JP2005348612A - Baked coated confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide novel baked coated confectionery efficiently baked up in a short time through simplifying its production process, softly and thinly coated, excellent in palate feeling and flavor, and also having sanitary and homogeneous quality: and to provide a method for producing the confectionery. <P>SOLUTION: The baked coated confectionery 1 is obtained through the following process: charging a recessed polyhedral top board with a prescribed amount of outer coating dough comprising a mixture of at least butter, wheat flour and sugar; charging ingredient dough higher in both of density and hardness than those of the outer coating dough onto the outer coating dough so that the outer coating dough is pressurized to be extended along the inner surface of the recessed polyhedral top board to coat it with the ingredient dough followed by being baked all together. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a coated baked confectionery in which the contents are entangled with a soft and thin coating and the two flavors are the same and have a soft texture, and a method for producing the same.

  Conventionally, the following typical examples are known for baked confectionery in which two kinds of dough are combined.

  A first example is layered confectionery / bread. This is a mixture of one or two kinds of various beans, sweet potatoes, other rice cake-like analogues, etc., and one or two kinds of mixtures of sugar and other sugars and gellan gum, one or two kinds of agar. Using a gelling agent containing the above mixture as a main component, making a paste-like product heated to a moisture content of 35 to 45% or less, and cooling and solidifying it as an inner layer, chocolate, cookies, biscuits, sponge A cake or other baked confectionery, bread, or Japanese confectionery cake is combined as an outer layer (see, for example, Patent Document 1).

  As a second example, there is a baked confectionery that is bent so as to enclose a filling therein. This is a confectionery in which a filling is made up of baked confectionery using at least sugars, powders, and an expanding agent, and fresh flowers are partially embedded on at least one side of the baked confectionery (see, for example, Patent Document 2).

As a third example, the present applicant first includes a large amount of droplets at a pressure slightly higher than the atmospheric pressure of a confectionery molded into a desired shape such as a steamed bun with a dusting powder interposed by a satiety machine or the like. A method for producing a baked confectionery was proposed in which a wet baked confectionery was obtained after passing through wet steam and then baked by a conventional method (see, for example, Patent Document 3).
JP-A-6-276944 JP 2003-70421 A Japanese Patent Laid-Open No. 5-91839

  However, such conventional baked confectionery in which two kinds of dough are combined has a problem in terms of texture and flavor, or the labor of production associated with the use of a release oil.

  In the first example, since an inner layer in which a paste-like product in a heated state is previously prepared and cooled and solidified is combined with baked confectionery, bread, Japanese confectionery cake, etc. as an outer layer later, at least baked confectionery, When baking an outer layer such as a bread, it takes time and effort to apply oil to improve mold release. Further, in the case of a soft outer layer dough, there are disadvantages such as absorption of oil and loss of the original texture and flavor.

  In the second example, since the filling is included in the baked confectionery that has been laid and baked with fresh flowers by bending the baked confectionery, in this example as well, the release oil is applied when baking the baked confectionery. It takes time to manufacture. Furthermore, soft baked confectionery doughs also have drawbacks such as absorbing the oil and losing its original texture and flavor.

  In the third example, the confectionery molded into a desired shape such as a bun is first passed through steam containing a large amount of liquid droplets by a satin machine or the like, and then baked by a conventional method. However, when baking the baked confectionery, applying the release oil together makes the manufacturing process complicated and time-consuming and increases the cost. Furthermore, soft baked confectionery doughs also have drawbacks such as absorbing the oil and losing its original texture and flavor.

In addition, as a baked confectionery in which two conventional doughs are combined, there is a method in which heat and pressure are applied to one dough (heat press) and then the other dough is filled and baked. However, this method cannot be covered with a thin and soft coating, and is covered with a hard cloth. In addition, since the release oil is applied when firing, there is a problem in manufacturing, and in the case of a soft dough, the oil is absorbed and the original texture and flavor are lost.
Thus, the present condition is that there is no coated baked confectionery that can be baked by combining two kinds of doughs in a simple process and that is soft and thinly coated and excellent in texture and flavor.

  In order to solve these problems, the object of the present invention is to simplify the manufacturing process and efficiently bake it in a short time, and to coat it softly and thinly so that it has excellent texture and flavor, and is new in hygienic and uniform quality. It is to provide a coated baked confectionery and a method for producing the same.

