JPH0453440A - Production of baked confectionery having soft surface with content - Google Patents

Abstract

PURPOSE:To obtain a baked confectionery having a soft surface with contents by covering a confectionery dough with a lid, heating and baking the dough, forming a confectionery base having a great cavity in the interior thereof, then removing the above-mentioned lid and injecting the contents. CONSTITUTION:Water or other liquids are sprayed on the surface of respective confectionery doughs squeezed on a roasting plate 11 before heating from the top and bottom for heating and baking a confectionery dough 15 from the top and bottom of the roasting plate 11. The respective confectionery doughs are then covered with lids 20, heated and baked to form a confectionery base having a great cavity in the interior thereof. The aforementioned lid 20 is then removed and contents 25 such as cream are injected directly or after a slight time lag to afford a baked confectionery having a soft surface with the contents.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a filled baked confectionery having a soft surface. The choux dough is heated and baked to form a confectionery stand such as a choux that has one or two large cavities with almost no partition walls inside, and a filling such as cream is placed inside these cavities. The present invention relates to a method for producing baked confectionery with a filling that can be infused to the maximum extent.

Conventional Techniques Traditionally, choux rim has been popular as one of the traditional techniques. This cream puff consists of so-called choux and a filling such as custard cream, and the cream puff is made by baking confectionery dough on a baking board using mainly flour, butter, and eggs. This choux has internal chambers made up of many voids formed by engraving during baking, and each internal chamber is filled with a filling such as cream, and is commercially available as a so-called cream puff. In addition, the cream filling is usually in a so-called raw state and is highly perishable, so a portion of the choux is usually cut off just before being sold on the market.
This cut part is then filled with cream and sold with a set time for consumption. However, by manufacturing in this way, it is not possible to produce small lots of rods.In the production of large rods, the shoe is continuously heated and fired, and a needle-shaped syringe is used without cutting a part of the shoe. Cream is continuously injected by inserting a device such as a device. By continuously baking the choux in this way, and then automatically injecting cream and other fillings, the manufacturing process is streamlined compared to hand-made ones, and the product is manufactured without any manual intervention.
Cream puffs have a long shelf life, and it is said that even after a considerable amount of time has elapsed since they were made, there has never been a problem with the cream puffs being eaten.

However, when cream is injected by inserting a syringe from the outside, the interior of the conventional shoe is partitioned by partition walls to form a large number of internal chambers as described later. For this reason, the cream cannot be injected throughout the entire area without breaking the dividing wall, and in order to break the dividing wall,
Even if the pressure during injection is maximized, the internal chamber
It is only enough to inject 09b to 60% cream. From this point of view, in order to enhance the taste and flavor of conventional cream puffs, in addition to improving the quality of the cream, it is also desirable to increase the amount of cream as much as possible, but it is also possible to improve the structure of the puff itself. Despite this, improvements in this aspect have not been made in all cases.

FIG. 6 is a cross-sectional view of a conventional baked choux, which is made by baking choux dough containing wheat flour on a baking board. A large number of internal chambers 1a, 1b, . . . 1n are formed inside, and each of these internal chambers 1a, 1b, .
. . 1n is partitioned by a partition wall 2 and is entirely covered by a fired enclosure @3. In other words, the conventional shoe has a large number of internal chambers 1a inside.
A space consisting of . In short, the conventional shoe softens a little immediately after baking, but the inside is supported by the partition walls, and the surrounding layer 3 is baked hard over high heat until it has almost no moisture, forming a baked shell. Due to its own rigidity, the engraved shoe hardly shrinks in size.

However, when the syringe is inserted into the shoe, the encirclement 81
3 itself is hard and weak, and in some cases, the enclosing WI 3 will be destroyed, and even if it is not destroyed, the injection part will remain, and the injected cream will also be obstructed by the partition wall 2, and all the cream will be destroyed. Inner chamber 1a of...
...It doesn't go smoothly to 1n. It is said that the ratio of cream injected to the inner chamber is usually only 50% to 60% at most, and the commercial value tends to be lower than that of handmade products.

