JPS643456B2 - - Google Patents
Info
- Publication number
- JPS643456B2 JPS643456B2 JP61126238A JP12623886A JPS643456B2 JP S643456 B2 JPS643456 B2 JP S643456B2 JP 61126238 A JP61126238 A JP 61126238A JP 12623886 A JP12623886 A JP 12623886A JP S643456 B2 JPS643456 B2 JP S643456B2
- Authority
- JP
- Japan
- Prior art keywords
- confectionery
- mold
- heating
- compression
- upper mold
- 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 claims description 43
- 239000000463 material Substances 0.000 claims description 31
- 238000010438 heat treatment Methods 0.000 claims description 22
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 6
- 238000003466 welding Methods 0.000 claims description 2
- 238000007906 compression Methods 0.000 description 16
- 230000006835 compression Effects 0.000 description 15
- 241000209094 Oryza Species 0.000 description 12
- 235000007164 Oryza sativa Nutrition 0.000 description 12
- 235000009566 rice Nutrition 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 6
- 239000006071 cream Substances 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004826 Synthetic adhesive Substances 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- -1 chiyocolate Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、チヨコレート、クリーム、ふりか
け、茶漬けのり、めんたい粉、えび等の材料を封
入した菓子の製造方法に関するものである。[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing confectionery containing ingredients such as chiyocolate, cream, furikake, chazuke nori, mentaiko flour, and shrimp.
従来、ビスケツト、煎餅のような板状の菓子で
はチヨコレート、クリームのような別材料をはさ
んだいわゆるサンド菓子があるが、チヨコレート
のように多少の温度上昇で溶け出すものや、クリ
ームのように香味、色が変質しやすいものでは夏
季の販売は難しく保存、取扱いに問題があつた。
Conventionally, there are plate-shaped sweets such as biscuits and rice crackers, and there are so-called sandwich confections sandwiched with other ingredients such as chiyokolate and cream. However, if the color is easily changed, it would be difficult to sell it during the summer, and there would be problems with storage and handling.
また、ふりかけ、茶漬けのり、めんたい粉、え
びその他嵩張りあるいはまとまりがなく成形しに
くいものでは、サンド菓子の厚みが過大になり、
あるいは製造、流通、販売の段階で菓子板からこ
ぼれ落ちてしまい、サンド材料として使用するこ
とは困難であつた。 Additionally, if you use furikake, chazuke nori, mentai flour, shrimp, or other bulky or disorganized materials that are difficult to shape, the thickness of the sandwich may become too thick.
Otherwise, it has fallen off the confectionery board during the manufacturing, distribution, and sales stages, making it difficult to use it as a sandwich material.
この発明は、以上のような問題点にかんがみ、
別材料を完全封入することを目的とし、さらに上
記のようなサンド不可能な材料であつても菓子厚
さを薄く保つたまま完全封入することを目的とし
ている。
In view of the above-mentioned problems, this invention
The purpose is to completely encapsulate other ingredients, and furthermore, to completely encapsulate the confectionery while keeping the thickness of the confectionery thin even with the above-mentioned materials that cannot be sanded.
この発明は、上下の菓子板間に封入材料をはさ
んで型内で加熱し、上下の菓子板外周同士を溶着
して封入材料を封入するものである。
In this invention, an enclosing material is sandwiched between upper and lower confectionery boards, heated in a mold, and the outer peripheries of the upper and lower confectionery boards are welded together to enclose the enclosing material.
この発明は、上下の菓子板外周同士を溶着する
ので、封入材料の外周側部は溶着した菓子材料で
覆われ完全封入される。
In this invention, since the outer peripheries of the upper and lower confectionery plates are welded together, the outer peripheral side of the encapsulating material is covered with the welded confectionery material and is completely encapsulated.
また、菓子板と封入材料は型内で加熱され、す
なわち小空間で高温高圧におかれるため、嵩張る
あるいは成形困難な封入材料であつても圧縮さ
れ、薄くしかも一定形状に成形される。従つて、
製造後封入材料がこぼれ落ちることもない。 In addition, since the confectionery board and the encapsulating material are heated in the mold, that is, exposed to high temperature and pressure in a small space, even the encapsulating material, which is bulky or difficult to mold, is compressed and molded into a thin and uniform shape. Therefore,
There is no possibility that the encapsulating material will spill out after manufacturing.
この発明の一実施例を図面に基づき説明する。 An embodiment of this invention will be described based on the drawings.
この発明に使用する菓子板は、膨張したもの、
していないもののいずれであつてもよく、その製
造は、第１図に示すこの発明の菓子の製造に使用
する装置をそのまま使用して製造するものであ
る。 The confectionery board used in this invention is an expanded one,
It may be manufactured by using the apparatus shown in FIG. 1 used for manufacturing the confectionery of the present invention as is.
