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JP2008237170A - Ring type layered bakery product and method for producing the same - Google Patents

Ring type layered bakery product and method for producing the same Download PDF

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JP2008237170A
JP2008237170A JP2007085815A JP2007085815A JP2008237170A JP 2008237170 A JP2008237170 A JP 2008237170A JP 2007085815 A JP2007085815 A JP 2007085815A JP 2007085815 A JP2007085815 A JP 2007085815A JP 2008237170 A JP2008237170 A JP 2008237170A
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layered
dough
mold
bakery product
layer
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Katsuhiro Yumoto
勝弘 輸本
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Fuji Oil Co Ltd
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Fuji Oil Co Ltd
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a layered bakery product in which layers appear in effective locations by an easier method, in comparison with conventional methods for producing layered bakery products. <P>SOLUTION: The present invention provides a method for producing a layered bakery product in which a layered cross section is exposed to effective site by arranging and baking a layered dough, curved so that layers appear in a concentric pattern or a radial pattern, so that layers are exposed in an opening in a baking mold. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は、平易な方法にて特徴的な層状の断面をより効果的な部位への層の現れるようにした層状ベーカリー製品の製造法に関する。   The present invention relates to a method for producing a layered bakery product in which a layer having a characteristic layered cross section appears in a more effective portion in a simple method.

デニッシュ、クロワッサン等に代表されるペストリーや、パイといった層状ベーカリー製品は層状に重なった形状による外見上の美しさと独特の食感をもち、従来から人気の高い食品の一つである。特にその層が重なり合った部分が現れている部位は外見的な美しさを大いにアピールするポイントである。
しかしながら、この層の重なりが現れた部位は、通常層に対して垂直な断面に発生するため、層状ベーカリー製品の側面の比較的狭い部位にしか見られず、折角の商品のアピールポイントが消費者に見えにくいという難点があった。
Pastries such as Danish and croissants, and layered bakery products such as pies have one of the most popular foods. In particular, the portion where the overlapping layers appear is a point that greatly appeals the appearance beauty.
However, since the part where this layer overlap appears in a cross section perpendicular to the normal layer, it can be seen only in a relatively narrow part on the side of the layered bakery product, and the appealing point of the product at the corner is the consumer It was difficult to see.

一方、層状の断面を有する食品としてはバウムクーヘンと呼ばれるドイツ菓子がある。これは棒状の芯材に生地(小麦粉、バター、砂糖、卵、水等にて構成される)を少量かけては焼成し、また少量かけては焼成しという工程何度も繰り返すことで製造され、その芯材に対して垂直に輪切りにされた断面には、焼成された表面の茶色の層と内部の黄白色の層が交互・同心円状に現れるものであり、極めて人気の高い層状食品である。
しかし、その製法は特殊で特にその焼成には専用のオーブンを用い、また層の数だけ生地をかける工程が必用であり、極めて手間のかかるものである。
この、バウムクーヘンは輪切りにされて流通する場合にその印象的な同心円状の層が現れる断面は上部部位、すなわち極めてアピール力の高いものであった。
On the other hand, as a food having a layered cross section, there is a German confectionery called Baumkuchen. This is manufactured by repeating the process of baking dough (comprised of flour, butter, sugar, egg, water, etc.) over a small amount and baking over a small amount on a rod-shaped core. In the cross section cut perpendicularly to the core material, the brown layer on the fired surface and the yellowish-white layer on the inside appear alternately and concentrically, which is a very popular layered food. is there.
However, the manufacturing method is special, and in particular, a dedicated oven is used for the baking, and a process of applying the dough by the number of layers is necessary, which is extremely time-consuming.
When Baumkuchen circulates in a circular shape, the cross-section where an impressive concentric layer appears is the upper part, that is, one having a very high appealing force.

層の重なりが現れた部位をより見やすい位置に発現させることは、消費者への購買意欲を向上させる意味での市場からの要求は強く、様々な試みが為されてきた。   There has been a strong demand from the market in order to improve the consumer's willingness to make the portion where the layer overlap appears easier to see, and various attempts have been made.

特許文献1では油脂層とドウ生地層を交互に積層し、これをロール状に巻き込んだことを特徴とするベーカリー用上皮生地といった提案がされている。
しかしながら該発明はその層の露出は外見的に特異ではあるものの、薄く(3〜5mm)スライスして上皮生地として内生地を被覆して焼成されるもののであり、層状生地単独では用いられない。単独で焼成させた場合は、割れたり変形したりほどけたりしてしまう。
Patent Document 1 proposes an epithelial fabric for bakery characterized by alternately laminating oil and fat layers and dough dough layers and winding them in a roll shape.
However, although the layer exposure is unusual in appearance, the layer is sliced thinly (3 to 5 mm) and covered with the inner fabric as an epithelial fabric and baked, and the layered fabric is not used alone. If fired alone, it will crack, deform or unwind.

特許文献2ではまた、多層デニッシュ生地を1〜5mmの厚さで層を横切るようにスライスし、このスライス生地を、スライス生地と組み合わせた焼成後の比容積が14以下である膨化する生地(シュー生地)と組み合わせて焼成することを特徴とする表面に層状模様のある膨化食品といった提案がされている。しかしこれも単独で用いられることはなく、膨化する生地の表面に層状デニッシュが張り付いた状態で焼成、張り付けられた膨化する生地上に層状の模様を発現させるものであり、はがれたり割れたりといった失敗を防ぐ為には膨化する生地側に非容積の上限があったり、層状デニッシュを成型しスライスするといった工程上の煩雑さが加わることにもなる。   In Patent Document 2, a multi-layered Danish dough is sliced so as to cross a layer with a thickness of 1 to 5 mm, and the sliced dough is combined with the sliced dough and the specific volume after firing is 14 or less. There has been proposed a puffed food having a layered pattern on the surface, characterized by baking in combination with a dough). However, this is also not used alone, it is fired in a state where the layered Danish is stuck to the surface of the expanding fabric, and a layered pattern is expressed on the expanded fabric that is pasted, such as peeling or cracking. In order to prevent failure, there is an upper limit of the non-volume on the side of the dough to be expanded, and complexity in the process of molding and slicing the layered danish is added.

