JPH04121140A - Production of confectionery bread and dough for the same - Google Patents
Production of confectionery bread and dough for the sameInfo
- Publication number
- JPH04121140A JPH04121140A JP2239060A JP23906090A JPH04121140A JP H04121140 A JPH04121140 A JP H04121140A JP 2239060 A JP2239060 A JP 2239060A JP 23906090 A JP23906090 A JP 23906090A JP H04121140 A JPH04121140 A JP H04121140A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- bread
- flour
- hopper
- wheat flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 48
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000007796 conventional method Methods 0.000 claims description 4
- 235000015895 biscuits Nutrition 0.000 claims description 3
- 241001508691 Martes zibellina Species 0.000 claims description 2
- 235000014510 cooky Nutrition 0.000 claims 1
- 238000005520 cutting process Methods 0.000 abstract description 5
- 238000004898 kneading Methods 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000010685 fatty oil Substances 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 239000004744 fabric Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 10
- 241000219112 Cucumis Species 0.000 description 9
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 9
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 9
- 238000012360 testing method Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000004049 embossing Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は菓子パンの製造方法及び菓子パン用の生地に関
し、特にメロンパンに代表されるクツキー生地等の上掛
は生地と普通のパン生地との組み合わせからなる菓子パ
ンの製造方法及び該方法に用いる菓子パン用の上掛は生
地に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing sweet bread and dough for sweet bread, and in particular, the top layer of kutsky dough, which is typified by melon bread, is made from a combination of dough and ordinary bread dough. The present invention relates to a method for producing sweet bread and a topping for sweet bread used in the method.
［従来の技術］
上述のようなメロンパンに代表される菓子パンの製造方
法として従来採用されてきたのは、上掛は生地を作成し
てデバイダ−にて分割し、ラウンダーにて丸目を行なっ
た後中間発酵させ、モルダーにて圧延（ガス抜き）をし
た後、この上掛は生地で別途に作成しておいてパン生地
を手作業で包み込み、焙炉、焼成を行なう、という方法
である。[Prior art] The conventional method for manufacturing sweet breads, such as the melon bread mentioned above, is to prepare the dough, divide it with a divider, and round it with a rounder. After intermediate fermentation and rolling (degassing) in a molder, this top layer is made separately from dough, the dough is wrapped manually, and the bread is roasted and baked.
［発明が解決しようとする課題］
しかしながら上述した従来技術には、上掛は生地の分割
から成形工程における機械的ダメージが大きく、製品の
上掛は生地部分の食感に悪影響が生じて商品価値が低下
する。また、上掛は生地の成形々状は常に平板状の円形
に限られ、多角形、花形、動物形等々の多様な形状とす
ることは不可能である。さらに分割から成形工程におけ
る機械的処理になじまないため食感の劣った商品となっ
てしまうということから薄力粉を使用し難かった。そし
て上掛は生地の上面は平面的で、模様等に乏しいものに
ならざるを得す、この種の菓子パンは古くから存在する
ものの外観的に変化が見られないため、最近では消費者
への訴求力が薄れて来ている。すし等を溶炉前に型押し
等により形成することも行なわれているが、工程を増加
させてしまい、また余り変化に冨んだ形も形成できない
でいる。[Problems to be Solved by the Invention] However, in the above-mentioned conventional technology, the top layer causes significant mechanical damage during the dough dividing to forming process, and the top layer of the product has a negative effect on the texture of the dough portion, reducing the commercial value. decreases. In addition, the shape of the dough for jokake is always limited to a flat circular shape, and it is impossible to make it into various shapes such as polygons, flower shapes, animal shapes, etc. Furthermore, it has been difficult to use soft flour because it is not compatible with mechanical processing during the dividing and molding processes, resulting in products with poor texture. The upper surface of the top of the dough is flat and there is no pattern, etc. This type of sweet bread has been around for a long time, but the appearance has not changed, so it has recently become popular with consumers. Its appeal is waning. Sushi and the like have also been formed by embossing or the like before being heated in a melting furnace, but this increases the number of steps and also makes it impossible to form shapes with a wide variety of variations.