第１図において、１は筒状の中型、２は上下動
自在な上型、３は固定された下型である。 In FIG. 1, 1 is a cylindrical middle mold, 2 is a vertically movable upper mold, and 3 is a fixed lower mold.
中型１と、上型２及び下型３の間にはわずかに
隙間４を形成して加熱、圧縮時に発生する蒸気を
外気に放出するものとしている。 A slight gap 4 is formed between the middle mold 1, the upper mold 2, and the lower mold 3 so that steam generated during heating and compression is released to the outside air.
上型２下面及び下型３上面には、菓子材料のこ
げ防止のため離型座金を形成してあり、離型座金
表面には菓子材料との剥離を容易にするためテフ
ロン加工を行つている。 A release washer is formed on the lower surface of the upper mold 2 and the upper surface of the lower mold 3 to prevent the confectionery material from burning, and the surface of the release washer is treated with Teflon to facilitate separation from the confectionery material. .
このような装置の加熱手段は、中型１、上型
２、下型３の全部又はいずれかに熱線を内蔵する
か、バーナーを使用したりする等公知の手段を用
いる。 As a heating means for such an apparatus, a known means is used, such as incorporating a heating wire in all or any of the middle mold 1, upper mold 2, and lower mold 3, or using a burner.
次に、以上の構成からなる装置を使用して菓子
板を製造する方法について説明する。 Next, a method for manufacturing confectionery boards using the apparatus configured as described above will be described.
まず、上型２を移動して菓子材料を中型１及び
上下型１，２内に入れる。 First, the upper mold 2 is moved and confectionery ingredients are put into the middle mold 1 and the upper and lower molds 1 and 2.
菓子材料としては、精白糯米を使用する。糯米
は水分を20％程度含みそのまま使用してもよい
が、好ましくは水に浸漬しておいたもの（含水率
約40％）を使用する。 Polished glutinous rice is used as a confectionery ingredient. Glutinous rice contains about 20% water and can be used as is, but it is preferably used after soaking in water (water content about 40%).
菓子板の製造方法は、製造開始から終了まで加
熱を行い、上型２による短時間の圧縮を製造開始
と同時あるいは一定時間経過後行うものである。 The method for producing confectionery boards involves heating from the start to the end of production, and short-term compression using an upper mold 2 at the same time as the start of production or after a certain period of time has elapsed.
製造開始から一定時間の加熱は、糯米を蒸す蒸
捏の過程である。 The heating for a certain period of time from the start of production is the process of steaming the glutinous rice.
圧縮は、製餅と均一な厚みに成形形する過程で
ある。 Compression is the process of shaping the rice cake into a uniform thickness.
菓子板を膨張させない場合、加熱温度を低く設
定し、圧縮は、加熱開始後糯米粒子表面は完全に
糊化しているが内部は十分水分を有し未だ糊化し
ていない状態の時行う。 When the confectionery board is not expanded, the heating temperature is set low, and compression is performed when the surface of the glutinous rice particles is completely gelatinized after heating starts, but the interior has sufficient moisture and is not yet gelatinized.
菓子板を膨張させる場合、加熱温度は高く設定
し、圧縮は、加熱開始と同時あるは開始後糯米粒
子が内部まで糊化してから行う。 When expanding the confectionery board, the heating temperature is set high, and compression is performed at the same time as heating starts or after the glutinous rice particles are gelatinized to the inside.
圧縮後は上型２の位置はそのままで上型２にか
ける圧力を０にし、糯米には上型２の重量だけを
かける。この状態で加熱を続け、膨張、乾燥、さ
らに必要に応じて表面をこんがりと焼き上げて色
をいけるいわゆるイリを行う。 After compression, the pressure applied to the upper mold 2 is reduced to 0, leaving the upper mold 2 in the same position, and only the weight of the upper mold 2 is applied to the glutinous rice. In this state, heating is continued to expand, dry, and if necessary, the surface is baked to a golden brown to change the color.
製造開始から終了まで、菓子材料から発生した
蒸気は隙間４から外部に放出される。従つて、爆
発的な蒸気の発生を防止でき発泡組織が均一でき
めの細かい良質の菓子板を製造できる。 From the start to the end of production, steam generated from the confectionery material is released from the gap 4 to the outside. Therefore, generation of explosive steam can be prevented, and high-quality confectionery boards with a uniform and fine-grained foam structure can be produced.
実験では、膨張させない菓子板では、加熱温度
70〜140℃とする。130℃の場合、圧縮は加熱開始
後40〜60秒してから行い、圧力６Kg／cm2で２〜３
秒間行うのが適当であつた。 In the experiment, the heating temperature was
The temperature should be 70-140℃. When the temperature is 130℃, compression is performed 40 to 60 seconds after the start of heating, and the pressure is 6Kg/ cm2 .
It was appropriate to do it for a second.
