JP2012165704A - Production method of baked confectionery, production apparatus, and the baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of baked confectionery which enables continuous production of the baked confectionery having a characteristic shape, and to provide a production apparatus and the baked confectionery.SOLUTION: The production method of the baked confectionery includes: a first process for drawing and forming the contour of a desired shape by liquid dough discharged from a nozzle of a discharge apparatus while relativity moving a dough placing position and the discharge apparatus; and a second process for obtaining shaped dough by filling the inside of the contour formed in the first process with the liquid dough discharged from the nozzle of the discharge apparatus. The relating apparatus and the baked confectionery are also provided.

Description

  The present invention relates to a baked confectionery manufacturing method, a manufacturing apparatus, and a baked confectionery thereof, and relates to, for example, a baked confectionery manufacturing method, a manufacturing apparatus, and a baked confectionery characterized by a shape such as macaroon.

  Traditionally, baked confectionery that is easy to mold, such as cookies, crackers, biscuits, pie, etc., has been mass-produced on a factory scale by commercial baking equipment, but has a shape such as a pattern drawn or a protrusion formed About the characteristic baked confectionery, it was produced by a skilled confectioner's manual work.

  In recent years, machines capable of producing baked confectionery of various shapes have been proposed. For example, Patent Document 1 discloses an automatic molding machine for confectionery coarse materials. The apparatus of Patent Document 1 is an apparatus for automatically forming a semi-liquid confectionery rough into a planar or three-dimensional shape, and is provided with a rotary valve and a nozzle at the lower part of the hopper, and quantitatively extruding adjacent to the rotary valve. It is provided with a piston, and can be molded into a star shape, a heart shape, or the like without embedding the dough into a mold to be baked.

  Further, as an apparatus for extracting fluid and fluid (for example, liquid, cream-like or paste-like) while measuring, an apparatus for supplying, for example, a kneading meringue to a patent document 2 while accurately measuring small amounts. Discloses a fluid metering and extracting device that applies pressure to a mixed meringue led into the tank and is extracted from an opening formed in the lower portion of the tank and controlled by a valve that is designed to cooperate with the nozzle.

  In Patent Document 3, in a device for intermittently and quantitatively supplying a liquid material having high viscoelasticity, it is discharged from a discharge valve through a transport pipe from a transport pump provided in a hopper for storing the material. Disclosed is an intermittent dispensing apparatus for food material that controls a transport pump based on the detection result of the apparatus.

  As a baked confectionery manufacturing method and a baked confection obtained by the manufacturing method, for example, Patent Document 4 discloses a method for manufacturing a macaroon-like baked confectionery having a uniform shape and size including crushed macadamia nuts. Is done.

Japanese Patent Laid-Open No. 5-130832 JP-A-6-194206 JP-A-8-107780 JP 2004-329008 A

  Patent Document 1 describes that by moving the hopper in the XYZ directions, it can be formed into a complex plain shape such as a heart shape, a star shape, a pyramid shape, a cone shape, or a doll. However, the apparatus of Patent Document 1 does not enable a three-dimensional shape to be molded.

  An object of this invention is to provide the manufacturing method and manufacturing apparatus of a baked confectionery which enable continuous production of the baked confectionery characterized by a shape, and its baked confectionery.

In order to solve the above problems and achieve the object, the discharge device of the present invention is configured as follows. That is, the first invention includes a first step of drawing and forming a contour of a desired shape with the liquid fabric discharged from the nozzle of the discharge device while relatively moving the fabric placement position and the discharge device, and the first step. The present invention relates to a baked confectionery manufacturing method including a second step of filling a formed outline with a liquid dough discharged from a nozzle of a discharge device to obtain a formed dough.
According to a second invention, in the first invention, in the first step, the contour is formed by linear coating.
According to a third invention, in the first invention, in the first step, the outline is formed by overlapping dots.
According to a fourth invention, in any one of the first to third inventions, in the second step, the position of the nozzle is fixed and the liquid dough is discharged.
According to a fifth invention, in any one of the first to third inventions, in the second step, the liquid dough is discharged while the target position and the nozzle are relatively moved.
A sixth invention is characterized in that, in any one of the first to fifth inventions, in the second step, a crest or a trough is formed inside the contour formed in the first step.
According to a seventh invention, in any one of the first to fifth inventions, in the second step, a peak portion and a valley portion are formed inside the contour formed in the first step.
The eighth invention is characterized in that, in the sixth or seventh invention, a plurality of peaks or valleys are formed in the second step.

