JP2020171220A - Method of producing confectionery - Google Patents

Abstract

To make it possible to easily produce various shapes of confectionery including a molded body as a primary material, the molded body being made of a creamy material.SOLUTION: A method of producing confectionery of this invention includes: preparing a cake mold 1 having cold resistance and flexibility and configured to be formed of a cavity part 10 shaped to correspond to confectionery to be produced; charging a pasty edible material into predetermined one or plural places in the cake mold 1; charging a creamy material such as whipped cream into the rest part of the cavity part 10 of the cake mold 1 to bring the creamy material into contact with the edible material; hardening and combining the creamy material and the edible material by refrigerating or freezing the cake mold 1; and taking out the combined body from the cake mold 1.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing a confectionery having a predetermined three-dimensional shape using a creamy substance having a network structure containing bubbles (limited to edible ones; the same shall apply hereinafter).

Whipped cream, which is a typical example of the above cream-like product, can be molded into various shapes and has excellent shape retention, and is an indispensable material for the production of confectionery such as cakes, which requires designability. However, experience and skill are required to make the shape of whipped cream beautiful.

As a solution to the above problem, an idea of producing decoration parts by putting whipped cream in a mold and freezing it is disclosed (see Patent Document 1).

Japanese Unexamined Patent Publication No. 2014-366444

Patent Document 1 describes that side parts covering the peripheral surface of a decoration cake and decoration parts to be placed on the upper surface of the cake are manufactured by individual molds, and these are removed from the mold and then attached to the sponge cake. However, it is very doubtful whether the frozen whipped cream parts can be firmly attached to the sponge cake. Even if it can be attached, it is necessary to remove each part from the mold and attach it to the sponge cake, which takes a lot of time and effort.

The present invention has been devised from a viewpoint different from the invention described in Patent Document 1, and is to produce confectionery having various shapes using a molded product made of a creamy substance as a main material, and to produce the same. The task is to make it easy to carry out the work for this purpose.

In the present invention, a confectionery mold is used in which a hollow portion having a shape corresponding to the confectionery to be manufactured is formed in a mold body having cold resistance and flexibility. This confectionery mold may be a single mold having an opening, or may be a combination of a plurality of molds.

In the present invention, a pasty-like confectionery material (for example, chocolate, jam, bean paste, etc.) is loaded into one or more predetermined locations of the above-mentioned confectionery-shaped cavity, and air bubbles are created in the cavity after the loading. By injecting a cream having a network structure containing the cream, the cream is brought into contact with the previously loaded edible material. Then, by freezing or refrigerating the confectionery mold containing these ingredients, the creamy substance and the edible material are cured and combined, and the combined product is taken out from the confectionery mold. This removal completes the confectionery.

The paste-like edible material is formed into a shape corresponding to the loading location by loading an appropriate amount at the appropriate location in the cavity. The cream that is injected into the rest of the cavity is also shaped to correspond to the injection range. In addition, the fine and soft uneven surface due to the mesh structure of the cream-like material is deformed so as to fit the surface of the edible material so that it adheres to the edible material, and both are cured while maintaining the adhered state. It can be completely integrated. In addition, since the flexibility of the confectionery mold is maintained even after long-term freezing or refrigeration, the confectionery in the mold is completely cured, and then the mold is bent to separate the mold from the contents. The confectionery formed by combining with the creamy substance can be easily taken out.

The confectionery taken out can be eaten when each ingredient is melted to a certain extent and regains its flexibility. It can also be stored in a freezer or refrigerator in a cured state. The confectionery mold removed from the confectionery can be reused.

In the present invention, if the confectionery mold is provided with an injection port that communicates with the cavity, the creamy substance and the edible substance are edible by injecting the creamy substance from the confectionery mold injection port loaded with the edible material. The material can be easily contacted.

The above injection port is provided at a location corresponding to the bottom of the confectionery, and a solid edible material (for example, castella or roll cake) having a length that fits into the confectionery mold during the process of injecting the cream from the injection port is provided. It may be inserted from the injection port into the central portion of the cavity portion by aligning the length direction with the vertical direction. In this way, the solid edible material can function as a weight and a pillar to stably support the confectionery, and even a three-dimensional confectionery having a certain height such as a doll-shaped three-dimensional cake can be used. It can be easily manufactured.

