JP5314101B2 - Warabimochi containing aloe and method for producing the same - Google Patents
Warabimochi containing aloe and method for producing the same Download PDFInfo
- Publication number
- JP5314101B2 JP5314101B2 JP2011199980A JP2011199980A JP5314101B2 JP 5314101 B2 JP5314101 B2 JP 5314101B2 JP 2011199980 A JP2011199980 A JP 2011199980A JP 2011199980 A JP2011199980 A JP 2011199980A JP 5314101 B2 JP5314101 B2 JP 5314101B2
- Authority
- JP
- Japan
- Prior art keywords
- aloe
- warabimochi
- material composed
- green juice
- bracken
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241001116389 Aloe Species 0.000 title claims description 47
- 235000011399 aloe vera Nutrition 0.000 title claims description 47
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 239000000463 material Substances 0.000 claims description 39
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 28
- 230000036541 health Effects 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 16
- 240000005893 Pteridium aquilinum Species 0.000 claims description 14
- 235000009936 Pteridium aquilinum Nutrition 0.000 claims description 14
- 230000001737 promoting effect Effects 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 9
- 239000008272 agar Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000003599 food sweetener Nutrition 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 8
- 239000003765 sweetening agent Substances 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000020332 matcha tea Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims 2
- 230000000694 effects Effects 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- 206010012601 diabetes mellitus Diseases 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 208000024891 symptom Diseases 0.000 description 6
- 206010020772 Hypertension Diseases 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 244000267823 Hydrangea macrophylla Species 0.000 description 4
- 235000014486 Hydrangea macrophylla Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000004761 scalp Anatomy 0.000 description 2
- 239000008279 sol Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012438 Dermatitis atopic Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 201000008937 atopic dermatitis Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000007730 finishing process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000003813 thin hair Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、自然界に存在する植物を利用して、糖尿病や高血圧症、その他の様々な疾病の予防または症状の緩和を実現し、併せて体質改善や健康増進にも寄与するように設けたわらび餅に係るものであり、さらに詳しくは、利用植物としてアロエを採用した形態のわらび餅と、そのわらび餅の製造方法に関するものである。 The present invention uses plants that exist in nature to prevent or alleviate symptoms, such as diabetes, hypertension, and other diseases, as well as to improve the constitution and promote health. More particularly, the present invention relates to warabimochi in the form of adopting aloe as a plant to be used, and a method for producing the warabimochi.
自然界に存在する植物を利用して、糖尿病や高血圧症、その他の様々な疾病の予防または症状の緩和を実現するように構成された食品は、従来から数多く提供されている。例えば、血糖値の降下を目的として、あじさいの新芽葉やアマチャの葉等を含有して製造される健康食品あるいは健康菓子がある（特許文献１参照）。また消化管内での食物残渣から生じる有害な腐敗産物による人体の悪影響を抑制して、健康や美容を維持増進できるように、アロエ葉肉や寒天を含有して製造された健康食品もあった（特許文献２参照）。 Numerous foods that have been configured to use natural plants to prevent or alleviate symptoms such as diabetes, hypertension, and various other diseases have been provided. For example, for the purpose of lowering blood glucose level, there is a health food or a health confectionery that is produced by containing hydrangea shoots or amacha leaves (see Patent Document 1). There are also health foods that contain aloe mesophyll and agar so that the health and beauty can be maintained and improved by suppressing the harmful effects of harmful spoilage products resulting from food residues in the digestive tract (patents) Reference 2).
