JPH10117672A - Bakery products and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bakery product which can form a complicated pattern by a simple means and which can be easily cut by hand without being cut with a knife or the like, and a method of manufacturing the same. . SOLUTION: A dough having a specific gravity higher than the dough is placed on a dough having a low specific gravity, and baked.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bakery product obtained by placing a dough having a higher specific gravity on a dough having a lower specific gravity and baking the dough, and a method for producing the same. According to the present invention, a bakery product having a complicated pattern can be easily produced because a dough having a high specific gravity sinks to the bottom and is baked, and a bakery product having different doughs adjacent thereto can be manufactured. Therefore, it is possible to provide a bakery product that can be easily cut by hand at a boundary between different doughs without cutting with a knife or the like.

[0002]

2. Description of the Related Art
As bakery products manufactured by combining two or more different bakery doughs, there are many bakery products obtained by combining two or more doughs into a marble-like pattern or by combining separately baked doughs into a bakery product. Was.

Further, Japanese Patent Application Laid-Open No. 55-19062 discloses a method for producing a cake, characterized by polymerizing or laminating two or more sponge doughs having different properties after aging and then aging. . However, Japanese Patent Application Laid-Open
The method for producing a cake disclosed in 19062 discloses the use of two or more different kinds of dough, but provides a cake that is baked in the order of polymerization or lamination. Not intended.

Accordingly, an object of the present invention is to provide a bakery product having a complicated pattern by a simple means, and it is possible to cut the bakery product into a size easy to eat by hand without cutting it with a knife or the like. To provide bakery products and methods for their manufacture.

[0005]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above object can be achieved by using two kinds of doughs having different specific gravities.

The present invention has been made on the basis of the above findings, and is characterized in that a dough having a higher specific gravity than a dough having a lower specific gravity is placed on a dough having a lower specific gravity and baked, and a method for producing the same. Is provided.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the bakery product of the present invention and a method for producing the same will be described in detail. The dough having a low specific gravity used in the present invention preferably has a specific gravity of 0.3 to 0.8, more preferably 0.3 to 0.5, and still more preferably 0.35.
~ 0.45 fabric. If the specific gravity is less than 0.3, it is difficult to maintain the shape retention of the final product, which is not preferable.If the specific gravity exceeds 0.8, the specific gravity of the dough having a high specific gravity is reduced. Since heavy fabrics are unlikely to sink and the boundaries between fabrics having different specific gravities become unclear, complex patterns cannot be clearly expressed or cut by hand, which is not preferable. As the dough having a low specific gravity used here, it is preferable to use one or more doughs selected from so-called Genoise dough, meringue dough or butter cake dough.

The dough having a high specific gravity means that the specific gravity is preferably 0.8 to 1.2, more preferably 0.9 to 1.2,
More preferably, the dough is 1.0 to 1.2. When the specific gravity is smaller than 0.8, it is difficult to sink when placed on a fabric having a low specific gravity, and the boundary between the fabrics having different specific gravities is not clear, so that a complicated pattern cannot be clearly expressed. And it is not preferable because it cannot be cut easily by hand. On the other hand, if the specific gravity exceeds 1.2, the texture and mouthfeel of the final product are extremely deteriorated, which is not preferable. As the heavy dough used here,
It is preferable to use at least one kind of dough selected from so-called biscuit dough, cracker dough, cookie dough, shoe dough, custard dough, flower paste dough or butter cake dough.

It is preferable that the difference in specific gravity between the heavy material and the light material is about 0.3 to 0.9.

In the present invention, the heavy material having the specific gravity is placed on the light material having the light specific gravity. The thickness of the material having the light specific gravity is preferably 5 to 20 mm. If the thickness is thinner than 5 mm, the boundary between the fabrics having different specific gravities becomes unclear by pushing the fabric having a high specific gravity to the fabric having a low specific gravity, so that a complicated pattern cannot be clearly expressed, It is not preferable because it cannot be easily cut. When the thickness is larger than 20 mm,
It is not preferable because a material having a high specific gravity is unlikely to sink, and a boundary between the materials having different specific gravities is not clear, so that a complicated pattern cannot be clearly expressed or cannot be easily cut by hand.

Further, it is preferable that the thickness of the material having a high specific gravity placed on the material having a low specific gravity is 5 to 20 mm. If the thickness is less than 5 mm, the material having a high specific gravity is unlikely to sink, and the boundary between the materials having different specific gravities is not clear, so that a complicated pattern cannot be clearly expressed or cut by hand easily. It is not preferable because it becomes impossible.
Further, when the thickness is larger than 20 mm, the dough having a higher specific gravity has to be baked for a long time at a higher temperature than the dough having a lower specific gravity, so that it is difficult to perform the baking sufficiently, which is not preferable. .

[0012] A dough having a high specific gravity is filled at intervals of 5 to 50 mm,
A bakery product having a striped pattern is obtained by placing it on a dough having a filling width of 5 to 20 mm and a light specific gravity and baking it. This bakery product can be cut to a size that is easy to eat by hand at the boundaries of doughs of different specific gravity.

A method for producing the bakery product of the present invention will be described. As a method of placing a heavy specific gravity cloth on a light specific gravity cloth, for example, a light specific gravity cloth is poured into a mold, flattened, and a heavy specific gravity cloth is placed on this in various ways such as a mesh pattern and a wavy pattern. Squeezing as a simple pattern, squeezing into various shapes, a method of forming a shape in advance with a punching die, or a method of refrigeration-freezing it and leaving it as it is. After placing the dough having a high specific gravity on the dough having a low specific gravity in this way, by baking the dough, a bakery product having a complicated pattern can be obtained. At this time, if the colors of the respective fabrics are made different, the appearance becomes beautiful.

