JP6205553B2 - Baked confectionery, manufacturing method thereof, and baked confectionery baking apparatus - Google Patents

Description

  The present invention relates to a baked confectionery, a manufacturing method thereof, and a baked confectionery baking apparatus.

  Pie sweets are known as one of delicious baked goods. The pie dough is made of strong powder or strong powder and thin flour, butter and other fats and oils composition, salt and water, etc., and there are folded pie dough and kneaded pie dough. It is prepared by repeating several times and has a multilayer structure in which thin layers are laminated.

    One of the attractions of pie confectionery is its texture, making it a crisp confectionery that shows a crispy texture. In particular, pie confectionery baked with folded pie dough is formed by laminating thin pie skins, and when it is bitten, the pie skin with a multilayer structure collapses to obtain a unique crispy texture. be able to.

The pie dough is made up of pie dough folds (detorumps) that are layered up and down to form a layer. When baked in an oven, the pie dough swells up and down and the pie crusts are arranged in parallel. It becomes a state. Thus, the usual pie confectionery (particularly folded pie) has pie skins stacked in parallel. That is, the unique texture of the baked confectionery can be obtained only because the pie skins are arranged in parallel (see Patent Document 1).
The conventional puff pastry is made of pie dough folded (detorumps) up and down as described above to form a layer. Swells and is baked.

  Here, the conventional pie dough is basically baked as it is because the pie dough is folded in multiple layers. This is because the pie dough is soft, and if the pie dough is stood without being laid, the dough may be bent and the shape may be lost. Since the pie dough is in a state of being crushed easily so-called crispy, if it is baked in a broken shape, it may break down during baking, or it may be broken into a finished shape and difficult to eat.

  However, since the pie is a baked confectionery that enjoys a texture, it is possible to produce a baked confection with an interesting texture if the pie dough is laid and not laid and baked. Thus, there are some known prior art pies that aim to be baked by changing the state of the pie dough instead of being laid down.

  The pie disclosed in Patent Document 1 (Japanese Patent Application Laid-Open No. 10-150910) is not in a state in which ordinary pie dough is laid, but as shown in FIG. To be processed. Then, it is disclosed as a baked confectionery that is baked after being devised, such as pressing diagonally and sandwiching shoe dough and folding it in half.

  The pie disclosed in Patent Document 2 (Japanese Patent Application Laid-Open No. 11-346640) is not in a state in which ordinary pie dough is laid, but as shown in FIG. It is fired as it is. The sheet-like pie dough is provided with slit-like cuts in advance, which suppresses swelling during baking.

  In the baked confectionery disclosed in Patent Document 3 (Japanese Patent Laid-Open No. 2008-54582), the pie dough is not rolled, but is cut into small pieces as shown in FIG. 11 and placed in a baking mold. And bake in the oven. According to the disclosed example, the baking mold has a hemispherical shape, in which the pie dough is cut into semi-circular pieces and arranged vertically in the baking mold instead of being stacked one above the other. It is supposed to be. That is, in the arrangement of the pie dough, the stacking direction of the pie dough is a horizontal direction.

JP-A-10-150910 JP-A-11-346640 JP 2008-54582 A

However, the baked confectionery using the conventional pie dough has the following problems.
In the baked confectionery using the pie dough of Patent Document 1, after the pie dough is rolled, the baked confectionery is further baked confectionery by adding further processing. However, when the pie dough is rolled, there is a problem that the swell of the pie dough cannot be sufficiently exhibited during baking. Each piece of pie dough is baked one by one, and especially the fat layer such as butter melts and the flour layer expands greatly, but the whole puff pastry rolls. In other words, each layer is connected from the inner periphery to the outer periphery, so that it is difficult to expand from the inner periphery to the outer periphery, and a so-called hard baked hard pie is obtained. That makes it an interesting texture, but it eliminates the soft and crunchy texture of the folded pie dough.