さらに、従来の技術では、薄力粉を使用し難いことから
上掛は生地の物性が固く、また、モルダーによる圧延工
程後の上掛は生地の形状が完全な円形でないため、成形
工程で上掛は生地を下のパン生地に載置するだけでは下
のパン生地を完全に覆うことができず一部露出する等商
品価値を低下させるため、手作業によって上掛は生地で
パン生地を包み込む成形作業が必要であり、この成形作
業は熟練した多くの労働力を要する。Furthermore, in the conventional technology, it is difficult to use soft flour, so the physical properties of the dough are hard, and the shape of the dough after rolling with a molder is not perfectly circular, so the dough is not completely rounded during the molding process. Simply placing the dough on the bottom dough will not completely cover the bottom dough and will expose some parts, reducing the product value. Therefore, the top layer requires a manual shaping operation in which the dough is wrapped around the dough. This molding process requires a large amount of skilled labor.
本発明は、これら従来技術が抱えている諸問題を解決し
、合理的な工程によって省人、省力化し、任意の多様な
形状と適当な厚さの上掛は生地を安定的に連続して製造
し得る菓子パンの製造方法及びこの製造方法に用いる菓
子パン用の上掛は生地を提供することを目的とする。The present invention solves the problems faced by these conventional techniques, saves manpower and labor through a rational process, and allows fabrics to be stably and continuously coated in arbitrary various shapes and appropriate thicknesses. The purpose of the method for producing sweet bread that can be produced and the overlay for sweet bread used in this production method is to provide dough.
［課題を解決するための手段］
本発明に係る菓子パンの製造方法は、上記目的を達成す
るために、小麦粉からなる上掛は生地の配合原料なビー
タ−等で混捏して上掛は生地を作成し、その上掛は生地
をホッパーに投入して開口部から定量押し出し、さらに
押し出された上掛は生地を任意の厚さに切断し、この切
断された上掛は生地を常法によって作成したパン生地上
に載せるかパン生地を包み込むかし、その後焙炉、焼成
を行なって製品とするという構成を有するものである。[Means for Solving the Problems] In order to achieve the above object, the method for manufacturing sweet bread according to the present invention is such that the top layer made of wheat flour is kneaded with a beater, etc., which is a raw material for the dough; The fabric is then put into a hopper and extruded in a fixed amount from the opening.The extruded fabric is then cut to a desired thickness, and the cut fabric is made by a conventional method. It has a structure in which it is placed on top of the bread dough or wrapped around the bread dough, and then roasted and baked to produce a product.
本発明では、成形工程において上掛は生地でパン生地を
包み込んでもよいが、上掛は生地を下のパン生地の上に
載置するだけで下のパン生地の表面（底部は除（）を完
全に覆うようにすることができる。上掛は生地は一定の
大きさの均一な形状と厚さのもの（例えば、完全な円形
のもの）を安定的に供給することができるうえに、薄力
粉を使用することにより比較的柔らかい物性に改良する
ことができるため、焙炉（温度３５〜４０°Ｃ）で上掛
は生地が展延しくダして）下のパン生地を完全に覆って
しまうからである。In the present invention, the upper layer may wrap the dough with dough during the forming process, but the upper layer simply places the dough on top of the lower dough and completely covers the surface (excluding the bottom) of the lower dough. In addition to being able to stably supply dough of a certain size, uniform shape, and thickness (for example, a perfectly round dough), jokake uses soft flour. This is because the physical properties of the bread can be improved to be relatively soft, so that in the roasting oven (temperature: 35-40°C), the dough will not spread properly and completely cover the bread dough underneath.
本発明で用いる上掛は生地はクツキー生地、ビスケット
生地もしくはサブレ生地のいずれかとするが、その組成
は、小麦粉を１００（重量％）として砂糖を３５〜５０
（重量％）としたもの、小麦粉をＺｏｏ（重量％）とし
て油脂を２５〜３５（重量％）としたもの等々を使用し
得る。しかしもっとも望ましくは、薄力粉を１００（重
量％）として砂糖が３５〜５０（重量％）及び油脂が２
５〜３５（重量％）のものである。これらを卵、ベーキ
ングパウダー、水、その他とともに常法により混合して
上掛は生地を作成する。The dough used in the present invention is kutsky dough, biscuit dough, or sable dough, and its composition is 100% (by weight) of wheat flour and 35 to 50% of sugar.
(% by weight), wheat flour as Zoo (% by weight) and fats and oils as 25 to 35 (% by weight), etc. may be used. However, most preferably, the soft flour is 100 (wt%), the sugar is 35 to 50 (wt%), and the oil and fat is 2
5 to 35 (wt%). These are mixed together with eggs, baking powder, water, and others in a conventional manner to create a batter.
［実施例］ 以下本発明の詳細な説明する。[Example] The present invention will be explained in detail below.