このように消費者への購買意欲を向上させる層状ベーカリー製品への意味での市場からの要求は強いものの、効果的な層が現れているという点では十分ではなく、特に平易な方法によりバウムクーヘンのような形状で上部部位へ現れているものはなかった。
特開2005−323517号公報 特開2000−139328号公報
Although there is a strong demand from the market in the sense of layered bakery products that improve consumers' willingness to purchase, it is not sufficient in that an effective layer has emerged. None of the shapes appeared in the upper part.
JP 2005-323517 A JP 2000-139328 A

本発明は、平易な方法にて特徴的な層状の断面もつペストリー・パイ等の層状ベーカリー製品を製造する方法を提供することを目的とする。   An object of the present invention is to provide a method for producing a layered bakery product such as pastry pie having a characteristic layered cross section in a simple manner.

本発明者らは、上記の課題に対して鋭意検討を行った結果、本発明を完成するに至った。即ち本発明は、
(1)としては層が同心円状または放射状に現れるように湾曲させた層状生地を、焼成型内に層が開口部に露出するように配置し焼成することを特徴とするリング型ベーカリー製品の製造法であり、(2)としては用いられる焼成型がリング状凹部、もしくは凹部囲み枠の外壁・内壁いずれかを有する(1)記載のリング型ベーカリー製品の製造法であり、(3)としては層状生地がペストリー生地またはパイ生地である(1)記載のリング型ベーカリー製品の製造法であり、(4)としては層状生地の端部同士または層状生地と型の壁面が少なくとも膨張時に接するように型内に配置した(1)記載のリング型ベーカリー製品の製造法である。
As a result of intensive studies on the above problems, the present inventors have completed the present invention. That is, the present invention
(1) Production of a ring-type bakery product characterized in that a layered dough curved so that the layers appear concentrically or radially is placed and fired in the firing mold so that the layers are exposed at the openings. (2) is a method for producing a ring-type bakery product according to (1), in which the baking mold used has either a ring-shaped recess or an outer wall / inner wall of a recess-enclosing frame, and (3) (1) The method for producing a ring-type bakery product according to (1), wherein the layered dough is pastry dough or pie dough, and (4) is such that the end portions of the layered dough or the layered dough and the wall surface of the mold are in contact with each other at the time of expansion It is a manufacturing method of the ring type bakery product according to (1) arranged in a mold.

従来の層状ベーカリー製品の製造法と比較してより平易な方法で、より効果的な部位へと層が現れるようにした層状ベーカリー製品を製造する方法を提供できる。   It is possible to provide a method for producing a layered bakery product in which a layer appears at a more effective site by a simpler method as compared with a conventional method for producing a layered bakery product.

本発明における層状生地とは、デニッシュ、クロワッサンなどに代表されるペストリー生地や、折りパイ生地などに代表されるパイ生地などといった、小麦粉および水を必須成分とする捏粉層と固状ないし塑状の油脂組成物によって構成される油性層とが交互に層をなした生地を指す。   The layered dough in the present invention is a solid or plastic shape with a flour layer containing wheat and water as essential components, such as pastry dough represented by Danish, croissant, and pie dough represented by folded pie dough. The dough in which the oily layer constituted by the oil and fat composition is alternately layered.

本発明の層状生地の製造法としては、従来の層状生地の製造法と何ら変わりがなく、油脂組成物をパン生地内部に包み込んだ後、折り重ねて展延したものである。
本発明における層状生地は前述の通り、小麦粉および水を必須成分とする捏粉層と固状ないし塑状の油脂組成物によって構成される油性層とが交互に層をなした生地であり、その層に対して水平な方向(層が広がる面の方向)より、層に対して垂直な方向により大きく膨張する(図1参照)。本発明でいうところの層状生地の膨張率はこの層に対して垂直な方向における寸法比をさし、(((焼成後の寸法)−(焼成前の寸法))/(焼成前の寸法))×100をもって定義される。
The method for producing the layered dough of the present invention is the same as the method for producing the conventional layered dough, and the oil composition is wrapped in bread dough and then folded and spread.
As described above, the layered dough in the present invention is a dough in which a flour layer containing wheat flour and water as essential components and an oily layer composed of a solid or plastic oil composition are alternately layered, It expands more in the direction perpendicular to the layer than in the direction horizontal to the layer (direction of the surface in which the layer spreads) (see FIG. 1). The expansion coefficient of the layered fabric referred to in the present invention refers to a dimensional ratio in a direction perpendicular to this layer, (((dimension after firing) − (dimension before firing)) / (dimension before firing). ) × 100.

捏粉層は、強力粉の他に通常薄力粉または中力粉を併せて含み、それらの配合比によって生地の硬さが調製される。捏粉層には特に油脂を使用する必要はないが、所望ならば通常使用されている練込み用油脂を使用することができる。
層状生地の折り重ねる回数、すなわち折り数は油脂量によって異なるが、最終展延時で通常4層〜216層、望ましくは8層〜128 層さらに望ましくは16〜36層が好ましい。
In addition to the strong flour, the cocoon flour layer usually contains a light flour or a medium flour, and the hardness of the dough is adjusted according to the blending ratio thereof. Although it is not necessary to use fats and oils for the cocoon powder layer, normally used fats and oils for kneading can be used if desired.
The number of times the layered fabric is folded, that is, the number of folds, varies depending on the amount of oils and fats, but is preferably 4 to 216 layers, preferably 8 to 128 layers, more preferably 16 to 36 layers at the time of final spreading.

