JPH08242770A - Cake, production of cake and cake forming vessel - Google Patents

Abstract

PURPOSE: To obtain a cake which is covered with a continuously and uniformly steamed sponge layer and has a shelled cavity inside which is filled with a cream food, thus the cream inside can be tasted as well as gentle texture of the sponge is enjoyed. CONSTITUTION: In order to prepare a shell 2, a mold dividable into the top and bottom forces having vents are prepared and the bottom force is filled with a sponge dough of 0.32-0.36 specific gravity in an amount corresponding to 27-32% of the whole capacity of the mold as a bottom dough. On the bottom dough, marshmallow is placed in a volume corresponding to 6-8% of the whole capacity of the mold and the sponge dough of 0.32-0.36 specific gravity is cast on the bottom dough so that the dough may cover the marshmallow as the top dough in an amount corresponding to 22-27% of the whole capacity of the mold. Then, the top force is capped on the bottom force and steamed in a steam to give the objective cake 1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a confectionery product in which a sponge cake is filled with a creamy food such as custard cream, a confectionery production method suitable for producing such a confectionery product, and a confectionery production product. A suitable confectionery molding container.

[0002]

2. Description of the Related Art Sponge cakes are generally coated with cream on the upper surface or the side surfaces thereof and various decorations are applied as necessary. On the other hand, as a confectionery containing cream inside the sponge cake, a concave portion is formed in the center of the steamed sponge cake, the concave portion is filled with the cream, and the sponge dough is covered on the concave portion again. Some are steamed.

Further, in steaming a sponge cake,
Since the heating temperature is lower than when making baked goods,
An open-top bowl-shaped container or an open-top concave is used so that the dough swells sufficiently. These open tops may be covered with cloth or dunnage, but the top space of the dough is not substantially closed with a lid. The above-mentioned cloth and dunnage are for preventing water drops falling from the ceiling of the steam pot from entering the product.

[0004]

In the confectionery in which cream is filled in the concave portion of the lower side sponge cake, the sponge dough is placed on the cream and steamed again, the structure of the boundary portion between the upper and lower sponge cakes is different from the others. It becomes a thing, and a good texture cannot be obtained. Further, in such a method, the cream may be heated and deteriorated by the above-mentioned steaming again.

Further, when a sponge cake is steamed using a conventional open-top type container or mold, the upper surface of the confectionery is naturally formed, so that cracks or ruptures or wrinkles easily occur, and the confectionery is It is easy for the sizes to be uneven. Furthermore, by changing the shape of the container and the mold, sponge cakes of various shapes can be made, but since the upper surface of the confectionery is naturally molded as described above, the degree of freedom in designing the confectionery shape is low. .

[0006] In the case of baked confectionery, it is possible to obtain various shapes by using upper and lower combined molds like so-called ningyo-yaki, and there are those with an internal bean paste, but at high temperatures. Since it is baked, it is burnt and the surface becomes hard, so a moist texture cannot be obtained.

That is, the object of the present invention is to provide a confectionery product having a creamy food in the inside of a steamed sponge cake, and a production process suitable for making such a confectionery product. A method and a molded container are provided.

[0008]

Means for Solving the Problems and Their Actions The present inventor has conducted various tests and studies on the above problems, and if a material that is melted by heating is sealed inside a sponge dough and steamed, The inventors have found that a skin of sponge tissue that can be filled with cream inside can be produced, and completed the present invention. Hereinafter, the invention according to each claim of the claims will be specifically described.

<Invention of Claim 1> The present invention has an outer skin which is made of a continuous and homogeneous steamed sponge structure and has a closed cavity formed therein. It is a confectionery characterized by being filled with creamy food.

[0010] In the case of the confectionery, since the outer skin is composed of a continuous and homogeneous steamed sponge structure, the creamy food inside can be tasted while having a moist texture.

As the creamy food, various kinds can be used, and those having a strong sweetness such as jam or those having a heavy texture can be used, but they are steamed. Since the outer skin of the sponge tissue itself has a relatively light texture, custard cream, cream shanti, ganache cream, etc., which give a light texture, are suitable.

