JP4951634B2 - Manufacturing method and apparatus for thin-walled baked confectionery - Google Patents

Description

The present invention relates to a manufacturing method and a manufacturing apparatus for a thin-walled baked confectionery in which a seed dough mainly containing wheat flour is confined in a pair of molds and baked. The thin-walled baked confectionery is typically an edible container represented by monaca skin. Hereinafter, the “thin-walled baked confectionery” may be simply referred to as “thin-walled baked confectionery”.

  Thin-walled baked goods typified by the skin of Monaca put water seed dough into a pair of molds consisting of a male mold (upper mold) and a female mold (lower mold) to make the desired shape. Manufacture (fire). In the case of a thin baked confectionery such as Monaca, a thin concave shape is formed. The water seed dough is an aqueous solution containing wheat flour as a main raw material and added with starch and sugar. Pour the seed dough into a pair of molds, close the molds and heat. Within the mold, the water seed dough is steam-foamed, and the water seed dough swells throughout the cavity in the mold. “Cavity” means a space formed inside when a mold is closed. Of the surfaces of the mold, the surface defining the cavity is referred to as the cavity surface. After heating until the water content in the seed dough drops to about 5% by weight or less, the mold is opened and the thin baked confectionery is taken out. The time required from when the mold is closed and heating is started to when the thin-walled baked goods are baked is approximately 1 to 2 minutes. The mold is provided with holes and grooves for releasing water vapor generated from the seed dough to the outside of the mold (see, for example, Patent Document 1). In the following, the water vapor releasing holes and grooves provided in the mold are referred to as water vapor holes.

  As for the thickness of the thin-walled baked confectionery baked using wheat flour as the main raw material, the thinner the better the texture, and according to Patent Document 2, it is said that about 0.5 mm to 8 mm is preferable. The thickness of the thin baked confectionery is determined by the thickness of the cavity when the pair of molds are closed. The thickness of the cavity is a distance between the cavity surface of the upper mold and the cavity surface of the lower mold when the mold is closed.

JP 2003-284486 A JP 2004-89028 A

The thickness of the thin baked confectionery is said to be preferably 0.5 mm to 8 mm. However, in this technical field, it is difficult to bak the thin baked confectionery having a thickness of 2 mm or less with a mold. At least the inventors do not know the existence of thin baked confectionery having a wall thickness of 2 mm or less. To bake thin-walled thin baked confectionery, it is necessary to reduce the thickness of the cavity, but if the thickness of the cavity is small, it is difficult for water vapor to escape from the mold during baking, and the seed dough is steamed. The thin baked confectionery which is in a dry state and sufficiently dried is not formed. If the baking is continued until it is sufficiently dry, the dough will be burnt. As countermeasures, it is conceivable to provide a large number of water vapor holes or increase the diameter of the water vapor holes, but in order to prevent the water dough from leaking out, the water vapor holes are formed in the part corresponding to the edge of the thin baked confectionery. Since it is necessary to provide the water vapor, the water vapor generated in the central portion of the mold cannot be efficiently released even if the number and diameter of the water vapor holes are changed. In addition, if a water species is arranged between two metal flat plates and the metal flat plates are pressed against each other, a plate-shaped baked confectionery having a thickness of about 2 mm can be obtained. This is because water vapor can be freely diffused between two metal flat plates. However, when a mold is used to form a desired shape, the passage through which water vapor is released is limited as described above, and it has been difficult to form a thin baked confectionery of 2 mm or less.
The present invention has been created in view of the above problems, and an object thereof is to provide a technique for manufacturing a thin-walled baked confectionery represented by an edible container.

One aspect of the present invention can be embodied in a method for producing a thin-walled baked confectionery in which a seed material is confined and baked between a pair of molds. The method includes the following steps.
First step: A step of pouring a seed dough between a pair of molds, and closing and heating the pair of molds.
Second step: a step of releasing the water vapor from the mold by opening the mold after the seed dough in the mold has lost its fluidity and before it loses its elasticity.
Third step: A step of closing and heating the pair of molds again.
Here, the thickness of the cavity when the mold is closed in the third step is made smaller than the thickness when the mold is closed in the first step.

