JP2007312691A - 棒状菓子の製造方法 - Google Patents
棒状菓子の製造方法 Download PDFInfo
- Publication number
- JP2007312691A JP2007312691A JP2006146311A JP2006146311A JP2007312691A JP 2007312691 A JP2007312691 A JP 2007312691A JP 2006146311 A JP2006146311 A JP 2006146311A JP 2006146311 A JP2006146311 A JP 2006146311A JP 2007312691 A JP2007312691 A JP 2007312691A
- Authority
- JP
- Japan
- Prior art keywords
- shaped
- dough
- bar
- string
- confectionery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/04—Cutting or slicing machines or devices specially adapted for baked articles other than bread
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- A21D10/025—Packaged doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
【解決手段】穀粉を主成分とする紐状の紐状生地10から棒状菓子を製造する棒状菓子の製造方法であって、複数のハーフカット状の切れ目15が長手方向に沿って形成されると共にアルカリ液が含浸された紐状生地10を加熱面30に載置して焼成する焼成ステップS6と、焼成された紐状生地10を切れ目15において切断して棒状生地40を形成する切断ステップS7とを備える棒状菓子の製造方法。
【選択図】図1
Description
5 シート状生地
10 紐状生地
10a 棒状菓子相当部
15 切れ目
30 加熱面
31 加熱装置
40 棒状生地
Claims (3)
- 穀粉を主成分とする紐状の紐状生地から棒状菓子を製造する棒状菓子の製造方法であって、
複数のハーフカット状の切れ目が長手方向に沿って形成されると共にアルカリ液が含浸された前記紐状生地を加熱面に載置して焼成する焼成ステップと、
焼成された前記紐状生地を前記切れ目において切断して棒状生地を形成する切断ステップとを備える棒状菓子の製造方法。 - 前記切断ステップの終了後、前記棒状生地の少なくとも一部にコーティング材をコーティングするコーティングステップを更に備える請求項1に記載の棒状菓子の製造方法。
- 棒状生地と該棒状生地の表面にコーティングされたコーティング材とを備える棒状菓子であって、
前記棒状生地は、複数のハーフカット状の切れ目が長手方向に沿って形成されると共にアルカリ液が含浸された紐状生地を加熱面に載置して焼成した後、前記切れ目において前記紐状生地を切断することによって形成されており、
前記、棒状生地の断面の最大幅は、2.5mm〜3.5mmである棒状菓子。
Priority Applications (17)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006146311A JP4032260B2 (ja) | 2006-05-26 | 2006-05-26 | 棒状菓子の製造方法 |
SI200731127T SI2368439T1 (sl) | 2006-05-26 | 2007-04-09 | Paličast prigrizek in postopek njegove izdelave |
AT07741278T ATE537704T1 (de) | 2006-05-26 | 2007-04-09 | Stabförmiges gebäck und verfahren zu dessen herstellung |
PCT/JP2007/057842 WO2007138790A1 (ja) | 2006-05-26 | 2007-04-09 | 棒状菓子およびその製造方法 |
PL11004452T PL2368439T3 (pl) | 2006-05-26 | 2007-04-09 | Przekąska w kształcie paluszka i sposób jej wytwarzania |
ES11004452T ES2401071T3 (es) | 2006-05-26 | 2007-04-09 | Tentempié en forma de palo y procedimiento para su producción |
CN201510319768.XA CN105028553A (zh) | 2006-05-26 | 2007-04-09 | 棒状小吃及其制作方法 |
PT110044526T PT2368439E (pt) | 2006-05-26 | 2007-04-09 | Snack em forma de bastão e seu processo de fabrico |
CNA2007800189647A CN101453906A (zh) | 2006-05-26 | 2007-04-09 | 棒状小吃及其制作方法 |
CA2641939A CA2641939C (en) | 2006-05-26 | 2007-04-09 | Stick-shaped snack and method for producing the same |
EP07741278.1A EP2025239B2 (en) | 2006-05-26 | 2007-04-09 | Stick shaped snack and process for producing the same |
US12/226,862 US8778428B2 (en) | 2006-05-26 | 2007-04-09 | Stick-shaped snack and method for producing the same |
ES07741278.1T ES2378093T5 (es) | 2006-05-26 | 2007-04-09 | Tentempié en forma de palo y procedimiento para su producción |
CN2012105008706A CN103004923A (zh) | 2006-05-26 | 2007-04-09 | 棒状小吃及其制作方法 |
