JPH01168226A - Preparation of confectionery bread having recessed part - Google Patents
Preparation of confectionery bread having recessed partInfo
- Publication number
- JPH01168226A JPH01168226A JP62326592A JP32659287A JPH01168226A JP H01168226 A JPH01168226 A JP H01168226A JP 62326592 A JP62326592 A JP 62326592A JP 32659287 A JP32659287 A JP 32659287A JP H01168226 A JPH01168226 A JP H01168226A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- cylindrical body
- heat
- dough
- resistant paper
- 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
- 235000008429 bread Nutrition 0.000 title claims abstract description 43
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 25
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000011888 foil Substances 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000005299 abrasion Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】 「産業上の利用分野」 この発明は凹部を有する菓子パンの製造方法に関する。[Detailed description of the invention] "Industrial application field" The present invention relates to a method for manufacturing sweet bread having concave portions.
「従来の技術」
菓子パンには、上面中央に凹部が形成され、この凹部に
ピザ用素材、アイスクリーム、チョコレート、ジャム等
の食品素材を充填することができるようにしたものがあ
る（実開昭６０−１９４９８８号公報参照）。``Prior art'' Some sweet breads have a recess formed in the center of the top surface, and this recess can be filled with food materials such as pizza ingredients, ice cream, chocolate, jam, etc. 60-194988).
このような凹部を有する菓子パンを製造する場合には、
前記公報に開示されているように、有底筒状体の底部内
面中央に凸部を設けてなる耐熱性紙、アルミ箔、金属板
等型の焼成皿にパン生地を充填し、次いでこのパン生地
の充填された焼成皿を逆様にして天板に載置し、溶炉及
び焼成することにより、凹部を有する菓子パンを製造す
るようにしている。When manufacturing sweet bread having such recesses,
As disclosed in the above-mentioned publication, a baking dish made of heat-resistant paper, aluminum foil, metal plate, etc., which has a convex portion at the center of the bottom inner surface of a bottomed cylindrical body, is filled with bread dough, and then the bread dough is The filled baking dish is placed upside down on a top plate, and is melted and baked to produce sweet bread having concave portions.
また、他の場合には、例えば第４図に示すように、天板
自体を、凹部を有しかつこの凹部の底部内面中央に凸部
が形成された特殊な構造とし、この天板の凹部にパン生
地を充填し、〜溶炉及び焼成することにより、凹部を有
する菓子パンを製造するようにしている。In other cases, for example, as shown in FIG. 4, the top plate itself has a special structure in which it has a recess and a convex part is formed at the center of the bottom inner surface of the recess, and the recess of the top plate A confectionery bread having concave portions is manufactured by filling the container with bread dough, melting it in a furnace, and baking it.
「発明が解決しようとする問題点」
ところで、従来のこのような菓子パンの製造方法では、
焼成皿もしくは天板の凹部にパン生地を充填しているの
で、特にパン生地の充填された焼成皿を逆様にして天板
に載置する場合には、焙炉時の醗酵もしくは焼成時の窯
伸び（オープンスプリング）が抑制されて不十分となり
、ひいては製品のボリュームが小さく表皮も硬くなり、
食感が劣ってしまうという問題があった。また、菓子パ
ンの形状、その上面に形成される凹部の形状や深さ等を
変えた菓子パンを製造する場合には、各種の焼成皿もし
くは天板を用意することとなり、費用が嵩み、また変化
に冨んだ製品を作る上で柔軟性に欠けるという問題があ
った。``Problems to be solved by the invention'' By the way, in the conventional method of manufacturing sweet bread,
Since the dough is filled into the recesses of the baking dish or baking tray, especially when the baking dish filled with dough is placed upside down on the baking tray, fermentation during roasting or elongation in the oven during baking may occur. (open spring) is suppressed and becomes insufficient, resulting in a smaller product volume and harder skin.
There was a problem that the texture was inferior. In addition, when manufacturing sweet breads with different shapes and the shape and depth of the recesses formed on the top surface, various baking dishes or baking sheets must be prepared, which increases costs and changes the shape and depth of the concave portion. There was a problem in that it lacked flexibility in producing products with a lot of content.
また、後者の製造方法つまり天板として特殊な構造のも
のを用いる製造方法では、天板が一般に金属製であるの
で、これに接触するパン生地の表面全体に焦茶色の焼色
が付き、美観を損ね、また天板の凹部の底部を摩耗等の
損傷から保護するために一般に上げ底構造としているの
で、焼成時のパン生地への火通りが悪いという問題があ
った。In addition, in the latter manufacturing method, which uses a special structure for the top plate, the top plate is generally made of metal, so the entire surface of the bread dough that comes into contact with it is baked a dark brown color, which affects the aesthetic appearance. In addition, since the bottom of the concave portion of the top plate is generally made of a raised bottom structure to protect it from damage such as abrasion, there is a problem that the bread dough does not cook properly during baking.
