KR102059067B1 - Slice pie and its manufacturing method - Google Patents

Abstract

The present invention relates to a sliced pie, which has a crispy texture for a long time, and a method for preparing the same. According to the present invention, the method comprises the steps of: adding and mixing water to/with grain powder; firstly aging a mixture; mixing salt with the mixture; secondarily aging the mixture; adding cooking oil to the mixture and stirring the same; preparing a dough; spreading the dough, and inputting filling to seal the same; molding the dough in a slice form; folding a slice to overlap in multiple layers; cutting the slice into a desired shape; and baking the cut slice.

Description

Slice pie and its manufacturing method

The present invention relates to a pie to be eaten as a snack or a stock, and more particularly, by pressing the dough surrounding the stuffing material, the stuffing material and the dough is formed integrally while having a very thin slice form, such as paper, and then folded in multiple layers. Baked in the form of a new type of pie, which does not exist in the past, and the amount of butter constituting the ingredients when baked, oily fat component completely penetrates the entire thin slide, the laminated slices adhere to each other The present invention relates to a slice pie and a method for producing the same, wherein the oily ingredient of the butter forms a moisture permeation prevention layer so that the pie does not become easily damp even after elapse of time after manufacture, and has a crisp texture for a long time.

In general, pies are a type of bread with a wide plate that is placed on top of a crust derived from England or eaten with ingredients. These pies have been developed over time as a variety of manufacturing methods have been developed, and nowadays, the ingredients are baked, wrapped or covered with dough or laid underneath.

The patent document related to the conventional pie manufacturing method has been published ginseng pie and the manufacturing method of the Patent Publication No. 10-2016-0056544 (published May 20, 2016). In this technique, the main material and the subsidiary materials were mixed together to make ginseng dough, then aged and baked in an oven to prepare a pie.

Conventional pies prepared as described above are characterized in that ginseng dough is prepared using ginseng powder or ginseng juice, and the bake is prepared after low-temperature aging of the ginseng dough. And the amount of fiber is only half the amount of flour used in the dough. Furthermore, the material constituting the dough is 200 parts by weight of ginseng powder, 5 parts by weight of green tea powder, 5 parts by weight of mulberry leaf powder, so the amount of dough used is 2210 parts by weight, so the amount of fiber is less than half compared to this. Therefore, when the dough is baked in the oven, the butter's oil content is not sufficiently supplied to the dough, and the dough is cooked by heat instead of being cooked by the butter's oil content. There was a problem that caused a sense of texture.

In addition, another patent document related to the pie has been disclosed a pie using an eel of Publication No. 10-2013-0062707 (June 13, 2013) and its manufacturing method. This technique extracts the eel bone by separating the flesh and intestines from the eel, cutting the eel bone and performing the washing of the eel bone and eel head to remove blood, and to remove moisture from the eel bone and eel head. Drying step of drying or freeze-drying at 90 ~ 150 ℃ temperature atmosphere in hot air drying box, finely pulverizing the eel bone and eel head with a fine pulverizer, and then pulverizing it into atomization with a particle size of 20 ~ 120 mesh The raw material which consists of 9-12 weight% of eel bone meal, 43-47 weight% of flour, 21-25 weight% of margarine or butter, and 20-24 weight% of sugar is used.

This technique is characterized by using eel bone meal. The flour is 43 ~ 47% by weight, but the amount of butter used is only 21 ~ 25% by weight. But when the oil is baked in the oven, the oil content of the butter is not supplied enough to the dough. Pies are not cooked because they are not cooked in fat, but they are not crispy and have a soft texture such as bread or eel.

In addition, another patent document related to the conventional pie is a method of manufacturing a pie using miso and Cheonggukjang of the registered patent No. 10-1135303 (announced on April 12, 2012). This technique includes a) 100 to 5 parts by weight of sugar powder, 25 to 30 parts by weight of sugar, 30 to 35 parts by weight of butter, 20 to 25 parts by weight of eggs, 10 to 15 parts by weight of soybean paste powder, 10 to 15 parts by weight of soybean paste, powder 2 Preparing to 5 parts by weight and 2 to 5 parts by weight of pork potato powder; b) creaming butter, and then kneading with miso, sugar powder, flour, Cheonggukjang powder, powder and pork potato powder to obtain dough; c) aging the dough; d) forming the matured dough into a predetermined shape and baking in an oven.

