JPH10191879A - Production of porous cake shell - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a cake shell having new flavor together with completely new appearance by squeezing dough to be expanded by heating at a part inside a pair of joint dies, releasing a part of steam generated by heating, and stopping heating when the dough is baked to be made porous. SOLUTION: For example, a pair of joint dies 1 composed of upper die 2 and lower die 3 is prepared. When the upper die 2 and the lower die 3 are joined, a baking chamber 4 is formed inside. The outer form of cake to be baked is formed by matching respective inner surfaces 21 and 31 of upper die 2 and lower die 3. Next, the dough of ordinary cream puff shell is prepared by mixing 50wt.% butter, 130wt.% water and 130wt.% eggs into 100wt.% wheat flour (weak flour). Concerning this dough, cream dough 5 of 12g to 13g is squeezed out in one of joint dies 1, the upper and lower dies 2 and 3 are joined, fixed by screw, put into an oven and baked at 220 deg.C for 13 minutes and the objective cake shell is provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing a porous confectionery skin, and more particularly, to a method for manufacturing a porous confectionery skin by using a pair of mating dies, which is hollow and porous and whose contents are extracted. The present invention relates to a method for producing a porous confectionery skin from which a confectionery skin to be a new confectionery can be produced. A confectionery having a new and new flavor can be manufactured.

[0002]

2. Description of the Related Art One of the conventionally known confectioneries is a so-called cream.
Cream) is the Japanese name changed from the French original language.

[0003] That is, in French it is called Chou a la Cream, in American English it is called Cream Puff, and in English it is called Cream Buns,
The shoe cream is not used outside of Japan.

[0004] In any case, the screen of the shoe cream
(Chou) is in French and French
(Chou) is an English speaker, Calli F.
lower), which is a flower cabbage. From this point of view, the cream is characterized in that the skin is molded into a flower cabbage or a shape similar thereto, and is a confectionery in which the cream is packed in such skin.

[0005] Therefore, the so-called cream is characterized in that the skin enclosing the cream is made of a flower cabbage that is torn and spread.
This feature, combined with the taste and flavor of the cream in the middle, has become popular as a delicious confectionery.

[0006] That is, when preparing the raw dough for baking the skin of the cream, the fats and oils such as butter are melted in the heated water, and the flour is added to this to gelatinize the flour. On the other hand, chicken eggs are added to the mixture and the mixture is stirred and the hardness of the raw material dough is adjusted. The adjustment of the raw material dough is performed by adjusting the amount of the egg added at this time, if desired.

[0007] When the raw material thus adjusted is squeezed on a top plate and baked for about 20 minutes, the surface of the skin is broken in a flower-flower shape by this baking, and a flower-flower-shaped skin can be produced.

[0008] More specifically, since the raw dough contains chicken eggs and, if desired, an expander, together with flour, when the raw dough is heated, the temperature of the dough surface first rises and the dough surface solidifies. . When the whole raw dough is heated in this manner, gelatinization of the flour in the raw dough (α
) As it progresses, swelling occurs, and especially by evaporation of a large amount of water inside, the once solidified surface is broken and thin line cracks are generated, so-called flower blooms are formed, and the surface of the skin becomes flower-like Become.

[0009] In the skin of such a cream cream, the skeleton of the skin is formed mainly by coagulation of the egg white in the chicken egg by heating and gelatinization, expansion and solidification of the starch in the flour. In addition, the skeleton thus formed has smooth flexibility given by fats and oils interposed in the skeleton and breaks the hardened surface formed as a part of the skeleton to form a so-called flower bloom. .

Since the skin has such a skeleton and the surface of the skin is formed in a flower-like shape, the cream has a peculiar flavor, and is a very delicious and quite popular confection. It is fixed as having a certain appearance. For this reason, despite the fact that the skeleton itself formed by coagulation of egg whites and gelatinization of starch in flour, expansion, etc. has a unique flavor, the surface shape of the skin is fixed, From a visual point of view, a confectionery skin that gives a new flavor or a confection using the same has not yet been proposed.

[0011]

SUMMARY OF THE INVENTION The object of the present invention is to solve the above-mentioned drawbacks, and more specifically, it is possible to manufacture the outer surface of the outer mold according to a pair of mating dies used, if desired. A method for producing a novel confectionery skin, in which the skin itself is close to the skin of a cream cream, is proposed.

