(修正 謝 61 龆 五、發明說明（1 ) 【産業上之利用範圍】： f請先閱讀背面之注意事項再填宵本页) 本發明偽有關一種具有多餍次效果之酥皮、麵包簡易 製迆方法.藉由該方法的實施，能使鏟包師父在蕞短的時 間内快速地製造出具有多餍次表皮效果的餅皮•而且在食 覺上能感覺到酥鬆並帶有靱性的效果産生。 【創作背景】： 一種與本發明相近似的酥皮或胼皮産物如：起士麵包 (cheese)， 一蕕辅派等，該種起士锤包或派胼具有多餍 次衷而的效果，因此在食覺上能感覺到有餍次感.而且酥 鬆又帶有呰徼的韌性效果。 習式的製作步驟是高筋鏟粉與低筋麵粉約7:3的比 例，鹽少許，水5成比例，採用勾狀拌打器，揪拌成糊， 再將奶油加入並慢速拌成表面光滑的麵權.將打好的》糊 用塑包妥，放入冰箱冷藏3 0分鑪以上。之後再將奶 油麵糰取出並製成皮（1 2),且裹入於普通麵糧（1 1 中央，如第1〜Λ圖所示；然後予以四摺.如第B 1、13 Β2圖所示；再經由棍平，如此重複數次，而形成一胼皮 (1 3 )如第D圖所示.利用四摺_四次摺II輥平的效果 ，而使胼皮内具罠多餍次的奶油餍，唯每脬重複一次，餅 皮最好放入冰箱鬆弛1小時。最後，可再铧由捲曲或切斷 而製做成如圖（Ε)或圖（F >所示之蒱菊派（1 4)诰 型。 另外，胼皮（1 3)的製作也可由Α圖進至到C 1圖 .其偽以兩面對摺之後，再予以兩端對摺，如C2圖所示 甲 4(210X297 公沒） Α6 Β6 209161 五、發明说明（2 ) 。經由棍平並重複上述步驟而形成D圖之胼皮（13)後 ，再入於冰箱内鬆弛1小時，經過數次之重複過程，並冷 曄後，再經由捲曲或切斷，則可製做成圈E或圖F之插萄 派（1 4)造型。 上述之胼皮邇可製造成如第二國之1〜5圖所示的起 士、麵包、蛋糕、方型起士、三角形起士、起士型吐司等 ,唯胼皮（13)皆是被覆於麵包（15)或蛋糕（16 )之表面，郤不能夠做包餡的製作，所以造是習式餅皮最 大的缺點。 前述所述之餅皮必須經多次的摺疊與冷藏，然後在入 於烤箱内烘焙，於烘焙過程當中，奶油會自動的融化，而 麵糧表面會硬化，故内部會生成有軔性的質層。由於奶油 的融化關偽遂使得麵包産生多層次的效果。唯習式的胼皮 痛經多次摺叠與冷轅，所以製造上較為繁瑣與不便，因此 如何製造更快速，且又能做包餡方式的餅皮是目前最痛開 發者。 【本發明之技術手段】： 本發明主要是將中、高筋麵粉與數種主要材料混合之 後，加以均勻的攪拌，然後置入於冷藏庫内冷藏數小時， 冷截的溫度以0 X〕〜1 ·5 Ό為佳。 S將一奶油膏先予以冷凍處理，然後再取出再予以切 成小塊狀，毎一奶油丁塊的體積約1公分立髏見方（約如 一粒花生米大小）。將奶油丁與前述之麵權混合，並做短 時間的攢拌，然後再將麵糰取出稍加擠颸而成胼皮，然後 (請先閑讀背面之注意事項再填寫本冒) 裝· 線. 經濟邶中央搮準局印装 1» 4(210X297 公嬗) 78. 8. 3,000 209161 A6 B6 五、發明説明（3 ) 再包餡或是直接揑成麵包的方式而予以製做成型。最後置 入於烘箱内予以烘焐，而製造出一具有多層次效果的派、 麵包或蛋糕了。 【實施例】： 以下侬據圖面的實施例詳細說明如后： 第三圖所示本發明流程圖。圖中掲霉其流程為材料混 合，混合的材料為中离筋麵粉、鹽、奶油，另可添加雞蛋 、奶水、乳化劑、糖、味素等，其比例如下表所示： 種麺 類粉 水 奶 油(Amendment Xie 61 Young V. Description of the invention (1) [Industrial Scope of Use]: f Please read the notes on the back before filling this page.) The present invention is about a puff pastry and bread with simple effects. The method of making. With the implementation of this method, Master Shovel can quickly produce a cake crust with multi-layer skin effect in a short period of time. And it can feel crisp and fluffy in food. The effect is produced. 【Creative background】: A meringue or corpus skin product similar to the present invention such as: cheese bread, cheese, etc. This kind of cheese hammer bag or pie has many second-hand effects , So you can feel a sense of taste in food. And crispy with a tough effect. The manufacturing method of the traditional style is about 7: 3 ratio of high-gluten shovel powder to low-gluten flour, a little salt, 5% of water, using a hook-shaped beater, mix into a paste, then add the cream and mix slowly The right surface is smooth. Wrap the beaten paste with plastic and put it in the refrigerator to refrigerate for more than 30 minutes. After that, remove the cream dough and make it into a skin (1 2), and wrap it in the ordinary flour (1 1 center, as shown in Figures 1 ~ Λ; then fourfold. As shown in Figures B 1, 13 Β2 ; And then flatten through the stick, so repeated several times to form a corpus skin (1 3) as shown in Figure D. Using the effect of four-fold _ four-fold fold II roll flat, so that the corpus skin has a lot of times The creamy crust is repeated only once, and the crust is best placed in the refrigerator to relax for 1 hour. Finally, it can be made by curling or cutting to make it as shown in Figure (Ε) or Figure (F >) The chrysanthemum (1 4) type. In addition, the production of the corpus skin (1 3) can also be moved from the A picture to the C 1 picture. After the pseudo is folded in two sides, the two ends are folded in half, as shown in the C2 picture A 4 (210X297 public) Α6 Β6 