JPS61285951A - Production of baked food containing center - Google Patents

Abstract

PURPOSE:To obtain the titled baked food, by rolling and forming a mixed and kneaded dough for baked food into two smooth sheets, forming recessed parts, laminating the sheets with the recessed parts inside, cutting the laminated sheets while contact bonding the peripheral part thereof, baking the resultant cut material and injecting and filling a center into the hollow part. CONSTITUTION:A mixed and kneaded dough for baked food is rolled and formed into two sheets having 1-3mm thickness to form many recessed parts. The resultant sheets are then laminated with the recessed parts inside. The upper and lower dough sheets (11a) and (11b) are then placed on a canvas sheet 10 and press-cut with a rotary cutter 14 having cutting blades 13 on a rubber roll 12 to form a formed dough material, which is then baked in an oven to give a hollow baked food having one wide space in the interior thereof by the expansion of the inside air. A center is then injected and filled into the space.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention relates to a method for producing baked goods in which a hollow part is filled with a center, and more specifically, chocolate, cholate cream, fat cream, jam, jelly, etc. are filled in the hollow part. This invention relates to a method for producing pottery with a center in which the center can be tasted at the same time as the center of the outer pottery, which is filled with a liquid food as the center.

(Prior art) Conventionally, baked goods such as biscuits that have been subjected to so-called secondary processing have been coated with chocolate on the entire circumference or the circumference except for the bottom, or have been coated with cream or cream on the top and bottom of two biscuits. There are sandwiches with jam, etc., but hard biscuits such as Marie, Rich Tea, Cabin, etc. manufactured using traditional methods have a particularly dense and hard multi-layered structure. Currently, secondary processed products such as sandwich products or stick chocolates with chocolate bars are rarely seen.

In general, the general manufacturing method for hard biscuits is to use wheat flour as the main ingredient, which is mixed with starch, and then add auxiliary ingredients such as sugars, fats and oils, dairy products, eggs, etc., as well as seasonings, fragrances, and spices. and water are sufficiently mixed and kneaded in a mixer to make a dough (dough) in which the gluten of the wheat flour is sufficiently developed.The dough is rolled over 30 mm and then folded with a laminator or rolled and folded with a brake roll. After repeating the process, it is rolled into a sheet with a thickness of about 2 to 51 mm using a gauge roll, then cut and formed using a reciprocating or rotary cutter, and then baked in an oven.

The hard biscuit thus produced has a dense and hard multi-layered structure and lacks extensibility, so a center of chocolate, cream, jam, etc. is injected into it in an amount sufficient to allow the taste of the biscuit to be fully enjoyed. This is extremely difficult.

On the other hand, in recent years, as a method of manufacturing biscuits with cream, chocolate, etc. as the center, the dough for hard biscuits is made into a sheet shape without needle holes, and this is baked to make baked biscuits with an expansion rate of 280 or more and a roundish appearance. A method of injecting a center of cream, chicoryate, etc. into the interior of the baked biscuit is disclosed. (Unexamined Japanese Patent Publication No. 5
No. 9-88044) (Problems to be Solved by the Invention) In the conventional manufacturing method for Biscera 1~ having such a center, dough for hard biscuits is baked without providing a needle hole. l! By the method of When firing, the expansion coefficient inevitably varies greatly, and the product has a drawback that the external shape becomes irregular. In addition, in this method, in order to increase the expansion rate, a leavening agent is added to the grains in a smaller amount than normal PIA, so there are problems such as leaving a so-called leavening agent odor after baking, which has an adverse effect on the flavor, and is undesirable. Ta.

(How to solve the problem) In order to solve the above-mentioned conventional problems, the present invention has been developed by rolling and forming the mixed and kneaded pottery dough into two smooth sheets with a thickness of 1 to 3s+e. , form a large number of recesses in an appropriate pattern on at least one sheet, layer the two sheets with the recesses inside, then cut and shape the peripheral portion with an obtuse cutting blade while pressing the edges, and then cut the sheets in an oven. By firing the molded product and injecting and filling a suitable center into the hollow part of the hollow pottery, a center-containing pottery can be manufactured.