  In the baked confectionery using the pie dough of Patent Document 2, in order to alleviate the problems related to the roll pie baking of the roll shown in Patent Document 1, the pie dough is not rolled into multiple rolls. Although it is a heavy roll, similarly to Patent Document 1, there is a problem that when the pie dough is rolled, the swell of the pie dough during firing cannot be sufficiently exhibited. Even if it is a single roll, if the puff pastry is rolled, it is difficult to expand from the inner periphery to the outer periphery because the layers are connected from the inner periphery to the outer periphery. In particular, since it is fired in a roll-wrapped state, it can be expected to swell to some extent near the top surface and the side that are not grounded, but it cannot swell near the bottom surface that is grounded, and it is baked up and down. The problem of differences is likely to occur. Moreover, since it swells in the outer diameter direction of the roll winding, if it is baked plumply, it is difficult to control the size of the finished baked confectionery, and handling at the time of sale as a product becomes difficult. For this reason, it is necessary to suppress swelling during baking, and there is a circumstance that the crispy texture cannot be fully exhibited.

In the baked confectionery using the pie dough of Patent Document 3, the pie dough is not rolled, but is cut into small pieces, which are put in a baking mold and baked in an oven. Since it is cut into small pieces and put into a baking mold, there is an advantage that baking can be performed without losing its shape during baking. Therefore, the pie dough is not laid on a flat surface, but can be baked in a shape along a baking mold such as a hemispherical shape.
However, since it sinters in the baking mold, it can expand only within the limited volume of the baking mold, so the expansion range of the pie dough is limited to the baking mold volume, and the crispy texture is It cannot be fully demonstrated. Moreover, since the pie dough is put in an oven in a baking mold and baked, there is a difference between the degree of baking in the front direction of the baking mold and the degree of baking in the closed rear side of the baking mold. There is also a problem.

  In view of the above problems, the present invention does not bake folded pie dough in the vertical direction or in a baking mold, but confectionery dough such as pie dough is raised in the air and baked three-dimensionally. This ensures that the baking condition is fully expanded with a uniform baking condition in all directions, and that the pie dough is fully exploited to ensure a crispy texture and a baked shape. An object of the present invention is to provide a baked confectionery that can be easily adjusted in size, a method for producing the baked confectionery, and a baked confectionery baking apparatus.

  In order to solve the above problems, the present invention comprises the following arrangement. Note that the constituent elements described below can be used in any combination as much as possible. In addition, aspects or technical features of the present invention are not limited to those described below, but are described in the entire specification and drawings, or can be understood by those skilled in the art from those descriptions. It should be understood that it is recognized on the basis of.

  The baked confectionery of the present invention is a dough molding in which a hollow disc-shaped die-cut confectionery dough with a shaft hole having a diameter corresponding to the diameter of the mandrel is cut out from a confectionery dough containing eggs, sugar, fats and oils, etc. A dough attaching step for inserting the mandrel into the shaft hole and attaching the plurality of die-cut confectionery doughs to the mandrel with appropriate intervals; and a rotating shaft of the confectionery baking apparatus. Attaching the mandrel and baking the mold-extracted confectionery dough while rotating the rotating shaft in the confectionery baking apparatus, and after the baking process of the confectionery baking apparatus, It is a baked confectionery that has been baked and finished through a baked confectionery removal process that is removed from the mandrel.

Here, the confectionery dough is a pie dough that is folded and arranged in multiple layers, and the die-cut confectionery dough is attached to the mandrel at an appropriate interval and baked by the baking step, and the confectionery dough It can be set as the baked confectionery which the inner layer swelled and the above-mentioned die-cut confectionery doughs baked in contact integrally.
That is, the baked confectionery of the present invention is a baked confectionery formed by connecting a plurality of hollow and cylindrical baked confectionery parts so that the hollows are connected to each other, and the baked confectionery part is formed in multiple layers. It is a baked product of pie dough prepared by folding, and the direction of the layer of the pie dough is the direction in which the adjacent baked confectionery parts are arranged, and at the joint portion of the baked confectionery part, the interlayer in the pie dough is between It is a baked confectionery united in a state in which the baked confectionery parts that swell and are adjacent to each other are connected.
In addition, the confectionery dough is a pie dough that is folded and arranged in multiple layers. By attaching and baking to a mandrel with appropriate intervals, each die-cut confectionery dough is baked and baked as an independent confectionery. It can be a baked confectionery.
It is also possible to stuff food such as cream or fruit into the hollow portion of the baked confectionery from which the mandrel has been baked.