209161 V. Description of the invention (2). After flattening and repeating the above steps to form the corpus callosum D (13), reenter the refrigerator and relax for 1 hour, after several repeated processes , And after cooling Ye, and then by curling or cutting, it can be made into a circle E or figure F inserted into the grape (1 4) shape. The above scallion skin can be made as shown in Figures 1 ~ 5 of the second country Shown Cheese, bread, cake, square cheese, triangle cheese, cheese toast, etc., but the corpse skin (13) is coated on the surface of bread (15) or cake (16), but cannot be wrapped The making of stuffing is the biggest disadvantage of the traditional crust. The crust mentioned above must be folded and refrigerated many times, and then baked in the oven. During the baking process, the cream will automatically melt, and The surface of the pasta will harden, so there will be a qualitative layer inside. Because of the melting of the cream, the bread will have a multi-level effect. The customary spleen dysmenorrhea is folded and cold for many times, so it is manufactured. It is relatively cumbersome and inconvenient, so how to make a cake crust that is faster and can be filled is the most painful developer. [Technical means of the present invention]: The present invention mainly uses medium and high gluten flour and several kinds of main flour After the materials are mixed, stir them evenly and place them in the refrigerator for several hours. The temperature of the cold cut is preferably 0 X] ~ 1 · 5 Ό. S will freeze the cream paste first, then take it out again. Cut into small pieces, every A cube of butter cubes is about 1 cm cubed (about the size of a peanut). Mix the cubes of butter cubes with the aforementioned noodles and mix them for a short time, then take out the dough and squeeze it out.膼 皮, and then (please read the precautions on the back before filling in the copy). Pack and line. Printed by the Economic Bureau of Central Government Bureau 1 »4 (210X297) 78. 8. 3,000 209161 A6 B6 V. Description of invention (3) Re-stuffing or directly kneading the bread to make it into a shape. Finally put it in an oven to bake, and create a pie, bread or cake with multi-level effects. [Examples] : The following detailed description of the embodiment according to the drawing is as follows: The third figure shows the flow chart of the present invention. In the picture, the process of the mold is mixing materials. The mixed materials are medium-gluten flour, salt, and cream. Eggs, milk, emulsifiers, sugar, and taste can be added. The proportions are shown in the following table: cream
重I I I ......-j.....-*-1! I I 一 - - 十·- -I 量（公克）I備 註丨比例 II I . .1 | _ ....... ...... _ | _…1丨，•- H· ΊΜΙΒ 丨丨丨丨_—丨丨_ —_·ι· I — ι·· " 1 —^―. .圓丨 __ 10 0 4 5〜60 5〜.30 +中、高筋 -+ + 10 0 — 5 0 10 (請先《讀背面之注意本項再Λ寫本頁) .裴. 雞 蛋 5〜30 (可有可無） 奶 水 30 (可有可無） + 10 乳 化 劑 1〜5 (可有可無） + 10 2 打 鹽 .5 味 素 (可有可無） 耱 丄， 5〜30 (可有可無） + 2 丄 10 j 上述的例子是以1⑴〕公克的麵粉為基準來配合其它的 附屬材料，而且麵粉不需經由發酵的過程。 將上述的材料混合之後予以攢拌，播拌至均勻為止， 然後，放置於冷藏室内數小時，冷轅的時間沒有一定，必 經濟部中央揉準局印製 f 4 (210X297 公羶） 78. 8. 3,000 經濟部中央揉準局印製 209161 A6 B6 五 '發明説明（4* ) 須視材料之多寡而定，材料多則冷藏時間畏，材料少則冷 蘸時間短，冷藏之後，該麵糰曹帶有較大的黏性，而且稠 度也更高。 第四_所示是一盒裝或盤裝奶油2 3置入於冷凍庫内 冷凍，在Ot：以下使奶油成為固髖，然後再將奶油取出並 經由切割機之切刀（9 2)予以切割成丁塊狀，毎一奶油 丁的體積為1公分立體見方，約如一粒小花生之大小。 切剌機的造型如第五圖所示，它是由一升降捍（41 )下降，將直简（5 1)内之奶油下®，奶油經由简底之 金屬交叉網而以條狀擠出，另經由一往愎式切刀（92) 在氣壓缸（9)的推動下，而將條狀的奶油條予以切割成 塊狀，並落入於桶（1 0)内。