JP4577855B2 - Method for producing baked confectionery - Google Patents

Description

The present invention relates to a method for producing baked confectionery that can contribute to improvement of storage stability and texture by further processing an annual ring-shaped baked confectionery (Baumkuchen) formed by concentrically winding a large number of thin dough layers.

In general, like Baumkuchen, dough made by adding eggs and butter to wheat flour is stuck around the mandrel of the baking apparatus, and the baking process is repeated for each layer to form the thinly baked dough. Techniques for making baked confectionery formed into a core are known. At that time, for example, wheat flour is used as the starchy material to make the dough, and after adding powder such as baking powder to this, chicken eggs, butter, sugar etc. are added and foamed, giving a soft texture, Baked confectionery with moist characteristics has been made by blending many oil and fat ingredients.

For example, Patent Literature 1 discloses that Baumkuchen rich in new taste and appearance changes by baking a layer of taste different from the cake dough layer such as fruit jam between the cake dough layers of Baumkuchen. The firing method is shown. According to the method disclosed in Patent Document 1, it is said that the taste is rich in variety.

  Conventionally, the invention described in JP-A-2007-151531 is known as a method for producing rusk. The present invention, as bread dough, low protein rice flour or flour dough mainly comprising low protein rice flour and wheat starch, a predetermined amount of thickening polysaccharide is added, and an appropriate amount of pregelatinized starch as a curing inhibitor, It is characterized in that β-amylase is added to make bread, and the bread is dried by toasting.

JP 2000-354453 A JP 2007-151531 A

 However, in the case of the method for producing Baumkuchen described in Patent Document 1 described above, an appropriate additive is used for the purpose of improving the taste, etc., but the preference for avoiding recent consumer additives is used. On the other hand, there is a drawback that a decline in merchantability cannot be avoided. Our company policy is to use natural ingredients as much as possible, and to use natural ingredients as much as possible. We have a commitment to use ingredients from Hokkaido as much as possible and rely on additives. It does not match the corporate philosophy.

Further, as similar to Patent Document 1, using apple as a core material, a method of baking Baumkuchen by stacking a plurality of layers of baked dough on the outside (JP 2000-224951 A, etc.), using pineapple as a core material, Baumkuchen is fired by stacking the dough on the outside (Japanese Patent Publication No. 07-028648), or a method of applying chocolate to the surface of Baumkuchen to form a chocolate film (JP2000-004789A). It was proposed and had a certain effect in changing the taste, but it was also true that there were still a lot of consumers who wanted to keep the raw Baumkuchen. In other words, there is a long-awaited appearance of baked confectionery with a new texture while taking advantage of the simple taste of Baumkuchen.

The invention described in Patent Document 2 described above is intended to provide a low protein rusk by using bread that does not use wheat flour, but ordinary breads contain many bubbles inside. Different perspectives are required to make a confectionery made of layered dough like Baumkuchen. That is, Baumkuchen is refired (drying process) and distributed as a rusk, and in order to give commercial value, various measures such as heating time of the drying process and fine control of the heating temperature are required.

The present invention has been proposed in view of such circumstances, and while Baumkuchen has been intensively researched on the composition of the dough and how to bake it, the purpose is to make the confectionery using Baumkuchen a rusk, which is unique. The object of the present invention is to provide a method for producing a baked confectionery that can impart a taste and a feeling of texture and is excellent in preservability.

In order to achieve the above object, the invention according to claim 1 is characterized in that a confectionery dough comprising eggs, sugar, fats and oils as main constituents is formed, and the confectionery dough is concentric with respect to the rotating shaft of the baking apparatus. Baked while being laminated in multiple layers to form a bar-shaped baked confectionery base having an annual ring-shaped cross section, and a cutting process to slice the bar-shaped baked confectionery base to have a predetermined thickness, By heating for 30 minutes to 90 minutes while gradually increasing the heating temperature within the range of 80 ° C. to 130 ° C., the moisture contained in the sliced baked confectionery mother is gradually And a drying step for reducing the water content contained in the base of the baked confectionery .