In addition, in the conventional shoe, the enclosure @3 is fired at a considerably high heat and becomes hard and brittle, resulting in unevenness on its surface. On the surface, almost burnt marks are formed.

For this reason, even though the cream injected inside gives a fluid and soft texture, it is surrounded by 1t! 3 becomes abnormally hard, giving an unbalanced texture as a whole, and
The envelope II3 is usually baked to a thickness of about 2 to 3 mm, giving it a hard and brittle texture.

Problems to be Solved by the Invention The present invention aims to solve the above-mentioned drawbacks, and as a variant, it is made by heating and baking Toyo dough from a continuously moving baking board to make a stand for confectionery such as choux. For example, when injecting cream into choux with a syringe to produce filled confectionery such as cream puffs, this confectionery stand does not have an internal partition wall like the conventional example, and can inject the maximum amount of cream. To propose a method that can continuously manufacture a confectionery stand with an extremely thin structure, such as a thickness of 1.5 nm or less, and also allow the maximum amount of cream to be poured into the confectionery stand when pouring cream.

Means for solving the problem and its function are as follows: The method of the present invention heats and bakes confectionery dough from above and below a baking board, and then pours cream and other fillings into the heated and baked baking board. When manufacturing filled sweets,
Prior to this upper and lower heating, water and other liquids are sprayed onto the surface of each confectionery dough squeezed onto a baking board, and then 5 pieces of bodhisattva are placed on top of each confectionery dough and heated and baked to infiltrate the inside. The confectionery table is characterized by forming a confectionery stand having a large cavity, and then pouring the contents immediately or after a slight time lag after removing the lid.

The structure of these means and their operation will be explained below using the drawings.

In addition, FIG. 1 is a front view of an example of an apparatus for carrying out the method of the present invention, FIG. 2 is a plan view thereof, and FIG. 3 is an enlarged view of a part of the manufacturing apparatus shown in FIG. 1. FIG. 4 is a cross-sectional view of an example of a confectionery stand obtained by the method of the present invention;
FIG. 5 is a cross-sectional view of a baked confectionery containing a filling, which is not shown in FIG. 4 and in which the filling is poured into a confectionery stand.

First, in FIGS. 1 and 2, reference numeral 11 indicates a grilling plate, and this grilling plate 11 is connected in an endless manner. For example, a drive motor 13 is connected to a drive roller 12 at one end, and this motor 13 The grill plate 11 is driven continuously from the upstream side to the downstream side. These baking plates 11 enter the baking oven 14, where they are placed on top and bottom heat (
(not shown), during which time the confectionery dough 15 placed on the baking plate 11 is continuously baked. A squeezing device 16 is provided upstream of the grilling plate 11, and confectionery dough 15 is dripped from this squeezing device 16. A liquid spraying device 17 is provided adjacent to the squeezing device 16, and this liquid spraying device 17 is provided adjacent to the squeezing device 16.
Liquid 17a is sprayed onto the surface of confectionery dough 15 squeezed by 7.

That is, as shown in FIG. 3, the liquid spraying device 17 is provided with a curved nozzle 17b, and the liquid 17a is directed downward from the nozzle 17b onto the confectionery dough 15.
sprayed onto the surface.

For liquid spraying, a lid carry-in device 18 is provided between the device 17 and the inlet side of the baking oven 14, while a lid removal carry-out device 19 is provided adjacent to the outlet side of the baking oven 14.
will be established. That is, liquid is sprayed onto the surface of the confectionery dough 15 by the liquid spraying device 17, and the lid 20 is placed on top of the confectionery dough 15 by the lid loading/unloading device 18.
and enters the baking oven 14 in this state.

