JP3073170U - Container confectionery - Google Patents

Abstract

(57) [Summary] [Problem] To provide an integrated confectionery in a container, in which a novel combination of a container and a confectionery is rich in interest and can increase the purchase motivation. SOLUTION: Raw materials for a confectionery 5E made of solid and liquid food are stored in a heat-resistant container body 7a having at least one opening 7b formed therein, and the container body 7a is provided.
Is heated at a predetermined temperature to be baked.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a confectionery that is baked using solid food or liquid food as a raw material, and more particularly to a confectionery in a container that can be integrally provided with a container.

[0002]

[Prior art]

 There are a wide variety of confectionery on the market, depending on the combination of raw materials and the method of production, and there is a great variety. For example, in the case of confectionery made by baking raw materials, it is common to bake by adding a liquid food to various food materials, kneading the mixture, and heating it in a semi-solid state. This kind of confectionery is separated from the container used for baking, such as a cookie, and then packed in a bag or a case for sale or edible use. In addition, castella and other western confectionery are separated from the container used for baking, cut into appropriate sizes, wrapped in designed paper, and then packed in decorated confectionery boxes. Provided to

[0003]

[Issues to be solved by the invention]

 By the way, such commercially available confectionery may use a container, but it is for storing raw materials in a container and baking it.The container used for baking is provided together with the baked confectionery. I will not do it. Therefore, the design of the confectionery itself is devised to differentiate it from other products, and various decorations are applied to bags and confectionery boxes. However, simply devising the design of the confection itself and the decoration of the package itself has a limit in the appeal of uniqueness and novelty, and it is not sufficient to emphasize the characteristics of the product and increase purchase motivation. was there.

[0004] The present invention has been made in view of the above-mentioned problems, and the novel combination is provided by directly providing the container used for baking and the confectionery without being separated from each other for sale or edible use. The aim is to achieve a packaged confectionery that is both entertaining and motivating to buy.

[0005]

[Means for Solving the Problems]

 In order to achieve the above-mentioned object, the invention according to claim 1 of the present invention is directed to a heat-resistant container body having at least one opening formed therein, wherein a raw material for a confectionery made of solid and liquid foods is contained. The packaged confectionery is stored and baked by heating the container body at a predetermined temperature. The invention according to claim 2 is characterized in that the container main body is made of ceramics that emit far-infrared rays by heating. The invention according to claim 3 is characterized in that the container body is made of bamboo or wood. The invention according to claim 4 is characterized in that the opening is formed in an upper portion or a side portion of the container body. The invention according to claim 5 is characterized in that the heating temperature is in a temperature range of 130 ° C to 200 ° C and the heating time is 40 minutes to 80 minutes. The invention according to claim 6 is characterized in that the solid food is made of biscuit, chocolate, chestnut and the like, and the liquid food is egg, flour, butter, honey, condensed milk, sugar, cocoa, It is characterized by consisting of matcha, water and mirin. The invention according to claim 7 is characterized in that eggshell calcium is further added as an additive.

[0006]

[Embodiment of the invention]

 Hereinafter, an embodiment of the present invention will be described with reference to the illustrated examples. FIG. 1 is a schematic explanatory view showing an apparatus for manufacturing a confectionery in a container according to the present invention. In FIG. 1, reference numeral 1 denotes a ball-shaped stirring vessel used for stirring raw eggs and upper sugar (hereinafter referred to as raw material 1A), and a stirring device (not shown) is provided in the stirring vessel 1. This stirrer is mounted on a shaft of a motor, and is configured to stir the raw material 1A put into the stirrer 1 by rotating the motor. Alternatively, the raw material 1A to be charged into the mixing vessel 1 may be stirred and mixed using a stirring rod instead.

[0007] Reference numeral 2 denotes a ball-shaped mixing container used for mixing and stirring honey, condensed milk, cocoa, and the like (hereinafter, referred to as raw material 2A). The ball-shaped mixing container is provided with the same stirring device and motor as the stirring container 1. Alternatively, the raw material 2A to be charged into the mixing container 2 may be stirred and mixed using a stirring rod instead.

