Dough of pie, etc. having a slit roll configuration

In a dough of pie having a roll-like configuration and containing an ingredient in a crust of pie, a dough of pie having a slit roll configuration is provided with a plurality of slit-like cuttings formed on the entire surface of the crust of pie.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
This invention relates to a dough of edible stuff having a slit roll 
configuration such as pie, bread, cracker, etc. 
2. Description of the Prior Art 
Among various kinds of known pies, breads and crackers, it is known that 
there are those which are formed of a crust of pie, a crust of bread or a 
crust of cracker enwrapping meat, fruit, or the like (hereinafter referred 
to as "ingredient") to form a rolled shape and those which are produced by 
baking thereof. Some of them are designed such that a part (that portion 
which forms an upper surface in baking) of a crust of pie, a crust of 
bread or a crust of cracker is provided with slit-like cuttings in order 
to prevent the ingredient from being ejected from an end face or end faces 
of a rolled crust or rolled dough owing to water vapor generated from the 
ingredient. 
However, even in such crust of pie, crust of bread or crust of cracker as 
mentioned, there was the following inconvenience. That is, the water vapor 
generated from the ingredient acts not only to eject the ingredient from 
the end face or end faces but also to invade into the crust portion of 
such pie, bread or cracker to jeopardize a smooth passage of heat. As a 
result, passage of heat was insufficient particularly at the bottom 
portion of a pie, which often gave the eater a feeling something 
resembling to raw (or a feeling "not crispy"). Therefore, the water 
content of the ingredient was required to be reduced as much as possible. 
Furthermore, when the ingredient containing moisture-abundant soft stuff 
such as gratin and sauce was used, the moisture and/or ingredient itself 
were leaked out from the end face portion and/or cutting port. Therefore, 
it was absolutely impossible to use this kind of ingredient. 
The expression "slit roll configuration" when used herein in such a way as 
that a dough of pie, a dough of bread or a dough of cracker having a slit 
roll configuration refers to a roll-like configuration having a plurality 
of slits on the outer peripheral portion of a roll. Likewise, the 
expression "slit roll configuration" when used herein in such a way as 
that pie, bread or cracker having a slit roll configuration refers to a 
roll-like configuration having a mesh pattern of a plurality of enlarged 
slits formed on the outer peripheral portion of a roll. 
SUMMARY OF THE INVENTION 
It is therefore a first object of the present invention to provide a dough 
of pie, a dough of bread or a dough of cracker having a slit roll 
configuration in which the above-mentioned shortcomings are obviated. More 
specifically, the first object of the invention is to provide a dough of 
pie, a dough of bread or a dough of cracker having a slit roll 
configuration in which passage of heat is excellent at the bottom portion 
of the pie, etc. When the dough of pie, or the like is being baked and the 
dough of pie or the like becomes a pie, a bread or a cracker having a slit 
roll configuration and able to give a good feel to eat when baked. 
A second object of the present invention is to provide a dough of pie, a 
dough of bread or a dough of cracker having a slit roll configuration 
which is capable of containing a moisture-abundant soft ingredient such as 
gratin and sauce. 
The present invention has achieved the above-mentioned objects by providing 
in a dough of pie having a roll-like configuration and containing an 
ingredient in a crust of pie, a dough of pie having a slit roll 
configuration comprising forming a plurality of slit-like cuttings on the 
entire surface of said crust of pie. 
The present invention has also achieved the above-mentioned objects by 
providing in a dough of bread having a roll-like configuration and 
containing an ingredient in a crust of bread, a dough of bread having a 
slit roll configuration comprising forming a plurality of slit-like 
cuttings on the entire surface of said crust of bread. 
The present invention has also achieved the above-mentioned objects by 
providing in a cracker dough having a roll-like configuration and 
containing an ingredient in a crust of cracker, a dough of cracker having 
a slit roll configuration comprising forming a plurality of slit-like 
cuttings on the entire surface of said crust of cracker. 