[0014]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Example 1 Two types of doughs having different specific gravities were produced by the following composition and manufacturing method in [Table 1]. A dough with a low specific gravity (formulation 1) is evenly poured into the top plate to a thickness of 10 mm, and a dough with a high specific gravity (formulation 2) is placed in a squeezing bag and the width is 5 m.
squeeze on a cloth with a specific gravity of m, interval 30 mm, thickness 5 mm. When this was baked at 180 ° C. for 10 minutes, a cake having a striped pattern was obtained. A cream is applied to the upper surface of this cake, and the cream application surface is turned inside, and the cake is rolled up along with the squeezed dough having a high specific gravity to obtain a roll cake. This roll cake was a good-looking roll cake having a striped pattern as shown in FIG. 1, and could be easily cut by hand at the boundary between different doughs. In FIG. 1, 1
Is a baked portion of a light-weight dough, and 2 is a baked portion of a heavy-weight dough.

[0016]

[Table 1]

Example 2 Two kinds of doughs having different specific gravities were produced by the following formulation and the production method of [Table 2]. A dough with a low specific gravity (formulation 3) is evenly poured into the top plate to a thickness of 10 mm, and a dough with a high specific gravity (formulation 4) is placed in a squeeze bag and the width is 5 m.
m, 5 mm thick and squeezed out on a light-weight fabric to form a mesh pattern. When this is baked at 180 ° C for 10 minutes,
A cake with a mesh pattern was obtained. A cream is applied to the upper surface of the cake, and the cake is rolled up with the cream application side inward to form a roll cake. This roll cake was a good-looking cake having a mesh pattern.

[0018]

[Table 2]

Example 3 Two kinds of doughs having different specific gravities were produced by the following composition and manufacturing method in [Table 3]. A dough with a low specific gravity (formulation 5) is evenly poured into the top plate to a thickness of 10 mm.
squeeze on a cloth with a specific gravity of 15 mm, a gap of 15 mm and a thickness of 8 mm. When this was baked at 180 ° C. for 12 minutes, a cake having a striped pattern was obtained. A cream is applied to the upper surface of this cake, and the cream application surface is turned inside, and the cake is rolled up along with the squeezed dough having a high specific gravity to obtain a roll cake. This roll cake was a good-looking roll cake having a striped pattern, and could be easily cut by hand at the boundary between different doughs.

[0020]

[Table 3]

Example 4 Two kinds of doughs having different specific gravities were produced by the following composition and manufacturing method of [Table 4]. A dough with a low specific gravity (formulation 7) is evenly poured into a pound cake mold to a thickness of 20 mm, and a dough with a high specific gravity (formulation 8) is put in a squeeze bag, and a dough with a specific gravity of 10 mm in width, 30 mm in interval, and 20 mm in thickness. Squeeze on When this was baked at 180 ° C. for 20 minutes, a cake having a striped pattern was obtained. The upper surface of this cake is cut flat, and the product is turned upside down. This pound cake was a nice-looking pound cake with a striped pattern, and could be easily cut by hand at the boundaries of different doughs.

[0022]

[Table 4]

Example 5 The dough having a low specific gravity (formulation 7) used in Example 4 was uniformly poured into a financier mold to a thickness of 10 mm, and the dough having a high specific gravity (formulation 8) used in Example 4 was used. Put it in a squeezing bag and squeeze it out onto a cloth with a specific gravity of 5 mm, width 5 mm, thickness 5 mm. This is 18
Bake at 0 ° C for 15 minutes to obtain a product. The product was a nice-looking cake with stripes and could be easily cut by hand at the boundaries of different doughs.

Example 6 The light-weight dough (formulation 1) used in Example 1 was uniformly poured into a top plate to a thickness of 10 mm, and the material having a high specific gravity was produced by the composition and production method shown in Table 5 below. The dough (formulation 9) is cut into a star or heart shape with a thickness of 5 mm and placed. When this was baked at 180 ° C. for 10 minutes, a cake having a star or heart pattern was obtained.
A cream is applied to the upper surface of the cake, and the cake is rolled up with the cream application side inward to form a roll cake. This roll cake was a good-looking roll cake with a star and heart pattern.

[0025]

[Table 5]

[0026]

According to the present invention, a dough having a high specific gravity sinks to the bottom and is baked, so that a bakery product having a complicated pattern can be easily produced, and a bakery product in which different doughs are adjacent to each other. Can be provided, so that a bakery product can be provided which can be easily cut by hand at a boundary between different doughs without cutting with a knife or the like.

[Brief description of the drawings]

FIG. 1 is a perspective view showing the appearance of a bakery product (roll cake) of the present invention obtained in Example 1.

[Explanation of symbols]

 1 Baking part of light dough 2 Baking part of heavy dough

Claims (5)

[Claims] 1. A bakery product obtained by placing a dough having a higher specific gravity on a dough having a lower specific gravity and baking the dough. 2. The dough having a low specific gravity has a specific gravity of 0.3 to 0.8.
The bakery product according to claim 1, wherein the specific gravity of the dough having a high specific gravity is 0.8 to 1.2. 3. The bakery product according to claim 1, wherein the dough having a light specific gravity has a thickness of 5 to 20 mm, and the dough having a heavy specific gravity has a thickness of 5 to 20 mm. 4. A dough having a specific gravity selected from Genoise dough, meringue dough or butter cake dough.
More than one kind of dough, characterized in that the heavy dough is at least one kind of dough selected from biscuit dough, cracker dough, cookie dough, shoe dough, custard dough, flower paste dough or butter cake dough The bakery product according to any one of claims 1 to 3. 5. A method for producing a bakery product, comprising placing a dough having a higher specific gravity on a dough having a lower specific gravity and baking the dough.