JP3013038B2 - Rolled pie, method for producing the same, and core mold for pie dough winding - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a roll-shaped pie.
Regarding the manufacturing method and the core mold for pie dough winding,
Rolled pie made by winding a sheet-shaped folded pie dough or kneaded pie dough into a hollow cylindrical or prismatic shape or a hollow conical or pyramid shape
TECHNICAL FIELD The present invention relates to a manufacturing method and a core mold for pie dough winding used in the production thereof.

[0002]

2. Description of the Related Art As a pie wound in a roll shape, that is, a hollow cylindrical or prismatic shape or a hollow conical or pyramid shape, a pie dough is formed into an elongated strip as shown in FIG. Thereafter, the strip-shaped pie dough (5) is spirally wound around a core mold (52) made of a cylindrical body (53) while partially overlapping the slender strip-shaped pie dough, and then fired.
1) exists.

[0003]

However, the method of spirally winding a pie dough having an arbitrary width while partially overlapping the pie dough formed into an elongated strip as described above has a problem. It must be formed in an elongated strip, and the elongated strip pie dough must be spirally wound in multiple layers without regularly shifting its position with respect to the core mold.
It was very troublesome and cumbersome, and was not suitable for mass production.

As a pie wound in a roll shape, as shown in FIG. 7, a sheet-shaped pie dough is simply wound around a core mold (62) composed of a cylindrical body (63). It is also conceivable to make a roll-shaped pie (61) by baking and baking. However, in such a means, the winding edge of the pie dough expands in the direction of the layer during baking in a dark manner. Baked rolled pie (6
The wound edge portion (61a) of 1) becomes extremely unnatural in which the wound edge portion is significantly expanded compared to other portions, and the core die rolls due to such a darkened expansion of the wound edge portion. As a result, the whole pie dough expands unevenly, so that the shape after firing becomes unstable.

[0005] The present invention is intended to solve such a problem, and eliminates the troublesome work that is suitable for mass production. It is an object of the present invention to provide a method for producing a roll-shaped pie so that the pie is suppressed without being bluntly expanded, and a pie dough winding core used in the production thereof.

[0006]

According to the present invention, a pie crust is wound on a pie crust winding core in the form of a single sheet so that the rim is positioned on the lower surface side. And a roll formed on the outer periphery of the core mold for pie crust, wherein the lower edge of the core mold presses the winding edge and prevents or controls the rolling of the core mold. By winding the pie dough winding edge of the pie dough on the lower surface side of the pie dough winding core and firing the pie dough while maintaining that state, the sheet-shaped pie dough wound in a hollow shape is wound. A roll-shaped pie in which the pie crust is substantially uniformly expanded and formed is suppressed by suppressing the unpuffed expansion of the mating edge in the layer direction.

Further, the present invention uses a sheet-like pie dough which is easy to form into a roll and is suitable for mass production, and the pie dough winding edge located on the lower surface side maintains that state. By using a pie dough wrapping core die that holds the winding edge on the lower surface and prevents or controls the rolling so that it is fired, the shape of the rolled pie after firing is stable. Is manufactured.

That is, according to the present invention, a sheet-like pie crust is wound around a core so that the winding edge is located on the lower surface, and firing is performed while maintaining the winding edge on the lower surface. A method for producing a roll-shaped pie, wherein the lower surface side of the core mold is flattened, and the weight thereof is 2 to the weight of the pie dough.
A sheet-shaped pie crust is wound around a core so that the winding edge is positioned on the lower surface by setting the winding edge to be 10 times, and baking is performed while maintaining the winding edge on the lower surface. A method for producing a roll-shaped pie, wherein the core mold is formed by forming a space along the winding edge of the pie dough by depressing the lower surface side to form a roll-shaped pie having a stable shape after firing. It is intended to be manufactured.

Further, the present invention provides a heat-resistant pie having a columnar or conical shape for baking a pie crust in the form of a sheet around its peripheral surface, and baking the pie crust with the winding edge of the pie crust facing the lower surface. A dough-winding mold, wherein the lower surface of the mold is flat and the weight of the mold is 2 to 10 times the weight of the pie crust wound around the mold, or the periphery thereof A heat-resistant puff pastry winding mold in the form of a pillar or cone for baking a sheet-like puff pastry on its surface, and baking the pie pastry with the winding edge portion on the lower surface side, The lower surface of the body may be depressed to form a space along the winding edge of the pie crust.