(Function) The method for manufacturing this center-filled pottery is to layer sheets with many concave parts with their four parts inside, to form a space between both sheets, and then when cutting with a cutting blade. The upper and lower sheets are crimped around each other, trapping air inside. By baking this in an oven, the air inside expands and a hollow baked product having one wide cavity 1 is formed inside.

Then, the center is injected and filled into the hollow interior to form a center-containing pottery.

(Example) Next, the present invention will be explained in detail based on preferred embodiments.

First, the yAg that forms the baked part is mainly made of wheat flour, rye flour, oat flour, rice flour, corn flour, etc., or a mixture of these, such as potato Qvj, etc. Mainly used are Suzu w Jr1 flour, grains with added starch such as wheat starch, and e# type raw materials. Also sugar, grape ears, lactose, malt, fructose,
Sugars such as starch syrup, invert sugar, isomerized sugar, fructooligosaccharides,
Alternatively, SO such as sorbitol, reduced maltose, reduced starch syrup, reduced starch syrup powder, sugar alcohol such as mannitol, or reduced starch hydrolyzate may be used alone or in combination with E. In addition, as the oil or fat, butter, margarine, sizzling toning, various liquid oils, hydrogenated or partially hydrogenated hardened oil, etc. are used.

Furthermore, dairy products such as whole fat or skim milk powder, sweetened whole fat or skim milk powder, various seasonings, spices, fragrances, etc. can be appropriately mixed and used.

The above flour raw materials, sugars, oils and fats, dairy products, seasonings, spices,
Raw materials such as fragrances are put into a mixing device such as a high-speed mixer or spindle mixer, and an appropriate amount of water is added and mixed and kneaded to obtain dough (dough) such as hard biscuit dough, cracker dough, and bread dough. . In addition, rice sweets,
In the case of dough for snacks, etc., raw materials mainly consisting of grains such as rice, wheat, corn or crushed potatoes, #flour, and other lia raw materials are mixed with water and then kneaded using a kneading machine. After steaming and cooling, the dough is obtained.

The above-mentioned dough is rolled at 30 rolls, folded into 5III to 10111 sheets using an emitter or dough brake if necessary, and then rolled into a smooth sheet with a thickness of 1 to 3 mm, preferably 1 to 2 mm, using a gauge roll. Roll it into a smooth dough sheet. After similarly rolling the same dough or a dough having a different composition from the above into a smooth sheet shape, as shown in FIG.
As shown in Fig. 9, a horizontally shaped roll 4 has ring-shaped horizontal protrusions 3 protruding from its outer surface, and as shown in Fig. 10, a vertical and horizontal roll 4 has linear longitudinal and horizontal protrusions 1.3 protruding in a lattice pattern. A flat roll with one of various rolls such as a textured roll 5 or a protrusion-provided roll 7 having hemispherical small protrusions 6 protruding from the entire outer periphery as shown in FIG. By passing it between rolls, concave portions consisting of a large number of grooves or small dimple-like concave portions are formed in the smooth sheet, resulting in a fabric sheet with concave portions.

Although the above-mentioned rolls are representative, various other rolls can be used, and the cross-sectional shape of the protrusions must be such that the dough that has gotten into the grooves between the protrusions can be easily removed. can be of any shape.

Next, place the above-mentioned single dough sheet with recesses with the smooth side facing downward and the recessed side facing upward on a conveyor, workbench, etc. Then, 11 layers of dough sheets with grooves with the grooves or small grooves forming surface facing downward are placed so as not to crush the grooves, and then this multilayer sheet is provided with a large number of cutters each having a cutting blade with an obtuse tip angle. The cutting blade is cut and shaped using a reciprocating or rotary carter, while pressing the peripheral portion of the cutting blade.

For example, as shown in FIG. 12, the upper and lower dough sheets lla and 11b are stacked on top of each other on a canvas sheet 10 constituting a conveyor, and the outer surface is cut out on the rubber roll 12 under the canvas sheet 10. The dough sheets 11a, 1 are cut with a rotary cutter 14 having a cutting blade 13 for
1b is pressed out to form a dough molded product having a shape resembling a human face, such as a hollow pottery At shown in FIG. 1, for example.

