JPH0387134A - Production of breads or pies - Google Patents
Production of breads or piesInfo
- Publication number
- JPH0387134A JPH0387134A JP2109844A JP10984490A JPH0387134A JP H0387134 A JPH0387134 A JP H0387134A JP 2109844 A JP2109844 A JP 2109844A JP 10984490 A JP10984490 A JP 10984490A JP H0387134 A JPH0387134 A JP H0387134A
- Authority
- JP
- Japan
- Prior art keywords
- margarine
- pies
- dough
- breads
- strips
- 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.)
- Pending
Links
- 235000015108 pies Nutrition 0.000 title claims abstract description 24
- 241001137251 Corvidae Species 0.000 title claims abstract description 23
- 235000008429 bread Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 239000003925 fat Substances 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 14
- 235000013550 pizza Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000012489 doughnuts Nutrition 0.000 abstract description 2
- 235000012459 muffins Nutrition 0.000 abstract description 2
- 235000012830 plain croissants Nutrition 0.000 abstract description 2
- 235000013310 margarine Nutrition 0.000 description 43
- 239000003264 margarine Substances 0.000 description 43
- 238000005520 cutting process Methods 0.000 description 29
- 235000019197 fats Nutrition 0.000 description 11
- 239000000203 mixture Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000014594 pastries Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 210000000991 chicken egg Anatomy 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001648319 Toronia toru Species 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000009528 severe injury Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- 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〕
本発明は、パン類又はパイ類等の製造方法に関するもの
であり、更に詳しくは層状を有するパン類又はパイ類を
製造する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing breads or pies, and more particularly relates to a method for producing layered breads or pies. be.
ここでいう層状を有するパン類又はパイ類とは、例えば
、ピザ、デニッシュ、クロワツサン、マフイン、ロール
インスィートロール、ドーナソツ等である。The layered breads or pies mentioned here include, for example, pizza, Danish pastry, croissant, muffin, roll-in sweet roll, donut pastry, and the like.
従来、この種の層状を有するパン類やパイ類の製造方法
では、多くの場合シート状のロールインマーガリンを使
用する方法がとられている。Conventionally, in the manufacturing method of breads and pies having this type of layered structure, in many cases, a method has been adopted in which sheet-like roll-in margarine is used.
しかし、この場合、マーガリンが生地全体に均一に分散
されないと重ねた層の状態が悪く、製品にボリューム感
がなくザソクリとしたよい食感が得られない。このため
従来はマーガリンを生地全体に均一に薄く伸ばすためシ
ータ−で何度も伸ばす必要があり、手間のかかるもので
あった。又、マーガリンの使用量が少ないとマーガリン
が生地全体に均一に分散されにくく、シータ−を使用し
ても生地と一緒にマーガリンを伸ばす作業が難しく、か
なり習熟した技術が必要であった。更には、これら層状
を有するパン類やパイ類の場合、その折り数は通常27
層以上が必要であり、折り込み、更には伸ばし作業のた
めに生地の傷みも激しく、これを回復させる目的で生地
を休ませる所謂リタードという作業をとるために時間的
にも長くかかり、パン類、パイ類の製造に携わる者にと
っては大変作業性が悪く、効率化し難い分野であった。However, in this case, if the margarine is not uniformly dispersed throughout the dough, the stacked layers will be in poor condition and the product will lack volume and will not have a good crunchy texture. For this reason, in the past, it was necessary to spread margarine many times with a sheeter in order to spread it thinly and uniformly over the entire dough, which was time-consuming. In addition, if the amount of margarine used is small, it is difficult to disperse the margarine uniformly throughout the dough, and even if a sheeter is used, it is difficult to spread the margarine together with the dough, requiring a highly skilled technique. Furthermore, in the case of breads and pies that have these layers, the number of folds is usually 27.
More than one layer is required, and the folding and stretching operations can cause severe damage to the dough, and the so-called retardation process, in which the dough is rested in order to recover, takes a long time. For those involved in the production of pies, the work efficiency was extremely poor and it was difficult to improve efficiency.
