JP2019033700A - Sandwich confectionery and method for producing sandwich confectionery - Google Patents

Abstract

To provide a sandwich confectionery having a space including air in the sandwich confectionery as an effective method for enhancing deliciousness of the sandwich confectionery to the maximum, and a method for producing a sandwich confectionery having the space including the air in the sandwich confectionery.SOLUTION: A sandwich confectionery is formed of A piece and B piece deposited by a content material, where the content material is formed of two or more content materials of at least a first content material and a second content material, and the first content material and the second content material have an air region which is a space surrounded by the first content material, the second content material, the A piece and the B piece between both of the content materials so that at least a part thereof is not brought into contact with each other.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a sand confectionery in which chocolate or the like is sandwiched between a cookie piece or the like and a confectionery manufacturing method.

  There have been many pastries in which foods that are viscous due to heat such as chocolate are sandwiched with foods having a hard texture such as cookies. Two different textures, which are a soft mouthfeel of viscous ingredients such as chocolate and a hard texture such as cookies, have been one of the factors of the taste of sand confectionery.

JP-A-2005-13025

Model 3160226

  An effective method for maximizing the taste of sand confectionery is to make the texture of cookies and the like stand out more, and to make a difference from viscous foods such as chocolate. Or, in addition to the difference in texture, by changing the taste, by giving more stimuli such as soft, hard, sweet, sour, bitter, spicy, aroma, etc. A method can also be considered.

  The invention described in the prior patent document is a crunchy texture of cookie etc. by creating an air layer between the food ingredient such as cookie and the tongue by creating irregularities in the part of the foodstuff such as cookie of sand confectionery. Provides a way to make it stand out. The device described in the prior non-patent literature provides a method for changing the taste by making the taste of a viscous food material portion such as chocolate into a two-layer structure or a wrapping structure.

  However, sweets such as cookies that are wrapped in viscous ingredients such as chocolate can feel a light texture like cookies when you first bite, but at the temperature of the mouth While viscous ingredients such as chocolate became soft and chewed in the mouth, the chocolate spread out in the mouth, making it impossible to feel the crisp texture of cookies. Even if it is based on the prior art which makes foodstuffs, such as a cookie, a structure with an unevenness | corrugation, since the viscous foodstuff itself does not contain air, the problem that a viscous foodstuff spreads in a mouth is not solved. In addition, as shown in the prior non-patent technology, even if a viscous food material such as chocolate has a layered structure with a different taste or a structure that wraps a different taste, chocolate with a high viscosity and sugar content and a strong fragrance It was only immediately after eating that it was possible to feel the difference in taste and flavor by clinging to ni.

  In order to take advantage of the difference in texture and taste and eat sand confectionery more deliciously, a confectionery structure that prevents chocolate from spreading in the mouth is required. In order to prevent sticky ingredients from spreading in the mouth, a method of creating a structure in which the chocolate that melts from the air mixes by creating a space containing air inside the sand confectionery. Can be thought of. When air is included in the chocolate region, the food is prevented from spreading over the entire surface of the mouth, and a gap due to air is partially created. By making it relative to a space free of stimulants created by air gaps, it becomes possible to clarify the hard texture of cookies and soft texture of viscous ingredients such as chocolate. The difference in texture, which is a feature, can be felt more strongly. In addition, when a viscous food material such as chocolate has a layered structure with other taste foods, or a wrapping structure with other taste foods, the air gaps stimulate the taste buds. Since the tasteless part is created, it becomes easier to feel the taste stimulation due to the difference from the tasteless part, and it is possible to simultaneously sense a plurality of tastes (sweet, sour, pungent and bitter). Accordingly, an object of the present invention is to provide a sand confectionery in which a sand confectioner has a space containing air and a method for manufacturing a sand confectionery in which the sand confectionery has a space including air.

  In order to solve the above problems, the present invention provides the following sand confectionery and the like. That is, as 1st invention, it is a sand confectionery which consists of A piece and B piece welded by the content material, Comprising: The said content material is 2 or more of at least 1st content material and 2nd content material. It consists of a seasoning material, and the first seasoning material and the second seasoning material are not in contact with each other at least partially between the first seasoning material, the second seasoning material, the A piece, and the B piece. Sand confectionery having an air region, which is a space surrounded by the

  Moreover, as 2nd invention, the 1st seasoning material or / and the 2nd seasoning material are bun type | mold seasoning materials, and the mash applicable part is a viscous foodstuff, The sand confectionery of Claim 1 is provided.

  Moreover, as a third invention, the packaging material of the wrapping type mashing material provides a sand confectionery which is a viscous food material.

  Moreover, as said 4th invention, the said persimmon applicable part which is a viscous foodstuff provides the sand confectionery which is a viscous caramel sauce or / and a viscous cream sauce.

  Moreover, as a fifth invention, the packaging material corresponding part which is a viscous food material provides a sand confectionery which is chocolate.

  As a sixth aspect of the present invention, there is provided a sand confectionery having a viscosity of 32,000 cP plus or minus 10% in the portion corresponding to the candy.

  Moreover, as 7th invention, the viscosity of the said packaging material applicable part provides 27000 cP plus or minus 10%, and provides the sand confectionery.

  Moreover, the 8th invention provides the sand confectionery which is a different material from a 1st seasoning material and a 2nd seasoning material.

  Further, as a ninth invention, a method for producing a sand confectionery comprising A pieces and B pieces welded with a content material, wherein the content material comprises at least a first content material and a second content material. Two or more seasoning materials are heated to room temperature or more and at least a part of both is not in contact with the A piece or the B piece, and between them, the first seasoning material, the second seasoning material, and the A piece, An air region forming depositing step for depositing with a depositor so as to form an air region which is a space surrounded by the B piece, and a placement for placing the B piece or the A piece before the deposited content material reaches room temperature. And a method for producing a sandwich confectionery.

  According to the present invention, a viscous confectionery region and an air region can be reliably formed in the oral cavity, which was not found in conventional sand confectionery, so that a more delicious sand confectionery can be provided.

The conceptual diagram at the time of peeling A piece or B piece which illustrates the arrangement | positioning method of the content in this invention, and seeing the sand confectionery from upper direction Conceptual sectional view of sand confectionery in Embodiment 1 Conceptual cross-sectional view of a sand confectionery showing the wrapping structure in Embodiment 2 The figure which shows the combination of the taste of the packaging material applicable part of the confectionery structure content material of a sand confectionery in Embodiment 9, and the taste applicable part The flowchart which shows an example of the manufacturing method of the sand candy in Embodiment 9.

  Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. Embodiment 1 is claimed in claim 1, embodiment 2 is claimed in claim 2, embodiment 3 is claimed in claim 3, embodiment 4 is claimed in claim 4, embodiment 5 is claimed in claim 5, embodiment 6 is claimed. Claim 6 corresponds to Claim 7, Claim 7 corresponds to Claim 8, Embodiment 8 corresponds to Claim 8, and Embodiment 9 corresponds to Claim 9. In addition, this invention should not be limited to these embodiments at all, and can be implemented in various modes without departing from the gist thereof.

<Embodiment 1>
<Overview of Embodiment 1>
FIG. 1 is a conceptual diagram showing a state in which an upper food material for sandwiching a content material of the sand confectionery in this embodiment is peeled off. As shown to a, b, c, d of a figure, the invention in this Embodiment 1 arrange | positions and sands two or more content materials so that a clearance gap may be made between content materials, It is characterized by the above-mentioned. Is an invention relating to sand confectionery. In c of a figure, the content material is combined in the center line, and one side is the 1st content material and the other is the 2nd content material.

<Embodiment 1 Configuration of the Invention>
FIG. 2 a conceptually shows a cross-sectional view of the sandy confectionery of the present invention. As shown in FIG. 2, the sand confectionery according to the present embodiment includes an A piece (0201), a B piece (0202), a seasoning material (0203, 0204), and a space region (0205). In addition to this, as shown in b of the figure, by combining the A piece and B piece having the convex bank (0206) and making the convex part in the central part, it is easy even if the content material becomes somewhat soft It is also possible to use a configuration that does not mix with each other. Furthermore, as shown in c of the figure, by combining an A piece and a B piece having two convex portions (0207) with a gap in the middle portion, a concave levee which is a space surrounded by the convex portion at the center portion Even if the content material becomes soft by making (0208), a configuration that does not easily mix can be considered.

<Description of Configuration of Embodiment 1>
<Embodiment 1 A piece>
The “A piece” is welded to the B piece by the content material. When sand confectionery is put in the mouth, it is located on the upper surface of the oral cavity or the tongue surface rather than the contents. The seasoning is sandwiched with the B piece.
The A piece preferably has a texture different from that of the seasoning material, and has a light and hard texture. For example, in the case of confectionery, Langudosha, cookies, biscuits, crackers, rusks, pies, shoes, tart , Duckwords, rice crackers. As foods other than confectionery, for example, bread, rice thinly rolled and baked into a plate shape can be considered.

<Embodiment 1 B piece>
The “B piece” is welded by the content material. The partner to which the B piece is welded by the content material is the A piece. When sand confectionery is put in the mouth, it is located inside the mouth from the seasoning. The seasoning is sandwiched with the A pieces.
The piece B preferably has a texture different from that of the seasoning material, and has a light and hard texture. For example, in the case of confectionery, Lang dosha, cookies, biscuits, crackers, rusks, pies, shoes, tart , Duckwords, rice crackers. As foods other than confectionery, for example, bread, rice thinly rolled and baked into a plate shape can be considered.