層状生地の膨張率は特に限定はされないし型の形状にもよるが、100%以下、望ましくは50%以下である方が好ましく、下限として10%以上、望ましくは25%以上である方が好ましい。膨張率が型の大きさに比して必要以上に高いと、焼成時に型に収まりきらず層が乱れたり、型の開いた方向に極端に盛り上がり、外見を損ないかねない。
膨張率が型の大きさに比して必要以上に低いと最も膨張した時点で型の壁に到達できないため、型の形を模した形状の出来上がりを期待する場合は最大に膨張した大きさが型いっぱいかそれよりやや大きいぐらいが望ましい。
The expansion rate of the layered fabric is not particularly limited and depends on the shape of the mold, but it is preferably 100% or less, preferably 50% or less, and the lower limit is 10% or more, preferably 25% or more. . If the expansion coefficient is higher than necessary compared to the size of the mold, it may not be able to fit in the mold during firing, and the layer may be disturbed, or it may rise extremely in the direction in which the mold opens, and the appearance may be impaired.
If the expansion rate is lower than necessary compared to the size of the mold, the wall of the mold cannot be reached when it expands the most, so the maximum expanded size is expected if a shape imitating the shape of the mold is expected. It is desirable that the mold is full or slightly larger.

捏粉層と油性層からなる多層生地自体の調製方法は、従来より公知の方法に準じて行えばよい。油性層は、従来より使用されているバター、マーガリン、特にパイ専用に開発されたマーガリン、あるいは牛脂などの固状ないし塑状の油脂組成物を使用することができる。特に限定はされないが、一例としては、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、ゴマ油、月見草油、パーム油、シア脂、サル脂、カカオ脂、ヤシ油、パーム核油等の植物性油脂並びに乳脂、牛脂、ラード、魚油、鯨油等の動物性油脂が例示でき、上記油脂類の単独又は混合油或いはそれらの硬化、分別、エステル交換等を施した加工油脂が適する。
この油性層を、捏粉層を構成する小麦粉全量に対し20〜70重量部、好ましくは30〜50重量部の範囲で使用する。
これらの油脂を使用した油中水型の油脂組成物の油脂の融点が15〜45℃のものが良い。油脂の融点が15℃未満の場合は、生地に油脂が融解して生地と油脂の層が形成し難くなる。油脂の融点が45℃を超える場合は、油脂を混合した生地が硬くなり展延性が悪くなる。
The method for preparing the multilayer dough itself composed of the cocoon powder layer and the oily layer may be performed according to a conventionally known method. The oily layer may be a conventionally used butter, margarine, particularly margarine developed exclusively for pie, or a solid or plastic oil composition such as beef tallow. Although not particularly limited, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, Examples include vegetable oils such as monkey fat, cacao fat, coconut oil, palm kernel oil, and animal oils such as milk fat, beef tallow, lard, fish oil, whale oil, and the like. Processed oils and fats that have been transesterified are suitable.
This oily layer is used in an amount of 20 to 70 parts by weight, preferably 30 to 50 parts by weight, based on the total amount of flour constituting the flour layer.
A water-in-oil type oil and fat composition using these oils and fats having a melting point of 15 to 45 ° C. is preferable. When the melting point of the oil / fat is less than 15 ° C., the oil / fat is melted in the dough, making it difficult to form a layer of the dough / oil / fat. If the melting point of the oil or fat exceeds 45 ° C., the dough mixed with the oil or fat becomes hard and the spreadability deteriorates.

油性層、特にマーガリン中の水性層には、従来より使用されている乳製品・香料・乳化剤・糖を加えてものであっても良い。
また、今日においては、以上に示したような原料・工程を経て、既に多層構造を有した層状生地が市販されており、それら市販品を適宜用いることも可能である。
本願における型とは特に限定はされないが、リング状凹部、もしくは凹部囲み枠の外壁・内壁いずれかを有するもの、望ましくは凹部囲み枠の外壁を有するもの、さらに望ましくは凹部囲み枠の外壁・内壁を同時にもつリング状凹部形状のものが好ましい。
(図2参照)また図2のように型自体は一部が開放されている方が望ましいが、天板の上に外壁または内壁あるいはその両方を設置したものでもかまわない。なお、リング状の型の一例としては一般的にエンゼル型と称されるものが例示される。
Conventionally used dairy products, fragrances, emulsifiers, and sugars may be added to the oily layer, particularly the aqueous layer in margarine.
In addition, today, layered fabrics having a multilayer structure are already on the market through the raw materials and processes as described above, and these commercially available products can be used as appropriate.
The mold in the present application is not particularly limited, but has a ring-shaped recessed portion or an outer wall / inner wall of the recessed enclosure frame, desirably has an outer wall of the recessed enclosure frame, and more desirably has an outer wall / inner wall of the recessed enclosure frame. A ring-shaped concave shape having both of these is preferable.
As shown in FIG. 2, it is desirable that a part of the mold itself is opened as shown in FIG. 2, but an outer wall and / or an inner wall may be installed on the top plate. In addition, what is generally called an angel type is illustrated as an example of a ring-shaped type | mold.

