JP2010110288A - Pie pastry, pie and method for producing the same - Google Patents
Pie pastry, pie and method for producing the same Download PDFInfo
- Publication number
- JP2010110288A JP2010110288A JP2008287251A JP2008287251A JP2010110288A JP 2010110288 A JP2010110288 A JP 2010110288A JP 2008287251 A JP2008287251 A JP 2008287251A JP 2008287251 A JP2008287251 A JP 2008287251A JP 2010110288 A JP2010110288 A JP 2010110288A
- Authority
- JP
- Japan
- Prior art keywords
- pie
- holes
- picket
- center
- dough
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Images
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、パイ生地、パイとその製造方法に関し、詳しくはパイの流通に必要な物理的強度を有し、かつ、喫食時に所定の形状に割ることができるパイ生地、パイとその製造方法に関する。 The present invention relates to pie dough, a pie and a method for producing the same, and more particularly to a puff pastry, a pie having a physical strength necessary for distribution of the pie, and capable of being divided into a predetermined shape during eating, and a method for producing the same. .
パイは小麦粉主体のドウの層とマーガリンやバターなどの油の層が何層にも重なっており、焼成時にこの小麦粉のドウに空隙を生じてさくっとした食感を示す。 The pie has a dough layer mainly composed of flour and an oil layer such as margarine or butter, and the dough of the flour produces a crisp texture when baked.
しかし、その空隙構造のためにパイの浮きばらつきが生じて作業時や流通時に壊れやすいという問題がある。 However, due to the void structure, there is a problem that pie floating variation occurs and it is easily broken during work and distribution.
パイの水分値を高くすれば割れを防止できるが、パイを長期保存するためには水分値を低くしてさくさくとしたものにする必要がある。 Increasing the moisture value of the pie can prevent cracking, but in order to preserve the pie for a long period of time, it is necessary to make the moisture value low and make it crunchy.
パイの流通時の割れを防止するための方策として、特許文献1ではパイ表面水溶性多糖類を塗布、被覆することで割れを防止する技術が開示されているが、表面に水溶性多糖類を塗ると空気穴がふさがるために焼成時に全体が膨らみ、工場での作業性が悪くなること、焼成による水抜けが悪くなるため水分値が高めになり長期保存には適さないなどの問題がある。
As a measure for preventing cracking during distribution of pie,
特許文献2は、浮き、大きさのばらつきを防止するために焼成時に上蓋を設けてパイの厚みを一定化させることで、作業性を効率化して割れを防止する技術を開示する。しかしながら、特許文献2の方法では上蓋となる天板に設備投資が必要となり、また、焼成条件調整が難しくなる不具合があった。
本発明は、水分値が低く長期保存が可能で、流通時における割れが抑制されたパイ生地、パイ及びその製造法を提供することを目的とする。 An object of the present invention is to provide a pie dough, a pie, and a method for producing the same, which have a low moisture value and can be stored for a long period of time, and are suppressed from cracking during distribution.
本発明者は、上記課題に鑑み検討を重ねた結果、円形状のパイ生地を焼成した際に、割れが生じる原因は下記の通りであることがわかった。
(1)焼成時において、パイ生地の中心部の水抜けが悪いために外側との水分差が生じ、そのためにパイの保存中に水分移行が発生してピケ穴に沿って割れる。
(2)パイ中に空隙が生じるため流通時の割れが生じやすくなる。
As a result of repeated studies in view of the above problems, the present inventor has found that the cause of cracking is as follows when a circular pie dough is baked.
(1) At the time of baking, the drainage of the center of the pie dough is poor, resulting in a difference in moisture from the outside, which causes moisture migration during pie storage and breaks along the picket hole.
(2) Since voids are generated in the pie, cracking during distribution tends to occur.
これらの問題を解消するために、本発明者はピケ穴を工夫することでパイの強度を増す方法を考えた。このピケ穴の工夫は焼成時の浮きを安定化し、割れの防止につながる。 In order to solve these problems, the present inventor considered a method of increasing the strength of the pie by devising a picket hole. The idea of this picket hole stabilizes the float during firing and leads to prevention of cracks.
