JP2020078275A - Dorayaki product, and manufacturing method of the same - Google Patents

Abstract

To damage no original taste or texture of a Dorayaki (pancake stuffed with bean jam) even when it is made in a large size, and to retain a shape of a gong.SOLUTION: A Dorayaki product 10 obtained by combining a Dorayaki 20 made by wrapping bean jam 23 between an upper pancake 21 and a lower pancake 22 with a receiver vessel 30 on which the Dorayaki is placed comprises: projecting surfaces 20a, 20a formed on the upper pancake 21 and the lower pancake 22 of the Dorayaki 20 and expanding vertically outward gradually from the circumferences of the pancakes to the center; outside edge fastening parts 20b formed by superposing and pressure-adhering the upper pancake 21 on/to the lower pancake 22 in their circumferences; and a recessed surface part 30a of the receiver vessel 30, recessed downward gradually from the circumference of the receiver vessel 30 to the center. When the Dorayaki 20 is placed on the receiver vessel 30, the projecting surface 20a of the lower pancake 22 is supported along the shape of the recessed surface part 30a of the receiver vessel 30.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a dorayaki product and a method for producing the same, and more particularly to a technique for producing a dorayaki product having a diameter larger than usual.

Dorayaki is known as a representative example of national sweets. Dorayaki is a pancake-like crust wrapped with bean paste, and generally has a diameter of about 8 to 9 cm.
It is said that the name "Dorayaki" was given because the shape of the bean paste wrapped in the upper and lower skin resembles "dora (gyodon)". Dorayaki is drawn as a favorite of anime characters, so you can easily imagine the color and shape of Dorayaki simply by listening to its name.

To make dorayaki, first, dough made by mixing liquid egg, flour, etc. is baked on an iron plate to make a disk-shaped skin. The outer surface of the skin is pre-baked and the inner surface is steamed to leave the color of the dough.
Of the roundly baked skins, the one with the burnt-colored surface facing down is prepared as the lower skin, and the one facing upwards is prepared as the epithelium. Place the bean paste near the upper center of the inferior skin, and then place the epithelium on it. As a finishing step, the peripheral edges of the inferior skin and the epithelium are clamped with a cylindrical stamping die and tightened (pressure contact).
As a result, the appearance of Dorayaki becomes a shape in which the center bulges in a vertically symmetrical manner like a "dora (copper glazed)". In other words, as the shape of dorayaki, a convex part that swells outwardly gradually from the peripheral edge of the upper and lower skins to the center is formed, while an ear tightening part is formed at the peripheral edges of the upper and lower skins by overlapping and pressing them. Will be.
The thus-prepared dorayaki is provided to consumers as a dorayaki product after being packaged such as bagging.
As a prior art related to dorayaki, Patent Document 1 and the like are known.

JP, 2016-29922, A

However, when the diameter of the conventional dorayaki is made larger than usual, the shape of the dorayaki easily collapses due to the weight of the skin and the bean jam, and it becomes difficult to maintain the original shape of the dorayaki.
For example, if you provide dorayaki in a size that you can cut and eat, such as a whole cake, even if you keep the shape of a “dora (gong gong)” similar to the normal size when completed, the peripheral part of the lower skin will disappear over time. The skin is peeled off at the ear tightening part. As a result, when the dorayaki is viewed from the side, it becomes a shape in which a dome-shaped epithelium is placed on the disk-shaped lower skin, and it becomes an awkward shape far from the original shape of the dorayaki.

On the other hand, a measure to increase the elasticity of dorayaki by changing the material and composition of the dough can be considered. If the elasticity of dorayaki is improved, the above-mentioned shape deformation can be suppressed even if the weight of the skin or bean paste increases.
However, with such measures, the dorayaki dough that is different from the usual dorayaki will be used, which may impair the original taste and texture of the dorayaki, which may not meet the expectations of consumers. ..

The present invention has been made in view of such a situation, and even when it is a large size, the dorayaki product can maintain the original shape and texture of the dorayaki without damaging the original taste and texture of the dorayaki. And a method for manufacturing the same.