本発明は、上記のような従来のパン類やパイ類の製造方
法における問題点に鑑み、層状を有するパン類、パイ類
等を製造する際の作業性を向上させるとともに、これら
のパン類、パイ類の品質を安定化させ、且つ外観、触感
、食感に優れたパン類、パイ類を得ることのできるパン
類又はパイ類の製造方法を提供せんとするものである。In view of the problems in the conventional bread and pie manufacturing methods as described above, the present invention improves the workability when manufacturing layered breads, pies, etc. To provide a method for producing breads or pies which can stabilize the quality of the pies and produce breads or pies with excellent appearance, touch and texture.
本発明は上記の目的を遠戚するために種々検討を重ねた
結果、層状を有するパン類、パイ類の製造に際して使用
される可塑性油脂として、断面略円弧状の細片状に形成
してなる可塑性油脂を使用することにより、可塑性油脂
を生地全体に均一に分散させやすく、シータ−にて生地
を伸ばす作業の回数が少なくてすみ、作業時間が短縮さ
れるとともに、生地を傷めず、且つ安定した品質のパン
類、パイ類を製造しうる製造方法を完成させたものであ
る。As a result of various studies to achieve the above-mentioned object, the present invention has been developed as a plastic fat and oil used in the production of layered breads and pies. By using plastic fats and oils, it is easy to disperse the plastic fats and oils uniformly throughout the dough, reducing the number of times the dough needs to be stretched on a sheeter, shortening working time, and ensuring stability without damaging the dough. The company has completed a manufacturing method that can produce high-quality breads and pies.
上記の如く、本発明においては、層状を有するパン類や
パイ類等の製造に用いられる可塑性油脂を断面略円弧状
の細片状に形成してなるから、これら可塑性油脂の細片
は、その外面が曲面形状を有するので、可塑性油脂の細
片同士が互いに接着し難<、生地への分散性がよい。又
、従来使用されていた円柱形状等の可塑性油脂の場合に
較べて細片の厚みを薄くできるので生地へ分散させたの
ちにこれを薄く伸ばす手間が省け、且つ、均一な層がで
き、しかも製品はサソクリした食感で風味の良いものと
なる。そして上記の如く可塑性油脂の細片同士が接着し
ないので取り扱いも容易で計量も正確に行える。As mentioned above, in the present invention, the plastic fat and oil used for manufacturing layered breads and pies is formed into strips having a substantially arcuate cross section. Since the outer surface has a curved shape, it is difficult for the pieces of plastic fat to adhere to each other, and the dispersibility into the dough is good. In addition, the thickness of the strips can be made thinner than in the case of conventionally used plastic oils and fats such as cylindrical shapes, which eliminates the need to spread them thinly after dispersing them into the dough, and allows for a uniform layer. The product has a crunchy texture and a good flavor. Furthermore, as mentioned above, since the pieces of plastic oil and fat do not adhere to each other, handling is easy and measurement can be performed accurately.
以下実施例、及び比較例を上げて本発明の詳細な説明す
るが、本発明はこれらの実施例により何ら制限されるも
のではない。The present invention will be described in detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples in any way.
194倒」=(ピザクラストの製造)
〔生地配合〕
強力粉 1000g
砂 糖 10g食
塩 15g油
脂 40gイースト
40g水
580g鶏 卵
20g〔工 程〕
上記の全材料をくキサ−ボールに入れミキシングを行う
。但し、イーストは事前に配合水に熔かしておく。194 Toru” = (Manufacture of pizza crust) [Dough composition] Strong flour 1000g Sugar 10g Meal
salt 15g oil
fat 40g yeast
40g water
580g chicken egg
20g [Process] Place all the above ingredients in a mixer bowl and mix. However, dissolve the yeast in the mixed water in advance.