この発明はこのような事情に鑑みてなされたもので、特
に焙炉時の醗酵もしくは焼成時の窯伸びを抑制しないよ
うにすることのできる、凹部を有する菓子パンの製造方
法を提供することを目的とする。This invention was made in view of the above circumstances, and an object of the present invention is to provide a method for manufacturing sweet bread having concave portions, which can avoid suppressing fermentation during roasting or elongation in the oven during baking. shall be.
「問題点を解決するための手段」
この発明では、耐熱性紙、アルミ箔、金属板等によって
形成された有頭筒状体を天板に載置し、この載置した有
頭筒状体にパン生地を被せ、溶炉及び焼成することによ
り、凹部を有する菓子パンを製造するようにしたもので
ある。"Means for solving the problem" In this invention, a headed cylindrical body formed of heat-resistant paper, aluminum foil, metal plate, etc. is placed on a top plate, and the headed cylindrical body A confectionery bread having concave portions is produced by covering the dough with bread dough and firing it in a melting furnace.
この発明によれば、菓子パンに凹部を形成するための有
頭筒状体がパン生地の内部に配置されることになるので
、焙炉時の醗酵もしくは焼成時の窯伸びを抑制しないよ
うにすることができることになる。According to this invention, the headed cylindrical body for forming the concave portion in the sweet bread is placed inside the bread dough, so that fermentation during roasting or elongation in the oven during baking is not suppressed. will be possible.
「実施例」 以下、実施例につきこの発明の詳細な説明する。"Example" Hereinafter, the present invention will be described in detail with reference to examples.
第１図はこの発明の一実施例における凹部を有する菓子
パンの製造方法を説明するために示す断面図である。FIG. 1 is a cross-sectional view for explaining a method of manufacturing a confectionery bread having a concave portion according to an embodiment of the present invention.
この実施例において凹部を有する菓子パンを製造する場
合には、まず耐熱性紙、アルミ箔、金属板等によって形
成された有頭筒状体１１（第２図参照）を天板１２に載
置し、次いでこの載置した有頭筒状体１１にパン生地工
３を被せ、溶炉及び焼成すると、第３図に示すように、
凹部１４を有する菓子パン１５が得られ・る。In this embodiment, when producing a confectionery bread having a concave portion, first, a headed cylindrical body 11 (see FIG. 2) made of heat-resistant paper, aluminum foil, metal plate, etc. is placed on a top plate 12. Next, the placed cylindrical body 11 with a head is covered with the bread dough 3, and when it is melted and baked, as shown in FIG.
A sweet bread 15 having a recess 14 is obtained.
このように、有頭筒状体１１がパン生地１３の内部に配
置されることになるので、焙炉時の醗酵もしくは焼成時
の窯伸びを抑制することがなく、ひいては製品のボリュ
ームが太き（表皮も柔らかくなり、食感が劣ることがな
い。また、有頭筒状体１１の形状等を変えるだけで変化
に富んだ製品を容易に作ることができる。さらに、天板
１２として汎用性のある単なる平板状のものを用いるこ
とができる。In this way, since the headed cylindrical body 11 is placed inside the bread dough 13, it does not inhibit fermentation during roasting or elongation in the oven during baking, and the volume of the product increases ( The outer skin becomes soft and the texture is not inferior.Furthermore, by simply changing the shape of the cylindrical body 11, a wide variety of products can be easily made. A simple plate-like object can be used.
なお、天板１２に耐熱性紙（図示せず）を敷き、この耐
熱性紙に有頭筒状体１１を載置するようにした場合には
、パン生地１３が天板１２に接触しないようにすること
ができるので、菓子パン１５の凹部１４の周囲の上面１
６も白色となり、焦茶色の焼色が付かないようにするこ
とができる。In addition, when heat-resistant paper (not shown) is spread on the top plate 12 and the headed cylindrical body 11 is placed on this heat-resistant paper, the bread dough 13 should not come into contact with the top plate 12. Therefore, the upper surface 1 around the recess 14 of the sweet bread 15
6 also becomes white, and can be prevented from getting a dark brown color.
「発明の効果」
以上説明したようにこの発明によれば、菓子パンに凹部
を形成するための有頭筒状体がパン生地の内部に配置さ
れることになるので、焙炉時の醗酵もしくは焼成時の窯
伸びを抑制することがなく、ひいては製品のボリューム
が大きく表皮も柔らかくなり、食感が劣ることがなく、
また有頭筒状体の形状等を変えるだけで変化に富んだ製
品を容易に作ることができ、さらに天板として単なる平
板状のものを用いることができる。``Effects of the Invention'' As explained above, according to the present invention, the headed cylindrical body for forming the concave portion in the bread dough is placed inside the bread dough. It does not suppress the elongation in the kiln, and as a result, the volume of the product is large, the skin is soft, and the texture is not inferior.
