JPS6343907Y2 - - Google Patents

Description

[Detailed explanation of the idea]

[Industrial Application Field] The present invention relates to the structure of baked confectionery. [Prior Art] (i) Ningyo-yaki is conventionally known as a baked confectionery produced using a combined baking mold. The center within the ningyo-yaki is like an bean paste. (ii) In addition, the confectionery material is made by wrapping the chiyocolate in a dough whose main ingredient is wheat flour, or by sandwiching the chiyocolate between two pieces of dough like a sandwich biscuit, at a high temperature of around 200℃. Baked sweets with baked chiyokolate as the center are known. (iii) Further, a predetermined amount of dough is injected into a recess of a predetermined shape and baked to form a first baked layer, and then the next dough is injected onto the first baked layer, and then before baking. A plurality of baked layers are formed by adding solid ingredients such as marron and apricot to form a second baked layer, and then injecting the next batter onto the second baked layer to form a third baked layer. JP-A-56-82045 discloses a method for producing baked confectionery characterized by forming a baked confectionery. [Problems to be solved by the invention] Compared to the variety of exterior appearances of the combined baked confectionery represented by the above-mentioned ningyo-yaki, the so-called center, which is the inside, is mostly bean paste-like. In addition, since the outer skin surrounding the filling is baked in a baking mold after being filled with the center, and then repeatedly turned over and baked, moisture is not removed sufficiently during baking, resulting in a texture similar to that of a steamed confectionery. , it was positioned as a Japanese sweet with a high moisture content, and it was inevitable that the product would have a short shelf life. In addition, if the tiyocolate obtained by the usual method is rolled or sandwiched in a flour-based dough dough and then baked, the tiyocolate is exposed to high temperatures during baking, and its fat content melts. As a result of being absorbed into the dough, the volume of the thiyocolate before baking decreases significantly after baking, resulting in the so-called thinning phenomenon.Additionally, the sugar in the thiyocolate caramelizes due to heat, causing the thiyocolate itself to harden, resulting in poor texture. It had the disadvantage of harming the Furthermore, there is a method in which a predetermined amount of dough is poured into a recess of a predetermined shape to form several baked layers, and solid ingredients such as marron and apricot are added between the intermediate layers. Since it is heated, in the case of chiyocolate,
It is difficult to maintain its shape, and the solid components that can be used are limited to heat-resistant marron, apricot, etc. as described above. [Means and effects for solving the problem] The present invention is a sponge confectionery in which a solid oil-based confectionery having a plurality of seed-shaped cake crumbs or baked goods attached to the outer periphery is present in the center of a sponge confectionery. This is the structure of the baked confectionery. The present invention will be explained with reference to the drawings. FIG. 1 is a perspective view showing an embodiment of a baked confectionery 1 according to the present invention, which has the appearance of a kiwi fruit. Figure 2 is the first
It is a cross-sectional view taken along the line A-A' in the figure, and is similar to a cross-section of a kiwi fruit. In the baked confectionery of the present invention, a solid oil-based confectionery 2 with a plurality of seed-shaped cake crumbs or baked goods 3 attached to the outer periphery is located in the center, and a layer of sponge confectionery 4 is formed on the outside. The structure is Such baked confectionery can be manufactured by the following method. A metal baking mold is heated to a predetermined temperature in advance. A sponge cake batter is made by mixing and stirring raw materials whose main ingredients are flour, sugar, and eggs, and this is filled into each concave part of the baking mold. Heat to partially bake the sponge cake batter. On the other hand, solid oil-based confectionery is prepared by adding and mixing sugar, powdered milk, cocoa butter or cocoa butter-like oil, and if necessary, cacao mass, flavoring, coloring, etc., to obtain a conventional tyokolate dough. A large number of seed-shaped cake crumbs or baked goods are attached to the outside of a solid oil-based confectionery shaped like a rod or sphere. The cake crumb here is mainly made of flour, sugar, and eggs, with cocoa added if necessary.
It is obtained by baking sponge cake dough with the top open, then stirring it in a single- or double-screw mixer, and adding water as appropriate, and adjusting it to an appropriate shape before use. In addition, baked goods are obtained by adding swelling material and water to a powder material whose main component is starch such as grains or beans, extruding this, cutting it into appropriate lengths, and roasting it with salt or oil. . Furthermore, vermicelli made of tyokolate or cheese-like foods shaped into vermicelli are also used to adhere to the outer periphery of solid oil-based confections. In order to attach these seed-like molded products, for example, the seed-like molded products and the solid oil-based confectionery are placed in a rotating pot or a rotating drum, and the surface of the solid oil-based confectionery is melted and mixed while blowing hot air. All you have to do is
As a result, an appearance as shown in FIG. 3 is obtained. Next, a solid oil-based confectionery with a large number of seed-shaped cake crumbs or baked goods attached to the outer periphery is placed on the semi-baked sponge confectionery dough, and a baking mold is put together to form the semi-baked sponge confectionery dough. Attach each other. After that, baking is performed again while inverting the baking mold. In this way, the baked confectionery of the present invention is obtained. Next, an example of the present invention will be shown. Example 1 Sponge confectionery dough having the composition shown in Table 1 was adjusted to an apparent specific gravity of 0.5 using a Hobart mixer, and
60% of the volume of the recess into the recess of the combined baking mold heated to ℃.
Fill by volume%. Heat it from below at 145℃ for 3.5 minutes until it is half-baked.

[Table] On the other hand, a blackish brown sponge cake obtained by baking the dough with the composition shown in Table 2 with the top open was placed in a twin-screw mixer, and while stirring and crushing, water was added to the total weight of the cake. Add to 30% by weight.
Next, a string-like cake crumb with a diameter of 1 mm is obtained using a uniaxial extruder, and this is placed in a rotating pot and crushed into cake crumbs while blowing air. In addition, a solid oil-based confectionery is obtained by molding the dough having the composition shown in Table 3 by the usual method of scouring tiyocolate into a rod shape. Next, the cake crumbs and the solid oil-based confectionery are placed in a rotary pot, and warm air is sent and rotated to adhere the cake crumbs to the outer periphery of the oil-based confectionery, thereby obtaining the appearance shown in FIG. 3.

【table】

[Effect of idea]

In the baked confectionery of the present invention, the air bubbles in the sponge confectionery are fine and fine-grained, and the solid oil-based confectionery is located in the center of the sponge confectionery, so that no fat or oil will melt out during baking. Furthermore, its appearance and cross-section are extremely similar to the aesthetic beauty of a kiwi fruit.

[Brief explanation of the drawing]

Fig. 1 is a perspective view of the baked confectionery of the present invention, Fig. 2 is a sectional view taken along line A-A' in Fig. 1, and Fig. 3 is a front view of a solid oil-based confectionery with cake crumbs or baked goods attached to the outer periphery. It is a diagram. 1... Baked confectionery, 2... Solid oil-based confectionery, 3... Cake crumb or baked goods, 4... Sponge confectionery.

Claims (1)

[Scope of utility model registration request] A structure of a baked confectionery in which a solid oil-based confectionery with a plurality of seed-shaped cake crumbs or baked goods attached to the outer periphery is present in the center of a sponge confectionery.