JPH0460083U - - Google Patents
Info
- Publication number
- JPH0460083U JPH0460083U JP9961190U JP9961190U JPH0460083U JP H0460083 U JPH0460083 U JP H0460083U JP 9961190 U JP9961190 U JP 9961190U JP 9961190 U JP9961190 U JP 9961190U JP H0460083 U JPH0460083 U JP H0460083U
- Authority
- JP
- Japan
- Prior art keywords
- amanatto
- strawberry
- sweets
- strawberries
- chestnuts
- 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
- 241000220223 Fragaria Species 0.000 claims description 18
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 15
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 15
- 235000009508 confectionery Nutrition 0.000 claims description 10
- 235000014036 Castanea Nutrition 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 4
- 235000021012 strawberries Nutrition 0.000 claims 3
- 239000006071 cream Substances 0.000 claims 2
- 235000008429 bread Nutrition 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 241000519695 Ilex integra Species 0.000 description 2
- 235000013557 nattō Nutrition 0.000 description 2
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
第１図は、あん苺甘納豆入り大福餅の断面図。
第２図は、苺甘納豆と餅皮だけの断面図。第３図
は、苺甘納豆と、スポンジ生地、又はむしスポン
ジ生地の断面図。第４図は、苺甘納豆と、ゼリー
葛製品等の、透明半透明生地の場合の断面図。第
５図は、苺甘納豆と栗納豆とペアの断面図。第６
図は、苺甘納豆とあんの三笠の断面図。第７図は
、苺甘納豆と栗とあんの断面図。第８図は、苺甘
納豆と、小粒の甘納豆の断面図。第９図は、生八
つ橋でくるんだ苺甘納豆の断面図。第１０図は、
もなかの中の苺甘納豆の断面図。
Ａは苺甘納豆、Ｂは各種表皮生地、Ｃはあんの
部分、Ｄは栗納豆、Ｅは小粒甘納豆。
Figure 1 is a cross-sectional view of Daifuku mochi with sweet bean paste and sweet bean paste.
Figure 2 is a cross-sectional view of just the strawberry amanatto and mochi skin. Figure 3 is a cross-sectional view of strawberry amanatto and sponge dough or sponge sponge dough. Figure 4 is a cross-sectional view of transparent and semi-transparent fabrics such as strawberry amanatto and jelly kudzu products. Figure 5 is a cross-sectional view of a pair of strawberry amanatto and chestnut natto. 6th
The figure is a cross-sectional view of strawberry amanatto and red bean paste. Figure 7 is a cross-sectional view of strawberry amanatto, chestnuts, and red bean paste. Figure 8 is a cross-sectional view of strawberry amanatto and small amanatto. Figure 9 is a cross-sectional view of strawberry amanatto wrapped in raw yatsuhashi. Figure 10 shows
A cross-sectional view of the strawberry amanatto inside Monaka. A is strawberry amanatto, B is various skin dough, C is bean paste part, D is chestnut natto, E is small amanatto.
Claims (1)
、各種あん類、各種添加味付けクリーム類が入つ
ている。今回登録の場合は、苺をジヤム製造上の
様に、苺をつぶさないで、粒のまま、加糖加熱加
工して、堅めの一粒づつの様に造り、苺甘露、苺
甘納豆にして、従来の菓子の中に入れるのです。
つまり、苺甘納豆入り菓子である。勿論、苺甘納
豆だけ入れる菓子は、勿論のこと、従来の栗、あ
ん類、クリーム入りに追加挿入して、各種いろい
ろ配合菓子とするのです。又、おたべのような生
八つ橋菓子の中にも、苺甘納豆を入れる型もある
。又、菓子の上に苺甘納豆上半分を露出して、栗
などと並べ見せる型もある（勿論苺だけも）。 In Japanese sweets, breads, and Western sweets, the contents include chestnuts, various types of red bean paste, and various types of flavored creams. In the case of this registration, the strawberries are not crushed, but are sweetened and heat-processed as they are to make them into firm grains, as in the production of JIAM, and strawberry kanro and strawberry amanatto are made into It is put inside sweets.
In other words, it is a confectionery containing strawberry amanatto. Of course, you can make sweets that only contain strawberries and amanatto, but you can also add them to the traditional ones that contain chestnuts, red bean paste, and cream to make various confectionery. There are also types of raw Yatsuhashi sweets like otabe that contain strawberry amanatto. There is also a type that exposes the top half of the strawberry amanatto on top of the confectionery and displays it side by side with chestnuts, etc. (of course, you can also just have strawberries).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9961190U JPH0460083U (en) | 1990-09-21 | 1990-09-21 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9961190U JPH0460083U (en) | 1990-09-21 | 1990-09-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0460083U true JPH0460083U (en) | 1992-05-22 |
Family
ID=31841665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9961190U Pending JPH0460083U (en) | 1990-09-21 | 1990-09-21 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0460083U (en) |
-
1990
- 1990-09-21 JP JP9961190U patent/JPH0460083U/ja active Pending
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