JP4255349B2 - Confectionery, confectionery branding method, and confectionery branding apparatus - Google Patents

Description

  The present invention relates to a confectionery, a method of forming a branding of the confectionery, and a branding apparatus, and in particular, for a confectionery having a cylindrical or columnar appearance such as Baumkuchen, thereby improving the appearance. The present invention relates to a confectionery capable of improving commercial value, and a method and an apparatus for forming a branding mark on the confectionery.

  Examples of products sold at souvenir shops in tourist areas include, for example, the so-called “castella buns” that are baked by wrapping straw and cream in castella dough, or a thin cake dough layer formed in the circumferential direction. A so-called “Baumkuchen” or the like, which is obtained by laminating baked in the radial direction, is known. By the way, because these products are very similar, each product should be stored in a box unique to the tourist area, or wrapping paper peculiar to the tourist area, so that each tourist area will have its own characteristics. Therefore, it is devised to increase tourists' willingness to purchase. In addition, for example, confectionery itself is also known in which a pattern such as the name of a tourist spot or a scenery of a tourist spot is tempered on the surface of a Castella pier, for example.

  Note that the above-described prior art is a general matter that is naturally understood by those skilled in the art, and the applicant is not particularly aware of any literature suitable for specifying the prior art.

  However, in the confectionery such as the above-mentioned castella buns, the design is tempered only on the top surface of the confectionery, and the design and discrimination of the product cannot be sufficiently improved by the design. In other words, when the confectionery is viewed from above, it is possible to recognize at a glance the symbols created by the branding, and since these symbols are developed on a plane, it is impossible to arouse the fun of the symbols. In particular, when a landscape is tempered as a design, it is necessary to develop a design that has a taste in the change in the height direction on a plane called the upper surface of the confectionery, so the interest of the design cannot be given to the buyer, The effect of branding was halved.

  Recently, a product in which a vertically long baked confectionery is stored in a vertically long box is also known. However, according to this baked confectionery, since the vertical direction is long, the upper surface (that is, branding) The proportion of the surface) was reduced, and attention to the pattern was further reduced.

  Furthermore, in Baumkuchen, it is conceivable to carry out a branding like a castella wharf, but in Baumkuchen, a plurality of cake dough layers are laminated in the radial direction, and an annual ring-like pattern is formed on the upper surface. For this reason, when a symbol by the branding is formed at that portion, a ring-shaped pattern and a symbol are mixed, and it becomes difficult to clearly recognize the symbol. Moreover, Baumkuchen is a confectionery used for celebrations because the cut that looks like an annual ring has the image of “longevity” and “prosperity”, but it seems to cancel the pattern of the annual ring as described above. If the branding is performed, the original image may be damaged.

  Therefore, in view of the above circumstances, the present invention has as its first object to provide a confectionery that can greatly enhance the designability and identification of the confectionery by the design by branding and can increase the willingness to purchase, and the confectionery. A second problem is to provide a manufacturing method and a manufacturing apparatus.

  In the confectionery according to the present invention, symbols by branding are continuously formed in the circumferential direction on the outer peripheral surface of a confectionery body having a cylindrical or columnar appearance.

  Here, the “confectionery main body” may be anything that exhibits a cylindrical or columnar appearance, and does not limit the dough or the material. However, it is preferable to use a baked confectionery such as castella or Baumkuchen as the confectionery body because a brand name is formed. In addition, the “design” can include not only a picture but also a pattern, a character, and the like. Specifically, the scenery of a sightseeing spot, a trademark, a character pattern, a message, or the like can be exemplified.

  According to the confectionery of the present invention, since the design by the branding is formed on the outer peripheral surface of the confectionery main body, that is, the curved surface formed in the vertical direction, the design has a three-dimensional effect and the design of the confectionery is enhanced. . In particular, since the symbols are continuously formed in the circumferential direction, the symbols can be enjoyed over the entire outer peripheral surface. In addition, since the entire design cannot be recognized without rotating the confectionery, it will encourage tourists to pick up the confectionery in their hands and recognize the design, greatly increasing the degree of attention to the design. it can.

  In addition, when the present invention is applied to a vertically long confectionery body, it is possible to effectively utilize the outer peripheral surface that occupies a large proportion, and the candy can also arouse an image in which a pattern is formed on the entire confectionery. it can. For this reason, if the degree of attention to the design is further increased, the value of the product can be remarkably improved.

