JPH0129538B2 - - Google Patents
Info
- Publication number
- JPH0129538B2 JPH0129538B2 JP54148354A JP14835479A JPH0129538B2 JP H0129538 B2 JPH0129538 B2 JP H0129538B2 JP 54148354 A JP54148354 A JP 54148354A JP 14835479 A JP14835479 A JP 14835479A JP H0129538 B2 JPH0129538 B2 JP H0129538B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- confectionery dough
- confectionery
- mold
- molding
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000009508 confectionery Nutrition 0.000 claims description 57
- 238000000034 method Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 2
- 239000012634 fragment Substances 0.000 claims 1
- 238000005520 cutting process Methods 0.000 description 16
- 241000220304 Prunus dulcis Species 0.000 description 4
- 235000020224 almond Nutrition 0.000 description 4
- 239000011230 binding agent Substances 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 229920003002 synthetic resin Polymers 0.000 description 3
- 239000000057 synthetic resin Substances 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】
本発明は菓子生地の成型法に係り、詳しくは、
アーモンド等の種子の切断薄片、粒状の果物その
他のぜい弱食物の間をあめ、卵白等の粘着性のつ
なぎ生地でつないで成る菓子生地を、連続的に成
型する方法に係る。[Detailed Description of the Invention] The present invention relates to a method for molding confectionery dough, and more specifically,
The present invention relates to a method for continuously forming confectionery dough, which is made by filling cut flakes of seeds such as almonds, granular fruits, and other delicate foods, and connecting them with sticky binder dough such as egg white.
なお、ぜい弱食物とは、僅かに外力を加える
と、破壊し、その特性が損なわれるか若しくは損
なわれ易い食物を一般的に示し、また、つなぎ生
地とは、あめ状の如く高い粘性を持つて、切断
片、粒状物、塊状物等（以下、単に切断片等とい
う）をつないで連続した菓子生地として成型でき
るものを一般的に示す。 Fragile foods generally refer to foods that break or lose their properties or are easily damaged when a slight external force is applied to them. It generally refers to something that can be formed into a continuous confectionery dough by connecting cut pieces, granules, lumps, etc. (hereinafter simply referred to as cut pieces, etc.).
従来から、食物一般の中で、趣向的要素の多い
菓子は新しい味を求めて、多数の新規の菓子が開
発提案され、その中で例えばスライスアーモンド
の切断片等に卵白と砂糖とから成るつなぎ生地を
配合し、このつなぎ生地によつて切断片等をつな
いで成る菓子生地を薄く伸ばして焼き上げた菓子
が提案されている。この菓子はアーモンドの風味
や香りが十分に活かされる一方、つなぎ生地があ
め状の和風的風味をもつているため、我々日本人
はもとより外国人の食生活にも適合し、新しい菓
子として普及しつつある。 Traditionally, among food products in general, many new confectioneries have been developed and proposed in search of new tastes, and among them, for example, a binder made of cut pieces of sliced almonds, egg whites and sugar. Confectionery has been proposed in which confectionery dough is made by blending dough and connecting cut pieces, etc. with the connecting dough, and then rolling it out thinly and baking it. This confectionery makes full use of the flavor and aroma of almonds, while the pastry has a candy-like Japanese flavor, making it suitable for the diets of not only Japanese people but also foreigners, and it has become popular as a new confectionery. It's coming.
しかし、菓子生地の中で切断片等がきわめてぜ
い弱であるほか、つなぎ生地はきわめて粘度が高
いため、その成型時に菓子生地にいたずらに力を
加えることができず、通常は手作業によつて菓子
生地を伸ばし、焼き上げており、高価でかつ高級
な菓子と云われている。 However, in addition to the extremely fragile cut pieces in the confectionery dough, the binder dough is extremely viscous, so it is impossible to apply unnecessary force to the confectionery dough when molding it, and the confectionery is usually made by hand. It is made by rolling out the dough and baking it, and is said to be an expensive and high-class confectionery.