A second aspect of the present invention is characterized in that, in the first aspect, in the drying step, the water content contained in the sliced baked confectionery matrix is reduced to about 1 weight percent .

The invention according to claim 3 is the above-described item 1 or 2, wherein the temperature inside the baking kiln of the heating device for performing the drying step is preliminarily set to 80 ° C. before the baked confectionery base is put into the baking kiln. It is characterized by heating in the range of ~ 130 ° C.

According to the first to third aspects of the invention, in addition to the baking step of forming the bar-shaped baked confectionery base having an annual ring-shaped cross section, the baked confectionery base (Baumkuchen) having a predetermined thickness by slicing the baked confectionery base At the same time, the dried baked confectionery mother is heated to dry the baked confectionery mother to dry the moisture contained therein, and Baumkuchen is used as the rusks confectionery. Thereby, it is possible to provide a baked confectionery excellent in preservability while giving a unique taste and a texture to the existing Baumkuchen.
In addition, the heating temperature in the drying process is increased stepwise within a range of 80 ° C to 130 ° C. For this reason, an optimal drying process can be performed according to the size, specific gravity, size of bubbles formed inside, and the like of the baked baked confectionery base (Baumkuchen).

It is explanatory drawing which showed the outline of the baking process of Baumkuchen in one embodiment of the manufacturing method of the baked confectionery of this invention. Similarly, it is the front view which showed the external appearance of the whole baking apparatus of Baumkuchen used for one embodiment of the manufacturing method of the baked confectionery of this invention. Similarly, it is side sectional drawing of the baking apparatus of Baumkuchen used for one embodiment of the manufacturing method of the baked confectionery of this invention. Similarly, it is a schematic perspective view showing an outline when a Baumkuchen dough is entangled with a mandrel of a Baumkuchen baking apparatus used in one embodiment of the method for producing a baked confectionery of the present invention. Similarly, it is explanatory drawing which shows a part of mechanism which rotates the mandrel in the baking apparatus of Baumkuchen used for one embodiment of the manufacturing method of the baked confectionery of this invention. Similarly, it is explanatory drawing which shows a mode when dough entangles with the mandrel of the baking apparatus of Baumkuchen used for one embodiment of the manufacturing method of the baked confectionery of this invention. Similarly, it is the schematic perspective view which showed the schematic structure of the heating apparatus used for one embodiment of the manufacturing method of the baked confectionery of this invention, and used at the drying process of Baumkuchen. In one embodiment of the manufacturing method of the baked confectionery of this invention, it is explanatory drawing which showed the outline in the case of performing a drying process with respect to a baked confectionery mother body using the heating apparatus of FIG.

  Hereinafter, a method for producing a baked confectionery according to the present invention will be described with reference to the accompanying drawings. The manufacturing method of baked confectionery in the present embodiment includes a step of manufacturing a so-called Baumkuchen confectionery dough, a baking step in which the confectionery dough is made into an annual ring-like multilayer structure, and baking the bar-shaped Baumkuchen, A cutting step of slicing to a thickness to make a baked confectionery mother body, and a drying step of removing moisture contained in the baked confectionery mother body by heating the baked confectionery mother body.

1. Fabrication of dough In the production process of Baumkuchen, dough is first required. Generally, whole eggs, sugar, wheat (or flour such as soft flour), fats and oils are used as main components.
For example, the component ratio is configured as follows.
-Example of blending ratio (A)-
Composition
Weight ratio (%)
Whole egg
32.0
sugar
24.0
flour
11.0
Fats and oils
15.0
Corn starch (starch)
7.0
Other
11.0
(Note that shortening, butter, milk, mirin, liquor, swelling agent, fragrance, etc. are added as appropriate. However, it may increase or decrease depending on humidity, temperature, etc. during production.)
In the case of such a blending ratio, there is a substance having an emulsification promoting action such as lecithin contained in egg yolk, so that the fat and oil contained in the dough material such as egg helps to emulsify and emulsify, so that the dough is stable as a whole. It becomes easy to achieve a soft texture.

