JP2013226098A - Wrapped cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a wrapped cake that is in a shape obtained by wrapping butter with an outer crust and does not make the butter melted by a heat treatment permeate into or leak from the outer crust.SOLUTION: A wrapped cake (1A, 1B, 1C, 1D) to be eaten after a heat treatment includes a central part (11) and outer layer parts (12, 22) for wrapping the central part (11) from a periphery. The central part (11) comprises butter to be melted by heating as a main component and one or a plurality of gelling additives from the group consisting of agar, gelatin and a thickening stabilizer. The outer layer parts (12, 22) contains wheat flour, egg and sugar as main components.

Description

  The present invention relates to a packaged confectionery in which the periphery of a central material mainly composed of butters is wrapped with another material.

  Patent Document 1 describes a frozen food for frying in which potatoes or sweet potatoes are crushed with cocoon and wrapped in butter or other ingredients. Patent Document 2 describes that mashed potatoes are baked with garments like buns. Patent Document 3 describes a bun in which butter is wrapped with potato skin crushed with a cocoon.

Japanese Patent Laid-Open No. 3-151846 JP 59-74955 A Registered Utility Model No. 3073851

The foods or buns of Patent Documents 1 to 3 have the following problems.
The thing that contains butter and cheese in the ingredients melts the butter and cheese when heat-treated, penetrates into the skin and the skin becomes too soft, and part of the ingredients are lost, creating a cavity in the center There is.

  In view of the above problems, the present invention provides a confectionery in a form in which butters are wrapped in a hull, and the butters melted by heat treatment do not penetrate or leak into the hull. Objective.

In order to achieve the above object, the present invention provides the following configurations. The numbers in parentheses are reference numerals in the drawings to be described later and are attached for reference.
According to the first aspect of the packaged confectionery (1A, 1B, 1C, 1D) eaten after heat treatment according to the present invention, a central part (11) and an outer layer part (12, 22), wherein the central part (11) contains butters that melt by heating as a main material, and one or more gelling additives are added from the group consisting of agar, gelatin and thickening stabilizers The outer layer portions (12, 22) include wheat flour, eggs, and sugars as main materials.

  According to the second aspect of the packaged confectionery (2A, 2B, 2C, 2D) eaten after the heat treatment according to the present invention, the center portion (31) and the middle layer portion (32) that wraps the center portion (31) from the surroundings. And outer layer portions (33, 43) that wrap around the middle layer portion (32) from the surroundings, and the central portion (31) includes a first butter that melts by heating as a main material, and the middle layer portion ( 32) includes a second butter that dissolves by heating as a main material, and is added with one or more gelling additives from the group consisting of agar, gelatin, and a thickening stabilizer, and the outer layer portion ( 33, 43) is characterized by containing, as main materials, flour, eggs, and sugars.

  In any of the above embodiments, the outer layer portions (33, 43) may further include rice flour as a main material.

  In any of the above embodiments, the outer layer portions (33, 43) may further include potatoes as a main material.

  According to the first aspect of the packaged confectionery eaten after heat treatment according to the present invention, a butter (butter, which comprises a central part (so-called ingredient) and an outer layer part (so-called skin) and melts by heating as the main material of the central part. Margarine, cheese or all similar fats and oils). Therefore, when the outer layer is solidified in the form of a sponge cake by the initial heat treatment such as baking, frying, steaming, etc., butter in the center melts and liquefies, but agar, gelatin and thickening stabilizer in the center The shape of the central part is maintained by one or more gelling additives in the group consisting of: butters do not penetrate into the outer layer part.

  As described above, the gelling additive in the packaged confectionery of the first aspect has an effect of preventing permeation to the outer layer portion by holding the butters in the center portion, although it melts itself when heated. And when the temperature is lowered slightly from the time of heating and the additive solidifies (including the degree of viscosity increase rather than complete solidification), even if the butter is still liquid at that temperature, the penetration is more reliably prevented can do. In addition, as this heat processing, the reheating process after subsequent cooling, refrigeration, or freezing is included other than the first heat processing for solidifying an outer layer part in sponge cake form.

  As a result of the central butters not permeating the outer layer part, the outer layer part is not too soft and no cavity is formed in the central part even when eating after heat treatment. As a result, the unique confectionery can be obtained by combining the different tastes and textures of the central portion and the outer layer portion.