本発明は、上記のところに沿つて成立したもの
であつて、具体的には、種子、果粒その他の切断
片等の如く、僅かの外力で破壊するぜい弱物をつ
なぎ生地によつてつないで成る菓子生地を機械的
によつて薄く伸ばして、連続的に成型する菓子生
地の成型法を提案する。 The present invention was developed in line with the above-mentioned points, and specifically, it connects fragile items such as seeds, fruit grains, and other cut pieces that can be destroyed by a slight external force using a binding fabric. We propose a method for forming confectionery dough in which confectionery dough is mechanically twisted, stretched thin, and continuously molded.
以下、本発明法につき詳しく説明する。 The method of the present invention will be explained in detail below.
まず、例えば、卵白と砂糖とを混合撹拌して成
るつなぎ生地の中に、例えばスライスアーモンド
の切断片等を漬けて菓子生地をつくり、この菓子
生地によつて円柱、角柱等の柱状体を成型する。
この柱状体は連続する移動帯の上で成型し、必然
的に移動帯の上において菓子生地中の切断片等が
破壊されない条件で、菓子生地を供給し、これら
により柱状体を成型することが要求される。 First, a confectionery dough is made by soaking cut pieces of sliced almonds, etc., in a binding dough made by mixing and stirring egg whites and sugar, and this confectionery dough is used to form columnar bodies such as cylinders and prisms. do.
This columnar body is molded on a continuous moving band, and the confectionery dough is inevitably supplied on the moving band under the condition that cut pieces etc. in the confectionery dough are not destroyed, thereby forming the columnar body. required.
次に、移動帯上で柱状体を成型してから、この
柱状体は略々同一容量に切断し、移動帯上におい
て、この切断された立体状の生地を略々一直線上
に配列する。このように菓子生地に対して柱状成
型、切断ならびに整列の各処理をほどこすと、菓
子生地は同一容量に分割でき、この際、菓子生地
中の切断片等が損なわれることがない。 Next, after forming a columnar body on the moving band, the columnar body is cut into substantially the same volume, and the cut three-dimensional fabrics are arranged substantially in a straight line on the moving band. When the confectionery dough is subjected to the processes of forming into columns, cutting, and arranging in this way, the confectionery dough can be divided into equal volumes without damaging the cut pieces in the confectionery dough.
すなわち、第１図ａならびにｂは本発明法を実
施する場合の一例の各過程の説明図であつて、鋼
板その他の移動帯１が連続的若しくは間欠的に矢
印方向に移動し、この移動帯１上には型板２が載
置され、型板２には所要形状の抜き型３が形成さ
れている。型板２は移動帯１の運動と同期し、通
常は矢印Ａ，Ｂ，ＣならびにＤに示す如く移動
し、更に、型板２の上部では成型位置において矢
印方向で昇降自在に押し棒４が構成されている。
従つて、菓子生地が型板２上に供給されて、抜き
型３の中に菓子生地５が充填されると、その成型
位置において押し棒４が下降し、抜き型３内で菓
子生地５が成型される。この場合、充填時に菓子
生地に対しあまり押圧力を加えることができず、
押し棒によつて菓子生地を上側から押さえる程度
にとどまる。このため、型板２をＢ方向に上昇さ
せて型抜きする場合に、菓子生地自体が非常に粘
着性があるため、型板２とともに上昇し、型抜き
できない。従つて、通常抜き型３は下拡がりに形
成し、引抜き時の抜き型側壁３ａの抵抗は移動帯
１の接触面５ａの抵抗に比べて小さく構成して引
抜きできるよう構成する。また、型抜き後は、第
１図ｂに示す如く、円柱状若しくは円錐台状に菓
子生地５が形成されるが、その後は一点鎖線で示
す如く略々同容量に切断し、これら立体状のもの
を移動帯状に配列するが、これは通常の機械的手
段によつて容易に実現できる。 That is, FIGS. 1a and 1b are explanatory diagrams of each process in an example of implementing the method of the present invention, in which a moving band 1 such as a steel plate moves continuously or intermittently in the direction of the arrow, and this moving band 1 moves continuously or intermittently in the direction of the arrow. A template 2 is placed on the template 1, and a cutting die 3 having a desired shape is formed on the template 2. The mold plate 2 normally moves in synchronization with the movement of the moving band 1 as shown by arrows A, B, C, and D, and furthermore, a push rod 4 is mounted on the upper part of the mold plate 2 so as to be able to move up and down in the direction of the arrows at the molding position. It is configured.
