JPS61111656A - Preparation of cake - Google Patents

Preparation of cake

Info

Publication number
JPS61111656A
JPS61111656A JP59233770A JP23377084A JPS61111656A JP S61111656 A JPS61111656 A JP S61111656A JP 59233770 A JP59233770 A JP 59233770A JP 23377084 A JP23377084 A JP 23377084A JP S61111656 A JPS61111656 A JP S61111656A
Authority
JP
Japan
Prior art keywords
sponge cake
cake
cup
sheet
container
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP59233770A
Other languages
Japanese (ja)
Other versions
JPS6242581B2 (en
Inventor
Katsuto Takahashi
高橋　克人
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP59233770A priority Critical patent/JPS61111656A/en
Publication of JPS61111656A publication Critical patent/JPS61111656A/en
Publication of JPS6242581B2 publication Critical patent/JPS6242581B2/ja
Granted legal-status Critical Current

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  • Confectionery (AREA)

Abstract

PURPOSE:To uniformize the color, etc. of the skin of a sponge cake, by slicing a sponge cake base, putting the obtained sponge cake sheet into cup-shaped mold to form a sponge cake cup, filling an edible component in the cup, covering the cup with another sponge cake sheet, etc., and steaming the assembly. CONSTITUTION:The sponge cake base 10, 10' is sliced to form sponge cake sheets 15, 15'. The cake sheet 15 is put into a cup-shaped mold 16 to form a cup-shaped sponge cake. An edible component 17 (e.g. fresh cream) is filled in the sheet cup, and the circumference 18 of the top opening of the cup is coated with raw pastry of sponge cake 19. The top opening is closed with another sponge cake sheet 15', and the product is steamed or baked. A delicious cake having uniform color, thickness, softness, palatability, taste, etc. throughout the outer skin, and having natural appearance can be prepared by this process.

Description

【発明の詳細な説明】 本発明はクリームなどの可食物をスポンジケーキでくる
んだ形態の菓子を製造する方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a confectionery in the form of a sponge cake wrapped in edible material such as cream.

従来スポンジケーキで可食物をくるんだ菓子を製造する
ためには第１図（Ａ）〜（Ｆ）に示す如く次の様な手順
がとられていた。Conventionally, in order to manufacture confectionery in which edible material is wrapped in sponge cake, the following steps have been taken as shown in FIGS. 1(A) to 1(F).

（Ａ）予め焼成されたスポンジケーキ基材ｌをスライス
してケーキシート２を形成する。(A) A cake sheet 2 is formed by slicing a sponge cake base material 1 that has been baked in advance.

ＣＢ）ケーキシートを円く切り抜く。CB) Cut out a circle from the cake sheet.

（Ｃ）切り抜かれた円いケーキシート３を容器状の型枠
４に装入する。(C) The cut out circular cake sheet 3 is placed in a container-shaped mold 4.

ＣＤ）容器状のケーキシート３の内部にクリームなどの
可食物５を充填する。CD) The inside of the container-shaped cake sheet 3 is filled with edible food 5 such as cream.

（Ｅ）可食物５の上から生のスポンジケーキの生地６を
流し込んで蓋とする。(E) Pour the raw sponge cake batter 6 over the edible 5 to form a lid.

（Ｆ）そして全体に熱を加えて蓋の部分を蒸成しスポン
ジケーキにした後、型枠４から取り出す。(F) Then, heat is applied to the entire cake to vaporize the lid part to form a sponge cake, and then the cake is taken out from the mold 4.

しかしこの様な従来の方法では周辺部の外皮となるスポ
ンジケーキ基材１はオーブンなどで比較的高温（例えば
約１８０°　Ｃ）で焼成されるが、蓋の部分の外皮は内
部のクリーム等を変質させないよう又焦げ色をつけない
様に比較的低温（例えば９０’Ｃ〜１００’Ｃ）で生地
を熱して蒸成されるため、周辺部分と蓋の部分で外皮に
色の違い、厚さの違い、硬さの違い、味かげんの違いが
現れ、違和感が生しるという問題があった。また従来の
方法では矩形のスポンジケーキ基材をスライスして円く
切り抜くためスポンジケーキのムダが多かった・ 本発明はこの様な従来の問題点を解決し、菓子の外皮全
体が同じ温度及び方法で焼成又は蒸成んされて色、厚さ
、柔らかさ、味などが同じであり、違和感を生じない菓
子を製造する方法を提案するものである。However, in such conventional methods, the sponge cake base material 1, which forms the outer skin of the peripheral part, is baked in an oven at a relatively high temperature (for example, about 180°C), but the outer skin of the lid part is baked with the cream inside. The dough is heated and steamed at a relatively low temperature (for example, 90'C to 100'C) to prevent deterioration and browning, so there are differences in color and thickness of the outer skin between the surrounding area and the lid. There was a problem that differences in texture, hardness, and taste appeared, creating a sense of discomfort. In addition, in the conventional method, a rectangular sponge cake base was sliced and cut into circles, which resulted in a lot of wasted sponge cake.The present invention solves these conventional problems and allows the entire outer shell of the confectionery to be processed at the same temperature and method. The present invention proposes a method for producing confectionery that is baked or steamed in the same color, thickness, softness, taste, etc., and does not cause any discomfort.

以下本発明に従う製造方法について説明する。The manufacturing method according to the present invention will be explained below.

本発明では第２図に示す如く、スポンジケーキ基材１０
は予め所望の寸法の形、例えば円柱状に焼成されている
のが好ましい。この場合、第３図に示す如く、金属製の
天板１１の内面周囲に木枠１２をはめ込み、所望の内径
を有する円柱状の型１３を載せ、型１３の中にスポンジ
ケーキの生地を入れて焼成する。このようにすると木枠
１２によって側面からの熱が抑えられ、側面に焼色のつ
かない円柱状のスポンジケーキ基材１０ができる。In the present invention, as shown in FIG.
is preferably fired in advance into a shape with desired dimensions, for example, a cylindrical shape. In this case, as shown in FIG. 3, a wooden frame 12 is fitted around the inner surface of a metal top plate 11, a cylindrical mold 13 having a desired inner diameter is placed thereon, and a sponge cake batter is placed in the mold 13. and fire. In this way, heat from the sides is suppressed by the wooden frame 12, and a cylindrical sponge cake base material 10 with no browning on the sides is produced.

スポンジケーキ基材１０は後に詳しく述べるが菓子の周
囲の外皮となるよう容器状型枠の内面に密着して装入さ
れる相対的に大きい径のものと、菓子の底ＣＭ）となる
よう容器状型枠の開口の内径にほぼ等しい相対的に小さ
い径のものの２種類を作ることが好ましい。As will be described in detail later, the sponge cake base material 10 has a relatively large diameter that is placed in close contact with the inner surface of the container-shaped mold so as to form the outer shell around the confectionery, and a container that forms the bottom CM of the confectionery. It is preferable to make two types of relatively small diameters approximately equal to the inner diameter of the opening of the shaped formwork.

本発明に従ってスポンジケーキ基材１０から菓子を製造
する過程を第４図（Ａ）〜（Ｆ）に沿って説明する。The process of manufacturing confectionery from the sponge cake base material 10 according to the present invention will be explained with reference to FIGS. 4(A) to 4(F).

（Ａ）径の大きいスポンジケーキ基材ｌＯと径の小さい
スポンジケーキ基材１０゛をスライスし、円形のケーキ
シート１５．１５゛　とする。(A) Slice the large diameter sponge cake base material 1O and the small diameter sponge cake base material 10゛ to make circular cake sheets of 15.15゛.

（Ｂ）容器状の菓子の型枠Ｉ６の内面に沿ってケーキシ
ート１５を装入する。(B) The cake sheet 15 is inserted along the inner surface of the container-shaped confectionery form I6.

（Ｃ）容器状に形作られたケーキシート１５の内部に、
菓子の種類によって、カスタードクリーム、生クリーム
、餡、フルーツなどの可食物１７を充填する。(C) Inside the cake sheet 15 shaped like a container,
Depending on the type of confectionery, edible ingredients 17 such as custard cream, fresh cream, bean paste, and fruit are filled.

（Ｄ）上部開口部の周辺のスポンジケーキシート１５の
端面１８に未だ蒸成も焼成もされていない生のスポンジ
ケーキ生地１９を塗布して、それに糊の役目を持たせる
。(D) A raw sponge cake batter 19 that has not yet been vaporized or baked is applied to the end surface 18 of the sponge cake sheet 15 around the upper opening to serve as a glue.

（Ｅ）そして上部開口部に蓋をするように径の小さいス
ポンジケーキシート１５°を載せ、周辺部をスポンジケ
ーキシート１５の端面１Ｂに押しつけて密着させる。そ
して全体を温度１００°Ｃで８〜１０分間蒸成するか又
は９０’〜１００゜Ｃで８〜１０分間焼成して糊の役目
をするスポンジケーキ生地１９を蒸成又は焼成する。こ
の場合蕉成矩たは焼成の前に遠赤外線ヒータで短時間（
例えば１５〜２０秒）予熱を加えておくと蒸成又は焼成
の時間が短縮できて好ましい。(E) Then, place a sponge cake sheet 15° with a small diameter so as to cover the upper opening, and press the peripheral portion against the end surface 1B of the sponge cake sheet 15 to bring it into close contact. Then, the entire cake is steamed at a temperature of 100° C. for 8 to 10 minutes or baked at a temperature of 90' to 100° C. for 8 to 10 minutes to steam or bake the sponge cake batter 19 which acts as a glue. In this case, a far-infrared heater is used for a short time (
It is preferable to preheat (for example, 15 to 20 seconds) because the evaporation or baking time can be shortened.

