JP3157897U - Laminated steamed candy - Google Patents

Laminated steamed candy Download PDF

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JP3157897U
JP3157897U JP2009009061U JP2009009061U JP3157897U JP 3157897 U JP3157897 U JP 3157897U JP 2009009061 U JP2009009061 U JP 2009009061U JP 2009009061 U JP2009009061 U JP 2009009061U JP 3157897 U JP3157897 U JP 3157897U
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cheese
strawberry
laminated
koji
steamed
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智 田島
智 田島
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有限会社但馬
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【課題】チーズと芋と餡の本来の味わいを残しながらもにおいやクセを感じさせず、さらに、食べるときにチーズの風味を直接に出すこともなく、手軽に食べられる芋と餡とチーズ入り積層蒸し菓子を提供する。【解決手段】芋と餡とチーズを積層にして、外皮としての周囲を小麦紛主成分にする生地で包んでいて、芋と餡にチーズを、2〜10mmの厚さの平板で重ねる。【選択図】図1[PROBLEMS] To leave the original taste of cheese, rice cake, and strawberry while not causing smell or peculiarity, and without eating the flavor of cheese directly when eating, containing rice cake, candy, and cheese Provides laminated steamed confectionery. SOLUTION: Strawberries, persimmons and cheese are laminated, and the periphery as an outer skin is wrapped with a dough containing wheat flour as a main component, and cheese is superposed on the persimmons and persimmons on a flat plate having a thickness of 2 to 10 mm. [Selection] Figure 1

Description

この考案は、洋風と和風をマッチした芋と餡とチーズを含むペースト積層菓子に関するものである。 The present invention relates to a paste laminated confectionery containing candy, rice cake, and cheese that match Western and Japanese style.

饅頭、ケーキは従来より広く食べられてきた食材であり、また和菓子類は健康食としても近年注目されている。 The buns and cakes are foods that have been eaten widely, and Japanese confectionery has attracted attention as a healthy food in recent years.

特許文献1には、芋を主材料とする菓子類の加工について記載されているが、雑穀類を添加し加熱処理を行う加工食品である。チーズを饅頭、だんごなど甘味の菓子に適用した例はきわめて限られており、たとえば、特許文献2に、黒砂糖・ハチミツ・水飴等を混ぜて練り上げた混合物に、加えて練り混ぜたものを二重食用容器に詰めることが記載されている。 Patent Document 1 describes processing of confectionery using rice cake as a main material, but it is a processed food that is added with millet and subjected to heat treatment. Examples of applying cheese to sweets such as buns and dumplings are extremely limited. For example, in Patent Document 2, a mixture of brown sugar, honey, chickenpox, etc., mixed and kneaded is added. It is described that it is packed in a heavy food container.

特開平10−295277号JP-A-10-295277 特開平6−335350号JP-A-6-335350

この考案は、チーズ本来の味わいを残しながらも、においやクセを感じさせず、さらに、手軽に食べられるチーズ入りの芋と餡の蒸し菓子を提供することを目的とする。 The purpose of this invention is to provide a steamed confectionery with strawberry and strawberry that can be easily eaten without causing smell or habit while maintaining the original taste of cheese.

従来のチーズは、団子などの甘味の菓子として利用されることはほとんどなかった。チーズと芋と餡を主材料とする蒸し菓子類は、和洋折衷菓子として食べるものであり、甘味の菓子である。また蒸し菓子の形態を取ることによって食べやすくはなる。 Conventional cheese is rarely used as sweet confectionery such as dumplings. Steamed confectionery mainly made of cheese, rice cake and candy is eaten as a Japanese-Western confectionery confectionery, and is a sweet confectionery. Moreover, it becomes easy to eat by taking the form of steamed confectionery.

この考案は、チーズ本来の味わいを残しながらも、においやクセを感じさせず、さらに、手軽に食べられるチーズ入りの芋と餡の蒸し菓子を提供することを目的とする。 The purpose of this invention is to provide a steamed confectionery with strawberry and strawberry that can be easily eaten without causing smell or habit while maintaining the original taste of cheese.