これを低速で2分、中速6分主キシング経過後、断面略
円弧状の細片状に形成してなる可塑性油脂を250g添
加し、更に低速で1分間ミキシングした。この時の生地
温度は26°Cであった。この生地をくキサ−ポールよ
り取り出し、30分間フロアタイムをとった後、シータ
−で3折り2回して9層にし、最終的に生地厚を5 m
mとし、円形に成型した後、38℃、20分間ホイロを
とった。After 2 minutes of main mixing at low speed and 6 minutes at medium speed, 250 g of plastic oil and fat formed into strips having a substantially arcuate cross section was added and further mixed at low speed for 1 minute. The dough temperature at this time was 26°C. This dough was taken out from the Kusa pole, and after floor time for 30 minutes, it was folded 3 times twice on a sheeter to make 9 layers, and the final dough thickness was 5 m.
m, and after molding into a circular shape, it was proofed at 38° C. for 20 minutes.
ホイロ終了後、オーブンの温度230°Cで10間焼成
を行った。After finishing the proofing, baking was performed at an oven temperature of 230°C for 10 minutes.
上記の断面略円弧状の細片状に形成してなる可塑性油脂
とは、例えば第1図に示すような断面略円弧状の細片状
マーガリン1である。これは第2図〜第4図の如く、円
板状の金属板等にて作成してなる切削板5の表面に、円
弧状の刃部3の内部に金属板裏面へ貫通する開口部4を
形成してなる切刃2を切起し等により多数突設し、この
切削板5の表面へ一藤的な手法にてブロック状又はシー
ト状に製造してなる原料マーガリンMを第4図の如くそ
の端面を押接した状態で切削板5を矢印方向へ回転させ
て切刃2にて原料マーガリンMの端面を切削することに
より、第1図の如き断面略円弧状のマーガリンの細片1
が開口部4から切削板5下方へ排出される。この場合、
切削板5のかわりに原料マーガリンMを切削板5の軸を
中心に回転させることもできる。前記原料マーガリンM
は一般的な配合にて製造されるマーガリン類であり、そ
の形状もブロック状又はシート状等任意の形状のものが
採用されうる。前記の如く断面略円弧状に細片化される
マーガリン1の断面の形状及び巾W、厚みdは第5図の
如き切削板5に設けた切刃2の形状(巾W、接触角θ)
により決まる。即ち、切刃2の巾Wが大きくなり、又は
接触角θが太きくなると細片1の巾W及び厚みdは大き
くなり、又、切刃2の巾Wが小さくなり、又は接触角θ
が小さくなると細片1の巾W及び厚みdは小さくなる。The above-mentioned plastic fat and oil formed into strips having a substantially arcuate cross section is, for example, margarine strips 1 having a substantially arcuate cross section as shown in FIG. As shown in FIGS. 2 to 4, this is an opening 4 on the surface of a cutting plate 5 made of a disc-shaped metal plate, etc., which penetrates into the inside of the arc-shaped blade part 3 to the back surface of the metal plate. A large number of cutting blades 2 formed by the above are protruded by cutting and raising, and the raw material margarine M produced in the form of a block or sheet by the Itto method is applied to the surface of the cutting plate 5 in FIG. By rotating the cutting plate 5 in the direction of the arrow with the end surfaces pressed together as shown in FIG. 1
is discharged from the opening 4 below the cutting plate 5. in this case,
Instead of the cutting plate 5, the raw margarine M can also be rotated around the axis of the cutting plate 5. The raw material margarine M
is a margarine produced using a general formulation, and any shape such as a block or a sheet can be adopted. The cross-sectional shape, width W, and thickness d of the margarine 1 cut into pieces having a substantially arcuate cross section as described above are determined by the shape (width W, contact angle θ) of the cutting blade 2 provided on the cutting plate 5 as shown in FIG.
Determined by That is, when the width W of the cutting edge 2 increases or the contact angle θ increases, the width W and the thickness d of the strip 1 increase, and when the width W of the cutting edge 2 decreases or the contact angle θ increases, the width W and the thickness d of the strip 1 increase.
As becomes smaller, the width W and thickness d of the strip 1 become smaller.
