JP3168602U - Combination confectionery using disc-shaped baked confectionery - Google Patents

Abstract

Disclosed is a disk-shaped baked confectionery which can be easily manufactured without using any additional equipment and materials and which can be made to stand only with edible material combined with the disk-shaped baked confectionery. Provide combination sweets. The solid edible material is sandwiched between disc-shaped baked confections, and the solid edible food has a grounded portion, so that the combination confection can stand stably without additional equipment and materials. It becomes possible. [Selection diagram] FIG.

Description

  The present invention relates to a combination confectionery having a visually new shape and capable of strongly appealing the shape to a purchaser.

Disc-shaped baked confectionery is a baked confectionery with a literally disk-like shape, such as biscuits, cookies, dorayaki skin, and macaroons (baked dough part). The manufacturing process is simple and has been made for a long time.
However, on the other hand, the appearance is typical, and some of them have chocolate coating, line marking, etc., but they can be said to be lacking in novelty.
In addition, disk-shaped baked confectionery is also actively used in combination with other edible foods, such as biscuits, cookies, and strawberries sandwiched between fillings, butter cream, ganache, jam, etc. Macaron sandwiched between.

Macaroons are a variety of disc-shaped baked confectionery mainly in various parts of France, but there are two methods for making them: French meringue macaroons and Italian meringue macaroons. Traditionally, how to make macaroons is called French meringue, mixed with egg white and sugar and mixed with foamed meringue and ingredients such as sugar and almond poodle, mixed with crushing bubbles, after gloss has come out It is a method of drawing out in a circular shape on the top plate and baking it after passing through a drying step. Macaroons using Italian meringue are made by mixing almond powder, powdered sugar, and egg white, then adding Italian meringue made by adding boiled sugar in egg white, and mixing them together. The method of firing after the drying step. Macaroons are sandwiched between two pieces of baked dough, ganache, butter cream, jam, etc., the outer shell is hard and glossy, the inside is soft, unique called pie Because of its shape, it is a very popular product because of its cuteness in appearance.
Macaroons also have a wide variety of appearance because they can be vividly made in various colors due to their manufacturing method, which is also a factor in the current epidemic. (Non-patent document 1, Non-patent document 2)

However, the market demands new and more diverse products.
Since the disk-shaped baked confectionery is stable when the surface that is in contact with the top plate in the baking process is the bottom, the product is also oriented in the direction, or in the case of macaroons used for the sand surface, etc. In many cases, the facing side is the bottom (referred to as the disc-shaped baked confectionery being laid down), and the other part, for example, the edge of the disk-shaped baked confectionery is the bottom (the disc-shaped baked confectionery is standing Naturally, it is not stable and tends to roll or fall over.
Therefore, in order to appeal the customer with the largest and most characteristic disc-shaped baked confectionery, it is usual to place the disc-shaped baked confectionery in a stable face-down state and display it from the top. there were.
Of course, in order to show the disk-shaped baked confectionery well, there are cases where it is placed diagonally or upright with a separate display device, or it is adhered to the ground using chocolate, but the device is required separately, There was a drawback that it took time and effort to manufacture.
Moreover, although it can stand by packing without gap, in that case, the upper surface was hidden and it was not able to appeal sufficiently.

"Book to understand macaroons" Shibata Shoten 2008 "Macaroons and Paris baked goods" by Kanae Kobayashi Mainichi Communications Inc. 2008

As described above, the disk-shaped baked confectionery is unstable when it stands on its own, and there is a problem that its characteristic disk surface cannot be appealed in a stable state.
Therefore, the present invention can stand only with a solid edible food sandwiched between a disk-shaped baked confectionery and a disk-shaped baked confectionery that can be easily manufactured without using any additional equipment or materials. An object is to provide a combination confectionery using a disc-shaped baked confectionery.

  As a result of studying to solve the above-mentioned problems, the present inventor has a shape in which solid edible is sandwiched with a disk-shaped baked confectionery as shown below, and there is a grounded portion of solid edible, The inventor obtained the knowledge that the combination confectionery can stand stably without any additional equipment, and has solved the above problems.

  That is, the present invention is a combination confectionery characterized in that (1) is a disc-shaped baked confectionery sandwiched between solid edible foods and there is a grounded portion of the solid edible food, Is a combination confectionery according to any one of (1) to (2), characterized in that the ground contact portion of the solid edible material is substantially a surface, and as (3), the disc-shaped baked confectionery is a macaroon dough A combination confectionery according to any one of (1) to (3).

