JP3648888B2 - Pie manufacturing method and pie - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a pie manufacturing method and a pie, and more particularly to a method and a pie for manufacturing a pie having a three-dimensionally curved pie surface with a shell pattern or a striped pattern.
[0002]
[Prior art]
Pie dough, as is well known, spreading butter, margarine, a solid or塑状of fat composition, such as beef tallow, hard wheat flour or hard wheat flour and soft flour, dough and combined with kneading lightly by using a salt and water, and folding Is prepared by repeating several times, and has a structure in which thin layers are laminated. Such pie dough, the dough a combined substantially superimposed and fat plastic of the same size, the folding pie crust build layers by repeating the spreading and folding, with interspersed pieces of fat and oil composition in the dough There are kneaded pie doughs that make a layer by repeating folding and spreading, both of which are good confectionery with a crispy or crispy texture after baking.
[0003]
However, in conventional pie products, this layered direction is parallel to the pie dough surface (main outer surface), and each layered pattern appears only on the small surface that constitutes the thickness direction of the end, and the main outer surface of the pie product Do not configure.
[0004]
On the other hand, existing foods have traditionally been oriented toward variety and fashion, and so far, pies having various forms have been produced and marketed. For example, a confectionery dough made into a multi-layer roll is cut along an oblique direction with respect to a plane perpendicular to the axis, cut out at a desired width, and the cut dough is pressed and extended from the cut surface side. A process for producing a confectionery having a pleat on the surface has been proposed, which comprises a step of folding at a desired location, followed by baking or frying, and filling the inside of the folding as desired. (Kaihei 2-128643, JP-A-2-67021, JP-A-2-182142, JP-A-3-10777).
[0005]
However, in such a method, there is a limitation in that there is no bending of the pie dough due to the expansion of the filling, and the filling amount of the filling cannot be increased so much that only a heat-resistant filling material can be used. Only products with a narrow range of application can be made to make and fashion. In the future, as the eating habits become richer, the variety and the trend toward fashion are becoming more important, and the variety of filling materials is an extremely important factor.
[0006]
[Problems to be solved by the invention]
The present invention relates to a pie that includes a non-heat-resistant filling material such as cream, wherein the pie layer forms the surface pattern of the product, that is, the outer surface has a shell pattern or a striped pattern. It is intended.
[0007]
[Means for Solving the Problems]
Under the circumstances as described above, the present inventor has intensively studied the production of a variety of pie products. As a result, the pie dough is curved by the expansion of the shoe dough by covering and baking the shoe dough with the pie dough. The present inventors have obtained the knowledge that the layered structure of the pie is sterically noticeable and visually fashioned, and that a baked pie having a cavity and an increased filling amount can be manufactured. The present invention has been completed based on such knowledge.
[0008]
That is, the present invention relates to a method for producing a pie characterized by slicing a multi-layer pie dough across a layer, covering the shoe dough with the sliced dough, and baking the pie dough, and the pie produced by the method. is there.
[0009]
In the present invention, covering the shoe dough means that the shoe dough is sandwiched between the sliced pie dough, or the sliced pie dough is placed on the shoe dough to cover the upper surface of the shoe dough.
[0010]
As the pie dough in the present invention, either a folded pie dough or a kneaded pie dough can be used, and an oily layer composed of a flour layer and a solid or plastic oil / fat composition containing flour and water as essential components. And are layered alternately.
[0011]
In addition to the strong flour, the cocoon flour layer usually contains a thin flour or a medium flour, and the hardness of the dough or pie is adjusted according to the blending ratio thereof. Although it is not necessary to use especially fats and oils for a cocoon powder layer, the fats and oils for kneading normally used can also be used if desired.
[0012]
The oily layer may be a conventionally used butter, margarine, particularly margarine developed exclusively for pie, or a solid or plastic oil composition such as beef tallow. This oily layer is used in the range of 30 to 100 parts by weight with respect to the total amount of flour constituting the flour layer.
[0013]
In the present invention, it is appropriate to use a multi-layered pie dough using the above-described powdered layer and oily layer, usually 16 to 214 layers , and particularly preferably about 32 to 128 layers. The method for preparing the multilayer dough itself composed of the cocoon powder layer and the oily layer may be performed according to a conventionally known method.
[0014]
Today, pie dough having a multilayer structure as described above is commercially available, and it is not necessary to prepare pie dough from the beginning by using an oil and fat composition such as flour, butter or margarine.