  By the way, in the confectionery of this invention, the said confectionery main body can be set as the structure which consists of Baumkuchen which laminated | stacked and baked the thin cake dough layer in the radial direction.

  According to this, it is possible to recognize the design clearly without impairing the original pattern of Baumkuchen without the mixture of the cut surface that looks like an annual ring and the design by branding. In other words, the design can be enjoyed while taking advantage of the image of “longevity” and “prosperity” that Baumkuchen has.

  On the other hand, the method for forming a confectionery stamp according to the present invention includes a pressing step in which a part on the outer peripheral surface of a confectionery body is pressed against a heated branding template, and the confectionery body is relatively positioned on the branding template. And a rolling step for sequentially changing the pressure contact position between the template for baking and the outer peripheral surface of the confectionery main body, and the outer peripheral surface of the confectionery main body by the pressing step and the rolling step. On the other hand, the pattern by branding is formed continuously.

  Here, “relatively rotate once” means that the confectionery body rotates 360 degrees along the mold of the branding template, and the branding template is fixed. The confectionery body may be rolled, or conversely, the confectionery body may be pivotally supported and the branding template may be slid on the tangent line of the confectionery body.

  According to the method for forming a branding of the present invention, the confectionery body having a cylindrical or columnar appearance and the template for branding are pressed in a direction in contact with each other, and a part of the outer peripheral surface of the confectionery body is heated by the press-contacting process. It is pressed against a part (for example, an end) of the stamping template. And the confectionery main body is relatively rotated on the template for branding by the rolling process while maintaining the pressure contact state. Thereby, the press-contact position of the template for branding and the outer peripheral surface of the confectionery body changes in order, and a predetermined pattern is continuously formed in the circumferential direction on the outer peripheral surface of the confectionery main body. In this way, the confectionery body is rolled against the flat plate-shaped template, so that the pattern is continuously formed on the curved surface which is the outer peripheral surface by using a mold in which the pattern is developed on a plane. It becomes possible. In particular, since the rolling is performed in the press-contacted state, the design by the branding is further clarified, and the uneven shape corresponding to the design is formed, so that the three-dimensional effect of the design becomes more prominent.

  The confectionery stamping device according to the present invention supports a branding template having a mold corresponding to a predetermined design, a heater for heating the branding template, and a cylindrical or columnar confectionery body. The pressing mechanism for pressing the outer peripheral surface of the confectionery body against the branding template, and the confectionery body and the confectionery body while the pressing template and the confectionery body are pressed against each other. And a rolling mechanism that makes one relative rotation along the mold.

  According to the branding forming apparatus of the present invention, the pressing mechanism presses the confectionery body toward the branding template side, and a part of the outer peripheral surface of the confectionery body is made part of the branding template heated by the heater. Press contact. In addition, the rolling mechanism relatively rotates the confectionery main body along the mold of the branding template while maintaining the pressure contact state. Thereby, the press-contact position of the template for branding and the outer peripheral surface of the confectionery main body changes in order, and the pattern by branding is continuously formed in the circumferential direction on the outer peripheral surface of the confectionery main body.

  By the way, in the branding forming apparatus of the present invention, it can be configured that “the pressing mechanism has a pressing suppressing portion that can be elastically deformed or bent on the opposite side of the pressing direction”.

  According to this, the pressing force at the time of pressing the confectionery main body toward the branding template side is suppressed by the pressing suppression unit. In other words, when pressing the confectionery body, the reaction from the confectionery body causes the pressure suppression part to be elastically deformed or bent to the opposite side of the pressing direction, so that the pressing force to the confectionery body can be absorbed. become. For this reason, the deformation | transformation of the confectionery which arises in the case of a press is reduced, and damage to a confectionery can be prevented.

In addition, a confectionery stamping apparatus according to the present invention includes a stamping template having a mold corresponding to a predetermined pattern, a heater for heating the stamping template, and a pair of belt wheels rotatably supported. , and has a belts was circulated between the pair of pulleys, clamping the confectionery body of cylindrical or columnar shape between the belt and the branding iron mold plate, relative to the branding iron mold plate A pressing mechanism that presses the outer peripheral surface of the confectionery body, and a driving unit that rotates the belt by applying a rotational force to the belt wheel, and the confectionery body is moved by the rotation of the belt. A rolling mechanism that rotates once along the mold.

