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.

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.