JP2015231340A - Fried pudding and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide confectionery obtained by frying pudding, unlike conventional confectionery, novel fried pudding and a production method thereof.SOLUTION: The fried pudding is formed of: doughnut-state pudding; a gel-state ingredient filled in a hollow part of the pudding; a pair of pieces of sheet-state sponge cakes having predetermined thickness which are brought into contact with both surfaces of the doughnut-state pudding, and in which fresh cream is coated to a contact surface, and surrounding of the pudding is bonded with paste; and a frying butter layer bonded to the surrounding of the sheet-state sponge cake, and the fried pudding is fried by an oil derived from rice.

Description

The present invention is intended to provide a novel fried confectionery that has never been seen before, and relates to a fried pudding and a method for producing fried pudding.

The following examples are known as examples of combinations of pudding and sponge cake.
In Japanese Patent Application Laid-Open No. 62-6636 (see Patent Document 1), a pudding located in the lower part of the cup and a sponge cake located in the upper part of the cup are naturally integrated at the boundary, and the upper surface of the sponge cake is obtained. A baked pudding with a cup,
A mixture of pudding ingredients is poured into the cup below, then a mixture of sponge cake ingredients is poured into the cup above, heated under steam, and then cooled. Manufacturing methods have been proposed.

On the other hand, the following examples are known as confectionery fried with ice cream.
Japanese Utility Model Publication No. 45-10857 (refer to Patent Document 2) discloses an ice cream tempura in which a predetermined shape of ice cream 1 is covered with a sponge cake having countless small holes and further covered with a surface layer 3. .

In JP 2004-166675 A (see Japanese Patent No. 4147391, Patent Document 3), the outside of the ice cream 1 in the center of the ice croquette is the layer of castella 2, the outside of the layer of castella 2 is the layer of crepe 3 A method for producing ice croquettes is disclosed, in which eggs and bread crumbs are further fried in boiling oil, and the crepe 3 is further covered with eggs and bread crumbs.

JP 62-6636 A Japanese Utility Model Publication No. 45-10857 JP 2004-166675 A

Certainly, Japanese Patent Application Laid-Open No. 62-6636 (Patent Document 1) discloses a combination of pudding and sponge cake, Japanese Utility Model Publication No. 45-10857 (Patent Document 2) and Japanese Patent Application Laid-Open No. 2004-166675 (Patent Document 1). Reference 3) shows ice cream confectionery that is covered with ice cream with sponge cake, fried in oil with colomo.
However, no one has tried to coat pudding with sponge cake, fry with oil with colo, and admit that it can be easily conceived in the same way as ice cream. It is not possible. That is, pudding and ice cream do not know whether or not they behave in the same way when fried in oil.

Therefore, the present invention relates to a confectionery fried with pudding, which has not been seen in the past, and is intended to provide a novel fried pudding and a method for producing fried pudding.

That is, the fried pudding of the present invention is in contact with both sides of a donut-shaped pudding, a gel-like material filled in the hollow portion of the pudding, and the donut-shaped pudding, and fresh cream is applied to the corresponding contact surface. And a pair of sheet-like sponge cakes having a predetermined thickness bonded to the outer peripheral portion of the pudding by glue, and a frying grasshopper layer attached to the periphery of the sheet-like sponge cake, and fried in rice-derived oil It is characterized by being.

In the fried pudding of the present invention, the donut-shaped pudding is also characterized by containing powdered agar as a coagulant.

In the fried pudding of the present invention, the gel-like ingredients are selected from raw caramel, raw chocolate, and jams.

In the fried pudding of the present invention, the glue for adhering the sponge cake on the outer peripheral portion of the pudding is also characterized by comprising a flour base dissolved in water.

In the fried pudding of the present invention, the grasshopper layer for frying is also characterized in that an agitated egg is applied onto wheat flour and bread crumbs are adhered thereon.

Further, in the method for producing fried pudding of the present invention, fresh cream is applied to the surface of the first sheet-like sponge cake having a predetermined thickness, a donut-shaped pudding is mounted on the upper surface, and a hollow portion of the pudding is mounted on the surface. Fill with gel-like ingredients, apply fresh cream on the surface of the second sheet-like sponge cake of a predetermined thickness, and superimpose it on the upper surface of the pudding. Glued with glue, ripened in a freezer for a predetermined time, then attached to the periphery of the sheet-like sponge cake to form a fly grasshopper layer, ripened in the freezer for a predetermined time, This fried pudding material is fried with oil derived from rice.

In the method for producing fried pudding according to the present invention, the donut-shaped pudding is also stored frozen after being charged.

In the method for producing fried pudding according to the present invention, the gel-like ingredients are selected from raw caramel, raw chocolate, and jams.

In the method for producing fried pudding according to the present invention, the paste for adhering the sponge cake on the outer peripheral portion of the pudding is also made of a flour base dissolved in water.

In the method for producing fried pudding of the present invention, the grasshopper layer for frying is characterized in that whole eggs are applied on wheat flour and bread crumbs are adhered thereon.

