JPH0213B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field of the Invention) The present invention provides a small covering body in which a filling material other than Buttercream is wrapped in a thermally formed coating material, and a filling material other than Buttercream having a viscosity different from the filling material. By using the filling material as an adhesive layer, the two dissimilar filling materials are sufficiently isolated by a small thermal coating, and this is covered with another thermal coating to make a special structure. It's about cake.

(Prior art and its problems) Covering bodies having a structure in which a filling material is wrapped in a thermally formed coating made of rice cake or wheat flour include, for example, Anmanzu, Jiamumanzu, Nikumanzu, Daifuku, Shiyuumai, It is well known as Cheese Manzu, Bean Bean Paste with Gyuhi, etc. All of these have unique flavors and are delicious, but they have already become boring.

In all of these cakes, the surface layer of the cake is wrapped in a covering made of rice cake or wheat flour, which makes them easy to handle and extremely convenient as they can be held in the hand and eaten.

Also, there are some products that use a mixture of different filling materials as the filling material, but these are selected so that the flavor does not deteriorate even when the different filling materials are mixed, and they are delicious in their own way. However, as mentioned above, people are already tired of them, and although there is a strong desire for a unique and delicious cake that is completely different from these, the reality is that it has not appeared yet. .

The filling material for these cakes may be any commonly known filling material. For example, bean paste, yam, cheese, curry roux, ground meat, fruits, nuts, eggs, seaweed, powdered foods, dairy products, beans, etc. are common. These are used as they are or after being processed.

Of course, there are some of these different filling materials whose flavor does not deteriorate even if they are mixed together, and some of these are already used as mentioned above. Mixing different filling materials often results in a significantly poorer flavor. For example, red bean paste and curry roux, jiam and curry roux, red bean paste and minced meat, jiam and minced meat, jiam and cheese, red bean paste and cheese, egg and jiam, egg and red bean paste, and the list goes on and on.

However, even with these different filling materials,
It was discovered by chance that by separating these completely and eating them at the same time, a unique and excellent flavor that was previously unimaginable could be created.

(Purpose of the Invention) The present invention aims to meet the needs of the public, and to solve the problem of how to put the incidentally discovered fact into practical use.
This was the first success achieved as a result of serious research.

(Structure and operation of the invention) The present invention provides a small covering body having a structure in which a filling material other than buttercream is wrapped in a thermoformed covering material made of rice cake or wheat flour. using a filling material as an adhesive layer, the dissimilar filling materials being sufficiently isolated by the thermal coating of the sub-shroud;
This is a special cake that has a structure in which it is covered with a thermally formed coating made of another rice cake or wheat flour.

However, buttercream is excluded from the filling materials.

This is Buttercream, which consists of butter, margarine,
Since the main ingredient is oils and fats such as shoe toning, this buttercream-based filling material is extremely slippery, and it is extremely difficult to create a small covering structure in which it is wrapped in a thermoformed covering material made of rice cake or flour. It is difficult, virtually impossible, and extremely unfavorable from both a productive and economic standpoint.

In addition, the Buttercream filling material is used as an adhesive layer in a small covering body having a structure in which a filling material other than Buttercream is wrapped in a thermoformed covering made of rice cake or wheat flour, and both of the above-mentioned different filling materials are wrapped in the small covering body. It is extremely difficult and virtually impossible to create a cake with an integrated structure by sufficiently insulating the coating with a thermally formed coating and then covering it with another thermally formed coating made of rice cake or wheat flour. This is because it is extremely unfavorable in terms of productivity and economy.

The present invention will be specifically explained with reference to the drawings.

For example, when curry roux 1 and red bean paste 2 were selected as different filling materials and mixed together in the conventional manner, they tasted extremely bad and could not be eaten.

However, in the present invention, curry roux 1 is wrapped in rice cake 3 using a wrapping machine, and the outer diameter of the rice cake is approximately 6 mm, and the thickness of the rice cake is approximately 2.
Make mochi manjiyu with curry roux of mm size and use this as a small covering.

If wheat flour is the main ingredient, use a wrapping machine to make raw manjiyu with curry roux, then steam it to make α sponge, and make curry roux with an outer diameter of about 6 mm and a sponge skin thickness of about 2 mm. Make wheat buns and use them as small coverings.

