JP3086215U - Dough structure for the outer skin of pies and cream puffs - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dough structure for an outer skin of pie and cream puff. SOLUTION: The puff pastry layer of the present invention is characterized by having a two-layer structure comprising a puff pastry layer and a puff pastry layer, wherein the puff pastry layer is wrapped in the puff pastry layer. I have. The pie-and-shoe dough of the present invention can obtain a large amount of pie-and-shoe dough by using an encrusting machine because of such a constitutional feature, a viscosity similar to that of the bean paste can be obtained.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to the structure of dough for the outer skin of pie puffs. More particularly, it relates to the structure of a dough having a double structure for the outer skin of pie and cream, which is a semi-finished product used in the manufacture of pie and cream.

[0002]

[Problems to be solved by conventional techniques and devices]

 The cream puff has a structure in which custard cream is filled inside a bag-shaped outer skin called a shoe puff. For this reason, the method for producing a cream puff is composed of a step of manufacturing a squeeze (that is, a bag-shaped outer shell) and a step of filling a custard cream in the cream swatch.

[0003] More specifically, conventionally, cream puffs have been manufactured by the following steps. Step I: Put a predetermined amount of butter and water in a pan, heat, bring to a boil, remove from heat, add a predetermined amount of flour, and mix. Step II: heat again with mixing and mix thoroughly. Step III: After being removed from the fire, a pre-melted chicken egg is gradually added to obtain a dough. Step IV: The shoe cloth obtained in step III is squeezed to a predetermined size using a squeeze bag. Step V: The shoe cloth squeezed into a predetermined size obtained in step IV is baked in an oven to obtain a hollow bag-shaped shoe skin. Step VI: After cooling the shoe skin obtained in the above step V, the inside of the shoe skin is filled with a custom cream.

However, in the case of such a conventional manufacturing method, since the viscosity of the shoe dough is low, even if the steps I to VI are automated, it is necessary to perform all the steps on a consistent manufacturing line.

For this reason, for example, shoe dough could not be manufactured and sold as a so-called semi-finished product.

An object of the present invention is to solve such a conventional problem and to provide a dough structure for the outer skin of pie and cream puff.

[0007]

[Means for Solving the Problems]

 The structure of the dough for the outer skin of the pies and cream puffs of the present invention comprises a puff dough layer and a puff dough layer, and has a two-layer structure in which the dough layer is wrapped in the puff dough layer. It is characterized by:

[0008] The structure of the dough for the outer skin of the pies and cream puffs of the present invention is composed of a dough layer and a dough layer, and the dough layer is wrapped in the dough layer. It is preferable that the dough layer has a layer structure and the shoe dough layer and the pie dough layer are frozen.

It is preferable that a cutout portion is formed in the pie crust layer.

[0010]

[Embodiment of the invention]

 The structure of the dough for the outer skin of the pies and cream puffs of the present invention (hereinafter referred to as “pies and doughs”) will be described in detail with reference to the accompanying drawings.

FIG. 1 is an explanatory view showing the concept of an apparatus for manufacturing pie and shoe dough, and FIG. 2A is a plan view showing an example of the structure of a pie and shoe dough according to an embodiment of the present invention. 2 (b) is a sectional view taken along line XX of the pie-puff pastry of FIG. 1 (a), and FIG. 3 (a) is a pie-puff pastry obtained by baking the pie-puff pastry of FIG. FIG. 3B is a perspective view of the outer skin of FIG. 3, and FIG. 3B is a longitudinal sectional view of FIG.

FIG. 2A is an explanatory plan view of the pie-shoe dough 10 according to the present embodiment, and FIG. 2B is a cross-sectional view of the pie-shoe dough 10 of FIG. It is an X-ray sectional view. As shown in FIG. 2B, a missing portion of the pie crust layer 1 which is the crust of the pie is formed at the apex of the crust and crust dough 10. This is for later baking the pie-shoe dough 10 to form a pie-shoe skin (outer skin) P (see FIG. 3) and to promote expansion of the dough during the baking process. It is provided in

Referring to FIGS. 2A and 2B, a pie / shoe dough 10 according to the present embodiment includes a shoe dough layer 2 and a pie dough layer 1. It has a double structure wrapped in the fabric layer 1.

