JPH01174331A - Production of unbaked confectionery using dried fruits - Google Patents
Production of unbaked confectionery using dried fruitsInfo
- Publication number
- JPH01174331A JPH01174331A JP62333127A JP33312787A JPH01174331A JP H01174331 A JPH01174331 A JP H01174331A JP 62333127 A JP62333127 A JP 62333127A JP 33312787 A JP33312787 A JP 33312787A JP H01174331 A JPH01174331 A JP H01174331A
- Authority
- JP
- Japan
- Prior art keywords
- dried
- persimmon
- fruits
- followed
- confectionery
- 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.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 13
- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 244000018633 Prunus armeniaca Species 0.000 claims description 5
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 5
- 241000723267 Diospyros Species 0.000 claims description 3
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 2
- 244000236655 Diospyros kaki Species 0.000 abstract description 5
- 235000013312 flour Nutrition 0.000 abstract description 3
- 235000015110 jellies Nutrition 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000008274 jelly Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241000519695 Ilex integra Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 201000003079 ectropion Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】 ・ （産業上の利用分野） 本発明は干果実を使用した生菓子の製造法に関する。[Detailed description of the invention] ・(Industrial application field) The present invention relates to a method for producing fresh confectionery using dried fruits.
（従来の技術）
干柿や杏子或は金柑などを適宜切断して生菓子内に混入
させることは従来性われているところである。(Prior Art) It is a conventional practice to cut dried persimmons, apricots, kumquats, etc. into pieces and mix them into fresh confectionery.
（発明が解決しようとする間頓点）
ところで、上記従来品は生菓子内に使用した果実の風味
に乏しく、とシわけ食感として全体的なものとして味え
ない問題がある。 □本発明は所有る現状に鑑み工夫
開発したものである。(Intermittent Points to be Solved by the Invention) By the way, the above-mentioned conventional products have a problem in that the fruit used in the fresh confectionery lacks flavor, and the texture cannot be tasted as a whole. □The present invention has been devised and developed in view of the current situation.
（問題点を解決するための手段）
本発明は干柿、杏子など干果実の種及び内容物の一部を
取出し、そのま＼或はシロップ類や酒類に浸すか、又は
漬けたもの若しくは密煮したものを累月とし、該素材内
部に飴、餅、クリーム、ジャムその他の食品類を詰め込
み、元の果実の状態に形成することを特徴とする。(Means for Solving the Problems) The present invention extracts the seeds and part of the contents of dried fruits such as dried persimmons and apricots, and immerses them in syrup or alcoholic beverages, pickles them, or boils them The product is made into a fruit, and candy, rice cake, cream, jam, and other foods are stuffed inside the material to form it into the original state of the fruit.
（作用）
本発明品は大きさが元の形状とそっくシであることから
実物感があシ、また外皮全体が純粋な果実の内質のため
に食感に優れ、且つ風味に富む。(Function) The product of the present invention has a realistic feel because its size is similar to the original shape, and since the whole outer skin has the inner substance of a pure fruit, it has excellent texture and rich flavor.
シロップ類や酒類に浸屓することは味をマイルドにする
上で著効を奏するものとなる。Soaking in syrup or alcoholic beverages is very effective in making the taste mild.
（実施例１）
干柿の外皮に刃物で切れ目を入れ種及び円谷物の一部を
取出して内部に適当な空間を形成する。これをプロップ
液に２〜３日間程度浸屓したのち取出し、内部空ＩＭＩ
に辿斌の餅を詰めて元の大きさの柿形状に戻す。しかる
のち外表面に穀粉類を散布付着させて白い粉がふいた伏
、熊にする。(Example 1) A cut is made in the outer skin of a dried persimmon with a knife to remove the seeds and a part of the Tsuburayamono to form an appropriate space inside. After soaking it in prop liquid for about 2 to 3 days, take it out and clean the internal space IMI.
Stuff the mochi into the rice cake and return it to its original size. Afterwards, flour is sprinkled on the outer surface to form a white powder.
（実施例２）
干し杏子の外皮に刃物で切れ目を入れ柚を取出して内部
に空間を形成する。これを密煮して取出し、内部空間に
通産の飴を詰めて元の杏子形状に戻す。外表面にゼラチ
ンで艶かけを行う。(Example 2) A cut is made in the outer skin of a dried apricot with a knife, the yuzu is taken out, and a space is formed inside. This is boiled and taken out, and the internal space is stuffed with local candy to restore it to its original apricot shape. Glaze the outer surface with gelatin.
（＠明の効果）
本発明は以上の通シ外反全体が果実そのもの＼丙寅でｓ
ｂ、且つ元の果実形状の大きさに製造されることから、
美感に優れるほか強く季節感を呼び起させる生菓子とな
る。(＠Effect of Ming) The present invention is that the whole of the above-mentioned ectropion is the fruit itself＼丙寅.
b, and because it is manufactured to the size of the original fruit shape,
In addition to being aesthetically pleasing, it is a fresh confectionery that evokes a strong sense of the season.