第１図ないし第２図は本発明の実施に用いるホッパー付
きワイヤカット装置である。図中１は装置本体、２はホ
ッパー ３はトップコンベヤ４はワイヤカット装置であ
り、トップコンベヤー３は図中の矢印の方向に移行する
。1 and 2 show a wire cutting device with a hopper used for carrying out the present invention. In the figure, 1 is the main body of the apparatus, 2 is a hopper, 3 is a top conveyor 4 is a wire cutting device, and the top conveyor 3 moves in the direction of the arrow in the figure.
ホッパー２の下部には生地絞り装置５が設けてあり、ホ
ッパー２内に投入された上掛は生地は生地絞り装Ｍ５の
下端の生地絞り口６からトップコンベヤー３上へと絞り
出される。生地絞り口６は、図示の例では円形の開口形
状のものを四つ所定の間隔をあけて配列したものとしで
あるが、開口形状、配列状態とも図示の例に限定されず
、所望の態様のものとすることができる。A dough squeezing device 5 is provided at the lower part of the hopper 2, and the dough put into the hopper 2 is squeezed onto the top conveyor 3 from a dough squeezing opening 6 at the lower end of the dough squeezing device M5. In the illustrated example, the dough squeeze opening 6 has four circular openings arranged at a predetermined interval, but the opening shape and arrangement are not limited to the illustrated example, and may be formed in a desired manner. It can be made into
ワイヤカット装置４はくさび状の複数のアーム７を連設
し、これらアーム７の先端にワイヤー８を張り渡したも
のである。ワイヤー８の配設位置はトップコンベヤー３
の上流方向で生地絞り口６のすぐ下流側である。またワ
イヤー８とトップコンベヤー３の上面とは、詳細には図
示せぬが所定の間隔だけあける。The wire cutting device 4 has a plurality of wedge-shaped arms 7 arranged in series, and a wire 8 is stretched across the tips of these arms 7. The location of wire 8 is top conveyor 3
It is immediately downstream of the dough squeeze opening 6 in the upstream direction. Further, the wire 8 and the upper surface of the top conveyor 3 are spaced apart by a predetermined distance, although not shown in detail.
即ち、ホッパー２内の上掛は生地を生地絞り装置５によ
って生地絞り口６から所定量押し出し、その押し比され
た上掛は生地Ｘはトップコンベヤー３と平行して往復運
動するワイヤー８により所定の厚みにカットされる。図
中Ｙはカットされた上掛は生地である。That is, the upper layer in the hopper 2 pushes out a predetermined amount of dough from the dough squeezing opening 6 by the dough squeezing device 5, and the dough cut to a thickness of In the figure, Y indicates the cut fabric.
なお勿論本発明の実施について上述の装置を使用しなけ
ればならないということではない。例えば生地絞り口６
の形状を変えることによって、任意の多様な形状の上掛
は生地が容易に得られる。Of course, it is not necessary to use the above-described apparatus in implementing the present invention. For example, dough squeeze opening 6
By changing the shape of the fabric, fabrics with various arbitrary shapes can be easily obtained.
また、生地絞り口６からの上掛は生地の押し出し量を可
変させることによって任意の厚さの生地が容易に得られ
る。Moreover, by varying the amount of dough extruded from the dough squeeze opening 6, dough of any desired thickness can be easily obtained.
本発明者等は上述の装置を使用してビスケット生地から
なるメロンパンを製造した。そこで用いた上掛は生地の
組成は次の通りである。The present inventors manufactured melon bread made of biscuit dough using the above-described apparatus. The composition of the fabric used for the overlay was as follows.
原料 配合（重量％）
小麦粉（薄力粉） １００
砂糖 ３５
油脂 ２５
卵 １５ベーキングパ
ウダー ０．３
メロンフレーバー ０．３
水 １１上掛は生地の
小麦粉が強力粉で、砂糖と油脂がそれぞれ３５．２５（
重量％）より少ないと、ミキサーによる混捏時にグルテ
ンが発達し過ぎて上掛は生地が傷んでしまい、結局、本
発明の目的とするさくい（軽い）食感を出すことができ
な（なる。他方、上掛は生地の砂糖が５０（重量％）を
超えると、食感が固く、メイラード反応が促進されて焼
色が黒くなり、ボサボサとしたもろく崩れやすい性状と
なる。また、油脂が３５（重量％）を超えると、食感が
湿っぽくなり生地の腰持ち、すなわちボリュームが阻害
されてしまう。Ingredients Mixture (wt%) Wheat flour (soft flour) 100 Sugar 35 Fats and oils 25 Eggs 15 Baking powder 0.3 Melon flavor 0.3 Water
If the amount is less than (% by weight), gluten will develop too much during kneading with a mixer and the top layer will be damaged, resulting in the inability to achieve the light texture that is the objective of the present invention. If the sugar content of the dough exceeds 50 (wt%), the texture of the jokake will be hard, the Maillard reaction will be promoted, the baked color will turn black, and the dough will become crumbly and crumbly. If the amount exceeds (% by weight), the texture will become moist and the dough's elasticity, that is, the volume, will be impaired.