芋と餡とチーズを積層にして、外皮としての周囲に小麦紛を主成分にする生地で包んでいる芋と餡とチーズの積層蒸し菓子である。 It is a layered steamed confectionery of strawberry, strawberry, and cheese, which is made by laminating strawberry, strawberry, and cheese and wrapped with a dough mainly composed of wheat flour around the outer skin.

芋は、5〜20mmの厚さにカットしている芋と餡とチーズの積層蒸し菓子であり、芋は生芋を蒸すことによって得られたものが好ましい。チーズは、フレッシュチーズ、白カビチーズ、ウオツシュチーズ、シェーヴルチーズから選ばれた一種類、又は二種類以上のチーズであって、厚さ2mm〜10mmのシート状にしている。 The koji is a laminated steamed confectionery made of koji, koji, and cheese cut to a thickness of 5 to 20 mm, and the koji is preferably obtained by steaming ginger. The cheese is one kind or two or more kinds of cheese selected from fresh cheese, white mold cheese, woosh cheese, and shave cheese, and is in the form of a sheet having a thickness of 2 mm to 10 mm.

前記芋と餡とチーズの層において、餡として小豆餡、芋餡、さらし餡、こし餡、ジャム類、栗きんとん、クリーム類、カスタードクリーム、マロンクリーム、練乳クリーム、ピーナッツバタークリーム、キャラメルクリーム、半熟状の干し柿を含むペースト状などのいずれかを1種または、2種以上の層状に挿入させる。 In the layer of strawberry, strawberry and cheese, red beans candy, strawberry, sashimi candy, koji candy, jams, chestnut kinton, cream, custard cream, marron cream, condensed milk cream, peanut butter cream, caramel cream, semi-ripe Any one of pastes containing dried persimmons is inserted into one or more layers.

前記積層蒸し菓子の外皮は、小麦粉を主体とした餅皮、求肥、饅頭皮、シュー生地、クレープ生地ンのいずれかである芋と餡とチーズの積層蒸し菓子である。 The outer layer of the layered steamed confectionery is a layered steamed confectionery made of cocoon, cocoon and cheese, which is any one of husk, fertilizer, bun scalp, shoe dough, and crepe dough.

上述の課題を解決するために、この積層蒸し菓子は、芋と餡とチーズを含むことを特徴とする。また、この積層蒸し菓子は、餡の層としては、小豆餡、芋餡、さらし餡、こし餡ジャム類、栗あんを含むあん類や栗きんとん、クリーム類、カスタードクリーム、マロンクリーム、練乳クリーム、ピーナッツバタークリーム、キャラメルクリームや半熟状の干し柿など、ペースト状の甘味などのいずれかを含むものとすることができる。   In order to solve the above-mentioned problem, this laminated steamed confectionery is characterized by containing strawberries, strawberries and cheese. In addition, this layered steamed confectionery is made of red bean rice cake, rice cake, bleached rice cake, koji rice cakes, red bean paste including chestnuts and chestnut kinton, creams, custard cream, marron cream, condensed milk cream, peanuts It may contain any of pasty sweets such as butter cream, caramel cream and semi-boiled dried rice cake.

積層蒸し菓子の外皮としては、もち皮、求肥、饅頭皮、シュー生地、クレープ生地のいずれかを用いるものでもよい。 As the outer skin of the laminated steamed confectionery, any one of glutinous skin, fertilizer, bun scalp, shoe dough, and crepe dough may be used.

この考案によれば、チーズとともに芋と餡を使用することにより、食べたときにチーズの風味と、餡のこくと円やかさを、手軽に食べることができる蒸し菓子を実現できるという効果がある。さらに、チーズとともに芋と餡の層によって新食感の蒸し菓子が出来上がる。 According to this device, by using rice cake and rice cake together with cheese, there is an effect that it is possible to realize a steamed confectionery that can easily eat cheese flavor, rice cake and roundness when eaten. Furthermore, a steamed confectionery with a new texture is created by the layer of strawberry and strawberry together with cheese.

芋と餡とチーズの積層蒸し菓子菓子の第1の実施例を示す断面図である。It is sectional drawing which shows the 1st Example of the laminated steamed confectionery of strawberry, candy, and cheese. 芋と餡とチーズの積層蒸し菓子菓子の第2の実施例を示す縦断面図である。It is a longitudinal cross-sectional view which shows the 2nd Example of laminated steamed confectionery of strawberry, candy, and cheese. 芋と餡とチーズの積層蒸し菓子菓子の製造方法図である。It is a manufacturing method figure of lamination | stacking steamed confectionery confectionery of strawberry, candy, and cheese.

