JPH04262732A - Production of melon bun and dough for patty of melon bun - Google Patents

Abstract

PURPOSE:To separately produce a dough for inner bun and a dough for patty, to top the dough for patty on the dough for inner bun and to process in the same way as that of conventional procedure. CONSTITUTION:Dough for inner bun and dough for patty are separately produced, excessive part is removed from the dough for inner bud or without removing, the dough for patty is topped on the dough for inner bud, excessive part is removed from the dough or without removing baked to produce melon bun. The dough for patty is formed into a sheet with given thickness and then punched into a given shape.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing melon bread and a dough for melon bread skin, with the aim of improving the method for producing melon bread.

0002

BACKGROUND OF THE INVENTION Conventionally, melon bread was formed by hand so that the outside of the inner dough made of bread dough was wrapped with biscuit dough (crust dough), and after removing the foil, it was baked.

0003

[Problems to be Solved by the Invention] According to the conventional manufacturing method, the inner dough and the biscuit dough are manually molded in contact with each other, which not only requires skilled techniques but also improves manufacturing efficiency. There were also problems that caused restrictions.

0004

[Means for Solving the Problems] However, in the present invention, the inner dough and the leather dough (biscuit dough) are molded separately, and the inner dough is covered with a foil, or the inner dough is coated with the dough before the foil is removed. The above-mentioned problems of the conventional method were solved by placing the leather material on the dough and firing it as is, or by removing the foil and then firing it.

[0005] That is, in this invention, an inner dough for melon bread is produced by a conventional method, this is divided and shaped, the foil is removed, and a separately formed skin dough is placed on top of the treated inner dough. , is a method for producing melon bread characterized by baking it as it is. The leather fabric is sized to cover the top surface of the inner fabric after the foil has been removed.

[0006] Next, in another invention, an inner dough for melon bread is produced by a conventional method, this is divided and shaped, a separately formed skin dough is placed on the inner dough, and then a dry foil is removed. This is a method for producing melon bread, which is characterized in that it is then baked. Further, the leather fabric is formed into a shape and thickness that can cover the upper outer surface of the inner fabric with a predetermined thickness after the inner fabric is expanded.

[0007] In another invention, after kneading the raw materials for the skin and making it into a sheet, it is formed into a skin dough of a size and thickness to be placed on the inner dough of the melon bread when manufacturing melon bread. This melon bread skin dough is characterized by packaging the skin dough into a predetermined number of packages.

[0008] The inner dough is prepared by adding water to conventionally known raw materials such as wheat flour, sugar, shortening, yeast, salt, skim milk powder, yeast food, etc., and kneading them to produce a normal confectionery dough, which is then fermented. It is manufactured by performing the steps of dividing, rolling, and sleeping, then degassing the dough after the baking process, and rolling it again.

On the other hand, the dough for leather is made by adding water to raw materials such as soft wheat flour, sugar, margarine, eggs, pigments, fragrances, and baking powder, kneading them, forming them into a sheet of a predetermined thickness, and forming them into any shape (for example, circular). ) is manufactured by punching.

[0010] The leather fabric produced as described above is placed on top of the inner fabric produced as described above, and then the dry foil is removed and baked. In some cases, the inner fabric is removed before the leather fabric is placed on it, and then the leather fabric is placed on it.

[0011] The normal proofing mentioned above is 38°C to 4°C.
The humidity is 80% to 90% (usually around 85%) at 0°C. Also, dry foil is 38℃~40℃ and humidity 50%~65%.
(usually around 60%).

[0012] In the above-mentioned proofing process, if the leather fabric is placed on the inner fabric and the normal humidifying fabric is removed, the leather fabric may sag and run down, and the product may not be a normal product. When removing the foil with the paper on it, it is necessary to use a dry foil.

[0013] As described above, in this invention, the lining fabric and the leather fabric are manufactured separately, and the leather fabric is placed on top of the lining fabric and then baked, which simplifies the work and even an unskilled person can do the same. Able to work more efficiently than experienced workers.

A feature of the present invention is that melon bread can be manufactured by separately manufacturing the inner dough and the skin dough, placing the skin dough on top of the inner dough and baking. Therefore,
There is almost no manual work involved (for example, only placing one piece of leather fabric on the inner fabric is done by hand), and not only does it not require the operator to be highly skilled, it also allows for the production of homogeneous products with high efficiency. can. Further, it is possible to use the same proofing material as general bread dough, and it is also possible to produce only the inner dough in-house, and to purchase and use mass-produced dough for the crust.

Furthermore, since the leather fabric is produced mechanically, it is possible to provide the leather fabric with the most suitable shape and thickness depending on the condition of the inner fabric. Furthermore, if a large number of leather fabrics are packaged and stored frozen, they can be used for a long period of time, so there is no need to be careful about producing too much or too little fabric at one time.

[0016] Furthermore, since only the inner dough can be removed from the dough, the same equipment that has been used in the past for removing the dough from bread dough can be used as is.

[0017]

[Example 1] The raw materials used for the crust dough for melon bread of the present invention are as follows.

