JP2005261264A - Method for producing receptacle-shaped baked confectionery, receptacle-shaped baked confectionery produced by the method, and device for making the receptacle-shaped baked confectionery used for the method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing receptacle-shaped baked confectionery thin and favorably usable particularly as a tart base: to provide receptacle-shaped baked confectionery produced by the method: and to provide a device for producing the receptacle-shaped baked confectionery used for the method. <P>SOLUTION: The method for producing receptacle-shaped baked confectionery 15 comprises the following process: a process of baking the dough of Croquignoles 13 formed into thin and flat one so as to have a prescribed shape (almost disk state one) while passing the dough through a kiln; and a process of forming the baked dough of Croquignoles by stamping the dough as it is without cooling the dough. The receptacle-shaped baked confectionery 15 is made by the method. In the method, the device for producing the receptacle-shaped baked confectionery is used. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a process for producing a baked confectionery, a baked confection obtained thereby, and an apparatus for producing a baked confectionery used therefor.

“Tart” is a Western confectionery made by placing fruits, jams, creams, etc. on a bowl-shaped baked confectionery (tart table) made of puff pastry, and is also popular in Japan. The tart base used for the tart is generally shaped like a container as shown in FIG. 5 and is formed so that the thickness d ′ of the dough is increased (usually 5 to 7 mm). Degree of thickness). Increasing the thickness in this way is considered to obtain the strength required as a container for tart, but rather, the thickness of the dough is reduced and it is manufactured into a container with a depth such as a tart table. The main reason is that it is difficult. By the way, as a method of industrially manufacturing the tart table, for example, as shown in FIG. 4A, first, a tart table material (in a metal cup 52 placed on the top plate 51 ( A kneaded product) 53 is injected (injected by the cap 55), and subsequently formed into a tart base shape by firing while pressing the pressing die 54 into the cup 52 as shown in FIG. And a method for injecting the tart table material 53 into the metal cup 52, and using a special shape, and injecting the tart table material 53 into the cup 52, A method in which a special base is rotated in the axial direction (periphery direction of the base), the tart base material 53 is uniformly spread on the inner peripheral surface of the cup 52, and then fired to form a tart base. Etc. are proposed See Patent Document 1).
Japanese Patent Laid-Open No. 7-236406

  As described above, in each of the above conventional tart table manufacturing methods, the tart table material 53 is poured into the cup 52 and baked, and then cooled and demolded to obtain the target tart table. In such a manufacturing method, the tart base material 53 is likely to stick to the inner peripheral surface of the pressing die 54 and the cup 52. Therefore, when trying to form a thin (about 2 mm) tart base, The tart table is easily cracked and deformed, and as a result, it is difficult to form the tart table in a desired shape.

  For this reason, thin-walled tart bases have not been manufactured in the past. However, if such thin-walled tart bases can be manufactured industrially, when creating a new texture or design tart, etc. In addition, it can be expected to be applied to other confectionery.

  The present invention has been made in view of such circumstances, and is a thin-walled baked confectionery that can be suitably used particularly as a tart table, etc., and a baked confection obtained thereby, and the baked confectionery used therein. The purpose is to provide a device for producing baked confectionery.

  In order to achieve the above object, the present invention provides a process of baking a cloquinol dough thinly and flatly formed into a predetermined shape through a baking furnace without cooling the baked cloquinol dough. A process for producing a mold-shaped baked confectionery comprising a step of stamping and forming into a container shape is a first gist and a mold-shaped baked confectionery formed by this process is a second gist. A mold baked confectionery manufacturing apparatus is a third gist.

  That is, the present inventor has intensively studied to solve the above problems. In the process, we found that cloquinol dough (also called Lang de Cha dough) is more suitable than pie dough for reducing the thickness. Then, the material for the tart table is poured into a mold as it is, and is molded into a container shape by firing, and once the dough is formed into a thin and flat shape so as to have a predetermined shape, As a result of repeated experimentation, recalling that it is stamped into a desired shape while the dough is still hot and formed into a container shape, it is possible to suppress cracking and deformation of the dough Ascertaining that a container-shaped baked confectionery is obtained, the present invention has been achieved.

  As described above, the method for producing the container-shaped baked confectionery of the present invention is to form the croquinol dough thinly and flatly so as to have a predetermined shape, which is baked by passing it through a baking furnace, and thereafter, without cooling. This is done by stamping the dough into a desired shape while the dough is still hot and forming it into a container. Thereby, despite the fact that the thickness of the dough is thin, cracks and deformation during the production can be suppressed, so that it is possible to easily produce a thin-walled baked confectionery that is good as a tart table. .