この細片1の形状、大きさは特に限定されるものではな
く用途に応じて適宜選択することができる。通常このマ
ーガリン細片1は、その巾Wが1.0〜108m、厚さ
dが0.1〜10mm、又、長さlが5〜100關程度
の大きさである。前記細片1の長さCは原料マーガリン
Mの厚さLにより決まるものであり、100紬以上、例
えば300 mm程度にも作成可能であるが、あまり細
片lの長さEが長いと取り扱い難く、且つ使用時に折れ
たりして各細片の大きさが不揃いとなり、均一な分散と
いった観点からは好ましくないので予め短めに作成して
おくほうがよい。尚、前記の如く切削板5にて切削する
際の原料マーガリンMの物性としては、例えば固体脂含
[50%以上で針入度60以下程度のものである。しか
し、通常のマーガリン等であればこれを品温0℃以下と
することにより上記の物性は満足されて前記の如き切削
板5による細片化が可能である。The shape and size of this strip 1 are not particularly limited and can be appropriately selected depending on the purpose. Usually, this margarine strip 1 has a width W of 1.0 to 108 m, a thickness d of 0.1 to 10 mm, and a length l of about 5 to 100 mm. The length C of the strip 1 is determined by the thickness L of the raw material margarine M, and it is possible to make the strip 100 mm or more, for example, about 300 mm, but if the length E of the strip 1 is too long, it will not be handled properly. It is difficult to use, and the strips may break during use, resulting in irregular sizes of the strips, which is not preferable from the viewpoint of uniform dispersion, so it is better to make them shorter in advance. The physical properties of the raw material margarine M when cutting with the cutting plate 5 as described above include, for example, a solid fat content of 50% or more and a penetration of about 60 or less. However, if the margarine is made of ordinary margarine or the like, the above-mentioned physical properties are satisfied by setting the product temperature to 0° C. or lower, and it is possible to cut the margarine into pieces using the cutting plate 5 as described above.
又、前記切削板5表面に設けた切刃2の配列は特に限定
されるものではないが、例えば第6図に示す如く、切削
板5の中心から放射状に一定間隔で切刃2・・・を突設
してなる列2A・・・を設け、これら隣接する各文月の
列2A〜2Dを一組とし、且つ第7図の如くこれら各列
2A〜2Dにおける切刃2・・・の位置をずらせておく
ことにより、各列2A〜2Dにより原料マーガリンMの
端面ば第8図の如く順次切削されてゆき(第8図a〜第
8図d)、これが繰り返されて第8図eの如く断面略円
弧状の細片状(IA−ID)に切削されてゆくのである
。又、上記の場合には、各文月の列は2A〜2Dの4列
で一組となっているが、これらの間隔を調整して3列−
組にして順次切削してゆくことも可能である。Although the arrangement of the cutting blades 2 provided on the surface of the cutting plate 5 is not particularly limited, for example, as shown in FIG. 6, the cutting blades 2 are arranged radially from the center of the cutting plate 5 at regular intervals. 2A to 2D are provided, and the adjacent rows 2A to 2D of the protruding shapes are set as one set, and as shown in FIG. By shifting the positions, the end faces of the raw material margarine M are sequentially cut by each row 2A to 2D as shown in FIG. It is cut into strips (IA-ID) with a substantially arcuate cross section. Also, in the above case, each Bunzuki column is a set of 4 columns 2A to 2D, but by adjusting the spacing between them, 3 columns -
It is also possible to cut them sequentially in groups.
本実施例においては、前記切刃2の中W = 8 mm
、接触角θ=75°とした切削板5を用いて切削した細
片状マーガリンを用いた。しかし、この細片状マーガリ
ンlの大きさ、又、その添加量等は、目的、用途に応し
て適宜変更しうるちのであり、上記のものに限定される
ものではない。In this embodiment, the middle W of the cutting edge 2 is 8 mm.
, strip-shaped margarine cut using a cutting plate 5 with a contact angle θ=75° was used. However, the size of the strip-shaped margarine l, the amount added, etc. can be changed as appropriate depending on the purpose and use, and are not limited to the above.
1EJffi例1(デニソシュの製造)〔生地配合〕
強力粉 800g
薄力粉 200g
砂 tri 18og
食 塩 14g油
脂 150gイースト
40g水
430g乳製品 20g鶏
卵 150g〔工 程
〕
上記の全材料をくキサ−ボールに入れミキシングを行う
。但し、イーストは事前に配合水に溶かせておく。1EJffi Example 1 (Denisoche production) [Dough composition] Strong flour 800g Weak flour 200g Sand tri 18og
Salt 14g Oil
fat 150g yeast
40g water
430g dairy products 20g chicken eggs 150g [Process] Place all the above ingredients in a mixer bowl and mix. However, dissolve the yeast in the mixed water in advance.