2. Baumkuchen calcination Hereinafter, an apparatus and a process for producing Baumkuchen will be described with reference to FIGS. 1 to 6.
FIG. 1 is an explanatory view showing an outline of the baking process of Baumkuchen in the manufacturing method of the present embodiment.
FIG. 2 is a front view showing the appearance of the entire Baumkuchen baking apparatus used in the method for manufacturing baked confectionery in the present embodiment.
FIG. 3 is a side sectional view of a Baumkuchen baking apparatus.
FIG. 4 is a schematic perspective view showing an outline when a Baumkuchen dough is entangled with a mandrel of a Baumkuchen baking apparatus.
FIG. 5 is an explanatory view showing a part of a mechanism for rotating a mandrel in a Baumkuchen baking apparatus.
FIG. 6 is an explanatory view showing a state in which the fabric is entangled with the mandrel of the Baumkuchen baking apparatus.
FIG. 7 is a schematic perspective view showing a schematic configuration of a heating device used in the drying process of Baumkuchen.
FIG. 8 is an explanatory diagram showing an outline when a drying process is performed on the baked confectionery base using the heating device of FIG.

First, each mechanism of the baking apparatus 100 which manufactures Baumkuchen is demonstrated easily using FIGS. 1-5.
As shown in FIG. 4, the mandrel 240 of the baking apparatus 100 is supported by the receiving portions 250 and 250 of the pair of left and right rotating drums 200 and 200 at both end portions 242, and can rotate together with the rotating drum 200. It can be done.
The dough container 140 contains the dough 10 for Baumkuchen. A roller 142 is provided at the bottom of the dough container 140, and a control unit (not shown) and a drive unit (not shown) are provided separately. Therefore, at a predetermined timing, the guide 144 can be moved diagonally up and down so as to slide.

  As shown in FIG. 5, it is shown that a sprocket 220 for a mandrel is provided on the extension of the end 242 of the mandrel 240. Referring to FIG. Sprockets 220 to 226 are provided, respectively, and can be rotated in conjunction with each other via a chain or belt (not shown) via the tension sprockets 230 to 233. I understand. The chain (or belt) is separately connected to a driving electric motor (not shown), and can be controlled at a predetermined rotational speed by a control unit (not shown).

Further, as shown in FIG. 3, the rotating drum 200 is supported by a bearing 210 on a frame or casing inside the manufacturing apparatus 100, a sprocket (not shown) provided separately, and an outer periphery of the sprocket. It can be rotated by a chain or belt (not shown) suspended on the belt. The chain (or belt) is connected to a separately provided driving motor (not shown), and can be controlled at a predetermined rotational speed by a control unit (not shown).
Here, the chain (or belt) is not limited to this, and any mechanism that rotates the mandrel 240 and the rotating drum 200 is sufficient, and a gear or the like can be appropriately selected.

Next, how the Baumkuchen dough is entangled with the mandrel and baked one by one in the manufacturing apparatus having the above configuration will be described.
4 and 6, the mandrel 240 entangles the dough 10 with the surface of the mandrel 240 (or the surface if several layers have been baked) while rotating. Since the content is large, the excess is returned to the dough container 140 while being dropped by the action of gravity.
The amount of dough entangled with the surface of the mandrel 240 (or the surface if several layers have been baked) is adjusted by the moisture content of the dough, the rotation speed of the mandrel, and the time the dough 10 is impregnated. Here, a roller 142 is provided in the lower part of the dough container 140, and can be moved obliquely up and down so as to slide the guide 144 by a separately provided control unit (not shown) and drive unit (not shown). Thus, the timing and impregnation time for impregnating the mandrel 240 into the fabric 10 can be adjusted.

The dough entangled with the surface of the mandrel 240 (or the surface if several layers have been baked) is rotated by the rotating mechanism 200 as described above and rotated according to the rotation of the rotating drum 200 (right in FIG. 3). Rotation), the vicinity of the firing burner 130 is moved, and the dough laminated by the firing burner 130 is fired.
Then, after the fired dough leaves the firing burner 130, it moves from the firing zone 120 in the manufacturing apparatus according to the rotation of the rotary drum 200, is returned again to the vicinity of the opening 122, and the dough 10 in the dough container 140. The bar-shaped baked confectionery mother 20 is obtained by repeating the same operation until the predetermined number of layers is reached (currently around 20 layers).