  In the baked confectionery of the present invention, the die-cut confectionery die cut into a hollow disk shape is passed through a mandrel, and the mandrel is baked while being rotated transversely to the rotation axis of the baking apparatus. By rotating in a state of being brought up in the air and firing three-dimensionally, it is possible to secure a degree of baking that has expanded in a uniform manner in all directions. In addition, because the die-cut confectionery dough is attached to the mandrel with an appropriate interval, the adjoining die-cut confectionery dough has an appropriate interval, and the space between which the die-extracted confectionery swells As ensured. Therefore, the expandability of the puff pastry can be fully exhibited, and a crispy texture can be secured. Furthermore, the baked baked confectionery does not expand much in the outer diameter direction (that is, the outer diameter direction of the mandrel) and expands in the layer direction (that is, the length direction of the mandrel). Its length is easy to control from the mounting position of the punched pie dough mandrel, and it is a baked confectionery that is easy to adjust its shape and size in terms of length and diameter.

Next, the confectionery baking apparatus used in the baking process of the baked confectionery of the present invention includes a baking furnace on which a heat source is mounted, a pair of left and right rotating drums that are supported by a rotating drum shaft so as to be intermittently rotatable, and the rotating drum. A plurality of rotating shafts that are rotatably supported by each other, a mandrel horizontally mounted between the respective rotating shafts, and the rotation by intermittent rotation by the rotating drum while braking so that the mandrel rotates. A drive mechanism that brakes the drum shaft so as to perform a revolving motion is provided.
If the above confectionery baking apparatus is used, the die-cut confectionery dough that has been cut into a hollow disk shape is passed through a mandrel, and the mandrel is placed on a rotating shaft, and the rotating drum is intermittently rotated and rotated. By performing the revolving motion along, it is possible to secure a baked condition that is swollen and expanded evenly in all directions by rotating and sterically firing in the state of being carried in the air.

  Moreover, in the above confectionery baking apparatus, when the die-cut confectionery dough is attached to the mandrel, the hollow disc-shaped die-cut confectionery dough having a diameter corresponding to the diameter of the mandrel is passed through, A plurality of die-cut confectionery doughs are attached with an appropriate interval, and can be fully expanded in the layer direction of the pie dough, that is, in the length direction of the mandrel.

Next, the method for producing a baked confectionery of the present invention is a hollow disk-shaped die-cut confectionery in which a die is cut from a confectionery dough containing eggs, sugar, oils and fats, and a shaft hole having a diameter corresponding to the diameter of the mandrel A dough forming step for forming dough, a dough attaching step for passing the mandrel through the shaft hole, and attaching a plurality of die-cut confectionery doughs to the mandrel with appropriate intervals, and baking the confectionery The mandrel is attached to the rotating shaft of the apparatus, the baking process for baking the die-cut confectionery dough while rotating the rotating shaft in the confectionery baking apparatus, and the baking process after the baking process of the confectionery baking apparatus is completed. A method for producing baked confectionery, comprising: a baked confectionery removing step of removing the baked confectionery from the mandrel.
The temperature in the firing furnace in the firing step is, for example, between 320 degrees and 380 degrees. Moreover, although it is the baking time of a baking process, it shall be between 8 minutes and 20 minutes. As an example, the baking temperature is about 350 ° C. and the baking time is about 15 minutes.
In the case of baking in a conventional flat pot oven, considering that the baking temperature is 200 to 220 degrees and the baking time is about 30 minutes, the baking time in the method for producing baked confectionery by the baked confectionery baking apparatus of the present invention is The advantage of shortening the time is obtained.

  If the confectionery dough is a pie dough that is folded and arranged in multiple layers, it is attached to the mandrel with an appropriate interval, so that the die in the confectionery dough is expanded and adjacent to each other during the baking process. Confectionery doughs can come into contact and be baked together. In addition, by taking a little space between the mandrel and baking so that the die-cut confectionery dough does not come into contact with the die-cut dough, each die-cut confectionery dough can be baked and baked as an independent confectionery. .

  According to the baked confectionery, the manufacturing method thereof, and the baked confectionery baking apparatus of the present invention, the confectionery dough is raised in the air and three-dimensionally baked to ensure a baked condition that is expanded in a uniform manner in all directions. In addition, the effect of making the shape and size of the baked goods easy to obtain is achieved while making the pie dough fully exhibit the expandability and ensuring a crunchy texture.

