JP2011239730A - Fish-shaped pancake stuffed with sweet bean paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fish-shaped pancake stuffed with sweet bean paste, capable of creating an original flavor of mixture of sweet bean paste and a strawberry and capable of making the sweetness of the bean paste mellow with sourness of the strawberry.SOLUTION: The strawberry 3 is inserted into the fish-shaped pancake A made of a skin 1 and sweet bean paste 2. Alternatively, it is also permissible that liquid dough is loaded into a mold to make a one side skin 1. The strawberry 3 is placed on the one side skin 1, and the bean paste 2 is further placed on the strawberry. Then, the liquid dough is loaded over the sweet bean paste 2 to cover the bean paste, and is baked to make the other side skin 1. Preferably, the strawberry 3 is cut into two pieces in the vertical direction and the strawberry is placed on the skin with the cut surfaces upward, on which the sweet bean paste 2 is placed.

Description

  The present invention relates to a strawberry baked confectionery.

  Traditionally, baked baked goods such as baked potatoes, large-sized baked goods, or Imagawa baked goods are produced by wrapping and baking red bean, which is the main ingredient, in a skin that uses wheat flour as the main ingredient. It is characterized by sweetness and texture. This baked confectionery is a food that has been loved by the Japanese people, but the current situation is that some of the confectionery is on the market and the freshness is somewhat lacking.

  In recent years, Japanese Patent Application Laid-Open No. 11-299424, “Straw baked with salmon” has been proposed as a sautéed ware with something other than red bean paste. This is made by wrapping a strawberry in a baked bakery made of skin and red bean paste. The purpose is to provide a novel food product that has both the taste and texture of sardine and sardine, and has a unique taste and texture.

  However, JP-A-11-299424 is a frozen food that is immediately frozen. For this reason, Japanese Patent Laid-Open No. 11-299424, unlike what is eaten on the spot as in the present invention, cannot immediately feel the heat and flavor of the baked skin. . Moreover, the effect that the strawberries are heated to form a jam like the product of the present invention, and the anko and the anko are in harmony with each other is not described anywhere, and there is no such idea. .

JP-A-11-299424

  An object of the present invention is to provide a baked baked confectionery in which the sweetness of the red bean paste is mellowed especially by the sourness of the strawberry.

  The present invention has been made in view of the above situation, that is, a strawberry is put inside a baked confectionery made of a skin portion and a bean paste. Also, a liquid dough is poured into a mold to form a skin part on one side, a strawberry is placed on the skin part, an anko is placed further, the liquid dough is poured on the anko, coated, and baked. It may be composed of a skin part on the other side. It is preferable that the strawberry is divided into two in the vertical direction, placed with the cut surface facing up, and then the bean paste placed thereon. Incidentally, the “baked confectionery” referred to in the present invention refers to a baked confectionery that is baked into a predetermined shape by putting a flour dough and anko in a mold, such as baked potato, large-format baked bread or Imagawa baked bread, and , Refers to a size that allows multiple strawberries to be placed inside. Therefore, it shall not include small shapes such as doll ware. In addition, the “liquid dough” referred to in the present invention refers to a dough in a state (hardness) that can be poured into a mold, and includes a gel-like dough.

  By putting the strawberry (3) in the baked confectionery (A) consisting of the skin part (1) and the anko (2) as in claim 1, the anko (2) and the strawberry (3) It will be mixed to create a unique flavor. In particular, the sweetness of red bean paste (2) becomes mild due to the acidity of strawberry (3).

  A liquid dough is poured into a mold (4) as in claim 2 to form a skin (1) on one side, a strawberry (3) is placed on the skin (1), and an anko (2) Put the liquid dough on the red bean paste (2), coat it, and fire it to form the skin (1) on the other side, so that the red bean (2) and strawberry (3 ) Are mixed to create a unique flavor, and the sweetness of anko (2) is mellow due to the acidity of strawberry (3). In particular, since the strawberry (3) is heated to form a jam, the sweetness of the anko (2) becomes more mellow.