  When the rotation speed of the mandrel 240 is increased, when the fabric is entangled with the mandrel 240 (if the rotation speed is high, the air layer 30 is squeezed into the dough in the vicinity of the surface of the rotating mandrel 240. Therefore, the dough entangles with the mandrel 240 while embracing air), so that a large amount of air can be embraced, and as a result, the specific gravity of the confectionery dough can be reduced. Therefore, in addition to the step of kneading the dough, the step of adjusting the ratio of the air to be included in the dough is provided. Therefore, by adjusting the rotation speed in a range where the dough does not stand too much, While adjusting the thickness, it is possible to achieve a balance between a soft feeling and a soft texture (see FIG. 6).

3. Cutting process of slicing the bar-shaped baked confectionery mother to a predetermined thickness As shown in FIG. 1, when the baking process is completed, the bar-shaped baked confectionery mother 20 (Baumkuchen) is removed from the mandrel 240 and removed. Next, the baked stick-shaped baked confectionery base 20 is left to stand for a whole day, for example, to evaporate the vapor that evaporates from the inside of the confectionery immediately after baking, and then aged, and then a cutter or knife, slicer (for example, Hakura Seiki Stock A plurality of baked confectionery mother bodies 26 that are sliced into a thickness of about 1 cm and made into small pieces.

4). Drying step for removing moisture contained in baked confectionery mother body Next, in the drying step for removing moisture contained in the baked confectionery mother body 26, a tunnel oven 30 shown in FIG. 7 is used as a heating device. The tunnel oven 30 is provided with heating means (not shown) using a nichrome wire, IH (electromagnetic induction heating), gas, or the like as a heat source inside a tunnel-shaped baking kiln 32. Further, a steel belt conveyor 34 is attached to the inside of the baking kiln 32 so as to be movable in the horizontal direction, and can be moved in the baking kiln 32 by an electric motor (not shown). An object to be heated on the belt conveyor 34 can be heated by heating means provided in the lower part. That is, the tunnel oven 30 can maintain the inside of the baking oven 32 at the set heating temperature, and can be controlled to the set moving speed of the belt conveyor 34. As shown in FIG. The baked confectionery base (in the present embodiment, Baumkuchen) 26 placed on the conveyor 34 can be heated from above and below. Moreover, in the baking kiln 32, the heating temperature can be set for each of, for example, three sections, that is, an inlet, a center, and an outlet.

  In the drying process, the heating temperature in the baking kiln 32 is 110 (° C) near the entrance, 110 (° C) near the center, 120 (° C) near the exit, and the firing time is 50 minutes. It is preferable to set a moving speed of 34. The heating temperature can be set and changed as appropriate within the range of 80 ° C. to 130 ° C., and the heating time within the range of 30 minutes to 90 minutes. Taking into account the size of the bubbles that are formed, the optimum value is selected and the drying process is performed. The reason why the heating temperature is set to a relatively low temperature in the range of 80 ° C. to 120 ° C. is that the baked confectionery base (Baumkuchen) 26 itself has already been baked once and re-baked (basically for drying). For example, if the temperature is raised too much, the burnt color is too strong, and the delicate color of the confectionery surface is adjusted by slowly heating and baking at a low temperature.

In the baking kiln 32, in addition to drying the moisture contained in the baked confectionery mother body 26, the heating temperature is increased by 10 (° C.) in the vicinity of the outlet, whereby the confectionery mother body 26 Quickly color the surface. In this way, the moisture content in the baked confectionery finally produced through the drying step is 1.18 (weight percent) on average after about 4 months from the production, and after about 1 month. Resulted in an average of 1.21 (weight percent). The moisture content of about 1 percent is an extremely low value, and about 99 percent of baked confectionery means solids other than moisture, fats, and the like. Each baked confectionery that has undergone these measurements is subjected to a drying process, and after being subjected to rough heat, it is sealed and packaged in a confectionery-only state by a packaging machine, so that the moisture content increases over time. I can't think of it first. The characteristics of the confectionery produced by the manufacturing method of this embodiment eliminate the need for desiccants, oxygen scavengers, etc. at the time of shipment, reduce the cost required for packaging, No long-term shelf life can be set.