Reference numeral 3 denotes a heating vessel used for dissolving butter, which is placed on a heater 8 a of a heater 8 using gas or electricity as a heat source. When the heater 8a heats the heating container 3 at a predetermined temperature, the solid butter put into the container 3 is dissolved to form a butter solution 3A. Reference numeral 4 denotes a tank dedicated to stirring, into which the liquid raw material 1A in the stirring container 1, the raw material 2A in the mixing container 2 and the butter solution 3A in the heating container 3 are transported and sequentially charged and stirred with a mixing rod. , Knead. Thereby, the mixed raw material 4A is obtained. Reference numeral 5 denotes a filling machine, which is provided with a discharge pipe 5b with a valve 5c at the bottom of a hopper-like container 5a having an open top. The valve 5c is automatically opened and closed by a controller. In addition, the dedicated stirring tank 4 and the dedicated filling machine 5 are separate units, but they are integrated into a combined stirring / filling machine, which is equipped with a stirring device and a motor, and performs stirring and filling in the same container. You may do so. Further, a discharge pipe with a valve may be provided at the bottom of the stirring vessel 1 and a tube extending to the tank 4 dedicated to stirring may be connected to the discharge pipe. Thus, the liquid raw material 1A in the stirring vessel 1 can be easily and directly sent to the tank 4 dedicated to stirring. The mixing vessel 2 may also be configured such that a discharge pipe with a valve is provided at the bottom and a tube extending to the tank 4 dedicated to stirring is connected to the discharge pipe. Thus, the liquid raw material 2A in the mixing container 2 can be easily and directly fed into the tank 4 dedicated to stirring. When an agitating / filling machine in which the agitating tank 4 and the filling machine 5 are integrated is used, a discharge pipe with a valve is provided at the bottom of the agitating vessel 1 and the mixing vessel 2, respectively. Raw materials 1A and 2A may be fed from a tube to a stirring and filling machine through a tube.

In the agitation tank 4, the raw materials 1 A to 3 A are supplied from the three manufacturing containers 1, 2, and 3, and after other foods are added, each raw material is kneaded with a mixing rod. I do. Next, the dedicated stirring tank 4 containing the mixed and mixed raw material 4A is transported to a dedicated filling machine 5 by a forklift or the like, the mixed raw material 4A is transferred into the dedicated filling machine 5, and the valve 5c is automatically opened and closed. Thus, the mixed raw material 4A is automatically filled into the confectionery container 6 by a predetermined amount. Incidentally, the confectionery container of the confectionery provided as a unit according to the present embodiment is actually a ceramic jar 7 (see FIG. 6) or a bamboo cylinder 8 (see FIG. 9). For the sake of explanation, a common explanation will be given here, typified by a confectionery container 6 having an opening 6a above as shown in FIG.

Reference numeral 10 denotes a table on which a tray 9 accommodating a plurality of confectionery containers 6 (actually a pot 7 or a bamboo tube 8) is placed on an upper surface 10a. Can be transported sequentially. Reference numeral 11 denotes an automatic confectionery machine, which is arranged on the upper side of the table 10. A plurality of gas ovens 12, a temperature sensor, a humidity sensor, and the like are provided in the inside 11b of the main body 11a of the automatic confectionery machine 11, and an operation panel is provided. The main body 11a has a carry-in port 11c on the front side and a carry-out port on the rear side. The number of gas ovens 12 required for heating the plurality of confectionery containers 6 at an appropriate temperature and baking the confectionery is provided. Further, the temperature sensor and the humidity sensor are attached to a location where the temperature and humidity of the inside 11b can be properly detected.