本発明者は、さらにピケ穴について検討した結果、円形のパイ生地の中心部におけるピケ穴を少なくすることで、パイの強度が増して流通時に壊れず、かつ、ピケ穴に沿って容易に手で割れることを見出した。 As a result of further study on the picket hole, the present inventor has reduced the number of picket holes in the center of the circular pie dough, thereby increasing the strength of the pie so that it does not break during distribution and can be easily handled along the picket hole. I found that it cracked.
本発明は、以下のパイ生地、パイ及びその製造方法を提供するものである。
項1. 円形状のパイ生地であって、パイ生地の略中心を通る複数の線上にピケ穴を有し、かつ、前記線上の中心部のピケ穴の間隔が周辺部のピケ穴の間隔よりも広げられている、パイ生地。
項2. パイ生地の中心部において、前記線上の対称位置にあたるピケ穴の少なくとも1つが形成されず、それにより前記線上の中心部のピケ穴の間隔が周辺部のピケ穴の間隔よりも広げられている、項1に記載のパイ生地。
項3. 円形状のパイであって、パイ生地の略中心を通る複数の線上にピケ穴を有し、前記線上の中心部のピケ穴の間隔が周辺部のピケ穴の間隔よりも広げられており、前記線上のピケ穴で囲まれる内部が膨らみ、ピケ穴及びその周辺は膨化が抑制され、中心部は周辺部と同程度に膨らんでいる、パイ。
項4. 円形状のパイ生地の略中心を通る複数の線上に、前記線上の中心部のピケ穴の間隔が周辺部のピケ穴の間隔よりも広げられているように、ピケ穴を形成する工程、得られたパイ生地を焼成する工程を含み、焼成して得られたパイを前記線に沿って割ることができる、パイの製造方法。
The present invention provides the following pie dough, pie and manufacturing method thereof.
Item 4. Forming a picket hole on a plurality of lines passing through substantially the center of the circular puff pastry so that the distance between the picket holes at the center of the line is wider than the distance between the picket holes at the peripheral part; A method for producing a pie, comprising a step of baking the obtained pie dough, wherein the pie obtained by baking can be divided along the line.
サイズの大きいパイは目を引き、インパクトがあり、これを割ることに楽しさがある。 A large pie is eye-catching and impactful, and it is fun to break it.
本発明によれば、大きなサイズのパイであっても流通時の割れが防止され、かつ、ピケ穴に沿って手で容易にパイを割ることができる。 According to the present invention, even a large-sized pie can be prevented from cracking during distribution, and can be easily broken by hand along a picket hole.
本発明において、パイ生地としては、ドウの薄い層と油性層とが交互に積層した構造を有するパイ生地が挙げられる。折りパイ生地が好ましいが、ねりパイ生地であっても良い。 In the present invention, pie dough includes pie dough having a structure in which thin layers of dough and oily layers are alternately laminated. Folded pie dough is preferred, but boiled pie dough may be used.
パイ生地の原料としては、特に限定されず、パイに通常使用される原料が広く使用できる。例えばドウには小麦粉、ライ麦粉、米粉等の穀粉、でんぷん、砂糖、麦芽糖、ブドウ糖、乳糖、トレハロース、エリスリトール、ソルビトール、ラクチトール、キシリトール、マルチトール等の糖類及び糖アルコール、牛乳、練乳、チーズ、ホエー、全粉乳、脱脂粉乳、カゼイン等の乳製品、重曹、炭酸アンモニウム、ベーキングパウダー等の膨化剤、シュガーエステル、レシチン、グリセリンエステル等の乳化剤、香料、食塩、卵等が使用でき、油性層にはショートニング、バター、マーガリン等の油脂が使用できる。 The raw material for the pie dough is not particularly limited, and a raw material usually used for pie can be widely used. For example, dough includes flour such as wheat flour, rye flour and rice flour, starch, sugar, maltose, glucose, lactose, trehalose, erythritol, sorbitol, lactitol, xylitol, maltitol and other sugars and sugar alcohols, milk, condensed milk, cheese, whey Dairy products such as whole milk powder, skimmed milk powder, casein, baking soda, ammonium carbonate, baking powder and other emulsifiers, sugar ester, lecithin, glycerin ester and other emulsifiers, fragrances, salt, eggs, etc. Oils such as shortening, butter and margarine can be used.
