JP3107782U - Multilayer confectionery - Google Patents

Abstract

A novel sand cookie using soymilk butter cream as an intermediate material is provided.
SOLUTION: A multi-layer confectionery in which eggs, butter, sugar and the like are mixed and hardened, and a sable 1 baked in an oven and a soy milk butter cream 2 made from soy milk, shortening, butter and the like are laminated.
[Selection] Figure 1

Description

  The present invention relates to a multi-layered confectionery combining soymilk butter cream and sable.

  Sand cookies are confectionery that has been favored by many people regardless of age. Products with chocolate, cream, cheese, etc. sandwiched between sables are manufactured and sold.

  An object of the present invention is to provide a novel food using soymilk butter cream as an intermediate material for sand cookies.

(1) Multi-layered confectionery with soymilk butter cream and sable.
(2) The multilayer confectionery according to (1), wherein soy milk is blended in the raw material of the sable.
(3) The multilayer confectionery according to (1) or (2), wherein fruits such as raisins are dispersed in soymilk butter cream.

The effects are as follows.
(1) A confectionery with a new and original composition combining sable and soy milk butter cream in layers.
(2) Soymilk butter cream is not heavy, is a low calorie, healthy and delicious multi-layered confectionery.
(3) Variety can be achieved by mixing fruits such as raisins in soymilk butter cream.
(4) By using soy milk as a raw material for both sable and butter, the taste and flavor of the confectionery are harmonized as a whole.

The raw materials used for the present invention are not particularly limited. When powdered soymilk is added as a soymilk component, a flavor in harmony with soymilk butter cream is obtained. Generally, eggs, butter, sugar, flour, and other ingredients are mixed and hardened, and are baked in an oven.
As other materials, salt, ammonia, baking soda, starch syrup, vanilla oil, powdered milk and the like are used. Moreover, a fragrance | flavor can be added as flavoring and a coloring agent can be added as coloring.

Soymilk butter cream is made from soymilk, shortening, butter, powdered sugar and the like. In addition, dried pulp such as chocolate, white chocolate and raisins, drupe such as almonds, fragrances, alcoholic beverages, spices and the like can be added.
Since soy milk is used as a raw material, it can be finished with low calories and can express the unique flavor of soy milk. In addition, by reducing butter and the like, it becomes a measure against allergies to milk.

  Soymilk butter is prepared by mixing soymilk with granulated sugar, trehalose, powdered soymilk, etc., heating and boiling to form a jam, and adding this shortening, butter and powdered sugar to the soymilk jam. Furthermore, the above-mentioned additives can be added thereto.

  In the multilayer structure, the sables are arranged on the upper and lower outer sides, and soymilk butter cream is interposed between them. There are at least three layers, but the layers can be increased by alternately layering sable and soy milk butter cream. Various shapes are possible depending on the shape of the sable, such as a square, a circle, or a heart shape.

An example of a three-layer soymilk buttercream sandwich with soymilk buttercream sandwiched between the upper and lower sables.
In this embodiment, a soymilk butter cream 2 is sandwiched using a sable 1. The perspective view is shown in FIG. 1, and a cross section is shown in FIG.

  Sable and soy milk butter cream were produced and used as follows. Two examples of sables are illustrated, but this is an example using the combination (1) (Table 1).

1. Sable recipe (1)

2. Sable recipe (2)

3. Soy milk butter cream recipe

<Sablet manufacturing method>
It describes about the example (1) (Table 1) of a sable.
(1) A and B are mixed well and kneaded into a cream.
(2) Take a part of C and dissolve ammonia and baking soda separately in (1).
(3) Match the rest of C with (2), mix E, F and G in order, and rest in the refrigerator.
(4) Remove from the refrigerator, thinly, and die cut. One piece was about 24 g.
(5) Bake in the oven to complete the sable.

<Method of making soymilk butter cream>
It describes about the manufacturing method example (Table 3) of soymilk butter cream.
(1) A soymilk jam is prepared by adding a well-mixed mixture of granulated sugar, trehalose, powdered soymilk, emulsifier, and stabilizer to soymilk to form a jam.
(2) Mix butter, shortening and powdered sugar in a mixer.
(3) Add (1) cooled to room temperature to (2) and mix well.
(4) Mix white chocolate with (3).
(5) Add rum raisins to (4) and mix well to complete the soymilk butter cream with raisins.

<Lamination>
Two sables were prepared, 17 g of soymilk butter cream with raisins was applied on one side, and the other sable was placed on top of it and sandwiched to complete a three-layer soymilk buttercream sand.

The perspective view of the multilayer confectionery of Example 1. FIG. The perspective view of the multilayer confectionery of Example 1. FIG.

Explanation of symbols

1 Sable 2 Soymilk butter cream

Claims (3)

  Multi-layered confectionery with soymilk butter cream and sable.   The multi-layer confectionery according to claim 1, wherein soy milk is blended in the raw material of the sable. The multilayer confectionery according to claim 1 or 2, wherein fruits such as raisins are dispersed in soymilk butter cream.