  In another aspect of the packaged confectionery eaten after heat treatment according to the present invention, the confectionery includes a central portion, a middle layer portion, and an outer layer portion, and includes a first butter that melts by heating as a main material of the central portion, In addition to the second butter that melts by heating as the main material of the middle layer sandwiched between the outer layer and the outer layer, one or more gelling additives in the group consisting of agar, gelatin, and thickening stabilizer are added. . Therefore, even if the first butter in the center and the second butter in the middle layer are liquefied when the outer layer is solidified in a sponge cake shape by the first heat treatment such as baking, frying, steaming, etc., the middle layer The shape of the second butter is maintained by the additive having the gelling action of the part. As a result, the liquefied first butters in the center part are confined, and the second butters in the middle layer part do not penetrate into the outer layer part.

  As described above, the gelling additive in the packaged confectionery of the second aspect melts itself when heated, but holds the second butter in the middle layer portion and confines the first butter in the central portion. 2 has the effect of preventing the butters of 2 from penetrating into the outer layer. And when the temperature is slightly lower than when heated and the additive is solidified (including the degree of viscosity increase rather than complete solidification), even if the second butter is still liquid at that temperature, it is even more reliable. It is possible to achieve confinement at the center and prevention of penetration into the outer layer. Therefore, even when eating after the heat treatment, the outer layer portion is not too soft and no cavities are formed in the central portion and the middle layer portion. Further, the central portion remains in a liquid state compared to the middle layer portion. As a result, a unique packaged confectionery can be obtained by combining the different tastes and textures of the center, middle layer and outer layer.

FIG. 1 is a schematic cross-sectional view of an example of a first embodiment of a wrapped confectionery product according to the present invention. FIG. 2 is a schematic cross-sectional view of another example of the first embodiment of the wrapped confectionery according to the present invention. FIG. 3 is a schematic sectional view of still another example of the first embodiment of the packaged confectionery according to the present invention. FIG. 4 is a schematic sectional view of still another example of the first embodiment of the packaged confectionery according to the present invention. FIG. 5 is a cross-sectional view of an example of the second embodiment of the wrapped confectionery according to the present invention. FIG. 6 is a cross-sectional view of another example of the second embodiment of the wrapped confectionery according to the present invention. FIG. 7 is a schematic cross-sectional view of still another example of the second embodiment of the wrapped confectionery according to the present invention. FIG. 8 is a schematic cross-sectional view of still another example of the second embodiment of the wrapped confectionery according to the present invention.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings showing examples. In the drawings, the same components are denoted by the same reference numerals.

  FIG. 1 is a schematic cross-sectional view of an example of a first embodiment of a packaged confectionery eaten after heat treatment according to the present invention. The illustrated example shows a cross section in which the entire shape is formed in a spherical shape. However, the overall shape of the packaged confectionery is not limited to the spherical shape, and may be, for example, an ellipsoidal shape or a bowl-shaped overall shape including a flat surface and a curved surface on the surface. There may be irregularities on the surface.

  The wrapped confectionery 1 </ b> A includes a central portion 11 and an outer layer portion 12 that wraps the entire periphery of the central portion 11. The absolute numerical values of the diameter of the central portion 11 and the thickness of the outer layer portion 12 and the ratio thereof are not particularly limited, but, for example, a single bun or a piece of cake that is usually eaten once is assumed. doing.

  The center part 11 contains butters which melt by heating as a main material. Butters include butter, margarine, cheese or similar fats or mixtures of one or more thereof. As for the form of the mixture, a mixture of a plurality of species may be mixed, a mixture of a plurality of species may be chopped and mixed, or one of them may wrap the other, such as wrapping cheese with butter or wrapping butter with cheese. It may be a thing.

  Furthermore, the central part 11 is added with one or more gelling additives from the group consisting of agar, gelatin and thickening stabilizer. The thickening stabilizer includes what is called a thickening polysaccharide, for example, pectin, guar gum, tamarind gum, xanthan gum, carrageenan, carboxymethylcellulose, etc., but if it is a known food thickening stabilizer Can be used. The gelling additive is preferably added in an amount of about 0.5 to 1.5% by mass with respect to the main material. If the amount is too large, the central portion 11 becomes too hard, and if the amount is too small, the effect of the gelling additive cannot be sufficiently obtained.