A ninth invention is characterized in that, in any one of the first to eighth inventions, different liquid doughs are used in the first step and the second step.
A tenth invention is characterized in that, in the ninth invention, the liquid dough used in the first step has a viscosity high enough to maintain a contoured outline shape. The viscosity that is high enough to maintain the shape of the edged outline is, for example, a viscosity of 50000 mPa · s or more, preferably more than 100000 mPa · s. Needless to say, depending on the wettability of the dough with respect to the dough placement position, even a viscous liquid dough having a viscosity of 100000 mPa · s or less can retain its shape.
An eleventh invention is characterized in that, in the ninth or tenth invention, the liquid dough used in the second step has a viscosity comparable to or lower than the liquid dough used in the first step.
In a twelfth aspect based on the eleventh aspect, the second liquid dough has a viscosity with high fluidity. The viscosity having high fluidity is, for example, a viscosity of 10,000 mPa · s or less.
A thirteenth invention is characterized in that, in any one of the ninth to twelfth inventions, the components other than water of the second liquid dough are the same as the components other than water of the first liquid dough.
In a fourteenth aspect of the invention according to any one of the ninth to thirteenth aspects, the liquid dough is continuously formed by repeatedly performing the first step and the second step at the dough placing position set on the conveyor. It is characterized by doing.

A fifteenth aspect of the invention is a discharge device that discharges a liquid dough to a dough placement position, a storage container that supplies liquid dough to the discharge device, a drive device that relatively moves the dough placement position and the discharge device, A control unit that controls the operation of the discharge device and the driving device, wherein the control unit implements the method for manufacturing a baked confectionery according to any one of the first to fourteenth inventions. .
According to a sixteenth aspect, in the fifteenth aspect, the discharge device is a jet type discharge device for flying and discharging a liquid dough.
According to a seventeenth aspect, in the fifteenth or sixteenth aspect, the discharge device includes a first discharge device that performs the first step and a second discharge device that performs the second step. It is characterized by being configured.

An eighteenth invention relates to a baked confectionery manufactured by the manufacturing method according to any one of the first to seventeenth inventions.
A nineteenth invention is characterized in that, in the eighteenth invention, the outer shape is macaroon-like.

According to the present invention, uniform molding can always be performed, and as a result, baked confectionery having a uniform shape and size can be continuously produced.
Moreover, it can shape | mold into a planar or three-dimensional shape, without using a formwork.
Moreover, since the outline is trimmed with the liquid dough, it is easy to give a special effect to the periphery of the baked confectionery. For example, a jagged feeling can be provided to a pie by applying a jagged outline of a macaron.
Furthermore, since the liquid dough forming the outline and the liquid dough filling the inside thereof can be different doughs, the appearance around the baked confectionery can be decorated, or the texture can be different from the central portion.

The perspective view of 1st Embodiment of the manufacturing apparatus of baked confectionery Explanatory drawing explaining the bank formation process by the manufacturing apparatus of 1st Embodiment Explanatory drawing explaining the filling process by the manufacturing apparatus of 1st Embodiment Explanatory drawing illustrating the filling mode of the liquid dough inside the bank The perspective view of 2nd Embodiment of the manufacturing apparatus of baked confectionery Explanatory drawing explaining the bank formation process by the manufacturing apparatus of 2nd Embodiment Explanatory drawing explaining the filling process by the manufacturing apparatus of 2nd Embodiment The perspective view of 3rd Embodiment of the manufacturing apparatus of baked confectionery The perspective view of 4th Embodiment of the manufacturing apparatus of baked confectionery Explanatory drawing of the mode in which the bank is formed by dot-like application and the inside of the bank is injected and applied Explanatory drawing which illustrates the filling aspect of the liquid dough which has a peak part and a trough part

The present invention is a technique for forming a contour (bank) of a desired shape with a liquid dough discharged from a nozzle, filling the inside of the formed contour with a liquid dough to form a rough mold (molded dough), and firing the rough mold About. By using the technique of the present invention, a complicated contour shape can be easily created, and the material of the contour portion and the material inside the contour can be made different. That is, it is possible to use a material having a rich texture that is difficult to control the shape inside the contour while forming a characteristic contour. For example, only the contour portion can be roughened to give a vomit feeling, or conversely, it can be finished smoothly.
Below, the form for implementing invention with the example of the manufacturing method of a macaroon is demonstrated.