  As shown in claim 3, by splitting the strawberry (3) in the longitudinal direction and placing it on the cut surface, it is easy to place the strawberry (2) on it and the position of the strawberry (3) Is stable and the whole strawberry (3) is heated to form a jam, so that the sweetness of the anko (2) becomes smoother as in the second aspect.

It is sectional drawing which shows the principal part of embodiment of this invention. It is explanatory drawing which shows an example of the external shape of this embodiment. It is explanatory drawing which shows the principal part of the manufacturing method of this invention product.

  FIG. 1 and FIG. 2 are diagrams showing an embodiment of the present invention, which will be described based on this figure. (A) is a baked baked confectionery, and examples of the baked baked confectionery (A) include baked potatoes, large-format baked goods, or Imagawa baked goods. (1) is a skin made of a liquid dough, which covers the whole baked confectionery (A). As said liquid dough, what put water, sugar, baking soda, an egg etc. into wheat flour (tempura flour is preferable) is good to use. In addition, what is necessary is just to use the thing similar to doughs, such as a sardine baked or a large-sized baked food which has wheat flour as a main component, and is not limited to the said raw material for the said liquid dough. (2) is a common anko placed inside the baked confectionery (A). As the anko (2), it is preferable to use crushed bean paste, but it is not limited to crushed bean paste. . (3) is a plurality of fresh strawberries placed inside the baked confectionery (A), and the strawberries (3) are divided into two in the vertical direction after removing the stickers. Is preferred. At this time, it is preferable to place it on the liquid dough with the cut surface facing upward so that the red bean (2) is easy to ride. (4) is a mold for firing firewood, large-format or Imagawa.

  FIG. 3 is a diagram showing a method for producing a scallop according to the present invention, which will be described. First, a liquid dough containing wheat flour as a main component is poured into a recess (41) provided on one side of a mold (4) for making a baked ware as shown in FIG. When the poured liquid dough is baked, it is formed in the skin part (1). Then, the strawberry (3) is placed on the poured liquid dough as shown in FIG. 3 (b). About three positions are placed so as to be arranged in the entire recess (41). At this time, the strawberry (3) is divided into two in the vertical direction and placed with the cut surface facing upward. By making the cut surface upward in this way, it is easy to place the next bean paste (2). After the cut surface is turned up, the bean paste (2) is placed on the strawberry (3) as shown in FIG. At this time, place the red bean paste (2) so that the strawberry (3) is hidden. Thereafter, a liquid dough is flowed over the red bean paste (2) as shown in FIG. Then, the mold (4) on the other side is covered and sealed, rotated, and baked in the same manner as the conventional firewood, so that the strawberries (3) and red bean paste (2) are wrapped in the skin part (1). The strawberries with strawberries are completed as shown in FIG. In addition, the method for producing the sardine may be performed in the same manner as a generally performed method. In addition, the mold (4) for the baked ware is replaced with the mold (4) for manufacturing the large size or Imagawa ware, and the large size or Imagawa ware is baked as shown in FIG. Good. In this case, the strawberry (3) may be used as it is without being divided into two when producing large-format ware.

  When eating the product of the present invention baked in this way, the unique sweetness and food born from the fragrance of the pleasing skin (1) and the anko (2), strawberry (3) and skin (1) It has a distinctive feeling and becomes something new that has never existed before. In addition, when we heard the impression after having eaten the product of the present invention by 10 people, the strawberry (3) is heated and becomes jammed, and the harmony with the anko (2) is improved, and the sweetness is mellow. There were a lot of good opinions such as feeling that was added or delicious.

A baked confectionery 1 Skin 2 Anko 3 Strawberry 4 Mold

Claims (3)

  A baked baked confectionery characterized in that a strawberry (3) is placed inside a baked baked confectionery (A) comprising a skin part (1) and anko (2).   The liquid dough is poured into a mold (4) to form a skin part (1) on one side, and a strawberry (3) is placed on the skin part (1), and further anko (2) is placed. The baked confectionery according to claim 1, wherein a liquid dough is poured over and coated, and then baked to form a skin portion (1) on the other side. The strawberry baked confectionery according to claim 1 or 2, wherein the strawberry (3) is divided into two in the longitudinal direction, the cut surface is placed on top, and the bean paste (2) is placed thereon.