The dough molded product thus cut and molded is fired in the open.

In this way, tighten the upper and lower sheets to avoid crushing the concave parts.
After cutting, the cutting blade with an obtuse tip angle presses the periphery of the cut portion while cutting and forming the sheet, so that the air present in the recess is sealed into the cut sheet, which is then baked in an oven. As a result, as shown in FIGS. 4 to 7, the two layers of fabric sheets 11a and 11b expand respectively, and the air that is placed between the two layers of fabric expands in volume together with water vapor generated from the upper and lower sheets. Thus, a hollow ceramic Al-A4 having a large hollow portion 18 is produced uniformly and with good reproducibility.

In addition, in the present invention, it is also possible to press-bond two pieces of pottery dough having completely different compositions in a layered manner.

In other words, it is possible to combine not only hard biscuit dough, but also snack dough and hard biscuit dough, cracker dough and hard biscuit dough, bread dough and cracker dough, rice cracker dough and cracker dough, etc., and perform multi-layer compression bonding. can.

In addition, in the case of a combination of hard biscuit doughs, one can be made with chocolate-containing hard biscuits and the other is full-fat milk powder-containing hard biscuits, making it unique.
It is also possible to press the fabrics containing ingredients together in layers. The recess may be formed in either the upper or lower layer of the baked goods.

In addition, as shown in Figures 2 and 3, by printing a pattern of a person or an animal on the upper layer fabric sheet 11a using edible printing ink, it is possible to create a puffed shape with a three-dimensional effect. Center-filled pottery B with a fun appearance 2. B
3.

In this case, printing on the lower dough sheet is undesirable because it becomes the bottom surface during baking and is likely to be browned, has a wire band pattern, and has a flatter shape than the top surface.

In the present invention, it is preferable that the sheet thickness of the baking dough such as hard biscuits layered one above the other is 1 to 3 ms. Thickness is 1
When the thickness is less than 11, the sheet becomes too thin and winds around the gauge roll, which is undesirable.If the thickness exceeds 3 mm, the sheet will overlap and will not expand when baked in an oven after crimping, cutting and forming. This is not preferable because it becomes insufficient and the whole has a chewy texture. Generally, the thickness is 2-1 layer, and it is more preferable to make it less than 2 layers because the texture improves.

Further, in the present invention, as a specific example of a method for forming recesses in a dough sheet, a large number of grooves are formed by using each roll 2.4.5 with protrusions shown in FIGS. 8 to 10. When the roll 2 shown in Fig. 8 is used, the hollow pottery A1 as shown in Fig. 4 is obtained.When the roll 4 shown in Fig. 9 is used, the roll 5 shown in Fig. Each hollow pottery A2. as shown in FIG. A3 is formed, and the depth of the grooves formed in the dough sheet by each roll with protrusions depends on the thickness of the dough sheet during rolling forming with gauge rolls, but it depends on the thickness of the dough sheet during baking (banking). ) It is preferable to make the hollow part as deep as possible within the range in which the hollow part has a larger volume during firing.

Table 1 below shows the results of a study on the relationship between the depth of the groove and the volume of the hollow portion.

Hard biscuit dough according to the formulation of Example 1 shown below in Table 1 was rolled and formed into two smooth dough sheets having a thickness of 1.51 mm. On one side, 7 grooves with a width of 2× and a depth of 0.5 are formed per 570112, and the other smooth fabric sheet is layered on top of it so as not to crush the grooves, and a square area of 570 with a V & obtuse cutting blade is formed. Using the cutting die of Peng ■ 2, the peripheral part of the cutting blade was pressed while cutting and forming, but the firing result was test N0.
91, a 1.5-1 thick fabric sheet with grooves 2-1 wide and 0.2 m deep at the same density was used as the lower layer, and a smooth sheet with no grooves of the same thickness was placed on top of it. Multilayered, NO61
The firing result of the same crimping, cutting and molding is Test N00.
It is 2. In both cases, the grooves are 2 mm wide, Q deep, and 5 ms long! The sheets of the same thickness formed by the same thickness were layered so that the grooves were on the inside, and the firing result was NO.3 when the sheets were cut and formed in the same way as N011, and a smooth sheet with a thickness of 1.5 mm without grooves was formed. Layer the comrades one above the other and crimp them in the same way as N091.
The firing result of the control product which was cut and formed was No. 4.