以下、図面に基づいて説明する。図1と図2は芋とチーズ入り積層蒸し菓子を示す断面図である。図1においては、芋と餡とチーズは混ぜ合わされてはおらず、それぞれ、芋の層と餡の層とチーズの層というように積層に分けられているが、この3つの層は隣接している。さらに、チーズの層に接するように芋の層も設けられている。そして、チーズの層・芋の層・餡の層を外皮の生地でくるんでいる。製造法を図3に示した。 Hereinafter, description will be given based on the drawings. 1 and 2 are cross-sectional views showing a laminated steamed confectionery containing strawberries and cheese. In FIG. 1, strawberry, strawberry and cheese are not mixed and are divided into layers such as strawberry layer, strawberry layer and cheese layer, but these three layers are adjacent to each other. . Further, a strawberry layer is provided so as to contact the cheese layer. And the cheese layer, the cocoon layer, and the cocoon layer are wrapped in a crust. The production method is shown in FIG.

チーズの層を構成するチーズとしては、動物性であってもよく、植物性でもよく、さらに砂糖、ゼラチン、卵などを加えたものでもよい。餡の層を構成する餡は、カスタードクリーム、あんこ類(小豆)、栗あん、栗きんとん、芋あん、練乳クリーム、マロンクリーム、種を除いた半熟状の干し柿、ピーナッツバタークリーム、キャラメルクリーム、またはジャム類を使用することもできる。また、餡の層の部分に焼きフルーツを用いることもできる。 The cheese constituting the cheese layer may be animal or vegetable, and may be added with sugar, gelatin, egg or the like. The cocoons that make up the cocoon layer are custard cream, red bean paste, chestnut ank, chestnut kinton, strawberry ann, condensed milk cream, marron cream, semi-dried dried potatoes except seeds, peanut butter cream, caramel cream, or Jams can also be used. Moreover, a baked fruit can also be used for the part of the strawberry layer.

外皮の生地としては、餅皮、求肥、まんじゅう皮、シュー生地、クレープ生地等さまざまなものを使用することができる。図3は芋と餡とチーズ入り蒸し菓子における製造の工程を示す製造図である。 Various materials such as husk, fertilizer, manju skin, shoe fabric, crepe fabric, etc. can be used as the outer fabric. FIG. 3 is a production diagram showing a production process in steamed confectionery containing strawberries, strawberries and cheese.

本考案の芋と餡とチーズ入り積層蒸し菓子の第1の実施例について説明する。図1に示すように、芋と餡とチーズの積層蒸し菓子の実施例を示す縦断面図。まず、外皮の生地の作り方を説明する。ボールに小麦粉、餅粉、米粉、砂糖、塩と水を入れた生地は小麦粉100%に対して餅粉30%、砂糖30%、塩1%、水を前記の粉に対して65%加えて、捏ねた。
この生地の全体が滑らかになるようによく混ぜて、5mm程度の厚さにのばした。
A first embodiment of the laminated steamed confectionery containing candy, candy and cheese according to the present invention will be described. As shown in FIG. 1, the longitudinal cross-sectional view which shows the Example of laminated | stacked steamed confectionery of rice cake, rice cake, and cheese. First, how to make the outer fabric is explained. A dough containing flour, rice flour, rice flour, sugar, salt and water in a bowl is 30% wheat flour, 30% sugar, 1% salt and 65% water. I asked.
The dough was mixed well so as to be smooth, and the thickness was increased to about 5 mm.

前記のようにうすく広げられた小麦粉を主体とした30gの生地の上に、23gの餡をのせ、次に10gの3mmのスライスしたフレッシュチーズをのせ、さらにその上に口径42mmで、厚さ12mmにカットした芋をのせた。これらの具を生地でおおいかぶせ、丸い形に整えて逆さまにした。これを水蒸気で30分間蒸して、芋と餡とチーズの積層蒸し菓子を製造した。 Place 30g of straw on top of 30g of dough consisting mainly of flour that has been thinly spread as described above, then place 10g of 3mm sliced fresh cheese on top of it, with a caliber of 42mm and a thickness of 12mm. Put the cut candy on the top. These ingredients were covered with dough, arranged in a round shape and turned upside down. This was steamed with water vapor for 30 minutes to produce a laminated steamed confectionery made of strawberries, strawberries and cheese.

