JP2015057975A - Confectionery decorative material and confectionery decoration method - Google Patents

Confectionery decorative material and confectionery decoration method Download PDF

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JP2015057975A
JP2015057975A JP2013193579A JP2013193579A JP2015057975A JP 2015057975 A JP2015057975 A JP 2015057975A JP 2013193579 A JP2013193579 A JP 2013193579A JP 2013193579 A JP2013193579 A JP 2013193579A JP 2015057975 A JP2015057975 A JP 2015057975A
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confectionery
decoration
decoration material
chocolate
pattern
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JP6292732B2 (en
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嘉人 谷口
Yoshito Taniguchi
嘉人 谷口
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TANIGUCHI KK
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Abstract

PROBLEM TO BE SOLVED: To provide a confectionery decorative material and a confectionery decoration method which enable easy expression of intended patterns on a surface of confectionery, independently of the skill of a worker, by coating the surface of confectionery, including doughnuts, eclair, and cookies, with chocolate.SOLUTION: A confectionery decorative material 100 includes a base material 10 consisting of chocolate and a decorative layer 20 having an image 30 printed with an edible ink on the surface of the base material 10. The confectionery decorative material 100 is mounted on confectionery, heated to soften, and cooled to coat the surface of confectionery.

Description

本発明は、菓子装飾材及び菓子装飾方法に関する。   The present invention relates to a confectionery decoration material and a confectionery decoration method.

従来、ドーナツ、エクレア、クッキーなど、表面にチョコレートがコーティングされた菓子が知られている。   Conventionally, confectionery whose surface is coated with chocolate, such as donuts, eclairs, and cookies, is known.

手作業でこれらの菓子にチョコレートをコーティングする方法として、例えば、加熱して溶かしたチョコレートに菓子の一部又は全体を漬け、取り出して自然冷却させる方法がある。小型の菓子であればこの方法（ディップ）で菓子の表面にチョコレートをコーティングすることができる。しかしながら、この方法では、大型の菓子や型くずれし易い菓子、例えばケーキなどにチョコレートをコーティングすることは難しい。   As a method of manually coating these confectionery with chocolate, for example, there is a method in which a part or the whole of the confectionery is immersed in chocolate that has been heated and melted, and then taken out and naturally cooled. If it is a small confectionery, chocolate can be coated on the confectionery surface by this method (dip). However, with this method, it is difficult to coat chocolate on a large confectionery or a confectionery that easily loses its shape, such as a cake.

一方、チョコレートを用いて菓子の表面に絵柄や模様等を現出させることも行われている。例えば、ドーナツの表面に動物のキャラクターの顔を現出させる場合、焼成直後の温度の高いドーナツにチョコレートで形成された頭部、目、耳、口、鼻などのパーツを手作業で配置し、ドーナツの熱でチョコレートを適度に溶かす方法がある。   On the other hand, it is also practiced to make a pattern or pattern appear on the surface of a confectionery using chocolate. For example, when an animal character's face appears on the surface of a donut, parts such as the head, eyes, ears, mouth, and nose made of chocolate are manually placed on a high temperature donut immediately after baking, There is a way to melt the chocolate moderately with the heat of the donut.

しかしながら、この方法は手数が掛かるとともに、パーツの配置のわずかなずれでキャラクターの顔がイメージ通りにならない場合がある。また、複数の菓子にこの作業を行う場合、菓子の温度が高すぎたり、作業に手間取っているうちに菓子の温度が低下しすぎてしまい、菓子毎の温度が均一にならない場合がある。この場合、チョコレートが溶けすぎたり、溶けにくくなったりし、絵柄や模様等を均一に現出させることが難しい。このため、作業者の熟練度が低い場合や、多数の菓子にできるだけ均一な絵柄や模様等を現出させる必要がある場合には、この方法は採用しにくい。   However, this method is time consuming and the character's face may not match the image due to a slight shift in the arrangement of parts. In addition, when this operation is performed on a plurality of confectionery, the temperature of the confectionery may be too high, or the temperature of the confectionery may decrease too much while the operation is troublesome, and the temperature of each confectionery may not be uniform. In this case, the chocolate is too melted or difficult to melt, and it is difficult to make the pattern or pattern appear uniformly. For this reason, this method is difficult to adopt when the skill level of the operator is low or when it is necessary to display as many uniform patterns or patterns as possible on many confectionery.