For a confectionery containing a solid edible material, if a support plate having a structure in which a pin having a length corresponding to the edible material is provided upright on the upper surface is prepared, the confectionery taken out from the confectionery mold can be prepared. By placing the confectionery on the upper surface of the support plate with the pin inserted through the solid edible material inside, the confectionery can be prevented from collapsing with high accuracy.

According to the present invention, the edible ingredients and creams constituting the confectionery are sequentially placed in the confectionery mold, and then the confectionery mold is frozen or refrigerated for a certain period of time, and the edible ingredients and cream combined in the confectionery mold are combined. The confectionery can be completed by the simple operation of removing the substance from the mold. Therefore, even a beginner can easily manufacture a confectionery having a complicated shape. Further, since the confectionery taken out from the mold can be stored for a long period of time in a frozen state or a refrigerated state, it is easy to distribute it as a commercial product.

It is sectional drawing which shows one structural example of the confectionery mold used in this invention. It is a bottom view of the confectionery type. It is a perspective view which shows the internal structure of a pair of molds constituting the confectionery mold. It is a perspective view which shows the structural example of the protective case of the manufactured three-dimensional cake. It is a front view which shows the state which put the three-dimensional cake on the support plate of the storage case. It is explanatory drawing which shows the series manufacturing process of a three-dimensional cake.

FIGS. 1 to 3 show a configuration example of the confectionery mold 1 used for carrying out the present invention. This confectionery mold 1 is for manufacturing a penguins-shaped three-dimensional cake 2 shown in FIG. 5, which will be described later, and has a front mold 1F for molding the front portion of the three-dimensional cake 2 and a rear portion of the three-dimensional cake 2. It is composed of a back surface mold 1B for molding.

The front mold 1F and the back mold 1B are formed of a material having cold resistance and flexibility, for example, silicone rubber having a rubber hardness in the range of 5 to 80 degrees. In each mold, the range from the joint surface to the other mold to the upper surface is greatly opened, and recesses 10F and 10B shaped in a shape corresponding to the surface shape of the three-dimensional cake 2 are formed in the opening portion. .. Further, a plurality of protrusions 13 are provided on the peripheral edge of the joint surface of the back surface type 1B, and engagement holes 14 for each protrusion 13 are provided on the peripheral edge of the joint surface of the front surface type 1F. When the molds 1F and 1B are connected by aligning the joint surfaces of the molds 1F and 1B and inserting the protrusions 13 into the engaging holes 14, the recesses 10F of the molds 1F and 1B are connected. The confectionery mold 1 having the cavity 10 is formed by the combination of 10B. The openings on the upper surfaces of the molds 1F and 1B are also connected in a circular shape to form an injection port 11 communicating with the cavity 10. Further, a step portion 12 having a predetermined width is formed on the inner peripheral edge portion of the injection port 11.

In the confectionery mold 1 of this embodiment, the upper surface side provided with the injection port 11 corresponds to the bottom of the three-dimensional cake 2 (the side of the penguins' feet), and the penguins' feet are formed on the upper surface of the front mold 1F. A pair of small recesses 15a and 15b for forming a penguins are provided, and a small recess 18 for forming a tail portion of a penguins is provided in an opening portion on the upper surface side of the back surface type 1B. These small recesses 15a, 15b, and 18 communicate with the injection portion 11 from a position slightly higher than the step portion 12.

The concave portion 10F of the front type 1F includes a curved surface (reference numeral omitted) representing each of the face portion, the abdominal portion, the head portion, and the wing portions on both sides, and the concave portion 10B of the rear type 1B also includes the back of the head, the back, and A curved surface (sign omitted) representing each of the wing portions on both sides is included. Further, a pair of recesses 16a and 16b corresponding to both eyes of the penguins and a small recess 17 corresponding to the beak portion are provided in the curved surface of the face portion of the recess 10F. Further, although not reflected in the figure, the main curved surfaces of the recesses 10F and 10B are fine uneven surfaces for representing the fur of the penguins.

FIG. 4 shows an example of a protective case 3 for storing the completed three-dimensional cake 2. The protective case 3 is composed of a plastic support plate 31 on which a PET resin pin 30 is arranged in an upright posture, and a transparent cover 32 that covers the support plate 31. In addition, a small protrusion 30t for preventing the pin 30 is provided at an appropriate position on the peripheral surface of the pin 30.

FIG. 5 shows a state in which the three-dimensional cake 2 is placed on the upper surface of the support plate 31. As shown in this figure, the collapse of the three-dimensional cake 2 can be prevented by inserting the pin 30 into the central portion of the three-dimensional cake 2 to function as a support. Further, as will be described later, a roll cake 20 (see FIG. 6) is contained in the center of the three-dimensional cake 2 of this embodiment, and the three-dimensional cake is formed by inserting the pin 30 into the roll cake 20. 2 can be supported more stably.

In FIG. 5, the colored state of the three-dimensional cake 2 is represented by replacing it with a pattern different for each color. Specifically, in the three-dimensional cake 2 (penguins-shaped cake) of this embodiment, the head and back and the wings on both sides are brown, the face and belly are cream, the beak and legs are yellow, and both eyes are black. There is. The brown part is made of chocolate whipped cream, the cream part is made of uncolored white chocolate, and the other parts are made of colored white chocolate.

The chocolate whipped cream is adjusted so that the melted chocolate and the fresh cream are mixed at a predetermined ratio and stirred so that the chocolate whipped cream contains a sufficient amount of air bubbles and has a hardness capable of retaining the shape. Specifically, in this embodiment, chocolate whipped cream having an overrun adjusted to at least 100% (hereinafter, simply referred to as "whipped cream") is used.

White chocolate is processed into a paste by adding a predetermined amount of cooking oil and stirring while heating. Further, a coloring agent is added to the white chocolate used for the colored portion. Both colorants are plant-derived natural colorants.

When the various ingredients are prepared, the production of the three-dimensional cake 2 using the confectionery mold 1 having the above constitution is started. FIG. 6 shows a series of steps in the production. Hereinafter, a specific manufacturing method will be described with reference to this figure.
The molds 1F and 1B shown in FIGS. 6 (a) to 6 (g) represent the same cross section as in FIG. 1, but in order to clearly indicate the material of the cake 2, the hatching representing the cross section is omitted. There is.

First, with respect to the empty front type 1F, the recesses 16a and 16b corresponding to both eyes of the recess 10F, the small recess 17 corresponding to the beak, and the small recesses 15a and 15b corresponding to the foot portion correspond to each other. Load the colored white chocolate for the site (FIGS. 6 (a) → (b)). Since all the materials are in the form of a paste, adjust the amount with a tool such as a spoon or spatula so that the amount is appropriate, and fill the entire recesses 16a, 16b and small recesses 15a, 15b, 17 to fill the respective parts. It is molded into a shape according to.

Next, uncolored white chocolate is loaded on the entire curved surface corresponding to the face portion and the abdomen portion of the recess 10F of the front mold 1F (FIG. 6 (c)). This uncolored white chocolate is also in the form of a paste and is applied on the dents 16a and 16b (eyes) and the small recesses 17 (beaks), and also on the upper surface where the steps 12 are formed. It is applied so as to be continuous with 15a and 15b (foot portion). As a result, the colored white chocolate loaded on the front mold 1F first and the uncolored white chocolate loaded later are connected to form one lump (molded product).

In the application work of uncolored white chocolate, instead of applying white chocolate to a height that reaches the opening portion in the entire target range, a groove having a predetermined size is formed in the range corresponding to the injection port 10.

When the work up to this point is completed, the back type 1B is aligned with the front type 1F and both are integrated. Then, the whipped cream is injected from the injection port 11 into the cavity 10 of the confectionery mold 1 formed by this integration (FIG. 6 (d)). The injected whipped cream enters the recess 10F of the front mold 1F where white chocolate is not loaded and the recess 10B of the back mold, and is formed into a shape corresponding to the shape of those cavities. Further, in the front type 1F, the whipped cream is in contact with the previously loaded white chocolate molded product.