<Invention of Claim 2> In the present invention, the confectionery according to claim 1 is characterized in that it has a sugar-tight permeation layer impregnated with sugar-tightness on the inner wall of the outer skin. Is.

In the case of this confectionery, the sweetness is enhanced by the sugar-tightness that has penetrated into the inner wall of the outer skin.

<Invention of Claim 3> The present invention relates to a confectionery manufacturing method suitable for making the confectionery according to claim 1, wherein a sponge dough is filled with a soluble center which is melted by heating. In advance, by heating the sponge dough from the outside, by dissolving the soluble center while steaming the sponge tissue, to form an outer skin of the sponge tissue having a cavity closed inside,
It is characterized in that a hole is formed in the outer skin and a creamy food is filled inside the outer skin.

In the case of this method, since the sponge dough is heated from the outside, a sponge structure is formed from the outer peripheral part of the dough, but the soluble center is wrapped in the inside dough containing water, and the temperature rises. Will be delayed. Then, the soluble center is dissolved simultaneously with or before or after the inner portion of the dough is steamed into the sponge tissue.

The sponge dough swells outward in the course of its steaming, and the volume increase also goes inward, but the soluble center dissolves to give a certain amount of gas (in the case of a balloon-shaped or porous soluble center). Remains in its internal gas, and in the case of a solid soluble center, the gas generated by melting) remains, so the volume space initially occupied by the soluble center is such that the internal pressure of the gas balances the expansion pressure inside the sponge fabric. Then, it seems that the expansion pressure of the sponge material is overcome by the thermal expansion of the gas to increase the volume (the inner cavity of the actual outer skin is often larger than the soluble center).

As described above, the outer skin of the sponge tissue having a cavity inside can be obtained. To fill the inside of the outer skin with the creamy food, a needle having a through hole in the longitudinal direction at the axial center is inserted into the outer skin from the outside, and the creamy food is injected under pressure.

<Invention of Claim 4> The present invention is the method for manufacturing confectionery according to claim 3, wherein marshmallow is used as the soluble center.

That is, the marshmallow is generally 4
It is suitable as the above-mentioned soluble center because it melts at a temperature of 0 ° C or higher. Also, since the main component is sugar (syrup), it becomes sugar-tight by dissolution, and the outer skin of the sponge tissue has its inner wall surface. Form a more densely impregnated sugar-penetrating layer.

<Invention of Claim 5> The present invention provides the confectionery manufacturing method according to claim 3 or 4, wherein the upper and lower split molding containers are provided with ventilation holes for manufacturing the outer skin. The lower mold of the molding container is filled with a sponge material having a specific gravity of 0.32 to 0.36 as a lower material in an amount corresponding to 27 to 32% of the internal volume of the molding container.
A marshmallow having a volume equivalent to 6 to 8% of the inner volume of the molding container is placed on the lower fabric, and a sponge fabric having a specific gravity of 0.32 to 0.36 is used as the upper fabric on the lower fabric. A confectionery manufacturing method characterized in that the marshmallows are covered so as to cover an amount corresponding to 22 to 27% of the inner volume of the molding container, the lower mold is covered with an upper mold, and the mixture is put in a steam pot to be steamed. is there.

In the manufacturing method, since the upper and lower split type molding containers are used for manufacturing the outer shell, the outer shell having a desired shape can be obtained. Here, the vent is provided in the molding container in order to prevent the internal pressure of the molding container from increasing when the sponge material swells and hindering the swelling.

The specific gravity of the sponge material is 0.32 to 0.
The reason why it is set to 37 is that if it is less than 0.32, the sponge tissue obtained will have coarse meshes and the releasability will be poor.
This is because if the size is larger than 7, the sponge tissue obtained will be too fine and the texture will be impaired.

