JP2957521B2 - Manufacturing method of smoked Western confectionery - Google Patents

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 smoked Western confectionery, and more particularly to a method for producing a smoked Western confectionery such as a cheesecake or a tart.

[0002]

2. Description of the Related Art Conventionally, no Western confectionery such as cheesecake has been smoked, and the idea of smoking Western confectionery such as cheesecake has been regarded as taboo.

[0003]

By the way, various kinds of cakes conventionally known, for example, cheese cakes, have the original texture of cakes and are preferred by many consumers.

[0004] The inventor of the present application has tried to smoke Western confectionery such as cakes and the like which has been viewed as a taboo, and has repeated various studies to arrive at the present invention. It is an object of the present invention to provide a method for producing a smoked Western confectionery that can obtain a completely new taste in which a mellow flavor due to smoke is harmonized with a texture such as sweetness.

[0005]

Means for Achieving the Object In order to achieve the object, the present invention provides a flour (soft flour), unsalted butter or unsalted margarine, sugar (powdered sugar), whole egg, egg yolk, salt, and a predetermined mixture thereof. Make a sable cloth by mixing well in the procedure, wrap this sable cloth with Saran wrap etc. for a required time in the state of being closed and refrigerated storage, the refrigerated stored sable cloth to the required thickness After stretching, a circular sable that has been die-cut to a required size and a band-shaped sable having a required width are formed, and the band-shaped sable is laid on the inner peripheral surface of the cake mold, and the circular sable is removed from the cake mold. A process of refrigeration or freezing and keeping it laid on the free bottom and covered with picket, at least fresh cream, whole egg,
Mix the sugar (granulated sugar) and the flour (soft flour) well according to the required mixing procedure, and further mix spices such as black pepper, cinnamon, cardamom, etc., which give a unique flavor without losing the smell of smoke. A step of making the contents of the cake, pouring the contents of the cake into the above-mentioned cake mold that has been stored refrigerated or frozen, baking it for a required time at a required baking temperature to form a cake body, and refrigerated or frozen storage of the cake body The method further comprises a step of smoking the refrigerated or frozen cake body for a required time. The above cake mixes cream cheese, fresh cream, whole egg, egg yolk, sugar (granulated sugar) and flour (soft flour) well, and gives a unique flavor without losing the smell of smoke, black pepper, cinnamon And spices such as cardamom. In the above firing, the firing temperature is preferably 180 ° C. for about 1 hour.
In addition, in the above-mentioned smoking, a smoking time of about 5 minutes to about 2 minutes is preferable at 10 ° C or more and 80 ° C or less, and in the winter in relation to the smoking temperature and the smoking time, 5 minutes of cold smoking at 10 ° C or more is preferable. Smoked about 2 degrees in the summer season
It is preferable to smoke for about a minute. It is preferable to use hardwood materials as the smoke chips for smoking.

Further, the present invention provides a nutmeg which produces a unique flavor without losing the smell of smoke, while mixing cream cheese, whole egg, sugar (powder sugar) and fresh cream in a predetermined mixing procedure. After further mixing, the process comprises a step of pouring into a cake mold, firing at a required temperature to form a tart body, and a step of smoking the fired tart body for a required time. In the above calcination, a calcination temperature of 180 ° C. is preferably about 30 minutes. In the above smoking, a smoking time of about 5 minutes to about 2 minutes is preferable at 10 ° C. to 80 ° C. As the smoke chips for smoking, it is preferable to use hardwood materials as described above.

[0007] Further, the present invention provides a method of losing the smell of smoke after thoroughly mixing unsalted butter or unsalted margarine, whole egg, sugar (powdered sugar), and flour (soft flour) in a predetermined mixing procedure. No, it is further mixed with paprika that produces a unique flavor to make a sable cloth, a step of refrigerated storage with this sable cloth sealed with Saran wrap etc., the required thickness of the sable cloth kept refrigerated After stretching, die-cut to the required size and shape,
The gist of the present invention includes a step of firing at a required temperature to produce a sable main body and a step of smoking the baked sable main body for a required time. In the above calcination, the calcination temperature of 180 ° C. is preferably about 15 minutes. In the above-mentioned smoking, a smoking time of about 10 minutes to about 3 minutes at 10 ° C. to 80 ° C. is preferable. As the smoke chips for smoking, it is preferable to use hardwood materials as described above.

