JPH0352943B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for easily producing Florentine confectionery.

[Conventional technology]

Florentine confectionery is a traditional European confectionery, consisting of a base of biscuits, castella cakes, bread, etc., topped with an upper layer of dough made of candy, sliced almonds, etc.; It has a mellow flavor by slowly cooking starch syrup, honey, butter, fresh cream, etc., boiling it down, and thoroughly cooking it.

The conventional method for manufacturing Florentine confectionery is shown in FIG.

In other words, add 2 pieces of sliced almonds, 3 fruit peels, etc. to candy 1, cook A, and put the dough 4 on top of this mushy simmered florentine on top of base 5 of 20 to 50 large biscuits that have been half-baked in advance. Place it evenly on B, bake it, and after baking,
The Florentine confectionery product 6 is cut into appropriate sizes.

[Problem to be solved by the invention]

However, in the conventional manufacturing method of Florentine confectionery as described above, since the confectionery is baked on a wide and large base 5 at one time, it is difficult to make the baking uniform around the periphery and the center of the base 5. If you do not quickly spread the upper dough 4 on the base 5 while it is hot, the candy 1 will cool down and harden, making it difficult to spread the upper dough 4 evenly on the base 5. Product variations are likely to occur. Furthermore, after baking, the pieces must be cut into appropriate sizes, but depending on how well they are cooled, it may be very difficult to cut them, and a large amount of scraps may be produced, increasing costs. Moreover, product 6 cut in this way is
Because the cut is too linear, it has a strong image of mass production, and lacks the handmade elements of traditional sweets. Furthermore, since the biscuits and the like that serve as the base 5 were half-baked in advance, and the mushy top batter was evenly placed on top of them and baked, the biscuits had to be baked twice. Moreover, as mentioned above, in the conventional manufacturing method of Florentine confectionery, the process is complicated and time-consuming, and it is not possible to mechanize this manufacturing process to easily mass-produce Florentine confectionery. Ta.

In view of the above-mentioned points, the present invention aims to improve Florentine confectionery, which is a traditional European confectionery, with its original appearance.
To provide a simple method for manufacturing Florentine confectionery that can be easily mass-produced without impairing flavor or the like.

[Means to solve the problem]

In order to achieve the above object, the present invention involves adding sliced almonds, fruit peels, etc. to candy, cooking it, molding it into a board shape of a predetermined size, making the upper dough, and using this upper dough as the base. The present invention aims to provide a method for manufacturing Florentine confectionery by placing the confectionery on top of biscuits, rice crackers, etc., and baking it, thereby melting the upper dough and adhering it to the base.

[Effect]

The method for manufacturing the Florentine confectionery according to the present invention is as described above, and the upper dough is made by adding sliced almonds, fruit peels, etc. to the candy and cooking it, similar to the upper dough used for conventional Florentine confectionery. It has the original flavor of Florentine sweets. Then, by forming the dough into a plate shape in advance and placing it on top of a biscuit as a base and baking it, the upper dough melts on the base, spreads as appropriate, and firmly adheres to the base. be done.

〔Example〕

Hereinafter, the present invention will be explained in more detail based on the drawings.

FIG. 1 is a process explanatory diagram showing the method for manufacturing Florentine confectionery according to the present invention.

First of all, add 1 part of candy such as sugar, honey, starch syrup, butter, fresh cream, etc., 2 parts of sliced almonds, 3 parts of fruit peel, etc., boil it slowly, boil it, and cook thoroughly. This boiled material is made into a plate shape and formed into the size of one confectionery to form the upper dough 4B. By placing the upper dough 4 for one piece on the base 5 such as a biscuit and baking it, the upper dough 4 melts on the base 5 and spreads appropriately, and is firmly attached to the base 5. Glue and
D, which is product 6 of Florentin confectionery.

According to the method for manufacturing Florentine confectionery according to the present invention as described above, as the upper dough 4, sugar,
Since it is made of starch syrup, honey, butter, fresh cream, etc., mixed with sliced almonds, fruit peel, etc., it has the same flavor as Florentine confectionery produced by conventional methods. Since the upper dough 4 is pre-formed into one plate shape, there is no need for the difficult work of uniformly stretching the upper dough on a large base. Because it is baked, it is easy to adjust the degree of baking, and there is no variation in quality between products. Moreover, there is no need for cutting after baking, and the baking can be done naturally without creating straight cuts unlike in the past, and there is no waste of material as there are no cut scraps. Furthermore, the process can be mechanized because it is only necessary to use a plate-shaped material as the upper dough 4, place it on the base 5, and bake it. or,
Raw or unglazed dough can be used as the base 5, and the effort of firing the base twice can be saved.

In addition, in the above case, the dough for the upper part of the Florentine confectionery may be Tafui, Kyandei, etc.
Also, as a base, kutsky, rice crackers, castella,
Various materials such as bread can be used, and the shape can be arbitrary such as round, oval, square, etc.

〔Effect of the invention〕

As described above, according to the method for manufacturing Florentine confectionery according to the present invention, the upper dough is formed in advance into a plate shape for one piece, and this is placed on the base and baked one by one. Because of this, there is no need to uniformly spread the upper dough on a large base as in the past, and the labor of cutting after baking can be eliminated, making it possible to mechanize the product. It is possible to mass produce products of uniform quality with little variation.

[Brief explanation of drawings]

FIGS. 1A to 1D are process explanatory diagrams of a method for manufacturing a Florentine confectionery according to the present invention, and FIGS. 2A to C are process explanatory diagrams of a conventional method for manufacturing a Florentine confectionery. 1: candy, 2: sliced almonds, 3: fruit peel, 4: upper dough, 5: base, 6: Florentine confectionery product.

Claims (1)

[Claims] 1 Add sliced almonds, fruit peels, etc. to the candy, cook it, form it into a plate of a predetermined size, and use it as the upper dough.Place this upper dough on top of the base of biscuits, rice crackers, etc. A simple method for producing Florentine confectionery, which is characterized in that the upper dough is melted and adhered to the base by baking it.