  In the above manufacturing method, first, in the first step, the aquatic dough is expanded into the entire cavity. Next, in the second step, the mold is once opened to release water vapor all at once. The timing for opening the mold in the second step is after the expanded seed dough has lost its fluidity and before it has lost its elasticity. “Before losing elasticity” means, in other words, a state that is not solidified enough to maintain its shape when lifted. In order to realize such a state, it is preferable that the time from closing the mold in the first process to opening the mold in the second process is 60 seconds at the longest. In the second step, “opening the mold” means that the water vapor should be released to the outside of the mold over the entire surface of the expanded water seed dough. The opening may be such that a gap is formed between the doughs.

  Next, in the third step, the mold is closed again to heat the seed dough. Since a large amount of water vapor is released in the second step, the seed dough does not become steamed and solidifies before the seed seed dough burns. “Solidification” as used herein means a state where the moisture of the seed dough is about 5% by weight or less, preferably 3% by weight or less. That is, “solidification” here means a so-called baked state. In the third step, it is preferable that the time from closing the mold again to opening it again is 60 seconds at the longest.

In the above method, the mold is opened once during firing and water vapor is released at once. Even if the thickness of the cavity when firing in the third step is reduced, the seed dough is not steamed and solidified quickly. To do. That is, by making the thickness of the cavity when the mold is closed in the third step smaller than the thickness of the cavity when the mold is closed in the first step, a thin molded baked confectionery of 2 mm or less can be obtained. it can. In addition, if the mold is closed to the target thickness as a finished product in the first step, the pressure due to heating becomes excessive and a burrow is formed, so that the water type does not spread uniformly in the cavity.
The present invention is based on a novel idea that after closing the mold with a cavity thickness larger than the target thickness, the mold is once opened to release water vapor at once, and then the mold is closed to the target thickness. Succeeded in producing baked goods.

In the case of an edible container, a pair of molds is necessary to form a container shape (concave shape). Specifically, a female mold (lower mold) that forms the container outer surface of the edible container And a male mold (upper mold) that forms the inner surface of the edible container. One or both of the female mold (lower mold) and the male mold (upper mold) may be further divided. As used herein, “a pair of molds” refers to a female mold that forms the container outer surface of an edible container (a plurality of molds may be combined to form a female mold), and an edible container. Means a set of male molds (a plurality of molds may be combined to form a male mold) forming the inner surface of the container. More broadly, “a pair of molds” means a set of a mold that molds one side of a thin-walled baked confectionery and a mold that molds the other side. Hereinafter, for convenience of explanation, the male mold is referred to as an upper mold, and the female mold is referred to as a lower mold.
Note that at least one of the molds may be provided with a water vapor hole (may be a groove) in a portion corresponding to the edge of the thin baked confectionery.

  The thickness of the cavity in the third step corresponds to the thickness (target thickness) of the thin baked confectionery as a finished product. By making the thickness of the cavity in the first step larger than the target wall thickness, the aquatic dough rapidly expands throughout the cavity in the first step. After the water vapor is released all at once in the second step, the cavity is made thinner in the third step than in the first step, the mold is closed, and the water seed dough is heated and pressurized in the thickness direction. Although the diameter is small (that is, the texture is fine), it is possible to produce a thin baked confectionery with a very light and crisp texture.

As described above, the thickness of the cavity is the distance between the cavity surfaces facing each other when the mold is closed, and determines the thickness of the thin baked confectionery. A thin baked confectionery may have a pattern such as irregularities on its surface. In the present specification, “thickness of thin-walled baked confectionery (thin-shaped baked confectionery)” means the distance between the front and back surfaces that occupies the widest area when unevenness is formed. The same applies to the “cavity thickness”. That is, the thickness of the cavity need not be uniform throughout the thin baked confectionery.
It is sufficient that the thickness of the cavity in the third step is relatively smaller than the thickness of the cavity in the first step in the same part of the pair of molds. The thickness of the cavity when the mold is closed in the third step is preferably 2 mm or less.

  The present specification also discloses a mold suitable for the manufacturing method described above. The mold is formed with an inclined surface that goes down from the dividing surface to the cavity at the boundary between the cavity and the dividing surface. The surface and the inclined surface of the lower mold are substantially parallel to each other. “Partition surface” means a surface other than the cavity surface when a pair of molds are closed, and may be called “parting surface”, “parting surface”, or simply “mold surface”. .

