JP2008000039A - Cream puff and method for transporting the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cream puff made so as to be transported to a distance via door-to-door delivery without losing its crispy feeling and/or savory flavor. <P>SOLUTION: The cream puff is fabricated to have such an entirely large size as not to allow even an adult to take it at one big bite to eat up through the following process: longitudinally separating a cream puff shell C having an inner hollow S and baked as a semihard thick swollen dough, into two of a top puff shell 1 and a base puff shell 2; topping and applying custard cream 3 having such high viscosity as not to flow down when left at rest, on and to the recessed part S2 of the base puff shell 2; and putting the top puff shell 1 over the custard cream 3 so that the custard cream 3 is exposed from periphery of the shell. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to cream puffs and a plurality of transportation (delivery) methods.

  Generally, cream puffs sold at pastry shops consist of puffed puffed skin that is baked as a soft and thin fluffy dough, and custard cream injected into its lumen, which is large enough for an adult to wear it with a bite. It is shaped in a volume.

  In addition, the components of the custard cream contain a fresh cream (whipped cream), which is usually finished as a low-viscosity solution property that flows down during standing. That is why it can be said that it is injected into the lumen of the shoe skin.

  However, in the above-mentioned cream puffs that are commercially available, since the custard cream is not visible from the outside, it is not possible to appeal to the consumer's willingness to purchase, and on the relationship that contains eggs and forms a medium in which bacteria easily grow, The expiration date is usually as short as about 24 hours, and there are restrictions on transportation (delivery) to a distant place, even if the consumer takes home from the store during the day.

  In addition, even when transporting to a distant place (delivery to home), the shoe skin is not only easily deformed during transportation (home delivery) because the shoe skin is thin and soft, but the shoe skin is not easily damaged. As a result of absorbing the moisture of the custard cream in a low-viscosity solution property, the fresh crispy texture and savory flavor disappear due to the moisture, responding to the demand of mail order received from consumers I can't.

  The present invention aims to improve such a problem, and in order to achieve the object, in claim 1, as a cream cream structure, a shoe skin baked into a semi-rigid thick expanded dough having a lumen, Divide the top shoe skin and the base shoe skin into two parts,

  In addition to the custard cream of high viscosity that does not flow down during standing in the concave part of the base shoe skin,

  The top shoe skin is covered so that the custard cream is exposed from the surroundings, so that it is assembled to an overall size so that an adult cannot cover it with a bite.

  Further, in claim 2 subordinate to claim 1, the dough for shoe skin is flour: about 26.0% by weight, butter: about 15.6% by weight, water: about 16.8% by weight, chicken egg: whole egg About 36.4% by weight, milk: about 5.2% by weight, while custard cream does not contain fresh cream.

  According to a third aspect of the present invention, the top shoe skin is made smaller than the base shoe skin, and its shallow concave portion is defined so that it can be used as a spoon for custard cream.

  In claim 4, as a method of transporting the cream puff, the inside of the packing case is divided into a plurality of small chambers for storing shoe skin and one large chamber for storing cream,

  The top shoe skin and base shoe skin, which are divided into two in advance, are closed together as a pair, and the shoe skin storage compartment is filled with a transparent film packaging bag common to the pair. While storing one set at a time,

  The custard cream having a total capacity almost corresponding to the total number of pairs of shoe skins is stored in the funnel-shaped squeeze bag made of a transparent film, and then stored and transported to the cream storage chamber. Features.

  On the other hand, according to claim 5, as a method for transporting cream puffs, the inside of the packing case is divided into two upper and lower halves, each having a plurality of cream storage chambers and the same plurality of shoe skin storage chambers. While interposing partition shelves that can be put in and out of each other,

  The top shoe skin and base shoe skin, which are divided into two in advance, are closed together as a pair, and the shoe skin storage compartment is filled with a transparent film packaging bag common to the pair. While storing one set at a time,

  Each custard cream with a capacity corresponding to each pair of shoe skins is stored in the cream storage compartment one by one in a packaged state in which each custard cream is enclosed in a funnel-shaped squeeze bag made of a transparent film. It is characterized by being transported.