特許文献１には、チョコレート菓子の表面に画像を印刷する技術が開示されている。しかしながら、この技術は、チョコレート菓子自体の表面に画像を現出させる技術であり、ドーナツ、エクレア、クッキーなどの菓子の表面に画像を現出させる技術は開示されていない。   Patent Document 1 discloses a technique for printing an image on the surface of a chocolate confectionery. However, this technique is a technique for causing an image to appear on the surface of chocolate confectionery itself, and a technique for causing an image to appear on the surface of a confectionery such as donut, eclair, and cookie is not disclosed.

特開２００７−２９５９２３号公報JP 2007-295923 A

本発明は、上記課題を解決すべくなされたものである。
本発明の第１の目的は、ドーナツ、エクレア、マカロン、どら焼き、クッキー、ケーキなどの菓子の表面をチョコレートで容易にコーティングすることができる菓子装飾材及び菓子装飾方法を提供することである。
本発明の第２の目的は、作業者の熟練度に関わらず、菓子の表面に所望の絵柄や模様等を容易に現出させることができる菓子装飾材及び菓子装飾方法を提供することである。 The present invention has been made to solve the above problems.
The first object of the present invention is to provide a confectionery decoration material and a confectionery decoration method capable of easily coating the surface of confectionery such as donuts, eclairs, macaroons, dorayaki, cookies, and cakes with chocolate.
The second object of the present invention is to provide a confectionery decoration material and a confectionery decoration method capable of easily displaying a desired pattern or pattern on the confectionery surface regardless of the skill level of the operator. .

本発明の解決しようとする課題は以上の如くであり、次にこの課題を解決するための手段を説明する。   The problem to be solved by the present invention is as described above. Next, means for solving the problem will be described.

即ち、第１の発明の菓子装飾材は、
チョコレートからなる基材と、
基材の表面に可食性インクで印刷された画像を有する装飾層と、を備え、
菓子に載置され、軟化するまで加熱された後、冷却されることで菓子表面をコーティングする。 That is, the confectionery decoration material of the first invention is
A base material made of chocolate,
A decorative layer having an image printed with edible ink on the surface of the substrate,
The confectionery surface is coated by being placed on the confectionery, heated until softened, and then cooled.

第２の発明の菓子装飾材は、第１の発明の菓子装飾材であって、
装飾層は、２色以上の可食性インクで形成される。 The confectionery decoration material of the second invention is the confectionery decoration material of the first invention,
The decorative layer is formed of edible ink of two or more colors.

第３の発明の菓子装飾材は、第１又は第２のいずれかの発明の菓子装飾材であって、
基材の厚さは、０．５ｍｍから２ｍｍである。 The confectionery decoration material of the third invention is the confectionery decoration material of either the first or second invention,
The thickness of the substrate is 0.5 mm to 2 mm.

第４の発明の菓子装飾方法は、第１から第３のいずれかの発明の菓子装飾材を用いた菓子装飾方法であって、
装飾の対象となる菓子に菓子装飾材を載置する工程と、
菓子装飾材を菓子に載置した状態で、基材が軟化するまで加熱する工程と、
を有する。 The confectionery decoration method of the fourth invention is a confectionery decoration method using the confectionery decoration material of any one of the first to third inventions,
Placing the confectionery decoration material on the confectionery to be decorated;
In a state where the confectionery decoration material is placed on the confectionery, the process of heating until the base material softens,
Have

第５の発明の菓子装飾方法は、第４の発明の菓子装飾方法であって、
菓子に菓子装飾材を載置する工程の前に、
菓子を冷却する工程を有する。 The confectionery decoration method of the fifth invention is the confectionery decoration method of the fourth invention,
Before the process of placing the confectionery decoration material on the confectionery,
A step of cooling the confectionery.