  According to the marking forming apparatus of the present invention, there is provided a transfer device (a so-called belt conveyor) having a pair of belt wheels, a belt circulated between the belt wheels, and a driving means for applying a rotational force to the belt wheels. When the confectionery body is supplied between the belt and the branding template, the confectionery body is sandwiched and pressed toward the branding template. In addition, since a rotational force is applied to the belt wheel and the belt by the driving means, a force that rolls the confectionery body acts by the rotation of the belt. As a result, the confectionery main body is rotated once along the mold of the branding template while being pressed by the belt, and the pattern by the branding is continuously formed in the circumferential direction on the outer peripheral surface of the confectionery main body. As described above, since the configuration of the belt conveyor is used to roll while pressing the confectionery body, the configurations of both mechanisms, i.e., the pressing mechanism and the rolling mechanism, are extremely simplified, and branding is formed on the outer peripheral surface. Can be manufactured inexpensively.

  The confectionery of this invention can expand the image in a pattern, and can improve the designability and discriminability of a confectionery significantly. Moreover, since the appearance is improved, the willingness to purchase by tourists and the like can be increased.

  The confectionery stamp forming method of the present invention makes it possible to easily form a continuous pattern along the circumferential direction on the outer peripheral surface of the confectionery, and provides the confectionery with the pattern formed relatively inexpensively. be able to.

  The confectionery stamp forming apparatus of the present invention can easily form a continuous pattern along the circumferential direction on the outer peripheral surface of the confectionery, and efficiently manufacture the confectionery on which the pattern is formed. Can do.

  Hereinafter, a Baumkuchen 1 according to an embodiment of the present invention will be described with reference to FIG. FIG. 1 is a perspective view showing an appearance of the Baumkuchen 1. The Baumkuchen 1 of this embodiment is comprised from the confectionery main body 2 which exhibited the cylindrical external appearance long in the up-down direction. The confectionery body 2 is obtained by laminating and baking thin annular cake dough layers 3 in the radial direction, and a through hole 5 is provided in the center. That is, it is baked so that a tree-ring shaped pattern is formed on the upper surface 4 of the confectionery body 2. Baumkuchen was originally born in Germany and consists of “Baum” meaning “tree” and “Kuchen” meaning “confectionery”.

  The confectionery main body 2 is produced from a combination of eggs, sugar, flour, corn starch and the like, and baked while repeatedly thinly applied to a wooden mandrel described later. Moreover, the pattern 7 by a branding is continuously formed in the circumferential direction by the branding forming apparatus mentioned later on the outer peripheral surface 6 of the confectionery main body 2. FIG. In addition, although it does not specifically limit as a kind of the pattern 7, in this example shown in FIG. 1, the thing which employ | adopted the scenery of the sightseeing spot which drew the "mountain" and the "suspension bridge" as a pattern is shown.

  As described above, the design 7 is formed on the outer peripheral surface 6 of the Baumkuchen 1, so that the design 7 appears on the curved surface formed in the vertical direction, and the design 7 itself has a three-dimensional effect. In particular, when the pattern 7 depicting the landscape is formed, the vertical direction in the landscape and the vertical direction in the pattern 7 coincide with each other, and the taste of the landscape can be visually given. Moreover, since the symbol 7 is continuously formed in the circumferential direction with respect to the cylindrical confectionery main body 2, the entire symbol 7 cannot be recognized only when viewed from one direction. That is, if the confectionery body 2 is not rotated, the symbol 7 cannot be grasped. For this reason, interest in the pattern 7 is promoted, and tourists pick up the Baumkuchen 1 for confirmation. That is, the degree of attention with respect to the symbol 7 is greatly increased, and the willingness to purchase can be promoted.

  Moreover, in Baumkuchen 1, since the symbol 7 is formed with respect to the outer peripheral surface 6 that occupies a large ratio, it becomes possible to express a relatively large symbol 7, and the degree of attention of the symbol 7 can be further improved. it can. Further, in this example, since the design 7 is not formed on the upper surface 4 showing the annual ring shape, the annual ring shape is left as it is, while taking advantage of the image of “longevity” and “prosperity” that the Baumkuchen 1 has. 7 can be entertained.