Further, the present invention provides a pie dough by mixing wheat flour (soft flour), unsalted butter or unsalted margarine, salt and the like in a predetermined mixing procedure, and then adding water to make a pie dough. And then refrigerated storage in an appropriately folded state such as folded four times and then sealed with Saran wrap, etc., after the pie has been refrigerated and stored. After stretching the dough to the required thickness, cutting the pie body to the appropriate size to make a pie body, without losing the smell of smoke through the egg when the surface of the cut pie body has a unique flavor A step of applying white pepper to take out, a step of firing the pie body coated with white pepper at a required temperature, and a step of smoking the baked pie body for a required time. And effect. In the above firing, 2
The firing temperature of 00 ° C. is preferably about 20 minutes. In the above-mentioned smoking, a smoking time of about 10 minutes to about 3 minutes at 10 ° C. to 80 ° C. is preferable. As the smoke chips for smoking, it is preferable to use hardwood materials as described above.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the method for producing a smoked Western confectionery of the present invention will be described.

[0010] Ingredients of sable dough flour (soft flour) 1K unsalted butter 600g powdered sugar 400g whole egg 2 egg yolk 2 salt 3g

Next, the sable dough 7 stored in a refrigerator is stretched to a required thickness of about 2.5 mm (FIG. 2A).
State), the stretched sable cloth 7 is 15 cm in diameter.
Using a round die D of about a degree
1 is made (from the state shown in Fig. 2 (b) to the state shown in (c)). Then, a strip-shaped sublayer A-2 having a required width is formed (the state shown in FIG. 3). Then, the band-shaped sachet A-2 is laid on the inner peripheral surface of the cylindrical form G-1 of the cake mold G, and
Is laid on the bottom G-2 of the cake mold G which can be removed from the cylindrical form G-1, and thereafter, the circular slab A-1 is picked using an instrument E such as a fork (see FIG. 2 (c)). The cake mold G on which the strip-shaped sachet A-2 and the circular sachet A-1 are laid is refrigerated or frozen at -30 ° C or lower,
Store at 20 ° C.

Next, the cream cheese 8 is put into the mixer E or the like in the following compounding amount, the cheese 8 is softened, and the fresh cream 9 is put and mixed well. And
When the cheese 8 and the fresh cream 9 are well mixed, the granulated sugar 10 is added. Finally, the whole egg 3 and the yolk 4 are put, and then flour 6, preferably flour, and spices such as black pepper 11, cinnamon 12, cardamom 13, etc. are sieved about twice, and then mixed and mixed. A-3 is prepared (see FIG. 5), and the cake contents A-3 are poured into the chilled or frozen cake mold G for about 6 minutes (the state of FIG. 5 (a)). Next, the cake mold D into which the cake contents A-3 are poured is placed in an oven H or the like (FIG. 5 (b)).
Bake at about 180 ° C. for about 1 hour to make a cake body A ′ (see FIG. 5 (c)). Then, the baked cake body A is naturally cooled, refrigerated or frozen at -30 ° C or lower, and stored at -20 ° C.

Ingredients of cake contents Cream cheese 600g Fresh cream 100cc Whole egg 2 Egg yolk 2 Sugar (granulated sugar) 170g Flour (soft flour) 10g Black pepper 2g Cinnamon 0.5g Cardamom 0.5g

The refrigerated or frozen cake body A 'is put in the smoker I and smoked for a required time (see FIG. 7) to obtain a smoked cheesecake A (FIG. 8). reference). At this time, it is preferable to smoke with cold smoke of 10 ° C. or more for about 5 minutes in winter and about 2 minutes with hot smoke of 80 ° C. or less in summer. In addition, it is preferable to use a hardwood such as an apple or a cherry tree as a smoke tip for smoking the cake body A ′.