  In particular, when the predetermined shape is obtained by rubbing the cloquinol dough into a shallow concave shape and demolding it, it becomes easy to make the fluid cloquinol dough into a predetermined shape. .

  Moreover, if the shape of the croquinol dough before passing through the baking furnace is a substantially disk shape, it is easy to form a good container shape as a tart table.

  Furthermore, when the thickness of the croquinol dough before passing through the baking furnace is set within a predetermined range, it is possible to obtain good strength as a tart table while achieving an unprecedented thickness.

  In addition, if the baked croquinol dough is stamped and formed into a container shape within a predetermined time, the dough can be easily bent, so that it can be easily formed into a container shape.

  Further, when granulated sugar and fructose are used in combination as sugars to be blended in the cloquinol dough, cracking of the dough is eliminated and it becomes easy to form a thin-walled vessel.

  Further, it has an adsorbing part for sucking and adsorbing the baked cloquinol dough, and has a conveying means that can carry the dough while adsorbed, and a pressing part for stamping the dough, and the conveying means When the process of forming the baked cloquinol dough into a container is continuously performed by a device equipped with molding means capable of stamping the dough conveyed by It is possible to improve work efficiency when forming the mold.

  Furthermore, when the suction holes of the suction part in the transport means are provided in the range of 3 to 7 points, the surface of the baked confectionery has almost no sticking marks (scratches) at the time of suction, and is a good container Baked confectionery can be manufactured.

  Further, when a vent is provided in the pressing portion in the molding means, and the baked cloquinol dough is stamped into a mold, air is blown from the vent to the dough to cool the bowl-shaped baked confectionery. In addition, it is possible to prevent the dough from sticking to the pressing mold and to produce a well-shaped bowl-shaped confectionery.

  And the container-shaped baked confectionery of this invention obtained by these manufacturing methods implement | achieves the thinness which has not existed conventionally, and can provide a new food texture etc. with respect to a tart etc. Moreover, although the container-shaped baked confectionery of this invention has few moisture content and thickness is thin, it has favorable intensity | strength (shape retention).

  Moreover, the machine-shaped baked confectionery manufacturing apparatus used for these manufacturing methods is excellent in manufacturing the said machine-type baked confectionery, and can implement | achieve the work efficiency and automation.

  Next, embodiments of the present invention will be described in detail.

  Specifically, the manufacturing method of the container-shaped baked confectionery of this invention is performed as follows. That is, as shown in FIG. 1, first, croquinol dough 11 (a kneaded material, paste-like) is prepared, and this is formed into a shallow concave mold (a perforated stainless steel plate having a predetermined thickness on a silicone sheet). Rubbed into 12). Then, by the demolding (removal of the perforated stainless steel plate), the cloquinol dough 13 formed into a predetermined shape is baked through a baking furnace. The dough 14 thus baked is not subjected to a cooling step (whether forced cooling or natural cooling is allowed, but in the latter case, some cooling is allowed), and while the dough is still hot, the molding machine And then stamped into a desired shape to obtain the desired baked confectionery 15.

  As the raw material of the cloquinol dough 11, conventionally known materials are used, for example, soft flour, sugar, egg white, butter, milk, fragrance and the like. The blending ratio of these raw materials is in accordance with a conventionally known ratio (usually a ratio of 110 g of weak flour, 100 g of sugar, 60 g of egg white, 60 g of milk, and 30 g of butter).

  Here, in the production method of the present invention, it is preferable to use granulated sugar and fructose in combination instead of the above sugar because cracking of the dough is effectively eliminated and it is easy to form a thin-walled container. . In this case, when the blending ratio of granulated sugar and fructose is set to a weight ratio of granulated sugar / fructose = 90/10 to 50/50, a desirable baked confectionery can be produced in the present invention. it can. More preferably, it is the range of granulated sugar / fructose = 7/3 to 6/4 (weight ratio). That is, if the blending ratio of granulated sugar is larger than the above range (the blending ratio of fructose is less than the above range), scorching and cracking are likely to occur, and conversely, the blending ratio of granulated sugar is small (the blending ratio of fructose is This is because the dough tends to stick when stamping, and as a result, it becomes difficult to mold into a clean container.