The pie and shoe dough 10 of the present embodiment is manufactured by a manufacturing apparatus called the encrusting machine (the concept is shown in FIG. 1). Although the encrusting machine itself is conventionally known, as the name implies, it is a device for producing, for example, a Japanese confectionery having a structure in which bean is wrapped inside a mochi. No examples have been used to produce

Referring to FIG. 1, shoe dough 2 is contained in a shoe dough tank A, and pie dough 1 is contained in a pie dough tank B.

The shoe dough 2 is guided from the shoe dough tank A to the junction C via the shoe dough transfer pipe L1, and the pie dough 1 is joined from the pie dough tank B via the pie dough transfer pipe L2. Is led to.

At the junction C, the diameter of the pie dough transfer pipe L2 is larger than the diameter of the shoe dough transfer pipe L1. That is, at the junction C, the tip of the shoe dough transfer pipe L1 is inserted into the tip of the pie dough transfer pipe L2.

In the joining section C, the shoe dough 2 and the pie dough 1 join at a predetermined timing and amount, drop on a belt conveyor (not shown), and are conveyed to the next step, where necessary. The pie and shoe dough 10 is obtained by the freezing treatment.

The pie-shoe dough 10 can be manufactured and sold as a semi-finished dough, which is a raw material of the outer skin P (see FIG. 3) of the pie-shoe cream, by performing a freezing process. I do. However, as in the above-described conventional manufacturing method, the steps from the step of manufacturing the pie / puff pastry 10 to the step of baking the pie / puff pastry 10 to obtain the outer skin P of the pie / puff cream (see FIG. 3) are performed. It is also possible to carry out on a consistent production line.

Finally, FIG. 3B is a longitudinal sectional view of a pie-and-puff skin (the outer skin of pie and puff-cream) P obtained by baking the pie-and-puff dough 10 of the present embodiment. is there. As shown in FIG. 3 (b), a cavity R is formed inside a pie-shoe skin P obtained by firing in a store. This hollow portion R is filled with cream, for example, custard cream containing natural vanilla beans at a storefront to complete a pie cream puff.

Next, the shoe dough and the material of the pie dough constituting the pie-shoo dough of the present invention will be described below.

[0022]

【Example】

 Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited thereto.

Example 1 Pie dough <Materials> Water 5500 g Flour strong flour 6000 g Soft flour 4000 g Salt 80 g Chicken egg (whole egg) 1100 g Euro malt 200 g Liquid margarine 500 g Solid margarine 7000 g

<How to make puff pastry> [0024] Water, flour, salt, chicken eggs, euro malt, and liquid margarine were placed in a 90-coat capacity bowl and placed in a mixer for 10 minutes. The pie was put in a bunju and allowed to stand overnight in a refrigerator (5 ° C.) to obtain a primary dough for pies.

The primary dough for the pie was again transferred to a bowl and placed in a mixer for 9 minutes. After 9 minutes, the solid margarine was added and the mixer was run for an additional 65-80 seconds. The pie crust obtained was put into the bunju again.

Shoe dough <Materials> Salt-free butter 4150 g Water 8250 g Salt 80 g Flour strong flour 2500 g Soft flour 2500 g Chicken egg (whole egg) 9300 g Baking soda 30 g Ammonia 40 g

<How to Make Shoe Dough> In a ball having a capacity of 50 coats, unsalted butter, water, and salt were put, and the mixture was boiled by heating. After boiling, the fire was stopped, flour was added, and the mixture was stirred. This was set in the mixer, and the stove was set below. The stove was lit and the mixer was turned on. Two minutes later, the stove was turned off with the mixer running. After a further 3 minutes, the stove was extinguished and after another minute the mixer was stopped.

