JPS6030491B2 - Cup confectionery manufacturing method - Google Patents
Cup confectionery manufacturing methodInfo
- Publication number
- JPS6030491B2 JPS6030491B2 JP56200337A JP20033781A JPS6030491B2 JP S6030491 B2 JPS6030491 B2 JP S6030491B2 JP 56200337 A JP56200337 A JP 56200337A JP 20033781 A JP20033781 A JP 20033781A JP S6030491 B2 JPS6030491 B2 JP S6030491B2
- Authority
- JP
- Japan
- Prior art keywords
- mold
- steam
- cup
- confectionery
- baking
- 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.)
- Expired
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 238000010304 firing Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】
この発明は、ショートケーキや最中等洋菓子、和菓子の
素材として利用されるカップ菓子の製造方法に関するも
のであり、その目的とするところは、カップ菓子を焼成
するにあたり、その焼成型の多数個所に蒸気抜きをもう
けることにより、焼成型に注入した種液から発生する蒸
気を焼成型外に排出して焼成状態を良くし、製品の燐上
げを美しくかつ色合の良いカップ菓子を製造する方法を
提供することにある。[Detailed Description of the Invention] The present invention relates to a method for manufacturing cup confectionery used as a material for Western confectionery such as shortcakes and Japanese confectionery, and Japanese confectionery. By providing steam vents at multiple locations in the baking mold, the steam generated from the seed liquid injected into the baking mold is discharged to the outside of the baking mold, improving the baking condition, allowing the product to rise beautifully and producing cup confectionery with a good color. The purpose is to provide a method for manufacturing.
従来、この種のカップ菓子の製造方法においては、焼成
型を構成する下型の閉口部にのみ蒸気抜きをもうけて焼
成したいたので、種液から発生する蒸気は焼成型から完
全に抜け切れず焼成型内にこもってしまい、その結果焼
成された製品には巣ができたりして焼成状態は美しいも
のではなく、又焼成型内にこもった蒸気が、製品の色合
いを悪くしていた。Conventionally, in the manufacturing method of this type of cup confectionery, it was desired to create a steam vent only in the closed part of the lower mold that constitutes the baking mold, so the steam generated from the seed liquid could not completely escape from the baking mold. The steam trapped inside the firing mold caused voids to form in the fired product, resulting in an unsightly fired product, and the steam trapped inside the firing mold worsened the color of the product.
そこで、この発明はそれら従釆例の欠点を解消したもの
であり、以下その方法を実施例として示した図面に従っ
て説明する。Therefore, the present invention eliminates the drawbacks of these conventional examples, and the method thereof will be explained below with reference to the drawings shown as embodiments.
第１図は、この発明のカップ菓子の製造に使用する焼成
型の一例を示しており、下型１には船型、丸型、角型等
複数個の凹部２が形成され、その閉口部３の周囲に多数
の蒸気溝４が形成されており、上型５は該下型１に対応
して船型、丸型、角型等複数個の凸部６が形成され、そ
の外面７から内面８を貫通して数個の蒸気穴９が形成さ
れており、両型１，５を競合させることにより焼成型１
０を構成している。FIG. 1 shows an example of a baking mold used for producing cup confectionery of the present invention, in which a lower mold 1 is formed with a plurality of recesses 2 such as boat-shaped, round-shaped, square-shaped, etc., and its closing part 3 is formed. A large number of steam grooves 4 are formed around the upper mold 5, and a plurality of convex parts 6, such as boat-shaped, round, square, etc., are formed on the upper mold 5 corresponding to the lower mold 1, and from the outer surface 7 to the inner surface 8. Several steam holes 9 are formed through the baking mold 1, and by making both molds 1 and 5 compete with each other, the firing mold 1
It constitutes 0.
前記蒸気溝４は、関口部３周囲の所々をクサピ状に切欠
して形成しているが、その他適宜の形状として実施する
ことができ、又前記蒸気穴９においても、外面７から内
面８にかけての大径の円柱に小径の円柱を連続させた形
状としているが、その他適宜の形状として実施すること
ができる。The steam groove 4 is formed by cutting out wedge-shaped parts around the entrance part 3, but it can be formed into any other suitable shape. Although the shape is a continuation of a large diameter cylinder and a small diameter cylinder, other suitable shapes can be used.
さらに、必要に応じて第５図に示した様に下型１にもそ
の外面１ １から内面１２を貫通した蒸気穴１３を形成
することができる。そして、上述の如く構成された焼成
型１０１こは、上型５を昇降機（図示せず）により上昇
させる等して、カップ菓子の種液が注入され、上型５及
び下型１は鉄合状態でチェーンベルト等の搬送装置によ
り暁釜内に搬送されていき、船型等のカップ菓子が焼成
される。Furthermore, if necessary, a steam hole 13 can be formed in the lower mold 1, penetrating from the outer surface 11 to the inner surface 12 thereof, as shown in FIG. Then, in the baking mold 101 configured as described above, seed liquid for cup confectionery is injected by elevating the upper mold 5 using an elevator (not shown), and the upper mold 5 and the lower mold 1 are made of iron. In this state, the cup confectionery is conveyed into the Akatsuki pot by a conveyance device such as a chain belt, and a ship-shaped cup confectionery is baked.
