JP3164751U - Packaged food - Google Patents

Abstract

The present invention provides a packaged food such as baked confectionery in which a fresh state can be enjoyed. A castella body 2, a cream 3 applied to the top and bottom of the castella body 2, and a heat-resistant film 4 that wraps the cream 3 are heated. To penetrate. [Selection] Figure 1

Description

  The present invention relates to packaged food.

  Sponge-like baked confectionery such as castella and chiffon cake has not changed much in the basic materials and how to make them. Baked confectionery that is wrapped in coconut is disclosed, and Patent Document 2 discloses baked confectionery with various tastes, such as a product containing coconut pulp in castella. .

Utility Model Registration No. 2530627 JP-A-9-154473

  However, although various baked confectionery with various tastes have been proposed as described above, the sales form itself has not changed significantly. In other words, it is common for various sponge-like baked confectionery products to be sold at the store in an already completed state. It was common to eat again after heating with a toaster or oven, and there was nothing to enjoy the fresh state. Then, this invention makes it a subject to provide the packaged food which can enjoy the fresh state.

  A packaged food according to the present invention wraps a base food formed in a sponge shape, a paste-like food that is disposed in contact with the base food and melts when heated, and the base food and the paste-like food. A heat-resistant film, and the pasty food penetrates into the base food by being heated to a molten state.

  The packaged food thus configured can be brought home by the purchaser and heated in a state of being wrapped in a heat resistant film by a microwave oven, a hot plate, or the like. Then, when the pasty food is heated, it becomes a molten state and penetrates into the base food main body, and a freshly baked confectionery such as French toast can be enjoyed. The base food is not particularly limited as long as the paste-like food that has been heated and melted can permeate inside, and examples thereof include castella and chiffon cake. In addition, the pasty food is not particularly limited as long as it penetrates into the base food when heated and melted. For example, cream, chocolate, jam, butter, margarine, etc. Can be mentioned. The pasty food is in a state that does not have fluidity enough to penetrate into the base food in the non-molten state, and has fluidity that penetrates into the base food in the molten state. become.

  In addition, the pasty food is arranged so as to contact the base food, but this may be arranged so as to penetrate into the base food when the pasty food is in a molten state, for example, The pasty food is preferably applied to the top or bottom surface of the base food or stored in the base food.

  ADVANTAGE OF THE INVENTION According to this invention, the packaged food which can enjoy the fresh state can be provided.

FIG. 1 is a perspective view of the packaged food according to the present embodiment. FIG. 2 is a front view of the packaged food according to the present embodiment. FIG. 3 is a photograph showing the top surface of the castella after cooking according to the present embodiment. FIG. 4 is a photograph showing the front of the castella after cooking according to the present embodiment.

  Hereinafter, embodiments of packaged food according to the present invention will be described with reference to the drawings.

  As shown in FIG. 1, the packaged food 1 according to the present embodiment includes a castella body (base food) 2 and a cream (paste food) 3 applied to the castella body 2. The main body 2 and the cream 3 are in a state of being wrapped by the heat resistant film 4.

  The castella body 2 is similar to a known castella that is generally sold, and has a substantially rectangular parallelepiped shape. And when the cream 3 mentioned later is heated and it will be in a molten state, the castella main body 2 is formed in sponge shape so that the cream 3 can be penetrate | infiltrated inside. In addition, although it does not specifically limit as a material of the castella main body 2, Egg, sugar, flour, a candy, etc. can be mentioned.

  A cream 3 is applied to the top and bottom surfaces of the castella body 2. The cream 3 is in a state before being heated, that is, when it is sold at a store, it is a paste that has not been melted and has a regularity that does not penetrate into the castella body 2. And when the cream 3 is heated to about 180-200 degreeC and will be in a molten state, it will have the fluidity | liquidity of the grade which osmose | permeates the inside of the castella main body 2. FIG.

