U.S. patent application number 10/437225 was filed with the patent office on 2003-11-27 for cup shaped baked confectionary and manufacturing method thereof.
Invention is credited to Ito, Masanori, Sasaki, Katsuma, Usami, Yoko.
Application Number | 20030219527 10/437225 |
Document ID | / |
Family ID | 29417145 |
Filed Date | 2003-11-27 |
United States Patent
Application |
20030219527 |
Kind Code |
A1 |
Sasaki, Katsuma ; et
al. |
November 27, 2003 |
Cup shaped baked confectionary and manufacturing method thereof
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.
Inventors: |
Sasaki, Katsuma; (Saitama,
JP) ; Usami, Yoko; (Chiba, JP) ; Ito,
Masanori; (Saitama, JP) |
Correspondence
Address: |
RADER FISHMAN & GRAUER PLLC
LION BUILDING
1233 20TH STREET N.W., SUITE 501
WASHINGTON
DC
20036
US
|
Family ID: |
29417145 |
Appl. No.: |
10/437225 |
Filed: |
May 14, 2003 |
Current U.S.
Class: |
426/660 |
Current CPC
Class: |
A21B 3/13 20130101; A21B
5/02 20130101 |
Class at
Publication: |
426/660 |
International
Class: |
A23G 003/00 |
Foreign Application Data
Date |
Code |
Application Number |
May 27, 2002 |
JP |
2002-152287 |
Claims
What is claimed is:
1. A producing method of a cup shaped baked confectionary
comprising the steps of: mounting a dough of a cup shaped baked
confectionary having desired contour shape on a top of a metallic
three-dimensional baking die having a desired shape of outer
peripheral surface, in a condition extending horizontally with
placing outer periphery thereof outside of said three dimensional
baking die; heating said dough for softening said dough of the cup
shaped baked confectionary to contact on the outer peripheral
surface of the three-dimensional baking die and baking.
2. A production method of a cup shaped baked confectionary as set
forth in claim 1, wherein the outer peripheral surface of said
three-dimensional baking die is formed into hemi-sphere shape,
semi-elliptic ball shape, campanulate shape, semi-elliptic ball
shape having leaf shaped bottom surface, semi-cylindrical shape or
rectangular parallelepiped shape.
3. A production method of a cup shaped baked confectionary as set
forth in claim 1, wherein the outer peripheral surface of said
three-dimensional baking die is formed with a flat portion at the
top thereof and is formed into generally hemi-sphere shape,
generally semi-elliptic ball shape, generally campanulate shape,
generally semi-elliptic ball shape having leaf shaped bottom
surface or generally semi-cylindrical shape.
4. A production method of a cup shaped baked confectionary as set
forth in claim 1, wherein a sheet dough is prepared by rolling a
dough mass containing 5 to 15 Wt % of protein, 15 to 28 Wt % of fat
and 60 to 78 Wt % of sugar, preferably 5 to 10 Wt % of protein, 18
to 26 Wt % of fat and 63 to 75 Wt % of sugar in solid component,
and is formed into desired shape by punching.
5. A production method of a cup shaped baked confectionary as set
forth in claim 1, wherein a thickness of the dough of the cup
shaped baked confectionary is in a range of 1 to 6 mm.
6. A cup shaped baked confectionary produced by a method defined in
any one of claims 1 to 5.
7. A cup shaped baked confectionary as set forth in claim 6,
wherein the confectionary has substantially uniform thickness
entirely.
8. A cup shaped baked confectionary as set forth in claim 6, which
contains 5 to 15 Wt % of protein, 15 to 28 Wt % of fat and 60 to 78
Wt % of sugar, preferably 5 to 10 Wt % of protein, 18 to 26 Wt % of
fat and 63 to 75 Wt % of sugar in solid component.
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.
BACKGROUND OF THE INVENTION
[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
2, as shown in FIG. 12, (2) a method by pressing and shaping a
dough 6 of the cup shaped baked confectionary fitted on a concave
type baking plate 5 by means of a convex die, baking the dough 6 of
the cup shaped baked confectionary after removing the convex die,
and then peeling a cup shaped baked confectionary 8 off the concave
type baking plate, as shown in FIG. 13, (3) a method by extending
the dough 11 of the cup shaped baked confectionary for covering a
baking die 10 formed from a convex type curved plate form metal
wire netting 9, shaping the dough 11 along the shape of the baking
die 10 and baking in an oven together with the baking die 10, and
soon have been known as disclosed in Japanese Unexamined Patent
Publication No. 2001-25351.
