JPH0120873Y2 - - Google Patents

Description

[Detailed explanation of the invention] <Purpose of the invention> Industrial field of application The invention relates to a confectionery that uses a sponge cake as an outer shell. Specifically, for example, a sponge cake such as castella cake is used as an outer shell to enclose custard cream or fresh cream. In this confectionery, the outer shell formed into a container shape is made of a porous sponge structure, but the contents of custard cream or fresh cream do not penetrate from the inside into the pores of the outer shell, and the texture is unique to sponge cake. Confectionery that can make the most of its flavor.

BACKGROUND OF THE INVENTION Recently, confectionery in which custard cream is wrapped in a container-shaped shell of sponge cake or castella cake has become popular.

This confectionery sometimes contains custard cream or fresh cream,
It is a popular confectionery with a strong Western flavor, but while the outer skin is porous and spongy, the custard cream and fresh cream inside contain a lot of water. A portion of the moisture is absorbed into the outer skin, impairing the soft texture of the outer skin, and the outer skin may become locally depressed due to weight loss due to absorption of the contents, impairing its appearance.

That is, in Japanese Patent Application Laid-Open No. 51-115958, after injecting sponge dough into a hemispherical molding recess in a mold, a hemispherical material smaller than the inner volume of the molding recess is placed in the molding recess of the mold. A cup-shaped container is formed as a sponge cake between the molding recess and the upper mold by inserting a shaped upper mold and baking or vaporizing it in this state, and then removing this upper mold. from,
A method is described in which the sponge cake container is filled with custard cream, the upper opening of the sponge cake container is closed with the same sponge dough, and the product is further baked or vaporized.

In the confectionery 1 manufactured by this method, as shown in FIG. has been completed. For this reason, the custard cream can be completely sterilized, and the molding of the sponge cake container by steaming or baking, pouring the contents, closing with lid material, and final baking or steaming can be performed while remaining in one mold. This has advantages such as less deformation of the external shape.

However, in this confectionery 1, the container-shaped outer skin 3 is formed into a container shape by vaporizing the dough in the molding recess of the mold, so even if the dough is made to match the sponge cake, the surface of the outer skin 3 will not In addition to the formation of the skin 3a, since the back surface is also in contact with the inner wall surface of the molding recess, the skin 3a is also formed, and in the case of firing,
Burnt chips remain on both epidermises, especially on the surface epidermis 3a. For this reason, even though the outer skin 3, except for the two outer skins 3a and 3a, has a spongy structure that is porous and has a good texture due to its composition,
The front and back surfaces are covered with a dense, non-porous skin 3a, and in particular, the skin 3a is not spongy and has changed in quality to form baked flakes, resulting in poor texture and appearance, and the characteristics of confectionery and its softness. Characteristics such as flavor and appearance cannot be fully demonstrated.

In addition, as an improvement on this, JP-A-51-
Publication No. 115959 discloses that a sponge cake baked in advance by a conventional method is sliced to form a sheet,
A method in which this sheet is molded into a container-shaped shell within the molding recess of a mold, the custard cream is poured into the container-shaped shell, the lid is closed with raw sponge cake batter, and then steamed or baked. is listed.

The confectionery 4 obtained by this method has the structure shown in FIG. 4, and its outer skin 5 is made by slicing a baked sponge cake into a sheet shape and then molding it into a container shape. The custard cream 6 is wrapped by the outer skin 5. Therefore, since the outer skin 5 is formed by removing the surface of a pre-baked sponge cake or the baked skin, the surface 5a has no skin and has a porous, uneven, soft surface unique to a sponge cake. is exposed, and a dense skin is not formed on the surface compared to confectionery 1 shown in FIG. 3, so that a confectionery with excellent texture and extremely delicious taste can be obtained.

However, this confectionery 4 is
In b, the sponge structure is also exposed, and when the custard cream 6 is put there, a part of the custard cream 6, especially the water, is absorbed from the pores of the inner surface 5b of the outer skin 5, and the contact area with the custard cream 6 on the inner surface of the outer skin 5. has a lot of moisture and the custard cream gets mixed in, which deteriorates the texture. Furthermore, the custard cream 6 loses weight due to absorption of the outer skin 5, and the outer skin 5 and the lid material 7 become depressed as shown by the dashed-dotted line in FIG. 4 by this weight loss, impairing the appearance. In addition, since the lid dough 7 is a raw dough, even if this dough is steamed,
This lid fabric 7 does not have the spongy structure of the outer skin 5.
The texture is poor as there are relatively large portions.

