JP2513108B2 - Manufacturing method of patterned confectionery - Google Patents

Manufacturing method of patterned confectionery

Info

Publication number
JP2513108B2
JP2513108B2 JP4238918A JP23891892A JP2513108B2 JP 2513108 B2 JP2513108 B2 JP 2513108B2 JP 4238918 A JP4238918 A JP 4238918A JP 23891892 A JP23891892 A JP 23891892A JP 2513108 B2 JP2513108 B2 JP 2513108B2
Authority
JP
Japan
Prior art keywords
confectionery
pattern
mold
dough
concave
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
JP4238918A
Other languages
Japanese (ja)
Other versions
JPH0614720A (en
Inventor
賢司 田口
美由紀 久保
哲司 湊
正敏 木崎
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP4238918A priority Critical patent/JP2513108B2/en
Publication of JPH0614720A publication Critical patent/JPH0614720A/en
Application granted granted Critical
Publication of JP2513108B2 publication Critical patent/JP2513108B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は、模様付菓子の製造法に
関し、詳しくは生地表面が水玉などの凹型模様を呈した
ムース、ババロアなどの冷菓、およびスポンジケーキ、
バターケーキなどの焼菓子等の模様付菓子を製造する方
法に関する。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a patterned confectionery, more specifically, a mousse having a concave pattern such as a polka dot on the dough surface, a frozen dessert such as bavarois, and a sponge cake,
The present invention relates to a method for producing patterned confectionery such as baked confectionery such as butter cake.

【0002】[0002]

【従来の技術】従来、市販されているムース、ババロア
などの冷菓類、およびスポンジケーキ、バターケーキな
どの焼菓子類は、その表面が凹型に模様付けされている
ものを見かけることはなく、通常そのような模様は凸型
であるのが普通である。このように、ケーキ表面を凸型
に模様付けするのは、当該模様部分を強調せんがためで
あろうと考えられる。
2. Description of the Related Art Conventionally, it has not been found that frosted desserts such as mousses and bavarois, and baked confectioneries such as sponge cakes and butter cakes, which are commercially available, have a concave surface. Such patterns are usually convex. As described above, it is considered that the reason why the cake surface is patterned in a convex shape is because the pattern portion is emphasized.

【0003】例えば、直径180 mm(6号セルクル型)の
ムースを製造する際、ムース表面を水玉模様で装飾しよ
うとすると、型全体がムースと同円の円形状で、その型
表面に凹型の小円形を多数付した金型を用い、ムースの
外枠(6号セルクル型)底面に該金型を設置してその上
から生地を流し込み冷蔵または冷凍する。このようにし
て冷蔵または冷凍することにより生地の表面に水玉模様
が凸型に模様付けされたムースが得られる。
For example, when manufacturing a mousse having a diameter of 180 mm (No. 6 celcle type), if the mousse surface is to be decorated with a polka dot pattern, the entire mold has a circular shape of the same circle as the mousse, and a concave shape is formed on the mold surface. Using a mold with a large number of small circles, the mold is installed on the bottom surface of the outer frame (No. 6 celcle mold) of the mousse, and the dough is poured from above and refrigerated or frozen. By refrigerating or freezing in this manner, a mousse having a convex pattern with a polka dot pattern on the surface of the dough can be obtained.

【0004】[0004]

【発明が解決しようとする課題】以上のようにして、ム
ース生地表面の模様が凸型に装飾された部分に、例えば
フルーツソース類などを組合せたナパージュ、ゼリー、
ジャムなどを塗布してその模様を強調する。しかしなが
ら、このように凸型の部分を着色しても、その着色具合
は周囲の部分と余り区別できず、強調されない。本発明
は、特定な外観を有する製菓用型を使用することによっ
て、このようなムース表面の模様を強調して目立たせた
洋菓子類を提供することを目的とするものである。
As described above, a napage, jelly, or the like in which, for example, a fruit sauce is combined with the convexly decorated portion of the pattern on the surface of the mousse fabric,
Apply jam or the like to emphasize the pattern. However, even if the convex portion is colored in this way, the degree of coloring cannot be distinguished from the surrounding portion so much and is not emphasized. It is an object of the present invention to provide Western confectionery in which such a pattern on the surface of a mousse is emphasized by using a confectionery mold having a specific appearance.

【0005】[0005]

【課題を解決するための手段】即ち本発明は、ゴム様の
柔軟性を有した耐熱性材質であって凸型に模様が付され
た製菓用型を使用して生地表面が凹型模様を呈した菓子
を製造し、次に生地表面全体にフルーツソース類を塗布
して凹部に当該ソース類を充満させ全体として濃淡模様
を形成させることを特徴とする模様付菓子の製造法、で
ある。
That is, the present invention uses a confectionery mold having a convex pattern with a heat-resistant material having rubber-like flexibility, and the dough surface has a concave pattern. A method for producing a patterned confectionery, which comprises producing a confectionery product, and then applying a fruit sauce to the entire surface of the dough to fill the concave portions with the sauce product to form a light and shade pattern as a whole.

【0006】本発明において使用する製菓用型は、ゴム
様の柔軟性を有した材質であるため、生地表面が冷蔵固
化後生地から型を剥がす際、生地に損傷を与えることな
く型を剥がすことができる。材質としては、特に、シリ
コンラバーを採用したものが好ましい。
Since the confectionery mold used in the present invention is a material having rubber-like flexibility, when the surface of the dough is peeled off from the dough after being refrigerated and solidified, the mold should be peeled without damaging the dough. You can As the material, it is particularly preferable to use silicon rubber.

【0007】模様は、水玉模様の如く多数の小円形、楕
円形、或いは格子状であるのが好ましいが、その他、三
角形、四角形、五角形など種々の形であってもよい。さ
らに文字や画であってもよく、模様の形が特に限定され
るものではない。
The pattern is preferably a large number of small circles such as a polka dot pattern, an ellipse, or a lattice, but may be various shapes such as a triangle, a quadrangle, and a pentagon. Further, it may be a letter or an image, and the shape of the pattern is not particularly limited.

【0008】[0008]

【作用】本発明において使用する製菓用型は、模様が凸
型であるため、洋菓子の生地表面の模様部分は凹型とな
る。この生地表面全体にフルーツソース類などを組合せ
たナパージュ、ゼリー、ジャムなどを塗布すると、模様
である凹型部分にナパージュ、ゼリー、ジャムなどが充
填されるため、凹型部分が色濃く着色し、周囲と明確に
区別され、模様が一段と強調されるのである。
In the confectionery mold used in the present invention, the pattern is convex, so that the pattern portion on the surface of the dough of the Western confectionery is concave. If you apply Napage, jelly, jam, etc., which is a combination of fruit sauces, etc., to the entire surface of this dough, the concave section that is a pattern will be filled with Napage, jelly, jam, etc. The pattern is further emphasized.

【0009】[0009]

【実施例】 実施例1 直径180 mmで厚さ3mmの円形状硬質プラスチック材に、
直径20mmの小円形を隣接間隔5mmで孔空けした製菓用型
原形を製造した。この型原形を約6mmの高さに浮かして
直径約190 mmの流し型を作り、これに融解したシリコン
ラバーを流し込み冷却して、底面の厚さ約6mmのシリコ
ンラバー上に、高さ3mm、直径20mmの小円形が隣接間隔
5mmで凸型に形状を呈した製菓用型を得た。
Example 1 A circular hard plastic material having a diameter of 180 mm and a thickness of 3 mm,
A confectionery mold prototype was produced in which small circles having a diameter of 20 mm were perforated at intervals of 5 mm. This mold prototype is floated at a height of about 6 mm to make a casting mold with a diameter of about 190 mm, and the melted silicon rubber is poured and cooled, and the bottom surface is about 6 mm thick on the silicon rubber, and the height is 3 mm. A confectionery mold was obtained in which small circles having a diameter of 20 mm were convex with an interval of 5 mm adjacent to each other.

【0010】この型を用い、直径180 mmの円形枠(6号
セルクル型)底面に該型を設置してその上から通常のム
ース生地を流し込み冷却した。固化後、裏返して外側枠
を外し、上部のシリコンラバーを捲るように外したとこ
ろ、生地に損傷を与えることなく綺麗に外すことができ
た。このようにして製造したムース生地は、その表面に
多数の小円形が凹型に模様付けされたものであった。
Using this mold, the mold was placed on the bottom of a circular frame (No. 6 celkle mold) having a diameter of 180 mm, and a usual mousse cloth was poured into the mold and cooled. After solidification, it was turned over, the outer frame was removed, and the upper silicone rubber was removed so as to be wound, and it was possible to remove it neatly without damaging the fabric. The mousse fabric produced in this manner had a large number of small circles patterned in a concave shape on the surface thereof.

【0011】このムース表面にフルーツソースを組合せ
たナパージュゼリーで塗布し凹型部分には該ゼリーが充
填するようにしたところ、多数の小円形がくっきりと現
れた、所謂水玉模様の綺麗なムースが得られた。
When the mousse surface was coated with a napage jelly in which a fruit sauce was combined and the concave part was filled with the jelly, a large number of small circles appeared clearly, so-called a beautiful mousse with a polka dot pattern was obtained. Was given.

