JPH01117748A - Preparation of baked confectionery - Google Patents

Abstract

PURPOSE:To obtain a baked confectionery having a specific flavor with excellent operability, by baking a material constituting the skin of a baked confectionery, expanding the material to form a hollow skin, successively inserting a pasty dough material for a cake sponge and a small lump of a fruit paste from an opening into the interior and baking the resultant dough. CONSTITUTION:A material constituting a baked confectionery is baked and expanded to form a skin 1 of a hollow baked confectionery. An opening 3 is formed on the hollow skin and a pasty dough material 2 for a cake sponge (2a) is filled into the interior of the hollow skin 1. Furthermore, a small lump 4 of a fruit paste is positioned on the surface part of a filling 2 corresponding to the skin opening 3 or the interior of the filling 2 as a material for the center. In this state, the whole is then baked to afford the aimed baked confectionery. Thereby the small lump 4 of the fruit paste can be readily positioned in the center of the cake sponge (2a).

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing a baked confectionery that has a cream puff-like appearance and is filled with a cake sponge containing a fruit paste center inside.

[Conventional technology]

-IIQ, cream puffs are made by baking and expanding the material that makes up the outer shell of the cream puff to form a hollow outer shell, inserting the nozzle of a cream filling machine into this hollow outer shell, and filling the inside with cream through this nozzle. It is manufactured by.

The cream puffs produced in this way consist of the rind and cream, and the taste is monotonous, and even if the type of cream is changed, the taste is limited. Also, flour,
Similar to the above-mentioned cream puffs, sponge cakes and pound cakes made by adding dairy products, oil, baking powder, etc. to eggs and sugar to make cake batter have been on the market for a long time. Similar to the above-mentioned cream puffs, these cakes have a monotonous taste, and with the variety of luxury goods on the market these days, they are less appealing.

[Problem that the invention seeks to solve]

In order to solve the monotonous taste of cakes, recently, by adding amylase to the cake batter and baking it, a cavity is created in the resulting sponge cake, and whipped cream or custard cream is added to the cavity. Cakes filled with such fillings are available on the market. A cake stuffed with such a filling eliminates the monotony of taste that conventional cakes have. However, since a mold is used to manufacture the sponge cake, and the mold is filled with cake starter batter and baked, the resulting product is limited by the mold and cannot be miniaturized. It is impossible to manufacture the product.

This invention was developed in light of these circumstances, and is a baking method that allows the production of confectionery with a unique flavor that has the combined bite of cake and cream puff without being limited by molds. Its purpose is to provide confectionery manufacturing methods.

[Means for Solving the Problems] In order to achieve the above object, the method for producing baked confectionery of the present invention involves baking and expanding the material constituting the outer shell of the baked confectionery to form a hollow outer shell of the baked confectionery. Then, an opening is provided in this hollow outer shell, and a pasty dough material for a cake sponge is filled into the inside of the hollow outer shell through the opening, and a surface portion of the filling or filling material corresponding to the opening of the outer shell is filled. Inside the
Place a small piece of fruit paste as center material;
The structure is such that the entire body is fired in that state.

[Effect]

That is, this invention utilizes the same outer shell as the outer shell of conventional cream puffs as a mold, fills the outer shell with paste-like dough material for cake sponge, and bakes it.
It is possible to miniaturize products without being constrained by conventional molds, and it is possible to manufacture products of one size. In addition, the resulting baked confectionery has an outer skin similar to that of cream puffs, and the inside is filled with a cake sponge with fruit paste as the center. It exhibits a chewing taste that is a combination of the chewing taste of a cream puff and the chewing taste of a sponge, and at the same time exhibits a unique flavor that is a mixture of the flavors of the cream puff rind, cake sponge, and fruit paste center. Particularly, in this invention, when filling the fruit paste as a center material, the fruit paste is not inserted into the paste for the cake sponge, but simply placed on the surface, and when the whole is baked, the fruit paste is placed in the center of the cake sponge. will automatically move to . Therefore, it becomes unnecessary to inject the fruit paste into the center position.