Examples of materials of the crust of pie, the crust of bread or the crust 
of cracker may include various types of doughs of pie crust, doughs of 
bread crust or doughs of cracker crust in addition to the normal stacked 
type doughs of pie crust, etc. Similarly, examples of the ingredients may 
include a moisture-abundant foodstuff such as sweet potato, salad, meat 
and the like. Especially, when a moisture-abundant soft ingredient such as 
gratin and sauce is used, it is desirable that the ingredient is contained 
in a film-like foodstuff and then enwrapped with a crust of pie, a crust 
of bread or a crust of cracker. Any edible film-like foodstuff can be used 
as the above-mentioned film-like foodstuff. Usually, a film-like foodstuff 
thinner than the above-mentioned dough of pie crust, dough of bread crust 
or dough of cracker crust is used. Foodstuff such as, for example, a crepe 
crust, a Harumaki (Chinese food) crust, a Gyoza (a fried dumpling stuffed 
with minced pork) crust, a dried bean curd, a collagen film, and a 
polysaccharide film can be used for the above-mentioned film-like 
foodstuff, etc. 
By baking as it is, the dough of pie, the dough of bread or the dough of 
cracker having a slit roll configuration of the present invention can 
manufacture a pie, a bread or a cracker having a slit roll configuration. 
In addition, the dough of pie, the dough of bread and the dough of cracker 
of the present invention can be once frozen using a foodstuff 
refrigerator, it is stored, transported and distributed in its frozen 
state, and when in use, it is thawed and baked to obtain a pie, a bread or 
a cracker having a slit roll configuration. 
Since the dough of pie, the dough of bread and the dough of cracker having 
a slit roll configuration of the present invention is provided with a 
plurality of slit-like cuttings formed on the entire surface thereof, even 
if moisture is contained in the ingredient, the cuttings are enlarged when 
baked and water vapor is emitted from any part of the pie crust, the bread 
crust or the cracker crust. As a result, passage of heat becomes good at 
the bottom portion of pie, the bottom portion of bread or the bottom 
portion cracker, there can be obtained a pie, a bread or a cracker having 
a slit roll configuration by baking, which does not give a feeling 
something resembling to raw (or a feeling "not crispy") to the eater. In 
other words, since the dough of pie, the dough of bread or the dough of 
cracker having a slit roll configuration of the present invention is good 
in passage of heat at the bottom portion thereof when it is being baked, 
and baking, there can be obtained a pie, a bread or a cracker having a 
slit roll configuration which can avoid a feeling something resembling to 
raw (or a feeling "not crispy"). 
In the dough of pie, the dough of bread or the dough of cracker having a 
slit roll configuration of the present invention, which comprises an 
ingredient and a film-like foodstuff enwrapping the ingredient, even if 
the cuttings are enlarged to form a mesh pattern by baking, leakage of the 
ingredient itself from the mesh pattern can be prevented by the film-like 
foodstuff. In other words, the dough of pie, the dough of bread or the 
dough of cracker comprising an ingredient and a film-like foodstuff 
enwrapping the ingredient is good in passage of heat at the bottom portion 
thereof when baking and by baking, it becomes a pie, a bread or a cracker 
having a slit roll configuration which can give an excellent feel to the 
eater. Furthermore, a water-abundant soft foodstuff such as gratin and 
sauce can be used as an ingredient.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT 
A dough of pie having a slit roll configuration of the present invention 
will now be described in more detail by way of one preferred embodiment 
and with reference to the drawings. 
FIG. 1 is a perspective view of one embodiment of a pie dough A having a 
slit roll configuration of the present invention. In FIG. 1, the numeral 1 
denotes a pie crust, which is rolled up to form a cylindrical 
configuration and contains an ingredient 2. The pie crust 1 is provided 
with a plurality of slit-like cuttings 3 formed on the entire surface 
thereof. 
FIG. 2 is a perspective view showing a pie B having a slit roll 
configuration which is obtained by baking in an oven the pie dough A 
having a slit roll configuration of the present invention shown in FIG. 1. 
In the pie B having a slit roll configuration, the slit-like cuttings 3 
are enlarged to form a mesh pattern. 
