JP3133154U - Modeling cake confectionery - Google Patents

Abstract

Kind Code: A1 The present invention provides a shaped cake confectionery with a motif of a flower pot plant that enhances the decorativeness of the appearance, produces a pleasant visual effect, and allows a plurality of materials to be tasted simultaneously.
SOLUTION: Flowers, leaves and stems are formed with cookie A, soil parts are formed with cake B and chocolate sauce C, and cake B and chocolate sauce C are formed on a pot portion formed with tart skin D. Cookie A is sequentially charged and provided in a shaped cake confectionery that is made into a potted plant shape. The cookie A has an icing placed in the approximate center of the flower, and the tip portion of the stem is formed to be 1 to 3 cm long. Moreover, the depth of the bowl made of the tart skin D is 3 to 10 cm.
[Selection] Figure 2

Description

Industrial application fields

  The present invention relates to a shaped cake confectionery, and more particularly to a shaped cake confectionery that has a high decorative appearance, produces a pleasant visual effect, and allows a plurality of ingredients to be tasted simultaneously.

  Confectionery is a food that has a great significance as a luxury item among foods. As a result, consumers are always looking for new and unique sweets. The novelty and uniqueness of confectionery is often required not only from the viewpoints of taste and texture, but also from the viewpoint of decorativeness of appearance. For example, Western confectionery, especially cakes, is often served at festive venues such as weddings and birthday parties, for example. The effect is also required.

  In conventional cake confectionery, a delicate material is often used in a complicated configuration in order to enhance the decorativeness of the appearance. In that case, there is no stability and it can be easily lost in shape, and it is not suitable for mass production. Non-food materials such as plastic, metal, candles, and aluminum foil are often used to decorate cake confectionery used for weddings and other celebrations, but these are not edible.

  In order to solve these problems, the decoration-added food-holding chiffon cake and the packaging decoration-added-food holding chiffon cake that wraps this are known as having a gorgeous and beautiful appearance and changing taste, flavor and texture. (See Patent Document 1). In addition, a variety of variations are possible with a novel design, and a plurality of ingredients can be tasted at the same time. When eating, Western confectionery is known that is easy to eat (see Patent Document 2). .

  However, the chiffon cake with packaged decorative additive food of Patent Document 1 is easily deformed because the chiffon cake itself is very soft. In the pastry of Patent Document 2, a material that is a non-food such as plastic or metal is used as a support. Used, these decorations are naturally removed when eating cake confectionery. Moreover, even when ingredients such as sugar confectionery and candy work are used, it was not assumed to be removed when eating cake confectionery and to taste a plurality of ingredients simultaneously with the cake confectionery body.

For these reasons, there has been a need for shaped cake confectionery that is not easily out of shape, enjoyable to watch, and can be used for celebrations such as weddings.
Utility Model Registration No. 3127510 Utility Model Registration No. 3128509

Problems that the device tries to solve

  The purpose of this idea is to enhance the appearance of the decoration by combining ingredients such as cookies, cakes, chocolate sauce, and tart skins in particular, to produce a pleasant visual effect, and to plant these multiple ingredients at the same time. It is to provide a cake cake cake with the motif.

Means for solving the problem

In order to achieve the above object, the potted cake confectionery according to the present invention comprises a flower, a leaf / stem part made of cookies, a soil part made of cake and chocolate sauce, and a pot part made of tart skin. It is set as the structure which has the external appearance of the potted plant formed in.
In other words, the present invention is a bowl in which flowers, leaves and stems are formed with cookies (A), and soil is formed with cakes (B) and chocolate sauce (C), and tart skin (D). The cake (B), the chocolate sauce (C), and the cookie (A) are sequentially charged into the pot portion to form a potted cake confectionery.
In the present invention, the tart skin (D) is not limited to a thin tart having a thickness of 3 mm or less, but includes a relatively thick one having a thickness of 5 to 10 mm. Also, the tart is not limited to pure tart, but may contain matcha tea, natural colorants, materials that have appropriate strength after baking, and the like.