“Macaroon” is a typical French baked confectionery. There are various types of confections named macaroons, but in general, two soft doughs made by adding sugar, almond poodle (powder), etc. to a softly foamed meringue and baked, cream and jam, It seems to refer to something that sandwiches ganache. The outer shape of the macaroon fabric (one piece) is widely known as a castanet-like shape, that is, a circular outer edge, but it seems that there are also heart-shaped ones.
A swell (frill) called a pie (meaning “foot”) is formed at the edge of the macaroon fabric (the edge when the two fabrics face each other). Since the surface of the pie is first baked and hardened, the fabric that has been heated and expanded later loses its place, and is formed by lifting the fabric and protruding around it. (I hear that some people don't say macaroons without it.) Macaron was difficult to form this pie uniformly and required skillful craftsmanship.

  The material used in the present invention can be the same as the material used for normal macaroon production. For example, as materials for producing 25 macaroons, egg white 90 g, almond poodle 90 g, powdered sugar 160 g, Prepare 30g of special granulated sugar. Here, the egg white and the almond poodle are frozen from the previous day.

  The method for producing the macaroon liquid dough is the same as the normal procedure, for example, as follows. First, the naturally thawed egg white is stirred with a mixer or the like to produce meringue. When you have some meringue, add special granulated sugar in about 3 times and stir to make a firm meringue. Sift the almond poodle and powdered sugar together, add the one that passed through the sieve to the meringue and stir until it is totally united. The liquid dough is smoothed by carrying out a process (macaronage process) of rubbing and crushing the foam of the liquid dough. The finished liquid dough is put into the storage container of the discharge device.

  Here, preferably, a first liquid dough for forming a contour (bank) and a second liquid dough for filling the contour (bank) are prepared. The first liquid dough may have a high viscosity that maintains the shape of the edged outline, and the second liquid dough may have a lower viscosity than the first liquid dough. The viscosity is adjusted by, for example, diluting with water.

  In the present embodiment, the liquid dough is drawn and applied by moving the liquid dough discharging device relative to the top plate in the XYZ directions. The discharge device, for example, causes the valve body to collide with a valve seat provided at the end of a flow path communicating with the nozzle or stop the valve body just before colliding with the valve seat, and the liquid dough is discharged from the nozzle tip. Jet type discharge device, pneumatic type that discharges from the nozzle by applying the regulated air to the liquid dough in the storage container for a desired time, tubing type that has flat tubing mechanism or rotary tubing mechanism, nozzle at the tip Plunger type that moves a desired amount of plunger that slides in close contact with the inner surface of the storage container and discharges it, screw type that discharges liquid material by rotating the screw, and discharges liquid material to which the desired pressure is applied by opening and closing the valve A valve type that can be controlled can be used, but an example of a jet type discharge device will be described below.

A manufacturing procedure according to the present embodiment will be described.
Based on shape information input in advance to the control unit, a contour (bank) of a desired shape is ejected and formed from a nozzle that moves relative to the top plate (bank formation process). At this time, by controlling the height of the bank, the amount of material to be accumulated can be controlled.
In the present invention, if the drawing line of the drawing by the discharge device is disturbed, the sensation of the piety can be expressed well. That is, the shape of the pie that has been formed by firing can be expressed to a certain extent by drawing the outer shape. Conventionally, in order to form a pie cleanly, it was necessary to adjust the firing time. However, in the present invention, since the pie is formed mechanically, compared with the case where a craftsman performs it manually. Thus, it is possible to form a pie.
Subsequently, based on the shape information input in advance to the control unit, a filling step is performed in which a desired amount of liquid dough is filled inside the formed bank to form a mountain shape.