[0012]

That is, the present invention is a method for producing a porous confectionery skin. In manufacturing the confectionery skin, a pair of mating dies is used, and the confectionery skin is manufactured by heating through the mating dies. After squeezing the dough that expands by heating on a part of the mating die, the pair of mating dies is heated to expand the dough by heating and adhered to at least the entire inner wall surface of the mating die and heated. A part of the water vapor generated based on the dough heating is released from a slight gap remaining in the mating portion between the pair of mating dies, and baked until the dough attached to the inner surface of the mating mold becomes porous. The heating is stopped, and the confectionery skin is removed from the mold.

[0013] The dough includes flour, butter and the like.
Solid fats such as solid fats, liquid fats such as edible oils, chicken eggs, salt,
Sato, dough containing expanded material is used.

Next, the structure and operation of these means will be described in more detail with reference to the drawings.

FIGS. 1, 2, 3 and 4 are illustrations of each step in producing confectionery skin by the method of the present invention.

FIG. 1 is an explanatory view showing a step of inserting a cloth into a pair of mating dies by a cross section.

FIG. 2 is an explanatory view of an example when the dough is heated and expanded in a pair of mating dies.

FIG. 3 is an explanatory view of an example when baking of the dough proceeds in a pair of mating dies to form confectionery skin.

FIG. 4 is an explanatory view from the side of an example when the upper mold of the pair of mating molds is removed after the confectionery skin is baked.

First, as shown in FIG. 1, a pair of mating dies 1 is prepared. The pair of mating dies comprises an upper mold 2 and a lower mold 3. When the upper mold 2 and the lower mold 3 are joined, a firing chamber 4 is formed inside. The outer peripheral surface of the baking chamber 4 is formed on the inner surface of the upper die 2 and the lower die 3 of the mating die 1, and the inner surfaces 21, 31 of the upper die 2 and the lower die 3 are combined to form the outer shape of the confection to be baked. Is done. Thus, a pair of mating dies 1
When baking is performed through the baking, the batter is regulated by the outer peripheral surface of the internal baking chamber 4 and baking is performed, although the same batter is used as the baking cloth. -It can be molded into a desired three-dimensional shape without causing the surface of the skin to bloom like a cream.

The inner surfaces 21 and 31 of the upper die 2 and the lower die 3
Since this has such a purpose, any shape or combination of these shapes can be provided as desired.

The upper mold 2 and the lower mold 3 can be made of any material, for example, metal, ceramic, etc., as long as the dough can be fired in the internal firing chamber 4. However, the upper mold 2 is heavier than the lower mold 3. Is preferred.

That is, as described later, when the dough is fired in the firing chamber 4, the upper die 2 is easily pushed up by the dough or steam. In this regard, when the weight of the upper mold 2 is increased, the upper mold 2 is not pushed up. However, if it is not pushed up at all, the steam generated during firing cannot be sufficiently dissipated, so that the desired confectionery skin cannot be obtained. From this point, it is preferable to determine the weight of the upper mold 2 in consideration of the moisture in the dough to be baked and the amount of dough inserted into the combined mold.
When the weight of the dough inserted into one combined mold is about 10 to 20 g, the weight of the upper mold is preferably about 4.0 to 6.5 kg.

Further, without adjusting the weight of the upper mold as described above, it is also possible to bind the lower mold with the screw using a screw or other clamping material. It can also be adjusted.

Next, upon baking, the confectionery dough 5 is inserted into a part of the pair of mating dies 1, that is, a part of the baking chamber 4.

That is, the confectionery dough 5 is not inserted into the whole of the baking chamber 4, but is inserted partially, and when baking, the confectionery dough 5 expands sufficiently, and the baking proceeds sufficiently to provide air permeability. An excellent porous confectionery skin 6 (see FIG. 4) is obtained.

As the confectionery material 5, a confectionery material having a composition corresponding to the skin of a cream screen is usually used.

Therefore, the confectionery dough 5 is made of flour,
It contains fats and oils such as butter, chicken eggs and the like, and if necessary, salt, sugar and expanding material. These confectionery dough 5
Is prepared in the same manner as in the preparation of dough such as skin of a cream.

That is, usually, first, water is heated, and while water is heated, butter and the like are added and dissolved while stirring. Thereafter, the flour is sifted over the mixture, uniformly mixed, and the starch in the flour is gelatinized (gelatinized), and then a proper amount of chicken eggs is added thereto to prepare confectionery dough. With the dough prepared in this way, texture or tissue can be formed by flour, egg white in chicken eggs and the like, and the hardness and the like can be reduced in the same manner as in the baking of the skin of the cream when baking. It is prepared with oils and fats.