  Hereinafter, examples of the baked confectionery baking apparatus used for baking the baked confectionery of the present invention and the baked confectionery of the present invention will be described with reference to the drawings. However, it goes without saying that the scope of the present invention is not limited to those shown in the following examples.

A configuration example of the baked confectionery baking apparatus 100 according to the first embodiment of the present invention will be described.
FIG. 1 is a diagram showing the basic structure of a baked confectionery baking apparatus 100 of the present invention very simply.
The configuration of the baked confectionery baking apparatus 100 of the present invention includes, as a basic structure, for example, a mandrel 110, a baking furnace 120, a heat source 130, a rotating drum 140, a rotating shaft 150, and a drive mechanism 160 as shown in FIG. These are examples of the basic structure, even if the structure and function of these components are improved and different, or even a baked confectionery baking apparatus to which other components different from these components are added If it has the basic composition of the baked goods baking apparatus of this invention, it will be contained in the technical scope.

The mandrel 110 is a member that lies horizontally on a rotating shaft 150 that will be described later, and is a member that serves as a support shaft that supports the confectionery dough as described later. As will be described later, the mandrel 110 may be made of wood and may be referred to as a rolling pin because its shape resembles a rolling pin.
The mandrel 110 is horizontally inserted between the rotating drums 140 so as to be exchanged between the rotating drums 140. In this configuration example, the mandrel 110 is disposed radially at a predetermined interval along the circumferential locus. In this example, six mandrels 110 are arranged. Of course, the number and thickness of the mandrel 110 are not limited, and the length of the mandrel 110 is determined by the distance between the rotating drums 140.
The configuration of the mandrel 110 is not limited. For example, as shown in FIG. 1B, the mandrel 110 includes two members, a core member 111 and a surface rod member 112. The surface bar 112 is a hollow bar, and is made of, for example, wooden or Teflon-processed metal. The core material 111 is inserted into the hollow hole of the surface bar 112, and the end is protruded to the outside on both sides. The core material 111 is made of metal, for example. The metal part can be made of various materials depending on the application and cost, such as iron, stainless steel, and Teflon-processed iron.

The core member 111 has an end portion that is fitted and fixed to a driven sprocket at a position where the rotating drum 140 is attached when a mandrel 110 is horizontally mounted between rotating shafts 150 described later.
Although the raw material of the core material 111 is not limited, For example, stainless steel etc. with large structural strength and excellent heat resistance are preferable.

The surface bar 112 is a member that directly touches and supports the confectionery dough 210 and has a cylindrical shape and is hollow inside. The core material 111 is combined with the core material 111 by passing the core material 111 through the hollow portion.
The material of the surface bar 112 is, for example, wood. Although wood is derived from nature, it has good compatibility with confectionery dough and has the advantage of being easy to handle when taking out baked confectionery after baking.

  The firing furnace 120 is a housing having an oven inside, is formed of a metal or ceramic material having excellent heat resistance, and includes a heat source 130 inside.

  The heat source 130 is not particularly limited as long as it can supply calories sufficient for baking Baumkuchen. For example, there are a gas combustion device and an electric heating device as a stable heat source that is difficult to cause uneven baking.

The rotating drum 140 is supported by a rotating drum shaft 141 so as to be intermittently rotatable, and is a pair of left and right facing each other. The material of the rotating drum 140 is not particularly limited, and may be stainless steel having high heat resistance, for example.
The rotating drum shaft 141 is rotated by a rotational force applied by a driving mechanism 160 described later.

  The rotating shaft 150 is provided on the rotating drum 140 and is rotated by a rotational force applied by a driving mechanism 160 described later. That is, they are a plurality of opposed rotating shafts that are rotatably supported by the rotating drum 140.

The drive mechanism 160 is a drive mechanism that brakes the mandrel 110 so as to rotate on the rotating shaft 150 and also performs revolving motion around the rotating drum shaft 141 by intermittent rotation by the rotating drum 140. It has become.
The relationship between the rotational motion of the mandrel 110 by braking of the drive mechanism 160 and the revolving motion with respect to the rotating drum shaft 141 is not limited. For example, the rotating motion may be the same as the revolving motion with respect to the rotating drum shaft 141. It may be one that rotates in the opposite direction.