The amount of the lower cloth is set to 27
~ 32%, and the amount of upper fabric is 22 ~ of the inner volume of the molding container
The reason for setting the content to 27% is that if the total amount of the dough is less than 49%, the dough does not float in the molding container and the obtained sponge structure becomes coarse, and if the total amount of the dough is more than 59%, the dough swells. This is because there is a tendency for the composition to be extruded from the molded container or the structure becomes too fine. The amount of lower fabric should be equal to or greater than the amount of upper fabric,
The reason for increasing it is that the marshmallow is stable when placed on the lower fabric.

Regarding the size of the marshmallow, if the amount of the marshmallow is less than 6% of the inner volume of the molding container, sufficient cavities are not formed, and if the size of the marshmallow exceeds 8% of the inner volume, uniform meat is obtained. It becomes difficult to form a thick skin. In addition, it is preferable to place the marshmallow in the approximate center of the lower dough, and if the amount of deviation from the center is large, the thickness of the outer skin will be uneven and the sugar-tightness formed by melting the marshmallow will leak to the outside of the outer skin. , The appearance is impaired and the releasability is deteriorated.

In the steaming, the temperature of the dough and marshmallow is raised to the steaming temperature in a short time (within 5 minutes), and 1
It is preferable to steam for 5 to 20 minutes.
This is because when the temperature rise is moderate, the obtained sponge structure becomes rough, the releasability also deteriorates, and the position of the cavity becomes unstable (this is probably because the start of melting marshmallows is delayed). Also, when steamed in a time shorter than 15 minutes, the outer skin of the outer skin obtained is poor in skin coverage and inferior in releasability, and when steamed in a time longer than 20 minutes, the outer skin becomes yellow. However, the appearance is impaired, and it becomes hard and the texture becomes poor.

<Invention of Claim 6> The present invention relates to a confectionery molding container for steaming a sponge cake, and more particularly to a confectionery molding container suitable for producing the outer shell of a confectionery product according to claim 1. And a lower mold having a recessed lower molding recess for filling the sponge material, a flange protruding outward from the upper edge of the recess, and an upper molding recessed upward corresponding to the lower molding recess. Has a concave portion and a flange protruding outward from the lower edge of the concave portion, and an upper die fitted to the lower die, and substantially no ventilation between the lower die and the upper die. And a vent hole is formed at the top of the upper molding recess of the upper mold.

In the present invention, the reason why the lower mold and the upper mold are provided with flanges to clamp the mold is to enhance the sealing property of the mating surfaces. That is, steam generated from the sponge cloth or external steam enters the mating surface of the flange to cause dew condensation, and the condensed water exhibits a sealing effect of preventing leakage of the cloth thereafter. Therefore, it is not necessary to completely seal the mating surface from the beginning, and a simple mold fastening means can be used, and the mold can be easily released.

The ventilation hole provided at the top of the upper molding recess of the upper mold allows gas inside the container to escape when the sponge material inside expands, thereby preventing the internal pressure of the container from rising. Therefore, defective molding of confectionery is prevented.

The number of ventilation holes is not particularly limited,
Since the minute traces can be formed in the portion corresponding to the ventilation hole of the obtained confectionery, the smaller number is preferable. That is, in the case of the present invention, since the upper and lower molds are used, a confectionery having a desired shape can be formed, and the larger the number of ventilation holes, the greater the influence on the shape.

Further, in the above-mentioned upper and lower molds, the number of molding recesses is not particularly limited.
Even if only one piece is provided, a plurality of pieces may be arranged and connected to each other through a common flange.

<Invention of Claim 7> The present invention is characterized in that, in the confectionery molding container described in claim 6, the vent hole has a diameter of 2 to 4 mm.

That is, the vent hole is provided for venting the gas in the container as described above, but if it is less than 2 mm, the gas is not sufficiently vented, and the internal pressure of the container rises and the inner wall surface of the container and the confectionery. However, there is a problem that a gap is left between the mold and the mold, resulting in defective molding, and the dough leaks from the mating surface of the mold due to the influence of the internal pressure. In this case, even if the number of the ventilation holes is increased, if the diameter of the ventilation holes is small, the dew condensation water blocks the ventilation holes, and even if the internal pressure increases to some extent, the dew condensation water cannot escape, so that it is not so effective.

On the other hand, when the diameter of the vent hole exceeds 4 mm, the swollen sponge material easily leaks from the vent hole, and water drops falling from the ceiling of the steam pot enter the container. It becomes easy, or the obtained confectionery is easily crushed by external pressure (steam pressure in the steam pot). When the diameter of the ventilation hole is 4 mm or less, the leakage of the cloth is reduced because the cloth adheres to the inner surface of the ventilation hole even if the sponge cloth reaches the ventilation hole, and the adhesive force causes the expansion of the cloth. The reason why the water droplets are hard to enter is that the water droplets adhere to the inner surface of the vent hole and the adhesive force overcomes the vapor pressure.

[0034]

According to the first aspect of the present invention, the creamy food is provided inside the outer skin which is composed of a continuous and homogeneous steamed sponge structure and in which a closed cavity is formed. Since it is filled, the creamy food inside can be tasted while having a moist texture.

According to the second aspect of the invention, since the inner wall portion of the outer skin has the sugar-tight permeation layer, different textures and tastes can be obtained.

According to the third aspect of the present invention, since the sponge dough is steamed in the state where the soluble center is put inside, it is possible to form the outer skin of the sponge tissue having a cavity inside.

According to the invention of claim 4, since marshmallow is used as the soluble center, it is possible to form an outer skin of a sponge tissue having a cavity therein, and a sugar-tight seal is formed on the inner wall portion of the outer skin. A permeation layer can be formed.

According to the invention of claim 5, the sponge material has a specific gravity of 0.32 to 0.36 and is provided in the lower mold of the molding container, and the sponge material is used as the lower material in the inner volume of the molding container. 27-32% of the inner volume, and 22-27% of the inner volume is filled as the upper material, and 6-
8% of marshmallow was put, the lower mold was covered with the upper mold of the molding container, and it was put in a steam pot to be steamed, so that the outer skin of the sponge tissue that gives a moist texture is formed in the molding container. It can be molded into a desired shape corresponding to the shape, and a vent hole can prevent defective molding.

According to the sixth aspect of the present invention, since the lower mold and the upper mold are provided with flanges so as to perform the mold clamping, and the vent holes are provided at the top of the upper molding recesses of the upper mold, the mold clamping is performed. Also, while simplifying the mold release, it is possible to reliably seal the mating surfaces of the upper and lower molds, prevent an abnormal rise in internal pressure, and reliably obtain the sponge cake of the desired shape. This is advantageous for producing the outer shell of the confectionery according to claim 1.

According to the seventh aspect of the present invention, since the diameter of the vent hole is set to 2 to 4 mm, degassing, sponge material leakage prevention, water droplet intrusion prevention, and crushing prevention by external pressure are ensured. The desired sponge cake (outer skin) can be obtained.

[0041]

Embodiments of the present invention will be described below with reference to the drawings.

<About Confectionery> FIG. 1 and FIG. 2 show the confectionery 1. The confectionery 1 of this example has an oval shape (the size is substantially the same as a chicken egg), and a custard cream 3 is filled inside the outer skin 2 as a creamy food. The outer skin 2 is composed of a continuous and homogeneous steamed sponge tissue. A sugar-tight permeation layer 4 in which the sugar-tight is soaked is formed on the inner wall of the outer skin 2.

<Confectionery Molding Container> FIGS. 3 to 5 show a molding container 5 for steaming the outer skin 2 of the confectionery 1. The molding container 5 includes a lower mold 6 and an upper mold 7 made of polypropylene, and a mold fastening member 8 that holds the molds 6 and 7 together.

As shown in FIG. 4, the lower mold 6 is provided with three downwardly formed recesses 9 which are recessed and arranged in parallel at intervals. The three lower molding recesses 9 are connected by integral flanges 11 projecting outward from the respective upper edges. The outer shape of the flange 11 is a rectangle, and one of the diagonal positions of the flange 11 has a protrusion 12 for positioning which protrudes upward.
12 is provided, and a positioning hole 1 is provided at the other diagonal position.
3, 13 are formed.

The upper mold 7 has a shape symmetrical to the lower mold 6, and includes three upper molding recesses 14 corresponding to the lower molding recesses 9 and the upper molding recesses 14. Flanges 15 with a rectangular outer shape protruding outward from the lower edge
Have and. A positioning hole 16 into which the positioning projection 12 of the lower mold 6 is closely fitted is formed in one diagonal position of the flange 15, and a positioning hole 13 of the lower mold 6 is formed in the other diagonal position. A downwardly protruding positioning protrusion 17 is provided for tight fitting.

The protrusions 12 and 17 and the holes 13 and 16 of the lower mold 6 and the upper mold 7 are, when the lower molding recess 9 and the upper molding recess 14 face each other so as to form an oval cavity, Which can be tightly fitted together,
In that sense, it has both types of positioning function,
They also have a mold fastening function by tightly fitting each other. A vent hole 18 having a hole diameter of 2 mm is formed at the top of the upper molding recess 14 of the upper mold 7.

The mold fastening member 8 is formed by bending a long and narrow sheet metal into a channel shape, and is fitted to the edges of the flanges 11 and 15 of the molds 6 and 7 which are matched with each other. 6 and 7 are fastened (see FIG. 5). It should be noted that this mold fastening member 8 corresponds to the protrusion 1
It is not necessary when a sufficient fastening force can be obtained by the holes 2 and 17 and the holes 13 and 16.

<Confectionery Manufacturing Apparatus> FIG. 6 shows an apparatus for manufacturing the outer skin 2. In the figure, 20 is a conveyor for carrying the above-mentioned forming container 5 and conveying, 21 is a steam pot, and from the base end side to the tip side of the carrier side of the conveyor 20, the lower die supply device 22, the lower dough depositor 23, the soluble material Center throwing machine 24, upper fabric depositor 25, upper mold feeding device 26 and mold closing device 2
7 are arranged in order.

The lower mold feeding device 22 is provided with a rack for stacking and holding the lower mold 6 of the molding container 5 with the lower molding recess 9 thereof facing upward, and the lower mold 6 is conveyed from below the rack. One is supplied to each of 20 carrier surfaces.

The lower dough depositor 23 is provided with a fixed amount supply device at a lower portion of a container containing the sponge dough, which is used as the lower dough to fill the lower molding recesses 9 of the lower mold 6 in a fixed amount. .

The soluble center feeder 24 is provided with a supply device for supplying the marshmallows as the soluble centers one by one onto the lower dough of the lower mold 6 below the container.

The upper dough depositor 25 is provided with a fixed quantity supply device at a lower portion of a container containing the sponge dough for quantitatively filling the lower dough with the sponge dough as the upper dough so that the marshmallow is covered. It is a thing.

The upper mold feeder 26 is provided with a rack for stacking and holding the upper mold 7 of the molding container 5 with the upper molding recess 9 thereof facing downward, and conveys the upper mold 6 from below the rack. One is supplied on the lower mold 6 on the 20.

The mold closing device 27 supplies a pair of mold fastening members 8 to the edge portions of the flanges 11 and 15 of the molds 6 and 7 which are matched with each other and fits them into the edges.

As shown in FIG. 7, the steam cauldron 21 has an exhaust hole 28 in the upper part of the side wall of the cauldron, and a nozzle device 30 having a large number of steam ejection holes 29 formed in the lower part of the cauldron. The steam supply pipe 31 is connected to the nozzle device 30. A support device (not shown) that supports the molding container 5 is provided above the nozzle device 30.

<Regarding Confectionery Manufacturing Method> -Preparation of Sponge Dough-The sponge dough is prepared by mixing the ingredients in the formulations shown in Table 1 and stirring. The specific gravity of the sponge material is 0.32
It is set to 0.36.

[0057]

[Table 1]

Sugar as a sugar not only obtains sweetness, but also exerts excellent shaping properties when the outer skin 2 is made. That is, sugar removes water from the dough and increases viscosity,
The bubbles entrapped by stirring become strong and contribute to the formation of a good sponge tissue. If the amount of sugar is too high, the viscosity becomes too high and air bubbles are reduced, the sponge structure becomes clogged, the texture is impaired, and the sugar becomes too sweet. If the amount of sugar is too low,
Foaming becomes poor and a good sponge structure cannot be obtained.

Oils and fats enhance the mixing and dispersibility of materials,
It also contributes to suppressing the formation of gluten and obtaining a soft texture. However, oils and fats generally have a defoaming action and hinder the foaming property of the dough. Therefore, when the dough is erected by the all-in-one method, one having a high emulsifying power is used. That is, since the oil and fat having an emulsifying power has a function of reinforcing the foaming power, the above problem can be avoided. If the amount of fats and oils is too large, the foaming power of the dough increases and its specific gravity decreases, and the sponge cake obtained becomes oily. If the amount of fats and oils is too small, the emulsifying action of the dough will be insufficient and the resulting sponge cake will not be soft in texture.

The powder forms the skeleton of the sponge structure, but if it is too much, it will become a hard sponge cake, and if it is too little, it will cause the sponge to sink after steaming, or it will not be sufficiently heated and will be in a semi-burned state. It is easy to become. Since a sponge becomes hard in a substance containing a large amount of gluten protein such as a strong flour, it is preferable to use a soft flour having a low protein content in which gluten is hard to come out in order to obtain a soft texture.

The starch syrup contributes to the formation of a moist sponge structure due to its water retention property. If the amount is too small, the above effect cannot be obtained, and if it is too small, the amount of water increases and water vapor easily remains inside the molding container, which results in stickiness in the sponge obtained, resulting in poor releasability. And the texture becomes worse.

-How to make marshmallows-Marshmallow is a mixture of sugar, starch syrup, gelatin, corn starch and flavors, which are weighed and mixed with each other, concentrated in a vacuum, foamed with a continuous mixer, extruded from a nozzle and cut into a predetermined size. , Can be obtained by drying. Marshmallow has a specific gravity of 0.28 to 0.32 and a size of 6 to 8% of the internal volume of the molding container 5.

-Filling the dough and marshmallow into the molding container-As shown in FIG. 8, the sponge material is placed in the lower molding recess 9 of the lower mold 6 by the lower material depositor 23 and the lower material 3 is formed.
Fill as 2. The filling amount is 27 to 32% of the inner volume of the molding container 5. Next, as shown in FIG. 9, the marshmallow 33 is placed on the central portion of the lower cloth 32 by the soluble center feeder 24. Next, as shown in FIG. 10, the sponge cloth is used as the upper cloth 34 on the lower cloth 32 so as to cover the marshmallows 33 with the upper cloth depositor 25. The filling amount is 22 to 27% of the internal volume of the molding container 5. And FIG.
As shown in, the lower mold 6 is covered with the upper mold 7. Then, both molds 6 and 7 are clamped and held by the mold holding metal fitting 8.

-Steaming- The molding container 5 filled with the above-mentioned dough and marshmallow is put in the steam pot 21, and the temperature of the contents of the molding container 5 is increased at a stretch as shown in FIG. 15 ~
Steam for 20 minutes.

-Regarding Vent Hole Diameter of Upper Die- As the above-mentioned upper mold, various types without vent holes and various vent holes having different diameters are prepared, and an outer skin is formed according to the above-mentioned manufacturing method, and the vent holes have The effect on the product was investigated. The results are shown in Table 2.

[0066]

[Table 2]

The modes of defective products shown in the table are as follows.

Vent hole traces: Fabrics entering the vents and forming protrusions Out-of-mold ejection: Fabrics ejected from the vents Water droplets intrusion; Surface depression due to internal pressure; gas inside the container did not escape, creating a gap between the inner wall of the container and the outer skin, resulting in surface depression Surface depression due to external pressure; Those that acted to cause a relatively large depression in the vent holes of the outer skin. Mating surface leaching; Material leaching from the mating surface of the mold

According to the table, the diameter of the vent hole is 2 to 4 m.
It can be seen that when m, the number of defective products is minimal.

