JP7217933B2 - Dorayaki product and manufacturing method thereof - Google Patents

Description

TECHNICAL FIELD The present invention relates to a dorayaki product and a manufacturing method thereof, and more particularly to a technology for manufacturing a dorayaki product with a larger diameter than usual.

Dorayaki is known as a representative example of national Japanese sweets. Dorayaki is made by wrapping bean paste in a pancake-like skin, and the general size is about 8 to 9 cm in diameter.
It is said that the name "dorayaki" was given because the shape of the top and bottom skins wrapped in bean paste resembles a gong. Dorayaki is drawn as a favorite food of anime characters, so you can easily imagine the color and shape of dorayaki just by hearing its name.

Dorayaki is made by mixing liquid egg, wheat flour, etc., and baking the dough on an iron plate to make a disc-shaped dough. The outer side of the skin is browned in advance, and the inner side is steamed to retain the color of the dough.
Of the skins that have been baked into a round shape, prepare the skin with the browned side facing down as the lower skin, and the skin with the brown side facing up as the epidermis. Put the bean paste on the lower skin near the center, and then put the epidermis on top. As a finishing touch, the peripheries of the hypodermis and epithelium are sandwiched between cylindrical stamping dies, and the ears are clamped (pressed).
As a result, the dorayaki looks like a gong, with the center bulging vertically and symmetrically. In other words, the shape of the dorayaki is that convex portions that gradually bulge outward from the periphery of the top and bottom skins to the center are formed, while the top and bottom skins are overlapped and pressed against each other to form ear-clamping portions. will be
The dorayaki prepared in this manner is packaged, such as in a bag, and provided to consumers as a dorayaki product.
Patent Document 1 and the like are known as prior art related to dorayaki.

JP 2016-29922 A

However, such a conventional dorayaki tends to lose its shape due to the weight of the skin and bean paste when the diameter is made larger than usual, making it difficult to maintain the original shape of the dorayaki.
For example, when serving dorayaki in a size that can be cut and eaten like a whole cake, even if it maintains the shape of a gong similar to the normal size when it is completed, the rim of the bottom skin will become loose over time. It goes down and the skin peels off at the ear tightening part. As a result, when the dorayaki is viewed from the side, the dorayaki looks like a dome-shaped epithelium on top of a disk-shaped hypodermis, which is far from the original shape of the dorayaki.

On the other hand, measures to improve the elasticity of dorayaki can be considered by changing the ingredients and composition of the dough. If the elasticity of dorayaki is improved, the shape deformation as described above can be suppressed even if the weight of the skin and bean paste is increased.
However, such countermeasures require the use of a dough different from that of regular dorayaki, which impairs the original taste and texture of dorayaki, and may not meet the expectations of consumers. .

The present invention has been made in view of the current situation, and is a dorayaki product that does not impair the original taste and texture of dorayaki even in a large size and can maintain the shape of a "dora (gong)". and a method for producing the same.

The inventors of the present invention conducted various studies on the thickness of the dough, the amount of bean paste, and the like in order to find measures to solve the above problems. By repeating trial production of large dorayaki, we observed how the shape of dorayaki collapsed, and tried to improve the dough and bean paste. In the course of making such improvements, we focused on a mold for maintaining the shape of dorayaki, and decided to solve the above problems by combining this as a receiving container with dorayaki. In other words, when commercializing large-sized dorayaki, the idea of improving the dough and bean paste was changed, and by combining the dorayaki with a receiving container in advance, the large-sized dorayaki was completed as a product.

(First Invention)
In order to solve the above problems, the dorayaki product according to the present invention employs the following configuration.
That is, a dorayaki product ( 10),
Convex portions (20a, 20a) that are formed on the dorayaki epidermis and lower skin and gradually bulge upward and downward from the periphery to the center of the dorayaki,
an ear clamping portion (20b) formed by overlapping and press-contacting the epithelium and the hypodermis at their peripheries;
a concave surface portion (30a) of the receiving container that is gradually depressed downward from the periphery to the center of the receiving container,
When the dorayaki is placed on the receiving container, the convex portion of the bottom layer is supported along the shape of the concave portion of the receiving container.