The hollow volume and standard deviation of NO3mm to N084 are the results of a test in which 20 samples were fired. The volume of the hollow part was determined using the following sieving method.

The specific gravity of the chocolate cream used was 1.25.

Hollow volume (■1) - Chocolate cream full ff1 ((1
)/Chocolate cream specific gravity - Chiyoko cream full amount (o)
/1.25 As shown in the results from Table 1 No. 081 to No. 3 above, the volume of the hollow part is as follows: A groove of 0.2 liters is formed in the lower sheet, and after lamination, pressure bonding is performed, and cutting and forming is performed by laminating a smooth sheet. ,
No. of the control product that was cut and molded.

It has a hollow part 1.6 times the volume compared to 4.
In addition, the bottom sheet had a groove of 0.5-1, and after layering, the sheet was pressed and cut, and had a hollow part with a volume 2.5 times larger than that of the control sheet No. 4.
The grooves are formed respectively, and the hollow part is twice the volume when the full surface is turned inside and is pressed, cut and molded after heavy duty II. Also, considering the standard deviation of the hollow part volume, 25% of the hollow part volume for the control NO.4, 15.6% for the N002 of the lower sea)-0,21111 groove,
Upper and lower layer sea 1-0.5R11m groove N003 is 11.6
%, lower sheet Q, 5ts groove N011 is 8.0%, and it can be seen that the larger the hollow volume, the smaller the standard deviation ratio.

As shown in the table above, this method traps air inside the groove, and after layering two sheets, the trapped air is used for expansion during firing during crimping, cutting, and molding. It is preferable to make the hollow container larger depending on the thickness, and generally a sheet with a thickness of 1 to 3 mm has a depth of 0.
．． 2 to 2.51L for sheets with a thickness of 1 to 2-1: 0.2 to 2.51L
It is preferable to form a groove with a depth of about i, 511.

According to another test, the width and number of grooves were 2.
For a cutting die having a cross-sectional area of 0 to 3.011 IN, it is preferable to use six or more pieces, usually about six to nine pieces. The width of the groove is 2. If it is less than Qsm, the amount of air sealed inside the groove will be insufficient, and conversely, 3. If it exceeds Ol, the state becomes close to that of a smooth sheet and the effect of trapping air is lost.

In addition, if the number of grooves in the case of a cross-sectional area of 570 av2 is less than 6, the smooth part of the lower sheet other than the grooves will be wide, making it easier for the upper and lower sheets to adhere in this area.
This is not preferable because the air inclusion effect due to groove formation becomes small. In the present invention, it is necessary to prevent the upper and lower sheets from adhering to each other as much as possible until they are crimped, cut and formed.

Furthermore, according to another test on hard biscuit dough, the thickness of the upper and lower seams 1-211
When the thickness is within the optimum range, the lower sheet and the smooth sheet are crimped and cut, forming grooves with a depth of 0.2 to 0.5-1 depending on the thickness of both sheets or the difference in the thickness of both sheets. Although the hollow volume does not differ that much, in general, the thinner the upper layer sheet, the larger the hollow volume.
Further, the standard difference in hollow volume tends to decrease as the thickness of the upper sheet becomes thinner and as the thicknesses of the upper and lower sheets approach the same thickness.

In another embodiment of the present invention, a dimple (hemispherical recess), which is a typical example of a small recess, is formed on a smooth sheet using an O-Luer shown in FIG. 11, which is a typical example of a small recess, as shown in FIG. It is possible to trap air inside and promote the formation of hollow parts during firing. This inquiry fabric is rolled and formed by a conventional method, folded if necessary, and laminated 1-
After doing this, use a gauge roll to roll the - side to a thickness of 1,
511, and the other is rolled into a smooth sheet with a thickness of 1.5+ei.

One sheet, which will become the lower layer sheet, has a diameter of 4-5 mm and a depth of 0.
．． A 5 mm dimple is formed with various [1]. After laminating the other smooth sheet so as not to crush the dimples of the lower sheet, the peripheral area of the cut point was cut using a cutting die with an obtuse cutting edge with a cross-sectional area of 57Q+ue2, as in the case of Table 1 above. The samples were cut and formed while being crimped, and fired under the same conditions as in Table 1. The results are shown in Table 2 below.