Problems to be solved by the invention This invention aims to solve the above-mentioned drawbacks. Specifically, in a confectionery consisting of a sponge cake or castella shell wrapped around a content such as custard cream, the present invention aims to solve the above-mentioned drawbacks. In addition to exposing the sponge structure as it is and improving the texture,
The purpose of the present invention is to propose a confectionery in which a skin is actively formed on the inside, and this skin prevents custard cream, etc., from being absorbed and penetrated, thereby suppressing deterioration of texture.

<Structure of the invention> Means for solving the problem and its operation In other words, the confectionery according to the invention is made by steaming or baking sponge cake dough, with a sponge-like structure exposed on the surface and a spongy structure on the back side. A dense epidermis is formed, and this dense epidermis is inside,
It is characterized by being made of a container-shaped shell with the sponge tissue on the outside and encasing custard cream or fresh cream.

Therefore, in the confectionery according to the present invention, the outer skin can be easily obtained by steaming or baking the confectionery through paper or the like, and then peeling off the paper or the like. Therefore, no raw material is wasted when making the outer skin, and productivity is extremely high.

In addition, since the outer shell wraps the contents with the paper peeled off as the outside, the surface of the confectionery is exposed to the soft, porous surface characteristic of sponge cakes and castella cakes, giving it a very Japanese-style appearance. It is beautiful, and the inner surface of the outer skin, that is, the surface that comes into contact with the contents, has an epidermis formed during evaporation, and this epidermis is dense, so liquids such as custard cream do not penetrate inside the outer skin. It doesn't get stuck in, and the texture is even better.

Therefore, the structure of these means and their operation will be explained in more detail with reference to the drawings.
It is as follows.

First, FIGS. 1 and 2 are cross-sectional views of a confectionery according to an embodiment of the present invention, and in the confectionery generally indicated by the reference numeral 10, the contents 12 such as custard cream are wrapped in an outer skin 11. The opening is closed with lid fabrics 13 and 14. Therefore, although this basic structure is equivalent to that of the conventional example shown in FIGS. 3 and 4, the outer skin 11 and the lid material 13 as desired are structurally different as follows. This structure prevents moisture in the contents 12 from being absorbed from the inner surface of the outer skin 11, and furthermore,
Due to the weight loss, the outer skin 12 is locally depressed, and the appearance of the confectionery 10 is not impaired.

That is, the outer skin 11 is formed by molding a so-called sponge material into a sheet shape and vaporizing it, and the inside is made of a porous sponge structure. Therefore,
The texture essentially gives it a castella or sponge cake flavor. However, although the internal sponge tissue is exposed as it is on the outer surface 11a of the outer skin 11, a thin skin 11b is formed on the inner surface. This skin 11b is formed by heating during vaporization, and its texture is less porous and denser than the internal sponge tissue. In addition,
Generation of the epidermis 11b can also be promoted by applying a far-infrared heater or the like during or after vaporization.

Therefore, although the outer skin 11 having this structure can be obtained by any method, it can usually be formed as follows.

First, a piece of paper or the like is spread on a substrate such as a baking board, and a sponge material is dropped onto it. This sponge dough may be castella dough or any other material that can be used to form a sponge-like sheet.
The shape of the droplet is usually circular or oval because it is molded into a hemispherical outer shell. Thereafter, the sponge material and the substrate are placed in a vaporizing oven and vaporized. When this is vaporized, the surface of the dough is heated first, forming a dense skin, but the back side is in contact with paper, etc., and the sponge structure inside is retained. Ru.

Therefore, when the fabric is pulled out together with the base after vaporization, the vaporized fabric adheres to the paper or the like, and this fabric is peeled off from the paper or the like. The surface of each peeled fabric is covered with a dense skin, but the back surface is protected by paper or the like and vaporized, so the porosity of the sponge structure remains intact. For this reason, the surface of the fabric that has peeled off from the paper, etc.
In other words, the outer skin 11 is obtained by molding the container into a hemispherical container with the skin forming surface as the inside and the sponge tissue surface on the back surface as the outside. In other words, this outer skin 11
The inner surface is covered with a thin epidermis 11b, and the outer surface 11a
has a spongy porous surface, and the contents 12 of custard cream or fresh cream can be filled into this container-shaped outer skin 11.