これを低速で2分、中速8分ミ牛シング経iI!J後、
ξキサーポールより取り出し、30分間フロアタイムを
とった。くキシング終了時の生地温度は26℃であった
。このフロアタイム後の生地上に実施例1で使用したと
同様の断面略円弧状の細片状に形成してなるマーガリン
を250gばらteき、ロールインし、シータ−にて3
折り2回して9Nに折り、更に伸ばして、最終生地厚を
5 mmとした。Mix this for 2 minutes on low speed and 8 minutes on medium speed! After J.
It was taken out from the ξ kisser pole and given 30 minutes of floor time. The dough temperature at the end of the kissing was 26°C. After this floor time, 250g of margarine formed into strips with a substantially arcuate cross section similar to that used in Example 1 was spread on the dough, rolled in, and placed on a sheeter for 3 minutes.
The dough was folded twice, folded to 9N, and further stretched to give a final dough thickness of 5 mm.
このシータ−で伸ばした生地を約40gに分割し、適当
にねじって成型した後、38°C155分間のホイロを
とった。ホイロ終了後、オーブンの温度220℃で10
間焼戒を行った。The dough stretched on this sheeter was divided into approximately 40 g pieces, twisted and shaped appropriately, and then proofed at 38°C for 155 minutes. After baking, set the oven temperature to 220℃ for 10 minutes.
I performed the precept.
ル較劇工(ピザクラストの製造)
上記実施例1で使用したマーガリンと同配合、同物性で
あるが、シート状に成型したマーガリンを比較サンプル
とし、下記の要領でピザクラストを製造した。尚、マー
ガリンのシートサイズは240mmX10.8關×21
4璽賞とした。Le Comparison (Production of Pizza Crust) A comparative sample of margarine having the same formulation and physical properties as the margarine used in Example 1, but molded into a sheet, was used to produce pizza crust in the following manner. In addition, the margarine sheet size is 240mm x 10.8 x 21
4 Seal Prizes were awarded.
強力粉 1000g
砂 糖 10g食
塩 15g油 脂
40g0
イースト 40g水
580g鶏 卵
20g〔工 程〕
上記の全材料をミキサーボールに入れくキシングを行う
。但し、イーストは事前に配合水に溶かせておく。1000g strong flour 10g sugar
Salt 15g Oil Fat 40g Yeast 40g Water
580g chicken egg
20g [Step] Mix all the above ingredients into a mixer bowl. However, dissolve the yeast in the mixed water in advance.
これを低速で2分、中速6分ミキシング経過後、ミキサ
ーボールより取り出し、0〜→−2℃の恒温室で1晩ね
かせた(リタード)。このリタードして傷みを回復させ
た生地に上記シート状マーガリン250gをロールイン
し、シーク−にて3折り3回して27Mにし、最終的に
生地厚を5車とし、円形に成型した後、38°C125
分間ホイロをとった。ホイロ終了後、オープンの温度2
30℃で10間焼戒を行った。After mixing for 2 minutes at low speed and 6 minutes at medium speed, this was taken out from the mixer bowl and left overnight in a constant temperature room at 0 to -2°C (retard). Roll in 250g of the above sheet margarine into the retarded and damaged dough, fold it 3 times with a seeker to make 27M, and finally make the dough thickness 5 mm, shape it into a circular shape, and then °C125
I took the test for a minute. After finishing the proofing, open temperature 2
The precepts were burned at 30°C for 10 minutes.
旦」4例」工(ピザクラストの製造)
前記実施例1において、断面略円弧状の細片状に形成し
てなるマーガリンのかわりに、市販の円柱状に細片化さ
れたマーガリンを使用し、実施例■
1と同様にピザクラス!・を製造して比較例2とした。Example 4 (Manufacture of pizza crust) In Example 1, instead of the margarine formed into strips with an approximately arcuate cross section, commercially available margarine cut into cylindrical strips was used, Example ■ Pizza class as in 1! Comparative Example 2 was produced.