  Further, according to claim 6 subordinate to claim 4 or 5, the plurality of chambers for storing shoe skin are used as a single buffer tray in which a receiving groove for receiving the base shoe skin is formed, into the inside of the packaging case. It is characterized by being installed freely.

  According to the above configuration of claim 1, the entire adult has a size (volume) that cannot be consumed with a bite, and the custard cream is between the top shoe skin and the base shoe skin. Since it is interposed in the coating state exposed from the surroundings, anyone can visually observe the custard cream from the outside, and there is an effect that the consumer's willingness to purchase can be given up.

  Moreover, since the custard cream has a high-viscosity property that does not flow down during standing, the appearance of the entire cream puff is combined with the fact that the shoe skin is made of a semi-rigid thick expanded fabric that is fragrant and crisp. And the value of the product does not drop forever, and it can be eaten deliciously as a freshly prepared state.

  In particular, if the configuration of claim 2 is adopted, since custard cream does not contain fresh cream, it can ensure a long shelf life, and is suitable for transportation (home delivery) to a distant place, and the content ratio as a shoe skin Due to the extremely large amount of chicken eggs, a semi-hard and thick fired dough can be obtained. Nevertheless, based on the inclusion of milk, a so-called stretchy dough with a waist can be obtained, which sinks into a flat form like cookies and solidifies. There is no risk of doing so.

  Further, if the structure of claim 3 is adopted, the top shoe skin divided into two parts is grasped instead of the spoon, although it has a size (volume) that cannot be eaten with a bite. While eating the custard cream on the other base shoe skin, you can eat the top shoe skin, and finally you can eat the custard cream and the base shoe skin together. In addition to the use of the top shoe skin as a spoon and the high-viscosity properties of the custard cream, it can be conveniently eaten outdoors without getting your hands dirty.

  On the other hand, according to the structure of Claim 4 or Claim 5, one set of top shoe skin and base shoe skin is individually packaged in a common packaging bag made of a transparent film, while custard cream is a separate squeeze bag. The cream is absorbed into the custard cream during transportation, and there is no risk of the crispy or savory flavor disappearing. Since it is stored in the compartment for storing shoe skin in the case, there is no possibility of losing shape during transportation.

  Furthermore, the shoe skin is divided into a top shoe skin and a base shoe skin in advance and is individually packaged as a pair of restoratively closed states, and a custard cream having a volume corresponding to this is separately provided. Since it is enclosed in a funnel-shaped squeeze bag, a consumer who has received the transport (delivery) may assemble the cream puff of claim 1 at home without requiring an upper knife for assembly, It can be handmade safely by children and fun outdoors, and you can get a fresh and crisp taste.

  In that case, if the structure of claim 6 is adopted, even if it receives vibrations or shocks during transportation, the shoe shoe is completely deformed by the absorbing action of the buffer tray that stably receives and surrounds the base shoe skin. Has a preventive effect.

  Hereinafter, the present invention will be described in detail with reference to the drawings. FIGS. 1 (a), (b), and (c) show the assembly order of the cream puffs according to the present invention, and (C) is a semi-rigid with a rich crispy feeling. As a thick expanded fabric, it is a shoe skin fired into a basic or average conical shape having a lumen (S), which is then divided into a top shoe skin (1) and a base shoe skin (2). Divided into two vertically.