  According to the present invention, there is no need to use additional equipment, and there is no need to use special equipment or materials in the manufacturing process or new processes. It becomes possible to produce a combination confectionery that can be made up of only solid edible food sandwiched between baked confectionery. In addition, according to the present invention, there is an advantage that a large appeal power can be exhibited particularly in a product such as a macaron characterized by the shape and color tone of the disk surface.

It is an image figure of a disk-shaped baked confectionery. It is an image figure of the combination confectionery of the shape which pinched solid edible food in the disk-shaped baking confectionery. It is an image figure of the combination confectionery which shows the state with the grounding location of solid edible food. It is an image figure of the combination confectionery which showed the relationship between the state of the grounding location of solid edible food and a disk-shaped baked confectionery, and stability. It is an image figure of the combination confectionery which showed the state in which the grounding location of solid edible is a surface substantially. FIG. 10 is a drawing-substituting photograph from the front of the macaron of Example 3. FIG. FIG. 10 is a drawing-substituting photograph from the side of the macaron of Example 3. FIG. FIG. 10 is a drawing-substituting photograph from the top surface of the macaroon of Example 3. FIG. 4 is a drawing-substituting photograph of a macaron of Example 3. FIG. 3 is a drawing substitute photograph of macaroons of Comparative Example 1. FIG.

In the disc-shaped baked confectionery of the present invention, water, dairy products, sugars, oils, salts, etc. are appropriately blended into flour-based dough, and in the case of fluid dough, is it squeezed out circularly on the top plate? It is obtained by pouring into a cylindrical mold, or in the case of a plastic dough-like fabric, by a method of die-cutting a flat sheet, or by molding and cutting into a cylindrical shape. There is no particular limitation as long as it has a shape.
Examples include cookies, biscuits, sweet foods, and peeled peels, but they show great appeal in products such as macaroon fired dough (called macaroon dough), which is characterized by the shape and color of the disk surface. This is desirable.

The adjustment of the macaroon dough is not particularly limited, but an adjustment method is generally exemplified below.
Add powder such as powdered sugar and almond poodle to meringue that has been mixed with egg white and sugar and foamed until the corners are raised. Use a wide tool such as a rubber spatula or card to crush the bubbles while crushing them. After gloss and fluidity appear, squeeze into a circle on the top plate, leave it at room temperature for 20 to 40 minutes and dry the surface, then fire at 170 degrees on the top and 170 degrees on the bottom for 12 to 15 minutes To do.
Macaroon dough is a disc-shaped baked confectionery baked as described above, and macaroons are sandwiched between two baked doughs such as ganache, cream or jam, and the outer shell is hard and glossy There is a soft interior and a unique shape called a pie, making it a very popular product due to its cuteness in appearance. In addition, because of the unique dough shape, it is often used for decorations such as short cakes and mousse bavaroa using only the dough.

Various flavors and color tones are imparted as necessary, and it is not particularly limited as long as it has a disc shape, and an existing method for producing a fired dough portion of macaroons can be used as appropriate.
The disk shape, which is the shape of the macaroon fabric, is substantially circular when viewed from above, and the portion facing the top plate is flat from the side (this is referred to as the bottom), while The opposite surface (referred to as the upper surface) rises gently, and the top of the head is flat again. (FIG. 1) As long as it is also circular when viewed from the top, its thickness, raised shape, etc. are not particularly limited. In addition, a unique uneven shape called a pie is seen on the side surface, but the size of the unevenness is not particularly limited.

The solid edible in the present invention is edible that does not have fluidity at the time of combination work, preferably at the time of display or eating, while solid edible has fluidity or plasticity before the combination work. It doesn't matter. Although it will not specifically limit if the said conditions are satisfy | filled, As an example, chocolates, a water-containing chocolate (generally called ganache or raw chocolate), cheese, a candy, etc. are mentioned.
The solid edible material is molded in advance, but the molding method is not particularly limited.
As an example, the ganache poured into a flat mold in a temperature range having fluidity and plasticity is cooled and solidified, taken out, and cut with a knife or a guitar cutter.

Solid edible foods must have at least two surfaces that are flat enough to allow at least discoid baked confectionery to stick to them. If it is not two sides, it will not be a shape (post-operative) sandwiching edible food with a disc-shaped baked confectionery.
The flat surfaces need not be parallel (FIG. 2 (A)), but are preferably parallel (FIG. 2 (B)) considering the balance of eating. When it is not parallel, the ratio of the bite-shaped baked confectionery and the solid edible food varies for eating.
The thickness of the solid edible material is preferably 1 mm to 10 mm, more preferably 3 mm to 7 mm. The thicker, the better the stability when a combination food is made, but it tends to be excessive in solid edible in terms of the balance of taste as a combination confectionery. When it is thin, it tends to become unstable when a combination food is erected.