  The above-mentioned castella body 2 and the cream 3 applied to the top and bottom surfaces thereof are wrapped with a heat resistant film 4. The heat resistant film 4 preferably has a heat resistance of about 230 ° C. Moreover, it is preferable that it is comprised so that the internal castella main body 2 and cream 3 can be visually recognized, for example, it is preferable to make the color of the heat resistant film 4 into a transparent color. Specific examples of the heat resistant film 4 include Carta Fata (manufactured by FMI Co., Ltd.).

  Next, the manufacturing method of the packaged food 1 mentioned above is demonstrated.

  First, the castella body 2 is created by a known method. For example, first, mix egg, sugar, syrup, and wheat flour into a wooden frame, put them in a kiln, boil them, bake them in about 40 minutes, let them sleep overnight, cut them apart, Create 2.

  The cream 3 is applied to the top and bottom surfaces of the castella body 2 completed as described above. In addition, it is preferable that the application amount of the cream 3 is set to such an extent that the cream 3 penetrates the entire castella body 2 when the packaged food 1 is heated. The castella main body 2 thus coated with the cream 3 is wrapped with the heat resistant film 4 to complete the packaged food 1.

  The cooking method of the packaged food manufactured as mentioned above is demonstrated.

  The packaged food 1 completed as described above is sold in the store in that state. The consumer who has purchased the packaged food 1 and brought it home, heats the packaged food 1 as it is wrapped in the heat-resistant film 4 at a temperature of about 180 to 200 ° C. with a microwave oven or a hot plate. . In this heating, the packaged food 1 is preferably heated in a state where the cream 3 is positioned above and below, for example, the packaged food so that both the upper and lower creams 3 are heated evenly. It is preferable to turn 1 over. By heating in this way, the paste-like cream 3 changes to a molten state, and fluidity to the extent that it penetrates into the castella body 2 is expressed, and the cream 3 penetrates into the castella body 2. As described above, a moist castella like the French toast as shown in FIGS. Finally, the heat-resistant film 4 is removed, and the castella body 2 soaked with the cream 3 can be eaten in a fresh state.

  As mentioned above, although embodiment of this invention was described, this invention is not limited to these, A various change is possible unless it deviates from the meaning of this invention.

  For example, in the above embodiment, the cream 3 is applied to the upper surface and the bottom surface of the castella body 2, but the position where the cream 3 is applied is not particularly limited, and for example, only the upper surface or only the bottom surface, or It may be applied to the side surface or applied to all six surfaces, and various combinations are conceivable. Moreover, it is not necessary to apply | coat the cream 3 to the whole upper surface and a bottom face, and you may apply | coat only one part. Furthermore, instead of applying the cream 3 to the castella body 2, for example, the cream 3 can be housed inside the castella body 2.

  Moreover, in the said embodiment, although the Castella main body 2 was used as a base food, it is not specifically limited to this, For example, instead of the Castella main body 2, using sponge cakes, such as a chiffon cake, etc. Can do.

  Moreover, in the said embodiment, although the cream 3 was used as a paste-form foodstuff, this is not specifically limited, For example, chocolate, jam, butter, margarine, etc. can be used.

1 Packaged food 2 Castella body (base food)
3 Cream (paste food)
4 heat resistant film

Claims (6)

A base food formed into a sponge,
A paste-like food which is disposed in contact with the base food and melts when heated;
A heat-resistant film that wraps the base food and the pasty food,
The pasty food is a packaged food that penetrates into the base food when heated to a molten state.   The packaged food according to claim 1, wherein the pasty food is applied to at least one surface of the base food.   The packaged food according to claim 2, wherein the pasty food is applied to an upper surface and a bottom surface of the base food.   The packaged food according to any one of claims 1 to 3, wherein the pasty food is stored inside the base food.   The packaged food according to claim 1, wherein the base food is castella.   The packaged food according to any one of claims 1 to 5, wherein the pasty food is a cream.

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