According to such a structure of the dorayaki product, when the dorayaki is placed on the receiving container, the convex portion of the crust is supported along the shape of the concave portion of the receiving container. In other words, the shape of the dorayaki (skin) is maintained according to the concave portion of the receiving container. As a result, even if the size of the dorayaki becomes large, the problem that the skins peel off at the ear tightening part of the epidermis and the lower skin is eliminated, and the shape of the "dora (gong)" can be stably maintained.
In addition, in the structure of the present invention, it is not necessary to use a special dough or bean paste to maintain the shape of the dorayaki, and it is possible to use the same kind of dorayaki as a regular size dorayaki. Therefore, even if the size of dorayaki is increased, the original taste and texture of dorayaki can be maintained.
Furthermore, since the dorayaki and the receiving container are combined in advance, it is also possible to provide a way of eating such as inserting a knife into a large size dorayaki and cutting it like a whole cake.

(Second invention)
The dorayaki product according to the second invention has the configuration of the first invention, and is configured to employ a basket as the receiving container.
In the structure of the first invention, when the dorayaki is placed on the receiving container, the bottom layer is hidden by the receiving container, so that the heat tends to stay on the surface of the bottom layer. If the top and bottom skins are tightened on the receiving container immediately after baking, the surface of the bottom skins may become damp due to such heat, which may affect the taste and texture.
In the configuration of the second invention, since the receptacle is made of a sieve, the stitches (strainer holes) of the receptacle serve as ventilation holes, exhibiting the effect of dissipating heat from the surface of the hypodermis. As a result, it is possible to suppress the stuffiness of the surface of the lower skin and keep the taste and texture even better.

(Third invention)
The method for producing a dorayaki product according to the present invention is a method for producing a dorayaki product by combining dorayaki and sukiyaki,
A step of preparing dough and bean paste by mixing predetermined ingredients,
A step of baking a certain amount of the dough to make a disk-shaped skin;
A step of preparing the skin with the browned side facing down as the hypodermis and the skin with the browned side facing up as the epidermis;
A step of preparing a bowl having a diameter larger than that of the dorayaki and having a concave portion gradually recessed downward from the periphery to the center;
A step of forming a convex portion on the underskin that gradually swells downward from the periphery to the center thereof by placing the underskin along the concave portion of the basket;
A step of placing a predetermined amount of the bean paste on the hypodermis placed on the basket, and further overlapping the epithelium thereon;
A step of forming a convex portion that gradually swells upward from the periphery to the center of the epithelium by pressing the periphery of the hypodermis and epithelium against each other between the frame and a cylindrical stamping die to fasten the ears;
A step of retaining the shape of the convex portion of the lower skin by keeping the dorayaki formed by tightening the lower skin and the epithelium on the concave portion of the basket is performed.

According to such a method for producing dorayaki products, the shape (convex portion) of the dorayaki crust can be uniformly formed so as to match the concave portion of the bowl. After the dorayaki is completed, by keeping the dorayaki on the concave portion of the basket, the shape of the undercoat (convex portion) is supported along the concave portion of the basket. As a result, even if the size of the dorayaki becomes large, the problem that the skins peel off at the ear tightening part of the epidermis and the lower skin is eliminated, and the shape of the "dora (gong)" can be stably maintained.
In addition, in the production method of the present invention, it is not necessary to use a special dough or bean paste to retain the shape of the dorayaki, and it is possible to use the same kind of dorayaki as a regular size dorayaki. Therefore, even if the size of the dorayaki becomes large, the original taste and texture of the dorayaki can be maintained.
Furthermore, since the finished dorayaki product is a combination of dorayaki and bamboo, it is also possible to provide a method of eating such as inserting a knife into a large size dorayaki and cutting it like a whole cake.
Furthermore, according to the manufacturing method of the present invention, when the crust is placed on the concave portion of the sieve, the stitches (strainer holes) of the sieve serve as ventilation holes, exhibiting the effect of dissipating heat from the surface of the sieve. As a result, it is possible to suppress the stuffiness of the surface of the lower skin and keep the taste and texture even better. In particular, immediately after the skin is baked, the surface of the lower skin is hot, so the heat dissipation effect of the dorayaki contributes to the quality improvement of the dorayaki.