Therefore, when confectionery dough is supplied onto the template 2 and the confectionery dough 5 is filled into the cutting die 3, the push rod 4 is lowered at the molding position, and the confectionery dough 5 is filled in the cutting die 3. Molded. In this case, it is not possible to apply much pressure to the confectionery dough during filling,
The push rod only presses the confectionery dough from above. For this reason, when the template 2 is raised in the direction B to perform mold cutting, the confectionery dough itself is very sticky, so it rises together with the template 2 and cannot be molded. Therefore, the cutting die 3 is usually formed to expand downward, and the resistance of the side wall 3a of the cutting die during extraction is smaller than the resistance of the contact surface 5a of the moving band 1, so that the cutting die 3 can be pulled out. After cutting, the confectionery dough 5 is formed into a cylindrical or truncated conical shape as shown in FIG. The objects are arranged in a moving band, which can be easily achieved by conventional mechanical means.
なお、機械的手段として構成する場合、上記の
如く、柱状体の成型、切断ならびに配列の順に実
施する代りに切断することなく、はじめから立体
状に成型すると同時に配列するのが好ましい。す
なわち、第１図ａならびにｂに示す例において、
型板２はなるべく薄く構成して抜き型３の側壁３
ａが小さくなるようにする一方、菓子生地と移動
帯１との接触面５ａの大きさをなるべく大きくす
るのが好ましい。このように構成すると、菓子生
地は型板２で成型後、型板の上昇により型抜きす
ると、そのまま菓子生地５は移動帯１上に配列で
きる。また、菓子生地は上記の如く移動帯１上に
配列する代りに移動帯の上の紙、アルミ箔、合成
樹脂その他の介在物の上に配列することもでき
る。 In addition, when constructing as a mechanical means, instead of molding, cutting, and arranging the columnar bodies in this order as described above, it is preferable to mold them into a three-dimensional shape from the beginning and arrange them at the same time, without cutting them. That is, in the example shown in FIGS. 1a and b,
The template 2 is configured to be as thin as possible so that the side wall 3 of the cutting die 3
It is preferable to make the contact surface 5a between the confectionery dough and the moving band 1 as large as possible while keeping a small. With this structure, when the confectionery dough is molded with the template 2 and then cut out by raising the template, the confectionery dough 5 can be arranged on the movable band 1 as it is. Furthermore, instead of arranging the confectionery dough on the moving band 1 as described above, it can also be arranged on paper, aluminum foil, synthetic resin, or other intervening material on the moving band.
また、第１図ａならびにｂに示す如く菓子生地
を成型する代りに種々の手段によつて成型、所要
に応じて切断ならびに配列でき、例えば、第２図
ａならびにｂに示す通りに行なうことができる。 Moreover, instead of shaping the confectionery dough as shown in FIGS. 1a and b, it can be shaped by various means, cut and arranged as required, for example, as shown in FIGS. 2a and b. can.
例えば、第２図ａならびにｂにおいて、第１図
ａならびにｂと同様に型板２が移動帯１と同期し
て移動し、型板２上にすり板６が傾斜されて設け
られ、すり板６には貫通孔６ａが形成され、貫通
孔６ａの中を貫通し、押し棒４が昇降自在に配設
されている。従つて、菓子生地５は単位量ずつ型
板２上に供給されてから、第２図ａの矢印方向に
すり板６のところまで押され、型板２が成型位置
に達したところで、その上部の押し棒４が下降
し、抜き型３の中に菓子生地５を充填する。充填
後、すり板６は第２図ａの矢印方向に後退し、す
り板６の先端当接部６ｂによつて菓子生地５は抜
き型３内に完全にすり込まれる。 For example, in FIGS. 2a and 2b, the template 2 moves in synchronization with the moving band 1 as in FIGS. A through hole 6a is formed in 6, and the push rod 4 is disposed so as to be able to move up and down through the through hole 6a. Therefore, the confectionery dough 5 is fed in unit quantities onto the mold plate 2, and then pushed in the direction of the arrow in FIG. The push rod 4 descends and fills the confectionery dough 5 into the cutting die 3. After filling, the slide plate 6 is moved back in the direction of the arrow in FIG.