層状生地は層が同心円状または放射状に現れるように湾曲させ、その焼成型内に層が上部部位に露出するように配置する。
型の底面形状は特に限定はされないが、内壁がある場合は内壁に隔てられ中抜けの形態になるものの、一例としては三角形、四角形、五角形、六角形等の多角形や楕円などが挙げられるが、リング状にする場合は円(楕円)形、またはそれらの円弧を有する形状が好ましい。
The layered fabric is curved so that the layers appear concentrically or radially, and is placed in the baking mold so that the layers are exposed at the upper part.
The shape of the bottom of the mold is not particularly limited, but if there is an inner wall, it is separated from the inner wall and becomes a hollow shape, but examples include polygons such as triangles, quadrilaterals, pentagons, hexagons, ellipses, etc. In the case of a ring shape, a circle (ellipse) shape or a shape having an arc thereof is preferable.

層状生地を型に配置する際には、層が同心円状または放射状になるように湾曲して配置してありさえすれば、特にその巻付け数や巻付け角度などには限定はなく、本発明でいうところのリング型は一部隙間が空いている(図3−(2))形態も含み、また2巻き(図3−(3))といった形状であってもかまわない。特に限定はされないが層状生地の巻付け角度の下限は90度以上、望ましくは180度以上であることが好ましい。90度未満となると、リング型の形状またはその一部である円弧状の外見が判別しにくく、既存の層状生地との差異がつきにくい。なお本願では一端が欠けたリング状を広義で「リング状」と称し、リング自体が90度以上あれば、リング状と称するものとする。   When arranging the layered fabric in the mold, as long as the layers are curved and arranged so as to be concentric or radial, there is no particular limitation on the number of windings or winding angle, etc. The ring type mentioned above includes a form in which a part of the gap is open (FIG. 3- (2)) and may have a shape of two windings (FIG. 3- (3)). Although not particularly limited, the lower limit of the winding angle of the layered fabric is preferably 90 degrees or more, and more preferably 180 degrees or more. When it is less than 90 degrees, it is difficult to distinguish the ring-shaped shape or the arcuate appearance that is a part of the ring-shaped shape, and it is difficult to make a difference from the existing layered fabric. In the present application, a ring shape with one end missing is referred to as a “ring shape” in a broad sense, and if the ring itself is 90 degrees or more, it is referred to as a ring shape.

一方上限は360度×5倍すなわち5周以下、望ましくは360×3倍、すなわち3周以下が好ましい。長いほど生地同士の接合部の不連続さが目立たないものの、360×5倍を超えると巻きつける手間が増え、層状生地を用いるメリットが少なくなる。
2回巻き付ける形状の2回転目に遷移する付近(図3−(3)、aの部位)、以降の2周に相当する部分を見てもわかるとおり、特に型の外壁・内壁に特に接している必要はないし、前述のとおり、リング状の層状生地が欠けていても、すなわちその端面同士接していなくても特にかまわないが、層状生地の端面同士または層状生地と型の壁面が少なくとも膨張時に接するように型内に配置することが望ましい。
On the other hand, the upper limit is preferably 360 degrees × 5 times, that is, 5 or less, desirably 360 × 3 times, that is, 3 or less. The longer the length, the discontinuity of the joint between the fabrics becomes less conspicuous. However, when it exceeds 360 × 5 times, the labor for winding increases and the merit of using the layered fabric decreases.
As shown in the vicinity of the second turn of the shape wound twice (FIG. 3- (3), part a), and the part corresponding to the following two rounds, especially in contact with the outer wall and inner wall of the mold. It is not necessary that the ring-shaped layered fabric is missing, that is, the end surfaces thereof are not in contact with each other as described above. It is desirable to place it in the mold so that it touches.

端面同士が膨張時に接触することでリング状の外見が完成し、また層状生地と型の壁面が膨張時に接触することで予想外の方向・大きさの膨張からおこる不均一な層(「層の暴れ」と称する)を抑えることができ、よりその商品価値は高まる。
もっとも、本願では「リング状」と称しているが求める形状が俗に言う「扇型」で十分の場合はその限りではなく、また型にしてもリング全体ではなく、はじめから扇型であってもかまわない。
The ring-like appearance is completed by contact between the end faces during expansion, and the layered fabric and the mold wall contact during expansion, resulting in an uneven layer ("layer (Referred to as rampage), and the value of the product is further increased.
However, although it is called “ring shape” in this application, it is not always the case when the desired shape is “fan shape”, and it is not the whole ring, but it is a fan shape from the beginning. It doesn't matter.

本発明において生地は、型に層が同心円状または放射状になるように湾曲して配置する必要があるが、その場合通常層は上下二方向に現れる。ただし、同心円状の場合に層状生地を途中で折り曲げたりした場合、層は一方向に現れる(図4−(1))。層状生地の層は一方以上現れさえすれば特に限定はされないし、折りたたんだ層状生地の中にフィリング等を封入して焼くことも可能である。(図4−(2))   In the present invention, the dough needs to be curved and arranged in a mold so that the layers are concentric or radial. In this case, the layers usually appear in two directions. However, in the case of concentric circles, when the layered fabric is bent halfway, the layer appears in one direction (FIG. 4- (1)). There is no particular limitation as long as one or more layers of the layered dough appear, and it is also possible to enclose and burn a filling or the like in the folded layered dough. (Figure 4- (2))

