ring-state protruding part formed around the center recessed part, and superimposed on each other. The baked coating may comprise a plurality of layers having baked color obtained through being baked in layers one by one layer. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a Western-style dorayaki in which a dough containing oil and fat is used to form a grilled skin so that a rich and moist texture can be obtained.

  In general, dorayaki skin dough is made by mixing three ingredients of flour, sugar, and egg in almost the same ratio (weight ratio), and adding a small amount of water, swelling agent, syrup, salt, honey, milk powder, etc. Is. The method of making dorayaki is shown in FIGS. First, a thick copper plate or iron plate 50 is heated to 170 to 190 ° C., and a predetermined amount of the dough 1 is dropped onto the upper flat surface, and the dough 1 is rounded and thinly baked for about 2 minutes. Next, turn it over and do a back-baking for tens of seconds. In this way, two sheets of grilled skin 15 are made. As shown in FIG. 9 (c), Dorayaki is a method in which a filling material 10 such as Ogura candy is placed on one burning skin 15 and the filling material 10 is sandwiched between the other burning skin 15. In the case of a high-grade product, as shown in FIG. 9D, the periphery 7 to 8 mm is closed with an ear clamp 55 to prevent the filling material 10 from being dried.

  There is an overwhelming majority of the filling materials. In recent years, a variety of filling materials such as a mixture of fresh cream and Ogura candy, chestnuts and strawberries, or cheese or custard cream has been developed. (See Patent Document 1) However, the dorayaki skin is almost unchanged, although there are some differences in the material composition. Tart and Baumkuchen are known as doughs obtained by adding fats and oils (for example, butter) to flour, sugar and eggs.

  Tart is made by reducing the amount of eggs and kneading them, then cutting the plate-like dough into a circle and sticking it inside an aluminum cup, for example. Such pasting work is difficult to mechanize. There are also ways to make tarts suitable for mechanization. FIG. 10 is a flow chart of making a tart candy container mechanically. A lump of dough 2 is dropped into a female mold 51 and pressed with a male mold 52 to form a tart candy container 53, which is baked. When dorayaki is made in this way, the outer edge of the yaki skin is thin and rounded, and there is a risk that it will not be stable when stacked.

Baumkuchen uses a lot of eggs to make a fluid dough and bakes it while immersing the mandrel in the dough to form a layer, such as a cylindrical baumkuchen filled with Ogura candy. Such an approach cannot form each one into a container. In spite of the circumstances described above, with the change in dietary habits, dorayaki is required to have a yaki skin made of butter and other ingredients.
Utility model registration No.3104115

  An object of the present invention is to provide dorayaki with a rich and moist texture that can be mass-produced by mechanization and uses a grilled skin containing oil and fat.

  In order to achieve the above object, the Western-style dorayaki according to the present invention comprises two grilled skins baked using a dough containing flour, sugar, eggs and oils and a filling material sandwiched between the grilled skins. The burned skin has a central concave portion filled with the filling material and an annular convex portion formed around the central concave portion and overlapped with each other.

  It is preferable that the baking skin is composed of a plurality of layers that are baked one by one in a layered manner and colored in baking.

  The grille has a central convex portion, a downward inclined portion provided around the central convex portion, an annular recess provided around the downward inclined portion, and an upward inclined provided around the annular concave portion. The dough having fluidity is dropped on a dish-shaped mold having a portion and an outer edge portion provided around the upward inclined portion, and is baked with high-temperature hot air so as to wrap the dough. It is preferred that

  According to the dorayaki according to the first aspect of the present invention, since the dough containing wheat flour, sugar, eggs, and fats and oils is used for the grilled skin, a new so-called Western-style texture can be obtained. Since the central recess is provided in the grilled skin, the filling material can be easily filled. Even if the filling material is soft, it does not spill from the side. By overlapping the annular convex portions with each other, drying of the filling material can be prevented. Since the surfaces of the annular convex portions are overlapped with each other, the inside can be sealed even if they are slightly shifted. The central concave portion and the annular convex portion do not lose shape because it is not necessary to greatly deform the grilled skin by ear fastening.