(First to third inventions)
In the first to third inventions, as materials for the top and bottom skins (dough materials) of dorayaki, commonly used materials such as liquid eggs and wheat flour can be used as they are. The same applies to the ingredients of the bean paste.
The size of the dorayaki is not particularly limited, but according to the results of prototype experiments by the present inventors, which will be described later, a diameter of 11 cm or more is effective in applying the present invention.
The receiving container may be of any type as long as it has a concave portion with a curved surface that matches the shape of the dorayaki gong.
In particular, it is desirable to select a bamboo basket that matches the shape of the dorayaki (convex portion). Using a bamboo basket as a receiving container matches the Japanese image of dorayaki, so in addition to the effect of retaining the shape of the bottom layer (convex surface) and the effect of heat dissipation, it also has a decorative effect that enhances the commercial value of Japanese confectionery. You can expect it.
The first to third inventions may be combined with other inventions described herein.
The symbols in parentheses above indicate the correspondence with the constituent elements described in the embodiments to be described later.

BRIEF DESCRIPTION OF THE DRAWINGS The dorayaki which concerns on embodiment of this invention is shown, (A) is a top view, (B) is a front view. It is an exploded view for demonstrating the structure of the same dorayaki. It is sectional drawing for demonstrating the structure of the same dorayaki. It is process drawing for demonstrating the manufacturing method of the same dorayaki. It is sectional drawing which shows the mode of the edge tightening process of the same dorayaki. FIG. 10 is a comparison diagram showing the results of a prototype experiment for examining the size of dorayaki and showing how the shape of dorayaki with a diameter of 9 cm changes. It is a comparison diagram showing the results of the prototype experiment and showing how the shape of dorayaki with a diameter of 11 cm changes. It is a comparison diagram showing the results of the prototype experiment and showing how the shape of dorayaki with a diameter of 17 cm changes. It is a comparison diagram showing the results of the prototype experiment and showing how the shape of dorayaki with a diameter of 19 cm changes.

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the present invention will be described below with reference to the drawings. It should be noted that the embodiments described below do not limit the technical scope of the present invention.
As shown in FIG. 1, the dorayaki product 10 is formed by combining a dorayaki 20 and a bamboo basket 30 (receiving container). A dorayaki 20 is placed on a circular bamboo basket 30 . The diameter size of the dorayaki 20 is about 21 cm. When eating the dorayaki 20, all or part of the dorayaki 20 is taken out from the bamboo basket 30 (see FIG. 2).
When the dorayaki products 10 are sold, the dorayaki products 10 may be placed on the bamboo baskets 30 and placed on the shelves at the store, or may be wrapped in a bag or the like.

As shown in FIG. 3, dorayaki 20 is made by wrapping bean paste 23 between epidermis 21 and hypodermis 22 . These skins are provided with convex surface portions 20a, 20a that bulge upward and downward gradually toward the center from the periphery, and ear tightening portions 20b are formed by pressing both skins on the periphery of the upper and lower skins. ing. When the dorayaki 20 is viewed from the side, it looks like a dorayaki (gong) like a normal dorayaki 20 (see FIG. 2).

A bamboo basket 30 is formed by processing a bamboo basket with a predetermined width, and has a circular bottom braid 31 and a fringe 32. - 特許庁A hem roll 32 is fixed to the outer peripheral end of the bottom knit 31 by a binding material 33 (see FIG. 1).
The type of the bamboo basket 30 is not particularly limited, but may include gozame weaving, quartet weaving, hexame weaving, wickerwork (ajiro) weaving, tortoiseshell weaving (iron wire weaving), pine needle weaving, hemp leaf weaving, and Wakuchi weaving. Arc knitting), loose knitting, twist knitting, spider web knitting, Chiyoda knitting, one-sided knitting, pectinate knitting, stone pavement knitting, quincunx knitting (bellflower knitting), yatsume knitting, and the like can be used.

A concave surface portion 30a is formed on the upper surface side of the bamboo basket 30, the concave surface portion 30a being gradually recessed downward from the periphery toward the center. The receiving surface on the upper side of the bottom knitting 31 is a concave surface portion 30a. The concave portion 30a has a curved surface shape that substantially matches the convex portion 20a of the lower layer 22, so that when the dorayaki 20 is placed on the bamboo basket 30, the lower layer 22 will follow the concave portion 30a. The convex portion 20a is supported.