しかしながら、上記特許文献１に記載の健康食品および健康菓子は、例えば餅を製造する際に、あじさいの新芽葉等を手揉みで微砕化し、これを餅の材料に適宜配合して製造するようになっていて、あじさいの葉が緑色がかって点々と散りばめられた外観と独特の風味を有しているので、消費者の好みに必ずしも合致しない場合があるとともに、夏用の和菓子としてはあまり適当ではないので、一年を通して継続的に食することが困難であるという欠点があった。 However, the health food and health confection described in Patent Document 1 are produced by, for example, pulverizing hydrangea shoots and the like by hand, and appropriately blending them with the material of the koji. The hydrangea leaves have a greenish appearance and a distinctive flavor, so they may not always meet consumer preferences and are not suitable as a summer Japanese confectionery. However, there was a drawback that it was difficult to eat continuously throughout the year.
また上記特許文献２に記載されたアロエおよび寒天を含有した健康食品は、消化管の通過時間を改善して温和に便秘を改善させるようになっており、いわば薬剤の代用として飲用されるものであって、日常生活の中で味覚を楽しみながら気軽に食することにより、意識せずに所望の効果をもたらすことは想定されていない。 In addition, the health food containing aloe and agar described in Patent Document 2 is designed to improve the passage time of the digestive tract and mildly improve constipation, so to speak, it is taken as a substitute for a drug. Therefore, it is not assumed that a desired effect can be brought about without being conscious by eating casually while enjoying the taste in daily life.
そこで本発明は、均一な美しい緑色に着色された外観およびわらび餅特有の優れた食感を備えて成る和菓子であって、日常生活の中で味覚を楽しみながら気軽に食することにより、糖尿病や高血圧症、その他の様々な疾病の予防または症状の緩和を、意識せずに継続的に行うことができるように構成されたアロエ含有のわらび餅と、そのわらび餅の製造方法を提供しようとするものである。 Therefore, the present invention is a Japanese confectionery having a uniform and beautiful green-colored appearance and an excellent texture unique to warabimochi, and can be used to enjoy diabetes and An attempt to provide an aloe-containing bracken soy that can be continuously performed without awareness or prevention of hypertension and various other diseases, and a method for producing the bracken Is.
本発明は、上記の目的を達成するために以下のような技術的手段を講ずるものである。
すなわち本発明における請求項１は、寒天粉とワラビ粉と小麦粉から成る主材料と、抹茶と甘味料から成る補助材料と、自然界に存在する植物から成る健康促進材料とを用いて製造されるわらび餅であって、前記した健康促進材料としてアロエと青汁の両方を使用するか、またはアロエの単独を使用することを特徴とするものである。In order to achieve the above object, the present invention takes the following technical means.
That is, claim 1 in the present invention is a bracken produced using a main material composed of agar flour, bracken flour and wheat flour, an auxiliary material composed of matcha tea and sweetener, and a health promoting material composed of plants existing in nature. It is a salmon and is characterized by using both aloe and green juice as the health promoting material, or using aloe alone.
本発明における請求項２は、寒天粉とワラビ粉と小麦粉から成る主材料と、抹茶と甘味料から成る補助材料と、自然界に存在する植物から成る健康促進材料とを加熱混練して製造されるわらび餅の製造方法であって、前記健康促進材料としてアロエを使用するとともに、そのアロエを液汁様にしてろ過する工程と、小麦粉と抹茶を水を介して撹拌混合する工程と、総ての材料を合わせて加熱混練した後に型容器に流し込む工程とを備えて成ることを特徴とするものである。 Claim 2 in the present invention is produced by heating and kneading a main material composed of agar flour, bracken flour and wheat flour, an auxiliary material composed of matcha tea and sweetener, and a health promoting material composed of plants existing in nature. A method for producing warabimochi, wherein aloe is used as the health promoting material, the step of filtering the aloe in a liquid form, the step of stirring and mixing flour and matcha tea through water, and all materials And a step of pouring them into a mold container after heating and kneading them together.
本発明における請求項３は、請求項２に記載したアロエを含有したわらび餅の製造方法において、上記した健康促進材料としてアロエと青汁の両方を使用するとともに、総ての材料を合わせて加熱混練する際に、該青汁を混入することを特徴とするものである。 According to a third aspect of the present invention, in the method for producing warabimochi containing aloe according to the second aspect, both aloe and green juice are used as the health promoting material, and all the ingredients are heated together. When kneading, the green juice is mixed.