また、下になるパン生地の組成と製造工程は通常のメロ
ンパンのそれと同様であるが、上掛は生地は上記原料を
ホイツパ−またはビータ−にて低速５分、高速５分混捏
して作成する。The composition and manufacturing process of the bottom bread dough are similar to those of ordinary melon bread, but the top dough is prepared by kneading the above-mentioned raw materials in a whipper or beater for 5 minutes at low speed and 5 minutes at high speed.
なお、土掘の配合はメロンパンの上掛は生地のものであ
るが、土掘配合の原料にイチゴ果汁、着色料を加え、メ
ロンフレーバーをイチゴフレーバーに替えることによっ
てイチゴ風味の上掛は生地が、またココアパウダーを加
え、メロンフレーバーをココアフレーバーに替えること
によってココア風味の上掛は生地が得られ、その他、果
汁、着色料の添加によって好みの上掛は生地が得られる
。In addition, Dobori's formulation is that the melon bread top is made from dough, but by adding strawberry juice and coloring to the ingredients of Dobori and replacing the melon flavor with strawberry flavor, the strawberry-flavored top is made from dough. In addition, by adding cocoa powder and replacing the melon flavor with cocoa flavor, a cocoa-flavored jokake dough can be obtained, and by adding fruit juice and coloring agents, a desired jokake dough can be obtained.
次いで作成した上掛は生地をホッパー２に投入し、生地
絞り口６から定量押し出しする。そして押し出した上掛
は生地をワイヤー８で任意の厚さに切断し、この切断さ
れた上掛は生地を常法により作成しておいたパン生地の
上に載せたり、パン生地を包み込んだりし、その後焙炉
、焼成を行なって製品とする。 上述のように作成した
パンにつき下記のようなパネルテストを行ないその結果
を得た。Next, the fabric for the created overlay is put into a hopper 2, and a fixed amount is extruded from the fabric squeezing port 6. Then, the extruded top layer is cut into a desired thickness using a wire 8, and the cut top layer is used to place the dough on top of the bread dough that has been prepared in a conventional manner, or to wrap around the bread dough. The product is roasted and fired. The following panel test was conducted on the bread prepared as described above, and the results were obtained.
テスト内容
従来のメロンパンと本発明のテスト品とを食べ比べ、風
味、食感、味、総合の各々につ好みの度合いによってＯ
〜５の点数を付ける。Test content Compare conventional melon bread and the test product of the present invention.
Give a score of ~5.
テスト結果（パネラー：２７人） 上記各表中、上段は５段階の評価、下段は人数を示す。Test results (panel: 27 people) In each of the above tables, the top row shows the five-level evaluation, and the bottom row shows the number of people.
平均点は５段階評価の各点×人数の合計をパネラ−数で
割った値である。The average score is the sum of each score on the 5-level evaluation multiplied by the number of participants divided by the number of panelists.
集計結果
従来品と本発明のテスト品のどちらがよいかについての
集計結果は下記のとおりである。Aggregate Results The aggregate results regarding which is better, the conventional product or the test product of the present invention, are as follows.
以上のようにバネルテス十においてはすべての部門でテ
スト品が従来品を上回った。As mentioned above, the test product outperformed the conventional product in all categories in Banertes 10.
なおパネラ−によるコメントとしては下記のようなもの
が多かった。Many of the comments from the panel were as follows.
従来品
（１）上掛は生地に粘りがあり過ぎて、くちゃくちゃし
て食べていると歯についてしまう。Conventional product (1) The dough is too sticky and gets messy and sticks to your teeth when you eat it.
（２）老化している感じがある。(2) I feel like I am getting old.
（３）べったりしている。(3) Being clingy.