[0010] Here, the winding of the edges of the pie crust is intended to include not only that the edges are vertically overlapped but also that they are adjacent to each other.

Here, the pie dough referred to in the present invention includes a folded pie dough of a type in which fats and oils are folded between flour doughs,
And a sheet-shaped pie dough that is large enough to be wound around the periphery of the pie dough winding core in a single winding operation. Any pie dough may be used, and the shape of the sheet may be a desired roll shape, for example, according to the shape of the pie wound and formed into a hollow cylindrical or prismatic shape or a hollow conical or pyramid shape. Formed into a shape such as a rectangular shape or a substantially fan shape.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION According to the invention of the present application, it is possible to suppress the swelling of a sheet-like pie dough wound in a hollow shape in the layer direction at the winding edge portion and to make the whole pie dough substantially uniform A method for producing a roll-shaped pie which is baked so as to expand into a core shape, wherein a sheet-shaped pie dough is wound around a core so that a winding edge is located on a lower surface side, and the winding is performed. by firing while maintaining the edge portions on the lower surface side is made to manufacture so as to swelling and substantially uniformly stable the pie dough. Here, the pie crust wound in a hollow shape refers to a pie crust wound and formed on a pie crust winding core having a cylindrical or prismatic shape or a hollow conical or pyramidal shape. .

That is, according to the present invention, a sheet-shaped pie crust is wound around a core so that the winding edge is located on the lower surface side, and the winding edge is pressed by the lower surface of the core. By preventing or controlling the rolling of the core mold and baking the wound edge while maintaining the wound edge on the lower surface side, the piecing is performed while suppressing the swelling of the wound edge in the layer direction. It is manufactured so that the dough is expanded substantially uniformly and stably. Specifically, for example, the outer shape of the core mold is made difficult to roll, or the weight of the core mold itself is increased. This prevents or controls the rolling of the core mold.

The wheat flour in the raw material of the pie crust is strong flour, medium flour and / or light flour, and at least half of the flour is desirably flour. This is because if the amount of the strong powder is too large, it may swell too much, and the shape of the product after firing may become unstable. The strong flour referred to in the present invention refers to flour having a protein content of about 11% or more and having a large amount of gluten and a strong flour, and the flour flour has a protein content of about 9% or less. The flour has a small amount of glue and a low flour quality, and the medium flour refers to a flour having an intermediate property between the strong flour and the soft flour.

[0015] The pie crust is wound around the core mold in an amount of 8 to 1 mm.
It is preferred to carry out at a dough temperature of 8 ° C, preferably 13-15 ° C. This is because if the dough temperature is lower than 8 ° C,
When the dough temperature is higher than 18 ° C, the fat in the pie dough melts and the pie dough becomes too soft or sticky and sticky. This is because it may be difficult to handle and may be easily broken.

In the present invention, when a sheet-like pie crust is wound around a core so that the winding edge is located on the lower surface side, and firing is performed while maintaining the winding edge on the lower surface side, The lower surface of the core mold presses the wound edge portion, and in order to prevent or control the rolling of the core mold, the lower surface side of the core mold is flattened, and its weight is reduced to the weight of the pie crust. A lower portion inside the cylindrical body (13) having a flat portion (15) on the lower surface side of the cylindrical body as shown in FIG. 3, for example, as shown in FIG. 3, that is, the flat portion (15) At the upper part, a plate-shaped weight body (16a) extending in the length direction is provided, and the weight is set to 2 to 10 times the weight of the pie dough to form a core type (12a) or (see (a)). ), A cylindrical body (13) having a flat portion (15) on the lower surface side Lower side inner ends of definitive, i.e.,
At both upper ends of the flat portion (15), bar-shaped weights (16b, 16b) extending in the length direction are provided, respectively.
It is preferable that the weight is set to 2 to 10 times the weight of the pie dough to form a core type (12b) (see (b)). This is because if the weight of the core is less than twice the weight of the pie crust, the core dies roll due to the swelling of the wrapped edge of the pie crust during firing, and the pie crust rolls in the layer direction of the wrapped edge. There is a possibility that the effect of suppressing the innocuous expansion of the pie may be insufficient, and if the weight of the core exceeds 10 times the weight of the pie crust, the portion of the core type underlay This is because the expansion of the dough during baking is suppressed more than necessary, and the dough does not expand well and hardens. In severe cases, the dough may be cut.

