JPH0129541B2 - - Google Patents
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- Publication number
- JPH0129541B2 JPH0129541B2 JP61126237A JP12623786A JPH0129541B2 JP H0129541 B2 JPH0129541 B2 JP H0129541B2 JP 61126237 A JP61126237 A JP 61126237A JP 12623786 A JP12623786 A JP 12623786A JP H0129541 B2 JPH0129541 B2 JP H0129541B2
- Authority
- JP
- Japan
- Prior art keywords
- confectionery
- board
- standing wall
- boards
- heating
- 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
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- 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、えびその他の材料
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 Application Field] The present invention relates to a method for producing confectionery containing chocolate, cream, furikake, chazuke nori, mentaiko flour, shrimp, and other ingredients.
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
ームのように香料、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 that are 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.
そこで、この発明は、このような欠点を防止す
る上で、別材料を完全に封入することを目的と
し、しかも完全封入は軟化、変質させることなく
簡単にできるようにすることを目的としている。
Therefore, in order to prevent such drawbacks, the present invention aims to completely encapsulate another material, and moreover, to enable complete encapsulation to be easily performed without softening or deterioration of quality.
この発明は、上下の菓子板のうち少なくとも一
方の外周に立壁を設け、少なくとも該立壁及びこ
れと接合する他方の菓子板の部分を糊化乾燥し、
立壁で囲まれた凹部に封入材料を入れた後、立壁
あるいは他方の菓子板の接合部分に液体をつけて
上下の菓子板を接着するものである。
This invention provides a standing wall on the outer periphery of at least one of the upper and lower confectionery boards, gelatinizes and dries at least the standing wall and the part of the other confectionery board that is joined to the standing wall,
After filling a recess surrounded by a vertical wall with an enclosing material, liquid is applied to the vertical wall or the joint of the other confectionery board to adhere the upper and lower confectionery boards.
この発明は、上下の菓子板表面のうち立壁及び
これと接合する他方の菓子板の部分を糊化乾燥し
ておき液体をつけるだけで凹部に入れた封入材料
を封入することができる。
According to the present invention, it is possible to encapsulate the encapsulating material placed in the recess by simply gelatinizing and drying the vertical wall and the part of the other confectionery board that is joined to the vertical wall among the surfaces of the upper and lower confectionery boards, and then applying liquid.
従つて、封入材料を完全封入できる。しかも、
封入は極めて簡単で、上下の菓子板を接着するた
めの装置（例えば焼型）、接着剤は全く必要とし
ない。 Therefore, the encapsulating material can be completely encapsulated. Moreover,
Encapsulation is extremely simple and does not require any equipment (for example, baking molds) or adhesives for gluing the upper and lower confectionery boards together.
また、接着時に全く熱を加えないので、封入材
料の溶け出しや変質を生じることはない。 Furthermore, since no heat is applied during bonding, the encapsulating material does not melt or change in quality.
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、前者は
表面だけが糊化したものであり、後者は内部まで
糊化したものである。 The confectionery board used in this invention is an expanded one,
The former is gelatinized only on the surface, and the latter is gelatinized to the inside.
まず、この菓子板の製造は、第３図に示すよう
な装置を使用するものである。 First, this confectionery board is manufactured using an apparatus as shown in FIG.
第３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. 3, 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５を中型１及
び上下型１，２内に入れる。 First, the upper mold 2 is moved and the confectionery material 5 is 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する過程であ
る。 Compression is the process of shaping mochi to 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いは開始後糯米
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 the 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
をつ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 and colored.
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は、加熱温度を
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 non-expanding confectionery board was heated at
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。 The confectionery board at this time is a disc with a diameter of 45 mm, the minimum thickness is 0.3 mm (soaked rice weight 0.6 g), and the maximum thickness is 3.5 mm.
(Weight of soaked rice: 8 g). The shape well maintained 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、
製造限界は試料直径45mmにおいて、厚み1.5〜５
mm、重量0.8〜３ｇであつた。 The density of the confectionery board at this time is 1.8-2.7ml/g,
The manufacturing limit is 1.5 to 5 mm thick for a sample diameter of 45 mm.
mm, and weighed 0.8 to 3 g.
菓子板の形状は、上板６を平板状とし、下板７
を外周に立壁８を有する断面凹状とする。これら
の形状は、上型２あるいは下型の形状を変えるこ
とによつて簡単に形成することができる。 The shape of the confectionery board is such that the upper plate 6 is flat and the lower plate 7 is shaped like a flat plate.
has a concave cross section with a standing wall 8 on the outer periphery. These shapes can be easily formed by changing the shape of the upper mold 2 or the lower mold.
次に、上板６と下板７を使用して封入菓子を製
造するには、第２図に示すように、下板７の凹部
９にチヨコレート、クリーム等の封入材料１０を
流し込むあるいは冷して固形にしたものを入れ
る。次に、立壁８に水をつけて上板６を載せて接
着すれば完了する。 Next, in order to manufacture an encapsulated confectionery using the upper plate 6 and the lower plate 7, as shown in FIG. Add the solidified material. Next, the standing wall 8 is soaked in water, the top plate 6 is placed on it, and the installation is completed.