Table 2 Note 1) The volume of the hollow space was measured according to Table 1 by filling it with chocolate cream having a specific gravity of 1.25.

Note 2> The above standard deviation is the measured value when low is 20.

As shown in Table 2, when the cross-sectional area of the mold is 570 mm2, the hollow volume is the largest when 6 to 4 dimples with a diameter of 4 to 6 iat are formed. It can be seen that the lower layer sheet is formed at a density of , and the sheet formed by laminating, pressing, cutting and molding a smooth sheet has the largest hollow volume upon firing.

In the above test, dimples were formed on the lower sheet as a typical example of small recesses, but in addition to dimples, truncated cones, truncated pyramids, etc. can form many air spaces to seal in the #I fissures. It is suitable for use because it does not easily stand up.

In the present invention, after layering two sheets, cutting is performed using a cutting die having a cutting blade with an obtuse tip angle while pressing the peripheral part of the cutting blade.
It is best to use a cutting die with a cutting edge of 1. If the tip angle exceeds about 120 parts, the peripheral part will only be crimped and it will be difficult to cut and form, and if the tip angle is less than about 120 part, the peripheral part will be cut and formed without being crimped, and as described later, it will be difficult to cut and form. This is a problem because the center injected during the process will leak.

In the present invention, sufficient hollow U can be obtained during baking in an oven.
Product is made by filling the center into the pottery, but the center can be chocolate, chocolate, fat cream, fruit paste, bean paste cream, jam, streamer, etc. Salt, emulsified cream, custard cream, etc. can be used as appropriate.

Next, more specific embodiments of the present invention will be described.

Example 1 70 parts of wheat flour, 15 parts of sugar, 6 parts of shortening, 3 parts of whole eggs, 1 part of ammonium bicarbonate, and 25 parts of water were mixed and kneaded using a high-speed mixer to form a biscuit dough, which was then mixed into a 30-liter mixture. and then folded into 9 layers using a laminator, one of which was rolled into a smooth sheet with a thickness of 1.5-1, and the other was rolled into a smooth sheet with a thickness of 1.5111].
After rolling into a shape, it is further rolled to a width of 2.5-mm with vertical and horizontal groove engraving rolls.
- Seven vertical grooves and seven horizontal grooves each having a depth of 0.5 cm were formed. A smooth sheet was laminated on top of the vertical and horizontal groove forming sheet without crushing the vertical and horizontal grooves, and then cut and formed using a square cutting die with a cross-sectional area of 5701 m2 to obtain a cut and formed sheet with 7 full cans vertically and horizontally. A hollow biscuit with a cavity volume of 1.40 ml was obtained.

Chocolate cream with a ratio of FF 11.25 was injected and filled into the cavity of this hollow biscuit through an injection needle using an automatic measuring and dispensing device to obtain a chocolate cream-filled biscuit. Since the hollow biscuit has a large cavity volume of 1°4011, it is possible to easily inject and fill a sufficient amount of chocolate cream center using a high-speed automatic measuring and dispensing device without breaking or crushing the biscuit. done.

This biscuit with chocolate cream contains 1.759% of chocolate cream, and is very delicious as you can enjoy the taste of biscuit and chocolate at the same time.
Ta.

Example 2 100 parts of wheat flour, 18 parts of sugar, 5 parts of margarine, 5 parts of shortening, 4 parts of whole WIyJ milk, 4 parts of whole fat condensed milk, 0.5 parts of baking soda, 1.5 parts of ammonium bicarbonate, and 20 parts of water were added to a spindle. The mixture was fed into a mixer, mixed and kneaded to form a hard biscuit dough, which was then rolled out using a 30-mill roll, and then folded into 9 layers using a laminator. One of them was rolled into a smooth sheet with a thickness of 11II11, v, i
Fl! Vertical grooves with a width of 2.0 mm and a depth of 0.5 mm were formed using an engraving roll. After rolling the other side into a smooth sheet with a thickness of 211 mm, it is rolled into a sheet with a vertical groove of 2.0 mm in width and 1.21 mm in depth.
1 vertical groove was formed. After laminating a vertically grooved sheet with a depth of 0°5+ue on top of a vertically grooved sheet with a depth of 1.2− without crushing the vertical grooves, cutting and forming the sheet with a circular cutting die having a cross-sectional area of 570ms+2, A cut and formed sheet with 7 vertical grooves was obtained and fired in an open chamber to create a cavity volume of 1.35 s.
1 hollow biscuit was obtained.