The pies prepared in this way are characterized by using miso and cheongukjak, and the amount of powder of flour and other auxiliary ingredients, which are the main ingredients, is too large, so that the texture of the pastries is not crunchy and a soft taste like bread. Butter is used, but its amount is only 30-35 parts by weight compared to 100 parts by weight of flour, so the amount of butter is not enough compared to the amount of dough combined with flour and other auxiliary powders. There was not enough supply of the dough, the dough was not cooked by butter, so there was no crunchy taste, taste of miso and cheonggukjang, and there was a problem that the texture of soft bread or bread or pie could not be distinguished.

Conventional pie making methods described above can be found in any of the specifications that make the dough very thin like a paper to form a slice, and to form a thin thickness while folding this slice in multiple layers. In addition, since the amount of butter is not at least 60% of the amount of powder that actually constitutes the dough, the pie is not cooked by the fat component of the butter. There was a problem of lack of crispy taste and rather smooth bread taste. Therefore, the conventional pie lacks the oil component of the butter did not block the water smoothly, there was a problem that the dampness even after a little time.

Republic of Korea Patent Publication No. 10-2016-0056544 Republic of Korea Patent Publication No. 10-2013-0062707 Republic of Korea Patent No. 10-1135303

Accordingly, the present invention is to solve the problems of the conventional pie and the manufacturing method as described above, the purpose is to compress the dough surrounding the stuffing material and the dough and the dough having a very thin slice form like a paper The present invention provides a sliced pie and a method of manufacturing the same, wherein the pie can be formed into a stacked form by folding a plurality of layers and stacking them in a stacked form.

Another object of the present invention is to increase the amount of butter constituting the ingredients to be baked when the oily fat component completely penetrates the entire thin slice to prevent the laminated slices from adhering to each other, even after time after the pie making butter It is to provide a slice pie and a method for producing the same that the oily component of the water to form a moisture intrusion prevention layer so that the pie is not easily damp even after a long time and has a crisp texture.

Another object of the present invention is to add a salt that makes the dough hard without mixing the grain powder and water at the beginning of mixing, and then adding them after finishing the first low temperature ripening so that they do not interfere when the grain powder and water are mixed. It is to provide a slice pie and a method for producing the same that can improve the flavor by making the dough.

Slice pie manufacturing method according to the present invention for achieving the above object is a step of mixing 30 to 70 parts by weight of water to 100 parts by weight of grain powder (S1);

Putting the mixture mixed in the step S1 into a low-temperature aging room and primary aging for 20 to 30 hours (S2);

Mixing 1 to 5 parts by weight of salt based on 100 parts by weight of the grain powder to the first aged mixture in step S2 (S3);

Putting the mixture passed through step S3 into a low temperature aging room for second aging for 20 to 30 hours (S4);

Adding 10 to 30 parts by weight of cooking oil based on 100 parts by weight of the grain powder to the second aged mixture in step S4, followed by stirring (S5);

Putting the mixture passed through step S5 into a low-temperature aging room for three to aged for 20-30 hours to make a dough (S6);

Expanding the third aged dough in the step S6 put the ingredients and fold to close the ingredients (S7);

Molding the dough and the dough into a single slice having a thin thickness by first compressing the dough in which the ingredients are closed in step S7 with a push (S8);

Folding a plurality of layers of slices having a thin thickness integrally formed in the step S8 (S9);

Cutting the slice mass folded into a plurality of layers in a desired form in step S9 (S10);

It includes; the step (S11) to put the slice lump cut in the step S10 into the oven.

The material of the present invention is well mixed with 60 to 90 parts by weight of butter and 5 to 25 parts by weight of rice flour based on 100 parts by weight of grain powder, and then aged for 62 to 82 hours in a low temperature aging room.

The low temperature aging room temperature of step S2, S4 and S6 of the present invention is maintained at 2 ~ 6 ℃.

In step S9 of the present invention, the dough and the dough integrated to ensure more than 10 layers of good thickness to eat.