Further, in the present invention, a sheet-like pie crust is wound around a core so that the winding edge is located on the lower surface, and firing is performed while maintaining the winding edge on the lower surface. In order to prevent the rolled edge of the core from being rolled, the lower edge of the core is pressed down to prevent or control the rolling of the core. A core mold (2a) formed of a cylindrical body (3) having a hollow (5) on the lower surface side of a cylindrical body as shown in FIG. ). As a result, both ends of the winding edge of the pie dough on which the lower surface portion other than the core recessed portion is wound are pressed, and the wound edge of the pie crust where the hollow portion expands escapes. By inducing the wrapping edge of the pie dough in the layer direction in the layer direction, the core mold can easily be prevented from rolling.

Further, when the lower surface side of the metal core is depressed, if the weight of the core mold is further increased to 2 to 10 times the weight of the pie dough and the weight is increased, the rolling is easily controlled by the weight. Therefore, it is possible to prevent the wound edge of the pie crust from expanding unnecessarily in the layer direction, and to reliably prevent the shape of the product after firing from becoming unstable. Due to the shape and the weight increase of the core mold, it is possible to more effectively suppress the unduly expansion of the winding edge of the pie crust. Also, when the lower surface side of the core mold is depressed to form a space along the winding edge of the pie dough and the weight of the core mold itself is increased, the lower surface side of the core mold is flattened, and As compared with the case where the weight is increased, it is not necessary to increase the weight of the core mold so much, and the burden on the pie crust can be reduced correspondingly.

Here, as a method of adjusting the weight of the core mold to be heavy, for example, as shown in FIG.
A curved plate-shaped weight body (6a) extending in the length direction is provided inside a lower portion of the cylindrical body (3) having a hollow portion (5) on the lower surface side of the cylindrical body, that is, above the hollow portion (5). The hollow portion (5) of the cylindrical body (3) having the hollow portion (5) on the lower surface side of the cylindrical body as shown in FIG. Inside both sides of the
The weight may be adjusted by providing a weight on the core, like a core (2c) by providing rod-shaped weights (6b, 6b) extending in the length direction. Alternatively, the weight of the core mold may be increased as a whole without using a separate weight, that is, only the core having no apparent weight may be used. In addition,
It is better to provide the weight body below the core mold in order to lower the center of gravity and stabilize it, and it is better to provide the weight body so that it is loaded on both lower end sides of the pie dough good.

[0020] This effectively prevents rolling of the pie crust winding core due to expansion of the winding edge of the folded pie crust in the layer direction at the time of firing. It is more surely suppressed that the pie crust is pressed against the lower surface side of the core for pie crust winding and swells in the layer direction in a dark manner during firing. The core metal may be any material as long as it has heat resistance so as not to be melted or burned during baking of pie crust, but it is preferable to use a metal having heat resistance and a sense of weight.

The core is not limited to the cylindrical one as described above, but may be formed in a square pillar (23) having a hollow (25) on the lower surface side of a rectangular cylinder as shown in FIG. A rod-shaped weight body (26, 26) extending in the length direction is provided inside each side of the portion (25) to form a core type (22) (see (a)), and a square cylindrical body. By forming bar-shaped weights (36, 36) extending in the length direction inside the triangular prism body (33) having the recessed portion (35) on the lower surface side on both sides of the recessed portion (35), respectively, the core mold is provided. (32) (see (b)), a polygonal prism may be used. At this time, a plate-shaped or rod-shaped weight body extending in the length direction may be provided inside the lower part of the cylindrical body, and although not shown, the outer shape of the core is formed into an elliptical shape, a heart shape, or the like. The shape may be any shape.

Further, the core mold has a concave portion (45) on the lower surface side as shown in FIG. 5, and the concave portion (45) of the conical body (43) having one end tapered. A bar-shaped weight (46, 4) extending in the length direction
6) may be used to form a core type (42). Although not shown, a core-shaped body without providing the weight inside the cone as described above, or a weight provided inside the cone is not divided into both ends. The present invention also contemplates those having a core shape and those having a core shape by flattening the lower surface side of the conical body without providing a concave portion on the lower surface side of the cone. Needless to say.