  Said metal mold | die is equipped with the inclined surface which goes around a cavity. In the third step described above, when the mold is closed until the cavity thickness reaches the target thickness, the inclined surfaces of both molds are in contact with each other. In the first step, the mold is closed so as to be thicker than the target thickness. At this time, a gap is formed between the inclined surfaces of both molds, and water vapor easily escapes.

  Furthermore, the present specification also discloses a manufacturing apparatus suitable for the above-described manufacturing method. The manufacturing apparatus is an apparatus for confining a water seed dough between a pair of molds and baking a thin-walled molded confectionery, and is characterized in that the thickness of the cavity when the mold is closed is variable.

The manufacturing apparatus includes a support base that supports the lower mold, and a swing member that supports the upper mold and is swingably connected to the support base. The connecting portion between the swing member and the support base has the following technical features.
-The protrusion member in which both the side surfaces of a front-end | tip are formed in the taper shape is attached to the support stand side of a connection part.
A tapered groove that fits into the protrusion member is formed on the support base.
・ A rod that penetrates the bottom of the groove extends from the ridge.
A spring is fitted into the rod so that one end is in contact with the lower surface of the support base and the other end is locked to the tip of the rod to urge the connecting portion downward.
・ When the rod end is pushed up against the spring force, the connecting part moves upward. Here, “upward” means the direction in which the pair of molds are separated.

  In this manufacturing apparatus, by pushing up the tip of the rod against the spring force, the cavity thickness when the upper and lower molds are parallel can be made larger than the target thickness. When the force for pushing up the rod is weakened, the tapered tip of the ridge is completely fitted in the groove and positioned. That is, when the mold is closed so as to achieve the target thickness, the upper and lower molds are precisely aligned.

  The manufacturing apparatus performs the first step by closing the mold in a state where the tip of the rod is pushed up against the spring force. Next, the swing member is swung to open the mold, and water vapor is diffused. Next, the force pushing up the rod is weakened and the mold is closed again. Thus, the third step is performed.

  According to the present invention, it is possible to manufacture a thin-walled baked confectionery that is thinner and lighter than conventional ones.

It is the schematic diagram of the manufacturing apparatus represented simply. It is a figure explaining the 1st process of a monaca skin manufacturing method. It is a figure explaining the 2nd process of a monaca skin manufacturing method. It is a figure explaining the 3rd process of a monaca skin manufacturing method. It is a top view of a lower mold. FIG. 6 is a cross-sectional view of the lower mold when viewed along line VI-VI in FIG. 5. It is sectional drawing of a lower mold | die when it sees along the VII-VII line of FIG. It is typical sectional drawing of a manufacturing apparatus.

With reference to drawings, the manufacturing apparatus of the thin baked confectionery which concerns on this invention is demonstrated with a manufacturing method. In this example, a manufacturing apparatus and a manufacturing method for monaca peel will be described as a representative example of thin-walled baked goods. In FIG. 1, the schematic diagram of the manufacturing apparatus 100 which bakes monaca skin is shown. A more suitable manufacturing apparatus will be described later. The manufacturing apparatus 100 includes a pair of molds (a lower mold 110 and an upper mold 112). In FIG. 1, the lower mold 110 and the upper mold 112 are drawn in cross-section to help understanding. Details of the mold will be described later.
The lower mold 110 is fixed to the base 20 of the manufacturing apparatus 100, and the upper mold 112 is fixed to the lifting unit 22. The elevating unit 22 moves up and down the upper mold 112 and closes or opens the mold.
The lower mold 110 has a concave cavity surface 110a. A convex cavity surface 112 a is formed in the upper mold 112. When the pair of molds (the lower mold 110 and the upper mold 112) are closed, the cavity surface 110a of the lower mold 110 and the cavity surface 112a of the upper mold 112 face each other substantially in parallel and have the same shape as the shape of the monaca skin. A cavity is formed. That is, the cavity surface 110a of the lower mold 110 forms the outer surface of the Monaca skin, and the cavity surface 112a of the upper mold 112 forms the inner surface of the Monaca skin. The distance between the cavity surface 110a and the cavity surface 112a when the mold is closed is the thickness of the cavity. As will be described later, the thickness of the cavity in the third step determines the thickness of the monaca skin as a finished product.

