JP2010239955A - Chocolate dumpling on skewer, chocolate bun with bean jam filling - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide new taste dumplings on skewers and buns with bean jam fillings, prepared by using chocolate as a food material for western style cakes, for conventional dumplings on skewers and buns with bean jam filling, made from limited food materials such as bean jam, soy sauce, sugar, sesame, and walnut. <P>SOLUTION: The food materials of Japanese cakes are changed to the food materials of western cakes. Thus, the tastes of the Japanese cakes can be changed to those of the western cakes. Various tastes can be enjoyed. The hardness of chocolate sauces for the dumplings on the skewers and the buns with the bean jam fillings is preferably the hardness of chocolate cornet (bread), and may be mixed with chocolate chips or cookie chips. Thus, new taste dumplings on skewers or the buns with the bean jam fillings can be obtained. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention is a patent for Japanese confectionery that uses chocolate for skewer dumplings and manju

Until now, skewer dumplings and manju were mainly made with ingredients such as red bean paste, soy sauce sugar, sesame seeds and walnuts.
“Chocolate skewer dumplings” “Fruit chocolate dumplings” “Chocolate buns” “Fruit chocolate buns” “Matcha chocolate dumplings” “Matcha chocolate buns”

  We propose a new type of skewered dumpling, Manju, by using chocolate, which is a confectionery ingredient, from traditional ingredients such as anko, soy sugar, sesame and walnuts.

Means for Solving the Invention

  Changing from Japanese confectionery ingredients to Western confectionery ingredients.

The invention's effect

  By using a new flavor of chocolate, it becomes a Japanese sweet like never before.

  In addition, custard, cream, mont blanc, sweet potato mont blanc style cream, fruit flavored chocolate, matcha chocolate and wormwood chocolate are used to enrich the variety of flavors. The rice cake itself is also made with chocolate, strawberry-colored rice cake, matcha tea, and rice cake.

First, make and sell chocolate skewers and buns. Then make and sell strawberry chocolate skewers and buns. Then make and sell white chocolate skewers and buns. Change the color of the rice cake, the chocolate cake, the pink cake, and the matcha rice cake.
Sprinkle cocoa powder or powdered green tea powder on top of chocolate. The visual image also changes. I don't think there is any sense of incongruity even at a Western-style cake shop.

By introducing ingredients for Western confectionery into the traditional Japanese confectionery, Kushi Dango and Manju, we propose a new confectionery. It seems to be a favorite cake for both Japanese and foreigners.
I think it will be a favorite candy even if sold overseas.

  Normal sales diagram of the present invention   Figure of the present invention, sectional view and contents (one type)   Cross section and contents of rice cake (2 types)   Cross section and contents of rice cake (3 types)

Claims (2)

  The present invention is a food patent that uses chocolate on skewers. It is a new product skewer dumpling that you can eat on top of the skewer dumplings with ordinary chocolate, white chocolate, strawberry chocolate, matcha chocolate and fruit chocolate. In addition to skewers, there are also foods that wrap chocolate in buns. Chocolate only, chocolate and custard cream, chocolate and cream, chocolate and fruit. Sometimes I use fruit chocolate.
Montblanc, sweet potato cream (similar to Montblanc) is also used in the bun.

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