The bank formation process and the filling process may be performed simultaneously by two or more apparatuses, or the bank formation process may be performed first, and then the filling process may be performed. Specifically, the following modes are exemplified.
According to a first aspect, in a coating apparatus having two ejection heads, a bank forming process is performed with the first head, and a filling process is performed with the second head immediately thereafter. At this time, while the second head is performing the filling process, the first head may perform the next macaron bank forming process.
In the second aspect, a bank forming process is performed on a plurality of macaroons by the first head, and then a filling process is performed on them by the second head.
In the third aspect, two banks, a bank forming coating device and a filling coating device, are prepared, and a bank forming process is first performed on the sheet flowing on the belt conveyor by the bank forming coating device. The filling process is performed with a coating apparatus for filling.
In the fourth aspect, a bank forming coating device and a plurality of filling devices are prepared, and a bank forming process is first performed on the sheet flowing on the belt conveyor by the bank forming coating device, and a plurality of downstream positioning devices are provided. The filling process is performed by simultaneously injecting the liquid dough with the filling device of the table.
Thus, it is possible to adopt a production mode according to convenience.

According to the manufacturing method of the present invention described above, it becomes possible to continuously and automatically manufacture baked confectionery having various outer shapes including a heart shape, a star shape, a pyramid shape, a conical shape, and a human shape.
Moreover, according to the manufacturing method of this invention, since the height inside a bank can be set freely, for example, as shown in FIG. 11, the baked confectionery which has a peak part and a trough part is manufactured continuously automatically. It is also possible.
Furthermore, it is also possible to apply and draw chocolate sauce, starch syrup, honey, condensed milk, custard, etc. on the surface of the baked confectionery or its bowl.

In the above description, the present invention has been described with macaron as a main example, but it goes without saying that the present invention can be applied to other baked confectionery that forms dough in three dimensions.
The baked confectionery referred to in the present invention is sugar, maltose, glucose, lactose, oligosaccharide, sugar alcohol, dextrin, etc. as sugar, butter, margarine, shortening, etc. as fats and oils, wheat flour, tapioca starch, corn starch, rice flour, etc. , Buckwheat flour and other auxiliary ingredients such as eggs, dairy products, chocolate, cocoa, coffee, cream, almond powder, fruit juice, fruit sauce, rice cake, matcha tea, processed starch, salt, preservatives, proteins, amino acids, swelling agents, Emulsifiers, yeast, fragrances, coloring agents, water, etc. are mixed to prepare baked confectionery dough and baked confectionery. Illustrate tart cups, madeleines, pound cakes, etc. that use confectionery, cookie dough It can be.

  Hereinafter, the details of the present invention will be described with reference to examples, but the present invention is not limited to these examples.

Although the manufacturing apparatus of the baked confectionery of Example 1 can be used for various baked confectionery, the manufacturing method of a macaroon is demonstrated below.
<Device structure>
As shown in FIG. 1, the baked confectionery manufacturing apparatus according to the first embodiment communicates via a desktop robot 50 that detachably mounts a storage container 10 that stores liquid dough, and the storage container 10 via a connection tube 20. The dispense controller 30 applies a desired pressure to the liquid dough in the storage container for a desired time.
The storage container 10 has a connection part to which the connection tube 20 is detachably connected at the upper part, and the liquid dough is introduced from the upper part in a state where the connection tube 20 is separated. A nozzle 15 is detachably connected to the lower portion of the storage container 10.
As the nozzle 15, a desired nozzle such as a desired diameter and a nozzle length can be used according to the shape to be created. In this embodiment, a SUS nozzle (outer diameter: 0.8 mm, inner diameter: 0.5 mm) having a circular cross section is used. However, the present invention is not limited to this. For example, a nozzle having a plurality of discharge ports or a polygonal discharge A nozzle with an outlet can also be used.