本発明によれば、菓子装飾材は、チョコレートからなる基材と、絵柄や模様等の画像を有する装飾層とを備える。菓子装飾材は、菓子に載置され、軟化するまで加熱された後、冷却されることで菓子表面をコーティングする。このため、ドーナツ、エクレア、マカロン、どら焼き、クッキー、ケーキなどの菓子の表面をチョコレートで容易にコーティングすることができる。また、菓子装飾材の加熱は、チョコレートの基材が軟化する程度の加熱でよいため、装飾層の絵柄や模様等の画像が変形しにくい。このため、作業者の熟練度に関わらず、菓子の表面に所望の絵柄や模様等の画像を容易に現出させることができる。   According to this invention, a confectionery decoration material is provided with the base material which consists of chocolate, and the decoration layer which has images, such as a pattern and a pattern. The confectionery decoration material is placed on the confectionery, heated until it softens, and then cooled to coat the confectionery surface. For this reason, the surface of confectionery such as donuts, eclairs, macaroons, dorayaki, cookies and cakes can be easily coated with chocolate. Moreover, since the confectionery decoration material may be heated to such an extent that the chocolate base material is softened, the image of the decoration layer such as a pattern or pattern is not easily deformed. For this reason, an image such as a desired pattern or pattern can be easily displayed on the surface of the confectionery regardless of the skill level of the operator.

（Ａ）本発明の実施形態に係る菓子装飾材１００の平面図（Ｂ）（Ａ）のＡ―Ａ線における断面図。(A) Top view of the confectionery decoration material 100 which concerns on embodiment of this invention (B) Sectional drawing in the AA line of (A). 他の例の菓子装飾材１００。Another example confectionery decoration material 100. （Ａ）菓子装飾材１００をドーナツに載置した状態の平面図（Ｂ）（Ａ）のＢ―Ｂ線における断面図。(A) Top view of the state which placed the confectionery decoration material 100 in the donut (B) Sectional drawing in the BB line of (A). （Ａ）菓子装飾材１００でドーナツの表面をコーティングした状態の平面図（Ｂ）（Ａ）のＣ―Ｃ線における断面図。(A) Top view of the state which coated the surface of the donut with the confectionery decoration material 100 (B) Sectional drawing in the CC line of (A).

本発明の実施形態の一例である菓子装飾材１００及び菓子装飾方法について図を用いて説明する。   A confectionery decoration material 100 and a confectionery decoration method, which are examples of embodiments of the present invention, will be described with reference to the drawings.

図１に示すように、菓子装飾材１００は、基材１０及び装飾層２０を有する。基材１０は、薄板状のチョコレートで構成される。   As shown in FIG. 1, the confectionery decoration material 100 includes a base material 10 and a decoration layer 20. The base material 10 is comprised with a thin plate-shaped chocolate.

基材１０の平面形状は、図１に示す円形や、図２Ａに示すように、中央部に穴が設けられていてもよい。この穴は、中央に穴のあるドーナツ２００をコーティングする場合に設けられる。図２Ｂに示すように、長円形であってもよい。また、基材１０の平面形状は、これらに限定されず、例えば、動物や植物をかたどった形状であってもよい。   As for the planar shape of the base material 10, a hole may be provided at the center as shown in FIG. 1 or as shown in FIG. 2A. This hole is provided when the donut 200 having a hole in the center is coated. As shown in FIG. 2B, it may be oval. Moreover, the planar shape of the base material 10 is not limited to these, For example, the shape which shaped the animal and the plant may be sufficient.