前出の通り層状生地は層に対し垂直方向に膨張するので型内に隙間なく埋まる必要はなく、むしろ膨張を見越した程度の隙間がある方が望ましい。これも前述の通り層状生地の膨張率にもよるが、層状生地の膨張を妨げる制約をせずに焼成した際の焼成後の寸法の0.5倍〜1.5倍、望ましくは0.8倍〜1.2倍であることが好ましい。0.5未満だと焼成時に型に収まりきらず層が乱れ開放された方向に極端に盛り上がり、外見を損ないかねない。一方膨張率の1.5倍以上あると焼成工程を通して生地は型壁に接触せず、型の凹部のような形状での仕上がりを意図した場合は、層が乱れたり、すその方が広がった形状になりやすい。
なお、焼成工程で層状生地は一般的には最終的な膨張率より大きく膨張した後、「焼き締まる」傾向にあるため、膨張率より若干隙間が大きくても生地は焼成工程中の大多数の時間壁に接触することになる。
As described above, since the layered fabric expands in a direction perpendicular to the layer, it is not necessary to fill the mold without any gaps. Rather, it is desirable to have a gap that allows for expansion. This also depends on the expansion rate of the layered fabric as described above, but it is 0.5 to 1.5 times the size after firing when firing without restricting the expansion of the layered fabric, desirably 0.8. It is preferable that it is 2 to 1.2 times. If it is less than 0.5, it does not fit in the mold during firing, and the layer is disturbed and extremely raised in the opened direction, which may impair the appearance. On the other hand, when the expansion coefficient is 1.5 times or more, the dough does not come into contact with the mold wall through the firing process. Easy to shape.
In addition, since the layered dough generally expands more than the final expansion rate in the baking process and tends to “fire-tighten”, the dough is mostly in the baking process even if the gap is slightly larger than the expansion rate. You will be in contact with the time wall.

型の凸部側の壁と外側の壁の寸法比(図5のr1/r2)は1/5以上、望ましくは1/3以上が好ましい。1/5以下の場合は内壁側の生地が外壁側に比べ膨張できず、内側の層が波打ったり乱れたりしやすい。なお、壁が円形でない場合は周の長さをもって規定する。   The dimensional ratio (r1 / r2 in FIG. 5) between the convex side wall and the outer wall of the mold is 1/5 or more, preferably 1/3 or more. In the case of 1/5 or less, the fabric on the inner wall side cannot expand as compared with the outer wall side, and the inner layer tends to wave or be disturbed. In addition, when a wall is not circular, it prescribes | regulates with the circumference length.

層状生地は、型に層が同心円状または放射状になるように湾曲して配置する必要があるが、同心円状の場合は、前出の層状生地の製造法により得られたものを層が同心円状に上部部位に現れるように設置すればよい(図6の(1−1)参照)が、放射状の場合は層の積み重なった方向が長い為、前出の層状生地の製造法により得られた層状生地を適宜積み重ねることにより得られる(図6の(3−1)参照)。   The layered fabric needs to be placed in the mold so that the layers are concentric or radial, but in the case of concentric circles, the layers obtained by the above-mentioned manufacturing method of the layered fabric are concentric. (Refer to (1-1) in FIG. 6). However, in the case of a radial shape, the layered direction is long, so that the layered shape obtained by the above-described method for producing a layered fabric is used. It is obtained by appropriately stacking the dough (see (3-1) in FIG. 6).

なお放射状になるように設置した場合は、リング状の弧に沿って伸長しやすいので、膨張後の最終形状が「閉じたリング状」にする為には適宜リングの一端を欠いて層状生地の伸長度合いに見合った余裕を作る方が望ましい。もっとも、余裕がない場合、または、膨張に見合うほどの余裕ではない場合は、膨張に伴い行き場が無い生地が不規則に盛り上がり、上部部位が波打つ特徴のある形状のものが得られる(図6の(3−2)参照)。   In addition, when installed so as to be radial, it is easy to extend along the ring-shaped arc. Therefore, in order to make the final shape after expansion "closed ring shape", one end of the ring is appropriately removed and the layered fabric is removed. It is desirable to make a margin that matches the degree of expansion. Of course, when there is no room, or when the room does not have enough room for expansion, a fabric with a characteristic that the upper part is undulated and the upper part is corrugated irregularly with expansion is obtained (FIG. 6). (Refer to (3-2)).

型内に設置された生地の焼成は公知の方法に準じて行えばよい。焼成条件は、装置および生地の量等により変化するので一概には規定できないが、通常、一般的には180℃前後で約30分程度焼成することで当該焼成層状ベーカリー製品を得ることができる。   The dough placed in the mold may be baked according to a known method. Since the baking conditions vary depending on the amount of the apparatus and the dough, etc., it cannot be specified unconditionally. However, generally, the baking layered bakery product can be obtained by baking at about 180 ° C. for about 30 minutes.

以下に本発明の実施例を示し本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、%及び部は重量基準を意味する。   EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples,% and part mean weight basis.

<実施例1>
強力粉100部、生イースト4部、上白糖12部、食塩1.5部、脱脂粉乳3部、全卵10部、ニューコンボル500を6部、水50部を低速5分間、中速2分間ミキシングを行い、捏ね上げ温度25℃の生地を作成した。
<Example 1>
100 parts of strong powder, 4 parts of raw yeast, 12 parts of super white sugar, 1.5 parts of salt, 3 parts of skim milk powder, 10 parts of whole egg, 6 parts of Newcomb 500, 50 parts of water for 5 minutes at low speed, 2 minutes for medium speed Mixing was performed to prepare a dough with a kneading temperature of 25 ° C.

次に生地を2000gに分割した後−10℃で2時間、冷却寝かせ(リタード)を行った後、折り込み油脂としてマーガリン様油脂組成物(商品名、カルチャー500:不二製油株式会社製、油分85%)を400g折り込み、リバースシーターで3つ折り2回後、さらに−10℃で24時間リタード、3つ折り1回を行ない、パン生地の厚さ5mmまで展延した。   Next, the dough was divided into 2000 g, cooled and cooled (retarded) at −10 ° C. for 2 hours, and then margarine-like oil composition (trade name, Culture 500: manufactured by Fuji Oil Co., Ltd., oil content 85) %) Was folded twice in three on a reverse sheeter, further retarded at −10 ° C. for 24 hours and once in three, and spread to a bread dough thickness of 5 mm.