[0006] 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. Also, since expansion of the dough 3 is
restricted, structure becomes high density to provide hard texture.
Furthermore, releasing of the die becomes difficult.
[0007] In the method of (2), the dough 6 of the cup shaped baked
confectionary can slack during baking to cause difference between a
central portion 12 of the cup and the edge portion 13 of the
peripheral wall to cause difficulty in forming the cup shaped baked
confectionary with uniform thickness. Furthermore, releasing of the
die becomes difficult.
[0008] In the method of (3), the baked cup shaped confectionary can
penetrate into the mesh of the metal wire netting 9 to cause
difficulty to release from the die. Namely, all of these methods
(1) to (3), difficulty is caused in releasing of the cup shaped
baked confectionary after baking. Therefore, in order to prevent
the baked confectionary from cracking or breakage upon releasing
from the die, thickness of dough inherently becomes thick.
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.
SUMMARY OF THE INVENTION
[0009] The present invention has been worked out in view of the
defects in the prior art. It is therefore an object of the present
invention to obtain a cup shaped baked confectionary which has
light texture, uniform thickness and easy to release from the
die.
[0010] A producing method of a cup shaped baked confectionary,
according to the present invention, comprises the steps of:
[0011] mounting a dough of a cup shaped baked confectionary having
desired contour shape on a top of a metallic three-dimensional
baking die having a desired shape of outer peripheral surface, in a
condition extending horizontally with placing outer periphery
thereof outside of the three dimensional baking die;
[0012] 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.
[0013] Preferably, the outer peripheral surface of the
three-dimensional baking die may be formed into hemi-sphere shape,
semi-elliptic ball shape, campanulate shape, semi-elliptic ball
shape having leaf shaped bottom surface, semi-cylindrical shape or
rectangular parallelepiped shape. Also, it is preferred that the
three-dimensional baking die is formed with a flat portion at the
top thereof.
[0014] A sheet dough maybe prepared by rolling a dough mass
containing 5 to 15 Wt % of protein, 15 to 28 Wt % of fat and 60 to
78 Wt % of sugar, preferably 5 to 10 Wt % of protein, 18 to 26 Wt %
of fat and 63 to 75 Wt % of sugar in solid component, and is formed
into desired shape by punching.
[0015] If protein content is less than 5 Wt %, bonding in the dough
becomes 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.
[0016] If fat content is less than 15 Wt %, bonding in the dough
becomes low. On the other hand, if fat content is in excess of 28
Wt %, the dough becomes clammy to have small elasticity. In either
case, difficulty is encountered in forming into sheet form.
[0017] 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.
[0018] On the other hand, the thickness of the dough of the cup
shaped baked confectionary is preferably in a range of 1 to 6
mm.
[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.
[0020] 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.
[0021] The cup shaped baked confectionary according to the present
invention has substantially uniform thickness entirely.
[0022] The cup shaped baked confectionary may contain 5 to 15 Wt %
of protein, 15 to 28 Wt % of fat and 60 to 78 Wt % of sugar,
preferably 5 to 10 Wt % of protein, 18 to 26 Wt % of fat and 63 to
75 Wt % of sugar in solid component.
BRIEF DESCRIPTION OF THE DRAWINGS
[0023] The present invention will be understood more fully from the
detailed description given hereinafter and from the accompanying
drawings of the preferred embodiment of the present invention,
which, however, should not be taken to be limitative to the
invention, but are for explanation and understanding only.