（切割機的構造裝置於目 前是首先創作者現己由發明人另案申請專利中。）Heavy III ......- j .....- *-1! II One--ten ·--I amount (g) I Remarks 丨 Proportion II I. .1 | _ ...... ....... _ | _… 1 丨, • -H · ΊΜΙΒ 丨 丨 丨 丨 __ 丨 丨 丨 _ —_ · ι · I — ι ·· " 1 — ^ ―.. 圆 丨 __ 10 0 4 5 ~ 60 5 ~ .30 + Middle and high tendon- + + 10 0 — 5 0 10 (please read the note on the back side first and then write this page). Pei. Egg 5 ~ 30 (may have Optional) Milk water 30 (optional) + 10 emulsifier 1 ~ 5 (optional) + 10 2 salting. 5 flavoring (optional) 5 ~ 30 (optional) ) + 2 丄 10 j The above example is based on 1 ⑴) grams of flour as a basis to match other auxiliary materials, and the flour does not need to go through the fermentation process. After the above materials are mixed, they are mixed and sown until they are evenly mixed. Then, they are placed in the refrigerator for several hours. The time of the cold pot is not fixed. It must be printed by the Central Kneading Bureau of the Ministry of Economy. 8. 3,000 Printed 209161 A6 B6 by the Central Kneading and Accreditation Bureau of the Ministry of Economic Affairs (4 *) According to the amount of materials, more materials are required for refrigerating time, and less materials are required for cold dipping time. After refrigerating, the dough Cao has greater viscosity and a higher consistency. The fourth _ shown is a box or tray of cream 23 placed in the freezer to freeze, at Ot: The following makes the cream solid hip, and then take the cream out and cut through the cutter of the cutting machine (9 2) In cubes, the volume of each butter cube is 1 cm square, about the size of a small peanut. The shape of the cutting machine is shown in the fifth picture. It is lowered by a lifting device (41), and the cream under the straight simple (51) is extruded, and the cream is extruded in a strip shape through the metal cross net of the simple bottom Then, through a shovel cutter (92) under the push of the pneumatic cylinder (9), the cream bar is cut into blocks and falls into the bucket (10). (The construction device of the cutting machine is currently the first creator who has applied for a patent in another case by the inventor.)
將奶油丁與前述之黏稠性大的麵權混合，經由攪伴機 再次慢速11拌，唯此次HI拌並不需太久，僅需將奶油丁 2 1與麵桶22充分地混合，而且奶油丁不可因攪拌而完全 溶化。例如第六圖所示是混合之後麵糊揑成一小福（2) 之狀態圖。又麺糰（2)内之奶油丁分佈有如第1：圖之放 大圖所示C 將前述已含有奶油丁21的麵梱2以拳頭或機器稍加 ®斶成餅皮（4)有如第八圖所示；又餅及内的奶油丁（ 2 1 )因已稍具溶化，所以在經由擠壓後，會被然 後再以包餡的方式，在胼皮（4)内包入其它餡子（3 )(例如：紅豆沙、線豆沙、颶梨、蛋黃，五仁.嚭萄 {請先閏讀背面之注意事項再填寫本頁) •裝. •訂：： 肀 4(210X297公瀠） 78. 8. 3,000 209161 五、發明説明（5 > (請先閱讀背面之注意事項再填寫本頁) 乾等），有如第九圔所示，或偽直接揑成一般之糕餅的形 狀。最後將包好餡子的餅（5)(如第十圓所示在置入於 烤箱内予以烘焙，烘焰的時間與一般之糕餅相囘約1〇分 鐘左右。 經由烘焙之後，糕餅或酥皮的斷層會如第十一圖所示 ，其内部之奶油丁已溶解消逝無蹤，而原先奶油丁所占的 空間則形成一個小空間2 2A,如十二圖所示。由於空間 很多，遂産生如斷層般的層次造型。該種糕胼或酥皮甚或 麵包能具有很好的韌性與多層次的質覺感，囘時兼具奶油 之香味者。 【圖式說明】： 第一圖係習式起士胼派製造之流程圖。 第二圖是習式餅皮製诰成型之麵包或蛋糕等立體圖。 第三圖俱本發明之流程圖。 第四圖係本發明之奶油切割機之部份結構圖。 第五圖是奶油塊切割機之立體圖。 第六圖是本發明之奶油丁與麵糰混合之立體圖。 第t圖俱發明奶油丁與麵櫂混合後之斷層騸（即A — A -剖視圖）。 第八圖傜前述第六圖之麵梱予以®縮後之立髏圈。 第九圖是接續第八圖，是麺檷内欲包餡之立體圖。 第十圖是接鑛第九圖，即麵糰内包完餡後之立體圖。 第十一圖俱本發在烘焙完成後，成品之斷層圖。 第十二圖是第十一圖之斷層放大圖（即B — 剖視圖） h p Λ 肀 4 (210X297 公爱) 78. 8. 3,000 A6 B6 209161 五、發明説明（6 ) 【圖號說明】： 11 ......... 習式麵權 21 .......... 奶油丁 23 ...... 盒裝奶油 13..............胼皮 16...................蛋糕 12 ........ 習式乳酪層 22 麵糰 22A ...... 空間（斷層) 15....................麵包 14....................葡萄派 (請先閱讀背面之注意事項再填寫本页) 經濟部中央樣準局印製 肀 4 (210X297 公爱) 78. 8. 