The surface of the whipped cream is a micro-concave surface due to a mesh structure containing a large number of bubbles, and by inflating this uneven surface by injection and contacting it with the white chocolate molded body, the part of the whipped cream that comes into contact with the white chocolate is made of white chocolate. It can be deformed into a shape that matches the surface shape, and both can be brought into close contact with each other. At this time, the pressing force due to the injection of whipped cream and the adhesive force of the paste-like white chocolate can be combined to increase the degree of adhesion.

Since white chocolate cures even at room temperature, it is desirable to raise the temperature of the whipped cream above the temperature at which the white chocolate cures in order to promote the above-mentioned adhesion action. However, it is necessary to adjust the temperature so that the white chocolate does not liquefy.

In this embodiment, the injection of the whipped cream is interrupted in the middle without proceeding at once, and the roll cake 20 of a predetermined size (slightly shorter than the cavity 11 and smaller in diameter than the cavity 11) is inserted into the cavity 11 from the injection port 12. ) Is inserted (Fig. 6 (e)). The pressing force due to this insertion pushes up the layer of whipped cream and wraps around the roll cake 20, so that the whipped cream also adheres to the peripheral surface of the roll cake 20.

In this embodiment, the roll cake 20 is not pushed to the bottom of the mold, but the upper end surface stays near the upper end surface. When the roll cake 2 is inserted in place, the injection of whipped cream is restarted, and the whipped cream is injected until the remaining cavity is filled (FIG. 6 (f)). This injection leaves the roll cake 2 embedded in a layer of whipped cream. Further, the whipped cream is also loaded in the space on the back side of the step portion 12 and the small recess 19 in the tail portion.

When the material is thus loaded into the entire cavity 10 of the confectionery mold 1, the operator moves the confectionery mold 1 to the freezer. Then, the whipped cream inside the confectionery mold 1 and the white chocolate are kept in the freezer until they are completely cured (for example, at -80 ° C for about 2 hours).

As described above, inside the confectionery mold 1, the molded body made of white chocolate and the molded body made of whipped cream are in close contact with each other, and both molded bodies are frozen and cured while maintaining this close contact state. As a result, the connection between the two molded bodies becomes stronger, and finally the two molded bodies are in a completely bonded state. Further, the roll cake 2 embedded in the whipped cream is similarly cured and becomes immobile.

When each molded product is completely cured, the operator removes the confectionery mold 1 from the freezer and removes the front mold 1F (FIG. 6 (g)). Further, the rear type 1B is also removed in the same manner. The order of removing these molds 1F and 1B may be reversed.

Since the molds 1F and 1B of this embodiment maintain flexibility and flexibility even in an environment of 0 degrees or less, the confectionery mold 1 can be formed by bending the molds 1F and 1B even immediately after taking them out of the freezer. The molds 1F and 1B can be easily separated from the molded body inside. Since both the whipped cream molded product and the white chocolate molded product are completely cured and strongly bonded to each other, a part of these molded products adheres to the molds 1F and 1B when the molds 1F and 1B are removed. There is no risk of peeling, and each molded product can be taken out in a clean state.

It can be said that the three-dimensional cake 2 is completed when the combined body of each molded body is taken out, but in this embodiment, the bottom of the frozen cake 2 (the side with the penguins' feet) is further transferred to the inner roll cake 20. Drill a hole with a drill 4 so that it can pass through. Then, the cake 2 is lowered while aligning the pin 30 (FIG. 5) with respect to the support plate 31 so as to enter the hole. Finally, when the cake 2 is placed on the support plate 31, the support plate 31 is covered with the transparent cover 32 (FIG. 6 (i)). This completes all the work related to the production of the three-dimensional cake 2.

The three-dimensional cake 2 housed in the protective case 3 provided by the support plate 31 and the transparent cover 32 is stored in a refrigerator or a freezer for display for sale. Alternatively, the protective case 3 may be housed in a cosmetic box or the like and transported in a frozen state or a refrigerated state.

After the three-dimensional cake 2 is taken out, the confectionery mold 1 can be used again. Therefore, a large number of three-dimensional cakes 2 having the same shape and stable quality can be produced by repeatedly producing a plurality of confectionery molds 1 having the same shape and performing the operations shown in FIG. 6 in a batch. Can be done. Further, by changing the shape of the confectionery mold 1 and selecting the material to be loaded, it is possible to manufacture the three-dimensional cake 2 having various shapes.