Subsequently, the mating die 1 into which the dough is partially inserted is put into, for example, a firing furnace or a firing device, and the mating die 1 is heated and baked in this state. When baked in this way, as shown in FIG. 2, the confectionery dough 5 inserted in a part of the mating mold 1 is
Heated inside. Although the confectionery dough 5 expands due to the heating, the confectionery dough 5 is kept in the baking chamber 4, so that
The confectionery dough 5 spreads over the whole,
Along the inner surfaces 21, 31 of the confectionery skin 6 (FIG. 4).
) Is formed.

That is, the inner wall surfaces 21 and 3 in the mating mold 1
The cloth adhered to 1, that is, the surface layer portion 61 is heated via the mating die 1, and is sequentially fired by this heat. In this case, the water contained in the confectionery dough 5 is heated to generate a large amount of water vapor, but the vapor pressure of the water vapor increases because the baking chamber 4 in the mold 1 is closed. Due to the rise, the confectionery dough 5 is pressed onto the inner wall surfaces 21 and 31 of the mating die 1, and thus the surface portion 61 of the confectionery skin 6 is formed, and the inside thereof is hollow.

The surface portion 61 itself has sufficient strength and can hold a hollow shape. However, if necessary, a thin support portion 51 made of a part of the cloth may be formed.
When the surface layer portion 61 is supported by the support portion 51, the confectionery can be further improved in the fixed form.

On the other hand, the mating mold 1 is composed of upper and lower molds 2 and 3 and is integrated together. When the internal steam becomes high pressure, it escapes as high-pressure steam from the mating portion to the outside.
The pressure in the firing chamber 4 is kept uniform, and the surface portion 61 is pushed up uniformly.

As described above, when the pair of mating dies 1 are joined, it is necessary to close the upper and lower dies. As described above, in addition to making the upper mold 2 heavier as described above, it is also possible to lock the upper mold 2 with a locking tool or other screw mechanism. Even when locked with a locking device, the pressure of water vapor rises based on the heating of the confectionery dough, so the upper die is pushed up with the rise, and over time through the slight gap. The steam becomes high pressure and flows out to the outside, and the pressure in the firing chamber 4 can be adjusted.

Further, even if the fitting portion is locked by using a locking tool or the like, if the locking by the locking tool or the like is kept at an appropriate level, water vapor sequentially flows out as the pressure in the firing chamber 4 rises, Equivalent effects can be achieved.

Further, as described above, the confectionery dough 5 is inserted into a part of the mating mold 1, and the confectionery dough is expanded and spread over the entire baking chamber 4 in the mating mold 1. The confectionery dough can be attached to the inner wall surface of the mating mold 1 to form a thin layer, and even if the supporting portion 51 is formed inside, the supporting portion 51 is very small and the inside is almost hollow. Can be configured.

When the baking of the dough is continued in this state, as shown in FIGS. 3 and 4, fine pores 62 are uniformly formed in the surface layer portion 61, and the surface layer portion 61 loses water considerably and hardens slightly. It becomes porous.

More specifically, the cloth adhered to the inner surfaces 21 and 31 of the mating die 1 has a layered shape. For this reason, when heated through the mating mold 1, the part is hardened to some extent with almost no loss of water, and the water is considerably lost, so that a fine pore 62 is formed. Also,
The fabric itself is a fabric of a skin of a cream skin or a fabric similar thereto, and contains at least egg white and, if desired, an expanding material. Is formed, whereby the air permeability is also enhanced, and the extremely permeable surface layer portion 61 is formed.
Thus, a confectionery skin whose inner space is surrounded can be prepared.

As described above, the confectionery skin is covered with the surface layer 6.
The firing is stopped when 1 is made porous, and the upper mold 2
Is removed, the inside of the firing chamber 4 is opened to the atmosphere (see FIG. 4). When the upper die 2 is opened in this manner, the water vapor in the firing chamber 4 is released into the atmosphere, but the surface layer 61 has pores 6.
Since 2 is uniformly distributed, the water vapor is radiated through the pores 62 and the shape of the surface layer portion 61 is not impaired at all.

That is, the surface layer portion 61 is made of a normal screen
It does not bloom like the skin of mu. In addition, even when the upper mold 1 is opened in this manner, the upper mold 1 is in close contact with the inner wall faces 21, 31 of the mating mold 1.
The shape and pattern 1 are directly transferred to the surface layer portion 61, and a confectionery skin having a desired shape or the like is obtained.

As described above, the confectionery dough 5 is inserted into a part of the baking chamber 4 in the pair of mating dies 1, and during the baking, the confectionery dough 5 is sufficiently expanded and fluidized, and the porosity is as described above. A confectionery skin having the above-mentioned structure can be obtained because the confectionery fabric itself is made of a normal cream skin or a fabric similar to or similar to the confectionery fabric.

