WO2003043426A1 - Structure de pate pour garniture exterieure de choux a la creme - Google Patents

Structure de pate pour garniture exterieure de choux a la creme Download PDF

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Publication number
WO2003043426A1
WO2003043426A1 PCT/JP2002/004512 JP0204512W WO03043426A1 WO 2003043426 A1 WO2003043426 A1 WO 2003043426A1 JP 0204512 W JP0204512 W JP 0204512W WO 03043426 A1 WO03043426 A1 WO 03043426A1
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WO
WIPO (PCT)
Prior art keywords
dough
pie
layer
cream
puff
Prior art date
Application number
PCT/JP2002/004512
Other languages
English (en)
Japanese (ja)
Inventor
Yuji Hirota
Original Assignee
Muginoho Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Muginoho Co., Ltd. filed Critical Muginoho Co., Ltd.
Publication of WO2003043426A1 publication Critical patent/WO2003043426A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Definitions

  • the present invention relates to the structure of dough for the outer skin of pie cream puffs. More specifically, it relates to the structure of a dough having a double structure for the outer skin of pie cream puff, which is a semi-finished product used in the manufacture of pie cream puff. Background art
  • the cream puff has a structure in which custard cream is filled in the inside of a bag-shaped outer skin called a shredder.
  • a method for producing a cream puff comprises a step of producing a shredder (ie, a bag-shaped outer skin) and a step of filling custard cream in the cream.
  • cream puffs have been conventionally produced by the following steps.
  • Process I Put a certain amount of butter and water in a pan, heat, bring to a boil, remove from heat, add a certain amount of flour and mix.
  • Process I I Reheat with mixing and mix thoroughly.
  • Process I I I After removing from heat, gradually add pre-melted chicken eggs to obtain shredded dough.
  • Step IV The shout dough obtained in step I I I is squeezed out to a specified size using a squeeze bag.
  • Step V Baking the dough squeezed into a predetermined size obtained in Step IV with an oven to obtain a hollow bag-shaped shredder.
  • Step VI After cooling the shredder obtained in the above step V, the inside of the shredder is filled with custard cream.
  • shuffle dough could not be manufactured and sold as a so-called semi-finished product.
  • An object of the present invention is to solve such a conventional problem and to provide a dough structure for the outer skin of pie cream puff. Disclosure of the invention
  • the dough structure for the outer skin of the pie cream puff according to the present invention comprises a dough layer and a pie dough layer, and has a two-layer structure in which the shu dough layer is wrapped in the pie dough layer. It is characterized by having.
  • the dough structure for the outer skin of the pie cream puff according to the present invention has a two-layer structure in which a dough layer and a pie dough layer are wrapped in the pie dough layer. It is preferable that the paste layer and the pie layer are frozen.
  • FIG. 1 is an explanatory view showing the concept of an apparatus for manufacturing puff pastry.
  • FIG. 2A is an explanatory plan view showing an example of the structure of the pie's dough according to one embodiment of the present invention, and
  • FIG. 2B is a plan view of the pie's dough of FIG. 2A.
  • FIG. 2 is an X-X-ray cross-sectional view of the fabric.
  • Fig. 3 (a) shows the pie-shuffle obtained by baking pie-shout dough.
  • Fig. 3 is a perspective view of the outer skin of the cream, and
  • Fig. 3 (b) is a longitudinal sectional view of Fig. 3 (a).
  • FIG. 1 is an explanatory view showing the concept of an apparatus for manufacturing pie-cash dough
  • FIG. 2 (a) is an explanatory plan view showing an example of the structure of pie-cush dough according to an embodiment of the present invention
  • (B) is an X-ray cross-sectional view of the pie-puff pastry of (a)
  • (a) of FIG. 3 is a pie-puff cream obtained by baking the pie-puff pastry of FIG.
  • FIG. 3 is a perspective view of the outer skin
  • FIG. 3 (b) is a longitudinal sectional view of FIG. 3 (a).
  • FIG. 2 (a) is a plan view illustrating the pie-paste dough 10 according to the present embodiment
  • FIG. 2 (b) is the X_X of the pie-paste dough 10 of FIG. 2 (a). It is a line sectional view.
  • a cutout H of the pie crust layer 1 which is the pie crust, is formed at the apex of the pai-shush land 10. This is for later baking the pie crust dough 10 to form a pie crust skin (outer skin) P (see FIG. 3), which is provided to promote expansion of the dough during the baking process. It is done.
