JPH03111265A - Container - Google Patents

Abstract

PURPOSE:To obviate the need for restriction in the use of filler and permit the filler to be eaten together with a container when it is filled therein by providing a container consisting of a soft rice cake on the inside of an eatable sponge container. CONSTITUTION:Even when a container is filled with the filler of a large water content and, in the extreme case, with a liquid filler, an inner container 1, consisting of a soft rice cake in a non-sponge state, absorbs a smaller amount of water as compared with an outer sponge container 2 and is not subject to the loss of its texture. For this reason, the outer sponge container 2 is less likely to absorb the water to reinforce the container 1 of the soft rice cake and prevent it from getting out of shape. Therefore, there is no limit to the filler usage and the filler, when filled in the container, can be eaten together with it.

Description

[Detailed description of the invention] (Technical field of invention) The present invention relates to an edible container.

(Conventional and its problems) There are many known edible containers.

For example, the main ingredient of Monaka's skin is mochi rice, which is baked to form an α-sponge, so if it is filled with a high-moisture filling, the sponge skin absorbs water, softens, and loses its shape. However, there is a defect in that the flavor and texture deteriorate and the value as a product is lost in a short period of time.

In addition, tart-shaped Western confectionery is made by the usual method, first making a round or square sponge base made of flour as the main ingredient, then coating it with fresh cream, jam, chocolate, etc., and then cutting it into appropriate sizes. Usually, fruits are placed on top of the cake and the cut part is wrapped in waterproof paper to prevent the cake from losing its shape or from sticking to each other.

However, this method involves many steps and is complicated, making it troublesome to eat, and is extremely unfavorable in terms of productivity, economy, and hygiene.

Naturally, filling materials with a high moisture content cannot be used.

As a countermeasure to this problem, attempts were made to make cakes by putting flour-based dough into a mold and heating it to gelatinize it, then filling it with various filling materials to make cakes. Because of its high water content, the sponge easily absorbed water and became soft, similar to the skin of the early Monaka, which lost its shape in a short period of time and lost its value as a product, resulting in a failure.

Therefore, we have no choice but to make the depth of the sponge container shallow like a plate, reduce the moisture content of the filling material, and make it so that it is not filled with it, but rather is made to rise.

Therefore, the water content of the filling material is limited, there are major dissatisfaction with the flavor and texture, and it lacks versatility.

The present invention aims to solve these problems.

(Structure and operation of the invention) The present invention is a container having a structure in which a container made of soft rice cake is attached inside an edible sponge container.

Even if the container of the present invention is filled with a large amount of filling material, or in extreme cases a liquid filling material, the container 1 made of soft mochi on the inside is made of non-sponge-like soft mochi, so the conventional sponge on the outside is Compared to Container 2, it absorbs significantly less moisture and its structure does not collapse.

For this reason, the sponge container attached to the outside 2
absorbs significantly less moisture, reinforces the soft rice cake container 1, and prevents it from losing its shape.

In addition, the container of the present invention does not change even when filled with filling material, so there is no strange feeling when eating it, and it has a unique texture and flavor that is a combination of Japanese and Western styles, making it an economical and hygienic container. It can also be used as a long-lasting food product, especially cakes.

The container of the present invention may have any structure as long as it can be filled with a filling material.

For soft mochi, mochi is made using glutinous rice or rice as a main ingredient, and sweeteners, seasonings, salt, organic acids, fats and oils, etc. can be added as appropriate.

The effect will be greater if the soft mochi container is thicker to a certain extent. Approximately 0.5 to 5 mm is appropriate.

Usually, a sponge container made mainly of flour or rice cake is sufficient.

The sponge may be of any type, such as a cookie type, pie type, sponge type, etc., but any type of sponge may be used as long as it reinforces the mochi container and does not cause it to lose its shape when filling a soft mochi container with the filling material.

Filling materials can be any pregelatinized rice, sponge, cream, jam, bean paste, jelly, fruits, vegetables, nuts, dairy products, beverages, meat, sweeteners, seasonings, etc., and can be used as is or processed. It is common for these to be used in different ways or in combination.

(Effects of the Invention) 1. The filling material does not have to be limited as in the past, and can be used as desired.

2. When filled with filling material, it can be eaten including the container.

Moreover, there is no strange feeling at all, and it has a unique feel that has never been seen before.
Flavored foods, especially cakes.

3. Excellent both economically and hygienically.

4. It does not lose its shape even when filled with filling material.

[Brief explanation of drawings]

The figure is a sectional view of the container of the present invention. This is one example. 1: Container made of soft rice cake 2: Sponge container Example A sponge container is made by molding cookie dough with a press and baking it. Next, mix 75 parts of shinko mochi, 20 parts of sugar, and 5 parts of butter, roll the mixture to make a soft shinko mochi sheet about 1 mm thick, and lightly dust it with flour. Next, with a mold that matches the inner mold of the sponge container,
This is lightly pressed to make them stick together to form a container for the product of the present invention. Next, the container of the product of the present invention was filled with a filling material, which was a mixture of small sponge cakes mainly composed of wheat flour with a water content of about 40%, fresh cream, jam, and cream cheese. For comparison, a case in which only the sponge container was filled with the filling material was designated as A. In addition, a container made of only soft rice cake and filled with the above-mentioned filling material is designated as B. Compared to A, the product of the present invention did not soften or lose its shape, had a significantly superior feel and flavor when eaten, and did not cause any problems. In addition, B lost its shape immediately after being filled with the filling material and could not be sold as a product.

Claims (1)

[Claims] 1. A container having a structure in which a container made of soft rice cake is attached inside an edible sponge container.