次に、以上の通りに移動帯１上に所要容量の立
体状の菓子生地５を配列してから、各生地５はそ
の周囲を型、つまり、包囲型で包囲した状態で弾
性に優れる合成樹脂の線状材７を用いて上部から
押圧し、生地５は外側に向つて拡大するよう押し
拡げ、この工程を２回若しくは３回以上くり返し
て、薄い板状のものとして成型する。 Next, after arranging the required volume of three-dimensional confectionery dough 5 on the moving band 1 as described above, each dough 5 is surrounded by a mold, that is, a synthetic resin having excellent elasticity. The dough 5 is pressed from above using a wire material 7 to expand outward, and this process is repeated two or three times or more to form a thin plate.
すなわち、第３図ａ，ｂならびにｃはそれぞれ
菓子生地の押し拡げ工程を示し、例えば、第３図
ｂに示す３種の包囲型７ａ，７ｂ，７ｃをチエン
等の無終端軌道８に取付けて、移動帯１若しくは
無終端軌道８の何れかを上下動させ、菓子生地５
の周囲が各包囲型によつて包囲されるよう構成す
る。また、各包囲型７ａ，７ｂならびに７ｃは順
次にその面積が拡大するよう構成し、例えば、は
じめに小さい包囲型７ａで菓子生地５を包囲して
線状材９によつて押し拡げる。更に詳しく説明す
ると、線状材９は弾性に優れるため、下降させて
菓子生地５を押圧すると、第３図ｃに示す如く先
端９ａが彎曲し、菓子生地５は外側に向つて押し
拡げられ、包囲型７ａの内部全体にわたつてみた
されて、予備成型される。その後、予備成型に係
る菓子生地５は次の成型場所で中間の大きさの包
囲型７ｂによつて包囲され、この条件で同様に線
状材９によつて押し拡げられて、二次の予備成型
が行なわれる。続いて、最後の成型場所で、２回
の予備成型を経た菓子生地５は最も大きい包囲型
７ｃにより包囲された状態で同様に線状材９によ
つて押し拡げられる。このように弾性線状材によ
つて予備成型を経て押し拡げると、菓子生地５の
中にぜい弱な切断片等が存在しても、それを破壊
することなく薄く広く押し拡げることができる。
また、この場合、予備成型は必ずしも２回行なわ
なくとも１回程度でも十分であり、これに反し、
３回若しくは３回以上予備成型することもでき
る。 That is, FIGS. 3a, b, and c each show the process of pushing and spreading confectionery dough. For example, three types of encircling molds 7a, 7b, and 7c shown in FIG. 3b are attached to an endless track 8 such as a chain. , by moving either the moving band 1 or the endless track 8 up and down, the confectionery dough 5
The surrounding area is surrounded by each surrounding type. Further, each of the surrounding molds 7a, 7b, and 7c is constructed so that its area increases sequentially. For example, first, the small surrounding mold 7a surrounds the confectionery dough 5, and the wire material 9 is used to spread it. To explain in more detail, the wire material 9 has excellent elasticity, so when it is lowered and pressed against the confectionery dough 5, the tip 9a is curved as shown in FIG. 3c, and the confectionery dough 5 is pushed outward and expanded. The entire inside of the surrounding mold 7a is filled and preformed. Thereafter, the confectionery dough 5 to be preformed is surrounded by an intermediate-sized surrounding mold 7b at the next forming place, and under this condition, it is similarly pressed and expanded by the wire material 9 to form the second preliminary form. Molding is performed. Subsequently, at the final molding station, the confectionery dough 5 that has been preformed twice is surrounded by the largest enclosing mold 7c and is similarly pressed and spread by the linear member 9. By pressing and spreading the confectionery dough 5 after preforming with the elastic wire material in this manner, even if there are fragile cut pieces or the like in the confectionery dough 5, it is possible to press and spread them thinly and widely without breaking them.