[Brief description of drawings]

[Figure 1] A cross section of a confectionery

[Figure 2] Cross-sectional view of confectionery

FIG. 3 is a plan view of the confectionery molding container.

FIG. 4 is a plan view of the lower mold.

FIG. 5: Side view of confectionery molding container

FIG. 6 is a side view of the confectionery manufacturing apparatus.

FIG. 7 is a sectional view of a steam pot.

FIG. 8 is a cross-sectional view showing a state where a lower die is filled with a lower cloth.

FIG. 9 is a cross-sectional view showing a state in which a marshmallow is placed on the lower cloth.

FIG. 10 is a cross-sectional view showing a state in which the marshmallow is covered with the upper fabric.

FIG. 11 is a cross-sectional view showing a state in which the upper and lower molds are combined.

FIG. 12 is a graph showing a temperature change of contents of a steam pot and a molding container.

[Explanation of Codes] 1 Confectionery 2 Outer skin 3 Custard cream 4 Sugar-tight penetration layer 5 Molding container 6 Lower mold 7 Upper mold 8 Mold fastening fitting 9 Lower molding recess 11 Flange 12 Positioning protrusion 13 Positioning hole 14 Upper molding recess 15 Flange 16 Positioning Hole 17 Positioning Protrusion 18 Vent 20 Conveyor 21 Steam Kettle 22 Lower Die Feeder 23 Lower Dough Depot Jitter 24 Soluble Center Charger 25 Upper Dough Depot Jitter 26 Upper Die Feeder 27 Mold Closing Device 28 Exhaust Hole 29 Steam Spout hole 30 Nozzle device 31 Steam supply pipe 32 Lower fabric 33 Marshmallow 34 Upper fabric

Claims (7)

[Claims] 1. An outer skin comprising an entirely continuous and homogeneous steamed sponge structure and having a closed cavity formed therein, wherein the inner skin is filled with a creamy food. Confectionery characterized by. 2. The confectionery according to claim 1, wherein the inner wall of the outer skin has a sugar-tight permeation layer impregnated with sugar-tight. 3. A sponge cloth is filled with a soluble center which is melted by heating, and the sponge cloth is steam-heated from the outside to dissolve the soluble center while steaming a sponge tissue, thereby closing the inside. A method for producing a confectionery, which comprises forming an outer skin of a sponge tissue having hollows formed therein, forming a hole in the outer skin, and filling the inside with a creamy food. 4. The confectionery manufacturing method according to claim 3, wherein marshmallow is used as the soluble center. 5. The confectionery manufacturing method according to claim 3 or 4, wherein an upper and lower split mold container having ventilation holes is prepared for manufacturing the outer skin, and the mold is used as a lower mold of the mold container. , Using a sponge material having a specific gravity of 0.32 to 0.36 as the lower material, the inner volume of the molding container is 27 to 3
Filled in an amount corresponding to 2%, put marshmallow having a volume corresponding to 6 to 8% of the internal volume of the molding container on the lower cloth, and a specific gravity of 0.32 to 0 on the lower cloth. The sponge material of No. 36 is used as the upper material and the amount corresponding to 22 to 27% of the internal volume of the molding container is filled so as to cover the marshmallow, and the lower mold is covered with the upper mold and put in a steam pot for steaming. A method for manufacturing a confectionery, which is characterized by the above. 6. A confectionery molding container for steaming a sponge cake, comprising: a downward molding recessed recess for filling with a sponge dough.
A lower mold having a flange projecting outward from an upper edge of the recess, an upper molding recess corresponding to the lower molding recess having an upward recess, and a flange projecting outward from a lower edge of the recess. And an upper die fitted to the lower die, and die fastening means for joining the lower die and the upper die so that substantial airflow does not occur between their flanges. A confectionery molding container characterized in that a vent is formed at the top of the recess. 7. The confectionery molding container according to claim 6, wherein the vent hole has a hole diameter of 2 to 4 mm.