JPH0542896B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention involves forming one piece of bread dough in which a large number of meshes of through-holes are formed by superimposing it on top of another plate-shaped bread dough, roasting it, The present invention relates to a method for producing baked sweet bread.

[Conventional technology]

Conventionally, as a method for manufacturing a pie by stacking two pieces of pie dough, as shown in FIG.
A fabric 62 having a mesh a by cutting out the upper fabric 60
There is a known method in which the edible contents b are sandwiched between the edible contents b, and the edible contents b are stacked on top of the base dough 63 and then baked (see FIG. 1D).

[Problem that the invention seeks to solve]

However, the conventional pie manufacturing method is not used in the pastry manufacturing method for the following reasons.

Pie dough is formed by laminating a dough layer and a fat layer by folding them together. Puff pastry puffs up as the oil and fat between the thin layers of dough is absorbed into the dough during baking, allowing hot air to enter the dough. For this reason, expansion is mainly performed in the height direction where the fats and oils are stacked. On the other hand, bread dough used for sweet bread is made by mixing and kneading yeast with the dough raw materials, and the dough is fermented and expanded by the yeast during fermentation and roasting before baking.
The mesh-like gluten structure expands laterally as well. Therefore, during baking, the mesh formed by the cutting die in pie dough is relatively less susceptible to deformation due to the influence of expansion, whereas bread dough also expands in the horizontal direction, so the mesh formed in the dough They often become deformed, damaged, or occluded. In addition, the forming method using a cutting die results in waste of bread dough, resulting in poor yield, and the quality of the product baked by reusing the dough cut out with the cutting die is inferior.

[Means for solving problems]

In this invention, a large number of intermittent cuts are arranged in parallel in one direction on one thinly stretched bread dough, and the bread dough is stretched in a direction perpendicular to the direction of the cuts. A bread dough was prepared in which each of the stripes was opened to form a mesh of through holes, and this bread dough was superimposed on another flat bread dough and formed, and then roasted and baked.

Hereinafter, a detailed description will be given according to the embodiments shown in the drawings.

FIG. 2 is a diagram showing the process of making one type of bread dough having a mesh.

There is a cut line b′ in the thinly stretched bread dough 1,
b'', b, b''''', are inserted. The cut line b is carved using the method described later. The cut line b' is
As shown in Figure 2B, a large number of continuous cuts are arranged intermittently at the same distance in the direction of the cuts, and the continuous cuts are
Cut lines b″, b, b with the same spacing relative to b′
′′′′, are installed in parallel. Cut line b′ to b
In the example, the engraved position of ``'''' is at a different level,
That is, the adjacent slits b' to b''''' are provided at different positions in the longitudinal direction. All cuts have the same length. The bread dough 2 on which the cuts have been made is stretched in a direction perpendicular to the direction of the cuts (see FIG. 2C). As the bread dough 2 is stretched, the creases b' to b''''' are opened and each formed into a diamond shape. Figure 2 C and D show meshes c′ with diamond-shaped cuts and through holes;
It shows a state where a large number of c″, c, c′′″ are installed side by side.

As shown in FIG. 3, the bread dough 3 provided with the mesh is superimposed on the other bread dough 4 formed into a flat plate shape. As another embodiment, as shown in FIG. 4, the edible contents 5 may be inserted between the bread dough 3 and the bread dough 4 so as to be sandwiched therebetween. As another example, as shown in FIG.
An edible content 5, such as creams or jams having various colors, is sandwiched between the bread dough 3 and the bread dough 4, and the bread dough 3 is pressed to extrude the edible content 5 into the mesh to form the extruded edible content. Thing 5
It may be configured such that a is exposed from the mesh.