  The outer layer portion 12 includes flour, eggs, and sugars as main materials. As the wheat flour, any of weak flour, medium flour, strong flour and the like may be used as necessary. As the saccharide, any of sugar, granulated sugar, salamé, syrup, and a known synthetic sweetener may be used. The mixing ratio of flour, egg and sugar may be, for example, 1: 1: 1. The mixing ratio may be changed as appropriate according to the desired taste and texture. For example, the blending ratio of eggs and other main materials may be 4: 6 or 3: 7. Although it is optional, milk, fresh cream, and butter may be included in the outer layer portion 12 as necessary, but the blending amount is less than that of the main material.

  In the packaged confectionery 1A of FIG. 1, the butters of the central part 11 do not penetrate into the outer layer part 12 during the heat treatment, and the shape of the central part 11 is maintained.

The manufacturing method of the wrapped confectionery 1A before the heat treatment is as follows.
The central portion 11 is added to the main material so as to mix the gelling additive uniformly, and is formed into a substantially spherical shape that is easy to wrap the entire central portion 11.
The outer layer portion 12 is made of a dough by mixing main materials including flour, eggs and sugars and other materials optionally added, using a known technique such as a sponge cake after heat treatment. For example, the egg white of the egg is separated or the whole egg is co-standing so as to contain bubbles like meringue and then mixed with other main materials. The outer layer portion 12 can wrap around the central portion 11 and is hard or soft enough to maintain a predetermined overall shape.
After the outer layer portion 12 is produced, the entire periphery of the central portion 11 is wrapped by the outer layer portion 12. This is the same as a normal wharf with a ridge.

FIG. 2 is a schematic cross-sectional view of another example of the first embodiment of the wrapped confectionery according to the present invention.
The packaged confectionery 1B of FIG. 2 is formed in a sandwich form by forming the central portion 11 of the packaged confectionery 1A of FIG. 1 in a substantially flat plate shape and covering the upper and lower surfaces with a substantially flat plate outer layer portion 12 respectively. Note that this sandwich form is also included in the expression “the outer layer wraps the central part from the periphery” (the same applies to the following sandwich form examples). Also in this case, the butters of the central part 11 do not penetrate into the outer layer part 12 during the heat treatment, and the shape of the central part 11 is maintained, and the butters of the central part 11 do not leak from both ends. As a modification of the sandwich form, a multilayer structure in which the outer layer portion 12 and the center portion 11 are alternately repeated may be used. However, the upper and lower outermost layers are the outer layer portions 12. There may be irregularities on the surface.

FIG. 3 is a schematic sectional view of still another example of the first embodiment of the packaged confectionery according to the present invention.
The packaged confectionery 2A in FIG. 3 is an outer layer part 22 containing either or both of rice flour and potatoes in addition to the main material of the outer layer part 12 of the packaged confectionery 1A in FIG. When adding rice flour and / or potatoes, part of the blended amount of flour is replaced.

  Potatoes, sweet potatoes and yacons are preferred as potatoes, but other types of potatoes may be used. Moreover, although not a potato, Apios and a pumpkin shall also be contained in a potato here.

  The potatoes may be mixed as a main material in a crushed state after heating, or may be mixed as a main material after powder processing such as mashed potato. When crushing after heating, it may be smoothed by lining, or a certain amount of grains may be left.

FIG. 4 is a schematic sectional view of still another example of the first embodiment of the packaged confectionery according to the present invention.
The packaged confectionery 2B in FIG. 4 is formed in a sandwich form by forming the central portion 11 of the packaged confectionery 2A in FIG. 3 in a substantially flat plate shape and covering the upper and lower surfaces with a substantially flat plate outer layer portion 22 respectively. Also in this case, the butters in the central part 11 do not penetrate into the outer layer part 22 during the heat treatment, and the shape of the central part 11 is maintained, and the butters in the central part 11 do not leak from the periphery. As a modification of the sandwich form, a multilayer structure in which the outer layer portion 22 and the center portion 11 are alternately repeated may be used. However, the upper and lower outermost layers are the outer layer portions 22. There may be irregularities on the surface.

