JPH088833B2 - Decorative bread and manufacturing method thereof - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a decoration pan in which vegetables and meat are held in the open end opening of a baked pan, and a method for producing the same.

[0002]

2. Description of the Related Art Generally, a bread containing a topping material such as vegetables and meat is a hot dog in which roasted sausage and spices such as pepper are sandwiched between rolls, and a single ear. There is known a so-called roll sandwich in which ingredients such as vegetables are put on plain bread and rolled like hand-rolled sushi. Therefore, in such a roll sandwich, in order to keep the roll state, it is necessary to fasten it with a pin like a wife's toothpick, or to tie it with a tape-shaped one, and to make bread. Combined with the fact that bread rolled into a roll shape can be easily opened by the elastic force of, the ingredients (materials) used for the roll sandwich are limited. In particular, a material having a high water content cannot be used at all because water leaks from the lower end of the rolled bread.

As a bread conventionally devised to solve such a problem, for example, as shown in FIG. 4, a tool 6 is held on a holding body 5 wound in a substantially conical shape with sponge cakes. There was a decoration roll sandwich formed by enclosing a substantially cup-shaped gripping body 7 on the outer side of the lower portion of this holding body 5 (Jitsuko Sho 61-35024).

[0004]

The decoration roll sandwich described above, however, has the advantage that it is possible to add a rich amount of material for a luxurious decoration and to use a material containing a large amount of water. Although it has, the roll-shaped holding body 5 in which the material is wound must be wrapped in the cup-shaped gripping body 7 which is a separate body each time, so that it takes time to cook. Moreover, since the holding body 5 must be wound while adjusting so as to fit in the cup-shaped gripping body 7, it is necessary to align the two and the finished shape is not balanced and distorted. There wasn't. Furthermore, in such a roll sandwich, a cup-shaped gripping body 7 for wrapping the bread is required in addition to the loaf of bread for forming the holding body 5 and the ingredient 6 to be put therein.
There was a problem that the cost would rise.

The present invention has been made in view of the above problems of the prior art, and a topping material such as vegetables or meat can be simply and luxuriously used without using a separate gripping body as in the prior art.
It can be served on the pan and the surface of the bread has unevenness and unevenness.
It is an object of the present invention to provide a beautifully decorated decoration bread and a manufacturing method thereof.

[0006]

SUMMARY OF THE INVENTION In order to solve the above-mentioned conventional problems and to achieve the intended purpose, the constitution which is the gist of the present invention is a first step of rolling a kneaded dough,
After punching a plurality of ventilation holes in the rolled dough obtained in one step,
The second step of die-cutting into the desired shape and the die obtained in the second step
The 3rd process of winding the blank material around a cone-shaped cornet material to retain its shape
Further pressurize the joint between the process and the shape-retaining product obtained in the third process.
After cutting and shaping the extra banding that bulges on the surface
After the second fermentation of the process and the shaped product obtained in the fourth process, baking
From the fifth step of performing and the baked product obtained in the fifth step,
After removing the mold material, topping materials such as vegetables and meat
And a sixth step of arranging
Before that, transport the rolled dough with an endless belt, etc.
Plural pieces on the surface while conveying in a predetermined direction via a belt
Multiple rollers on the surface of the rolled dough with a roller having a piercing needle
After uniformly perforating the ventilation holes of the
A rotary in which a plurality of diamond-shaped die-cutting blades are arranged vertically and horizontally.
-Decoration that automatically cuts and cuts with a cutter
Bread making method , and by extension, such process
(Decolet obtained through the first to sixth steps)
Exists in Chopin.

[0007]

[Function] The decoration of the present invention configured as described above
In the bread and its manufacturing method, in particular, the rolled dough is applied.
Transports in a specified direction via a transport belt such as a dress belt.
While using a roller with multiple piercing needles on the surface,
After uniformly perforating multiple holes on the surface of the rolling material,
Vertically and horizontally a plurality of die-cutting blades with a deformed diamond shape on the surface of the rolling drum
Entirely with a die cutting means such as a rotary cutter
And then die-cutting into a deformed diamond shape, and further die-cutting
Obtained by winding the ground into a predetermined shape (hollow, generally conical shape)
After further pressing the (free end) joint of the shape-retaining product,
Process of cutting excess swelling band (2nd to 4th work
Since the product is fired after the
Receiving piece for serving topping materials such as vegetables and meat
Is largely connected to the free end opening of the pan,
Beautiful style decoration that does not show steps or irregularities on the surface
As a result, a separate pan is not required as in the conventional case.