  The present inventors have made various studies on the thickness of the dough, the amount of bean paste, and the like in order to find a measure against the above problems. By repeating the trial production of large-scale dorayaki, we observed how the shape of dorayaki collapsed and tried to improve the dough and bean paste. Then, in the course of making such improvements, it was decided to solve the above-mentioned problems by paying attention to a mold for keeping the shape of dorayaki and combining it with dorayaki as a receiving container as it is. In other words, when commercializing a large-sized dorayaki, the idea of improving the dough and bean paste was changed, and the dorayaki was combined with a receiving container in advance to complete the large-sized dorayaki as a product.

(First invention)
In order to solve the above problems, the dorayaki product according to the present invention adopts the following configuration.
That is, a dorayaki product (20) formed by wrapping the bean paste (23) between the epithelium (21) and the inferior skin (22) and a receiving container (30) on which the dorayaki is placed ( 10) and
Convex portions (20a, 20a) that are formed on the dorayaki epithelium and the inferior skin and gradually swell upward and downward from the periphery to the center of these skins;
An ear tightening portion (20b) formed by pressing the epithelium and the inferior skin together so as to overlap each other;
A concave surface portion (30a) of the receiving container, which is gradually depressed downward from the peripheral edge of the receiving container to the center,
When the dorayaki is placed on the receiving container, the convex surface portion of the lower skin is supported along the shape of the concave surface portion of the receiving container.

According to such a configuration of the dorayaki product, when the dorayaki is placed on the receiving container, the convex surface portion of the lower skin is supported along the shape of the concave surface portion of the receiving container. In other words, the dorayaki (under skin) shape is maintained according to the concave portion of the receiving container. As a result, even if the size of the dorayaki becomes large, there is no problem that the skins are peeled off from each other at the selvages of the epithelium and the inferior skin, and the shape of the “dora (copper gong)” can be stably maintained.
Further, in the constitution of the present invention, it is not necessary to use a special dough or bean jam for maintaining the shape of dorayaki, and the same material as the normal size dorayaki can be used. Therefore, even if the size of the dorayaki is increased, the original taste and texture of the dorayaki can be maintained.
Furthermore, it is also possible to provide in advance for gong is baked and receiving configuration combining a container, how to eat such isolate as hole cake as it is put knife dorayaki large size.

(Second invention)
The dorayaki product according to the second aspect of the invention has the configuration of the first aspect of the invention, and employs a configuration in which a colander is used as the receiving container.
In the configuration of the first aspect of the invention, when the dorayaki is placed on the receiving container, the lower skin portion is hidden by the receiving container, so that heat easily accumulates on the lower skin surface. If the upper and lower skins are tightened on the receiving container immediately after baking, the surface of the lower skin may be steamed by such heat and the taste and texture may be affected.
In the configuration of the second aspect of the invention, since the 笊 is used as the receiving container, the stitches (colander holes) serve as ventilation holes to exert the effect of radiating the heat of the surface of the lower skin. As a result, it is possible to suppress stuffiness of the surface of the lower skin and further maintain the taste and texture.

(Third invention)
A method for producing a dorayaki product according to the present invention is a method for producing a dorayaki product which is a combination of dorayaki and a sardine.
A step of preparing a dough and a bean paste which are prepared by mixing predetermined ingredients,
Baking a certain amount of the dough to make a disk-shaped skin,
Of the skins, the one with the brown surface facing downwards is the lower skin, and the one with the brown surface facing upwards is prepared as the epithelium,
A step of preparing a 笊 that has a larger diameter than the Dorayaki, and has a concave surface portion that is gradually depressed downward from the periphery to the center,
By placing the lower skin along the concave surface of the shaft, forming a convex portion that bulges downward in the lower skin gradually from the periphery to the center,
A step of placing a predetermined amount of the bean paste on the lower skin placed on the shaft, and further stacking the epithelium on the bean paste;
A step of forming a convex portion that swells upward gradually from the peripheral edge to the center of the epithelium by press-fitting the peripheral portion of the lower skin and the epithelium between the barb and the cylindrical pressing die and tightening the ears.
The step of maintaining the shape of the convex surface portion of the lower skin is performed by keeping the dorayaki formed by tightening the lower skin and the epithelium on the concave surface portion of the shaft.