Although not shown, the manufacturing apparatus 100 includes a heater that heats the lower mold 110 and the upper mold 112.
The code | symbol W of FIG. 1 has shown the water seed | species dough. FIG. 1 shows a seed dough W before steam foaming, and black dots are hatched to clarify the fact.

The aquatic dough W used as the raw material for the monaca peel will be described. The water seed dough W is an aqueous solution containing wheat flour as a main raw material and having a water content of about 50% by weight or more before steam foaming. The seed dough W contains a small amount of sugar in addition to the flour. In addition, a fragrance | flavor, a pigment | dye, or starch may be contained.
Hereinafter, a method for manufacturing Monaca skin using the manufacturing apparatus 100 will be described.

(First step)
First, a pair of molds (lower mold 110 and upper mold 112) are heated in advance by a heater. After the temperature of the mold rises from 150 ° C. to about 200 ° C., the seed material W is poured into the cavity surface 110a of the lower mold 110 (see FIG. 1). Next, the upper die 112 is lowered by the lifting unit 22 to close the die. At this time, the lifting unit 22 lowers the upper mold 112 until the thickness of the cavity (the distance between the cavity surface 110a and the cavity surface 112a) reaches the first thickness D1. The first thickness D1 is about 3 mm. Here, 1st thickness D1 is the distance between the cavity surfaces in the site | part corresponded to the bottom part of a monaca skin.

  When the mold is closed, the water seed dough W is heated and pressurized, the internal moisture begins to evaporate, and starts to expand. That is, the water seed dough W starts to foam water vapor. At this time, a part of the water vapor is discharged to the outside of the mold through a water vapor groove 18 (19) described later. The cavity thickness (first thickness D1) of about 3 mm is a thickness sufficient for the solution-like water seed dough W to expand, and quickly spreads over the entire cavity of the mold as shown in FIG. The water seed dough W expands into a container shape having a thickness D1 in the cavity. In FIG. 2, in order to clarify a state in which bubbles are generated in the water seed dough W, the water seed dough W is represented by white circle hatching. Open circles represent bubbles.

(Second step)
Next, after a time T1 (about 30 seconds, at most 60 seconds) has elapsed since the mold was closed in the first step, the mold is opened, and water vapor filled in the cavity is discharged at once from the mold ( FIG. 3). Here, in order to allow water vapor to escape from the surface of the water species that has spread uniformly in the cavity, the mold should be formed so that a gap is formed at least between the surface of the water species and the cavity surface of one mold. Open it. Of course, the mold may be fully opened. Water vapor is released across the entire surface of the expanded seed dough W (in this embodiment, the entire inner surface of the monaca skin). Since the water vapor filled in the mold is released all at once, the evaporation of the water remaining in the seed material dough W is promoted, and the newly generated water vapor is also dissipated to the outside of the metal mold.

  In the heating and pressurization at time T1, the seed dough W has lost its fluidity, but has not solidified enough to maintain its shape against gravity when lifted. Conversely, in the second step, the mold is opened in such a state (a state where fluidity is lost and elasticity is lost). If the fluidity remains, the seed dough W sticks to the mold when the mold is opened, and the container shape collapses. On the other hand, after losing elasticity, when the mold is closed again in the third step described later, the dried seed dough W is crushed. The state of loss of fluidity and loss of elasticity is after the seed dough W has finished expanding over the entire cavity, and still contains a lot of moisture, is not burnt, and is dry. It can also be called the previous state.

(Third step)
After time T2 from the opening of the mold in the second step, the upper mold 112 is lowered by the elevating unit 22 and the mold is closed again and heated. The time T2 may be long as long as the seed dough W is not naturally dried, but is preferably ten or less seconds. More preferably, it may be 10 seconds or less. This is to prevent local drying of the surface of the water species.
When the mold is closed again, the elevating unit 22 lowers the upper mold 112 until the cavity thickness reaches a second thickness D2 smaller than the first thickness D1 (see FIG. 4). The second thickness D2 is 2 mm or less.

