JPS61293336A - Production of multilayered baked confectionery containing semi-spherical filler - Google Patents
Production of multilayered baked confectionery containing semi-spherical fillerInfo
- Publication number
- JPS61293336A JPS61293336A JP60133005A JP13300585A JPS61293336A JP S61293336 A JPS61293336 A JP S61293336A JP 60133005 A JP60133005 A JP 60133005A JP 13300585 A JP13300585 A JP 13300585A JP S61293336 A JPS61293336 A JP S61293336A
- Authority
- JP
- Japan
- Prior art keywords
- baking
- baked confectionery
- raw material
- minutes
- baked
- 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.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
産業上の利用分野
この発明は、半球型具入多層焼菓子の製造方法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for manufacturing multilayer baked confectionery containing hemispherical fillings.
従来技術と問題点
従来バクムク−ヘンによる多層焼菓子の製造において、
具入９例えば缶詰の栗を入れて成る焼菓子の製造は不可
能とされていた。従来パラムク−ヘンの製造方法は、各
種存在していたが、このバラムク−ヘンの原料生地を焼
成しつつ中に具を入れて多層におけるどの層も均一に焼
成することは不可能とされていた。Conventional technology and problems In the production of multi-layer baked confectionery using Bakumkuchen,
Ingredients 9 For example, it was considered impossible to make baked goods containing canned chestnuts. In the past, there were various methods for manufacturing paramkuchen, but it was considered impossible to bake the raw dough for paramkuchen, add ingredients inside, and then bake all the layers uniformly. .
発明の目的
本発明は、従来不可能とされていたバラムク−ヘン生地
を利用した具入多層焼菓子の製造方法を提供するもので
あり、半球型の金型を用いる事と焼成釜の温度を調整す
る点において特徴を有する半球型具入多層焼菓子の製造
方法である。Purpose of the Invention The present invention provides a method for manufacturing multi-layered baked confectionery filled with fillings using Balamkuchen dough, which was previously thought to be impossible. This is a method for manufacturing multilayer baked confectionery containing hemispherical fillings, which is characterized by the ability to adjust the filling.
発明の手段及び作用、実施例
本発明の製造方法は、バクムク−ヘンの原料生地材とし
て、小麦粉、砂糖、マーガリン、鶏卵、水等を適当蓋混
合しかつ混練したものを、半球型の金型へ第１の充填器
よシ供給し、１００℃の温度に熱した第１の焼成釜（赤
外線バーナー以下同じ）で約２分間焼成し、次いで第２
の充填器より先の焼成原料上に原料生地材を供給し、１
２０℃〜１６０℃の温度に熱した第２の焼釜で約４分間
焼成し、更に、第３の充填器より原料生地材を供給した
後に、具を投入し、１２０ ℃〜１６０℃の温度に熱し
た第３の焼釜で約４分間焼成し、以降前記原料生地材の
供給と焼成の工程を第４、第５回と継続して繰り返して
行うことを特徴とした半球型具入多層焼菓子の製造方法
である。Means and Effects of the Invention, Examples The manufacturing method of the present invention is to mix and knead flour, sugar, margarine, eggs, water, etc. as raw materials for bakmkuchen in a hemispherical mold. The first filling machine is fed to the first filling machine, and the first baking pot heated to 100°C (the same applies below the infrared burner) is used to bake for about 2 minutes, and then the second
The raw dough material is supplied onto the firing raw material ahead of the filling machine, and 1
Baked for about 4 minutes in a second baking pot heated to a temperature of 20°C to 160°C, and then fed the raw dough material from a third filling device, then put the fillings in and heated to a temperature of 120°C to 160°C. The multi-layer hemispherical filled filling is baked for about 4 minutes in a third baking pot heated to This is a method of manufacturing baked confectionery.
第１図は半球屋の金車の断面図である。第２図は、本発
明に係る半球型具入多層焼菓子の焼成装置を示す簡略図
である。第３図は、焼成菓子の断面図である。Figure 1 is a cross-sectional view of Hebibeya's gold wheel. FIG. 2 is a simplified diagram showing a baking apparatus for multilayer baked confectionery containing hemispherical fillings according to the present invention. FIG. 3 is a sectional view of the baked confectionery.
以下本発明に係る方法の実施例を図面により説明する。Embodiments of the method according to the present invention will be described below with reference to the drawings.
まず、適宜駆動源から回転されたコンベアーに半琢型金
温２を設け、一番目に原料生地材を供給する充填器３か
らバラムク−ヘンの原料生地材が供給され、１００℃の
温度に熱した第１の焼釜４を約２分間で通過することで
焼成して一層を形成し、次いで第２番目の充填器５よシ
、先に焼成した原料上に原料生地材を供給し、１２０℃
〜１６０℃に熱した第２の焼釜６で約４分間通過させ焼
成し二層を形成する。次に第３番目の充填器７より原料
生地材を供給し、ここで具となる缶詰の栗が供給機８よ
シ投入され、１２０℃〜１６０℃に熱した第３の焼釜９
で約４分間通過させて焼成し三層を形成する。更に以降
二Ｊｉｌ＋目の工程を繰り返して五層として焼成菓子ａ
ｔ−児成させる。First, a semi-finished metal mold 2 is installed on a conveyor that is rotated by an appropriate drive source, and the raw material for Balamkuchen is supplied from the filling machine 3 that supplies the raw dough first, and heated to a temperature of 100°C. The raw material is passed through the first firing pot 4 for about 2 minutes to form a single layer, and then the raw material is fed through the second filling device 5 onto the previously fired raw material, ℃
The mixture is baked in a second baking pot 6 heated to ~160° C. for about 4 minutes to form two layers. Next, the raw dough material is supplied from the third filling machine 7, and canned chestnuts to be the filling are put into the supply machine 8, and the third baking pot 9 is heated to 120°C to 160°C.
