JPH0513610B2 - - Google Patents

Description

[Detailed Description of the Invention] <Object of the Invention> Industrial Field of Application The present invention relates to a frozen confectionery whose outer shell is made of a sponge cake, and more specifically, the present invention relates to a frozen confectionery whose outer shell is made of a sponge cake. It is a frozen confectionery that is covered with a plate-like lid material and filled with frozen custard cream, and these are frozen and integrated, and it has both Japanese and Western flavors. , a new flavor in which the custard cream inside is frozen.
Conventional technology related to frozen sweets in which a part of the custard cream penetrates into the outer skin and part of the sponge cake structure of the plate-shaped lid material. Confectionery that has both the flavor and the flavor of Western confectionery has become popular, and one of these is a confectionery whose outer shell is made of sponge cake or castella, and whose interior is filled with custard cream or the like.
This confectionery has a strong Japanese confectionery flavor when you add sweet bean paste or Japanese confectionery-flavored contents such as red beans instead of custard cream. It is commonly used as. However, this type of conventional confectionery has the following problems:
Improvement is required.

That is, when manufacturing this type of confectionery by the method shown in JP-A No. 51-115958, raw sponge dough is poured into a bowl-shaped mold, and then the inside of the sponge is poured into the mold. An upper mold having an inverted bowl shape and smaller in size than the volume is inserted, and fired or vaporized in this state to form a container-shaped outer shell. After that, this upper mold is raised and removed, and the inside of the container-shaped shell is filled with edible contents such as custard cream, and the opening at the bottom of the confectionery located at the top is closed with raw sponge dough. It is manufactured by firing or vaporizing it in this state.

In the confectionery 1 thus obtained, the contents 2 such as custard cream are wrapped in an outer shell 3 and a lid material 4, as shown in FIG. 4, and in this state, secondary baking or steaming is performed. It is. The outer shell 3 is formed into a container shape by vaporizing or baking the sponge material between the mold and the upper mold as described above. For this reason, the inner and outer surfaces 3a, 3 of the outer skin 3
Since b is in contact with the mold and the upper mold during vaporization or firing, inner and outer skins 3a and 3b are generated as dense structures on both surfaces.

Therefore, even though the inside of the outer skin 3 is porous and consists of a spongy structure with good texture, this spongy structure does not appear on the outside, and the texture deteriorates, and the appearance and texture do not have the characteristics of a sponge cake. be lost. Further, a skin 4a is also formed on the surface of the lid material 4 during secondary firing, etc., and is covered by this skin 4a, so that the internal sponge structure does not appear on the surface.

On the other hand, in the method disclosed in Japanese Patent Application Laid-open No. 51-115959, as shown in FIG. The outer shell 7 is formed by pressing downward into a container shape within the frame, and the custard cream 5 is placed inside this container-shaped outer shell 7. Then, the sponge cake dough is used in a raw state as the lid material G to close it, and finally, it is steamed. Or fire it.

In the confectionery produced by this method, a baked sponge cake is sliced into sheets, and the outer skin 7 is formed from the sheets. For this reason, the surface of the outer skin 7 that envelops the custard cream 5 has a porous and uneven soft surface unique to the sponge structure, and compared to the method described above, the texture and appearance are excellent, making it an extremely delicious confectionery. It is.

However, the confectionery produced by this method is
Since the opening at the bottom of the outer skin 7 is closed with raw sponge cake batter as the lid material 6, a similar skin 6a is generated on the surface of the lid material 6 during vaporization or baking, and this skin 6a makes the surface of the outer skin 7 The sponge structure becomes extremely unbalanced, resulting in poor texture and impaired appearance.

Problems to be Solved by the Invention The present invention aims to solve the above-mentioned drawbacks, and specifically, the container-shaped outer skin and its lid material are formed of a sponge cake sheet that has been previously baked or vaporized,
The contents wrapped in these are composed of frozen custard cream, and the frozen confectionery is mainly provided with a new flavor and texture by the frozen custard cream.

<Structure of the Invention> Means for Solving the Problems and Their Effects That is, the frozen confectionery according to the present invention comprises a container-shaped outer shell made of a baked or vaporized sponge cake having a concave depression, and a custard filled in the outer shell. A plate-like lid material that closes the bottom opening of the container-shaped shell and is made of a baked or vaporized sponge cake, and is closed, and at least a part of the custard cream of the container-shaped shell and the lid material. A part of the custard cream penetrates into the custard cream, and the custard cream is frozen to such an extent that the custard cream becomes integrated.

Therefore, in the frozen confectionery according to the present invention, the custard cream is stored in a frozen state as the contents, and in particular, since this custard cream contains butter and other fats and oils and has a very new flavor in the frozen state, Combined with the sponge cake on the outside, it becomes a delicious frozen dessert. In addition, since the outer surface of the confectionery is made of a sponge cake sheet that has been baked or vaporized in advance to form the container-shaped outer shell and the lid member that closes the opening, the sponge structure is exposed on the outer surface of the confectionery, giving it an extremely beautiful and textured appearance. Excellent confectionery can be obtained.

