Method for manufacturing concrete-shaped baked confectionery

Abstract

To provide a novel method for manufacturing a concrete-shaped baked confectionery.SOLUTION: A method for manufacturing a concrete-shaped baked confectionery 1 includes a baking step S2 of manufacturing a composite baked confectionery sheet 2 by loading a composite dough in which a shoe dough is covered with a pie dough into a pan for forming the concrete shape, followed by baking.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing a concrete shaped baked confectionery product. [Background technology]

[0002] In the past, various efforts have been made to maintain the shape of cream puffs. For example, Patent Document 1 discloses a cream puff that can be eaten deliciously as if it were freshly made, without ever losing its overall appearance or commercial value, by dividing a cream puff shell baked as a thick, semi-hard expanded dough into two halves, a top cream puff shell and a base cream puff shell, and then filling the recesses of the base cream puff shell with a highly viscous custard cream that does not run off when left to stand. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2008-000039 Summary of the Invention [Problem to be solved by the invention]

[0004] In view of the above prior art, the production of cream puffs that maintain their concrete shape has not been attempted until now. That is, an object of the present invention is to provide a novel method for producing a concretely shaped baked confectionery. [Means for solving the problem]

[0005] As a result of extensive research and efforts, the inventors have found that the above-mentioned problems can be solved by providing a baking process in which a composite dough consisting of choux pastry covered with pie dough is filled into a mold for forming a concrete shape and then baked to produce a composite baked confectionery skin, thereby completing the present invention.

[0006] In other words, the present invention, which solves the above-mentioned problems, is a method for producing a baked confectionery with a concrete shape, which includes a baking step in which a composite dough in which choux pastry is covered with pie dough is filled into a mold for forming the concrete shape and then baked to produce a composite baked confectionery shell.

[0007] In a preferred embodiment of the present invention, the mold has a molding recess having a bottom surface, and the molding recess has an opening having the same shape as the bottom surface.

[0008] In a preferred embodiment of the present invention, the baking step includes covering the mold and baking the composite dough to produce a composite baked confectionery skin.

[0009] In a preferred embodiment of the present invention, the firing temperature in the firing step is 170°C or higher and 220°C or lower.

[0010] In a preferred embodiment of the present invention, a cream filling step is provided after the baking step, in which cream is filled into the inner cavity of the baked composite confectionery shell.

[0011] In a preferred embodiment of the present invention, the cream filling step includes filling a cream into an inner cavity of the composite baked confectionery shell through a hole formed in the composite baked confectionery shell, After the cream filling step, a coating step is provided in which the holes are coated with food.

[0012] In a preferred embodiment of the present invention, the concretely shaped baked confectionery is composed of the composite baked confectionery skin having an outer layer of a pie crust and an inner layer of a cream puff crust, the inner cavity of the composite baked confectionery skin is filled with cream, and the entire concretely shaped baked confectionery maintains its concrete shape.

[0013] The present invention also provides a concretely shaped baked confectionery, A composite baked confectionery skin having an outer layer of a pie crust and an inner layer of a cream puff crust; A cream filled in the inner cavity of the composite baked confectionery shell; having The baked confectionery in a concrete shape has an outer surface hardened to such an extent that the entire baked confectionery in a concrete shape can be held by hand. Effect of the Invention

[0014] According to the present invention, a novel method for producing a concretely shaped baked confectionery can be provided. [Brief description of the drawings]

[0015] [Figure 1] 1A and 1B are a perspective view and a cross-sectional view of a concretely shaped baked snack manufactured according to an embodiment of the present invention. [Diagram 2] FIG. 2 is a schematic view showing the inside of another embodiment of the concretely shaped baked confectionery of the present invention. [Diagram 3] FIG. 1 is a flow diagram showing a series of steps in one embodiment of the present invention. [Figure 4] FIG. 2 is a diagram showing a composite fabric generating step (S1) in one embodiment of the present invention. [Diagram 5] FIG. 4 is a diagram showing a firing step (S2) in one embodiment of the present invention. [Figure 6] FIG. 2 is a diagram showing a cream filling step (S3) and a coating step (S4) in one embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The method for producing the concretely shaped baked confectionery 1 of the present invention will be described in detail below. It goes without saying that the technical scope of the present invention is not limited to the examples. Hereinafter, in this specification, the dough in an edible state after being subjected to the baking step S2 will be referred to as "skin" to distinguish it from the dough before being subjected to the baking step S2 described later.

