JPH1066502A - Production of pie cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To contrive increase of quality of pie cake by surely covering choux pastry dough so that a shape of pie dough is not deformed in covering the choux pastry dough with the pie dough and to improve a working efficiency of the production process by making the covering process ready. SOLUTION: In producing pie cake in which the surface of choux pastry skin is covered with a pie skin by covering choux pastry dough formed into a desired size of lump with pie dough containing oil and fat and backing and forming a cavity inside the choux pastry skin, in a preparation process (1), pie dough is previously frozen and frozen pie dough 1 is produced, then in a main producing process (2), choux pastry dough 2 formed into a desired size of lump is fallen on a belt conveyor of a producing apparatus S by a dough depositor 11, thus the frozen pie dough 1 is laid on the lump of the choux pastry dough 2 and baked in an oven 12.

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 a pie confectionery for producing pie confectionery in which a cavity is formed inside a shoe rind and the surface of the shoe rind is covered with a pie crust.

[0002]

2. Description of the Related Art In general, there is a pie confectionery in which a cavity is provided in a pie dough layer and cream or chocolate or the like is filled therein. It is easy to shift to the pie confectionery, and the original crisp texture of pie is lost when eating pie confectionery, and the contents often flow out from the pie layer when eating, so in recent years, Provide a shoe dough inside, form a cavity inside the shoe skin, cover the surface of this shoe skin with pie skin, cover the contents with shoe skin, prevent the transfer of moisture to the pie skin, eat Pie confectionery that keeps the contents from popping out while they are being used has become popular.

[0003] Conventionally, as a method for producing this kind of pie confectionery, for example, a method disclosed in Japanese Patent Application Laid-Open No. Hei 6-327408 is known. In this method, a dough is prepared in advance using flour (light flour), oil and fat, eggs, water and the like as raw materials, and a pie dough is prepared from raw materials such as flour, oil and fat, eggs, dairy products, salt and water, and the like. The cloth is formed in advance in a required shape of, for example, 4 to 10 cm square and 3 mm or more in thickness. Then, for example, 12 g of the shoe dough was squeezed out onto a top plate to form a lump, and the shoe dough was covered with the above-mentioned pie dough and baked in an oven at 210 ° C. for about 18 minutes, so that the shoe swelled and covered the pie crust. A shoe puff is formed, and then the space of the shoe puff is filled with cream or the like to produce a pie confectionery.

[0004]

In this conventional method for producing pie confectionery, when the pie dough is covered with the shoe dough, the pie dough contains the fat and oil. Is easy to melt, the adhesiveness becomes strong,
There is a problem that the shape is easily deformed even when using the apparatus, as well as when the apparatus is used manually, so that the coating is difficult to be uniform and the quality may be impaired. In addition, since the adhesiveness is strong, it is difficult to handle, and accordingly, the workability is deteriorated, and there is also a problem that the production efficiency is deteriorated particularly in mass production.

The present invention has been made in view of the above-mentioned problems, and when coating a shoe dough with a pie dough, the pie dough is surely covered so as not to be deformed, thereby improving quality. In addition, an object of the present invention is to improve the work efficiency by facilitating the coating step.

[0006]

In order to achieve the above object, a method for producing a pie confectionery according to the present invention is to provide a pie confectionery in which a cavity is formed inside a shoe crust and the surface of the shoe crust is covered with a pie crust. In the manufacturing method of the pie confection to be manufactured,
The pie crust is frozen to prepare a frozen pie crust, the frozen pie crust is placed on a shoe crust formed into a chunk of a required size, and then baked. Then, when placing the frozen pie dough on the shoe dough, the size of the frozen pie dough is set so that the shoe dough can be covered with the frozen pie dough when viewed from above. And the frozen pie dough is prepared.

In this manufacturing method, the weight ratio between the above-mentioned shoe dough and pie dough is 60:40 to 41:59.
Is particularly effective. Among them, it is most effective that the weight ratio between the shoe dough and the pie dough is approximately 52:48 to 48:52. Furthermore, the above-mentioned shoe cloth,
It is particularly effective to adjust the weight ratio of the soft flour to the strong flour to 5 to 6: 1.

[0008] The thickness of the frozen pie crust is 1.5
It is particularly effective that the distance is set to be from 2.5 mm to 2.5 mm. Of these, 2.0 mm is most effective. In addition, the diameter of the above-mentioned shoe dough and pie dough is 45 to 55 m.
It is particularly effective to set m to 90 to 100 mm.

