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Cup shaped baked confectionary and manufacturing method thereof

Inactive Publication Date: 2003-11-27
LOTTE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0019] If the thickness of the dough becomes less than 1 mm, dough of the cup shaped baked confectionary is easily cause rupture. Also, after baking the cup shaped baked confectionary, it is easily broken upon releasing from the three-dimensional baking die.

Problems solved by technology

However, in the method of (1), since the dough 3 of the cup shaped baked confectionary is baked in a condition compressed between the concave baking plate 1 and the convex baking plate 2, heat conductivity is low.
Furthermore, releasing of the die becomes difficult.
Furthermore, releasing of the die becomes difficult.
Namely, all of these methods (1) to (3), difficulty is caused in releasing of the cup shaped baked confectionary after baking.
Therefore, it has been difficult to manufacture thin and small cup shaped baked confectionary, and efficiency in production of the cup shaped baked confectionary is inherently low.
On the other hand, if protein content is in excess of 15 Wt %, the dough becomes dry and crumble.
In either case, difficulty is encountered in forming into sheet form.
In either case, difficulty is encountered in forming into sheet form.
When sugar content is less than 60 Wt %, the contents of protein and fat become relatively large to cause difficulty in forming into sheet form.
On the other hand, if sugar content exceeds 78 Wt %, dough loses bond or becomes clammy to lower releasing ability from the baking die.
If the thickness of the dough becomes less than 1 mm, dough of the cup shaped baked confectionary is easily cause rupture.
Also, after baking the cup shaped baked confectionary, it is easily broken upon releasing from the three-dimensional baking die.
On the other hand, if the thickness of the dough exceeds 6 mm, the dough of the cup shaped baked confectionary can slack excessively during baking, or can slack irregularly to cause difficulty in baking the cup shaped baked confectionary with good appearance.

Method used

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  • Cup shaped baked confectionary and manufacturing method thereof
  • Cup shaped baked confectionary and manufacturing method thereof
  • Cup shaped baked confectionary and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

embodiment 1

[0054] The sheet dough is punched into circular dough for cup shaped baked confectionary having a diameter of 4 cm, put on the three dimensional baking die 14 used in the embodiment 1 and baked for 20 minutes at 200.degree. C.

[0055] The dough 16 of the cup shaped baked confectionary has large expansion during baking and can slack off the three-dimensional baking die 14, or cavity surrounded by the peripheral wall can be substantially filled to cause difficulty in baking the cup shaped confectionary. It should be noted that the confectionary thus baked contained 7.8 Wt % of protein, 35.7 Wt % of fat, 55.2 Wt % of sugar in solid component.

embodiment 2

[0065] Embodiment 2

[0066] In this embodiment, in place of the hemi-sphere three-dimensional baking die 14 used in the foregoing embodiment 1 and comparative examples 1 to 4, a three-dimensional baking die 24 having substantially hemi-sphere outer periphery as a whole with a flat portion 22 at the top thereof, and having 3 cm of diameter in a bottom surface (FIG. 6) was used.

[0067] At first, raw materials consisted of 100 Wt parts of hard flour, 30 Wt parts of wheat starch, 40 Wt parts of shortening, 40 Wt parts of sugar, 5 Wt parts of liquid sugar, 5 Wt parts of condensed milk, 1.3 Wt parts of salt, 1 Wt part of baking powder, 1 Wt part of ammonium carbonate, 0.5 Wt parts of vanilla flavor agent and 60 Wt parts of water were blended and stirred to prepare a dough mass containing 6.0 Wt % of protein, 20.8 Wt % of fat and 70.5 Wt % of sugar in solid component. By punching the sheet dough formed by rolling the dough mass into a sheet having thickness of about 2 mm, the circular dough 1...

embodiment 3

[0071] Embodiment 3

[0072] Raw materials consisted of 100 Wt parts of medium flour, 10 Wt parts of butter, 20 Wt parts of shortening, 30 Wt parts of sugar, 2 Wt parts of skim milk, 5 Wt parts of whole egg, 1 Wt part of salt, 0.1 Wt parts of baking powder, 0.2 Wt parts of ammonium carbonate, 0.5 Wt parts of vanilla flavor agent and 15 Wt parts of water were blended and stirred to obtain the dough mass containing 6.3 Wt % of protein, 20.3 Wt % of fat and 71.5 Wt % of sugar in sold component was obtained. The dough mass is rolled to obtain a sheet dough in a thickness of 3 mm. Then, the 4 cm diameter circular dough of the cup shaped baked confectionary obtained by punching of the sheet dough was mounted on the hemi-sphere three-dimensional baking die having the bottomsurface of 3 cm diameter similar to that employed in the embodiment 1 and baked for 12 minutes at 180.degree. C.

[0073] The baked cup shaped baked confectionary 19 had uniform thickness of about 5 mm entirely, contained 6.3 ...

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PUM

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Abstract

A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.

Description

CROSS REFERENCE TO THE RELATED APPLICATION[0001] The present application has been filed with claiming priority based on Japanese Patent Application No. 2002-152287, filed on May 27, 2002. Disclosure of the above-identified Japanese Patent Application is herein incorporated by reference.[0002] 1. Field of the Invention[0003] The present invention relates to a cup shaped baked confectionary and a manufacturing method thereof.[0004] 2. Description of the Related Art[0005] Conventionally, as methods of manufacturing cup shaped baked confectionaries, such as tart or the like by baking a material or dough of the cup shaped baked confectionary prepared by blending necessary raw materials, (1) a method by baking a dough 3 of the cup shaped baked confectionary in a condition sandwiched between baking plates of a combined die consisted of a concave type baking plate 1 and a convex type baking plate 2, and subsequently peel the baked cup shaped baked confectionary 4 off the baking plates 1 and...

Claims

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Application Information

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IPC IPC(8): A23G3/50A21B3/13A21B5/02A23G3/00
CPCA21B5/02A21B3/13A23G3/00
Inventor SASAKI, KATSUMAUSAMI, YOKOITO, MASANORI
Owner LOTTE CO LTD
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