  Next, a mark forming apparatus 9 for forming a mark will be described with reference to FIGS. 2 and 3 are a front view and a plan view showing a schematic configuration of the branding device 9. The branding device 9 is mainly composed of two mechanisms provided so as to sandwich the confectionery body 2 from above and below, that is, a branding mechanism 9a provided below and a press rolling mechanism 9b provided above. It is configured.

  The stamping mechanism 9a is disposed on the metal stamping template 11 having the mold 10 on the upper surface, the burner 12 for heating the stamping template 11, and the extension of the mold 10 of the stamping template 11, for stamping. A supply unit 13 and a discharge unit 14 that guide the supply and discharge of the confectionery body 2 to the template 11 and a support member 15 that supports the branding template 11 and the like at a certain height are provided.

  More specifically, a pattern corresponding to the pattern 7, that is, a pattern when the pattern 7 is developed on a plane, is formed on the mold 10 of the stamping template 11 by unevenness. The length of the mold 10 in the left-right direction (feeding direction) is about 3.14 times the diameter of the confectionery body 2, while the depth length (width) substantially matches the height of the confectionery body 2. It is length. In other words, the size of the mold 10 matches the entire outer peripheral surface 6 of the confectionery body 2 and the entire surface of the mold 10 when the confectionery body 2 is rolled by one rotation (360 degrees) in the feed direction on the mold 10. It is set to such a size.

  The burner 12 heats the stamping template 11 from below by burning the supplied gas. In particular, in this example, the flame holes (not shown) of the burner 12 are arranged to face the entire lower surface of the stamping template 11 so that the entire stamping template 11 is uniformly heated. Although not shown, a temperature sensor is provided in the vicinity of the stamping template 11. The gas supply path to the burner 12 is provided with a proportional control valve that electrically controls the gas supply amount so that the temperature detected by the temperature sensor becomes a constant temperature.

  The supply part 13 is comprised with the board | plate material, and is arrange | positioned by the side (for example, left side) which supplies the confectionery main body 2 to the template 11 for branding. Moreover, the supply part 13 is extended in the horizontal direction, and makes it possible to guide the confectionery main body 2 placed thereon smoothly and manually above the branding template 11. On the other hand, the discharge portion 14 is disposed on the discharge side (for example, the right side) of the stamping template 11 and extends in a horizontal direction from the stamping template 11 and then inclines downward. . That is, the confectionery body 2 discharged from the branding template 11 is configured to roll toward the lower extraction position.

On the other hand, pressing the rolling mechanism 9b includes a pair of pulley 17, the belts 18 which is circulated therebetween, and a motor 19 for imparting a rotational force to the pulley 17, the confectionery body 2 While pressing against the stamping template 11 side, the confectionery body 2 can be rolled on the mold 10 of the stamping template 11.

  More specifically, the pair of belt wheels 17 are attached to each other at the same height, and are rotatably supported via a support member (not shown). Further, the distance between the belt wheels 17 is wider than the length of the stamping template 11, and the confectionery body 2 can be rolled from one end to the other end of the stamping template 11. Further, a sprocket 20 is integrally formed on one end side (the rear side in the drawing) of the belt wheel 17 and is connected to each other via an annular chain 21.

  The belt 18 is a metal member formed in a net shape, and is stretched so as to bend inward in response to a force applied from the outside. That is, by sandwiching the confectionery body 2 between the lower portion of the belt 18 and the branding template 11, the confectionery body 2 is pressed against the branding template 11 side. The tension of the belt 18 is adjusted so that the lower part of the belt 18 is bent upward by the reaction force generated toward the belt 18 side. The width of the belt 18 (the length in the depth direction) is slightly larger than the width of the stamping template 11.

  The motor 19 corresponds to the driving means of the present invention, and includes a chain wheel 22 attached to the tip of the rotating shaft. The chain wheel 22 is meshed with the chain 21, and the rotational force of the motor 19 is transmitted to the respective sprockets 20 via the chain wheel 22 and the chain 21 to rotate the pair of belt wheels 17 in the same direction.

  Thus, in the pressing and rolling mechanism 9b, the confectionery body 2 can be pressed against the branding template 11 side by the belt wheel 17 and the belt 18, and the confectionery body 2 is rotated by rotating the belt 18 by the motor 19. Can be rolled. That is, the combination of the belt wheel 17 and the belt 18 corresponds to the pressing mechanism of the present invention, and the entire pressing rolling mechanism 9b corresponds to the rolling mechanism of the present invention. Further, the belt 18 corresponds to a press suppressing portion of the present invention.