It is baked for about 4 minutes to form three layers. Furthermore, repeat the 2nd + th process to form a 5-layer baked confectionery a.
t-give birth.
発明の効果
本発明によれば、バラムク−へ／の生地から成る具入り
の焼菓子がどの層も一定した焼成で容易に製造でき、従
前にないタイプの菓子が得られるものである。具も例え
ば缶詰の栗、ジャム、木の実などが可能であり、また層
の調整も可能であるから二層三層の具入り焼菓子が容易
に得られるものである。Effects of the Invention According to the present invention, a baked confectionery containing fillings made of baramukuhe dough can be easily manufactured by uniform baking of all layers, and an unprecedented type of confectionery can be obtained. The toppings can be, for example, canned chestnuts, jam, tree nuts, etc., and the layers can be adjusted, so baked confectionery with two or three layers of toppings can be easily obtained.
第１図は、半球温の金型の斜視図及び一つの断面図であ
る。第２図は、本発明に係る半球型具入多層焼菓子の焼
成装置を示す簡略図である。第３図は、焼成菓子の断面
図である。
２・・・半球型金型 ３・・・充填器 ４・・・焼釜５
・・・充填器 ６・・・焼釜 ７・・・充填器８・・・
供給機 ｂ・・・栗FIG. 1 is a perspective view and a cross-sectional view of a hemispherical mold. FIG. 2 is a simplified diagram showing a baking apparatus for multilayer baked confectionery containing hemispherical fillings according to the present invention. FIG. 3 is a sectional view of the baked confectionery. 2... Hemispherical mold 3... Filler 4... Baking pot 5
... Filler 6... Baking pot 7... Filler 8...
Feeding machine b...chestnut
Claims (1)
１の充填器より供給し、１００℃の温度に熱した第１の
焼釜で約２分間焼成し、次いで第２の充填器より先の焼
成原料上に原料生地材を供給し、１２０℃〜１６０℃の
温度に熱した第２の焼釜で約４分間焼成し、更に第３の
充填器より原料生地材を供給した後に、具を投入し１２
０℃〜１６０℃の温度に熱した第３の焼釜で約４分間焼
成し、以降前記原料生地材の供給と焼成の工程を第４、
第５回と継続して繰り返して行うことを特徴とした半球
型具入多層焼菓子の製造方法。(1) The raw material for Baumkuchen is fed into a hemispherical mold from the first filling machine, baked in the first baking pot heated to 100°C for about 2 minutes, and then fed into the second filling machine. After supplying the raw material dough material onto the previously fired raw material and baking it for about 4 minutes in a second baking pot heated to a temperature of 120 ° C. to 160 ° C., and further supplying the raw material dough material from the third filling machine, Add ingredients 12
Baking is carried out for about 4 minutes in a third baking pot heated to a temperature of 0°C to 160°C, and thereafter the steps of supplying the raw material and baking are carried out in the fourth baking pot.
A method for producing a multilayer baked confectionery containing hemispherical fillings, characterized in that the process is repeated continuously for the fifth time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60133005A JPS61293336A (en) | 1985-06-20 | 1985-06-20 | Production of multilayered baked confectionery containing semi-spherical filler |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60133005A JPS61293336A (en) | 1985-06-20 | 1985-06-20 | Production of multilayered baked confectionery containing semi-spherical filler |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61293336A true JPS61293336A (en) | 1986-12-24 |
Family
ID=15094557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60133005A Pending JPS61293336A (en) | 1985-06-20 | 1985-06-20 | Production of multilayered baked confectionery containing semi-spherical filler |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61293336A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6592928B2 (en) | 2000-11-15 | 2003-07-15 | Nestec S.A. | Festooned laminated candy and methods for making same |
| US6616963B1 (en) | 2000-11-15 | 2003-09-09 | Nestec S.A. | Laminated candy products made by an extrusion process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5682045A (en) * | 1979-12-04 | 1981-07-04 | Okashinokotobuki Kk | Production of baked confectionery |
| JPS56113246A (en) * | 1980-02-09 | 1981-09-07 | Ota Toshuki | Production of layered cake |
-
1985
- 1985-06-20 JP JP60133005A patent/JPS61293336A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5682045A (en) * | 1979-12-04 | 1981-07-04 | Okashinokotobuki Kk | Production of baked confectionery |
| JPS56113246A (en) * | 1980-02-09 | 1981-09-07 | Ota Toshuki | Production of layered cake |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6592928B2 (en) | 2000-11-15 | 2003-07-15 | Nestec S.A. | Festooned laminated candy and methods for making same |
| US6616963B1 (en) | 2000-11-15 | 2003-09-09 | Nestec S.A. | Laminated candy products made by an extrusion process |
| US6623784B2 (en) | 2000-11-15 | 2003-09-23 | Nestec S.A. | Process for molding laminated candy and resultant products thereof |
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