In addition, in this case, the preforming is not necessarily carried out twice, but it is sufficient to carry out the preforming once.
It is also possible to preform three or more times.
なお、弾性線状材としては通常ブラシ状に構成
し、各線状材は菓子生地との間で上部からの押圧
時に切断片等が破損しない範囲で外側に彎曲する
程度の弾性若しくは弾力性を持つことが必要であ
る。従つて、この条件であれば何れにも構成する
ことができ、通常は、弾性に優れる合成樹脂から
構成すれば十分である。 In addition, the elastic wire material is usually configured in the shape of a brush, and each wire material has elasticity or elasticity to the extent that it can bend outward when pressed from above with the confectionery dough without damaging the cut pieces, etc. It is necessary. Therefore, any structure can be used as long as this condition is satisfied, and it is usually sufficient to use a synthetic resin with excellent elasticity.
また、上記の如く、菓子生地は薄く押し拡げた
のちはそのまま移動帯１上で連続的に焼き上げれ
ば良く、更に、移動帯１は何れの工程にも共通の
ものとして構成することもでき、各工程に適合す
るよう移動帯を構成し、これら移動帯を互いに連
結して連続したものとしても構成できる。 Further, as mentioned above, after the confectionery dough is spread thinly, it is sufficient to bake it continuously on the moving band 1, and furthermore, the moving band 1 can be configured to be common to all processes. The moving bands can be configured to suit each process, and these moving bands can be connected to each other to form a continuous band.
以上詳しく説明した通り、本発明法は、菓子生
地を移動帯上でほとんど押圧力を加えることなく
柱状に成型し、その後、所要に応じて切断してか
ら同容量のものとして配列し、更に、これら各菓
子生地の周囲を包囲型で包囲して順次に押し拡げ
てから、焼成するものである。従つて、菓子生地
中に多量のぜい弱物の切断片等が存在しても、同
量ずつの菓子生地が平均して押し拡げることがで
き、切断片等は全く破壊することがない。また、
菓子生地の粘性が高くとも、平均して切出すこと
ができ、更に、各工程は容易に機械的に自動化で
きる。 As explained in detail above, the method of the present invention involves forming confectionery dough into a columnar shape on a moving band without applying much pressing force, and then cutting it as required and arranging it into pieces of the same volume. The periphery of each of these confectionery doughs is surrounded by a surrounding mold, and the dough is sequentially pressed and spread before being baked. Therefore, even if a large amount of fragile cut pieces etc. are present in the confectionery dough, the same amount of confectionery dough can be spread out on average, and the cut pieces etc. will not be destroyed at all. Also,
Even if the confectionery dough has a high viscosity, it can be cut evenly, and each step can be easily automated mechanically.
第１図ａならびにｂ、第２図ａならびにｂ、第
３図ａ，ｂならびにｃはそれぞれ本発明の各工程
の一例の説明図であり、とくに、第３図ｃは第３
図ｂのイ−イ線上の断面図である。
符号、１……移動帯、２……型板、３……抜き
型、３ａ……抜き型側壁、４……押し棒、５……
菓子生地、５ａ……接触面、６……すり板、６ａ
……貫通孔、６ｂ……先端当接部、７，９……線
状材、７ａ，７ｂ，７ｃ……包囲型、８……無終
端軌道、９ａ……先端。
FIGS. 1a and b, FIGS. 2a and b, and FIGS. 3a, b, and c are explanatory diagrams of examples of each process of the present invention, and in particular, FIG.
FIG. Code, 1... Moving band, 2... Template plate, 3... Cutting die, 3a... Cutting die side wall, 4... Push rod, 5...