[0015]
The above multi-layer dough can be prepared by, for example, rolling, but the length in the winding direction of the dough to be rolled, that is, the size of the circle when rolled, determines how much the final pie product size is. The length of the winding direction is usually 1200 mm to 1400 mm. (See Figure 1)
[0016]
Further, the thickness of the dough is preferably 7 mm to 15 mm from the viewpoint of workability, and if it is this level, it is easy to roll, so the above range is appropriate. The width of the roll when rolled is arbitrary, but the roll is then sliced so that the width is 8 mm to 14 mm. It is good to make it. (See Figure 2)
[0017]
The width of the sliced dough should be 8 mm to 14 mm as the product size. As described above, it goes without saying that the range of the length of the dough in the winding direction, the thickness of the dough, and the width of the slice of the rolled dough may be changed as appropriate according to preference. (See Figure 3)
[0018]
Next, the sliced dough piece is pressed to a thickness of 1 to 4 mm, preferably 1.5 to 2.5 mm. The pressing can be performed by extending the dough with a palm or a roller in a certain direction, or in an arbitrary direction such as a spiral direction or an overall direction. This operation is easy to do with a palm, but may be performed mechanically for mass production. The surface of the fabric pressed by pressing in this way exhibits a pattern in which the spirals extend in a certain direction or in the entire direction as if the fingerprint of the finger is enlarged. (See Figs. 4 and 8)
[0019]
A shoe cloth is placed on a desired portion of the cloth having an elliptical shape extending in a certain direction, for example, a part slightly closer to the center part, and the cloth extending in the longitudinal direction is folded to include the shoe cloth. In addition, the fabric having a thin film disk shape extending in the whole direction in the spiral covers the upper surface of the shoe fabric by placing the fabric on the shoe fabric. On the surface of the dough prepared in this manner, the shoe dough expands as a result of baking, and the pie dough portion is curved, and the layered structure becomes three-dimensionally remarkable, and a striped pattern such as a shell pattern or a spiral pattern appears. (See Figs. 5, 6 and 9)
[0020]
In the above case, the multi-layer puff pastry having an elliptical shape may be sliced so that the sliced surface has an elliptical shape. In addition, these multi-layer pie doughs having a circular or oval shape can be sliced to a thickness of 1 to 4 mm by freezing them, so that it is possible to save the trouble of pressing and extending the dough after slicing. Is possible. In the present invention, in addition to the elliptical shape and thin film disk shape obtained by slicing the above-mentioned rolled pie dough, the pie dough having an arbitrary shape is obtained by slicing perpendicularly or obliquely to the surface without rolling. Oval, round, rectangular, triangular, quadrilateral, pentagonal, hexagonal, trapezoidal, star-shaped, heart-shaped, rhombus-shaped puff pastry can also be used. Needless to say, an arbitrary shape may be prepared after slicing. (See FIGS. 11, 12, and 13)
[0021]
The shoe dough can be prepared by a known method using 60 to 150 parts by weight of oil and fat, 70 to 150 parts by weight of water, and 180 to 300 parts by weight of eggs, and the shoe dough is sliced. Squeeze out with a squeeze bag for 1/4 to 2/3 of the weight per piece of pie dough or a depositor. If the shoe dough weight is less than 1/4 of the pie dough weight, the cavity after swelling is too small to fill with filling material.On the other hand, if it exceeds 2/3, the cavity is too large and the surface of the dough becomes too large. The above range is appropriate because of the risk of tearing.
[0022]
The pie dough covering the shoe dough may be baked in accordance with a known method, and a baked pie having a cavity inside can be obtained by arranging and baking on a top plate. Since the baking conditions vary depending on the equipment and the amount of dough, etc., it may be confirmed experimentally in advance, but usually the baking pie can be obtained by baking at about 190 ° C. for about 30 minutes. it can. If granulated sugar is sprinkled on the top of the pie dough before baking, the granulated sugar adhering to the convex part of the dough pattern is caramelized by heating, so that the shell pattern or striped pattern can be more clearly revealed. preferable.
[0023]
Various filling materials are packed into the cavity of the baked pie thus obtained. The filling material may be filled with a favorite filling material such as custard cream, whipped cream, butter cream, chocolate cream, and other flavored creams. (See FIGS. 7, 10, and 14)
[0024]
In the present invention, since the filling material is filled in the baked pie, even if the filling material is non-heat resistant, it can be adopted, and a pie with a great variety can be manufactured. Needless to say, for example, various heat-resistant filling materials such as various kinds of jams, malon paste, and koji may be filled. The pie in the present invention includes a dough containing yeast such as Danish pastry.
[0025]
【Example】
Hereinafter, the embodiments of the present invention will be described by way of examples. However, these are merely examples, and the spirit of the present invention is not limited by these examples. In the examples, both parts and% mean weight basis.
