JP7332151B2 - Manufacturing method of different diameter baumkuchen - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing Baumkuchen with different diameters, and more particularly to a method for producing Baumkuchen in which portions with different cross-sectional diameters are integrally provided in one Baumkuchen.

According to a general method for manufacturing Baumkuchen, the surface of a rotating core rod is coated with Baumkuchen dough, and the dough is heated. By repeatedly applying the dough to the core rod and heating it, the dough is layered, and the baked marks of the dough look like tree rings. In the case of this manufacturing method, the core rod is linear for convenience of rotation, and the coating of the dough on the core rod is generally uniform. Therefore, the final shape of Baumkuchen is cylindrical.

As described above, due to the peculiar manufacturing method of Baumkuchen, the shape after completion is monotonous and has little variation. For example, it has been difficult to finish the shape of Baumkuchen with interesting features such as a thick portion and a thin portion. When trying to change the shape by a conventional manufacturing method, a cut-off portion 102 is set so as to make a desired shape from the Baumkuchen 101 once completed in a cylindrical shape as shown in FIG. (Refer to the broken line in the figure), the material is cut off along the cut-off portion 102 and shaped into the final shape 103 (see FIG. 8(b)). Therefore, there is a problem that the cut off portion 102 to be cut off increases depending on the shape of the final shape 103, and the loss of the fabric (material) of the cut off portion 102 increases. In the figure, reference numeral 130 is a core rod.

Therefore, as an attempt to change the finished shape from the conventional cylindrical shape, a manufacturing method has been proposed in which a spindle-shaped jig is attached to the core rod, the dough is applied on it, and the baking is repeated (see Patent Document 1). ). Also, a manufacturing method has been proposed in which a spherical jig made by combining two hemispheres is attached to a core rod, a dough is applied on the jig, and baking is repeated (see Patent Document 2).

In the case of the existing proposed method, a complicated shape like the shape of the final shape 103 cannot be produced. In addition, the fabrication itself tends to be complicated because it is cut off and rejoined after using a jig. Therefore, it is difficult for the productivity to be good.

JP 2012-165690 A JP 2016-152795 A

The present invention has been made in view of the above-mentioned points, and it is possible to manufacture shapes having different cross-sectional diameters without using a jig to be attached to the core rod and without creating a cut-off portion during manufacture. To provide a method for manufacturing Baumkuchen with different diameters.

That is, the first different-diameter Baumkuchen manufacturing method includes a mold member forming step of forming a plate-shaped mold member having a roughly-shaped concave portion that copies half of the vertical cross-section of the completed shape of the different-diameter Baumkuchen, and a core rod. On the other hand, the approximate concave portion is oriented in the radial direction of the Baumkuchen with a different diameter, and the form members are brought close to each other, and while rotating the core rod, the Baumkuchen dough is applied to the core rod at the position corresponding to the approximate concave portion, and the Baumkuchen dough is applied. An intermediate lamination step of repeating heating to laminate the Baumkuchen dough to a depth of 1/3 to 2/3 of the recess to form an intermediate laminate, and the intermediate laminate after the intermediate lamination step with a core rod. A first standing step of standing still at room temperature for 8 to 24 hours while being fixed to the frame member, and the intermediate laminate after the standing step with the approximate concave portion facing the radial direction of the different diameter Baumkuchen. The Baumkuchen dough is applied to the core rod at the position corresponding to the rough recess while the core rod is rotated, and the Baumkuchen dough is repeatedly heated until the Baumkuchen dough reaches the bottom of the rough recess. and a final lamination step of forming a final laminated body.

Secondly, it is characterized by including a second standing step of leaving the final laminated body fixed to the core rod after the final laminating step at room temperature for 8 to 24 hours.

Third, it is characterized by including a surface finishing step of coating the surface of the final laminate after the final lamination step with sugar or egg yolk.

Fourthly, it is characterized in that a mark is attached at a position of 1/3 or 1/2 of the depth of the general recess.

Fifth, the maximum cross-sectional diameter of the final laminate is 10 to 30 cm.

Sixthly, a release paper or aluminum foil is attached to the surface of the core rod, and Baumkuchen dough is applied to the surface of the release paper or aluminum foil.

Seventh, it is characterized by including an injecting step of injecting a filler into a hollow portion created by removing the core rod from the final laminate.