  According to claim 2 of the present invention, since the grilled skin is layered one layer at a time, a texture like Baumkuchen, said to be the king of sweets, can be obtained. Since it is baked one layer at a time, it has a baked color on the surface and can be made firm. Baked color is a reaction in which proteins and amino acids are combined with sugars, and can also add aroma.

  According to the third aspect of the present invention, since the mold for making the grilled skin has a dish shape, a fluid dough can be easily dropped and baked with high-temperature hot air from the periphery. Further, since the inclined portion is provided, the fired skin can be easily separated from the mold. Therefore, it is suitable for automatic machines that mass-produce dorayaki.

  Hereinafter, Western style dorayaki according to the present invention will be described with reference to the drawings.

  FIG. 1 is an external view of Western-style dorayaki according to the present invention. A part is cut out and displayed so that the inside can be seen. The Western-style dorayaki 100 has a diameter of about 90 mm and a thickness of about 30 mm. The filling material 10 is filled in the space of the central recess 6 formed by superimposing the two grilles 15. The central recess 6 can be formed in a circular shape, an elliptical shape, an oval shape, a polygonal shape, or other shapes as viewed from above. An annular convex portion 7 surrounding the central concave portion 6 is formed around the central concave portion 6. The annular protrusion 7 is annular and continuous. Further, the width of the overlapping surface of the annular convex portion 7 is not necessarily constant. Further, the filling material 10 can use Ogura coffee or cream. When the amount of the filling material 10 is large, the annular projections 7 do not overlap, and the filling material 10 appears to protrude from the side. When the amount of the filling material 10 is small, the upper burning skin 15 does not come into contact with the filling material 10, so that the upper burning skin 15 moves and easily comes off. Therefore, it is preferable to fill the filling material 10 with an appropriate amount. The peripheral side surface of the filling material 10 is closed with the annular convex portion 7 of the baking shell 15 overlapping. Thereby, drying of the filling material 10 is prevented. The grilled skin 15 is obtained by baking a mixture of flour, sugar, egg, and butter which is oil and fat at substantially the same rate. In FIG. 1, the case where the burning skin 15 is comprised by three layers was shown. The layer 4 includes a first layer 4a, a second layer 4b, and a third layer 4c. Each layer is formed by layering. It is also possible to increase the temperature of the hot air so that the surface of each layer is colored 5. The baked color is called the Maillard reaction in which proteins and amino acids are combined with sugars, and can also bring out a fragrance.

  FIG. 2 is an overall external view of Western-style dorayaki according to the present invention. The Western-style dorayaki 100 is obtained by sandwiching a filling material between two grilled skins 15 on the upper and lower sides. I'm making a grill 15 using a mold.

  FIG. 3 is a cross-sectional view in the case of a single layer of grilled skin. The upper and lower two skins 15 are shown. Both are made the same. In the case of the lower side skin 15, there is a central recess 6 having a circular shape or the like in which a filling material is accommodated. An annular convex portion 7 is provided around the central concave portion 6. When the two grilles 15 are stacked one above the other, the annular convex portions 7 overlap each other. A baked color 5 (indicated by a dotted line) is applied to the surface of the baked skin 15 by baking with hot air.

  FIG. 4 is a cross-sectional view in the case where there are three layers of grilled skin. Since the layers are baked one by one from the inside, a baked color 5 is given to each layer.

  FIG. 5 is a plan view of a western-style dorayaki mold according to the present invention. The mold 20 has a circular shape or the like, and has an outer edge portion 21, a downward inclined portion 22, and then an annular concave portion 23 from the outside, and again passes through an upward inclined portion 24, and a central convex portion 25 having a circular shape or the like. There is. In addition, the convex part and the concave part are referred to depending on whether the mold is projected above the horizontal center line or depressed below when viewed from the side.