Although not shown, the operation panel has a start / stop button, a transport button, a temperature setting button, a time setting button, a thermometer, a hygrometer, and the like on its front face, and a controller inside. Provided. This controller is a microcomputer (microcomputer) that controls the operation of the automatic confectionery machine 11, and controls the electric circuit, various buttons, instruments, sensors, and the like of the gas oven 12 in one or two directions according to each function. Connected to sex. Then, the automatic confectionery machine 11 is activated based on a command signal from the activation button, and the gas oven 12 is ignited to start confectionery. After startup, the confectionery container 6 is heated to an appropriate temperature by controlling the heating power of the gas oven 12 in accordance with predetermined values set by the temperature setting button and the time setting button, and further by receiving detection signals from the temperature sensor and the humidity sensor. In addition, they automatically produce confectionery in containers.

[0012] By the way, when producing the above-mentioned confectionery in a container, raw materials and a confectionery container are prepared in advance according to the type of the confectionery in the container. As described above, the confectionery in the container includes the confectionery in the jar 7 and the confectionery in the bamboo tube 8, and these confectioneries are also classified according to whether they mainly use cocoa or matcha. In addition, these confectioneries in containers can be manufactured in various sizes according to the types.

The amount of the raw material varies depending on the type of the confectionery in the container, and solid foods, liquid foods, water, and the like to be charged into the production containers 1, 2, and 3 are prepared in advance. Solid foods are biscuits, chocolates and chestnuts, and other foods are eggs, flour, butter, honey, condensed milk, white sugar, cocoa, matcha, etc. Weigh in advance according to the volume of time. Further, conditions such as the type of the confectionery in the container, the heating temperature and the heating time according to the baking quantity are set on the operation panel of the automatic confectionery machine.

Hereinafter, the amounts of the raw materials and the heating conditions in one step according to the type of the confectionery in the container will be exemplified. (1) Jar with cocoa cocoa type Ingredients: egg: 15 kg, flour: 8.1 kg, butter: 6.75 kg, honey: 2 kg, condensed milk: 1.8 kg, white sugar: 9 kg, cocoa: 2.4 kg, water: 5 l . (However, the mixed raw material 5A per raw material prepared by the filling machine 5 is divided according to the raw material) Food = biscuit: 20 g to 40 g (small to large), chocolate: 30 g to 40 g, sweetened stewed chestnut with astringency: 30 g ~ 40g, astringent sweetened stewed chestnut: 30g ~ 40g. (However, the amount of the confectionery materials 5B and 5C per food contained in the urn 7 in each urn) Heating conditions = temperature: 160 ° C. to 180 ° C., time: about 55 minutes. However, the heating conditions are slightly different depending on the size of the pot. For small size, temperature: 160 ° C to 180 ° C, time: about 52 minutes. In the case of large size, temperature: 160 ° C. to 180 ° C., time: about 53 minutes. Matcha type Ingredients = egg: 15 kg, flour: 9 kg, butter: 8 kg, honey: 2.5 kg, condensed milk: 2 kg, white sugar: 9 kg, matcha: 0.7 kg, water: 1.5 l, mirin: 1.8 l. (However, the quantity of the mixed raw material 5A per process prepared by the filling machine 5 is divided by the raw material) Food = biscuit: 10 g, sweetened boiled chestnut: 60 g to 70 g. (However, the amount of the confectionery materials 5B and 5C for each food contained in the urn 7 in the urn 7) Heating conditions = temperature: 160 to 180 ° C, time: about 55 minutes.

(2) Bamboo confectionery cocoa type Raw material = egg: 5 kg, flour: 2.7 kg, butter: 2.25 kg, honey: 0. 7 kg, condensed milk: 0.6 kg, white sugar: 3 kg, cocoa: 0.8 kg, water: 1.6 l. (However, the quantity of the mixed raw material 5A per raw material prepared by the filling machine 5 for each process) Food = Biscuit: 20 g to 40 g, Chocolate: 20 g to 40 g, Sweetened stewed chestnut: 30 g to 40 g, Sweetened stewed chestnut : 30 g to 40 g. (However, the quantity of the confectionery material 5B, 5C per food item per bamboo cylinder stored in the bamboo cylinder 8) Heating conditions = temperature: 140 ° C to 170 ° C, time: about 75 minutes. Matcha type Ingredients = eggs: 5 kg, flour: 3 kg, butter: 2.7 kg, honey: 0.8 kg, condensed milk: 0.7 kg, white sugar: 3 kg, matcha: 0.24 kg, water: 0.5 l, mirin: 0.6 l. (However, the amount of the mixed raw material 5A prepared by the filling dedicated machine 5 per raw material for each process) Food = 10 g of biscuit, 50 g of sweet-simmered chestnut. (However, the amount of the confectionery material 5B, 5C per bamboo cylinder stored in the bamboo cylinder 8 according to the food) Heating conditions = temperature: 140 ° C to 170 ° C, time: about 75 minutes.

[0016] In any of the cocoa-type and matcha-type confections containing the jar and the bamboo can, the eggshell calcium of about 1% of the egg volume may be added.

Next, a method for producing the above-mentioned confectionery in a container will be described with reference to FIGS. In addition, this confectionery manufacturing method is basically the same in the case of using the tank 4 for exclusive use of stirring and the machine 5 for exclusive use of filling or the automatic method mainly using equipment such as the machine for combined use of stirring and filling. It is. (A) Jar with cocoa cocoa type First, as shown in FIG. 2, a biscuit is laid as a confectionery material 5B on the bottom surface 6b of the confectionery container 6 (actually, a ceramic jar). Further, as shown in FIG. 3, a predetermined amount of chocolate, soured sweetened boiled chestnuts and shibuneless sweetened boiled chestnuts are arranged on the biscuit as a confectionery material 5C. Then, the confectionery containers 6 are arranged in the tray 9 (for example, six), and the plurality of trays 9 are placed on the upper surface 10a of the table 10 as shown in FIG.

On the other hand, the raw materials 1A to 3A are charged into the containers 1 to 3, respectively. The amounts of the raw materials 1A to 3A are as described above. The egg and the upper sugar are put into the stirring vessel 1 and stirred. In the mixing container 2, honey and condensed milk are put, hot water is added, cocoa is mixed and stirred. The heating container 3 is charged with butter and heated at about 90 ° C. by a heater. Here, when the raw materials 1A and 2A become semi-solid and the dough stands by stirring the inside of the stirring container 1 and the mixing container 2, these are put into the tank 4 dedicated to stirring, and further, flour, honey, After mixing condensed milk and cocoa sequentially, butter melted in heating vessel 3 is added.

Subsequently, after stirring and kneading the mixture with a mixing rod, the stirring exclusive tank 4 containing the mixed and mixed raw material 4A is transported to a filling machine 5 by a forklift or the like, and the mixed raw material 4A is filled with the mixing machine. When the mixed raw material 5A that has been transferred is automatically discharged to the confectionery container 6 by automatically opening and closing the valve 5c, the dough 5D appropriately kneaded is transferred into the confectionery container 6 in a certain amount as shown in FIG. Only be filled. Thereafter, the tray 9 containing the confectionery containers 6 is conveyed to the automatic confectionery machine 11 and baked under the above-described heating conditions. As a result, as shown in FIG. 5, a cocoa-type container confectionery is obtained in which the upper surface of the confectionery 5E swells and slightly rises from the opening 6a of the confectionery container 6. Since the confectionery container 6 is actually a ceramic jar, a cocoa-type jar 7 with jars as shown in FIG. 6 is completed.

First, a biscuit is spread on the bottom surface 6b of the confectionery container 6 (actually, a ceramic pot) as described above. In addition, a predetermined amount of cooked chestnuts are arranged on the biscuit. After arranging the confectionery containers 6 in the tray 9, the plurality of trays 9 are placed on the upper surface 10a of the table 10. On the other hand, the raw materials 1A to 3A are put into the containers 1 to 3, respectively. The amounts of the raw materials 1A to 3A are as described above. The egg and the upper sugar are put into the stirring vessel 1 and stirred. In the mixing container 2, honey and condensed milk are put, hot water is added, and matcha is mixed and stirred. The heating container 3 is filled with butter and heated by a heater. Here, when the doughs of the raw materials 1A and 2A stand by stirring the inside of the stirring container 1 and the mixing container 2, these are put into the container 4a, and further, flour, honey, condensed milk and matcha are mixed in order. And put the melted butter.

