Confectionery

Abstract

To provide a confectionery that can be eaten with a light texture and mouthfeel. 【Solution means】A confectionery 1 manufactured by heating a dough mainly made of cereal flour and water, comprising two plate-like portions 3 arranged with a gap therebetween such that their wide surfaces stand upright and face each other, and a connecting portion 4 connecting one end portion in the width direction of the two plate-like portions. Further, it is provided with a wall portion 2 configured in a substantially U-shaped cross section or a substantially V-shaped cross section, and a plurality of wall portions are connected to each other to form a geometric pattern in plan view.

Description

Technical Field

[0001] The present invention relates to a confectionery produced by heating a dough mainly made of cereal flour and water.

Background Art

[0002] Conventionally, for example, Utility Model Registration No. 3110074 (Patent Document 1) discloses a noodle confectionery in which noodles such as udon, soba, and ramen are boiled or steamed, placed in an appropriate mold to form a predetermined shape, and then fried in oil and seasoned.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in the confectionery disclosed in Patent Document 1, since the confectionery is composed of aggregated rod-shaped noodles, there is a problem that the texture tends to be hard.

[0005] The present invention has been made in view of the above points, and an object thereof is to provide a confectionery that can be eaten with a light texture and feel while having a certain size.

Means for Solving the Problems

[0006] (1) The confectionery of the present invention is a confectionery produced by heating a dough mainly made of cereal flour and water, comprising two plate-like portions that are arranged with a gap therebetween such that their wide surfaces stand upright and face each other, and a connecting portion that connects one end portion in the width direction of the two plate-like portions, and having a wall portion configured in a substantially U-shaped cross section or a substantially V-shaped cross section, characterized in that a plurality of the wall portions are connected to each other to form a geometric pattern in a plan view.

[0007] (2) A preferred example of the confectionery of the present invention is that the geometric pattern is a flower-shaped pattern.

[0008] (3) A preferred example of the confectionery of the present invention is that the connecting portion serves as the upper surface.

[0009] According to these confectioneries of the present invention, since the wall portion includes two plate-like portions that are arranged adjacent to each other with wide surfaces standing upright and facing each other, a light texture and feel can be achieved. In addition, since a plurality of wall portions are connected to each other, it is possible to make a confectionery of a free size while maintaining the strength of the entire confectionery.

[0010] (4) A preferred example of the confectionery of the present invention is that the upper surface is coated.

[0011] According to a preferred example of the confectionery of the present invention, since the connecting portion serves as the upper surface and is coated, it has excellent aesthetic appearance. In addition, since it is coated, the confectionery is less likely to break.

[0012] (5) A preferred example of the confectionery of the present invention is that while making the connecting portion the lower surface, the central portion of the confectionery is configured to be convex upward, and the gap between the other ends in the width direction of the two plate-like portions is widened.

[0013] According to a preferred example of the confectionery of the present invention, the confectionery looks like a three-dimensional flower and has excellent aesthetic appearance. In addition, since the gap between the other ends of the plate-like portions is widened, a lighter texture can be achieved.

[0014] (6) A preferred example of the confectionery of the present invention is that As a coloring agent, powder or paste of vegetables or fruits is mixed into the dough.

[0015] (7) A preferred example of the confectionery of the present invention is that As a coloring agent and a seasoning, use salt mixed with shrimp powder, salt mixed with seaweed, or sesame salt.

[0016] According to the preferred examples of the confectionery of the present invention, the aesthetic feeling can be further improved by coloring.

Effect of the Invention

[0017] As described above, according to the confectionery of the present invention, since the wall portion includes two plate-like portions, it can be eaten with a light texture and feeling in the mouth.

Brief Description of the Drawings

[0018]

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Embodiments for Carrying Out the Invention

[0019] Hereinafter, embodiments of the confectionery 1,101 according to the present invention will be described in detail with reference to the accompanying drawings. First, the configuration of the confectionery 1,101 will be described.

[0020] [First Embodiment] With reference to FIGS. 1 to 4, the confectionery 1 according to the first embodiment will be described. The confectionery 1 of this embodiment is manufactured by heating a dough mainly made of cereal flour and water. As the cereal flour, for example, wheat flour, potato starch, rice flour, corn flour, etc. are adopted. In addition to water, materials such as milk and eggs can also be used. Furthermore, seasonings such as sugar and salt are also appropriately used. In this embodiment, as a heating method, the dough is fried in oil to manufacture the confectionery 1.