Further, after filling the contents 12, the upper opening is closed with a lid material 13. As the lid material 13, raw dough that has not been steamed can be used as shown in FIG. Instead of closing with cloth, it can also be closed with a lid cloth 14 made of a sponge structure formed into a disk shape, as shown in FIG. In addition, when closing with this disc-shaped sponge lid material 14,
Raw sponge dough 15 is applied as a binder along the end surface of the outer skin 11, but other than raw sponge dough, thiokolate or other edible fluid can also be used as the binder.

In addition, as the lid material 14, a separately produced sponge cake or castella can be used, but usually it is produced in the same way as the outer skin described above, and has an outer skin on the inner surface.
4b is generated.

As described above, after the contents 12 are wrapped with the outer skin 11 and the lid fabrics 13 and 14, they are steamed again to completely sterilize the internal contents. The binder dough 15 is vaporized.

That is, as mentioned above, in the conventional confectionery, the outer skin 3 has the outer skin 3a formed on the front and back surfaces as shown in FIG.
As shown in the figure, the front and back surfaces of the outer skin 5 are porous and spongy. Therefore, the outer skin 3 shown in FIG. 3 has a thin outer surface like a normal bun, as described above.
The inner sponge structure is damaged by this epidermis 3a, and its properties are not fully utilized. On the other hand, since the latter skin 5 shown in FIG. 4 has a spongy texture on both sides, the custard cream 6 and the like enter the skin 5 from the inner surface, and the area where it enters is humid and the texture deteriorates.

On the other hand, in the confectionery according to the present invention, as shown in FIGS. 1 and 2, the outer surface 11a of the outer skin 11 is a surface obtained by vaporizing paper or the like and peeling off the paper, so that it is porous. While the fabric is exposed as it is, a thin skin 11b is formed on the inner surface like a normal bun, and for this reason,
Even if the content 12 is extremely fluid such as custard cream, the custard cream etc. will pass through the inner skin 11b and pass through the outer skin 1.
Custard cream etc. are not included in 1, but the outer layer is 11.
completely separated between. In addition, in the conventional example, especially in the case shown in FIG. 4, since the contents 6 such as custard cream enter into the outer shell 5, the amount of custard decreases by the amount of the contents 6, which causes the confectionery after steaming to deteriorate. Only that part may become dented, damaging its appearance. In contrast, in the present invention, since the skin 11b on the inner surface of the outer skin 11 prevents the contents 12 from entering, the contents 12 do not decrease even after cooling after evaporation, and the appearance is not impaired. Never.

In addition, when a dough such as castella cake is used as the lid dough 14 as shown in FIG. 1, the outer skin and the lid dough are all made of castella dough of the same quality, so the overall texture is improved and the taste is further improved. do.

<Effects of the invention> As explained in detail above, the confectionery according to the invention has a sponge cake as the outer shell, and
In particular, the outer skin has a spongy structure exposed on the surface and the outer skin on the back, and is made by steaming or baking sponge cake dough, and with this outer skin, the outer skin is edible with the skin on the back inside. It is characterized by wrapping the contents.

Therefore, the soft and porous surface characteristic of sponge cakes and castella cakes is exposed on the outer surface of the confectionery, giving it an extremely beautiful appearance similar to that of Japanese sweets. The resulting skin is interposed, and since this skin is dense, liquids such as custard cream do not enter the inside of the skin, further improving the texture.

In addition, although the above explanation focused on an example in which the outer skin is vaporized, the structure of the formed outer skin may be somewhat porous, but it is also possible to perform baking using gas, electric heat, or the like.

[Brief explanation of the drawing]

1 and 2 are cross-sectional views of confectionery according to each embodiment of the present invention, and FIGS. 3 and 4 are cross-sectional views of confectionery according to conventional examples. Code 10... Confectionery according to the present invention, 11... Outer skin, 11a... Outer surface of the outer skin, 11b... Inner skin of the outer skin, 12... Edible contents, 13, 14...
...Lid fabric, 15...Binder fabric.

Claims (1)

[Scope of utility model registration request] Sponge cake batter is steamed or baked, with a sponge-like structure exposed on the surface.
A dense epidermis is formed on the back side, and the custard cream or fresh cream is wrapped in an outer envelope formed into a container shape with the dense epidermis on the inside and the sponge tissue on the surface on the outside. A confectionery whose outer shell is a sponge cake.