[0009]

Embodiments of the present invention will be described below with reference to the accompanying drawings. As shown in FIG. 1, the method for producing a pie confectionery according to the embodiment of the present invention includes the following steps. (1) Preparation process Pie dough making process For example, according to the raw material components as shown in FIG. 6, each component other than the roll-in fat is mixed with a mixer, and the dough is aged for several hours. Wrap and fold and lay down. This is repeated several times.
Next, it is formed into a predetermined shape. In this case, for example,
As shown in FIG. 2, the thickness t of the pie crust is set to 1.5 mm or more and 2.5 mm or less, and the diameter D of the pie crust is 90-1.
Desirably, it is set to 00 mm. As shown in FIG. 7, this is determined based on the weight ratio between the shoe dough and the pie dough, the thickness of the pie dough, and the shape evaluation relating to the diameter of the pie dough.

Freezing Step The above-mentioned dough is frozen to prepare a frozen dough 1.
For example, in a freezer, freeze at -18 ° C or lower. Thus, a frozen pie crust 1 having the same dimensions as above is prepared. That is, as shown in FIG. 2, when placing the frozen pie dough 1 on the shoe dough 2 described below,
The size of the frozen pie dough 1 is determined as described above so that the shoe dough 2 can be covered by the frozen pie dough 1 when viewed from above.

Shoe dough forming process For example, the raw material components shown in FIG. 6 are used. in this case,
Soft flour (the amount of Fu is low, the quality of the Fu is poor, the protein content is about 6.5 to 9.0%) versus the strong flour (the amount of Fu is large,
It is desirable to adjust the weight ratio of the tough (having a toughness and a protein content of about 11.0 to 13.5%) to 5 to 6: 1. Then, as shown in FIG. 1, the fat and oil are boiled in a double kettle to completely dissolve the fat and oil. Next, the steam in the double kettle is stopped, the strong powder and the light flour are added to the melted oil and fat, and the mixture is quickly stirred with a spatula. Next, the mixture is transferred to a mixer, stirred by a beater, and the liquid egg is divided into three portions and added while adjusting the viscosity of the dough. In addition, standard amounts of baking soda and ammonium carbonate are added up to the second time.

(2) Main Production Step As shown in FIG. 1, this is performed using a production apparatus S which automatically conveys the dough on a plate-shaped belt conveyor 10 to produce a product. The material component of each dough, for example, as shown in FIG. 7, in the shape evaluation of the weight ratio of the shoe dough and the pie dough, according to the weight ratio evaluated as good shape, that is, in this case, Weight ratio with puff pastry is 60
It is desirable to make pairs 40 to 41 to 59. In particular, it is most effective that the weight ratio of the above-mentioned shoe dough and pie dough is approximately 52:48 to 48:52. In FIG. 7, the shape evaluation is performed on the evaluation items such as the size of the volume of the pie confectionery, whether or not the pie confectionery covers the shoe dough completely and uniformly, whether or not the pie crust covers the shoe dough completely and uniformly. This is a comprehensive evaluation. 3. Shoe dough squeezing step As shown in FIG. 3, the adjusted dough is put into the dough devoitter 11, which squeezes out a required amount of the dough and drops it onto the belt conveyor 10 in a lump of a required size. The size is
For example, as shown in FIG.
It is desirable to set it to 45 to 55 mm.

Pie dough placing step The frozen pie dough 1 is placed manually or by a machine on the mass of the shoe dough 2 conveyed by the belt conveyor 10 as described above. At this time, as shown in FIG. 4, the shoe dough 2 is positioned at the center of the frozen pie dough 1 so as to cover the shoe dough 2 with the frozen pie dough 1 when viewed from above. In this case, the frozen pie dough 1 is frozen and hardened into a plate shape, so that the folded fats and oils do not melt and become soft or sticky as in the past,
Therefore, the situation where the shape of the frozen pie crust 1 is deformed is prevented. In addition, since it is hard in a plate shape, it is easy to hold by hand, and it is also easy to operate with a machine, handling becomes easy, and workability is improved accordingly.