The present invention also relates to a method for producing a roll-shaped pie , in which slit-shaped cuts are provided in advance in a pie dough for winding into a hollow shape. Uniform expansion is promoted, and a fired product having a more stable shape can be obtained.
In other words, in manufacturing pie dough, it is difficult to make the layer of the flour dough to be folded into a completely uniform sheet-like shape, and inevitably a part with strong and weak portions is formed. Means that the pie dough swells in an unstable manner as if waving due to the weak portion of the (continuous) flour dough layer being pulled by the strong portion during baking, and so-called odori is formed on the surface of the dough and has a poor appearance However, if a slit-shaped cut is provided in advance in the pie dough, the continuous flour dough layer is divided into small portions by the cut portion, so that the flour dough layer as described above is formed. Unstable swelling due to the strength of the material is alleviated at the cut portions, and the fabric surface can be prevented from scumming and have a good appearance. In addition, providing slit-shaped cuts in the pie dough allows the dough to pass through the fire well and has a good texture, the slits are widened by baking to form a pattern, and the appearance is improved. There are also effects such as easy eating. No yeast or chemical leavening agent is added to the pie crust of the present invention. This is because, when they are added, the pie crust is excessively swelled at the time of baking, so that it is not possible to substantially uniformly swell.

[0024]

An embodiment of the present invention will be described below with reference to the drawings. As shown in FIG. 1, the rolled pie (1) according to the present invention is such that the winding edge (1a) of the rolled pie (1) formed in a hollow substantially cylindrical shape expands in the layer direction in a dark manner. It has a good appearance in which the whole is expanded substantially uniformly and fired, and is 135 mm in length and 100 g in weight to prevent or control rolling.
Is wound around the outer periphery of a core die (2) composed of a tin-made tubular body (3) so that the winding edges of a sheet-shaped pie dough formed in a rectangular shape are vertically overlapped and located on the lower surface side. It is manufactured by baking while maintaining the wound edge on the lower surface side.

At this time, as shown in FIG. 1, by making slit-shaped cuts in the pie dough and baking it,
During baking, the pie crust is evenly expanded as a whole, and the shape is easily stabilized, and a slit-shaped pattern (4) is formed so that the appearance is beautiful, and the slit portion (4) is formed.
This makes the roll pie (1) easy to break and eat. Further, the hollow interior (10) of the roll-shaped pie may be filled with a filling material such as cream, jam, fruit, prepared food, or the like, if necessary.

The sheet-like pie dough is prepared by first mixing 100% by weight of flour, 5.0% by weight of fat and oil, 1.0% by weight of powdered milk, 1.0% by weight of salt, 1.0% by weight of flour obtained by combining strong flour and soft flour at a ratio of 1: 1.
A dough is prepared by kneading a raw material having a composition of 1.0% by weight of an emulsifier and 50% by weight of water, divided into appropriate weights, rolled and cooled, while maintaining a cooled state so that the folded layer has 48 layers. After folding in 70% by weight of roll-in fat and oil, extending it to a thickness of about 2 mm, and providing slit-shaped cuts,
Height 95cm x width 10.5cm x thickness 2.3mm (about 25
Form into a rectangular shape by dividing into g). The slit-shaped cut is preferably provided along the direction in which the dough after the folding of the fat or oil is extended, since the pattern formed by firing does not vary from product to product. No yeast or baking powder is used in making this dough. The divided pie dough is wound around a core while keeping the dough temperature in the range of 14 to 16 ° C., baked, and then the core is removed to obtain a hollow cylindrical roll pie (1). ).

When the pie crust is wound around the core, the wrapped edges of the pie crust are vertically overlapped and positioned on the lower surface side of the core bar. In order to further increase the strength, it is desirable that the overlapping portion be made as wide as possible, and as shown in FIG. In addition, when water is applied to the overlapping portion during the above-mentioned winding, the adhesive force is added and the fixing can be made stronger.

[0028]

As described above, according to the present invention, since the wound edge of the pie crust is pressed,
At the time of baking, the winding edge part expands in the layer direction indiscriminately, and the winding edge part of the fired roll-shaped pie becomes extremely unnatural, which is significantly expanded compared to other parts. It is possible to stably obtain a roll-shaped pie with good appearance and a good yield.