[0024] In the drawings:
[0025] FIG. 1 is a perspective view of a three-dimensional baking
die having hemi-spherical outer peripheral surface and a dough of a
cup shaped baked confectionary;
[0026] FIG. 2 is a perspective view showing a condition where the
dough of the cup shaped baked confectionary is mounted on the
three-dimensional baking die;
[0027] FIG. 3 is a perspective view showing a condition where the
outer periphery of the dough of the cup shaped baked confectionary
slacks during baking;
[0028] FIG. 4 is a partially cut-away perspective view showing a
baked condition of the cup shaped baked confectionary;
[0029] FIG. 5 is a partially cut-away perspective view showing the
cup shaped baked confectionary in a condition released from the
three-dimensional die;
[0030] FIG. 6 is a perspective view of a three-dimensional baking
die having hemi-spherical outer peripheral surface with a flat
portion and a dough of a cup shaped baked confectionary;
[0031] FIG. 7 is a perspective view showing a condition where the
dough of the cup shaped baked confectionary is mounted on the
three-dimensional baking die;
[0032] FIG. 8 is a perspective view showing a condition where the
outer periphery of the dough of the cup shaped baked confectionary
slacks during baking;
[0033] FIG. 9 is a partially cut-away perspective view showing the
cup shaped baked confectionary in a condition released from the
three-dimensional die;
[0034] FIGS. 10(a) to 10(d) are perspective views showing
three-dimensional dies of other shapes;
[0035] FIGS. 11(a) and 11(b) are plan view showing the dough of the
cup shaped baked confectionary formed with indentation and
perspective views of the cup shaped baked confectionary obtained by
baking;
[0036] FIGS. 12(a) to 12(c) are sections showing the conventional
production method of the baked confectionary, in which FIG. 12(a)
shows a condition where the dough of the cup shaped baked
confectionary is mounted on a concave baking plate, FIG. 12(b)
shows a condition where the dough of the cup shaped baked
confectionary is sandwiched between the concave shaped baking plate
and the convex shaped baking plate, and FIG. 12(c) shows a
condition where the convex shaped baking plate is lifted up after
baking;
[0037] FIGS. 13(a) to 13(d) are sections showing another
conventional production method of the cup shaped baked
confectionary, in which FIG. 13(a) shows a condition where the
dough of the cup shaped baked confectionary is mounted on the
concave baking plate, FIG. 13(b) shows a condition where the dough
is pressed and shaped by a convex shaped baking plate, FIG. 13(c)
shows a condition where the dough of the cup shaped baked
confectionary is baked with removing the convex shaped baking
plate, and FIG. 13(d) shows the baked cut shaped baked
confectionary; and
[0038] FIG. 14 is a section showing a further conventional
production process of the cup shaped baked confectionary.
DESCRIPTION OF THE PREFERRED EMBODIMENT
[0039] The present invention will be discussed hereinafter in
detail in terms of the preferred embodiment of a cup shaped baked
confectionary and manufacturing method thereof according to the
present invention with reference to the accompanying drawings. In
the following description, numerous specific details are set forth
in order to provide a thorough understanding of the present
invention. It will be obvious, however, to those skilled in the art
that the present invention may be practiced without these specific
details. In other instance, well-known structures are not shown in
detail in order to avoid unnecessary obscurity of the present
invention.
[0040] A manufacturing method of cup shaped baked confectionary
according to the present invention is performed in the following
manner with a metallic three-dimensional baking die 14 having
necessary shape of the outer peripheral surface 15, such as
hemi-spherical shape and so forth, and a dough prepared by mixing
and stirring necessary materials, rolled into a sheet dough by a
rolling sheeter or the like and then punched or cut into a dough 16
for the cup shaped baked confectionary with a desired contour, such
as circular shape or the like (FIG. 1).
[0041] At first, the dough 16 of the cup shaped baked confectionary
is mounted horizontally on a top of the three-dimensional baking
die 14 without shaping it along the outer peripheral surface 15 of
the three-dimensional baking die 14 (FIG. 2). Then, the dough 16 of
the cup shaped baked confectionary is placed within an oven
together with the three-dimensional baking die 14 for baking for a
necessary period.
[0042] During baking, the dough 16 of the cup shaped baking
confectionary is soften associating with melting of internal solid
fact to cause slacking in the outer periphery 17 by its own weight
to contact with the outer peripheral surface 15 of the
three-dimensional baking die 14 (FIG. 3). On the other hand, by
baking, evaporation of moisture content and expansion are caused to
bake the cup shaped baked confectionary having the inner wall
surface 18 extending along the outer peripheral surface 15 (FIG.
4).
[0043] The baked cup-shaped baked confectionary can be easily
released from the three-dimensional baking die by turning the
three-dimensional die up side down or upwardly picking up.