また、食べると口全体に果実そのもの＼味が広がるので
あって、Ｒ１函、風味共にｔｊＪ足できる。しかも続い
て＠不通むにつれ内部に詰め物とした餅や飴などの味が
混シ合って種々異なる独特な味を醸し出すものとなる。Also, when you eat it, the taste of the fruit itself spreads throughout your mouth, and you can enjoy both taste and flavor. Moreover, as it continues to break down, the flavors of the mochi and candy stuffed inside mix together, creating a variety of unique flavors.
詰め物としては餅や飴のほか、チョコレートやその利用
食品、油脂やその加工食品、クリームやジャム頬或は他
の果実頬の丙寅を詰めることができる。In addition to rice cakes and candy, the fillings can be chocolate and foods made from it, fats and oils and processed foods, cream, jam, or other fruit fillings.
なお、外周面には上記のほか、羊莫頬、ゼリー類、粉末
オブラート、木の実（ナツツ）類及びその加工品、その
他金箔などを適宜付着させたシ被覆させたシすることも
差支えない。In addition to the above, the outer circumferential surface may be coated with a layer of sheep mochi, jellies, powdered wafers, nuts and their processed products, or gold leaf, etc. as appropriate.
Claims (1)
出し、そのまゝ或はシロツプ類や酒類に浸すか、又は漬
けたもの若しくは密煮したものを素材とし、該素材内部
に飴、餅、クリーム、ジャムやその他の食品類を詰め込
み、元の果実の状態に形成することを特徴とする干果実
を使用した生菓子の製造法。(1) Take out the seeds and part of the contents of dried fruits such as dried persimmons and apricots and use them as is, soak them in syrup or alcoholic beverages, pickle them, or boil them as a material, and put them inside the material. A method for producing fresh confectionery using dried fruit, which is characterized by filling candy, rice cake, cream, jam, and other foods and forming it into the original state of the fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62333127A JPH01174331A (en) | 1987-12-29 | 1987-12-29 | Production of unbaked confectionery using dried fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62333127A JPH01174331A (en) | 1987-12-29 | 1987-12-29 | Production of unbaked confectionery using dried fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01174331A true JPH01174331A (en) | 1989-07-10 |
Family
ID=18262594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62333127A Pending JPH01174331A (en) | 1987-12-29 | 1987-12-29 | Production of unbaked confectionery using dried fruits |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01174331A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187982A (en) * | 2010-03-18 | 2011-09-21 | 国和产业株式会社 | Manufacturing method for dry fruit pastry |
-
1987
- 1987-12-29 JP JP62333127A patent/JPH01174331A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187982A (en) * | 2010-03-18 | 2011-09-21 | 国和产业株式会社 | Manufacturing method for dry fruit pastry |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| BE1009616A6 (en) | Segmented foodstuff bar | |
| JPH02207761A (en) | Jelly-like food and production thereof | |
| JPH01174331A (en) | Production of unbaked confectionery using dried fruits | |
| KR20150138324A (en) | Bar- or stick-type food and process for producing same | |
| US20210235718A1 (en) | Laver fried snack in three-dimensional shape and preparation method therefor | |
| JP2004313018A (en) | Cream composition for confectionery, and compound confectionery using the same | |
| RU2164756C1 (en) | Sugary confectionery product | |
| JPH1028533A (en) | Yeast-containing confectionery | |
| RU2236136C2 (en) | Multilayer torte "schwartzwald" | |
| JP2931877B2 (en) | Honey wrapped confectionery and its manufacturing method | |
| JPH0213B2 (en) | ||
| JP3049243B1 (en) | Sweet potato confectionery production method | |
| KR20000030104A (en) | Method for producing seasoned egg | |
| JP2004105028A (en) | Starch-containing cooked food, filling-wrapped food and method for producing the filling-wrapped food | |
| JPH0423424Y2 (en) | ||
| RU2215442C2 (en) | Confectionery product | |
| JP2005224184A (en) | Sweet-tasting composition combined food and method for producing the same | |
| JP2576873B2 (en) | Bun | |
| JP2003219831A (en) | Paste of sweet potato | |
| JPH09271324A (en) | Mold release improver composition of leaf-covered food, oil and fat composition and leaf-covered food treated with improver | |
| JPS5814184B2 (en) | Method for producing soluble ready-to-eat food | |
| JPS6210128B2 (en) | ||
| TR2022005829A2 (en) | Chocolate stick chestnuts and production method | |
| CN113826833A (en) | Preparation method of lemon chicken feet duck feet | |
| JPS63160552A (en) | Chocolate cakes containing ume flesh or ume flesh essence |