パイ生地の製法は、具体的には、折りパイ生地は小麦粉などの穀粉に加水してドウ(生地)を作り、油脂を得られた生地に包み、折りと展延を数回繰り返して調製することができる。パイ生地の厚さは1〜5mm程度、形状は円形状であり、大きさは直径で5〜18cm程度、好ましくは6〜15cm程度である。円形状のパイ生地は、パイ生地をカットすることにより得ることができる。 Specifically, the pie dough is prepared by adding the dough (dough) by adding the pie dough to flour such as wheat flour, wrapping it in the obtained dough, and repeating the folding and spreading several times. be able to. The puff pastry has a thickness of about 1 to 5 mm, a circular shape, and a diameter of about 5 to 18 cm, preferably about 6 to 15 cm. Circular pie dough can be obtained by cutting the pie dough.
本明細書において円形状のパイ/パイ生地の中心部とは、中心部の直径が円形状のパイ/パイ生地の直径の3分の1から10分の1、あるいは3分の1から6分の1、特に約4分の1である。この中心部において、ピケ穴の数が低減されている。ここで、ピケ穴の数が低減されているとは、例えば直径8cmであって、中心を通る3本の直径上にピケ穴が形成されている場合、中心部におけるピケ穴の数が0〜4個、好ましくは1〜3個、特に2〜3個である。この中心部のピケ穴の数は、パイ/パイ生地が大きくなるほど、また中心部を大きくとるほど数が多くてもよく、少なくとるほど数が少なくなる。 In this specification, the center of a circular pie / puff pastry is 1/3 to 1/10 or 1/3 to 6 minutes the diameter of a circular pie / puff pastry. One, especially about a quarter. In this central part, the number of picket holes is reduced. Here, the number of picket holes being reduced is, for example, 8 cm in diameter, and when the picket holes are formed on three diameters passing through the center, the number of picket holes in the center is 0 to 0. 4, preferably 1-3, in particular 2-3. The number of the picket holes in the central portion may be larger as the pie / pie dough is larger, and the larger the central portion, the smaller the number is.
なお、パイ生地は焼成により大きさ(サイズ)が変化する。焼成後のパイのサイズは、厚さ10〜30mm程度、形状は略円形状であり、大きさは直径で4〜17cm程度、好ましくは5〜14cm程度である。 Note that the size (size) of the pie dough changes due to baking. The size of the pie after baking has a thickness of about 10 to 30 mm, a substantially circular shape, and a size of about 4 to 17 cm in diameter, preferably about 5 to 14 cm.
パイ/パイ生地が小さすぎると喫食時の満足感が低下し、パイを手で適当な大きさに割ったときにパイ片が小さくなりすぎ、パイ/パイ生地が大きすぎると、厚さにもよるが、流通時にパイが割れやすくなる。 If the pie / puff pastry is too small, the satisfaction of eating will be reduced, and the pie pieces will be too small when the pie is divided into the appropriate size by hand, and if the pie / puff pastry is too large, However, the pie is more likely to break during distribution.
得られたパイ生地には、ピケ穴を形成する。 A pique hole is formed in the obtained puff pastry.
ピケ穴は、略中心を通る線上、すなわち直径又はその付近に沿って形成される。ピケ穴は1つの直径上に形成されるだけでは浮きを効果的に抑制することはできないため、円形状のパイ生地の中心付近で交差する複数の直径に沿ってピケ穴を形成する。ピケ穴が複数の線上に形成される場合、複数の線は、これら線のなす角ができるだけ等しくなるようにする。例えば複数の線が2本の場合、2本の線は円形状のパイ生地の中心またはその付近において各々約90°の角度で交差し、複数の線が3本の場合、隣接する線は各々約60°の角度をなし、複数の線が4本の場合、隣接する線は各々約45°の角度をなす。円形状のパイ生地には、2〜4本、好ましくは3本の略中心を通る線に沿ってピケ穴を形成するのが好ましい。 The picket hole is formed on a line passing through the substantial center, that is, along or near the diameter. Since the picket hole cannot be effectively suppressed only by being formed on one diameter, the picket hole is formed along a plurality of diameters intersecting in the vicinity of the center of the circular pie dough. When picket holes are formed on a plurality of lines, the angles of the lines are made as equal as possible. For example, when there are two lines, the two lines intersect each other at an angle of about 90 ° at or near the center of the circular puff pastry, and when there are three lines, the adjacent lines are each When the angle is about 60 ° and there are four lines, the adjacent lines each form an angle of about 45 °. In the circular pie dough, it is preferable to form a picket hole along a line passing through 2 to 4, preferably three, substantially centers.