FIG. 5 is a cross-sectional view of an example of the second embodiment of the wrapped confectionery according to the present invention.
The illustrated example shows a cross section in which the entire shape is formed in a spherical shape. However, the overall shape of the packaged confectionery is not limited to the spherical shape, and may be, for example, an ellipsoidal shape or a bowl-shaped overall shape including a flat surface and a curved surface on the surface. There may be irregularities on the surface.

  The wrapped confectionery 3 </ b> A includes a center portion 31, a middle layer portion 32 that wraps the entire periphery of the center portion 31, and an outer layer portion 33 that wraps the entire periphery of the middle layer portion 32. The absolute values of the diameter of the central portion 31 and the thicknesses of the middle layer portion 32 and the outer layer portion 33 and the ratio thereof are not particularly limited. For example, one bun or piece of a size usually eaten at one time. Assumes a cake.

  The central portion 31 includes butters that melt by heating as a main material. Butters include butter, margarine, cheese or similar fats or mixtures of one or more thereof. As for the form of the mixture, a mixture of a plurality of species may be mixed, a mixture of a plurality of species may be chopped and mixed, or one of them may wrap the other, such as wrapping cheese with butter or wrapping butter with cheese. It may be a thing. Unlike the center part of the example of FIGS. 1 to 4 described above, the center part 31 does not contain a gelling additive.

  The middle layer portion 32 is similar to the central portion 31 (however, the type and the mixing form may be different), in addition to butters as a main material, one or more of a group consisting of agar, gelatin and a thickening stabilizer Gelling additives are added. The gelling additive is the same as described above.

  The outer layer portion 33 is the same as the outer layer portion 12 of the above-described packaged confectionery 1A in FIG. 1 and the packaged confectionery 1B in FIG. 2, and includes flour, eggs, and sugars as main materials.

  In the wrapped confectionery 3A of FIG. 5, the butters of the center portion 31 and the middle layer portion 32 do not penetrate into the outer layer portion 33 during the heat treatment, and the shape of the middle layer portion 32 is maintained. In this case, the butters in the central portion 31 do not contain a gelling additive, but they do not leak out even if they become liquid by being confined by the butters containing the gelling additive in the middle layer portion 32.

  The manufacturing method before the heat treatment of the wrapped confectionery 3A in FIG. 5 is the same as the wrapped confectionery 1A in FIG. 1 described above except that the center layer 31 is wrapped in the middle layer portion 32 and then the middle layer portion 32 is wrapped in the outer layer portion 33. It is the same.

FIG. 6 is a cross-sectional view of another example of the second embodiment of the wrapped confectionery according to the present invention.
The packaged confectionery 3B in FIG. 6 has a substantially flat central portion 31 of the packaged confectionery 3A in FIG. 5 and its upper and lower surfaces are covered with a substantially flat middle layer 32, and the upper and lower surfaces thereof are approximately A flat outer layer 33 is used to form a sandwich. In addition, the peripheral part is also covered with the middle layer part 32 so that the butter | batters of the center part 31 may not leak. Also in this case, the butters of the center part 31 and the middle layer part 32 do not penetrate into the outer layer part 33 during the heat treatment, and the shape of the middle layer part 32 is maintained, and the butters of the center part 31 and the middle layer part 32 leak from the periphery. I do not put out. In this case, the butters in the central portion 31 do not contain the gelling additive, but are confined by the butters containing the gelling additive in the middle layer portion 32. As a modification of the sandwich form, a multilayer structure in which the outer layer portion 33, the center portion 31, and the middle layer portion 32 are alternately repeated may be used. However, the upper and lower outermost layers are the outer layer portions 33. There may be irregularities on the surface.

FIG. 7 is a schematic cross-sectional view of still another example of the second embodiment of the wrapped confectionery according to the present invention.
The packaged confectionery 4A in FIG. 7 is an outer layer part 43 that contains either or both of rice flour and potatoes in addition to the main material of the outer layer part 33 of the packaged confectionery 3A in FIG. When adding rice flour and / or potatoes, part of the blended amount of flour is replaced.

  Potatoes, sweet potatoes and yacons are preferred as potatoes, but other types of potatoes may be used. Moreover, although not a potato, Apios and a pumpkin shall also be contained in a potato here.

