JPS6133905Y2 - - Google Patents

Description

[Detailed description of the invention] This invention relates to a wrapped baked confectionery made by wrapping and baking pasty confectionery dough.

There is a wrapped baked confectionery made by placing confectionery dough on a heat-resistant sheet, folding both sides and ends of the sheet to wrap the confectionery dough, and then baking this in an oven.

Aluminum foil alone is often used as the heat-resistant sheet. However, in the case of aluminum foil alone, in order to obtain flexibility, it is necessary to reduce the hardness and thickness of the foil to a certain extent, and if such thin foil is used, pinholes will occur at the bending point due to the increase in internal pressure during firing. or
This may cause the pasty confectionery dough to leak or the sealing properties to be impaired.

For this reason, it is difficult to use thin aluminum foil alone, and if you try to use it, you will have to use an outer packaging material such as a transparent synthetic resin film.
A new problem arises in that double packaging requires extra man-hours, increases material costs, and increases product costs.

On the other hand, it may be possible to increase the thickness of aluminum foil to increase its strength, but this will reduce its flexibility, which may cause the pasty dough to lose its shape when folded and packaged, lowering the product value, and causing damage to fingers etc. when handling the foil. There is a risk of damage, and the cost of materials is high.

In addition, when aluminum foil is folded to wrap fabric, the bending part is distorted due to the flexibility of the foil, making it difficult to maintain the desired packaging shape and resulting in an unfavorable appearance. Become.

In addition, packaging materials made by laminating aluminum foil and paper are also used, but the paper may discolor during baking.
Alternatively, the moisture in the paper boils off when heated rapidly, so baking must be done at a low temperature, making it impossible to obtain confectionery with excellent flavor.

This invention was proposed in order to eliminate the above-mentioned drawbacks, and its purpose is to reduce the cost of materials required for packaging and at the same time provide a packaged baked confectionery with a beautiful appearance.

The structure of this invention is that confectionery dough is wrapped in a packaging material made by pasting a heat-resistant synthetic resin film with a thickness of 6 to 25 microns on the outer surface of an aluminum foil with a thickness of 5 to 20 microns, and the overlapping parts of the packaging material are temporarily fixed before baking. This is what I did.

Examples of this invention will be described below.

As shown in FIG. 2, the packaging material 2 used for the wrapped baked goods 1 of this invention is made by laminating a heat-resistant synthetic resin film 5 as an outer layer on the outside of an aluminum foil 3 as an inner layer using an adhesive 4. It is formed as a result.

The thickness of the aluminum foil 3 can be freely selected depending on the size, shape, weight, quantity, etc. of the confectionery dough to be packaged. The range is 5-20μ. If the thickness is less than 5 μm, it is not practical because the strength is weak, pinholes occur, and shape retention is poor. Moreover, if it exceeds 20μ, the opening property will be poor and there will be no cost advantage.

Furthermore, when selecting the material for the aluminum foil 3, it is necessary to consider mechanical suitability and packaging suitability during packaging, and from these aspects, tensile strength of 9 to 20
If a hardwood with a Kg/ ^mm2 elongation of 0.4 to 1.5% is used, it will be firm and wrinkle-resistant and will have good moldability, making it easier to bend with guide rolls.

The heat-resistant synthetic resin film 5 described above is intended to improve the strength, heat resistance, and shape retention of the aluminum foil 3, to prevent pinholes from forming, and at the same time, to make it possible to temporarily secure the packaging bag. The material can be polyester, polypropylene, polycarbonate, nylon, etc., and the thickness may be 6 to 25 μm depending on the size and shape of the confectionery dough to be wrapped. is too strong, making it difficult to form by bending.

It should be noted that the adhesive 4 and the film 5 may be mixed with a coloring pigment if necessary, and the packaging material 2 may be made of a combination of the aluminum foil 3 alone and the film 5 alone, as well as composite aluminum. The packaging material 2 may be laminated using foil and a composite film, and furthermore, the packaging material 2 may be embossed.

The wrapped baked confectionery of this invention is baked using the packaging material configured as described above.

To perform baking, paste confectionery dough is placed on the packaging material 2 with the aluminum foil 3 facing up, and the both sides and ends of the packaging material 2 are folded so as to overlap at the top, and the confectionery is made as shown in Figure 1. Wrap the fabric.

In such a packaging form, the outer synthetic resin films 5 overlap each other at the top, so using this overlap, as shown in Figure 1,
Temporary seals 6 are applied to the bent portions of both ends to maintain the packaging shape.

After that, all you have to do is bake it in the oven, and you'll have a finished baked confectionery wrapped in the same packaging as above.

As mentioned above, the wrapped baked confectionery of this invention is baked after being wrapped in a packaging material with a heat-resistant synthetic resin film attached to the outside of aluminum foil, so the packaging material has appropriate shape retention and flexibility. have sex,
It is resistant to wrinkles, has a suitable amount of slippage, and has no tearing or pinholes at the bends, and has excellent heat resistance.
It is possible to provide inexpensive confectionery by eliminating the need for double packaging and reducing the cost of packaging materials.

Furthermore, since the packaging material surrounding the confectionery dough can be temporarily secured, the packaged form is reliably maintained, resulting in a baked confectionery that is beautiful in appearance and has high commercial value.

Furthermore, baked goods wrapped in aluminum foil may injure fingers when handled or opened, but the baked goods of this invention do not have that risk. In addition, since the synthetic resin film is the outer layer and does not come into direct contact with the confectionery dough, it is possible to prevent the harmful effects of high temperatures on the contents.

[Brief explanation of the drawing]

FIG. 1 is a perspective view showing the wrapped baked confectionery of this invention, and FIG. 2 is an enlarged sectional view of the packaging material used for the same. 1... Wrapped baked confectionery, 2... Packaging material, 3... Aluminum foil, 4... Adhesive, 5... Synthetic resin film.

Claims (1)

[Scope of utility model registration request] A wrapped baked confectionery made by wrapping and baking confectionery dough with the inner layer of a packaging material made of aluminum foil with a thickness of 5 to 20 μm and a heat-resistant film with a thickness of 6 to 25 μm attached to the outer layer.