ピケ穴の形状は、幅0.5〜5mm、長さ2〜10mmの線状がよく、特に好ましくは幅1mm×長さ4〜6mmの線状がよい。ピケ穴が大きすぎると、焼成後のパイの強度が不十分になり、流通時に割れやすくなる。 The shape of the picket hole is preferably a linear shape having a width of 0.5 to 5 mm and a length of 2 to 10 mm, and particularly preferably a linear shape having a width of 1 mm and a length of 4 to 6 mm. If the picket hole is too large, the strength of the pie after baking becomes insufficient, and it becomes easy to crack during distribution.
例えば、本発明の特に好ましいピケ穴は、例えば直径が8cmのパイ生地の場合、一方の半径上に4カ所、他方の半径上に3カ所形成し、一方の半径上の中心に最も近いピケ穴を省略することが好ましい。 For example, in the case of a pie dough having a diameter of 8 cm, for example, four particularly preferred pique holes of the present invention are formed on one radius, three on the other radius, and closest to the center on one radius. Is preferably omitted.
ピケ穴を形成したパイ生地は、必要に応じて焼成前に生地を寝かし、焼成する。焼成の条件は、公知の条件がそのまま使用でき、特に限定されないが、例えば180〜250℃程度で、10〜30分程度焼成すればよい。 The pie dough having the picket holes is laid and baked before baking as needed. As the firing conditions, known conditions can be used as they are and are not particularly limited. For example, the firing may be performed at about 180 to 250 ° C. for about 10 to 30 minutes.
以下、実施例に基づき本発明をより詳細に説明する。
実施例1
小麦粉300gに水130gを加えてよく練りドウを作り、バター(マーガリン)80gを用い、常法に従い円形状(直径8cm)の折りパイ生地1を調製した。次に、このパイ生地1に、互いに60°の角度をなす3本の直径上にピケ穴2を形成した。
Hereinafter, based on an Example, this invention is demonstrated in detail.
Example 1
130 g of water was added to 300 g of wheat flour to prepare a kneaded dough, and 80 g of butter (margarine) was used to prepare a circular pie dough 1 (diameter 8 cm) according to a conventional method. Next, a
ピケ穴は幅1mm×長さ4〜6mmの線状である。円形状の当該ピケ穴の中心部3(半径1cm)内部のピケ穴の個数を0〜6個にし、220℃で25分焼成してパイとし、これを包装後容器に詰めて流通させ、割れ率を測定した。結果を表1に示す。
The picket hole is linear with a width of 1 mm and a length of 4 to 6 mm. The number of the picket holes in the center 3 (
1 パイ生地
2 ピケ穴
3 中心部
1
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008287251A JP5068239B2 (en) | 2008-11-10 | 2008-11-10 | Pie dough, pie and method for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008287251A JP5068239B2 (en) | 2008-11-10 | 2008-11-10 | Pie dough, pie and method for producing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2010110288A true JP2010110288A (en) | 2010-05-20 |
JP5068239B2 JP5068239B2 (en) | 2012-11-07 |
Family
ID=42299363
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008287251A Expired - Fee Related JP5068239B2 (en) | 2008-11-10 | 2008-11-10 | Pie dough, pie and method for producing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP5068239B2 (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0488940A (en) * | 1990-07-31 | 1992-03-23 | Seiwa Seika Kk | Pie dough and production of pie using the same |
JP2000189043A (en) * | 1998-12-28 | 2000-07-11 | Snow Brand Milk Prod Co Ltd | Cut food |
JP2003180234A (en) * | 2001-12-18 | 2003-07-02 | Itoham Foods Inc | Method for producing dough of pizza |
JP2006141318A (en) * | 2004-11-22 | 2006-06-08 | Nippon Flour Mills Co Ltd | Naples type pizza crust, method for producing the same and naples type pizza |
JP2006304735A (en) * | 2005-05-02 | 2006-11-09 | Nisshin Flour Milling Inc | Method for producing pizza |
WO2008029672A1 (en) * | 2006-09-06 | 2008-03-13 | Fuji Oil Company, Limited | Plastic water-in-oil emulsion for layered wheat flour puffed food |
-
2008
- 2008-11-10 JP JP2008287251A patent/JP5068239B2/en not_active Expired - Fee Related