[0018] Weak wheat flour 100 parts by weight Sugar 55 parts by weight Margarine 15 parts by weight Eggs 5 parts by weight Yellow pigment 0.01 parts by weight Salt
0.5 parts by weight fragrance
0.2 parts by weight baking powder 1 part by weight water
25 parts by weight Among the above raw materials, first, sugar, salt, and margarine are mixed together, then eggs are added and kneaded into a creamy state, then flour, baking powder, coloring, etc. are added, water is further added, kneaded, and rolled. For example, it is formed into a sheet having a thickness of 3 mm. The sheet was punched out into a circle with a diameter of 120 mm to obtain a leather fabric of the present invention. The thickness of the leather fabric, 3 mm, is the thickness of the fabric when placed on top of the inner fabric from which the foil has been removed. When removing the foil after placing the dough, the thickness of the sheet is set to 5.3 mm, and the diameter of the dough is set to 90 mm, taking into consideration the expansion of the inner dough. Of course, the thickness and diameter are not limited to those in the above embodiments, and the shape, thickness, and size may be selected as necessary.

[0019] The weight of the leather fabric in the above was 35 g.

[0020]

[Example 2] Next, a method for producing melon bread according to the present invention will be explained.

The composition of the inner fabric is as follows.

(Medium seed combination)
(Contains real kneading) Strong wheat flour
70 parts by weight strong wheat flour
30 parts by weight yeast
3 parts by weight Salt 1
Part by weight Yeast food 0.1 part by weight
Sugar 22 parts by weight Glucose
3 parts by weight Shortening 6 parts by weight Eggs
5 parts by weight skimmed milk powder
2 parts by weight water
35 parts by weight water 1
5 parts by weight of each of the raw materials of the above-mentioned medium mixture were kneaded, and then 2.5 parts by weight
After passing through the aging process for about an hour, the raw materials of the main kneading mixture are added and kneaded, and after the aging process is completed for about 30 minutes, the dough is degassed and then divided into predetermined amounts (50 g) and shaped. Remove the foil at 38℃ and 85% humidity.
The inner fabric is ready. Next, the thickness 3 formed in Example 1 above is
A circular leather dough with a diameter of 120 mm is placed on the inner dough and baked at 180° C. for 12 minutes. In this case, as baking progresses, the crust dough adheres to the inner dough, and the inner dough is tightly wrapped in the skin dough. Got the product.

[0023] In the above-mentioned embodiment, the leather fabric is simply placed on the inner fabric formed by a conventional method, and no rounding operation is required, so that no skilled technique is required for the shaping. Therefore, if leather fabrics can be handled one by one, it is also possible to mechanize and automatically supply leather fabrics.

[0024] As described above, if the pastry dough is automatically supplied, it becomes possible to manufacture melon bread fully automatically.

[0025]

[Example 3] This example is the same as Example 2 up to the production of the inner fabric. Therefore, once the inner fabric is molded in sections, the leather fabric produced in Example 1 is placed on top of the inner fabric, and then dry foil is removed at a humidity of 60%. Thereafter, it was baked at 180°C for 12 minutes to obtain melon bread of the present invention.

[0026] In the above, when removing the foil after placing the leather fabric, the inner fabric expands, so in order to cope with this, for example, the thickness of the leather fabric is set to 5.3 mm and the diameter is set to 90 mm. (approximately 35g). In this way, by removing the dry foil and further baking, a melon bread coated with a skin dough of about 3 mm in thickness is completed, as in Example 2 above.

[0027]

Effects of the Invention According to the present invention, the lining fabric and the leather fabric are manufactured separately and molded into the required shape and size, and then the lining fabric is coated with a foil or without the lining. Since the dough is placed and then baked (or the foil is removed and baked), there is no need to integrally roll the inner dough and the skin dough, and only the work of supplying the skin dough is done. Therefore, the operator does not need to be highly skilled and can work with high efficiency. Furthermore, if the leather material is mechanically stamped, the material will be accurately uniform in thickness, shape, and size, and the product will be more uniform.

Claims (1)

[Scope of Claims] [Claim 1] Inner dough for melon bread is produced by a conventional method, this is divided and shaped, the foil is removed, and a separately formed crust dough is placed on top of the treated inner dough. A method for producing melon bread that is characterized by baking it as is after placing it on the bread [
2. The method for producing melon bread according to claim 1, wherein the crust dough is sized to cover the top surface of the inner dough after removing the foil.Claim 3: The inner dough for melon bread is produced by a conventional method. [Claim 4] A method for producing melon bread, which comprises dividing and forming the inner dough, placing a separately formed skin dough on top of the inner dough, removing a dry proofing material, and then baking it.[Claim 4]
The method for producing melon bread according to claim 3, wherein the skin dough is formed into a shape and thickness that can cover the upper outer surface of the inner dough with a predetermined thickness after expanding the inner dough. A melon bread, which is made into a sheet and then formed into a crust dough of a size and thickness to be placed on the inner dough of the melon bread during the production of melon bread, and the skin dough is packaged for a predetermined number of people. fabric for leather