  • the two cutouts H are formed on the upper surface and the lower surface of the dough.
  • At least one of the cutouts H has a size of 2% with respect to the entire area of the dough when viewed from above. It preferably has an area of 20%. More preferably, it is 3 to 15%, and still more preferably 4 to 10%. If the area is smaller than 2%, the dough tends to be prevented from expanding during the baking process, and if it exceeds 20%, as shown in FIG. Island on top of fabric layer 2 It tends to be difficult to form the shape.
  • the puff pastry layer 10 is composed of a puff pastry layer 2 and a puff pastry layer 1, and the puff pastry layer 2 is a puff pastry layer. It has a double structure wrapped in layer 1.
  • the puff pastry 10 of the present embodiment is manufactured by a manufacturing apparatus (concept is shown in FIG. 1) called an encrusting machine.
  • the encrusting machine itself is conventionally known, but as the name implies, it is an apparatus for producing, for example, Japanese confectionery having a structure in which bean is wrapped inside a mochi, and a pie cream puff as in the present invention. No examples have been used to produce a place of origin.
  • the dough 2 is contained in a dough tank A, and the pie dough 1 is contained in a pie dough tank B.
  • the pie crust 1 is adjusted so that when baked, the pie crust is moderately shredded, rides on the crust, and moves to the upper surface.
  • the adjustment is performed by changing the stirring speed and the stirring time when the pie crust is put into the mixer in consideration of temperature and humidity.
  • the dough 2 is guided from the dough tank A to the junction C via the dough transfer pipe L 1, and the dough 1 is joined from the dough tank B through the dough transfer pipe L 2 to the junction C It is led to.
  • the diameter of the pie dough transfer pipe L2 is larger than the diameter of the shu dough transfer pipe L1. That is, at the junction C, the tip of the pipe L1 for transferring the dough is inserted into the tip of the pipe L2 for transferring the pie dough.
  • the dough 2 and the pie dough 1 meet at a predetermined timing and amount, drop on a belt conveyor (not shown), are transported to the next step, and are frozen if necessary. By doing so, a pie-cash dough 10 is obtained.
  • Pai-Chou dough 10 can be manufactured and sold as a semi-finished dough, which is the raw material of Pai-shu-cream outer skin P (see Fig. 3), by subjecting it to freezing.
  • the manufacturing process of the pie-chow dough 10 to the manufacturing process of baking the pie-chow dough 10 to obtain the outer skin P of pie-cream puff (see Fig. 3) Can be performed on a consistent production line.
  • the pie crust 1 of the present embodiment has a pie crust 1 partially formed on the shredder 2.
  • pie crust 1 is formed in a curved shape in the lower part, and is scattered in an island shape in the upper part.
  • the pies and cream puffs obtained by filling the cavity R in the pies and chips P of the present embodiment with the cream described above have a crispy unprecedented texture.
  • the total area of the island-shaped pie crusts 1 is preferably 15 to 40%, more preferably 20 to 30%. If the area of the island-shaped pie crust 1 is less than 15%, the amount of the pie crust that enters the mouth when eating one bite tends to be small, and it is difficult to obtain a crispy texture. If it exceeds, the texture tends to be too hard.
  • FIG. 3 (b) is a vertical cross-sectional view of a pie-shuffle (the outer skin of pie-puff) obtained by baking the pie-shout dough 10 of the present embodiment.
  • a cavity R is formed inside the pash-peel P obtained by firing in a store.
  • the cavity R is filled with cream, for example, natural vanilla bean casserole cream at the storefront to complete the pie cream puff.
  • Chicken eggs (whole eggs) 1 100 g
  • the pie primary dough was transferred to a pole again and, for example, placed in a mixer (Kanto Blender Co., Ltd., HP-90) for a total of 9 to 10 minutes at low speed for 4 minutes and at high speed for 5 to 6 minutes.
  • the solid margarine was added, and the mixture was further subjected to a mixer (HP-90, manufactured by Kanto Mixing Machine Industry Co., Ltd.) for a total of 65 to 80 seconds at a low speed for 15 seconds and at a high speed for 30 to 65 seconds. At this time, the mixing was continued until the flour was cut.
  • the obtained pie crust was put into the bunju again.