Ratio as a center using an automatic counting and dispensing device inside the cavity of this hollow biscuit! 1.27 bean paste cream to 1.3
511 was injected and filled to obtain bean paste cream filled biscuits.

The cream filling in this biscuit with cream filling is 1.79.
The flavor of the biscuit and the Japanese flavor of the center were in harmony, giving it an excellent flavor and texture.

Example 3 70 parts of wheat flour, 10 parts of sugar, 2 parts of added sugar, 2 parts of fructooligosaccharides, 5 parts of butter, 7 parts of shortening, 3 parts of whole milk powder
5 parts whole egg, 1 part baking powder, 10 parts milk,
15 parts of water was supplied into a high speed steel mixer and mixed and kneaded to form a biscuit dough, which was then rolled out using a 30-millimetre roll and then folded into a 911 shape using a laminator. A part of it was rolled into a smooth sheet having a thickness of 11 stitches.

The other part was rolled into a smooth sheet with a thickness of 3 mm, and the diameter was 3 mm. 105 dimples (small recesses) with a diameter of 3.0-1 and a depth of 1.05!11 were formed per 100 cm2 using a roll provided with a large number of hemispherical small protrusions of Q+gn.

After laminating a smooth sheet on top of this dimple-forming sheet without crushing the dimples, patterns of cartoons, animals, plants, vehicles, etc. are printed on the smooth sheet using edible ink using a printing drum for screen printing. Printed. Using a rotary cutter synchronized with the screen printing drum, the sheet was cut and formed into a circular shape with a cross-sectional area of 5701 x 2 to form a sheet containing 6 dimples, which was then baked in an open oven to form a hollow biscuit with a cavity of 11.4 ml. Obtained.

Using an automatic dispensing device, 1.2 ml of fat cream (containing freeze-dried strawberry powder with a specific gravity of 1.13) was injected into the cavity of this hollow piscuit to obtain biscuits containing fat cream. . This biscuit has a rounded three-dimensional shape and a surface pattern printed with edible ink, making it a very interesting biscuit.In addition, it is a biscuit containing dairy products and a 1.35a fat cream center with strawberries. It was very delicious and harmonized with the flavor.

Example 4 80 parts of wheat flour, 4 parts of sugar, 4 parts of shortening, 5 parts of whole milk powder, 2 parts of yeast, 1 part of yeast food 0°, and 40 parts of added water were mixed and kneaded using a high-speed mixer, and the dough was fermented to make bread dough. And so.

65 parts of wheat flour, 8 parts of sugar, 8 parts of shortening, 5 parts of whole milk powder, 0.01 part of papain, and 15 parts of added water were mixed and kneaded using a spindle mixer to give a cracker dough.

Roll the bread dough into a smooth sheet with a thickness of about 1.2+U using a gauge roll, roll the cracker dough into a smooth sheet with a thickness of 1.51cm, and then roll it into a smooth sheet with a thickness of 1.51cm using a fluted roll. , depth 1. The O1 intestine was formed into a sheet with longitudinal grooves carved in it, and the bread dough sheet was placed on top of the cracker dough sheet without crushing the grooves, and the cross-sectional area was 570.
The sheet was cut and formed while pressing the outer periphery with a cutting die having a square cutting blade of s+s2 to obtain a cut sheet with 7 vertical grooves, and then fired in an open chamber to obtain a hollow baked product.

Using an automatic dispensing device, a specific gravity of 1.
Inject 1.28ml of custard cream from Step 18,
．． Biscuits filled with 55o custard cream were obtained.