  When the mold is closed again, the moisture in the seed dough W is actively evaporated again, but the water vapor that has filled the cavity and part of the moisture remaining in the seed seed dough W are released in the second step. Therefore, the water seed dough W is not steamed and dried before it burns. In addition, the fact that a part of the water vapor is discharged to the outside from the water vapor groove 18 (19) also promotes drying. Therefore, after the time T3 (60 seconds at the longest) has elapsed, the water seed dough W is completely solidified without being burnt. The term “fully solidified” as used herein means a state in which the seed dough W has lost its elasticity, and more specifically, the moisture of the seed seed dough W is about 10% by weight or less, preferably about 5% by weight. % Or less. To put it flatly, “completely solidified state” means “baked state”. After the elapse of time T3, the mold is opened again, and the completely solidified water seed dough W, that is, monaca skin is completed.

  According to the above manufacturing method, after forming the semi-solidified monaca skin (water seed dough W) having a thickness D1 in the first step, and releasing the water vapor in the cavity at a stroke in the second step, the thickness is determined in the third step. D1 monaca skin (water seed dough W) is heated and pressurized to a thickness D2. Therefore, the diameter of the bubbles generated inside the water seed dough W is reduced. That is, a fine monaca skin can be produced. At the same time, since water vapor in the cavity and a part of the moisture of the seed dough W are removed in the second step and then heated and pressurized again, even if the thickness of the cavity is reduced in the third step, Solidify quickly before scorching. A thin, fine textured and very light crispy textured container shape (concave shape) can be obtained.

  By providing a water vapor groove 18 (19) to be described later, the water vapor in the mold is sequentially released also in the first step and the third step. This is a step of releasing the water vapor filled inside at once, and is qualitatively different from the sequential discharge from the water vapor groove 18 (19). Even if the water vapor groove 18 (19) is formed over the entire circumference of the mold portion corresponding to the edge of the monaca skin, the water vapor generated from the portion corresponding to the center of the monaca skin is immediately released from the water vapor groove. Because it is not done.

  In said manufacturing method, 1st thickness D1 and 2nd thickness D2 are the thickness of the cavity in the site | part which forms the bottom part of a container-shaped monaca skin. In the mold portion corresponding to the bottom of the monaca skin, the cavity surfaces 110a and 112a are substantially orthogonal to the moving direction of the mold (vertical direction in the figure). On the other hand, in the mold portion corresponding to the side surface of the monaca skin, the cavity surfaces 110a and 112a are inclined with respect to the moving direction of the mold. Accordingly, in the portion corresponding to the side surface of the monaca skin, the ratio of the cavity thickness in the first step and the cavity thickness in the third step is not the same as D1 / D2. However, since the position of the upper mold 112 in the third step is lower than the position in the first step, the cavity thickness in the third step is the same as that of the cavity in the first step even at the portion corresponding to the side surface of the monaca skin. It becomes smaller than the thickness. That is, the thickness of the cavity in the third step is smaller than the thickness of the cavity in the first step over the entire area of the monaca skin. A monaca skin having a thin and fine texture and a very light texture can be obtained throughout the monaca skin.

  Next, the mold will be described in detail with reference to FIGS. FIG. 5 is a plan view of the lower mold 110 (female mold). FIG. 6 is a cross-sectional view of a pair of molds (upper mold 112 and lower mold 110). The cross section of the lower mold 110 shown in FIG. 6 corresponds to the cross section taken along the line VI-VI in FIG. In FIG. 6, a two-dot chain line A indicates the upper mold in a state where the pair of molds are closed. Reference numeral 120 denotes a cavity.

  FIG. 7 shows a cross-sectional view of the lower mold 110 when viewed along the line VII-VII in FIG. FIG. 7 shows a water vapor passage formed by the water vapor groove 18 (19). In FIG. 7 as well, a two-dot chain line A indicates the position of the upper mold when the pair of molds are closed.

Reference numerals 110a, 110b, and 110c indicate a cavity surface, a split surface, and an inclined surface of the lower mold 110, respectively. Reference numerals 112a, 112b, and 112c denote a cavity surface, a split surface, and an inclined surface of the upper mold 112, respectively.
The lower mold 110 will be described. As shown in FIG. 6, between the cavity surface 110a and the dividing surface 110b, an inclined surface 110c that descends from the dividing surface 110b toward the cavity surface 110a is formed. Although FIG. 6 is a sectional view, the inclined surface 110c is formed over the entire periphery of the edge of the cavity surface 110a (see FIG. 5). A symbol θ indicates an angle formed by the perpendicular of the dividing surface and the inclined surface 110c, which is about 5 degrees.
Similarly, the upper mold 112 is formed with an inclined surface 112c that falls from the divided surface 112b toward the cavity surface 112a between the cavity surface 112a and the divided surface 112b.