EP11004452A EP2368439B1 (en) | 2006-05-26 | 2007-04-09 | Stick-shaped snack and method for producing the same |
KR1020087026368A KR101305039B1 (ko) | 2006-05-26 | 2007-04-09 | 봉 형상 과자 및 그 제조방법 |
DK11004452.6T DK2368439T3 (da) | 2006-05-26 | 2007-04-09 | Pindeformet snack og fremgangsmåde til at producere samme |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006146311A JP4032260B2 (ja) | 2006-05-26 | 2006-05-26 | 棒状菓子の製造方法 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2007189431A Division JP4099678B2 (ja) | 2007-07-20 | 2007-07-20 | 棒状菓子 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2007312691A true JP2007312691A (ja) | 2007-12-06 |
JP4032260B2 JP4032260B2 (ja) | 2008-01-16 |
Family
ID=38778313
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006146311A Active JP4032260B2 (ja) | 2006-05-26 | 2006-05-26 | 棒状菓子の製造方法 |
Country Status (12)
Country | Link |
---|---|
US (1) | US8778428B2 (ja) |
EP (2) | EP2368439B1 (ja) |
JP (1) | JP4032260B2 (ja) |
KR (1) | KR101305039B1 (ja) |
CN (3) | CN101453906A (ja) |
AT (1) | ATE537704T1 (ja) |
CA (1) | CA2641939C (ja) |
DK (1) | DK2368439T3 (ja) |
ES (2) | ES2401071T3 (ja) |
PL (1) | PL2368439T3 (ja) |
PT (1) | PT2368439E (ja) |
WO (1) | WO2007138790A1 (ja) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2934466B1 (fr) * | 2008-08-01 | 2011-12-30 | Gen Biscuit | Procede de fabrication d'un produit alimentaire extrude |
IT201700090494A1 (it) * | 2017-08-04 | 2019-02-04 | Lullo Attilio | Procedimento per la preparazione di petali di polenta croccanti cotti al forno e confezionati |
ES2731934B2 (es) * | 2018-05-08 | 2022-06-29 | Delaviuda Alimentacion S A U | Snack ligero de confiteria en forma de palitos con seccion cuadrangular o redondeada que comprende frutos secos y caramelo y procedimiento para su preparacion |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1014480A (ja) * | 1996-07-04 | 1998-01-20 | Morinaga & Co Ltd | 焼成により二分するプレッツェルの製造法 |
JP2004057143A (ja) * | 2002-07-31 | 2004-02-26 | Ezaki Glico Co Ltd | 2層チョコレート被覆菓子 |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2232832A (en) * | 1939-11-03 | 1941-02-25 | John H Walborn | Pretzel stick cutter |
US3821428A (en) * | 1972-07-21 | 1974-06-28 | Gen Foods Corp | Method for preparing low-calorie aerated structure |
US4879126A (en) * | 1982-06-04 | 1989-11-07 | Willard Miles J | Method for preventing distortion in the shape of fried strand-like expanded snacks |
US4505942A (en) * | 1983-11-30 | 1985-03-19 | Hideaki Ito | Manufacture of snack foods |
DE3641286C3 (de) * | 1986-12-03 | 1998-06-10 | Seewer Ag Burgdorf | Verfahren zum Ausrollen von Teig |
JP2894946B2 (ja) * | 1994-04-01 | 1999-05-24 | 株式会社ロッテ | プレッツェルおよびその製造方法 |
KR970068855A (ko) * | 1996-04-17 | 1997-11-07 | 정기붕 | 봉형상의 튀밥과자 성형방법 및 그의 장치 |
US6217919B1 (en) * | 1997-06-09 | 2001-04-17 | Meiji Seika Kaisha Ltd. | Process for the production of hollow baked confectionery |
DE69816035T2 (de) * | 1998-05-15 | 2004-03-04 | Soremartec S.A. | Verfahren zur Herstellung von Nährungsmitteln und so erhaltenen Produkte |