In step S9, the material and dough integrated in the first step can be folded into four layers, and then folded into three layers to make 12 layers, which can then be folded into two layers to make 24 layers thick.

The present invention further includes a step (S9-1) of adjusting the height by squeezing the slice lumps folded into a plurality of layers in a plurality of layers after the step S9 with a pusher.

Step S11 of the present invention bakes the cut pie for 1 to 1.5 hours in a rotary oven maintaining 160 to 180 ℃.

The present invention prepared as described above is roughly mixed with the grain powder and water and then left in a low-temperature aging room so that water is absorbed to the grain powder as much as possible, and then added to the mixture and stirred in the mixture to make the dough in the subsequent process There is an advantage to improve the flavor of the pie.

In addition, the present invention is to compress the dough surrounding the inner material to form the inner material and the dough into a very thin one-piece slice form, such as paper, and then folded a plurality of layers to provide a new pie in the form of a mass in which the slices are stacked in multiple stages. When baking this chunk of slices, the slices stacked by the greasy ingredients of the butter do not stick together, so you can make a pie that stays separate.

In addition, the present invention when the content of butter using the ingredients of the minimum 60% or more up to 90% less than the grain powder, when the dough to form the pie in the oven to bake enough oil soaked inside the laminated slice As the oily ingredients of butter form a film to prevent moisture penetration, the moisture does not penetrate into the air even after time of pie making, so the slices do not get wet easily but have a crispy taste for a long time despite being thin. There is this.

In addition, in the present invention, the rice flour used as the inner material absorbs the moisture of the butter, so that the butter does not break with each other due to excessive moisture and is evenly distributed on each slide so that the multi-stage clustered slices are not entangled with each other to beautifully decorate the appearance. There is an advantage.

1 is a photograph of a mixture of grain powder and water according to the present invention
Figure 2 is a slice pie actual product photo produced by the present invention
Figure 3 is a photograph showing the side of the slice slice pie made by the present invention
4 is a view showing a pie in which the butter contained in the slice is partially cut due to excessive moisture in the process of development of the present invention and the doughs of the portions are entangled with each other and have failed.
Figure 5 is a side conceptual view of the material placed on the dough of the present invention
Figure 6 is a side conceptual view of a state of folding the dough of Figure 5 covering the inner material
Figure 7 is a view showing a state folded in four layers of the slice of the dough and the dough of the present invention integrated
FIG. 8 is a view illustrating a state in which a slice folded into four layers is folded into three layers in FIG. 7;
FIG. 9 is a view illustrating a state in which a slice folded into three layers is folded into two layers in FIG. 8.
10 is a manufacturing flow chart according to an embodiment of the present invention
11 is a manufacturing flowchart according to another embodiment of the present invention

Hereinafter, a slice pie manufacturing method according to the present invention with reference to the accompanying drawings will be described in detail.

The present invention is to produce a pie (1) of a new type in which a single slice (S) having a thickness as thin as paper is stacked in multiple stages as shown in FIG.

Method for producing such a pie (1) comprises the steps of mixing 30 to 70 parts by weight of water to 100 parts by weight of grain powder (S1);

Putting the mixture mixed in the step S1 into a low-temperature aging room and primary aging for 20 to 30 hours (S2);

Mixing 1 to 5 parts by weight of salt based on 100 parts by weight of the grain powder to the first aged mixture in step S2 (S3);

Putting the mixture passed through step S3 into a low temperature aging room for second aging for 20 to 30 hours (S4);

Adding 10 to 30 parts by weight of cooking oil based on 100 parts by weight of the grain powder to the second aged mixture in step S4, followed by stirring (S5);

Putting the mixture passed through step S5 into a low-temperature aging room for three to aged for 20-30 hours to make a dough (S6);

Expanding the third aged dough (2) in step S6, putting the stuffing material (3) and folding it to close the stuffing material (3) (S7);

A step (S8) of molding the inner material (3) and the dough (2) into a single slice (S) having a thin thickness by first compressing the dough (2) in which the inner material (3) is closed in the step S7;

Folding a plurality of slices (S) having a thin thickness integrally formed in the step S8 (S9);

Cutting the slice (S) lump in a plurality of layers into a desired shape in step S9 (S10);

It includes; the step (S11) to put the slice (S) lump cut in the step S10 into the oven.

