JPH0411177B2 - - Google Patents
Info
- Publication number
- JPH0411177B2 JPH0411177B2 JP62326592A JP32659287A JPH0411177B2 JP H0411177 B2 JPH0411177 B2 JP H0411177B2 JP 62326592 A JP62326592 A JP 62326592A JP 32659287 A JP32659287 A JP 32659287A JP H0411177 B2 JPH0411177 B2 JP H0411177B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- cylindrical body
- top plate
- heat
- concave portion
- 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.)
- Expired - Lifetime
Links
- 235000008429 bread Nutrition 0.000 claims description 39
- 235000009508 confectionery Nutrition 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000005299 abrasion Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
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及びその製造
方法に関する。DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a confectionery bread having a concave portion and a method for producing the same.
「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、チヨコレ
ート、ジヤ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 concave part formed in the center of the top surface, and this concave part can be filled with food ingredients such as pizza ingredients, ice cream, chiyocolate, and jam. 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、金属板等製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、焙炉及び焼成するこ
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 producing sweet bread having such a concave portion, heat-resistant paper, aluminum foil, metal plate, etc., which are formed by providing a convex portion in the center of the bottom inner surface of a bottomed cylindrical body, as disclosed in the above-mentioned publication, are used. Bread dough is filled in a molded baking dish, and then the baking dish filled with bread dough is placed upside down on a baking tray, roasted and baked, thereby producing 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、焙炉及び焼成
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 By filling the container with bread dough, roasting it, and baking it, a confectionery bread having a concave portion is manufactured.
「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（オーブンスプ
リング）が抑制されて不十分となり、ひいては製
品のボリユームが小さく表皮も硬くなり、食感が
劣つてしまうという問題があつた。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、また変化に富んだ製品を作る上で柔軟
性に欠けるという問題があつた。``Problems to be Solved by the Invention'' By the way, in the conventional method of manufacturing sweet bread, bread dough is filled into the recesses of the baking dish or top plate. If the product is placed on a baking tray, fermentation during roasting or elongation in the oven during baking (oven spring) is suppressed and becomes insufficient, resulting in a product with a small volume and hard skin, resulting in poor texture. I had a problem with it getting hot. 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 with the lack of flexibility in producing products with a high degree of quality.
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つた。 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. Moreover, since the bottom of the concave portion of the top plate is generally raised 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
する菓子パン及びそ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 aims to provide a confectionery bread having a concave portion and a method for producing the same, which can avoid suppressing fermentation during roasting or elongation in the kiln during baking. purpose.
「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
によつ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、焙炉
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 Problems" In this invention, a headed cylindrical body made of heat-resistant paper, aluminum foil, metal plate, etc. is placed on a top plate,
This placed cylindrical body with a head is covered with bread dough, and is roasted and baked to produce sweet bread having concave portions.
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を詳細に説明す
る。"Examples" The present invention will be described in detail below 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
板等によつ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１３を被せ、焙炉及び
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. Then, by covering the placed cylindrical body 11 with the bread dough 13, roasting and baking it, a sweet bread 15 having a concave portion 14 is obtained, as shown in FIG.
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ユームが大きく表皮も柔らか
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 suppress fermentation during roasting or elongation in the oven during baking.
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 headed cylindrical body 11, it is possible to easily produce a wide variety of products. Further, as the top plate 12, a general-purpose simple flat plate 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１６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 16 around the concave portion 14 of the sweet bread 15 also becomes white,
You can prevent it 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ユ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 inhibit 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, and a wide variety of products can be easily produced by simply changing the shape of the cylindrical body. Furthermore, a simple flat plate can be used as a 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 dough from coming into contact with the top plate.
It is possible to prevent the upper surface of the concave part of the sweet bread from being baked in a dark brown color, and it is possible to obtain a 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図は有頭筒状体を示す斜視図、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。
FIG. 1 is a cross-sectional view showing a method for manufacturing 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. FIG. 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... Recessed part, 15... Sweet bread.
Claims (1)
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、焙炉及び焼成する
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。 ２ 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。 ３ 耐熱性紙、アルミ箔、金属板等によつて形成
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、焙炉及び焼成する
ことを特徴とする凹部を有する菓子パンの製造方
法により作られた菓子パン。[Scope of Claims] 1. A cylindrical body with a head made of heat-resistant paper, aluminum foil, a metal plate, etc. is placed on a top plate, and the placed cylindrical body with a head is covered with bread dough, A method for producing sweet bread having concave portions, the method comprising producing confectionery bread having concave portions by roasting and baking. 2. A method for producing a confectionery bread having a concave portion according to 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. 3. 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 roast and bake. A sweet bread made by a method for producing sweet bread having a concave portion characterized by.
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 JPH01168226A (en) | 1989-07-03 |
| JPH0411177B2 true 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) |
Families Citing this family (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 flour for filling 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
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01168226A (en) | 1989-07-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
|
| EXPY | Cancellation because of completion of term |