  FIG. 2 is a diagram simply showing the state of rotation of the rotating shaft 150 and the revolution trajectory of the mandrel 110 horizontally mounted on the rotating drum 140 by braking of the drive mechanism 160. FIG. 2 is a simplified illustration of the horizontal position of the mandrel 110 relative to the left rotating drum 140 as viewed from the inside. That is, the mandrels 110A to 100F are drawn so that the cross section of the mandrel 110 of the rolling pin can be seen.

By repeating this rotation and revolution, the heat can be received uniformly in the oven for a predetermined time.
The baked confectionery is baked while repeating this cycle until the baked confectionery is baked for a predetermined time.

Next, the manufacturing process of baked confectionery 200 using said baked confectionery baking apparatus 100 is demonstrated.
The manufacturing process of baked confectionery is provided with each process of dough die-cutting process, dough attachment process, baking process, and baked confectionery taking-out process.

FIG. 3 is a diagram for explaining a dough die cutting process in the manufacturing process of the baked confectionery of the present invention.
First, as shown to Fig.3 (a), the baked confectionery material | dough 210 extended in planar shape is prepared. Here, for example, a pie dough prepared by folding a confectionery dough containing eggs, sugar, fats and oils into a multilayer structure.

Next, as shown in FIG. 3 (b), in the dough die-cutting step, the baked confectionery dough 210 is die-cut with a die cutter or the like, and a shaft hole 221 having a diameter corresponding to the diameter of the mandrel 110 is formed. A hollow disc-shaped die-cut confectionery dough 220 is formed.
In this way, a large number of hollow disk-shaped die-cut confectionery doughs 220 are formed in advance.

Next, FIG. 4 is a figure explaining the dough attachment process in the manufacturing process of the baked confectionery of this invention.
As shown in FIG. 4 (a), a hollow disc-shaped die-cut confectionery dough 220 is prepared, and these hollow disc-shaped die-cut confectionery doughs 220 are attached to the mandrel 110 at an appropriate interval. Go.
Here, the hollow disc-shaped die-cut confectionery dough 220 is provided with a shaft hole 221 that matches the outer diameter of the surface bar 112 of the mandrel 110, and the die-cut confectionery dough 220 is formed on the surface stick 112. It fits firmly and is supported in a stable state.
Here, by adjusting the interval at which the die-cut confectionery dough 220 is attached to the mandrel 110, the die-cut confectionery dough expands and the adjacent die-cut confectionery dough comes into contact with each other during baking, which will be described later. Even if the die-cut confectionery dough expands, the adjacent die-cut confectionery doughs are baked without contacting each other and can be baked as independent confectionery.

In this way, by attaching the die-cut confectionery dough 220 to the mandrel 110 and attaching the mandrel 110 together with the rotating shaft 150 of the baking apparatus 100, the state of being held in the air in the baking furnace 120, which is the oven of the baking apparatus 100. Can be created.
As shown in FIG. 4B, the mandrel 110 is attached to the rotating shaft 150 of the confectionery baking apparatus 100. This completes the preparation before firing.

FIG. 5 is a diagram illustrating a baking process in the manufacturing process of the baked confectionery of the present invention.
In the baking process, the temperature in the baking furnace is controlled to a predetermined temperature by a heat source in the baking furnace, and the die-cut confectionery dough 220 is baked for a predetermined time. The firing temperature may be changed depending on the baking method or the like, but is adjusted between 320 degrees and 380 degrees, for example. As an example, it is controlled around 350 degrees. As the firing time, the time may be adjusted depending on the set temperature in the firing path, the blending of materials, the baking method, and the like. For example, the firing time is adjusted between 8 minutes and 20 minutes. As an example, it is controlled to about 15 minutes.
Here, a device for uniformly baking the die-cut confectionery dough 220 in the baking process will be described.
As a device for uniform baking, there is firing that combines rotation and revolution with respect to the mandrel 110.
Using the drive mechanism 160, the mandrel 110 is braked so as to rotate on the rotating shaft 150, and is also braked so as to perform a revolving motion around the rotating drum shaft 141 by intermittent rotation by the rotating drum 140.

