JPH0735567Y2 - Slit roll pie dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a slit roll pie dough.

[Problems to be solved by conventional techniques and devices]

BACKGROUND ART Conventionally, among pies, those in which ingredients are wrapped in a pie skin in a roll shape and those in which the ingredients are baked are known.
Also, when firing, by the steam generated from the ingredients,
In order to prevent the tool from blowing out from the part of the mouth wrapped in a roll, slit-like cuts are provided in a part of the pie crust (the part that contacts the upper surface during baking).

However, even in such a pie, the water vapor generated from the ingredient not only spouts the ingredient, but also enters the pie skin to deteriorate the fire passage, so that the pie bottom has a poor fire passage, It had a drawback that it caused a "dull" texture and that the water content of the ingredients had to be minimized.

Furthermore, soft ingredients with a high water content such as gratin and sauces cannot be used at all because the water and the ingredients themselves leak out from the above-mentioned mouth and cut portions when they are used.

Therefore, an object of the present invention is to improve the above-mentioned drawbacks of a slit roll pie dough, that is, a slit roll pie that has a good bottom passage during baking and has an excellent texture by baking. In addition to providing dough, the bottom of the baking process is good and the baking results in a slit roll pie with an excellent texture, and soft ingredients such as gratin and sauces that contain a lot of water. The purpose is to provide a slit roll pie dough that can contain

[Means for Solving the Problems]

The present invention provides a roll pie dough containing ingredients in a pie crust, wherein slit pie cuts are alternately provided on the entire surface of the pie crust to provide a slit roll pie crust. The above object is achieved by wrapping the above-mentioned ingredients to be encapsulated in a film-shaped food.

As the material for the pie skin of the present invention, various types of pie skin fabric can be used in addition to the usual laminated pie skin fabric.
As the ingredients, foods containing water such as sweet potato, salad and meat can be used. In particular, when using a soft ingredient having a high water content such as gratin or sauces, it is preferable to wrap this with a film-like food and then wrap it in a pie skin. As the membranous food, any food having an edible membranous form may be used, and for example, foods such as crepe skin, spring roll skin, dumpling skin, yuba, collagen film, and polysaccharide film can be used.

The slit roll pie dough of the present invention can be directly baked to produce slit roll pie, and can also be frozen, stored, transported, distributed and thawed at the time of use by using a normal food freezing device. It is also possible to obtain a slit roll pie by firing.

[Action]

Since the slit roll pie dough of the present invention is provided with slit-like cuts on the entire surface, even if the ingredients contain water, the cuts will expand when baked and steam will be generated from any part of the pie skin. Since it diverges and the fire flow is improved even at the bottom of the pie, it becomes a slit roll pie that does not cause a "dull" texture by baking. Further, in the slit roll pie dough of the present invention in which the ingredients are wrapped with a film-like food, even if the cuts are enlarged and become a mesh by firing, the film-like food prevents leakage of the ingredient itself from the mesh.

〔Example〕

Hereinafter, referring to the drawings, the slit roll pie dough of the present invention will be described in more detail by way of examples. It should be noted that the drawings are shown for the purpose of explaining the configuration of the present invention, and are not an exact reproduction of the actual product of the present invention.

FIG. 1 is a perspective view of an embodiment of the slit roll pie dough A of the present invention. In FIG. 1, reference numeral 1 is a pie skin, and a tool 2 is provided inside a cylindrical pie skin 1. It is wrapped up. The pie skin 1 is provided with slit-shaped cuts 3 on the entire surface.

2 is a perspective view showing a slit roll pie B obtained by baking the slit roll pie dough A of the present invention shown in FIG. 1 in an oven. In the slit roll pie B,
The slit-shaped cuts 3 are enlarged to form a mesh.

As shown in FIG. 3, the method for producing the pie crust A of the present invention is to put a predetermined ingredient 2 on the pie crust 1 having the cuts 3 and then wrap the pie crust 1 in a roll shape. And the fourth
As shown in the figure, there is a method in which a pie crust 1 is rolled into a tubular shape and then the ingredient 2 is packed therein.

Further, in order to provide the slit-like cut 3 in the pie crust 1 of the pie dough A of the present invention, as shown in FIGS. 3 and 4, the slit-like cut 3 is provided in the pie crust 1 in advance. In addition, as shown in FIG. 5, a cut may be provided after wrapping the ingredient 2 with the pie skin 1 to make a roll-shaped one, and any method can be adopted.