この芋と餡とチーズの積層蒸し菓子は、芋とチーズの調和された風味と味によって従来にない和洋の菓子であった。数名の方に試食されたところ、好評であった。   This laminated steamed confectionery of strawberry, strawberry, and cheese was an unprecedented Japanese-Western confectionery due to the harmonious flavor and taste of strawberry and cheese. When it was tasted by several people, it was popular.

本考案のチーズ入り積層蒸し菓子の第2の実施例について説明する。図2は、チーズ入り積層蒸し菓子の実施例を示す縦断面図である。うすく広げられた小麦粉を主体とした生地の上に口径42mm・厚さ6mmの芋をのせ、次に23gの小豆の餡をのせ、さらに10gのスライスしたフレッシュチーズをのせた。その上に口径42mm・厚さ6mmの芋をのせてサンドイッチにした。そして、これらの具を前記の生地でおおいかぶせ、丸い形に整えて逆さまにした。これを96℃±2の水蒸気で30分間程度蒸した。 A second embodiment of the laminated steamed confectionery of the present invention will be described. FIG. 2 is a longitudinal sectional view showing an example of a laminated steamed confectionery containing cheese. On a dough made mainly of lightly spread flour, a jar having a diameter of 42 mm and a thickness of 6 mm was placed, then 23 g of red bean cake was placed, and 10 g of sliced fresh cheese was placed. On top of that, a jar having a diameter of 42 mm and a thickness of 6 mm was placed to make a sandwich. And these ingredients were covered with the above-mentioned dough, arranged in a round shape and turned upside down. This was steamed with steam at 96 ° C. ± 2 for about 30 minutes.

この芋と餡とチーズの積層蒸し菓子は、芋とチーズ、及び餡と芋の調和された風味と味によって従来にない和洋の蒸し菓子であった。数名の方に試食されたところ、美味しいとで好評であった。 This layered steamed confectionery of strawberry, strawberry and cheese was an unprecedented Japanese and Western steamed confectionery due to the harmonious flavor and taste of strawberry and cheese. When it was tasted by several people, it was popular because it was delicious.

この実施例においては、実施例2と同様にして、外皮の生地を製作した。その配合比は小麦粉1kg、餅粉300g、砂糖300g、食塩10g、水845gであって、これをよく混ぜて捏って、30gに切り分けた。5mm程度の厚さにのばした生地の上に、芋の口径42mm、厚さ6mmにスライスした芋をのせ、25gのカスタードクリームをのせ、10gにスライスしたチーズをのせ、さらに芋の口径42mm・厚さ6mmにスライスした芋をのせて、丸い形に整えて逆さまにした。これを96℃±2の水蒸気で30分間程度蒸した。 In this example, the outer fabric was manufactured in the same manner as in Example 2. The blending ratio was 1 kg of wheat flour, 300 g of flour, 300 g of sugar, 10 g of salt, and 845 g of water. On a dough stretched to a thickness of about 5 mm, put a strawberry sliced into a caliber of 42 mm and a thickness of 6 mm, put 25 g of custard cream, put cheese sliced into 10 g, and further caliber of candy with a caliber of 42 mm A sliced cocoon sliced to a thickness of 6 mm was placed and arranged upside down in a round shape. This was steamed with steam at 96 ° C. ± 2 for about 30 minutes.

