WO2003043427A1 - Choux a la creme/tarte - Google Patents

Choux a la creme/tarte Download PDF

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Publication number
WO2003043427A1
WO2003043427A1 PCT/JP2002/004511 JP0204511W WO03043427A1 WO 2003043427 A1 WO2003043427 A1 WO 2003043427A1 JP 0204511 W JP0204511 W JP 0204511W WO 03043427 A1 WO03043427 A1 WO 03043427A1
Authority
WO
WIPO (PCT)
Prior art keywords
pie
dough
cream
crust
puff
Prior art date
Application number
PCT/JP2002/004511
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 WO2003043427A1 publication Critical patent/WO2003043427A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches

Definitions

  • the present invention relates to pie cream puffs. More specifically, the present invention relates to a pie-shred cream obtained by baking pie-chou dough. Background art
  • 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.
  • Step I I Remove from heat and slowly add pre-melted chicken eggs to obtain shout dough.
  • Step IV The shredded dough obtained in Step I I I is squeezed out to the specified size using a squeeze bag.
  • Step V The shredded dough squeezed to a predetermined size obtained in Step IV is baked in 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.
  • the viscosity of the shu dough is low, even if the above-mentioned steps I to VI are automated, it is necessary to carry out all the steps in a consistent production line.
  • the present invention solves the conventional problems, and provides a pie cream puff cream outer shell having a structure consisting of a shredder and a pie crust, and a pie cream puff filled with cream in the epidermis. It is intended for that purpose. Disclosure of the invention
  • the pie cream puff according to the first aspect of the present invention is characterized by comprising a shredder and pie crust partially formed on the shredder.
  • the pie cream puff according to the second embodiment of the present invention is a pie cream puff and a bag-shaped pie cream puff partially formed on the shu leather, wherein the cream is filled therein.
  • FIG. 1 is an explanatory diagram showing the concept of an apparatus for manufacturing a puff pastry.
  • FIG. 2 (a) is a plan view showing an example of the structure of the pie-shu dough of the present invention
  • FIG. 2 (b) is a cross-sectional view of the pie-shu dough of FIG. 2 (a) taken along the line X_X.
  • FIG. 1 is an explanatory diagram showing the concept of an apparatus for manufacturing a puff pastry.
  • FIG. 2 (a) is a plan view showing an example of the structure of the pie-shu dough of the present invention
  • FIG. 2 (b) is a cross-sectional view of the pie-shu dough of FIG. 2 (a) taken along the line X_X.
  • FIG. 1 is an explanatory diagram showing the concept of an apparatus for manufacturing a puff pastry.
  • FIG. 2 (a) is a plan view showing an example of the structure of the pie-shu dough of the present invention
  • FIG. 2 (b) is a cross-sectional view of the pie-shu
  • FIG. 3 (a) is a perspective view of the outer skin of a pie cream puff obtained by baking the pie cream paste according to the embodiment of the present invention.
  • (b) is a longitudinal sectional view of FIG. 3 (a).
  • FIG. 1 is an explanatory view showing the concept of an apparatus for manufacturing puff pastry
  • FIG. 2 (a) is a plan explanatory view showing an example of the structure of puff pastry according to an embodiment of the present invention
  • Fig. 2 (b) is an X-ray cross-sectional view of the pie-chow dough of (a)
  • Fig. 3 (a) is a pie-puff cream obtained by baking the pie-chow dough of Fig. 1.
  • FIG. 3B is a perspective view of the outer shell
  • FIG. 3B is a longitudinal view of the outer shell of FIG.
  • FIG. 2 (a) is a plane explanatory view of the pie-crust dough 10 according to the present embodiment
  • FIG. 2 (b) is an X-ray of the pie-crust dough 10 of FIG. 2 (a). It is an X-ray sectional view.
  • a missing portion of the pie crust layer 1, which is the pie crust is formed at the apex portion of the pai-shu area 10. This is for later baking of the pie crust dough 10 to form the pie crust (outer skin) P (see FIG. 3), to facilitate the expansion of the dough during the baking process. It is provided.
  • FIG. 3 is a missing portion of the pie crust layer 1, which is the pie crust
  • two notches H are formed on the upper surface and the lower surface of the dough, and at least one of the notches H corresponds to the entire area of the dough when viewed from above. It preferably has an area of 2 to 20%. It is more preferably 2 to 15%, even more preferably 4 to 10%. If the area is smaller than 2%, the expansion of the dough tends to be hindered during the baking process, and if it exceeds 20%, as shown in FIG. However, it tends to be difficult to form an island on the fabric layer 2.
  • the pie The shred dough 10 is composed of a shred dough layer 2 and a pie dough layer 1, and has a double structure in which the shout dough layer 2 is wrapped in the pie dough 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 stored in a dough tank A, and the pie dough 1 is stored 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 the temperature and the humidity.
  • the dough 2 is guided from the dough tank A to the junction C via the dough transfer pipe L1, and the dough 1 is joined from the dough tank B through the dough transfer pipe L2 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 join at a predetermined timing and amount, fall on a belt conveyor (not shown), are transported to the next process, and are frozen if necessary. By processing, pie crust dough 10 is obtained.
  • the pie-sh ⁇ dough 10 is baked from the p ⁇ -sh ⁇ dough 10 manufacturing process to obtain the pie-sh P cream outer skin P (see Fig. 3). It is also possible to carry out the entire manufacturing process on a consistent production line.
  • FIG. 3 (b) is a longitudinal cross-sectional view of the pie-push-peel (the outer skin of the pie-push-cream) P obtained by baking the pie * shu dough 10 of the present embodiment. is there.
  • a cavity R is formed inside the Pai-shu-skin P (outer skin) obtained by baking in a store.
  • the cavity is filled with cream, for example, custard cream with natural vanilla beans, at the storefront to complete the pie cream puff.
  • the pie crust 1 of the present embodiment has a pie crust 1 partially formed on a 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 crispy unprecedented texture can be obtained by the pie cream puff obtained by filling the cavity R in the pie crust skin P of the present embodiment with the cream described above.
  • the plurality of island-shaped pie crusts 1 formed on the upper part of the above-mentioned pie crust P all of the island-shaped pie crusts 1 having a major axis of 5 mm or more are combined, and the crust crust 2 and It is preferably 15 to 40%, more preferably 20 to 30% of the total area of the island-shaped pie crusts 1. If the area of the island-shaped pie crust 1 is less than 15%, the amount of 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 this, the texture tends to be too hard.
  • Example 1
  • Chicken eggs (whole eggs) 1 100 g
  • the pie primary dough was transferred to a pole again and placed in a mixer (manufactured by Kanto Blender Co., Ltd., HP-90) for a total of 9 to 10 minutes at a low speed for 4 minutes and at a high speed for 5 to 6 minutes.
  • the solid margarine was added, and the mixture was further mixed with a mixer (HP-90, manufactured by Kanto Mixing Machine Industry Co., Ltd.) for 15 seconds at low speed and 30 to 65 seconds at high speed for a total of 65 to 80 seconds. At this time, the mixture was mixed until the flour of the flour was cut.
  • the obtained pie dough was put into the bunju again.
  • Unsalted putter, water, and salt were put in a 50-coat pole and heated to boil. 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 eggs were 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 using a whisk. After 3 minutes, the mixer was stopped, and the resulting dough was put into a bunju and quickly cooled in a refrigerator (5 ° C) for about 5 to 24 hours.
  • a pie with a two-layer structure as shown in Fig. 2 A piece of dough (about 3 cm in diameter, about 4 mm in thickness of the pie dough, and about 4.5% of the area of the upper surface with respect to the whole area when the dough was viewed from above) was obtained. Arrange 104 pieces of the obtained pie-shu dough on an iron plate, Was put in a rack, 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 pies and cream puffs>
  • the puff pastry was naturally thawed and baked in an oven warmed to about 18 Ot for about 23 minutes. After taking out of the oven, the outer skin of the cream as shown in Fig. 3 was obtained. At this time, the total area of the island-shaped pie crust occupied 25% of the total area of the husk and the island-shaped pie crust.
  • a cascade cream with 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 at 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.
  • the solid margarine was added, and the mixture was further mixed at a low speed for 65 to 80 seconds using a mixer (HP-190, manufactured by Kanto Blender Co., Ltd.).
  • the obtained pie crust was put into the bunju again.
  • the pie crust has a structure in which the pie crust is partially formed on the crust, thereby providing a crispy unprecedented texture. can get.