  The thickness of the black quinol fabric 13 molded into the predetermined shape is not particularly limited, but if it is set in the range of 1 to 1.5 mm, while achieving a thin thickness that has not been achieved in the past, the tart It is preferable because good strength (shape retention) can be obtained as a table. The thickness can be appropriately set depending on the thickness of the perforated stainless steel plate in the shallow concave mold 12. The shape of the fabric 13 can also be set as appropriate depending on the shape of the hole in the stainless steel plate. In the present invention, it is not an essential matter to mold in this way. For example, by spreading an appropriate amount of paste-like croquinol fabric 11 on a silicone sheet, It may be made to become. However, it is preferable to mold by rubbing as described above because the pasty cloquinol dough 11 can be easily formed into a predetermined shape. The concave mold 12 is not limited to the above-described decomposable one, and may be an integral type.

  The dough 13 is preferably formed in a substantially disc shape as shown in FIG. 1 because it is easy to form a good container shape as a tart table. It is not limited. Moreover, the dough 13 after the molding is subsequently baked by passing through a baking furnace as shown in the figure, but the temperature condition and passage time of the baking furnace are not particularly limited, and are usually 150 to Bake for 8-10 minutes at 160 ° C.

  The dough 14 baked as described above is transferred to a molding machine and stamped into a desired shape while the dough is still hot, so that the desired bowl-shaped baked confectionery 15 can be obtained. . In particular, it is preferable to perform the process of stamping the baked dough 14 and forming it into a container shape within 15 seconds, since the dough 14 can be easily bent, so that it can be easily formed into a container shape.

  Here, a specific structure preferable as the molding machine is shown in FIGS. 2A to 2F and will be described below.

  That is, as shown in FIG. 2, there is an adsorbing portion 21 for sucking and adsorbing the baked dough 14, carrying means for carrying the dough 14 while adsorbed, and for stamping the dough 14. Steps until the baked dough 14 is formed into a container shape by a device having a pressing portion 22 and a forming means capable of stamping the dough carried by the conveying means into a mold. Can be performed continuously. Reference numeral 23 denotes a push die. In addition, although the said conveyance means and the press part 22 in a shaping | molding means operate | move integrally in the figure, when it does in this way, the efficiency of the operation | work at the time of forming a baked confectionery in a mold will be aimed at further. It is possible and suitable.

  2, first, as shown in FIG. 2A, the baked dough 14 is sucked and adsorbed by the adsorbing portion 21, pulled up in the direction of arrow o, and further conveyed in the direction of arrow p. In addition, if the suction holes (not shown) of the suction part 21 are provided in the range of 3 to 7 places, the surface of the fabric 14 is transported with hardly any suction marks (scratches) at the time of suction. This is preferable.

  Next, when the state shown in FIG. 2B is reached, the suction of the suction portion 21 is stopped and the dough 14 is placed on the pressing mold 23. At this time, if the degree of close contact of the fabric 14 with the suction portion 21 is high, it is difficult to drop off due to the weight of the fabric 14 alone, and it is difficult to place the fabric 14 properly. In such a case, the fabric 14 passes through the suction surface of the suction portion 21. It is preferable that air holes (not shown) are provided in advance and air is blown to the fabric 14 from the air holes. The vent hole and the intake hole may be the same or different. If the dough 14 can be placed on the pressing mold 23 as described above, then the suction unit 21 and the pressing unit 22 are moved in the direction of the arrow q.

  Subsequently, when the state shown in FIG. 2C is reached, the pressing portion 22 is moved in the direction of the arrow r, and the fabric 14 is stamped. At that time, if a vent hole (not shown) is provided in advance on the pressing surface of the pressing portion 22 and air is blown against the dough 14 from the vent hole, cooling of the baked confectionery is promoted. At the same time, the fabric 14 can be prevented from sticking to the pressing portion or the pressing mold 23, and the mold release property can be improved, which is preferable. Then, when performing the stamping, as shown in FIG. 2 (d), if the fabric 14 'to be stamped next is prepared and sucked by the suction portion 21, the work efficiency can be further improved. Can do. Along with the adsorption, the stamped dough (container-shaped baked confectionery 15) is also adsorbed non-contact by the pressing portion 22. This non-contact adsorption is performed by blowing air from the vent hole of the pressing portion 22 at a high speed, thereby creating a vacuum between the pressing portion 22 and the stamped fabric. And the adsorption | suction part 21 and the press part 22 are pulled up in the arrow s direction as it is. Then, since it will be in a state as shown in FIG.2 (e), it will move to the arrow t direction as it is. And when it will be in the state as shown in FIG.2 (f), the spraying by the press part 22 will be stopped, and the dough (contained baked confectionery 15) stamped will be collect | recovered. At the same time, the fabric 14 ′ is placed on the pressing mold 23. Thereafter, when the state shown in FIG. 2C is repeated and the above procedure is repeated, the baked confectionery 15 can be mass-produced efficiently.