Further, according to the present invention, the pie dough can be formed into a shape that can be wound around the core in a single operation, so that the operation can be easily performed without any trouble, and mass production is possible. It can be said that it is suitable.

In addition, according to the present invention, when the pie dough is provided with a slit-shaped cut in advance, the dough on the dough surface can be suppressed and the appearance of the pie dough can be suppressed, and the dough has a good texture. Is better,
The slit can be easily broken and eaten easily.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a roll-shaped pie of the present invention.

FIGS. 2 (a) to 2 (c) are perspective views respectively showing a core mold of the present invention composed of a cylindrical body.

3 (a) to 3 (c) are perspective views respectively showing a core mold of the present invention composed of another cylindrical body.

FIGS. 4A and 4B are perspective views respectively showing a core mold of the present invention composed of another cylindrical body.

FIG. 5 is a perspective view showing another core mold of the present invention composed of a conical body.

FIG. 6 is a perspective view showing a conventional roll-shaped pie.

FIG. 7 is a perspective view showing a conventional roll-shaped pie.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Roll pie 1a ... Wound edge part 2 ... Core type 3 ... Cylindrical body 4 ... Slit part 5 ... Depressed part 6a ... Weight body 6b ...・ Plummet 10 ・ ・ ・ Hollow part 15 ・ ・ ・ Flat part

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-57-22642 (JP, A) JP-A-61-249338 (JP, A) JP-A-3-117472 (JP, U) 31411 (JP, B2) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21C 1/00-15/02 A21D 2/00-17/00

Claims (11)

(57) [Claims] 1. A sheet-shaped pie crust is wound around a core so that its edges are positioned on the lower surface side so that edges are vertically overlapped or adjacent to each other. While pressing the winding edge with the lower surface of the core, preventing or controlling the rolling of the core,
By firing while maintaining the winding aligning edge portion on the lower surface side, the production method of the rolled pie, characterized by comprising substantially uniform stable by puffing the pie dough. 2. A roll-shaped pie which is wrapped in a core form with a sheet-shaped pie dough so that the winding edge is located on the lower surface side, and is fired while maintaining the winding edge on the lower surface side. A manufacturing method, wherein the core mold has a flat lower surface side, and
A method for producing a rolled pie, wherein the weight is 2 to 10 times the weight of the pie dough. 3. A roll-shaped pie which is wrapped around a sheet-shaped pie dough such that the winding edge is located on the lower surface side, and is fired while maintaining the winding edge on the lower surface side. A method for producing a roll-shaped pie, wherein the core mold is depressed on the lower surface side to form a space along the winding edge of the pie dough. 4. The weight of the core mold is 2 to 10 times the weight of the pie dough.
The method for producing a roll-shaped pie according to claim 3 , wherein the number is doubled. 5. The method according to claim 2, wherein the weight of the core mold is adjusted by providing a weight. 6. A sheet-like pie dough is characterized by at least half of the flour in the raw material is flour 請
The method for producing a roll-shaped pie according to any one of claims 1 to 5 . 7. A sheet-shaped pie dough having a dough temperature of 8 to
18 ° C. claim 1, characterized by being wound around the core type with
7. The method for producing a roll-shaped pie according to any one of claims 1 to 6 . 8. A column-shaped or cone-shaped heat-resistant mold for wrapping a sheet-like pie crust around its peripheral surface, and baking the pie crust with the winding edge of the pie crust facing the lower surface. A pie crust winding core die, characterized in that the lower surface of the die is flat and the weight of the die is 2 to 10 times the weight of the pie crust wound around it. 9. A pillar-shaped or cone-shaped heat-resistant mold for wrapping a sheet-like pie crust around its peripheral surface, and baking the pie crust with the winding edge of the pie crust on the lower surface side. A pie dough winding core die, wherein a lower surface side of the mold body is depressed to form a space along a winding edge of the pie dough. Claims the weight of 10.-type body, characterized by comprising a 2 to 10 times the weight of the pie dough to be wound around
10. The pie crust winding core according to 9 . 11. The core mold for wrapping pie crust according to claim 8, wherein the weight is adjusted by providing a weight body in the mold body.