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0488940A (en) * | 1990-07-31 | 1992-03-23 | Seiwa Seika Kk | Pie dough and production of pie using the same |
JP2000189043A (en) * | 1998-12-28 | 2000-07-11 | Snow Brand Milk Prod Co Ltd | Cut food |
JP2003180234A (en) * | 2001-12-18 | 2003-07-02 | Itoham Foods Inc | Method for producing dough of pizza |
JP2006141318A (en) * | 2004-11-22 | 2006-06-08 | Nippon Flour Mills Co Ltd | Naples type pizza crust, method for producing the same and naples type pizza |
JP2006304735A (en) * | 2005-05-02 | 2006-11-09 | Nisshin Flour Milling Inc | Method for producing pizza |
WO2008029672A1 (en) * | 2006-09-06 | 2008-03-13 | Fuji Oil Company, Limited | Plastic water-in-oil emulsion for layered wheat flour puffed food |
Also Published As
Publication number | Publication date |
---|---|
JP5068239B2 (en) | 2012-11-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
NO854910L (en) | PROCEDURE FOR MANUFACTURING A TWO OR MULTI-LAYER PIECE FROM A MAIN PLAN FLAT Waffle Cake BAKED BY Waffle Dough. | |
JP5068239B2 (en) | Pie dough, pie and method for producing the same | |
JP6503377B2 (en) | Method of manufacturing filled sponge type bakery products which can be stored at room temperature | |
WO2016084264A1 (en) | Acidic emulsified seasoning | |
WO2002034056A3 (en) | Reduced fat lipid-based fillings | |
JP6589460B2 (en) | Pies and pie complex foods | |
EP3491924B1 (en) | Soft cake and method of manufacture thereof | |
WO2014182268A1 (en) | Mold for multiple portions food product | |
JP2015077094A (en) | Method for producing laminar bread, and laminar bread | |
ES2540760T3 (en) | Fund for pie with barrier against water transfers and associated manufacturing procedure | |
RU2017127026A (en) | READY FOR USE BAKED PIZZA, WHICH CAN BE STORED AT ROOM TEMPERATURE, AND METHOD FOR ITS PREPARATION | |
JP3198255U (en) | Raw cake formed in Baumkuchen containers | |
JP2006333735A (en) | Composite laminate-like bakery dough, laminar bakery food and method for producing composite laminate-like bakery dough | |
CA2570555A1 (en) | Croissants and method for forming same | |
JP2014187964A (en) | Manufacturing method of tart stand | |
JP4522396B2 (en) | Method for producing sheet-like fried food | |
JP6367551B2 (en) | New texture fermented bakery products | |
JP2020130044A (en) | Production method of cooked pasta | |
JP2022129584A (en) | Composite laminated bakery dough, layered bakery food product, and method of producing composite laminated bakery dough | |
WO2016027795A1 (en) | Sheet-shaped pasta and sheet-shaped pasta food | |
RU42394U1 (en) | COOKING CHEESE ON COOKIES COATED WITH GLAZE | |
JP4765023B2 (en) | Method for producing swollen rice crackers | |
JP5586639B2 (en) | Cut rice cake | |
JP2005333847A (en) | Pie and method for producing the same | |
WO2012006435A1 (en) | Method for producing reduced fat layered baked product |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20110804 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20120424 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120508 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120626 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20120724 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20120814 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150824 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5068239 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |