JPS63177757A - Preparation of multi-layered hollow baked cake - Google Patents

Abstract

PURPOSE:To obtain the titled novel cake consisting of a plurality of spherical hollow baked cakes having different diameters and successively included in the larger one, by using a nut, etc., as a core, successively coating the core with a meltable substance, wheat flour and a specific starchy substance, baking the coated product and repeating the above coating and baking processes. CONSTITUTION:A granular food such as nut is used as a core 1, the outer surface is coated with a meltable substance melting in baking (e.g. solid fat) and the surface is coated with wheat flour. The product is alternately applied with cereal flour and an aqueous solution of sugars, gummy substances, etc., to form a coating layer of a starchy substance consisting of a mixture of both components and the obtained coated product is baked. The circumference of the baked product is again successively coated with a meltable substance, wheat flour and a coating layer of a starchy substance in the same manner as above and the product is baked. The coating and baking procedures are repeated to obtain the objective cake composed of a spherical hollow baked cake 2b having large diameter successively containing another spherical hollow baked cake 2a having a smaller diameter, etc.

Description

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

BACKGROUND OF THE INVENTION Hitherto, Onorokemame has been known as a spherical hollow baked confectionery having a center inside.

Onoroke beans are made of starchy beans, which are made by using peanuts as the center and alternately applying powders made of starch and grain powder and an aqueous solution containing dissolved sugars, gummy substances, etc. to the surface of the beans. It is manufactured by covering with a layer of and firing this.

Problems to be Solved by the Invention This Noroke Bean consists of a hollow baked confectionery with a spherical outer circumference and a center inside, making it a very delicious confectionery.

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-established technique of making slow beans. This invention was completed by discovering a method for manufacturing multi-spherical hollow baked confectionery of a novel form that was completely unknown until now.

A means to solve the problem, that is, the present 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,
Next, by repeating the process of alternately applying re-grind powder and aqueous liquid to cover with a starchy layer and baking again, the small diameter spherical hollow baked confectionery is made into the larger diameter spherical hollow baked confectionery. It is a multi-layered spherical hollow baked confectionery which has a multi-layered structure in which the inner parts are filled one after the other, and the center and spherical hollow baked confectionery which are filled inside do not cover the outside of the spherical hollow baked confectionery.

The granular food used as a center refers to a granular edible food that is large enough to fit in the mouth; for example, baked goods shaped into granules, granular sweets such as chocolate and candy, and nuts can be used. .

In addition, as powders, Kanbai powder, Shiratama powder, Ajijin powder, Mochi powder,
Grain powders and starches are used, which are a mixture of one or more selected from joshin flour, jojo flour, waxy cornstarch, cornstarch, wheat flour, potato starch, and the like. 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 looseness of the tissue. So make sure to choose according to your purpose.

Furthermore, sugar used in aqueous liquids, sugar, dextrin, glucose, maltose, sorbitol, guar gum,
Those used in foods such as 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, or sugar alcohols can be used, and chocolates, candies, etc. made from these materials can also be used. is also 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 melting substance in the manner of coating with sugar coating, chocolate coating, etc. Next, add Xiaoxiu powder to the rotary pot, and sprinkle 4 coats of flour on the surface of the melting substance.

In Europe, powders and aqueous liquids 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, this spherical hollow baked confectionery is placed in a rotary pot, its circular 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 to form a starchy layer. The process of coating and baking is repeated to produce multiple spherical hollow baked confectionery in which spherical hollow baked confections with different diameters overlap the depth charges.

Note that the thickness of the layer of the meltable substance before firing is at least 1
mm, and if it is thinner than this, the starchy layer may not separate from the center during baking 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.

The multi-spherical hollow baked confectionery obtained in this way is, for example, as shown in FIG. The spherical hollow baked confectionery is made up of a plurality of spherical hollow baked confections, each of which is enclosed within a spherical hollow baked confectionery of a sequentially larger diameter.

Note that if you use something that melts when heated, such as chocolate or candy, as the center, the center will melt during baking and will be absorbed by the surrounding baked confectionery or adhere to its inner surface, resulting in a multi-spherical shape without a center. It becomes a hollow confectionery.

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

Effects of the Invention In this invention, the surface of the center is coated with a meltable substance and wheat flour in that order, and then coated with a starchy layer made of a mixture of powder and an aqueous liquid, and then baked. During leavening, the meltable substance that coated the flour on the surface melts and prevents the center and starchy layer from sticking together. Moreover, since the meltable substance melted by heat is absorbed into the baked starchy layer, a plurality of spherical hollow baked confections with different diameters are successively 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 can be filled with fillings using a needle or the like by making very small holes with trills, and it is possible to create spherical hollow baked confections with different diameters and different flavors. By adding fillings, you can enjoy different tastes.