The manufacturing method of different-diameter Baumkuchen according to the present invention includes a mold member forming step of forming a plate-shaped mold member having a roughly-shaped concave portion that copies half of the vertical cross-section of the completed shape of the different-diameter Baumkuchen, and The shape recess is oriented in the radial direction of the different-diameter Baumkuchen, and the form members are brought close to each other, and while rotating the core rod, the Baumkuchen dough is applied to the core rod at the position corresponding to the rough-shape recess and the Baumkuchen dough is heated. Repeating this, an intermediate lamination step of laminating the Baumkuchen dough to a depth of 1/3 to 2/3 of the general recess to form an intermediate laminate, and fixing the intermediate laminate after the intermediate lamination step to the core rod A first standing step of standing still at room temperature for 8 to 24 hours while standing, and a formwork member is brought close to the intermediate laminate after the standing step so that the roughly shaped recess is oriented in the radial direction of the Baumkuchen with a different diameter. , while rotating the core rod, repeatedly apply the Baumkuchen dough to the core rod at the position corresponding to the general recess and heat the Baumkuchen dough, and stack the Baumkuchen dough until it reaches the bottom of the general recess. Since it includes a final lamination step for forming a laminated body, Baumkuchen with a shape having a different cross-sectional diameter is produced without using a jig attached to a core rod and without producing a cut-off part during production. be able to.

(a) is the whole perspective view of different diameter Baumkuchen of one Embodiment, (b) is the longitudinal cross-sectional view. (a) is the whole perspective view of a frame member, (b) is the top view. It is (a) 1st schematic sectional drawing of an intermediate|middle lamination process, (b) 2nd schematic sectional drawing, and (c) 3rd schematic sectional drawing. It is (a) 1st schematic sectional drawing, (b) 2nd schematic sectional drawing, and (c) 3rd schematic sectional drawing of the final lamination process. FIG. 4 is a schematic side view of a surface finishing process; It is a schematic sectional drawing showing the surface of a core rod. FIG. 4 is a schematic cross-sectional view of an injection step; It is (a) 1st schematic sectional drawing, (b) 2nd schematic sectional drawing which shows the manufacturing example of the conventional Baumkuchen.

The present invention discloses a method for producing Baumkuchen, and in particular, discloses an embodiment of a method for producing Baumkuchen having portions with different cross-sectional diameters based on the drawings. FIG. 1(a) is an overall perspective view of the different-diameter Baumkuchen 10. FIG. The different-diameter Baumkuchen 10 integrally includes a small-diameter portion 11 and a large-diameter portion 12 as portions having different cross-sectional diameters. The surface portion 13 of the different-diameter Baumkuchen 10 is subjected to surface finishing as described later. The different-diameter Baumkuchen 10 of the illustrated embodiment has a shape in which the difference in diameter between the small-diameter portion 11 and the large-diameter portion 12 is emphasized, and the shape is interesting. The different-diameter Baumkuchen 10 has a shape imitating a so-called vase, pot, flask, or the like. It is different from conventional baumkuchen, which simply has unevenness on the surface.

FIG. 1(b) is an overall vertical sectional view of the different diameter Baumkuchen 10, showing a vertical section 15. FIG. An annular pattern resembling annual rings of a tree (Baum) is formed on the cross section of the longitudinal section 15 . Furthermore, a cylindrical hollow portion 16 caused by the manufacturing method is formed in the center of the different-diameter Baumkuchen 10 (laminated dough portion 15). The small-diameter portion 11 of the different-diameter Baumkuchen 10 has a cross-sectional diameter Aa, and the large-diameter portion 12 has a cross-sectional diameter Ab.

The sizes of the cross-sectional diameter Aa and the cross-sectional diameter Ab are appropriate. However, considering manufacturability, the maximum cross-sectional diameter (corresponding to the cross-sectional diameter Ab) of the final laminate 42 (see FIG. 4, etc.) is 10 to 30 cm. Of course, it is possible to make it larger than the maximum cross-sectional diameter (cross-sectional diameter Ab). However, cracks during manufacturing, peeling from the core rod 30 (see FIG. 3, etc.), and falling tend to occur. Although the cross-sectional diameter Aa of the small-diameter portion 11 can be defined freely, the cross-sectional diameter Aa is naturally larger than that of the core rod 30, which will be described later. The ratio of the cross-sectional diameter Aa to the cross-sectional diameter Ab (the former is defined as the cross-sectional diameter Aa and the latter is defined as the cross-sectional diameter Ab) is within a manufacturable range of 1:1.2 to 1:6. is reasonable as