  By the way, the confectionery main body 2 can be baked by the baking apparatus 25 shown in FIG. In addition, since this baking apparatus 25 is a well-known apparatus, only the main structure is demonstrated easily here. Inside the firing chamber 26 in the firing device 25, a pair of disks 27 rotatably supported on both the left and right sides, a rotation driving means 28 for rotating the disks 27 in a fixed direction, and a pair of disks 27 are installed. A plurality of mandrels 29, a dough container 30 containing cake dough, and a heating device (not shown) for heating the inside of the baking chamber 26 are provided. The plurality of mandrels 29 are disposed along the outer peripheral edge of the disk 27 at a predetermined interval in the circumferential direction, and are detachably and rotatably attached. According to this, when the predetermined mandrel 29 is positioned near the lowest point by the rotation of the disk 27, the mandrel 29 is immersed in the cake dough in the dough container 30, and the cake dough adheres to the outer peripheral surface of the mandrel 29. Thus, an annular fabric layer is formed. Furthermore, the mandrel 29 on which the dough layer is formed by the rotation of the disk 27 is taken out from the dough container 30 and fired by a heating device. Then, when the disk 27 is continuously rotated, the cake dough adhesion and the subsequent baking process are repeated, and an annular cake dough layer is laminated in the radial direction around the mandrel 29 and fired into an annual ring shape. The Since the mandrel 29 is inserted into the center of the baked confectionery body 31, the confectionery body 31 formed in a bar shape is removed from the disk 27 together with the mandrel 29 as shown in FIG. The confectionery main body 2 is formed by drawing and further cutting to a predetermined length.

  Next, a branding method using the branding device 9 will be described with reference to FIG. First, the baked confectionery body 2 is placed on the supply unit 13 and fed below the belt 18 (see a). Then, since the belt 18 rotates in the direction of the arrow, the confectionery body 2 rolls toward the branding template 11 side according to the movement of the belt 18 and is sandwiched between the belt 18 and the branding template 11. (See b). At this time, the confectionery body 2 is pressed toward the stamping template 11, and a part of the outer peripheral surface 6 of the confectionery body 2 comes into pressure contact with the mold 10 of the stamping template 11. Since the stamping template 11 is heated by the burner 12, a pattern formed on one end side of the mold 10 is quenched into a part of the outer peripheral surface 6 of the confectionery body 2.

  At this time, since the confectionery main body 2 is pressed by the belt 18, the confectionery main body 2 is deformed to some extent, but a part of the belt 18 contacting the confectionery main body 2 bends upward, so that the force applied to the confectionery main body 2 Is suppressed, and damage to the confectionery body 2 can be prevented. Moreover, since the belt 18 bends along the outer peripheral surface 6 of the confectionery main body 2, the contact area between the belt 18 and the confectionery main body 2 increases, and the holding state is ensured.

  Since the confectionery body 2 rolls on the stamping template 11 by the rotation of the belt 18, the pattern 7 corresponding to the mold 10 is continuously formed on the outer peripheral surface 6 of the confectionery body 2. When the confectionery body 2 rolls to the other end of the mold 10, the pattern 7 is formed over the entire outer peripheral surface 6. That is, since the length of the mold 10 matches the length of the outer periphery of the confectionery body 2, the pattern 7 can be formed over the entire outer peripheral surface 6 by rolling from one end to the other end of the mold 10. . The Baumkuchen 1 on which the pattern 7 is formed is sent to the discharge unit 14 side (see c) and discharged to the take-out position according to the slope of the discharge unit 14.

  Here, the process in which the confectionery body 2 is pressed against the branding template 11 by the belt 18 corresponds to the pressure-contacting process of the present invention, and the confectionery body 2 is rolled and the outer peripheral surface 6 of the branding template 11 and the confectionery body 2. The process of sequentially changing the pressure contact position with the above corresponds to the rolling step of the present invention. And by performing such two processes simultaneously, it becomes possible to form continuously the symbol 7 by branding on the outer peripheral surface 6 of the confectionery main body 2.