The tabletop robot 50 is configured such that a table 51 on which a sheet 60 that receives the liquid dough discharged from the nozzle 15 is moved in the Y direction by the Y direction moving mechanism 53, and the storage container 10 in which the liquid dough is stored. A head 55 having a Z-direction moving mechanism 54 that moves in the Z direction is configured to move in the X direction by the X-direction moving mechanism 52.
When the head 55 moves in the X direction and the table 51 moves in the Y direction, the liquid dough discharged from the nozzle 15 is discharged to a desired position on the sheet 60 by a desired amount. It is an air-type discharge device that discharges from the nozzle 15 by applying a regulated air to the liquid dough in the storage container 10 for a desired time.
Further, the dispense controller 30 and the desktop robot 50 are electrically connected by a cable 57, and the start / stop of discharge can be controlled by a command from the desktop robot 50. With such a configuration, a desired shape can be linearly applied and drawn on the sheet 60 with a liquid dough. The desktop robot 50 can be connected to a PC and can create a program on the PC.

"Production method"
In the first embodiment, a bank is formed by linear coating while the nozzle 15 and the table 51 are moved relative to each other. Subsequently, the nozzle 15 is moved to a substantially central position of the bank, and the inside of the bank is filled with the liquid dough 5 to make the macaron. Manufacturing.
FIG. 2 is an explanatory diagram for explaining the bank forming process. In this figure, the drawing of the liquid dough 5 is started from the position A by the nozzle 15, the bank is drawn in a circular shape while continuously supplying the liquid dough 5 from the nozzle 15, and it goes around to the position A. It shows where it has returned.

  After the bank is formed by the bank forming process, the inside of the bank is filled with the liquid dough 5. FIG. 3 is an explanatory diagram for explaining the filling step. First, the nozzle 15 is moved substantially to the center, and the liquid dough 5 is injected. The nozzle 15 may be held at this position for application (injection application) so as to flow down as shown in FIG. 3, or the inside of the bank may be filled while moving the nozzle 15 relative to the table 51.

FIG. 4 is an explanatory view showing a filling state of the liquid dough inside the bank. There are various ways of raising the liquid dough to be filled, and the liquid dough can be raised slightly lower, at the same height, or raised.
For example, as shown in (a), it can be filled lower than the bank, or as shown in (b), it can be filled with liquid dough up to almost the same height as the bank, as shown in (c) It is also possible to swell more than the bank height. However, the viscosity of the liquid dough is adjusted so that the liquid dough does not flow significantly beyond the bank. The formed dough is baked in an oven.

  When the macaron was manufactured by the material composition used for normal macaron manufacture by the manufacturing apparatus and the manufacturing method described above, a uniformly formed macaron with pie could be obtained.

  Although the manufacturing apparatus of the baked confectionery of Example 2 can be used for various baked confectionery, the manufacturing method of a macaroon is demonstrated below. In the second embodiment, a bank is formed by dot application while the nozzle 15 and the table 51 are moved relative to each other. Subsequently, the nozzle 15 is moved to a substantially central position of the bank, and the inside of the bank is filled with the liquid dough 5 to make the macaron. Manufacturing.

In the baked confectionery manufacturing apparatus according to the second embodiment, as shown in FIG. 5, a jet-type discharge device 70 for flying and discharging a liquid material is mounted on a head 55. The jet type discharge device 70 includes a liquid chamber that communicates with the nozzle 15, a through hole that communicates with the liquid chamber, a plunger (valve element) that is inserted into the through hole, and whose tip moves forward and backward in the liquid chamber, a plan A plunger moving mechanism for moving the jar forward and backward, and by causing the plunger to sit on the valve seat of the liquid chamber or stop just before colliding with the valve seat, an inertial force is applied to the liquid dough to form droplets A device for discharging. When the plunger is moved forward and backward, the inner peripheral surface of the liquid chamber and the outer peripheral surface of the plunger are not in contact with each other, so that the plunger can be moved at a high speed. For example, 100 shots or more are discharged per second. Is feasible.
The jet type discharge device 70 is detachably connected to the storage container 10 and is in fluid communication. The storage container 10 has a connection part to which the connection tube 20 is detachably coupled. Pressurized air adjusted to a desired pressure is supplied to the connection tube 20, pressurizes the liquid dough in the storage container 10, and sends the liquid dough to the jet type discharge device 70.