The present invention will be specifically described below. A in the figure
The present inventionManufactured by the methodWith decorated bread
Yes,This decoration pan A has a hollow, substantially conical shape.
Bread 1 baked in a pan and the free end opening 1a (see FIG. 2B)
Topping material 2 such as vegetables and meat held by Teru)
It is composed of The bread 1 has a deformed diamond shape.
Wrapped in a corne type using the dough
Therefore, as shown in FIG. 2, the end of the free end opening 1a is
As a result of the rim 1b being slanted down,
The receiving piece 1c for putting the ping material is in the longitudinal direction.
Largely installed.Also bookSpecificationDe referenced in
Collation bread is topping on baked bread
All the decorations arranged so that you can feel the material from the outside
It is a collective term for bread,Further, Topping materialTo
Of edible materials such as vegetables, fruits, meats, noodles, spices, etc.
Also includes inedible materials such as ribbons used for decoration.
To do.

First, the first step will be described. As the ingredients for the bread, as shown in the following recipe, strong powder, peel powder, sugar, yeast, salt, skin milk, toning, water, eggs, seasonings, etc. are added in appropriate amounts and mixed with a mixer or the like. , Prepare it in the usual way to make bread dough. Next, after the bench time is over, the kneaded dough is rolled by an automatic rolling machine to a desired thickness.

Next, the second step will be described. The rolled material obtained in the first step is subjected to a perforation machine to perforate innumerable vent holes on the surface, and then die-cut into a deformed diamond shape by a cutter. Further, as shown in FIG. 3, it is preferable to use a conveyor type table cutter in which a punching machine and a rotary cutter are interlocked with each other for punching and punching the vent holes. Such a conveyor-type table cutter is, for example, a rolled dough obtained by rotating an endless belt 3 having a width of 600 mm and a length of 8500 mm at a speed of 0.5 to 5 m / min by a drive motor (PS 0.4 kW) at a previous step. A ₁ is pierced by applying it to a first roller R ₁ composed of a plurality of piercing needles. Next, a plurality of die-cutting blades 4 having a deformed rhombus shape are formed on the surface of the drum.
The a is automatically cut and cut by the rotary cutter 4 which is vertically installed in the vertical and horizontal directions. Incidentally, such a rotary cutter 4
Is capable of punching 18 sheets at a time by rotating the drum once, and is capable of punching 50 sheets per minute at a conveyor peripheral speed of 2 m / min. In addition, in the center region of each die-cutting blade 4a, the die-cutting dough (hereinafter, referred to as die-cutting dough) A ₂ is not clogged in each die-cutting blade 2a and can be smoothly extruded onto the belt 3 so that each die can be pushed out. A flexible member 4b such as a sponge is mounted in the section of the blade 2a (see FIG. 2 (B)).

Next, the third step will be described. Place the cone-shaped cornet material on the die-cutting material obtained in the second step, wind it around the outer peripheral surface of the corne-shaped material so as to join the left and right free ends of the material, and keep the jointed portion with fingers. Shape. The shape retaining work may be performed manually or automatically by a machine, and it does not matter whether it is manual or automatic.

Next, the fourth step will be described. The joint portion of the shape-retaining product obtained in the third step is further pressed by adjusting equipment, and then the excess banding bulged on the surface is cut and shaped. The adjusting device includes a pressing rod pivotally mounted on a base formed in a box shape so as to be rotatable in the longitudinal direction of the base, and a cutter that is operated in an orthogonal arrangement to the pressing rod. , The edge of the base (more specifically, the upper edge on the longitudinal direction side) is mounted with the joint portion of the shape-retaining article, and the pressing rod is rotated and pressed from above.
Then, after lifting the pressing rod and returning it to its original position, this time the cutter is rotated to place it at the same position, and the extra banding that bulges on the surface of the shape-retaining product is cut off. Shape the product so that the surface is almost flush.

Next, the fifth step and the sixth step will be described. The shaped products obtained in the fourth step are arranged in a tray, secondary fermented by a conventional method, and then baked. Next, the decoration bread A, which is the final product, is completed by sequentially inserting and holding the topping material 2 such as vegetables and meat in the free end opening of the bread 1 obtained by removing the Corne mold from the baked product. (See FIGS. 1 and 2). It is preferable that such topping material is served just before eating, or the topping material may be freely selected by the consuming person so that it can be served arbitrarily. Hereinafter, an example of an embodiment of the present invention will be shown.

[0014]

Example: Strong flour (Eagle) 1200 g, peeling flour 300 g, sugar 180 g, yeast 7.5 g, salt 7.
Bench time (15 minutes) of the bread dough obtained by adding 5 g, 90 g of skin milk, 90 g of shortening, 600 cc of water, 3 g of eggs, 7.5 g of emergy and mixing with a mixer and preparing it by a usual method After the completion, it is rolled by an automatic rolling mill to a thickness of about 5 mm. Then, the rolled material is automatically perforated by the above-mentioned conveyor type table cutter, and after die-cutting, a shape-retaining product obtained by winding the die-cut material around a Corne material. The joint part of is further pressed by the above-mentioned adjustment equipment, and the excess banding bulging on the surface is cut to shape the surface of the shape-retaining product so that it is substantially flush. , Arranged in a tray, subjected to secondary fermentation by a conventional method, and then baked. Next, after removing the Corne mold from the baked product, it was arranged to hold a topping material such as vegetables or meat to obtain a decoration bread as a final product.