Since the fried pudding of claim 1 is configured as described above, it has good shape retention and good appearance, and can be tasted without losing any flavor of the pudding or gel-like ingredients when eaten. Moreover, since it is deep-fried, it can provide deep-fried pudding with a crisp texture and high added value.
In the fried pudding according to claim 2, since the donut-shaped pudding uses powdered agar as a coagulant, it is possible to obtain a fried pudding that is not easily deformed.
The deep-fried pudding of Claim 3 WHEREIN: The said gel-like ingredients are chosen from raw caramel, raw chocolate, and jams, and can provide the deep-fried flavored pudding.
5. The deep-fried pudding according to claim 4, wherein the glue for adhering the sponge cake on the outer peripheral portion of the pudding is made of a flour base dissolved in water, and the sponge cake is strengthened without impairing the flavor of the sponge cake or pudding. Can be glued.
6. The fried pudding according to claim 5, wherein the grasshopper layer for frying is formed by applying whole eggs on flour and adhering bread crumbs thereon, and has a crisp texture and a sponge cake flavor. We can provide fried pudding.

Since the manufacturing method of the fried pudding of Claim 6 was comprised as mentioned above, a sheet-like sponge cake, doughnut-shaped pudding, a gel-like material, and a grasshopper for frying are prepared beforehand, and it fries through a predetermined process sequentially. After the contents to be pudding are molded, they are aged in a freezer for a predetermined time, and then a frying grasshopper is formed around the sheet-like sponge cake to form a frying grass layer, which is then aged in the freezer for a predetermined time. All you have to do is to fry this fried pudding material with rice-derived oil according to your order, and you will be able to provide fresh hot fried pudding.
In the method for producing deep-fried pudding according to claim 7, the donut-shaped pudding is stored frozen after being charged, and can be used without worrying about loss of shape at the stage of forming the deep-fried pudding.
In the method for producing fried pudding according to claim 8, the gel-like ingredients are selected from raw caramel, raw chocolate, and jams, and can provide fried pudding having a very rich flavor.
10. The method for producing fried pudding according to claim 9, wherein the paste for adhering the sponge cake on the outer peripheral portion of the pudding is a flour-based paste dissolved in water, and the sponge cake is strengthened without impairing the flavor of the sponge cake or pudding. Can be glued to.
11. The method for producing fried pudding according to claim 10, wherein the frying grasshopper layer is formed by applying whole eggs on flour and adhering bread crumbs thereon, and has a crispy texture and a sponge cake. Fried pudding that takes advantage of the flavor of

It is a schematic sectional drawing for demonstrating the shaping | molding process of the fried pudding of this invention. It is a perspective view of sponge cake. It is a perspective view of the state which applied fresh cream on the sponge cake. It is a perspective view which shows the state which mounts donut-shaped pudding on sponge cake. It is a perspective view which shows the state which puts a gel-like material inside donut-shaped pudding. It is a perspective view which shows the state which put the gel-like material inside the donut-shaped pudding. It is a perspective view which shows the state which mounts the sponge cake which applied fresh cream on the donut-shaped pudding. It is a perspective view which shows the state which put the sponge cake which applied fresh cream on the donut-shaped pudding to make a sandwich structure, and applied the paste to the outer part of the pudding. It is a perspective view which shows the state which adhered the part which apply | coated the sponge cake paste. It is the center cut perspective view. It is a flowchart for demonstrating the manufacturing method of the fried pudding of this invention.

Hereinafter, the fried pudding and the manufacturing method of the fried pudding of the present invention will be described in detail with reference to the drawings.
<Fried pudding and fried pudding manufacturing method>
The fried pudding 11 of the present invention is prepared by first baking a sponge cake 12 into a sheet having a thickness of 1 to 2 cm, as shown in FIGS. 1 (a), 2 and 11 (A1). The sponge cake 12 may be formed into its shape from the beginning, or may be cut into a predetermined size from a wide sheet.
Further, a pudding 13 formed into a donut shape as shown in A2) of FIG. 11 and a gel-like material 14 filled in the hollow portion of the pudding 13 as shown in A3) of FIG. 11 are also prepared. .
The sponge cake 12 can be made by mixing and stirring eggs, soft flour, granulated sugar, and salad oil to such an extent that they foam and baking them at 170 ° C. for about 30 minutes. The thickness is desirably 1.5 cm or more, and is prepared by punching a sheet-like sponge cake into a predetermined shape having an appropriate size.
The doughnut-shaped pudding 13 is prepared by thoroughly stirring eggs, granulated sugar, milk, vanilla essence, and agar powder (trade name: Lucanten Ultra, manufactured by Ina Food Industry Co., Ltd.), and putting them in a donut-shaped container with a lid. It can be obtained by steaming for about 10 minutes on low heat.
A gel-like material 14 made of raw caramel, raw chocolate and jam is also prepared.