以上のように本発明においては、アロエと青汁の両方を含有させたわらび餅の製造と、アロエのみを含有させたわらび餅の製造を選択することができるので、青汁の風味を好まない消費者に対して、アロエのみを含有したわらび餅を提供することも可能である。 As described above, in the present invention, it is possible to select the production of warabimochi containing both aloe and green juice and the production of warabimochi containing only aloe, so the taste of green juice is not preferred. It is also possible to provide consumers with warabimochi containing only aloe.
アロエや青汁に様々な効能が備わっていることは既に周知の事実である。
まずアロエについて説明すれば、アロエを食すると身体の免疫力を高めることができ、糖尿病や高血圧症、肥満等の生活習慣病や身体の老化現象に対して顕著な予防および症状の緩和効果を発揮することができる。またアロエには殺菌消炎作用や皮膚の柔軟化作用、頭皮の活性化作用等もあるので、アトピー性皮膚炎の改善や美肌効果、頭皮疾患（薄毛、禿など）の回復にも大きく貢献するものである。It is already known that aloe and green juice have various effects.
First of all, aloe can be used to increase the body's immunity by eating aloe, and has a profound prevention and alleviation of symptoms against lifestyle-related diseases such as diabetes, hypertension, obesity and physical aging. can do. Aloe also has a bactericidal and anti-inflammatory action, skin softening action, and scalp activation action, which greatly contributes to the improvement of atopic dermatitis, skin beautification, and recovery of scalp diseases (thin hair, wrinkles, etc.) It is.
また青汁には、鉄分、食物繊維、ビタミンＣ等が豊富に含まれており、新陳代謝の促進作用、動脈硬化の予防作用、ダイエット作用等に顕著な効能を有するものである。 Aojiru is rich in iron, dietary fiber, vitamin C, and the like, and has remarkable effects in promoting metabolism, preventing arteriosclerosis, and dieting.
したがって本発明に成るわらび餅には、上記したアロエや青汁が有する様々な効能を備えているので、アロエの効能と青汁の効能が相乗的に発揮されて、糖尿病や高血圧症などの症状の緩和や予防等を、より効果的且つ効率的に行うことができるとともに、味覚を楽しむ和菓子として日常生活の中で気軽に食するのみで、意識せずに多種多様な症状に対応することができるという特筆すべき効果を奏するものである。 Therefore, since the warabimochi according to the present invention has various effects of the above-mentioned aloe and green juice, the effects of aloe and green juice are exhibited synergistically, and symptoms such as diabetes and hypertension. Can be more effectively and efficiently relieved, and can be eaten casually in daily life as a Japanese confectionery that enjoys the sense of taste. It has a remarkable effect that it can be done.
なおまた本発明のわらび餅には、抹茶および青汁によって均一な美しい緑色が付与されているので、外観が美麗で食感にも優れているという長所があり、また夏期に冷やして食すれば非常に美味であるので、季節に関わりなくアロエの効能を継続的に実現することができるという長所もある。 In addition, the warabimochi of the present invention is given a uniform and beautiful green color by matcha and green juice, so there is an advantage that it has a beautiful appearance and excellent texture, and if it is cooled and eaten in summer Since it is very delicious, it has the advantage of being able to continuously achieve the benefits of aloe regardless of the season.
さらに本発明の製造方法において、アロエや青汁をわらび餅に混入する手段が極めて簡単であるので、一般家庭や小規模商店の手造り製造から工場における大規模製造に至るまで、その規模を問わずに、アロエ含有のわらび餅を迅速容易に製造することができるとともに、構造の複雑な設備を必要としないので、低コストで安価な製品を市場に提供することができるという利点もある。 Furthermore, in the production method of the present invention, since the means for mixing aloe and green juice into the bracken rice is extremely simple, it can be used regardless of the scale, from handmade manufacture of general households and small shops to large-scale manufacture in factories. In addition, the aloe-containing bracken can be produced quickly and easily, and there is also an advantage that a low-cost and inexpensive product can be provided to the market because it does not require complicated equipment.