Through the concave surface portion 30a, a ventilation hole H formed by stitches (a colander hole) of the bottom knitting 31 vertically penetrates. Gaps in the regular woven bamboo lottery form air holes H, and the air holes H are arranged at appropriate intervals over the entire concave surface of the concave surface portion 30a. These ventilation holes H enhance the heat radiation performance below the concave portion 30a.

The outer diameter size of the bamboo basket 30 is slightly larger than that of the dorayaki 20, and the edge roll 32 of the bamboo basket 30 surrounds the outer circumference of the dorayaki 20 (see FIG. 1). Since a bamboo material having sufficient strength is used for the rim roll 32, even if an impact or the like is applied to the dorayaki product 10 from the plane direction, such force is not directly transmitted to the dorayaki product 10, and the dorayaki product 10 is crushed or deformed. is prevented.

In this embodiment, a mount 40 is placed between the dorayaki 20 and the bamboo basket 30, as shown in FIG. The mount 40 has a width and shape substantially equal to those of the circular bottom knit 31 and prevents the bottom layer 22 of the dorayaki 20 from directly touching the bottom knit 31 . In addition, since the mount 40 serves as a cushioning material, the weight of the dorayaki 20 makes it difficult for uneven marks of the bamboo weaving to remain on the surface of the lower skin 22 .
Various sheets and films for cooking can be used as the mount 40 . The mount 40 may be perforated for promoting heat dissipation. Depending on the type of bottom knitting 31, the mount 40 may be omitted.

According to the dorayaki product 10, when the dorayaki 20 is placed on the bamboo basket 30, the convex surface portion 20a of the lower skin 22 is supported along the shape of the concave surface portion 30a of the bamboo basket 30, so that the concave surface of the bamboo basket 30 is supported. The shape of the dorayaki 20 (skin 22) is maintained according to the portion 30a. As a result, even if the size of the dorayaki 20 becomes large, the problem that the skins are peeled off at the ear tightening part 20b of the epidermis 21 and the lower skin 22 is eliminated, and the shape of the "dora (gong)" is stably maintained. can be done.
Also, even if the size of the dorayaki 20 is increased, the same dough and bean paste as those of the normal size dorayaki can be used, so that the original taste and texture of the dorayaki can be maintained.
Furthermore, since the dorayaki 20 and the bamboo basket 30 are combined, it is possible to provide a method of eating such as inserting a knife into the large-sized dorayaki 20 and cutting it like a whole cake.
Furthermore, since the meshes (holes) of the bamboo basket 30 serve as ventilation holes H and exhibit the effect of dissipating the heat of the surface of the lower skin 22, the surface of the lower skin 22 is suppressed from becoming stuffy, and the taste and texture are further improved. can keep.

Next, a method for producing a dorayaki product according to the embodiment will be described.
The dorayaki product 10 described above can be produced by the following steps S1 to S8, for example, as shown in FIG.
[S1. Preparation of dough and filling]
First, the dough for baking the skin and the filling 23 to be wrapped in the dough are prepared. The material of the dough may be the same as that of the usual dorayaki 20, and flour, liquid egg, etc. are mixed according to the mixing example shown below.
[Fabric mixture ratio (% by weight)]
Flour: 55.0%
Liquid egg: 16.5%
Water: 18.0%
Seasoning: 1.1%
Honey: 2.2%
Dairy products: 7.2%
Total: 100.0%

The bean paste 23 is made by boiling and kneading adzuki beans, sugar, etc., similarly to the usual dorayaki 20.例文帳に追加Commercially available Ogura bean paste may be used as it is. Cream or jam can also be used as filling.

[S2. Baked dough]
A certain amount of the dough prepared in step 1 is baked on an iron plate to make a disk-shaped skin. As for the amount of dough, 70 to 80 g is used for one sheet of dorayaki 20 (about 8 to 9 cm) in normal size, but 170 to 180 g is used in this embodiment. As a result, the dorayaki 20 has a diameter of about 20 cm.
The method of baking the dough is the same as that of normal dorayaki 20. First, bake one side for a few minutes until golden brown. The other side is steamed to retain the color of the dough. After baking on one side, you can turn the dough over and give it a little browning.