Next, this curry roux-filled manjiyu, that is,
The cake of the present invention is made by sufficiently applying bean paste 2 to the small coating to form a thick adhesive layer, and then covering this with another thermoformed coating 4 made of rice cake or wheat flour, making it easy to handle. It is extremely convenient as you can hold it in your hand and eat it easily.

More than that, the greatest feature of the present invention is that curry roux 1 and bean paste 2 are heat-formed coatings of small coatings.
Since it is a special cake having a structure in which the cake is sufficiently isolated from the curry roe and is further covered with another heat-formed coating, the curry roux Curry roux 1 and red bean paste 2 do not mix together, and when eating this, the skin 3, which is the heat-formed coating of the small coating, is bitten off, and at that moment, curry roux 1 and red bean paste 2 come into contact and are eaten at the same time. Now, the fact discovered by chance can be put to practical use, and a cake with a unique and excellent flavor that has never existed before can be produced economically.
Moreover, they succeeded in making it productively and easily.

These different filling materials, curry roux 1 and red bean paste 2, both have viscosity, so these filling materials were reversed and tested. Although this also differs from the flavor described above, it has a unique and excellent flavor that has never existed before. It became a cake with flavor.

This is just one example, curry roux and jiam,
Completely different filling materials such as cheese and minced meat, diam and bean paste, minced meat and diam, and minced meat and bean paste were also tested in the same manner, and the effects of the present invention were also found to be significant.

The smaller the small covering is, the more preferable it is because it not only allows a different viscous filling material to be applied as an adhesive layer in the next step, but also mixes it with the small covering, making it easier to use a wrapping machine.

Even if you mix this and use a wrapping machine, the skin of the small covering will not be destroyed, and the curry roux and red bean paste will be separated and will not come into contact with each other.

Therefore, the above-mentioned mixture can be wrapped in another final rice cake using a regular wrapping machine, or wrapped in a dough whose main ingredient is wheat flour, and then heated and gelatinized. It is extremely favorable both physically and economically.

In this case, the thicker the skin of the small covering, the better.

A thermoformed coating made of rice cake or wheat flour is suitable for the skin of the small covering, but rice cake is more suitable because it has greater water resistance.

Also, the effects of the present invention are greatly exhibited when it is made into an ice cake.

When a thermoformed coating made of rice cake or flour, especially rice cake, is added with sweeteners such as sugars, seasonings such as salt, or organic acids such as vinegar or citric acid, it does not harden, freeze, or deteriorate easily. I like it.

The suitable mochi is mochi or shinko mochi.

When making a small covering, the filling material may be wrapped by hand in the case of rice cakes, but it is extremely preferable to wrap it using a wrapping machine, which enables mass production and is favorable from both productivity and economical standpoints.

When wrapping the filling material in a coating made of wheat flour, for example, water may be added to the flour composition to form a viscous dough, and the filling material may be wrapped with this by hand to form a raw bun. Similarly, it is extremely preferable to wrap the product using a wrapping machine, which enables mass production. Next, this is usually heated to gelatinize it to increase its water resistance and improve its flavor.

In some cases, the filling material is wrapped in a thermal coating made of wheat flour to form a small coating.

For filling materials that tend to become liquid, such as ice cream, the coating chamber and/or coating machine must be cooled to a sufficiently low temperature so that the ice cream maintains at least that state, and the thermal coating is made of rice cake or flour. It is preferable to coat the ice cream in a state where the product can be coated even under the above-mentioned low-temperature cooling.

The outermost skin of the cake of the present invention may be two sheets like dorayaki, or one sheet like watsuful.
It may be folded into sheets, but it is best to have a well-covered structure like Manzu.

The filling material, which is a viscous adhesive layer, can be any of the above-mentioned filling materials as long as it is viscous, such as bean paste, jam, cheese, minced meat, etc.
Onion paste, curry roux, etc. are common, but must be foreign to the filling material in the small covering. The larger the amount, that is, the thicker the layer, the easier the integration of the small coating with the outermost layer of the thermoformed coating made of rice cake or flour of the present invention, and the more effective the present invention is. becomes significantly larger.