This center-filled baked product was of good quality, with the flavor and texture of the outer bread sheet, the flavor and texture of the inner cracker sheet, and the flavor and texture of the custard cream center.

Example 5 100 parts of wheat flour, 10 parts of corn flour, 15 parts of sugar,
Using a high-speed mixer, mix 3 parts of reduced WI-like hydrolyzate, 5 parts of wheat starch, 9 parts of shortening, 6 parts of skim milk powder, 1.5 parts of ammonium bicarbonate, and 25 parts of added water and knead to make biscuit dough. Then, it was rolled into a smooth sheet with a thickness of 1.511 mm using a 30-roll and gauge roll. Next, grooves with a width of 2°Qll and a depth of 0.8mm were formed on one smooth sheet using a horizontal groove engraving roll, and another smooth sheet was layered on top of it, and a cross-sectional area of 570+ was formed on one smooth sheet.
Using a cutting die with a square obtuse cutting blade of sλ, cut and form the lower layer groove-formed sheet while pressing the peripheral portion so as not to crush the grooves to obtain a cut-formed sheet having seven horizontally grooved lower sheets. Ta. The i1 cut and formed sheet was then baked in an open oven to obtain hollow biscuits. 1.27 ml of apricot jam was injected into the cavity of this hollow biscuit to obtain a biscuit filled with 1°82° of apricot sweet jam.

This biscuit with a center is fully infused with jam as a center, and the flavor and texture of the apricot jam and the flavor and texture of the biscuit containing dairy products are in good harmony, and are of good quality. there were.

(Effects of the Invention) As described above, in the present invention, after layering two sheets, the peripheral portions are crimped and cut and molded, so the volume of the hollow part is larger than that of products produced by conventional manufacturing methods. In addition, it is possible to obtain a fired product with a hollow part with small variations (standard a difference), and therefore, when filling the center, a product with a large filling opening in the center and with little agricultural variation can be obtained. By using fabrics with different blends in the lower layer sheet, it is possible to create a product with even greater palatability.

[Brief explanation of the drawing]