That is, the dough having a composition usually used for the skin of a cream cream contains fats and oils such as butter, flour, chicken eggs and the like, and optionally, salt, sugar,
An expanding material is added and blended.

Therefore, the wheat flour in this is involved in the formation of a texture tissue through gelatinization, puffing and solidification of the starch therein, and at the same time, the tissue is strengthened by the coagulation of egg white in the chicken egg, and The fluidity is provided by the interposition of oils and fats such as-, and the hardness is adjusted, whereby a so-called texture of the confectionery skin itself can be constituted. For this reason, since it is such a dough, when baked as described above, since the fluidity of flour and egg white in the dough can be sufficiently ensured, the surface layer portion 61 can be easily formed at the time of baking, This surface layer portion 61 becomes porous as described above, and further becomes porous because it contains egg white and the like. It can be molded into a desired shape.

In short, in the case of firing through a pair of mating dies, the firing is limited to the extent that the dough adhering to the inner surface of the mating die, that is, the surface layer of the confectionery skin becomes porous. A confectionery skin having a structure can be easily obtained.

Next, the present invention will be described more specifically with reference to examples.

[0046]

EXAMPLE A confectionery dough was blended with 100 parts by weight of flour as described below, and prepared in the same manner as in a conventional method of preparing cream skin. Mixing ratio of confectionery dough Butter 50 parts by weight Water 130 〃 Flour (soft flour) 100 〃 Egg 130 〃

The confectionery dough is squeezed with 12 to 13 g of shredded dough on one side of a heart-shaped mating mold, the upper mold and the lower mold are fitted together, fixed with screws, and placed in an oven at 220 ° C., 13 ° C.
After sintering in minutes, the fixing screw was removed and the mold was opened, and a hollow shuffle with an outer shape matching the shape of the mold was sinterable. The amount of the confectionery dough has a certain relationship with the internal volume, and a good shape cannot be obtained if the amount is large or small.

Also, the upper mold is made heavier than the lower mold,
When the weight was increased from 4.5 kg to about 4.7 kg or more, the upper mold could be fired well without floating.

[0049]

As described in detail above, the method of the present invention is a method for producing a porous confectionery skin, wherein the confectionery skin is produced by heating through a pair of mating dies.

At this time, the cloth which expands due to heating is squeezed into a part of these mats, and then the pair of mats are heated to expand the cloth by heating, so that at least the entire inner wall surface of the mats is formed. While heating while adhering to the dough, part of the steam generated based on the dough heating is released from a slight gap remaining in the joint between the pair of mating dies, and the dough attached to the inner surface of the mating mold is removed. The heating is stopped when the baked product is baked to such an extent that it becomes porous, and the confectionery skin is removed from the mold.

The confectionery dough contains solid fats and oils such as flour and butter, liquid fats and oils such as edible oil, chicken eggs, salt, sugar and expanding materials.

Therefore, according to the present invention, a hollow confectionery skin can be manufactured by molding the outer mold so as to match the pair of mating dies, and this confectionery skin is porous and has a very small amount of water. For this reason, by inserting or injecting the contents into this confectionery skin, a confectionery having a new flavor and texture can be obtained. A confectionery to which the flavor of the flavor is added is obtained.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing, by a cross section, a step of inserting a cloth into a pair of mating dies.

FIG. 2 is an explanatory diagram of an example when the dough is heated and expanded in a pair of mating dies.

FIG. 3 is an explanatory view of an example when baking of dough proceeds in a pair of mating dies and confectionery skin is formed.

FIG. 4 is an explanatory view from the side of an example when the upper mold of the pair of mating molds is removed after the confectionery skin is fired.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Matching type 2 Upper type 3 Lower type 4 Baking room 5 Confectionery dough 61 Surface part

Claims (2)

[Claims] When heating confectionery skin by heating through a pair of mating dies, the dough that expands by heating squeezed to a part of these mating dies is heated and expanded to at least the inside of the mating dies. During the heating and sintering of the dough, the steam generated from the dough is released from the gap between the mating portions of the mating mold during the heating and sintering, and the dough layer attached to the inner wall surface of the mating mold is baked. The porous baking is characterized in that the heating and baking are stopped when the pores are formed and the pores are made porous, and thereafter the dies are opened to take out the confectionery skin covering the dough layer in which the pores are formed as a surface layer. How to make leather. 2. The dough includes solid fats and oils such as flour and butter, liquid fats and oils such as cooking oil, chicken eggs, salt, sugar,
The method for producing a porous confectionery skin according to claim 1, wherein an expanding material is included.