  The potatoes may be mixed as a main material in a crushed state after heating, or may be mixed as a main material after powder processing such as mashed potato. When crushing after heating, it may be smoothed by lining, or a certain amount of grains may be left.

FIG. 8 is a schematic cross-sectional view of still another example of the second embodiment of the wrapped confectionery according to the present invention.
The packaged confectionery 4B in FIG. 8 has a central portion 31 of the packaged confectionery 4A in FIG. 7 formed in a substantially flat plate shape, and its upper and lower surfaces are respectively covered with a substantially flat plate-shaped middle layer portion 32, and the upper and lower surfaces thereof are approximately A flat outer layer 43 is used to form a sandwich. In addition, the peripheral part is also covered with the middle layer part 32 so that the butter | batters of the center part 31 may not leak. Also in this case, the butters of the center part 31 and the middle layer part 32 do not penetrate into the outer layer part 43 during the heat treatment and the shape of the middle layer part 32 is maintained, and the butters of the center part 31 and the middle layer part 32 leak from the periphery. I do not put out. Also in this case, the butters in the central portion 31 do not contain the gelling additive, but are confined by the butters containing the gelling additive in the middle layer portion 32. As a modification of the sandwich form, a multilayer structure in which the outer layer portion 43, the center portion 31, and the middle layer portion 32 are alternately repeated may be used. However, the upper and lower outermost layers are the outer layer portions 43. There may be irregularities on the surface.

  In each example described above, although optional, powder clothing such as wheat flour, potato starch, corn starch, and kinako may be appropriately attached to the surface.

For reference, an example of the cooking method after producing the packaged confectionery of the present invention in the form before the heat treatment is as follows.
The heat treatment, that is, cooking, uses any means selected from the group consisting of “baking”, “frying”, “steaming”, and “boiling”. “Steaming” includes using a microwave oven. By the heat treatment, the outer layer portion changes into a sponge cake shape and solidifies. After the heat treatment, it may be eaten immediately or cooled, refrigerated or frozen. After cooling, refrigeration or freezing, reheat and eat.

  In addition, the packaged confectionery of this invention can also be frozen before heat-processing. As a result, it can be stored for a long time, and can be placed in the store in this state. The person who bought it can thaw only the required amount and fry it with oil. Moreover, it is also possible to sell the thawed wrapped confectionery by heat treatment such as frying it at the store.

  In the meaning of the wrapping confectionery of the present invention, any state of the state where the outer layer portion is formed into a sponge cake shape after heat treatment and the state of the dough where the outer layer portion before the heat treatment is not formed into a sponge cake shape. Also included.

1A, 1B, 2A, 2B, 3A, 3B, 4A, 4B Wrapped confectionery 11, 21 Center part 12, 22, 33, 43 Outer layer part 32 Middle layer part

Claims (4)

A packaged confectionery (1A, 1B, 1C, 1D) to be eaten after heat treatment,
A central portion (11), and outer layer portions (12, 22) surrounding the central portion (11) from the surroundings,
The central portion (11) contains butters that melt by heating as a main material, and one or more gelling additives are added from the group consisting of agar, gelatin, and a thickening stabilizer,
The outer layer part (12, 22) contains flour, eggs, and sugars as main ingredients, and is a packaged confectionery characterized by the above. A packaged confectionery (2A, 2B, 2C, 2D) eaten after heat treatment,
A center portion (31), a middle layer portion (32) surrounding the center portion (31) from the periphery, and outer layer portions (33, 43) surrounding the middle layer portion (32) from the periphery,
The central portion (31) includes a first butter that melts by heating as a main material,
The middle layer portion (32) includes a second butter that melts by heating as a main material, and is added with one or more gelling additives from the group consisting of agar, gelatin, and a thickening stabilizer,
The outer layer part (33, 43) contains flour, eggs, and sugars as main ingredients, and is a packaged confectionery.   The packaged confectionery according to claim 1 or 2, wherein the outer layer part (33, 43) further contains rice flour as a main material. The said outer layer part (33, 43) further contains potatoes as a main material, The package confectionery as described in any one of Claims 1-3 characterized by the above-mentioned.

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