First, as rotation, the mandrel 110 is rotated by rotating the rotating shaft 150 by the driving force of the driving device 160. As shown to Fig.5 (a), the mandrel 110A-100F in each position is rotating.
Next, as shown in FIG. 5B, when a predetermined time comes, the mandrel 110 revolves toward the next position while rotating toward the next stroke.
The revolution is rotated by a predetermined angle and then stopped again, and the rotary drum 140 is rotated by driving of the drive mechanism 160, and is rotated again by a predetermined angle (revolved) and then stopped again. In this example, the rotating drum shaft 141 rotates (revolves) 60 degrees and stops.
That is, the mandrel 110A that was at the lowest point in FIG. 6A moves slightly upward from the position of the lowest point, as shown in FIG. 6B, and the mandrel 110F is newly moved to the lowest point. Reach the position.
While repeating this rotation and revolution, the hollow disc-shaped die-cut confectionery dough 220 attached to the mandrel 110 is baked.

Here, the expansion accompanying baking of the die-cut confectionery dough 220 will be described.
As described above, by adjusting the interval at which the die-cut confectionery dough 220 is attached to the mandrel 110, the baked confectionery obtained by integrally baking the die-cut confectionery dough 220 in the baking is used, You can choose whether to make baked confectionery in an independent form.
First, an example of a baked confectionery that is baked together in the baking will be described.
FIG. 7 is a diagram for simply explaining the expansion associated with baking of the die-cut confectionery dough 220 when baked together, and a diagram simply showing how the baked confectionery 200 after baking is taken out from the mandrel 110.
The die-cut confectionery dough 220 is attached to the mandrel 110 at an appropriate interval as shown in FIG. Here, as the baking progresses in the baking process, the confectionery dough having a multilayer structure expands in the layer direction as the fat and oil layers such as butter melt and the flour layer expands greatly. Here, since the layer direction is the horizontal direction, as shown in FIG. 7B, the layer expands in the horizontal direction. Since the die-cut confectionery dough 220 is attached at an appropriate interval, it expands with a margin in the lateral direction.
If the space | interval of the die-cut confectionery material | dough 220 is a moderate space | interval, as shown in FIG.7 (c), the die-cut confectionery material | dough 220 which adjoins during a baking process will contact, and will be united. At the time of baking, adjacent die-cut confectionery doughs 220 are integrated.
Next, an example will be described in which the die-cut confectionery dough 220 is baked and baked in an independent form after baking.
FIG. 8 is a diagram for briefly explaining the expansion associated with baking of the die-cut confectionery dough 220 when the die-cut confectionery dough 220 is baked in an independent manner, and how the baked confectionery 200 after baking is taken out from the mandrel 110. FIG.
The die-cut confectionery dough 220 is attached to the mandrel 110 at an appropriate interval as shown in FIG. Here, as the baking progresses in the baking process, the confectionery dough having a multilayer structure expands in the layer direction as the fat and oil layers such as butter melt and the flour layer expands greatly. Like FIG. 7, since the layer direction is the horizontal direction, it expands in the horizontal direction as shown in FIG. 8 (b), and the die-cut confectionery dough 220 is attached at an appropriate interval. It expands with a margin.
Here, as long as the space | interval of the die-cut confectionery material 220 is ensured widely, and even if it expand | swells, the adjacent die-cut candy material | dough 220 will not contact and integrate, as shown in FIG.8 (c). Each is fired in an independent state.

The baked confectionery taking-out step is a step of taking out the baked baked confectionery 200.
As shown in FIG. 7D or FIG. 8D, the baked confectionery 200 baked together with the mandrel 110 is removed from the rotating shaft 150, and the baked confectionery 200 is further extracted from the surface bar 120 of the mandrel 110.

A baked confectionery can be manufactured through each process according to the above procedure.
Needless to say, after baking the baked confectionery 200, it is possible to manufacture and adjust the confectionery such as decoration and topping.

  For example, after the baked confectionery 200 is cooled and dried, the surface can be melted and applied with butter, sugar coating or chocolate coating, and a hollow hole is formed in the baked confectionery 200 of the present invention. It is also possible to insert ingredients such as cream and fruit into the area.

  As mentioned above, although the preferable example in the structural example of the baked confectionery of this invention, its manufacturing method, and its baked confectionery baking apparatus has been illustrated and demonstrated, various changes are possible without deviating from the technical scope of this invention. It will be understood that there is.

  The baked confectionery manufacturing method and the baked confectionery baking apparatus of the present invention can be widely applied to the manufacture of baked confectionery. The baked confectionery of the present invention can be made into a baked confectionery having a new structure and a new texture that has never been seen before.