The combination confectionery in the present application has a disk-shaped baked confectionery sandwiched with solid edible food, and is obtained by bonding the disk-shaped baked confectionery to two flat surfaces of the solid edible food. The disc-shaped baked confectionery is preferably bonded with the solid edible food facing each other. If you deviate from the face-to-face position, it tends to become unstable when you stand up, and you get an unbalanced aesthetic impression. If you want to expose a characteristic top surface, like macaroons, it is desirable to have the bottom surface facing each other with a solid edible sandwich.
Although the bonding method is not particularly limited, as an example, even if the solid edible does not have fluidity, if the surface exhibits plasticity due to pressure etc. and has adhesion, simply press the disc-shaped baked confectionery on the solid edible If solid edible foods are solid, liquid sugar, ganache, chocolate, etc. can be adhered by applying them to the macaroon dough and solid edible bonding surfaces.

In the present invention, the combination confectionery needs to have a grounded portion of the solid edible food in a state where the solid edible is sandwiched between the disc-shaped baked confectionery. This "state with a grounding part" means that there is a grounding part of solid edible food when the center of the disc-shaped baked confectionery is rotated around the axis with the combination confection standing. Even if it is unstable depending on the angle, it cannot be said that it does not satisfy the above-mentioned provision just because it can stand in the edge of the disc-shaped baked confectionery and the solid edible food is not in contact with the ground (FIG. 3). ). If there is a case that is grounded due to rotation, there should be a grounding location.
It is preferable that the ground contact point is always present in solid edible food, and preferably in a disk-shaped baked confectionery.
From the case of standing only at the grounded portion of solid edible food (FIG. 4 (D)), the grounded portion is also stable in the disc-shaped baked confectionery (FIG. 4 (C)).
Furthermore, it is preferable that the ground contact portion of the solid edible material is substantially a surface. Strictly speaking, the ground contact point may be a surface no matter how fine it is, but the term “substantially a surface” here means the diameter of the disc-shaped baked confectionery (FIG. 5 (j)). In contrast, the solid edible breadth (FIG. 5 (i)) is adhered with a width of 50% or more. This is also more stable when standing up as the width increases.

<Example 1> (Example in which ganache is sandwiched between macaron dough and upright)
To 150 parts of egg white, 80 parts of granulated sugar and 0.1 part of natural food coloring (green) were added in several portions, and whipped firmly at high speed for 5 minutes until a corner was formed, to obtain meringue. After 190 parts of almond poodle and 300 parts of powdered sugar were combined and sieved, the mixture was poured into meringue several times and lightly mixed using a rubber spatula. Then, using a wide card, mix the dough so that it is crushed. When the dough is glossy and the specific gravity reaches 0.9, the dough is about 5 cm in diameter on the top plate. It was squeezed, left in a room at a temperature of 20 ° C. and a humidity of 40% for 30 minutes and dried.
The dried dough is baked for 12 minutes in a kiln (“Nanban Bakken”, Nanyo Seisakusho) at 170 ° C. and 170 ° C. The disc-shaped macaroon with a pie (the jagged portion around the dough) I got the dough.
100 parts of chocolate (“Couvel Tulle White”, Fuji Oil Co., Ltd.) was dissolved in a 50 ° C. hot water bath and adjusted to 40 ° C. 38 parts of fresh cream and 4 parts of chickenpox were combined, the temperature was raised to 100 ° C, and the mixture was gradually added to chocolate adjusted to 40 ° C and stirred with a hand whipper. After stirring for 1 minute and confirming emulsification, 2.2 parts of green tea, 7 parts of butter and 2 parts of brandy were added and stirred with a hand whipper to obtain ganache.
Pour the obtained ganache into a rectangular mold, extend to a thickness of 5 mm, leave it at 3-6 ° C. for 24 hours, harden it until it has no fluidity, and make a square with a side of 5 cm (the same diameter as the macaron dough) The length was cut with a knife to form. The obtained ganache was of uniform thickness.
The molded ganache was sanded face-to-face on the bottom of the above macaroon fabric to obtain a macaroon that was upright so that the ganache would come into contact with the ground. (Fig. 2 (A))
With this, the upper part of the macaron fabric is horizontal, and the square ganache larger than the macaron fabric is located behind the circular macaron fabric, so that the beautiful geometrical structure can be appealed to the buyer. I was able to stand upright. (See Figures 6-8)