The dough for the different-diameter Baumkuchen 10 (hereinafter referred to as Baumkuchen dough) is the same as the dough used in the production of general Baumkuchen, and is mainly composed of eggs (whole eggs), sugar, butter, and wheat flour. The blending ratio of the manufacturing method of the embodiment is based on the weight ratio of 1.5 parts by weight of egg, 1 part by weight of sugar, 1 part by weight of butter, and 1 part by weight of wheat flour. If necessary, water or milk may be added to adjust the viscosity. Vanilla beans, various flavors, cocoa powder, chocolate, green tea, black tea, coffee, honey, maple syrup, fruit jam, caramel, and the like are sometimes added to flavor the Baumkuchen dough.

FIG. 2(a) is an overall perspective view of the mold member 20. FIG. A mold member 20 is prepared prior to manufacturing the different diameter Baumkuchen 10 . The mold member 20 is composed of a plate-like plate member 25 mainly made of wood, and the mold member 20 is provided with a roughly shaped concave portion 21 so as to be cut out from the plate member 25 . The approximate concave portion 21 has a shape in which half of the vertical cross-sectional shape of the completed shape of the different diameter Baumkuchen 10 (see FIG. 1) is copied. The longitudinal section of the different-diameter Baumkuchen (its longitudinal half in the radial direction) and the shape of the general concave portion are generally the same. Therefore, when it is assumed in advance that Baumkuchen with a desired different diameter is to be manufactured, the approximate concave portion is defined in accordance with the shape, and the mold member is formed ("mold member forming step").

FIG. 2(b) is a plan view of the mold member 20. FIG. The mold member 20 has a mark portion 22 or a mark portion 23 attached to the general concave portion 21 for the convenience of the following steps. The mark portion 22 is provided at a half depth (D _1/2 ) in the depth direction D of the approximate concave portion 21 . The mark portion 23 is provided at a depth (D _1/3 ) of ⅓ in the depth direction D of the approximate recess 21 . Of course, the number, positions, etc. of the mark portions are appropriate. The marked portion serves as a guideline for the amount of Baumkuchen dough to be applied in the process described below. In the figure, reference numeral 26 denotes a bottom portion, and 27 denotes a peripheral portion.

As shown in the schematic cross-sectional view of FIG. 3( a ), the mold member 20 is brought close to the core rod 30 . At this time, the mold member 20 is brought into contact with the core rod 30 so that the roughly shaped concave portion 21 is oriented in the radial direction R of the different diameter Baumkuchen 10 .

As shown in FIG. 3(b), the core rod 30 is rotating, and the Baumkuchen dough 40 is placed at a position (applying position 31) corresponding to the roughly shaped concave portion 21 of the core rod 30, using the approached mold member 20 as a guide. The coated Baumkuchen dough 40 is heated by the heating unit H. The mold member 20 is a member used for alignment when applying the Baumkuchen dough 40, and the mold member 20 is brought close to the core rod 30 when checking the amount of application.

As shown in FIG. 3(c), the application of the Baumkuchen dough 40 and the heating of the dough are repeated, so that the Baumkuchen dough 40 is laminated. Then, the Baumkuchen dough 40 is layered to a depth of ⅓ to ⅔ of the recess 21 of the mold member 20 to form an intermediate layered body 41 ("intermediate layering step"). A mark portion 22 (or 23) is used for grasping the amount of Baumkuchen dough to be applied for forming the intermediate laminate 41 . In the illustrated embodiment, the Baumkuchen dough 40 is layered up to about half the depth of the recess 21 .

After the intermediate lamination step, the intermediate laminated body 41 is allowed to stand still for a sufficient time to remove rough heat from the intermediate laminated body 41 while being fixed to the core rod 30 . Specifically, it is allowed to stand at room temperature (1 to 30° C. in the Japanese Pharmacopoeia) for 8 to 24 hours (“first standing step”). Rough heat is removed from the intermediate laminated body 41 by standing still during this period. The intermediate laminate 41 is usually left to stand overnight.

At first, Baumkuchen dough was repeatedly applied and heated until it reached its final size. In the case of this manufacturing method, cracks occurred in the fabric in the state of advanced lamination in the final stage, and the fabric often fell off from the core rod. Therefore, deterioration in yield has been a problem. In particular, cracks in the dough and dropping of the dough from the core rod were conspicuous during the production of Baumkuchen with different diameters having a large diameter. On the other hand, in the intermediate laminating step, the lamination is temporarily stopped halfway and the intermediate laminated body is allowed to stand still. During this time, the intermediate laminated body cools and shrinks in volume. Therefore, the temperature difference between the surface side and the inner side (the side close to the core rod) of the intermediate laminate is eliminated. As a result, it is thought that uneven thermal expansion of the fabric is eliminated.