[0026]
Example 1
A commercial puff pastry ("Pai Bruge SH-15", manufactured by Fuji Oil Co., Ltd.) folded into 64 layers using 85% by weight of oil and fat compared to the powder, the length in the winding direction is 1250mm, and the width is 3000mm After rolling the pie dough having a dough thickness of 13 mm, the rolled dough was sliced in a direction perpendicular to the laminated surface to obtain a sliced product having a width of about 10 mm. A spread pie dough was prepared by pressing the surface of the spiral pattern of the sliced product with a palm and extending it in a certain direction until it reached a thickness of about 2 mm.
[0027]
On the other hand, a shoe dough prepared according to a known method using 110 parts by weight of fats and oils, 110 parts by weight of water, and 210 parts by weight of eggs was placed in a squeeze bag and about 10 g of the spread dough prepared previously was used. Squeeze out from the center of the pie dough slightly to one side, fold the pie dough in the longitudinal direction, enclose the shoe dough, sprinkle granulated sugar on the surface of the pie dough, arrange it on the top plate, about 190 ℃, about Baked for 30 minutes.
[0028]
After cooling, custard cream was filled in the hollow portion of the baked pie that had become hollow due to the expansion of the shoe dough to obtain a pie product with custard cream.
The pie product thus obtained was a pie with an unusual appearance, having a beautiful shell pattern that was not found in the past.
[0029]
Example 2
A commercial puff pastry ("Pai Bruge SH-15", manufactured by Fuji Oil Co., Ltd.) folded into 64 layers using 85% by weight of oil and fat compared to the powder, the length in the winding direction is 1250mm, and the width is 3800mm After rolling the pie dough having a dough thickness of 13 mm and hardening it in a freezer, the rolled dough was sliced in the direction perpendicular to the laminated surface to prepare about 3 mm wide slices (30 g). The spirally-shaped surface of this sliced product was pressed with a palm and extended in the whole direction until the thickness became about 2 mm to prepare a thin film disk-shaped pie dough.
[0030]
On the other hand, about 15 g of shoe dough prepared according to a known method using 80 parts by weight of fats and oils, 100 parts by weight of water, and 200 parts by weight of eggs was squeezed on the top plate, and the previously prepared thin film disk-like The puff pastry was placed on the shoe dough, granulated sugar was sprinkled on the surface of the puff pastry, and baked at 190 ° C. for about 30 minutes.
[0031]
After cooling, custard cream was filled in the hollow portion of the baked pie that had become hollow due to the expansion of the shoe dough to obtain a pie product with custard cream.
The pie product obtained in this way was an unusual pie with an unprecedented beautiful striped pattern.
[0032]
【The invention's effect】
As described above, according to the present invention, an unusual non-heat-resistant filling material can be included, and an unusual pie product having a shell pattern or a striped pattern can be provided to the world.
[Brief description of the drawings]
FIG. 1 is a schematic diagram of the size of pie dough before roll winding.
FIG. 2 is a schematic diagram of the size of pie dough when rolled.
FIG. 3 is a schematic diagram when slicing rolled pie dough.
FIG. 4 is a schematic diagram of a dough that is pressed and spread in a certain direction by pressing a sliced dough.
FIG. 5 is a schematic diagram when a shoe cloth is placed on a pressed cloth.
FIG. 6 is a schematic diagram of the dough before baking when the shoe dough is placed on the pressed dough and the puff dough is folded to enclose the shoe dough.
FIG. 7 is a schematic diagram of a pie product with a shell pattern in which a cavity is filled with a filling material after baking.
FIG. 8 is a schematic view of a dough that is pressed in a whole direction by pressing a sliced dough.
FIG. 9 is a schematic side view of a puff pastry spread on a shoe dough.
FIG. 10 is a schematic view of a pie product with a circular stripe pattern in which a cavity is filled with a filling material after baking.
FIG. 11 is a schematic diagram of a folded puff pastry.
FIG. 12 is a schematic diagram when the folded puff pastry is sliced.
FIG. 13 is a schematic diagram when the sliced pie dough is placed on the shoe dough.
FIG. 14 is a schematic view of a pie product with a heart-shaped striped pattern in which a cavity is filled with a filling material after baking.

Claims (4)

A method for producing a pie comprising slicing a multi-layered pie dough so as to cross the layers, covering the shoe dough with the sliced dough, and baking. The manufacturing method according to claim 1, wherein the shape of the sliced dough is any one of an oval, a circle, a rectangle, a triangle, a quadrangle, a pentagon, a hexagon, a trapezoid, a star, a heart, and a rhombus. The manufacturing method according to claim 1 or 2, wherein a filling material is filled in a hollow portion of a shoe generated after firing. Pie produced according to any of claims 1 to 3.

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