According to the production method of the first embodiment, the black pepper 1 which gives the cake content A-3, which makes the cake body A ', a unique flavor without losing the smell of smoke.
By mixing spices consisting of 1, cinnamon 12, and cardamom 13, the reduction in flavor due to smoke is suppressed, while the mellow flavor due to smoking is harmonized with the original sweetness of cheesecake. It is also possible to produce smoked cheesecake A, which gives a completely new taste, in other words, smoked cheesecake.

Incidentally, the above-mentioned material mixture amount of the sable and the material mixture amount of the cake contents are for producing a cheese cake having a diameter of about 15 cm, for example, a diameter of 13 cm or 18 cm.
This is not the case in the method of preparing cheesecake with a size such as cm.

Example 2 In the case of smoked cheese tart Cream cheese 14 and whole egg 15 are mixed in a mixer E or the like in the following amounts, and then sugar, preferably powdered sugar 16, is mixed. Then add the whipped cream 17 and mix well. Then, when the cream cheese 14 and the fresh cream 17 are well mixed, nutmeg 18 is mixed in (see FIG. 9), and then a cake mold having an upper opening diameter of 50 mm, a bottom diameter of 40 mm, and a height of 28 mm. Pour into J for about 6 minutes. Next, it is placed in the oven H or the like of the above-described embodiment and baked at a firing temperature of about 180 ° C. for about 30 minutes to produce the tart body B ′. Then, the burnt tart body B ′ is put into the smoker I of the above-described embodiment, and is smoked for a required time, so that an oval shape having a top diameter of 50 mm, a bottom diameter of 40 mm, and a height of 28 mm is formed. The resulting smoked cheese tart B is obtained (see FIG. 10). At this time, it is preferable to smoke with cold smoke of 10 ° C. or more for about 5 minutes in winter and about 2 minutes with hot smoke of 80 ° C. or less in summer. Further, as the smoke tip for smoking the tart body B ′, it is preferable to use a hardwood such as an apple or a cherry tree as in the first embodiment. still,
The above-mentioned top diameter is 50 mm, the bottom diameter is 40 mm, and the height is 28 mm based on the material blending amount of the tart body B ′ exemplified below.
About 40 mm of smoked cheese tart B are obtained.

[0018] Ingredients of the tart body cream cheese 750g fresh cream 90cc whole egg 4 sugar (granulated sugar) 170g nutmeg 5g

According to the production method of the second embodiment, the nutmeg 18 which gives a unique flavor is mixed without losing the smell of smoke, so that the flavor can be prevented from lowering due to smoke. In addition, smoked cheese tart B, that is, smoked cheese tart, which can obtain a completely new taste in which the mellow flavor is harmonized with the original taste of cheese tart and the mellow flavor can be produced.

Example 3 In the case of smoked sable, unsalted butter 19 cut into the following amounts was put into a mixer E or the like, and when the butter 19 became soft, sugar, preferably powdered sugar 20, was added. Add and mix well.
Then, when the powdered sugar 20 is completely mixed, the whole egg 21 is then mixed, and finally, flour, preferably flour 22 and paprika 23 are added and mixed well to make a sable dough 24 (FIG. 12 (a). )), The sable cloth 24 is refrigerated for a required time while being sealed with Saran wrap or the like.

