JP2006141230A - Chocolate confectionery containing ume (japanese plum) fruit - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide novel chocolate confectionery containing ume (Japanese plum) fruit effectively utilizing ume fruit. <P>SOLUTION: The chocolate confectionery containing ume (Japanese plum) fruit is obtained through the following process: coating an ume fruit 1 which is soaked in liquor with rock candy and used for producing ume liquor, with ume liquor-containing chocolate 2 produced through admixing butter, fresh cream and ume liquor into melted chocolate, and cooling the mixture to solidify it; and wrapping around the ume liquor-containing chocolate 2 with coating chocolate 3. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a chocolate confectionery containing a delicious plum fruit that takes advantage of the flavor of plum fruit used for the production of plum wine.

The thing of patent documents 1-4 is proposed by the confectionery which uses plum fruit as a confectionery material. Patent Document 1 is an example of a combination of chocolate and umeboshi powder, Patent Document 2 is an example of a combination of plum meat or plum extract and chocolate, Patent Document 3 is an example of putting plums in ice cream, and Patent Document 4 is a fruit of plum fruit. It is the example coat | covered with the white chocolate containing powdered tea.
JP 58-5639 A JP 63-160552 A JP 63-263050 A JP-A-6-22700

  This invention makes it a subject to provide the novel chocolate confectionery containing the plum fruit which utilized the plum fruit effectively.

  The chocolate confectionery according to claim 1, which has been made to solve the above-mentioned problems, is characterized in that the ume fruit used for the production of umeshu is used.

  According to such chocolate confectionery containing plum fruit, the plum fruit can be used for producing plum wine and making confectionery, and an inexpensive chocolate confectionery containing plum fruit can be provided.

  The chocolate confectionery containing plum fruit according to claim 2 is characterized in that, in addition to the feature according to claim 1, cocoa is coated around the coated chocolate.

  The chocolate confectionery containing plum fruit according to claim 3 is characterized in that, in addition to the feature according to claim 2, at least one gold leaf is decorated on cocoa.

  According to the present invention, since it is a chocolate confectionery containing plum fruit coated with plum wine mixed with plum wine mixed with plum wine used to produce plum wine, it can efficiently use plum fruit and contains cheap plum fruit It becomes possible to make chocolate confectionery.

  The present invention will be described below with reference to FIG. Cover the ume fruit 1 with umeshu with butter chocolate 2 and wrap the umeshu butter chocolate 2 with tempered coating chocolate 3, and then coat the cocoa 4 around the coated chocolate 3 with the cocoa 4 It is a chocolate confectionery containing plum fruit, on which at least one gold leaf 5 is decorated. Note that the cocoa 4 and the gold leaf 5 are sprinkled or decorated depending on preference and decoration, and are not essential.

  The ume fruit 1 is prepared by immersing green ume in white liquor and rock sugar for about half a year and laying it down. Since the ume fruit 1 thus produced contains uric acid taste, citric acid, and malic acid, it can be used as a substitute for sterilization and gastric acid, and is expected to have an effect of regulating intestines, promoting appetite, and removing heat. In addition, the plum fruit 1 wipes off moisture after removing the seeds of the plum fruit 1 pickled in plum wine. This is because when moisture (alcohol content) is adhered, it is difficult to coat with butter chocolate 2 containing plum wine in a later step. Remove the seeds, cover about 1/2 plum fruit with butter chocolate 2 with plum wine, wrap it with a wrap in the manner of a tea-brush squeeze, and dip in a refrigerator for about 2-3 hours.

  Plum wine-containing butter chocolate 2 is prepared by adding plum wine and whipped unsalted butter to chocolate melted in hot water. Such plum wine-containing butter chocolate 2 is light and deep in chocolate and has a mild texture that melts with the tongue, and can be refrigerated for 2 months. Chocolate is a high-energy food, and the bitter component theobromine has an excitatory action and is effective in relieving fatigue. By combining with Plum Fruit 1, it is expected not only to enjoy sweetness but also as a healthy food.

  The coating chocolate 3 is produced as follows. Finely chop the couverture chocolate, put the chopped couverture chocolate in the first bowl, and melt it while raising the temperature to 40 ° C in a hot water bath. Next, the first ball containing the melted couverture chocolate is placed in the second ball containing cold water, and the couverture chocolate is lowered to 26 ° C. At this time, the couverture chocolate tends to be fooled, so the temperature is lowered while stirring the couverture chocolate. When the temperature of the couverture chocolate is lowered, the temperature is increased to 32 ° C. by re-soaking. The coated chocolate 3 made by adjusting the temperature (tempering) in this way becomes a smooth and smooth chocolate.

  In the coating chocolate 3 made as described above, the butter chocolate 2 with plum wine coated with the plum fruit 1 is put, and the coating chocolate 3 is thinly coated around the butter chocolate 2 with plum wine. At this time, it is performed while removing the extra coating chocolate 3.

  The cocoa 4 is prepared without any sweetness, and the ume fruit 1 covered with the coating chocolate 3 is rolled in the cocoa 4 to cover the surface of the coating chocolate 3 with the cocoa 4. Then, after refrigerated and hardened, a portion of the cocoa 4 or the coated chocolate 3 is baked with a baking iron or the like to melt the cocoa 4 or the coated chocolate 3, and a gold foil 5 is pasted thereon.

Sectional drawing which shows one Embodiment of the chocolate candy containing a plum fruit by this invention.

Explanation of symbols

  1 is plum fruit, 2 is chocolate with plum wine, 3 is coated chocolate, 4 is cocoa, 5 is gold leaf.

Claims (3)

The plum fruit that was pickled with rock sugar and liquor and used to produce plum wine was covered with chocolate containing plum wine that was made by mixing butter, fresh cream, plum wine in a melted chocolate, and then cooling and solidifying. Chocolate confectionery with plum fruits, characterized by wrapping with coated chocolate. The chocolate confectionery containing plum fruit according to claim 1, wherein cocoa is coated around the coated chocolate. The chocolate confectionery containing plum fruit according to claim 2, wherein at least one gold leaf is decorated on the cocoa.

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