このときの菓子板は、直径45mmの円板では最小
厚み0.3mm（浸漬米重量0.6ｇ）、最大厚み3.5mm
（浸漬米重量８ｇ）であつた。その形態は、糯米
の粒状形状をよく保持していた。 At this time, the confectionery board has a minimum thickness of 0.3 mm (soaked rice weight 0.6 g) and a maximum thickness of 3.5 mm for a disk with a diameter of 45 mm.
(Weight of soaked rice: 8 g). Its morphology well retained the granular shape of glutinous rice.
膨張させた菓子板では、加熱後一定時間経過後
圧縮を行う場合、加熱温度180〜240℃、圧縮時期
を加熱開始後20〜40秒、圧縮時間１〜５秒、圧力
５〜10Kg／cm2のとき好ましい製品を得た。 When compressing an expanded confectionery board after a certain period of time has passed after heating, the heating temperature is 180 to 240°C, the compression time is 20 to 40 seconds after the start of heating, the compression time is 1 to 5 seconds, and the pressure is 5 to 10 kg/cm2 . A desirable product was obtained when
このときの菓子板の密度は1.8〜2.7ml／ｇで製
造限度は試料直径45mmにおいて、厚み1.5〜５mm、
重量0.8〜３ｇであつた。 The density of the confectionery board at this time is 1.8 to 2.7 ml/g, and the manufacturing limit is 1.5 to 5 mm thick with a sample diameter of 45 mm.
The weight was 0.8 to 3 g.
次に、以上のような菓子板２枚を使用した封入
菓子の製造方法について説明する。 Next, a method for manufacturing an enclosed confectionery using two confectionery boards as described above will be explained.
第１図に示すように、上型６と下型７の間に封
入材料８をはさみ、これを上型２と下型３で押え
る。封入材料８は菓子板の外周付近には置かない
ように注意する。上下の菓子板の溶着を防げるか
らである。 As shown in FIG. 1, an encapsulating material 8 is sandwiched between an upper mold 6 and a lower mold 7, and is pressed between the upper mold 2 and the lower mold 3. Be careful not to place the enclosing material 8 near the outer periphery of the confectionery board. This is because it prevents welding of the upper and lower confectionery boards.
次に、加熱と同時に圧縮を行い、一定時間経過
後上型２の位置はそのままにして上型２にかける
圧力を０にし、上型２の自重だけをかける。この
状態で加熱を続け、膨張、乾燥、必要に応じてイ
リを行う。加熱は200〜240℃で行う。 Next, compression is performed at the same time as heating, and after a certain period of time, the pressure applied to the upper mold 2 is reduced to 0, leaving the upper mold 2 in the same position, and only the weight of the upper mold 2 is applied. Continue heating in this state to expand, dry, and remove as necessary. Heating is performed at 200-240°C.
加熱と圧縮の過程では、軟化した上板６はその
外周部分が下方に垂れ下がる。膨張の過程では、
上型６と下型７は膨れ上がつて封入材料８を完全
に包むと共に相互に混り合つて溶着し、型内で一
定形状に成形される。そして乾燥されて形状は固
定され、第２図のような菓子９ができ上がる。 During the heating and compression process, the outer peripheral portion of the softened upper plate 6 hangs downward. In the process of expansion,
The upper mold 6 and the lower mold 7 swell to completely enclose the enclosing material 8, mix and weld together, and are molded into a certain shape within the mold. The confectionery 9 is then dried to fix its shape, and a confectionery 9 as shown in FIG. 2 is completed.
封入材料８としては、チヨコレート、クリーム
等の成形容易なものから、ふりかけ、茶漬けの
り、めんたい粉、えび、小魚、その他嵩張るも
の、まとまりがなく成形困難なものまで使用する
ことができる。尚、チヨコレート、クリーム等熱
によつて軟化、変質しやすい材料であつても菓子
板で保護されているので問題はない。 As the encapsulating material 8, it is possible to use materials ranging from those that are easy to mold, such as chiyocolate and cream, to those that are bulky, hard to form, and difficult to mold, such as furikake, chazuke nori, mentai powder, shrimp, small fish, and others. It should be noted that even if the material is easily softened or altered by heat, such as chiyocolate or cream, there is no problem since it is protected by the confectionery plate.
この実施例では、加熱と圧縮を同時に行うため
次の点に注意する必要がある。 In this example, since heating and compression are performed simultaneously, the following points must be noted.
第１に、菓子材料の含水率を抑えることであ
る。これは、急激に高温高圧になるため、部分的
な発泡膨張が生じ、表面平坦低下、中心部不完全
乾燥等が発生するためである。実験値では最大12
〜20％の含水率が限界であつた。 First, it is necessary to suppress the moisture content of confectionery materials. This is because the rapid rise in temperature and pressure causes local foaming expansion, resulting in decreased surface flatness and incomplete drying of the center. Experimental values up to 12
A moisture content of ~20% was the limit.