According to such a method for producing a dorayaki product, the shape (convex surface portion) of the dorayaki undercoat can be uniformly formed in conformity with the concave surface portion of the sardine. After the dorayaki is completed, the shape of the lower skin (convex portion) is supported along the concave part of the sardine by keeping the dorayaki on the concave part of the sardine as it is. As a result, even if the size of the dorayaki becomes large, there is no problem that the skins are peeled off from each other at the ear tightening portions of the epithelium and the inferior skin, and the shape of the “dora (copper gong)” can be stably maintained.
Further, in the production method of the present invention, it is not necessary to use a special dough or bean jam for maintaining the shape of dorayaki, and the same material as the normal size dorayaki can be used. Therefore, even if the size of the dorayaki becomes large, the original taste and texture of the dorayaki can be maintained.
Furthermore, since the finished dorayaki product will be a combination of dorayaki and sardine, it is possible to provide a large-sized dorayaki with a knife and cut it like a whole cake.
Furthermore, according to the manufacturing method of the present invention, when the lower skin is placed on the concave surface of the shaft, the stitches (colander holes) of the shaft serve as ventilation holes to exert the effect of radiating the heat of the surface of the lower skin. As a result, it is possible to suppress the stuffiness of the surface of the lower skin and further maintain the taste and texture. In particular, immediately after the skin is baked, the surface of the lower skin is at a high temperature, and thus the heat radiation effect of the sardine improves the quality of the dorayaki.

(1st to 3rd inventions)
In the first to third inventions, as the material (dough material) for the dorayaki upper and lower skins, commonly used materials such as liquid egg and flour can be used as they are. The same applies to the material of the bean jam.
The size of dorayaki is not particularly limited, but it is effective in applying the present invention that the diameter size is 11 cm or more according to the results of trial production experiments by the present inventors described later.
The receiving container may be any container as long as it has a concave portion having a curved surface that matches the shape of a dorayaki "copper gong", and various containers such as wood, paper, plastic, and metal can be adopted.
In particular, it is desirable to select a bamboo bamboo bush that matches the dorayaki shape (convex surface). When bamboo bamboo is adopted as the receiving container, it matches the image of “Japanese” of Dorayaki, so in addition to the effect of holding the shape of the lower skin (convex part) and heat dissipation effect, it also has a decorative effect that enhances the commercial value as a Japanese confectionery. You can also expect.
The first to third inventions may be combined with other inventions described in this specification.
The reference numerals in the above parentheses indicate the correspondence with the constituent elements described in the embodiments described later.

The dorayaki which concerns on embodiment of this invention is shown, (A) is a top view, (B) is a front view. It is an exploded view for explaining the composition of the same dorayaki. It is sectional drawing for demonstrating the structure of the same dorayaki. It is a flowchart for explaining the manufacturing method of the same dorayaki. It is sectional drawing which shows the mode of the ear tightening process of the same dorayaki. FIG. 11 is a comparative diagram showing the results of a trial experiment for examining the size of dorayaki, and showing how the shape of dorayaki with a diameter size of 9 cm changes. FIG. 11 is a comparative diagram showing the results of the same trial experiment and showing how dorayaki with a diameter size of 11 cm changes in shape. FIG. 10 is a comparative diagram showing the results of the same trial experiment and showing the shape change of dorayaki with a diameter size of 17 cm. FIG. 11 is a comparative diagram showing the results of the same trial experiment and showing how the shape of dorayaki with a diameter size of 19 cm changes.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. The embodiments described below do not limit the technical scope of the present invention.
As shown in FIG. 1, the dorayaki product 10 is formed by combining the dorayaki 20 and the bamboo basket 30 (receiving container). Dorayaki 20 is placed on a circular bamboo fence 30. Dorayaki 20 has a diameter size of about 21 cm. When the dorayaki 20 is eaten, all or part of the dorayaki 20 is taken out from the bamboo basket 30 (see FIG. 2).
When the dorayaki product 10 is sold, the dorayaki 20 may be placed on the store while the bamboo grill 30 is still placed, or may be packaged in a bag or the like.

  As shown in FIG. 3, the dorayaki 20 comprises bean paste 23 wrapped between an epithelium 21 and a lower skin 22. These skins are provided with convex surface portions 20a, 20a that swell upward and downward gradually from the peripheral edge toward the center, and ear tightening portions 20b formed by pressing both skins are formed at the peripheral edge portions of the upper and lower skins. ing. When viewed from the side, the dorayaki 20 looks like a dora (copper gong) like the normal dorayaki 20 (see FIG. 2).

The bamboo rack 30 is formed by processing bamboo rattle of a predetermined width, and includes a circular bottom knit 31 and a curly wrap 32. The edge winding 32 is fixed to the outer peripheral end of the bottom knit 31 by a binding material 33 (see FIG. 1).
The type of bamboo bamboo 30 is not particularly limited, but it is knit stitch, fourth stitch, sixth stitch, netting (Ajiro) knitting, turtle shell knitting (iron wire knitting), pine needle knitting, hemp leaf knitting, ring knitting ( It is possible to use circular arc knitting), doddle knitting, twist knitting, spider web knitting, Chiyoda knitting, single-sided knitting, comb-knitting, stone pavement knitting, quintet knitting, knitting knitting, etc.

  A concave surface portion 30a is formed on the upper surface side of the bamboo bush 30 so that the concave surface portion 30a is gradually depressed downward from the periphery to the center. The upper receiving surface of the bottom knit 31 is a concave surface portion 30a. The concave surface portion 30a has a curved surface shape that substantially matches the convex surface portion 20a of the lower skin 22, so that when the dorayaki 20 is placed on the bamboo shovel 30, the concave surface portion 30a of the lower skin 22 is formed along the concave surface portion 30a. The convex portion 20a is supported.

  Vents H formed by the stitches (colander holes) of the bottom knit 31 penetrate vertically through the concave portion 30a. The regular knitted bamboo lotus gaps are ventilation holes H, and the ventilation holes H are arranged at appropriate intervals over the entire concave surface of the concave surface portion 30a. These vent holes H enhance the heat dissipation under the concave portion 30a.

  The outer diameter size of the bamboo grill 30 is slightly larger than that of the dorayaki 20, and the edge winding 32 of the bamboo grill 30 surrounds the outer periphery of the dorayaki 20 (see FIG. 1 ). Since bamboo material having sufficient strength is used for the edge winding 32, even if the dorayaki product 10 is subjected to a shock or the like in the plane direction, such a force is not directly transmitted to the dorayaki 20 and is crushed or deformed. Is prevented.

In this embodiment, as shown in FIG. 3, a mount 40 is placed between the dorayaki 20 and the bamboo grass 30. The mount 40 has a width and a shape that are substantially the same as the circular bottom knit 31 and prevents the lower skin 22 of the dorayaki 20 from directly contacting the bottom knit 31. Further, since the mount 40 plays a role of a cushioning material, the unevenness of the bamboo knitting is less likely to remain on the surface of the lower skin 22 due to the weight of the dorayaki 20.
As the mount 40, various sheets or films for cooking can be used. The mount 40 may be perforated to promote heat dissipation. The mount 40 can be omitted depending on the type of the bottom knitting 31.