Then, as shown in FIG. 1 (b), FIG. 3 and FIG. 11B), fresh cream 15 is applied on the sponge cake 12. By applying the fresh cream 15 in this way, it is possible to prevent the pudding 13 and the gel-like ingredients 14 from being soaked into the sponge cake 12.
Then, as shown in FIG. 1 (c), FIG. 4 and FIG. 11 (C), a donut-shaped pudding 13 is placed on the sponge cake 12 coated with fresh cream 15, and FIG. 1 (d) and FIG. As shown in FIG. 11D), a gel-like ingredient 14 selected from raw caramel, raw chocolate and jams is placed inside the donut-shaped pudding 13. FIG. 6 is a perspective view showing a state in which the gel-like material 14 has been put inside the donut-shaped pudding 13.

Then, as shown in FIG. 1 (e), FIG. 7 and FIG. 11 (E), a sponge cake 16 coated with fresh cream 17 is prepared in advance and superimposed on the donut-shaped pudding 13. Thus, a sandwich structure as shown in FIG. 8 is obtained.
Further, as shown in FIG. 1 (f), FIG. 9, FIG. 10 and FIG. 11 (F), paste 18 is applied to the outer peripheral portion of the doughnut-shaped pudding 13 of the sponge cake 16, and the donut-shaped pudding 13 is attached. Wrap with sponge cake 16.
As this paste 18, what melt | dissolved the mixture of strong flour and thin flour with water can be used conveniently.
The structure 11-1 obtained by wrapping the donut-shaped pudding 13 shown in FIGS. 9 and 10 with the sponge cake 16 is placed in a freezer overnight and solidified as shown in FIG. 11G).

Next, as shown in FIG. 1 (h) and FIG. 11H), a fly grasshopper layer (also roller) 19 is attached around the structure 11-1. The fly grasshopper layer 19 is preferably one in which a weak flour is first attached to the whole, an egg-stirred one is then applied, and bread crumbs are attached thereon.
The obtained adhesion structure 11-2 is also put in a freezer overnight and solidified as shown in FIG. 11-1). Thereafter, as shown in I-2) of FIG. 11, it may be stored in a refrigerator or the like while being naturally dried.

In addition, when an order is received from a consumer at a store or the like, the attached structure 11-2 is also taken out of the refrigerator or the like and put into rice-derived oil that has been heated to 170 to 180 ° C. on one side 90. Fried pudding 11 is completed by frying for about 3 minutes on both sides for 2 seconds.
Of course, freshly fried pudding 11 is very hot, so it is desirable to eat it after cooling for a few minutes.

In the above description, sponge cake and pudding have been described as well-known blends, but it goes without saying that different types of sponge cake and pudding may be used.

11 Fried Pudding 11-1 Structure of Donut Pudding Wrapped in Sponge Cake 11-2 Roller Adhering Structure 12 Sponge Cake 13 Donut Pudding 14 Gel-like Ingredients 15 Fresh Cream 16 Sponge Cake 17 Fresh Cream 18 Paste 19 Grasshopper layer for frying

Claims (10)

A doughnut-shaped pudding, a gel-like material filled in the hollow portion of the pudding, and abuts on both surfaces of the donut-shaped pudding, and a fresh cream is applied to the corresponding contact surface, A fried food comprising a pair of sheet-like sponge cakes having a predetermined thickness adhered and a grasshopper layer for frying attached around the sheet-like sponge cake, and fried with oil derived from rice Pudding. The fried pudding according to claim 1, wherein the donut-shaped pudding contains powdered agar as a coagulant. The fried pudding according to claim 1 or 2, wherein the gel-like ingredients are selected from raw caramel, raw chocolate, and jams. The fried pudding according to any one of claims 1 to 3, wherein the glue for adhering the sponge cake around the pudding is made of a flour base dissolved in water. The fried pudding according to any one of claims 1 to 4, wherein the grasshopper layer for frying is obtained by applying whole eggs on flour and attaching breadcrumbs thereon. A fresh cream is applied to the surface of the first sheet-like sponge cake having a predetermined thickness, a donut-shaped pudding is mounted on the upper surface, and a gel-like ingredient is filled in the hollow portion of the pudding, while the predetermined thickness is set. Apply fresh cream on the surface of the second sheet-like sponge cake, superimpose it on the upper surface of the pudding, glue the sponge cake around the pudding with glue, and then mature in a freezer for a predetermined time Next, a frying grasshopper is attached to the periphery of the sheet-like sponge cake to form a frying grasshopper layer, aged for a predetermined time in a freezer, and the fried pudding material is fried in rice-derived oil. A method for producing fried pudding. The method for producing fried pudding according to claim 6, wherein the doughnut-shaped pudding is stored frozen after being charged. The method for producing fried pudding according to claim 6 or 7, wherein the gel-like ingredients are selected from raw caramel, raw chocolate, and jams. The method for producing fried pudding according to any one of claims 6 to 8, wherein the glue for adhering the sponge cake on the outer peripheral portion of the pudding is made of a flour base dissolved in water. The method for producing fried pudding according to any one of claims 6 to 9, wherein the grasshopper layer for frying is obtained by applying an agitated egg on wheat flour and adhering bread crumb thereon.

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