3,000Mix the diced butter with the aforementioned thick noodles and mix it again at a slow speed of 11 via a blender, but this time it does not take too long for HI mixing, just mix the diced butter 21 with the noodle bucket 22, And the butter should not be completely melted by stirring. For example, the sixth figure shows the state of the batter kneaded into a blessing (2) after mixing. The distribution of butter cubes in the noodles (2) is as shown in Figure 1: Enlarged view of the figure C. Use the fist or machine to slightly add the noodles 2 containing the butter cubes 21 to make a crust (4) like the eighth As shown in the picture; the cake and the butter cubes (2 1) have melted slightly, so after being squeezed, they will be filled with other stuffing in the scallion skin (4) after being squeezed ( 3) (For example: red bean paste, thread bean paste, hurricane pear, egg yolk, Wuren. Yaoren {please read the notes on the back before filling this page) • Pack. • Order: 肀 4 (210X297 公 潆) 78 8. 3,000 209161 V. Description of the invention (5 > (please read the precautions on the back before filling in this page) dry, etc.), as shown in the ninth, or pseudo-paste into the shape of a normal cake. Finally, wrap the stuffed cakes (5) (shown in the tenth circle as shown in the tenth circle and bake them in the oven. The baking time is about 10 minutes back from the normal cakes. After baking, the cakes or pastries The fault of the skin will be as shown in the eleventh picture, the buttermilk inside has dissolved and disappeared, and the space occupied by the buttermilk originally formed a small space 2 2A, as shown in the twelfth picture. Because there are many spaces, The resulting layered shape is like a fault. This kind of cake callus or meringue or even bread can have good toughness and multi-layer texture, and it has a creamy fragrance when it comes back. [Schematic description]: The first picture It is a flow chart of the manufacturing process of the traditional cheesecake. The second figure is a perspective view of the bread or cake made by the traditional cake crust. The third figure is the flow chart of the present invention. The fourth figure is the cream cutting machine of the present invention. Partial structure diagram. The fifth picture is a perspective view of a butter block cutting machine. The sixth picture is a perspective view of a mixture of butter cubes and dough of the present invention. — A-cross-sectional view). Noodles are given a shortened standing skull circle. The ninth picture is the eighth picture, which is the perspective view of the noodles to be stuffed. The tenth picture is the ninth picture of the mine, which is the perspective view of the dough after the stuffing. The eleventh drawing of this book is the tomogram of the finished product after baking. The twelfth drawing is the enlarged view of the tomographic drawing of the eleventh drawing (ie B — cross-sectional view) hp Λ 肀 4 (210X297 Gongai) 78. 8. 3,000 A6 B6 209161 V. Description of the invention (6) 【Explanation of drawing number】: 11 ......... Noodle right 21 .......... Butter cream 23 ... Box Cream 13 .............. Crusty skin 16 ................... Cake 12 .... Xi Cheese layer 22 Dough 22A ...... Space (fault) 15 ................... Bread 14 .............. ......... Grape Pie (please read the precautions on the back before filling out this page) Printed by the Central Bureau of Prototyping of the Ministry of Economic Affairs 4 (210X297 public love)