JPH0587214B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention is utilized in producing multi-spherical hollow baked confectionery, which was hitherto unknown. That is,
In this invention, a spherical hollow baked confectionery with or without a center is placed inside a larger spherical hollow baked confectionery, and a plurality of spherical hollow baked confections are overlapped. Moreover, the object of the present invention is to provide a novel multiple spherical hollow baked confectionery in which the center and the inner spherical hollow baked confectionery can roll around inside the outer spherical hollow baked confectionery without adhering to the inner surface of the outer spherical hollow baked confectionery.

BACKGROUND ART Conventionally, Onorokemame has been known as a spherical hollow baked confectionery having a center inside.

Onoroke beans are starch that uses peanuts as the center and alternately coats the surface with a powder consisting of starch and grain powder and an aqueous solution containing sugar, gummy substances, etc., and mixes the powder and aqueous solution. It is manufactured by coating the material with a layer of solid wood and firing it.

Problems to be Solved by the Invention This Norokemame consists of a hollow baked confectionery with a spherical outer circumference and a center inside, and is one of the most delicious confections.

However, perhaps because Onoroke beans have been known for a long time, they were not very popular among consumers looking for something new.

The inventor of this invention conducted research to develop a new product that utilizes this long-standing technique of making slow beans. We have discovered a method for manufacturing multi-spherical hollow baked confectionery of a novel form that was completely unknown until now, and completed this invention.

Means to Solve the Problem That is, this invention uses a granular food such as nuts as the center, coats the outer peripheral surface with a meltable substance such as solid fat that melts during baking, and then attaches flour to the surface. Next, powders consisting of one or more types of starch and grain powders and an aqueous liquid containing dissolved sugars, gummy substances, etc. are applied alternately to coat the mixture with a starchy layer of both, and this is baked. Using this fired product as a center, the surrounding surface is further coated with a meltable substance, and then flour is attached to the surface, and then powder and aqueous liquid are applied alternately again to coat it with a starchy layer. By repeating the baking process, a multilayered structure is created in which smaller diameter spherical hollow baked confections are sequentially inserted into larger diameter spherical hollow baked confections, and the center and spherical hollow baked confectionery inside are separated from each other. The multi-spherical hollow baked confectionery does not adhere to the inner surface of the covering spherical hollow baked confectionery.

The granular food used as the center refers to a granular edible food that is large enough to fit into the mouth in one bite, such as baked confectionery shaped into granules, granular confectionery such as Chiyocolate, and Candy, and nuts.

In addition, as powders, grain powder is a mixture of one or more selected from Kanbai powder, Shiratama powder, Ajijin powder, Mochi powder, Joshinko, Joyo powder, waxy cornstarch, cornstarch, wheat flour, potato starch, etc. Starches are used. Among these powders, powders with a high content of amylopectin give elasticity to the dough and improve its expansion, powders with a low content of amylopectin make the product denser, and powders that have been pregelatinized have the effect of improving the floating of tissues. So make sure to choose according to your purpose.

Furthermore, as sugars and gums used in the aqueous liquid, those used in foods such as sugar, dextrin, glucose, maltose, sorbitol, guar gum, and gum arabic are used. Sugar imparts sweetness and at the same time affects the hardness, swelling, and coloring of the baked product, while gum affects the starchy layer, the stability of the structure of the baked product, and the retention of cavities during baking. Note that, if necessary, a swelling agent, albumin, casenate, etc. can be added to the aqueous liquid to promote swelling.

Furthermore, meltable substances refer to substances that melt due to the heat during baking, and solid fats such as hydrogenated oil and cocoa butter, sugars, and alcohols can be used.Furthermore, thiokolate, candy, etc. made from these raw materials can also be used. Available.

To carry out this invention, first, a center is placed in a rotary pot, and a meltable substance is added while rotating to coat the surface of the center with the meltable substance. That is, the center is coated with a meltable substance in the manner of coating with sugar coating, tyokolate coating, or the like. Flour is then added to the rotary kettle so that the flour adheres to the surface of the meltable material.

Then, the powder and the aqueous liquid are added alternately in small amounts to coat the mixture with a starchy layer. At this time, it is desirable that the starch layer has a moisture content of 15% to 35%.

Next, this is baked to swell the starchy layer and form a spherical hollow baked confectionery.

Next, put this spherical hollow baked confectionery into a rotary pot,
The surrounding surface is coated again with a meltable substance, and then flour is attached to the surface, and then an aqueous liquid and powder are added alternately again, coated with a starchy layer, and then baked, which is repeated to create different diameters. This is a multi-layered spherical hollow baked confectionery in which the spherical hollow baked confectionery is layered in many layers.