【0012】[0012]

【発明の効果】本発明における製菓用型を使用すること
により、冷蔵または冷凍固化させた冷菓生地、或いは焼
成したスポンジ生地またはバターケーキ生地にフルーツ
ソースなどを組合せたナパージュゼリー、またはジャム
を塗布したとき凹型の模様部分が色濃く着色し、周囲と
明確に区別され、模様の一段と強調された冷菓或いは焼
菓子等の模様付菓子が得られるのである。
EFFECTS OF THE INVENTION By using the confectionery mold of the present invention, a chilled or frozen solidified frozen dessert dough, or a sponge dough or butter cake dough that has been baked and a napage jelly in which fruit sauce or the like is combined, or a jam is applied. At this time, the concave pattern portion is colored deeply, is clearly distinguished from the surroundings, and a patterned confectionery such as a frozen dessert or a baked confectionery can be obtained.

【0013】[0013]

【図面の簡単な説明】[Brief description of drawings]

【図1】本発明に係る製菓用型の実施態様の一例を例示
したもので、水玉模様用の型の平面図である。
FIG. 1 is a plan view of a mold for a polka dot pattern, illustrating an example of an embodiment of a confectionery mold according to the present invention.

【図2】水玉模様用の型の断面図である。FIG. 2 is a sectional view of a mold for a polka dot pattern.

【図3】本発明に係る製菓用型を使用して製造した模様
付菓子の実施態様の一例を示したもので、水玉模様の型
を使用して製造した水玉模様付菓子の斜視図である。
FIG. 3 shows an example of an embodiment of a patterned confectionery produced using a confectionery mold according to the present invention, and is a perspective view of a polka dot patterned confectionery produced using a polka dot pattern mold. .

【図4】水玉模様付菓子の断面図である。FIG. 4 is a cross-sectional view of a candy with polka dots.

【符号の説明】[Explanation of symbols]

1・・・シリコンラバー 2・・・菓子生地 3・・・菓子生地表面模様の凹部 1 ... Silicone rubber 2 ... Confectionery material 3 ... Confectionery surface pattern

Claims (2)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】ゴム様の柔軟性を有した耐熱性材質であっ
て凸型に模様が付された製菓用型を使用して生地表面が
凹型模様を呈した菓子を製造し、次に生地表面全体にフ
ルーツソース類を塗布して凹部に当該ソース類を充満さ
せ全体として濃淡模様を形成させることを特徴とする、
模様付菓子の製造法。
1. A confectionery mold having a convex pattern with a heat-resistant material having rubber-like flexibility is used to produce a confectionery product having a concave pattern on the surface of the dough, and then the dough. Characterized by applying a fruit sauce to the entire surface and filling the concave portion with the sauce to form a shade pattern as a whole,
Manufacturing method of patterned confectionery.
【請求項2】 凹型模様が数個の小円形、楕円形、格子
状の何れかの形状またはこれら2種以上の組合せ形状か
ら成る、請求項1に記載の方法。
2. The method according to claim 1, wherein the concave pattern has a shape of several small circles, an ellipse, or a lattice shape, or a combination shape of two or more kinds thereof.
JP4238918A 1992-08-13 1992-08-13 Manufacturing method of patterned confectionery Expired - Fee Related JP2513108B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4238918A JP2513108B2 (en) 1992-08-13 1992-08-13 Manufacturing method of patterned confectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4238918A JP2513108B2 (en) 1992-08-13 1992-08-13 Manufacturing method of patterned confectionery

Publications (2)

Publication Number Publication Date
JPH0614720A JPH0614720A (en) 1994-01-25
JP2513108B2 true JP2513108B2 (en) 1996-07-03

Family

ID=17037214

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4238918A Expired - Fee Related JP2513108B2 (en) 1992-08-13 1992-08-13 Manufacturing method of patterned confectionery

Country Status (1)

Country Link
JP (1) JP2513108B2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5140649B2 (en) * 2009-09-16 2013-02-06 日清フーズ株式会社 Frozen food for microwave cooking
JP6860646B1 (en) * 2019-12-23 2021-04-21 株式会社プリムヴェール Cake body packaging

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58193653A (en) * 1982-05-06 1983-11-11 Oyama Tekkosho:Kk Preparation of cake with pattern
JPS6210786U (en) * 1985-07-02 1987-01-22
JPH03155750A (en) * 1989-11-13 1991-07-03 Toshihiro Nakamura Patterned object, its producing and template to be used for its production
JPH03292861A (en) * 1990-04-10 1991-12-24 Korisu Kk Production of chocolate having uneven pattern

Also Published As

Publication number Publication date
JPH0614720A (en) 1994-01-25

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