Ingredients of sable dough Wheat flour (soft flour) 240 g Unsalted butter 100 g Powdered sugar 80 g Whole egg 1 paprika 2 g

Next, the sable cloth which has been refrigerated and stored
24 is stretched to a required thickness of about 3 mm (the state shown in FIG. 12 (b)), and the stretched sable fabric 24 is cut into a desired size and a die-cut shape, for example, a round shape, a chrysanthemum shape, etc. In this embodiment, After being punched out using a round punching die K having a diameter of 9 cm (the state shown in FIG. 12B), the oven H of the above-described embodiment was used.
And baked at a sintering temperature of about 180 ° C for about 15 minutes to make a sable main body C '. And the baked sable main body C '
Is put in the smoker I described in detail in the above-described embodiment, and is smoked for a required time to obtain a smoked sachet C (see FIG. 13). At this time, it is preferable to smoke for about 10 minutes with cold smoke of 10 ° C. or more in winter, and about 3 minutes with warm smoke of 80 ° C. or less in summer. It is preferable to use a hardwood such as an apple or a cherry tree as a smoke tip for smoking the sable main body C ′. It should be noted that about 23 pieces of smoked sables C having a diameter of 9 cm can be obtained with the material blending amount of the sabled cloth 24 exemplified above.

According to the manufacturing method of the third embodiment, since the paprika 23 which gives a unique flavor is mixed without losing the smell of smoke, a decrease in flavor due to smoke is suppressed. It is possible to produce smoked sables C, in other words, smoked sables, which provide a completely new taste in which the mellow flavor of sables is harmonized with the original texture of sweetness and the like.

Example 4 In the case of smoked pie Wheat flour, preferably flour 24, was added in the amount shown below.
And the salt 25 in a mixer E and the like, and then mixed. Then, when the butter 26 becomes soft, water 27 is added and mixed well to form a pie crust 28 (FIG. 14). reference). Then, the pie dough 28 is stretched into a substantially rectangular shape using a rolling pin, a pie roller, or the like, and then appropriately folded such that it is folded twice in four (the state of FIG. 15).
Then, keep it refrigerated for about 20 minutes while being sealed with Saran wrap.

Ingredients of puff pastry Wheat flour (soft flour) 500 g Unsalted butter 350 g Salt 10 g Water 220 cc

Next, the pie crust 28 stored in a refrigerator is stored.
Is stretched to a required thickness of about 1.5 mm, and the stretched pie dough 28 is cut into a rectangular shape having a desired size, for example, 1 cm or 12 cm square, using a knife or the like to make a pie body D '. Then, white pepper 30, which gives a unique flavor, is sprinkled on the surface of the pie body D 'via the egg 29, without losing the smell of smoke (the state of FIG. 16). Next, the pie body D ′ to which the white pepper was sprinkled is put into the oven H or the like described in detail in the above-described embodiment, and is fired at a firing temperature of about 200 ° C.
Bake for about 20 minutes. Then, the baked pie body D 'is placed in the smoker I described in detail in the above-described embodiment, and is smoked for a required time to obtain a smoked pie D (see FIG. 17). At this time, it is preferable to smoke for about 10 minutes with cold smoke of 10 ° C. or more in winter, and about 3 minutes with warm smoke of 80 ° C. or less in summer. As the smoke tip for smoking the pie body D ′, it is preferable to use a hardwood such as an apple or a cherry tree as described in detail in the above embodiment. Incidentally, about 128 pieces of rectangular smoked pies D of 1 cm 2 and 12 cm square can be obtained with the material mixing amount of the pie crust 28 exemplified above.

According to the manufacturing method of the fourth embodiment, the white pepper 30, which gives a unique flavor without losing the smell of smoke, is sprinkled on the surface of the pie body D '. Is suppressed, while
This makes it possible to produce smoked pie D, which gives a completely new taste in which the mellow flavor of pie is harmonized with the original sweetness of pie and the like, in other words, smoked pie. Here, to sprinkle the white pepper 30 on the surface of the pie body D 'means to completely adhere the white pepper 30 to the entire surface of the pie body D'.