[0017] <1> About concrete shaped baked confectionery 1 "Baked confectionery" refers to confectionery made by baking dough. In the present invention, the "baked confectionery" is preferably a cream puff.

[0018] Hereinafter, a case where the "baked confectionery" according to the present invention is a cream puff (corresponding to reference numeral 1 in the present invention, hereinafter also referred to as concretely shaped baked confectionery 1) will be described in detail with reference to FIG.

[0019] The concretely shaped baked confectionery 1 of this embodiment has a composite baked confectionery skin 2 and a cream 3 filled in the composite baked confectionery skin 2. The composite baked confectionery skin 2 in the concretely shaped baked confectionery 1 of this embodiment has a cream puff skin 21 and a pie skin 22 that covers the cream puff skin 21.

[0020] Since composite baked confectionery skin 2 has cream puff skin 21 and pie skin 22 covering cream puff skin 21, the overall shape of concretely shaped baked confectionery 1 can be maintained in the desired concrete shape.

[0021] Here, the baked confectionery of the present invention comprises a composite baked confectionery skin 2 having an outer layer of a pie skin 22 and an inner layer of a cream puff skin 21; A cream 3 filled in the inner cavity of the composite baked confectionery skin 2; having It is preferable that the outer surface of the concretely shaped baked confectionery 1 is hardened to such an extent that the entire confectionery can be held by hand.

[0022] The thickness of the cream puff skin 21 is preferably 6 mm or more, preferably 7 mm or more, and more preferably 10 mm or more. Furthermore, the thickness of the cream puff skin 21 can be preferably set to 15 mm or less.

[0023] The thickness of pie crust 22 is preferably 0.1 mm or more, preferably 0.2 mm or more, more preferably 0.25 mm or more, more preferably 0.5 mm or more, more preferably 1 mm or more, and more preferably 2 mm or more. Furthermore, the thickness of pie crust 22 can be preferably 6 mm or less, more preferably 5 mm or less, more preferably 4 mm or less, more preferably 3 mm or less, and more preferably 2 mm or less.

[0024] By having the thickness of the cream puff shell 21 and the pie shell 22 within the above range, it is possible to provide a concretely shaped baked confectionery 1 that has an enjoyable texture as a cream puff while maintaining the overall shape of the concretely shaped baked confectionery 1 in the desired concrete shape.

[0025] Here, the pie crust 22 is preferably single layer. Since the pie crust 22 is a single layer, it is possible to provide a concretely shaped baked confectionery 1 that has an enjoyable texture as a cream puff while maintaining the overall shape of the concretely shaped baked confectionery 1 in the desired concrete shape.

[0026] A "concrete shape" is a shape that imitates a real object or substance. Examples of "concrete shapes" include animals, plants, food, buildings, and marks. In the present invention, the "concrete shape" is preferably one or more selected from a rice ball shape, a heart shape, a diamond shape, a star shape, and a pyramid shape, and more preferably a rice ball shape.

[0027] As described above, the "representatively shaped baked confectionery 1" in the present invention refers to a confectionery made by baking dough having a shape that imitates an actual object or body. The "concretely shaped baked confectionery 1" of the present invention is preferably a cream puff having one or more shapes selected from the group consisting of rice ball-shaped, heart-shaped, diamond-shaped, and pyramid-shaped, and more preferably a rice ball-shaped cream puff.

[0028] Furthermore, the concretely shaped baked confectionery 1 produced by the production method of the present invention has hardened to such an extent that it can be held by the pie crust 22 while maintaining its concrete shape.

[0029] <2> Manufacturing method for concretely shaped baked confectionery 1

[0030] The method for producing a concrete-shaped baked confectionery 1 of the present invention is characterized by including a baking step S2 in which a composite dough consisting of choux pastry covered with pie dough is filled into a mold for forming a concrete shape and then baked to produce a composite baked confectionery shell 2. By adopting the above-mentioned embodiment, a novel method for producing the concretely shaped baked confectionery 1 can be provided.

[0031] The method for producing the concretely shaped baked confectionery 1 of the present invention will be described in detail below.

[0032] <Composite fabric generation process S1> The manufacturing method of this embodiment preferably includes a composite dough generating step S1. The composite dough production step S1 in this embodiment is a step for obtaining a composite dough in which choux pastry is covered with pie pastry.

[0033] The composite dough in the present invention is a dough in which choux pastry is covered with pie pastry.