以下に、本発明で製造されるわらび餅について詳細に説明するが、本発明では、下記に記載した材料を用いて製造されるものである。
アロエ ４００重量部
水 ９００重量部
抹茶 ５重量部
寒天粉 ２５重量部
青汁 ２４重量部
ワラビ粉 ９０重量部
小麦粉 ４０重量部
ノンシュガー甘味料（液状） ３５０重量部The warabimochi produced in the present invention will be described in detail below. In the present invention, it is produced using the materials described below.
400 parts by weight of aloe
900 parts by weight of water
Matcha 5 parts by weight
Agar powder 25 parts by weight
24 parts by weight of green juice
90 parts by weight of bracken powder
40 parts by weight of flour
Non-sugar sweetener (liquid) 350 parts by weight
上記の各材料のうち、寒天粉とワラビ粉と小麦粉は、一般的な公知のわらび餅の製造にも用いられる基本的な材料（本発明では主材料と称する）であり、また抹茶と液状のノンシュガー甘味料は、わらび餅に味や風味を付与するための補助的な材料（本発明では補助材料と称する）である。なおこれらの各材料は、従来のわらび餅の製造に使用される一般的なものを使用するので、詳しい説明は省略する。また本発明では甘み成分として液状のノンシュガー甘味料を用いるようになっていて、糖尿病等のリスクが高い砂糖は使用しない構成となっている。 Among each of the above materials, agar flour, bracken flour and wheat flour are basic materials (also referred to as main materials in the present invention) that are also used in the production of general known bracken rice. The non-sugar sweetener is an auxiliary material (referred to as an auxiliary material in the present invention) for imparting taste and flavor to warabimochi. Note that these materials are the same as those used in the production of conventional warabimochi, so detailed explanations are omitted. Further, in the present invention, a liquid non-sugar sweetener is used as a sweetening ingredient, and sugar that has a high risk of diabetes or the like is not used.
上記したわらび餅の製造材料のうち、主材料および補助材料を除いたアロエと青汁が、本発明の主眼となる健康促進材料である。この場合のアロエは、肉厚状の細長い葉の外周に棘を有した形状のユリ科の多年草であるので、使用前に、あらかじめ棘を取り除いて洗浄しておくようにする。また青汁としては、大麦若葉粉末や明日葉を主原料とし、必要に応じてケールやゴーヤー等も併用して製造される公知の青汁を用いるものとする。 Among the above-mentioned production materials for warabimochi, aloe and green juice excluding main materials and auxiliary materials are the health promotion materials that are the main focus of the present invention. The aloe in this case is a lily family perennial having a shape having a spine on the outer periphery of a thick and slender leaf. Therefore, the spine is removed and washed before use. In addition, as the green juice, a known green juice produced using barley young leaf powder or tomorrow as a main raw material and also using kale or goya as needed is used.
なお本発明で使用する健康促進材料において、アロエと青汁の両方を使用するようにすればアロエの効能と青汁の効能が相乗的に発揮されるので、発明の目的を達成するために非常に好適であるが、場合によってはアロエのみを単独で使用し、青汁を除外して製造するようにする。 In addition, in the health promoting material used in the present invention, if both aloe and green juice are used, the effects of aloe and green juice are exhibited synergistically. In some cases, aloe alone is used alone, and the green juice is excluded.