<Example 2> (Example in which ganache is wedge-shaped)
Pour the ganache obtained in Practical Example 1 into a rectangular mold whose bottom is inclined with respect to the horizontal, extend it to a thickness of 3 to 7 mm, let it stand at 3 to 6 ° C. for 24 hours, solidify it to a state without fluidity, Each side was cut into a square having a length of 5 cm (a length approximately the same as the diameter of the macaron dough) and molded. The obtained ganache had a wedge-like shape with a gradually decreasing thickness.
The molded ganache was sanded face-to-face on the bottom of the macaroon dough, and erected so that the ganache was grounded. (Fig. 2 (b))
With this, the upper part of the macaron fabric is horizontal, and the square ganache larger than the macaron fabric is located behind the circular macaron fabric, so that the beautiful geometrical structure can be appealed to the buyer. Obtained macaroons that can be upright.

<Example 3>
Cut the ganache obtained in the same composition and process as in Example 1 into a right triangle of 4cm length and 8cm width with a knife.
The macaroon dough obtained in Practical Example 1 was sanded face-to-face on the bottom, and the sanded ganache was placed upright so as to come into contact with the ground. (Fig. 9)
When viewed from the front, each vertex of the triangle looked beautiful, and a macaron that was able to stand upright with its shape and fun was obtained.

<Comparative Example 1>
Ganache obtained by the same composition and process as the practical example 1 and cut into a square of 4 cm on one side with a knife. Sandwiched face-to-face on the bottom of the macaroon dough obtained in Example 1 and made upright only with the macaroon dough, but because the edible was not grounded, the macaroon itself was prone to fall down and was easy to rotate, so upright Not suitable for display. Also, when viewed from the front, edible sand is not visible, and only the macaroon dough is visible, making it difficult to distinguish the difference from normal macaroons. (Fig. 10)

<Example 4>
Cut the ganache obtained in the same composition and process as in Example 1 into a rectangle 5 cm long and 8 cm wide with a knife. Sandwiched face-to-face on the bottom of the macaroon fabric obtained in Practical Example 1, it was stably upright so that the ganache would come into contact with the ground. Since the area of the ganache with respect to the macaron dough is large, a macaron having a strong appealing power with a strong contrast between the shape and color of the ganache and the macaron dough that seemed to protrude from the macaron dough when viewed from the front was obtained. (Fig. 4 (e))

<Example 5>
Macaroons were prepared by the same formulation and process as in Example 1 except that the natural food color (green) was changed to the natural food color (red).
The obtained macaron was able to stand upright stably as in Example 1, and had a geometrically beautiful configuration, but the contrast between the red macaron fabric and the white ganache was reflected and the appearance was beautiful. It was something that could appeal to buyers.

<Example 6> (example of thick ganache)
Macaroons were prepared by the same formulation and process as Example 1 except that the thickness of the ganache was 10 mm. Although the obtained macaroons had a slightly ganache balance, they were able to stand upright stably in the same manner as in Example 1 and appealed to the purchaser with a beautiful geometric structure.

<Example 7> (Example of sandwiching butter cream between macaroon dough and standing upright)
60 parts of butter was adjusted to 20 ° C. and stirred with a hand whipper until pomade. Thereafter, 60 parts of Italian meringue was added to the butter and stirred with a hand whipper to obtain a butter cream. 160 parts of chocolate ("Duof roll, Fuji Oil Co., Ltd.) 160 parts is melted in a 50 ° C water bath, adjusted to 40 ° C, added to butter cream little by little, stirred with a hand whipper and poured into a rectangular mold Extend to 5mm thickness, let stand at 3-6 ° C for 24 hours, solidify until it does not have fluidity, cut into 5cm squares (length about the same as the diameter of macaroon fabric) with a knife The sand was face-to-face on the bottom of the macaroon fabric obtained in Example 1.
The obtained macaroons could be stably and upright as in Example 1, and the geometrically beautiful configuration could be appealed to the purchaser.

(A) Upper part of disk-shaped baked confectionery (b) Bottom of disk-shaped baked confectionery (c) Center of disk-shaped baked confectionery (d) Rotary axis of disk-shaped baked confectionery (e) Disk-shaped baked confectionery (f) Solid edible food (G) Contact point of disc-shaped baked confectionery (h) Contact point of solid edible food (i) Width of solid edible food (j) Diameter of disc-shaped baked confectionery

Claims (3)

A combination confectionery characterized in that it is a disc-shaped baked confectionery sandwiched between solid edible foods and has a grounded portion of solid edible food. 3. The combination confectionery according to claim 1, wherein the ground contact portion of the solid edible material is substantially a surface. 4. The combination confectionery according to claim 1, wherein the disk-shaped baked confectionery is a macaroon dough.