テスト品
（１）上掛は生地は丁度良い甘さで下のパン生地と調和
している。Test product (1) The top layer has just the right amount of sweetness and blends well with the bread dough underneath.
（２）上掛は生地は歯触りがよ（、口溶けも良い。(2) The fabric of the top layer has a nice texture (and melts in the mouth).
（３）さくつとしていて新鮮な感じがし、お菓子のよう
だ。(3) It feels crisp and fresh, like candy.
［発明の効果］
本発明に係る菓子パンの製造方法は、以上説明してきた
ように、小麦粉を用いた上掛は生地の配合原料をビータ
−等で混捏し、これをホッパー内に投入して所定形状で
所定量押し出し、後は常法通りパン生地と組み合わせて
焙炉、焼成するだけであるから、分割、丸目、圧延、成
形の各工程における機械的な処理になじまず従来使用し
難かった薄力粉が有効に使用できるようになるというこ
とは勿論、従来のように分割から成形工程における機械
的ダメージを受けることがないので、上掛は生地の食感
劣化を防止し、品質を改善し得るという効果がある。ま
たこのように省工程化、省力化でき、一定の品質の上掛
は生地を使用して菓子パンを安定的に連続して製造する
ことができるようになるという効果を得られる。[Effects of the Invention] As explained above, in the method for producing sweet bread according to the present invention, for making a top coat using wheat flour, the raw materials for the dough are kneaded using a beater, etc., and the mixture is put into a hopper to form a predetermined dough. All that is needed is to extrude a predetermined amount in the shape, and then combine it with bread dough and roast and bake it in the usual way, so it is possible to use soft flour, which was previously difficult to use because it was not compatible with the mechanical processing in the dividing, rounding, rolling, and shaping processes. Not only can it be used more effectively, but it also prevents the texture of the dough from deteriorating and improves its quality because it does not suffer mechanical damage during the dividing and forming processes as in the past. There is. In addition, it is possible to save processes and labor in this way, and it is possible to stably and continuously manufacture sweet bread using dough of a certain quality.
また、前述したとおり、本発明では上掛は生地でパン生
地を包み込むという熟練を要する成形作業を省くことが
でき、省人化、省力化にも資することができる。Further, as described above, in the present invention, the overlay can omit the forming operation that requires skill, such as wrapping the bread dough with dough, and can also contribute to manpower and labor savings.
さらに本発明の上掛は生地は、小麦粉に小麦グルテンの
少ない薄力粉を使用することができると共に、生地の組
成に砂糖と油脂を多（使用して、生地のグルテンの網目
の展開を極力抑制することにより、生地の混捏時の機械
的ダメージを防止し、さくい（軽い）食感を出すことが
でき、また生地のグルテンの展開が弱いため及び砂糖を
増量しているために、焼成時に上掛は生地が早く固化し
、その後中の菓子パン生地が焼かれて膨張し、上掛は生
地の表面に無数の細かいヒビ割れを生じさせて月面クレ
ータ−状の消費者に対して訴求力のある表面模様を得る
ことができるという効果がある。Furthermore, for the dough of the overlay of the present invention, it is possible to use soft flour with a low wheat gluten content, and also to suppress the development of the gluten network in the dough as much as possible by using a high amount of sugar and fat in the dough composition. This prevents mechanical damage to the dough during kneading and creates a light texture.Also, since the development of gluten in the dough is weak and the amount of sugar is increased, it is possible to prevent mechanical damage when kneading the dough. The dough hardens quickly, and then the sweet bread dough inside expands as it is baked, and the top layer creates countless fine cracks on the surface of the dough, creating a moon crater-like appeal to consumers. This has the effect of making it possible to obtain a surface pattern.
第１図は本発明に係る菓子パン製造装置の斜視図、第２
図は同部分拡大斜視図（ホッパー、生地絞り装置部分を
９０度回転させたところ）である。
１：装置本体 ２：ホッパー３ ニ
ドツブコンベヤー
４：ワイヤカッ
ト装置
：生地絞り装置
：生地絞りロ
ア ：
アーム
８ ：
ワイヤ
特
許
出
願
人
山崎製パン株式会社FIG. 1 is a perspective view of a sweet bread manufacturing apparatus according to the present invention, and FIG.
The figure is an enlarged perspective view of the same part (hopper and dough squeezing device part rotated 90 degrees). 1: Apparatus body 2: Hopper 3 Nidotsubu conveyor 4: Wire cutting device: Dough squeezing device: Dough squeezing lower: Arm 8: Wire patent applicant Yamazaki Baking Co., Ltd.