  In this regard, in FIG. 1 (a), approximately one-third of the upper side is the top shoe skin (1), and the remaining two-thirds of the lower side is the base shoe skin (2). By dividing into two from PP, the lumen (S) of the shoe skin (C) opens as a relatively shallow recess (S1) in the top shoe skin (1). ) Is opened in the base shoe skin (2) as a relatively deep recess (S2), but as long as the top shoe skin (1) is smaller than the base shoe skin (2). The slanted parting line may be divided into two parts vertically, and the shoe skin (C) may be divided from a horizontal parting line that divides the height (H) of the shoe skin (C) into two equal parts. This is because the upper side of the shoe skin (C) shaped into the conical shape is necessarily a relatively small top shoe skin (1) even though it is divided in two.

  (3) is a custard cream that is applied to the relatively deep recess (S2) of the base shoe skin (2) and the peripheral edge of the opening from above as shown in FIG. 1 (b). It is made as a high-viscosity property that does not flow down during the standing of the base shoe skin (2).

  Further, from above the custard cream (3), the top shoe skin (1) is covered like a beret, and the top shoe skin (1) and the custard cream (3) do not leave. It is in a sticky state.

  In that case, as shown in the assembled state of FIG. 1 (c), the custard cream (3) is 360 degrees around the top (D) between the top shoe skin (1) and the base shoe skin (2). It can be seen as an exposed state of heading, and it is shaped to an overall size (volume) that adults can't eat with a bite.

  However, as a finished product of cream puff as shown in FIG. 1 (c), if the finished custard cream (3) is a sandwich or hamburger that can be visually observed from a 360 degree direction, an appropriate amount of the custard cream (3) is added. Of course, it is possible to assemble the two shoe skins (1) and (2) quickly as shown in FIG. 1 (c) after they are separately applied to the top shoe skin (1) and the base shoe skin (2). .

  In any case, if the baked shoe skin (C) is divided into a small top shoe skin (1) and a large base shoe skin (2), it is held in a state where the custard cream (3) is taken off. While using the top shoe skin (1) itself as a spoon as shown in FIG. 2, the crusted cream (3) can be reliably scooped and eaten by the shallow depression (S1), and then the top shoe skin (1 ) Can also be eaten, so it is very convenient outdoors without a spoon.

  The high-viscosity custard cream (3) is made from the following ingredients (100 parts).

4 liters of milk 820 g of Japanese sugar
Cornstarch 128g
Soft flour 128g
80 yolks (chicken egg) butter 80g
A little vanilla oil a little vanilla beans a little

  That is, as a method of making the custard cream (3), milk and vanilla beans are put in a pre-pot, while corn starch and soft flour are sifted together. Also, put the egg yolk into a bowl and mix with the corn starch and soft flour previously sifted until smooth.

  And the milk of the said pan heated so that it may not boil is mixed in a ball | bowl little by little, and the whole is strained with a powder sieve. At that time, the vanilla beans in the powder sieve are also taken into the seeds with a rubber spatula.

  Return the soup to the pan, simmer in a high gas fire, mix thoroughly with a whisk, drop the butter into it and mix. If the butter is completely dissolved, turn off the heat.

  The finished custard cream is poured into a bat and covered with a wrap and cooled in a freezer for about 1 hour. Vanilla oil is put into the cooled custard cream, mixed with a rubber spatula until smooth, and then sealed in a funnel-shaped air bag made of a transparent film prepared in advance.

  Since the custard cream (3) does not contain any fresh cream, as is clear from the blending ratio of the ingredients, it helps to ensure a long shelf life. Moreover, since the weight ratio of egg yolk occupying the whole material is extremely large, it does not flow down naturally during standing in the state where the shoe skin (C) is placed on the base shoe skin (2). As a result of maintaining the high-viscosity properties, good appearance and commercial value of the cream puff can also be obtained. Nevertheless, the milk and butter contained together can smoothly boil and mix a large amount of egg yolk with Japanese sugar, corn starch, or weak flour.

  On the other hand, the dough of the shoe skin (C) is made of a material having the following blending ratio as the number corresponding to the custard cream (3).