Inside the baking oven 14, it is heated with upper and lower heat, but the upper heat does not directly hit the confectionery dough 15, and the M
At 2C, the confectionery dough 15 is baked by the radiation from this M2C and the air and steam inside the lid 20. To explain in more detail, during baking, the confectionery dough 15 is heated without being directly exposed to the E flame, and the liquid on the surface and the moisture inside evaporate, and the steam generated by these evaporations causes the lid 20 to close. The inside is filled, and the confectionery dough 15 is baked in this atmosphere by receiving heat from M2C. Therefore, moisture is not rapidly lost from the surface of the confectionery dough 15, and the confectionery dough 15 is baked while retaining an appropriate amount of moisture, and the surface is properly baked, but it does not become hard and soft as in the conventional example. In particular, when the confectionery dough 15 is for making choux mainly consisting of butter, flour, eggs, sugar, shortening, etc., a confectionery stand having a large internal cavity as shown in FIG. 4 can be obtained. .

That is, this confectionery stand 21 has an enclosure 1122 and a cavity 23.
Consisting of spikes, this enclosure 1i22 has flexibility. In other words, inside the enclosure 1i22, a large cavity 23 is formed with all (or almost no) partition walls, as in the conventional example shown in FIG. The entire surface or except the bottom is baked to form a shell, but since it is fired with the lid 20 covered, it retains sufficient moisture, making it soft and elastic. In addition, the inner surface in contact with the cavity 23 is not fired at all or hardly, and is only gelatinized, and is sticky and glue-like.For this reason, as described below, Gotoku Hollow Part 2
When cream or other contents are injected into 3, the inner surface mixes well with the contents and most of it disappears, causing encirclement @22
becomes even thinner, and an extremely delicious filled confectionery f is obtained.

Further, when leaving the baking oven 14, the M2C is lifted up by the lid removal/carrying device @19 and removed from the confectionery table 15. In this case, immediately after removing the bodhisattva 20 from the confectionery stand 15, the contents are injected within 20 seconds.

That is, in the cavity 23 covered by the enclosure 1i22,
As shown in FIG. 5, for example, a syringe 24 is inserted and a content 25 such as cream is injected. At this time, the cavity 2
3 has a large capacity, and there are almost no partition walls, and 1! 22 is soft and elastic, so when cream or other contents 25 are injected, the encapsulation ■
22 spreads well and is completely filled with the contents 25. Therefore, the filling rate of contents such as cream becomes extremely high, often exceeding 85% and 90%.

However, in this way, the resilient and thin envelope 11
22, if the content 25 is not injected immediately after baking,
The envelope 1122 has shrunk and cannot take advantage of its characteristics to inject the contents 25.

In other words, in the conventional confectionery stand, an example of which is shown in FIG.
Siege! 13 itself has considerable strength, and the inside is supported by the intervening partition wall 2. For this reason, even if left as is after firing, the envelope M3 can maintain almost its original shape without shrinking. On the contrary,
In the confectionery stand baked by the method of the present invention, the structure and properties of the enclosure 22 are different from the conventional enclosure @3, and since it is not supported at all from the inside, when the lid 20 is removed and exposed to the atmosphere after baking, , and in extreme cases, the cavity 2
3 is almost lost. As a result of repeated research by the present inventor regarding this point, it was found that it is necessary to inject the contents within 20 seconds from the time the potatoes are taken from the confectionery stand after baking and exposed to the outside air. In other words, encirclement 1
When 122 exceeds 15 seconds, it tends to shrink, but when it exceeds 20 seconds, the encirclement ■ instantly shrinks. In this sense,
Siege! In order to fully exhibit the characteristics of 122, it is preferable to inject within 15 seconds.

In addition, for injection, in FIGS. 1 and 2, an injection conveyor 26 is provided downstream of the lid removal/export device @ 19, and the injector 24 is used to pour cream, etc. onto the confectionery stand on this conveyor 26. Just inject the contents.

Example Next, examples will be described.