得られたこの生地を適当な長方形にカットして4枚重ねた生地を作成し、エンゼル型(製品名 伊藤景パック産業株式会社、IFトレーリング型(コード番号:5121712)直径138mm)の大きさにあわせ適宜カットする。カットした層状生地は、層が同心円状に現れるように湾曲させ、エンゼル型内に層が上部部位に露出するように配置した。(層状生地自体には同心円状の層は生地の上部部位と下面に現れるがエンゼル型の上部部位に一方が露出する。)(図6の(1−1))   The obtained dough is cut into a suitable rectangle to make a four-ply dough, and the size of the angel type (product name: Ito Kage Pack Sangyo Co., Ltd., IF trailing type (code number: 5121712) diameter 138 mm) Cut appropriately according to. The cut layered fabric was curved so that the layer appeared concentrically, and was placed in the angel mold so that the layer was exposed at the upper part. (In the layered fabric itself, concentric layers appear on the upper and lower portions of the fabric, but one is exposed on the angel-shaped upper portion.) ((1-1) in FIG. 6)

成型した生地を33℃/湿度75%のホイロで1時間醗酵させ、上火180℃、下火180℃で25分間焼成し、実施例1に係る層状ベーカリー製品を得た。
作業性は良好であり、得られた層状ベーカリー製品はきれいなリング状で層状生地の層の断面が上・下面に現れ、外見上特異で十分に商品価値があるものであった。(図6の(1−2))
The molded dough was fermented with a proofer at 33 ° C./75% humidity for 1 hour and baked at 180 ° C. and 180 ° C. for 25 minutes to obtain a layered bakery product according to Example 1.
The workability was good, and the obtained layered bakery product had a beautiful ring shape and the cross-section of the layered dough appeared on the upper and lower surfaces, and it was unique in appearance and sufficiently commercial value. ((1-2) in FIG. 6)

<比較例1>
実施例1と同様の配合と工程にて作成した層状生地を層が側面に現れるように配置する以外は実施例1と同様の条件にしてホイロ・焼成を行い、層状ベーカリー製品を得た。(層状生地自体には層が側面に積層して現れる。エンゼル型に配置した状態では層はまったく露出しない。)(図6の(2−1))
得られた層状ベーカリー製品の形状は実施例1と同じくリング状だが層は横に現れて目立たないものであった。(図6の(2−2))
<Comparative Example 1>
A layered bakery product was obtained by performing proofing and baking under the same conditions as in Example 1 except that the layered dough prepared in the same composition and process as in Example 1 was placed so that the layer appeared on the side surface. (In the layered fabric itself, the layers appear to be laminated on the side surfaces. The layers are not exposed at all when placed in the angel shape.) ((2-1) in FIG. 6)
The shape of the obtained layered bakery product was a ring shape as in Example 1, but the layer appeared sideways and was not noticeable. ((2-2) in FIG. 6)

<実施例2>
実施例1と同様の配合と工程にて作成した層状生地を層が放射状に現れるように湾曲させ、その焼成型内に層が上部部位に露出するように配置する以外は実施例1と同様の条件にしてホイロ・焼成を行い、層状ベーカリー製品を得た。(層状生地自体には層が前面に現れる。エンゼル型に配置した状態では上部部位に放射状の層が露出する。)(図6の(3−1))
得られた層状ベーカリー製品の形状は層が上・下面に放射状に、そして側面にも現れているおり、また、膨張した生地の上部部位が波打った新規な形状であり、十分に商品価値があるものであった。(図6の(3−2))
現れた層の性状と層状ベーカリー製品の形状を表1にまとめた。
<Example 2>
The same as in Example 1 except that the layered fabric prepared in the same composition and process as in Example 1 is curved so that the layer appears radially, and placed in the baking mold so that the layer is exposed at the upper part. A layered bakery product was obtained by performing proofing and baking under the conditions. (The layer appears on the front side of the layered fabric itself. In the state of being placed in the angel shape, the radial layer is exposed at the upper part.) ((3-1) in FIG. 6)
The shape of the layered bakery product obtained is a new shape in which the layers appear radially on the upper and lower surfaces and also on the side surfaces, and the upper part of the expanded dough is undulated, so it has sufficient commercial value. There was something. ((3-2) in FIG. 6)
The properties of the layers that appeared and the shape of the layered bakery product are summarized in Table 1.

<実施例3>
層状生地を型内に隙間の無いように設置する以外は実施例1同様の配合・工程にて層状ベーカリー製品を作成した。(図7−(1−1)、図7−(1−2))
得られた層状ベーカリー製品は膨張方向が制限された生地は型唯一の開放部の上部に盛り上がり、きのこのような形状を示すが、層状生地の層の断面が上・下面に現れ、外見上特異で十分に商品価値があるものであった。(図7−(2−1)、図7−(2−2))
<Example 3>
A layered bakery product was prepared by the same formulation and process as in Example 1 except that the layered dough was placed in the mold so that there was no gap. (Fig. 7- (1-1), Fig. 7- (1-2))
In the obtained layered bakery product, the dough with restricted expansion direction swells at the top of the mold's only open part and shows a mushroom shape, but the cross section of the layered dough appears on the upper and lower surfaces, and is unusual in appearance It was worthy of commercial value. (Fig. 7- (2-1), Fig. 7- (2-2))

<実施例4>
型に底面が四角形の凹形状で中央部にやはり四角柱の凸部を有するものを用いる以外は実施例1同様の配合・工程にて層状ベーカリー製品を作成した。(図8)
得られた層状ベーカリー製品は中央に中抜けのある四角柱状であり、層状生地の層の断面が上・下面に現れ、外見上特異で十分に商品価値が高いものであった。
<Example 4>
A layered bakery product was prepared in the same composition and steps as in Example 1 except that the bottom of the mold had a rectangular concave shape and the central part also had a quadrangular prism convex part. (Fig. 8)
The obtained layered bakery product had a quadrangular prism shape with a hollow in the center, and the cross-section of the layered dough appeared on the upper and lower surfaces, which were unusual in appearance and sufficiently high in commercial value.