（Ｆ）この蒸成又は焼成の後、容器状型枠１６から出す
と菓子２０ができ上がる。(F) After this vaporization or baking, the confectionery 20 is completed when it is removed from the container-shaped mold 16.

以上本発明に従って製造された菓子はＭ（１！品では底
）の部分と周囲の部分の外皮が共に予め同じ条件下で焼
成されたスポンジケーキのノートを用いるので、外皮は
どの部分でも色、厚さ、柔らかさ、食感、味等において
同じであり、従来の菓子の様に部分的違和感はなく、全
体として美味となる。As described above, in the confectionery manufactured according to the present invention, both the M (bottom in the case of 1! item) and the surrounding skin use the notes of a sponge cake that has been baked under the same conditions in advance, so any part of the skin has a different color. They are the same in terms of thickness, softness, texture, taste, etc., and unlike conventional confectionery, there is no local discomfort, and the overall taste is delicious.

また予め円柱状に形成したスポンジケーキシート基材を
用いるのでスポンジケーキのムダがなく、菓子層が従来
に比してはるかに少なくなる。Furthermore, since a sponge cake sheet base material previously formed into a cylindrical shape is used, there is no waste of sponge cake, and the number of confectionery layers is much smaller than in the past.

更にスポンジケーキシートとして焼色のつかないものを
使用することにより、仕上がりは上品な色（卵黄色、チ
リコレート色等）の美しい菓子となる。Furthermore, by using a sponge cake sheet that does not brown, the finished product is a beautiful confectionery with an elegant color (egg yellow, chilicolate color, etc.).

更にまた、本発明の菓子では可食物を充填密着した後、
蒸成又は焼成によって熱を通すので、外皮及び充填され
た可食物は滅菌され、ンエークリームの様に革にクリー
ムを充填しただけのものに比べてはるかに日持ちがよい
、この場合更に最後の過程で蒸成又は焼成されて滅菌さ
れた状態にある菓子を、気体を通さないフィルムで作っ
た袋に脱酸素剤（例えば商品名エージレス）と共に封入
すると、袋の中の酸素がほとんど脱酸素剤に吸収される
のでカビの発生が防がれ、充填された可食物の変質も抑
えられるので特に好ましい、この様な包装方法と組み合
わせることにより、カスタードクリームや生クリームを
充填した菓子の場合、従来は冷凍ケース内で保存販売し
、常温では短期間にいたんでいたものが、真夏の暑さの
中でも１０日以上の日持ちが可能となり、土産品などと
しての販売も十分可能となる。Furthermore, in the confectionery of the present invention, after filling and closely contacting the edible material,
Because the heat is passed through evaporation or baking, the outer skin and the edible filling are sterilized and have a much longer shelf life than those that are just leather filled with cream, such as N-A Cream. When confectionery that has been sterilized by being vaporized or baked during the process is sealed in a bag made of gas-impermeable film along with an oxygen absorber (for example, the product name Ageless), most of the oxygen in the bag is absorbed by the oxygen absorber. This is especially preferable because it prevents the growth of mold and prevents the deterioration of the edible filling.By combining this packaging method, confectionery filled with custard cream or fresh cream can be The products are stored and sold in frozen cases, and while they would have stale for a short period of time at room temperature, they can now be kept for more than 10 days, even in the heat of summer, and can be sold as souvenirs.

【図面の簡単な説明】[Brief explanation of the drawing]