The grain powder used in step S1 may be applied to all of the edible grain powder, preferably using flour. More preferably, the strong powder and the flour powder of the flour are mixed and used, and the mixing ratio thereof is preferably blended with the strong powder and the force powder at 7: 3.

In step S1, the grain powder is simply mixed with water to make a mixture. The mixture is mixed with 30 to 70 parts by weight of water based on 100 parts by weight of the grain powder. The photograph of FIG. 1 is a photograph of the mixture blended by step S1. The mixture made of the mixture of grain powder and water in the step S1 is not yet a complete dough (2) state, it can be said that the rough mixture close to about 20% based on the complete dough (2) state.

The reason for the low temperature ripening in the mixture state without making the grain powder into the dough (2) at the beginning is that water penetrates the grain powder so that the gluten is produced well, and also when the final dough (2) is made in the later process, This is to prepare a time to make a scratched dough (2) to ensure the time to penetrate the water in advance.

The amount of water used in the mixture is important. If water is used in an amount of 30 parts by weight or less based on 100 parts by weight of grain powder, the amount of water used is insufficient, so that the dough (2) is stiff. There is a problem that the elasticity of the dough (2) is insufficient. Because the amount of usage is high, the dough (2) can not recede and the desired thickness of the slice (S) can not be formed, and the moisture contained in the dough (2) boils when baked in the oven, so that the appearance is not beautiful. There is a problem in mass production of defective products.

When the mixture is prepared in step S1, the mixture is put into a low temperature aging chamber and the first stage of aging for 20 to 30 hours (S2) is performed. The step S2 is to secure a time at which the water can slowly penetrate into the grain powder at a low temperature state to maximize the hydration (hydration) that the grain powder absorbs water. The step S2 is subjected to the ripening process at a low temperature state in order to prevent the grain powder from being deteriorated, the low temperature room ripening temperature is maintained at 2 ~ 6 ℃.

When the temperature of the mixture is low, the ripening time is extended when the temperature of the low temperature room is low, and the ripening time is shortened by the high temperature of the cold room. That is, it is aged for 30 hours when the temperature of the low temperature aging chamber is maintained at 2 ℃, and aged for 20 hours when the temperature of the low temperature aging chamber is maintained at 6 ℃. If the primary aging of the mixture proceeds for a short time at a low temperature, the ripening time may be short, so that water may not fully penetrate the grain powder.If this phenomenon occurs, the flavor of the prepared pie is not good, and the ripening at high temperature for a long time There is a risk that the taste of the grain powder is deteriorated as it progresses, there is also a problem that the taste of the pie is not good.

After the first low temperature aging of the mixture is completed, a step (S3) of mixing salt with the matured mixture proceeds. Salt is mixed 1 to 5 parts by weight based on 100 parts by weight of grain powder. The reason why the salt is mixed in the mixture after the step S2 is completed is to reduce the viscosity when spreading the dough (2) in order to wrap the ingredients (3) in the subsequent process while matching the flavor so that the dough (2) is well spread. If you want to match the salt, salt may proceed in step S1. Salt has a tendency to weaken viscosity by slightly curing the mixture than when not used. Therefore, when salt is mixed in step S1 or S2, the mixture is hardened than when the salt is not used, and water does not penetrate smoothly into the salt, so that the mixture is not mixed well, thus making it difficult to make a scratched dough (2). Therefore, when salt is added in step S1 or step S2, there is a problem in that the first low-temperature aging time is longer, and thus, the production time is long, so it is difficult to expect a good pie. Because of this problem, salt is used in the mixture after step S2. The salt slightly hardens the mixture to weaken the viscosity of the finished dough (2), so it spreads well when the dough (2) is unfolded to cover the inner material (3) in a later process.

If the salt is not used, the pie will not fit properly, and the uncured dough (2) will not stick and will not spread when sticking out the sticky dough (2) to wrap the ingredients (3). Unfolding on the hands or tools of the person performing the unfolding process becomes very difficult.