FIGS. 1 to 3 are perspective views of the hollow ware with a center according to the present invention, FIGS. 4 to 7 are vertical cross-sectional perspective views of the hollow ware before filling the center, and FIGS. 8 to 10 are perspective views of the hollow ware with a center. A perspective view of various protruding rolls used in the present invention, FIG.
FIG. 12, a perspective view of the protrusion provided roll, is a partial cross-sectional view of the fabric being cut. Al-A4...Hollow fired product, 81-B3...
... Center-filled pottery, 8 ... Hollow part, 11
a, 11b...Dough sheet, 13...
cutting blade. Patent application filed Meiji Seika Co., Ltd. Figure 8 Procedures Amendment April 2, 1986 Director General of the Patent Office Michibe Uga 1, Indication of the case Patent Application No. 128651 of 1985 2, Title of the invention Manufacturing method for center-filled pottery 3, relationship with the amended case Patent applicant: 2-4-16 Kyobashi, Chuo-ku, Tokyo (609) Meiji Seika Co., Ltd. Representative: Takeshi Nakagawa 4, Agent: 105 The "Claims" column and the "Detailed Description of the Invention" column of the specification, No. 11-7 Toranomon, Minato-ku, Tokyo. 6. Contents of amendment (1) The scope of claims in the specification of the present application will be amended as shown in the attached sheet. - In the 11th line of page 6 of the specification of the present application, the phrase "entering the center" is corrected to "entering the center." (3) In the 14th line of page 6 of the same, the phrase ``depending on the cutting blade'' is corrected to ``depending on the cutting blade.'' (4) In the second line of page 9 of the same, the phrase ``vertically and horizontally'' is replaced with ``vertically and horizontally.''
and correct it. ■ In the 4th line of page 9, the phrase "roll with protrusions" has been corrected to "roll with small protrusions". ■ In the second line of page 10, the word ``Carter'' has been corrected to ``Cutter.'' ■ On page 10, lines 10 to 11, “For example...
·Form. '' has been amended as follows. ``For example, to form a comically shaped dough product like the hollow punctuation mark B2 shown in Figure 2.'' ■ On page 10, line 15 of the same page, ``obtuse cutting blade'' is replaced with ``obtuse cutting blade.'' and correct it. (2) In the 2nd and 3rd lines of page 11, the words ``hollow part 18'' are corrected to ``hollow part 8''. 00) In the 11th line of the 12th member, amend "Aruzu no de" to "Aru no de". 01) In the 12th line of page 12, correct the word ``go beyond'' by 1 to read ``go beyond''. θη On page 12, lines 15 to 16 of the same page, "2- or less" is corrected to "1 to 211J." (J3) Page 14, line 6 of the same page, lines 16 to 17 of page 21, Delete the words "square" in the fourth line of page 26. 041 Claims (1) characterized by the statement "forming a square" on page 27, line 7 of the same document (1) Rolling and forming the mixed and kneaded pottery dough into two smooth sheets with a thickness of 1 to 3 layers. After that, a large number of recesses with an appropriate pattern are formed in at least one sheet, and both sheets are layered with the recesses inside, then cut and formed while pressing the peripheral part with a cutting blade, and the cutting is performed in an oven. 1. A method for producing a center-containing pottery product, which comprises injecting and filling a suitable center into a hollow part of a hollow pottery product obtained by firing a molded product. ■ Baking dough is hard biscuit dough, snack dough,
The method for producing center-filled baked goods according to claim 1, wherein the same dough selected from rice cracker dough, cracker dough, bread dough, etc. or two kinds of dough selected from these are used. (3) The method for producing center-filled pottery according to claim 1, wherein the pottery dough is rolled into two smooth sheets having a thickness of 1 to 211 mm. (4) The method for producing a center-filled ware according to claim 1, wherein the recess is formed by a roll having a large number of linear protrusions projected on the outer surface. ■ The center member 1 according to claim 1, in which the concave portion is formed by a roll having a large number of small convex portions protruding from the outer surface.
How to make pottery. (2) The method for producing a center-filled pottery according to claim 1, wherein the depth of the recess is 0.2 to 2.51 m. ω The method for producing a center-filled pottery according to claim 1, wherein a groove having a width of 2 to 3s+e is formed as the recess. (2) The method for producing a center-filled pottery according to claim 1, wherein the recesses are formed into an appropriate shape such as a dimple shape, a truncated cone shape, a truncated pyramid shape, etc. with a total of 4 to 6 cm. (9) The method for producing center-filled pottery according to claim 1, wherein an obtuse cutting blade with a tip angle of about 120° is used for cutting.

Claims (9)

[Claims] (1) After rolling the mixed and kneaded pottery dough into two smooth sheets with a thickness of 1 to 3 mm, form a large number of recesses in an appropriate pattern on at least one sheet, with the recesses inside. The two sheets are layered, and then cut and formed while pressing the peripheral portions with a cutting blade, and the cut and formed product is fired in an oven, and an appropriate center is injected and filled into the hollow part of the hollow pottery obtained. A method for manufacturing pottery with centers. (2) The baking dough is the same dough selected from hard biscuit dough, snack dough, rice cake dough, cracker dough, bread dough, etc., or two kinds of dough selected from these, as described in claim 1. A method for producing pottery with a center. (3) The method for producing center-filled pottery according to claim 1, wherein the pottery dough is rolled into two smooth sheets having a thickness of 1 to 2 mm. (4) The method for producing a center-filled hollow pottery according to claim 1, wherein the recess is formed by a roll having a large number of linear protrusions projected on the outer surface. (5) The method for producing a center-filled hollow ware according to claim 1, wherein the recesses are formed by a roll having a large number of small protrusions projecting from the outer surface. (6) The method for producing a center-filled pottery according to claim 1, wherein the depth of the recess is 0.2 to 2.5 mm. (7) The method for producing a center-filled ware according to claim 1, wherein a groove with a width of 2 to 3 mm is formed as the recess. (8) The recess is a dimple-shaped truncated cone with a diameter of 4 to 6 mm;
A method for producing a center-filled pottery according to claim 1, wherein the center-shaped pottery is formed into an appropriate shape such as a truncated pyramid shape. (9) The method for producing a center-filled pottery according to claim 1, wherein an obtuse cutting blade with a tip angle of about 120° is used for cutting.