The A piece and the B piece are food materials for sanding, but are not necessarily the same food material, and the A piece and the B piece may be composed of different food materials. For example, the A piece may be a cookie and the B piece may be a biscuit. The A piece may be a Langdosha and the B piece may be a cookie.
The A piece body and the B piece body are generally the same type of the same food (like biscuits baked in the same type), but different shapes and decorations may be given, and the types are different. You may combine food (like butter cream-flavored cookies and chocolate-flavored cookies).
The A piece main body and the B piece main body may have a front surface and a back surface, respectively. In the surface of each confectionery piece, the surface that contacts the seasoning material is the back surface, and the surface that does not contact the seasoning material is the surface. And it is also preferable to give the name and decoration of the foodstuff to the surface of the confectionery piece which comprises the surface of a foodstuff when it completes as a foodstuff.

<Embodiment 1 seasoning material>
“Content material” A piece and B piece are welded and sandwiched between A piece and B piece. The content material is composed of at least two content materials, ie, a first content material (0203) and a second content material (0204). The seasoning material is a food material having a different texture from the A piece and the B piece, and is a viscous food material capable of welding the A piece and the B piece. For example, chocolate is a typical example, but caramel sauce, cream sauce, and the like can also be used as a viscous food material to constitute a seasoning material. The main component of chocolate is chocolate, with various flavors of chocolate cream, various flavors of praline cream, custard cream, butter cream, milk cream, creams combined with fruits such as bananas, scents such as mint and tea. A cream combined with characteristic ingredients is conceivable. Examples of cream sauces include chocolate creams of various flavors, praline creams of various flavors, custard cream, butter cream, milk cream, creams combined with fruits such as bananas, and ingredients that are characterized by aroma such as mint and tea A combination of creams can be considered.

<Embodiment 1 spatial area>
The “space region” is a space surrounded by the first content material, the second content material, the A piece, and the B piece that can be formed between the first content material and the second content material without contact with each other. It is. The first and second seasoning ingredients are viscous ingredients. By using this viscosity to weld the A and B pieces, the sandwich is sandwiched between the A and B pieces. It is to be fixed in a state where Therefore, when the content material is first set on the A piece or B piece, the content material must be processed in a viscous state. Viscous seasonings spread naturally until the viscosity is weakened. Therefore, by adjusting the time to lower the temperature to reduce the viscosity strength and the viscosity, and the processing time until the A piece and B piece are welded, the content material is caused to flow by its own viscosity. It is comprised so that a 1st seasoning material and a 2nd seasoning material may not weld. A space region is formed in the middle of the sand region of the sand confectionery by configuring so that the first and second content materials are not welded to the areas of the A piece and the B piece.

The space region has an effect of preventing the contents from spreading into the mouth and clinging to the tongue when the contents are regained its viscosity in the mouth. Even if the first seasoning material and the second seasoning material are melted, an air layer is formed between the first seasoning material and the second seasoning material. It takes time until the first and second seasoning materials come into contact and weld. Furthermore, when chewing is repeated, the stimulus given by the viscous food that stays in the mouth for a long time is strong, and the stimulus of the texture given by the A piece or B piece is weakened, making it difficult to recognize the quick texture. . Although the air layer is subdivided by chewing, the weight of the viscous food, and the collision with the A piece and B piece, the form of being wrapped in the viscous food is not fixed. A region of air remains in the mouth as an independent part.
The air region creates a tasteless and insensitive region that does not irritate the taste buds on the tongue or the pain points on the mouth wall or tongue. As the air region moves in the mouth in accordance with mastication, the air region irregularly touches the walls and tongue in the mouth. In areas where the air layer touches, no taste or texture is felt, creating an unstimulated state. When this unstimulated state is sandwiched, the taste buds and pain points can react freshly to the next applied stimulus. Since taste buds and pain points can show a fresh reaction depending on the unstimulated state, foods other than viscous foods that give strong stimulation, for example, the difference in texture and taste given by A pieces and B pieces may be felt for a long time. It becomes possible.

<Embodiment 1 Other>
As an example of the sand confectionery in Embodiment 1, when the width of the A piece and the B piece is 450 millimeters and the thickness is 3.5 millimeters, the size of the content material is 4.5 millimeters in thickness. In addition, there is a configuration in which the content material is disposed such that the space area has a width of about 2.0 millimeters.
The balance of the taste and texture of the sand confectionery is determined by the balance of all combinations of the A piece, the B piece, the first content material, the second content material, and the space region. When the A piece and the B piece are thick, in order to counter this, in order to increase the volume of the first seasoning material and the second seasoning material, it is considered to increase the thickness of the first seasoning material and the second seasoning material. It is done. In this case, since the amount of the material is increased as a whole, the width of the space area also needs to be increased, but since the thickness of the content material is increased, the height of the space area is the same value as the thickness of the content material. Therefore, the width can be increased slightly. As a combination of the sizes of the materials, the ratio of “length of A piece and B piece” vs. “thickness of A piece and B piece” vs. “thickness of contents” vs. “space area width” as mentioned above approaches It is preferable to change the length, thickness, and arrangement position.

<Embodiment 2>
<Overview of Embodiment 2>
The invention in the present embodiment is an invention relating to a sand confectionery characterized in that, in addition to the configuration of the first embodiment, potatoes having different tastes are included in the seasoning material.

<Embodiment 2 Configuration of the Invention>
As shown in FIG. 3, the sand confectionery of Embodiment 2 is a sand confectionery composed of an A piece, a B piece, and a wrapping type seasoning material. The portion corresponding to the koji (0301, 0302) wrapped by the first and / or the second mash is a viscous food. As long as there is a difference in taste between the relevant part of the packaging material and the relevant part of the seasoning material, the same type of material as the packaging material of the seasoning material may be used. It may be.
The reason why the cocoon material part is made of a viscous food is that if it is a dry liquid food, it will quickly flow out when it bites the contents, and assimilate with the viscous material of the packaging material. In the case of a portion corresponding to a liquid wrinkle, it is immediately assimilated, and the taste of the portion corresponding to the wrinkle can be tasted for a moment, and cannot be fully tasted.粘性 When a viscous material is used for the relevant part, it can be confused with the viscous material of the packaging material, but it takes time to complete assimilation, so the taste of the food part of the relevant part can also be tasted for a certain period of time. it can.

<Overview of Embodiment 3>
The invention of the present embodiment is an invention relating to a sand confectionery characterized in that the food material corresponding to the packaging material of the confectionery structure of the sandwich confectionery structure of the second embodiment is a viscous food material.

<Embodiment 3 Configuration of the Invention>
The invention of Embodiment 3 is a sand confectionery using the packaging material of the packaging-type medium content material of Embodiment 2 as a viscous material. As shown in FIG. 3, the packaging material portions (0303, 0304) wrap the candy-corresponding portion of the packaging-type content material. Since the packaging material is a viscous material, the contents in the present embodiment are all made of a viscous material.

<Outline of Embodiment 4>
The invention of the present embodiment is an invention relating to a sand confectionery, characterized in that the material of the persimmon corresponding part of the packaging-type mash material of the second or third embodiment is a viscous caramel sauce or / and a viscous cream sauce It is.

<Embodiment 4 Configuration of the Invention>
In the invention of the fourth embodiment, the viscous food material of the persimmon corresponding part of the wrapping type seasoning material of the second or third embodiment is constituted by a viscous caramel sauce or / and a viscous cream sauce. Viscous caramel sauce is a caramel sauce that becomes viscous and soft in the mouth and body temperature when you eat sand candy. Even if the caramel sauce is in a hard state according to the stored temperature, the caramel sauce has a property of becoming a soft state having viscosity in the mouth or body temperature, and thus corresponds to the viscous caramel sauce. Viscous cream sauce refers to cream sauce that becomes viscous and soft in the mouth and body temperature when you eat sand candy. Even if the cream sauce is in a hard state according to the stored temperature, the cream sauce has the property of becoming a soft state having viscosity in the mouth or body temperature, and thus corresponds to the viscous cream sauce. Examples of viscous cream sauces include, for example, chocolate creams of various flavors, praline creams of various flavors, custard cream, butter cream, milk cream, creams combined with fruits such as bananas, fragrances such as mint and tea A cream combined with a certain ingredient can be considered.

<Embodiment 5>
<Overview of Embodiment 5>
The invention of the present embodiment is an invention relating to a sand confectionery characterized in that the packaging material corresponding part of the confectionery-type content material of the sand confectionery described in the third embodiment is chocolate.

<Embodiment 5 Configuration of the Invention>
In the invention of the fifth embodiment, the viscous food material of the packaging material corresponding portion of the potato-type medium seasoning material shown in the third embodiment is made of chocolate. The chocolate may be chocolate as the main ingredient, and may be white chocolate, milk chocolate, bitter chocolate, matcha chocolate, fleur-flavored chocolate or chocolate mixed with solids such as nuts. .
Since the chocolate of the present invention is sanded, it is not directly touched by hand. Therefore, it is not necessary to set the melting point so that it does not melt at body temperature when held by hand. Many of the chocolate confectionery on the market usually have a melting point set to 40 ° C. or higher so that the chocolate does not melt at the temperature or body temperature. The melting point of the chocolate of the present invention is set from 29 degrees to 32 degrees. Since the body temperature of a person is usually between 35 degrees and 37 degrees, when the chocolate of the present invention is put in the mouth, it becomes smoother and more crisp than the commercially available chocolate, and A piece B piece The difference from the hard tactile feel that has been made can be further emphasized.