According to the dorayaki product 10, when the dorayaki 20 is placed on the bamboo bamboo bush 30, the convex surface portion 20a of the lower skin 22 is supported along the shape of the concave surface portion 30a of the bamboo bamboo bamboo grass 30, and thus the concave surface of the bamboo bamboo bamboo grass 30 is obtained. The shape of the dorayaki 20 (lower skin 22) is maintained according to the portion 30a. As a result, even if the size of the dorayaki 20 becomes large, there is no problem that the skins are peeled off from each other at the earmuffs 20b of the epithelium 21 and the inferior skin 22, and the shape of the “dora (glazed gong)” is stably maintained. You can
Further, even if the size of the dorayaki 20 is increased, the same dough and bean paste as the regular size dorayaki can be used, so that the original taste and texture of the dorayaki can be maintained.
Furthermore, since the dorayaki 20 and the bamboo sardine bar 30 are combined together, it is possible to provide a way of eating by putting a knife into the large size dorayaki 20 as it is and cutting it like a whole cake.
Furthermore, since the stitches (colander holes) of the bamboo bush 30 serve as ventilation holes H and have the effect of radiating the heat of the surface of the lower skin 22, the stuffiness of the surface of the lower skin 22 is suppressed and the taste and texture are further improved. Can be kept.

Next, a method for manufacturing a dorayaki product according to the embodiment will be described.
The above-mentioned dorayaki product 10 can be manufactured by the following steps S1 to S8 as shown in FIG. 4, for example.
[S1. Preparation of dough and bean paste]
First, the dough for baking the skin and the bean paste 23 to be wrapped in these are prepared. The material of the dough may be the same as that of the usual dorayaki 20, and wheat flour, liquid egg, etc. are mixed in the formulation example shown below.
[Fabric ratio (% by weight)]
Flour: 55.0%
Liquid egg: 16.5%
Water: 18.0%
Seasoning: 1.1%
Honey: 2.2%
Dairy products: 7.2%
Total: 100.0%

  As for the material of the bean paste 23, as in the case of the usual dorayaki 20, the one obtained by boiling and kneading red beans, sugar and the like is used. Commercially available Ogura bean paste may be used as it is. You can also use cream or jam as a bean jam.

[S2. Dough]
A certain amount of the dough produced in step 1 is baked on an iron plate to make a disk-shaped skin. As for the amount of dough, 70 to 80 g is used for one sheet of dorayaki 20 (about 8 to 9 cm) of a normal size, but 170 to 180 g is used in this embodiment. As a result, the dorayaki 20 has a diameter of about 20 cm.
The dough is baked in the same manner as the normal dorayaki 20. First, bake one side for a few minutes to make a golden brown color. The other side is steamed to leave the dough color. After baking one side, the dough may be turned over and given a slight baking color.

[S3. Preparation of upper and lower skin]
Among the skins baked in the step 2, the one with the fox-colored surface facing down is prepared as the lower skin 22, and the one with the baked surface facing up is prepared as the epithelium 21.
It is not necessary to prepare the upper and lower skins immediately after baking, and the upper and lower skins may be distinguished immediately before the bean jam 23 is wrapped.

[S4. Preparation of bamboo basket]
A bamboo stake 30 to be combined with the finished dorayaki 20 is prepared. This bamboo shank 30 has a slightly larger diameter size than the finished dorayaki 20 and has a concave surface portion 30a that is gradually recessed downward from the periphery to the center with a depth of about half the thickness of the dorayaki 20. Select what you have.

[S5. Under skin]
The mount 40 is placed along the concave surface portion 30a of the bamboo bush 30 prepared in step 4, and the lower skin 22 is placed on the mount 40. At this time, since the lower skin 22 is formed along the concave surface portion 30a of the bamboo bush 30, the convex surface portion 20a that bulges downward from the peripheral edge to the center of the lower skin 22 is formed.
If the lower skin 22 and the concave surface portion 30a of the bamboo grass 30 are misaligned, the lower skin 22 is once taken out and replaced on the bamboo grass 30.

[S6. Filling bean paste/epithelium]
Then, a predetermined amount of bean paste 23 is placed near the center of the lower skin 22 placed on the bamboo basket 30. The amount of the bean paste 23 is 30 to 40 g per one for the normal size dorayaki 20 (about 8 to 9 cm), and is 360 to 380 g in this embodiment. In order to improve the finish in the edge tightening step, which will be described later, the peripheral edge of the lower skin 22 should be prevented from adhering to the bean paste 23 as much as possible.
In this way, the epithelium 21 is overlaid on the lower skin 22 on which the bean paste 23 is placed, and the upper and lower skins are aligned so that the outer peripheral edges thereof substantially coincide with each other.

