JP2002238459A - Candy and method for manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a candy having characteristic taste given harmoniously by chocolate and dried persimmon. SOLUTION: Seeds are taken out through gaps formed between the stalk end 2 and the mesocarp 3 of a dried persimmon 1 to form a cavity E inside the dried persimmon. Chocolate is introduced into the cavity E through the gaps between the stalk end 2 and the mesocarp 3 to prepare the objective candy consisting of the chocolate and the dried persimmon 1.

Description

DETAILED DESCRIPTION OF THE INVENTION TECHNICAL FIELD OF THE INVENTION

[0001] The present invention relates to a confection using dried persimmons and chocolate.

[Prior art]

Heretofore, dried persimmon and chocolate have been tasted independently, and have not been used simultaneously or mixedly as a confection.

[Problems to be solved by the invention]

[0003] The present invention has been made under such circumstances, and an object of the present invention is to provide a confectionery having a unique flavor that both ingredients are mixed and brought out by combining dried persimmon and chocolate well. I do.

[Means for Solving the Problems]

The confectionery provided by the present invention includes the following (1)
To (3).

(1) A confectionery comprising dried persimmons whose seeds are withdrawn from the space between the bodies and provided with a cavity therein, and chocolates injected into the cavity of the dried persimmons from the space between the bodies.

(2) A confectionery in which a chocolate plate, a first kneaded material obtained by kneading chocolate and sake, and a second kneaded material obtained by kneading chocolate and dried persimmon are stacked and laminated, wherein the first kneaded product is provided. A confectionery, wherein the product and the second kneaded material are each independently sandwiched between the chocolate sheets.

(3) A confection having an upper decoration (topping) provided on the uppermost chocolate plate of the confection described in (2).

[0008] The method for producing confectionery provided by the present invention is the method described in the following (1) and (2).

(1) A method for producing a confection having the following steps: A step of extracting dried persimmon seeds from the space between the body and providing a cavity therein; a step of injecting chocolate into the cavity from the space between the body and the body

(2) A step of sandwiching a first kneaded product obtained by kneading chocolate and sake between chocolate plates and a process of sandwiching a second kneaded product obtained by kneading chocolate and dried persimmons between chocolate plates are provided. A method for producing a confectionery, comprising:

BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, embodiments of the present invention will be described with reference to examples.

Embodiment 1

FIG. 1 is a sectional view showing a confectionery K1 of the first embodiment.

In the figure, reference numeral 1 denotes a persimmon in which a hollow portion E is provided by extracting a seed from a gap G formed between the cover 2 and the body 3. 4 is raw chocolate injected into the cavity E from the gap G. After injection, the product is trimmed and wrapped in wrapping paper to form a product.

The production of the confectionery K1 is performed in the following procedure.
This will be described with reference to FIG.

(1) Dried persimmon seeds are withdrawn from the gap G formed between the shell 2 and the body 3, and a cavity E is formed thereafter.

(2) Into the cavity E, fresh chocolate put in a squeezing bag is injected through the gap G.

(3) After the fresh chocolate is injected, the shape of the dried persimmon is adjusted and returned to the original shape.

Incidentally, instead of raw chocolate, ordinary solid chocolate can be melted and used.

Embodiment 2

FIG. 2 is a side view of the confectionery K2 according to the second embodiment.

In the drawing, 11, 12, 13, and 14 are circular chocolate plates. 15 is a chocolate plate 11
It is a ganache chocolate kneaded by adding sake sandwiched between and 12. Reference numeral 16 denotes white ganache chocolate kneaded by adding liquor sandwiched between the chocolate plates 12 and 13.

Reference numeral 17 denotes a kneaded mixture of persimmons obtained by adding kneaded dried persimmon to the sake sandwiched between the chocolate plates 13 and 14.

On the upper surface of the uppermost chocolate plate 14,
When the chocolate is in a molten state, chopped cacao beans M are sprayed and adhered.

Numeral 18 is a gold leaf placed on the top chocolate plate 14 as a top decoration (topping).

The production of the confectionery K2 is performed by the following means.
This will be described with reference to FIG.

(1) On a first chocolate plate 11 punched out in a round shape, ganache chocolate 15 kneaded by adding sake is put in a squeezing bag, squeezed out and put.

(2) White ganache chocolate 16 kneaded with sake is put in a squeeze bag and squeezed out.
The chocolate plate 12 is placed on the second chocolate plate 12 punched out in a round shape, and the chocolate plate 12 is placed on the ganache chocolate 15 as it is.

(3) The persimmon kneaded material 17 obtained by adding sake to the chopped dried persimmon and kneading it is put into a squeezing bag, squeezed out, placed on the third chocolate plate 13 punched out in a round shape, and left as it is. Then, the chocolate plate 13 is placed on the white ganache chocolate 16.

(4) A fourth chocolate plate 14 made by punching out a chocolate plate having the surface of the cut cocoa beans M adhered thereon is placed on the persimmon kneaded material 17.

(5) Finally, the gold leaf 18 is topped on the chocolate plate 14.

The type of chocolate used in the above kneaded material is not limited. Raw chocolate, solid chocolate, milk chocolate, black chocolate and the like can be used.

【The invention's effect】

As described above, according to the present invention,
With the above-described configuration, it is possible to provide a confectionery with a unique flavor that is produced by mixing dried persimmons and chocolate.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a confectionery of Example 1.

FIG. 2 is a side view of the confectionery of Example 2.

[Explanation of symbols]

 K1, K2 Confectionery 1 Dried persimmon 2 Heta 3 Body 4 Raw chocolate G Gap E Cavity 11-14 Chocolate plate 15 Ganache chocolate 16 White ganache chocolate 17 Kneaded persimmon 18 Gold leaf

Claims (5)

[Claims] 1. A confectionery comprising dried persimmons in which seeds are removed from the space between the body and a cavity formed therein, and chocolate injected into the cavity of the dried persimmon from the space between the body. 2. A method for producing a confection comprising the following steps (1) and (2). (1) A step of extracting dried persimmon seeds from the space between the body and providing a cavity therein (2) A step of injecting chocolate into the cavity from the space between the body and the body 3. A confectionery in which a chocolate plate, a first kneaded product obtained by kneading chocolate and sake, and a second kneaded product obtained by kneading chocolate and dried persimmon are stacked and laminated, wherein the first kneaded product is provided. And the second kneaded material is independently sandwiched between the chocolate sheets. 4. On top of the top chocolate piece,
The confectionery according to claim 3, wherein an upper decoration is provided. 5. A process for sandwiching a first kneaded product obtained by kneading chocolate and liquor between chocolate plates and a process for sandwiching a second kneaded product obtained by kneading chocolate and dried persimmons between chocolate plates. Manufacturing method of confectionery.