Hereinafter, possible modifications of the present invention will be described.
The confectionery produced in the present invention is not limited to the three-dimensional cake as in the above embodiment, and confectionery having a height as high as a cupcake is also an object of the present invention. The shape of the confectionery body does not necessarily have to be complicated. For example, confectionery made by filling the center of a disk-shaped chocolate with whipped cream and confectionery made by stacking a chocolate layer and a whipped cream layer in two layers also use a confectionery mold with a shape corresponding to each. Can be produced in the same manner as in the above-mentioned examples.

The composition of the confectionery type is also changed according to the confectionery to be manufactured. For example, in addition to the confectionery mold having a structure in which a pair of concave molds are combined as in the above embodiment, a confectionery mold having a combination of a concave mold and a convex mold can also be used. Further, in the case of producing a confectionery having a simple shape, a confectionery mold having a hollow portion having an open portion at one location can be used. On the contrary, when producing confectionery having a complicated shape or a large-sized confectionery, a confectionery mold combining three or more molds may be used.

The whipped cream is not limited to chocolate, but ordinary white whipped cream may be used, or whipped cream mixed with rare cheese or fruit juice may be used. Further, instead of whipped cream, a creamy substance such as mousse or ice cream (soft serve) can be used.

The edible ingredients that can be combined with creams are not limited to chocolate, but various edible ingredients that can be made into pastes such as jam, candy, and bean paste can be used. Some selected ingredients can be cured by refrigerating, in which case the confectionery mold with each ingredient loaded is stored in the refrigerator for a period of time.

In any case, in order to steadily bond the paste-like edible material to the cream-like material, it is necessary to adjust the amount of air bubbles, which is the decisive factor for the degree of unevenness and hardness of the surface of the cream-like material, to an appropriate amount. It is necessary to control the temperature of each material so that the pasty edible material does not harden or melt before the injection of the cream is completed. As for the confectionery mold, it is necessary to select a confectionery mold having sufficient flexibility to separate it from the cured molded product and to manufacture a mold having an appropriate thickness.
If these conditions are determined in advance by verification and maintained, even beginners can easily learn the work of making sweets and perform the work.

1 Confectionery type 1F Front type 1B Back type 10F, 10B Recess 10 Cavity 11 Inlet 15a, 15b, 17, 18 Small recess 16a, 16b Recess 2 Three-dimensional cake 2
3 Protective case 30 pin 31 Support plate

Claims (5)

A paste-like edible material in one or more predetermined portions of the confectionery mold, which is formed by forming a cavity having a shape corresponding to the confectionery to be manufactured in a mold body having cold resistance and flexibility. And the process of loading
A step of bringing the cream-like material into contact with the edible material by injecting a cream-like material having a network structure containing air bubbles into the cavity of the confectionery mold loaded with the edible material.
A step of curing and combining the cream and the edible material by refrigerating or freezing the confectionery mold after the above two steps are completed.
The step of taking out the combination of the creamy substance and the edible material from the confectionery mold,
A confectionery manufacturing method characterized by being carried out. The method according to claim 1.
A method for producing a confectionery, wherein the confectionery mold has an injection port communicating with the cavity, and the cream-like substance is injected from the confectionery mold injection port loaded with the paste-like edible material. The method according to claim 2.
The confectionery-shaped injection port is provided at a location corresponding to the bottom of the confectionery, and a solid edible material having a length that enters the cavity during the process of injecting the cream-like substance from the injection port has a length thereof. A method for producing a confectionery, in which the direction is aligned with the vertical direction of the confectionery mold and the confectionery is inserted into the creamy substance in the mold from the injection port. The method according to claim 3.
A state in which the pin of the support plate provided with a pin having a length corresponding to the solid edible material standing upright on the upper surface is inserted into the solid edible material in the confectionery taken out from the confectionery mold. A confectionery manufacturing method in which the confectionery is supported on the upper surface of a support plate. The method according to any one of claims 1 to 4.
The creamy product is a confectionery manufacturing method in which the overrun is 100% or more of whipped cream.

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