[0044] Thus, the cup shaped baked confectionary 19 raising the
peripheral wall around the center portion 20 (FIG. 5)
[0045] As set forth above, since the cup shaped baked confectionary
16 is shaped into the shape of the three-dimensional baking die 14
by its own weight during baking, it becomes unnecessary to forcedly
pressing onto the three-dimensional baking die for preliminary
shaping. Furthermore, since the dough is baked without pressing
onto the outer peripheral surface of the three-dimensional baking
die, the baked cup shaped baked confectionary 19 is easy to release
from the die. Accordingly, even when the dough 16 punched from thin
rolled sheet or the dough formed by punching into small pieces and
then shaped, is used, the baked confectionary 19 based as set forth
above can be released from the three-dimensional baking die 14
without cracking of the cup shaped baked confectionary 19. By this,
it becomes possible to manufacture even thin and small cup shaped
baked confectionary. Furthermore, by adjusting thickness of the
sheet dough, the thickness of the dough of the cup shaped baked
confectionary can be easily controlled.
[0046] On the other hand, different from the case of baking by
sandwiching two baking plates, expansion of the dough 16 of the cup
shaped baked confectionary is not interfered to obtain the cup
shaped baked confectionary with lesser damage to the dough of the
cup shaped baked confectionary and light texture. On the other
hand, in comparison with the conventional manufacturing method, the
cup shaped baked confectionary having uniform thickness can be
obtained.
[0047] It should be appreciated that various baked confectionary
can be produced by filling gustatory agent adjusted with viscosity,
such as cream, chocolate, mayonnaise, jam and so forth or solid
substance, such as almond and so forth.
[0048] Embodiment 1
[0049] Raw materials consisted of 100 Wt parts of soft flour, 30 Wt
parts of sugar, 45 Wt parts of margarine, 5 Wt parts of skim milk,
5 Wt parts of whole egg, 20 Wt parts of liquid sugar, 0.6 Wt parts
of salt, 1 Wt parts of baking soda, 1 Wt parts of ammonium
carbonate, 0.5 Wt parts of vanilla flavoring agent are blended and
stirred, and foaming adjustment is performed until a specific
gravity becomes about 0.9 to obtain a dough mass containing 7.4 Wt
% of protein, 24.5 Wt % of fat, and 65.0 Wt % of sugar in solid
component. Then, the dough mass is rolled to form a sheet dough
having 2 mm of thickness.
[0050] Next, by punching the sheet dough, a circular dough of the
cup shaped baked confectionary having diameter of 4 cm is formed.
The dough is placed on the top of the three dimensional baking die
14 having hemi-sphere outer peripheral surface 15 and 3 cm of
bottom diameter aligning centers thereof. At this time, the center
of the dough 16 of the cup shaped baked confectionary contacts with
the top of the three dimensional baking die 14. While the outer
periphery 17 of the dough 16 slightly slacks downwardly, it does
not contact with the outer peripheral surface 15 and held in a
condition extending outward of the three dimensional baking die. In
this condition, the dough 16 of the cup shaped baking confectionary
is baked for 7 minutes at 180.degree. C.
[0051] Temperature of the dough 16 of the cup shaped baked
confectionary which was 20.degree. C. before baking, becomes about
55.degree. C. after one minutes from initiation of heating. Then,
the entire lower surface of the dough 16 of the cup shaped baked
confectionary comes to contact with the three-dimensional baking
die 14.
[0052] After backing for seven minutes, thickness of the center
portion of the obtained cup shaped baked confectionary 19 is about
3 mm, and thickness of the edge portion 21 of the peripheral wall
is about 3.4 mm. Therefore, the cup shaped baked confectionary 19
has substantially uniform thickness over the entire portion. On the
other hand, the cup shaped baked confectionary 19 contains 7.5 Wt %
of protein, 24.9 Wt % of fat and 66.2 Wt % of sugar in solid
component and provides crispy, light texture and good taste
similarly to the case where the dough 16 of the cup shaped baked
confectionary on a flat baking plate.
Comparative Example 1
[0053] At first, raw materials consisted of 60 Wt parts of hard
flour, 40 Wt parts of soft flour, 5 Wt parts of margarine, 1 Wt
parts of salt, 0.5 Wt parts of vanilla flavor agent and 50 Wt parts
of water were blended and stirred, and aging was affected at low
temperature. Subsequently, 47 Wt parts of roll-in margarine was
wrapped to obtain a dough mass containing 7.8 Wt % of protein, 35.7
Wt % of fat and 55.2 Wt % of sugar in solid component. Then, by
using a folding machine and sheeter, sheet dough of multi-layer
structure in 3 mm thick was formed.
[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.