Subsequently, the mixture is stirred and kneaded with a mixing rod, and then the dedicated stirring tank 4 containing the mixed and stirred mixed raw material 4A is transported to a dedicated filling machine 5 by a forklift or the like, and the mixed raw material 4A is transferred to the dedicated filling machine. When the mixed raw material 5A that has been transferred is automatically discharged to the confectionery container 6 by automatically opening and closing the valve 5c, the dough 5D appropriately kneaded is transferred into the confectionery container 6 in a certain amount as shown in FIG. Only be filled. Thereafter, the tray 9 containing the confectionery containers 5 is conveyed to the automatic confectionery machine 11 side and baked under the above-described heating conditions. As a result, as shown in FIG. 5, a matcha-type container-type confectionery is obtained in which the upper surface of the confectionery 5E swells and slightly rises from the opening 6a of the confectionery container 6. Since the confectionery container 6 is actually a ceramic jar, a confectionery 7 with a matcha-type jar as shown in FIG. 6 is completed.

(B) Confectionery in Bamboo Tube Cocoa Type First, as shown in FIG. 2, a biscuit is laid as a confectionery material 5B on the bottom surface 6b of the confectionery container 6 (actually, a bamboo tube container). Further, as shown in FIG. 3, a predetermined amount of chocolate, soured sweetened boiled chestnuts and shibuneless sweetened boiled chestnuts are arranged on the biscuit as a confectionery material 5C. Then, the confectionery containers 6 are arranged in the tray 9 (for example, six), and the plurality of trays 9 are placed on the upper surface 10a of the table 10 as shown in FIG. After arranging the confectionery containers 5 in the tray 9, the plurality of trays 9 are placed on the table 10. On the other hand, the raw materials 1A to 3A are put into the containers 1 to 3, respectively. The amounts of the raw materials 1A to 3A are as described above. The egg and the upper sugar are put into the stirring vessel 1 and stirred. In the mixing container 2, honey and condensed milk are put, hot water is added, cocoa is mixed and stirred. The heating container 3 is filled with butter and heated by a heater. Here, when the doughs of the raw materials 1A and 2A stand by stirring the inside of the stirring container 1 and the mixing container 2, flour, honey, condensed milk, and cocoa are sequentially mixed into the mixing container 2, and the melted butter is added. throw into.

After mixing and kneading these with a mixing rod, a dedicated stirring tank 4 containing the mixed and mixed raw materials 4A is transported to a dedicated filling machine 5 by a forklift or the like, and the mixed raw materials 4A are loaded into the dedicated filling machine 5 When the mixed raw material 5A that has been transferred is automatically discharged to the confectionery container 6 by automatically opening and closing the valve 5c, the dough 5D that has been appropriately kneaded is placed in the confectionery container 6 in a certain amount as shown in FIG. Only be filled. When filling the dough 5D into a bamboo tube container whose opening is cut slightly obliquely in consideration of the design, the dough may be filled manually without using the special filling machine 5. Thereafter, the tray 9 containing the confectionery containers 6 filled with a certain amount of the dough 5D is transported to the automatic confectionery machine 11 side and baked under the above-described heating conditions. As a result, as shown in FIG. 5, a cocoa-type container-type confectionery is obtained in which the upper surface of the confectionery 5E swells and slightly rises from the opening 6a of the confectionery container 6. Since the confectionery container 6 is actually a bamboo tube container, a cocoa-type confectionery 8 with a bamboo tube as shown in FIG. 9 is completed.