[0028]

The method for producing a smoked Western confectionery of the present invention is constituted as described above, and has the following effects. . According to Claims 1 and 2, smoke is mixed with spices made of black pepper, cinnamon, and cardamom that give a unique flavor without losing the smell of smoke to the cake contents that make the cake body. Can be smoked in a state in which a decrease in flavor due to is suppressed. Therefore, according to the production method of the present invention according to Claims 1 and 2, it is possible to smoke cheesecake which was conventionally viewed as a taboo, and in addition to the texture such as the original sweetness of cheesecake, it is possible to smoke. Can produce and provide a smoked cheesecake with a completely new taste that has a harmonious mellow flavor.

[0029] According to the third aspect, the nutmeg which gives a unique flavor is mixed without losing the scent of the smoke, so that the smoke processing can be performed in a state in which the reduction in the flavor due to the smoke is suppressed. Therefore, according to the manufacturing method of the present invention according to claim 3, it is possible to smoke cheese tart, which was conventionally viewed as a taboo, and furthermore, in addition to the texture such as the original sweetness of cheese tart, it is mellow due to smoking. It is possible to manufacture and provide a smoked cheese tart in which a completely new taste with a harmonized flavor is obtained.

[0030] According to the fourth aspect, since the paprika which gives a unique flavor is mixed without losing the smell of smoke, it is possible to perform a smoke process in a state in which a decrease in flavor due to smoke is suppressed. Therefore, according to the manufacturing method of the present invention according to claim 4, it is possible to smoke sables which had been conventionally viewed as a taboo, and in addition to the texture such as the original sweetness of sables, a mellow flavor due to smoking is obtained. It is possible to manufacture and provide smoked sables that provide a harmonized and completely new taste.

[0031] According to the fifth aspect, the white pepper which gives a unique flavor is sprinkled on the surface of the pie body without losing the smell of smoke, so that the smoke processing can be performed in a state in which the reduction in flavor due to smoke is suppressed. it can. Therefore, according to the production method of the present invention according to claim 5, it is possible to smoke the pie, which has been conventionally viewed as a taboo, and furthermore, in addition to the texture such as the original sweetness of the pie, the mellow flavor due to the smoke is obtained. We can manufacture and provide smoked pies that give a harmonious and completely new taste.

[Brief description of the drawings]

FIG. 1 is a schematic view showing an example of an embodiment of making a sable dough in the method for producing a smoked western confectionery of the present invention according to claim 1 or 2;

FIG. 2 is a schematic view showing an example of an embodiment in which a sable is stretched to form a circular sable, (a) a state in which the sable is stretched to a required thickness, and (b) is a circle from the stretched sable. The state of cutting the sable,
(C) is a state where the circular sable is cut out.

FIG. 3 shows a state in which a strip-shaped sable is formed from a stretched sable.

Fig. 4 A state in which a circular sable and a band-shaped sable are laid in a cake mold

FIG. 5 is a schematic view showing an example of the production of cake contents in the method for producing a smoked Western confectionery of the present invention according to claim 1 or 2;

FIG. 6 is a schematic view showing an example of an embodiment of making a cake body in the method for producing a smoked Western confectionery according to the present invention according to claims 1 and 2, wherein (a) shows a state in which the contents of the cake are poured into a cake mold. , A state in which the contents of the cake are poured and the cake mold is baked at the required temperature. (B) A state in which the cake body is obtained.

FIG. 7 is a schematic diagram showing an example of the practice in which the cake body is cold-smoked for a required time, and thereafter, the cake body is smoked for a required time.

FIG. 8 is a perspective view of a smoked cheesecake.

FIG. 9 is a schematic view showing an example of an embodiment for producing a tart body in the method for producing a smoked Western confectionery according to claim 3 of the present invention.

Fig. 10 Perspective view of smoked cheese tart

FIG. 11 is a schematic view showing one example of an embodiment of making sable dough in the method for producing a smoked western confectionery according to claim 4 of the present invention.

FIG. 12 is a schematic view showing an example of the embodiment of stretching a sable cloth to form a sable cloth body, wherein (a) is a state in which the sable cloth is stretched to a required thickness, and (b) is a favorite from the stretched sable cloth. The sable body is die-cut with the size and die-cut shape

FIG. 13 is a perspective view of a smoked sable.