The baked confectionery of this invention includes a material constituting the outer shell of the baked confectionery;
It is obtained using pasty dough material for cake sponge and fruit paste.

As the material constituting the outer shell of the above-mentioned baked confectionery, the material constituting the outer shell of a conventionally known cream puff is used.

To make such ingredients, prepare butter, flour, salt, and eggs. First, dissolve the butter in boiling water, then add the flour and knead. Then, add the eggs in four parts and knead. It can be prepared by raising. This material is expanded by baking at a baking temperature of 20 o'c for 20 minutes to form a hollow outer shell of the baked confectionery. In this case, the hollow part of the outer skin is not formed entirely by a single hollow space, but instead is formed by a plurality of partially connected hollow spaces.

Paste-like dough materials for cake sponges can be prepared by using the raw materials used for conventionally known sponge cake doughs as they are.

That is, prepare eggs, sugar, flour, milk and salad oil. Then, a paste-like dough can be prepared by whisking eggs, adding sugar thereto and mixing, then adding flour and kneading, and adding milk and salad oil and kneading. It is preferable that the viscosity of the paste-like dough obtained in this way is set in the range of 1000 to t3oocp. By adjusting the viscosity to such a level, it becomes possible, for example, to automatically move the fruit paste placed thereon to the center position.

The fruit paste contained in the center of the cake sponge is made from fruit juice or piure, and can be obtained, for example, by mixing starch syrup or sugar and pectin into fruit juice or piure. The fruit paste obtained in this way has a sugar content (Bx) of 35 to
The angle is preferably 45 degrees, particularly in the range of 40 to 45 degrees. That is, by simply placing the fruit paste with such a sugar content on the surface of the pasty dough material filled in the outer shell, it will automatically sink and move to the center position inside the cake sponge during baking. This is because it becomes like this. The mechanism by which this fruit paste sinks to the center position is not clear, but the small lumps of fruit paste placed on the surface of the dough material are quite deep into the pasty dough material for cake sponges due to the difference in specific gravity, etc. This is thought to be due to the fact that the dough material sinks and is pushed up to the proper position during the middle or late stages of baking when the dough material expands due to heating. This automatic transition to the center position is useful not only when fruit paste is placed on the surface of a pasty dough material for a cake sponge filled in the outer shell and baked, but also when it is filled inside and baked. It also occurs in

The baked confectionery of this invention can be manufactured, for example, as follows. That is, as shown in FIG. 1, a hollow shell 1 similar to the shell of a cream puff is manufactured by the same method as described above.

On the other hand, a fruit paste is prepared at the same time as the pasty dough material for the cake sponge is made by a method similar to that described above. Then, as shown in FIG. 2, a pasty dough material 2 for cake sponge is filled into the hollow shell 1 using an injection nozzle in the direction of the arrow. And the outer skin opening of this outer skin 1 (the nozzle insertion mark)
Fill in small pieces of fruit paste from 3 to 4 with a spoon as shown in Figure 3. Next, this is placed in an oven or the like and baked at a temperature of 160 to 220°C. the.

As a result, as shown in FIG.
The fruit paste 4, which was located on the surface of the cake sponge 2a, is now located in the center of the produced cake sponge 2a by the baking.

In this way, the desired baked confectionery is obtained.

Note that the fruit paste 4 is added using a nozzle or the like, rather than placing it on the surface of the pasty dough material 2 using a spoon or the like as described above, but by injecting it approximately at the center of the pasty dough material 2 using a nozzle or the like. This may be done by doing. In this case, even if the injection position is shifted from the center of the pasty dough material 2, it will almost automatically move to the center during baking.

The baked confectionery thus obtained has a chewy taste that is a combination of cake sponge and cream puff rind, and also has a unique flavor that is a mixture of the three flavors of cream puff rind, cake sponge, and fruit paste. According to this method, the outer shell of the baked confectionery, which is similar to the outer shell of cream puffs, functions as a formwork when manufacturing conventional sponge cakes, so by reducing the dimensions of the outer shell, the whole can be made smaller. (As a result, so-called -rotaib products can be easily produced.