[S7. Ear tightening]
As shown in FIG. 5, a cylindrical pressing die 50 is applied from above to the upper and lower skins placed on the bamboo shaft 30, and the peripheral edges of the upper and lower skins are pressure-contacted between the bamboo shaft 30 and the pressing die 50 to press the ears. Tighten. As a result, a convex surface portion 20a is formed on the surface of the epithelium 21 so as to gradually bulge upward from the peripheral edge to the center.
Such ear tightening should be performed as soon as possible after the skin is baked. By pressing the peripheral portion of the skin under pressure before the skin cools, the shape of the dorayaki 20 is less likely to collapse.
The pressing die 50 has a flange portion 52 at the lower end of the cylindrical portion 51 and a bottom portion 53 at the upper end (see FIG. 5), but any other structure can be used as long as it can press the peripheral portions of the upper and lower skins. A mold may be used. When the bottomed tubular pressing die 50 as in the present embodiment is used, it is easy to press the peripheral portions of the upper and lower skins evenly by pressing near the center of the bottom portion 53.

[S8. Shape retention]
By maintaining the dorayaki 20 tightened in step 7 on the concave surface portion 30a of the bamboo bush 30, the shape of the convex surface portion 20a of the lower skin 22 is maintained as it is. Then, the dorayaki 20 and the bamboo shoot 30 are combined to complete the dorayaki product 10. The dorayaki products 10 may be arranged in the store as they are, or may be packaged in a bag or the like.

According to the method of manufacturing the dorayaki product 10 as described above, the shape (the convex surface portion 20a) of the lower skin 22 of the dorayaki 20 can be formed along the concave surface portion 30a of the shaft. After the dorayaki 20 is completed, the shape of the lower skin 22 (the convex surface portion 20a) is supported along the concave surface portion 30a of the bamboo bamboo stick 30 by keeping the dorayaki 20 on the concave surface portion 30a of the bamboo bamboo stick 30 as it is. As a result, even if the size of the dorayaki 20 becomes large, there is no problem that the skins are peeled off from each other at the earmuffs 20b of the epithelium 21 and the inferior skin 22, and the shape of the “dora (glazed gong)” is stably maintained. You can
Further, in such a manufacturing method, even if the size of the dorayaki 20 is increased, the same dough and bean paste as the normal size dorayaki can be used, so that the original taste and texture of the dorayaki can be maintained. You can
Further, since the finished dorayaki product 10 is a combination of dorayaki 20 and bamboo grass 30, it provides a way of eating by putting a knife into the large size dorayaki 20 and cutting it like a whole cake. You can also
Further, when the lower skin 22 is placed on the concave surface portion 30a of the bamboo bamboo 30, the mesh (colander hole) of the bamboo bamboo 30 serves as a vent hole H, and exerts an effect of radiating heat on the surface of the lower skin 22. It is possible to suppress the stuffiness of the surface of the skin 22 and maintain a better taste and texture. In particular, immediately after the skin is baked, the surface of the lower skin 22 is at a high temperature, and thus the heat dissipation effect of the bamboo grass 30 leads to the improvement of the quality of the dorayaki 20.

Next, a trial experiment conducted by the present inventors regarding the size of dorayaki will be described.
In the trial experiment, according to the steps S1 to S8 of the manufacturing method described above, various dorayakis having diameters of 9 cm, 11 cm, 15 cm, 17 cm, 19 cm, and 21 cm were manufactured, and the limit of maintaining the dorayaki “copper gong” shape The diameter size of The amounts of dough and bean paste used (in grams) were determined based on the standard size of dorayaki with a diameter of 9 cm, and the amounts of dough and bean paste of various sizes used were determined in proportion to this.