[0034] The method for obtaining the composite dough is not particularly limited, and for example, a composite dough in which the choux pastry is covered with the pie dough can be obtained by spreading the pie dough on the palm of the hand, placing the choux pastry on the pie dough, and enveloping the choux pastry with the pie dough.

[0035] Choux pastry is an unbaked mixture made by mixing the ingredients for choux (sometimes called "choux puffs") (flour, secondary ingredients, fats and oils, water, eggs, etc.). In the present invention, the choux pastry may be prepared by a normal method using ingredients such as cereal flour, auxiliary ingredients, fats and oils, water, and eggs, or a commercially available choux pastry may be purchased.

[0036] Here, in the present invention, the composition of the choux pastry is not particularly limited as long as it can become the cream puff shell 21 through the baking step S2 described below.

[0037] Pie dough is a mixture of pie ingredients (flour, fat, water, salt, etc.) that has not been baked. In the present invention, the pie dough may be any of folded pie dough, kneaded pie dough, and kneaded folded pie dough. In addition, in the present invention, the pie dough may be in a form that does not require repeated folding and spreading. In the present invention, the pie dough may be prepared by a normal method using raw materials such as grain flour, oil, water, and salt, or a commercially available pie dough may be purchased.

[0038] Here, in the present invention, the composition of the pie dough is not particularly limited as long as it can be made into a pie (corresponding to pie crust 22 in the present invention) by baking step S2 described below.

[0039] Here, in the present invention, a composite dough in which a choux pastry is covered with a pie pastry, which has been prepared in advance, can also be filled into a mold for forming a concrete shape, and the baking step S2 described below can be carried out.

[0040] <Baking process S2> In this embodiment, the baking step S2 is a step of producing a composite baked confectionery skin 2 by filling a composite dough in which choux pastry is covered with pie crust into a mold for forming a concrete shape and baking it.

[0041] The "mold for forming a concrete shape" in the present invention is not particularly limited as long as it is capable of forming a baked confectionery into a concrete shape, but preferably has a forming recess with a bottom surface, and the forming recess has an opening of the same shape as the bottom surface.

[0042] When a rice ball-shaped baked snack is to be obtained in the present invention, a mold having a triangular bottom surface and a molding recess having an opening can be used.

[0043] In the baking step S2, the composite dough is preferably baked so that the composite dough expands up to the wall of the mold. With the above-mentioned configuration, the composite baked confectionery skin 2 can be formed into a concrete shape.

[0044] In the baking step S2, it is preferable to bake the composite dough with a lid on the mold. The above-mentioned structure can prevent the composite dough from expanding outward from the mold, so that the composite baked confectionery skin 2 can form a concrete shape.

[0045] The filling rate of the composite dough is preferably 30% or more, more preferably 40% or more, even more preferably 50% or more, and even more preferably 60% or more, based on the volume of the mold. The filling rate allows the composite dough to expand to the wall of the mold, so that the composite baked confectionery skin 2 can form a concrete shape.

[0046] The filling rate of the composite dough is preferably 90% or less, more preferably 85% or less, even more preferably 80% or less, and even more preferably 75% or less, based on the volume of the mold. The above filling rate can prevent the thickness of the composite baked confectionery skin 2 from becoming thicker than a preferable range from the viewpoint of texture.

[0047] The volume of the mold is preferably 100 cm 3 More than 110cm, preferably 110cm 3 More than 120cm, preferably 120cm 3 More preferably, 130 cm 3 That's all.

[0048] The volume of the mold is preferably 600 cm 3 Less than or equal to 500 cm 3 Less than 400cm, more preferably 3 Less than or equal to 300 cm, and even more preferably 3 The following is the result.

[0049] In the baking step S2, the baking method is not particularly limited, but baking can be performed, for example, using an oven.

[0050] The firing temperature in the firing step S2 is preferably 170° C. or higher, more preferably 175° C. or higher, and even more preferably 180° C. or higher.

[0051] The firing temperature in the firing step S2 is preferably 220° C. or lower, more preferably 210° C. or lower, and even more preferably 200° C. or lower.

[0052] In the baking step S2, the baking time is preferably 25 minutes or more, more preferably 30 minutes or more.

[0053] In the firing step S2, the firing time is preferably 40 minutes or less, more preferably 35 minutes or less.

[0054] <Cream filling process S3> The manufacturing method of the present invention preferably includes a cream filling step of filling the inner cavity of the composite baked confectionery skin 2 with cream 3.

[0055] The cream 3 used in the present invention is not particularly limited as long as it is an edible cream 3, but examples thereof include custard cream, whipped cream, and creams mixed with chocolate or matcha, or mixtures of these.

