JP2599347Y2 - Rolled food dough - Google Patents

Description

[Detailed description of the invention]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roll-formed food dough intended to inform a dough user of the final rolling direction of the dough.

[0002]

2. Description of the Related Art Conventionally, foods using laminated dough include:
Various types of pie confectionery are known, including Danish pastries, croissants, French pies.

[0003] The manufacturing method of the laminated dough is as follows:
Yeast or a leavening agent is added to salt and sugar, if necessary, and kneaded with water to prepare a dough and refrigerate. On the other hand, a dough having a high fat content containing a necessary amount of fat or oil in advance is prepared, and the dough is sandwiched between the doughs and rolled (roll-in), and finally rolled by a reverse sheeter or the like. To obtain a laminated dough.

[0004] In order to produce confectionery or the like using the laminated dough, the laminated dough is cut into a dough piece. For example, a croissant can be made by winding and baking triangular pieces of dough. Rolling and baking with a chocolate bar as a core produces a Danish pastry, or placing apple filling on a square dough, folding the dough into two pieces, and then baking it produces an apple pie.

[0005]

[Problems to be solved by the invention] Since the amount of expansion of the laminated dough and other finally rolled dough differs between the rolling direction and the direction perpendicular to the rolling direction during firing, the bending direction in the bending of the dough, etc. In the case of non-uniformity, there is a risk that the appearance of the product will be different, even if the amount of the dough pieces is the same, misunderstanding that the amount of the dough pieces will be different, and that the products will be uneven. There was a point.

[0006] In the above case, when the laminated dough is made in-house, the final rolling direction of the dough pieces is known, so that in the case of the same type of punched dough, a product of the same shape and the same size can be produced. Absent.

However, according to the current mass production method, mass production of dough pieces is performed in a factory, and freezing, refrigeration and other means are given to the dough pieces to distribute them to the end user. Because the final rolling direction at the time of preparation becomes unknown, even if the dough has the same size and shape, if it is folded in half or rolled up and baked, the size of the product often depends on the half-folding direction or the difference in the rolling direction. There was a risk of misalignment.

[0008]

According to the present invention, however, since the dough piece is marked with a discriminating mark for knowing the final rolling direction, even if the dough piece is distributed through freezing or refrigeration, Since the final rolling direction is correctly instructed, it is possible to prevent the product from becoming uneven.

[0009] That is, the present invention is a roll-formed food dough, characterized in that a discrimination mark of a rolling direction is provided on a dough piece that has been laminated and rolled. In the above, the discrimination mark refers to, for example, a groove, a cut, an arrow, or various color marks.
Further, the identification mark can be provided at the center of one side or both sides of the cloth piece or other places. The point is that the purpose is to allow the user to correctly understand the final rolling direction of the piece of cloth, so that the purpose can be achieved simply by colored arrows. Further, the present invention can be applied to the case of pizza crust.

[0010]

According to the present invention, since a discriminating mark for informing the final rolling direction is provided on one surface or both surfaces of the material piece, the final rolling direction can be immediately known even when the material is distributed only with the molded material. Therefore, if a confectionery or the like is made in accordance with the final rolling direction and baked, a product having a uniform shape can be obtained.

[0011]

Embodiment 1 A groove 2 (discrimination mark) is provided in the center of the front side 1a of a square laminated cloth piece 1 in a direction parallel to the final rolling direction of the cloth piece.

[0012]

Embodiment 2 A color line 4 made of egg liquid is provided at the center of the front side 3a of a short laminated cloth piece 3 at right angles to the final rolling direction of the cloth piece.

[0013]

Embodiment 3 A cut 6 is formed from one top to the bottom of the surface side 5a of the equilateral triangular laminated fabric piece 5 at right angles to the final rolling direction.

[0014]

Embodiment 4 An arrow 8 made of food coloring is provided on the surface side 7a of the circular laminated dough piece 7 along a diameter parallel to the final rolling direction.

In each of the above embodiments, the discrimination mark is perpendicular or parallel to the final rolling direction of the material. However, since the purpose is to know the rolling direction, any one of them can achieve the same purpose. .

[0016]

According to the present invention, the rolled material piece is provided with a mark for discriminating the final rolling direction. Therefore, even if the material piece is circulated independently, the final rolling at the time of molding is performed. Direction
At the time of firing processing, the processor can know
By aligning the final rolling direction to the same,
Variations in finished product shape and size can be prevented
effective.

Therefore, by processing the dough pieces with the final rolling direction in mind, there is an effect that a product (uniform product) having the same shape and the same size can always be obtained.

[Brief description of the drawings]

FIG. 1 is a perspective view of an embodiment of the present invention.

FIG. 2 is a plan view of another embodiment.

FIG. 3 is a plan view of another embodiment.

FIG. 4 is a plan view of another embodiment.

[Explanation of symbols]

 1, 3, 5, 7 laminated fabric pieces 2 grooves 4 color lines 5 cuts 8 arrows

Claims (3)

(57) [Scope of request for utility model registration] 1. A Oite dough pieces are rolled by laminating raw
A roll-formed food dough, characterized in that a marking of a rolling direction is provided at the time of final rolling of the ground piece . 2. The roll-formed food dough according to claim 1, wherein the discrimination marks are grooves, cuts, arrows or colors. 3. The roll-formed food dough according to claim 1, wherein the discrimination mark is provided at the center of one or both sides of the dough piece or at another place.