JPS6143014B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a method for wheat flour (Japanese flour) that
This relates to a method for producing a pie obtained by baking a dough made by mixing a large amount of 100% fat. More specifically, it relates to a method of forming a recess in the center thereof into which an auxiliary material is poured.

[Problems to be solved by conventional technology and invention]

Many products of this kind are on sale, for example, as shown in FIG. 5, a sub-ingredient B such as jam, cheese, or tyokolate is placed in the middle of a product C to give it a unique taste.

However, this sub-material does not change color (for example, becomes black as if it has been burnt) or deteriorates in quality (for example, many moldy spots appear after baking) even when heat is applied, and it does not change color when heat is applied. A variety of materials are used, including those that deteriorate in quality, and in some cases it is possible to bake the rolled dough by placing it in advance on a base shaped into the shape of the product, and in other cases it is not possible. There is. Things for which this is possible include jams, which are relatively hard to discolor or change in quality even when heated; conversely, things for which this is not possible, such as cheese or chiyocolate, do not change color or change in quality when heated. It's something to put away.

Therefore, when producing a product with the latter type of material on it, it is necessary to take a method of pouring the auxiliary material B into the center of the base after baking it. on the other hand,
In the former case, such as jam, when making a product that does not change color or change in quality even when heated, it may be baked while it is on the stand, but in this case, the area where the secondary material is placed and the outside of it may be baked. There is a drawback that the boundary D between the two is not finished neatly. This is because there is a difference in the degree of expansion between the area where the secondary material is placed and the area around it, and the expansion is not uniform.

The present invention aims to eliminate such drawbacks.

[Means for solving problems]

In the present invention, a cut 1 is provided at least on the front side of the base A made from rolled dough into a shape according to the product, and a cut 1 is provided at least on the front side of the base 1 to separate the part on which the auxiliary material B is placed and the outside thereof. cut off the edge of
Bake with weight 2 placed inside the cut 1.

[Effect]

By doing this, the part of the base A outside of the place where the cut 1 was made will swell sufficiently, while the part where the weight 2 is placed will hardly swell, so at least the part where the weight 2 is placed will not swell. Uetsuta Sodai
A sharp depression 3 at the boundary 4 on the front side of A′
is formed.

Therefore, when the auxiliary material B is poured into the recess 3, a product with a clean border D as shown in FIG. 5 is completed.

〔Example〕

Embodiments of the present invention will be described based on the accompanying drawings.

There are two ways to make pie dough: the American method (kneading method) and the French method (folding method).
The former is generally made from wheat flour (flour), which is the raw material.
and butter are mixed together while adding salt, and then sprinkled with an appropriate amount of cold water to form a dough.In the latter method, a small amount of butter is added to the raw flour, mixed, and then salt and cold water are added. It is a method in which the entire amount of flour is mixed and kneaded, the dough is rolled, and then the butter is folded in the dough, which is repeated multiple times.

The dough assembled in this way is rolled, then cut or die-cut to give it a shape suitable for the product.

Up to this point, the method is the same as the conventional method, but in the present invention, a cut 1 is made on this base A. That is, the first
A rectangular cut 1 is made on the front side of the base A, which is shaped as shown in the figure.

This cut 1 is preferably provided so as to reach from the front to the back of the base A as shown in FIG. 2, but it does not necessarily have to be penetrating. The point is that at least on the front side of the base A, the edge between the part on which the auxiliary material B is placed and the outside thereof should be cut. If the cut 1 is provided from the front to the back of the base A, the edge between the part on which the auxiliary material B is placed and the outside thereof can be completely cut off.

In addition, the overall shape of the cut 1 is not limited to a rectangle, but can be made into various shapes such as a square, a triangle, or a petal shape. It may be a line.

After making this cut 1, the base A is the same as before.
Bake at about 200-250℃, and at this time, place a weight 2 on the inside of the cut 1, as shown in Figure 3.

When the base A is fired in this manner, a recess 3 with a sharp border 4 is formed in the fired base A', as shown in FIG.

Then, in this depression 3, put Chiyokolate, cheese,
An auxiliary material B such as jam is poured in to form a final product as shown by C in FIG.

〔Effect of the invention〕

According to the present invention, since a depression with a sharp border is formed in the fired base, the product has a good appearance with a sharp border D between the sub-material B poured into the depression and the outside part thereof. can be created.

[Brief explanation of the drawing]

The attached drawings show embodiments of the present invention, and the first
The figure is a perspective view showing a state in which rectangular cuts have been made on a base made from rolled dough into a shape according to the product, Figure 2 is an enlarged cross-sectional view taken along the - line in Figure 1, and Figure 3 is a cross-sectional view showing a state in which a weight is placed on the inside of the cut during firing, Figure 4 is an enlarged end view of the base after firing, and Figure 5 is an example of the final product. FIG. A... Soybean before baking, A'... Soybean after baking, B... Sub-material, C... Product, D...
Boundary, 1... cut, 2... weight, 3... depression,
4... Boundary.

Claims (1)

[Claims] 1. A method for producing a pie, which comprises making a cut 1 at least on the front side of a base A prepared from rolled dough into a shape according to the product, and baking the pie with a weight 2 placed inside the cut 1. .