Further, by simply changing the shape of the cylindrical body with a head, a wide variety of products can be easily produced, and furthermore, a simple flat plate can be used as the top plate.
天板に耐熱性紙を敷き、この耐熱性紙に有頭筒状体を載
置するようにした場合には、パン生地が天板に接触しな
いようにすることができるので、菓子パンの凹部の周囲
の上面に焦茶色の焼色が付かないようにすることができ
、美観に優れた菓子パンを得ることができる。If you spread heat-resistant paper on the top plate and place the headed cylinder on the heat-resistant paper, you can prevent the bread dough from coming into contact with the top plate, so the area around the concave part of the sweet bread can be It is possible to prevent the top surface of the bread from being baked in a dark brown color, and it is possible to obtain sweet bread with excellent appearance.
第１図はこの発明の一実施例における凹部を有する菓子
パンの製造方法を説明するために示す断面図、第２図は
有頭円筒体を示す斜視図、第３図は製品としての菓子パ
ンを示す断面図、第４図は従来の天板の一例を示す断面
図である。
１１・・・有頭筒状体、１２・・・天板、１３・・・パ
ン生地、１４・・・凹部、１５・・・菓子パン。
特許出願人 山崎製パン株式会社
第１図
第２図FIG. 1 is a sectional view showing a method for manufacturing a sweet bread having a concave portion according to an embodiment of the present invention, FIG. 2 is a perspective view showing a cylindrical body with a head, and FIG. 3 shows a sweet bread as a product. 4 is a sectional view showing an example of a conventional top plate. DESCRIPTION OF SYMBOLS 11... Headed cylindrical body, 12... Top plate, 13... Bread dough, 14... Concave portion, 15... Sweet bread. Patent applicant: Yamazaki Baking Co., Ltd. Figure 1 Figure 2
Claims (2)
た有頭筒状体を天板に載置し、この載置した有頭筒状体
にパン生地を被せ、溶炉及び焼成することにより、凹部
を有する菓子パンを製造することを特徴とする凹部を有
する菓子パンの製造方法。(1) Place a cylindrical body made of heat-resistant paper, aluminum foil, metal plate, etc. on a top plate, cover the placed cylindrical body with bread dough, and burn it in a furnace. A method for producing sweet bread having concave portions, the method comprising: producing sweet bread having concave portions.
体を載置することを特徴とする特許請求の範囲第１項記
載の凹部を有する菓子パンの製造方法。(2) A method for producing a confectionery bread having a concave portion as set forth in claim 1, characterized in that a heat-resistant paper is laid on a top plate and a cylindrical body with a head is placed on the heat-resistant paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62326592A JPH01168226A (en) | 1987-12-23 | 1987-12-23 | Preparation of confectionery bread having recessed part |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62326592A JPH01168226A (en) | 1987-12-23 | 1987-12-23 | Preparation of confectionery bread having recessed part |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01168226A true JPH01168226A (en) | 1989-07-03 |
| JPH0411177B2 JPH0411177B2 (en) | 1992-02-27 |
Family
ID=18189542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62326592A Granted JPH01168226A (en) | 1987-12-23 | 1987-12-23 | Preparation of confectionery bread having recessed part |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01168226A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5601012A (en) * | 1995-09-05 | 1997-02-11 | Ellner; Joseph | Apparatus for baking bread bowls and method of use thereof |
| JP2005168446A (en) * | 2003-12-15 | 2005-06-30 | Nisshin Foods Kk | Baked wheat flour product for dumpling and method for producing the same |
| CN105410084A (en) * | 2015-12-17 | 2016-03-23 | 丁怀坤 | Continuous conveying type barbecue oven |
-
1987
- 1987-12-23 JP JP62326592A patent/JPH01168226A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5601012A (en) * | 1995-09-05 | 1997-02-11 | Ellner; Joseph | Apparatus for baking bread bowls and method of use thereof |
| JP2005168446A (en) * | 2003-12-15 | 2005-06-30 | Nisshin Foods Kk | Baked wheat flour product for dumpling and method for producing the same |
| CN105410084A (en) * | 2015-12-17 | 2016-03-23 | 丁怀坤 | Continuous conveying type barbecue oven |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0411177B2 (en) | 1992-02-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
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|
| R250 | Receipt of annual fees |
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|
| R250 | Receipt of annual fees |
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| EXPY | Cancellation because of completion of term |