FIG. 6 is an explanatory diagram for explaining a bank forming process in the apparatus of the present embodiment.
The jet type discharging device 70 forms a bank by flying and discharging liquid dough into droplets.
(A) is a state in which the first liquid dough is discharged in a dot shape and landed in a sheet shape, and the second shot liquid dough is discharged from the tip of the nozzle 15. The nozzle 15 is continuously moved in a circular shape at a constant speed in the horizontal direction without moving up and down, and the jet type discharge device 70 continuously injects the liquid dough according to the moving speed of the nozzle. At this time, a circle is drawn so as to overlap the ejected dots (b), and the circle is connected to the first liquid dough to complete the bank formation process (c).

Next, a filling process is performed.
The filling of the liquid dough is performed by applying the liquid dough inside the bank by overlapping dots while moving the nozzle 15 and the table 51 relative to each other in the same manner as the bank formation. Similar to the first embodiment, various heights can be set. As shown in FIG. 4C, in order to increase the height above the bank height, it is also possible to adjust the viscosity of the liquid dough so that it does not flow greatly beyond the bank. FIG. 7 is a diagram illustrating the dough state in the last shot of the filling step raised as shown in FIG.
Finally, the formed dough is baked in an oven.

  When the macaron was manufactured with the material composition used for normal macaron manufacturing by the manufacturing apparatus and the manufacturing method described above, a macaron having a pie with a jagged feeling could be obtained.

  The baked confectionery manufacturing apparatus of the third embodiment is the same as the baked confectionery manufacturing apparatus of the second embodiment except that the storage container 10 is replaced with a non-mounted large storage container (storage tank) 11. That is, as shown in FIG. 8, the baked confectionery manufacturing apparatus according to the third embodiment has a large-sized storage container 11 capable of flowing a larger amount of liquid dough 5 than the storage container 10 in the jet discharge device 70 instead of the storage container 10. Are connected and used. Pressurized air supplied through the connection tube 21 is supplied to the large storage container 11 after being regulated to a desired pressure by the regulator 23. Due to this regulated pressure, the liquid dough 5 stored in the large storage container 11 is sent from the pipe 25 to the jet type discharge device 70 via the connection tube 20. The large storage container 11 can be used by appropriately selecting an optimal capacity in consideration of the production amount and the like.

The baked confectionery manufacturing apparatus according to the fourth embodiment is the same as the baked confectionery manufacturing apparatus according to the third embodiment, and includes two sets of the jet discharge device 70 and the large storage container 11. That is, in the baked confectionery manufacturing apparatus of the fourth embodiment, as shown in FIG. 9, the jet-type discharge device 70 and the jet-type discharge device B 71 are mounted on the head 55 of the desktop robot 50. The jet-type discharge device 70 communicates with a storage tank 11 that stores the liquid dough 5 for bank formation, and the jet-type discharge device B71 communicates with a storage tank 12 that stores the liquid dough B8 for filling.
In this embodiment, the liquid dough used in the banking process is different from the first liquid dough, and the liquid dough used in the filling process is different from the second liquid dough. For example, the second liquid dough is used as a low viscosity dough by extending the first liquid dough with water.

In this embodiment, the liquid dough 5 for bank formation and the liquid dough B8 for filling have different viscosities, so two sets of regulators are provided, and the supply to the jet discharge device 70 is performed by the regulator 23. Supply to the device 71 is regulated appropriately by the regulator B24.
The dough forming operation may be performed by repeating the step of filling with the jet discharge device 71 immediately after forming the bank with the jet discharge device 70, or after forming the desired number of banks with the jet discharge device 70, the jet discharge device 70 In B71, the filling process may be performed by the number of banks formed.

In the present embodiment, both of the discharge devices mounted on the head 55 are exemplified as jet discharge devices, but it goes without saying that the air discharge device of the first embodiment can be used together.
For example, FIG. 10 shows an image when the bank is formed by overlapping dots with a jet type discharge device and the filling process is performed by injecting with the position of the air type discharge device fixed.

  Moreover, you may use the nozzle of a different diameter in a bank formation process and a filling process. For example, the filling time can be increased by making the nozzle inner diameter used in the filling process larger than the inner diameter of the nozzle used in the bank forming process, or by using a nozzle having a plurality of discharge ports arranged at approximately equal intervals. Can be shortened.

  The present invention is suitable for a baked confectionery made by baking dough after kneading dough using wheat flour such as cookies, crackers, biscuits, pies and macaroons, fats and oils, sugars, eggs and the like as main ingredients. Moreover, this invention is suitable also for application | coating of sauces (chocolate sauce, a syrup, honey, condensed milk, custard, etc.) of 50-300000 mPa * s, for example.

5 Liquid dough 6 Bank portion 7 Filling portion 8 Liquid dough B
10 storage container 11 large storage container 12 large storage container B
15 Nozzle 20 Connection tube 21 Connection tube B
23 Regulator 24 Regulator B
25 Pipe 30 Dispense controller 50 Desktop robot 51 Table 52 X direction moving mechanism 53 Y direction moving mechanism 54 Z direction moving mechanism 55 Head 56 Operation panel 57 Cable 60 Sheet 70 Jet type discharge device 71 Jet type discharge device B

Claims (19)

A first step of drawing and forming a contour of a desired shape with the liquid fabric discharged from the nozzle of the discharge device while relatively moving the fabric placement position and the discharge device;
A second step of filling the inside of the contour formed in the first step with a liquid dough discharged from a nozzle of a discharge device to obtain a formed dough, and a method for producing a baked confectionery.   The method for producing a baked confectionery according to claim 1, wherein in the first step, the contour is formed by linear coating.   2. The method for manufacturing a baked confectionery according to claim 1, wherein in the first step, the outline is formed by overlapping dots.   The method for producing a baked confectionery according to any one of claims 1 to 3, wherein in the second step, the position of the nozzle is fixed and the liquid dough is discharged.   The method for producing a baked confectionery according to any one of claims 1 to 3, wherein in the second step, the liquid dough is discharged while the target position and the nozzle are relatively moved.   6. The method for producing a baked confectionery according to claim 1, wherein in the second step, a crest or a trough is formed inside the contour formed in the first step.   6. The method for producing a baked confectionery according to claim 1, wherein in the second step, a crest and a trough are formed inside the contour formed in the first step.   The method for producing a baked confectionery according to claim 6 or 7, wherein a plurality of peaks or valleys are formed in the second step.   The method for producing a baked confectionery according to any one of claims 1 to 8, wherein different liquid dough is used in the first step and the second step.   The method for producing a baked confectionery according to claim 9, wherein the liquid dough used in the first step has a viscosity that is high enough to maintain a contoured shape.   The method for producing a baked confectionery according to claim 9 or 10, wherein the liquid dough used in the second step has a viscosity comparable to or lower than that of the liquid dough used in the first step.   The method for producing a baked confectionery according to claim 11, wherein the second liquid dough has a viscosity having high fluidity.   The method for producing a baked confectionery according to any one of claims 9 to 12, wherein components other than water of the second liquid dough are the same as components other than water of the first liquid dough.   The liquid dough is continuously formed by repeatedly performing the first step and the second step at a dough placement position set on a transport conveyor, according to any one of claims 9 to 13. A method for producing baked goods. A discharge device for discharging the liquid dough to the dough placement position;
A storage container for supplying liquid dough to the discharge device;
A drive device for relatively moving the dough-laying position and the discharge device;
A controller that controls the operation of the discharge device and the drive device,
A baked confectionery manufacturing apparatus, wherein the control unit implements the method for manufacturing a baked confectionery according to any one of claims 1 to 14.   The baked confectionery manufacturing apparatus according to claim 15, wherein the discharge device is a jet-type discharge device for flying and discharging a liquid dough.   The said discharge apparatus is comprised including the 1st discharge apparatus which implements the said 1st process, and the 2nd discharge apparatus which implements the said 2nd process. Baked confectionery manufacturing equipment.   The baked confectionery manufactured with the manufacturing method in any one of Claims 1 thru | or 17.   The baked confectionery according to claim 18, wherein the outer shape is macaroon-like.