この発明のカップ菓子製造方法は上述の如く構成されて
いるので、カップ菓子が焼成されるに当り、種液から発
生する蒸気は、前記下型１に形成された蒸気溝４及び上
型５に形成された蒸気穴９、さらには下型１に形成され
た蒸気穴１３から焼成型１０外へ排出される。Since the cup confectionery manufacturing method of the present invention is configured as described above, when the cup confectionery is baked, the steam generated from the seed liquid flows into the steam groove 4 formed in the lower mold 1 and the upper mold 5. The steam is discharged out of the baking mold 10 through the formed steam holes 9 and further through the steam holes 13 formed in the lower mold 1.
特に、種液に副原料としてふくらし粉を調合した場合に
は、蒸気と共に多重の二酸化炭素が発生するが、この発
明のカップ菓子製造方法では、上型５の外面７、上型５
と下型１の鉄合部、さらには下型５の外面１１の三方か
ら蒸気を排出する様にしているので、この様な場合にも
全く問題はない。In particular, when leavening powder is mixed with the seed liquid as an auxiliary raw material, multiple carbon dioxide is generated along with steam, but in the cup confectionery manufacturing method of the present invention,
Since the steam is discharged from three sides: the iron joint of the lower mold 1 and the outer surface 11 of the lower mold 5, there is no problem at all in such a case.
以上に述べた如く、この発明に係るカップ菓子製造方法
においては、その焼成型の多数個所に蒸気抜けをもうけ
たため、焼成型に注入した種液から発生する蒸気を焼成
型外に排出して焼成状態を良くし、製品の焼上がりを美
しくかつ色合いの良いものに仕上げることができる。As described above, in the cup confectionery manufacturing method according to the present invention, the baking mold is provided with steam vents at multiple locations, so that the steam generated from the seed liquid poured into the baking mold is discharged outside the baking mold, and the baking process is carried out. It is possible to improve the condition and make the baked product beautiful and have a good color.
図面はこの発明の製造方法を実施するための焼成型の一
例を示しており、第１図はその焼成型の斜視図、第２図
は下型の斜視図、第３図は上型の斜視図、第４図は上型
と下型を鉄合させた状態の縦断面図、第５図は下型の縦
断面図である。
１・・…・下型、３・・・・・・関口部、４・・・・・
・蒸気溝、５・・・・・・上型、７・…・・外面、８・
・・・・・内面、９・・・・・・蒸気穴、１０・・・・
・・焼成型。
第１図
第２図
第４図
第５図
第３図The drawings show an example of a firing mold for implementing the manufacturing method of the present invention, and FIG. 1 is a perspective view of the firing mold, FIG. 2 is a perspective view of the lower mold, and FIG. 3 is a perspective view of the upper mold. Figures 4 and 4 are longitudinal cross-sectional views of the upper mold and lower mold in a state where they are joined together, and Fig. 5 is a vertical cross-sectional view of the lower mold. 1...Lower mold, 3...Sekiguchi part, 4...
・Steam groove, 5... upper mold, 7... outer surface, 8...
...Inner surface, 9...Steam hole, 10...
...Baking mold. Figure 1 Figure 2 Figure 4 Figure 5 Figure 3
Claims (1)
面７から内面８を貫通して蒸気穴９を形成した上型５と
を嵌合させることにより構成した焼成型１０に、種液を
注入して焼成することにより、種液から発生する蒸気を
焼成型１０外へ排出させることを特徴とするカツプ菓子
製造方法。1. A firing mold 10 constructed by fitting a lower mold 1 with a steam tank 4 formed around an opening 3 and an upper mold 5 with a steam hole 9 formed through the outer surface 7 to the inner surface 8, A method for producing cup confectionery characterized by injecting a seed liquid and baking it, thereby discharging steam generated from the seed liquid to the outside of the baking mold 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56200337A JPS6030491B2 (en) | 1981-12-12 | 1981-12-12 | Cup confectionery manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56200337A JPS6030491B2 (en) | 1981-12-12 | 1981-12-12 | Cup confectionery manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58101637A JPS58101637A (en) | 1983-06-16 |
| JPS6030491B2 true JPS6030491B2 (en) | 1985-07-17 |
Family
ID=16422610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56200337A Expired JPS6030491B2 (en) | 1981-12-12 | 1981-12-12 | Cup confectionery manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6030491B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6474946A (en) * | 1987-09-16 | 1989-03-20 | Ajinihon Kk | Cup-shaped bread, method and apparatus for making the same |
| JP4915640B2 (en) * | 2005-09-08 | 2012-04-11 | 株式会社ライジンテック | Manaka skin mold |
| JP4953120B2 (en) * | 2006-10-11 | 2012-06-13 | 株式会社幸和工業 | Confectionery baking type |
| ITUD20110159A1 (en) * | 2011-10-07 | 2013-04-08 | M E G I C Pizza Ciacolada S A S D I Acampora Ger | DEVICE FOR THE FORMING AND COOKING OF A FOAMED OVEN FOOD PRODUCT, FILLED PIZZA TYPE |
-
1981
- 1981-12-12 JP JP56200337A patent/JPS6030491B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58101637A (en) | 1983-06-16 |
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