この芋とカスタードクリームとチーズの積層蒸し菓子は、芋とチーズの調和とカスタードグリームによって、従来にないような風味と味、食感を持つ和洋の蒸し菓子であった。数名の方に試食されたところ、非常に好評であった。
「比較例1」
This layered steamed confectionery of strawberry, custard cream and cheese was a Japanese-Western steamed confectionery with an unprecedented flavor, taste and texture due to the harmony of strawberry and cheese and custard gream. When it was tasted by several people, it was very popular.
"Comparative Example 1"

実施例1と同様方法によって、チーズのない積層蒸し菓子を製造した。生地は小麦100%に対して餅粉30%、砂糖30%、食塩1%、水対粉に対して65%でこねたものを使用した。生地を30gにカットしたものを5mm程度の厚さにのばし、芋の口径42mm・厚さ6mmをのせ、小豆餡23gをのせ、さらに芋口径42mm・厚さ6mmをのせて、チーズのないものを実施例1と同様な方法で調製した。 In the same manner as in Example 1, a laminated steamed confectionery without cheese was produced. The dough used was kneaded with 30% starch flour, 30% sugar, 1% salt and 65% water to flour for 100% wheat. The dough cut into 30g is stretched to a thickness of about 5mm, put the pod caliber 42mm and thickness 6mm, put the red bean candy 23g, and further put the pod caliber 42mm and thickness 6mm, with no cheese Prepared in the same manner as in Example 1.

これらチーズを含有して生地で包んだものと比較したところ、風味、味ともにチーズが入った方がまろやかな味であるといった人が、10人中8人であった。 When compared to those containing these cheeses and wrapped in dough, there were 8 out of 10 people who said that the cheese and the flavor were mellow.

1. 生地
2. 芋
3. 餡
4. チーズ
1. Fabric
2. 芋
3. 餡
4. Cheese

Claims (5)

芋と餡とチーズを積層にして、外皮としての周囲に小麦紛を主成分にする生地で包んで蒸し上げていることを特徴とする芋と餡とチーズの積層蒸し菓子。 A layered steamed confectionery of strawberry, strawberry and cheese, which is made by laminating strawberry, strawberry and cheese, wrapped in a dough mainly composed of wheat flour around the outer skin, and steamed. 芋は、5〜20mmの厚さの平板状で、加糖した餡とともに使用していることを特徴とする請求項1に記載の芋と餡とチーズの積層蒸し菓子。 The cocoon is a flat plate having a thickness of 5 to 20 mm, and is used with a sweetened cocoon. The laminated steamed confectionery of candy, candy and cheese according to claim 1. チーズは、フレッシュチーズ、白カビチーズ、ウオツシュチーズ、シェーヴルチーズから選ばれた一種類、又は二種類以上のチーズのペースト状態であって、厚さ2mm〜10mmのシート状にしていることを特徴としている請求項1、又は2に記載の芋と餡とチーズの積層蒸し菓子。 The cheese is a paste state of one type or two or more types of cheese selected from fresh cheese, white mold cheese, woosh cheese, and schouvre cheese, and is characterized by having a sheet shape with a thickness of 2 mm to 10 mm. The laminated steamed confectionery of strawberry, candy, and cheese according to claim 1 or 2. 前記の芋と餡とチーズの層において、加糖した餡としては小豆餡、芋餡、さらし餡、こし餡、ジャム類、栗きんとん、クリーム類、カスタードクリーム、マロンクリーム、練乳クリーム、ピーナッツバタークリーム、キャラメルクリームのいずれかを1種または、2種以上の層にしていることを特徴とする請求項1、請求項2、請求項3のいずれかに記載の芋と餡とチーズの積層蒸し菓子。 In the above-mentioned koji, koji and cheese layers, the sweetened koji is red bean koji, koji, sashimi koji, koji koji, jams, chestnut kinton, cream, custard cream, marron cream, condensed milk cream, peanut butter cream, caramel 4. The laminated steamed confectionery of strawberry, strawberry and cheese according to claim 1, wherein any one of the creams is made into one or more layers. 前記積層菓子の外皮は、小麦粉を主体とした餅皮、求肥、饅頭皮、シュー生地、クレープ生地のいずれかであることを特徴とする請求項1、請求項2、請求項3、請求項4のいずれかに記載の芋と餡とチーズの積層蒸し菓子。 The outer skin of the laminated confectionery is any one of a husk made mainly of flour, a fertilizer, a bald scalp, a shoe dough, and a crepe dough. A laminated steamed confectionery of strawberry, candy and cheese according to any one of the above.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016129761A1 (en) * 2015-02-09 2016-08-18 대구가톨릭대학교산학협력단 Cake-type jjinppang

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016129761A1 (en) * 2015-02-09 2016-08-18 대구가톨릭대학교산학협력단 Cake-type jjinppang

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