The thickness of the layer of the meltable material before firing must be at least 1 mm; if it is thinner than this, the starchy layer may not separate from the center during firing and may not form multiple layers.

Further, the baking is carried out at a temperature of about 150 to 300° C. according to a conventional method, and in this case, it is preferable to use a baking device in which the contents rotate during baking, such as a rotary roasting device or a flat roaster.

In the multi-spherical hollow baked confectionery thus obtained, for example, as shown in FIG. 1, a spherical hollow baked confectionery 2a having a center 1 is placed inside a spherical hollow baked confectionery 2b having a larger diameter. , the spherical hollow baked confectionery is made of a plurality of spherical hollow baked confections that are sequentially placed inside the spherical hollow baked confectionery having a larger diameter.

In addition, when using a material that melts when heated, such as Chiyocolate or Candy, as the center, the center melts during baking and is absorbed by the surrounding baked confectionery or adheres to its inner surface, resulting in a multi-spherical shape without a center. It becomes a hollow baked confectionery.

Further, this multi-spherical hollow baked confectionery may be consumed as is, but it may also be sprinkled with a seasoning liquid or seasoning, or the surface may be coated with tyokolate or sugar coating material.

Effects of the Invention In this invention, a meltable substance is formed on the surface of the center.
After coating the wheat flour, it is coated with a starchy layer made of a mixture of powder and an aqueous liquid and then baked, so when the starchy layer swells due to heat, the meltable substance that attached the flour to the surface melts. It melts and prevents the center and starchy layer from sticking together. Moreover, since the meltable substance melted by the heat is absorbed into the baked starchy layer, a plurality of spherical hollow baked confections with different diameters are stacked one on top of the other. Moreover, because the inner surface of each spherical hollow baked confectionery does not fuse with the inner spherical hollow baked confectionery or the center, it has become a new multi-spherical hollow baked confectionery that rolls around making a rolling noise. .

In addition, the multi-spherical hollow baked confectionery of this invention allows small holes to be made with a drill etc. and filled with fillings using a syringe needle etc. Moreover, spherical hollow baked confections with different diameters can be filled with fillings of different tastes. This allows you to enjoy different tastes with just one product.

Example 1 100 spherical biscuits with a diameter of approximately 15 mm
(parts by weight, the same hereinafter) was placed in a rotary pot as a center, 50 parts of hard butter with a melting point of 35 to 6℃ was added as a melting substance, and the outer circumferential surface of the center was coated with the melting substance, and then 15 parts of wheat flour was added. In addition, flour was attached to the surface of the meltable substance. Next, 225 parts of powder mixed with 425 parts of α-waxy cornstarch and 25 parts of Ajijin powder, and an aqueous solution of 200 parts of 55% sugar solution, 20 parts of maltose, and 3 parts of gum arabic were added.
180 parts were added alternately in small amounts to coat the circumferential surface of the layer of meltable substance with a starchy layer containing a mixture of powder and aqueous liquid, and this was baked using a flat mixer.

Next, the circumferential surface of this baked product was further coated with a layer of a meltable substance consisting of 90 parts of hard butter, and then 20 parts of wheat flour was applied, and then again a powder mixture of α-waxy cornstarch and seasoned starch was coated. 800 parts of a sugar solution and 640 parts of an aqueous solution prepared by adding maltose and gum arabic were applied alternately to cover the mixture with a starchy layer of both, and then baked to form a multi-spherical hollow baked confectionery.

As shown in Fig. 1, this multiple spherical hollow baked confectionery consists of a spherical hollow baked confectionery 2a having a center 1 inside it and a spherical hollow baked confectionery 2b having a larger diameter, and consists of two layers of spherical hollow baked confectionery. The structure was such that there was a center inside the confectionery, and when you shook it, it made a rolling sound.

Moreover, this multi-spherical hollow baked confectionery was a fun one, with further spherical hollow baked confectionery emerging from the inside, and granular biscuits contained inside.

Example 2 100 parts of roasted peanuts were placed in a rotary pot as a center, and while rotating, 60 parts of hydrogenated vegetable oil with a melting point of 32°C was added as a meltable substance, and the outer peripheral surface of the center was coated with a layer of a meltable substance. After that, 18 parts of wheat flour was added to adhere the flour to the surface of the layer of meltable substance.
Next, 200 parts of Kanbai powder and 200 parts of a 53% sugar solution were added little by little to cover the mixture with a starchy layer of Kanbai powder and sugar solution, and this was baked using a flat roaster.

Next, 180 parts of molten vegetable hydrogenated oil was added to the baked product to cover it with a layer of meltable substance, and then 39 parts of wheat flour was adhered to the surface. Next, 230 parts each of Kanbai powder and sugar solution were added little by little to coat it with a starchy layer, which was then baked. Then,
Recoat with 290 parts of hydrogenated vegetable oil and apply
After adhering 50 parts of wheat flour, 360 parts each of kanbai powder and sugar solution were added, and the mixture was coated with a starchy layer of both, and baked to obtain a multi-spherical hollow baked confectionery.

The surface of this multi-spherical hollow baked confectionery was coated with 290 parts of tyokolate.

As shown in Figure 2, this multi-hollow baked confectionery coated with Chiyocolate has a peanut at the center 1' inside, and the diameter gradually increases around the center 3'.
It is covered with layers of spherical hollow baked confectionery 2a', 2b', and 2c', and the surface of the outermost spherical hollow baked confectionery is coated with coating tyokolate 3.

This is a ball-shaped confectionery whose surface is coated with chiyocolate, and when you shake it, it makes a fun rolling sound inside, and when you break it open to eat, a spherical baked confectionery comes out from inside. What's more, there is also a spherical baked confectionery inside, and the peanut in the center comes out at the end, making it an interesting confectionery that has never been seen before.

Example 3 100 parts of sugar-coated chiyocolate in the shape of a sphere with a diameter of about 10 mm was placed in a rotating pot as a center, 50 parts of cocoa butter was added as a meltable substance, the outer circumferential surface of the center was coated with the meltable substance, and then 28 parts of wheat flour were added. was added to make the flour adhere to the surface of the meltable substance.
Next, 150 parts of powder mixed with 100 parts of Kanbai powder and 50 parts of Shiratama powder, and 150 parts of an aqueous solution made by adding 30 parts of maltose and 2 parts of gum arabic to 100 parts of 40% sugar solution.
The mixture was added alternately in small amounts over the circumference of the layer of meltable material, coated with a starchy layer of powder and aqueous liquid, and fired.

The circumferential surface is then further coated with a layer of meltable material consisting of 180 parts of hard butter, followed by 23 parts of flour, and then again 240 parts of powder and 240 parts of an aqueous liquid are applied alternately to starch. A multi-spherical hollow baked confectionery consisting of two layers of spherical hollow baked confectionery was obtained by coating with a layer of spherical hollow confectionery.

A small hole was made in this multi-spherical hollow baked confectionery using a thin drill, and a syringe needle was used to fill the internal spherical hollow baked confectionery with tyokolate cream.

As shown in Fig. 3, this multi-layered spherical hollow baked confectionery filled with chiyocolate cream consists of two layers in which an inner spherical hollow baked confectionery 2a'' is placed inside an outer spherical hollow baked confectionery 2b'' which has a larger diameter. It has a structure consisting of a spherical hollow baked confectionery, and moreover, the inner spherical hollow confectionery is filled with Chiyocolate cream 4.
Therefore, when shaken, the inner spherical hollow baked confectionery makes a rolling sound as it hits the outer spherical hollow baked confectionery, making it a fun product, and when eaten, it is delicious and allows you to taste the chocolate cream inside.

[Brief explanation of drawings]

FIG. 1 is a perspective view of an example of a multi-spherical hollow baked confectionery produced according to Example 1, cut in half, and FIG. 2 is a perspective view of an example of a multi-spherical hollow baked confectionery produced according to Example 2, cut in half. Figure 3 shows a perspective view of an example of the multi-spherical hollow baked confectionery filled with tyokolate cream made according to Example 3, cut in half, with 1 and 1' in the drawings representing the center, 2a, 2b, and 2a. ',2
b', 2c', 2a'', 2b'' are spherical hollow baked confectioneries, 3 is coated tyokolate, and 4 is thiokolate cream.

Claims (1)

[Claims] 1 Using a granular food such as a nut as the center, coat the outer peripheral surface with a meltable substance that melts during baking, such as solid fat, and then attach flour to the surface, and then one or more types of starch and grain powder. Powders consisting of the above and an aqueous liquid containing dissolved sugar, gummy substances, etc. are applied alternately to coat the mixture with a starchy layer, which is then fired, and the surrounding surface is further coated with a meltable substance. After that, flour is attached to the surface,
Next, by repeating the process of alternately applying powder and aqueous liquid to coat with a starchy layer and baking, the smaller diameter spherical hollow baked confectionery is successively placed inside the larger diameter spherical hollow baked confectionery. A method for producing a multi-spherical hollow baked confectionery characterized by having a hollow structure.