比較班主(デニッシュの製造)
前記比較例1で使用したものと同じシート状マーガリン
を使用し、実施例2と同様の生地配合として下記の如く
デニソシュを製造した。Comparison group leader (Manufacturing of Danish pastry) Using the same sheet margarine as that used in Comparative Example 1, Danish pastry was manufactured as follows with the same dough composition as in Example 2.
全材料を宝キサーボールに入れミキシングを行う。但し
、イーストは事前に配合水に熔かせておく。Put all the ingredients into the Takara Kisser Bowl and mix. However, the yeast should be dissolved in the mixed water in advance.
これを低速で2分、中速8分ミキシング経過後、ミキサ
ーボールより取り出し、0〜20℃で1晩リタード、傷
みを回復させた後の生地にシート状マーガリン250g
をロールインし、シータ−にて3折り3回して27層に
し、最終的に生地厚を5鮪にし、無く40gに分割し、
適当にねしって成型した後、38°C355分間のホイ
ロをとった。After mixing for 2 minutes on low speed and 8 minutes on medium speed, remove from the mixer bowl and retard at 0 to 20℃ overnight to recover from damage. 250g of sheet margarine is added to the dough.
Roll it in, fold it 3 times on a sheeter to make 27 layers, make the final dough thickness 5 pieces, divide it into 40g pieces,
After suitably kneading and shaping, it was proofed at 38°C for 355 minutes.
ホイロ終了後、オーブンの温度220℃で工0間焼成を
行った。After finishing the proofing, baking was performed at an oven temperature of 220°C for 0 hours.
止較明土(デニソシュの製造)
2
前記実施例2において、断面略円弧状の細片状に形成し
てなるマーガリンのかわりに、市販の円柱状に細片化さ
れたマーガリンを使用し、実施例2と同様にデニソシュ
を製造して比較例4とした。2. In Example 2, commercially available margarine cut into cylindrical strips was used instead of the margarine formed into strips with an approximately arcuate cross section. Comparative Example 4 was prepared by producing Denisoche in the same manner as in Example 2.
上記の実施例1.2、及び比較例1.2.3.4につい
て評価を行い、その結果を別表に示した。The above-mentioned Example 1.2 and Comparative Example 1.2.3.4 were evaluated, and the results are shown in the attached table.
別表の結果から明らかなように、シート状マーガリンを
使用した比較例1及び比較例3の場合、折り数も多くし
なければならず、又、リタードタイムに要する時間が長
くかかるのに対し、本発明に係る断面略円弧状の細片状
に形成してなるマーガリンを用いた実施例1及び実施例
2においては短いフロアタイムをとるだけでよく、はる
かに短時間で製造することができる。又、比較例2及び
比較例4においては、細片状のマーガリンを用いたにも
拘らずマーガリンの相互付着により作業性が悪く、且つ
生地への分散性も不均一であるのに対し、実施例1及び
実施例2においては、これらの作業性、生地へのマーガ
リンの分散性に優れて3
いる。更に、実施例1及び実施例2のピザクラフト、デ
ニッシュは、各比較例に較べて、製品の触感、食感、味
ともに優れており、本発明方法によれば従来にない新し
い層状を有するパン類、パイ類が得られることがわかる
。As is clear from the results in the attached table, in the case of Comparative Examples 1 and 3 using sheet margarine, the number of folds had to be increased and the time required for retard time was longer; In Examples 1 and 2, which use margarine formed into strips having a substantially arcuate cross section according to the invention, only a short floor time is required, and production can be performed in a much shorter time. In addition, in Comparative Examples 2 and 4, although strips of margarine were used, the workability was poor due to mutual adhesion of the margarine, and the dispersibility into the dough was uneven. In Example 1 and Example 2, the workability and dispersibility of margarine into the dough were excellent. Furthermore, the Pizza Craft and Danish of Examples 1 and 2 were superior in texture, texture, and taste compared to each comparative example, and according to the method of the present invention, breads with a new layered structure that had never been seen before could be produced. It can be seen that pies and pies can be obtained.
