JPS61124339A - Production of cooking pie - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a cooked pie in which a pie dough is stuffed with a core ingredient that has fluidity at room temperature.

(Prior art) This kind of conventional cooking pie is made by placing a fluid core ingredient, such as soup-like or Chinese food, on top of a rolled-out pie crust, and then putting the core ingredient into the pie crust. It was manufactured by wrapping it in Incidentally, the cooked pie thus produced is frozen and cooked at the time of eating.

(Problems to be Solved by the Invention) However, the above-described conventional cooking pie manufacturing method has the following problems.

(1) It is difficult to measure a constant amount of core ingredients having fluidity when placing them on pie dough, and the amount of core ingredients tends to be uneven.

(2) When the core material is placed on the pie dough, the liquid in the core material flows, making the work of wrapping the core material troublesome and lowering the work efficiency.

(3) When the core material is wrapped in pie dough, the liquid in the core material oozes out from between the joints of the pie dough, making the outer surface of the pie dough more likely to become dirty.

In view of the above-mentioned problems of the conventional cooking pie manufacturing method, the present invention enables the core ingredients to be packed accurately in a certain number of pieces,
Furthermore, it is an object of the present invention to propose a method for producing a cooked pie that can be easily and efficiently performed and that prevents the surface of the pie dough from getting dirty.

(Means for Solving the Problem 4) The present invention provides a method for producing a cooking pie in which pie dough is stuffed with a filling material I4 that maintains fluidity at room temperature. It is characterized by freezing the paddy one by one and wrapping each core ingredient of the frozen paddy in pie dough.

(Function) According to the method for producing a cooked pie of the present invention, an effect is obtained in which the core ingredient does not flow out when the core ingredient is wrapped in the pie dough.

(Embodiment) A preferred embodiment of the present invention will be described with reference to FIGS. 1 to 6.

In the illustrated embodiment, the core ingredient X of the cooking pie Z to be manufactured is a core ingredient that has fluidity at room temperature, such as soup-like, cream-like, Chinese-style (with liquid juice), etc. This core ingredient is prepared in advance by a conventional method, and the same amount of core ingredient is filled into each of the small chambers 11, 11, etc. of a molded container 10 as shown in FIG. 6, for example. The container! The core ingredients in Tani Komuro 11.11... are quickly frozen and solidified. In addition, the core ingredient X is
The size and shape of the pie are determined depending on the type and size of the pie to be produced, but in this embodiment, it is of a semi-cylindrical shape and weighs about 30 to 40 g.

On the other hand, pie dough Y in this example is made of wheat flour, buckwheat flour, and
It is made by using eggs as the main ingredient, adding seasonings such as sugar and salt, and kneading them with water. In addition, from the viewpoint of flavor and suitability for freezing, the mixing ratio of each ingredient constituting pie dough Y is 500 g of flour, 400 g of butter, 2 eggs, 20 g of sugar, 1/4 teaspoon of salt,
70 to 80 cc of water is suitable.

The manufacturing process for pie dough Y will be explained with reference to FIG. 5. In the illustrated embodiment, flour 4 is first passed through a sieve twice as shown in FIG. 5 (A), and then sugar and salt are added thereto. Mix well with mixer 12. Next, as shown in FIG. 5(B), a large number of butter 5 and eggs (liquid eggs) 6, which have been cut in advance into small pieces of approximately 15+U angle on one side, are put into the mixer 12, and then Each ingredient (flour,
(sugar, salt, egg, butter) until the volume of the small lumps of butter 5 becomes about 173 cm. Next, as shown in Figure 5 (C), add water 7 and mix until it becomes sticky, and then mix the dough for 30 to 30 minutes.
Let stand in a cool place for 60 minutes. A large number of small lumps of butter 5 are scattered on average in this tow (marked Y in FIG. 5(D)). Then, as shown in FIG. 5(D), the dough Y is successively rolled out into a notebook shape (symbol Yl) using a dough roll (ILE rolling machine) 8. At this time, a large number of small lumps of butter 5 scattered in the tow Y1 are also transferred to both rollers 8a,
The crushed butter is crushed into a notebook shape between 8 b and II, which has wheat flour as its main component, as shown by reference numeral 5A in Fig. 4! ! The layer part (part 4A) can now be identified, and a layer like a folded pie formed by folding back the toe note will appear. Then, as shown in FIG. 5(E), 1iii T,
The tow note Y, which has been rolled out over a large area in step 1, is cut out into predetermined areas at a time to sequentially manufacture pie dough Y having a predetermined area as shown in FIG. 5(F). In addition, during the above pie dough manufacturing process, in order to prevent the structure of the dough from changing, the room temperature and the temperature of the dough sheeter 8 etc. should be kept at 20°C or more.
It is preferable to maintain the temperature in the range of 22°C.

And it's the pie made in this way! Using IY and the solid core ingredient X that has been frozen in advance, as shown in Fig. 1, the frozen core ingredient A cooked pie Z as shown in FIGS. 2 and 3 is manufactured by folding back the pie dough Y and joining and pressing the peripheral edges thereof together. still,
At this time, since the core food material X is frozen, liquid juice etc. will not flow out from the core food material during the wrapping operation of the core food material X. This Cooking Pie Z is stored frozen and cooked in an oven or the like before eating.

The cooking pie Z manufactured by the manufacturing method of this example is pie raw! During IY, a layer of butter component (part 5A in Fig. 4) contains wheat flour as the main component and another layer (part 5A in Figure 4).
Part A) can now be identified, and even if it is a single layer, it can give a luxurious feel similar to that of a folded pie.

(Effects of the Invention) The method for producing a cooked pie of the present invention involves freezing a certain amount of core ingredients wrapped in pie dough, and wrapping each of the frozen core ingredients in pie dough. (1) The amount of the core ingredients wrapped in the pie dough remains constant. (2) It is easier to wrap the core ingredients, which improves efficiency. Effects such as liquid juice will not flow out from the core ingredients during the wrapping process of the ingredients, and therefore the surface of the pie dough will not be soiled by the core ingredients.

[Brief explanation of drawings]

FIG. 1 is an explanatory diagram of a cooking pie manufacturing method according to an embodiment of the present invention, FIG. 2 is a perspective view of a cooking pie manufactured by the manufacturing method of FIG. 1, and FIG. 3 is a diagram of FIG. 4 is an enlarged view of the section ■ in Figure 3, Figure 5 is a diagram showing the manufacturing process of the pie dough in the pie shown in Figure 2, and Figure 6 is a diagram showing the core ingredients in the pie shown in Figure 2. It is a perspective view showing an example of a container used when freezing. X...Core ingredients Y...Puff pastry Z...Cooking pie Figure 2A 4L1

Claims (1)

[Claims] 1. When producing a culinary pie in which pie dough is stuffed with core ingredients that are fluid at room temperature, a certain amount of the core ingredients are frozen, and each of the frozen core ingredients is added to the pie. A method for producing a cooking pie characterized by wrapping it in dough.