<比較例2>
層状生地を型内に設置せず、天板状に設置する以外は実施例1同様の配合・工程にて層状ベーカリー製品を作成した。得られた層状ベーカリー製品は層が上・下面に現れるが、内外ともに側面が崩れ、さほど新規性のないものであった。
<Comparative example 2>
A layered bakery product was prepared by the same formulation and process as in Example 1 except that the layered dough was not placed in the mold but placed in a top plate shape. In the obtained layered bakery product, the layers appeared on the upper and lower surfaces, but the sides collapsed both inside and outside and were not very novel.

<実施例5>
層状生地を内部に凸部を有しない型に入れる以外は実施例1同様の配合・工程にて層状ベーカリー製品を作成した。得られた層状ベーカリー製品は生地が内側に膨張して、層がやや波打ったものの、層状生地の層の断面が上・下面に現れ、外見上特異で十分に商品価値があるものであった。(図9)
<Example 5>
A layered bakery product was prepared by the same formulation and process as in Example 1 except that the layered dough was placed in a mold having no protrusions inside. The resulting layered bakery product had a dough that swelled inward and the layer slightly wavy, but the cross-section of the layered dough layer appeared on the top and bottom surfaces, and it was unique in appearance and sufficiently commercial value. . (Fig. 9)

<実施例6>
層状生地を層がU字になるように一度折り返し、その折り返し部分にフィリング(商品名、フローマカスタ:不二製油株式会社製)を挟み込んだものを用いる以外は実施例1同様の配合・工程にて層状ベーカリー製品を作成した。(図4−(2))
得られた層状ベーカリー製品は層状生地の層の断面が上部部位に現れ、且つ、フィリングの風味も付加した商品価値の高いものとなった。
<Example 6>
Fold the layered fabric once so that the layer is U-shaped, and use the same composition and steps as in Example 1 except that the folded part is sandwiched with a filling (trade name, Flowama Casta: manufactured by Fuji Oil Co., Ltd.). A layered bakery product was created. (Figure 4- (2))
The obtained layered bakery product had a high commercial value in which the cross-section of the layered dough layer appeared in the upper part and the flavor of the filling was added.

<実施例7>
強力粉100部、生イースト4部、上白糖12部、食塩1.5部、脱脂粉乳3部、全卵10部、ニューコンボル500を6部、水50部を低速5分間、中速2分間ミキシングを行い、捏ね上げ温度25℃の生地Aと、同配合にチョコレート風味材(商品名、ネリコミショコラ:不二製油株式会社製)を加える以外は生地A同様の操作にて作成した生地Bを作成した。
次に生地Aを1500g、生地Bを500gに分割した後−10℃で2時間、冷却寝かせ(リタード)を行った後、ローラーにて同程度の面積に展延した油脂A・Bを重ね、さらに折り込み油脂としてマーガリン様油脂組成物(商品名、カルチャー500:不二製油株式会社製、油分85%)を400g折り込み、リバースシーターで3つ折り2回後、さらに−10℃で24時間リタード、3つ折り1回を行ない、パン生地の厚さ5mmまで展延した。
<Example 7>
100 parts of strong powder, 4 parts of raw yeast, 12 parts of super white sugar, 1.5 parts of salt, 3 parts of skim milk powder, 10 parts of whole egg, 6 parts of Newcomb 500, 50 parts of water for 5 minutes at low speed, 2 minutes for medium speed The dough A was prepared in the same manner as the dough A, except that the dough A was mixed and the kneading temperature was 25 ° C. and the chocolate flavoring material (trade name, NERICA MICROCHOLA: manufactured by Fuji Oil Co., Ltd.) was added to the same composition. It was created.
Next, after dividing dough A into 1500 g and dough B into 500 g, after cooling and chilling (retard) at −10 ° C. for 2 hours, the oils A and B spread to the same area with a roller are stacked, Further, 400 g of a margarine-like oil / fat composition (trade name, Culture 500: manufactured by Fuji Oil Co., Ltd., oil content: 85%) is folded as a folding oil and fat, folded three times with a reverse sheeter, and further retarded at −10 ° C. for 24 hours. One fold was performed, and the bread dough was spread to a thickness of 5 mm.