[0056] In the present invention, the method for filling the inner cavity of the composite baked confectionery skin 2 with the cream 3 is not particularly limited, but it is preferable to fill the inner cavity of the composite baked confectionery skin 2 with the cream 3 through a hole opened in the composite baked confectionery skin 2.

[0057] <Coating process S4> The manufacturing method of the present invention preferably includes a coating step S4 of coating the holes with food after the cream filling step S3.

[0058] The food product is not particularly limited as long as the hole can be covered; for example, when attempting to produce a rice ball-shaped baked confectionery, covering the hole with a black edible film will prevent the cream 3 from leaking out of the hole, allowing for the production of a more concretely shaped baked confectionery 1. EXAMPLES

[0059] The present invention will be specifically described below based on examples, but the present invention is not limited to these in any way.

[0060] (Composite fabric generation process) 100 g of water, 50 g of unsalted butter, and 2 g of salt were placed in a pot and heated. After boiling, the heat was turned off, 60 g of soft flour was added and mixed, and 100 g of whole eggs was added and further mixed to obtain choux pastry.

[0061] 100 g of soft flour, 100 g of strong flour, 120 g of unsalted butter, and 100 g of cold water were mixed in a bowl to obtain a pie dough.

[0062] Then, 20 g of pie dough was spread on the palm of the hand, 10 g of choux dough was placed on the pie dough, and the choux dough was wrapped with the pie dough to obtain a composite dough in which the choux dough was covered with the pie dough.

[0063] (Firing process) The composite dough obtained in the composite dough producing step was placed in a metal mold having a base shaped like an equilateral triangle with sides of 67 mm and a height of 40 mm, and the opening of the metal mold was covered with an iron plate.

[0064] Thereafter, the composite dough was baked at a baking temperature of 185° C. for a baking time of 45 minutes to obtain a composite baked confectionery skin 2.

[0065] (Cream filling process) The composite baked confectionery skin 2 was cooled, and a hole was opened in a surface of the composite baked confectionery skin 2 that was 40 mm long and 67 mm wide, and 350 g of custard cream (corresponding to cream 3 in the present invention) was filled into the inner cavity of the composite baked confectionery skin 2 through the hole.

[0066] (Coating process) Thereafter, the holes were covered with a black edible film 4 to obtain a concretely shaped baked confectionery 1 having an appearance similar to that of a rice ball.

[0067] The concretely shaped baked confectionery 1 obtained by the manufacturing method of the present invention maintained its concrete shape even over time. [Industrial Applicability]

[0068] The present invention can be applied to the production of baked confectioneries 1 having various concrete shapes. [Explanation of symbols]

[0069] 1. Concrete-shaped baked confectionery 2. Composite baked pastry skin 21 Cream puff pastry 22 Pie Crust 3. Cream 4 Edible film

Claims

1. The method for producing a baked confectionery in a concrete shape includes a baking step of producing a composite baked confectionery skin by filling a composite dough in which a choux pastry is covered with a pie dough into a mold for forming a concrete shape and baking the composite dough.

2. the mold has a molding recess having a bottom surface; The manufacturing method according to claim 1 , wherein the molding recess has an opening having the same shape as the bottom shape.

3. The method according to claim 2 , wherein the baking step includes covering the mold with a lid and baking the composite dough to produce a composite baked confectionery skin.

4. The method according to claim 1 or 2, wherein the firing temperature in the firing step is 170° C. or higher and 220° C. or lower.

5. A cream filling step is provided for filling the inner cavity of the composite baked confectionery shell with cream after the baking step, The cream filling step includes filling a cream into an inner cavity of the composite baked confectionery skin through a hole formed in the composite baked confectionery skin, The method according to claim 1 or 2, further comprising a covering step of covering the holes with a food product after the cream filling step.

6. The manufacturing method described in claim 5, wherein the concretely shaped baked confectionery is composed of the composite baked confectionery skin having an outer layer of a pie crust and an inner layer of a cream puff crust, the inner cavity of the composite baked confectionery skin is filled with cream, and the entire concretely shaped baked confectionery maintains its concrete shape.

7. A concrete-shaped baked confectionery, A composite baked confectionery skin having an outer layer of a pie crust and an inner layer of a cream puff crust; A cream filled in the inner cavity of the composite baked confectionery shell; having The concretely shaped baked confectionery has an outer surface hardened to such an extent that the entire concretely shaped baked confectionery can be held by hand.

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