Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Reexamination Certificate
1999-10-25
2001-04-17
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
C426S281000, C426S296000, C426S446000, C426S458000, C426S502000, C426S503000, C426S621000, C426S560000
Reexamination Certificate
active
06217919
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Technical Field
The present invention relates to a method of making a hollow baked confectionery. More specifically, the present invention relates to a method of making a hollow baked confectionery in which an inner space ratio is high, and a hollow structure is quite stable, so that it has characteristic features in its shape and its feeling upon eating. Further, the present invention provides a hollow baked confectionery obtained by the above-mentioned method.
2. Background Art
A hollow baked confectionery has been made by (1) a method in which baking is conducted using a dough obtained by converting starch into a &agr;-starch, such as a chou pastry dough or the like, or (2) a method which comprises forming a dough of a biscuit, a cracker or the like into a single sheet or a double sheet using a sheet-forming machine, further shaping the sheet into a predetermined size or shape through cutting, and then baking the same.
When a hollow baked confectionery is made upon using a dough obtained by converting starch into &agr;-starch, such as a chou pastry dough(former case), there is a difficulty that a step of converting starch into &agr;-starch is required and the production line becomes intricate. There is still another difficulty that the hollow state of the resulting baked confectionery is unstable.
Meanwhile, when a hollow baked confectionery is made by a method which comprises forming a dough of a biscuit, a cracker or the like into a single sheet or a double sheet using a sheet-forming machine, further shaping the sheet into a predetermined size or shape by cutting, and then baking the same (latter case), since the dough tends to float between sheets compared to the single sheet, the inner hollow structure of the double sheet is easily stabilized. Accordingly, in order to obtain a product of which the inner space ratio is high and the structure is stable, the double sheet is used in many cases.
However, both of the single sheet and the double sheet have a defect that the inner steam pressure tends to leak out to reduce the inner space ratio. Accordingly, when the product is eaten in this form as such, there is a small difference in a feeling upon eating between this hollow baked confectionery and a baked confectionery which is not hollow, and the hollow shape does not provide a significant outstanding characteristic feature.
Further, also when a combination material such as a chocolate or the like is filled in a hollow baked confectionery obtained by forming a dough into a single sheet or a double sheet, further shaping the sheet into a predetermined size or shape by cutting and then baking the sheet as such, there are difficulties that the amount of the material filled is limited in the case of a low inner space ratio, so that the balance with the baked confectionery is limited and the variation has to be narrowed with respect to a flavor and a feeling upon eating.
SUMMARY OF THE INVENTION
The present invention has been made under the above-mentioned circumstances. An object of the present invention is firstly to provide a method of making a hollow baked confectionery in which an inner space ratio is quite high, and which hollow baked confectionery great characteristic features in the shape and the feeling upon eating.
An object of the present invention is secondly to provide a method of making a hollow baked confectionery in which a hollow structure inside the confectionery is quite stable and a combination material such as a chocolate or the like can be filled therein in a larger amount than before.
Further, an object of the present invention is thirdly to provide a method of making a hollow baked confectionery in which a degree of freedom in an amount of a material filled and in a combination of several different materials is widened and a variety of variation in a flavor and a feeling upon eating can be broadened.
Still further, an object of the present invention is to provide a hollow baked confectionery obtained by the above-mentioned method.
The present inventors have assiduously conducted investigations to solve the above-mentioned problems, and have found that a hollow baked confectionery of which the characteristics of the feeling upon eating and the shape are outstanding in comparison with those of the conventional hollow baked confectionery. The hollow baked confectionery according to the present invention is obtained by subjecting a dough formed into a double sheet to an alkali treatment before baking, and then baking the same. This finding has led to the completion of the present invention.
That is, the present invention provides a method of making a hollow baked confectionery, which comprises using a dough of a biscuit or a cracker capable of being formed into a sheet, forming said dough into a double sheet, shaping it by cutting, then subjecting said dough to an alkali treatment, and conducting baking either without washing with water or after washing with water.
Further, the present invention provides a hollow baked confectionery obtained by the above-mentioned method.
BEST MODE FOR CARRYING OUT THE INVENTION
The specific method and effects of the present invention are described below.
In the present invention, a dough of a biscuit or a cracker which can be formed into a sheet is used. As a starting material of the dough, a material which has been ordinarily used so far can be employed. As this dough, for example, a biscuit dough composed mainly of a wheat flour can be specifically mentioned.
In the present invention, a dough of a baked confectionery such as a biscuit or a cracker before baking is formed into a double sheet using a sheet-forming machine.
Subsequently, in the present invention, shaping by cutting with a roller cutter or the like is conducted.
The dough thus shaped through cutting is subjected to the alkali treatment. Specifically, the dough thus shaped by cutting is subjected to alkali treatment by being brought into contact with an alkaline solution by means of dipping, spraying or the like.
The greatest characteristic of the present invention lies in this alkali treatment. Unless the alkali treatment is conducted in the present invention, no desired effect can be obtained. Unless the alkali treatment is conducted in the present invention, the resulting baked confectionery has a hollow structure, but its state is unstable. Besides, the inner space ratio is low, and a non-uniform product is provided.
In the alkali treatment, the pH of the alkaline solution when it is brought into contact with the dough is preferably between 11.50 and 13.50 at room temperature. When the pH of the alkaline solution in contact with the dough is lower than 11.50, a shape having a high inner space ratio is not obtained. The product is not different from an untreated product, and no desired effect is obtained. Further, when the pH of the alkaline solution in contact with the dough is higher than 13.50, the hollow state is good, but the flavor is spoiled, making it impossible to obtain a product having satisfactory qualities.
In the adjustment of the pH of the alkaline solution used in the present invention, it is advisable to use an alkaline solution having an initial concentration of from 1.1 to 1.2% by weight by adjusting the pH to the above-mentioned range.
Further, in the alkali treatment, it is preferable that the temperature of the alkaline solution in contact with the dough is between 40° C. and 100° C. and below the boiling point of said solution. When the temperature of the alkaline solution in contact with the dough is less than 40° C., a shape having a high inner space ratio is not provided. There is no great difference with an untreated product, and no desired effect is provided.
Besides, in the alkali treatment, the contact time is preferably between 0.5 and 60 seconds when the dough is brought into contact with the alkaline solution. In case the contact time is shorter than 0.5 second when the dough is brought into contact with the alkali solution, there is no great difference with an untreated product, and no desire
Kuwano Yutaka
Okaya Eiji
Someda Takashi
Takahara Mitsunori
Bhat Nina
Frishauf, Holtz Goodman, Langer & Chick, P.C.
Meiji Seika Kaisha Ltd.
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