In addition, since a sponge cake sheet that has been steamed or baked in advance is used as the lid material, the sponge structure is exposed in the same way as the outer skin, and in particular, the same sponge structure appears in the outer skin and the lid material as a whole.
The texture is further improved, the appearance is softer, and an extremely beautiful cake is obtained.

Furthermore, since no adhesive is used to close the lid material, there is no strange taste at all, and the lid material can be firmly held by freezing the edible contents inside. In other words, since the custard cream inside is injected in liquid form and then frozen, a portion of the custard cream enters the pores of the sponge tissue of the outer shell and lid material and is frozen in this state. Therefore, the lid material is firmly held as a frozen confectionery.

Therefore, the structure of these means and their operation will be explained in more detail with reference to the drawings as follows.

In addition, FIG. 1 and FIG. 2 are cross-sectional views of confectionery according to each embodiment of the present invention, and FIGS. 3 a, b, and c are explanatory diagrams of each step in manufacturing the confectionery shown in FIG. 1. It is.

First, in FIG. 1, reference numeral 13 indicates a container-shaped outer shell, and this outer shell 13 is made by baking or steaming and slicing ordinary castella cake dough and molding this sponge cake sheet into a container shape, as described later. . Further, custard cream 14 is placed in a frozen state inside the outer skin 13, and the opening at the bottom of the outer skin 13 is closed with a lid material 16.
At least the custard cream 14 is frozen to hold the lid material 16. The lid material 16 is made by baking or steaming and slicing ordinary castella dough, as will be described later, in the same manner as the outer shell 13, and then forming the slices into a generally disc shape. In addition, when closing with the lid material 16, as shown in FIG.
It can also be fitted within 3. However, as shown in FIG. 2, the lid material 16 may be formed slightly larger than that shown in FIG.

An example of manufacturing a confectionery having the above structure is as follows.

That is, a pre-baked or vaporized and sliced sponge cake sheet is placed in the molding frame 15,
As shown in FIG. 3a, by pressing lightly from above, a container-shaped outer skin 13 is formed. The custard cream 14 is filled into this container-shaped outer shell 13 (Fig. 3b)
reference).

After filling the custard cream 14 into the shell 13 in this way, as shown in FIG.
The upper opening of 3 is closed with a lid material 16. The lid material 16 does not use raw dough as in the conventional example, but is usually a sponge-like material, that is, a sheet-like material that has been vaporized or fired in advance.

Next, after closing the opening of the outer skin 13 with the lid material 16 as described above, the lid material 16 and the custard cream 14 are combined by freezing at least the custard cream 14 without vaporizing or baking them. to integrate. When frozen in this way, the lidding material 16 can be removed without using an edible adhesive.
are integrated and will not separate.

That is, if a previously baked or vaporized sponge cake sheet is used as the lid material, it is said to be extremely difficult to adhere to the outer skin. For this reason, in the conventional example, raw dough is interposed between the lid material and the outer skin, and then baked or vaporized, and the raw dough is integrated with an adhesive. However, such integration is undesirable because the texture is impaired due to the presence of an adhesive that damages the sponge structure, and a process for interposing the adhesive becomes necessary and complicated. In this regard, in the present invention, a part of the custard cream penetrates from the inner surface of the outer skin or lid material without using such an adhesive, and the custard cream is frozen in this state and integrated, so this problem is solved. Can be removed.

In addition, when the custard cream is unified by freezing, it contains a considerable amount of oil and fat, and unlike the custard cream that contains water, the frozen state may be slightly lower to some extent. However, even in this case, the custard cream enters from the inner surface of the spongy structure of the outer skin or lid material, and the entered custard cream also functions as an adhesive, so that the lid material does not separate. In addition, if you freeze custard cream, it will give you a frosty feeling when you eat it, just like ice cream, but it will retain the original flavor and texture of custard cream, making it a new and very delicious frozen confectionery. Become.

<Effects of the Invention> As explained in detail above, the frozen confectionery according to the present invention consists of a sponge cake whose container-shaped outer shell and lid material are steamed or baked in advance, and whose contents consist of frozen custard cream. This frozen custard cream not only provides a cooling sensation when eaten, but also provides an extremely delicious frozen confectionery with a new flavor.

[Brief explanation of the drawing]

1 and 2 are cross-sectional views of the confectionery according to each embodiment of the present invention, FIGS.
This figure and FIG. 5 are cross-sectional views of conventional confectionery. Code 13... Container-shaped outer shell, 14... Custard cream, 16... Lid material.

Claims (1)

[Claims] 1. A container-shaped shell made of a baked or steamed sponge cake having a concave depression, custard cream filled therein, and a plate-shaped lid that closes the bottom opening of the container-shaped shell and made of a baked or steamed sponge cake. and a part of the custard cream enters at least a part of the sponge cake of the container-shaped outer skin and the plate-shaped lid material, and the custard cream is frozen to the extent that the custard cream is frozen and integrated. A frozen confectionery whose outer shell is made of sponge cake.