Next, examples will be described.

[Example 1] (Preparation of outer shell for baked confectionery) The following raw materials were prepared.

Water 200i1gk parts (hereinafter referred to as "parts") Flour 200〃 Butter 130〃 Salt 2〃 Eggs 300〃 Next, among the above ingredients, boil the water, dissolve the butter there, and boil this butter-dissolved water again. . Then,
Flour is added to this and kneaded, and then eggs are added in four portions and kneaded. After kneading, the temperature is 23
Adjust the temperature to ~30"C.Make the dough in this way, put it in the oven, and set the baking temperature to 200"C1.
The product was baked for 20 minutes to prepare a hollow shell shaped like a cream puff shell.

(Preparation of paste for cake sponge) The following raw materials were prepared.

Eggs 340 parts Sugar 230 parts Flour 230 Milk 50 Salad oil 50 Whip the eggs thoroughly among the above ingredients, then add the sugar and knead. Then, wheat flour was further added to this kneaded material and kneaded, and then milk and salad oil were added and sufficiently kneaded to prepare a paste-like dough material (viscosity 1000 to 1100 cp) for the intended cake sponge. .

(Preparation of fruit paste) The following raw materials were prepared.

Fruit juice or piure 100 parts Starch syrup 501/Sugar 50 Pectin 3'' The above raw materials were thoroughly kneaded to prepare a fruit paste with a sugar content of 50 degrees.

(Manufacture of baked confectionery) Paste dough material for cake sponge is inserted and filled into the hollow shell obtained as above using a nozzle, and fruit paste is applied to the surface of the inserted part of the filling. The small pieces were stuffed using a small spoon, placed in the open, and baked at 160 to 220°C for 20 to 30 minutes to obtain the desired baked confectionery.

[Example 2] A fruit paste with a sugar content of 40 degrees was used, and a pasty dough material for a cake sponge with a viscosity of 1100 cp was used.

Other than that, baked confectionery was produced in the same manner as in Example 1.

[Example 3] A fruit paste prepared to have a sugar content of 40 degrees was used, and at the same time, a pasty dough material for a cake sponge was prepared to have a viscosity of 800 cp. Other than that, baked confectionery was produced in the same manner as in Example 1.

The baked confectionery obtained in the above example was taste-tested by 10 panelists using the conventional product as a control, and the results are as follows, and in all cases, the 5th grade sample was superior. Recognize.

*1: Conventional cream puff filled with cream *2: Sponge cake with whipped cream filled inside [Effects of the Invention] As described above, the method for producing baked confectionery of this invention improves the production of baked confectionery. The material constituting the outer shell is fired and expanded to form a hollow outer shell for the baked confectionery, an opening is provided in the hollow outer shell, and a paste for cake sponge is poured into the hollow outer shell through the opening. Fill the dough material, place a small lump of fruit paste as a center material on the surface of the filling corresponding to the outer shell opening or inside the filling, and bake the entire cake in that state. It is possible to produce confectionery having a complex chewing taste and a unique flavor without being limited by molds. In particular, according to the manufacturing method of the present invention, it is possible to obtain the effect that the fruit paste can be automatically positioned at the center of the cake sponge without having to carry out a tedious centering operation.

[Brief explanation of the drawing]

FIG. 1, FIG. 2, FIG. 3, and FIG. 4 are explanatory diagrams for manufacturing the baked confectionery of the present invention.

Claims (2)

[Claims] (1) The material constituting the outer shell of the baked confectionery is baked and expanded to form a hollow outer shell of the baked confectionery, an opening is provided in the hollow outer shell, and a cake sponge is inserted into the hollow outer shell through the opening. A small lump of fruit paste is placed as a center material on the surface portion of the filling or inside the filling corresponding to the opening of the outer skin, and the whole is baked in that state. A manufacturing method for baked confectionery that is characterized by: (2) Small pieces of fruit paste have a sugar content (Bx) of 35 to 45
1. A method for producing a baked confectionery according to claim 1, which is a baked confectionery.