Example 1 100 parts (parts by weight, same hereinafter) of spherical biscuits with a diameter of approximately 15 mm were placed in a rotary pot as a center.
Heart butter 50 with a melting point of 35-6℃ as a melting substance
1 after adding a portion and coating the outer peripheral surface of the center with a meltable substance.
Five parts of flour was added to adhere the flour to the surface of the meltable material. Next, 225 parts of powder mixed with 425 parts of α-waxy corn starch and 25 parts of Ajijin powder and 55 parts of
% sugar solution to 200 parts of maltose and 180 parts of an aqueous solution containing 3 parts of gum arabic were added in small portions alternately to form a starchy layer in which the powder and aqueous solution were mixed around the layer of meltable substance. This was coated with a tumbler using a flat stirrer.

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

As shown in Fig. 1, this multi-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. It has a structure in which the center exists within a two-layered spherical hollow baked confectionery, and when you shake it, it makes a rolling sound.

Moreover, when this multi-spherical hollow baked confectionery was chewed, more spherical hollow baked confectionery appeared from inside, and what was more, it was a fun product with granular biscuits 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. Thereafter, 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 g of melted vegetable hydrogenated oil was placed on top of this fired product.
39 parts of wheat flour were added to the surface to cover it with a layer of meltable material, and then 39 parts of flour was applied 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. Next, it was coated again with 290 parts□ of vegetable hydrogenated oil, 50 parts of wheat flour was attached to the surface, and 360 parts each of kanbai powder and sugar solution were added, and the mixture was coated with a starchy layer of both. After baking, a multi-spherical hollow baked confectionery was obtained.

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

This chocolate-covered multi-hollow baked confectionery has a peanut in the center (1') inside, as shown in Figure 2.
Its surroundings are covered with three layers of spherical hollow baked confectionery (2a", 2b', 2C") whose diameter gradually increases, and the surface of the outermost spherical hollow baked confectionery is covered with coated chocolate (3). ing.

This is a ball-shaped confectionery whose surface is coated with chocolate, and when you shake it, it makes a fun rolling sound, 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 existed before.

Example 3 A spherical sugar coating with a diameter of about 10 mm was placed in a rotary pot with 100 parts of chocolate as the center, 50 parts of cocoa butter was added as a meltable substance, and the outer circumferential surface of the center was coated with the meltable substance. Flour was added to adhere the flour 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 4
150 parts of an aqueous solution containing 30 parts of maltose and 2 parts of gum arabic are added to 100 parts of a 0% sugar solution in small amounts alternately and applied to the circumferential surface of the layer of meltable material to create a starchy mixture of powder and aqueous solution. This was coated with a layer of and fired.

The round surface was 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 coated with 240 parts of powder and 240 parts of an aqueous liquid alternately to reduce the starch. coated with a layer of 2N
A multiple spherical hollow baked confectionery consisting of spherical hollow baked confectionery was obtained.

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

This multiple spherical hollow baked confectionery filled with chocolate cream has an inner spherical hollow baked confectionery (2a) as shown in Fig. 3.
″) is the outer spherical hollow baked confectionery with a larger diameter (2b
It has a structure consisting of a 2N spherical hollow baked confectionery enclosed in a ``), and the inner spherical hollow baked confectionery is filled with chocolate cream (4).Therefore, when shaken, the inner spherical hollow baked confectionery will melt. The spherical hollow baked confectionery on the outside makes a fun rolling sound when it hits the cake, and when you eat it, you can taste the chocolate cream inside, making it delicious.

[Brief explanation of the drawing]

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 multiple spherical hollow baked confectionery filled with chocolate cream made according to Example 3, cut in half, with 1.1' in the drawing representing the center, 2a, 2b, 2
a', 2b', 2c', 2a'', 2b'' indicate spherical hollow baked confectionery, 3 indicates covered chocolate, and 4 indicates chocolate cream.

Claims (1)

[Claims] After using a granular food such as a nut as the center and coating its outer peripheral surface with a meltable substance that melts during baking, such as solid fat, flour is attached to the surface, and then one or more types of starch and grain powder are coated. Powder and an aqueous solution containing dissolved sugar, gummy substances, etc. are applied alternately to coat the mixture with a starchy layer, which is fired, and the surrounding surface is further coated with a meltable substance. After that, flour is attached to the surface of the confectionery, and then powder and aqueous liquid are applied alternately again to cover it with a starchy layer. By repeating the process of baking, spherical hollow baked confectionery with a small diameter can be made into a confectionery with a diameter larger than that. A method for producing multiple spherical hollow baked confectionery characterized by forming a structure in which the confectionery is sequentially inserted into a large spherical hollow baked confectionery.