  • Unsalted butter, water and salt were placed in a 50-coat pole and heated to boiling. After boiling, the fire was stopped, flour was added, and the mixture was stirred. This was set in a mixer, and a stove was set below. I lit the mouth and turned on the mixer. Two minutes later, the mixer was turned off and the mixer was turned on. After another three minutes, the fire was extinguished and the mixer was stopped one minute later. Next, the mixer was turned on again and half of the egg was slowly added. One minute later, half of the remaining eggs were added. After another 4 minutes, the mixer was stopped.
  • the mixer was turned on again, and the remaining eggs were mixed with ammonia and baking soda for 1 minute with a whisk (whisk). After 3 minutes, the mixer was stopped, and the obtained dough was put into a bunju and quickly cooled in a refrigerator (5) for about 5 to 24 hours.
  • a pie with a two-layered structure as shown in Fig. 2 is prepared by operating a cousin and a pie dough on a CN130 Martian made by Leon Automatic Machine Co., Ltd. ⁇ Chou dough (about 3 cm in diameter, about 4 pie dough thick mm, about 4.5% of the area of the upper surface missing portion with respect to the entire area when the fabric is viewed from above. 104 pieces of the obtained dough were arranged on an iron plate, the iron plate was put on a rack, and put in a freezer and frozen for about 5 to 9 hours. Two iron plates (208 pieces) were put together in a bag, packed in a box, and stored in a freezer. How to Make Ku Pie Cream
  • the puff pastry was naturally thawed and baked in an oven warmed to about 180 ° C for about 23 minutes. After removing from the oven, the outer skin of the cream was obtained as shown in Fig. 3. At this time, the total area of the island-shaped pie crust occupied 25% of the total area of the crust and the island-shaped crust. Custard cream containing natural vanilla beans was injected through a nozzle to obtain pie cream puffs. The texture was very crisp because the island-shaped pie crust was formed at the top in addition to the pie crust formed at the bottom.
  • Pie cream puff was obtained in the same manner as in Example 1 except that the method of making the pie crust was as described below. At this time, the pie crust was formed in a curved shape only on the lower part of the obtained pie crust. The texture was slightly less crisp than in Example 1, but was crispy due to the pie crust formed at the bottom.
  • the primary dough of the pie was transferred to a pole again, and was put on a mixer (HP-90, manufactured by Kanto Mixing Machine Industry Co., Ltd.) at low speed and high speed for 9 minutes. Add the solid margarine The mixture was further subjected to a mixer (HP-90, manufactured by Kanto Blender Co., Ltd.) at a low speed for 65 to 80 seconds. The obtained pie crust was put into the bunju again.
  • a mixer HP-90, manufactured by Kanto Blender Co., Ltd.
  • the pie dough comprises a dough layer and a pie dough layer, wherein the dough layer is wrapped in the pie dough. Since it has a two-layer structure, it is possible to provide a dough structure for the outer skin of pie cream puff that functions as a dough. In addition, since the same viscosity as that of the bean paste can be obtained, there is an advantage that a large amount of puff pastry can be produced using the bean paste machine.
  • the dough comprises a dough layer and a pie dough layer, and the shu dough layer is wrapped in the pie dough layer. Since it has a two-layer structure and the shredded dough layer and the pie dough layer are frozen, it is possible to manufacture and sell the dough for the outer skin of pie cream puffs as a semi-finished product.
  • the pie dough layer has a cutout portion, the expansion of the dough during the baking treatment is promoted.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Details Of Connecting Devices For Male And Female Coupling (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne une structure de pâte destinée à la garniture extérieure de choux à la crème, dans laquelle la pâte des choux à la crème est formée d'une couche de pâte à choux et d'une couche de pâte à tarte, cette double couche étant caractérisée en ce que la couche de pâte à choux est entourée de la couche de pâte à tarte, et que possédant le même degré de viscosité que la confiture de haricot, il est possible de produire de grandes quantités de cette pâte à choux enrobée de pâte à tarte au moyen d'une machine à emballer la confiture de haricot.
PCT/JP2002/004512 2001-01-16 2002-05-09 Structure de pate pour garniture exterieure de choux a la creme WO2003043426A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001007643A JP4040258B2 (ja) 2001-01-16 2001-01-16 電気連結器
JP2001-7643 2001-11-22