  As shown in FIGS. 5 and 7, a water vapor groove 18 is formed in a part of the inclined surface 110 c of the lower mold 110. Although not shown, the water vapor groove 19 is also formed at a position facing the water vapor groove 18 in the upper mold 112. As shown in FIG. 7, the water vapor grooves 18 and 19 form a passage for releasing water vapor from the cavity to the outside when the mold is closed. As shown in FIG. 5, the water vapor grooves 18 are provided on four sides of the inclined surface 112c.

  In FIG. 6, an alternate long and two short dashes line A indicates the arrangement of the upper and lower molds when the cavity thickness reaches the target thickness. At this time, the inclined surface 110c of the lower mold 110 and the tilt of the upper mold 112 are shown. The surface 112c is in close contact. That is, the inclined surface 110c and the inclined surface 112c face each other in parallel.

  When the first step described above is performed, the pair of molds are closed so that the thickness of the cavity is larger than the target thickness. At this time, a gap from the cavity to the outside is formed between the inclined surface 110c and the inclined surface 112c over the entire circumference. Water vapor can escape from this gap.

  If θ is zero, a gap is not formed between the inclined surface 110c and the inclined surface 112c even if the pair of molds is closed so that the thickness of the cavity is larger than the target thickness in the first step. As shown in FIG. 7, the escape route of the water vapor is only the passage formed by the water vapor grooves 18 and 19. Since a gap is formed around the cavity in the first step, the pair of molds 110 and 112 can easily release water vapor. Note that θ is as small as about 5 degrees because the gap between the inclined surfaces when the pair of molds are closed so that the thickness of the cavity is larger than the target thickness is made small enough to prevent water species from flowing out. Because.

  Next, a manufacturing apparatus suitable for the above manufacturing method will be described. FIG. 8 is a schematic cross-sectional view of the thin-walled baked confectionery manufacturing apparatus 200. The manufacturing apparatus 200 includes a support base 50 and a swing member 52 that is swingably connected to the support base 50 via a hinge pin 54. The arrow in FIG. 8 indicates the swing direction. A lower mold 210 is fixed to the support base 50. An upper mold 212 is fixed to the swing member 52. By swinging the swing member 52, the pair of molds 210 and 212 are opened and closed. The pair of molds 210 and 212 may be the molds 110 and 112 described above, but are schematically represented by simple rectangles in FIG.

  This manufacturing apparatus 200 is characterized by a connecting portion between the support base 50 and the swing member 52. A connection part means the part which forms a hinge. On the support base side of the connecting portion, a ridge member 56 having both side surfaces at the tip formed in a tapered shape is attached. The ridge agent 56 extends in a direction perpendicular to the paper surface of FIG. The protruding member 56 is a member that fixes the hinge pin 54. In addition, a tapered groove 50 a (taper groove) that fits into the protrusion member 56 is formed on the support base 50. The tapered groove 50a also extends in a direction perpendicular to the paper surface of FIG.

  A rod 58 extends from the distal end surface of the ridge member 56. The rod 58 passes through the bottom surface of the tapered groove 50 a and extends to the lower side of the support base 50. A nut 60 is fixed to the tip of the rod 58. A coil spring 62 is fitted into the rod 58. One end of the coil spring 62 is in contact with the lower surface of the support base 50, and the other end is locked to the tip of the rod 58 by a nut 60. The coil spring is compressed and inserted between the support base 50 and the nut 60, and urges the connecting portion (the hinge pin 54 and the protrusion agent 56) downward.

  Due to the biasing force of the coil spring 62, the tapered side surface of the protruding member 56 is fitted into the tapered groove 50a, and the hinge pin 54 is accurately positioned. At this time, the upper mold 212 and the lower mold 210 are accurately aligned. When the rod 58 is pushed up against the spring force of the coil spring 62, the hinge pin 54 moves upward. At this time, the upper mold 212 fixed to the swinging member 52 translates upward and moves away from the lower mold 210.

