JP3005786U

JP3005786U - Japanese sweets

Info

Publication number: JP3005786U
Application number: JP1994008806U
Authority: JP
Inventors: 藤栄樹斎
Original assignee: 有限会社栄太楼
Priority date: 1994-06-29
Filing date: 1994-06-29
Publication date: 1995-01-10
Anticipated expiration: 2000-06-29

Abstract

(57)【要約】【目的】快い食感の得られる和菓子を実現する。【構成】あんこ４に生クリーム５を混ぜ込んだ中あん
２を皮３でくるんだことを特徴とする。 (57) [Summary] [Purpose] Achieve Japanese sweets with a pleasant texture. [Structure] It is characterized in that the bean paste 2 in which the fresh cream 5 is mixed with the bean paste 4 is wrapped with the skin 3.

Description

[Detailed description of the device]

【０００１】本考案は、和菓子に関する。The present invention relates to Japanese sweets.

【０００２】[0002]

[Prior art]

従来より、上下の皮の間に粒あんをはさんだ所謂、どら焼と呼ばれる和菓子が提供されている。しかし、近年、若者の和菓子ばなれが進み、若者に好まれる斬新な和菓子が要求されていた。 Traditionally, Japanese sweets called Dorayaki, which has a grain bean paste sandwiched between the upper and lower skins, have been provided. However, in recent years, young people have become more familiar with Japanese sweets, and there has been a demand for novel Japanese sweets that are liked by young people.

【０００３】[0003]

[Problems to be solved by the device]

本考案は上記した事情に鑑みてなされたものであり、その目的とするところは、市場のニーズにマッチした新規な和菓子を提供することである。 The present invention has been made in view of the above circumstances, and an object thereof is to provide a new Japanese confectionery that matches the needs of the market.

【０００４】[0004]

[Means for Solving the Problems]

上記目的を達成するため、本考案の和菓子は、あんこに生クリームを混ぜ込んだ中あんを、卵と小麦粉とを主成分とする皮でくるんだことを特徴とするものである。 In order to achieve the above-mentioned object, the Japanese confectionery of the present invention is characterized by wrapping a medium bean paste in which anko is mixed with fresh cream and wrapping it with a skin mainly composed of eggs and flour.

【０００５】[0005]

[Action]

本考案によれば、あんこに生クリームを混ぜ合わせるため、快い食感が得られる。 According to the present invention, since the fresh cream is mixed with the red bean paste, a pleasant texture is obtained.

【０００６】[0006]

【Example】

次に、本考案の実施例を図１乃至図３を用いて説明する。図において、１は本考案の和菓子である。この和菓子１は中あん２と、中あん２をくるむ卵と小麦粉を主成分とする皮３とからなり、特に、中あん２は、あんこ４と生クリーム５とをまぜ合わせて中あん２を構成している。そして、この和菓子１を袋５に封入して販売するものである。 Next, an embodiment of the present invention will be described with reference to FIGS. In the figure, 1 is a Japanese confectionery of the present invention. This Japanese confectionery 1 consists of a medium bean paste 2 and an egg wrapping the medium bean paste 2 and a skin 3 whose main component is wheat flour. Are configured. Then, the Japanese confectionery 1 is enclosed in a bag 5 for sale.

【０００７】[0007]

[Effect of device]

本考案の和菓子は上述のように構成したので、食べた時、快い食感が得られる。しかも、構成が簡単であるから、安価に、且つ、容易に実施することができるなど優れた特長を有している。 Since the Japanese confectionery of the present invention has the above-mentioned structure, it has a pleasant texture when eaten. Moreover, since it has a simple structure, it has excellent features such as being inexpensive and easy to implement.

[Brief description of drawings]

【図１】本考案の和菓子の斜視図である。FIG. 1 is a perspective view of a Japanese confectionery of the present invention.

【図２】本考案の和菓子の断面図である。FIG. 2 is a sectional view of the Japanese confectionery of the present invention.

【図３】本考案の和菓子の包装状態を示す斜視図であ
る。FIG. 3 is a perspective view showing a packaging state of the Japanese confectionery of the present invention.

[Explanation of symbols]

２中あん３皮４あんこ２ａ生クリーム 2 Medium bean paste 3 Skin 4 Anko paste 2a Fresh cream

Claims

[Scope of utility model registration request]

1. A Japanese confectionery characterized by wrapping a medium bean paste in which anko is mixed with fresh cream and wrapped with a skin whose main components are eggs and flour.