These salts are also used for matching purposes, so use the appropriate amount. Salt is used to mix 1 to 5 parts by weight based on 100 parts by weight of grain powder, if less than 1 part by weight is used is insufficient to taste the pie, and when used more than 5 parts by weight will produce a salty pie.

After the salt is added to the mixture, the mixture is placed in a low temperature aging chamber and subjected to secondary aging for 20-30 hours (S4). When the step S4 proceeds, the water is completely penetrated into the grain powder in advance, and salt is evenly distributed throughout the well-mixed mixture, which is fully prepared to make the dough (2) in combination with the gluten produced throughout the mixture. The temperature and time of the secondary low temperature aging are the same as those of the primary low temperature aging.

After the second low temperature aging step (S4) of the mixture is completed, the step of adding cooking oil to the mixture (S5) is carried out. The amount of cooking oil is added to 10 to 30 parts by weight based on 100 parts by weight of grain powder and then stirred so that the cooking oil is mixed well throughout the mixture. The reason why the cooking oil is used in the mixture is to ensure the property of stretching well when spreading the dough (2), that is, extension. Therefore, since the dough (2) containing the cooking oil is stretched well, the dough (2) is stretched and folded to wrap the inner material (3) in a post-process so that it does not break. If cooking oil is used less than 10 parts by weight of the dough (2) lacks the elasticity, the dough (2) may be broken when spreading and folding thinly, when used more than 30 parts by weight can secure sufficient extension but There is a problem that the texture of the pie is excessively felt because the texture is excessive.

Next, put the dough (2) after the step S5 into the low-temperature aging room, the step (S6) of the third aging for 20 to 30 hours is carried out. The conditions of the 3rd low temperature aging are the same as the 1st and 2nd low temperature aging. In this way, when the third low temperature aging is completed, the salt and the cooking oil penetrate into the mixture to take place, and the mixture is stabilized to become the optimum state of the dough (2) until the mixture is completed in the dough (2) state. The finished dough (2) is slightly viscous by salt, and when spreading very thin using a straw to wrap the inner material (3), the dough (2) does not adhere to the straw, it is secured by cooking oil, It is stretched and stretched by the secured extension, so it is not broken in the thin process. The dough 2 thus prepared meets the conditions of the invention, which are made into thin slices (S).

When the dough 2 is completed as described above, as shown in FIG. 7, the dough 2 is opened and the inner material 3 is folded and folded to close the inner material 3 (S7). In the process of spreading the dough (2), as usual, put a cylindrical push rod on the dough (2) and rotate while applying a force to spread the dough (2) thin. At this time, the dough (2) is slightly reduced in viscosity due to the salt does not adhere to the wheat straw and also spreads well thinly stretched by the extension. The thickness of the spread dough 2 may be about 3 to 5 mm in consideration of the later step.

When the dough 2 is unfolded as described above, the inner material 3 is placed on the dough 2 and the edges of the dough 2 are folded to close the inner material 3 so that the inner material 3 is not visible, thereby completing the step S7.

Here, the inner material (3) is composed of the pie (1) of the present invention in the form of a slice (S) having a thin thickness, the plurality of slices (S) in a multi-stage stacking to configure in a clustered state It is an important factor. The ingredients 3 are prepared by mixing 60 to 90 parts by weight of butter and 5 to 25 parts by weight of rice flour, based on 100 parts by weight of grain powder, and then aging in a low temperature aging room for 62 to 82 hours. The inner material (3) is 65 parts by weight or less compared to 100 parts by weight of the grain powder, the slice (S) is entangled in each slice (S) stacked when baked in the oven, the slices (S) are tangled, such as a bad pie as shown in FIG. There is a concern that the mass production, if you use more than 115 parts by weight of butter, the fat component of the excess (S) can be prevented from tangled phenomenon, but the taste of the butter is strongly bad texture.

