Sweets

Abstract

To provide a new sweet which can be eaten regardless of indoors or outdoors, and in which easiness to eat is regarded as important.SOLUTION: In the sweets using an edible container of a box type structure having long and short sides, the inner surface (B) of dough can be made soft and the outer surface (A) can be made strong by baking in an oven using an aluminum lump (b) in the edible container, and the sweets easy to eat regardless of indoors or outdoors can be prepared.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to sweets that are easy to eat, whether indoors or outdoors. [Background technology]

[0002] Traditionally, many cakes and other sweets have been developed for indoor consumption in cafes, but not many have been developed for outdoor consumption, i.e., eating while walking. The reasons for this include the fact that sweets tend to crumble easily, and eating them outdoors can stain your hands. As a result, the development of sweets intended for outdoor consumption has not progressed very much. Taking ease of eating into consideration, newly developed sweets that can be eaten outdoors are modifications of existing sweets. Specifically, many soft serve ice cream and crepe batters have been transformed into mille-feuilles, langue de chats, etc. Therefore, there is a demand for the development of entirely new sweets that can be eaten outdoors, that do not crumble when eaten while walking, and that do not stain your hands or mouth. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2007-117000 [Patent Document 2] Patent Publication No. 2014-171391 [Patent Document 3] Patent Publication No. 2022-153860 Summary of the Invention [Problem to be solved by the invention]

[0004] When we think of sweets, cakes and tarts come to mind, but these are difficult to serve outdoors. This is because they are round. Because of their round shape, when you bite into the sweet, the part that you can't get in your mouth sticks to your cheek, making your mouth dirty. Since outdoor sweets often involve moving around while eating and drinking, it is extremely important that they don't get dirty and are easy to eat.

[0005] Crepes, which are eaten outdoors as sweets, are not round, so they are designed to prevent the mouth from getting dirty. However, when you put a crepe in your mouth, the crepe dough can tear, causing the cream to spill out the sides and get your hands and mouth dirty.

[0006] There are other sweets that use pie crust, but while this pie crust has a pleasant texture when eaten, it also has the disadvantage of being prone to crumbling. Furthermore, if the sweets that use pie crust are topped with whipped cream or chocolate, when the pie crust crumbles, the whipped cream will get on your hands and other parts of your body.

[0007] Therefore, the object of the present invention is to provide a new sweet that can be eaten both indoors and outdoors, with emphasis on portability, ease of eating, and stain resistance, while differing from conventional sweets in structure, taste, texture, etc. [Means for solving the problem]

[0008] The sweets of the present invention can be eaten both indoors and outdoors by using an edible container characterized by a box-shaped structure with a bottom (3) and sides made of materials containing at least sugar, eggs, and fats and oils, an open top, and long and short sides.

[0009] To further improve ease of eating, the box-shaped cookie dough is designed to have two layers of hardness: the outer surface (A) and the inner surface (B).To achieve this, the dough is baked in an oven using an aluminum block (b) as shown in Figure 3, without using a mold such as a ring mold. [Effects of the Invention]

[0010] In this invention, the bottom and sides are made of cookie dough, and the outer surface (A) of the dough is sturdy while the inner surface (B) is soft. This makes the sweets themselves less likely to crumble or break, and the open top prevents the contents from spilling out. In addition, if the topping ingredients inside contain a small amount of moisture, the soft inner dough absorbs the moisture, which has little effect on the sturdiness of the outer dough and makes it possible to avoid crumbling due to moisture.

[0011] This structure makes it difficult for the dessert to crumble or break, which is a major advantage in terms of portability and ease of eating. When considering eating outdoors, preventing the dessert itself from crumbling or breaking also helps prevent the mouth and hands from getting dirty, which often occurs when eating. This is because the dough is sturdy, unlike the soft and easily torn dough of crepes or cream puffs, and the top is open, so the contents are not sealed.

[0012] Furthermore, when putting this dessert in your mouth, if the dough is hard it will be difficult to eat and may cause damage to the inside of your mouth.In this regard, the outer surface (A) is strong and the inner surface (B) is soft, making it less likely to cause damage to the mouth. [Brief explanation of the drawings]

[0013] [Figure 1] 1 is a perspective view of a box-shaped edible container for sweets according to the present invention; [Figure 2] 1 is a cross-sectional view of the dough of an edible container for sweets according to the present invention. FIG. [Figure 3] 1 is a perspective explanatory view of a method for forming a dough for a sweet using an aluminum block before baking according to the present invention. FIG. DETAILED DESCRIPTION OF THE INVENTION

[0014] The sweets of this invention are sweets made by forming an edible container with a box-like structure having long and short sides using cookie dough made from ingredients including at least sugar, eggs, and fats and oils, and topping the edible container with whipped cream, fruit, etc. The top surface of the cookie dough that forms the edible container for this sweet is open, and the intersection of the open long side (1) and short side (2) is decorated. The cookie dough for the edible container has different hardnesses on the outer surface (A) and inner surface (B), with the inner surface (B) being soft and the outer surface (A) being sturdy. In addition to the ingredients listed above, the cookie dough that forms the edible container is made from ingredients such as wheat flour, rice flour, and soy pulp.