基材１０の厚さｔは、菓子に載置する際に取り扱いやすい強度があり、かつ、短時間の加熱で基材１０が軟化する程度の厚さが好ましい。例えば、基材１０の厚さｔは、０．５ｍｍから２ｍｍが好ましく、１．０ｍｍ程度がより好ましい。   The thickness t of the base material 10 is preferably strong enough to be easily handled when placed on a confectionery and soft enough to soften the base material 10 by heating in a short time. For example, the thickness t of the base material 10 is preferably 0.5 mm to 2 mm, and more preferably about 1.0 mm.

装飾層２０は、基材１０の表面に可食性インクで印刷された画像３０を有する。画像３０は、図１、図２に示すような絵柄や模様に限定されるものではない。例えば、動物や植物、キャラクター等、さまざまな画像３０を形成することができる。装飾層２０は印刷で形成するため、菓子装飾材１００に絵柄や模様等の画像３０を容易に形成することができる。   The decoration layer 20 has an image 30 printed on the surface of the substrate 10 with edible ink. The image 30 is not limited to the pattern and pattern as shown in FIGS. For example, various images 30 such as animals, plants, and characters can be formed. Since the decoration layer 20 is formed by printing, an image 30 such as a pattern or a pattern can be easily formed on the confectionery decoration material 100.

装飾層２０は、１色の可食性インクで形成されてもよいが、２色以上の可食性インクで形成されてもよい。   The decorative layer 20 may be formed of one color of edible ink, but may be formed of two or more colors of edible ink.

本実施形態の菓子装飾材１００は、基材１０と装飾層２０の２層で構成されているが、３層以上としてもよい。例えば、装飾層２０を複数の層で構成してもよく、装飾層２０の上に別の層を重ねるようにしてもよい。   The confectionery decoration material 100 of the present embodiment is composed of two layers of the base material 10 and the decoration layer 20, but may be three or more layers. For example, the decoration layer 20 may be composed of a plurality of layers, and another layer may be stacked on the decoration layer 20.

菓子装飾材１００を製造する方法として、例えば、連続して形成される薄板状のチョコレートの表面にインクジェット印刷手段を用いて画像３０を印刷し、型抜き手段を用いて打ち抜いてもよい。薄板状のチョコレートを打ち抜いて基材１０を形成してから、基材１０の表面に画像２０を印刷して装飾層２０を形成してもよい。   As a method of manufacturing the confectionery decoration material 100, for example, the image 30 may be printed on the surface of a continuously formed thin plate-like chocolate using an ink jet printing means and punched using a die cutting means. The decorative layer 20 may be formed by printing the image 20 on the surface of the substrate 10 after punching the thin plate-shaped chocolate to form the substrate 10.

図２Ａに示すように、中央部に形成される穴４０は、菓子装飾材１００の製造時に形成してもよいが、使用者が菓子装飾材１００を使用する前に型抜き具を用いて形成してもよい。   As shown in FIG. 2A, the hole 40 formed in the central portion may be formed at the time of manufacturing the confectionery decoration material 100, but is formed using a die cutting tool before the user uses the confectionery decoration material 100. May be.

次に、装飾の対象となる菓子に菓子装飾材１００をコーティングする方法について説明する。以下では、一例として複数のドーナツ２００に菓子装飾材１００をコーティングする場合について説明する。ドーナツ２００の他、エクレア、マカロン、どら焼き、クッキー、ケーキなど、他の菓子であっても同様の方法で菓子装飾材１００をコーティングすることができる。   Next, a method for coating the confectionery decoration material 100 on the confectionery to be decorated will be described. Below, the case where the confectionery decoration material 100 is coated on the some donut 200 as an example is demonstrated. In addition to the donut 200, other confectionery such as eclairs, macaroons, dorayaki, cookies, and cakes can be coated with the confectionery decoration material 100 in the same manner.