600g butter
600g soft flour
Strong powder 400g
Whole egg (chicken egg) 1400g
Water 650cc
Milk 200cc

  That is, as shown in Fig. 1 (a), the shoe skin (C) is made by putting butter, water and milk in a pan and simmering for about 10 minutes with strong gas fire. If so, mix with wooden rice bran.

  Repeat this process many times, and when it is boiled, stop the heating power, quickly add the weak flour and strong flour into the pan, mix well with the wooden rice paddle, and then heat with medium heat and mix.

  Then, the pan is set in a kneader, and the whole egg is subdivided into about 3 times, and the kneaded dough is sealed in a transparent film squeeze bag and sprayed to squeeze it evenly. In an oven that is placed on an oven pan and preheated, the first stage is about 140-160 ° C. for about 10 minutes, and the second stage is about 150-170 ° C. for about 25 minutes. In the final third stage, each is fired for about 5 minutes at about 155 ° C. for drying.

  The dough of the shoe skin (C) finished through baking for about 40 minutes in total in the first to third stages, as can be confirmed from the blending ratio of the material, the weight ratio of the whole egg to the whole material is Since it is extremely large, it results in being fired as a semi-rigid thick expanded fabric rich in crispness.

  Moreover, since the milk in a weight ratio corresponding to about one third of butter and water is contained, it is possible to suppress excessive hardening due to the above-mentioned large whole egg, and a semi-hard thickness that is not fluffy. Even if it becomes a meat dough, it can expand to a state where the lumen (S) is generated, and there is no fear that it will be hard and flatly baked like cookies. When the dough containing no milk is baked, the surface becomes pale and the inner structure is soft and soft, so it cannot be used as a substitute for the spoon.

  As a result, when the fabric of the fired shoe skin (C) is divided into two vertically from the parting line (PP) as shown in FIG. 1 (a), the top shoe skin (1) has a downward opening. The recessed portion (S1) to be exposed and the recessed portion (S2) opening upward to the base shoe skin (2) are both exposed.

  Note that if the firing time is short or an inappropriate heating temperature is applied, insufficient expansion of the dough or scorching is caused. Also, if the oven is opened during the baking in the first and second stages, the dough expands and solidifies into a flattened flat form.

  When transporting (delivering) the above cream of the present invention to a distant place in response to a mail order request, the cream (C) and custard cream (3) are individually packaged, and these are packaged together. The consumer who receives the package (B) from the packaging case (B) is one piece of cream puff as shown in FIGS. 1 (a), (b), and (c). As a matter of fact, it can be assembled and eaten as if it were handmade.

  That is, FIGS. 3 and 4 show a packaging case (B) which is formed in a rectangular parallelepiped from cardboard or cardboard for that purpose, and a plurality of (for example, a total of ten) having the same size inside each other. The shoe skin storage compartment (R1) and one cream storage compartment (R2) are partitioned.

  In that case, the vertical partition wall plate (5) and the horizontal partition wall plate (6) in which a large number of slits (4) and (4) meshing with each other as shown in FIG. It is preferable to partition and divide the interior by inserting it into the packing case main body (7) so as to fit in a vertical and horizontal lattice state. This is because it is possible to cope with the increase / decrease in the number of partitions by simply changing the meshing position between the vertical partition wall plate (5) and the horizontal partition wall plate (6).

  The fired shoe skin (C) is divided into two parts in the upper and lower portions of the top shoe skin (1) and the base shoe skin (2) in advance as described with reference to FIG. In addition, the set is closed so as to be restored as shown in FIG. 4 and is individually packaged one by one with a packaging bag (8) made of a common transparent film. On the other hand, the custard cream (3) is enclosed in a funnel-shaped air bag (9) made of a transparent film as shown in FIG. 6 as a total capacity substantially corresponding to the total number of pairs of shoe skins (C).