  6 is an XX cross-sectional view of the mold shown in FIG. The central convex portion 25 is a portion corresponding to the central concave portion 6 in which the filling material of the baking shell 15 is filled. The annular recess 23 is a portion corresponding to the annular protrusion 7 of the burning skin 15. The diameter A of the mold 20 was 100 mm. The diameter B of the top part of the central convex part 25 was 50 mm. The height C of the central convex part 25 was 5 mm. In other words, the depth of the central recess 6 of the burning skin 15 is 5 mm. This dimension is adapted to the size of conventional dorayaki and is not limited to this. The mold 20 is baked with a dough on the upper side. The downward inclined portion 22 and the upward inclined portion 24 are for facilitating separation of the fired baking skin from the mold 20. The upper surface of the outer edge portion 21 is at the same horizontal position as the upper surface of the central convex portion 25. This means that the fabric dripped near the center of the central convex portion 25 falls into the annular concave portion 23 to fill the annular concave portion 23 and spills out from the outer edge portion 21. For this reason, the dough of the central convex portion 25 has a certain thickness and is preferably baked and hardened before overflowing from the annular concave portion 23. In that case, if the dough is too fluid, it becomes flat immediately, so it is desirable that the dough has an appropriate viscosity.

FIG. 7 is a manufacturing process diagram in the case where the grilling of Western-style dorayaki according to the present invention is one layer.
The grill 15 and the mold 20 are shown in a cross-sectional view. When making the grilled skin 15, the dough used is a mixture of flour, sugar, egg, and butter that is substantially equal in weight (weight). Eggs are divided into yolks and whites, and egg yolks, butter and flour are stirred, and whisked egg whites are added. As a result, the dough becomes fluid. FIG. 7A shows a process in which the dough 2 is dropped from the depositor 30 onto the mold 20 by an appropriate amount and stretched. The mold 20 is preferably heated in advance. The dough has fluidity, and if it becomes flat with time, it will spill out from the outer edge 21, so it is desirable to bake before that. FIG. 7B is a firing step. Baking is performed by applying hot hot air 60 to the surface of the dough 2. The temperature of the hot air is about 200 to 300 ° C., and the baking time is about 1 to 2 minutes. The baked color 5 on the surface of the layer 4 can be applied at a high temperature, and the baked color 5 is not applied at a low temperature. When the thickness of the dough 2 is 10 mm, the dough 2 swells by baking and becomes about 15 mm.

  FIG. 8 is a manufacturing process diagram in the case where the western-style dorayaki skin according to the present invention has a plurality of layers. The dough is a mixture of flour, sugar, eggs and butter which is fat and oil at almost the same rate (weight). Eggs are divided into yolks and whites, egg yolks, butter and flour are agitated, and whisked egg whites are added to give the dough fluidity. FIG. 8A is a process in which the dough 2 is dropped from the depositor 30 onto the mold 20 by an appropriate amount, and this is thinly stretched on the surface of the mold 20. The mold 20 is preferably heated in advance. It is not difficult to stretch because the dough is fluid. Moreover, since the cloth | dough 2 has moderate viscosity, it can prevent the location of the up inclination part 24 or the down inclination part 22 from becoming too thin.

  FIG. 8B is a step of firing the first layer 4a. Baking is performed by applying hot hot air 60 to the surface of the dough 2. The temperature of the hot air is 200 to 300 ° C., and the baking time is about 20 to 30 seconds. The baked color 5 can be applied at such a high temperature. When the thickness of the dough 2 is 2 mm, the dough 2 swells by baking and becomes about 3 mm.