In the dorayaki manufacturing method by trial production, the lower skin of each of the above-mentioned diameters was first placed on a bamboo shank that was slightly larger than this, and the bean paste was placed near the center of this lower skin, and the epithelium was placed on it. It was After that, as shown in FIG. 5, the peripheral portions of the upper and lower skins were pressed against each other between the bamboo grass and the pressing die to tighten the ears to complete the dorayaki.
These dorayakis of various sizes were taken out from the bamboo shoots and left on a cooking table to observe how the shape changed with the passage of time.

The results of the trial experiment are shown in FIGS. 6 to 9 show dorayaki with diameters of 9 cm, 11 cm, 19 cm, and 21 cm, respectively. The upper part of each figure is completed, the middle part is after 30 minutes, and the lower part is after 120 minutes (FIG. The state of shape change after 90 minutes) is shown.
With Dorayaki with a diameter of 9 cm, no change in shape was seen even after 120 minutes had passed after completion (see Fig. 6), but with Dorayaki with a diameter of 11 cm, the shape of the undercoat 30 minutes after completion. The (convex portion) collapsed, and after 120 minutes, the ear fastening portions of the upper and lower skins were partially peeled off to expose the bean jam (see FIG. 7). Dorayaki with a diameter size of 15 cm also showed a similar shape change.
With Dorayaki of diameter size 17 cm and 19 cm, after 30 minutes after completion, the lower skin becomes a disk shape and the shape of the Dorayaki seen from the side changes to a dome shape, and after 120 minutes, the ears of the upper and lower skins The tightened portion was peeled off over almost the entire circumference to expose the bean jam (see FIG. 8).
With Dorayaki with a diameter size of 21 cm, after 30 minutes from the completion, the earmuffs of the upper and lower skins were peeled off over almost the entire circumference to expose the bean jam (see FIG. 9).
From the results of such a trial experiment, it was found that the application of the present invention is effective when the diameter size of dorayaki is 11 cm or more, particularly 17 cm or more.

10. Dorayaki product 20 Dorayaki 20a Convex portion 20b Ear tightening portion 21 Epithelium 22 Under skin 23 Bean paste 30 Bamboo bamboo (receiving container)
30a...Concave surface 31. Bottom knitting 32. Edge winding 33. Bundling material 40. Mount 50.

Claims (3)

A dorayaki product that combines dorayaki made by wrapping bean paste between the epithelium and the inferior skin and a receiving container on which this dorayaki is placed.
Formed on the dorayaki epithelium and the inferior skin, and a convex portion that swells upward and downward gradually from the periphery to the center of these skins,
An ear tightening portion formed by overlapping and press-contacting each other on the periphery of the epithelium and the hypodermis,
The receiving container is provided with a concave portion of the receiving container which is gradually depressed downward from the peripheral edge to the center of the receiving container,
A dorayaki product, characterized in that when the dorayaki is placed on the receiving container, the convex portion of the lower skin is supported along the shape of the concave portion of the receiving container.   The dorayaki product according to claim 1, wherein the receiving container is a box. A method for producing a dorayaki product, which is a combination of dorayaki and sashimi,
A step of preparing a dough and a bean paste which are prepared by mixing predetermined ingredients,
Baking a certain amount of the dough to make a disk-shaped skin,
Of the skins, the one with the brown surface facing downwards is the lower skin, and the one with the brown surface facing upwards is prepared as the epithelium,
A step of preparing a 笊 that has a larger diameter than the Dorayaki, and has a concave surface portion that is gradually depressed downward from the periphery to the center,
By placing the lower skin along the concave surface of the shaft, forming a convex portion that bulges downward in the lower skin gradually from the periphery to the center,
A step of placing a predetermined amount of the bean paste on the lower skin placed on the shaft, and further stacking the epithelium on the bean paste;
A step of forming a convex portion that swells upward gradually from the peripheral edge to the center of the epithelium by press-fitting the peripheral portion of the lower skin and the epithelium between the barb and the cylindrical pressing die and tightening the ears.
A dorayaki product characterized by performing the step of maintaining the shape of the convex portion of the lower skin by maintaining the dorayaki formed by tightening the lower skin and the epithelium on the concave surface portion of the barb. Manufacturing method.