It is a figure which shows very simply the basic structure of the baked confectionery baking apparatus 100 of this invention. FIG. 6 is a diagram simply showing the state of rotation of a rotating shaft 150 and the revolution trajectory of a mandrel 110 horizontally mounted on a rotating drum 140 by braking of a drive mechanism 160. It is a figure explaining the die cutting process in the manufacturing process of the baked confectionery of this invention. It is a figure explaining the dough attachment process in the manufacturing process of the baked confectionery of this invention. It is a figure (the 1) explaining the baking process in the manufacturing process of the baked confectionery of this invention. It is FIG. (2) explaining the baking process in the manufacturing process of the baked confectionery of this invention. It is a figure which illustrates simply that a die-cut confectionery dough 220 expands as it is baked and is baked together, and a view that simply illustrates how the baked confectionery 200 is removed from the mandrel 110. It is a figure which illustrates simply that a die-cut confectionery material 220 expands and is baked as it is baked, and a figure that simply illustrates how the baked confectionery 200 is removed from the mandrel 110 after baking. It is a figure which shows the baked confectionery disclosed by patent document 1 (Unexamined-Japanese-Patent No. 10-150910) in a prior art. It is a figure which shows the baked confectionery disclosed by patent document 2 (Unexamined-Japanese-Patent No. 11-346640) in a prior art. It is a figure which shows the baked confectionery disclosed by patent document 3 (Unexamined-Japanese-Patent No. 2008-54582) in a prior art.

DESCRIPTION OF SYMBOLS 100 Baked confectionery baking apparatus 110 Mandrel 120 Baking furnace 130 Heat source 140 Rotating drum 141 Rotating drum shaft 150 Rotating shaft 160 Drive mechanism 200 Baked confectionery 210 Confectionery dough 220 Mold-free confectionery dough 221 Shaft hole

Claims (7)

A dough molding process in which a mold is cut from a confectionery dough containing eggs, sugar, oils and fats, and a hollow disc-shaped die cut confectionery dough with a shaft hole having a diameter corresponding to the diameter of the mandrel is formed.
A dough attachment step of passing the mandrel through the shaft hole and attaching the plurality of die-cut confectionery doughs to the mandrel with appropriate spacing;
A baking step in which the mandrel is attached to the rotating shaft of the confectionery baking apparatus, and the die-cut confectionery dough is baked while rotating the rotating shaft in the confectionery baking apparatus;
A method for producing baked confectionery, comprising a step of removing the baked baked confectionery from the mandrel after finishing the baking step of the confectionery baking apparatus. The confectionery dough is a pie dough that is folded and arranged in multiple layers, and the die-cut confectionery dough attached to the mandrel with an appropriate interval is baked by the baking process, The method for producing baked confectionery according to claim 1 , wherein the layers of the die-cut confectionery dough adjacent to each other are in contact with each other. The confectionery baking apparatus used in the baking step includes a baking furnace on which a heat source is mounted, a pair of left and right rotating drums that are supported by a rotating drum shaft so as to be intermittently rotatable, and oppositely that are rotatably supported by the rotating drum. A plurality of rotating shafts, a mandrel horizontally mounted between the rotating shafts, and a revolving motion with respect to the rotating drum shaft by intermittent rotation by the rotating drum while braking so that the mandrel rotates. The manufacturing method of the baked confectionery according to claim 1 or 2 , wherein the device includes a drive mechanism for braking the baked confectionery. The method for producing a baked confectionery according to any one of claims 1 to 3 , wherein in the baking step, a temperature in the baking furnace is set to 320 to 380 degrees, and a baking time in the baking step is set to about 8 to 20 minutes. A plurality of hollow and cylindrical baked confectionery parts are baked confectionery formed integrally connected so that the hollows are connected,
The baked confectionery portion is a baked product of pie dough that is folded and arranged in multiple layers,
The direction of the layer of the pie dough is the direction in which the adjacent baked confectionery parts are arranged, and in the joint part of the baked confectionery part, the interlayer in the pie dough swells and the adjacent baked confectionery parts are connected to each other Baked confectionery that is united in state . The baked confectionery according to claim 5, wherein the hollow portion is filled with food. The baked confectionery according to claim 5 or 6, wherein the surface is decorated with an edible material.

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