  As shown in FIGS. 3 and 4, the shoe skins (C) individually packaged by the packaging bag (8) are stored in the shoe skin storage chamber (B) of the packaging case (B). The custard cream (3) that is stored in the squeezed bag (9) is stored in the cream storage large chamber (R2) of the packing case (B), and the sealed packaging is stored. The case (B) is transported (delivered) to a distant consumer by so-called Cool Takkyubin (registered trademark).

  The packaging case (B) is made of styrene foam, and shoe skins (R1) and cream storage chambers (R2), which are partitioned as in FIGS. While storing C) and custard cream (3), it is also possible to store a cold storage agent (dry ice) together and transport (deliver).

  According to such a transportation (delivery) method of the present invention, the custard cream (3) in which the shoe skin (C) is baked as a semi-rigid thick expanded dough and enclosed in the squeeze bag (9) As a separate state, the shoe skin (C2) is stored in a separate compartment (R1) separated from the cream storage chamber (R2). In addition, the dough of the shoe skin (C) absorbs the moisture of the custard cream (3), and there is no possibility that the freshly crisp texture and fragrant flavor will be lowered.

  In addition, as a consumer who receives the delivery (delivery) of the cream puff, unpack the shoe skin (C) and remove one pair of top shoe skin (1) and base shoe skin (2). On the other hand, the custard cream (3) squeezed manually from the squeezed bag (8) by cutting the tip of the squeezed bag (9) enclosing the custard cream (3) is shown in FIG. As shown in Fig. 1 (c), the base shoe skin (2) can be assembled and applied in an appropriate amount from above, and the top shoe skin (1) is then applied from above to assemble the finished shoe cream as shown in Fig. 1 (c). It can give the homemade fun and fun and can be eaten deliciously as a freshly made cream puff.

  In the packing case (B) shown in FIGS. 3 and 4, a plurality of shoe skin storage chambers (R1) and one cream storage chamber (R2) are arranged in a parallel lattice state in one stage. One piece of squeeze bag (9), which is divided into partitions and encloses a total volume of custard cream (3) almost corresponding to the total number of shoe skins (C), is stored in the cream storage chamber (R2). However, an alternative packing case (B) as shown in FIG. 7 may be adopted.

  That is, a plurality of shoe skin storage chambers (R1), which are the same as the plurality of cream storage chambers (R3), are inserted in the packing case (B) so that the horizontal partition shelf (10) can be inserted and removed freely. Are divided into two upper and lower tiers, and a plurality of squeezed bags (9) are individually packaged, each containing a custard cream (3) having a capacity substantially corresponding to each pair of shoe skins (C). May be set to be stored in the cream storing chamber (R3) one by one. In that case, it is desirable to provide a notch (9a) that can be opened with the hand as shown in FIG. 8 at the tip of each air bag (9).

  Other configurations are substantially the same as the packaging case (B) in FIGS. 3 and 4, so only the corresponding reference numerals to FIGS. 3 and 4 are entered in FIG. 7. If the packaging case (B) of FIG. 7 is adopted, the shoe skin (C) divided into two parts in the upper and lower sides of the top shoe skin (1) and the base shoe skin (2), and the custard coated and applied thereto The capacity of the cream (3) is packed in the corresponding set state as one of the cream puffs, so that the consumer does not have the excess or deficiency of the custard cream (3), and always has a plurality of equal The cream puff can be assembled and completed, which is convenient.

  In any of the packing cases (B) shown in FIGS. 3, 4 and 7, the plurality of shoe skin storage chambers (R 1) have the vertical partition wall plate (5) and the horizontal partition wall plate (6). In place of means for partitioning by biting, a single buffer tray (T) in which the receiving groove (11) of the base shoe skin (2) as shown in the modification of FIG. 9 is formed is prepared. , It may be installed so that it can be taken in and out of the packing case (B). According to this, since the base shoe skin (2) of the shoe skin (C) can be reliably received, There is an advantage that the deformation caused by vibration or shock during delivery can be completely prevented.

