JPH0211217B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field of the Invention) The present invention relates to a cross-coated biscuit.

(Prior Art and its Problems) A biscuit coated with a biscuit made by coating a biscuit with a thiokolate or sandwiching the thiokolate between biscuits is well known as, for example, a biscuit coated with a thiokolate, a thiokolate sandwich, and the like.

This biscuit, which is a dry confectionery, is coated with tiocolate, which gives it a crispy texture and good flavor, making it popular among the public.

However, biscuits are an acidic food and are coated with oily thiokolate, making them sticky, difficult to digest, and highly likely to cause heartburn, which is extremely unfavorable from a health standpoint.

Japanese Patent Publication No. 54-40628 discloses a nutritious confectionery consisting of a mixture of infusion or juice from perilla plants adjusted to a pH of about 4 or less with starch syrup, plum extract, and acids that are harmless for ingestion, or their concentrates or dry powders. However, in order to give it a beautiful reddish color, the infusion or juice from the perilla plant, its concentrate or dried powder, which has been adjusted to a pH of about 4 or less with harmless acids that are ingested into the body, is an essential ingredient. For this reason, when you eat it, your mouth turns bright red, which is extremely unpleasant.

In particular, when added to oil-based thiokolate, this drawback becomes even more significant.

The present invention aims to solve these problems.

(Structure and operation of the invention) The present invention is characterized in that a biscuit is coated with chiyokolate to which umeboshi is added, or a chiyokolate to which umeboshi is added is sandwiched between biscuits to produce a biscuit covered with chiyoko.

Since umeboshi is a strongly alkaline food and chiyokolate is oil-based, the added umeboshi is evenly mixed into the chiyokolate, and the sourness of the umeboshi becomes mellow, and this state is maintained for a long period of time.

Next, this is coated on a biscuit or sandwiched between biscuits to make a chiyoko-covered biscuit, and when eaten, the biscuit, which is an acidic food, and the umeboshi in the oily chiyokolate, which is a strong alkaline food, are eaten at the same time, and it becomes sticky. It eliminates the burning sensation, improves digestion, eliminates heartburn, and is extremely favorable from a health standpoint.

Moreover, the crispy texture is maintained, the inside of the mouth is not stained red at all, and the biscuit coated with chocolate has a unique and excellent flavor with a mellow sourness.

Even a small amount of umeboshi added to the chiyokolate is sufficient.

The chiyoko-coated biscuit of the present invention may be coated with chiyokolate, which is a biscuit with umeboshi added, but if the chiyokolate with umeboshi added is sandwiched between the biscuits, the stickiness of the chiyokolate with umeboshi added at high temperatures can be completely prevented. , the mellow acidity of plumboshi in the chiyokolate is further reduced, which is extremely preferable.

Suitable biscuits are sheets of biscuits, kutskis, langue de sias, sabres, kratskas, etc.

Suitable examples of chiyocolate include chiyocolate, sweet chiyocolate, milk chiyocolate, white chiyocolate, and cocoa butter.

When sugar is added to chiyokolate, the mellow sourness of umeboshi and the sweetness of chiyokolate are added, resulting in a unique chiyoko coated biscuit with an even better flavor.

When alcohol is added to the chiyocolate, a mellow alcoholic taste is added, resulting in an even better chiyoco-coated biscuit.

Although any type of umeboshi can be used, powder, especially vacuum freeze-dried powder, is suitable.

Plum wine is also suitable and adds an alcoholic taste.

The method of adding umeboshi to chiyokolate is, for example, (1) mixing chiyokolate and umeboshi powder. (2)
Mix Chiyokolate, Umeboshi and alcohol.
(3) Mix Umeboshi powder and sugar with Chiyokolate. (Four)
Add umeboshi and plum wine to chiyokolate. The following methods are appropriate.

Appropriate examples of alcohol include plum wine, alcohol, Western liquor, wine, and soy sauce.

(Effects of the invention) 1. It eliminates stubbornness, improves digestibility, eliminates heartburn, and is extremely beneficial for health.

2. Makes excellent chiyoko-coated biscuits with a crispy texture and a unique mellow sourness.

3 My mouth never turns red.

Example: 90 parts of milk chocolate, 5 parts of vacuum freeze-dried plum powder, 2 parts of Kyuraso, and 3 parts of glucose are sufficiently heated and mixed to form a sheet.

Next, the approximately 1 mm thick thiokolate sheet is sandwiched between two langoustine sheets and heated to integrate them.

This is then wrapped in aluminum plastic film and heat sealed.

This eliminates the itchiness, improves digestion, eliminates heartburn, and is extremely healthy. Moreover, it was an extremely delicious Chiyoko Sandrangdosia with a completely unique mellow sourness.

For comparison, a test was conducted in exactly the same manner as in the example except that umeboshi was not added, but this test was persistent, had poor digestibility, caused heartburn, and was extremely unfavorable for health. Moreover, it lacked a mellow sourness, so it was clearly inferior in terms of taste.

Claims (1)

[Claims] 1. Chiyoko-coated biscuits made by covering a biscuit with chiyokolate to which umeboshi has been added, or sandwiching chiyokolate to which umeboshi has been added between biscuits.