Comparative Example 2
[0056] Raw materials consisted of 100 Wt parts of medium flour, 10
Wt parts of butter, 8 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 according to common procedure to
obtain dough mass containing 6.8 Wt % of protein, 13.4 Wt % of fat,
77.8 Wt % of sugar in solid component.
[0057] The dough mass is formed into sheet form, and punched into
circular shape with 4 cm diameter. The punched dough sheet is
mounted on the three-dimensional baking plate 14 and baked for
twelve minutes at 120.degree. C.
[0058] The dough of the cup shaped baked confectionary was less
flexible for small amount of fat to cause cracking during baking
and was broken upon removing from the three-dimensional baking
plate 14. It should be noted that the baked cup shaped baked
confectionary contains 6.8 Wt % of protein, 13.4 Wt % of fat and
77.9 Wt % of sugar.
Comparative Example 3
[0059] Raw materials consisted of 60 Wt parts of hard flour, 40 Wt
parts of soft flour, 5 Wt parts of margarine, 1 Wt parts of salt,
0.5 Wt parts of vanilla flavor agent and 50 Wt parts of water were
blended and stirred, and aging was affected at low temperature.
Subsequently, 36 Wt parts of roll-in margarine was wrapped to
obtain a dough mass containing 8.4 Wt % of protein, 30.7 Wt % of
fat and 59.5 Wt % of sugar in solid component. Then, by using a
folding machine and sheeter, sheet dough of multi-layer structure
in 3 mm thick was formed.
[0060] 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.
[0061] 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 8.4 Wt % of protein, 30.7 Wt % of fat, 59.5 Wt % of sugar
in solid component.
Comparative Example 4
[0062] Raw materials consisted of 100 Wt parts of medium flour, 10
Wt parts of butter, 9 Wt parts of shortening, 45 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 according to common procedure to
obtain dough mass containing 6.1 Wt % of protein, 12.6 Wt % of fat,
79.4 Wt % of sugar in solid component.
[0063] The dough mass is formed into sheet form, and punched into
circular shape with 4 cm diameter. The punched dough sheet is
mounted on the three-dimensional baking plate 14 and baked for
twelve minutes at 150.degree. C.
[0064] The dough of the cup shaped baked confectionary was less
flexible for small amount of fat to cause cracking during baking
and was broken upon removing from the three-dimensional baking
plate 14. It should be noted that the baked cup shaped baked
confectionary contains 6.1 Wt % of protein, 12.7 Wt % of fat and
79.6 Wt % of sugar in solid component.
[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 16 for the cup shaped baked
confectionary having diameter of 4 cm is formed. Then, the dough 16
of the cup shaped baked confectionary was placed on the top portion
of the three-dimensional baking die 24 with aligning the center
thereof with the center of the flat portion 22 (FIG. 7).
[0068] At this time, the cup shaped baked confectionary 16 is
mounted in a condition where the dough is contacted to only flat
portion 22 of the three-dimensional baking die 24. The outer
periphery 17 slacks little and extends outwardly of the
three-dimensional baking die 14 horizontally.
[0069] Next, the dough 16 of the cup shaped baked confectionary is
put into the oven together with the three-dimensional baking die 24
for baking for 7 minutes at 180.degree. C. Temperature of the dough
16 of the cup shaped baked confectionary which was 20.degree. C.
before initiation of baking, is elevated to about 55.degree. C. at
one minutes from initiation of baking. The dough 16 of the cup
shaped baked confectionary is then softened associating with
melting of internal solid fats to cause slacking of the outer
periphery 17 by its own weight (FIG. 8). Subsequently, temperature
of the dough 16 is elevated at about 75.degree. C. after two
minutes, about 80.degree. C. after three minutes, about 87.degree.
C. after four minutes and about 94.degree. C. after five minutes.
Then, evaporation of the moisture component and expansion are
caused during baking. After seven minutes, the cup shaped baked
confectionary is baked with the inner wall surface 18 extending
along the shape of the outer peripheral surface 23 of the
three-dimensional baking die 24.
[0070] The thickness of the center portion 20 and the thickness of
the edge portion 21 of the peripheral wall were both about 3 mm.
Thus, the cup shaped baked confectionary 19 has uniform thickness
over entirely. On the other hand, the cup shaped baked
confectionary 18 contains 6.0 Wt % of protein, 21.1 Wt % of fat and
71.6 Wt % of sugar in solid component and provides crispy, light
texture and good taste similarly to the case where the dough 16 of
the cup shaped baked confectionary on a flat baking plate.