First, a biscuit is spread on the bottom surface 6b of the confectionery container 6 (actually, a bamboo tube container) as described above. In addition, a predetermined amount of cooked chestnuts are arranged on the biscuit. After arranging the confectionery containers 6 in the tray 9, the plurality of trays 9 are placed on the upper surface 10a of the table 10. On the other hand, the raw materials 1A to 3A are put into the containers 1 to 3, respectively. The amounts of the raw materials 1A to 3A are as described above. The egg and the upper sugar are put into the stirring vessel 1 and stirred. In the mixing container 2, honey and condensed milk are put, hot water is added, and matcha is mixed and stirred. The heating container 3 is filled with butter and heated by a heater. Here, when the dough of the raw materials 1A and 2A stands by stirring the inside of the stirring container 1 and the mixing container 2, the flour, honey, condensed milk, and matcha are sequentially mixed into the mixing container 2, and the molten butter is melted. Input.

Subsequently, after mixing and kneading them with a mixing rod, the tank 4 for exclusive use for stirring containing the mixed and mixed raw materials 4A is transported to a dedicated filling machine 5 by a forklift or the like. When the mixed raw material 5A that has been transferred is automatically discharged to the confectionery container 6 by automatically opening and closing the valve 5c, the dough 5D appropriately kneaded is transferred into the confectionery container 6 in a certain amount as shown in FIG. Only be filled. In addition, when filling the dough 5D into a bamboo cylinder container whose opening is cut slightly obliquely in consideration of the design, the dough may be filled manually without using the filling machine 5. Thereafter, the tray 9 containing the confectionery containers 5 is conveyed to the automatic confectionery machine 11 side and baked under the above-described heating conditions. As a result, as shown in FIG. 5, a matcha-type container-type confectionery is obtained in which the upper surface of the confectionery 5E swells and slightly rises from the opening 6a of the confectionery container 6. Since the confectionery container 6 is actually a bamboo tube container, a confectionery 8 with a matcha type bamboo tube as shown in FIG. 6 is completed.

FIG. 6 is a perspective view showing the confectionery in a jar, FIG. 7 is a side view showing the confectionery in the jar, and FIG. 8 is a longitudinal sectional view showing the confectionery in the jar. In the confectionery 7 with a jar, the jar body 7a is formed of ceramics, and the upper opening 7b can be covered with a lid 7d. As described above, the confectionery 7 in a vase has a biscuit laid on the bottom surface 7c of the vase body 7a, chocolate and chestnuts placed thereon, and the above-mentioned raw materials are laminated and baked integrally. . Therefore, a novel combination of a container and a confectionery is unusual and interesting. In addition, when eating this confectionery, the act of removing the confectionery from the container body with a spoon or the like is accompanied, so that the pleasure of what is contained therein can be enjoyed. In addition, since a ceramic body that emits far-infrared rays is used for the vase body 7a, even a considerably hard material such as chestnut is softened.

FIG. 9 is a perspective view showing a confectionery containing a bamboo tube, and FIG. 10 is a side view showing the confectionery containing a bamboo tube. The confectionery 8 in the bamboo tube is cut so that the bamboo nodes are on the bottom, and the upper part of the main body 8a is inclined. The upper opening 8b is covered with decorative paper 8c, which is tied up with a decorative cord 8d. As described above, the confectionery 8 in a bamboo tube is filled with the raw materials in the main body 8a and baked integrally. Therefore, the confectionery 8 in the bamboo tube gives the confectionery a moderate humidity and aroma, which are the properties of bamboo, and increases the flavor. In addition, since it is a natural material, it is easy to be familiar with.

[0027] In addition to the pots and bamboo cylinders described above, a confectionery made of a wooden cylinder may be made. This wooden confectionery also gives the scent of wood to the confectionery, which enhances the flavor and is easy to use because it is a natural material. Further, the above-mentioned various containers have openings at the top, but those having openings formed at the side portions of the containers may be employed. In particular, in the case of a jar, various shapes can be provided, so that a variety of container-based confections can be provided, for example, by designing an animal, a cataractor, or the like.