The average composition of butter is 81% fat, 16% moisture, 2% minerals, and 1.5 to 1.8% salt, and the rest is composed of curd powder mainly containing protein. Butter has a water content of 16% and contains a lot of moisture, so that the butter may break when the dough 2 is folded and the inner material 3 is wrapped as shown in FIG. When the butter is broken and broken into several pieces and separated, in the subsequent process, when the dough (2) and the inner material (3) are pressed together like a thin paper by using a straw, and the pieces are integrated into the slices (S), the butter is spread throughout the dough (2). There is a problem that is not evenly distributed, but partially or excessively distributed, and if the lack is severe, the portion is not fed butter. If the slice (S) is not part of the lamination is laminated in the end portion of the dough (2) is laminated state because the dough (2) sticks together when baking in the oven and the slice (S) as closely as 4 It causes the mass production of bad pies.

Because of this problem, the present invention mixes rice flour to absorb the moisture of the butter so that the butter is soft. When the rice flour is mixed with the butter, the rice flour absorbs moisture, so the butter becomes enviable and soft, so the butter is not easily broken when the dough (2) is folded and the inner material (3) is wrapped. Rice flour is used 5 to 25 parts by weight based on 100 parts by weight of grain powder so that the butter is soft. When the rice flour is used less than 5 parts by weight, the amount is insufficient to absorb the moisture of the butter, when used more than 25 parts by weight is excessively used, there is a problem that makes the moisture of the butter rather insufficient. The inner material 3 is prepared by aging 62 to 82 hours in a low-temperature aging room so that the moisture of the butter can be sufficiently absorbed into rice flour. If the ripening time is shorter than 62 hours, the ripening time is short, so that the moisture of the butter is not completely absorbed by the rice flour, and if more than 82 hours, there is a problem that only the production time is wasted due to excessive ripening time.

After folding the dough (2) as described above to wrap the inner material (3) therein, the first step of pressing the dough (2) with a push pin to attach the inner material (3) and the dough (2) integrally (S8) Proceeds. The step S8 is a process of making the dough (2) and the material (3) to be a single body, when pressing while rotating the push rod, the material (3) and the dough (2) is pressed to a uniform thickness while penetrating into each other inside each other Then, it is integrated in an irreversible state, and this thickness becomes the single slice S constituting the pie 1. This slice (S) thickness can be selectively adjusted according to the consumer's preference, considering that the present invention is a slice pie (1) to be 3mm or less, preferably 1 to 2mm to have a crispy texture.

Next, a step (S9) of folding the slice (S) in which the dough (2) and the inner material (3) are integrated in a plurality of layers as shown in Figs. After the step S8, the inner material 3 and the dough 2 are in the form of a slice S having a thin thickness in an integrated state, and when the slice S is folded in multiple stages, the pie 1 of the present invention is obtained. In the step S9, the integrated slice (S) is good to ensure a good thickness to fold more than 10 layers.

For example, in step S9, the inner material 3 and the dough 2 integrated in the form of slices S are first folded into four layers as shown in FIG. 8, and this is folded into three layers again as shown in FIG. 9. It is made of 12 stages, and this can be made into 24 stages by folding back into two layers as shown in FIG. In this manner, the slice S may be folded into a plurality of layers according to the preference of the consumer, and the total thickness may be adjusted by selectively adjusting the number of layers.

Next, the step (S10) of cutting the slice (S) folded into a plurality of layers in the desired form through the step S9 is carried out. The slices S stacked and stacked in multiple stages may be cut into various shapes such as circular, triangular, square, and polygonal shapes to specify the shape of the product. Pie picture of the present invention is shown to be made in a triangular form for easy eating.

After cutting the slice S in step S10, the slice S is placed in an oven and baked (S11). The step S11 is to bake the cut slice (S) for 1 to 1.5 hours in a rotary oven maintaining 160 to 180 ℃. Thus, when baking the slice (S), the moisture is absorbed most of the rice flour, so that the problem is not caused by excess moisture, such as a hole is formed in the slice as the water boils. Therefore, when the step S11 is completed, the slice pie (1) product of the present invention is finally completed, and then sold through the packaging step.

Baked slice pie (1) is because each slice (S) having a thin thickness is baked at a high temperature, the overall shape is slightly changed than before baking as shown in Figure 2, which is a natural deformation by heat. In addition, the baked slices (S) have a clustered shape in a separated state, but the dough (2) present on the surface is locally attached, and as a whole, the stacked slices (S) appear to be separated, and the contact portion is extremely small. Is attached and has a unique shape that is not separated.