  Thus, in the above-mentioned branding device 9, since the confectionery body 2 can be rotated once along the mold 10 of the branding template 11 while being pressed by the belt 18, the predetermined pattern 7 can be obtained by an extremely simple mechanism. Can be formed continuously in the circumferential direction. Therefore, the Baumkuchen 1 on which the pattern 7 is formed can be manufactured at low cost.

  Further, in the branding device 9, the pressing force when the confectionery body 2 is pressed against the branding template 11 side is suppressed by the bending of the belt 18. In other words, the pressing force can be absorbed by the belt 18. For this reason, the deformation | transformation of the confectionery main body 2 which arises when pressing can be reduced. That is, a branding can be clearly formed on the outer peripheral surface 6 of the confectionery body 2 while preventing the confectionery body 2 from being damaged. In particular, since the belt 18 is composed of a net-like member, the belt 18 can be bent along the outer peripheral surface 6 of the confectionery main body 2, and the adhesion with the outer peripheral surface 6 of the confectionery main body 2 is increased. It becomes possible to roll the main body 2 reliably.

  Furthermore, since the supply part 13 is provided in the entrance side of the template 11 for branding in the branding forming apparatus 9, the confectionery main body 2 can be thrown in smoothly. Moreover, since the discharge part 14 is provided in the exit side of the template 11 for branding, the confectionery main body 2 in which the pattern 7 was formed can be discharged naturally.

  The present invention has been described with reference to preferred embodiments. However, the present invention is not limited to these embodiments, and various modifications can be made without departing from the spirit of the present invention as described below. And design changes are possible.

  That is, in the branding forming apparatus 9 of the above-described embodiment, the stencil body 2 is pressed and rolled while the stencil template 11 is fixed, but the confectionery body 2 is rotatably supported. You may make it roll the confectionery main body 2 relatively by pressing to the template side for branding and moving the template for branding.

  Specifically, based on FIG. 7, the branding forming device 35 includes an elastic member 37 that biases downward, a pressing mechanism 38 that presses the confectionery main body 2 toward the branding template 40 side, and a branding device. A rolling mechanism 39 that slides the template 40 and the burner 41 in the horizontal direction is provided. The pressing mechanism 38 rotatably supports the confectionery main body 2 using the through hole 5 provided in the center of the confectionery main body 2. Note that the elastic member 37 also functions as a pressure suppression unit of the present invention. That is, the pressing force to the confectionery main body 2 is absorbed, and the confectionery main body 2 is prevented from being damaged.

  The rolling mechanism 39 includes a support part 42 configured integrally with the stamping template 40 and the burner 41, a pair of guide shafts 43 that support both ends of the support part 42 so as to be slidable in the horizontal direction, The cylinder 44 has a piston rod connected to the support portion 42 and slides the support portion 42 along the guide shaft 43. According to this, it becomes possible to move the stamping template 40 and the burner 41 along the guide shaft 43 by the operation of the cylinder 44. And by this movement in the horizontal direction, the stamping template 40 changes the relative position with respect to the confectionery body 2 while being pressed against the confectionery body 2, and the confectionery body 2 is rolled on the branding template 40. The same effect as the case can be produced. In this case, since the confectionery body 2 is pressed by the elastic member 37, the pressing force is always constant, and the quality of the branding can be further improved. In the example shown in FIG. 7, the entire rolling mechanism 39 may be urged upward instead of pressing the confectionery body 2 downward.

  Moreover, in the brand-name forming apparatus 9 of the above embodiment, the burner 12 is used as the heater, but other heating means such as an electric heater may be used. Moreover, although what showed the temperature of the stamping template 11 and adjusting a heating amount was shown, you may make it heat the stamping template 11 with a fixed heating amount. However, by controlling the temperature as in the above-described embodiment, the quality of the mark 7 on the mark can be stabilized.

  In the branding forming apparatus 9 of the above embodiment, the confectionery main body 2 is manually fed between the belt wheel 17 and the branding template 11. However, a device for automatically feeding the confectionery body 2 may be provided. . According to this, the entire process is automated, the burden on the operator can be further reduced, and productivity can be improved.

  Moreover, in the branding forming apparatus 9 of the said embodiment, although what rolls the confectionery main body 2 by the press rolling mechanism 9b which has the belt 18 was shown, you may make it roll manually. In this case, if the mandrel 29 used at the time of baking is utilized, the confectionery main body 2 can be easily rolled without touching the confectionery main body 2 directly.