[0028]

[Effect of the invention]

 As described above, in the present invention, the invention according to claim 1 is characterized in that the heat-resistant container body having the opening formed therein is heated at a predetermined temperature, whereby the raw materials are baked and the confectionery in the container is obtained. Made. Therefore, a novel combination in which a container and a confectionery are integrated is rare and interesting, and if it is put on the market, the willingness to purchase can be increased. In addition, when eating this confectionery, there is an effect that the confectionery is taken out of the container body with a spoon or the like, so that there is an effect that the enjoyment of what is contained therein can be enjoyed. According to the invention of claim 2, since the container body is made of ceramics that emits far-infrared rays by heating, the solid raw material is heated to a deeper depth moderately, and even if it is considerably hard, it becomes soft and easy to eat. There is an advantage that confectionery can be provided. According to the invention described in claim 3, the container body is made of bamboo or wood, so that the confectionery can be given an appropriate amount of moisture and aroma to enhance the flavor, and a stylish cake can be placed in a Japanese-style container. There is an advantage of increasing the willingness to purchase due to the unexpectedness of entering. The invention according to claim 4 has an advantage that containers having various shapes can be provided since the opening is formed in the upper portion or the side portion of the container body. Further, the invention according to claim 5 is that, since the heating temperature is in a temperature range of 130 ° C. to 200 ° C. and the heating time is 40 minutes to 80 minutes, the goodness of the material is brought out according to the raw materials, and a good quality confectionery is obtained. There is an advantage that can be provided. The invention according to claim 6 is that the solid food is composed of biscuit, chocolate, chestnut and the like, and the liquid food is egg, flour, butter, honey, condensed milk, sugar, cocoa, matcha, water and Since mirin and the like are used, there is an advantage that a more delicious confection can be provided due to the uniqueness of this combination. In addition, the invention according to claim 7 has the advantage that the effect of a health food that can supplement calcium, which tends to be insufficient in the body, can be exerted because eggshell calcium is further added as an additive.

[Brief description of the drawings]

FIG. 1 is a schematic explanatory view showing an apparatus for producing a confectionery in a container according to an embodiment of the present invention.

FIG. 2 is an explanatory view showing a state where a solid food (biscuit) is put in a container.

FIG. 3 is an explanatory view showing a state in which solid foods (chocolate, sweetened boiled chestnuts) are placed in the container.

FIG. 4 is an explanatory view showing a state in which the container is filled with a liquid raw material.

FIG. 5 is an explanatory view showing a state in which the confectionery is baked in the container.

FIG. 6 is a perspective view showing a confectionery in a jar.

FIG. 7 is a side view showing the confectionery with the vase.

FIG. 8 is a longitudinal sectional view showing the confectionery with the vase.

FIG. 9 is a perspective view showing a confectionery containing a bamboo tube.

FIG. 10 is a side view showing the confectionery containing the bamboo tube.

[Explanation of symbols]

 5E Confectionery 6a Container body 6b Opening

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification code FI // B65D 85/60 B65D 85/60

Claims (7)

[Utility model registration claims] 1. A heat-resistant container body having at least one opening formed therein contains raw materials for confectionery made of solid and liquid food, and the container body is heated at a predetermined temperature. Baked confectionery in a container. 2. The confectionery in a container according to claim 1, wherein the container body is made of ceramics that emits far-infrared rays when heated. 3. The packaged confectionery according to claim 1, wherein the container body is made of bamboo or wood. 4. The container according to claim 1, wherein the opening is formed in an upper portion or a side portion of the container main body.
The confectionery in a container according to any one of the above. 5. The packaged confectionery according to claim 1, wherein the heating temperature is 130 ° C. to 200 ° C. and the heating time is 40 minutes to 80 minutes. 6. The solid food comprises biscuits, chocolate, chestnuts and the like, and the liquid food comprises eggs,
The packaged confectionery according to claim 1, comprising flour, butter, honey, condensed milk, sugar, cocoa, matcha, water, and mirin. 7. The confectionery in a container according to claim 6, wherein eggshell calcium is added as an additive in addition to each of the foods.