KR910006916B1 - Method of making margarine shaped rode for pie - Google Patents
Method of making margarine shaped rode for pie Download PDFInfo
- Publication number
- KR910006916B1 KR910006916B1 KR1019890013077A KR890013077A KR910006916B1 KR 910006916 B1 KR910006916 B1 KR 910006916B1 KR 1019890013077 A KR1019890013077 A KR 1019890013077A KR 890013077 A KR890013077 A KR 890013077A KR 910006916 B1 KR910006916 B1 KR 910006916B1
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- KR
- South Korea
- Prior art keywords
- margarine
- pie
- shaped
- rode
- nozzle
- Prior art date
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
제1도는 연입식 파이제조공정에 있어서의 생지 접지 작업을 보여주는 공정도.1 is a process chart showing the dough grounding operation in the flexible pie making process.
제2도는 본 발명의 제조 공정도.2 is a manufacturing process diagram of the present invention.
제3도는 본 발명에 의한 마아가린의 사시도.3 is a perspective view of margarine according to the present invention.
본 발명은 파이의 제조에 사용되는 마아가린의 제조방법, 보다 상세하게는 연입식(練入式) 파이제조 공정에 사용되는 원봉형 마아가린의 제조방법에 관한 것이다.TECHNICAL FIELD This invention relates to the manufacturing method of margarine used for manufacture of a pie, and more specifically, the manufacturing method of the round bar margarine used for a continuous pie making process.
일반적으로 빵의 종류중 파이(Pie) 제조시에는 유지제품이 밀가루 다음으로 많이 배합되는 중요한 원료이며, 파이의 원료 배합비의 예가 표 1에 나타나 있다.In general, during the manufacture of pies among the types of bread, fats and oils are the most important raw materials to be blended after flour, and examples of the raw material blending ratio of pies are shown in Table 1.
[표 1]TABLE 1
파이의 원료 배합비(중량%)Raw material compounding ratio of pie
연입식 파이의 제조방법을 설명하면, 제1도에서 보는 바와 같이 유지외의 원료로 밀가루 반죽을 한 다음 믹서기(1)에 마아가린(2)을 조각으로 쪼개어 넣고 가볍게 믹싱한 다음 콜링하여 시이트(sheet)상으로 생지(3)를 민후 3×3×3, 또는 3×3×3의 접지 작업(A)을 4회 반복하여 생지반죽을 108, 또는 144겹으로 만들어 굽는 방법이 공지되어 있다.In the method of manufacturing the pie-type pie, as shown in FIG. 1, the dough is made with raw materials other than fats and oils, and then the margarine (2) is broken into pieces in a blender (1), lightly mixed, and then called and sheeted. It is known to bake the dough dough into 108 or 144 layers by pressing the dough 3 onto the bed and repeating the 3 × 3 × 3 or 3 × 3 × 3 grounding work A four times.
한편, 상기와 같은 제조공정중 마아가린을 첨가하는 방법에 있어, 종래에는 4.5kg 블록(Block)형태가 가장 소형단위이기 때문에 이를 작은 조각으로 잘라서 파이 생지와 혼합 사용하므로 사용시 매우 불편하였고, 또 빵의 결이 잘 생기지 않게 되었으며, 이런 점들에 따라 불균일한 형태의 파이가 되기 쉬웠다.On the other hand, in the method of adding margarine in the manufacturing process as described above, since it is conventionally the smallest unit of 4.5kg block (block) form, it is very inconvenient to use because it is cut into small pieces and mixed with pie dough. The texture was not good, and it was easy to be a non-uniform pie.
본 발명은 이와 같은 점들을 해결하기 위하여 마아가린을 공장에서 소형의 원봉형으로 제조하여 계량, 공급하므로 파이 제조상 공정이 간편하고 제빵성이 우수한 마아가린을 제조하기 위한 것이다.The present invention is to produce a margarine is easy in the pie manufacturing process and excellent baking quality because it is manufactured and weighed, supplied in a factory in a small round shape in order to solve these points.
이하, 본 발명의 원봉형 마아가린의 제조방법을 설명하면 다음과 같다.Hereinafter, the manufacturing method of the rod-shaped margarine of this invention is as follows.
1) 유화, 급냉 및 전연하여 공지의 방법으로 마아가린을 제조한다.1) Emulsification, quenching and rolling are performed to produce margarine by known methods.
2) 제조된 마아가린을 5℃ 이하에서 냉각, 고화시킨다.2) The prepared margarine is cooled and solidified at 5 ° C or lower.
3) 냉각고화된 마아가린을 호퍼(4)에 넣고 고압으로 밀어 다수의 원형 성형구(5')를 갖는 노즐(5)를 보낸다.3) Cooled and solidified margarine is placed in the hopper 4 and pushed at high pressure to send a
4) 상기 노즐에 의해 원봉형 마아가린(6)이 압축된다.4) The rod-shaped margarine 6 is compressed by the nozzle.
5) 상기 원봉형 마아가린은 압출 과정에서 커터(7)에 의해 일정한 길이로 커팅된다.5) The rod-shaped margarine is cut to a certain length by the cutter 7 in the extrusion process.
6) 성형완료된 원봉형 마아가린은 포장단위에 따라 중진, 포장한다.6) Molded rod-shaped margarine should be packed and packed according to the packing unit.
7) 포장된 제품은 15℃ 이하의 냉장 창고에 보관 하였다가 냉장차로 운송, 출하한다.7) The packaged product shall be stored in a refrigerated warehouse below 15 ℃ and transported and shipped by refrigerated car.
이와 같은 방법으로 제조되는 본 발명 마아가린은 직경 5∼20mm, 20∼50mm의 제품이 파이 제조에 사용하기 가장 알맞으며, 상기 직경은 성분 배합율에 따라 노즐을 조절하여 결정하면 되는 것이다.The margarine of the present invention produced by such a method is most suitable for use in the manufacture of pies with products having a diameter of 5 to 20 mm and 20 to 50 mm, and the diameter may be determined by adjusting the nozzle according to the component mixing ratio.
이와 같이 제조된 본 발명 마아가린은 덩어리 형태의 마아가린을 조각으로 잘라서 파이를 제조하는데 사용해야 되던 번거로움과 불편을 제거시켜 주며, 간편 용이하게 적당한 양을 사용할 수 있고, 나아가 파이제조의 원가를 절감하는 효과도 얻을 수 있다.The margarine of the present invention prepared as described above removes the hassle and inconvenience that had to be used to make pies by cutting pieces of margarine in the form of chunks, and can easily use a suitable amount, and further reduce the cost of pie production. Can also be obtained.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890013077A KR910006916B1 (en) | 1989-09-09 | 1989-09-09 | Method of making margarine shaped rode for pie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019890013077A KR910006916B1 (en) | 1989-09-09 | 1989-09-09 | Method of making margarine shaped rode for pie |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR910005787A KR910005787A (en) | 1991-04-27 |
| KR910006916B1 true KR910006916B1 (en) | 1991-09-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019890013077A KR910006916B1 (en) | 1989-09-09 | 1989-09-09 | Method of making margarine shaped rode for pie |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR910006916B1 (en) |
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1989
- 1989-09-09 KR KR1019890013077A patent/KR910006916B1/en not_active IP Right Cessation
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| Publication number | Publication date |
|---|---|
| KR910005787A (en) | 1991-04-27 |
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