<Embodiment 6>
<Overview of Embodiment 6>
The invention of this embodiment is a package according to any one of embodiment 2, embodiment 3 subordinate to embodiment 2, embodiment 4 subordinate to embodiment 2, and embodiment 5 subordinate to embodiment 2. The present invention relates to a sand confectionery characterized in that the viscosity of the portion corresponding to the cocoon of the cocoon-shaped medium seasoning material is 32000 cP plus or minus 10%.

<Embodiment 6 Configuration of the Invention>
The invention of Embodiment 6 is the sand according to any one of Embodiment 2, Embodiment 3 subordinate to Embodiment 2, Embodiment 4 subordinate to Embodiment 2, and Embodiment 5 subordinate to Embodiment 2. The persimmon corresponding part of the confectionery wrapping type seasoning material is composed of a foodstuff having a viscosity of 32000 cP plus or minus 10%. A viscosity of 32000 cP plus or minus 10% is as soft as a hand cream. If the wrinkle-corresponding portion of the content material is softer than that, the content material is easily crushed by the pressure when sanding with the A piece and the B piece. If the wrinkle corresponding portion of the content material is harder than that, the food material of the wrinkle corresponding portion does not spread in the mouth when chewed. The wrinkle-corresponding portion of the seasoning material transitions from the separated state with the packaging material-corresponding portion to the mixed state during the time for chewing in the mouth. The chewing time is about 1 to 3 seconds. In order for the packaging material corresponding part of the seasoning material and the koji corresponding part to be mixed at an appropriate time, the difference in viscosity between the packaging material corresponding part of the seasoning material and the koji corresponding part is not less than 5% and not more than 20%. It is preferable that the portion corresponding to the packaging material is softened.

<Embodiment 7>
The invention of the present embodiment corresponds to the packaging material of the confectionery-type mash material of the sand confectionery of any one of the third embodiment, the fourth embodiment dependent on the third embodiment, the fifth embodiment, and the sixth embodiment dependent on the third embodiment. This is an invention for a sand confectionery characterized in that the viscosity of the portion is 27000 cP plus or minus 10%.

<Embodiment 7 Configuration of Invention>
The invention of Embodiment 7 is a confectionery-type content of sand confectionery according to any one of Embodiment 3, Embodiment 4, subordinate to Embodiment 3, Embodiment 5, or Embodiment 6 subordinate to Embodiment 3. The part corresponding to the packaging material of the material is made of food having a viscosity of 27000 cP plus or minus 10%.
The viscosity of 27000 cP plus or minus 10% is as soft as hand cream. When the packaging material corresponding part of the content material is softer than that, the content material is easily crushed by the pressure when sanding with the A piece and the B piece. If the portion corresponding to the packaging material of the content material is harder than that, the food material corresponding to the packaging material does not spread in the mouth when chewed. The packaging material corresponding part of the seasoning material transitions from the separated state to the mixed state to the mixed state during the time of chewing in the mouth. The chewing time is about 1 to 3 seconds. In order for the packaging material corresponding part of the seasoning material and the koji corresponding part to be mixed at an appropriate time, the difference in viscosity between the packaging material corresponding part of the seasoning material and the koji corresponding part is not less than 5% and not more than 20%. It is preferable that the portion corresponding to the packaging material is softened.

  When the viscosity of the corresponding part of the packaging material is 27000 cP plus or minus 10%, not only the air region is maintained, but also the thick height is maintained when depositing the contents, and the sand confectionery. It has the effect of improving the appearance when completed.

  Further, when the viscosity of the corresponding part of the packaging material is 27000 cP plus or minus 10%, the liquid component of the corresponding part of the packaging material is less likely to penetrate into the A piece and the B piece, and the texture of the A piece and the B piece is not easily impaired. Become. The permeation of the liquid component of the packaging material corresponding part means that the liquid component of the packaging material corresponding part enters through the gaps and pores of the A piece and the B piece, and it can be sensed by human senses. For example, if the difference between the part that has not penetrated and the part that has penetrated can be grasped with the naked eye, or if you feel moisture or softness when touched, the relevant part of the packaging material penetrates at the relevant part. It can be said that. The amount of water contained in the A piece and the B piece gradually increases as the liquid component in the corresponding part of the packaging material enters. Thereby, the texture of A piece and B piece is damaged little by little. However, if the viscosity of the packaging material is strong, the force (intermolecular force) that causes the materials constituting the packaging material to stick to each other is strong, so that the liquid component hardly enters the A piece and B piece from the corresponding part of the packaging material. Become.