Thus, the decoration bread produced by the method of the present invention is baked neatly without unevenness on the surface, and the ridge line which is the joint portion of the bread is baked straight in a straight line, and the topping material is also used. Even when assorting the bread, it can be served with a smooth volume using the flexibility of the bread, and the topping material that is served is held by the flexibility of the bread. It was easier to eat than the double decker sandwich. Further, the decorative bread according to the present invention was superior in appearance and texture to the conventional open sandwich even in the panel test result.

The decoration bread of the present invention and the method for producing the same are not limited to those of this embodiment, and can be freely designed and modified within the scope of the object of the present invention, and the present invention includes all of them. It is to include.

[0017]

The decoration bread and the decoration bread according to the present invention
In particular, in the manufacturing method of
While conveying in a predetermined direction via a conveyor belt such as
Use the roller with multiple piercing needles on the surface to
After uniformly perforating multiple vent holes on the surface,
Do not arrange multiple die-cutting blades with deformed rhombus on the surface vertically and horizontally.
Deformed as a whole by die cutting means such as a rotary cutter
Die cut into a diamond shape, and then cut the die-cutting material into a specified shape.
Of a shape-retaining product obtained by winding it into a shape (hollow, roughly conical shape)
(Free end) After further pressing the joint, it swells to the surface
Through the process (2nd to 4th process) of cutting the extra band
After being baked, the final product is
The receiving piece for serving the topping material such as meat is
Since it is connected to the free end opening of the
Easy and voluminous topping material on the top side of
As well as plattering, it can be used on the surface of bread
Since the ridge line that is the joining part is also flushed straight in a straight line,
No steps or irregularities appear on the surface of the bread, and the breadth is large.
Gorgeous through the free end opening and the receiving piece
An innovative and beautiful style decor that can be decorated with toppings
It has the effect of obtaining ration bread.
There is .

[Brief description of drawings]

 The drawings show an example of implementation of the present invention.

FIG. 1 is a perspective view showing a decoration pan according to the present invention.

FIG. 2 (A) is a side view of the decoration pan,
FIG. 2B is a perspective view showing the bread before the topping material is placed.

FIG. 3 (A) is a perspective view showing a main part of a conveyor type table cutter used in the method of the present invention, FIG. 3 (B).
[Fig. 3] is an explanatory view showing a state in which the rolled dough for bread is die-cut by a roll cutter used in the conveyor type table cutter.

FIG. 4 is a perspective view showing a conventional decoration roll sandwich.

[Explanation of symbols]

A decoration bread A ₁ rolled dough A ₂ die-cut dough 1 bread 1a free end opening 1b edge 1c receiving piece 2 topping material 3 belt 4 rotary cutter 4a die-cutting blade 4b flexible member R ₁ first roller

Claims (2)

[Claims] 1. A first step of rolling a kneaded dough,
After punching a plurality of ventilation holes in the rolled material obtained in the first step,
Obtained in the second step and the second step of die-cutting into the desired shape
Wrap the die-cutting material around a cone-shaped cornet material to retain the shape.
Further pressurize the joint part of the shape-retaining product obtained in the 3rd process and the 3rd process.
After that, cut and shape the extra swelling that bulges on the surface
After the 4th step and the shaped product obtained in the 4th step are subjected to secondary fermentation, they are baked.
From the fifth step of forming and the baked product obtained in the fifth step
After removing the mold material, topping material such as vegetables and meat
And a sixth step of putting the material in, and before or during the second step, the rolled dough is finished.
Do not convey in a specified direction via a conveyor belt such as a belt.
And the same pressure with a roller that has multiple piercing needles on the surface
Rotate after uniformly perforating multiple ventilation holes on the surface of the rolled fabric.
Multiple die-cutting blades with deformed rhombus on the surface of the drum are arranged vertically and horizontally.
Automatic die cutting with the installed rotary cutter
A method for producing decorated bread, comprising: 2. A first step of rolling the kneaded dough,
The rolled dough obtained in the first step is conveyed to a conveyor belt such as an endless belt.
While transporting in a predetermined direction through the belt,
A roller with a piercing needle is used to
After perforating the air holes uniformly, the surface of the rotary drum is deformed.
Rotary with multiple die-cutting blades arranged vertically and horizontally
The second that cuts and cuts automatically by a cutting means such as a cutter
Step and the die-cutting dough obtained in the second step are cone-shaped Corne type
The third step of winding and retaining the shape of the material, and the shape retention obtained in the third step
After further pressing the joint part of the product, the excess swelling on the surface
The fourth step of cutting and shaping the obi and the shaping obtained in the fourth step
In the fifth step of firing the product after secondary fermentation and in the fifth step
After removing the Corne template from the obtained baked product, vegetables
After the sixth step of adding topping materials such as meat and meat
The resulting decoration bread .