Subsequently, as shown in the schematic cross-sectional view of FIG. 4A, the mold member 20 is brought close to the intermediate laminate 41 after the first stationary step. At this time as well, the mold member 20 is brought into contact with the core rod 30 so that the roughly shaped concave portion 21 is aligned with the radial direction R of the different diameter Baumkuchen 10 . From the time of the intermediate layered body 41, an estimate of how much Baumkuchen dough is required to be layered can be grasped.

As shown in FIG. 4(b), the core rod 30 is rotating, and the intermediate laminated body 41 (the core rod 30) at the position corresponding to the approximate concave portion 21 of the core rod 30 with the approached mold member 20 as a guide. Baumkuchen dough 40 is further applied, and the applied Baumkuchen dough 40 is heated by heating unit H. The mold member 20 at this time is a member used for adjusting the size for completing the Baumkuchen dough 40, and the mold member 20 is brought close to the core rod 30 when checking the size and coating amount.

As can be understood from the drawing, when forming the large-diameter portion 12 , the intermediate surface 43 of the intermediate laminate 41 is coated with the Baumkuchen dough 40 . On the other hand, when forming the small diameter portion 11 , the Baumkuchen dough 40 is applied directly to the intermediate surface 43 of the intermediate laminate 41 or directly to the core rod 30 . In this way, it is possible to form dough with a significant size relationship (thick-thin).

As shown in FIG. 4(c), the application of the Baumkuchen dough 40 and the heating of the dough are further repeated to advance the stacking of the Baumkuchen dough 40. As shown in FIG. Then, the Baumkuchen dough 40 is layered up to the depth of the bottom 26 of the recess 21 of the mold member 20 to form the final layered body 42 ("final layering step").

To define the size and shape of the final laminate 42, a generally shaped recess 21 provided in the mold member 20 is utilized. That is, the Baumkuchen dough 40 is laminated until it reaches the peripheral portion 27 of the approximate concave portion 21 . At the same time, when too much Baumkuchen dough 40 is applied, the applied Baumkuchen dough 40 is rubbed by the peripheral portion 27 of the general recess 21, and the shape of the surface is adjusted. Further, if the Baumkuchen dough 40 does not reach the peripheral portion 27 of the approximate concave portion 21, the Baumkuchen dough 40 is further laminated. Therefore, by using the mold member 20 when manufacturing the final laminate 42, the different diameter Baumkuchen 10 having substantially the same shape and size are manufactured each time. That is, variations in shape and size during manufacturing are eliminated.

By finishing up to the final lamination step, the different diameter Baumkuchen 10 is completed for the time being. However, in order to fix and cool the Baumkuchen dough 40, after the final lamination step, the final laminated body 42 is left to stand still for 8 to 24 hours under room temperature while being adhered to the core rod 30 (“second standing step ”). Rough heat is removed from the final laminate 42 by standing still during this time. The final laminate 42 is usually allowed to sit overnight. The function of the second standing step is to prevent the dough from cracking and falling off from the mandrel, as in the description of the first standing step.

After the final lamination step or the second standing step, the surface of the final laminate 42 is in a state where the Baumkuchen dough 40 is browned. At this point, the baked confectionery is completed. In addition, as shown in the side view of FIG. 5, the surface (final surface 44) of the final laminate 42 is coated with sugar (sugar solution) or egg yolk with a brush 50 to finish the surface ("surface finishing process"). Thus, the coating surface 51 is formed. By coating the surface with sugar (sugar liquid) or egg yolk, the different diameter Baumkuchen 10 is protected from drying from the surface along with decoration of the surface. In the case of sugar coating, the different diameter Baumkuchen 10 is sweetened. In the case of coating with egg yolk, the baked color of the Baumkuchen dough 40 is utilized.

In order to remove the final laminate 42 from the core rod 30, a release paper 61 or an aluminum foil 62 is adhered to the surface 31 (core rod surface) of the core rod 30, as shown in FIG. Baumkuchen dough is applied to the surface of the release paper 61 or the aluminum foil 62 . In this way, the release paper 61 or the aluminum foil 62 is attached to the inner surface of the final laminate 42, so that it can be easily removed from the core rod 30. As shown in FIG. The release paper 61 or aluminum foil 62 is then carefully removed from the interior of the final laminate 42 (not shown).