A cream puff dough is prepared by a conventional method using milk, butter, shortening, flour, eggs, powdered sugar, etc., and this choux dough is baked using the manufacturing equipment shown in Figures 1 and 2. During this time, the liquid is sprayed using the device l! 17, the wood was atomized and sprayed onto the surface to bake the choux on the confectionery stand, and custard cream was injected on the injection conveyor 26. At this time, the lid 20
The time from taking the sample to injection was varied from 5 seconds to 30 seconds.

As a result, within 20 seconds, more than 90% of the cavity was filled with cream, and the encirclement was approximately 1.0 mm.

However, when the time exceeded 20 seconds and reached 21 to 22 seconds, the area surrounding the shoe shrunk dramatically, and even if cream was injected, it could not be restored to its original shape.

'-Effects of the Invention> As explained in detail above, the method of the present invention is a method for producing filled baked confectionery having a soft surface, in which baking is performed prior to heating and baking the confectionery dough from above and below the baking plate. Water or other liquid is sprayed onto the surface of each confectionery dough squeezed onto a board, a lid is placed on the dough, and the dough is heated and baked. After heating and baking, the lid is removed and the filling is pressed in immediately or with a slight lag. This is called a vI symptom.

Therefore, for example, as a confectionery stand for cream puffs, it is possible to form a confectionery stand having one or two large cavities with almost no partition walls inside, and moreover,
The maximum amount of cream or other contents can be injected into this cavity.

[Brief explanation of the drawing]

Figure 1 is a front view of an example of a device for carrying out the method of the present invention;
The figure is a plan view thereof, FIG. 3 is an explanatory diagram showing a part of the manufacturing apparatus shown in FIG. 1 in an enlarged manner, FIG. 4 is a cross-sectional view of a baked confectionery containing a filling in which the filling is press-fitted into the confectionery stand shown in FIG. 4, and FIG. 6 is a cross-sectional view of a conventional choux. Code 11... Baking board 14... Baking oven 15... Confectionery dough 16... Comparison V
A unit 17...Liquid spraying device 17a...Liquid 20...Lid 24
・・・・・・Injector 25・・・Contents 26・
...Injection conveyor patent applicant: Masu Co., Ltd. 1) Kosandai, patent attorney, Yoshikatsu Matsushita, attorney, Fumi Soejima, figure 4, figure 5 procedure amendment! (Method) ] Date of amendment order September 25, 1990 6゜No number of claims increased by the amendment 7゜Subject drawings of the amendment Toshi Uematsu, Director-General of the Arts Agency 8゜Contents of the amendment As shown in the attached sheet (changes to the contents) None) Method for producing baked confectionery with soft filling 4゜Agent: 2-Nakajiro Building, 3-5, Ginya, Chuo-ku, Tokyo Postal code: Telephone: 54117625-7615

Claims (1)

[Scope of Claims] 1) Confectionery dough is heated and baked from the top and bottom of a baking board, and then cream and other fillings are injected into the baked baking board to produce a filled confectionery. Prior to this, water or other liquid is sprayed onto the surface of each confectionery dough squeezed onto the baking plate, and then a lid is placed over each confectionery dough and heated and baked to produce a confectionery having a large cavity inside. A method for producing a filled baked confectionery having a soft surface, characterized by forming a base and then injecting the filling immediately or after a slight time lag after removing the lid. 2) The method for producing a filled baked confectionery having a soft surface according to claim 1, characterized in that the filling is press-fitted within 20 seconds after the lid is removed. 3) The method for producing a filled baked confectionery having a soft surface according to claim 1 or 2, characterized in that the confectionery dough is a choux pastry for cream puffs containing mainly milk, butter, flour, eggs, and sugar. . 4) Add the above contents to custard cream, chocolate,
3. The method for producing a filled baked confectionery having a soft surface according to claim 1 or 2, wherein the confectionery is made into ice cream or sweet bean paste.