  Furthermore, in the said embodiment, the stick-shaped confectionery main body 31 baked by the baking apparatus 25 is cut | disconnected to appropriate length (individual length to sell), and the pattern 7 is cut | disconnected with respect to the cut confectionery main body 2 after that. Although what was formed was shown, before cutting the stick-shaped confectionery main body 31, you may make it harden the pattern 7 for several pieces to the outer peripheral surface of the stick-shaped confectionery main body 31. FIG. According to this, since a design can be simultaneously formed with respect to the confectionery main body 2 for several pieces, productivity can be improved. However, if the design is tempered after cutting as in the above embodiment, the stamping template 11 and the burner 12 can be miniaturized, and an increase in manufacturing cost can be suppressed, and a small lot of various types of products can be produced. It becomes suitable for.

  In the above embodiment, the Baumkuchen 1 having a cylindrical appearance is shown as a confectionery, but a pattern by branding may be formed on a confectionery other than the Baumkuchen 1, for example, a castella wharf having a cylindrical or columnar appearance. Good. However, when the present invention is applied to the Baumkuchen 1, it is possible to make the design 7 visible without damaging the original pattern of Baumkuchen 1 (cuts that look like annual rings). That is, the design 7 can be enjoyed while utilizing the image of the Baumkuchen 1. In particular, by using the outer peripheral surface 6 of the Baumkuchen 1 that is long in the vertical direction, the outer peripheral surface 6 can be used effectively and a large symbol can be expressed. For this reason, the commercial value can be remarkably improved if the degree of attention to the design is further increased.

It is a perspective view which shows Baumkuchen which is one Embodiment of this invention. 1 is a front view showing a schematic configuration of a branding device that is an embodiment of the present invention. It is a top view which shows schematic structure of a branding apparatus. It is a front view which shows schematic structure of the baking apparatus in one Embodiment of this invention. It is explanatory drawing which shows the manufacturing stage of Baumkuchen. It is explanatory drawing which shows the branding forming method which is one Embodiment of this invention. It is a front view which shows schematic structure of another branding forming apparatus.

Explanation of symbols

1 Baumkuchen (confectionery)
2 Confectionery body 3 Cake dough layer 6 Outer peripheral surface 7 Design 9, 35 Branding device 10 Mold 11, 40 Branding template 12, 41 Burner (heater)
17 Belt wheel 18 Belt (Pressing suppression part)
19 Motor (drive means)
37 Elastic member (press suppression part)
38 Pressing mechanism 39 Rolling mechanism

Claims (6)

  A confectionery characterized in that a pattern by burning is continuously formed in the circumferential direction on the outer peripheral surface of a confectionery body having a cylindrical or columnar appearance.   The confectionery according to claim 1, wherein the confectionery body is made of Baumkuchen obtained by laminating and baking thin cake dough layers in the radial direction. A pressure-contacting process in which a part on the outer peripheral surface of the confectionery body is pressure-contacted to a heated template for branding;
A rolling step in which the confectionery main body is relatively rotated on the branding template and the press contact position between the branding template and the outer peripheral surface of the confectionery main body is changed in order.
A confectionery stamping method, wherein a pattern by branding is continuously formed on the outer peripheral surface of the confectionery body by the press-contacting step and the rolling step. A stamping template having a mold corresponding to a predetermined design;
A heater for heating the branding template;
A pressing mechanism that supports a cylindrical or columnar confectionery body and presses the outer peripheral surface of the confectionery body against the template for the branding,
A rolling mechanism for rotating the confectionery body relatively along the mold of the branding template while keeping the stamping template and the confectionery body in pressure contact with each other. Confection branding device.   5. The confectionery branding apparatus according to claim 4, wherein the pressing mechanism has a pressing suppressing portion that can be elastically deformed or bent toward the opposite side of the pressing direction. A stamping template having a mold corresponding to a predetermined design;
A heater for heating the branding template;
Rotatably supported a pair of belt pulleys, and have belts was circulated between the pair of belt pulleys, clamping the confectionery body of cylindrical or columnar shape between the belt and the branding iron mold plate A pressing mechanism that presses the outer peripheral surface of the confectionery body against the template for branding;
A driving mechanism for applying a rotational force to the belt wheel to rotate the belt, and a rolling mechanism for rotating the confectionery body along the mold of the branding template by the rotation of the belt; A confectionery stamp forming apparatus comprising:

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