Next, an embodiment shown in FIGS. 6 to 8 of the slit roll pie dough in which the included ingredient is wrapped in a film-shaped food will be described.

FIG. 6 is a perspective view showing an embodiment of the slit roll pie dough C of the present invention using an ingredient wrapped with a membranous food,
FIG. 7 is a cross-sectional view of the ingredient 2 wrapped with the membranous food product 4. In FIG. 6, the pie skin 1 is provided with slit-like cuts 3 on the entire surface like the embodiment shown in FIG. And the ingredient 2 contained in the pie crust 1 rolled into a cylinder is
As shown in FIG. 7, it is wrapped with the membranous food 4.

FIG. 8 is a perspective view showing a slit roll pie D obtained by baking the slit roll pie dough C shown in FIG. 6 in an oven. In the slit roll pie D, the slit-shaped cuts 3 are enlarged to form a mesh. ing.

Incidentally, also in the embodiment shown in FIGS. 6 to 8, the same method as that of the embodiment shown in FIG. 1 is used as the method for producing the pie crust C and the method for providing the slit-like cuts 3 in the pie crust 1. Can be adopted.

Also, the size and thickness of the pie skin can be appropriately changed according to the purpose, but it is 8.0 to 12.0 cm (horizontal length, roll length) × 10 to 13 cm
(Longitudinal) and 1.5 to 3.0 mm (thickness) are preferable, and the diameter of the roll pie dough is preferably 2.0 to 3.5 cm.

Further, the cuts are alternately arranged so as to form a diamond-shaped continuous lattice after firing as in the example, but in that case, more specifically, it is preferable to arrange as follows.

・ Cut length; 1.5-3.5cm ・ Cut spacing in the series direction; 0.7-1.3cm ・ Number of cuts in the series direction; 2-5 ・ Cut spacing in the parallel direction; 0.2-1.2cm ・ Cut parallel Number of directions; 8 to 14 Further, as the ingredients to be included in the pie skin, as mentioned above, those used in this type of conventional product can be mentioned,
Particularly, sweet potato, pumpkin, bean jam, prepared foods (including salad), processed foods such as gratin and curry, creams (custard, flower paste, etc.) and jams are preferable.

[Effect of device]

The slit roll pie dough of the present invention has a good fire passage at the bottom at the time of baking, and when it is baked, it becomes a slit roll pie with an excellent texture, and the one wrapped with a film-like food is In addition, the bottom has a good heat passage during baking, and by baking, it becomes a slit roll pie with an excellent texture, and it is also possible to use soft ingredients such as gratin and sauces that contain a lot of water as ingredients. .

[Brief description of drawings]

FIG. 1 is a perspective view of an embodiment of the slit roll pie dough of the present invention, FIG. 2 is a perspective view of a slit roll pie obtained by baking the slit roll pie dough of the present invention in an oven, and FIG. FIG. 4 is a perspective view showing a state in which an ingredient is placed on a pie skin provided with slit-like cuts, FIG. 4 is a perspective view showing a state in which the pie skin provided with slit-like cuts is rolled into a tubular shape, and FIG.
FIG. 6 is a perspective view showing a state in which the ingredient is wrapped in a slit-shaped unbroken pie skin, and FIG. 6 shows another embodiment of the slit roll pie dough of the present invention. Fig. 7 is a perspective view of a slit roll pie dough using Fig. 7, Fig. 7 is a sectional view of an ingredient wrapped with a membranous food, and Fig. 8 is a slit roll pie dough of the present invention using an ingredient wrapped with a membranous food. It is a perspective view of the slit roll pie obtained by baking in an oven. A, C; slit roll pie dough B, D; slit roll pie 1; pie skin, 2; ingredient 3; slit-shaped notch 4; membranous food

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Masayuki Sugie, 7-35, Higashiohisa, Arakawa-ku, Tokyo Within Asahi Denka Co., Ltd. (72) Norio Iwashiro 7-35, Higashiohisa, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) Reference Japanese Patent Laid-Open No. 61-247332 (JP, A) Actually developed 62-202181 (JP, U)

Claims (3)

[Scope of utility model registration request] 1. A roll pie dough containing ingredients in a pie crust, wherein slit-shaped cuts are alternately provided on the entire surface of the pie crust. 2. The slit roll pie dough according to claim 1, wherein the included ingredient is an ingredient wrapped with a membranous food product. 3. The slit roll pie dough according to claim 1 or 2, which is in a frozen state.