Next, the mixer was operated again, and half of the eggs were slowly added. One minute later, half of the remaining eggs were added. After a further 4 minutes, the mixer was stopped.

The mixer was operated again, and the remaining eggs were mixed with ammonia and baking soda for 1 minute with a Peter (whisk). After 3 minutes, the mixer was stopped, and the obtained dough was put into a bunju and quickly cooled in a refrigerator (5 ° C) for about 5 to 24 hours.

Pie cream puff <How to make a puff pastry> The shoe dough and the puff pastry are stored and operated in a CN130 Martian made by Leon Automatic Machine Co., Ltd. A pie-shoe dough (diameter of about 3 cm, thickness of the pie dough of about 4 mm) having a two-layer structure as shown in FIG. 104 pieces of the obtained pie and shoe dough were arranged on an iron plate, the iron plate was put on a rack, and placed in a freezer and frozen for about 5 to 9 hours. Two iron plates (208 pieces) were put together in a bag, packed in a box, and stored in a freezer.

<How to make pie / puff cream> Pie / puff pastry was naturally thawed and baked in an oven warmed to about 180 ° C. for about 25 minutes. After taking out of the oven, the outer skin of a cream puff as shown in FIG. 3 was obtained.

[0032] Custard cream with natural vanilla beans was injected through a nozzle to obtain a pie puff cream.

[0033]

[Effect of the invention]

 According to the structure of the dough for the outer skin of pie and cream puff according to claim 1 of the present invention, the dough comprises a dough layer and a pie dough layer, and the dough layer is wrapped in the pie dough. Since it has a two-layer structure, the structure of the dough for the outer skin of pie and cream puff that functions as the dough can be provided. Further, since the same viscosity as that of the bean paste can be obtained, there is an advantage that a large amount of pie / puff dough can be produced by using an encrusting machine.

According to the structure of the dough for the outer skin of pie and cream puff according to claim 2 of the present invention, the dough comprises a dough layer and a dough layer, and the dough layer is wrapped in the dough layer. Since the puff pastry layer and the puff pastry layer are frozen, the puff pastry layer and the puff pastry layer can be manufactured and sold as a semi-finished puff pastry dough.

[0035] According to the structure of the dough for the outer shell according to the third and fourth aspects of the present invention, the cutout portion is provided in the pie dough layer, so that the expansion of the dough during the baking treatment is promoted. .

[Brief description of the drawings]

FIG. 1 is an explanatory view showing the concept of an apparatus for manufacturing pie and shoe dough.

FIG. 2A is an explanatory plan view showing an example of the structure of a pie / shoo dough according to an embodiment of the present invention;
(B) is XX sectional drawing of the pie-shoo dough of (a).

FIG. 3 (a) is a perspective view of the outer skin of a pie-puff cream obtained by baking a pie-puff pastry, and FIG. 3 (b) is a longitudinal sectional view of FIG.

[Explanation of symbols]

 1 Pie Dough Layer 2 Shoe Dough Layer 10 Puff Dough A A Shoe Dough Tank B Puff Dough Tank C Confluence H Missing Part of Puff Dough L1 Puff Dough Transfer Piping L2 Puff Dough Transfer P P Pie Dough Cream Outer Shell

Claims (4)

[Utility model registration claims] 1. A dough structure for an outer skin of a pie and puff cream having a two-layer structure comprising a dough layer and a dough layer, wherein the dough layer is wrapped in the dough layer. 2. A puff pastry layer comprising a puff pastry layer and a puff pastry layer.
A dough structure for the outer skin of a pie puff cream, wherein the dough layer and the pie dough layer have a layer structure and are frozen. 3. The structure of the dough for the outer skin of a pie puff cream according to claim 1, wherein a cutout portion is formed in the pie dough layer. 4. The dough structure for the outer skin of a pie puff cream according to claim 2, wherein a cutout portion is formed in the pie dough layer.