Moreover, the said structure WHEREIN: The icing is put on the center of the flower, and the shaping cake confectionery of Claim 1 characterized by the above-mentioned.
Alternatively, in each of the above-described configurations, the shaped cake confectionery according to claim 1, wherein the cookie has an elongated stem portion with a length of 1 to 3 cm.
Furthermore, in each said structure, the depth of the bowl made from a tart skin is 3-10 cm, The modeling cake confectionery of Claim 1 characterized by the above-mentioned.
Furthermore, in the above-described configuration, the cookie is dotted with 1 to 5 accents (grains) on the leaf portion, and the shaped cake confectionery according to claim 1, wherein
Furthermore, in the above-mentioned configuration, powdered sugar is sprinkled on the surface of the cake, and the shaped cake confectionery according to claim 1.
Furthermore, the shaped cake confectionery according to the present invention is the structure according to any one of claims 1 to 6, wherein the shape of the pot is a quadrangle, and 3 to 5 flowers are planted in the soil inside. It is a feature.

Effect of device

  The shaped cake confectionery of the present invention produces a pleasant visual effect and is highly decorative in appearance, but nevertheless does not easily lose its shape, so it is easy to carry and store and easy to eat. Also, by combining multiple ingredients at the same time, it can be provided as a cake confectionery that allows you to taste different flavors and textures simultaneously.

  Below, the shaping cake confectionery of this invention and its manufacturing method are demonstrated in detail based on drawing. FIG. 1 is a perspective view of a shaped cake confectionery according to an embodiment of the present invention, and FIG. 2 shows a cross section inside the bowl while rotating it about 45 degrees. The shaped cake confection shown in FIG. 1 is obtained by planting a single flower in a small round bowl. B) and inserted into the soil part formed with chocolate sauce (C). Moreover, the part of the earth formed with the cake (B) and the chocolate sauce (C) is filled in the volume inside the pot part formed with the tart skin (D). The chocolate sauce (C) is filled in the center of the cake (B).

Cookies (A), which are the parts of flowers and leaves / stems, are formed and baked separately from other parts. The cookie (A) is not particularly limited as long as it is a material that is normally used as a cookie material, but it is desirable to use a mixture of a material that emits a color corresponding to each part of a flower and a leaf / stem. For example, strawberry chocolate, cocoon powder, red edible pigment, etc. for the flower part to make red color, and green tea, edible dye green, etc., for the leaf / stem part to make green color.
The baking method, baking time, and temperature of the cookie may be in a range that does not cause over-baking to the extent that it loses an appropriate texture or under-baking to the extent that it becomes raw. As a standard of temperature and time, 150-180 degreeC and about 5-8 minutes are good.

  After the cookies (A) are baked and cooled, the icing 2 is placed in the center of the flower in order to enhance the decorativeness and produce a cuteness. Further, the cookie (A) can be dotted with 1 to 5 accents 4 on the leaf portion in order to enhance the decorativeness and produce the cuteness. As an accent, for example, edible arazan (silver grains) can be used.

  The cake (B) and chocolate sauce (C), which are the soil parts, and the pot part are integrated with the tart skin (D) and baked at the same time. Spread tart cloth on the wall and bottom of the container that will be the bowl. Put the cake dough up to about half the volume in the mold laid with the tart dough, and put the chocolate sauce in the center. Then add the remaining cake dough again. That is, the cake dough is arranged so as to surround the chocolate sauce layer.

  For the cake dough, it is most desirable to use materials usually used for gateau chocolate (chocolate cake) because of the affinity with the cookies (A) to be inserted after baking and the reason that it is visually regarded as soil.

  Chocolate sauce, chocolate, whipped cream and butter are used as minimum ingredients, and are mixed together while being melted in a hot water bath. The tart dough is not particularly limited as long as it is a material usually used as a material for tart skin.

  The baking method, baking time and temperature of the cake dough, chocolate sauce and tart dough are integrated, and if the heating is overheated, the cake dough and chocolate sauce will spurt out of the mold, and the reaction will cause tart skin. Care should be taken because cavities are formed in the inner volume of the pot portion formed in (1). It may be in a range that does not cause such over-baking or under-baking to the extent that it becomes raw. As a standard of temperature and time, 160-190 degreeC and 15-25 minutes are good.

When cake (B), chocolate sauce (C), and tart skin (D) are baked, powdered sugar is applied after rough heat is removed. Thereafter, the stalk portion of the cookie (A) is pierced on the surface of the cake (B). While hot, the cake (B) and the chocolate sauce (C) are soft and have moderate fluidity and can be pierced easily without being repelled. The lower end of the cookie (A) is preferably long enough to penetrate the cake (B) from the surface and reach the chocolate sauce (C) slightly. Therefore, as for cookie (A), the front-end | tip part of a stalk is formed long and thin in the length of 1-3 cm. And it is preferable that the depth of the bowl made of tart skin (D) is 3 to 10 cm. After cooling, the cake (B) and the chocolate sauce (C) are hardened and have no fluidity, so the cookie (A) is fixed and cannot be easily removed.
As mentioned above, although the example of how to make the koji cake confectionery of this invention was shown, this invention is not limited to such a manufacturing method. That is, as described above, as the tart skin (D), a thick tart having a thickness of 10 mm can be used instead of using a thin-skinned tart having a thickness of about 3 mm. As a result, productivity is further increased, and since it has an appropriate strength after baking, damage during storage, shipment, and sale can be reduced.