It is a half notched cross-sectional view showing the assembly order of the cream puff according to the present invention. It is explanatory drawing which shows how to eat the cream puff. It is a perspective view which shows the packing state of the cream puff which concerns on this invention. It is sectional drawing of the state which sealed the packaging case of FIG. It is a perspective view which shows the decomposition | disassembly state of a partition wall board. It is a slope view which extracts and shows the squeeze bag of custard cream. It is sectional drawing corresponding to FIG. 4 which shows another packing state of a cream puff. It is a front view which extracts and shows the small aperture bag. It is sectional drawing corresponding to FIG. 4 which shows the modification of a packing case.

Explanation of symbols

(1) · Top shoe skin (2) · Base shoe skin (3) · Custard cream (4) · Occlusal slit (5) · Vertical partition wall plate (6) · Horizontal partition wall plate (7) · Packing case body (8) ・ Shoe skin packaging bag (9) ・ Custard cream squeezed bag (9a) ・ Notch (10) ・ Partition shelf (11) ・ Reception groove (B) ・ Packing case (C) ・ Shoe skin ( D) ・ Between the upper and lower sides (H) ・ Stand height (S) ・ Luminous (S1) (S2) ・ Recessed part (R1) ・ Small room for storing shoe skin (R2) ・ Large room for storing cream (R3) ・ Cream storing Room (T), buffer tray (PP), parting line

Claims (6)

The shoe skin (C) baked as a semi-rigid thick expanded fabric with a lumen (S) is divided into two parts, a top shoe skin (1) and a base shoe skin (2).
The custard cream (3) having a high viscosity property that does not flow down during standing is placed on the concave portion (S2) of the base shoe skin (2),
A cream puff characterized by assembling the top shoe skin (1) so that the custard cream (3) is exposed from the surroundings, so that an adult cannot cover it with a bite. .   The dough of the shoe skin (C) is flour: about 26.0% by weight, butter: about 15.6% by weight, water: about 16.8% by weight, chicken egg: about 36.4% by weight as whole egg, milk: about Cream puff according to claim 1, characterized in that it contains 5.2% by weight, while the custard cream (3) does not contain any fresh cream.   The top shoe skin (1) is made smaller than the base shoe skin (2), and the shallow recess (S1) is defined so that the custard cream (3) can be used as a spoon for craving. Cream puffs. The inside of the packing case (B) is divided into a plurality of chambers for storing shoe skin (R1) and one chamber for storing cream (R2).
The top shoe skin (1) and the base shoe skin (2) divided into two in advance are closed as one set, and are individually packaged by a transparent film packaging bag (8) common to the set. In the above shoe skin storage chamber (R1)
In a state where the custard cream (3) having a total capacity substantially corresponding to the total number of pairs of the shoe skins (1) and (2) is sealed in a funnel-shaped air bag (9) made of a transparent film, the cream A method for transporting cream puffs, which is stored and transported to a large storage room (R2). The inside of the packing case (B) is divided into two upper and lower halves of a plurality of chambers for storing cream (R3) and a plurality of chambers for storing shoe skin (R1), and they are put into and out of the upper and lower sides. While interposing a possible partition shelf (10),
The top shoe skin (1) and the base shoe skin (2) divided into two in advance are closed as one set, and are individually packaged by a transparent film packaging bag (8) common to the set. In the above shoe skin storage chamber (R1)
Under the individually packaged state in which the custard cream (3) having a volume substantially corresponding to each pair of the shoe skins (1) and (2) is enclosed in a funnel-shaped air bag (9) made of a transparent film, respectively. A method for transporting cream puffs, wherein the creams are stored and transported one by one in the cream storing chamber (R1).   The plurality of shoe skin storage chambers (R1) are taken in and out of the packing case (B) as a single buffer tray (T) in which the receiving groove (11) of the base shoe skin (2) is formed. 6. The method for transporting cream puffs according to claim 4 or 5, wherein the creams are installed freely.

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