Baking Step The shoe dough 2 and the frozen pie dough 1 placed on the belt conveyor 10 are conveyed into the oven 12 and baked. The firing temperature is set, for example, to 220 ° C. to 230 ° C., and the firing time is set, for example, to about 20 to 30 minutes. In this baking step, as shown in FIG. 5, first, the frozen pie dough 1 is thawed, the whole dough becomes soft, and its periphery hangs down around the ground portion of the shoe dough 2. Therefore, the pie dough covers the shoe dough 2. In this case, since the frozen pie dough 1 is placed without being deformed, it is applied to the shoe dough 2 substantially evenly. In this state, when further heated, the shoe skin expands to form a cavity therein, thereby forming a shoe puff covered with pie skin. In this case, since the pie crust is applied substantially evenly to the shoe crust, the whole is baked substantially uniformly without any bias.

Cream Filling Step After leaving the oven 12, the shoe puff is added to the cream filling machine 13.
In this filling machine 13, the cream 3 (FIG. 5) is filled in the space of the shoe puff. Cooling Step The wafer is conveyed to the cooling tunnel 14 and cooled for a predetermined time. Thereby, the product is completed. Packaging process The packaging machine 15 packs the product in a packaging bag.

[0016]

FIG. 8 shows one embodiment of the ingredients of the pie crust. FIG. 9 shows one embodiment of the material components of the shoe dough.
FIG. 10 shows an example of the ratio of the pie dough, the shoe dough and the filling cream in the pie confectionery. The characteristic thing is
The weight ratio of shoe dough and pie dough is 60:40 to 41: 5
9 and, in particular, in this example, the weight ratio is approximately 1: 1.

In the embodiments and examples of the present invention, the components of the shoe dough and the pie dough are not limited to those described above, and may be changed as appropriate. In addition, the weight ratio of the pie pastry to the shoe dough is not limited to the above. Furthermore, the shape and size of the shoe dough and the pie dough are not limited to those described above, and may be appropriately changed.

[0018]

As described above, according to the pie confectionery production method of the present invention, the frozen pie dough is frozen and hardened because the frozen pie dough is placed on the shoe dough mass. As a result, there is no longer a situation where the fat or oil melts and becomes soft or the adhesiveness becomes strong, so that the shape of the pie dough can be prevented from being deformed during the manufacture of pie confectionery, and the shape of the pie dough can be reduced. Deformation can be suppressed and uniform coating can be performed, and accordingly, quality can be improved. In addition, because it is hard in the shape of a plate,
It is easy to hold by hand and can be easily operated by a machine, so that handling becomes easy and the mounting workability can be greatly improved accordingly.

When placing the frozen pie dough on the shoe dough, the size of the frozen pie dough is determined so that the shoe dough can be covered by the frozen pie dough when viewed from above. In the case of making the pie dough, the pie dough can be wrapped around the ground surface of the shoe dough, so that the pie dough can be surely covered, and the quality can be improved accordingly.

Further, when the weight ratio between the shoe dough and the pie dough is 60:40 to 41:59, the effect is particularly remarkable, and a good product can be obtained. That is, when the weight ratio of the dough and the pie dough is 60:40 to 41:59, the pie dough is completely and uniformly coated on the shoe dough, the volume of the pie confectionery is increased, and the shape of the pie dough is also increased. It is totally stable. From this range, when the shoe dough ratio increases, the pie dough cannot keep up with the growth of the shoe dough, and the shoe dough tends to be exposed.On the contrary, when the ratio of the pie dough increases, the volume of the shoe dough tends to decrease. It becomes an undesirable state.

Further, when the weight ratio of the soft flour to the strong flour is adjusted to 5 to 6: 1 in the composition of the shoe dough, the shoe dough has good kiln elongation, and the volume of the shoe dough increases. The overall shape is also generally good, and a beautifully shaped product can be obtained.

Further, the thickness of the frozen pie crust is 1.5
When the thickness is not less than 2.5 mm and not more than 2.5 mm, a product having a beautiful shape can be obtained in which the growth of the shoe dough and the pie dough are well balanced. If it is less than 1.5 mm, the shoe dough may be exposed from a thin portion of the pie dough.
In addition, the handling of the pie dough becomes difficult, which causes a problem in workability. That is, in the above-mentioned shoe puff mass-production factory, there is a problem that the pie dough is easily damaged when the pie dough is handled quickly at a manufacturing site, such as placing the pie dough directly above a circularly divided shoe dough that moves at a high speed. Occurs. When the thickness exceeds 2.5 mm, the pie dough inhibits the elongation of the shoe dough in the kiln, and the volume tends to be reduced to make the product unattractive.

The diameter of the shoe dough and the pie dough is 4
When the size is 5 to 55 mm to 90 to 100 mm, the pie dough completely and uniformly covers the shoe dough, and the most preferable size and shape of the shoe confectionery can be obtained. In particular, for a 45-55 mm diameter shoe cloth,
When the diameter of the pie dough is less than 90 mm, the shoe dough is exposed and becomes unfavorable, and when the diameter exceeds 100 mm, the pie dough gathers at the bottom of the product, which is also unfavorable.

Here, the most preferable embodiment of the present invention having the above-mentioned effects is that the weight ratio between the shoe dough and the pie dough is 60%.
Pairs 40 to 41 to 59. Especially 52:48 to 48: 5
2. The thickness of the frozen pie crust is 1.5 mm to 2.5 mm.
Especially 2.0 mm. The ratio of the diameter of the shoe dough to the pie dough is 4
5-55 mm versus 90-100 mm. This is when the weight ratio of the flour to the flour is 5 to 6: 1.

[Brief description of the drawings]

FIG. 1 is a diagram illustrating a manufacturing process of a method for manufacturing a pie confectionery according to an embodiment of the present invention, together with a configuration of a manufacturing apparatus.

FIG. 2 is a diagram showing a dimensional relationship between a dough and a frozen pie dough in the method for producing a pie confectionery according to the embodiment of the present invention.

FIG. 3 is a diagram showing a state after an inner shoe dough squeezing step in the pie confectionery manufacturing step according to the embodiment of the present invention.

FIG. 4 is a diagram showing a state of a pie crust loading step in a pie confectionery production step according to an embodiment of the present invention.

FIG. 5 is a diagram showing a state of dough in a baking step and a cream filling step during a pie confectionery manufacturing process according to an embodiment of the present invention.

FIG. 6 is a table showing ranges of component amounts of pie dough and shoe dough in the method for producing pie confectionery according to the embodiment of the present invention.

FIG. 7 is a table showing a shape evaluation relating to a weight ratio between a shoe dough and a pie pastry, a thickness of a pie pastry, and a diameter of a pie pastry in the method for producing a pie pastry according to the embodiment of the present invention.

FIG. 8 is a table showing the component amounts of the pie crust according to the example of the present invention.

FIG. 9 is a table showing the component amounts of the shoe dough according to the example of the present invention.

FIG. 10 is a table showing the component amounts per pie confectionery according to the example of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Frozen pie dough 2 Shoe dough 3 Cream S Production equipment 10 Belt conveyor 11 Dough devoitter 12 Oven 13 Cream filling machine 14 Cooling tunnel 15 Packaging machine

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Toshimitsu Suzuki 1-22-6, Sanritsuhigashi, Asakita-ku, Hiroshima-shi, Hiroshima Yamazaki Baking Co., Ltd. Hiroshima Factory (72) Inventor Junichiro Kobayashi Iwamotocho, Chiyoda-ku, Tokyo 3-2-4 Yamazaki Baking Co., Ltd.

Claims (6)

[Claims] 1. A pie confectionery producing method for producing a pie confectionery in which a cavity is formed inside a shoe rind and the surface of the shoe rind is covered with a pie crust. Put the frozen pie dough on the shoe dough formed into a lump of the required size,
A method for producing pie confectionery, characterized by firing. 2. The size of the frozen pie crust is set such that the frozen pie crust can be covered by the frozen pie crust when viewed from above. 2. The method according to claim 1, wherein the frozen pie dough is prepared. 3. The method according to claim 1, wherein the weight ratio between the shoe dough and the pie dough is 60:40 to 41:59. 4. The method for producing pie confectionery according to claim 1, wherein the shoe dough is prepared by adjusting the weight ratio of soft flour to strong flour to 5 to 6: 1. 5. The frozen pie dough has a thickness of 1.5 mm.
4. The thickness is set to 2.5 mm.
Or the method for producing a pie confection according to 4. 6. The shoe dough and pie dough having a diameter of 4
The method for producing pie confectionery according to claim 1, 2, 3, 4, or 5, wherein the ratio is set to 5 to 55 mm to 90 to 100 mm.