しかしながら、加工条件を調整すれば含水率が
膨脹度に影響することはほとんどない。 However, if the processing conditions are adjusted, the moisture content has little effect on the degree of swelling.
第２に圧縮の条件（圧力、時間、圧縮速度）が
過度にあると、却つて膨脹を抑制し高温によるガ
ラス状の硬い物質を生じることになる。そのた
め、条件の設定に十分注意する必要がある。 Second, if the compression conditions (pressure, time, compression speed) are excessive, expansion will be suppressed and a glass-like hard material will be produced due to high temperatures. Therefore, it is necessary to be very careful when setting the conditions.
実験結果では、膨脹度2.5〜2.7ml／ｇの場合、
圧力６〜12Kg／cm2圧縮時間１〜５秒が好ましかつ
た。これにより、例えば直径45mm、厚さ２mmの菓
子を製造することができた。 According to the experimental results, when the degree of expansion is 2.5 to 2.7 ml/g,
A pressure of 6 to 12 kg/cm 2 and a compression time of 1 to 5 seconds were preferred. As a result, it was possible to produce, for example, a confectionery with a diameter of 45 mm and a thickness of 2 mm.
この実施例では、加熱と圧縮を製造開始と同時
に行うので極めて高温高圧になり、含水率が極め
て小さくなつている菓子板を再加工しやすい。 In this embodiment, heating and compression are performed at the same time as the start of production, resulting in extremely high temperature and high pressure, making it easy to reprocess confectionery boards with extremely low moisture content.
尚、菓子材料には、糯米に限らず、うるち米、
小麦、大豆、とうもろこしその他澱粉を含有する
すべての粉状、粒状の材料を使用できることは勿
論のことである。 In addition, confectionery ingredients include not only glutinous rice but also glutinous rice,
Of course, wheat, soybean, corn, and any other powdery or granular material containing starch can be used.
この発明は、以上の構成としたので封入材料を
完全封入でき、熱により軟化し溶け出しやすい材
料や香味、色が変質しやすい材料でも封入材料と
して使用でき、夏季でも安心して流通、販売を行
うことができると共に長期保存が可能になる。
With the above configuration, this invention allows the encapsulating material to be completely encapsulated, and even materials that soften and melt due to heat, or materials that are susceptible to change in flavor or color, can be used as the encapsulating material, and can be safely distributed and sold even in summer. It also enables long-term storage.
また、製造は極めて簡単であるので、製造コス
トの低減が図れると共に合成接着剤を使用しない
ので安全である。 In addition, since manufacturing is extremely simple, manufacturing costs can be reduced, and since synthetic adhesives are not used, it is safe.
また、菓子板による封入材料の封入は、型内で
行われるので、嵩張る材料、成形困難な材料であ
つても薄く、しかも一定形状に成形することがで
きる。 In addition, since the filling material is encapsulated in the confectionery board within the mold, even bulky materials or materials that are difficult to mold can be molded into a thin and constant shape.
第１図及び第２図はこの発明の一実施例であ
る。第１図はこの発明にかかる製造方法を具体化
した装置の断面図。第２図は製造された菓子の中
央破断斜視図。
１……中型、２……上型、３……下型、６……
上板、７……下板、８……封入材料、９……菓
子。
FIGS. 1 and 2 show an embodiment of the present invention. FIG. 1 is a sectional view of an apparatus embodying the manufacturing method according to the present invention. FIG. 2 is a perspective cutaway view of the manufactured confectionery. 1...middle size, 2...upper type, 3...lower type, 6...
Upper plate, 7...lower plate, 8...enclosure material, 9...confectionery.
Claims (1)
加熱し、上下の菓子板外周同士を溶着して封入材
料を封入することを特徴とする菓子の製造方法。1. A method for manufacturing confectionery, which comprises sandwiching an encapsulating material between upper and lower confectionery boards, heating it in a mold, welding the outer peripheries of the upper and lower confectionery boards, and enclosing the encapsulating material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61126238A JPS62282550A (en) | 1986-05-30 | 1986-05-30 | Preparation of cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61126238A JPS62282550A (en) | 1986-05-30 | 1986-05-30 | Preparation of cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62282550A JPS62282550A (en) | 1987-12-08 |
| JPS643456B2 true JPS643456B2 (en) | 1989-01-20 |
Family
ID=14930210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61126238A Granted JPS62282550A (en) | 1986-05-30 | 1986-05-30 | Preparation of cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62282550A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7041573B2 (en) * | 2018-03-30 | 2022-03-24 | 株式会社カネカ | Baked chocolate-like confectionery and its manufacturing method |
-
1986
- 1986-05-30 JP JP61126238A patent/JPS62282550A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62282550A (en) | 1987-12-08 |
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