Examples of the method for producing the pie dough A of the present 
invention include a method which, as shown in FIG. 3, comprises the steps 
of placing a predetermined ingredient 2 on the pie crust 1 which is 
provided thereon with the cuttings 3 and then rolling up the pie crust 1 
to enwrap the ingredient 2 therein, and a method which, as shown in FIG. 
4, comprises the steps of rolling up the pie crust 1 to form a cylindrical 
configuration and then inserting the ingredient 2 therein. 
As for the slit-like cuttings 3 formed on the pie crust 1 in the pie dough 
A of the present invention, the slit-like cuttings 3 may be formed on the 
pie crust 1 beforehand as shown in FIGS. 3 and 4. Otherwise, the slit-like 
cuttings 3 may be formed only after the pie crust 1 containing the 
ingredient 2 is rolled up to form a cylindrical configuration as shown in 
FIG. 5. 
Next, another pie dough having a slit roll configuration, in which the 
ingredient contained in the pie crust 1 is enwrapped with a film-like 
foodstuff, will be described with reference to the embodiment shown in 
FIGS. 6 through 8. 
FIG. 6 is a perspective view showing one embodiment of a pie dough C having 
a slit roll configuration of the present invention, in which an ingredient 
enwrapped with a film-like foodstuff is used, and FIG. 7 is a sectional 
view of the ingredient 2 already enwrapped with the film-like foodstuff 4. 
In FIG. 6, the pie crust 1, as in the embodiment of FIG. 1, is provided 
with a plurality of slit-like cuttings 3 formed on the entire surface 
thereof. On the other hand, the ingredient 2 enwrapped with the pie crust 
1 rolled up to form a cylindrical configuration is enwrapped with a 
film-like foodstuff 4 as shown in FIG. 7. FIG. 8 is a perspective view 
showing a pie D having a slit roll configuration obtained by baking in an 
oven the pie dough C having a slit roll configuration shown in FIG. 6. In 
this pie D having a slit roll configuration, a plurality of slit-shaped 
cuttings 3 are enlarged in a mesh pattern. 
The method for producing a pie dough C and the method for forming a 
plurality of slit-like cuttings 3 on a pie crust 1, as employed in the 
embodiment shown in FIG. 1, can also be employed in the embodiment shown 
in FIGS. 6 through 8. 
The pie crust can be suitably changed in size and thickness in accordance 
with the purpose. However, the size of the pie crust is preferably in the 
range of from 8.0 to 12.0 cm (lateral length, rolled length) by in the 
range of from 10 to 13 cm (vertical length), whereas the thickness of the 
pie crust is preferably in the range of from 1.5 to 3.0 mm. Similarly, the 
diameter of the rolled pie dough is preferably in the range from 2.0 to 
3.5 cm. 
Also, the way of arrangement of the cuttings can be suitably changed in 
accordance with the purpose. However, it is preferable that the cuttings 
are alternately arranged so that they form a continuous lattice of diamond 
shapes after baking as in the embodiment. More specifically, the cuttings 
are preferably arranged as follows. 
The length of each cutting: 1.5.about.3.5 cm 
The distance between adjacent cuttings in the peripheral direction: 
0.7.about.1.3 cm 
The number of cuttings in the peripheral direction: 2.about.5 
The distance of adjacent cuttings in the parallel direction: 0.2.about.1.2 
cm 
The number of cuttings in the parallel direction: 8.about.14 
Examples of the ingredient contained in a pie crust can be those which were 
heretofore used in this kind of foodstuff as mentioned above. However, 
sweet potatoes, pumpkins, bean jams, side dishes (including salads), 
processed foodstuffs such as gratins and curries, creams (custards, flour 
pastes and the like), and jams are particularly preferable. 
The embodiments of the dough of bread crust having a slit roll 
configuration and the dough of cracker having a slit roll configuration 
can be explained in the exactly same way as the embodiment of the 
above-mentioned dough of pie having a slit roll configuration. However, in 
the case of a bread dough having a slit roll configuration, the thickness 
of the bread crust is preferably in the range of from 3.0.about.10.0 mm.