  In order to achieve the above object, the coated baked confectionery of the invention according to claim 1 is prepared by filling a predetermined amount of an outer dough made of a mixture of at least butter, flour and sugar into a top plate of a concave polyhedron, After filling the dough, which has a higher specific gravity and hardness than the outer dough, from the top, the outer dough is pressed and rolled along the top surface of the concave polyhedron to form the inner dough. It is characterized by firing at once.

  The invention according to claim 2 is the coated baked confectionery according to claim 1, wherein the upper surface of the outer and dough filled in the top plate of the concave polyhedron is formed in substantially the same plane. The content dough is exposed so that the portion is not covered, and the covering of the outer fabric is formed thinly just before the content dough is exposed.

  The invention according to claim 3 is the coated baked confectionery according to claim 1 or 2, characterized in that the butter of the hull dough is melted butter and the flour is soft flour.

  The invention according to claim 4 is the coated baked confectionery according to any one of claims 1 to 3, wherein the outer dough is filled straight into the top plate of the concave polyhedron without release oil. It is characterized by doing.

  A method for producing a coated baked confectionery of the invention according to claim 5 includes a skin dough filling step of filling a predetermined amount of a skin dough comprising a mixture of at least butter, flour and sugar into a top plate of a concave polyhedron, and the filling. By filling a medium dough with a specific gravity and hardness that is greater than that of the hull dough, the hull dough is pressed along the inner surface of the concave polyhedron so that the medium dough is thinly coated. It is characterized by having a filled dough filling and covering molding step to be molded, and a firing step of firing at once in the molded state.

  The invention according to claim 6 is the method for producing a coated baked confectionery according to claim 5, characterized in that the dough is filled straight into the top plate of the concave polyhedron without release oil. To do.

  Furthermore, the invention according to claim 7 is the method for producing the coated baked confectionery according to claim 5 or 6, wherein at least the outer dough filling step, the content dough filling and coating forming step, and the baking step are automatically controlled. It is characterized by being.

  According to the invention of claim 1, the coated baked confectionery is pressed along the inner surface of the top surface of the concave polyhedron by pressing the outer surface fabric only by filling the content material from the top of the outer surface fabric filled in the top surface of the concave polyhedron. Since it is baked at one time after being molded to cover the dough, it is possible to obtain an unprecedented baked confectionery that simplifies the manufacturing process, baked in a short time, and is soft and excellent in texture and flavor. .

  Thereby, the field of a new baked confectionery can be established, and also a new coated baked confectionery with a soft touch can be provided without being limited to Western confectionery and Japanese confectionery.

  According to the invention of claim 2, in addition to the same effect as that of the invention of claim 1, since the upper surface of the outer fabric and the dough is molded into a concave polyhedron having substantially the same plane, the appearance is good, and Since the upper surface portion of the concave polyhedron is not covered and the content dough is exposed, the type of the content dough can be distinguished at a glance. Furthermore, since the coating of the outer fabric is thinly formed just before the content dough is exposed, it is softer, the outer fabric is “crisp”, and the inner fabric is “moist”. A coated baked confectionery excellent in texture and flavor can be obtained.

  According to the invention of claim 3, in addition to having the same effect as that of the invention of claim 1 or 2, in addition, the butter of the hull dough is melted butter and the flour is a soft flour, so that it has an appropriate fluidity. A soft skin fabric is obtained. For this reason, filling the medium dough ensures the formability that the outer dough covers the medium dough along the inner surface of the concave polyhedral top plate, and can also be baked onto the inner surface of the concave polyhedral top plate without release oil. Since it can be fired without any problems, the manufacturing process can be shortened.

  According to the invention of claim 4, in addition to having the same effect as the invention of any one of claims 1 to 3, the outer fabric is straightened in the concave polyhedron without the release oil. Therefore, the manufacturing process is further shortened and the texture is further improved without changing the flavor of the dough.

  According to the invention of claim 5, by filling the content dough from the top of the outer dough filled in the top plate of the concave polyhedron, the outer dough is pressed and the content dough is thinly coated along the inner surface of the top of the concave polyhedron Since the coated baked confectionery is manufactured by baking at once and then, the same effect as the invention of claim 1 can be obtained.

  According to the invention of claim 6, in addition to having the same effect as that of the invention of claim 5, the outer fabric is straightly filled in the top plate of the concave polyhedron without release oil. The same effect as that of the present invention can be obtained.

  According to the invention of claim 7, in addition to having the same effects as those of the invention of claim 5 or 6, in addition, the manufacture of the coated baked confectionery is easily automatically controlled and does not involve human intervention, so that it is hygienic. In addition, the coated baked confectionery with uniform quality can be efficiently produced.