第１図は従来の製造方法の工程説明図である。 第２図は本発明に用いられるスポンジケーキ基材を示す
。 第３図は本発明に用いられるスポンジケーキ基材の製造
方法の説明図である。 第４図は本発明に従う製造方法の工程説明図である。 符号の説明 ■、１０．１０°　・・・スポンジケーキ基材、２．３
．１５．１５゛　・・・ケーキンート、　　４．１６・
・・型枠、　　５．１７・・・可食物、　６．１９・・
・生の生地、　　１１・・・天板、　　１２・・・木枠
、１３・・・型、　１８・・・端面、１９・・・菓子 第１１ｇ （（）　　　　　　　　　　　　　　　（Ｄ）（Ｅ）　
　　　　　　　　　（Ｆ　） 第２図 １３　図 第４！！Ｉ （Ａ） （Ｂ） （Ｃ） （Ｆ） （Ｄ）FIG. 1 is a process explanatory diagram of a conventional manufacturing method. FIG. 2 shows the sponge cake base used in the present invention. FIG. 3 is an explanatory diagram of the method for manufacturing the sponge cake base material used in the present invention. FIG. 4 is a process explanatory diagram of the manufacturing method according to the present invention. Explanation of symbols ■, 10.10° ... sponge cake base material, 2.3
．． 15.15゛ ・・・Cainto, 4.16・
...Formwork, 5.17... Edible material, 6.19...
・Raw dough, 11...Top plate, 12...Wooden frame, 13...Mold, 18...End surface, 19...Confectionery No. 11g (() (D) (E)
(F) Figure 2 13 Figure 4! ! I (A) (B) (C) (F) (D)

Claims (3)

【特許請求の範囲】[Claims] （１）スポンジケーキ基材をスライスしてスポンジケー
キシートを形成し、該スポンジケーキシートを容器状の
型枠内に装入して容器状スポンジケーキを形成し、該容
器状スポンジケーキの内部に可食物を充填し、該容器状
スポンジケーキの上部開口の周囲に未だ蒸成又は焼成し
ていない生のスポンジケーキ生地を塗布し、該生のスポ
ンジケーキ生地が塗布された開口にスポンジケーキ基材
をスライスして形成されたスポンジケーキシートを載せ
て密着させ、その後蒸成又は焼成することを特徴とする
菓子の製造方法。(1) Slice the sponge cake base material to form a sponge cake sheet, insert the sponge cake sheet into a container-shaped mold to form a container-shaped sponge cake, and place the sponge cake inside the container-shaped sponge cake. The container-shaped sponge cake is filled with edible material, a raw sponge cake batter that has not yet been steamed or baked is applied around the upper opening of the container-shaped sponge cake, and a sponge cake base material is placed in the opening to which the raw sponge cake batter is applied. A method for producing a confectionery, which comprises placing a sponge cake sheet formed by slicing and adhering to the cake, and then steaming or baking the cake. （２）前記スポンジケーキ基材はスライス断面が前記容
器状の型枠の内面に実質上一致する形状と、前記容器状
の型枠の開口部に実質上一致する形状とに焼成されてい
ることを特徴とする特許請求の範囲第１項記載の菓子の
製造方法。(2) The sponge cake base material is baked into a shape in which a slice cross section substantially matches the inner surface of the container-shaped mold and a shape that substantially matches the opening of the container-shaped mold. A method for producing a confectionery according to claim 1, characterized by: （３）前記スポンジケーキ基材は周囲に焼色を生じない
方法で焼成されていることを特徴とする特許請求の範囲
第２項記載の菓子の製造方法。(3) The method for producing a confectionery according to claim 2, wherein the sponge cake base material is baked in a manner that does not cause browning of the surrounding area.
JP59233770A 1984-11-06 1984-11-06 Preparation of cake Granted JPS61111656A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59233770A JPS61111656A (en) 1984-11-06 1984-11-06 Preparation of cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59233770A JPS61111656A (en) 1984-11-06 1984-11-06 Preparation of cake

Publications (2)

Publication Number Publication Date
JPS61111656A true JPS61111656A (en) 1986-05-29
JPS6242581B2 JPS6242581B2 (en) 1987-09-09

Family

ID=16960299

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59233770A Granted JPS61111656A (en) 1984-11-06 1984-11-06 Preparation of cake

Country Status (1)

Country Link
JP (1) JPS61111656A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6485044A (en) * 1987-09-24 1989-03-30 Fumihiko Masuda Preparation of confectionery wrapped with skin, such as sponge cake
WO2018222161A3 (en) * 2017-02-13 2019-01-03 Şölen Çi̇kolata Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ A filled steam-cooked snack product and production method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51128459A (en) * 1976-03-22 1976-11-09 Okashinokotobuki Kk Method of producing confection

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51128459A (en) * 1976-03-22 1976-11-09 Okashinokotobuki Kk Method of producing confection

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6485044A (en) * 1987-09-24 1989-03-30 Fumihiko Masuda Preparation of confectionery wrapped with skin, such as sponge cake
WO2018222161A3 (en) * 2017-02-13 2019-01-03 Şölen Çi̇kolata Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ A filled steam-cooked snack product and production method thereof
EP3579701A4 (en) * 2017-02-13 2020-11-18 Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi A filled steam-cooked snack product and production method thereof

Also Published As

Publication number Publication date
JPS6242581B2 (en) 1987-09-09

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