まず、ドーナツ２００が焼成直後の状態で温度が高い場合、ドーナツ２００を冷却させる。冷却は自然冷却でもよく、送風等で強制冷却してもよい。ドーナツ２００は室温程度（２０度〜２５度）まで冷却する。焼成直後のドーナツ２００に菓子装飾材１００を載置すると、菓子装飾材１００が不均一に溶け、仕上がりが不良となる。ドーナツ２００を一旦冷却し、後工程で加熱することで、菓子装飾材１００を均一に加熱することができ、複数のドーナツ２００に菓子装飾材１００を均一にコーティングすることができる。   First, when the temperature of the donut 200 is high immediately after baking, the donut 200 is cooled. The cooling may be natural cooling or forced cooling by air blowing or the like. The donut 200 is cooled to about room temperature (20 to 25 degrees). When the confectionery decoration material 100 is placed on the donut 200 immediately after baking, the confectionery decoration material 100 melts unevenly, resulting in poor finish. By cooling the donut 200 once and heating it in a subsequent process, the confectionery decoration material 100 can be heated uniformly, and the confectionery decoration material 100 can be uniformly coated on a plurality of donuts 200.

次に、図３に示すように、各ドーナツ２００に菓子装飾材１００を載置する。図１に示すように、中央部に穴４０が形成されていない菓子装飾材１００の場合は、菓子装飾材１００をドーナツ２００に載置する前に型抜き具を用いて穴４０を形成する。   Next, as shown in FIG. 3, the confectionery decoration material 100 is placed on each donut 200. As shown in FIG. 1, in the case of the confectionery decoration material 100 in which the hole 40 is not formed at the center, the hole 40 is formed using a die cutting tool before the confectionery decoration material 100 is placed on the donut 200.

次に、菓子装飾材１００を載置した複数のドーナツ２００を加熱する。加熱は装飾層２０が伸びない程度に基材１０が軟化し、かつ後工程で冷却した場合にドーナツ２００の表面に接する部分がドーナツ２００に固着する程度とする。例えば、１５０℃〜２００℃程度に熱したオーブンで１０秒〜３０秒程度加熱する。加熱しすぎると、菓子装飾材１００の表面にドーナツ２００の凹凸が現われて装飾層２０が伸び、仕上がりが不良となる。   Next, the plurality of donuts 200 on which the confectionery decoration material 100 is placed are heated. The heating is performed so that the base material 10 is softened to such an extent that the decorative layer 20 does not stretch, and a portion that contacts the surface of the donut 200 is fixed to the donut 200 when cooled in a subsequent process. For example, it is heated for about 10 seconds to 30 seconds in an oven heated to about 150 ° C. to 200 ° C. If it is heated too much, the irregularities of the donut 200 appear on the surface of the confectionery decoration material 100, the decoration layer 20 extends, and the finish becomes poor.

次に、図４に示すように、ドーナツ２００及び菓子装飾材１００を冷却して菓子装飾材１００を固化させることで、コーティングが完成する。   Next, as shown in FIG. 4, the donut 200 and the confectionery decoration material 100 are cooled to solidify the confectionery decoration material 100, thereby completing the coating.

以上説明した本実施形態に係る菓子装飾材１００及び菓子装飾方法によれば、次のような効果を有する。   The confectionery decoration material 100 and the confectionery decoration method according to the present embodiment described above have the following effects.

菓子装飾材１００は、チョコレートからなる基材１０と、絵柄や模様等の画像３０を有する装飾層２０とを備える。菓子装飾材１００は、菓子に載置され、軟化するまで加熱された後、冷却されることで菓子表面をコーティングする。このため、菓子の表面をチョコレートで容易にコーティングすることができる。表面に凹凸のある菓子や、手で持てないケーキのような大型の菓子でもチョコレートで容易にコーティングすることができる。   The confectionery decoration material 100 includes a base material 10 made of chocolate and a decoration layer 20 having an image 30 such as a pattern or a pattern. The confectionery decoration material 100 is placed on the confectionery, heated until it softens, and then cooled to coat the confectionery surface. For this reason, the surface of a confectionery can be easily coated with chocolate. Even confectionery with uneven surfaces or large confectionery such as cake that cannot be held by hand can be easily coated with chocolate.

