JPS6135749A - Production of laminated sponge confectionery impregnated with jellylike food - Google Patents

Abstract

PURPOSE:To produce a laminates sponge confectionery impregnated with a jellylike food, by filling a pasty raw material for the jellylike food in a molding recessed part of a mold, inserting a plate cake sponge material into the filled raw material, and repeating the above-mentioned steps twice or more. CONSTITUTION:A small amount of a pasty jellylike food raw material 3 is filled through a nozzle 4 into a molding recessed part 2 of a mold 1, and a plate or sheetlike cake sponge material 5 is inserted into the food raw material 3. The above-mentioned steps are repeated twice or more to contain plural layers of laminated cake sponge material (A) impregnated with the pasty jellylike food raw material 3 in the molding recessed part 2 of the mold 1. After coagulating the resultant material (A) at ordinary temperature or in a refrigerator, etc., the coagulated material (A) is taken out of the mold 1.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention involves filling a small amount of pasty jelly-like food material into the molding recess of a molding mold, and then inserting a cake sponge body cut into a plate or sheet shape therein. The process is repeated at least twice, and a plurality of layers of cake sponge polymer impregnated with a paste-like jelly-like food material are housed in the molding recess, and the jelly-like food material impregnated with the cake sponge polymer is further added. Regarding the manufacturing method of laminated sponge confectionery impregnated with jelly-like food, which is characterized in that it is solidified and then taken out from the mold, the purpose is that it has a beautiful appearance due to its multi-layered structure, and that it has a jelly-like appearance as well as Aldo. To provide a method for producing a delicious confectionery that cannot be tasted with conventional sponge confectionery because the food is sufficiently soaked into the cake sponge polymer.

Hereinafter, one embodiment of the present invention will be described based on the drawings.

FIG. 1 shows a mold 1 for molding a sponge confectionery according to the present invention, in which a plurality of four molding parts 2 of appropriate molds are formed.

First, a small amount of pasty jelly-like food material 3 is filled into the molding recess 2 of the mold 1 through the nozzle 4 of a filling machine. (FIG. 3) Next, a cake sponge body 5 cut into a plate or sheet shape is inserted into the food material 3.

(FIG. 4) The above steps are repeated at least twice, and a plurality of layers of cake sponge polymer A impregnated with paste-like jelly-like food raw material 3 are housed in the molding recess 2 of the mold 1.

In this example, the above steps are repeated three times, and a cake sponge body A having a three-layer structure is housed in the molding recess 2. (5th
(Figures 8 to 8) Then, the paste-like jelly-like food material 3 impregnated with the cake sponge polymer A is solidified at room temperature or in a cooled state in a refrigerator, etc., and then taken out from the mold 1. , (Fig. 9) By the way, the cake sponge body 5 used in the present invention is as follows:
It has already been baked or steamed, and is a sponge confectionery that is particularly soft and has many bubbles among the so-called sponge confectioneries.

In addition, the jelly-like food raw material 3 can be prepared by, for example, mixing 100 g of wine, 300 g of water, 70 g of invert sugar, and 40 g of gelling material for about 5 minutes.
It is a paste that is formed by heating and stirring at 0 to 85 degrees, and in addition to wine, matcha, cream, cocoa, coffee, etc. can also be used. Therefore, if the type of jelly-like food raw material 3 filled into the molding recess 2 is changed every time it is filled, the color and taste of the food raw material 3 impregnated into each cake sponge body 5 of the cake sponge polymer A can be changed. As a result, the appearance and taste can be further enhanced.

The gelling material used is one in which the coagulated jelly-like food raw material 3 does not decompose free water upon freezing, unlike jelly produced in the United States, such as canagin (seaweed), gal (beans), and locust (beans).
Mizutane no Moto (trademark) is suitable because it uses 100% natural raw materials such as and has excellent gelling ability.

Since the laminated/layered sponge confectionery impregnated with a jelly-like food according to the present invention is produced as described above, the paste-like jelly-like food raw material 3 sufficiently permeates into the structure of each cake sponge body 5, resulting in a very It is very delicious and can be eaten as a water confectionery or ice confectionery if frozen, and the jelly-like food raw material 3 impregnated into each cake sponge body 5 having a multilayer structure is different for each layer, and in addition, it is made in a different color. If this is adopted, the appearance will be extremely beautiful, and the taste will be even better.

[Brief explanation of drawings]

Fig. 1 is a perspective view of the mold l used in the present invention, Fig. 2 is a perspective view of the mold l used in the present invention;
The figure is a perspective view showing the cake sponge body 5 being cut into a plate shape, Figures 3 to 8 are schematic illustrations of the manufacturing process of the present invention, and Figure 9 is a sectional view of the product manufactured by the present invention. It is. Main symbols in the figure: Fist: Molding mold 2: Molding recess 3: Fist jelly-like food raw material 5: Cake sponge body AΦ: Cake sponge polymer

Claims (1)

[Claims] After filling a small amount of paste-like jelly-like food material into the molding recess of the molding mold, the process of inserting a cake sponge body cut into a plate or sheet shape therein is repeated at least twice, and the molding recess is A plurality of layers of a cake sponge polymer impregnated with a paste-like jelly-like food material are housed inside, and after the jelly-like food material impregnated with the cake sponge polymer is solidified, it is taken out from the mold. A method for producing a laminated sponge confectionery impregnated with a jelly-like food characterized by: