JPH06197698A - Cake material - Google Patents

Abstract

PURPOSE:To provide a cake material colored with a natural material and useful for the preparation of steamed cake such as bun stuffed with bean jam. CONSTITUTION:Red sweet potato 1 is skinned, steamed, finely mashed by straining, mixed with ground yam, sugar and non-glutinous rice flour and kneaded to obtain the outer shell 3 of a bun 2 or turkish delight. The outer shell 3 of a bun 2 or turkish delight can be colored to light red color taking advantage of the reddish light purple color of the body part of the red sweet potato 1. A cake having rich taste and flavor, resistant to color fading and having extremely excellent safety can be prepared by this process.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a confectionery material for making steamed confectionery such as steamed bun using natural coloring.

[0002]

2. Description of the Related Art Conventionally, the red color of red and white buns is 10
It was colored using an artificial colorant such as No. 6 or the like.

[0003]

Conventional red colorants are not preferable in terms of food hygiene, and some are harmful, and even those with little harm have drawbacks such as weakness to heat, and are easily discolored or decolorized. There was a problem in processing and storage.

[0004]

[Means for Solving the Problems] Therefore, according to the present invention, after peeling and steaming the red sweet potato, it is finely crushed with a lining and mixed with kneaded yam, sugar, and non-glutinous rice flour, and kneaded. It forms the bun's outer skin or fertilizer, and the light purple reddish color of the red sweet potato tuber can be used to color the bun's outer skin or fertilizer into a light red color, which has a rich flavor and less discoloration. It is possible to provide a very safe confectionery.

[0005]

Embodiments of the present invention will now be described in detail with reference to the drawings. Figure 1 is an illustration of how to make buns. Peel the red sweet potato (1) and remove the red flesh of the red sweet potato (1) for about 40 minutes.
After steaming the quantiles, it is crushed as finely as possible by lining, and by refrigerating it in this state, it was difficult to preserve it for a long time with raw red sweet potato and it deteriorated and deteriorated over a long period of time. It can be stored without alteration until the harvest time.

[0006] In addition, a mixture of mixed yam, sugar, and glutinous rice flour (jouyou flour) in a ratio of 1: 2: 04 by weight, and an equal amount (5) of the flesh of red sweet potato (1) after brewing. :
5) Mix and knead them to form the outer skin (3) of the bun (2).

On the other hand, after peeling and steaming the chestnut (4), it is finely crushed by lining, and sugar and white bean paste such as kidney beans or tevo beans are mixed and kneaded, and the bean paste (2) ( 5) is formed.

Then, the bean paste (5) is wrapped in the outer skin (3) and steamed to form a steamed bun (2), and the light reddish-purple reddish color of the red sweet potato (1) is applied to the outer skin ( 3)
Is colored and becomes a red and white bun by pairing with a white bun.

Further, FIG. 2 is an explanatory view of the method for making a fresh confectionery. As in the above-mentioned embodiment, after peeling the red sweet potato (1) and steaming the red meat of the red sweet potato (1) for about 40 minutes. ,
Crush it as finely as possible by lining it, and add 1 part by weight of mixed yam, sugar, and glutinous rice flour.
A mixture of the mixture of 2:04 and the body of the red potatoes (1) after brewing is mixed in an equal amount (5: 5) and kneaded to form a fertilizer, which is, for example, a bellflower flower shape. The raw confectionery (6) is formed by forming the raw confectionery (6) and steaming it. The raw confectionery (6) is colored in the light purple reddish color of the red sweet potato (1).

[0010]

EFFECTS OF THE INVENTION As is apparent from the above examples, according to the present invention, after peeling and steaming the red sweet potato (1), it is crushed finely with a lining and mixed with mashed yam, sugar, and non-glutinous rice flour. It is then kneaded to form the outer skin (3) or fertilizer of the bun (2), and the outer skin (3) of the bun (2) is formed by using the light purple reddish color of the red sweet potato (1). ) Or fertilizer or the like can be colored light pink, and it is possible to provide a confectionery which has a rich flavor, little discoloration and is extremely safe.

[Brief description of drawings]

FIG. 1 is an explanatory view of a method for manufacturing buns.

FIG. 2 is an explanatory view of a method for producing fresh confectionery.

[Explanation of symbols]

 (1) Red sweet potato (2) Manju (3) Hull

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[Procedure amendment]

[Submission date] April 10, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction content]

[0006] In addition, a mixture of mixed yam, sugar, and glutinous rice flour (jouyou flour) in a ratio of 1: 2: 04 by weight, and an equal amount (5) of the flesh of red sweet potato (1) after brewing. :
5) Mix and knead them to form the outer skin (3) of the bun (2). In place of the non-glutinous rice flour,
If flour is used to form the hull (3), sugar, swelling
After adding the agent (soda carbonate) to the flour, and after lining
It was mixed with red sweet potato (1) and steamed
The hull (3) is more viscous than the one that is easy to crumble
Has a longer shelf life and is more suitable for long-term storage than before.
It is a good bun.

Claims (1)

[Claims] 1. A peeled sweet potato is peeled and steamed, and then finely crushed with a lining, and mashed yam and sugar are also added.
A confectionery material characterized by mixing and kneading non-glutinous rice flour to form bun outer skin or fertilizer.