On the other hand, the present invention may further include a step (S9-1) to adjust the height by pressing the second time by pressing the slice (S) folded in a plurality of layers form in a plurality of layers in step S9 after finishing the step S9. This process is to selectively control the overall thickness of the clustered slices (S) in a stacked state before baking in the oven after the step S9.

For example, by pressing the slice (S) folded in 24 stages in step S9 can be formed thinner according to the consumer's preference, the thickness can be formed as thin as about 6mm to eat. When the thickness is formed to a thin thickness of 6mm, each slice (S) is only 0.4mm in thickness is formed as thin as paper can have a crispy texture. And even though the clustered slices (S) are pressed thinly, the adjacent slices (S) in the compressed state due to the fat component of the butter are not adhered to each other before baking, and are not stuck to each other in the baking process. It is not possible to produce a slice pie 1 of good quality as shown in FIG.

As described above, the present invention has provided a foundation for providing a pie of a new form in which a slice S having a thin thickness in which the dough 2 and the inner material 3 are integrated is laminated in multiple stages.

In addition, the present invention is to increase the content of the butter used as the material (3), each slice (S) is formed when the dough (2) and the material (3) integrally stacked in a multi-stage when adjacent slices (S) oven Since the slices (S) do not stick to each other before and after baking in the oven, and furthermore, when the dough (2) is baked in the oven, the pies (1) of the new shape as shown in FIG. I'll call it slice pie.

[Examples 1 to 3]

The slice pie (1) of this invention was manufactured on condition of <Table 1>. That is, in each example, the grain powder was used as flour, and all of the flour was used by 1 kg. Here, 0.3-0.7 kg of water, 0.01-0.05 kg of salt, 0.1-0.3 kg of edible oil, and 0.65-0.9 kg of rice flour (3) were used, and 0.05-0.25 kg of rice flour was used.

In addition, the temperature of the low temperature aging chamber for aging the mixture was maintained at 2 ~ 6 ℃, the first and second aging time of the mixture was 20 to 30 hours respectively. When the temperature of the aging room was 2 ℃, the temperature was low, so the aging time was long for 30 hours.When the temperature of the aging room was 4 ℃, the aging time was aged for 25 hours, and when the temperature of the aging room was 6 ℃, the temperature was high. Therefore, the ripening time was shortened for 20 hours.

Example Conditions and Inspection division Example 1 Example 2 Example 3

mixture Flour (kg) One One One Water (kg) 0.3 0.5 0.7 Salt (kg) 0.01 0.03 0.05 Cooking Oil (kg) 0.1 0.2 0.3

Material Butter (kg) 0.6 0.7 0.9 Rice flour (kg) 0.05 0.1 0.25 Aging temperature (℃) 2 4 6 Ripening time (h) 82 72 62
Primary ripening Temperature (℃) 2 4 6 Hours (h) 30 25 20
Secondary ripening Temperature (℃) 2 4 6 Hours (h) 30 25 20
Tertiary aging Temperature (℃) 2 4 6 Hours (h) 30 25 20 sliced Stacked Numbers 10 24 48
Sensory evaluation flavor 4.6 4.8 4.7 Exterior 4.7 4.9 4.8 Symbol 4.6 4.9 4.7

* 1 point: very poor, 2 points: defective, 3 points: normal, 4 points: good, 5: very good

[Comparative Examples 1 to 3]

A slice pie was prepared under the same conditions as in the example except that some conditions were changed as shown in Table 2 below. Particularly, Comparative Example 1 did not use butter, and in Comparative Examples 2 and 3, the amount of butter was significantly reduced, so that 0.1 kg and 0.3 kg were used to contrast with the examples. In addition, in the comparative example, rice powder mixed with butter was not used.