  Hereinafter, the coated baked confectionery of the present invention and the method for producing the same will be described in detail with reference to the illustrated embodiments.

  FIG. 1 is an actual external view of a coated baked confectionery according to one embodiment of the present invention and a half vertical sectional perspective view thereof, FIG. 2 is a side view of the coated baked confectionery of this embodiment, and FIGS. It is explanatory drawing which shows the manufacturing process of this coated baked confectionery. 3 (a) and 3 (b) are vertical cross-sectional views of the concave polyhedron during filling of the outer fabric and after the completion of the filling of the outer fabric, and FIGS. 4 (a) and 4 (b) are concave polyhedral top plates. Fig. 5 is a longitudinal cross-sectional view of the outer dough filled in the inner dough and the outer dough filling in the covering molding process, and after the covering molding of the outer dough is completed by filling the inner dough, and Fig. 5 shows the outer envelope in the top plate of the concave polyhedron. FIGS. 6 (a) and 6 (b) are views of a vertical cross-sectional view for explaining the baking process after the dough covering molding is completed, and FIG. 6 (a) and FIG. 6 (b), respectively, from the top of the concave polyhedron turned upside down. It is a longitudinal cross-sectional view of the taken-out coated baked confectionery.

  As shown in FIGS. 1 and 2, the coated baked confectionery 1 according to this embodiment includes at least a skin dough 2 made of a mixture of butter, flour and sugar, and a medium dough 3 having a specific gravity and hardness higher than the skin dough 2. It is formed into a polyhedron having a flat portion, and then fired. At the time of this molding, the outer fabric 2 is rolled along the inner surface of the concave polyhedron to cover the thin dough 3 and the flat dough is not covered.

  First, the coated baked confectionery 1 is filled with a predetermined amount of the outer dough 2 softly mixed so as to have an appropriate fluidity in the top plate 10 of the concave polyhedron, and the specific gravity of the outer dough 2 from the top of the filled outer dough 2 is higher than the specific gravity. Once the outer dough 2 is pressed and rolled along the top plate inner surface of the concave polyhedron to form a thin covering of the intermediate dough 3 by filling the medium dough 3 having a large content with hardness, once It is manufactured by an unprecedented manufacturing method of firing.

  Since the coated baked confectionery 1 thus baked after molding is not covered with the flat portion of the concave polyhedron and the content dough is exposed, the type of the content dough can be determined at a glance. In addition, the coating of the outer fabric is thin, just before the contents of the medium dough is exposed, making it even softer, and the outer fabric is crisp and has a moist feeling. It has a good texture.

Below, the manufacturing method of the coated baked confectionery 1 of one Embodiment of this invention is demonstrated concretely.
First, as shown in FIG. 1, a predetermined amount of the outer dough 2 made of a mixture of butter, wheat flour and sugar is filled into the top plate 10 of the concave polyhedron (outer dough filling step).

  The outer skin dough 2 is preferably made of butter as fresh butter and wheat flour as weak flour. For example, fresh butter, weak flour and white sucrose are mixed in a ratio of about 100: 70: 50, and fresh butter is melted in a hot water bath. Add weak flour and knead. Thereby, the soft outer skin | dough 2 which has appropriate fluidity | liquidity (For example, a white cream and an okonomiyaki dough grade) is obtained. On the basis of this, it is also possible to mix sesame and other favorite items according to taste. The outer dough 2 of the coated baked confectionery 1 shown in FIG. 1 is mixed with sesame.

  In addition, when baking baked confectionery is conventionally performed with a top plate mold, it has been necessary to apply oil to the inner surface of the mold in order to improve mold release. In the outer fabric 2 of this embodiment, a large amount of fresh butter is mixed. Therefore, even if no release oil is applied, the inner surface of the top plate 10 of the concave polyhedron is not seized at the time of firing. Thereby, the effort which applies a mold release oil in a manufacturing process is saved.

  As shown in FIG. 3A, the skin dough filling nozzle 11 is lowered from above and filled into the top plate 10 of the concave polyhedron. When the predetermined amount of outer fabric 2 is filled, the outer fabric filling nozzle 11 is raised to the retracted position. As shown in FIG. 3B, the skin dough 2 filled with a predetermined amount has fluidity, so that the upper surface becomes flat in the top plate 10 of the concave polyhedron due to its own weight.