[S3. Preparation of upper and lower skin]
Of the skins baked in the step 2, the lower skin 22 is prepared with the browned surface facing downward, and the epidermis 21 is prepared with the browned surface facing upward.
It is not necessary to prepare the top and bottom skins immediately after baking, and the top and bottom skins may be distinguished immediately before wrapping the bean paste 23.

[S4. Preparation of bamboo baskets]
A bamboo basket 30 to be combined with the completed dorayaki 20 is prepared. This bamboo basket 30 has a diameter slightly larger than that of the completed dorayaki 20, and has a depth of about half the thickness of the dorayaki 20, and has a concave portion 30a that is gradually depressed downward from the periphery to the center. Choose what you have.

[S5. Subcutaneous Placement]
A mounting paper 40 is placed along the concave portion 30a of the bamboo basket 30 prepared in step 4, and the lower skin 22 is placed thereon. At this time, since the undercoat 22 is molded along the concave surface 30a of the bamboo basket 30, the undercoat 22 is formed with a convex surface 20a that bulges downward from the periphery to the center.
When the bottom skin 22 and the concave portion 30a of the bamboo basket 30 are misaligned, the bottom skin 22 is temporarily removed and placed on the bamboo basket 30 again.

[S6. Bean paste and epidermis placed]
Subsequently, a predetermined amount of bean paste 23 is placed near the center of the lower skin 22 placed on the bamboo basket 30 . The amount of bean paste 23 is 360 to 380 g in this embodiment, while 30 to 40 g is used for each dorayaki 20 (about 8 to 9 cm) of normal size. The bean paste 23 should be prevented from adhering to the peripheral portion of the lower skin 22 as much as possible in order to obtain a good finish in the ear tightening process described later.
The epithelium 21 is overlaid on the lower skin 22 on which the bean paste 23 is placed, and the outer edges of the upper and lower skins are positioned so as to substantially match each other.

[S7. Ear tightening]
As shown in FIG. 5, a cylindrical stamping die 50 is applied from above to the upper and lower skins placed on the bamboo basket 30, and the edges of the upper and lower skins are pressed against each other between the bamboo basket 30 and the stamping die 50 to form the ear. Tighten. As a result, a convex portion 20a is formed on the surface of the epithelium 21, which gradually bulges upward from the periphery to the center.
Such ear tightening is performed as early as possible after the skin is baked. By pressing the peripheral part of the skin before the skin cools down, the shape of the dorayaki 20 is prevented from collapsing.
The stamping die 50 has a flange portion 52 at the lower end of the cylindrical portion 51 and a bottom portion 53 at the upper end (see FIG. 5). A stamp may be used. When the bottomed cylindrical stamping die 50 as in this embodiment is used, pressing the vicinity of the center of the bottom portion 53 makes it easier to evenly press the peripheral edge portions of the upper and lower skins.

[S8. shape retention]
The shape of the convex surface 20a of the lower skin 22 is maintained as it is by keeping the dorayaki 20 that has been selvedge-fastened in step 7 on the concave surface 30a of the bamboo frame 30.例文帳に追加Then, the dorayaki product 10 is completed by combining the dorayaki 20 and the bamboo basket 30.例文帳に追加This dorayaki product 10 may be displayed at a store as it is, or may be packaged such as in a bag.

According to the method for manufacturing the dorayaki product 10, the shape of the bottom layer 22 (convex portion 20a) of the dorayaki 20 can be formed along the concave portion 30a of the bowl. After the dorayaki 20 is completed, the dorayaki 20 is kept on the concave portion 30a of the bamboo basket 30, so that the shape of the lower layer 22 (convex portion 20a) is supported along the concave portion 30a of the bamboo basket 30. As a result, even if the size of the dorayaki 20 becomes large, the problem that the skins are peeled off at the ear tightening part 20b of the epidermis 21 and the lower skin 22 is eliminated, and the shape of the "dora (gong)" is stably maintained. can be done.
In addition, in such a production method, even if the size of the dorayaki 20 is increased, the same dough and bean paste as those of the normal size dorayaki can be used, so that the original taste and texture of the dorayaki can be maintained. can be done.
Furthermore, since the finished dorayaki product 10 is a combination of the dorayaki 20 and the bamboo basket 30, the large-sized dorayaki 20 can be cut into pieces like whole cakes by inserting a knife as it is. can also
Furthermore, when the underskin 22 is placed on the concave surface portion 30a of the bamboo 30, the meshes (strainer holes) of the bamboo 30 serve as ventilation holes H to exhibit the effect of dissipating heat from the surface of the underskin 22. The surface of the skin 22 can be suppressed from becoming stuffy, and the taste and texture can be maintained even better. In particular, immediately after the skin is baked, the surface of the lower skin 22 is at a high temperature.

Next, a prototype experiment conducted by the present inventors regarding the size of dorayaki will be described.
In the prototype experiment, various dorayaki with diameter sizes of 9 cm, 11 cm, 15 cm, 17 cm, 19 cm, and 21 cm were manufactured according to the steps S1 to S8 of the manufacturing method described above, and the limit of maintaining the dorayaki gong shape. diameter size was examined. The amounts (grams) of dough and bean paste used were determined based on the standard size dorayaki with a diameter of 9 cm, and the amount of dough and bean paste used in various sizes proportional to this.

The manufacturing method of dorayaki by prototype experiment is to first place the above-mentioned crusts of various diameter sizes on a slightly larger bamboo basket, put bean paste near the center of the crusts, and then place the epidermis on top. rice field. After that, as shown in FIG. 5, the edges of the top and bottom skins were pressed against each other between the bamboo basket and the mold to tighten the ears, thereby completing the dorayaki.
These dorayaki of various sizes were taken out from the bamboo basket and left on the cooking table to observe how the shape changed with the lapse of time.

The results of prototype experiments are shown in FIGS. 6 to 9. FIG. Figures 6 to 9 show dorayaki with diameter sizes of 9 cm, 11 cm, 19 cm, and 21 cm, respectively. 90 minutes later).
With the dorayaki with a diameter of 9 cm, no change in shape was observed even after 120 minutes after completion (see FIG. 6), but with the dorayaki with a diameter of 11 cm, the shape of the bottom skin was observed after 30 minutes after completion. (Convex portion) collapsed, and after 120 minutes had passed, the ear tightening portion of the upper and lower skin was partially peeled off, exposing the bean paste (see FIG. 7). Dorayaki with a diameter of 15 cm also showed a shape change similar to this.
For dorayaki with a diameter of 17 cm and 19 cm, after 30 minutes from completion, the bottom skin changed into a disk shape, and the shape of the dorayaki when viewed from the side changed to a dome shape. The tightening part was peeled off over almost the entire circumference, exposing the bean paste (see FIG. 8).
In the dorayaki with a diameter of 21 cm, the selvage fastening portions of the upper and lower skins were peeled off almost all around 30 minutes after completion, exposing the bean paste (see FIG. 9).
From the results of such prototype experiments, it was found that the application of the present invention is effective when the diameter of dorayaki is 11 cm or more, particularly 17 cm or more.

10 Dorayaki product 20 Dorayaki 20a Convex portion 20b Ear tightening portion 21 Epithelial layer 22 Bottom layer 23 Bean paste 30 Bamboo basket (receiving container)
30a... Concave portion 31... Bottom knitting 32... Edge winding 33... Binding material 40... Mounting paper 50... Mold H... Air vent

Claims (1)

A method for producing a dorayaki product by combining dorayaki and bamboo,
A step of preparing dough and bean paste by mixing predetermined ingredients,
A step of baking a certain amount of the dough to make a disk-shaped skin;
A step of preparing the skin with the browned side facing down as the hypodermis and the skin with the browned side facing up as the epidermis;
A step of preparing a bowl having a diameter larger than that of the dorayaki and having a concave portion gradually recessed downward from the periphery to the center;
A step of forming a convex portion on the underskin that gradually swells downward from the periphery to the center thereof by placing the underskin along the concave portion of the basket;
A step of placing a predetermined amount of the bean paste on the hypodermis placed on the basket, and further overlapping the epithelium thereon;
A step of forming a convex portion that gradually swells upward from the periphery to the center of the epithelium by pressing the periphery of the hypodermis and epithelium against each other between the frame and a cylindrical stamping die to fasten the ears;
A dorayaki product characterized by performing a step of holding the dorayaki formed by tightening the lower skin and the epidermis by the ears on the concave surface of the basket to maintain the shape of the convex surface of the lower skin. manufacturing method.

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