  The container-shaped baked confectionery of the present invention obtained by the above procedure has a shape as shown in FIG. 3, for example, and its thickness d is 1.5 to 2.0 mm, which is an unprecedented thickness. Realize and provide a new texture to the tart. Moreover, the container-shaped baked confectionery of the present invention has good strength (holding property), and despite being thin, even if a cream having a high water content is placed, Softening due to moisture transfer is unlikely to occur. And the container-shaped baked confectionery of this invention is applicable also as a saucer of ice cream, a cake, and a dessert other than a tart, for example.

  Moreover, the device-type baked confectionery manufacturing apparatus (a series of devices as shown in FIG. 1, including the device shown in FIG. 2) used in these production methods is excellent for manufacturing the device-type baked confectionery, Work efficiency and automation can be realized.

It is explanatory drawing which shows an example of the manufacturing method of the container-shaped baked confectionery of this invention. In the said manufacturing method, it is explanatory drawing which shows an example of the structure part of the molding machine for shape | molding the baked croquinol dough into a container shape, (a)-(f) shows the temporal fluctuation state of the said structure part. . It is a perspective view which shows an example of the container-shaped baked confectionery of this invention. It is explanatory drawing which shows the manufacturing method of the conventional tart base, (a) shows a mode that the material for tart bases is filled into a type | mold, (b) is baked, pushing in a pressing die after that, It shows how a tart table is formed. It is a perspective view which shows an example of the conventional tart stand.

Explanation of symbols

13 Kurokinoru dough 15 Type baked goods

Claims (12)

  It comprises a step of baking a black and white croquinol dough that has been formed into a predetermined shape through a baking furnace, and a step of stamping the baked croquinol dough without cooling and forming it into a bowl. A method of making a baked confectionery characterized by   The method for producing a bowl-shaped baked confectionery according to claim 1, wherein the predetermined shape is obtained by rubbing croquinol dough into a shallow concave mold and removing it.   The method for producing a baked confectionery according to claim 1 or 2, wherein the predetermined shape is a substantially disk shape.   The method for producing a baked confectionery according to any one of claims 1 to 3, wherein a thickness of the croquinol dough before passing through a baking furnace is set in a range of 1 to 1.5 mm.   The method for producing a baked confectionery according to any one of claims 1 to 4, wherein the baked croquinol dough is directly stamped and formed into a container shape within 15 seconds.   The manufacturing method of the container-shaped baked confectionery as described in any one of Claims 1-5 which uses together granulated sugar and fructose as a saccharide | sugar content mix | blended with a cloquinol dough.   The method for producing a bowl-shaped baked confectionery according to claim 6, wherein the blending ratio of granulated sugar and fructose is set to a weight ratio of granulated sugar / fructose = 90/10 to 50/50.   It has an adsorbing part for sucking and adsorbing the baked croquinol dough, it has a conveying means that can carry the dough while adsorbed, and a pressing part for stamping the dough, and it is carried by the conveying means. Any one of claims 1 to 7, wherein the process until the baked cloquinol dough is formed into a container is continuously performed by a device provided with forming means capable of stamping the separated dough into a container. The manufacturing method of the container-shaped baked confectionery of one term.   The manufacturing method of the container-shaped baked confectionery of Claim 8 provided with the suction hole of the adsorption | suction part in the said conveyance means in the range of 3-7 places.   10. The mold baking according to claim 8 or 9, wherein when the pressing portion in the forming means is provided with a vent hole, and the baked cloquinol dough is stamped into a mold, air is blown from the vent hole to the dough. The process of making confectionery.   It forms with the manufacturing method of the container-shaped baked confectionery as described in any one of Claims 1-10, The container-shaped baked confectionery characterized by the above-mentioned.   A device for producing a baked confectionery, characterized in that it is used in the method for producing a baked confectionery according to any one of claims 1 to 10.