また、菓子装飾材１００の加熱は、チョコレートの基材１０が軟化する程度の加熱でよいため、装飾層２０の絵柄や模様等の画像３０が変形しにくい。このため、作業者の熟練度に関わらず、菓子の表面に所望の絵柄や模様等の画像３０を容易に現出させることができる。   Moreover, since the confectionery decoration material 100 may be heated to such an extent that the chocolate base material 10 is softened, the image 30 such as a pattern or pattern of the decoration layer 20 is not easily deformed. For this reason, regardless of the skill level of the operator, an image 30 such as a desired pattern or pattern can be easily displayed on the surface of the confectionery.

菓子装飾材１００の装飾層２０は、２色以上の可食性インクで形成してもよい。菓子装飾材１００の加熱は、チョコレートの基材１０が軟化する程度の加熱でよいため、装飾層２０に２色以上の可食性インクで絵柄や模様等の画像３０を形成しても色が混じるなどの変形が生じにくい。このため、菓子の表面に色彩に富んだ所望の絵柄や模様等の画像３０を容易に現出させることができる。   The decoration layer 20 of the confectionery decoration material 100 may be formed of edible inks of two or more colors. Since the confectionery decoration material 100 may be heated to such an extent that the chocolate base material 10 is softened, even if an image 30 such as a pattern or pattern is formed on the decoration layer 20 with two or more colors of edible ink, the colors are mixed. Deformation such as is difficult to occur. For this reason, it is possible to easily display an image 30 such as a desired pattern or pattern rich in color on the surface of the confectionery.

菓子装飾材１００の基材１０の厚さｔは、０．５ｍｍから２ｍｍであり、１ｍｍ程度が好ましい。このため、菓子装飾材１００は、菓子に載置する際に取り扱いやすい強度があり、かつ、短時間の加熱でチョコレートの基材１０が軟化する。このため、菓子装飾材１００の取り扱いが容易で、手際よく菓子の表面をチョコレートでコーティングすることができる。   The thickness t of the base material 10 of the confectionery decoration material 100 is 0.5 mm to 2 mm, and preferably about 1 mm. For this reason, the confectionery decoration material 100 has the intensity | strength which it is easy to handle when mounting in a confectionery, and the chocolate base material 10 softens by heating for a short time. For this reason, handling of the confectionery decoration material 100 is easy, and the surface of a confectionery can be coated with chocolate skillfully.

菓子装飾方法は、装飾の対象となる菓子に菓子装飾材１００を載置する工程と、菓子装飾材１００を菓子に載置した状態で、基材１０が軟化するまで加熱する工程と、を有する。少ない工程で、菓子の表面をチョコレートで容易にコーティングすることができる。また、菓子装飾材１００の加熱は、チョコレートの基材１０が軟化する程度の加熱でよいため、装飾層２０の絵柄や模様等の画像３０が変形しにくい。このため、作業者の熟練度に関わらず、菓子の表面に所望の絵柄や模様等の画像３０を容易に現出させることができる。   The confectionery decoration method includes a step of placing the confectionery decoration material 100 on the confectionery to be decorated, and a step of heating the confectionery decoration material 100 on the confectionery until the base material 10 is softened. . With few steps, the surface of the confectionery can be easily coated with chocolate. Moreover, since the confectionery decoration material 100 may be heated to such an extent that the chocolate base material 10 is softened, the image 30 such as a pattern or pattern of the decoration layer 20 is not easily deformed. For this reason, regardless of the skill level of the operator, an image 30 such as a desired pattern or pattern can be easily displayed on the surface of the confectionery.

菓子装飾方法は、菓子に菓子装飾材１００を載置する工程の前に、菓子を冷却する工程を有する。菓子の温度を一旦下げてから加熱することで、複数の菓子に均一にチョコレートをコーティングすることができ、装飾層２０に形成された絵柄や模様等の画像３０が変形しにくい。このため、作業者の熟練度に関わらず、菓子の表面に所望の絵柄や模様等の画像３０を均一に現出させることができる。   The confectionery decoration method includes a step of cooling the confectionery before the step of placing the confectionery decoration material 100 on the confectionery. By heating after the temperature of the confectionery is lowered once, a plurality of confectionery can be uniformly coated with chocolate, and the image 30 such as a pattern or pattern formed on the decorative layer 20 is not easily deformed. For this reason, it is possible to make the image 30 such as a desired pattern or pattern appear uniformly on the surface of the confectionery regardless of the skill level of the operator.