[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 Wt % of protein,
20.4 Wt % of fat and 71.7 Wt % of sugar and provides crispy, light
texture and good taste similarly to the case where the dough 16 of
the cup shaped baked confectionary on a flat baking plate.
[0074] In respective of foregoing embodiments and comparative
examples, contents of protein, fat and sugar are values relative to
the weight of the solid component removing moisture content. It
should be appreciated that in the cup shaped baked confectionary of
the type in question, the moisture content is in an extent of 15 to
32 Wt % relative to the weight of the dough before baking, and
about 0.5 to 2.0 Wt % after baking, typically.
[0075] In the foregoing case, while the three-dimensional baking
dies 14 and 24 are provided hemi-sphere or generally hemi-sphere
outer peripheral surfaces, the shape of the three-dimensional
baking die may be selected arbitrary, such as a three-dimensional
baking die 25a having semi-cylindrical outer peripheral surface
25a', a three-dimensional baking die 25b having a quadrangular
parallelepiped outer peripheral surface 25b', a three-dimensional
baking die 26 having a semi-elliptical ball shaped outer peripheral
surface 26', a three-dimensional baking die 27 having a generally
semi-elliptical ball shaped outer peripheral surface 27', a
three-dimensional baking die 28 having campanulate shaped outer
peripheral surface 28', for obtaining desired shape of the cup
shaped baked confectionary, as shown in FIGS. 10(a) to 10(d).
[0076] On the other hand, while the foregoing cup shaped baked
confectionary 16 is formed into circular shape, it is possible to
obtain the cup shaped baked confectionary of any desired contour
configuration to obtain various shapes of cup shaped baked
confectionary. For example, as shown in FIG. 10(a), the dough may
be square shape. On the other hand, as shown in FIG. 11(a), by
baking the dough of the cup shaped baked confectionary formed with
indentation on the outer peripheral edge, the cup shaped baked
confectionary 30 with indented outer peripheral edge.
[0077] As can be clear from the discussion given above, with the
manufacturing method the cup shaped baked confectionary according
to the present invention, the following effects can be
achieved.
[0078] By mounting the dough of the cup shaped baked confectionary
having desired contour shape on the top of the metallic
three-dimensional baking die in a condition extending horizontally
with placing the outer periphery thereof outside of the
three-dimensional baking die, and heating the dough, the dough of
the cup shaped baked confectionary is softened to contact with the
outer peripheral surface of the three-dimensional baking die and
baked. Therefore, it becomes unnecessary to preliminarily shape the
dough.
[0079] On the other hand, since the dough is baked without press
fitting the dough onto the three-dimensional baking die, the baked
cup shaped baked confectionary can be easily released. Accordingly,
even when the dough formed by punching from the sheet dough rolled
with small thickness or small punched dough of the cup shaped baked
confectionary are used, the baked cup shaped baked confectionary
can be removed from the three-dimensional baking die without
causing breakage.
[0080] By this, it becomes possible to easily manufacture even thin
and small cup shaped baked confectionary. Furthermore, by adjusting
thickness of the sheet dough, the thickness of the dough of the cup
shaped baked confectionary can be easily controlled.
[0081] On the other hand, different from the case of baking with
sandwiching the dough by two baking plates, expansion of the dough
of the cup shaped baked confectionary may not be interfered.
Therefore, the dough of the cup shaped baked confectionary may be
damaged little to obtain the cup shaped baked confectionary of
light texture. Also, in comparison with the conventional
manufacturing method, it becomes possible to obtain the cup shaped
baked confectionary with uniform thickness.
[0082] It should be noted that since working process is simple, the
cup shaped baked confectionary can be easily produced to enable
manufacturing of the cup shaped baked confectionary by
mechanization and automation.
[0083] The cup shaped baked confectionary according to the present
invention can be produced by the foregoing method, it can be easily
released from the die, have light texture, and has more uniform
thickness in comparison with the prior art.
[0084] Although the present invention has been illustrated and
described with respect to exemplary embodiment thereof, it should
be understood by those skilled in the art that the foregoing and
various other changes, omission and additions may be made therein
and thereto, without departing from the spirit and scope of the
present invention. Therefore, the present invention should not be
understood as limited to the specific embodiment set out above but
to include all possible embodiments which can be embodied within a
scope encompassed and equivalent thereof with respect to the
feature set out in the appended claims.
* * * * *