  Next, the top plate filled with the outer dough 2 is moved to the lower part of the middle dough filling nozzle 12 filled with the middle dough 3 to the position coincident with the concave polyhedral top plate 10 in the same axis, By filling the content dough 3 having a specific gravity and hardness higher than the case dough 2 from above the filled case dough 2, the case dough 2 is pressed and rolled along the inner surface of the top plate 10 of the concave polyhedron. It is molded so as to be thinly coated (content dough filling and coating molding process).

  The dough 3 is made of 100: 20: 20: 24.7: 24. Ogura candy, unsalted butter, margarine, granulated sugar, sweetened yellow egg, almond 160%, walnut roast 80%, almond puttle, black sesame paste, for example. The mixture is in a ratio of about 7: 25.3: 25.3: 18: 10. Thereby, the specific gravity and hardness are larger than the outer skin | dough | dough 2, and the content dough 3 which has the appropriate fluidity | liquidity which is not mixed with the outer-dough | dough | dough 2 and does not lose its shape is obtained.

  First, loose salt-free butter and margarine and carefully add the appropriate amount of granulated sugar. Next, kneaded egg yolk is added and kneaded. After the mixture is sufficiently mixed, black sesame paste, almond puttle, and Ogura coffee are mixed in this order. Thereafter, by adding 16% almond and 80% walnut roast and kneading, a suitable medium dough 3 having the above characteristics is completed.

  The medium dough 3 can be combined with various dough materials according to taste without being limited to the Western confectionery style or the Japanese confectionery style in addition to the above example. However, both of them have larger specific gravity and hardness than the skin dough 2, and it is necessary to prepare them so as to have characteristics with appropriate fluidity that does not mix with the skin dough 2 and does not lose its shape.

  As shown in FIG. 4 (a), the content dough 3 loaded in the content dough filling device is filled on the skin dough 2 in the top 10 of the concave polyhedron by lowering the content dough filling nozzle 12 from above. . By filling the dough 3, the outer dough 2 is pressed and rolled along the inner surface of the top 10 of the concave polyhedron so that the dough 3 is naturally molded. When the predetermined amount of the content dough 3 has been filled, the content dough filling nozzle 12 is raised to the retracted position. As shown in FIG. 4 (b), the content dough 3 and the skin dough 2 having the appropriate fluidity filled with a predetermined amount are both molded into a concave polyhedral top plate 10 by its own weight so as to have a flat upper surface. Is done. The predetermined amount in filling the medium dough 3 and the skin dough 2 is such an amount that both the doughs 2 and 3 are filled up until the top surface of the top plate 10 of the concave polyhedron becomes flat. In this way, in the coating molding process, simply filling the dough 3 on the outer dough 2 in the top plate 10 of the concave polyhedron, the outer dough 2 is pressed without any other treatment, and the concave polyhedron While rolling along the inner surface of the top plate 10 to cover the thin dough 3 thinly, the flat portion (the upper surface in the drawing) is not covered and is formed into a polyhedron with the exposed dough.

  Incidentally, the concave polyhedron top plate 10 of this embodiment has, for example, one size having an opening diameter of about 55 mm and a depth of about 40 mm, and a total of 35 7 × 5 × 5 rows are provided on one plate. Yes.

  After completion of the content dough filling and covering molding process, the outer skin dough 2 and the content dough 3 are filled and covered and molded as shown in FIG. 5 at once in a baking furnace (not shown). In the example, baking is performed at about 180 ° C. for about 25 minutes (baking step).

  Then, after the baking process is finished, as shown in FIGS. 6A and 6B, the top plate is turned over, and the baked coated confectionery 1 is taken out from the inside of the inverted polyhedral top plate 10 (coated baked confectionery). Extraction process).

  As a result of the trial production by the manufacturing method of the embodiment as described above, the coated baked confectionery 1 (FIG. 1) baked at a time after the outer dough 2 and the content dough 3 are coated and molded is the outer dough 2 Was found to have a new and good taste which is rich in flavor and has a “moist feeling” and the dough 3 has a “moist feeling”.

  Further, at least in the skin dough filling step, the content dough filling and coating forming step, and the baking step, the skin dough 2 is simply filled in the top plate 10 of the concave polyhedron, and the content dough 3 is filled on the skin dough 2. Without any other processing, it is molded into a predetermined polyhedron mold naturally by its filling pressure and gravity, etc., and fired at once after molding, so the manufacturing method by these processes can be easily and automatically controlled Can do. Thereby, hygienic and uniform quality baked confectionery 1 can be produced efficiently.