続いて、本発明で製造するアロエを含有したわらび餅の製造方法について説明するが、まず製造の前段階として、上記の各材料をそれぞれの比率で計量して準備しておくようにする。（使用材料の準備） Subsequently, a method for producing warabimochi containing aloe produced according to the present invention will be described. First, as a preliminary stage of production, each of the above materials is weighed and prepared at each ratio. (Preparation of materials used)
次に、アロエ４００重量部に対して５００重量部に計量された水の中に約２〜３ｃｍ程度の輪切り状にカットしたアロエを投入し、ミキサーを用いて１分〜２分程度撹拌すると液汁様に変化させることができるので、その液汁様のものを、茶こし状の器具や織り目の大きな布等の適宜なろ過具を用いてろ過する。この場合に、本発明ではアロエの小片をミキサーにかけて液汁様にする方法を用いたが、アロエを液汁様にすることができれば、如何なる方法を採用しても差し支えない。（アロエの調合） Next, when the aloe cut into about 2 to 3 cm is cut into about 500 parts by weight with respect to 400 parts by weight of aloe and stirred for about 1 to 2 minutes using a mixer, Therefore, the juice-like product is filtered using an appropriate filter such as a tea strainer or a cloth having a large texture. In this case, in the present invention, a method is used in which a small piece of aloe is put into a liquid juice using a mixer, but any method may be adopted as long as the aloe can be made into a liquid juice. (Aloe preparation)
また別途に準備した小麦粉４０重量部と抹茶５重量部を、残りの水４００重量部を介して撹拌混合する。（抹茶風味の調合） Further, 40 parts by weight of separately prepared flour and 5 parts by weight of matcha are stirred and mixed through the remaining 400 parts by weight of water. (Matcha flavored formulation)
続いて、大気開放型の鍋または釜の中に、上記したアロエのろ過液、小麦粉と抹茶の混合液、その他の材料（寒天粉、ワラビ粉、液状のノンシュガー甘味料、青汁）を総て収容し、中火で約７分〜８分程度加熱し、収容した材料がゾル状に変化を始めたら約１０分〜１５分程度撹拌混練を行うようにする。（加熱混練） Next, put the above aloe filtrate, the mixture of flour and matcha, and other ingredients (agar powder, bracken powder, liquid non-sugar sweetener, green juice) into an open-air pan or kettle. The mixture is heated for about 7 to 8 minutes over medium heat, and when the contained material starts to change into a sol, it is stirred and kneaded for about 10 to 15 minutes. (Heat kneading)
なおこの実施形態は、健康促進材料としてアロエと青汁の両方を使用する形態であるので、上記した加熱混練工程で青汁を混入する構成とするが、青汁を使用しない形態の場合は、加熱混練工程で青汁を混入しないものとする。 In addition, since this embodiment is a form using both aloe and green juice as health promoting materials, it is configured to mix green juice in the heating and kneading step described above. It is assumed that green juice is not mixed in the heating and kneading process.
上記した各工程を経てゾル状に形成された材料は型容器に流し入れられ、水道水などを介して冷却され、所定形状に成形されるが、このようにして成形されたわらび餅は、一般的に市販されているわらび餅と同様に、計量、充填、包装等の手順を経て市場に提供される。（成形および仕上げ） The material formed in the sol form through each of the above steps is poured into a mold container, cooled through tap water, etc., and molded into a predetermined shape. Like the warabimochi marketed in Japan, it is provided to the market through procedures such as weighing, filling, and packaging. (Molding and finishing)
本発明は以上に説明したように、使用材料の準備工程→アロエの調合工程→抹茶風味の調合工程→加熱混練工程→成形および仕上げ工程を経て製造されるわらび餅である。また一般的に市販されているわらび餅と本発明のわらび餅を比較した場合に、本発明では、アロエと青汁の成分またはアロエの単独成分がわらび餅に含有されているので、糖尿病や高血圧症などの症状の緩和や予防、体質改善や健康増進を実現することができるとともに、味覚を楽しむ和菓子として日常生活の中で気軽に食するのみで、意識せずに多種多様な症状に対応することができるという点が最大の特徴である。 As described above, the present invention is a warabimochi produced through a preparation process of used materials → aloe preparation process → matcha flavor preparation process → heat kneading process → molding and finishing process. In addition, when comparing the commercially available warabimochi with the warabimochi of the present invention, in the present invention, the components of aloe and green juice or the single component of aloe are contained in Can alleviate and prevent symptoms such as infectious diseases, improve constitution and improve health, and easily eat as a Japanese confectionery to enjoy the taste, and respond to a wide variety of symptoms without being conscious The biggest feature is that it can be used.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011199980A JP5314101B2 (en) | 2011-08-26 | 2011-08-26 | Warabimochi containing aloe and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011199980A JP5314101B2 (en) | 2011-08-26 | 2011-08-26 | Warabimochi containing aloe and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2013042754A JP2013042754A (en) | 2013-03-04 |