Confectionery dough, 5a... Contact surface, 6... Gripping board, 6a
...Through hole, 6b...Tip contact portion, 7, 9...Wire material, 7a, 7b, 7c...Encircled type, 8...Endless track, 9a...Tip.
Claims (1)
は塊状物から成つて、僅かな外力で破壊するぜい
弱物を、粘着性を持つつなぎ生地でつないだ菓子
生地を移動帯上で平坦上に成形する際に、 この菓子生地をほとんど押圧することなく柱状
等に成型してから、この柱状生地等を切断して
略々同一容量の立体状物に形成し、その後、この
立体状物を、その周囲を予備成形包囲型で包囲し
た状態で、先端が彎曲する弾性線状材によつて、
外側に向つて拡大するよう、下向きに押拡げて予
備成型し、その後、この予備成形を経た生地を、
その周囲を前記予備成形包囲型より大きいスペー
スの中間包囲型で包囲した状態で、先端が彎曲す
る弾性線状材によつて、外側に拡大するよう、下
向きに押拡げて中間成型し、更に、この中間成型
を経た生地を、その周囲を前記中間包囲型より大
きいスペースの最終包囲型で包囲した状態で、先
端が彎曲する弾性線状材によつて、外側に拡大す
るよう、下向きに押拡げて最終成型することを特
徴とする菓子生地の成型法。[Scope of Claims] 1. A moving band made of confectionery dough, which is made by connecting fragile objects such as seeds, fruit grains, and other food fragments, granules, or lumps, which can be destroyed by a slight external force, with sticky binding dough. When forming the confectionery dough into a flat surface, the confectionery dough is formed into a columnar shape without much pressure, and then this columnar dough is cut to form a three-dimensional object with approximately the same volume. A three-dimensional object is surrounded by a preformed surrounding mold, and an elastic linear material with a curved tip is used to
The dough is pre-formed by being pushed downward so that it expands outward, and then the dough that has undergone this pre-forming is
With the surrounding area surrounded by an intermediate surrounding mold having a larger space than the preformed surrounding mold, an elastic wire member having a curved tip is used to press it downwardly to expand outward and perform intermediate molding. The dough that has gone through this intermediate molding is surrounded by a final enveloping mold that has a larger space than the intermediate enclosing mold, and is pushed downward to expand outward by an elastic linear material with a curved tip. A method for molding confectionery dough, which is characterized by final molding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14835479A JPS5672643A (en) | 1979-11-15 | 1979-11-15 | Molding and baking method of confectionery dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14835479A JPS5672643A (en) | 1979-11-15 | 1979-11-15 | Molding and baking method of confectionery dough |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5672643A JPS5672643A (en) | 1981-06-16 |
| JPH0129538B2 true JPH0129538B2 (en) | 1989-06-12 |
Family
ID=15450876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14835479A Granted JPS5672643A (en) | 1979-11-15 | 1979-11-15 | Molding and baking method of confectionery dough |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5672643A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008289378A (en) * | 2007-05-22 | 2008-12-04 | Osaka Jidoki Kk | Method for forming food dough for pizza or the like and apparatus therefor |
| JP5355463B2 (en) * | 2010-03-18 | 2013-11-27 | ▲国▼和産業株式会社 | Method for producing dried fruit confectionery |
| JP6534770B1 (en) * | 2018-12-27 | 2019-06-26 | 大阪自動機株式会社 | Apparatus and method for producing food dough |
| JP6755528B2 (en) * | 2018-12-27 | 2020-09-16 | 大阪自動機株式会社 | Food dough manufacturing equipment and manufacturing method, and food manufacturing equipment and manufacturing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5324387B2 (en) * | 1975-12-25 | 1978-07-20 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5324387U (en) * | 1976-08-06 | 1978-03-01 |
-
1979
- 1979-11-15 JP JP14835479A patent/JPS5672643A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5324387B2 (en) * | 1975-12-25 | 1978-07-20 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5672643A (en) | 1981-06-16 |
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