  FIG. 8C shows a process in which the dough 2 is dropped from the depositor 30 onto the surface of the fired first layer and thinly stretched. FIG. 8D is a process of baking the second layer 4b. The baked color 5 is also applied to the surface of the second layer 4b. FIG. 8E shows a process in which the dough 2 is dropped from the depositor 30 onto the surface of the baked second layer and thinly stretched. FIG. 8F shows a step of baking the third layer 4c. The baked color 5 is also applied to the surface of the third layer 4c. As shown in FIG. 8 (f), the burning skin 15 is made up of three layers 4 here. The number of layers 4 is not limited to three. When the first layer 4a, the second layer 4b, and the third layer 4c are 3 mm each, the thickness of the grilled skin 15 is 9 to 10 mm. Since the height of the central convex portion 25 is 5 mm, if the thickness of the grill 15 is 10 mm, the height of the grill 15 is about 15 mm near the center. The dough 2 may be dripped so that the thickness of the baking shell 15 at the upper part of the central convex portion 25 becomes thicker. As a result, a sense of volume can be produced. You may limit the 1st layer 4a only to the upper part of the center convex part 25. FIG. Thereby, the circumference | surroundings of the burning skin 15 can be made thinner.

  Dorayaki according to the present invention is a Western-style dorayaki that uses a dough containing wheat flour, sugar, eggs, and oils and fats for the grilled skin, so that various variations can be realized in combination with a filling material. In addition, since it is fired using a mold, it is also suitable for mass production.

It is the external view which cut off one part so that the inside of the western style dorayaki by this invention could be seen. Example 1 1 is an overall external view of Western-style dorayaki according to the present invention. Example 1 It is sectional drawing in case the layer of the grilled skin by this invention is one layer. It is sectional drawing in case the layer of the grilled skin by this invention is three layers. 1 is a plan view of a Western-style dorayaki mold according to the present invention. Example 1 It is XX sectional drawing of FIG. It is a manufacturing-process figure in case the grilling skin of the Western-style dorayaki by this invention is one layer. (A) is a step of dropping the dough 2 from the depositor 30 onto the mold 20 by an appropriate amount. (B) is a step of firing the grilled skin. It is a manufacturing-process figure in case the grilling skin of the Western-style dorayaki by this invention has multiple layers. (A) is a step of dripping the dough from a depositor onto a mold and extending it to the surface. (B) is a step of firing the first layer 4a. (C) is a step of dropping and stretching the dough on the surface of the fired first layer. (D) is a step of baking the second layer 4b. (E) is a step of dropping and stretching the dough on the surface of the fired second layer. (F) is a step of baking the third layer. It is a flowchart which shows how to make the conventional dorayaki. It is a flowchart which shows how to make the conventional tart sweets container. (A) shows the process of throwing cloth into the female mold. (B) shows the process of extending | stretching cloth | dough inside a female metal mold | die with a male metal mold | die. (C) shows the process by which the dough is formed into the shape of a candy container. (D) shows the process of separating the male mold from the female mold.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Burning skin 2 Dough 4 Layer 4a 1st layer 4b 2nd layer 4c 3rd layer 5 Burning color 6 Center recessed part 7 Annular convex part 10 Filling material 15 Burning skin 20 Mold 21 Outer edge part 22 Down inclination part 23 Annular recessed part 24 Up Inclined portion 25 Central convex portion 30 Depositor 50 Copper plate or iron plate 51 Female die 52 Male die 53 Tart candy container 55 Ear clamp 60 Hot hot air 100 Western style dorayaki A Mold diameter B Diameter at the top of central convex portion C Height of center convex part

Claims (3)

Consisting of two grilled skins baked using a dough containing flour, sugar, eggs and oils and a filling material sandwiched between the grilled skins,
The Western-style dorayaki characterized in that the grill has a central concave portion filled with the filling material and an annular convex portion formed around the central concave portion and overlapped with each other.   The Western-style dorayaki according to claim 1, wherein the grilled skin is composed of a plurality of layers that are baked one by one in a layered manner and colored. A central convex portion, a downward inclined portion provided around the central convex portion, an annular concave portion provided around the downward inclined portion, an upward inclined portion provided around the annular concave portion, and the uphill portion The fluid dough is dropped onto a dish-shaped mold having an outer edge provided around the inclined portion, and the burned skin is made by baking with hot hot air so as to wrap the dough. The Western-style dorayaki according to claim 1.

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