以上の述べたように、本発明によれば、層状を有するパ
ン類、パイ類を製造するに際して使用される可塑性油脂
の生地への分散性を改善することにより作業性を向上さ
せ、且つ作業時間を大幅に短縮しうるとともに、これら
のパン類、パイ類の品質を安定させ、触感、食感、味と
もに優れた従来にない新しいパン類、パイ類を提供しう
るものである。As described above, according to the present invention, workability is improved by improving the dispersibility of plastic oils and fats used in the production of layered breads and pies into dough, and the work time is reduced. It is possible to significantly shorten the time, stabilize the quality of these breads and pies, and provide unprecedented new breads and pies that are excellent in texture, texture, and taste.
第1図は本発明に係るパン類又はパイ類の製造方法に用
いられるマーガリンの1実施例の斜視図、第2図は切削
板を用いてこのマーガリンを製造する場合の実施例の斜
視図、第3図は前記切削板の切刃部分の拡大斜視図、第
4図は原料マーガリン4
を切削して細片状とする様子を示す工程説明図、第5図
a ”−cは切刃の刃部形状の説明用正面図、第6図は
前記切削板の平面図、第7図a −dは前記切削板にお
ける各列の実力の位置を示す説明図、第8図a ”−e
は原料マーガリンが切削される様子を示す説明図である
。
1:細片状マーガリン、2:切刃、3:刃部、4:開口
部、5:切削板、M:原料マーガリン。
0
IフFIG. 1 is a perspective view of an embodiment of margarine used in the method for producing breads or pies according to the present invention, and FIG. 2 is a perspective view of an embodiment in which the margarine is produced using a cutting plate. Fig. 3 is an enlarged perspective view of the cutting blade portion of the cutting plate, Fig. 4 is a process explanatory diagram showing how the raw material margarine 4 is cut into strips, and Fig. 5 a''-c are the cutting blade portions. FIG. 6 is a plan view of the cutting plate; FIGS. 7 a - d are explanatory diagrams showing the positions of the actual forces in each row on the cutting plate; FIGS. 8 a '' - e
FIG. 2 is an explanatory diagram showing how raw margarine is cut. 1: Margarine in the form of strips, 2: Cutting blade, 3: Blade, 4: Opening, 5: Cutting plate, M: Raw margarine. 0 Ifu
Claims (1)
使用することを特徴とするパン類又はパイ類の製造方法
。1) A method for producing breads or pies, characterized by using plastic fats and oils formed into strips having a substantially arcuate cross section.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1-112606 | 1989-05-01 | ||
JP11260689 | 1989-05-01 |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0387134A true JPH0387134A (en) | 1991-04-11 |
Family
ID=14590939
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2109844A Pending JPH0387134A (en) | 1989-05-01 | 1990-04-24 | Production of breads or pies |
JP2109843A Expired - Fee Related JP2569891B2 (en) | 1989-05-01 | 1990-04-24 | Plastic fats and oils and method for producing the same |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2109843A Expired - Fee Related JP2569891B2 (en) | 1989-05-01 | 1990-04-24 | Plastic fats and oils and method for producing the same |
Country Status (1)
Country | Link |
---|---|
JP (2) | JPH0387134A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013138642A (en) * | 2011-12-29 | 2013-07-18 | Kaneka Corp | Roll-in margarine |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7329252B2 (en) * | 2019-12-27 | 2023-08-18 | 株式会社Cfcプランニング | Emulsifier, method for maintaining emulsion, and emulsion containing emulsifier |
-
1990
- 1990-04-24 JP JP2109844A patent/JPH0387134A/en active Pending
- 1990-04-24 JP JP2109843A patent/JP2569891B2/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013138642A (en) * | 2011-12-29 | 2013-07-18 | Kaneka Corp | Roll-in margarine |
Also Published As
Publication number | Publication date |
---|---|
JPH0387133A (en) | 1991-04-11 |
JP2569891B2 (en) | 1997-01-08 |
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