Publications (1)

Publication Number Publication Date
WO2003043426A1 true WO2003043426A1 (fr) 2003-05-30

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WO (1) WO2003043426A1 (fr)

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Publication number Priority date Publication date Assignee Title
JP4979917B2 (ja) * 2005-09-16 2012-07-18 東日本旅客鉄道株式会社 電気連結器
MX2009008366A (es) 2007-02-15 2009-12-14 Dellner Couplers Ab Conector y bloque de conexion en un acoplador de tren dispuesto para conexion de vehiculos de riel.
JP5552015B2 (ja) * 2010-09-30 2014-07-16 東日本旅客鉄道株式会社 伝送用コネクタ
DE102016205586A1 (de) * 2016-04-05 2017-10-05 Voith Patent Gmbh Datenbusstecker für hohe Datenraten

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5813339A (ja) * 1981-07-13 1983-01-25 旭電化工業株式会社 ベ−カリ−製品の製造方法
JPS6269946A (ja) * 1985-09-24 1987-03-31 株式会社洋菓子のヒロタ 冷凍シユ−生地からのシユ−皮の製造法
JPH0386216U (fr) * 1989-12-25 1991-08-30
JPH04335853A (ja) * 1991-05-02 1992-11-24 Seiji Tanaka シュークリーム皮生地の製造方法、並びにシュークリーム皮生地
JPH05115243A (ja) * 1991-10-29 1993-05-14 Nippon Flour Mills Co Ltd シユー生地等の冷凍生地及びその製造法
JPH0638666A (ja) * 1992-07-23 1994-02-15 Nisshin D C Ee Shokuhin Kk シュー皮の製造法
JPH06327408A (ja) * 1993-05-21 1994-11-29 Sakaeya Nyugyo Kk パイ菓子及びその製造方法
JPH1066502A (ja) * 1996-06-21 1998-03-10 Yamazaki Baking Co Ltd パイ菓子の製造方法
JPH10150910A (ja) * 1996-07-30 1998-06-09 Fuji Oil Co Ltd パイの製造法およびパイ
JP2000157150A (ja) * 1998-12-01 2000-06-13 Yamazaki Baking Co Ltd 複合菓子とその製造方法
JP2000262206A (ja) * 1999-03-17 2000-09-26 Shikishima Baking Co Ltd 菓子の製造方法

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5813339A (ja) * 1981-07-13 1983-01-25 旭電化工業株式会社 ベ−カリ−製品の製造方法
JPS6269946A (ja) * 1985-09-24 1987-03-31 株式会社洋菓子のヒロタ 冷凍シユ−生地からのシユ−皮の製造法
JPH0386216U (fr) * 1989-12-25 1991-08-30
JPH04335853A (ja) * 1991-05-02 1992-11-24 Seiji Tanaka シュークリーム皮生地の製造方法、並びにシュークリーム皮生地
JPH05115243A (ja) * 1991-10-29 1993-05-14 Nippon Flour Mills Co Ltd シユー生地等の冷凍生地及びその製造法
JPH0638666A (ja) * 1992-07-23 1994-02-15 Nisshin D C Ee Shokuhin Kk シュー皮の製造法
JPH06327408A (ja) * 1993-05-21 1994-11-29 Sakaeya Nyugyo Kk パイ菓子及びその製造方法
JPH1066502A (ja) * 1996-06-21 1998-03-10 Yamazaki Baking Co Ltd パイ菓子の製造方法
JPH10150910A (ja) * 1996-07-30 1998-06-09 Fuji Oil Co Ltd パイの製造法およびパイ
JP2000157150A (ja) * 1998-12-01 2000-06-13 Yamazaki Baking Co Ltd 複合菓子とその製造方法
JP2000262206A (ja) * 1999-03-17 2000-09-26 Shikishima Baking Co Ltd 菓子の製造方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Beard Papa no Tsukuritate Kobo Shukurimu, [online], Kabushiki Kaisha Yoshikei Fukuyama, [Retrieval date 14 August, 2002, Internet <URL:http://www.yoshikei-fukuyama.co.jp/papa/papa.htm> *

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JP4040258B2 (ja) 2008-01-30
JP2002211397A (ja) 2002-07-31

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