The following method is used to carve the cuts b', b'', b, b''''' into the bread dough 1. Fig. 6 shows a plate-shaped tooth pattern 6. A large number of teeth 8 of the same width are implanted in the teeth 8.The teeth 8 are installed intermittently at regular intervals in the lateral direction. The teeth are placed at the same interval at different positions (as shown in Figure 2B, the positions of the teeth are alternated so that the cut lines are alternate).To use this tooth type 6, , press the tooth pattern 6 onto the thinly rolled out bread dough. By pressing the tooth pattern 6, the cut lines b', b'', b, b shown in FIG. 2(B) are formed.
``'''' can be engraved. 7 and 8 show roller type rotating teeth 9, 12. FIG. roller 10,
14 are provided with teeth 11 and 13, respectively, in the same arrangement as described above with respect to FIG. 6A. 7th
The rotary tooth 9 shown in the figure is designed to carve a cut line in the lateral direction by rotation, and the rotary tooth 12 shown in FIG.
In this case, cuts are carved in the vertical direction. To use these roller type rotating teeth 9, 12,
The rollers may be rotated by driving or manually by placing the teeth on the thinly stretched bread dough. A desired cut line can be easily carved by rotating the roller.

[Effect]

When the bread dough formed by the above method is placed in a roasting furnace and fermented, the bread dough 3, which has a large number of meshes made of through holes, is stretched thinly, so that the degree of expansion can be kept low. ,
Inward expansion of the meshes c', c'', c, c''''' can be reduced, and there is no risk of the meshes being unnecessarily deformed or blocked.Furthermore, like bread dough 2,
Cut lines b′, b″, b, b′′′′ are cut, and the dough is stretched to form a diamond-shaped mesh c′, c″, c, c
When ``'''' is provided and the bread dough is stretched in the direction of opening the creases, the direction in which the gluten expands is restricted by the numerous meshes, and the direction in which the meshes c′, c″, c, c′′′′ are blocked. There is very little puffing.This is especially noticeable when opening the cuts parallel to the direction in which the bread dough is stretched.Furthermore, as shown in FIG. c″, c
, c''''', the edible contents within the mesh serve as walls to prevent the bread dough from expanding inward. Expansion during firing is also similar to that in the roasting furnace.

〔Effect of the invention〕

According to this invention, the mesh can be formed on bread dough in a method with no waste and a high yield, and the mesh will not be deformed, damaged, or clogged even during roasting and baking. Furthermore, by sandwiching and inserting the edible contents between the bread dough so that the edible contents are exposed within the mesh, the above effect can be made more pronounced, and the appearance can be changed, and the taste can be improved. It has the effect of enriching the

[Brief explanation of the drawing]

Fig. 1 is an explanatory diagram of the method of forming pie dough, Fig. 2 is an explanatory diagram of forming a mesh on one of the doughs according to the present invention, and Fig. 3 is a diagram showing how the dough formed according to Fig. 2 is superposed on the other dough. 4 is a sectional explanatory diagram showing the state in which the edible contents are sandwiched and inserted into the polymerized bread dough shown in FIG. 3, and FIG. 6 to 8 are explanatory views of the tooth mold used in the present invention. 1, 2, 3, 4...Dough, 5...Edible content, b', b'', b, b'''''...Slit, c', c
″，
c, c′′′′...mesh.

Claims (1)

[Claims] 1. A large number of cuts are intermittently cut in one direction on one bread dough that has been stretched thinly, and then the bread dough is stretched in a direction perpendicular to the length of the cuts to open the cuts. forming a large number of through holes having a rhombus-shaped mesh, overlaying the bread dough with the through holes formed on the other flat bread dough;
A method for producing sweet bread, which comprises shaping the dough into a dough having a concave cross-sectional depression on its surface, followed by roasting and baking. 2. The method for producing sweet bread according to claim 1, characterized in that the cut streaks are carved into the bread dough by pressing a plate-shaped tooth mold having a large number of teeth implanted on a flat plate onto the bread dough. 3. The production of sweet bread according to claim 1, characterized in that the cut lines are carved in the bread dough by applying a roller-type rotary tooth, which is a roller with a large number of teeth around the dough, and rotating the roller. Method. 4. The method for producing sweet bread according to any one of claims 1 to 3, characterized in that the edible content is sandwiched between bread dough and formed, followed by roasting and baking. 5. The sweet bread according to claim 4, characterized in that the bread dough having a mesh is pressed onto the edible content, the dough is shaped so that the edible content is extruded into the mesh, and then roasted and baked. Production method.