JPS5839101Y2 - confectionery - Google Patents

Description

[Detailed description of the invention] This invention relates to a new confectionery that combines the flavor of Florentine and the flavor of sea urchin.

Traditionally, florentine is a confectionery made by mixing candy with one or more of nuts, dried fruits, bran-pickled fruits, puffed grains, etc. and baking it.

) was known, either alone or in combination with kutsky, etc.;
Florentine dough was placed on top of the fired plate-shaped kutski, spread over the entire surface of the kutski, then re-fired, and the baked material was cut into shapes such as triangles and squares, so the cutting process was easy. In this case, not only did the cut edges fall apart, but the shape of the cut was limited to triangles, squares, hexagons, etc. in order to reduce loss, and it was not possible to cut into circular or other special shapes. .

In addition, in the case of confectionery made solely of florentine, it is difficult to obtain a product with a certain shape, and for this reason, if a baking mold is used, there are many manufacturing problems (for example, the problem of peeling the product from the baking mold). .

However, in this invention, the confectionery was constructed by storing the florentine in the concave part of a dish-shaped container made of wafer, and as a result, the periphery of the confectionery was prevented from collapsing. By selecting the dish-shaped container, not only can the shape of the confectionery be determined freely, but also problems in manufacturing have been solved.

That is, to explain this invention with reference to an embodiment, Figs. 1 to 3 show a confectionery of this invention in which one florentine 3 is housed in the recess 2 of a dish-shaped container 1 made of sea urchin and having a square cross section. It is composed of.

The above-mentioned confectionery can be obtained by placing florentine dough into the recess 2 of a dish-shaped container 1 prepared in advance, storing it openly, and baking it.

According to the above embodiment, the florentine 3 has a structure in which only the top surface is exposed, and the side surfaces are surrounded by the wax.
It is possible to prevent the periphery of the confectionery from falling apart.

From a manufacturing standpoint, traditionally, firing florentine into a predetermined shape required a baking mold, a process of applying oil to the mold, and a process of peeling the florentine from the baking mold. The example does not require any such step.

Furthermore, from a taste point of view, you will be eating Florentine, which is sweet and has a taste similar to that of a fishing cart, and sea urchin, which has a light taste and is not sweet, at the same time, so the flavors of both will fuse and create a well-balanced dish. It can be a matter of taste.

In addition, since wax has low sugar and fat content,
When fired open, only the florentine becomes colorless.

Next, in the fourth rotation and the embodiment shown in FIG. 5, a florentine 3 is housed in a recess 5 of a dish-shaped container 4 made of wafer and having a kokeshi-like cross-sectional shape.

In the embodiments shown in the sixth rotation and FIG. 7, the florentine 3 is housed in a recess 7 of a relatively shallow bowl-shaped container 6 made of sea urchin sauce.

In this way, the confectionery of this invention can be made by selecting a plate-shaped container.
The shape of the confectionery can be freely determined.

In addition to the above shapes, the shape of the curved container may be polygons such as triangles and pentagons, gourd shapes, potbell shapes, etc. In short, any shape can be used as long as it is a dish shape that covers the side surface of the florentine. However, it is not limited.

As a result, there is no loss of florentine during the production of confectionery.

That is, according to this invention, florentine is housed in a dish-shaped container made of sea urchin sauce with a desired shape, so it can be manufactured in a simple process without causing material loss, and the flavor of the wafer and the flavor of florentine can be maintained. It has various effects such as producing delicious sweets with a well-balanced combination of ingredients.

In particular, since the Florentine dough is baked in a wafer container, the wafer can also protect the baking mold and the edges of the Florentine confectionery, simplifying the manufacturing process and making handling easier when transporting the product. This greatly contributes to facilitation, etc.

[Brief explanation of drawings]

Fig. 1 is a plan view of an embodiment of this invention, Fig. 2 is a front view, Fig. 3 is a sectional view, Fig. 4 is a plan view of another embodiment of this invention, and Fig. 5 is a side view. 6 is a sectional view of another embodiment of this invention, and FIG. 7 is a plan view thereof. L4, 6... Dish-shaped container, 2, 5, 7... Recessed portion, 3.
...Florentine.

Claims (1)

[Scope of utility model registration request] A confectionery made by baking Florentine dough that is placed in the recess of a dish-shaped container made of sea urchin with a desired shape.