| JP5314101B2 true JP5314101B2 (en) | 2013-10-16 |
Family
ID=48007164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2011199980A Expired - Fee Related JP5314101B2 (en) | 2011-08-26 | 2011-08-26 | Warabimochi containing aloe and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5314101B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622018B (en) * | 2013-12-02 | 2016-03-30 | 青岛一球通海产品专业合作社 | A kind of preparation method mixing bean jelly |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4869372B2 (en) * | 2009-03-23 | 2012-02-08 | 長谷川香料株式会社 | Aloe mesophyll-containing processed product and method for producing the same |
| JP4949420B2 (en) * | 2009-03-23 | 2012-06-06 | 森永乳業株式会社 | Aloe mesophyll-containing food and production method thereof |
-
2011
- 2011-08-26 JP JP2011199980A patent/JP5314101B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2013042754A (en) | 2013-03-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102943026A (en) | Composite vinegar and production method thereof | |
| CN102919693B (en) | Preparation method for waxy rice tea cake | |
| KR20170094623A (en) | Gulpang and manufacturing method thereof | |
| CN103461448B (en) | Custard matcha snowy moon cake and preparing method of custard matcha snowy moon cake | |
| CN106417464A (en) | Coarse grain traditional Chinese medicine biscuits | |
| JP5314101B2 (en) | Warabimochi containing aloe and method for producing the same | |
| CN102894273A (en) | Fine dried noodles with good mouth feeling | |
| CN102132804A (en) | Konjaku food and production method thereof | |
| KR100495245B1 (en) | Function characteristic dangmyen and function characteristic dangmyen manufacturing method | |
| JP2007167056A (en) | Method for producing pearl jelly | |
| CN104489495A (en) | Qi supplementing and blood tonifying nutritious noodle and preparation method thereof | |
| JP4280800B1 (en) | Sikhwasa leaf powdered green chili powder | |
| KR20080100644A (en) | How to make tofu snack | |
| CN109156697A (en) | A kind of clearing-oil chafing dish bottom flavorings and preparation method thereof | |
| CN102823839A (en) | Composite pungent spice for cooking | |
| KR101567016B1 (en) | Jam using mushroom and making method of it | |
| CN106343359A (en) | Cake with flos rosae rugosae and mung bean and method for manufacturing cake | |
| KR20060016478A (en) | Manufacturing method of glutinous rice cake made from green tea leaves and glutinous rice cake prepared by the above method | |
| CN105360263A (en) | Guilinggao chiffon cake | |
| CN105982002A (en) | Jelly powder for making jelly with zero heat quantity | |
| KR20210001283A (en) | Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method | |
| KR20100081050A (en) | Manufacturing process of function charcteristic korean snack using rubus coreannus ginseng and a green tea extraction liquid | |
| JP3238685U (en) | Yakuzen soba | |
| KR20130094452A (en) | Using material weights cheonggo cake manufacturing method tteokbokyiyong | |
| CN107912505B (en) | A kind of processing method of dried meat sandwich soft cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20130530 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20130611 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5314101 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |