JPH01273537A - Bun and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare a bun with meshes having concavity of depressive section, in a process having no futility and high yield, by laying up a dough having meshes comprising space holes formed by opening of cut lines on another flat plate-like dough. CONSTITUTION:A dough 2 cut a dough 1 as cut lines b'-b<4>' is elongated in transverse direction to the direction of the cut lines and opened, thus meshes c'-c<4>' having rhombic space holes are formed. A dough 3 provided meshes are laid up another flat plate-like dough 4, through eatable ingredients 5 as necessary, and shaped to a dough having concavity of depressive section on the surface. Next, the dough is toasted and baked to afford the aimed bun which the meshes are not damaged by toasting or baking.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial field of application This invention involves forming one piece of bread dough in which a large number of meshes of through-holes are formed by superimposing it on top of another flat piece of bread dough, and , relates to a baked sweet bread and a method for producing the same.

(B) Prior Art Conventionally, as a method of manufacturing pie by stacking upper and lower pie dough, as shown in FIG.
A method is known in which the upper dough 60 is pressed onto a cutting die 61 having a mesh size, and is formed into a dough 62 having a mesh a, which is stacked on a lower dough 63 with the edible contents sandwiched therebetween, and then baked. (see Figure 1).

(c) Problems to be Solved by the Invention However, the conventional pie manufacturing method described above has not been used in a sweet bread manufacturing method for the following reasons.

■Puff pastry is a layered product formed by folding a dough layer and a fat layer. ■Bread dough used for sweet bread is made by mixing and kneading yeast into the raw materials. ■In pie dough, the oil and fat between the thin layers of dough is absorbed into the dough during baking, causing hot air to enter the dough and cause it to rise.

Therefore, expansion occurs mainly in the height direction where the fats and oils are stacked. ■When bread dough is heated or melted in a furnace before baking, the mesh-like gluten structure expands laterally due to the fermentation and expansion of yeast. ■Therefore, during baking, the mesh formed by the cutting die in pie dough is relatively less susceptible to deformation due to the influence of expansion, whereas bread dough also expands in the horizontal direction, so The mesh is often deformed, damaged, or blocked. (2) The above-mentioned molding method using a cutting die results in wasted bread dough, resulting in a poor yield, and the quality of the product baked by reusing the dough cut out with a cutting die is inferior.

B) Means for Solving the Problems In the present invention, a large number of intermittent cuts are provided in parallel in one direction on one of the thinly stretched bread doughs. The bread dough is stretched in a direction perpendicular to the direction of the strips, each of the stripes is opened to form a network of through holes, and the dough is stacked and formed on the other flat bread dough, followed by melting and baking.

Hereinafter, a detailed description will be given according to the embodiments shown in the drawings.

FIG. 2 is a diagram illustrating the process of making one type of bread dough having a mesh.

Make a score b° in the thinly stretched bread dough 1.

The cuts b" are carved using the method described later. As shown in FIG. break line b
Cut lines b It, b″′, b with the same spacing relative to °
1119 are installed in parallel. In the embodiment, the cut lines bo to b 110 are carved at different positions, that is, the adjacent cut lines b" to b 1111 are provided at different positions in the vertical direction. All the cut lines are the same. Bread dough 2 having a length.
is stretched in the direction perpendicular to the direction of the cut line (Fig. 2 (0)
reference).

As the bread dough 2 is stretched, the creases bo to b 1111 are opened and each formed into a diamond shape. Figure 2 (O1■) shows meshes C゛, c II, C''', clll with diamond-shaped cuts and through holes.
This shows a state in which a large number of l's are installed together. As shown in FIG. 3, the bread dough 3 provided with the mesh is superimposed on the other bread dough 4 formed into a flat plate shape. As another embodiment, as shown in FIG. 4, the edible contents 5 may be inserted between the bread dough 3 and the bread dough 4 so as to be sandwiched therebetween. As another example, as shown in FIG. 5, edible contents 5, such as creams or jams having various colors, are sandwiched between bread dough 3 and bread dough 4, and the bread dough 3 is pressed to form an edible content. The content 5 may be extruded into the mesh, and the extruded edible content 5a may be exposed through the mesh.

Cut into bread dough 1 b', b IT, b''', b 1m
The following method is used to engrave the mark.

FIG. 6 shows a plate-shaped tooth mold 6. The tooth pattern 6 has a large number of teeth 8 of the same width planted on a flat plate 7. The teeth 8 are implanted intermittently at regular intervals in the lateral direction, and these intermittently installed teeth are placed at different positions (as shown in Figure 2 They are placed side by side with the same spacing (with the teeth in alternate positions). To use this tooth mold 6, the tooth mold 6 is pressed onto a thinly rolled out bread dough. By pressing the tooth pattern 6, it is possible to carve the cut lines b', b'', b Ill, b TILT shown in FIG. .12. The rollers 10, 14 are provided with teeth 11, 13 arranged around them in the same arrangement as explained in connection with FIG. It is designed to have cut lines carved therein, and is similar to the rotary tooth 12 in Fig. 8.
In this case, cuts are carved in the vertical direction. In order to use the roller-type rotating teeth 9.12, the rollers may be rotated by driving or manually by placing the teeth on a thinly rolled out bread dough. A desired cut line can be easily carved by rotating the roller.

When the bread dough that has been cut and formed by the above method is put into a melting furnace and fermented, one of the dough pieces 3 is stretched thinly, so the degree of expansion can be kept low, and the bread dough is Inward expansion of C', CIT, Cr2, and C1111 can be reduced, and there is no risk of unnecessarily deforming or blocking the mesh. Also, like bread dough 2, the lines b°, b II, b''', t, 1+1
1 is carved, the bread dough is stretched to form diamond-shaped meshes C', c, c, and c, and when the bread dough is stretched in the direction of opening the cut lines, the swelling direction of the gluten is restricted by the numerous meshes, Mesh C', c II, C
Swelling in the direction that blocks r2 and 1111 is extremely rare. This is particularly noticeable when cutting lines parallel to the direction in which the bread dough is stretched. Furthermore, the fifth
As shown in the figure, the edible contents 5 are divided into meshes C°, c II,
When the bread dough is pressed into C'', C1111, the edible contents within the mesh serve as walls and the expansion in the direction of the mesh is suppressed.The expansion during baking is also similar to that in the above-mentioned blast furnace. It is.

(E) Effects of the Invention According to the present invention, a mesh with no waste and a high yield can be formed in bread dough, and the mesh will not be deformed, damaged, or blocked even in a melting furnace or baking. Furthermore, by inserting the edible contents between the bread dough so that the edible contents are exposed within the mesh, the appearance can be changed and the taste can be enriched.

[Brief explanation of the drawing]

Fig. 1 is an explanatory diagram of the method of forming pie dough, Fig. 2 is an explanatory diagram of forming a mesh on one of the doughs according to the present invention, and Fig. 3 is a diagram showing how the dough formed according to Fig. 2 is superposed on the other dough. 4 is a sectional explanatory diagram showing the state in which the edible contents are sandwiched and inserted into the polymerized bread dough shown in FIG. 3, and FIG. 6 to 8 are explanatory views of the tooth mold used in the present invention. 1.2.3.4 ・・・・・・・・・・・・・・・Bread dough 5・・・・・・・・・・・・・・・・・・・・・
・・・・・・・・・・・・ Edible contents b′, b
IF, b″′, b 1111... Cut line C′,
C'', Cr2, C1111...Mesh patent applicant Yamazaki Baking Co., Ltd.] 62 (D) ＼ ＼ Figure 2 σ C' Figure 3 \4 Figure 4

Claims (1)

[Claims] 1. One bread dough having a network of through holes formed by opening the slits is superimposed on the other flat bread dough, and formed into a bread dough having a depression with a concave cross section on the surface. Sweet bread characterized by being baked in a melt furnace. 2. The sweet bread according to claim 1, wherein the mesh is diamond-shaped. 3. The confectionery bread according to claims 1 and 2, characterized in that the edible content is sandwiched between bread dough, formed, and then baked in a melting furnace. 4. The sweet bread according to claims 1, 2 and 3, characterized in that the edible contents are extruded and exposed within the mesh. 5. On one of the thinly stretched pieces of bread dough, press a tooth mold with many teeth on the board, carve a large number of cuts into the bread dough, and cut in the direction perpendicular to the length of the cuts. The strips are pulled and the strips are opened to form a large number of through holes having a diamond-shaped mesh, and the bread dough with the through holes formed therein is superimposed on the other flat bread dough, and a depression with a concave cross section is formed on the surface. 1. A method for producing sweet bread, which comprises forming the dough into a dough having the following properties, followed by melting and baking the dough. 6. A method for producing sweet bread, characterized in that the tooth mold is a roller-type rotating tooth. 7. The method for producing sweet bread according to claims 5 and 6, characterized in that the edible content is sandwiched between bread dough and formed, followed by melting and baking. 8. Pressing the bread dough having a mesh onto the edible content;
After shaping so that the edible contents are extruded into the mesh,
8. The method for producing sweet bread according to claim 7, further comprising baking in a blast furnace.