  FIG. 3 differs from FIG. 1 and FIG. 2 in the type of flower. For example, (1) tulip, (2) sunflower, and (3) cactus are illustrated. Cactus is not always clearly distinguished between flowers, stems, and leaves, but can be handled in the same way as if the stem part is elongated. In addition to this, vegetables, bonsai, cocoons and the like can be used as long as they do not impair the purpose of the present invention.

  FIG. 4 shows an example in which the shape of the bowl is changed. For example, it can be a polygon such as (1) a quadrangle and (2) a hexagon. In addition, there is no particular limitation such as an elliptical shape, a star shape, or a saddle shape. However, as described above, the depth of the bowl made of the tart skin (D) is preferably 3 to 10 cm.

  FIG. 5 shows a vertical section of the pot, in which the kind of soil put into the pot and the thickness of the layer are changed. As described above, in the main part of the soil, the intermediate layer is formed of chocolate sauce (C), and the upper layer portion and the lower layer portion are cake (B), that is, cake dough. Fig. 5 (1) shows that when chocolate sauce (C) is placed flat so as to have a substantially uniform thickness, (2) shows when chocolate sauce (C) is raised at the center, and (3) shows The case where the chocolate sauce (C) is put flat but not into the lower part and the side part is shown. The upper layer portion and the lower layer portion are cake dough, but in addition to that, materials such as an appropriate amount of jam, straw, and wafer can be filled and arranged.

  FIG. 6 is an explanatory view showing the layout of flowers to be planted on the plane of a square pot, and the portion of the cookie is indicated by ○ for convenience. The number of flowers is three (1), four (2), five (3) and (4). (3) and (4) are obtained by changing the size of the flower and mixing both large and small flowers. Since it is a square pot, the thing which planted four flower cookies like FIG. 6 (2) is the most preferable on balance.

FIG. 7 is a front view of a pot in which the flowers shown in FIGS. 6 (2) and (4) are planted, where the flower part of the cookie is indicated by ○ for convenience and the stem part is indicated by a straight line. The height of the flower may be constant (2) or the size and height of the flower may be changed (1).
These embodiments are merely examples, and it goes without saying that the number of flowers and the layout can be appropriately determined depending on the size and shape of the pot. Various aspects can be taken according to the application. It should be noted that at a storefront, a wedding hall, or the like, a plurality of the above-mentioned shaped cake confectionery can be assembled to form a flower field or a flower bed as a whole.

It is a perspective view of one embodiment of the present invention. It is a fragmentary sectional view of FIG. It is what changed the kind of flower of FIG. 1. The shape of the bowl in FIG. 1 is changed. It is what changed the kind of soil put into the inside of the pot of FIG. 2, and the thickness of the layer. It is a plan view of the pot, with the layout of the flowers to be planted changed. It is the front view of a pot, and it is what made the height of the flower constant, or changed the height.

Explanation of symbols

1 Flower 2 Icing 3 Stem 4 Accent 5 Bottom of stem 6 Leaf

Claims (7)

  The flower and leaf / stem part are formed with cookies (A), the soil part is formed with cake (B) and chocolate sauce (C), and the cake (B ) And chocolate sauce (C) and cookies (A) are sequentially charged to form a potted cake.   The shaped cake confectionery according to claim 1, wherein the cookie (A) has an icing placed substantially in the center of the flower.   The shaped cake confectionery according to claim 1, wherein the cookie (A) has an elongated stem portion having a length of 1 to 3 cm.   The shaped cake confectionery according to claim 1, wherein the depth of the bowl made of tart skin (D) is 3 to 10 cm.   The shaped cake confectionery according to claim 1, wherein the cookies (A) are dotted with 1 to 5 accents (grains) in the leaf portion.   The shaped cake confectionery according to claim 1, wherein powdered sugar is sprinkled on the surface of the cake (B).   The shaped cake confectionery according to any one of claims 1 to 6, wherein the pot has a quadrangular shape and 3 to 5 flowers are planted in the soil inside.

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