<Eighth embodiment>
<Summary of Embodiment 8>
The invention of this embodiment is an invention of a sand confectionery characterized in that the tastes of the first mash material and the second mash material of the sand candy described in the first to seventh embodiments are different.

<Eighth Embodiment Configuration of the Invention>
The invention of Embodiment 8 is the sand confectionery according to any one of Embodiments 7 to 7, wherein the first and second seasoning materials are configured with different tastes. As shown in FIG. 4, various combinations are possible for the combination of tastes in the case where the configuration of the first content material and the second content material is an enamel type. X, Y, Z, and W in the figure do not indicate a specific taste, but indicate that the portions given the same symbol have the same taste. Accordingly, in the figure, the X-related symbols are given to all the parts 1 to 4 for convenience of the packaging material corresponding part of the first mash material, but all the tastes of the packaging material corresponding part of the first mash material have the same taste (for example, 1 to 4 are all white chocolate flavors). For example, in No. 1, the same packaging material corresponding part of the first content material is given the same X as the packaging material corresponding part of the second content material Indicates the same taste. Then, it is shown that the portion given Y different from X has a different taste from the portion given X. For example, the combination of No. 1 is different in the taste of the packaging material corresponding part of the first seasoning material and the packaging material corresponding part of the second seasoning material. Shows combinations that have the same taste. For example, in the combination of No. 6, the taste of the corresponding part of the packaging material is different between the first seasoning material and the second seasoning material, and the taste of the persimmon corresponding part is the same between the first seasoning material and the first seasoning material, And the combination from which the taste differs from the packaging material applicable part of the 1st content material and the packaging material applicable part of the 2nd content material is shown.

<Ninth Embodiment>
<Overview of Embodiment 9>
The invention of the present embodiment is an invention relating to the method for manufacturing the sand confectionery shown in the first embodiment.

<Embodiment 9 Configuration of the Invention>
FIG. 5 is a diagram illustrating an example of a method for manufacturing a sand confectionery according to the present embodiment. As shown in the figure, the method for manufacturing a sand confectionery according to this embodiment includes an air region forming deposit step (0501) and a placing step (0502).

<Description of Configuration of Ninth Embodiment>
<Embodiment 9 Air region formation deposit step>
In the “air region forming deposit step”, at least two of the first seasoning material and the second seasoning material, which are the first seasoning material and the second seasoning material, are added to the A piece or the B piece at least. The first seasoning material is configured so as to form an air region that is surrounded by the first seasoning material, the second seasoning material, the A piece, and the B piece between the two without contacting each other. And depositing the second seasoning with a depositor. The first and second seasoning materials may be deposited simultaneously by depositors arranged in parallel, or the first and second seasoning materials may be deposited in sequence by a depositor arranged in series.

<Ninth Embodiment Mounting Step>
The “placement step” is a step of placing the B piece or the A piece before the deposited content material reaches room temperature. The A piece and the B piece are welded to the content material by the viscosity of the content material, thereby maintaining the state where the A piece and the B piece sand the content material. Therefore, it is necessary to place and weld the A piece or the B piece in such a state that the surface of the content material can weld the A piece or the B piece. In the sand confectionery of this embodiment, if the content of the seasoning material is not maintained at room temperature, the content of the content is unwound when eating the sand confectionery, and there is a gap between the first content material and the second content material. It disappears and the air region cannot be maintained. Therefore, at least at the room temperature, the content material is in an individual state, and the A piece or / and the B piece cannot be welded. Therefore, the timing for placing the A piece or the B piece is at least before the content material reaches room temperature.

<Ninth embodiment>
Each functional configuration of the present embodiment can be realized as a combination of hardware and software. Specifically, if a computer is used, a CPU, a main memory, a bus, or a secondary storage device (nonvolatile memory such as an HDD or SSD, a storage medium such as a CD or DVD, and a read drive for the medium) ), Input devices used for information input, display devices, one-shot depositors, tempering devices, heat insulation tanks, chocolate dissolution tanks, chocolate pumps, mixers, band ovens, conveyors, alignment devices, placement devices, product pressers In addition, hardware such as a pre-product preparation device and a product discharge device, an interface of each device, a communication interface, a driver program for controlling the hardware, other application programs, a user interface application, and the like. Then, by CPU processing according to the program developed on the main memory, the data input from the input device or other interface and held in the memory or hard disk is processed and stored, An instruction for controlling the software is generated. Alternatively, the functional blocks of this system may be realized by dedicated hardware.

  In addition, the present embodiment can be realized not only as an apparatus but also partly or entirely as a method. Moreover, a part of such an apparatus can be configured as software. Further, a software product used for causing a computer to execute such software and a recording medium on which the product is fixed are naturally included in the technical scope of the present embodiment.

