Cup shaped baked confectionary and manufacturing method thereof

• US 8,252,357 B2
• Filed: 06/01/2009
• Issued: 08/28/2012
• Est. Priority Date: 05/27/2002
• Status: Expired due to Fees

• Current Assignee: Lotte Company Limited (LOTTE Holdings KK)
• Original Assignee: Lotte Company Limited (LOTTE Holdings KK)
• Inventors: Sasaki, Katsuma, Usami, Yoko, Ito, Masanori
• Primary Examiner(s): Becker, Drew E
• Application Number:
  US12/457,077
• Publication Number:
  US 20090274801A1
• Time in Patent Office: 1,184 Days
• Field of Search: 426/496, 426/502, 426/505, 426/512, 426/514, 426/523, 426/660, 426/499, 426/549
• US Class Current: 426/549
• CPC Class Codes: A21B 3/13 Baking-tins; Baking forms
• CPC Class Codes: A21B 5/02 Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like

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.

Claims

1. A production method of a cup shaped baked confectionary comprising the steps of:

mounting a sheet dough of a cup shaped baked confectionary having a desired contour shape and a thickness in a range of 1 to 6 mm on a top of a metallic three-dimensional baking die having a desired shape of outer peripheral non-mesh surface, in a condition extending horizontally with placing the outer periphery of the sheet dough outside of said three-dimensional baking die; and

heating said dough, without sandwiching the dough between two baking plates, for softening said dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die for baking,

wherein the 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 carbohydrate.

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 shaped as one of a 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 includes a flat portion at the top thereof and is formed into one of a 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 the sheet dough is prepared by rolling a dough mass containing 5 to 10 Wt % of protein, 18 to 26 Wt % of fat and 63 to 75 Wt % of carbohydrate in solid component and is formed into a desired shape by punching.