得られたこの生地を適当な長方形にカットしてその生地を2枚重ね、厚みのある生地を作成し、実施例1と同じ型の大きさにあわせ(この実施例は2周させる為、生地の長さは実施例1の倍程度に)適宜カットする。カットした層状生地は、層が上部部位と下面現れるよう、そして型の凸部を2周するように設置した。(図3−(3))   The obtained dough is cut into a suitable rectangle, and two doughs are stacked to make a thick dough. The dough is matched to the size of the same mold as in Example 1 Is appropriately cut (about twice the length of Example 1). The cut layered fabric was placed so that the layer appeared on the upper part and the lower surface, and the convex part of the mold made two rounds. (Figure 3- (3))

上記以外は実施例1同様の配合・工程にて層状ベーカリー製品を作成した。
得られた層状ベーカリー製品は層状生地の層の断面が上部部位に現れ、且つ、生地層自体に交互にチョコレートによる褐色の層が入り、より一層現れた層状生地の断面が目立ち、さらには生地の継ぎ目(図3−(3)のa)が目立ちにくく、バウムクーヘンの外見に似た商品価値の高いものとなった。なおバウムクーヘンはその焼成には熟練した操作と特殊なオーブンを用い、一層ずつ焼き上げていく為、平易な方法でその形状を模した層状ベーカリー製品を作成できることは、より価値のあるものであると考えられる。
Except for the above, a layered bakery product was prepared by the same formulation and process as in Example 1.
In the obtained layered bakery product, the cross-section of the layered dough layer appears in the upper part, and the dough layer itself alternately contains brown layers of chocolate, and the layered dough cross-section that appears further is conspicuous, and further The seam (a in FIG. 3- (3)) is not conspicuous and has a high commercial value similar to the appearance of Baumkuchen. Since Baumkuchen is baked one by one using skilled operations and a special oven, it is considered more valuable to be able to create a layered bakery product that mimics the shape by an easy method. It is done.

本発明によって、平易な方法にて特徴的な層状の断面もつペストリー・パイ等の層状ベーカリー製品を製造することができる。   According to the present invention, a laminar bakery product such as pastry pie having a characteristic lamellar cross section can be produced by a simple method.

層状生地の模式図。Schematic diagram of layered fabric. リング状凹部形状の型の模式図。The schematic diagram of a ring-shaped recessed mold. 層状生地を型に配置する際の巻き数とその形状の模式図。The schematic diagram of the number of winding at the time of arrange | positioning a layered fabric in a type | mold, and its shape. 層状生地を途中で折り曲げた場合の一方向に層が同心円状に露出する層状生地の模式図。The schematic diagram of the layered cloth which a layer exposes concentrically in one direction at the time of bending a layered cloth in the middle. 型の凸部側の壁と外側の壁の寸法比を示す模式図。The schematic diagram which shows the dimension ratio of the wall by the side of the convex part of a type | mold, and an outer wall. 設置した層状生地の層の現れ方と焼成後の層状生地の形状を示す模式図。The schematic diagram which shows how the layer of the installed layered fabric appears, and the shape of the layered fabric after baking. 層状生地を型内に隙間の無く設置した場合の焼成前と焼成後の形状を示す模式図。The schematic diagram which shows the shape before baking at the time of installing a layered fabric in a type | mold without a space | gap, and after baking. 底面が四角形の凹形状で中央部に四角柱の凸部を有する型内に設置した層状生地の模式図。The schematic diagram of the layered cloth | dye installed in the type | mold which has a square-shaped convex part in the center part with a square concave bottom. 内部に凸部を有しない型内に設置した層状生地の焼成後の模式図。The schematic diagram after baking of the layered fabric installed in the type | mold which does not have a convex part inside.

符号の説明Explanation of symbols

a 層状生地の継ぎ目 a Layered fabric seams

Claims (4)

層が同心円状または放射状に現れるように湾曲させた層状生地を、焼成型内に層が開口部に露出するように配置し焼成することを特徴とするリング型ベーカリー製品の製造法。 A method for producing a ring-type bakery product, characterized in that a layered dough that is curved so that the layers appear concentrically or radially is placed and fired in a firing mold so that the layer is exposed in the opening. 用いられる焼成型がリング状凹部、もしくは凹部囲み枠の外壁・内壁いずれかを有する請求項1記載のリング型ベーカリー製品の製造法。 The method for producing a ring-type bakery product according to claim 1, wherein the baking mold used has a ring-shaped recess or an outer wall / inner wall of a recess-enclosing frame. 層状生地がペストリー生地またはパイ生地である請求項1記載のリング型ベーカリー製品の製造法。 The method for producing a ring-type bakery product according to claim 1, wherein the layered dough is pastry dough or pie dough. 層状生地の端部同士または層状生地と型の壁面が少なくとも膨張時に接するように型内に配置した請求項1記載のリング型ベーカリー製品の製造法。 The manufacturing method of the ring type bakery product of Claim 1 arrange | positioned in a type | mold so that the edge parts of a layered material | dough, or the layered material | dough and the wall surface of a type | mold may contact | connect at least at the time of expansion | swelling.
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JP2010268750A (en) * 2009-05-22 2010-12-02 Adeka Corp Thin plate-like laminated bakery product
WO2015004824A1 (en) * 2013-07-08 2015-01-15 株式会社コバード Layered food production device and production method
JP2018033421A (en) * 2016-09-02 2018-03-08 日清オイリオグループ株式会社 Multilayer bakery food and method for producing the same
US10382172B2 (en) 2005-04-22 2019-08-13 Intel Corporation Hybrid orthogonal frequency division multiple access system and method

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US10382172B2 (en) 2005-04-22 2019-08-13 Intel Corporation Hybrid orthogonal frequency division multiple access system and method
JP2009028018A (en) * 2007-07-31 2009-02-12 Fuji Oil Co Ltd Concave-form combined bakery product and method for producing the same
JP2010268750A (en) * 2009-05-22 2010-12-02 Adeka Corp Thin plate-like laminated bakery product
WO2015004824A1 (en) * 2013-07-08 2015-01-15 株式会社コバード Layered food production device and production method
KR101554893B1 (en) 2013-07-08 2015-09-22 카부시키가이샤 코버어드 Production device and production method for layered food
US9351496B2 (en) 2013-07-08 2016-05-31 Kobird Co., Ltd. Production device and production method for layered food
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