  The A piece main body and the B piece main body may be prepared by placing the A piece main body and the B piece main body, which have been manufactured in advance, on a production line, or an A piece main body and a B piece main body such as an oven. The apparatus for this may be arrange | positioned upstream of a manufacturing line, and the baked A piece main body and B piece main body may get on the said manufacturing line.

The present embodiment includes a step of applying a non-penetrating material, which is an edible material having a property that the content material does not permeate, to at least one surface of the A piece main body and / or the B piece main body in which the content material permeates. Also good. is there. The purpose of penetration in the non-penetrating material is as described above, and there is a slight amount of content in the gaps or convex portions of the surface of the A piece main body or B piece main body at the location where the content material contacts the A piece main body or B piece main body. Even if it penetrates, it can be said that it is non-penetrating if it does not show that the contents are soaked even if it touches the appearance. In addition, when the rate of increase from the initial water retention rate of the A piece main body or B piece main body is approximately 10% or less, or the depth that the content material penetrates into the A piece main body or B piece main body in the depth direction is within 1 mm. In some cases, it is non-penetrating. Non-penetrating materials include, for example, edible materials containing fat and oil components such as chocolate and butter, and edible materials containing saccharides such as strawberries. In this step, these edible materials are heated and dissolved and applied to one surface of the A piece body and the B piece body. The applied non-penetrating material solidifies by stopping heating or cooling. The solidified non-penetrating material coats one surface of the A piece main body and the B piece main body, so that the content material does not come into direct contact with the A piece main body and the B piece main body and can prevent the content material from penetrating.
Further, the application of the non-penetrable material includes forming a non-penetrable layer on one surface of the A piece main body and the B piece main body by heating. For example, a non-penetrable layer is formed by making grain flour such as wheat flour or rice flour into a paste and applying it to one side of the A piece body or B piece body and heating (baking) to form a thin plate. . The non-penetrating material is preferably in the form of a solid at normal temperature or when it returns to normal temperature after heating. The food containing the confectionery manufactured in this embodiment is often eaten at room temperature. Since it is desirable that the sauce and jam spread widely and quickly in the mouth, the sauce and jam are preferably liquid or at least non-solid at the normal temperature at which they are eaten.

The depositing step is preferably performed after the non-permeable material applied in the previous non-permeable material application step is solidified. As described above, the deposit of the wrapping type seasoning material is usually performed in such a manner that the wrapping material is in contact with one surface of the A piece main body to which the non-penetrating material is applied. Even if it occurs, if the applied non-penetrating material is already solidified, moisture contained in the leaked soot does not penetrate into the A piece main body.
In addition, the packaging material of the wrapping type seasoning material and the B piece main body have a temperature at which the nonpermeable material does not solidify when the non-penetrating material is applied to the B piece main body. It melts when it comes into contact with and solidifies after melting at the interface between the two. As a result, the wrapping type seasoning material and the placed B piece main body are bonded. In addition, when the non-penetrating material is not applied to the B piece body, the melted packaging material does not penetrate the B piece body, but enters the gaps and irregularities on the contact surface, and the encased packaging material cools. The wrapping material and the B piece body are bonded together by solidifying.

There may be a step of cooling at least the B piece to room temperature or lower before the placing step of the present embodiment. The room temperature is the temperature of the space where the present manufacturing method is performed, and the B piece is cooled to a temperature lower than that. The preferred temperature for cooling depends on the material of the B piece, the type and temperature of the deposited content, and, for example, when the Langdosha is used as the A piece and the B piece with the chocolate content, the B piece described later It is preferable that the B piece is cooled so as to have a temperature of about 10 ° C. to 20 ° C. when placed on the content material in the placing step.
The means for cooling the B piece is not particularly limited. For example, a cooling tunnel conventionally used in the manufacture of confectionery or food can be used. The cooling tunnel cools food that is transported by passing it through a conveyor on a production line for food in a warehouse filled with cold air.

Various modes of carrying the A piece and the B piece up to the placement of the B piece can be considered. For example, when the A piece and the B piece are transported by different transport conveyors, or when the A piece and the B piece are transported side by side with respect to the transport direction on the same transport conveyor. Can cool only the B piece by providing a cooling device such as a cooling tunnel on the B piece conveyer or the conveyer where the B piece is conveyed.
On the other hand, the A piece and the B piece may be transported by being alternately arranged in the transport direction on the same transport conveyor. In such a case, the A piece and the B piece may be cooled to such an extent that the deposited contents are not solidified. The purpose of cooling the B piece is to prevent the cooled B piece from being placed on and in contact with the content material, thereby cooling the content material and flowing out of the A piece or extending thinly due to excessive dissolution. Therefore, as long as the fluidity of the content materials and the suppressed dissolved state are maintained so that the B pieces are welded to each other when the B pieces are placed on the content material deposited on the A pieces, the amount is excessive enough to flow out. This is because cooling to suppress the dissolved state meets the spirit of the present invention.
This is a step of placing the B piece at room temperature or lower by being cooled from the top of the content material deposited on the A piece. When the B piece cooled to room temperature or lower is placed on the seasoning material, the B material having a temperature lower than the temperature of the seasoning material comes into contact with the seasoning material, so that the seasoning material in the dissolved state is welded to the B piece. However, it is cooled by contact with the B piece and solidification is promoted. Thereby, it is possible to prevent the melted content material from flowing out from the placement surface of the A piece or extending thinly due to the weight of the placed B piece. The preferred appearance of being sanded can be shown.