[0015] In the process of making cookie dough, the dough is baked in an oven, but if you simply bake it in an oven, you cannot adjust the hardness of the cookie dough. This is because the hardness of cookie dough changes depending on the amount of moisture contained in the ingredients, and also on the baking temperature. If you simply want to form a soft cookie, you can bake a thick cookie dough, but it is extremely difficult to form only the inner surface (B) to be soft.

[0016] The reason for this difficulty is that when baking regular cookie dough, the dough is placed on a baking sheet or formed using a ring mold.Instead of using a thin mold such as a baking sheet or ring mold, this dessert uses a thick metal block to form the cookie dough mold.

[0017] The reason for using a metal block is that the amount of heat given to the cookie dough during baking in the oven is significantly different between a ring mold and a metal block. The side closest to the metal block, i.e., the inner surface (B) of the box-shaped cookie dough, receives a significantly lower amount of heat from the oven compared to the outer surface (A). By taking advantage of this difference and varying the amount of heat given to the inner surface (B) and outer surface (A) of the cookie dough, it is possible to create two layers of hardness in the cookie dough in a single bake.

[0018] The present invention will be described below with reference to examples and test examples. [Example] Cookie dough is made using ingredients mainly consisting of flour, eggs, sugar, and fats, and the cookie dough (a) is placed on top of the aluminum block (b) shown in Figure 2, and heated in an oven at 220°C for 8 minutes to create an edible container. After the edible container is completed, a space is created where the aluminum block (b) was, and this space is filled with whipped cream or other creams, fruits, etc. to create the dessert.

[0019] (Test Example 1) In order to confirm the softness of the inner surface (B) and the sturdiness of the outer surface (A) of the edible container of the present invention, a dough consisting mainly of wheat flour, eggs, sugar, and fats and oils, with 10-15% moisture and 30-40% sugar, was used and baked in an oven at temperatures ranging from 180°C to 230°C for 6 to 10 minutes in 10°C increments. The results are shown in Tables 1 and 2.

[0020] [Table 1]

[0021] [Table 2]

[0022] Table 1 shows that in terms of softness, it is possible to bake the dough to a relatively soft texture at temperatures between 210°C and 220°C. However, at temperatures below 200°C, it is difficult to thoroughly cook the dough, and at temperatures above 230°C, it is difficult to create a soft dough.

[0023] Table 2 shows that in terms of sturdiness, a temperature range of 220°C to 230°C can be used to bake a dough that is sturdy enough. However, as can be seen in Table 1, if the temperature is below 200°C, the dough will not be cooked thoroughly. Also, when baking at 210°C, the surface dough could not be cooked properly.

[0024] Based on the above results, by baking at 220°C for 7 to 9 minutes, which produced good results in both Table 1 and Table 2, it is possible to bake the inside (B) soft and the outside (A) strong, creating a two-layered hardness in a single baking.

[0025] (Test Example 2) Additionally, since it is planned to serve these sweets refrigerated, we also measured their hardness after baking and cooling them in a refrigerator set to 3°C. This measurement was conducted on a total of six types: three types baked for 7 to 9 minutes at 220°C and three types baked for 7 to 9 minutes at 230°C, which had given good results in Test 1, and the results are shown in Table 3.

[0026] [Table 3]

[0027] The results of cooling in the refrigerator are shown in Table 3. There was not much difference if the cooling time was around 12 hours, but the dough heated at 230°C became slightly hard after 12 hours, and after 24 hours, the hardness changed significantly. On the other hand, the dough baked at 220°C remained firm and soft on the inside and sturdy on the outside, even after 24 hours of refrigeration, eliminating the risk of it crumbling, cracking, or hurting the mouth when eaten. Based on these results, baking at 220°C for 7 to 8 minutes makes it easier to eat, reduces discomfort when eating, and allows us to offer a new product that is easy to carry. [Explanation of symbols]

[0028] 1 Longitudinal surface 2 short side 3 Bottom 4. Decoration A External surface B Inner surface a. Cookie dough to cover the aluminum block b. Aluminum block c. A composite of aluminum block covered with cookie dough

Claims

1. This is a sweet treat that uses an edible container characterized by a box-shaped structure formed with long and short sides, with the bottom (3) and sides made of a material using at least sugar and fat, the joints between each side of the edible container being curved, and one of the long sides (1) that forms the top of the box-shaped structure being open, and a decoration (4) attached to the intersection of the open long side (1) and the short side (2).The outer surface (A) and inner surface (B) of the dough of the edible container have different hardnesses, with the outer surface (A) being relatively strong and the inner surface (B) being soft.

2. 2. The sweets according to claim 1, wherein the inside of the box-shaped structure of the sweets is topped with whipped cream, fruit, or the like.

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