[0021] The confectionery 1 of this embodiment includes a wall portion 2. The wall portion 2 includes two plate-like portions 3 that are arranged adjacent to each other with a gap g1 such that their wide surfaces stand upright and face each other, and a connecting portion 4 that connects one end portion 5 in the width direction of the two plate-like portions 3 (see FIG. 4). And the wall portion 2 has a substantially U-shaped cross-section. The wide surfaces of the plate-like portions 3 stand upright, and a plurality of wall portions 2 are connected to each other. Note that in the confectionery 1 of this embodiment, the standing of the plate-like portion 3 does not mean that its wide surface is limited to being vertical, and it is intended to include an inclined state. Also, the width direction of the plate-like portion 3 is the thickness direction (height direction) of the confectionery 1 of this embodiment.

[0022] The details of the wall portion 2 will be described with reference to FIG. 4. As shown in FIG. 4, the confectionery 1 of the present embodiment is manufactured by attaching dough to both side surfaces and the bottom of a strip-shaped metal plate 18 (see FIGS. 9 and 10) of a molding die described later. When the molding die with the attached dough is put into hot oil and fried, the dough attached to both side surfaces of the strip-shaped metal plate 18 becomes two plate-shaped portions 3 with a gap g1 therebetween. Further, the dough attached to the bottom of the strip-shaped metal plate 18 becomes the connecting portion 4. Thus, the gap g1 between the two plate-shaped portions 3 is determined by the thickness of the strip-shaped metal plate 18 and the distortion when heating the dough. Although a slight space is formed between the strip-shaped metal plate 18 and the dough when heating the dough, the dimension of the gap g1 is approximately 0.3 to 3 millimeters in the present embodiment.

[0023] Returning to FIGS. 1 to 3, in the confectionery 1 of the present embodiment, a plurality of wall portions 2 are connected while drawing a curve in a plan view, thereby forming a geometric pattern. For this reason, a space s1 is provided between adjacent wall portions 2. Further, as this geometric pattern, a flower-shaped pattern is adopted in the present embodiment.

[0024] Further, in the confectionery 1 of the present embodiment, the connecting portion 4 of the wall portion 2 is used as the upper surface, and a coating 7 is applied to this upper surface. As this coating 7, a caramelize 7 is adopted in which granulated sugar is sprinkled on the connecting portion 4 (including the plate-shaped portion 3 in the vicinity of the connecting portion 4) which is the upper surface, and then grilled with a burner to caramelize. However, as the coating 7, other methods such as icing or applying chocolate can be adopted. Note that this coating 7 is not an essential configuration. For example, it can be omitted when adding a coloring agent and a seasoning described later.

[0025] Furthermore, as a coloring agent for the confectionery 1, powder or paste of vegetables or fruits can be mixed into the dough. As these coloring materials, for example, powder or paste of purple sweet potato, pumpkin, tomato, spinach, black sesame, strawberry, citrus fruits, persimmon, chestnut, etc. can be adopted.

[0026] Furthermore, as a coloring agent and a seasoning, salt mixed with shrimp powder, salt mixed with seaweed, or sesame salt can be used. By using these, red spots like those of shrimp, blue - green spots like those of seaweed, or black spots like those of sesame can be represented as patterns on the confectionery 1 (not shown).

[0027] [Second Embodiment] Next, referring to FIGS. 5 to 8, the confectionery 101 of the second embodiment will be described. The configuration of the wall portion 2 of the confectionery 101 in this embodiment is substantially the same as that of the wall portion 2 of the first embodiment described above. Therefore, the points different from the first embodiment will be described.

[0028] The confectionery 101 of this embodiment has the connecting portion 4 as the lower surface, and the central portion 8 of the confectionery 101 is convex upward. Specifically, as shown in FIG. 7, the confectionery 101 is configured to be hemispherical. As a result, the gap g2 between the other ends 6 (see FIG. 4) in the width direction of the two plate - like portions 3, that is, the ends on the side opposite to the connecting portion 4, is made wider compared to the first embodiment, and the cross - section of the wall portion 2 is substantially V - shaped. Also, at the top of the convex portion, the wide surface of the wall portion 2 (plate - like portion 3) is substantially in the vertical direction, but as it approaches the peripheral portion of the confectionery 101, it inclines, and the wide surface of the wall portion 2 (plate - like portion 3) at the peripheral portion faces substantially the horizontal direction. Thus, the confectionery 101 of this embodiment has a shape like a blooming flower.