以上、本発明の実施形態について説明したが、本発明は上記実施形態に限定されるものではなく、様々な変更が可能である。   As mentioned above, although embodiment of this invention was described, this invention is not limited to the said embodiment, A various change is possible.

１００ 菓子装飾材
１０ 基材
２０ 装飾層
３０ 画像
DESCRIPTION OF SYMBOLS 100 Confectionery decoration material 10 Base material 20 Decoration layer 30 Image

Claims (5)

チョコレートからなる基材と、
前記基材の表面に可食性インクで印刷された画像を有する装飾層と、を備え、
菓子に載置され、軟化するまで加熱された後、冷却されることで菓子表面をコーティングする菓子装飾材。 A base material made of chocolate,
A decorative layer having an image printed with edible ink on the surface of the substrate,
A confectionery decoration material that is placed on a confectionery, heated until it softens, and then cooled to coat the confectionery surface. 請求項１に記載の菓子装飾材であって、
前記装飾層は、２色以上の可食性インクで形成される、菓子装飾材。 The confectionery decoration material according to claim 1,
The decorative layer is a confectionery decorative material formed of edible ink of two or more colors. 請求項１又は２のいずれか１項に記載の菓子装飾材であって、
前記基材の厚さは、０．５ｍｍから２ｍｍである、菓子装飾材。 The confectionery decoration material according to any one of claims 1 and 2,
The thickness of the said base material is a confectionery decoration material which is 0.5 mm to 2 mm. 請求項１から３のいずれか１項に記載の菓子装飾材を用いた菓子装飾方法であって、
装飾の対象となる菓子に前記菓子装飾材を載置する工程と、
前記菓子装飾材を菓子に載置した状態で、前記基材が軟化するまで加熱する工程と、
を有する、菓子装飾方法。 A confectionery decoration method using the confectionery decoration material according to any one of claims 1 to 3,
Placing the confectionery decoration material on the confectionery to be decorated;
In a state where the confectionery decoration material is placed on the confectionery, the step of heating until the base material is softened;
A method for decorating confectionery. 請求項４に記載の菓子装飾方法であって、
前記菓子に前記菓子装飾材を載置する工程の前に、
前記菓子を冷却する工程を有する、菓子装飾方法。
It is the confectionery decoration method of Claim 4, Comprising:
Before the step of placing the confectionery decoration material on the confectionery,
A confectionery decoration method comprising a step of cooling the confectionery.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2688380C1 (en) * 2018-11-28 2019-05-21 Елена Юрьевна Быкова Method of decorating flour confectionery and bakery products

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04311351A (en) * 1991-04-05 1992-11-04 Taniguchi:Kk Method for carrying out top coating
JPH11266787A (en) * 1998-03-18 1999-10-05 Tokyo Food Kk Chocolate-attached food
JP2011004604A (en) * 2009-06-23 2011-01-13 Fuji Oil Co Ltd Method for producing composite food coated with chocolate

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04311351A (en) * 1991-04-05 1992-11-04 Taniguchi:Kk Method for carrying out top coating
JPH11266787A (en) * 1998-03-18 1999-10-05 Tokyo Food Kk Chocolate-attached food
JP2011004604A (en) * 2009-06-23 2011-01-13 Fuji Oil Co Ltd Method for producing composite food coated with chocolate

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2688380C1 (en) * 2018-11-28 2019-05-21 Елена Юрьевна Быкова Method of decorating flour confectionery and bakery products
WO2020111970A1 (en) * 2018-11-28 2020-06-04 Елена Юрьевна БЫКОВА Method for decorating flour confections and baked goods

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