JPH01320953A - Production of monaka-like cake - Google Patents

Abstract

PURPOSE:To shorten production process by omitting roasting molds in production and to product MONAKA (bean-jam filled wafers)-like cake edible without staining the hand by packing raw cake dough into a patty of MONAKA and then roasting. CONSTITUTION:One of at least halved patties 1 to be formed and roasted into a closed packed container is packed with raw cake dough, the cake dough is roasted together with the patty to give cake dough 4 properly bonded to the patty. Then the cake dough is coated with a pasty ingredient 6 such as fresh cream or beam jam and the ingredient is covered with the other patty 1 to close the cake dough 4 and the ingredient 6.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing a heart-shaped cake.

(Conventional technology) □ Traditionally, for example, to make a sponge cake coated with cream, the raw sponge cake batter was placed in a baking mold and baked, and after baking, the mold was removed to form a sponge cake, which was then coated with cream to make the finished product. has been done. When eating this, it is cut into appropriate size pieces.

(Problems to be Solved by the Invention) However, the conventional sponge cake described above requires a baking mold during production, and requires time and effort to remove from the mold after baking. In addition, when eating it, it had to be cut into pieces and placed on a plate, and it was inconvenient to eat it directly because it would get your hands dirty.

Therefore, an object of the present invention is to provide a method for producing a monaka-like cake that can omit a baking mold and reduce the number of steps during production, and that can be eaten without getting your hands dirty. There is a particular thing.

(Means for Solving the Problems) In order to achieve the above object, the means of the present invention is to prepare a set of inner shells in the shape of at least two parts of a molded and fired sealed packaging container, After filling at least one shell with raw cake batter, this cake batter is baked together with the shell to form a cake batter, a base-like concrete is applied to the cake batter side, and the other skin is attached. It is said to be a method for producing a monaka-like cake, which consists of the steps of wrapping the cake batter and the cake.

The skin of the monaka described above is made by rolling a mixture of rice flour (or wheat flour) and water into a thin layer, shaping it, and firing it. Note that a commercially available product may be used for the monaka skin. As the cake batter, raw batter for cakes such as sponge cakes and castella cakes and eggplants are used.

Examples of the above-mentioned ingredients include fresh cream, butter cream, jam, marmalade, chocolate, red bean paste, or paste-like radish made by arranging these.

(Operation) The raw cake batter is baked together with one of the shells, and cake batter is formed inside the shell. The cake batter and shell are bonded together during baking. The cake batter is painted with concrete. The other skin is placed over the concrete and is held adhesively by the concrete paste.

(Example> Next, embodiments of the present invention will be described with reference to the drawings.

First, the skins 1 and 1 for Monaka are prepared. The shells 1, 1 of this example are molded and fired to form a two-part mold for a sealed packaging container, and are made of rice flour as a main ingredient and colored, for example, yellow with food coloring. Note that cutting grooves 2 to 2 for bending and cutting are provided at predetermined portions of the skins 1, 1. In this example, two shells 1.1 are used as a set, and one of the shells 1 is stuffed with raw cake batter 3 of Ogura sponge cake. The raw cake dough 3 for the Kokura sponge cake was used by kneading the ingredients shown in Table F. The raw cake batter 3 is filled with a predetermined amount of baked cake batter 4 (see FIG. 3). Note that this predetermined amount is a needle in consideration of the firing swelling part.

(The following continues on the next page.) (The middle value in the table is 11 parts m) The shell 1 filled with the raw cake batter 3 was placed in an oven 5 at 160 to 170°C and baked for 20 minutes (Fig. 4). reference). During baking, the shell 1 and the cake batter 3 are properly joined.

Further, during firing, the shell 1 did not burn or change in shape. Inside the shell 1 taken out from the oven 5 is a cake batter 4 of Ogura sponge cake which has a spongy baked swelling.
was formed. After cooling this cake batter 4 to room temperature,
A base-like concrete 6 is applied (see Figure 5).

In Example 6 of this example, separately prepared milk cream (Louise Whip) was applied.

Then, the four parts of the other shell 1 are placed over the shell 6 to seal the cake batter 4 and the shell 6, and the mating edges of the shell 1.1 of 411i are matched. The turned over skin body 1°1 was adhered and held with the paste of Gutai 6, and was made into product 7 of Ogura sponge cake and Monaka-like cake with milk cream (
(See Figures 1 and 2). This product 7 is wrapped in a film packaging device and made into a product 9 (see FIG. 6).

Now, the product 7 taken out from the film wrapping device for consumption can be held and eaten as is without removing the skins 1, 1. Product 7 of this example is filled with Ogura sponge cake and milk cream, allowing you to enjoy the combination of both flavors. In addition, product 7 of this example has skin body 1.
．． Since it can be bent and cut along the cutting groove 2 of 1, it is convenient for eating.

In this example, the cake dough was formed only inside one skin body, and the other skin body was joined with a concrete applied to the dough, but the cake dough was formed inside the mountain skin body and joined through the concrete. It is also possible to join the carcass cake dough.

(Effects of the invention) However, in the present invention, raw cake batter is stuffed into the shell of the monaka and baked, and the shell after baking is used as it is, so unlike the conventional method, it is necessary to remove the baking mold and the baking mold. The number of manufacturing steps can be omitted.

In addition, in the present invention, a paste-like concrete is applied to the cake dough formed inside one skin, and the other skin is covered and held in place by the paste of the concrete, so that the cake dough and the concrete are divided into divided skins. It becomes Monaka-sama's cake covered with her body.

Thus, Monaka-like cake 4- obtained by the present invention is a product in which the contents are covered with the skin of Monaka, so it is convenient to eat without getting your hands dirty even if you hold it directly. It is.

[Brief explanation of the drawing]

The figures show embodiments of the present invention, in which Figure 1 is a perspective view of a monaka-like cake, Figure 2 is a sectional view taken along line ■-■ in Figure 1, and Figure 3 is a cross-sectional view taken along the line
The figure is a perspective view of the shell filled with raw beef pastry, Figure 4 is a diagram of the baking process in an oven, Figure 5 is a diagram of the concrete painting process, and Figure 6 is a front view of the Monaka-like cake product wrapped in film. be. 1... Skin Body 3... Raw cake batter 4... Cake batter 6... Fillings Body 7... Product

Claims (1)

[Claims] Prepare a set of shells in the shape of at least two halves of a molded and baked sealed packaging container, fill at least one of the shells with raw cake batter, and then bake this cake batter together with the shell. A method for producing a monaka-like cake, characterized in that the cake dough is made into a cake dough, a paste-like gutai is applied to the cake dough side, and the other skin is applied to wrap the cake dough and the gutai.