Abstract

L'invention concerne un choux à la crème/tarte dont la structure est constituée d'un couche de pâte à choux et d'une couche de pâte à tarte. Ce choux à la crème/tarte est caractérisé en ce qu'il est constitué d'une pâte à choux et d'une pâte à tarte formée en partie sur la pâte à choux. En raison de cette structure, le choux à la crème/tarte possède une texture croustillante qui ne peut être obtenue avec les produits classiques.
PCT/JP2002/004511 2001-01-16 2002-05-09 Choux a la creme/tarte WO2003043427A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001007644A JP2002211849A (ja) 2001-01-16 2001-01-16 二方向ドア付き昇降機の操作スイッチ
JP2001-7644 2001-11-22

Publications (1)

Publication Number Publication Date
WO2003043427A1 true WO2003043427A1 (fr) 2003-05-30

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Application Number Title Priority Date Filing Date
PCT/JP2002/004511 WO2003043427A1 (fr) 2001-01-16 2002-05-09 Choux a la creme/tarte

Country Status (2)

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JP (1) JP2002211849A (fr)
WO (1) WO2003043427A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007008615A (ja) * 2005-06-28 2007-01-18 Mitsubishi Electric Corp エレベータのかご操作盤
JP5831164B2 (ja) * 2011-11-21 2015-12-09 フジテック株式会社 エレベータのかご操作盤

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06327408A (ja) * 1993-05-21 1994-11-29 Sakaeya Nyugyo Kk パイ菓子及びその製造方法
JP2000157150A (ja) * 1998-12-01 2000-06-13 Yamazaki Baking Co Ltd 複合菓子とその製造方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5967823U (ja) * 1982-10-29 1984-05-08 日本メクトロン株式会社 パネルキ−ボ−ド
JPS6023272A (ja) * 1983-07-20 1985-02-05 株式会社日立製作所 エレベ−タの戸開き案内装置
JPH082860A (ja) * 1994-06-20 1996-01-09 Mitsubishi Electric Corp エレベータの運転装置
JPH0873145A (ja) * 1994-09-06 1996-03-19 Toshiba Corp エレベータのかご操作盤
JP2000255925A (ja) * 1999-03-05 2000-09-19 Toshiba Fa Syst Eng Corp エレベータの乗降誘導装置

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06327408A (ja) * 1993-05-21 1994-11-29 Sakaeya Nyugyo Kk パイ菓子及びその製造方法
JP2000157150A (ja) * 1998-12-01 2000-06-13 Yamazaki Baking Co Ltd 複合菓子とその製造方法

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