SNACK CONFECTIONERY AND MANUFACTURING METHOD OF SNACK CONFECTIONERY

• Main Authors: KOYAMA TOSHIYUKI, IGARASHI TAKUMA, TADOKORO KEIJI, ASHITANI HIROAKI, OSHIMA AYANORI
• Format: Patent
• Language: English; Japanese
• Published: 16.02.2015
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

PROBLEM TO BE SOLVED: To provide a chocolate-internalizing snack confectionery having a homogeneous shape by abating an excessive load so as to inhibit the twisting of a snack confectionery dough and by ameliorating closures of both terminal apertures of the snack confectionery.SOLUTION: The provided manufacturing method of a chocolate-internalizing snack confectionery includes a cutting step of using a cutter, wherein: right and left blades thereof are continuously arranged so as to alternate as proximal members; the cutter shape is the shape of (interior angle=70°); and roundness is conferred onto each cutter blade per se. 【課題】過度な負荷を軽減してスナック菓子生地のねじれを抑制し、さらにスナック菓子両端の口の閉じも改善された均一な形状のチョコレート内包スナック菓子の提供。【解決手段】カッターの重なりを、右と左の刃が交互に手前になるように連続して配置し、かつカッターの形状が 状（内角は７０?）であってカッター刃自体に丸みを付与した形状のカッターを使用する切断工程を有することを特徴とするチョコレート内包スナック菓子の製造方法。【選択図】図４