Comparative example condition and inspection division Comparative Example 1 Comparative Example 2 Comparative Example 3

mixture Flour (kg) One One One Water (kg) 0.3 0.5 0.7 Salt (kg) 0.01 0.03 0.05 Cooking Oil (kg) - 0.5 0.7

Material Butter (kg) - 0.1 0.3 Rice flour (kg) - - - Aging temperature (℃) 2 4 6 Ripening time (h) 82 72 62
Primary ripening Temperature (℃) 2 4 6 Hours (h) 30 25 20
Secondary ripening Temperature (℃) 2 4 6 Hours (h) 30 25 20
Tertiary aging Temperature (℃) 2 4 6 Hours (h) 30 25 20 sliced Stacked Numbers 10 24 48
Sensory evaluation flavor 2.9 3.3 3 Exterior 2.8 3 3 Symbol 2.8 3.2 3

* 1 point: very poor, 2 points: defective, 3 points: normal, 4 points: good, 5: very good

The sensory test is provided free of charge of the pie prepared according to the conditions of the above Examples and Comparative Examples to 100 guests who found the bakery managed by the present invention, the taste, appearance, and taste of the pie on the basis of three-point normal 5 It evaluated by the point scale method, and the result is shown in <Table 1, 2>, respectively.

As can be seen from the above evaluation results of Tables 1 and 2, the slice pie 1 produced under the conditions according to the present invention had a considerably excellent evaluation in all aspects of taste, appearance, and taste. This evaluation indicates that the slices (S) stacked in a compressed state before baking in the oven due to the high amount of butter remain compressed without being attached to each other by the fat component of the butter, and then each slice (S) when baked in the oven. ) Can be separated into a separate state to produce a pie (1) in which the slice (S) is clustered, it is determined that the unique flavor of flour and butter flavors combined.

In particular, Example 2 received the highest sensory test score while the conditions of each component were located between Examples 1 and 3. In view of this, it will be said that Example 2 is an optimal condition when manufacturing the slice pie 1 of this invention.

However, since the comparative examples were used significantly less than the example even if the butter is not used or used, the clustered slices stick to each other and the appearance is not beautiful. It was judged that the sensory evaluation was low on all sensory tests due to poor quality. In particular, since no rice flour was used at all, when the dough was folded to wrap the ingredients, the juicy butter was cut into several pieces. It was so blunt that it didn't look good, so it received a low evaluation.

1: slice pie 2: dough
3: ingredients S: slice

Claims (8)

Adding 30 to 70 parts by weight of water to 100 parts by weight of grain powder (S1);
Putting the mixture mixed in the step S1 into a low-temperature aging room and primary aging for 20 to 30 hours (S2);
Mixing 1 to 5 parts by weight of salt based on 100 parts by weight of the grain powder to the first aged mixture in step S2 (S3);
Putting the mixture passed through step S3 into a low temperature aging room for second aging for 20 to 30 hours (S4);
Adding 10-30 parts by weight of cooking oil based on 100 parts by weight of the grain powder to the second ripened mixture in step S4, followed by stirring (S5);
Putting the mixture passed through step S5 into a low-temperature aging room for three to aged for 20-30 hours to make a dough (S6);
Expanding the third aged dough (2) in step S6, putting the stuffing material (3) and folding it to close the stuffing material (3) (S7);
A step (S8) of molding the inner material (3) and the dough (2) into an integral slice (S) having a thin thickness by first compressing the dough (2) in which the inner material (3) is closed in the step S7;
Folding a plurality of slices (S) having a thin thickness integrally formed in the step S8 (S9);
Cutting the slice (S) lump in a plurality of layers into a desired shape in step S9 (S10);
And inserting the slice (S) lump cut in the step S10 into an oven and baking (S11).

Here, the material (3) is well mixed with 60 to 90 parts by weight of butter and 5 to 25 parts by weight of rice flour based on 100 parts by weight of grain powder and then aged for 62 to 82 hours in a low temperature aging room;
The low temperature aging room temperature of the steps S2, S4 and S6 is 2 ~ 6 ℃,
Folding the material (3) and the dough (2) integrated in the step S9 first into four layers, and then fold it into three layers to make 12 layers, and then fold it into two layers to form 24 layers;
After the step S9 further comprises a step (S9-1) to adjust the height by pressing the second squeezed slice (S) lump in a plurality of layers folded form;
The step S11 is to bake the cut pie for 1 to 1.5 hours in a rotary oven to maintain 160 ~ 180 ℃; slice pie manufacturing method characterized in that.
delete delete delete delete delete delete Slice pie manufactured by the method of Claim 1.

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