[0029] A coating 7 can also be applied to the confectionery 101 of this embodiment. However, contrary to the first embodiment, it is applied to the side of the end opposite to the connecting portion 4 (the other end 6). As a result, the coating 7 may also be applied to the valley between the substantially V - shaped cross - sections of the wall portion 2. Also, the coloring agent and the coloring agent and seasoning can be the same as those in the first embodiment.

[0030] [Confectionery Molding Die] Next, referring to FIGS. 9 and 10, a molding die 10 for manufacturing the above-described confectionery 1,101 will be described. As shown in FIGS. 9 and 10, the molding die 10 is formed by bending a strip-shaped metal plate 18 with its wide surface in the vertical direction so as to have a flower shape in plan view. The molding die 10 includes a central portion 11, a first cylindrical portion 12, a first petal portion 13, a second cylindrical portion 14, and a second petal portion 15. The central portion 11 is composed of a strip-shaped metal plate 18 that is provided at the center of the molding die 10 and is assembled in a cross shape in plan view. The first cylindrical portion 12 is composed of a strip-shaped metal plate 18 that is provided around the outer periphery of the central portion 11 so as to wind around the central portion 11 and has a cylindrical shape in plan view. The first petal portion 13 represents a plurality of petals provided around the first cylindrical portion 12, and here it is composed of a strip-shaped metal plate 18 that is bent so that five petals open radially. The second cylindrical portion 14 is composed of a strip-shaped metal plate 18 that is provided around the outer periphery of the first petal portion 13 so as to wind around the first petal portion 13 and has a cylindrical shape in plan view. The second petal portion 15 represents a plurality of petals provided around the second cylindrical portion 14, and here it is composed of a strip-shaped metal plate 18 that is bent so that ten petals open radially.

[0031] And these central portion 11, first cylindrical portion 12, first petal portion 13, second cylindrical portion 14, and second petal portion 15 are joined to each other by known methods such as brazing and welding. Further, the portion surrounded by the strip-shaped metal plate 18 constituting the molding die 10 is a space s2 and penetrates in the vertical direction. Note that the forms of the central portion, the cylindrical portion, and the petal portion are not limited to the above example, and various forms can be adopted as long as they form a flower shape, and other geometric patterns can also be adopted. Further, the molding die 10 is configured such that its central portion 11 is connected to the lower end of a vertical rod 16, and a handle 17 is connected to the upper end of the vertical rod 16, and the manufacturer can operate the molding die 10 by holding the handle 17.

[0032] [Method for manufacturing confectionery] Next, referring also to FIGS. 11 to 15, a method for manufacturing the confectionery 1,101 will be described. The method for manufacturing the confectionery of the present embodiment includes a preheating step, an adhesion step, a first frying step, a separation step, and a second frying step, and optionally includes a forming step and a coating step.

[0033] As shown in FIG. 11, in the preheating step, the molding die 10 is placed in a fryer 20 or the like and immersed in the heated oil 30. Thereby, the molding die 10 is heated. Further, an oil film is formed around the strip-shaped metal plate 18 of the molding die 10, facilitating the separation between the molding die 10 and the fabric 32 attached to the molding die 10 in the separation step described later.

[0034] Next, as the attaching step, as shown in FIG. 12, the molding die 10 heated in the above preheating step is immersed in the fabric 31 placed in a bowl 21 or the like so that the upper end of the strip-shaped metal plate 18 of the molding die 10 is exposed, and the fabric 31 is attached to the molding die 10. At this time, since the molding die 10 is heated in the preheating step and an oil film is formed on the molding die 10, the fabric 31 that comes into contact with the molding die 10 adheres to the molding die 10 with an appropriate amount and appropriate strength. The fabric 31 is prepared in advance using flour and water as the main raw materials. At this time, if necessary, the above-mentioned coloring material or the coloring material and flavoring agent are appropriately mixed into the fabric.

[0035] Next, as the first frying step, as shown in FIG. 13, the molding die 10 is pulled out of the fabric 31 and fried by being placed in the frying oil 30 together with the fabric 32 attached to the molding die 10. At this time, it is preferable to hold the molding die 10 in the frying oil 30 so that the fabric 32 attached to the molding die 10 and the molding die 10 do not contact the side surface or the bottom surface of the fryer 20.