FIG. 14 is a schematic diagram showing an example of an embodiment of making a pie crust in the method for producing a smoked Western confectionery according to the present invention according to claim 5.

FIG. 15 is a schematic diagram showing a state in which the pie dough is stretched to a required thickness, and is appropriately folded such as being folded twice in four.

FIG. 16 is a schematic diagram showing an example of the implementation of cutting a pie dough stretched to a required thickness into a desired size to form a pie body.

FIG. 17 is a perspective view of a smoked pie

[Explanation of symbols]

A: Smoked cheese cake A ': Cake body A-1 ... Circular sable A-2 ... Striped sable A-3 ... Contents of cake B ... Smoked cheese tart B' ... Tart body C ... Smoked sable C '... Sable body D ... Smoked Pie D '… Pie body 1,19,26… Unsalted butter (unsalted margarine) 2,16… Powdered sugar 3,15,21… Whole egg 4… Egg yolk 5,25… Salt 6,22,24… Soft flour 7 , 24 ... sable dough 8,14 ... cream cheese 9,17 ... fresh cream 10 ... granulated sugar 11 ... black pepper 12 ... cinnamon 13 ... cardamom 18 ... nutmeg 23 ... paprika 28 ... pie dough 30 ... white pepper D ... cake mold K … Die

Claims (5)

(57) [Claims] 1. A step of preparing a sable with a mixture of at least flour, unsalted butter or unsalted margarine, storing the sable in a closed state, and storing the sable with the refrigerated storage. After being stretched to the thickness of, a circular sable that is die-cut to a required size and a band-shaped sable having a required width are made, and the band-shaped sable is laid on the inner peripheral surface of the cake mold, and the circular sable is removed. A process of refrigeration or freezing storage in a state where it is laid on the bottom of the cake mold and subjected to picket, at least fresh cream, whole egg,
After mixing sugar and flour well, without losing the smell of smoke, further mix spices that produce a unique flavor to make the cake contents, and the cake mold in which the contents of the cake are stored refrigerated or frozen Poured into, baked at a required temperature to make a cake body, further refrigerated or frozen storage step, smoked the refrigerated or frozen cake body for a required time,
A method for producing a smoked Western confectionery comprising: 2. The method according to claim 1, wherein the cake is mixed with at least cream cheese, fresh cream, whole egg, egg yolk, sugar and flour, and then loses its unique smell. A method for producing smoked Western confectionery, which is further mixed with spices that give off flavor. 3. A cream cheese, whole egg, sugar and fresh cream are mixed well, and nutmeg which gives a unique flavor without losing the smell of smoke is further mixed, and then poured into a cake mold. A method for producing a smoked Western confectionery, comprising the steps of baking at a temperature to form a tart body, and smoking the baking tart body for a required time. 4. Unsalted butter or unsalted margarine, whole egg,
After mixing sugar and flour well, make a sable dough by further mixing paprika that gives a unique flavor without losing the smell of smoke, a process of refrigerated storage with this sable dough closed, refrigerated storage After stretching the sable fabric that has been set to a required thickness, the die is cut into a required size and shape, and baked at a required temperature to form a sable material, the baked sable material is subjected to a required process. A method for producing smoked Western confectionery, comprising a step of smoking for a time. 5. A flour, butter and salt are mixed well, water is added to make a pie crust, the pie crust is stretched to a required thickness and a required shape, and then folded twice in four. The process of refrigerated storage in the appropriately folded state, such as
After stretching the pie dough stored in a refrigerator to the required thickness, cutting the pie dough to an appropriate size to make a pie body, the smoked scent of the cut pie body through the egg when passing through the surface A process of applying white pepper that gives a unique flavor without losing, a process of firing the pie body coated with white pepper at a required temperature, and a process of smoking the baked pie body for a required time. Manufacturing method of Western confectionery.