Claims (8)
に投入し、該ホッパーの出口から上記上掛け生地を所定
形状にて押し出した後、所定の厚さに切断し、該切断し
た上掛け生地を常法により作成したパン生地の上に載置
するかもしくは該切断した上掛け生地にて上記パン生地
を包被し、その後焙炉、焼成する菓子パンの製造方法。(1) Put the top dough made of kneaded flour into a hopper, extrude the top dough in a predetermined shape from the outlet of the hopper, cut it into a predetermined thickness, and cut the top dough into a predetermined thickness. A method for producing confectionery bread, in which the bread dough is placed on bread dough prepared by a conventional method, or the bread dough is covered with the cut top dough, and then roasted and baked.
を特徴とする請求項１に記載の菓子パンの製造方法。(2) The method for producing sweet bread according to claim 1, wherein part or all of the flour is soft flour.
）として砂糖を３５〜５０（重量％）としたことを特徴
とする請求項１または２のいずれかに記載の菓子パンの
製造方法。(3) The composition of the above-mentioned overlaying dough contains 100% (wt%) wheat flour.
3. The method for producing sweet bread according to claim 1, wherein the amount of sugar is 35 to 50 (wt%).
）として油脂を２５〜３５（重量％）としたことを特徴
とする請求項１または２のいずれかに記載の菓子パンの
製造方法。(4) The composition of the above-mentioned overlay dough contains 100% (by weight) wheat flour.
3. The method for producing sweet bread according to claim 1, wherein the amount of oil and fat as ) is 25 to 35 (wt%).
）として砂糖を３５〜５０（重量％）、油脂を２５〜３
５（重量％）としたことを特徴とする請求項１または２
のいずれかに記載の菓子パンの製造方法。(5) The composition of the top dough is 100% (by weight) wheat flour.
), sugar is 35-50 (weight%), oil and fat is 25-3
Claim 1 or 2 characterized in that: 5 (wt%)
The method for producing sweet bread according to any one of the above.
もしくはサブレ生地のいずれかであることを特徴とする
請求項１乃至５のいずれかに記載の菓子パンの製造方法
。(6) The method for producing sweet bread according to any one of claims 1 to 5, wherein the top dough is any one of cookie dough, biscuit dough, or sable dough.
０（重量％）、油脂を２５〜３５（重量％）としたこと
を特徴とする菓子パン用の生地。(7) Flour: 100 (wt%), sugar: 35-5
0 (wt%), and a dough for sweet bread characterized by having an oil content of 25 to 35 (wt%).
徴とする請求項７に記載の菓子パン用の生地。(8) The dough for sweet bread according to claim 7, wherein all or part of the wheat flour is soft flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2239060A JPH0687729B2 (en) | 1990-09-11 | 1990-09-11 | Confectionery bread manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2239060A JPH0687729B2 (en) | 1990-09-11 | 1990-09-11 | Confectionery bread manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04121140A true JPH04121140A (en) | 1992-04-22 |
| JPH0687729B2 JPH0687729B2 (en) | 1994-11-09 |
Family
ID=17039271
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2239060A Expired - Lifetime JPH0687729B2 (en) | 1990-09-11 | 1990-09-11 | Confectionery bread manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0687729B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009240225A (en) * | 2008-03-31 | 2009-10-22 | Fuji Oil Co Ltd | Bun |
| JP2017127258A (en) * | 2016-01-21 | 2017-07-27 | 日清オイリオグループ株式会社 | Powdery fat composition for overlay dough |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6262128A (en) * | 1985-09-12 | 1987-03-18 | Youei Seisakusho:Kk | Combustion device |
| JPH01171429A (en) * | 1987-12-26 | 1989-07-06 | House Food Ind Co Ltd | Production of plural-layer cake |
-
1990
- 1990-09-11 JP JP2239060A patent/JPH0687729B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6262128A (en) * | 1985-09-12 | 1987-03-18 | Youei Seisakusho:Kk | Combustion device |
| JPH01171429A (en) * | 1987-12-26 | 1989-07-06 | House Food Ind Co Ltd | Production of plural-layer cake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009240225A (en) * | 2008-03-31 | 2009-10-22 | Fuji Oil Co Ltd | Bun |
| JP2017127258A (en) * | 2016-01-21 | 2017-07-27 | 日清オイリオグループ株式会社 | Powdery fat composition for overlay dough |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0687729B2 (en) | 1994-11-09 |
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