  As described above, since the placement of the B piece is also intended to be welded to the content material, the B piece is placed before the deposited content material is solidified. In addition, as an aspect of the seasoning material suitable for placing the B piece, first, the deposit to the A piece by the depositor is set up by the depositor's mouth closing operation (operation of tightening the nozzle to stop the deposit). It is preferable to deposit in the mode. And it is preferable to mount B piece before the standing one is solidified.

  The means for placing the B piece can be implemented by conventional food manufacturing techniques. For example, it can be realized by a device for sucking and lifting the B piece from above and placing the lifted B piece on the content material deposited on the A piece. Further, the B piece may be placed by a human hand.

  In addition, when the A piece and the B piece are transported by being alternately arranged in the carrying direction on the same transport conveyor, the preceding B piece in the carrying direction is placed on the A piece located behind it. Alternatively, conversely, the A piece behind it may be placed on the preceding A piece. In the former case, the apparatus can be simply configured because it can be placed on the A piece only by lifting and lowering the B piece. On the other hand, in the latter case, since the B piece that has just been cooled is placed on the A piece, an increase in the temperature of the B piece due to exposure to room temperature before being placed can be suppressed. Excellent cooling effect of the contents by placing.

  Furthermore, after placing the B piece, a step of pushing the B piece downward or a step of pushing the B piece downward while applying rotation may be included. As a result, the A piece and the B piece are strongly bonded to the content material by welding, and can be integrated as a sanded food.

  Furthermore, you may provide the whole cooling step which cools the integrated A piece, a content material, and B piece after the mounting step of this embodiment. When a material that solidifies by being cooled, such as chocolate, is used as a seasoning material, the bonding between the content material and the A piece and the B piece becomes strong by cooling, and there is a risk that these individual pieces can be easily separated. Is reduced.

0201 A piece 0202 B piece 0203 1st seasoning material 0204 2nd seasoning material 0205 Spatial area 0301 Baked rice cake type rice cake relevant part 0302 Baked rice cake type rice cake material relevant part 0303 Baked rice type seasoning material packaging material part 0304 Baked rice cake type Seasoning packaging

Claims (9)

Sand confectionery consisting of A pieces and B pieces welded with a seasoning material,
The said content material consists of two or more content materials of a 1st content material and a 2nd content material at least, and a 1st content material and a 2nd content material do not contact at least one part between both. Is a sand confectionery having an air region which is a space surrounded by the first content material, the second content material, the A piece, and the B piece.   2. The sand confectionery according to claim 1, wherein the first mashing material and / or the second mashing material is a potato-type mashing material, and the mash-corresponding portion is a viscous food material.   The sand confectionery according to claim 2, wherein the packaging material of the wrapping type seasoning material is a viscous food material.   The sand confectionery according to claim 2 or 3, wherein the persimmon corresponding portion which is a viscous food is a viscous caramel sauce or / and a viscous cream sauce.   The sand confectionery according to claim 3, wherein the packaging material corresponding portion which is a viscous food material is chocolate.   The viscosity of the wrinkle corresponding part is 32000 cP plus or minus 10%, claim 3 dependent on claim 2, claim 3 dependent on claim 2, claim 4 dependent on claim 2, or claim 5 dependent on claim 2. Sand confectionery as described in 1.   The sand according to any one of claims 3, 4, 5, and 3 dependent on claim 3, claim 3, and claim 3, wherein the viscosity of the corresponding portion of the packaging material is 27000 cP plus or minus 10%. Confectionery.   The sand confectionery according to any one of claims 1 to 7, wherein the first and second seasoning materials are different materials. A method for producing a sand confectionery consisting of an A piece and a B piece welded by a seasoning material,
The above-mentioned contents are heated between room temperature and at least two contents of at least the first contents and the second contents, and at least a part of both is not in contact with the A piece or the B piece. An air region forming depositing step for depositing with a depositor so as to form an air region that is a space surrounded by the first content material, the second content material, the A piece, and the B piece;
A placing step of placing the B piece or the A piece before the deposited content material reaches room temperature;
The manufacturing method of the sand confectionery which consists of.

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