  Thus, since the baked confectionery by the manufacturing method of this embodiment is a so-called twice-baked confectionery manufactured by re-baking the confectionery base 26 in the tunnel oven 30, it has a firm unique texture, Due to its low water content, it is suitable for preserved foods. In addition, it is a food that can utilize the residual heat of the oven after use, and has an environmental advantage that contributes to saving energy required for drying.

Furthermore, the baked confectionery manufactured according to this embodiment is born with a multi-layered structure (baked pattern like annual rings) unique to Baumkuchen, even though the moisture ratio has been greatly reduced as described above through the drying process. The structure of the obtained bubbles produced a new and unique texture with respect to the texture when chewing (chewing), without increasing the hardness as the water content decreased. In other words, in Baumkuchen, everyone knows that the confectionery feels soft due to the high moisture ratio of the confectionery itself, but dare to add a drying process that reduces the moisture ratio of the Baumkuchen , I was able to obtain a unique and novel texture that takes advantage of the bubble structure of the multi-layered structure (baked pattern like annual rings).

In short, the manufacturing method of the present embodiment is the one in which a further process called a drying process is added after the conventional Baumkuchen baking process, but the conventional Baumkuchen itself was originally fired, and as such, What is most difficult to heat (fire) the fired product is its heating temperature zone and heating time. The appearance (appearance / design) of a confectionery, which is a favorite food, is a very important factor, and may affect the commercial value as much as or more than the deliciousness of the confectionery itself. That is, if factors such as the heating temperature is too high or the heating time is too long are added, the surface of the confectionery will be burned more than necessary, leading to deterioration of the baked color. When heating (re-baking) from the point of preventing such a thing, it is necessary to devise the heating time and heating temperature zone, and in order to make a conventional product with a high moisture ratio a completely new product, As mentioned above, the temperature is adjusted according to the time of day, and it is devised so that it has an appetizing grilled color. As a result, from this point, the product has a taste and taste that is different from the traditional Baumkuchen. It became possible to add.

  According to the method for producing a baked confectionery according to the present invention, by drying the confectionery using Baumkuchen and making it into a rusk, it is possible to give a unique taste and a feeling of texture and provide a baked confectionery excellent in preservability. It became possible to do.

10 Baumkuchen fabric
20 Bar-shaped baked confectionery base (Baumkuchen at baking stage)
26 Baked confectionery mother (Baumkuchen after cutting)
30 Tunnel oven (heating device)
32 Baking kiln 34 Belt conveyor 40 Transparent container
100 Baumkuchen production equipment
120 Firing zone in production equipment
122 opening
130 Baking burner 140 Dough container
142 Roller

144 Guide

200 Rotating drum

220-226 sprocket for mandrel

230-233 Tension sprocket

240 mandrel

242 End of mandrel 250
Bearing part of rotating drum 200

Claims (3)

Producing a confectionery dough having eggs, sugar, fats and oils as main components;
A baking process in which the confectionery dough is baked while being laminated in multiple layers concentrically with the rotation axis of the baking apparatus to form a bar-shaped baked confectionery base having an annual ring-shaped cross section,
A cutting step of slicing the bar-shaped baked confectionery mother to obtain a baked confectionery mother having a predetermined thickness,
By heating for 30 minutes to 90 minutes while gradually increasing the heating temperature within the range of 80 ° C. to 130 ° C., the moisture contained in the sliced baked confectionery mother is gradually And a drying step for reducing the water content contained in the base of the baked confectionery. 2. The method for producing a baked confectionery according to claim 1, wherein in the drying step, the water content contained in the sliced baked confectionery matrix is reduced to about 1 percent by weight . About the temperature inside the baking kiln of the heating apparatus for performing the drying step, the baked confectionery base is preheated in the range of 80 ° C. to 130 ° C. before being put into the baking kiln. The manufacturing method of the baked confectionery of Claim 1 or 2 to do.