(Effects of the Invention) The present invention provides the following extremely excellent effects.

1. Since a filling material containing buttercream as a main component is not used, the cake of the present invention can be made extremely easily, and productivity and economical efficiency are significantly increased.

2 Conventionally, different filling materials were brought into contact,
However, the combination of different filling materials must be limited to a very narrow range, but the present invention solves this problem and significantly improves the flavor.

3. If completely different filling materials are used, such as curry roux and red bean paste, the two filling materials may come into contact or mix together during production or storage, resulting in extremely bad taste. However, in the present invention, both filling materials are separated by the skin of the small covering, so they do not come into contact or mix during production or storage, and when eaten, the filling materials are separated by the skin of the small covering. Since the cakes are first touched and eaten at the same time at the moment they are bitten, the resulting cake has a unique and excellent flavor that has never existed before.

4. If different filling materials such as onion paste and jam are used, even if the two filling materials come into contact or mix together during production or storage, the product will not taste bad.
There is a big risk of getting watery. However, even in this case, in the present invention, both filling materials are separated by the skin of the small covering, so they do not come into contact or mix during production or storage, and when eaten, the filling materials are separated by the skin of the small covering. The moment the covering skin is bitten off, the cake first comes into contact with the cake and is eaten at the same time, so the cake does not become watery and has a unique and excellent flavor that has never existed before.

5. In the case of iced cakes, the effects of the present invention are also significantly apparent for the same reason as in the previous section.

Example Curry roux and red bean paste are selected as different filling materials.

Next, use a wrapping machine to wrap the bean paste in mochi, making a large number of komanju filled with bean paste, each with an outer diameter of about 5 mm and a thickness of about 1.5 mm.

In the same way, make a lot of small manzu with jiam.

Also, use a separate dorayaki making machine to make the dorayaki skin. Apply a generous amount of seasoned curry roux to the non-brown side of one dorayaki skin to form an adhesive layer, and then alternately arrange the two types of small buns on top of the seasoned curry roux. Next, the curry roux is sufficiently applied to the non-scorched side of another dorayaki skin to form an adhesive layer, and then the dorayaki skin of the present invention is made by stacking the skin with the surface facing down and pressing the outer periphery.

Next, this was sealed and packaged with a plastic film having low oxygen permeability, and an oxygen absorber was enclosed.

This was stored for 7 days and then eaten.

This had a unique and excellent flavor that had never existed before, and was extremely delicious.

For comparison, rice cakes were mixed with jiam or red bean paste and made into sheets, which were then cut into small pieces.
Small groups of rice cake mixed with jiam and rice cake mixed with red bean paste were prepared, respectively. This was used in place of the small manzu with jam or the small manzu with red bean paste in the example, and the test was carried out in the same manner as in the example. This was extremely bad.

So I ate it in a short time of 2 hours, but it was also extremely bad and didn't cause any problems.

[Brief explanation of drawings]

The figure is a cross-sectional view of the special cake of the present invention. Since this figure is used for explanation in the specification, the materials are specifically described in parentheses to make it easier to understand. 1: Filling material (curry roux), 2: Filling material for adhesive with different viscosity (bean paste),
3: 1+3 small thermal coating (rice cake skin),
4: Thermoformed coating (rice cake skin) further coated with small coating +2.

Claims (1)

[Scope of Claims] 1. A small covering body having a structure in which a filling material other than Buttercream is wrapped in a thermoformed covering made of rice cake or wheat flour, and a filling material with a viscosity different from this filling material other than Buttercream. A structure in which the above-mentioned dissimilar filling materials are sufficiently isolated by the thermally formed coating of the small covering, which is used as an adhesive layer, and which is then covered with another thermally formed coating made of rice cake or wheat flour. A special cake with 2. The special cake according to item 1 above, wherein the thermal coating made of rice cake or wheat flour contains a sweetener such as sugar, a seasoning such as salt, or an organic acid. 3. The special cake according to item 1 above, which has a plurality of small coverings and the filling materials therein are of the same or different quality. 4. The special cake according to item 1 above, wherein the outermost skin of the special cake is a skin of dorayaki, watsuful, cream puff, or crepe. 5. The special cake according to item 1 above, wherein the special cake is an iced cake.