US6217921B1 (en) * | 1998-07-24 | 2001-04-17 | The Procter & Gamble Company | Coated low-fat and fat-free snack food products and method to prepare the same |
KR100344062B1 (ko) * | 1999-07-02 | 2002-07-22 | 주식회사 이에프코리아 | 봉형상을 갖는 과자의 제조방법 및 장치 |
KR100328477B1 (ko) * | 1999-10-19 | 2002-03-16 | 정기붕 | 봉형상 튀밥과자 성형장치 |
US20020098267A1 (en) * | 2000-10-23 | 2002-07-25 | The Procter & Gamble Co. | Filled snacks |
KR200282352Y1 (ko) * | 2002-04-18 | 2002-07-22 | 주식회사 쌀로만제과 | 봉형상 튀밥과자 제조장치 |
US20040213883A1 (en) * | 2003-04-24 | 2004-10-28 | Sadek Nagwa Zaki | Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy |
JP4297885B2 (ja) * | 2005-05-11 | 2009-07-15 | 江崎グリコ株式会社 | プレッツェルの塩味付与方法 |
-
2006
- 2006-05-26 JP JP2006146311A patent/JP4032260B2/ja active Active
-
2007
- 2007-04-09 ES ES11004452T patent/ES2401071T3/es active Active
- 2007-04-09 EP EP11004452A patent/EP2368439B1/en not_active Revoked
- 2007-04-09 US US12/226,862 patent/US8778428B2/en active Active
- 2007-04-09 CN CNA2007800189647A patent/CN101453906A/zh active Pending
- 2007-04-09 CN CN2012105008706A patent/CN103004923A/zh active Pending
- 2007-04-09 AT AT07741278T patent/ATE537704T1/de active
- 2007-04-09 EP EP07741278.1A patent/EP2025239B2/en active Active
- 2007-04-09 DK DK11004452.6T patent/DK2368439T3/da active
- 2007-04-09 WO PCT/JP2007/057842 patent/WO2007138790A1/ja active Application Filing
- 2007-04-09 ES ES07741278.1T patent/ES2378093T5/es active Active
- 2007-04-09 KR KR1020087026368A patent/KR101305039B1/ko active IP Right Grant
- 2007-04-09 CA CA2641939A patent/CA2641939C/en active Active
- 2007-04-09 CN CN201510319768.XA patent/CN105028553A/zh active Pending
- 2007-04-09 PT PT110044526T patent/PT2368439E/pt unknown
- 2007-04-09 PL PL11004452T patent/PL2368439T3/pl unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1014480A (ja) * | 1996-07-04 | 1998-01-20 | Morinaga & Co Ltd | 焼成により二分するプレッツェルの製造法 |
JP2004057143A (ja) * | 2002-07-31 | 2004-02-26 | Ezaki Glico Co Ltd | 2層チョコレート被覆菓子 |
Also Published As
Publication number | Publication date |
---|---|
ATE537704T1 (de) | 2012-01-15 |
EP2368439B1 (en) | 2012-12-26 |
EP2025239B2 (en) | 2017-10-04 |
ES2378093T3 (es) | 2012-04-04 |
JP4032260B2 (ja) | 2008-01-16 |
ES2401071T3 (es) | 2013-04-16 |
PL2368439T3 (pl) | 2013-05-31 |
ES2378093T5 (es) | 2018-01-18 |
CA2641939A1 (en) | 2007-12-06 |
ES2378093T4 (es) | 2013-04-18 |
CN105028553A (zh) | 2015-11-11 |
CA2641939C (en) | 2010-11-30 |
CN103004923A (zh) | 2013-04-03 |
US20090155431A1 (en) | 2009-06-18 |
KR20090013176A (ko) | 2009-02-04 |
PT2368439E (pt) | 2013-03-04 |
EP2025239A4 (en) | 2009-09-16 |
CN101453906A (zh) | 2009-06-10 |
EP2368439A1 (en) | 2011-09-28 |
EP2025239A1 (en) | 2009-02-18 |
KR101305039B1 (ko) | 2013-09-06 |
EP2025239B1 (en) | 2011-12-21 |
DK2368439T3 (da) | 2013-03-04 |
WO2007138790A1 (ja) | 2007-12-06 |
US8778428B2 (en) | 2014-07-15 |
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