In the case of the different-diameter Baumkuchen 10 disclosed in FIG. As a result, excessive force is applied and cracks are likely to occur, making it difficult to remove the final laminated body 42 from the core rod 30, which is accompanied by difficulty. For this reason, release paper 61 or aluminum foil 62 is used for the convenience of smooth sliding of final laminate 42 .

The different-diameter Baumkuchen 10 is completed through the above processes. Here, as shown in FIG. 7, the filler 70 is injected into the hollow portion 16 created by removing the core rod 30 from the final laminate 42 ("injection step"). The filling 70 is jam, jelly, chocolate, or the like used in confectionery. Although the filling with the filling 70 is optional, the flavor and the like derived from the filling 70 are added to the different-diameter Baumkuchen 10, making it even more delicious. In the filling injection, the fluidized filling is poured little by little from one side of the hollow portion 16 . Then, the different-diameter Baumkuchen 10 is left still until the filling is solidified.

The manufacturing method of Baumkuchen with a different diameter according to the embodiment can be finished in a desired shape without wasting the dough. For this reason, it is a promising alternative to the manufacturing method of Baumkuchen, which has an interesting appearance such as a different cross-sectional shape.

10 Baumkuchen with different diameter 11 Small diameter portion 12 Large diameter portion 13 Surface portion 15 Laminated dough portion 16 Hollow portion 20 Mold member 21 Rough concave portion 22, 23 Mark portion 26 Bottom portion 27 Peripheral portion 30 Core rod 31 Core rod surface 40 Baumkuchen dough 41 Middle Laminate 42 Final Laminate 43 Intermediate Surface 44 Final Surface 50 Brush 51 Coated Surface 61 Release Paper 62 Aluminum Foil 70 Infill Aa, Ab Cross Section Diameter D Depth R Radius

Claims (7)

A method for producing Baumkuchen with different diameters integrally comprising parts with different cross-sectional diameters,
a mold member forming step of forming a plate-shaped mold member provided with a roughly shaped concave portion that copies half of the vertical cross section of the completed shape of the different diameter Baumkuchen;
The mold member is brought close to the core rod so that the roughly-shaped concave portion is oriented in the radial direction of the different-diameter Baumkuchen, and the Baumkuchen dough is placed on the core rod at a position corresponding to the roughly-shaped concave portion while rotating the core rod. an intermediate lamination step of repeatedly applying and heating the Baumkuchen dough to form an intermediate laminate by laminating the Baumkuchen dough to a depth of 1/3 to 2/3 of the approximate concave portion;
A first standing step of leaving the intermediate laminated body after the intermediate laminating step fixed to the core rod at room temperature for 8 to 24 hours;
The mold member is brought close to the intermediate laminated body after the first stationary step so that the approximately-shaped recess is oriented in the radial direction of the different-diameter Baumkuchen, and the core rod is rotated to correspond to the approximately-shaped recess. A final lamination step of forming a final laminate by repeatedly applying the Baumkuchen dough to the intermediate laminate at the position where the Baumkuchen dough is applied and heating the Baumkuchen dough until the Baumkuchen dough reaches the bottom of the general recessed portion; A method for producing different-diameter Baumkuchen, comprising: 2. The method for producing different-diameter Baumkuchen according to claim 1, further comprising a second standing step of allowing the final layered body after the final layering step to remain fixed to the core rod at room temperature for 8 to 24 hours. 3. The method for producing different diameter Baumkuchen according to claim 1 or 2, further comprising a surface finishing step of coating sugar or egg yolk on the surface of said final layered product after said final layering step. 4. The method for manufacturing different-diameter Baumkuchen according to any one of claims 1 to 3, wherein a mark is provided at a position of 1/3 or 1/2 depth of the approximate recess. 5. The method for producing different-diameter Baumkuchen according to any one of claims 1 to 4, wherein the final laminate has a maximum cross-sectional diameter of 10 to 30 cm. 6. The different-diameter Baumkuchen according to any one of claims 1 to 5, wherein a release paper or aluminum foil is attached to the surface of the core rod, and a Baumkuchen dough is applied to the surface of the release paper or the aluminum foil. Production method. 7. The method for producing different-diameter Baumkuchen according to any one of claims 1 to 6, further comprising an injection step of injecting a filling into a hollow portion created by removing the core rod from the final laminate.

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