  The manufacturing apparatus 200 can change the distance between the molds when the mold is closed and the pair of molds are parallel, that is, the thickness of the cavity, by moving the rod 58 up and down. The manufacturing apparatus 200 is configured such that the cavity thickness becomes a target thickness when the tapered tip of the protrusion member 56 is fitted into the tapered groove 50a. Therefore, when the thickness of the cavity is reduced in the third step described above, the tapered tip of the protruding member 56 is fitted into the tapered groove 50a, and the upper and lower molds are accurately aligned.

  The manufacturing apparatus 200 performs the first step by closing the pair of molds 210 and 212 in a state where the tip of the rod 58 is pushed up against the spring force. Next, the swinging member 52 is swung to open the mold, and water vapor is diffused. Next, the force pushing up the rod 58 is weakened and the mold is closed again. Thus, the third step is performed.

  The manufacturing apparatus 200 can easily change the thickness of the cavity, and the pair of molds are accurately aligned when the cavity thickness is set to the target thickness. Therefore, it is suitable for the implementation of the method for producing the aforementioned monaca peel (thin baked confectionery).

  The present invention is not limited to monaca peel, and can be applied to various thin-walled baked confectionery products that are made from wheat flour or starch as a main raw material and baked into a desired shape by a mold. The thin-walled baked confectionery produced according to the present invention may be cut into small pieces and used as a so-called “crunch”.

Specific examples of the present invention have been described in detail above, but these are merely examples and do not limit the scope of the claims. The technology described in the claims includes various modifications and changes of the specific examples illustrated above.
For example, the thicknesses of the cavities (first thickness D1 and second thickness D2) may not be uniform over the entire bottom of the monaca skin. The second thickness D2 (corresponding to the thickness of the thin molded baked confectionery product) can be 2 mm or less.

  The technical elements described in this specification or the drawings exhibit technical usefulness alone or in various combinations, and are not limited to the combinations described in the claims at the time of filing. In addition, the technology exemplified in this specification or the drawings can achieve a plurality of objects at the same time, and has technical usefulness by achieving one of the objects.

18, 19: Water vapor groove 20: Base 22: Lifting unit 50: Support base 50a: Tapered groove 52: Swing member 56: Projection member 62: Coil spring 100, 200: Manufacturing apparatus 110, 210: Lower mold 112, 212 : Upper mold 110a, 112a: Cavity surface 110b, 112b: Dividing surface 110c, 112c: Inclined surface

Claims (6)

It is a method for producing a thin-walled baked confectionery in which a water seed dough is confined and baked between a pair of molds,
A first step of pouring the seed dough between the pair of molds, closing the pair of molds and heating;
A second step of opening the mold and releasing water vapor after the seed dough in the mold has lost its fluidity and before it loses elasticity,
A third step of closing and heating the pair of molds again,
A method for producing a thin-walled baked confectionery, wherein the thickness of the cavity when the mold is closed in the third step is smaller than the thickness of the cavity when the mold is closed in the first step.   The manufacturing method according to claim 1, wherein the third step closes the mold again before the water seed dough loses elasticity.   The manufacturing method according to claim 1 or 2, wherein the time from closing the mold in the first step to opening the mold in the second step is 60 seconds at the longest.   The manufacturing method according to any one of claims 1 to 3, wherein the time from when the mold is closed again to when it is reopened in the third step is 60 seconds at the longest.   The manufacturing method according to any one of claims 1 to 4, wherein the thickness of the cavity when the mold is closed in the third step is 2 mm or less. A support for supporting the lower mold,
A swing member that supports the upper mold and is swingably connected to the support base, and a connecting portion between the swing member and the support base is provided.
On the support base side of the connecting portion, a ridge member having both side surfaces of the tip formed in a tapered shape is attached,
A taper-shaped groove that fits the protrusion member is formed on the support base,
A rod that penetrates the bottom of the groove extends from the ridge,
One end is in contact with the lower surface of the support base and the other end is locked to the tip of the rod, and a spring that biases the connecting portion downward is inserted into the rod,
An apparatus for manufacturing a thin-walled baked confectionery, wherein the connecting portion moves upward when the tip of the rod is pushed up against a spring force.

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