[0036] Next, as a separation step, as shown in FIG. 14, when the dough 32 attached to the molding die 10 has risen to a certain extent, the molding die 10 is moved up and down in the frying oil 30 to separate the dough 32 attached to the molding die 10 from the molding die 10. As for the timing of this separation, when the dough 32 attached in the first frying step has risen to the extent that it can be separated, a gap is generated between the molding die 10 and the dough 32 attached to the molding die 10. At the time when this gap is generated, the molding die 10 is moved up and down in the frying oil 30. Then, the attached dough 32 is separated from the molding die 10. And, as also shown in FIG. 14, as a second frying step, the separated dough 32 is fried until it catches fire.

[0037] Next, in the confectionery 101 according to the second embodiment described above, as a forming step, as shown in FIG. 15, the confectionery 101 that has risen after the second frying step is bent to form a hemispherical shape. Specifically, while the fried confectionery 101 is hot and soft, with the connecting portion 4 of the wall portion 2 facing downwards, it is pressed against a jig 22 or the like having a convex upper end of a cylinder and bent, and the other end portion 6 of the two adjacent plate-like portions 3 is opened to form a flower shape. Through this forming step, the confectionery 101 shown in the second embodiment is completed.

[0038] Next, if necessary, as a coating step, after the second frying step or the forming step, a coating 7 is applied to the upper surface of the confectionery 1,101. As this coating 7, as already described, operations such as caramelizing 7, icing, and applying chocolate are performed.

[0039] As described above, according to the confectionery of the present embodiment, the two plate-like portions are configured in a substantially U-shaped cross-section or a substantially V-shaped cross-section by the connecting portion, and there is also a space between the plurality of wall portions. Therefore, even if the size of the confectionery is, for example, about 7 to 12 centimeters in diameter in a plan view, a light texture and mouthfeel can be maintained. Also, depending on the shape of the molding die, confectioneries of various shapes can be made, and they have excellent aesthetics. Also, different appearances can be obtained depending on whether the connecting portion of the wall portion is on the upper surface or the lower surface, and in particular, the confectionery according to the second embodiment can have a three-dimensional shape.

[0040] In addition, by coating the confectionery, the confectionery becomes less likely to break, the costs for packaging and transportation can be reduced, and the taste with caramelization or icing cream can be enjoyed. Further, by mixing a powder or paste of vegetables or fruits into the dough as a coloring agent, it is possible to achieve a gorgeous color and to obtain a confectionery excellent in flavor and nutrition.

[0041] Note that the above-mentioned confectionery is an exemplification of the present invention, and its configuration can be appropriately changed without departing from the gist of the invention.

Explanation of Reference Numerals

[0042] 1,101 ··· Confectionery, 2 ··· Wall portion, 3 ··· Plate-like portion, 4 ··· Connecting portion, 5 ··· One end portion, 6 ··· The other end portion 6, 7 ··· Coating (caramelization), 8 ··· Central portion, s1 ··· Space, g1, g2 ··· Gap, 10 ··· Molding die, 11 ··· Central portion, 12 ··· First cylindrical portion, 13 ··· First petal portion, 14 ··· Second cylindrical portion, 15 ··· Second petal portion, 16 ··· Vertical rod, 17 ··· Handle, 18 ··· Band-shaped metal plate, s2 ··· Space, 20 ··· Fryer, 21 ··· Bowl, 22 ··· Fixture, 30 ··· Oil, 31 ··· Dough, 32 ··· Dough (dough adhered to the molding die)

Claims

1. A confectionery made by heating a dough made mainly of flour and water, The wall portion includes two plate-like portions arranged with a gap therebetween so that their wide surfaces are erected and face each other, and a connecting portion connecting one end of the two plate-like portions in the width direction, and has a cross section that is approximately U-shaped or V-shaped, A confectionery characterized in that a plurality of the wall portions are connected to each other to form a geometric pattern in a plan view.

2. 2. The confectionery of claim 1, wherein said geometric pattern is a floral pattern.

3. The confectionery according to claim 1 , wherein the connecting portion is an upper surface.

4. The confectionery of claim 3, wherein said top surface is coated with a coating.

5. The confectionery described in claim 1, wherein the connecting portion faces downward and the central portion of the confectionery is configured so as to be convex upward, thereby widening the gap between the other ends of the two plate-shaped portions in the width direction.

6. 6. The confectionery according to claim 1, wherein a vegetable or fruit powder or paste is mixed into the dough as a coloring agent.

7. 6. The confectionery according to claim 1, wherein salt mixed with shrimp powder, salt mixed with seaweed, or sesame salt is used as the coloring agent and seasoning.

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