JPH11266776A

JPH11266776A - Bread making

Info

Publication number: JPH11266776A
Application number: JP11126698A
Authority: JP
Inventors: Haruichi Matsushita; 晴一松下
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-03-19
Filing date: 1998-03-19
Publication date: 1999-10-05

Abstract

PROBLEM TO BE SOLVED: To obtain a bread making method readily processable in a thin plate form. SOLUTION: Unfermented bread dough is formed to very thin plates and the thin plates are instantaneously baked on both faces. Thus, unfermented dough can prevent swelling itself not as in general bread dough and the hardening of the bread plate can be inhibited by the instantaneous baking of the dough on both faces.

Description

DETAILED DESCRIPTION OF THE INVENTION

【産業上の利用分野】パンの製法に関する。The present invention relates to a method for producing bread.

【従来の技術】従来からパンの種類はさまざまなものが
あり、同様にパンの製法も多様化している。これは消費
者側の要求の多様化によるところが大きい。特に、加工
がしやすい薄い板状のパンは近年需要が高くなり、その
製法が研究されている。この薄い板状のパンは、一般に
パン生地を薄く延ばし板状にしてオーブンにて焼いて製
造していた。2. Description of the Related Art Conventionally, there are various types of bread, and similarly, bread manufacturing methods have been diversified. This is largely due to the diversification of consumer demands. In particular, in recent years, the demand for a thin plate-shaped bread that is easy to process has been increasing, and a method of producing the bread has been studied. This thin plate-shaped bread is generally produced by spreading bread dough thinly and making it into a plate-like shape, followed by baking in an oven.

【発明が解決しようとする課題】しかしながら従来の製
造方法では、パン生地の状態で薄い板状のものであって
も焼き上がったパンは膨らんでしまい薄い板状のパンに
はならない。こうして焼き上がったパンでは加工しよう
とした場合、パンが割れてしまう。また、薄い板状のも
のでは、火の通りがよく一般的なパンと同様な方法で焼
いた場合、硬くなってしまい加工が不可能となってしま
う。本発明は上記従来の技術の問題を解決するためにな
されたもので、その目的とするところは、加工しやすい
薄い板状のパンの製法を得ることにある。However, according to the conventional manufacturing method, even if the bread dough is in the form of a thin plate, the baked bread swells and does not become a thin plate. If you try to process the baked bread, the bread will be broken. In addition, thin plate-shaped ones have good fire characteristics, and if baked by the same method as a general bread, they become hard and cannot be processed. SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art, and an object of the present invention is to provide a method of manufacturing a thin plate-like bread that is easy to process.

【課題を解決するための手段】上記目的を達成するため
に本発明にあっては、無発酵のパン生地を極めて薄い板
状にして、両面を瞬間的に焼くことを特徴とする。In order to achieve the above object, the present invention is characterized in that non-fermented bread dough is made into an extremely thin plate and both sides are baked instantaneously.

【作用】上記のように構成された本発明では、無発酵の
パン生地を使用することで一般のパン生地のように膨れ
ることを防止し、両面を瞬間的に焼くことでパンの硬化
を防いでいる。According to the present invention constructed as described above, non-fermented bread dough is used to prevent swelling like ordinary bread dough, and by instantaneously baking both sides, the hardening of bread is prevented. .

【実施例】無発酵のパン生地を極めて薄い板状（略１ｍ
ｍ）にして、オーブンにて瞬間的に両面を焼く。このオ
ーブンの温度は一般のパンを焼く温度と比較して３０℃
程高い温度で焼くことが好ましいが、焼き上りの状態に
より調整することもできる。例えば、一般のパンを焼く
温度にて焼いた場合は焼き時間を長くする必要があり、
焼き上りのパンが硬くなってしまう。もちろん、オーブ
ンにより片面づつ焼くことも両面を同時に焼くことも可
能である。パン生地には一般のパン生地をそのまま焼く
他、さまざまなものを混入させて焼くこともできる。混
入させるものとしては例えば麦芽，ライ麦，ゴマ，全粒
粉，グラハム，そば粉，とうもろこし粉（コーングリッ
ツ），木の実（ナッツ）等がある。上記の方法にて製造
された板状のパンは、薄く、やわらかく、「捲く」，
「切る」といった加工が非常にしやすいものである。こ
のパンにて、野菜，果物，肉類，魚介類，生クリーム
等、さまざまな食品をはさんだり、捲いたりする加工が
しやすく、この加工によりパンの付加価値を高めること
になると共に、消費者側の要求の多様化にも対応でき
る。また、このパンの形状は、丸，三角，四角，楕円
形，マンガのキャラクター等どのような形状にもでき、
さらに、２枚，３枚，複数枚のパンにて上記の食品をは
さむこともできる。EXAMPLE An unfermented bread dough is made into an extremely thin plate (about 1 m).
m) and bake both sides instantly in an oven. The temperature of this oven is 30 ° C compared to the temperature for baking ordinary bread.
It is preferable to bake at a moderately high temperature, but it can also be adjusted according to the state of baking. For example, when baking at the temperature for baking ordinary bread, it is necessary to lengthen the baking time,
The baked bread becomes hard. Of course, it is possible to bake one side at a time or to bake both sides simultaneously by using an oven. The bread dough can be made by baking ordinary bread dough as it is, or by mixing various bread dough. For example, malt, rye, sesame, whole grain, graham, buckwheat flour, corn flour (corn grits), tree nuts (nuts) and the like are mixed. The plate-shaped bread manufactured by the above method is thin and soft,
Processing such as "cutting" is very easy. It is easy to sandwich and roll various foods such as vegetables, fruits, meat, seafood, fresh cream, etc. with this bread, and this processing will increase the added value of bread and increase the consumer value. It can respond to the diversification of demands on the side. In addition, the shape of this bread can be any shape such as round, triangle, square, oval, cartoon character, etc.
Further, the above-mentioned food can be sandwiched between two, three, and a plurality of breads.

【発明の効果】本発明は上記のような構成および作用を
有するもので、無発酵のパン生地を使用することで一般
のパン生地のように膨れることを防止でき、両面を瞬間
的に焼くことでパンの硬化を防ぐことができる。よっ
て、加工しやすい薄い板状のパンが製造でき、消費者の
要求にも対応できる。As described above, the present invention has the above-described structure and function. By using non-fermented bread dough, it is possible to prevent swelling like ordinary bread dough, and to bake both sides instantly. Can be prevented from hardening. Therefore, a thin plate-shaped bread that can be easily processed can be manufactured, and it can meet the demands of consumers.

Claims

[Claims]

1. A method for producing bread, wherein non-fermented bread dough is made into an extremely thin plate and both sides are baked instantaneously.