上板６、下板７はともに糊化しているので、水
をつけて重ね合すだけで簡単に接着し、第２図に
示すような菓子１１ができ上がる。 Since both the upper plate 6 and the lower plate 7 are gelatinized, they can be easily adhered by just soaking them in water and overlapping them, thereby completing the confectionery 11 as shown in FIG. 2.
次に具体例について説明すると、例えば、厚み
１mmの上板と、厚み２mmでそのうち立壁の厚み
（すなわち凹部の深さ）１mmの下板を使用したも
のでは、３mmの厚み菓子ができる。 Next, a specific example will be described. For example, if a top plate with a thickness of 1 mm and a bottom plate with a thickness of 2 mm and a standing wall (i.e., depth of a recess) of 1 mm are used, a confectionery with a thickness of 3 mm can be produced.
尚、菓子材料５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。 It goes without saying that the confectionery material 5 is not limited to glutinous rice, but can also be made of non-glutinous rice, wheat, soybean, corn, or any other powdery or granular material containing starch.
また、菓子板を糊化する部分は、少なくとも上
板６と下板７が接合する部分であればよい。 Further, the portion where the confectionery board is gelatinized may be at least the portion where the upper plate 6 and the lower plate 7 are joined.
また、立壁８は上板６、下板７のいずれか又は
双方にあつてもよい。 Further, the vertical wall 8 may be provided on either or both of the upper plate 6 and the lower plate 7.
また、封入材料１０の種類は問わないが、特に
熱により軟化しやすいものや変質しやすいものの
封入に最適である。 Although the type of the encapsulating material 10 does not matter, it is especially suitable for encapsulating materials that are easily softened or deteriorated by heat.
また、液体は、水に限らずしようゆ、みりんそ
の他のものであつてもよい。 Moreover, the liquid is not limited to water, and may be soy sauce, mirin, or other liquids.
この発明は、上下の菓子板のうち少なくとも立
壁及びこれと接合する他方の菓子板の部分を糊化
乾燥しておき水をつけるだけで凹部に入れた封入
材料を封入することができる。
According to the present invention, at least the vertical wall of the upper and lower confectionery boards and the part of the other confectionery board connected thereto are gelatinized and dried, and the enclosing material placed in the recess can be encapsulated by simply applying water.
従つて、完全密封できるので、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。 Therefore, since it can be completely sealed, it can be used as an encapsulation material even with materials that soften and melt out due to heat, and materials that are prone to change in flavor or color, allowing for safe distribution and sale even in the summer, and long-term storage. Become.
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、全く熱を加えないので、製造時に封入材
料の溶け出しや変質が生じることはなく良質の製
品を安定して製造することができる。 Furthermore, since no heat is applied at all, the encapsulating material does not melt out or change in quality during manufacturing, and high-quality products can be stably manufactured.
第１図乃至第３図はこの発明の一実施例であ
る。第１図は上板と下板を接着する前の状態を示
す斜視図。第２図は菓子の構造を示す中央破断斜
視図。第３図は菓子板の製造装置の断面図。
１……中型、２……上型、３……下型、５……
菓子材料、６……上板、７……下板、８……立
壁、９……凹部、１０……封入材料、１１……菓
子。
1 to 3 show an embodiment of the present invention. FIG. 1 is a perspective view showing the state before the upper and lower plates are bonded together. FIG. 2 is a perspective view cut away at the center showing the structure of the confectionery. FIG. 3 is a sectional view of the confectionery board manufacturing apparatus. 1...middle size, 2...upper type, 3...lower type, 5...
Confectionery materials, 6...upper plate, 7...lower plate, 8...standing wall, 9...recess, 10...enclosure material, 11...confectionery.
Claims (1)
立壁を設け、少なくとも該立壁及びこれと接合す
る他方の菓子板の部分を糊化乾燥し、立壁で囲ま
れた凹部に封入材料を入れた後、立壁あるいは他
方の菓子板の接合部分に液体をつけて上下の菓子
板を接着することを特徴とする菓子の製造方法。1. After providing a standing wall around the outer periphery of at least one of the upper and lower confectionery boards, gelatinizing and drying at least the standing wall and the part of the other confectionery board that joins it, and filling the recess surrounded by the standing wall with the encapsulating material, A method of manufacturing confectionery characterized by applying liquid to the standing wall or the joint part of the other confectionery board to adhere the upper and lower confectionery boards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61126237A JPS62282549A (en) | 1986-05-30 | 1986-05-30 | Preparation of cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61126237A JPS62282549A (en) | 1986-05-30 | 1986-05-30 | Preparation of cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62282549A JPS62282549A (en) | 1987-12-08 |
| JPH0129541B2 true JPH0129541B2 (en) | 1989-06-12 |
Family
ID=14930185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61126237A Granted JPS62282549A (en) | 1986-05-30 | 1986-05-30 | Preparation of cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62282549A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3667731B2 (en) * | 2002-12-05 | 2005-07-06 | 株式会社地主共和商会 | Instant production equipment for chicken rice crackers |
| JP7041573B2 (en) * | 2018-03-30 | 2022-03-24 | 株式会社カネカ | Baked chocolate-like confectionery and its manufacturing method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61209550A (en) * | 1985-03-14 | 1986-09-17 | Uegaki Beika Kk | Production of rice cracker |
-
1986
- 1986-05-30 JP JP61126237A patent/JPS62282549A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62282549A (en) | 1987-12-08 |
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