  In addition to the hemisphere, the concave polyhedron top plate 10 can be arbitrarily formed such as a polyhedron with corners appropriately rounded. In this case, the corners are formed in a round shape in order to ensure the releasability of the coated baked confectionery 1 from the concave polyhedral top plate 10 after baking.

  According to the above invention, the coated baked confectionery 1 is filled with a predetermined amount of the outer dough 2 having a soft and appropriate fluidity in the concave polyhedron 10 without using a separate release oil as in the prior art. Then, the filling material 3 is pressed along the inner surface of the top plate 10 of the concave polyhedron only by filling the covering material 2 with the filling material 3 having a specific gravity and hardness higher than the covering material 2. After being formed to be thinly coated, it is manufactured by an unprecedented manufacturing method of firing at once. Thereby, the manufacturing process is simplified and baked in a short time, and a coated baked confectionery that is soft and has an unprecedented texture and flavor is obtained. Therefore, a new baked confectionery field can be established, and a new coated baked confectionery having a soft texture and a “moist feeling” can be provided without being limited to Western confectionery and Japanese confectionery. Moreover, as a novel method for producing a coated baked confectionery, since the process can be easily automatically controlled, both efficiency and profitability are further improved.

BRIEF DESCRIPTION OF THE DRAWINGS It is the actual external appearance figure of the coated baked confectionery of one Embodiment which concerns on this invention, and its half part longitudinal cross-sectional perspective view. It is a side view of the coated baked confectionery of one embodiment concerning the present invention. It is explanatory drawing which shows the skin dough filling process in the top plate of the concave polyhedron in the manufacturing method of the coated baked confectionery of this invention, (a) is a longitudinal cross-sectional surface during skin dough filling, (b) is after skin dough filling completion FIG. In the manufacturing method of the coated baked confectionery of the present invention, it is an explanatory view showing the content dough filling and coating molding process to the outer dough filled in the top plate of the concave polyhedron, (a) is a longitudinal cross-sectional surface during filling the content dough, (B) is the longitudinal cross-sectional view after completion | finish of the covering molding of the skin | dough cloth | dough by filling a content cloth. It is a longitudinal cross-sectional view for demonstrating the baking process baked after completion | finish of the content dough filling and coating molding process in the manufacturing method of the coated baked confectionery of this invention. It is explanatory drawing which shows the process of taking out coated baked confectionery from the top plate of a concave polyhedron after completion | finish of the baking process in the manufacturing method of the coated baked confectionery of this invention, (a) is a longitudinal cross-sectional surface of the state which turned the top plate upside down after baking, ( b) is a longitudinal sectional view of the coated baked confectionery taken out from the inverted concave polyhedral top plate.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Coated baked confectionery 2 Skin dough 3 Content dough 10 Top plate of concave polyhedron 11 Cover dough filling nozzle 12 Content dough filling nozzle

Claims (7)

Fill the top of the concave polyhedron with a predetermined amount of skin dough consisting of at least a mixture of butter, flour and sugar,
By filling a medium dough having a specific gravity and hardness greater than the hull dough from above the filled dough, the outer dough is pressed and rolled along the top surface of the concave polyhedron to cover the medium dough. A coated baked confectionery characterized in that it is baked at one time after being molded in such a manner.   The top surface of the outer fabric and the middle fabric filled in the top of the concave polyhedron is formed in substantially the same plane, and the middle fabric is exposed so that the flat portion is not covered. 2. The coated baked confectionery according to claim 1, wherein the baked confectionery is formed thinly just before being exposed.   The coated baked confectionery according to claim 1 or 2, wherein the butter of the skin dough is melted butter, and the flour is a weak flour.   The coated baked confectionery according to any one of claims 1 to 3, wherein the top surface of the concave polyhedron is filled directly with a dough without a release oil. A skin dough filling step of filling a predetermined amount of a skin dough consisting of a mixture of at least butter, flour and sugar into the top plate of the concave polyhedron;
By filling the dough having a specific gravity and hardness greater than the dough, the dough is pressed and rolled along the top surface of the concave polyhedron so as to thinly cover the dough. Filling and coating process of the content dough to be molded, and
And a baking step of baking at once in the molded state.   6. The method for producing a coated baked confectionery according to claim 5, wherein the dough is straightly filled without a release oil in the top plate of the concave polyhedron. The method for producing a coated baked confectionery according to claim 5 or 6, wherein at least the outer dough filling step, the content dough filling and coating forming step, and the baking step are automatically controlled.

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